Mango's on the Island

Executive Chef Scott Bedwell
27075 Marina Road, Orange Beach, AL
334-981-1416

Crawfish, Sweet Pepper and Corn Chowder,
Pistachio Sesame Seared Tuna, Tropical Fruit Torta

Crawfish, Sweet Pepper and Corn Chowder

• 1/2 stick unsalted butter
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 yellow bell pepper, diced
• 1 red onion, diced
• 5-6 cloves garlic, minced
• 1/2 cup flour
• 1 qt. chicken stock
• 2 Idaho potatoes, diced
• 2 tsp. dried basil
• 14 oz. can whole kernel corn, drained
• 1 tsp. crushed red pepper flakes
• 2 1/2 tsp. salt
• 1 lb. crawfish tail meat (with fat)
• 2 cups heavy cream

In a stockpot, melt butter over medium high heat, add peppers and onions and cook until almost tender. Add garlic and sauté for one minute. Add flour to vegetables and stir to incorporate and to avoid lumps. Add chicken stock a cup at a time, stirring constantly. Let simmer until thickened and then add potatoes, basil and corn. Add red pepper flakes, salt and crawfish tails. Add cream and cook on medium heat until potatoes are almost tender. Stir occasionally to keep from scorching. Serve warm.

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• 1/4 cup soy sauce
• 1/4 cup hoisin sauce
• 1 Tbsp. fresh ginger, shredded
• 2 tsp. lemon juice
• 1 1/2 Tbsp. wasabi powder
• 1 1/2 Tbsp. water

Combine soy sauce, hoisin sauce, ginger and lemon juice in a saucepan. Bring to a boil, and boil for four minutes. Let cool completely. In a separate container, mix water and wasabi powder. Strain sauce and mix wasabi mixture with soy mixture. Place sauce in a large squeeze bottle. Chill immediately.

Marinade:

• 1/2 cup soy sauce
• 1/4 cup sesame oil
• 1/2 cup rice vinegar
• 1 cup mandarin orange juice

Mix all marinade ingredients in a bowl.

Breading:

• 2 qts. and 1 cup pistachios
• 1 1/2 qts. sesame seeds
• 1 1/2 qts. flour
• 3 Tbsp. onion powder
• 3 Tbsp. crushed red pepper
• 3 Tbsp. salt

Place all ingredients for breading in a mixing bowl. Pulse in a food processor until well mixed and nuts are crumbled.

• 2 lbs. tuna steaks
• Pistachio Sesame breading as needed
• 2 oz. clarified butter
• 2 oz. sesame oil blend
• 2 oz. ginger wasabi soy sauce

Pour marinade over pre-cut tuna steaks. Marinate tuna at least 4 hours, but not more than 24 hours. Coat marinated tuna steaks in pistachio sesame breading. Heat butter and sesame oil in a sauté pan over medium high heat. Place breaded tuna in heated sauté pan and pan fry about 1 1/2 minutes on each side until medium rare. Remove from pan, place on cutting board and slice into medallions. Place sliced tuna on serving plate and drizzle wasabi sauce on top.

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• Yellow sponge cake (about 2" thick)
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 1 1/2 lbs. Marscapone cheese
• 8 oz. cream cheese
• 2 Tbsp. heavy cream
• 1/4 cup Malibu rum
• 1/4 vanilla bean (pulp)
• 1 cup granulated sugar
• 1/2 cup guava puree
• 1 mango, thinly sliced
• 1 papaya, thinly sliced
• 1/2 large Del Monte Gold pineapple, thinly sliced
• 2 Tbsp. lime juice
• Fruit syrup (juice from fruit above)
• 6 oz. dark rum
• 1 cup macadamia nuts
• 1 cup pistachio nuts
• 1 cup coconut

Cut sponge cake into 9 layers to fit into a 4" loaf pan. With a mixer, cream sugars with cheeses. When smooth, add heavy cream and rum. Mix well and set aside. Scrape out pulp from vanilla bean. Add to guava puree and 1 cup granulated sugar in a saucepan and cook over medium heat. Bring to a slow boil. Cut thin sliced mango, papaya, and pineapple into 1/2" pieces. Add fruit and lime juice to guava mixture and let simmer until all fruit is soft. Strain fruit and chill, saving juice (fruit syrup) for later. Add dark rum to chilled fruit syrup and use in assembly of torta. In a separate pan, toast nuts at 350 degrees until golden, but not brown. Separately pulse in food processor to finely chop, but not ground fine. Mix nuts together with coconut. Line a 4" deep loaf pan with plastic wrap. Lightly sprinkle nut mixture in the pan in a thin layer. Spread 1/2" layer of marscapone mixture. Fit one layer of sponge cake on cream and brush generously with rum fruit syrup mixture. Spread a thin layer of fruit mixture evenly on cake. Repeat layers until to the top of loaf pan. Brush generously with rum fruit syrup. Wrap with plastic wrap. Freeze. To serve, dip pan into warm water, invert on a small cutting board and let thaw. Slice into 1/2 " thick slices and brush again with rum fruit syrup when serving.

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