1. Place diced romaine hearts down the middle of a chilled medium round platter. Lay out tomatoes and season with salt and pepper. Shingle the tomato slices in a "flower"presentation in the center of the plate on top of the lettuce.
2. Drizzle balsamic vinaigrette around the edges of the lettuce, Ladle blue cheese dressing in the center of the tomatoes, letting it pool down over the tomatoes. Sprinkle crumbled bleu cheese over the dressing.
3. Remove onions from cold water, squeeze out excess water and ball up on the center of the tomatoes. Serve.

 

Place all ingredients in a mixing bowl except oil. Using a wire whisk, whisk in oil slowly to thicken. Stir well before serving
 

Place sour cream, mayonnaise, buttermilk, vinegar and pepper in blender. Blend till smooth making sure to scrape the sides and corners to incorporate all ingredients. Crumble the blue cheese by hand and add to dressing.

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Mix all ingredients well. Be careful not to break up the crabmeat. Portion the crab cakes into 2.5 ounces patties. Mix together the coconut crust then coat crab cakes in mixture on both sides. Reserve until cooking.

To cook:
Place non stick sauté pan on stove top burner on medium heat. When hot, ladle 1 oz of clarified butter into a pan. Place crab cakes on hot butter and allow to brown on both sides. The cakes should reach an internal temperature of 135 degrees. Remove from heat.

To serve:
Ladle chili sauce on center of plate then place Asian slaw on top of the sauce. To finish place crab cakes overlapping on slaw. Serve immediately.

Combine all ingredients and mix well.

Slice red onions then place in ice water bath for 20 minutes. This will give the onions a less intense flavor. Drain well. Add to cabbage, jicama and cilantro. Add dressing to taste. Toss well.

Dissolve salt and pepper mixture into lime juice. Then slowly add the olive oil with a whisk. Dressing should incorporate. For 1 portion (2 Oz) mix together 1 ½ Oz Asian slaw and ½ Oz lime vinaigrette.

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Bake cake as directed in 2 - 9" x 12" rounds. Cool. Slice off rounded top level with baking pan and cut each cake into 2 layers (4 cake layers in total). Make Mousse according to the directions. After the mousse mixture is complete, slowly add heavy cream. Increase speed until mousse and heavy cream are incorporated. Continue whipping until stiff.

Assembly: Generously brush each layer of the cake with Tommy Bahama Golden Sun® Rum. Spread the mousse mix evenly thick on the first layer. Sprinkle with some of the pineapple. Top with next cake layer and again, spread with mousse then pineapple. Continue with each layer. The layers of the cake and mousse should be the same height. Coat the sides and top with the mousse mix. Sprinkle toasted coconut over the finished cake.

To Serve: Cut into 8 pieces and serve at room temperature.

Cooking the ribs:
Lightly coat each side of the ribs with the dry rub. Place a metal baking rack in the bottom of a large roasting pan. Arrange ribs bone to bone. Cover with the marinade. Cover the roasting pan with the aluminum foil. Bake in a preheated 350 degree oven for 3½ hours or until a bone comes out clean. Cool in the liquid.

To serve:
Place ribs curved side up on a preheated medium grill, heat through on one side then flip to heat the other side, brush generously with the BBQ sauce and heat until the edges of the bones begin to bubble. To make the slaw, combine the asian slaw and the lime vinaigrette in a mixing bowl, toss to combine well. Serve in chilled cups. When ribs are hot, place on a large plate accompanied by the dressed asian slaw. This can be served with French fries.

 

Combine all ingredients except the cornstarch slurry into a saucepot and bring to a boil. Reduce to a simmer and cook for 45 minutes. Add the slurry, turn the heat to medium high and continue to cook for 5 minutes until the sauce coats the back of a spoon. Remove from heat and cool.
 

Slice red onions then place in ice water bath for 20 minutes. This will give the onions a less intense flavor. Drain well. Add to cabbage, jicama and cilantro. Add dressing to taste. Toss well.
 

Dissolve salt and pepper mixture into lime juice. Then slowly add the olive oil with a whisk. Dressing should incorporate. For 1 portion (2 Oz) mix together 1 ½ Oz Asian slaw and ½ Oz lime vinaigrette.
 
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Add butter to a sauce pot and sauté onions and garlic for 3-5 minutes on medium heat. Add chipotle and spices and cook for 5 additional minutes over medium heat. Add chicken broth and cook for 15 minutes. Then add coconut milk and salt and bring to a boil then reduce to a simmer for 15 more minutes. Remove from heat and place sauce in a blender with the cover over the top. Mix well until incorporated. Reserve in a clean container and reheat when you are ready to serve.

 

Put sliced almonds on a sheet tray and place in a 375° preheated oven. Cook for 5 minutes or until lightly browned. Remove almonds from oven and hold until rice is finished cooking.
 
Heat olive oil blend in a heavy sauce pot, then sauté onions and garlic for 2 minutes. Add rice and sauté for 1 more minute stirring well to coat with oil. Whip chicken base, coconut milk and water together to dissolve chicken base. Add to rice in the pan stirring well. Bring to a slight boil then remove from heat and cover pan with aluminum foil. Place in a preheated 350° convection oven for approximately 50 minutes. Remove from oven, fold in almonds, salt, pepper, and butter until melted and reserve held warm until you are ready to serve.
 
Seafood cooking and plating procedure:
Heat 2 large sauté pans over high heat and split the olive oil blend evenly between both pans. Season the shrimp and scallops with kosher salt and black pepper. Gently place the scallops into the pan and sear to a golden brown on one side, then flip the scallops and place pan into a preheated 350° oven. In the other sauté pan, gently add the shrimp and sear until golden brown on one side, then flip the shrimp and place into the same preheated oven. Allow the shrimp and scallops to cook for 3-5 minutes then remove both from the oven.
 
Place one serving of rice onto each dinner plate and pool the coconut curry sauce around the rice. Carefully place the cooked scallops at 3 points on the plate up against the rice. Next, place the cooked shrimp at 3 points on the plate up against the shrimp. Garnish with a sprinkle of each of the micro greens and serve.
 

Place olive oil (1 tsp per fish) in sauté pan and heat on medium heat. Season sea bass evenly with house salt and pepper (1/4 tsp per fish) on all sides. Sprinkle the Caribbean rub on 1 side of the sea bass (1/2 tsp per fish) and place it in a hot sauté pan. Sear sea bass in small batches, 2-3 at a time. Sear for 1 minute or until a nice crust appears. Flip the sea bass gently and place in large pan in pre-heated oven set at 400 degrees. Cook for 8-10 minutes or until done. Remove fish from oven and let rest. Grill or roast asparagus until hot then toss with lemon garlic oil.
 
To serve: Place grilled seasoned asparagus on plate (8 per plate) then top with finished sea bass. Ladle the yuzu lilikoi butter sauce (1½ oz) over the sea bass. Spoon the rustic citrus salsa (2 Tbsp per fish) and a little of the juice on top. Garnish with a lemon curl.
 

In sauce pan, add pinot grigio, lilikoi, yuzu and shallots. Bring to a boil over medium/high heat and cook to reduce the liquid until it becomes syrupy, approx 15 minutes. Add cream and reduce by half. Lower heat and gradually add butter and stir, do not whisk. Take care not to let the sauce boil or it will separate. When all butter is incorporated add the salt, pepper, syrup and thyme. Add roasted garlic puree at the end.
 

In a clean mixing bowl, combine all ingredients and mix well. Cut the white fish into 1 oz pieces and place into the marinade mixing everything up together. Hold refrigerated for at least 12 hours.

 

Place ingredients into a small clean mixing and blend together well. Transfer to a small squeeze bottle with a small tip and refrigerate.

 

Place all ingredients in a clean blender and puree until everything is incorporated and the aioli is smooth in consistency. Transfer to a squeeze bottle with a small tip and refrigerate.

 

Dice onion, tomato and jalepeño and place in a small clean mixing bowl. Wash cilantro and chop fine, then add to the bowl. Next add the salt, lime juice and black pepper add mix everything together well. Refrigerate until needed.

 

In a small clean mixing bowl, mix all ingredients together.

 

Serving Procedure:

1. Preheat a large sauté pan and melt the unsalted butter in the pan. Drain the marinated white fish and gently place into the melted butter and spread the fish out evenly. Sprinkle the blackening spice evenly on the fish and let sit over high heat for 2 minutes. Flip the fish with a spatula and cook on the other side until the fish is completely cooked. Turn the heat down to very low and hold hot.
2. In a large, clean sauté pan, heat the tortillas up on both sides.
3. Toss the Asian slaw in a mixing bowl.
4. Lay the hot corn tortillas on a cutting clean cutting board and place 2 oz. of the cooked fish in each tortilla.
5. Top the fish with a little of the mixed Asian Slaw.
6. Drizzle a little chipotle aioli onto each tortilla.
7. Drizzle a little lime sour cream onto each tortilla.
8. Sprinkle a little pico de gallo onto each tortilla.

Bake cake as directed in 2 - 9" x 12" rounds. Cool. Slice off rounded top level with baking pan and cut each cake into 2 layers (4 cake layers in total). Make Mousse according to the directions. After the mousse mixture is complete, slowly add heavy cream. Increase speed until mousse and heavy cream are incorporated. Continue whipping until stiff.

Assembly: Generously brush each layer of the cake with Tommy Bahama Golden Sun® Rum. Spread the mousse mix evenly thick on the first layer. Sprinkle with some of the pineapple. Top with next cake layer and again, spread with mousse then pineapple. Continue with each layer. The layers of the cake and mousse should be the same height. Coat the sides and top with the mousse mix. Sprinkle toasted coconut over the finished cake.

To Serve: Cut into 8 pieces and serve at room temperature.

Bake cake as directed in 2 - 9" x 12" rounds. Cool. Slice off rounded top level with baking pan and cut each cake into 2 layers (4 cake layers in total). Make Mousse according to the directions. After the mousse mixture is complete, slowly add heavy cream. Increase speed until mousse and heavy cream are incorporated. Continue whipping until stiff.

Assembly: Generously brush each layer of the cake with Tommy Bahama Golden Sun® Rum. Spread the mousse mix evenly thick on the first layer. Sprinkle with some of the pineapple. Top with next cake layer and again, spread with mousse then pineapple. Continue with each layer. The layers of the cake and mousse should be the same height. Coat the sides and top with the mousse mix. Sprinkle toasted coconut over the finished cake.

To Serve: Cut into 8 pieces and serve at room temperature.

Pour all ingredients into a blender with a scoop of crushed ice. Blend until smooth. Pour into a glass.

Garnish with a slice of fresh pineapple and a maraschino cherry.

DRINK RESPONSIBLY

Muddle ingredients in shaker, add ice, Tommy Bahama White Sand® Rum. Shake well and pour into a chilled glass.

Add sparkling soda. Garnish with a mint sprig and enjoy!

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Pour all ingredients into a blender with a scoop of crushed ice. Blend until smooth. Pour into a glass.

Garnish with a slice of fresh pineapple and a maraschino cherry.

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Pour all ingredients into a blender with a scoop of crushed ice. Blend until smooth. Pour into a glass.

Garnish with a slice of fresh strawberry.

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Muddle 1 quartered lime, 5 mint leaves and 2 dime size pieces of fresh ginger with a few ice cubes. Add Tommy Bahama Golden Sun® Rum and Vanilla Bourbon and shake once. Serve over ice and top with sprite and ginger beer.

Garnish with a lime wedge and sugarcane stick

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Mix all ingredients over ice in a hurricane glass. Garnish with a pineapple, cherry and parasol.

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Shake 20 times in a cocktail shaker and strain.

Garnish with toasted coconut

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Shake & serve over ice. Float the dark rum on top.

Garnish with a wedge of fresh pineapple wedge, a maraschino cherry and a parasol.

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Mix Tommy Bahama White Sand Rum and sour Mix. Shake 20 times.

Pour into a Sugar in the Raw rimmed martini glass. Slowly pour in Chambord so that it sinks to the bottom of the glass. Set lime curl on rim of the glass.

DRINK RESPONSIBLY

Serve over ice in a double rocks glass with a lime wheel.

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Pour all ingredients into a mixing glass with ice. Shake 20 times and strain into a chilled martini glass rimmed with sugar in the raw.

Blood Orange Simple Syrup
Dissolve 2 cups of sugar in 1 cup of The Perfect Puree® blood orange and ½ cup water over heat. Let cool. The Perfect Puree is available to purchase online at perfectpuree.com or at Whole Foods Market®.

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Muddle blackberries, basil and ginger in a mixing glass. Add remaining ingredients, shake well and strain into a mixing glass. Top with a splash of Sprite. Garnish with an orchid.

DRINK RESPONSIBLY

Muddle mint and pineapple chunks. Add ice, rum, yuzu simple syrup and fresh lime juice. Mix and top with sprite. Garnish with a pineapple wedge.
 
Yuzu simple syrup:
Dissolve 1 cup of sugar with 1 cup of hot water. Once cooled, add 1 cup of yuzu juice.

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Mix all ingredients and serve over ice. Garnish with a lime wedge.

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Pour all ingredients into a mixing glass with ice. Shake 20 times and strain into a chilled martini glass. Garnish with an orchid.

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Shake 20 times and strain. Garnish: Li Hing Mui sugar half rim. Li Hing Mui is a dried plum powder and can be found at Asian Markets. We prepare the rim by "cutting" equal parts Li Hing Mui and plain white sugar.

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Mix all together over ice, served in a double rocks glass, garnished with a lemon twist.

DRINK RESPONSIBLY

Shake and serve in a mixing glass over ice. Garnish with a pineapple wedge.

DRINK RESPONSIBLY

Combine all ingredients in a stock pan and .5 liters Tommy Bahama Golden Sun Rum. Cook on medium heat for 1 hour. Strain through a fine mesh strainer. Whisk in remaining Rum. Yields 20 cups.
Garnish with an orange twist.

DRINK RESPONSIBLY

Bake cake as directed in 2 - 9" x 12" rounds. Cool. Slice off rounded top level with baking pan and cut each cake into 2 layers (4 cake layers in total). Make Mousse according to the directions. After the mousse mixture is complete, slowly add heavy cream. Increase speed until mousse and heavy cream are incorporated. Continue whipping until stiff.

Assembly: Generously brush each layer of the cake with Tommy Bahama Golden Sun® Rum. Spread the mousse mix evenly thick on the first layer. Sprinkle with some of the pineapple. Top with next cake layer and again, spread with mousse then pineapple. Continue with each layer. The layers of the cake and mousse should be the same height. Coat the sides and top with the mousse mix. Sprinkle toasted coconut over the finished cake.

To Serve: Cut into 8 pieces and serve at room temperature.

 
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Brush egg whites on uncooked pie shell using a pastry brush. Make sure you coat evenly over the pie shell. Pour off any excess egg whites. Baked in a pre-heated oven at 350 degrees for 5 minutes. Shell should look golden brown. Let cool at room temperature. While the shell is cooling, using a wire whip, mix the egg yolks and condensed milk together by hand until incorporated. Pour the key lime juice into the egg and condensed milk mixture slowly mixing with the wire whip by hand until well incorporated. Add the key lime pie mixture into the cooled pie shell and bake in a preheated oven (convection setting if available) at 250 degrees for 25-30 minutes. The finished pie should have a jell-o like consistency. Place onto a cooling rack to rest for 30 minutes at room temperature then put into the refrigerator for at least 2 hours before serving

Using an electric mixer, combine heavy cream, powdered sugar and vanilla extract in the mixing bowl. Using the whisk attachment, beat cream mixture on high speed for 2 minutes. Next, add the white chocolate mousse to the cream mixture and mix until it reaches the consistency of stiff peaks. Put the white chocolate mousse whipped cream into a piping bag with an open star tip. To serve, pipe whipped cream onto the key lime pie which should be cut into 8 pieces. Next, cut a slice in your lime circles, twist and place in the center of each piece of key lime pie then serve. If you do not have a piping bag, you can simply dollop a generous scoop of the whipped cream onto the center of each piece of pie.

Combine cream cheese, sugar and the butter in mixer bowl. Using paddle attachment mix at medium speed until creamy and fluffy - about 1 minute. Stop and scrape down the sides, mix an additional 30 seconds. Beating on low speed, add the eggs one at a time then the sour cream, lemon zest and the vanilla.

Remove the bowl and mix by hand one last time with a rubber spatula making sure to scrape the bottom and folding in any pockets of cheese or ingredients. Make sure to scrape down the paddle as well.

Wrap the bottom of each mini-pan half way up with foil, then lightly spray inside with cooking spray. Carefully measure 1 cup of batter into each pan and place the wrapped pans into a 4" deep oven safe pan. Pour hot water into pan until the cheesecake pans are 1/3 submerged, creating a water bath for the cheesecakes to bake in.

Carefully place pan into a pre-heated 325° oven and bake approximately 45 minutes until the centers have risen and the batter is soft to the touch. Take care when removing pan from oven as water will be very hot. Set pan on counter to cool.

 

Pre-heat a sauce pan.

Mix all ingredients together in a mixing bowl, tossing well. Add to saucepan. Spread out in a thin layer and cook over medium heat. Do not stir too often. Toss when first side is caramelized, spread thin again and continue caramelizing. Heat until pineapple is well browned and caramelized, then remove from heat and spread out to let cool on a clean sheet pan.

Assembly:
Very carefully remove cheesecakes from water bath and place on a sheet pan. Let rest at room temperature for 30 minutes. Place 2½ oz of the caramelized pineapple on top of each cheesecake, making sure to spread evenly. Wrap with plastic wrap and refrigerate until you are ready to serve the cheesecakes for dessert.

 

In a saucepan melt butter then add sugar, stir together well with wooden spoon. Cook over medium heat stirring frequently. Cook until a caramel color is achieved. Reduce the flame, wrap a towel around your hand, and using a whip, slowly add cream a little at a time. It will rise up and overflow if you're not careful! Whisk until well incorporated. Let simmer for one minute. Strain through a fine sieve. Let cool at room temp before use.

Note: This can be dangerous! It is molten sugar and can burn severely! Use caution when preparing at all times.

To Serve:
Remove the cheesecakes from the refrigerator and take off the plastic wrap. Flip the cheesecake set upside down and place on the plate with the pineapple touching the plate. Release the outer pan and gently remove both sections of the pan. Drizzle the caramel sauce across the top of the cheesecake and sprinkle with some powdered sugar to finish. Garnish with three pineapple fronds and serve. Enjoy!

 
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Procedure:

Spray the inside of a 10 inch cake pan with a pan release aerosol. Line the inside of the pan with plastic wrap, making sure that there are no air bubbles. Add butter to a sauce pan and bring to a boil then remove from heat. Add both chocolates to butter and stir gently until chocolates are melted. Do not over stir because it will add air bubbles.

Mix the sugar and fresh brewed espresso coffee together, stir well. Slowly add the espresso and sugar mixture to the melted chocolate and butter mixture. Mix slowly to not add air bubbles.

Mix the eggs and vanilla extract together. Slowly add egg mixture into the chocolate mixture and blend well.

Place the cake mixture into the prepared cake pan and place the cake pan into a deep roasting pan. Slowly pour water into the roasting pan until it reaches ¾ of the way up the cake pan. Gently place into a preheated 300° conventional oven without convection fan. Cook for 1 hour and 20 minutes. Cake should just shake when done (like thick pudding). If not, cook longer at 10 minute intervals until done. Let cool at room temperature for 2 hours.

After 2 hours of cooling, you can ganache the cake on a wire rack and then refrigerate for at least another 2 hours.

Procedure:

Add chocolate chips to a medium sized mixing bowl. Bring cream to a boil in a medium sized sauce pan. Remove from heat and add chocolate to the cream. Stir until smooth. Ganache is ready to be poured evenly over the cooled espresso cake and spread with a cake spatula.

Procedure:

Combine the cream and the milk in a sauce pan and heat over medium heat. In a mixing bowl, combine the sugar and the egg yolks and whisk until well blended and a pale yellow color.

Once the cream and milk come to simmer, remove from heat and pour a little of the cream mixture over the eggs and whisk to blend.

Return sauce pan to the stove and slowly pour the egg mixture into it. Use a wooden spoon to stir the anglaise in the sauce pan, being sure to reach the corners of the pan.

Continue to stir the anglaise until it begins to thicken and coats the back of the spoon.

Remove from the heat and strain through a chinoise into a clean mixing bowl.

Add the white chocolate to the strained custard, and use a whisk to stir the chocolate until it is completely melted into the anglaise.

Add the vanilla extract and stir to combine. Cool the sauce over an ice bath and then put into a plastic squeeze bottle.

Plating Procedure:

Use a long, hot knife to cut the cake. After making each cut, run the knife under hot running water and then wipe the knife clean with a towel. Cut the cake into 12 even pieces and place into a microwave or hot oven briefly to soften up the chocolate but not to melt. Place on a chilled plate and drizzle generously with the white chocolate crème anglaise. Garnish with a chocolate stick or pirouette stick and some anglaise on the side.