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updated 10/13/2005 4:44:45 AM ET 2005-10-13T08:44:45


  • 2 cups best quality snapper, peeled, cut into large chunks, season with salt and pepper, place in the refrigerator until you have finished preparing all other ingredients
  • 1 aji Amarillo (Peruvian pepper), chopped
  • 2 cloves garlic
  • 3 lemons, juice only
  • 4 limes, juice only
  • 1 lemon cut in half
  • 6 shrimp, peeled and deveined
  • 6 calamari tubes, cleaned and sliced into » inch rings
  • 4 sea urchin roe
  • 1 red onion, sliced thin and placed in ice water
  • 1-tablespoon ginger, minced
  • » habanero, stems removed, minced
  • 1 rib celery, minced
  • » bunch cilantro, chopped stems and leaves
  • Salt and pepper

In a small saucepan, place aji Amarillo with the garlic and 1 cup water. Place on high until water boils, set at medium heat and cook until water is almost completely evaporated. Place in a blender and puree. Set aside to cool.

Fill a medium size pot ¾ of the way with cold water. Add peppercorns, bay leaves, one lemon cut in half and 1-teaspoon sea salt. Have a container of ice-cold water ready, as the procedure is very quick. When the water begins to boil carefully add the shrimp.

Cook them for 45 seconds then remove the shrimp with a slotted spoon and place into the ice water. Place the calamari tubes in the boiling water, cook them for 10 seconds and quickly remove with a slotted spoon and place in the ice water. Immediately strain the seafood out of the ice water and place in a large mixing bowl. Add the snapper, julienne onion, habanero, celery, lime and lemon juice and a spoon full of aji Amarillo paste. Add the sea urchin and cilantro. Season with salt and pepper. Allow to marinate for at least 1 hour before serving in the refrigerator.

Garnish with diced cooked pieces of calabaza, slices of cooked corn and tomatoes.


  • Sofrito
  • 1 yellow onion, chopped fine
  • 1 red pepper, chopped
  • 1 yellow pepper, chopped
  • ½ teaspoon habanero pepper, seeded and minced
  • 3 cloves garlic, chopped
  • 1 aji Amarillo, seeded and chopped
  • 2 red beefsteak tomatoes, chopped
  • Large pinch saffron
  • » cup chopped cilantro
  • 1 cup dry white wine
  • ½ cup evaporated milk
  • 1 gallon seafood consommé
  • For the finished plate (portion is for one serving)
  • 1 (4 ounce) filet of bass
  • 1 Diver Scallop
  • 1 Prawn (head on) cleaned and deveined
  • 2 large shrimp, cleaned and deveined
  • 2 littleneck clams, rinsed of any sand
  • 2 mussels rinsed and remove beards
  • 1 lime
  • 1 tablespoon full of cooked yellow rice
  • 1 tablespoon full of cooked Peruvian corn
  • 1 tablespoon full of cooked peas


In a large saucepan over high heat, place two tablespoons of olive oil. Add the onion, peppers, chilies and garlic. Cook for 2-3 minutes, stirring frequently. Add the tomatoes and saffron; cook for another 4-5 minutes. Add the cilantro, white wine and milk. Cook for 3-4 more minutes and pour the contents of the pan into a blender and puree. Heat the seafood consommé until almost boiling, add the pureed sofrito. Heat through and strain through a fine mesh sieve. Set-aside until ready to cook the seafood.

For the finished plate (portion is for one serving)

In a small saucepan on low heat, place the clams, mussels and 8 ounces of chupe broth. At the same time heat a large sauté pan on medium heat, add one tablespoon of olive oil. Add the scallop, head on prawn and cook for 30-45 seconds. Add the shrimp, filet of fish and cook for another minute. When the mussel and clam opens in the broth remove them and place them in the serving bowl for the chupe. Add the chupe broth to the seafood. Cook the seafood through, season with salt and pepper and squeeze the limejuice into the pan. Add the rice, corn and peas moving the pan constantly keeping all ingredients separate. Arrange the seafood beautifully in the serving bowl. Pour the chupe-vegetable-rice mixture over the seafood, garnish with cilantro and serve immediately.


  • 1-teaspoon ground anchos
  • 1-teaspoon ground almonds
  • 1/4-teaspoon ground cinnamon
  • Pinch of coral Hawaiian Sea salt
  • 1 cup bittersweet Chocolate
  • For the foie gras
  • 2-3 ounces fresh foie gras
  • Sea salt
  • In the same hot sauté pan with the foie gras fat add:
  • 1/4-cup figs, sliced in quarters
  • 1/4-cup white wine
  • 1-tablespoon rice wine vinegar
  • » cup honey

Place 1 cup bittersweet chocolate in a mixing bowl over a small pot of simmering water (being very careful). When chocolate has completely melted, set aside. Keep small pot of water for the next step.

Combine all ingredients in the “chocolate” mixing bowl and keep warm over the pot of water on low heat. Using a paintbrush, paint the chocolate “mole” onto a white plate in whatever design you like. Use about 1 tablespoon of mole per plate.

For the foie gras

Season the foie gras with sea salt. Heat a sauté pan on medium high heat. Add the foie gras to the pan (no oil needed) Sear the fresh Foie Gras, when it turns golden brown, place the foie gras onto a cold pan, set aside.

Reduce all ingredients until it coats the back of a spoon. Heat the Foie Gras in the oven until cooked through. Glaze the foie gras with any left over chocolate using the already chocolate paintbrush. Place the figs in syrup in the center of the “painted” plate. Top with the chocolate glazed foie gras. Top the foie gras with a little sea salt and serve immediately.


  • Panna cotta
  • ¾ cups milk
  • 1-cup sugar
  • 1 orange, zest and juiced
  • 1 lemon, zest and juiced
  • 1 lime, zest and juiced
  • 1/4 vanilla bean, split
  • 5 sheets gelatin
  • 3/4-cup non-fat, plain yogurt
  • 1 ½ cups heavy cream, whipped
  • Passion fruit tapioca
  • 1-cup tapioca pearls
  • 2 cups passion fruit puree (kept very cold)
  • Lychee soup
  • 2 cups fresh or canned lychees in syrup
  • 1-cup cold water
  • Juice of 1 lemon

Panna cotta

In a saucepan on medium, heat the milk, sugar, citrus rinds and vanilla bean until the sugar is dissolved.

Place the gelatin in ice cold water. Soak the gelatin until softened. Remove the gelatin from the water, squeeze out excess water. Add the gelatin to the hot liquid and stir to melt. Let cool slightly then stir in the yogurt and juices. Strain the mixture into a clean bowl. Chill over an ice bath until it starts to thicken, the process is very fast. Fold in the whipped cream. Pour into individual 4-ounce molds or ramekins, and chill for 1-2 hours.

Passion fruit tapioca

Cook the tapioca pearls in a large pot of boiling water until the pearls are completely transparent. Strain quickly under running cold water. Pour into a large container with the cold passion fruit puree. Set aside somewhere cold.

Lychee soup

Puree until smooth, set aside somewhere cold. In a large serving bowl, place the panna cotta in the center; pour about 2-3 ounces of lychee soup around the panna cotta and spoon tapioca pearls around the top. Garnish with a thin chiffonade of mint.


  • 8 short ribs of beef, center cut, trimmed of excess silver skin and fat
  • 1-cup kosher salt
  • 1.5 cups light brown sugar
  • 1-teaspoon cardamom
  • 1-teaspoon five spice
  • 1-teaspoon cinnamon
  • 1-teaspoon powdered ginger
  • For the cooking of the Ribs:
  • 2 carrots, peeled, small dice
  • 2 celery ribs, small dice
  • 1 Spanish onion, small dice
  • 3 cloves garlic, minced
  • 1 lemongrass, chopped fine
  • 1-tablespoon ginger, minced
  • 1-cup pinot noir
  • » cup soy sauce
  • 2 tablespoons black vinegar
  • ½ cup dark brown sugar
  • 1 cup chopped tomatoes
  • 2 Thai chilies or 2 jalapenos, chopped
  • » cup tomato paste
  • 2 bay leaves
  • 1-teaspoon thyme
  • 2 cinnamon stix
  • 2 star anise
  • 1 orange, zest and reserve juice
  • 1-tablespoon anchovies
  • 6 cups demi glace
  • 6 cups chicken stock
  • 1 orange for finishing the plate

Combine the short ribs with salt, sugar and spices. Place in the cooler overnight.

For the cooking of the Ribs:

Heat 1-tablespoon vegetable oil in a large rondeaux pan on medium high heat. Sear short ribs until golden brown. Remove the short ribs from the pan and carefully remove half the oil. Add the vegetables and cook until they are soft (about 3-4 minutes). Add all other ingredients except for the demi glace and chicken stock. Add the ribs back to the pan. Allow the wine to reduce by ¾ of the way down. Add the chicken stock and demi glace, and bring liquid back to a boil, cover with foil and place in a 375-degree oven for 2-3 hours or until tender, checking to make sure liquid covers at least 2/3 of the ribs. Remove from the oven; carefully remove the ribs from the liquid. When the ribs cool, slice them off the bone, trim all excess fat and leave them in nice perfectly square pieces. Strain the rib braising liquid and allow to cool down completely. Skim all the fat off the top as possible. Taste the sauce, check for seasoning. It might need more chilies, brown sugar and soy. In a small saucepan place two of the trimmed and cleaned ribs with 6 ounces of sauce. Reduce on medium high heat until the sauce coats the ribs, use a little cold butter if necessary to have a nice consistency, squeeze a little orange juice into it and serve with pickled watermelon.


  • 1-cup small-diced watermelon
  • 1 cup red wine vinegar
  • 1 cup granulated sugar
  • 1 tablespoon pickling spices

Heat vinegar, sugar and spices on high heat until the sugar dissolves. Remove and strain, place the sauce on ice or in a cooler. When cool, pour over the watermelon and let stand 10 minutes before serving.


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