Chef Allen's
"Savvy" - Chef Allen's August 2010 Newsletter
Dealing w/ Mangos
Chef Allen's
Thank you to everyone that came out for Share our Strength's Taste of the Nation event at the Fairmont Turnberry Isle last night! We had a great time at the event, and hope you all did too. In response to the enthusiastic comments to our dish, Guava & Tamarind Glazed Shrimp with a Sticky Coconut Rice Cake, we've decided to put it on the menu at the restaurant starting Wednesday, August 4th!
Dealing w/ Mangos
Miami Spice Menu

Miami Spice 2010 is a mouth-watering summer restaurant promotion showcasing the very best of Miami cuisine. During August and September, Miami’s top restaurants offer three-course meals (Lunch $22, Dinner $35)* featuring signature dishes created by world-renowned chefs. Discover the tropical fusion of ingredients that makes Miami dining so wonderfully out of the ordinary. An epicure’s paradise awaits you in Greater Miami and the Beaches!

Blue Crab Cake
Local Mango Chutney
Terrazas de Los Andes Reserva, Torrontes, Argentina


Mixed Baby Lettuces
Maytag Blue Cheese, Spicy Walnuts, Pickled Shallots
Sherry Vinaigrette
Charles Hours’, Juracon Sec, France


Oxtail Bolognese
Orecchiette Pasta, Basil, Grana-Padana Cheese
Rodney Strong, Merlot, Sonoma


Blackened Mahi-Mahi
Clam and Rock Shrimp Gumbo, Farro “Risotto”
Casa Lapostelle, Sauvignon Blanc, Chile


Tamarind Glazed Pork Tenderloin
Grilled Red Bliss Potatoes, Creamed Sweet Corn
Mt. Difficulty, Pinot Noir, New Zealand


Wood Grilled Hanger Steak
House Made Pineapple Worcestershire, Hand Cut Fries
Super Tuscan, Prima Voce, Italy


Chocolate & Peanut Butter Napoleon
Caramel Sauce, Roasted Peanut Brittle
Quinta Black Noval Porto, Portugal


Lavender-Riesling Crème Bruleè
Citrus Butter Cookie
Chandon,Brut Classic, USA


Miami Spice Dinner: $35
Wine Pairings Are Additional $25

menu subject to change

Kitchen Inquisition: Chef Allen Susser
Kitchen Inquisition: Chef Allen Susser
By Elena Schmidt

Chef Allen’s new world cuisine has been wowing Miami’s palate for over two decades and shows no signs of stopping. When French-taught chef and businessman Allen Susser isn’t cooking, teaching, traveling, and conjuring up new mango recipes...

[read article]

Summer Cooking Classes
Classes run 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

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 August..

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

Recipe of the Month
Crab and Mango Salad

This salad can be made with either fresh or dried mango slices. Dried mango is simple to prepare at home with a dehydrator or a very low oven: Very thinly slice a mango using a mandoline or a sharp knife. Place the slices in a dehydrator set at 125 degrees for 4 to 5 hours, or an oven set no higher than 140 degrees, until dry and ridged.
Serves 4

Crab and Mango Salad
  • 3 tablespoons Freshly squeezed lime juice
  • 2 tablespoons Thai fish sauce
  • 2 tablespoons Sugar
  • 1 small Ripe mango, peeled, cut from the pit, and diced
  • 2 cups Fresh lump crabmeat, picked over for shell
  • 2 tablespoons Grated fresh coconut or flaked dried coconut
  • 1/2 cup Coconut milk
  • 2 tablespoons Chopped green onion, including some green parts
  • 1 teaspoon Peanut oil
  • 1/8 teaspoon Red pepper flakes
  • 10 Fresh cilantro leaves
  • 10 Fresh basil leaves
  • 10 Fresh mint leaves
  • 1 large Ripe mango, peeled, cut from the pit, and cut into 1/4-inch slices

To Prepare the Crab:
In a small bowl, combine the lime juice, fish sauce, and sugar, stirring to dissolve the sugar. Pour all but 1 teaspoon of the lime mixture into a medium bowl. Reserve the remaining lime mixture for the dressing. Add the diced mango, crabmeat, coconut, coconut milk, and green onion to the medium bowl and mix gently. Cover and refrigerate for 30 minutes.

To Make the Dressing:
In a medium bowl, whisk the reserved lime mixture and peanut oil together. Stir in the pepper flakes and herb leaves.

To Arrange the Salad:
Set a 3-inch ring mold on a plate and place one-eighth of the crab mixture in the mold. Top with a mango slice, then one-eighth of the herb salad. Repeat the layering a second time. Repeat with the remaining plates. If you don’t have a ring mold, mound the crabmeat mixture to layer.

To Serve:
Drizzle the salad with the dressing and dot the plate with any remaining salad mixture.

View More Of Chef Allen's Recipes!

Chef Allen's Menus

> Click Here To Download Menu

305.935.2900 | WWW.CHEFALLENS.COM