Recipes

4 salmon steaks
salt
white pepper
1 oz. Triple Sec
3/4 cup heavy cream
2 minced shallots
1/2 pound butter
2 cups white wine
1 cup white wine vinegar
2 ripe mangos
2 coconuts
1 bottle champagne
1 lemon
1 basket raspberries or blackberries

Fire up your mesquite charcoal in a hibachi. Filet salon into four portions. In a saucepan add white wine, white wine vinegar and minced shallots. Reduce until almost dry. Don’t let the reduction get too dark – golden brown is perfect. Now add heavy cream to deglaze. Bring cream to a boil for three minutes at medium heat. Turn off burner and stir in butter slowly – a bit at time. Take care not to let sauce get too hot or too cold. (98 degrees is about right). When butter is incorporated and the sauce has a nice consistency then we are ready for the next phase.
Now peel skin off mangos and remove pulp. Using a food processor or blender, puree mango. Whisk into sauce along with Triple Sec and juice of one lemon. Reserve finished sauce.
Take coconut and split directly in half (a hammer works well) – you now have two coconut halves to serve as bowls. Fill coconut bowls with fruit and add coconut milk and champagne.
Grill salmon by lightly oiling or buttering steaks and season with salt and white pepper – mesquite should be good and hot by now. Grill salmon to preference and serve with mango sauce and coconut fruit bowls.