Food

Recipe Corner... The Centro Restaurant of the Courtyard Marriott

Thursday, March 09, 2017    

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Perhaps the city’s best kept secret is the stylish fare that is plated daily at The Centro Restaurant of the Courtyard Marriott in New Kingston. Managing the process is head chef Coatiest Gabbidon, who joined the team in September 2015. Indeed, Gabbidon entered the food business as a supermarket bag packer but was quickly promoted to meat-cutting attendant shortly after leaving high school. This early exposure in the food industry along with his avid interest in creating meals quickly led him to a job with the Allerdyce Inn Hotel. This opportunity provided him with the motivation to further his education in the food industry at the prestigious HEART Runaway Bay Hotel & Training Institute before being awarded a job at Crowne Plaza Hotel.

He then moved on to the Ritz-Carlton Rosehall Hotel, Montego Bay. This valuable experience with the Ritz-Carlton culinary family aided him in later being awarded a part-scholarship at the internationally acclaimed Johnson & Wales University, Miami Campus. During his studies overseas, he was afforded the opportunity to work with the Ritz-Carlton, Key Biscayne before returning to Jamaica to impart his newly attained knowledge with the Jamaica Culinary Federation, Sandals Royal Plantation, Super Plus Food Deli and the Knutsford Court Hotel.

Thursday Food enjoyed, last week Saturday, a few cocktails, appetisers and mains that were so delish that not only did we capture them but respectfully asked for a few recipes to share with our readers.

Sunset


Ingredients:

1 oz Mango purée

1 oz Captain Morgan’s Spice Rum

1/2 oz Blue Curacao

1/4 oz lime juice

Method:

Shake mango purée, lime juice and rum over ice.

Serve in a chilled martini glass with a splash of Blue Curacao layered at the bottom.

Mint Mari

Ingredients:

1/2 oz peach schnapps

1 oz white rum

1/4 oz simple syrup

1/4 oz strawberry syrup

1/4 oz orange juice

1 oz Ting

Mint to garnish

Method:

Strawberry syrup, white rum, orange juice, shaken over ice topped with simple syrup mixed with peach schnapps with a splash of Ting served in a beer pilsner.

Garnish with a hint of mint. 

Zesty Fried Shrimp

Ingredients:

3-4 pcs shrimp peeled & deveined

4 oz passion fruit purée

3-4 pcs bamboo skewer

2 pcs anise seed

1 pc garlic, minced

0.8 ozs onion, minced

0.7 fl oz lime juice

3.2 oz panko breadcrumbs

2 ea whole egg, beaten

1.5 fl oz whole milk

1 oz counter flour

Salt

Black pepper

2 fl oz white wine

Method:

Rinse shrimps under running water and drain before adding salt and pepper. Skewer shrimp individually from tail to top. Use the standard breading process to crust shrimps individually by first dredging them in flour, then eggs beaten with milk and then bread crumbs.

Be sure to shake off the excess ingredients during the breading process.

Cook each crusted shrimp by frying at 350°F for 4 mins or until golden brown.

Sauce

Sautée onion, garlic and anise seed until flavours have been released.

Deglaze with white wine. Add passion fruit purée and stir. Add salt and pepper to taste.

Allow to simmer to a semithick consistency. Serve shrimp with sauce on the side.

Asian Curried Tartlets

Ingredients:

0.8 oz yellow squash, local, small diced

0.8 oz zuchini, local, small diced

1.3 oz ripe plantains, small diced

0.8 oz sweet bell peppers, small diced

0.8 oz tomatoes, small diced

3 pcs puff pastry cups/purse

1 tbsp curry paste

Salt

Black pepper

4 fl oz coconut milk

1 tsp cumin powder

0.3 oz Scotch bonnet pepper

1 tsp vegetable oil

2 fl oz white wine

2 oz papaya chutney

Method:

Sautée curry paste for 2 minutes.

Add all diced vegetables and Scotch bonnet pepper, then continue sautéing for an additional 4 minutes.

Deglaze with wine.

Add coconut milk and allow to simmer to desired consistency.

Add salt and pepper to taste.

Add portions of the curried vegetables to individual pieces of puff pastry cups.

Arrange cups/tartlets on plate and serve with chutney.

Gourmet Thin-Crust Pizza

Ingredients:

2.1 oz smoked salmon, slices

0.9 oz callaloo (chopped, seasoned and steamed)

0.6 oz red onions (diced and sautéed)

0.6 oz sweet bell Peppers (diced and sautéed)

2.2 oz mozzarella cheese

Fresh basil, as desired

2 fl oz marinara sauce

1 whole grain thin pizza crust

Method:

Lightly base crust with marinara sauce. Add shredded cheese. Add and arrange all vegetables, basil and smoked salmon.

Bake at 350°F for 10 minutes or until cheese forms a golden crust. Cut and arrange on plate as desired.

Serve with a petite bowl of mixed salad greens. 

Centro Classic Duo

Ingredients:

5-6 ozs local beef short ribs

3-4 pcs shrimp, peeled and deveined

5 fl oz red wine

1.5 tsp melted butter

1.5 ozs onion, small diced

1 oz escallion, chopped

2 pcs garlic, chopped

1 oz carrots, chopped

1 oz celery, chopped thyme

1.4 oz tomato, chopped

3 oz Irish potato, medium diced

3 cups water

Salt

Black pepper

Method:

Sautée onion, escallion, tomato, thyme, garlic and celery in melted butter.

Deglaze with red wine.

Add water and stir.

Add salt, pepper and bring to a boil.

Remove from fire.

Add beef, cover and place in oven at 250°F until tender but not falling off the bones.

Place shrimp in liquid with beef and allow to cook for 3 minutes.

Remove shrimp and beef from liquid and arrange on plate.

Strain beef liquid and place on heat to reduce to a desired sauce consistency.

Serve with drizzles of sauce and garnish.

Grilled Vegetable Salad

Ingredients:

2 eggplant, sliced/cut (soaked in salt water)

2 yellow squash, sliced/cut

2 zuchinni, sliced/cut

4 red onions, sliced/cut

4 sweet bell peppers, sliced/cut

2 pumpkin, sliced/cut

4 beetroot, cooked, sliced/cut

4 ripe plantains, sliced/cut

2.3 oz couscous, cooked in herbed broth

2 steak tomatoes, sliced/cut

2 ozs balsamic vinegar

Balsamic reduction

Olive oil

1 tbsp basil pesto

Salt

Black pepper

1 pc garlic

Method:

Marinate all vegetables with vinegar, garlic and pesto.

Add salt and pepper to taste.

Allow to sit for at least 10-15 minutes. (The longer the greater the flavour.)

Cook all vegetables on grill until al dente.

Arrange on plate.

Drizzle with reduction.

Serve with chilled couscous.

Kincytini

Ingredients:

1 oz apple vodka

1 oz white rum

1/2 oz Blue Curacao

1 oz pineapple juice

1 oz soda water

Method:

Shake all ingredients over ice.

Serve in a chilled martini glass.

 

 

 

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