Bahama Breeze Lobster and Shrimp Pasta

Serves: 2-3

2 Tbsp Olive Oil
Salt and Pepper to taste
1/2 pound of Shrimp, shells removed, medium size
Lobster Tails (2 tails; 5-6 oz weight each)
1/4 pound of Mushrooms, sliced
2 Tbsp Green Onions, sliced thin
1 1/2 cups of Brandy Cream Sauce (see recipe below)
1/2 pound of Your Favorite Pasta, cooked
1 Tbsp Fresh Parsley, finely chopped


Prepare Brandy Cream Sauce (see recipe below). Cook pasta in boiling salted
water according to the directions on the package; drain and rinse with cold
water to stop the cooking; set aside.

Cut the lobster tails in half with kitchen shears and remove the meat from
the shell (save the shells for the sauce recipe below); cut the lobster meat
into 1/2 pieces.

Season the shrimp and lobster with the salt and pepper while you heat a
large skillet over high heat. When the skillet is hot, add the oil,
mushrooms, shrimp and lobster then sautè and stir until the lobster and
shrimp turn opaque (2-3 minutes).

Reduce heat to medium and add the brandy cream sauce and green onions; bring to a boil while continuing to stir to prevent scorching the sauce. Add the cooked pasta and continue to heat and stir to thoroughly heat the pasta (add a little extra cream or milk if the sauce becomes too thick while heating
the pasta).

Serve Hot with a sprinkling of fresh chopped parsley


Brandy Cream Sauce

1/4 cup of White Wine
4 threads of Saffron
1 tsp Basil, Dried
1/2 tsp Thyme,
Dried Shells from lobster
1 cup Heavy Cream
1/2 cup of Chicken Broth
1 1/4 tsp Cornstarch
2 tsp Water, cool tap
2 Tbsp Brandy
Salt and White Pepper too taste


Combine the cornstarch and cold water in a small cup and set aside.

In a 1 quart sauce pan combine the wine, saffron, basil, thyme and lobster
shells; bring to a boil and simmer until reduced by half. Add the chicken
broth and heavy cream and return to a boil over medium heat. Slowly whisk in the cornstarch and water mixture then reduce the heat to low and simmer for 2-3 minutes. Adjust seasoning to taste with salt and white pepper.

Remove from heat and stir in the brandy, then strain out the shells with a
fine mesh strainer.

Note: If you are peeling your own shrimp for this dish, increase the amount
you purchase to 10 oz weight. Also, to create an even richer flavor you can
add the shrimp shells in addition to the lobster shells in step 2 above.

Bahama Breeze Roasted Red Pepper Sauce

1 Tbsp Olive Oil
¼ cup Yellow Onions
2 tsp Chopped Garlic
1 cup Roasted Red Peppers, rough chopped
2 cups Heavy Cream
Pinch of Cumin
Salt and Pepper to taste
2 tsp Cornstarch
2 tsp Water, cold tap

Add oil to a sauce pan and heat to medium. Add onions and garlic
sauté until they loose the raw appearance. Add red peppers, cream,
cumin, salt and pepper. Bring to a boil. Mix cornstarch and cold
water in a small bowl. Add slowly to the boiling sauce while
stirring. Simmer for 2 minutes then cut heat. Puree sauce using a
kitchen blender. Serve warm

Bahama Breeze Chicken Santiago

Serves: 2

2 Chicken Breast, 8oz, skinless, boneless
Salt and Pepper to taste
2 Tbsp Olive oil
½ cup Roasted Red Pepper Sauce
2 Tbsp Chimichurri Sauce
2 servings of Your Favorite Side-dish
2 servings of Your Favorite Vegetables

Lightly coat the chicken breast with olive oil, salt and pepper on
both sides. Grill over a medium heat, pre-heated char-grill with
wood chips added just prior to adding the chicken or a charcoal
grill with wood chips added. Grill for 6-7 minutes per side, while
flipping it over twice during the grilling; the chicken is done
when 165-170°F on a meat thermometer or the juices run clear when
pierced with a fork. Serve immediately with warm roasted pepper
sauce drizzled with chimichurri and your favorite sides. Enjoy!!


Roasted Red Pepper Sauce

1 Tbsp Olive Oil
¼ cup Yellow Onions
2 tsp Chopped Garlic
1 cup Roasted Red Peppers, rough chopped
2 cups Heavy Cream
Pinch of Cumin
Salt and Pepper to taste
2 tsp Cornstarch
2 tsp Water, cold tap

Add oil to a sauce pan and heat to medium. Add onions and garlic
sauté until they loose the raw appearance. Add red peppers, cream,
cumin, salt and pepper. Bring to a boil. Mix cornstarch and cold
water in a small bowl. Add slowly to the boiling sauce while
stirring. Simmer for 2 minutes then cut heat. Puree sauce using a
kitchen blender. Serve warm

Bahama Breeze's Pan-Seared Pork Tenderloin Medallions

Pork Tenderloin 1 pound
Olive oil, extra virgin 2 Tbsp
Thyme leaves, fresh 1 tsp
Orange Juice, Fresh Squeezed 2 Tbsp
Creole Seasoning as needed
Garlic Herb Mashed Potatoes 1 pound
Citrus Rum Sauce ¾ cup
Black bean and corn salsa 1 cup

Procedure

Place the pork tenderloin on a clean and sanitized cutting board. Using a chef's knife cut the pork into ½” thick crosswise medallions. Using a meat mallet lightly pound the pork medallions into ¼” thick pieces. Place in a clean bowl and marinate with the olive oil, thyme, and orange juice for 4 hours. After the marination is complete, remove the pork from the marinade and lightly season with your favorite Creole seasoning. Place an additional 2 TBSP of olive oil in a saute pan and heat to medium high heat. Place the pork medallions in the pan and cook for 2 - 3 minutes per side or until fully cooked. Serve with citrus rum sauce, mashed potatoes and black bean and corn salsa.

Just Like Bahama Breeze's Pan-Seared Pork Tenderloin Medallions

Pork Tenderloin 1 pound
Olive oil, extra virgin 2 Tbsp
Thyme leaves, fresh 1 tsp
Orange Juice, Fresh Squeezed 2 Tbsp
Creole Seasoning as needed
Garlic Herb Mashed Potatoes 1 pound
Citrus Rum Sauce ¾ cup
Black bean and corn salsa 1 cup



Place the pork tenderloin on a clean and sanitized cutting board. Using a chef's knife cut the pork into ½? thick crosswise medallions. Using a meat mallet lightly pound the pork medallions into ¼? thick pieces. Place in a clean bowl and marinate with the olive oil, thyme, and orange juice for 4 hours. After the marination is complete, remove the pork from the marinade and lightly season with your favorite Creole seasoning. Place an additional 2 TBSP of olive oil in a saute pan and heat to medium high heat. Place the pork medallions in the pan and cook for 2 - 3 minutes per side or until fully cooked. Serve with citrus rum sauce, mashed potatoes and black bean and corn salsa.

Just Like Bahama Breeze Pina Colada Bread Pudding

This dessert can be served hot or cold.

Yield: 6 servings.

4 tablespoon butter, melted
3 quarts Cuban bread cubes
2 1/2 cups eggs (approximately 12)
1 1/4 cups sugar
5 cups whole milk
1 Tblsp vanilla extract
1/2 cup coconut-flavored rum
1/2 cup shredded coconut
1/2 cup diced pineapple

Coconut creme anglaise:
1 -1/2 cups heavy whipping cream
2 egg yolks
1/2 cup powdered sugar
1/4 cup coconut-flavored rum


1. For the coconut creme anglaise, combine cream, egg yolks and sugar in a
small saucepan over medium heat. Stir until sauce starts to thicken; 8-10
minutes. Add rum and stir to mix. Place in a clean container with a lid and
place that container in an ice water bath. Store in the refrigerator to
chill to 40 F.

2. Heat oven to 350°F. Toss 3 tablespoons melted butter with bread cubes,
place on sheet pan and bake until golden. Reduce temperature to 300 F. Brush medium-size casserole dish with remaining melted butter. Add toasted bread cubes. Mix remaining ingredients and pour over bread. Press down on bread until it absorbs most of the liquid. Bake 1 hour or until firm in center.

Just Like Bahama Breeze Lobster and Shrimp Pasta

2 Tbsp Olive Oil
Salt and Pepper to taste
1/2 pound of Shrimp, shells removed, medium size
Lobster Tails (2 tails; 5-6 oz weight each)
1/4 pound of Mushrooms, sliced
2 Tbsp Green Onions, sliced thin
1 1/2 cups of Brandy Cream Sauce (see recipe below)
1/2 pound of Your Favorite Pasta, cooked
1 Tbsp Fresh Parsley, finely chopped


Prepare Brandy Cream Sauce (see recipe below). Cook pasta in boiling salted
water according to the directions on the package; drain and rinse with cold
water to stop the cooking; set aside.

Cut the lobster tails in half with kitchen shears and remove the meat from
the shell (save the shells for the sauce recipe below); cut the lobster meat
into 1/2 pieces.

Season the shrimp and lobster with the salt and pepper while you heat a
large skillet over high heat. When the skillet is hot, add the oil,
mushrooms, shrimp and lobster then sautè and stir until the lobster and
shrimp turn opaque (2-3 minutes).

Reduce heat to medium and add the brandy cream sauce and green onions; bring to a boil while continuing to stir to prevent scorching the sauce. Add the cooked pasta and continue to heat and stir to thoroughly heat the pasta (add a little extra cream or milk if the sauce becomes too thick while heating
the pasta).

Serve Hot with a sprinkling of fresh chopped parsley

Brandy Cream Sauce

1/4 cup of White Wine
4 threads of Saffron
1 tsp Basil, Dried
1/2 tsp Thyme,
Dried Shells from lobster
1 cup Heavy Cream
1/2 cup of Chicken Broth
1 1/4 tsp Cornstarch
2 tsp Water, cool tap
2 Tbsp Brandy
Salt and White Pepper too taste


Combine the cornstarch and cold water in a small cup and set aside.

In a 1 quart sauce pan combine the wine, saffron, basil, thyme and lobster
shells; bring to a boil and simmer until reduced by half. Add the chicken
broth and heavy cream and return to a boil over medium heat. Slowly whisk in the cornstarch and water mixture then reduce the heat to low and simmer for 2-3 minutes. Adjust seasoning to taste with salt and white pepper.

Remove from heat and stir in the brandy, then strain out the shells with a
fine mesh strainer.

Note: If you are peeling your own shrimp for this dish, increase the amount
you purchase to 10 oz weight. Also, to create an even richer flavor you can
add the shrimp shells in addition to the lobster shells in step 2 above.

Just Like Bahama Breeze Grilled Chicken Tostada Salad

4 each 6 ounce chicken breasts, boneless, skinless
1 teaspoon Creole seasoning blend
1/2 teaspoon kosher salt
8 small flour tortillas
12 ounce finely shredded cheese (Mexican blend)
6 cups spring mix of lettuce, washed, dried and torn
1/2 cup Citrus Vinaigrette *
1/2 cup ooked corn kernels
4 oz sliced roasted peppers (red, yellow or poblano)
8 oz Tomato Salsa *
1/4 cup Chimichurri Sauce *
1 ripe avocado, quartered and cut into fan

* (Recipes below)
.
1. Preheat oven to 375 degrees. 2. Season chicken on both sides with Creole
seasoning and kosher salt. Grill on each side until done, or until chicken
reaches 165 - 170º F. Remove from grill. 3. While chicken is grilling, lay
tortillas on baking sheet. With a fork, poke holes in tortillas, 1/2 inch
apart over the whole tortilla. Lightly brush with olive oil and bake in
preheated oven for about five minutes or until lightly browned. Evenly
sprinkle cheese onto tortillas and continue baking until cheese is
completely melted. 4. Place two tortillas on each of four plates. Toss
spring mix with citrus vinaigrette, corn kernels, and peppers and mound 1/4
of the mixture on top of each plate of tortillas. Sprinkle tomato salsa over
salad mix.

5. When done, slice the grilled chicken on a clean cutting board and place
on top of salad, drizzle with chimichurri sauce. Top with avocado fan.

Citrus Vinaigrette

2 Tbsp olive oil 2/3 cup rice wine vinegar 1/3 cup orange juice 1 Tbsp Dijon
mustard 1 tsp honey 2 tsp minced garlic 1 Tbsp minced shallots 1/2 tsp
Creole seasoning 2 Tbsp chopped fresh cilantro

Mix all ingredients together. Refrigerate.

Chimichurri Sauce

3/4 cup extra virgin olive oil 1/3 cup rice wine vinegar 1/2 cup fresh
squeezed lemon juice 2 tsp kosher salt 1/2 tsp black pepper 1 bunch (1 1/2
ounces)flat-leaf parsley, stemmed and minced 1/2 bunch (1/2 ounce) cilantro,
stemmed and minced 1/2 tsp dried oregano 4 tsp minced garlic Scallion tops,
thinly sliced

Preparation

1.Combine the olive oil, rice vinegar, lemon juice, salt and pepper in a
medium bowl. Using a wire whisk, mix until evenly blended.

2. Add all remaining ingredients and, using a rubber spatula, gently mix
until evenly blended. The mixture should be highly seasoned; add more salt
or vinegar, if desired. Refrigerate for up to three days.

Tomato Salsa

1/3 lbs plum tomatoes, seeded and diced 1/2 cup finely diced red onion 2
cloves garlic, minced 2 Tbsp chopped fresh cilantro 1 fresh jalapeno (about
2 tsp)stemmed and finely diced 1 tsp Creole seasoning blend 2 Tbsp extra
virgin olive oil Juice of one lime kosher salt, to taste

Mix all ingredients together. Refrigerate

Just Like Bahaha Breeze Restaurant Vegetable Saute

2 teaspoons extra-virgin olive oil
1 clove garlic, minced
1/2 red bell pepper, julienned
1/2 yellow bell pepper, julienned
1/2 green bell pepper, julienned
1/2 chayote squash, seeded and sliced
1 stick celery, sliced
1/4 cup chicken broth
8 mushrooms, sliced
1 teaspoon fresh thyme, chopped
1/4 teaspoon white pepper
2 tablespoons dry white wine
1/2 teaspoon salt



Saute vegetables in olive oil over high heat, stirring often for 3 to 4 minutes. Reduce heat to low and add remaining ingredients.

Cook, stirring often, for 2 more minutes and remove from heat.

Serves 4