"Recipes from the Chef's Kitchen"

The Oceanaire
Seafood Room
- 

1201 'F' Street N.W.
Washington, D.C. 20004
202-347-BASS

Executive Chef - Jason Tepper

Preparation:
For the Pecans:
Sprinkle lightly with sugar and toast in oven.

For the Watermelon:
Slice off rind and then slice very thin "wheels".

For the Opah:
Season with Kosher salt and fresh cracked black pepper.
  Grill to desired tempeature.  Brush with barbeque sauce.

Presentation:
 Garnish with fresh lime and Cilantro.

Grilled Calamari with
Pineapple Relish

Preparation:
For the Calamari:
1)   Separate tubes and tentacles.  Season with salt and
       pepper.
2)   Marinate in Extra Virgin Olive Oil (enough to submerge).
3)   Add chopped garlic.

For the Pineapple Relish:
1)   Core pineapples and slice then grill them.
2)   Chop red and green bell peppers.  (You may use a
       jalepeno to add spice).
3)   Chop red onion.  Combine ingredients and season with
       salt and fresh cracked black pepper and chopped fresh
       cilantro.
4)   Let ingredients marinate in the refrigerate.

For the Rum Sauce:
1)   Choose your favorite dark rum and bring to a oil using
       a sauce pot.
2)   Let the alcohol burn off.  Add brown sugar to taste.
       Then using corn starch, make a slurry and thicken.
       Cool dark rum sauce using an ice bath.
3)   When ready, drizzle sauce over calamari and pineapple.

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