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SEARED RARE WAHOO, SAFFRON COUSCOUS. ROASTED EGGPLANT, ROMESCO SAUCE 18 oz. center cut wahoo, cut in 4oz. por tions 1 tablespoon chili powder 1 tablespoon smoked paprika ½ tablespoon garlic powder ½ tablespoon cumin ½ tablespoon coriander ¼ tablespoon ground mustard ½ teaspoon white pepper ¼ tablespoon ground ginger ½ teaspoon cayenne ½ tablespoon onion powder Method: blend all spices together and rub onto wahoo portions. In a saute pan briefly sear wahoo on all sides keeping it rare. Couscous 2 cups couscous ½ cup white wine 1 oz. olive oil 3 cups chicken stock ½ ea. onion, diced 1 tablespoon garlic, chopped 1 teaspoon saffron threads Salt and pepper to taste Method: saute garlic and onion in olive oil, deglaze with white wine. Add couscous and saute for 5 minutes. Add chicken stock, saffron, S + P, bring to the simmer, simmer until tender. Romesco sauce 2 red bell peppers, charred (on grill or gas burner), peeled 2 roma tomato, charred (on grill or gas burner) 1 clove garlic, charred (on a grill or gas burner) ½ onion, skin off, charred (on a grill or gas burner) 1 oz. sherry vinegar 4 oz. virgin olive oil Salt and pepper to taste Method: place all ingredients in a blender. Blend on high speed until smooth and creamy To plate: Place 2oz. of romesco on each plate. Top with sliced rare wahoo. Spoon 2-3 oz. of couscous over top of wahoo. Garnish with fresh chervil sprigs, caper berries, and roasted eggplant. PORK TENDERLOIN WITH GREEN CARDOMOM POMEGRANATE SAUCE, GOLDEN RAISIN GRANOLA, BABY VEGETABLES 1 ½ lbs. pork tenderloin, cut into 4 each 6oz. por tions, salt + peppered and grilled to MR-M Pomegranate sauce 2 cups pomegranate juice ½ cup pomegranate molasses 1 ea. cinnamon stick 1 tablespoon green cardamom, fresh ground 1 ea. bay leaf ½ cup brown sugar Corn starch/water slurry Method: place all ingredients in a pot, simmer for 30 minutes, thicken with corn starch slurry. Walnut golden raisin granola 4 cups old-fashioned rolled oats 1 cup coarsely chopped walnuts ½ teaspoon ground cinnamon ¼ teaspoon freshly ground nutmeg ½ cup honey 8 tablespoons (1 stick) unsalted butter, melted ½ cup golden raisins To plate: Cut pork tenderloin into two sections and place on plate. Drizzle pomegranate sauce over top. Garnish with walnut raisin granola, roasted baby carrots and roasted baby yellow beets. "Dust" plate with fresh ground toasted green cardamom seed. FLORIDA PEACHES + RICOTTA CREAM 4 Florida peaches, cut in ½ with pit removed 2 cups water 1 cup white sugar 2 tablespoons fresh ginger, grated 4 tablespoons basil, torn ½ tablespoon lavender Method: Place all ingredients in a pot (except peaches) and bring to the boil. Let cool. Place peaches in pot and pour above mix over top. (Peaches should be completely covered with syrup mixture.) Bring to simmer until peaches are slightly tender, but do not overcook or peaches will fall apar t. Let peaches cool in the poaching liquid. Ricotta cream 2 cups ricotta cheese ½ cup white sugar ½ vanilla bean, scrape seeds from pod ½ teaspoon almond extract 3 tablespoons fresh basil leaves Method: Place all ingredients in food processor and blend on medium for 2 minutes or until mixture is smooth and creamy. To plate: Spread ½ cup of ricotta cream on plate. Top with poached peaches. Sprinkle with chopped almond biscotti and drizzle of locally sourced honey. MENU GRILLED SHRIMP ESCABECHE + CAUSA, OLIVES, AVOCADO, LIME Shrimp escabeche 8 jumbo shrimp, grilled to medium temperature 4 limes, juiced 2 oranges, juiced 1 teaspoon small clove of garlic, minced 4 tablespoons cilantro, chopped 2 teaspoons fresh thyme, stemmed and chopped 1 teaspoon shallot, chopped Salt + pepper to taste Method: in mixing bowl place all ingredients and let marinate for 12-24 hours in refrigerator. Causa 1 lb. Yukon gold potato, boiled in salted water until very tender 2 oz. lime juice 2 oz. canola oil ½ teaspoon tumeric 1 teaspoon fresh ground garlic Salt + pepper to taste Method: place all ingredients in food processor and puree on high speed until mixture is smooth and creamy. Chill. To plate: Place 2 each 1 oz. scoops of cuasa on each plate. Top each scoop with 1 shrimp escabeche. Spoon 2 T. of the escabeche marinade onto each plate. Garnish with your favorite olives, avocado slices, and cilantro. GRAVITAS MAGAZINE GravitasMag.com | 77