Tropical 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 and friends.

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

Daniel Orr gave me for free these 2 recipes "Tropical recipe" for you, then enjoy them.

Sweet Pea Guacamole
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 until smooth.
Season to taste with salt, pepper and Tabasco.

Hot Chocolate Soufflé
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 chocolate.
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 right away.
If using stainless steel rings: (2 inches high x 3 inches wide)
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 away.
Can be served with vanilla, fruit or chocolate sauce or ice cream.

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