Thursday, February 25, 2010

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Indulge your senses By Shavaughn Moss ~ Lifestyles Editor ~ shavaughn@nasguard.com: A good steakhouse has steaks. A great steakhouse offers delicious mouthwatering cuts of beef from the petite to the gargantuan, and so much more. Black Angus Grille gives you those extras that make it a great steakhouse because it has something for everyone, and the food is appealing to your senses of smell, sight and taste. Black Angus Grille in the Wyndham Cable Beach Resorts has all that you could possibly want in a steak, from it's eight-ounce petite fillet, to its 12-ounce filet mignon, 12-ounce New York sirloin, 12-ounce rib eye, and humungous 24-ounce porterhouse cut. It's there where you can also find a 10-ounce known as their gambler's cut, and a 14-ounce player's cut — and of course the Angus Signature Roasted Garlic Beef Fillet — an eight ounce piece of beef, cut from the tenderloin which is stuffed with roasted garlic. So you really don't have to ask: "Where's the beef?" You obviously know where to find your cut of choice. But, Black Angus Head Chef Tiffany Barton wants you to, forget your pre-conceptions that beef is all the steakhouse has to offer. Like all the best steakhouses, she says they offer something for everyone — from seafood to lamb, to chicken, pasta and vegetarian dishes. "If you're looking for a great meal that's delicious, then the Black Angus Steakhouse is where you need to be dining at," says Chef Barton. "We promise from the time you enter our doors to the moment you depart to leave you marveled, with dishes that tantalize the taste buds." The Black Angus Grille has been around since the late 1980s, but Chef Barton has been at the helm since 2004. In the five years she's been in charge, she's enhanced the quality of the menu offerings by enhancing food flavors and presentation making the Black Angus Grille one of the hottest restaurants around down. Her recent shake-up was just a mere three months ago, and has resulted in some delicious eating. "The executive team challenged me with some ideas and I ran with it," she said. "Actually, the signature steak dish was suggested by Food and Beverage Director, Kevin Hughes. He wanted a steak stuffed with garlic and a cheese sauce, so I decided on a Gorgonzola which has that unique flavor to it, and that steak is now one of our biggest sellers." Their signature steak, is cut from the tenderloin of beef and served with whipped mashed potatoes, broccoli and the Gorgonzola sauce. With dishes like Pepper Crusted Beef Carpaccio with garlic aioli and toast points; Lobster Macaroni and Cheese; Seared Scallops Gnocchi tossed with roasted pumpkin in a lemon zest sage cream; Seared tuna; Skewered sugarcane shrimp; Veggie Taglioline, which is a julienne of vegetables, balsamic-roasted tomatoes, Italian parsley and buffalo mozzarella, there is definitely something to the more section of the Black Angus Grille. The Beef Carpaccio served with toast points is also made from the beef tenderloin, which makes it extra tender. It is tossed with a garlic aiolo Parmiggiano Reggiano cheese, tomatoes and capers. It's a dish that was brought over to the Black Angus menu with the closing of their Italian Restaurant Sole Mare to give diners a taste of Europe at the steakhouse. Their lobster macaroni and cheese is their ode to the luxurious, high-end side of life. This cheesy goodness is served at an affordable price, and big enough to serve two. The Seared Scallops Gnocchi is the steakhouse "tipping its hat" to Italy. They Bahamianized the dish which is served in a lemon zest sage cream sauce by tossing in roasted pumpkin. New to this dish is a hint of spice from the red pepper, and a grilled lime half garnish to give an extra boost of flavor. The scallops thrown in the mix are seared nicely, but aren't overcooked, so that they retain their moisture for a melt-in-your mouth experience, with the lightness of the gnocchi. The Black Angus Grille dessert cart, which the wait staff peddle through the restaurant is an experience not to be missed. Rather than have you think about what the sweet finish to your meal will be, they tempt you with samples of the delicious sweetness they're offering on the day. Without a set dessert menu, this allows Black Angus Grille to add or change things if they want to, according to Chef Barton. One of their dessert confections is their Coconut Macaroon, the creation of Pastry Chef Charles Hanna. It's a huge coconut macaroon cookie, piled high with coconut-flavored whipped cream, topped with a pastry shell and drizzled with loads of caramel. Tempting isn't it? They also offer a guava duff, and on some nights a guava soufflé, which she says is a definite must have - especially if you like guavas. The Black Angus Grille is a restaurant that the Wyndham's newest Food and Beverage Director, Kevin Hughes is proud of because of what it has to offer, and how it serves it up. "I'm old school, and Black Angus is an old school steakhouse." Hughes says a great steakhouse should have an oversized Caesar Salad served at the table — and the Black Angus Grille has that. He says it should have a big steak — and they have that. Who could possibly consume a 24-ounce cut in one sitting? He says it should have big desserts — they have that too, as evidenced by the size of the Coconut Macaroon a dessert that they say can be shared between four people. He says the room should be the perfect size, and not seat more than 100 for the perfect steakhouse experience and the Black Angus Grille he says is the perfect size. "The aromas [are wonderful] and when you see meals go by, you want it. When you see the dessert you want that. When someone's getting a salad made at the table you want that. My interpretation of a perfect steakhouse is Black Angus Grille." Hughes says when you're at the Black Angus Grille you get classic entrees with fabulous flavors that appeal to the eyes, the sense of smell and taste. According to Chef Barton, dining at the Black Angus Grille is something anyone can do — from the rich to the middle class and the persons who have to more closely count their pennies and are on a budget, but still want to experience a great meal at a fine dining establishment with quality food and service. "The serving portions are definitely large, so it's not all that expensive when you consider that a lot of the dishes, can be shared between two persons," says Chef Barton. If you've visited the Black Angus Grille and would love to try your hand at some of your favorite dishes at home, Chef Barton was more than happy to share their recipes for their Pepper-crusted Beef Carpaccio, Lobster Macaroni and Cheese, Nassau-style Crab Cakes and Seared Scallops Gnocchi tossed with pumpkin lemon zest sage cream. Pepper-crusted Beef Carpaccio Serves: 15 3 lbs beef tenderloin, trimmed (preferably center cut) 2 tbsps whole green peppercorns 1 tbsp whole white peppercorns 2 tbsps whole black peppercorns 1-1/2 tsps olive oil 1-1/2 tsps kosher salt Garnish 1 Bermuda onion, finely chopped 15 slices bread, toasted for toast pointers and cut into four triangles 10 olives, chopped 5 tomatoes, seeded and chopped 1/2 oz Truffle Oil, to drizzle Parmiggiano Reggiano cheese, shaved, sprinkle to liking. Preheat a gas grill to 400F (with all burners lit) or build a fire in a charcoal grill and let it burn down to medium heat which is about 400F. Coarsely crack peppercorns with a small, heavy skillet (or sauce pan) or in a spice grinder. Tie kitchen string around tenderloin in several places so the meat will hold its shape as it cooks. Rub meat with oil, sprinkle with salt and coat with the cracked peppercorns. If using a gas grill, turn off one burner, leaving one to two burners lit, depending on your grill. Place the tenderloin on the unheated side of the grill rack. Rotate the tenderloin 180 degrees, cover and continue roasting until an instant-read thermometer inserted into the thickest part of the mead reads 140 F (medium-rare). Transfer to a pan and allow to cook, wrap and place into a freezer to set before slicing. Slice tenderloin and plate on chilled plate, top with garnish, and drizzle with truffle and oil with cheese. Lobster Macaroni and Cheese Serves: 2 12 ozs macaroni 6 ozs lobster meat 1 tbsp tomato paste 1/8 tsp pepper 2 eggs 1 lb yellow and white cheddar cheese (hard, grated sharp) 2 cups milk or heavy cream 1 can evaporated milk 2 ozs onion, chopped 1 oz celery, chopped 1/2 oz green pepper, chopped 1/2 oz red pepper, chopped 1/4 small hot pepper Boil macaroni in large cooking pot until tender and drain. Leave in pot while hot. Saute lobster meat until done. Stir in all other ingredients and mix with spoon to blend. Bake in a 325-degree oven for one hour (covered for 45 minutes) in baking pan or Pyrex pot. Remove cover during last 10 to 15 minutes to brown slightly. Nassau-style Crab Cakes 12 ozs jumbo lump crabmeat 1-1/2 cups carrot, diced 1-1/2 cups green bell pepper 1-1/2 ozs red bell pepper 1-1/2 cups celery, diced 2 large eggs 4 ozs (1 cup, 2 ozs) mayonnaise 2 tbsps Dijon mustard 1 cup bread crumbs 2 ozs. Worcestershire sauce Calypso Sauce 2 ozs mayonnaise 2 ozs. ketchup 1 oz mustard 1/2 oz Tabasco Sauce Melt butter and briefly cook carrots, pepper and celery. Pour over crabmeat in a large mixing bowl. Add in bread crumbs and mix thoroughly without pressing the mix. Mix together separately the mayonnaise, mustard, Worcestershire sauce, salt and pepper. Fold into crab mixture lightly, leaving some crabmeat whole. Scoop the cakes into portion size and pan sear on both sides until golden brown and cooked through. Mix together Calypso Sauce ingredients and serve. Seared Scallops Gnocchi tossed with pumpkin lemon zest sage cream Serves: 2 12 ozs store bought gnocchi 12 U-10 Scallops 6 ozs roasted pumpkin large, diced 2 tsps fresh sage 2 ozs white wine 1 oz butter 2 ozs lime juice, fresh 2 ozs olive oil Salt and pepper to taste Grilled lemon halves for garnish Peel pumpkin and cut into bite-sized portions and roast for approximately 20 minutes, until cooked through. Set aside. Cut lime in half and place on hot oiled grill to caramelize. If you don't have a grill, lightly oil a hot pan with olive oil and sear presentation side of lime. Set aside. Cook gnocchi pasta according to package directions or until al dente in boiling salted water (Chef Tiffany Barton recommends store bought unless you've made gnocchi before). Heat sauté pan with olive oil and sear scallops. Do not overcook. Set scallops aside. To pan add butter, sage, lime juice and white wine and cook for a minute to blend. Add pasta and pumpkin to pan and sauté for a few minutes until heated through. Season with salt and pepper, and plate. Toss in scallops. Garnish with lime half. Wednesday January 27, 2010