• CHEF BRIAN LUMLEY

    Serves: 6

    Pulled Rotisserie Chicken Pasta Tossed with Mixed Vegetable & a Jerk Coconut Cream Sauce

    Ingredients:

    1 Rotisserie Chicken (pull the cooked meat from the bones)

    1 pack Penne Pasta

    1 sml Onion (minced)

    3 tbsp Olive oil

    4 Large Garlic cloves (minced)

    ¾ Cup Chicken broth

    2 tsp basil

    2 tsp Dried Oregano

    ¼ tsp Salt

    ¼ tsp Pepper

    ½ Cup Heavy Cream

    ½ Cup Coconut Milk

    ¼ Cup Parmesan Cheese

    ½ Cup Mixed Vegetable

    Method:

    Cook pasta according to package directions.

    Meanwhile in a large skillet, sautee onions in the olive oil until tender (do not brown). Add the garlic & cook for about a minute longer.

    Stir in the broth, basil, oregano, salt and pepper. Bring to a boil; cook for about 8 minutes or until the liquid has reduced by half. Stir in both the heavy cream and coconut milk and bring to a gentle simmer.

    Cook uncovered and continuously stirring for approx 8-10 mins longer or until sauce is reduced to about 1-1/4 cups. Add the mixed vegetables then the Pulled Rotisserie Chicken. Check for seasoning and adjust to your taste then toss pasta with the sauce & garnish with remaining cheese & herbs.

    Bon appetite!

    CHEF LUIS LUJAN: from Ritz Carlton's hotel restaurant in Grand Cayman

    Warm lobster salad, Avocado, pickled peppers, Scotch bonnet Foam

    Serves: 6 as an appetizer

    Lobster mix:

    3 cups of Maine lobster meat chopped

    ½ cup mayonnaise

    4 tbsp sliced chives

    1 ea lemon

    Salt and pepper to taste

    In a small bowl mix all the ingredients and add lemon juice, season with salt and pepper to taste.

    Avocado mix

    2 ea avocados

    1 ea lime juice

    3 tbsp chopped cilantro

    ½ tsp salt

    Pepper to taste