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Phil Lempert
PhilLempert
TODAY Food Editor
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In this special weekly feature, “Today” food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much fun you can have (and money you can save) by cooking these dishes at home.
THIS WEEK: Grilled Achiote Caribbean Red Snapper with Calaloo Pineapple Couscous from The Ritz-Carlton Grand Cayman
All of this stifling summer heat makes us want something tropical! So we've "stolen" this delightful recipe from the Caribbean: Grilled Achiote Caribbean Red Snapper with Calaloo Pineapple Couscous from Chef Eric Scuiller of The Ritz-Carlton, Grand Cayman. Is the name of this recipe intimidating? Don't worry. Chef Scuiller has made it easy for us with his tips, so you can easily cook this up, but still impress your friends when you reel off the name of this summer delight.
Tips from Chef Eric Scuiller: When buying whole red snapper look for clear, red eyes, bright red skin that fades towards the belly. If you are looking for a fillet, try to buy it with the skin on. This will help hold the fish together and let you get a look at the skin to make sure it’s the real thing. Grilling with the skin on is not only easier but helps hold some of the flavor to the fish. I wouldn’t suggest putting out a lot of money for a red snapper fillet that doesn’t have the skin. You can also shop for red snapper year round since it is constantly harvested.
Calaloo is the leaf of the taro plant and the name of this staple soup of Grand Cayman. Fresh Calaloo is difficult to find in the U.S., so substitute fresh spinach.
About the chef: The son and grandson of Breton fishermen, executive chef Eric Scuiller brings to the Ritz-Carlton Grand Cayman his French culinary heritage as well as an intense passion for the sea. Scuiller began his culinary journey at the selective Hotel Management School of Chaptal in Quimper at the age of 16. Scuiller worked in several hotel restaurants before completing his studies.
A penchant for travel and resorts led to positions as executive chef at 12 Club Med resorts, including Switzerland, Spain, Greece, Israel, Mexico, Bahamas, Italy, Tunisia, and the U.S.A. Scuiller has also tried his hand at the Princess Restaurant in Beverly Hills, Ft. Wayne Hilton, Coccolaba Plantation Resort on the island of Anguilla in the British West Indies, Inverness Hotel and Golf Club in Denver and at the Beverly Hills Hotel in California.
While in Las Vegas, Scuiller ran the award-winning Bally's Sterling Brunch, which is consistently recognized among the top 10 brunches in the nation. During the period of 1992-1996, Scuiller also taught weekly cooking classes in French/Gourmet cuisine. Then in 1997, he was named executive chef at the 3000 room Paris Las-Vegas in 1997 which included a kitchen brigade of over 550 culinarians and 12 restaurants.
“I can never know enough. Learning is as essential to me as drinking water,” said Chef Scuiller. On his appointment at the Ritz-Carlton Grand Cayman, Scuiller says, “Together we will create the best seafood restaurants in the Caribbean.”
Grilled Achiote Caribbean Red Snapper with Calaloo Pineapple Couscous is served at The Ritz-Carlton, Grand Cayman for $29. This recipe is for a serving size of two.
leftfalsefalse0falsefalse25The Ritz-Carlton, Grand Cayman
Seven Mile Beach
Cayman Islands, British Virgin Islands
345-943-9000
www.ritzcarlton.com
Want to nominate your favorite restaurant dish for a "Steal This Recipe" feature? Just e-mail Phil at Phil.Lempert@nbc.com (or use the mail box below) with the name of the restaurant, city and state, and the dish you would like to have re-created. Want to know more about Phil and food? Visit his Web site at www.supermarketguru.com.