by MJF | Feb 20, 2026 | Appetisers, French, Grains of Paradise, Hot Appetisers, Main Courses, Seafood Main Courses, Seafood Main Courses, Spices & Herbs, World Cuisines
Seared Scallops with Grains of Paradise Butter Elegant seared scallops finished with a fragrant grains of paradise butter—quick, refined, and full of warm citrus-pepper spice. Heavy Frying Pan 12 each Large Sea Scallops (side muscle removed (12))30 ml Olive Oil (2...
by MJF | Jan 25, 2026 | American, Fish Main Course, Gumbo Filé, Main Courses, Sassafras, Seafood Main Courses, Seafood Main Courses, Soups, Spices & Herbs, World Cuisines
Creole Seafood Gumbo with Filé A classic Louisiana seafood gumbo built on a dark roux, aromatic vegetables and shellfish stock, finished with filé powder for body and fragrance. Shrimp, crab and firm white fish are added at the end to preserve their texture and...
by MJF | Oct 18, 2025 | French, Mace, Main Courses, Seafood Main Courses, Spices & Herbs, World Cuisines
Seared Scallops with Mace-Infused Cream Sauce A luxurious entrée of seared scallops in a smooth cream sauce infused with mace —subtle, elegant, and perfectly balanced. Cutting Board and Chef's KnifeSaute Pan 12 each Fresh Scallops (cleaned and dried)1 tbsp...
by MJF | Mar 9, 2025 | Italian, Main Courses, Pasta, Seafood Main Courses, World Cuisines
Spaghetti Fruiti di Mare A luxurious seafood pasta dish featuring lobster, babyclams, mussels, and baby scallops in a rich tomato sauce infused with herbs andchili. Cutting BoardCooks KnifePot with LidColander 400 g Spaghetti1 each Lobster (pre-cooked, meat...
by MJF | Sep 24, 2024 | Main Courses, Seafood Main Courses
Shrimp Pancit Canton (Chow Mein) A Filipino adaptation of the popular Chinese dish. Cutting BoardCooks KnifeWokWooden SpoonBowl 2 Tbsp. Vegetable Oil24 Pieces Large Shrimp (peeled and de-veined.)2 Cloves Garlic (finely chopped.)½ Piece Ginger (grated.)1 each Onion (½“...
by bilalk | Aug 16, 2024 | Hot Appetisers, Seafood Main Courses
Quenelles of Sole with Shrimp Sauce A lighter version of the classic from Chef Paul Bocuse 1 lb. Sole Fillets, well chilled (or other white fish)5 oz. Butter1 each Egg Whites4 each Egg Yolks5 oz. Double CreamSalt, Pepper, Nutmeg, Cayenne (to taste)8 oz Shrimp Sauce...
