Pensacola Yacht Club

Chef, Alphonse Lucier
Sous Chef, Steve Barber
1897 W. Cypress St., Pensacola, FL
850-433-8804

Seared Bison Medallions with Corn Salsa, Provencal Grouper,
Triple Chocolate Truffle Cake

Seared Bison Medallions with Corn Salsa

Bison tenderloin, cut into medallions

Roasted Corn Salsa:

  • 4 cups roasted corn, cut from cob
  • 3/4 cups olive oil
  • 1/2 cup white vinegar
  • 1/2 cup diced red onion
  • 4 diced green onio
  • 1 each diced red, yellow, and green peppers
  • 1 bunch minced cilantro
  • Salt and pepper to taste

Combine all ingredients for roasted corn salsa. Grill bison medallions to desired doneness and serve with salsa.

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Provencal Grouper

  • Red, green, yellow bell pepper medley
  • Onions
  • Garlic
  • Salt and pepper
  • Capers
  • Butter
  • Rosemary
  • Thyme
  • Basil
  • Grape tomatoes
  • Grouper (or filet of choice)
  • All purpose flour
  • White wine

Julienne peppers and onions into 1/4 inch strips. Saute peppers, onions, garlic, salt and pepper, capers and herbs with butter over medium heat for 2 minutes. Cut fish into desired size (6 oz.). Dredge fish in flour and add to sauté pan. Saute for 3-5 minutes then turn fish and deglaze with wine. Cook until soft and to desired temperature. Place on plate and spoon sauce over fish.

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Triple Chocolate Truffle Cake

  • 6 oz. heavy cream
  • 1 lb. semi sweet chocolate
  • 5 oz. unsalted butter
  • 2/3 cup all purpose flour
  • 1/2 cup cocoa powder
  • 5 eggs
  • 1/2 cup sugar
  • 1 tsp. vanilla

Truffle:

Heat heavy cream over high heat until reaching a boil, then pour over 1/2 lb. of chocolate and let set. Let rest for 5 minutes then slowly stir with a whisk until smooth. Pour into a non-stick baking pan (or desired container) and smooth with an offset spatula. Place in freezer until very firm to the touch. To make truffles, scoop out chocolate mixture, form into a ball and dust with cocoa powder. ** Truffle should be made in advance of cake

Cake:

Rub butter or non-stick spray in individual ramekins or dessert bowls. Sift 2/3 cup flour and 1/2 cup cocoa powder in a large bowl. Melt 1/2 lb. chocolate and 5 oz. butter over medium heat in a double boiler until smooth, stirring constantly. Mix 3 eggs, 2 egg yolks and 1/2 cup granulated sugar in a mixer with a paddle attachment for 3 minutes or until frothy. Have chocolate butter mixture and dry ingredients on hand. On low speed, slowly add melted butter chocolate mixture until smooth then add dry ingredients. Scrape bowl sides to ensure that all ingredients are mixed, then add 1 tsp. vanilla. Once again, scrape sides of bowl and ladle 4 oz. batter into desired container and bake in a pre-heated 350 degree oven for 6 minutes. Remove cakes and add scooped truffle to center of cake, ensuring truffle is completely enclosed inside cake. Finish baking for 12-17 minutes, then let cool for 20 minutes or serve immediately.

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