CHEF ALLEN’S : South Florida’s Premiere Gourmet Restaurant
Home
The Restaurant
Our Menus
The Chef
The Kitchen
Cooking Experiences
Calendar Of Events
Media
Contact Us
Welcome to Chef Allen’s
THE KITCHEN
At A Glance | Recipes | Glossary | Talking About Food | Summer of Spice Cooking Class | Mango Tour

RECIPES
Printer Friendly Version Printer Friendly Version

Main Dishes Back to Recipes
Caribbean " Clam Bake"
Mango is used as a key ingredient in this "Clam Bake."
The mango mojo is used to marinate and moisten the seafoods. The ripe mango is grilled and caramelized over the slow heat. The green mango pickle is a hot and sour counter point to the grilled flavors.
  • Ingredients to Serve- 6
  • 3 2 pound Bahamian Lobsters, Split in half
  • 12 small Conch, cleaned, put back in shell
  • 12 large Gulf shrimp, in shell
  • 6 large Soft shell crabs
  • 1 quart Mango mojo (see recipe)
  • 3 pieces Chorizo sausage
  • 3 large Yellow plantains
  • 3 large Mangos, cheeks cut away from stove
  • 2 large Chayote squash, cut in 1/2 inch slices
  • 1 quart Green mango slaw (see recipe)
  • 2 pieces Banana leaves
To Start the Seafood: Ignite and burn a combination of charcoal and oak wood until the fire burns down leaving a bed of coals. Baste the lobsters, and all of the seafood with the mango mojo. Start the lobsters, cut flesh side down on the grill. The lobsters take the longest (20-25 minutes to grill) so they go on first. Also place sausage on grill.

To Start the Vegetables: Place the plantains directly on the grill.
Cook in the skin, turning every 5 minutes for about 20-25 minutes until cooked through. Grill the chayote on the grill basting with mojo, then move to indirect heat. Place the mango cheeks in an indirect heat as well
for 10 minutes.

To Finish the Seafood: Start with the conch in the shell on the direct heat, followed by the soft shell crabs and shrimp. Grill these and baste with mojo. Keep an eye on the lobster, sausage and the seafood, about
5 minutes on the grill until cooked through.

To Serve: Place banana leaves on a large platter. Remove the skin from the plantain. Arrange with the seafoods, mango and chayote. Serve with green mango slaw.

Chef Allen’s Signature Products
Chef Allen’s Signature Products
Chef Allen's
Signature Products

click here

Chef Allen’s Latest Media


Reality Cooking Class featured on WSVN 7's Style Files

Chef Allen’s Email List

  
Search Chef Allen’s

  
Chef Allen’s Links
Sustainable Seafood
At It's Best

Sustainable Seafood
Click For More Info


Chef Allen’s Links
Citrus Célébré
Nerdel.com

Fresh from Florida Blog
freshfromflorida.wordpress.com

Share Our Strength
www.strength.org

American Institute of Wine and Food
www.aiwf.org

Local Harvest
www.localharvet.org

Daily Bread Food Bank
www.dailybread.org

The James Beard Foundation
www.jamesbeard.org

National Mango Board
www.mango.org



SecurityMetrics for PCI Compliance, QSA, IDS, Penetration Testing, Forensics, and Vulnerability Assessment

Chef Allen’s ©1997-2006, Chef Allen's, Inc.
chef@chefallens.com | 305.935.2900
Contact Us | Site Map
site design : Alaskan Star Interactive