Champagne Dreams - The Poinsettia, The Sparkling Rosie and The Cool Breeze

The Poinsettia

This is a holiday classic, matching the season in spirit and color. It couldn’t be easier to make, as well.

In a champagne flute:

  • 4 ounces Champagne or sparkling wine
  • 1½ ounces cranberry juice
  • One dash of Cointreau

• The Sparkling Rosie

Also, simple. And, the truth is, real men (and women) drink rosé.

In a champagne flute:

  • 5 ounces of Rosé Champagne or a rosé sparkling wine.
  • ½ ounce Gran Marnier
  • Garnish with a strawberry

• The Cool Breeze

This is a summer drink in these parts, but we know some of you are lucky enough to escape to warmer climates for the winter. (Not that the rest of us mind staying behind to make sure the restaurant doesn’t get buried by snow or swept out to sea.)

In a hurricane/squall/pint glass:

  • Fill with ice
  • Add ½ ounce Stoli Oranj vodka (or the orange vodka of your choice)
  • Add 3 ounces of Champagne or sparkling wine
  • Add 1½ ounces orange juice
  • Add 1½ ounces cranberry juice
  • Garnish with a slice of orange

Enjoy (Please try not to feel guilty because when you flipped on the Weather Channel in Florida some morning, you noticed southern Maine just got thirteen inches of snow and it is seven degrees here.)


Deviled Maine Lobster Cakes with Fresh Tomato and Cilantro Salsa
  • 1 lb. fresh Maine lobster meat
  • 1 tbl. green peppers, diced
  • 1 small white onion, diced
  • 1 tbl. red bell pepper, diced
  • 2 tbl. celery, diced
  • 4 cups fresh bread crumbs (packaged won’t work)
  • 1 tsp. black pepper
  • 1/2 tsp. salt
  • 4 drops (or to taste) Tabasco Sauce
  • 1/2 cup butter, melted
  • 1 egg

Saute vegetables until transparent. Add herbs and seasonings. Mix in bread crumbs, lobster, eggs and butter. Form into 1 oz. patties and refrigerate until ready for use. May be done one day in advance. Melt butter in skillet, and brown cakes on both sides.

Serve with Fresh Tomato Salso, and garnish with a fresh sprig of cilantro and a lemon wedge.

For the Fresh Tomato Salsa:

  • 3/4 cup plum tomatoes, diced
  • 1 tbl. minced fresh cilantro
  • 2 tbl. celery, diced
  • 1/4 cup red onion, diced
  • 2 tbl. green pepper, diced
  • 2 scallions (white and green), diced
  • 1/4 tsp. salt
  • 1/4 tsp. prepared horseradish
  • 1/4 tsp. white vinegar
  • 1 tsp. granulated sugar
  • 1 tsp. Worcestershire sauce
  • 1 jalapeno pepper, seeded and finely diced

Mix all ingredients and refrigerate overnight in a plastic container to mull flavors.

Fire Roasted Oysters
  • 8 Oysters, shucked, reserving the shell
  • 1 pound fresh spinach, washed and chopped
  • 4 ounces pancetta or any smoked bacon
  • 2 shallots, diced
  • 2 teaspoons olive oil
  • 1 ounce brandy
  • 1/2 cup Parmesan cheese
  • 1/2 cup heavy cream
  • salt and pepper to taste

Saute bacon and shallots in olive oil for 3 or 4 minutes. Add spinach and cook until spinach is wilted. Remove spinach mixture from pan and deglaze the pan with the brandy.

Add Parmesan cheese and cream to the deglazed pan and cook until thickened. Return the spinach mixture to the pan, mix well, and set aside.

Place spinach mixture on top of shucked oysters and bake in their shell for 10 to 12 minutes in a 350 degree oven. Remove from oven after that time and top with Tarragon Mousseline. Return to oven and cook for another 5 minutes, or until mousseline is well-browned.

Tarragon Mousseline:

  • 2 egg yolks
  • 1 tablespoon white wine
  • 1 tablespoon dried tarragon
  • 1/4 cup red wine vinegar
  • juice from 1 lemon
  • pinch cayenne pepper
  • 1/4 teaspoon Worcestershire sauce
  • 1/4 cup melted butter, still warm

In a small pan, cook the tarragon and vinegar over a medium heat until all the liquid has evaporated. Set aside.

Put egg yolks and wine in a stainless steel bowl and whisk over a double boiler until eggs are pale and fluffy. Remove from heat and gradually add the melted butter, whisking constantly. After all the butter has been added, add the lemon juice, Worcestershire sauce, cayenne pepper and the tarragon mixture. Blend well.

Grilled Chicken Satay


  • 1 cup lemon juice
  • 1 cup soy sauce
  • 6 tbls chopped garlic

Combine all ingredients.

Peanut Sauce:

  • 4 tbls peanut butter
  • 2 tbls butter
  • 1/2 tbl crushed red pepper
  • 2 tbls soy sauce
  • 1 tbl lemon juice
  • 1 tbl sugar
  • 1/2 cup heavy cream

In a saucepan combine peanut butter, butter and red pepper over low heat. Heat until melted and bubbly. Add lemon juice, soy, and sugar. Heat thoroughly, stirring constantly. Whisk in cream in a steady stream.

Marinate boneless and skinless chicken breasts or thighs in marinade for 20-30 minutes. Char-grill until done and top with sauce. Serve with grilled orange slices, sliced French bread, and garnish with dry roasted peanuts.

Jumbo Lump Crab Cakes

(makes approximately 18 two-ounce cakes)


  • 1/4 lb. butter
  • 1/4 cup celery, small dice
  • 3/4 cup onion, small dice
  • 1/2 lb. jumbo lump crabmeat, picked
  • 1/2 lb. lump crabmeat, picked
  • 2 eggs, whole
  • 1 tbsp. tarragon
  • 1 lemon, zested and juiced
  • 1/2 tbsp. mustard, ground
  • 1/2 tsp. cayenne pepper
  • 1 cup Japanese bread crumbs or day old bread toasted and crumbled
  • salt and pepper to taste

1. Melt butter in saucepan with celery and onions. Sweat until translucent.
2. Remove from pan and set aside to cool.
3. Mix all remaining ingredients and cooled vegetables in bowl and season.
4. Portion crab mixture into two-ounce portions and form into cakes.
5. Refrigerate for two hours before cooking.
6. In a sauté pan over low-medium heat, add two tbsp. vegetable oil.
7. Add crab cakes into pan without overcrowding.
8. Sauté until golden brown and turn.
9. Remove to absorbent paper.
10. Serve warm over Ravigote Sauce.

Ravigote Sauce (makes four cups)


  • 1 egg, whole
  • 1/4 cup Dijon mustard
  • 2 tbsp. lemon juice
  • 1/4 cup cornichons or chopped dill pickle
  • 2 tbsp. onion, chopped
  • 2 tbsp. tarragon, chopped
  • 2 cup vegetable oil
  • salt and pepper to taste

1. In a food processor, combine all ingredients (except the oil), until well blended.
2. With the processor running, slowly drizzle the oil into the ingredients to emulsify.
3. Season with salt and pepper.
Place the sauce on the middle of a plate and arrange the crab cakes around the outside of the plate.

(We recommend the DeLoach OFS Chardonnay with this dish.)

Lobster Spring Rolls
  • 4 oz Rice Vermicelli
  • 1 Cloves Garlic, minced
  • 1 T Grated Ginger
  • 2 C Medium Head Shredded Napa Cabbage
  • 1 Carrots, grated
  • 2 T Cilantro, finely chopped
  • ¼ C Fresh Bean Sprouts
  • 1 T Fish Sauce
  • 1 T Soy Sauce
  • 1 T Sweet Chili Sauce
  • 6 oz Fresh Lobster Meat
  • 10 TYJ Spring Roll Wraps

Soak Noodles in boiling water for 10 min. Drain and rough chop. In pan over medium flame, warm 2 T blended oil. Cook garlic and ginger until soft. Add cabbage and stir fry 1-2 mins. Remove from heat, and stir in remaining ingredients except lobster. Set aside to cool, and add lobster. Fill and roll spring roll wraps, and seal with cornstarch slurry. Fry in oil at 350° for 3-4 minutes or until golden brown. Drain on paper towels, and serve with duck sauce.

Penobscot Bay Mussels

(Serves 4)

  • 2 pounds fresh Penobscot (or other Maine) mussels
  • 1 medium onion, diced
  • 1 large tomato, seeded and diced
  • 2 tablespoons capers
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons butter
  • 1 teaspoon chopped garlic
  • 1 cup white wine
  • 4 leaves fresh basil, sliced thinly or chiffonade

Rinse and debeard mussels, discarding any with open shells.

Place oil and butter in a large saute pan and place over medium heat until butter has melted. Add onion and saute until transparent.

Add the remaining ingredients (except the basil). Cover and cook over medium-high heat for 8 minutes, or until all the shells have opened.

Add basil and stir, until it has wilted. Divide mussels into 4 bowls, top with broth and serve with lots of crusty bread for dipping.

Shrimp Cocktail
  • 1 Gal Water
  • 2 Tbl Whole Coriander
  • 2 Tbl Mustard Seed
  • ¼ C Old Bay Seasoning
  • 1 tsp Cayenne
  • 1 Bay Leaf
  • 1 Lemons, juiced
  • ½ C Kosher Salt
  • 2 # 13-15 Tiger Shrimp

Bring water, spices, and lemon juice to a vigorous boil. Add shrimp and cook until opaque and firm (about 5 min). Shock shrimp immediately in ice water. Peel and de-vein, leaving last segment of shell and tail in-tact. Serve with cocktail sauce and slices of lemon.

Cocktail Sauce

  • 8 oz Chili Sauce
  • 2 T Lemon Juice
  • 2 T Prepared Horseradish
  • 1 Tbl Worcestershire Sauce
  • 1 Tbl Tabasco
  • To Taste Salt & Pepper

Mix everything together and chill.

soups & salads

Caeser Salad

(Serves 4)

  • Caeser Dressing: 4 egg yols
  • 2 tablespoons Dijon mustard
  • 2 cups olive oil
  • 2 anchovies, mashed
  • 1/3 cup lemon juice
  • salt and pepper to taste
  • 3/4 cup Parmesan, freshly grated
  • 1/4 teaspoon Tabasco sauce
  • 1 tablespoon Worcestershire sauce
  • red wine vinegar to thin out

Mix egg yolks and Dijon together. Slowly drizzle in olive oil until thick. Add anchovy paste, lemon juice, salt, pepper, Parmesan, Tabasco and Worcestershire. If mixture is too thick, thin with red wine vinegar until slightly thinned. Cover tightly and keep refrigerated.


  • 4 cups Romaine
  • 1 oz. Parmesan, freshly grated
  • 4 oz. dressing
  • 2 anchovies
  • 1 tablespoon hard boiled egg yolk and white
  • 8 to 10 croutons

Toss Romaine with Parmesan and dressing. Top with chopped egg, croutons and anchovies. Serve on chilled plates.

Curried Butternut Squash Soup with Caramelized Shallots and Maine Crab

For caramelized shallots:

  • 2oz olive oil
  • 4 medium shallots
  • Salt and pepper

Heat oil over medium heat in a small sauté pan. Add shallots and season with salt and pepper. Continue to cook, stirring occasionally, until shallots are soft and slightly caramelized (about 15 minutes). Set aside. Meanwhile, make soup:

Curried butternut squash soup:

  • 4oz olive oil
  • 1 medium Spanish onion, diced
  • 1 medium carrot, diced
  • 2 stalks celery, diced
  • 6 cloves garlic, crushed
  • 4 tbl curry powder
  • 2 lbs peeled butternut squash, diced
  • 2 cups chicken broth
  • 2 14oz cans of coconut milk
  • 2 chicken bouillon cubes
  • 8oz heavy or whipping cream
  • 1 tbl apple cider vinegar
  • 3 tbl of sugar
  • Salt and pepper to taste


  • 4oz salted butter
  • 8 oz Maine crab
  • 18 cherry tomatoes

To make soup:

In a heavy bottomed 4 qt pot, heat oil over medium high heat until oil shimmers. Add onion, carrot, and celery with a pinch of salt. Cook until soft, stirring occasionally, about 7-10 minutes. Add garlic and cook about 1 minute until fragrant. Add butternut squash, chicken stock, and coconut milk. Simmer over medium heat until squash is tender, about 20-25 minutes. Stir occasionally so the solids don’t stick to the bottom. Using a blender or food processor, purée soup until smooth. Return to pot, and whisk in cream, vinegar, and sugar. Season to taste with salt and pepper. Keep warm. Meanwhile, melt 4oz salted butter over medium heat. Add crab meat and warm in the butter. Cut cherry tomatoes into wedges.

To serve: ladle soup into six warm bowls and top with caramelized shallots, warm crabmeat, and cherry tomato wedges. Drizzle a little more olive oil in each soup if desired. Serve immediately.

Five Onion Soup

Serves 6

  • 4oz Butter
  • 1 ¼ # Spanish onions
  • 1 ¼ # Red onions
  • ½ # Shallots
  • 1 Ea Leek, sliced thinly on a bias
  • 1 Bu of green onions
  • 5 pts Chicken Stock or Broth
  • 4oz Brandy
  • 2oz Whiskey
  • 1 Cup Heavy cream
  • Salt and Pepper to Taste
  • 1 Package Puff Pastry (Available in frozen food aisle)
  • 6 oz Shredded Gruyere or Swiss Cheese


1. In a heavy bottomed stock put sauté red onion and Spanish onions in butter until they start to caramelize.

2. Add leeks and shallots and cook until tender.

3. Add brandy and whiskey, reduce by ½ , add stock and green onions.

4. Simmer (approximately 1 hour), and then add heavy cream.

5. Ladle into bowls, top each with puff pastry and shredded cheese.

6. Bake in a preheated (425°F) oven for 8-10 minutes, or until golden brown and delicious.

This Recipe is Property of Hurricane Restaurant.
No Reprints Without Permission.
Fresh Lump Crabmeat Cakes with a Preserved Lemon Salad

(Makes 16 cakes)

For the Crab Cakes:

  • 1/2 cup yellow pepper, small dice
  • 1/2 tablespoon butter
  • 1 pound jumbo lump crabmeat
  • 1/2 cup mayonnaise
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon jalapeno (green) tabasco sauce
  • 2 cups fresh bread crumbs (don’t use packaged)
  • 1 pinch ground mace
  • salt and pepper to taste
  • 1 cup dried bread crumbs
  • 1/4 cup olive oil
  • Preheat oven to 375 degrees.

Saute yellow pepper in butter until soft. Place in bowl and add remaining ingredients, except for the dried bread crumbs and olive oil. Mix well and mold into 1 inch high by 1 inch across cakes. Coat top and bottom of cakes with dried bread crumbs. In a small saute pan, heat the olive oil and add the crab cakes. Brown on one side, turn and brown the other side. Place browned crab cakes on a cookie sheet and place in preheated oven and cook for 10 minutes.

For the Preserved Lemon Salad:

  • 1/2 rind from a preserved lemon, thinly sliced
  • 3 Kalamata olives, fine dice
  • 2 tablespoons Dijon-style mustard
  • 1/2 teaspoon shallot, fine dice
  • 1/8 cup rice wine vinegar
  • 1/4 cup olive oil
  • 1/2 teaspoon lemon juice
  • 2 heads frisee lettuce, washed and torn into small pieces

Combine preserved lemon, olives, mustard and shallot in a mixing bowl. Whisk in rice wine vinegar and lemon juice. Add olive oil in a slow steady stream beating constantly until mixture has emulsified. Pour vinaigrette over frisee and toss. Serve with the crab cakes.

Horseradish Encrusted Atlantic Salmon w/a Warm Chopped Citrus & Baby Spinach Salad

(Serves 6)

  • 4-inch piece fresh horseradish root
  • 1 tablespoon extra virgin olive oil
  • 6 8-oz. pieces fresh Atlantic salmon filets
  • 2 tablespoons grape seed oil

Grate horseradish, add olive oil and mix well. Pat salmon dry and encrust with horseradish mixture on the flesh side. (Please not that it works better thi way rather than on the skin side.) Chill for one hour.

For the salad:

  • 1 grapefruit
  • 3 oranges
  • 1 blood orange
  • 1 lemon
  • 1 lime
  • 1/2 cup canned mandarin oranges (in syrup)
  • 6 cups baby spinach, washed and spun dry

Peel and section the grapefruit, oranges, blood orange, lemon and lime and chop in half-inch pieces. Add the mandarin oranges, retaining the liquid.

For the dressing:

  • 1/2 cup Mirin (Japanese sweetened rice wine, available at specialty food stores)
  • 1 shallot, minced
  • 1 tablespoon fresh tarragon, minced
  • salt and pepper to taste
  • Combine all ingredients with retained citrus liquid.

Place 2 tablespoons of grape seed oil in a hot cast-iron skillet. Place salmon filets in skillet, horseradish side down. Sear for three minutes or until the horseradish is a golden brown. Reduce heat to medium, turn salmon and cook for 5 to 7 minutes – depending how well you like your fish cooked.

Remove fish, add fruit and dressing to skillet and warm through. Add spinach to wilt. Place salad mixture in the center of a warm plate and place the fish on top. Enjoy!

Maine Lobster Chowder

(Serves 8 bowls)

  • 1 pound fresh picked lobster meat, cut into bite sized pieces
  • 1 quart lobster stock (You can use bottled clam juice if you like.)
  • 3 large Russet potatoes, peeled and diced
  • 1/4 pound, plus 2 tablespoons butter or lobster butter
  • 2 onions, peeled and diced
  • 1/4 cup flour
  • 1 quart milk
  • 1 teaspoon salt
  • 20 twists of a pepper mill

In a medium stockpot, heat lobster stock or clam juice. Add diced potatoes and bring to boil. Lower heat and cook for 5 to 7 minutes or until potatoes are tender.

In a separate saute pan, melt 1 stick of butter, add diced onions and cook until transparent. Add flour and cook, stirring roux for 2 to 3 minutes. Add the lobster meat to the mixture and heat through.

Add lobster mixture to potatoes in the stockpot and stir well.

Incorporate milk in a slow steady stream, stirring. Bring to heat, just short of boiling and gradually stir in last 2 tablespoons of butter.

Adjust seasonings and serve in heated bowls

As good as this is, it’s even better the next day!

Mediterranean Seafood Stew
  • 2 Ea Spanish Onions, small dice
  • 2 C Red Wine Vinegar
  • 2 Oz Extra Virgin Olive Oil
  • 2 Cloves Garlic, minced
  • Zest of 1 Lemon, finely chopped
  • 2.5 C White Wine
  • 2 C Lobster Stock (or Fish Stock)
  • 1 14oz Can Tomato Fillets
  • 2 T Sugar
  • Salt and Pepper, to taste

Combine onions and vinegar in large pot, and bring to a boil. Reduce to au sec, add olive oil, and caramelize onions slightly. Add garlic and lemon zest. Cook until fragrant (about 1 minute). Add remainder of ingredients, and reduce by 1/3. Puree ¼ of the broth, then season to taste.

Once the Broth is made, you can start building the stew. Any combination of seafood is great, but this is what we use at Hurricane:

  • 2 Lb Rope Cultured Mussels
  • 8 Littleneck clams
  • 8 Large Scallops
  • 8 Large shrimp
  • 4 Lobster tails, in shell
  • ½ Cup Kalamata Olives

Place everything into an 8 quart pot along with 5 cups of the broth. Season with salt and pepper. Cover and bring to a boil over medium high heat. Cook until clams open, about 8-12 minutes. Serve in large bowls with your favorite crusty bread. Serves 4.

Skewered Chicken Satay with a Spicy Peanut Sauce

(Serves 8 – appetizer portions)

For the Marinade:

1 cup lemon juice

1 cup soy sauce

6 tablespoons chopped garlic

Combine all ingredients and pour over skewered chicken. Marinate under refrigeration for 20 to 30 minutes. (Any longer and the soy sauce will make them a little too salty.)

For the Spicy Peanut Sauce:

4 tablespoons peanut butter

2 tablespoons butter

1/2 tablespoon crushed red pepper (use more if you like)

2 tablespoons soy sauce

1 tablespoon lemon juice

1 tablespoon granulated sugar

1/2 cup heavy cream

In a saucepan, combine peanut butter, butter and red pepper. Heat over low heat until the peanut butter has melted and starts to bubble. Whisk until smooth and add the soy sauce, lemon juice and sugar. After heating thoroughly, whisk in heavy cream in a slow steady stream.


Char-grill chicken for about three minutes on each side. Place on small plates and cover with sauce. Serve with crusty French bread and garnish with dry-roasted peanuts.

Southwestern Corn and Sweet Potato Chowder
  • 2 oz Butter
  • 4 Cloves garlic, minced
  • 1 Red Onion, sliced thin
  • 1 Tbl Ground Cumin
  • 1 Tbl Dried Thyme
  • ½ tsp cayenne pepper
  • 2 Bay leaves
  • 2 oz Flour

Melt butter over medium heat in heavy bottom 8 quart pot. Add onions and garlic, and sweat them until translucent (about 3-4 mins) Whisk in spices and flour to form a roux. Cook over low heat for about a minute, stirring often.

  • 3 Sweet Potatoes, peeled and diced
  • 1 14oz can diced tomatoes
  • 1 Lb Frozen Corn Kernels
  • ½ gallon Vegetable stock
  • 1 qt milk

Add all of these things to the pot and bring to a simmer over medium-high heat. Cook until sweet potatoes are al dente (about 8-10 mins)

½ Bunch Scallions, greens only, thinly sliced on a bias
Salt and Pepper to taste

Add scallions and then season to your likeness with salt and pepper. Serve immediately.

This Recipe is Property of Hurricane Restaurant.
No Reprints Without Permission.


Bolognaise Sauce
  • 8 oz Pancetta, small dice
  • 8 oz Prosciutto, small dice
  • 1 cup small dice yellow onion
  • 2 cups small dice carrot
  • 1 lb ground beef
  • 1 lb ground veal
  • 1 lb ground pork
  • 2 cups chardonnay
  • 1 cup heavy cream
  • 4 28oz cans ground tomatoes with basil
  • 3 small bay leaves
  • 2 T honey
  • Salt and pepper

1. Render pancetta and prosciutto in a heavy bottomed pot. When fully rendered remove from pot with a slotted spoon leaving the rendered oil.

2. Add onion and carrot to rendered oil and sauté until transparent. Add ground meat and marjoram and cook until well browned.

3. Add wine and reduce by ½.

4. Add heavy cream and reduce by ½.

5. Add the 4 cans of ground tomatoes and add the bay leaves and the honey. Adjust seasonings with salt and pepper and simmer for 45 minutes on low heat.

Chestnut and Currant Encrusted American Rack of Lamb With a Bittersweet Ganache

(Serves 4)

  • 1/2 cup coarse fresh bread crumbs
  • 1/2 cup chestnuts, packed in water, drained
  • 1/3 cup zante currants*
  • 2 tbl. chestnut flour*
  • 1 tbl. canola oil
  • 1 medium tomato, peeled, seeded and chopped
  • 1 clove garlic, minced
  • 1 small yellow onion, diced small
  • 1 cup veal stock (you can substitute beef broth, but veal is preferred)
  • 1/3 cup chicken stock
  • pinch dried oregano
  • pinch cinnamon
  • pinch cumin
  • 1 dried chipotle pepper, chopped*
  • 3 tbl. bittersweet or semi sweet chocolate, shaved into small pieces
  • 2 16-ounce American lamb racks, trimmed and frenched 1 tbl. olive oil

Place chestnuts and currants in food processor. Pulse until roughly chopped and well mixed. Place in mixing bowl, add bread crumbs and chestnut flour. Mix until well blended.

Place canola oil, tomato, garlic and onion in large sauté pan and sauté until tender.

Bring veal stock, chicken stock, oregano, cinnamon, cumin and chipotle pepper to a boil. Lower heat to simmer. Add the sautéed tomato, onion, garlic and puree. Simmer for 15 minutes. Reduce heat and slowly add chocolate while whisking. Continuously check for flavor, being careful not to add too much chocolate. Keep warm.

Rub lamb with oil and coat with bread crumb/chestnut mixture. Place on rack in roasting pan and cook at 350° for 15 minutes per pound for medium-rare.

* Available in most specialty food stores.

“The greatest tribute to the art of good living is the civilization of the table.”
~~ Lucio Sorre

Chili Marinated Grilled Vegetable Stack

(Serves 6)


  • 3 tbls blended oil
  • 6 sweet potatoes (medium dice)
  • 1 Spanish onion (small dice)
  • 2 chipolte peppers
  • 1 tbls granulated garlic
  • 1 tbls cumin
  • 1 tbls coriander
  • 3 cups vegetable stock
  • 1 tbls molasses
  • 1 tbls salt
  • 1 tbls pepper

1 Mix seasonings with oil.

2. Sweat sweet potato, onion and chipolte peppers in oil until onions are tender (approximately five minutes).

3. Add vegetable stock and simmer until potatoes are just cooked.

4. Puree potato, onion, and peppers until smooth. Check and adjust seasonings accordingly.


  • 6 cups cooked black beans
  • 1 cup water
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp granulated garlic
  • 1 tsp salt
  • 1 tsp pepper

1. Mash beans using the water to achieve a consistency of mashed potatoes

2. Add seasonings and mix well.


  • 1 cup blended oil
  • 1 tbls chili powder
  • 1 tbls granulated garlic
  • 1 cup fresh cilantro, chopped
  • 1 tbls cumin
  • 1 tbls salt
  • 1 tbls pepper
  • 1 medium eggplant, sliced
  • 3 Portabella mushrooms, stem and gill
  • 1 red onion, sliced
  • celeriac, peeled and sliced

1. Combine oil and herbs and mix well.

2. Toss oil and herbs with vegetables. Marinate for one hour.

3. Grill vegetables on both sides and return to marinade while still warm.

To Assemble:

In a large pasta bowl, ladle enough sweet potato broth to cover bottom.

Spoon black bean mash in center of bowl. Layer grilled vegetables on top of mashed beans.

Note: Some of us enjoy this dish as a garnish to a large Porterhouse steak.

Double-Cut Pork Chops

Brined, Double-Cut Pork Chops with a Warm Sweet Potato & Cranberry Relish (Serves four)

NOTE: This recipe calls for four or five days advance preparation.

Four pork-rib chops (Have your butcher cut two ribs per chop, about 1 1/2 to 2 inches thick.)

For the brine:

  • 1/2 gallon water
  • 1/2 gallon ice cubes
  • 1 tablespoon, herbes de Provence
  • 3/4 cup granulated sugar
  • 1/3 cup salt
  • 1/2 tablespoon mustard seed
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 tablespoon juniper berries

1) Combine all ingredients (except ice cubes) and bring to boil, reduce heat and simmer for 30 minutes.
2) Remove from heat, add 1/2 gallon of ice cubes and allow to cool completely.
3) Place chops in suitable container and cover with brine. Allow to stand in refrigerator for 48 to 72 hours.
4) Grill chops over hot fire just long enough to mark on both sides.
5) Place chops on sheet pan and roast at 225 degrees, until they register 160 degrees on a meat thermometer (approximately 30 minutes).

For the relish:

  • 1/2 pound apple-cured bacon, cut into one-inch cubes
  • 2 pounds sweet potatoes, peeled and diced
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 medium red onion, sliced julienne
  • 1/2 cup cranberry juice
  • 1/2 cup cider vinegar
  • 1/2 cup granulated sugar
  • 1/2 cup dried cranberries
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup chopped walnuts, optional

1) Render bacon in a large sauté pan, reserving fat and bacon separately.
2) Toss potatoes with salt, pepper and reserved bacon fat.
3) Roast in 400-degree oven for approximately 30 minutes, or until soft and slightly browned.
4) Combine onions, cranberry juice, vinegar, sugar, dried cranberries and cinnamon in pot and simmer until liquid is a syrup-like consistency.
5) Pour syrup and bacon over potatoes and toss to coat.


Place warm potato relish in the center of plate and top with pork chop. Drizzle remaining syrup over chops.

Wine suggestion: Steele Catfish Vineyards Zinfandel

Grilled Filet Mignon with a Wild Mushroom & White Bean Ribollita

(Serves 4)

4 10-oz. filet mignons, trimmed of fat and wrapped with prosciutto ham 8 thick slices, hearth-baked sourdough bread, grilled.

For the ribollita:

  • 2 tablespoons extra virgin olive oil
  • 2 carrots, small dice
  • 3 stalks celery, small dice
  • 1 Spanish onion, minced
  • 1 tablespoon garlic, minced
  • 2 tablespoons fresh oregano, chopped
  • 1 tablespoon fresh thyme, chopped
  • 2 cups chestnut mushrooms, cleaned and rough chopped
  • 2 cups king oyster mushrooms, cleaned and rough chopped
  • 1 cup shallots, sliced julienne
  • 12 cups chicken broth
  • 5 cans great northern beans
  • salt and pepper to taste

1. Sweat together carrot, celery, onion, herbs and garlic in olive oil until carrots are tender.

2. Add mushrooms and shallots and sauté until tender.

3. Separately simmer chicken broth with 1/3 of the beans for five minutes.

4. Purée broth and beans until smooth.

5. Combine puréed beans, remaining 2/3 whole beans, vegetables and season to taste.

Grill filets for four minutes on each side or until desired degree of doneness.

To serve:

Place bread in center of large pasta bowl. Divide ribollita evenly into bowls. Top with cooked filets and garnish with fresh herb sprigs.

Don’t forget to serve a great red wine!

Grilled Veal Rib Chop with Grilled Fennel & Tomato Cassoulet

(Serves 4)

Grilled Fennel and Tomato Cassoulet:

  • 1 whole fennel – separate bulb into layers, chop stalks and fronds into medium dice.
  • 4 Roma tomatoes, halved
  • 1 tablespoon olive oil
  • 1 tablespoon minced garlic
  • 2 15 1/2-ounce cans navy beans, rinsed and drained
  • 1/2 cup chicken stock
  • salt and pepper to taste

Grill fennel bulb and tomato lightly. Set aside to cool and then medium dice. Heat oil in skillet over medium heat and sweat stalks of fennel and garlic. Add beans, stock, diced fennel and tomatoes. Simmer for 10 minutes and add fennel fronds. Serve warm or cool and refrigerate until needed.

Espagnole Sauce:

  • 2 tablespoons olive oil
  • 1 large carrot
  • 1 small onion
  • 1 stalk celery
  • 1 tablespoon minced garlic
  • 2 tablespoons tomato paste
  • 4 cups veal stock
  • salt & pepper to taste

Chop carrot, onion and celery to a fine dice. Heat oil in skillet over medium heat. Add vegetables and garlic and sweat gently for 10 minutes. Add tomato paste and cook until caramelized. Add veal stock, reduce heat and simmer for 30 minutes. Season with salt and pepper to taste.

4 12-ounce veal rib chops (Have the butcher french the bones.)

Grill veal chops to desired doneness. Divide cassoulet between four plates. Place veal on top of cassoulet and top with espagnole sauce.

Lobster Lasagna with Fresh Asparagus

(Serves 8)

  • 2 pounds asparagus, trimmed
  • 3 tablespoons olive oil
  • salt and pepper to taste
  • 6 8-inch squares no-boil lasagna noodles
  • 4 tablespoons (1/2 stick) butter
  • 2 cups chicken stock
  • 12 ounces Brie cheese, peeled and chopped
  • 1/4 cup cup sherry
  • 12 ounces fresh picked lobster meat (sometimes more is better – especially in this case)
  • 1 pound tomatoes, sliced
  • 1 1/3 cups freshly grated Parmesan cheese

To Prepare

1. Preheat oven to 500 degrees.

2. In a shallow baking pan, toss the asparagus with olive oil, coating each spear well. Roast them in the preheated oven for 5 to 10 minutes until they are crisp, but tender. Sprinkle with salt and pepper and let cool. Cut into 2-inch pieces and reserve. Reduce oven heat to 400 degrees.

3. In a large bowl of cold water, let the lasagna squares soak for 15 minutes to soften.

4. In a saucepan, melt butter and add flour. Cook over low heat, stirring for 3 minutes. Add the chicken stock in a slow, steady stream and whisk until thickened. Add one-third of the Brie and whisk until melted and smooth. Repeat the process until all the Brie is used, then add the sherry and adjust the seasonings. Set aside.

To Assemble

1. Drain lasagna and place one square in each of the two well-greased 8-inch square baking pans.

2. Spread a thin layer of sauce (about 1/2 cup) over each lasagna noodle. Top with one-quarter of the amounts of the asparagus, tomato slices and lobster. Sprinkle with Parmesan cheese. Place another square of lasagna in each pan, and repeat the process. Top each pan with a third square of lasagna and the remaining sauce and cheese.

3. Bake lasagna in a 400-degree oven for 20 to 30 minutes, or until golden brown and bubbling. Remove from oven and let stand for 10 minutes before serving. Don’t forget to pour a really good wine to go with it!

Lobster Stuffing


  • 1 lb fresh cooked crabmeat
  • 1 lb fresh cooked shrimp
  • 4 cups Ritz crushed
  • 1/4 cup chopped parsley
  • 1 tbl lemon juice 1/4 tsp nutmeg)
  • 1/4 tsp chopped garlic (1/2t – granulated)
  • salt and pepper to taste


Freshen seafood with ½ of lemon juice.
Add remaining ingredients except lemon juice and salt and pepper. Mix well.
Add remaining lemon juice if necessary to moisten. Season with salt and pepper.
Portion 8oz per order.

When stuffing lobster, place 3 scallops on top of stuffing before putting in oven.

Meat Lasagna
  • 1/4 C Olive Oil
  • 1 Ea. Medium Spanish Onions, small dice
  • 1 Stalk Celery, small dice
  • 1 Carrot, small dice
  • 6 Cloves Garlic, minced
  • 1 t Crushed Red Pepper Flakes (or more if you like it spicy)
  • 2 C Red Table Wine
  • 2 T Italian Seasoning
  • 2 Ea. Bay Leaves
  • 4 Ea. 14 oz Cans Crushed Tomato
  • Salt and Pepper to taste

Sweat first 6 ingredients until onions are translucent. Add Burgundy and reduce by ½. Add remaining ingredients and simmer for 45 minutes. Season with salt and pepper to taste.

In a separate pan, brown:

  • 2 # Ground Beef
  • 2 # Sweet Italian Sausage (casings removed, large pieces)

Drain fat, and add all meat to sauce. Remove bay leaves. In a nonstick 9X11 baking dish, ladle a thin layer of meat sauce in the bottom. Then a layer of pre-cooked or “no-boil” lasagna noodles (I like Barilla). Follow that with another layer of sauce, a thin layer of part-skim shredded mozzarella**, and a thin layer of shredded asiago cheese topped with another layer of noodles. Repeat until you almost reach the top of the pan. The top layer should be the cheeses. Cover, and bake at 375 for about 45 minutes. Uncover and bake an additional 7-10 minutes, or until golden, brown, and delicious looking. Enjoy!

**You will need about 2# of shredded part skim mozzarella, and 1# of shredded or grated asiago cheese.

Pan Roasted Statler Chicken With Orzo-Pecorino Mac & Cheese, Roasted Asparagus and Proscuitto Pan Sauce

(Serves 2)


  • 1 Tbl Canola Oil
  • 2 Statler Breasts (skin on chicken breast with drumette attached)
  • Salt and Fresh Ground Pepper

Mac & Cheese

  • 2 Cups Cooked Orzo Pasta
  • 1 Cup Heavy or Whipping cream
  • 2 oz Garlic Butter
  • ½ Cup Shredded Pecorino Romano
  • Salt and Fresh Ground Pepper


  • 1 Lb Asparagus, tough ends removed
  • 2 Tbl Canola Oil

Pan Sauce

  • 2 oz Proscuitto, matchstick cut
  • 3 oz Quality Chicken Stock
  • 2 oz Garlic Butter (recipe below)
  • Salt and Fresh Ground Pepper

Garlic Butter

  • 1 Stick Unsalted Butter, softened
  • 1 Tbl Minced Garlic
  • 1 Tbl Minced Shallot
  • 1 Tbl Chopped Fresh Basil
  • 1 Tbl Chopped Fresh Parsley
  • ½ Tsp Crushed Red Pepper Flakes

First, make garlic butter by folding all of the ingredients into the softened butter. Set aside.

Preheat oven to 400°f. Heat 1 tbl of canola oil in a 10” sauté pan (not a nonstick pan) over medium high heat. Season chicken breasts to your liking with salt and fresh ground pepper. When the oil shimmers and begins to smoke, carefully place chicken breasts into the pan with the skin side down. Sear chicken 2-3 minutes, or until the skin is golden brown. Flip the chicken over and put into the oven. Cook 15-18 minutes, or until the chicken reaches an internal temperature of 165°f. Remove and allow chicken to rest 5-8 minutes.

Meanwhile, make the mac & cheese. In a 2 qt sauce pot, heat heavy cream and garlic butter until it starts to simmer. Add cooked orzo and Pecorino Romano, and continue to heat, stirring often, until cheese is melted and the macaroni is at the desired consistency. Season to taste with salt and fresh ground pepper. Cover and keep in a warm place.
Place asparagus on a cookie sheet or into an oven safe dish. Drizzle with 2 tbl of canola oil and season with salt and fresh ground pepper. Roast in the oven for 6-8 minutes, or until asparagus is cooked to your liking. Set aside.

Remove the chicken from the sauté pan and place on top of the roasted asparagus. Place the saute pan on the stove over medium high heat, and sauté proscuitto, stirring often, until crispy, about two minutes. Add chicken stock, and 2 oz garlic butter and bring to a boil. Continue to cook until the sauce is reduced by half, and will coat the back of a spoon. Set aside.

Reheat the asparagus and chicken in the oven for about 3 minutes. Divide the warm mac & cheese between two plates. Do the same for the asparagus. Place the chicken on top of the mac & cheese, and spoon the sauce over the chicken breasts, making sure to divide the proscuitto evenly. Enjoy. Nap.

Pan-Seared Chicken Saltimbocca

(Serves 4)

  • 4 8-oz. boneless chicken breasts, with wing bone attached, if possible
  • 2 large shallots, peeled and minced
  • 2 oz. extra virgin olive oil
  • 10 oz. prosciutto de Parma, cut to thin matchsticks
  • 12 oz. heavy cream
  • 1 cup Parmesan cheese, freshly grated
  • 1/2 cup loose pack, fresh basil, trimmed
  • 1 1/2 cups loose pack, spinach leaves, trimmed salt and pepper to taste

1) Preheat oven to 400 degrees. Heat large sautÎ pan over open burner. When hot, add 1 oz. olive oil. Place chicken breasts, skin side down, in pan and cook until well browned. Flip chicken in pan and place in oven for 15 minutes.

2) In the meantime, heat a second sautÎ pan with remaining oil. SautÎ shallots until transparent. Add prosciutto de Parma and render for 2 minutes. Add cream and reduce the liquid by half. Add cheese to cream slowly to melt. Add basil and spinach to wilt. Adjust seasonings.

3) Remove chicken from oven and place on pre-heated plates. Top with sauce and garnish with extra Parmesan or extra basil leaves, if desired.

White wine suggestion: Steele California CuveÎ Chardonnay; Red wine suggestion: Calera “El Nino” Pinot Noir.

Pan-Seared Fresh Salmon Burgers with a Caper & Dill Aioli

(Serves 4)

For the burgers:

  • 1-1/2 lbs. fresh salmon, skin and bones removed (use needle nose pliers to remove bones) 1/2 cup diced red bell pepper
  • 1/2 cup diced green bell pepper
  • 1/4 cup chopped green onions
  • 1/4 cup heavy cream
  • 1-1/2 tsp. hot sauce (we use Tabasco)
  • 1 tsp. dill
  • 1 tsp. kosher salt
  • 1 pinch ground black pepper
  • 1 egg white
  • 1 tbl. canola oil
  • 2 tsp. butter

Dice salmon into small pieces and place in a large mixing bowl. Add the bell peppers, green onions and heavy cream and mix well. Add the dill, hot sauce, salt and pepper.

Beat the egg white with a wire whisk until soft peaks form, then gently fold into salmon mixture. Form into 4 patties.

Pan sear in canola oil, lower heat, add butter and saute until browned, 2 to 3 minutes. Turn and cook until nicely browned on reverse side, 2 to 3 minutes more. Serve with caper and dill aioli on your favorite roll.

For the Caper & Dill Aioli:

  • 2 egg yolks
  • salt & white pepper
  • 1 tbl. fresh lemon juice, or more to taste
  • 1 tsp. Dijon mustard
  • 1-1/4 cups good quality olive oil
  • 1 tbl. capers
  • 1 tsp. chopped fresh dill

In a small bowl, beat the egg yolks with salt, pepper, lemon juice and mustard until thick, approximately 1 minute.

Add the olive oil, whisking constantly, in a slow, steady stream. Add chopped dill and capers and fold in carefully. Adjust seasonings to taste.

Pan-Seared Yellowfin Tuna

(Serves 4)

Encrusted with mache and pine nuts and finished with a mandarin orange mascarpone

  • 4 8-oz Yellowfin tuna steaks, 3/4 to 1 inch thick, trimmed
  • 8 oz pine nuts, raw, rough chopped
  • 2 oz mache, cut chiffonade style
  • 1 cup Panko (Japanese bread crumbs, available at Asian markets)
  • 4 oz butter
  • 6 oz mascarpone cheese
  • 3 oz mandarin orange segments, drained
  • 1 cup all purpose flour
  • 3 eggs
  • 3 oz milk

Mix together mascarpone and well-drained mandarin orange and set aside.

Mix pine nuts, mache and Panko and place in a shallow pan.

Beat eggs and add milk to make an egg wash.

Dredge tuna in flour, dip in egg wash and then encrust on both sides with bread crumbs. Refrigerate for at least 1 hour.

Heat a heavy skillet over medium-high heat. Add butter. When butter has melted, add tuna and cook for 3 minutes on each side, or until golden brown. Serve with mandarin mascarpone.


  • 6 large red baking apples (Rome Beauty, Cortland or Gala, for example)
  • 1 lemon, juice and finely grated zest
  • 3 tablespoons unsalted butter, softened
  • 3 packed tablespoons dark brown sugar
  • 1/4 cup dried currants
  • 1/4 cup broken walnut pieces, toasted
  • 6 3-inch whole cinnamon sticks
  • 1/2 cup apple cider
  • 1/2 cup dark rum (you may substitute a 1/2 cup or either cider or water to make a full cup of liquid)

Preheat the oven to 400 degrees F Slice off about 1/4-inch of the top of each apple. Scoop out the seeds and core of the apple with a melon baller to make a pocket. Peel off about a 1/2-inch band of the apple’s skin along the upper half of the apple with a vegetable peeler. Brush the peeled part and the interior of the apple with lemon juice.

In a small mixing bowl, combine the butter, lemon zest and sugar. Add the currants and nuts. Place some of the butter mixture and a cinnamon stick in each of the apples. Place the apples in an oven-proof baking dish, just large enough to hold the apples upright. Pour in the cider and rum; bake until the apple is tender, about 30 minutes. Baste the apples with the cider/rum mixture with a bulb baster, two or three times during baking.

Serve warm or at room temperature with softly whipped cream or vanilla or cinnamon ice cream.

Pickled Soft-Shell Crabs

(Serves 6)

For the Salad:

  • 1-1/2 lbs. fresh haricot verts (if unavailable, substitute green beans)
  • 1/4 cup walnut oil
  • 4 large golden beets
  • 4 medium yellow tomatoes, cut into wedges

Preheat oven to 400 degrees.

Coat haricot verts with walnut oil, place on sheet pan and roast in a 400 degree oven for 8-11 minutes or until tender. Remove from oven and chill well.

Roast beets in 400 degree oven for 45 minutes; remove and let stand at room temperature for 1 hour. Peel and cut into 1/2-inch pieces and chill.

For the Toasted Walnut & Clover Honey Dressing:

  • 1/3 cup walnut oil
  • 1/3 cup cider vinegar
  • 1/3 cup clover honey
  • 2 shallots, fine dice
  • 1 teaspoon dry mustard
  • salt and pepper to taste
  • 1/2 cup chopped walnuts for garnish

Combine all liquid ingredients and mix well. Add shallots, dry mustard, salt and pepper.

Arrange haricot verts evenly on top half of 6 plates in a fan design. Place even amounts of roasted beets on center of plate where haricot verts meet; on bottom half of plate, arrange tomato wedges. Lace the salad with even amounts of dressing and sprinkle with chopped walnuts.

Walnut & Brie Stuffed Swordfish Steak w/a Carrot & Pear Slaw

(Serves 6)

For the stuffing:

  • 10 ounces Brie cheese, rind removed
  • 1 bunch fresh sage, chopped
  • 1/2 cup chopped walnuts

Mix all ingredients well.

For the vinaigrette:

  • 1 shallot, minced
  • 1 orange, zested. Chop remainder of orange and combine with the zest.
  • 1 cinnamon stick
  • 1/3 cup blended salad oil
  • 1/4 cup cider vinegar

For the slaw:

  • 3 carrots, julienne cut
  • 4 pears, julienne cut
  • 1/2 cup chopped walnuts

Toss all ingredients well with half of the vinaigrette.

Warm oil and cinnamon stick together to infuse flavors for approximately 1 hour. Let cool and remove stick. Add remaining ingredients and mix well. Store in a covered container overnight.

For the swordfish:

6 eight-ounce swordfish steaks, cut thick. Cut each steak on the flesh side to form a pocket. (Thick cut steaks will make this easier.) Stuff each steak with equal amounts of stuffing. Charbroil each steak for 2 to 3 minutes per side, so they are well grill marked. Place steaks into a shallow pan and bake in a 375-degree oven for 5 to 6 minutes. Place slaw in the center of the plate and top with swordfish. Drizzle with remaining vinaigrette.


Banana-Chocolate Bread Pudding
  • 2 oz Unsalted Butter, melted
  • 24 oz Brioche, Croissants, or White Bread
  • 2 Qt Heavy Cream
  • 6 Eggs
  • 3 1/2 C Granulated Sugar
  • 2 oz Vanilla Extract
  • 4 oz Brandy*
  • 6 Ripe Bananas, sliced into rounds
  • 10-16 oz semi-sweet chocolate morsels

Brush a 9×13 baking dish with some of the melted butter, reserving the rest.
Tear the bread or croissants into chunks and place in a large bowl. Pour the cream over the bread and set aside until soft.
Beat the eggs and sugar together until smooth and thick. Add the vanilla, melted butter, and brandy.
Toss the egg mixture with the bread, bananas, and chocolate gently to blend. Pour into baking dish and bake at 350° until browned and almost set, approximately 45 minutes. It will not be completely set in the middle. That’s okay, it will set up more as it cools. It’s best to make this a day ahead of time if you can help it, and it should be refrigerated when it cools down.
Rewarm in oven at same temperature, and serve scoops or squares with bourbon sauce (recipe below), and some maple walnut ice cream.

Bourbon Sauce

  • 4 oz Unsalted Butter
  • 8 oz Granulated Sugar
  • 2 Eggs
  • 4 oz Bourbon*

Melt butter; stir in sugar and eggs and simmer until thick and smooth (not granular).
Add the bourbon and take off heat. Serve either warm or at room temperature.

*If you don’t have these liquors at home, buy nips instead of whole bottles. Much cheaper than buying whole bottles. I think they are 2 oz each.

This recipe is property of Hurricane Restaurant
No reprints without permission
Chocolate Peanut Butter Tart

(Serves 8)

  • 2 cups sugar
  • 1/2 cup milk
  • 4 oz. butter
  • 3 tablespoons cocoa
  • 3 cups quick oats
  • 1/2 cup peanut butter
  • 1 teaspoon vanilla extract
  • 3/4 cup peanut butter

Bring the first four ingredients to a boil for two minutes. Next, stir in the oatmeal and the 1/2 cup peanut butter and teaspoon of vanilla extract. Let cool to room temperature.

Line a nine-inch tart pan with crust. Press evenly to cover bottom and sides of pan. Spread the 3/4 cup of peanut butter on top of crust.

Chocolate Ganache:

  • 1-1/2 pounds semi-sweet chocolate, finely chopped
  • 1 pint heavy cream
  • 7 oz. sweetened condensed milk

Bring the cream to a boil, remove from heat, add chocolate and condensed milk. Stir until all chocolate is dissolved. Top tart with warm chocolate ganache to fill pan. Chill well before serving.

Crème Brulee
  • 16 egg yolks
  • 1 cup granulated sugar
  • 1/4 cup vanilla extract
  • 1 quart heavy cream
  • 1 pint half-and-half

Preheat oven to 350. Beat egg yolks with an electric mixer (use the high setting) for 1 minute. Next, add the sugar and vanilla and beat for another minute on high.

Turn the setting on the mixer to low. Add the cream and the half-and-half and mix for about three minutes.

Pour mixture into a large glass bowl and set aside for one hour.

Skim foam from top of batter and then pour batter into individual 12-ounce baking dishes. Place dishes in a preheated water bath and bake for 50 minutes in 350 degree oven. Turn off oven after 50 minutes, but let the brulee sit in the oven for an additional hour.

To serve: Top brulee with a thin layer of brown sugar and brown under a broiler until it is well caramelized. Be careful not to burn it.