Chef Allen's
Chef Allen's November 2008 Newsletter

Chef Allen's Thanksgiving Day Menu
Thursday, November 27, 2008
Chef Allen's Thanksgiving 2008 Menu
Table Relishes
Roasted Chestnuts, Satsuma Mandarins, Pickled Vegetables from our Root Cellar


Wild Florida Shrimp
Sweet Yam Ravioli, Bittersweet Organic Greens, Brown Butter

Pumpkin Bisque
Stone Crab, Corn, Zucchini


Pomegranate and Cream Cheese Stuffed Celery Salad
Jicama, Watercress, Champagne Vinaigrette

Bistro Salad
Roasted Beets, Haricot Verts, Fingerling Potato, Chopped Liver Crouton

***** ***** *****

Fresh Vermont Roasted Turkey
Chestnut, Pear and Vidalia Onion Stuffing, Brown Roux Giblet Dressing

Cast Iron Seared Chateaubriand
Wild Mushroom, Olive and Cornbread Stuffing, Grainy Mustard Red Wine Sauce

Apple Cider Roasted Mahi-mahi
Oyster and Sausage Creole Stuffing, Conch Chowder

***** ***** *****

Family Style Vegetables
Yukon Gold Mash, Green Beans with Dried Fruit, Brussels Sprout Succotash, Cranberry Mango Chutney

***** ***** *****

Pumpkin Bread Pudding
Oven Dried Fruit Compote, Apple Cider Caramel


Chocolate Chestnut Opera Cake
Milk Chocolate Anglaise, Spiced Tulie Cookie


Cranberry & Crme Fraiche Bake Alaska
Candied Orange, Walnut Brittle Cranberry Coulis

$69.00 per guest

Thanksgiving Day Kids Menu
Mozzarella Cheese & Tomato "Stick"

***** ***** *****

Rock & Roll Popcorn Shrimp with Mango Ketchup

***** ***** *****

Caesar Salad with Crispy Garlic Croutons

***** ***** *****

Roasted Turkey
Pear Stuffing, Green Beans Cranberry Chutney

*** or ***

Grouper Fingers
with Waffle Potato Chips

*** or ***

Sliced Filet Mignon
Mashed Potato and Asparagus

***** ***** *****

Peanut Butter and Jelly Cream Puffs
Hot Fudge Sauce

*** or ***

Dark Chocolate Brownie
Vanilla Ice Cream

Children $29.00

Call 305-935-2900 or click here to make a reservation.

Jennie Dirksen, Union Square Hospitality Group, Chef Allen Susser with SOS humanitarian award, Chef Mary Sue Milliken of Cuidad and Border Grill at Share Our Strength conference in Washington D.C.

Chef Allen's Offers Bistro Spice Menus
& Introduces a New Happy Hour

If you haven't had a chance to sample Chef Allen's modern seafood bistro menu and the beautiful new ambiance -- now is the time. From September 29 December 1, 2008, the restaurant will be offering their own version of Miami Spice, a delicious 3-course Bistro Spice menu, including a starter, main course and a luscious dessert, for just $36 per person, excluding tax and tip. On Tuesdays, the $36 Bistro Spice menu offerings include a Clambake, Chef Allen style, encompassing a lemony Caesar salad with sesame seeds and garlic croutons, savory littleneck clams with chorizo sausage, a succulent steamed Maine lobster, with melted butter, roasted fingerling potatoes, root vegetables, and to end on a sweet and spicy note, a brown sugar spiced fruit cobbler with rum raisin ice cream.

To further enhance the Aventura restaurant scene, Chef Allen's is hosting a Happy Hour, every Monday Friday, from 6:00 p.m. 7:30 p.m., offering $7.00 specialty cocktails, like the famed champagne mojito, along with complimentary bar snacks that include addictive oven roasted almonds with manchego cheese, crispy popcorn shrimp, and coconut-crab salad with veggie chips, among others.

Bistro Lobster Menu
Caesar Salad
Lemon, Sesame Seeds, Crispy Garlic Crouton

Steamed Maine Lobster
Sweet Corn on the Cob
Littleneck Clams and Chorizo Sausage
Roasted Fingerling Potatoes & Root Vegetables

Brown Sugar and Spiced Fruit Cobbler
Rum Raisin Ice Cream


Call 305-935-2900 or click here to make a reservation.

MahiMahi in Red Wine Sauce
Ingredients to Serve-4

4 Pieces Mahi mahi, with skin on
4 Tablespoons Butter, melted
1 Teaspoon Dried thyme
1 Teaspoon Salt
Teaspoon Freshly ground black pepper
Cup Minced carrots
Cup Minced celery
Cup Minced onion
Teaspoon Allspice
Teaspoon Ground cloves
Teaspoon Freshly grated nutmeg
Teaspoon Curry powder
1 bottle Dry Red wine
5 Cups Chicken stock
1 Cup Port wine
1 Tablespoon All purpose flour

To prepare the Mahi-mahi:
Brush the mahi with melted butter. Season both sides of the fish with thyme, salt and pepper. Set aside covered.

To Prepare the red wine sauce:
In a medium sauce pan, add 2 tablespoons of butter along with the carrot, celery, onion, spices and remaining salt and pepper. Cook over high heat until the vegetables are well browned and caramelized. Add the red wine, stock and port. Bring to a boil and simmer to reduce the sauce until about 1 cup of liquid remains. Mix the flour together with the 1 tablespoon of butter. Strain the sauce into a small pan and whisk in the flour mixture, a little at a time until thickened and the sauce has a clean gloss.

To cook the Mahi-mahi:
In a heavy bottomed pan, heat the remaining butter. As it starts to sizzle add in the fish skin side down to begin. Cook for 3-4 minutes on medium high heat and then turn the fish. Cook the second side for another 2 minutes. Add a tablespoon of the res wine sauce to glaze the mahi-mahi..

To serve:
Pour the sauce in the center of the plates and place the mahi-mahi just off center to the circle of sauce.

View More Of Chef Allen's Recipes!

305.935.2900 | WWW.CHEFALLENS.COM