Bayside Grill

Chef Jack Baker
Canal Road at Sportsman's Marina
Orange Beach, AL
251-981-4899

Chef Eric Lucas
14 Via de Luna
Pensacola Beach, FL
850-932-9898

Crawfish and Tasso Fettuccine, Bahamian Chicken Fettuccine,
Bananas Foster Streudel

Crawfish and Tasso Fettuccine

• 1 oz. olive oil
• 1/4 cup pepper and onion mix
• Dash of salt and pepper
• 2 Tbsp. diced tasso
• 3 oz. crawfish
• 1 tsp. seafood seasoning
• 1 tsp. garlic
• 2 oz. white wine
• 2 oz. shrimp stock
• 6 oz. heavy cream
• 8 oz. fettuccine, cooked
• 1 Tbsp. green onion
• Parsley for garnish

Heat oil in a skillet. Add peppers and onions. Sauté until tender. Add tasso and crawfish and sauté for 2 minutes. Add garlic, salt and pepper, and seafood seasoning. Sauté for one minute. Add wine to deglaze and cook for one minute. Add shrimp stock and cook for one minute longer. Add heavy cream and reduce for 2-3 minutes. Add cooked fettuccine. Place in a bowl and garnish with green onion and parsley.

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• 1 oz. olive oil
• 1/4 cup onion and pepper mix
• Dash of salt and pepper
• 1 tsp. garlic
• 2 oz. white wine
• 6 oz. Scotch Bonnet pepper broth (roasted peppers and chicken broth)
• 2 oz. garlic butter
• 8 oz. cooked fettuccine
• 1/4 cup black bean and corn salsa
• 5 grilled jerk tenders
• 2 grilled tortilla chips
• Sour cream and green onions for garnish

Heat skillet and add olive oil. Sauté peppers and onions until tender. Add garlic and salt and pepper. Deglaze with white wine and cook for one minute. Add Scotch Bonnet broth and garlic butter. Bring to a boil. Add fettuccine and black bean salsa and toss. Arrange in a pasta bowl. Place grilled tenders around and garnish with sour cream and green onions.

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• 4 sheets of phyllo pastry
• 1/4 cup melted butter
• 1/4 cup granulated sugar

Filling:

• 2 ripe bananas, cut lengthwise
• 1 Tbsp. butter
• 2 Tbsp. brown sugar
• Cinnamon to taste
• 2 Tbsp. cornstarch
• 1/4 cup dark rum
• 1/4 cup raisins

Melt butter in a skillet. Add brown sugar, cinnamon and raisins. Cook for 1-2 minutes. Mix cornstarch and rum together. Add to hot butter mixture stirring constantly. Cook for 1-2 minutes. Remove from heat and fold in cut bananas.

To assemble, place 2 sheets of phyllo dough on a flat surface. Brush with melted butter. Fold bottom 1/3 of dough up from the bottom. Place 1 cup of filling on folded part. Fold the 2 sides of dough in and secure filling and roll up like a jelly roll. Butter and sugar the rolled phyllo. Bake in a 350 degree oven for 20 minutes or until golden brown. Cut into 4 sections and serve with Rum Sauce.

Rum Sauce:

• 1/2 cup sugar
• 2 Tbsp. butter
• 3 cups half and half
• 1 Tbsp. vanilla extract
• 1/8 cup corn starch
• 1/4 cup dark rum
• Pinch of cinnamon

Melt butter in a saucepan and stir in cinnamon and sugar. Cook for one minute over medium flame. Add half and half and vanilla. Bring to a light boil. In a separate bowl, mix corn starch and rum together. While stirring, add the rum/starch mixture to the boiling half and half. Continue to boil for one minute. Remove from heat.

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