SOUP:
CURRY SOUP WITH MARINATED SHELLFISH
Courtesy of Chef Tim Wood @ Couples Ocho Rios

Ingredients:

Marinated Shellfish:
2 tablespoons salt
1 pound of mussels
1 pound of clams
½ pound of scallops
½ pound of shrimp, peeled
1 lime, juiced
1 bunch of cilantro, finely chopped
1 bunch of mint, finely chopped
1 bunch of basil, finely chopped
Fish sauce, to taste

Soup:
2 tablespoons of grape seed oil
1 small piece of ginger, peeled and sliced
1 stalk of lemongrass, chopped
1 tablespoon of green curry paste
1 teaspoon of ground turmeric
6 (14-ounce) cans of coconut milk
10 lime leaves
1 tablespoon of sugar
2 limes, juiced
Salt

Method:

For Marinated Shellfish:
In a 4-quart pot, bring 3 quarts of water to a boil. Add 2 Tablespoons salt. Cook mussels and clams until they have opened, then set aside and cool. Save the cooking water. Cook scallops and peeled shrimp in same pot for about 4 minutes, then set aside and cool. Remove mussels and clams from their shells, then cut the scallops and shrimp in half, lengthwise. Place in mixing bowl. Add the lime juice and a pinch of the chopped cilantro, mint and basil. Reserve the rest of the chopped herbs for the soup. Season the shellfish with fish sauce and pinch of salt.

For Soup:
In a 2-quart pot, sauté the ginger, lemongrass, curry paste and turmeric in the grape seed oil on medium heat for 3 minutes. Add the coconut milk and lime leaves, and then simmer gently on low heat for 20 minutes. Then add the palm sugar, remaining chopped herbs and limejuice. Add fish sauce and salt to taste. Remove the lime leaves.

MAIN COURSE:
MINTY ISLAND GREENS, PAPAYA, FETA CHEESE, TOASTED MACADAMIA NUTS & PASSION VINAIGRETTE
Courtesy of Stefan Spath @ Couples Swept Away

Ingredients:

Dressing:
3 ripe passion fruits
4 tablespoon of extra virgin olive oil
Salt & freshly ground pepper to taste
¼ minced red onion
1 tablespoon of chopped fresh mint
1 teaspoon of honey (to taste)

Salad:
½ red onion (finely sliced)
1 tablespoon of cider vinegar
½ teaspoon of sugar
Pinch of salt
Mixed garden greens (washed and torn) – choose your favorite lettuces
4 tablespoon of roughly chopped mint leaves
1 ripe papaya, peeled, seeds removed and diced (½ inch cubes)
1 red pepper (seeds removed, cut into thin strips)
4 tablespoon of crumbled feta cheese
4 tablespoon of roasted macadamia nuts (roughly chopped)

Method:
For the dressing cut the passion fruits in half and scoop into a bowl. Toss with all remaining ingredients and adjust seasoning to taste.
Marinate sliced red onions with vinegar, salt and sugar. Cover and let stand for at least 30 minutes.

In a large salad bowl toss all ingredients (including onion) except the nuts and feta cheese. When ready to serve, add salad dressing. Mix carefully with large salad servers.

To Serve:
Divide Salad on 4 salad plates. Crumble feta cheese over the salad and finish with toasted macadamia nuts.


RED SNAPPER WITH SPICY ISLAND CITRUS SALSA AND CALALLO
Courtesy of Stefan Spath @ Couples Negril

Ingredients:

1 large Ortanique (Orange as substitute) – peel & pith removed, flesh cut into segments
1 large Grapefruit - peel & pith removed, flesh cut into segments
½ small red onion, thinly sliced
½ Scotch Bonnet Pepper
½ teaspoon of ground ginger
1 tablespoon of coarsely chopped cilantro
1 tablespoon of fresh lime juice
2 tablespoon of extra virgin olive oil
1 teaspoon of honey
sea salt – to taste
freshly ground mixed pepper – to taste

4 red snapper fillets (skinned)

4 ounces of Calalloo (about 4 cups) – can be substituted with spinach

Method:
Toss citrus fruits, red onion, herbs, lime juice, honey, ginger, olive oil, salt and pepper in a bowl. Adjust seasoning to taste. Let stand at room temperature for at least 15 minutes.

Fill a wok or large round pot with 1 inch of water. Bring to a boil. Line a bamboo steamer with parchment paper. Season fish with salt, pepper and a little lime juice. Place into steamer, cover and steam until almost cooked through (about 5 minutes). Put calalloo into top basket and set over bottom basket. Steam until calalloo is done (should still be bright green). Remove and season calalloo with little salt and pepper. Add a drop of extra virgin olive oil.

To Serve:
Divide calalloo on four plates. Place fish on top. Finish with citrus salsa (place citrus fruit on top of fish).

DESSERT:
PEAR & CARAMEL CAKE WITH WALNUT BISCUIT
Courtesy of Chef Osmand Brown@ Couples Sans Souci

Ingredients for the Walnut Biscuit:
1 stick of butter
8 tablespoons of icing sugar
5 egg yolks
4 tablespoons of baking flour
¾ cup of chopped walnuts
8 egg whites
6 tablespoons of sugar

Method:
Combine butter and icing sugar; add yolk one at a time. Mix walnut and flour and add to butter mixture. Whip egg whites and sugar until stiff. Fold into walnut mixture and bake on sheet pan (24x18) until golden brown.

Ingredients for the Caramel Bavarian Cream with White Chocolate:
½ cup of milk
½ cup of white chocolate
2 egg yolks
1 teaspoon of leaves gelatin
1 cup of whipped cream
2 tablespoons of sugar
1 ½ tablespoons of caramel flavor
Canned pears, drained and cubed

Method:
Make custard with milk, sugar and yolks; add the gelatin and chopped chocolate; stir until chocolate is dissolved, then add caramel flavor. Cool down until lukewarm then incorporate whipped cream. Assemble cake by cutting walnut biscuit into three 8 inch layers. Place one biscuit at the bottom of an 8 inch cake ring; add some caramel mousse and pears. Repeat the process creating a three layer cake; chill and glaze.