Chef Allen's
"Savvy" - Chef Allen's July 2010 Newsletter
Dealing w/ Mangos
Dealing w/ Mangos

The word is out that I’ll trade mangos for dinners. It’s a simple deal: dinner for two at Chef Allen’s for a wheelbarrow of Mangos. That might seem like a steep bounty for this humble fruit, but not in South Florida. It’s a challenge Miamians happily rise to every summer, when mangos are plentiful in backyards and groves alike. The pride of owning a mango tree turns to a passion as the trees begin to ripen this year in early July..

For more information please call the restaurant at 305. 935. 2900

Summer Cooking Classes
Starts Friday, July 9, 2010 until the end of summer. They will be from 5:30 pm - 6:30 pm and will be held every other Friday.

Come out and learn from Chef Allen and his amazing team of chef’s some of this summer’s most exciting and interesting new dishes. They will demonstrate two recipes and will pass out samples at the end for you to try. You will learn about the spices they use, different ways to cook with them, and how the flavors compliment with certain wines.

The cost will be $15 per person. If you stay afterwards for dinner, then 15% will be taken off your final bill. Space is limited (20 people per class) so hurry up and don’t miss your opportunity to experience this tasty lesson!

For more information please call the restaurant at 305. 935. 2900

Lobster & Beer

Chef Allen's Modern Seafood Grill Wine Corner
When it’s this hot in South Florida, we could all use something refreshing to cool us down a bit! In honor of Forth of July, we have a red, white and blue cocktail idea for your summer cooler!

Red, White and Blue Mojitos

White Mojito

  • 5 mint leaves
  • Simple Syrup (you can substitute splenda or powered sugar)
  • Lime wedges
  • 1 ½ oz of Bacardi Limon Rum
  • Club Soda

Prep: Muddle the mint leaves, simple syrup and two lime wedges at the bottom of a glass extracting as much of the essence of the mint and the juice of the lime wedges as you can and add the rum. Strain the mint and the lime wedges out and pour the mixture over a glass of crushed ice and top off with club soda.

*To make a red mojito muddle raspberries in as well and for a blue on muddle blueberries!

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

Taste of the Nation
Thursday, July 29th, 2010

Recipe of the Month
Mango Bread

I like to use the Kent Mango. This is a bread that you will love toasted for breakfast or served with a scoop of butter pecan ice cream any day.
Ingredients to Serve-10 slices

Mango Bread
  • ¼ Cup Butter
  • ¾ cup Sugar
  • 1 Medium Very Ripe mangos pureed
  • 1 Medium Mango, peeled and diced
  • 1 Large Egg, slightly beaten
  • 1 Teaspoon Pure Vanilla extract
  • 2 Tablespoons Lime juice
  • 1 ½ Cups All purpose flour
  • 1 ½ Teaspoon Baking powder
  • ½ Teaspoon Baking soda
  • ½ teaspoon Ground cinnamon
  • 1 Cup Chopped pecans

To prepare the batter: In a large mixing bowl cream the butter and sugar. Add the mango, egg, vanilla, and lime juice. In a separate large bowl, combine the flour, baking powder, baking soda and cinnamon. Add the mango mixture to the flour mixture stirring until the dry ingredients are just moistened. Stir in the pecans and mangos.

To bake the mango bread: Preheat the oven to 350 degrees. Coat a 9x5x3 inch non stick pan with non stick cooking spray. Pour the batter into the prepared loaf pan. Bake for 40 minutes, or until a toothpick inserted into the center, comes out clean. Cool in the pan 10 minutes before removing from the loaf pan. Allow to cook for 1 hour on a rack before serving.

View More Of Chef Allen's Recipes!

Chef Allen's Menus

> Click Here To Download Menu

305.935.2900 | WWW.CHEFALLENS.COM