Chef Allen's
Chef Allen's March 2009 Newsletter




TNFL Superbowl party to kick hunger in America!
Chef Allen, Miss America 2009 Katie Stam, Tribecca Grill owner -Drew Nieporent, and Top Chef Tom Colicchio


TNFL Superbowl party to kick hunger in America!
Chef Allen, and wife Judi with Dick Anderson of the Miami Dolphins '72 undefeated team - Our TNFL partner for 18 years!


Jungle Island - South Beach Food and Wine Festival
Chef and Liza at Food Networks Fun and Fit as a Family.




Over Passover, Jews Eat History at Chef Allen's

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 8th and 9th. 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.

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

Pan Roasted Mahi Mahi Cake
Moroccan Carrot -Almond Relish, Horseradish Foam

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

Zucchini Matzo Lasagna
Organic Spinach, Purple Eggplant, Tomato Salsa
or
My Grandmother's Chicken Foot Soup
Parsnips, Green Onion, Motzah Balls

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

Zaatar Grilled Lamb Steak
Sweet Potato Matzo Brei, Crisp Pickled Vegetables
or
Preserved Lemon Rotisserie Kosher Chicken
Cinnamon, Apples and Apricots
or
Olive Oil Poached Salmon
Braised Fennel, Grapes, Raisins, and Saffron

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

for the family to share
Root Vegetable Cholent, Tahini Haricot Verts Calabaza Motzah Kugel

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

Hazelnut Almond Cake
Lemon Curd and Seasonal Berries
or
Chocolate Pecan Macaroon Brownie
Chocolate Cinnamon Sorbet


Adults: $75.00 per person (plus tax & gratuity)
Children: $50.00 per person (plus tax & gratuity)


> Click Here To Make a Reservation for Wednesday
> Click Here To Make a Reservation for Thursday




Super Chef Blog
Allen Susser: Chef For A Day
By Juliette Rossant

Many chefs work for a day, a week or a month at another restaurant to gain exposure to different techniques, different ingredients, and a different atmosphere. It's called a stage. The stagier might have to pay for the privilege of working or just get board – but what they do get is plenty of knowledge that can open their mind and improve their skills...

> Click Here To Read More




Winter Miami Spice program.
The program has been extended

We have decided to continue our Miami Spice Menu for the next two months. Our customers have been raving about the taste, choices and value. For $36. we offer a 3 course menu with many choices that change often encouraging our guests to come back often and try something new. Call 305 935 2900 for the daily menu changes.

> Click Here To Make A Reservation



Chef Allen's Menus

> Click Here To Download Menu



Curried Caribbean Grouper
Ingredients to Serve- 4

8 Scallions, finely chopped
1 Tablespoon Fresh thyme
2 Cloves Garlic, finely chopped
¼ Teaspoon Minced scotch bonnet
½ Teaspoon Angostura Bitters
2 Large Limes, juiced
4 6 oz steaks
4 Tablespoons Olive oil
1 Large Sweet onion, diced
1 Tablespoon Curry powder
1 ½ Cups Coconut milk
1 Teaspoon Coarse salt
½ Teaspoon Freshly ground black pepper
2 Tablespoons Fresh chopped cilantro

To Marinate the Grouper: In a medium sized stainless steeel bowl combine the scallions, thyme, garlic, scotch bonnet and bitters with the lime juice. Marinate grouper in this mixture for 30 minutes.

To prepare the Curry: Using a heavy bottom skillet warm 2 tablespoons olive oil until just before it begins to smoke and add in the onions. Cook over medium heat until they begin to carmelize, then stir in the curry powder. Cook for another 2 minutes and push the mixture to one side of the pan.

To cook the Grouper: Add the remaining oil while turning the heat up to high. Carefully place the marinated fish into the hot oil. Pan fry the grouper on the first side for about 3-4 minutes, turning the fish with a spatula when golden brown. Add the remainder of the marinate along with the coconut milk and bring to a simmer. Season with salt and pepper.

To serve: When the fish is cook through, remove to a serving plate. Stir the sauce well to reduce another minute and finish with fresh cilantro. Spoon the sauce over the grouper.

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. Bubbling Hot Stone Crab Cobbler
9. Seared Red Snapper with Vanilla Roasted Fennel
8. Coconut Ice Cream with Chocolate Pistachio Brownie
7. Clam Hot Pot with Banana, Sake and Curry
6. Grilled Cobia with Crab Couscous and Preserved Lemon Relish
5. Tuna Steak Au Poivre with Yuca and Rock Shrimp Frittes
4. Wood Grilled Chicken Paillard Black Bean Cake and Tomato – Mint Salsa
3. Lavender and Lemon Grilled Lamb Chops
2. Lemon Drop Bar with Vanilla Marshmallow Brulee
  and the number one reason to dine with us...
1. Whole Grilled Yellowtail Snapper with Saffron, Cinnamon and Orange
CHEF ALLEN'S | 19088 N.E. 29TH AVE AVENTURA, FL 33180
305.935.2900 | WWW.CHEFALLENS.COM