This recipe is compliments of Chef Mo Khan of Shooter’s Waterfront in Fort Lauderdale. It is one of his favorite menu items.
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Salmon Tartare
Wild Scottish salmon, frisee, shallots, chives, citrus vinaigrette, potato gaufrettes
Ingredients
For the Potato Gaufrettes
Ingredients
For the Potato Gaufrettes
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Instructions
For the Salmon Tartare
Dice salmon. Add shalllots, chives, citrus vinaigrette. Spoon mix into a mold. Top with dressed frisee and potato gaufrettes.
For the Potato Gaufrettes
Criss cross peeled potato on mandoline slicer and place directly into water to prevent browning and remove starch. Fry at 350 degrees until golden brown.
Recipe Notes
© Galley Chef All Rights Reserved
Shepherd’s Pie is the perfect way to use leftover roasted meat of any kind and leftover potatoes of any kind. A St. Stephen’s Day pie is made using leftover turkey or ham. A Cumberland pie is a version using breadcrumbs on top instead of potatoes. The English also make a similar dish with fish known as fish pie.
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Shepherd's Pie
This is a savory dish of meat and vegetables topped with a cloud of whipped potatoes that will satisfy the manliest of appetites!
Instructions
Preheat oven to 400 degrees F. Place oil into a sauté pan and set over medium high heat. Add onion and sauté 5 minutes. Add the garlic and stir to combine. Grind the lamb in a food processor and add the lamb to the onion mixture. Salt and pepper to taste. Cook 2 minutes thten add the flour and stir. Add the tomato paste or ketchup, beer, Worcestershire, rosemary, lima beans and stir. Bring the mixture to a boil, reduce heat to low, cover and simmer 10 minutes. Spread mixture into a glass baking dish. Mix potatoes, carrots and half and half in a food processor. Top with potatoes, sealing the edges. Bake for 25 minutes or until the potatoes begin to brown. Cool for 20 minutes before serving.
For the potato topping
Put the potatoes, carrot puree and half and half in a food processor or blender and whip until combined.
Recipe Notes
© Galley Chef All Rights Reserved
Pernod is an anise-flavoured, or black licorice flavoured liqueur. This beverage becomes cloudy when diluting over ice because it is aniseed-based. It contains oils called terpeness, which are soluble in an aqueous solution that contains 30% ethanol or more by volume. When the solution is diluted to below 30% ethanol, the terpenes become insoluble causing the beverage to become cloudy.
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Shrimp Pernod with Spinach Cakes
A restaurant-quality dish with a creamy sauce and a hint of licorice flavor.
Instructions
For the Shrimp Pernod
Combine ½ teaspoon salt, cayenne and garlic powder and rub the shrimp with it. Heat olive oil in a skillet over medium heat. Saute the shrimp for 3 minutes. Add the onions, celery and garlic and sauté for 2 or 3 more minutes. Add the pernod and cook for 1 minute. Add the parsley and cream and bring to a boil. Season to taste.
For the Spinach Cake
Heat the butter in a skillet over medium-high heat. Add ¼ cup of flour. Stir constantly for 5 to 6 minutes to make a blond roux the color of sandpaper. Add the onions and cook, stirring for about 2 minutes until slightly wilted. Add the milk and stir until the mixture thickens. Add the spinach, salt, cayenne, pepper, nutmeg and garlic and cook stirring for about 4 minutes. Remove from heat. Add bread crumbs, parmigiano reggiano, and Pernod and mix well. Let cool for about 30 minutes.
Divide the mixture into 4 equal portions and shape into patties. Heat the oil in a non-stick skillet over medium high heat. Combine the remaining ¼ cup flour and the rub. Dredge the patties, coating evenly in the flour. Fry the cakes for about 2 minutes on each side until golden. Transfer to a warm platter. Spoon shrimp and sauce over the cakes and serve.
Recipe Notes
Shape the spinach cakes a day in advance, dredge in flour and refrigerate until ready to fry. © Galley Chef All Rights Reserved
Inspired by an authentic Mexican recipe, these tortillians get crunchy on the outside while the cheese inside gets gooey resulting in a fabulous texture. In addition, the combination of spices gives the dish a great authentic Mexican flavor.
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Soft Flour Tortillians
Inspired by an authentic Mexican recipe, these tortillians get crunchy on the outside while the cheese inside gets gooey resulting in a fabulous texture. In addition, the combination of spices gives the dish a great authentic Mexican flavor.
Instructions
In a sauté pan, cook ground beef, onion, and seasoning until beef is cooked through, about 8 minutes, mashing it with a fork as it cooks, so the beef is a fine crumble.
Divide the remaining ingredients into quarters and pile each one on top of a soft flour tortilla along with the beef mixture. Fold edge of tortilla, brush the outside with vegetable oil and cook in a skillet on both sides until cheese melts, 2 - 3 minutes. Serve with salsa and guacamole and garnish with cilantro and hot sauce.
Recipe Notes
Recipe Notes Courtesy of and inspired by a recipe from Marilynn Berry © Galley Chef All Rights Reserved
This cocktail is so refreshing and delicious. It’s a beautiful color and perfect for a summertime drink by the pool.
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Strawberry Basil Cocktail
Sweet and sour, light and refreshing, the perfect summertime cocktail.
Instructions
Muddle the strawberries and basil in the bottom of a shaker. Add the gin, sour mix and ice and shake. Strain mixture into a glass of ice. Garnish with lemon zest, strawberry and basil leaves.
Recipe Notes
Add a splash of soda water for an additional refreshing kick. You can also switch it up by using a few fresh mint leafs or a sprig of fresh rosemary instead of the basil. © Galley Chef All Rights Reserved