recipe by Daniel Orr.
Tropical recipe. Let me introduce Daniel Orr,
Chef at Cuisin Art Resort & Spa for the past 2 years.
We met here in Anguilla and worked together on his website
and printing documents.
Tropical recipe: Daniel is a beach lover
Daniel Orr is a beach and sun lover, Daniel
spent many vacations away from New York, diving and exploring
the Caribbean Islands. As fate would have it, last year he
was invited to become the executive chef of the CuisinArt
Resort & Spa in Anguilla. He enlisted island native Franklyn
Brooks to develop an organic vegetable garden to supplement
the pristine offerings from the resort’s extraordinary
hydroponic farm. Combining the island’s fresh organic
produce, poultry, fish and heritage meats with his culinary
experience, he created a healthy cuisine that was a perfect
match for the beauty of Anguilla beaches.
Now Daniel spends time developing new products,
writing books and traveling the globe. Inspired each day by
3 more chances to sit at the table & enjoy food wish family
To Daniel Orr, simplicity is beauty. As a
Chef, Orr draws from a lifelong curiosity about individual
ingredients combined with extensive training in the art of
finding food’s true essence and flavor. The result is
simple, yet sophisticated – the best of American food
tempered by classic European training and infused with the
sunny flavors of the Caribbean. He calls his cuisine “real
foods.” By working in exotic places and traveling throughout
the world his "Real Food" has a truly global accent.
Tropical recipe: 2 free recipes by Chef
Daniel Orr gave me for free these 2 recipes
"Tropical recipe" for you, then enjoy them.
This is a favorite of mine and is great for many uses.
Replace mayo with it on sandwiches and pita pockets, use
it as a dip, use it on salads, use it as a sauce! You
don’t even have to tell your family and friends
there is tofu in it! Make a batch and use within 3-4 days.
Makes 3 Cups
1# Sweet green peas- cooked until skins are tender and
shocked in cold water.
1 ea. Chili pepper (your favorite depending on how hot
you like it)- roughly chopped
1 Tbs. Ginger- minced
one half # silken tofu
one half Cup olive oil
Salt and pepper to taste
Tabasco as needed
Puree ingredients together in a food processor or blender
Season to taste with salt, pepper and Tabasco.
7 oz Dark chocolate
5 oz. Sweet butter – softened
6 Egg yolks
5 oz. White sugar
7 Egg whites
Melt the chocolate in a mixing bowl over a water bath.
Incorporate 6 egg yolks and the butter into the chocolate
and whisk until creamy. In another bowl, make a meringue
by beating the egg whites and progressively adding 4 oz.
of sugar until very stiff. Fold the meringue into the
If using ramequin dishes:
Butter eight ramequin dishes, and then evenly dust with
white sugar. Fill each ramequin dish with soufflé
mix , up to 1⁄4 inch of the rim. Bake the soufflés
at 370° for approximately 18-20 minutes. To be served
If using stainless steel rings: (2 inches high x 3 inches
Line eight rings with a 3 inch wide parchment paper greased
on both side with oil spray or brushed with soft butter.
Grease a cookie tray and display the rings with a 2 inch
space in between them. Pour some soufflé mix in
each ring, up to 3⁄4 filled. Bake the soufflés
at 370° for approximately 12 to 15 minutes, on a cookie
tray without water. Remove each soufflé from their
ring and remove the parchment paper. To be served right
Can be served with vanilla, fruit or chocolate sauce or
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