Chef Allen's
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Over Passover, Jews Eat History at Chef Allen's
Monday, April 2, 2007 & Tuesday, April 3, 2007

Our Passover Seder plate will feature not one but three different types of Harosets- a sweet fruit, nut and wine mixture, reflecting the diversity of Judaism throughout the world include Venetian, Caribbean, and Yemenite Jewish family influences.

Jewish food tells a story of its people each day of the week, but more so on holidays. Foods considered leavened are forbidden, during the Passover celebration. The essence of Passover is the celebration of freedom.

We are serving Seder dinners at Chef Allen's, for the first 2 nights of Passover on April 2 and 3. The menu tells the story. The remained of the Passover week we will serve foods appropriate for Passover. Proceeds from the Seders are donated in honor of Chef Allen's grandmother to the Rose Rosenkranz Philanthropic League to benefit those less fortunate families, to bring them Passover foods.

Passover Menu
The Traditional Seder plate
Served with A Tasting of Charoseths

Ashkenazi: Apple, Walnut and Concord Grape Wine
Caribbean Sephardic: Coconut, Almonds and Dried Fruit
Yemenite: Dates, Apricot and Sesame

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Homemade Mahi Mahi Gefilte Fish
Moroccan Carrot-Almond Relish, Horseradish Foam

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Shiitake Mushroom Matzo Lasagna
Organic Spinach, Purple Eggplant, Tomato Salsa

or

My Grandmother's Chicken Foot Soup
Parsnips, Dill, Farfel

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Short Ribs of Prime Beef Braised in Cabernet
Sweet Potato Matzo Brei, Tahini Asparagus

or

Preserved Lemon Rotisserie Kosher Chicken
Red Pepper Romesco, Haricot Verts, Root Vegetable Cholent

or

Zaatar and Olive Oil Poached Salmon
Braised Fennel, Grapes, Raisins, Calabaza Motzah Kugel

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Tanzanian Honey Matzo Baklava
Gingered Figs and Pistachio Ice Cream

or

Chocolate Pecan Macaroon Tart
Chocolate Cinnamon Sorbet

Children's Passover Menu
Matzo Lasagna

or

Chicken Soup

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Matzo Qusadilla

or

Roast Chicken with Mashed Potato

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Vanilla or Chocolate Ice Cream with Macaroon


$75.00 per person / $50.00 per child
plus gratuity and taxes

The proceeds from the seder will be donated to the Rose Rosenkranz Philanthropic League to buy Passover Foods for those who are less fortunate.

Click here to make reservations for Monday's Passover Seder.
Click here to make reservations for Tuesday's Passover Seder.



Easter at Chef Allen's
Sunday, April 8, 2007

Easter Menu
Crab Cake
Fennel Slaw and Rhubarb Chutney

or

Butter Poached Shrimp
Parmesan Grits and Pistachio Ailliade

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Avocado, Grapefruit and Hearts of Palm
Pineapple Basil Vinaigrette

or

Organic Spring Salad with Wild Flowers
Laura Chanel Goat's Cheese and Spicy Lemon Dressing

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Cumin and Lime Roasted Leg of Lamb
Pancetta, Braised Kale and Pigeon Pea Cassoulet

or

"Surf and Turf"
Tamarind Glaze Short Rib with Saffron & Rum Roasted Lobster

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Lemon Cheese Cake
Sun Dried Cherry Vanilla Soup

or

Chocolate Praline Tart
Espresso Ice Cream and Toffee Sauce


$75.00 per person
plus gratuity and taxes

Click here to make reservations for Easter Sunday.



Recipe of the Month
Fennel-Seared Mahi-Mahi with Orange Raita
Serves 4
The influence Indian fare has on Palm Tree Cuisine is immense. The intense flavors of toasted spices and the creamy textures offered by cooling yogurt dips easily complement signature fish from other tropical regions. Here, I like to think of the spice as harmony and the raita as counterpoint to the melody of Hawaii's mahi-mahi. Photo: Greg Schneider

4 Large Scallions
2 Teaspoons Fennel Seeds
1 Teaspoon Cumin Seeds
1 Teapoon Coriander Seeds
1 Teaspoon Whole Black Peppercorns
2 Whole Star Anise Pods
2 Teaspoons Kosher Salt
1 Teaspoon Thyme Leaves
4 6oz Mahi-Mahi Fillets
1 Cup Plain Yogurt
1 Large Orange, Zested & Segmented
1/8 Teaspoon Ground Cayenne Pepper
2 Tablespoons Finely Chopped Fresh Mint
2 Tablespoons Olive Oil

To Prepare:
Cut the scallions into very thin rounds starting at the white section and going halfway up the pale green section (do not use the green parts). Put them into a small bowl filled with ice-cold water. Cover and refrigerator for 1 hour. Drain and squeeze out as much moisture as possible from the scallions. Set aside.

In a dry pan over medium heat, toast the fennel seeds, cumin seeds, coriander seeds, whole black peppercorns, and star anise until aromatic, approximately 1-2 minutes. Add the salt and thyme and crush the spices in a spice grinder. Reserve 1 tablespoon of the spice mixture. With the rest, season the mahi-mahi on both sides and set aside until ready to cook.

In a bowl, whisk the yogurt lightly with a fork until smooth and creamy. Mix in the orange zest, 1 tablespoon of toasted spice mixture, and cayenne. Stir in the scallions and mint. Chill raita until ready to use.

Pre-heat a black steel pan. Drizzle olive oil over mahi-mahi. Brown the fillets well on the first side for 3 minutes. Turn them carefully and pan-sear for another 2-3 minutes until tender. Remove the fish from the heat to a colorful platter. Garnish with raita and orange segments.

View More Of Chef Allen's Recipes!



The Chef Allen Top 10 List
Top 10 Reasons to Dine at Chef Allen's in March
10. Caribbean Curried Grouper with a Mango Lime Salsa
9. Kobe Beef Sashimi with Smoked Steel Head Caviar
8. Heirloom Tomatoes and Golden Beets with Cilantro Sauce
7. Arugula Salad with Aromatic Spices, Mint and Orange
6. Tropical Mango Tiramisu with Passion Fruit Meringue
5. Grilled Veal Chop with Toasted Fennel and Green Apple Mustard Seed Hash
4. Tea Smoked Sea Salt Seared Calamari with Cumin Yuca Fries
3. Wild Florida Red Shrimp and Asparagus Caviar Salad
2. Duck and Shiitake Mushroom Sausage with Grilled Apricots
  and the number one reason to Dine with us...
1. Wood Grilled Kaffir Lime Chicken with Coconut Sesame Chow

View Archived Top 10s
CHEF ALLEN'S | 19088 N.E. 29TH AVE AVENTURA, FL 33180
305.935.2900 | WWW.CHEFALLENS.COM