Signature Dishes

Recipe Courtesy Boyds Coffee ®

French Vanilla Iced Coffee With Double Strength Boyds Coffee

Ingredients & Instructions:

• 4 fl. oz. Double strength Boyds Coffee®
• 2 fl. oz. Italia D'Oro® White Chocolate Syrup
• 2 fl. oz. Italia D'Oro® French Vanilla Syrup Mix well and pour over ice, stir and enjoy!

Recipes Courtesy Sapphire Grill Savannah, GA

China supplied by Steelite International

Sapphire Grill
110 W. Congress Street
Savannah, GA 31401
PH: 912-443-9962
www.sapphiregrill.com

Sapphire Grill's "Fresh Market Cuisine" is Chef Christopher Nason's eclectic interpretation of Savannah's antebellum culinary heritage, featuring local and regional day-gathered, organic ingredients-fresh caught seafood, free-range meats, game, poultry, vegetables, and herbs. Subtly woven into Nason's menus are organic heirlooms and wild foods from local and national custom growers and gatherers delivered by air-freight on a daily basis. Since opening Sapphire Grill in 1998, Nason has received numerous glowing reviews from international, national, and regional press, inlcuding The New York Times, Bon Appetit, Southern Living, and W Magazine.

Meyer Lemon Butter Poaching Liquid

• zest of 6 meyer lemons
• juice of 10 meyer lemons
• 4 whole shallots
• 4 pounds whole unsalted butter
• 6 peppercorns
• 3 cups dry white wine
• 4 bay leaves
• 5 whole garlic cloves
• 2 tbsp sea salt
• 1 medium sized bulb of ginger (peeled and halved)
• 2 tbsp fine EV olive oil

Mop
in medium sized saucepot over low medium heat melt butter. add all other ingredients and continue to heat over medium heat until simmer just begins. lightly simmer for 20 minutes. remove from heat, strain and reserve.

**note** lobster is added only before service

To be the hospitality industry's preferred choice for tabletop products, achieved through the combination of inspirational design, excellent quality, and outstanding service.

Lobster Mousseline

• 1 whole 1 ½ pound lobster (steamed, cracked and pulled)
• 2 egg whites lightly beaten
• 1 cup chilled heavy cream
• 1/4 tsp fresh ground nutmeg
• ½ tbsp finely diced shallot
• 1 tbsp finely chopped rocket
• 1 pinch cayenne pepper
• ¼ tbsp fresh chopped golden sage
• ¼ tsp sel de mer
• ½ tsp fresh ground pepper

Mop
in food processor add lobster meat, rocket, shallot and sage and process until smooth. reserve mixing bowl over ice bath. Slowly add egg white beating with wooden spoon until incorporated. add seasonings and allow to chill slightly. slowly add cream in small increments combining with spoon. May take less cream then asked for. Should be the lightly firm and shiny. allow to chill for at least one hour.

Morels We are looking for morels that are about 2 inches long and 1 ½ inches wide. gently clean morels by hand removing all dirt and checking for completeness. With a sharp knife gently cut the bottoms off of the morels. with a small piping bag pipe mousseline into morels until you can feel the morel lightly expand. Once this is done chill the mushrooms for 30 minutes.

Cooking Method place mushrooms on cutting board. lightly brush each mushroom with fine EV olive oil and season to taste. On a sheet pan lined with chopped celery leaves place mushrooms. In a 300 degree oven roast mushrooms for about 10 minutes. This must be a dead heat oven. No convection. Make sure the mushroom is firm which will confirm that the mousse has set and heated. Serve Immediately!

Poaching Lobster

1 2# lobster (claws, tail and knuckles separated)
Meyer lemon poaching liquid to cover

Mop In medium saucepot add poaching liquid and bring to simmer. add lobster and cook until done. good rule of thumb for lobster is 5 minutes for the first pound and 4 minutes for every pound after. learned that from dad! since the lobster has been broken apart it might be a little less, but the rule is a good one. once lobster is cooked remove from heat and crack while warm. servvepieces whole with a bit of pink sea salt.

The Art of Lobster Lovin' - How to Eat a Whole Lobster

Required Tools:

• 1. Move the lobster on your plate so that the head is pointed left and the tail is pointed right.
• 2. Grasp each claw and knuckle set, one at a time, and twist away from the body and set to the side of the plate.
• 3. Grasp the body with your left hand and the tail with your right hand and twist the tail in a clockwise motion. This should separate the tail from the body.
• 4. Turn the body over and grasp each leg and twist away from the body.
• 5. Now that you have dismantled the lobster you need to make a decision on whether you want to search for the roe or “tomalley”. If the hosts are New Englanders then I would assume it would be okay. Note that these two items are considered a delicacy by many, but some dislike the flavor.
• 6. If you so choose to search, flip the lobster body back so that you are looking at the bottom. With both hands grasp each side and press your thumbs down through the centerline. This should break open the body and reveal the green “tomalley” and red lobster roe. This can be messy so make sure others are doing it first to avoid embarrassment. Ha!
• 7. Simply discard the body at this point.
• 8. Moving on to the claws, twist off the lower portion of the claw or the portion that moves. Discard 9. Twist off the knuckles applying firm pressure and set aside. At a fine function you might want to use linen to cover and grip.
• 10. Now take the claw and place cracker over it. Apply firm pressure and crack the claw, making sure not to apply to much pressure which will result in spray. Now simply pull meat from claw with fork.
• 11. Take knuckles and crack as well using fork to dislodge meat. Discard shells.
• 12. Lay the tail so the back or smooth side is up and with pressure from your palms press down until the shell crack. You can now pull shell apart to expose tail meat. Discard shells.

You have now properly broken down a lobster! You can eat at anytime during this process or you can wait until you have dismantled the entire lobster. If you feel nervous, watch others. Remember, too much pressure will cause spray. If there are scissors you can use them to cut the underside of the tail and pull the meat out from the bottom. Also if you see others performing a ritual leg sucking then by all means follow suit.