INTRODUCTION TO THE SPICES
Curated
by Tom
Goetter (Top Chef Germany, Top Chef World All-star)
VP Hotel Operations, Oceans
Aleppo’s Gold
An exquisite blend where honeyed sweetness meets the subtle warmth of Aleppo pepper, creating a flavor symphony that transcends dishes. Perfect for infusing marinated strawberries with a touch of spice, enhancing the delicate nuances of fish and seafood, or adding a surprising twist to decadent chocolate creations.
Smoky Sea Kiss
The harmonious marriage of chocolate and whiskey is a known indulgence, but the addition of bourbon-infused salt elevates desserts like Tiramisu to new heights. The hint of smokiness and sea salt cuts through the richness, lending a refreshing contrast that enlivens every bite.
Spice Carnival
Creole cuisine, with its vibrant tapestry of flavors and aromatic oils, remains an overlooked gem in the culinary world. This seasoning, brimming with deep, complex notes and colorful allure, is a must for any BBQ creation. Let it be your go-to for infusing every dish with the true spirit of the Caribbean.
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4000 Hollywood Blvd, St 625S, Hollywood, FL 33021
T: 855-517-1200 | E sales.support@scenicusa.com www.scenicusa.com / www.emeraldcruises.com
BEER PRAWNS
A dish as daring as it is unforgettable, Beer Prawns combine robust flavors with an irresistible touch of adventure a true must-try.
Ingredients (Serves 4 to 6)
Main
• 2.6 lbs (1.2 kg) large prawns (the bigger, the better)
• 2 bay leaves
• 2 teaspoons (10 g) peppercorns
• 3 liters lager beer (darker varieties yield a richer flavor)
• 2.2 lbs (1 kg) fennel (preferably with fronds attached)
• ½ cup (150 g) caraway seeds
• 2 tablespoons (30 g) kosher salt
• 1 orange
• 3 tablespoons (50 ml) honey
• ½ teaspoon (2 g) Smoky Sea Kiss
Chef’s Tips:
• This dish requires attention on timing!
• Don’t clean the prawns ahead of time, also leave them unpeeled for more flavor.
• Serve the prawns with a ladle of the luxurious broth and serve alongside roasted bread (additional recipe below). Enjoy with a crisp beer to complement the dish's bold flavors.
Method
1. Prepare the Base: In a pot, combine the beer and all spices, gently bringing it to a simmer over low heat. This gradual warming is key to unlocking deep, harmonious flavors.
2. Add Fennel and Orange: Cut the fennel and orange into coarse cubes and add them to the pot. Continue to maintain a slow and steady rise in temperature.
Scenic & Emerald Cruises
4000 Hollywood Blvd, St 625S, Hollywood, FL 33021
T: 855-517-1200 | E sales.support@scenicusa.com www.scenicusa.com / www.emeraldcruises.com
3. Add the prawns and honey: Bring the pot to a gentle boil, add the prawns and honey, and immediately remove from heat after the first boil.
4. Cool and Rest: Seal the pot tightly with plastic wrap or a lid and allow it to cool to room temperature. This step enables a subtle fermentation process, enhancing the dish's complexity over a few hours.
5. Strain and Finish: Once cooled, remove the prawns and strain the liquid. The stock should be a rich, brown hue with an intense, enticing aroma.
6. Reheat and Enrich: Reheat the prawns in some of the strained stock until hot. Gradually melt in cubes of cold butter, moving the pot away from heat as the butter incorporates smoothly.
Roast Bread Method
1. Choose a hearty, nutty bread for best results.
2. Freeze the bread completely for easier slicing.
3. Slice as thinly as possible, ideally using a bread or meat slicer.
4. Lightly season with salt and drizzle with olive oil. Toast in a 140°C (284°F) oven for approximately 40 minutes, allowing time for even coloring and moisture release.
Scenic & Emerald Cruises
4000 Hollywood Blvd, St 625S, Hollywood, FL 33021
T: 855-517-1200 | E sales.support@scenicusa.com www.scenicusa.com / www.emeraldcruises.com
CRAB AND RUBY SALAD
Impress your guests at your next gathering with this exquisite Crab and Ruby Salad. A perfect harmony of flavors and textures, it’s a dish that brings sophistication to any occasion.
For the Vinaigrette (Serves 30):
• 1 cup (240 g) Confit lemon, cut in fine brunoise
• 1 cup (150 g) Onion, brunoise
• 6 ⅓ cups (1500 g) Avocado oil
• 2 ⅛ cups (506 g) White wine vinegar
• 1 ½ cups Pear, brunoise
• 1 ½ cups Apple, brunoise
• 4 teaspoons (20 g) Chili Amarillo, finely minced
• 1 cup (210 g) Lemon syrup
• 1 tablespoon (15 g) Lemon zest
• Aleppo’s Gold: as needed
Method
1. Dice all vegetables into small cubes. Wash and dry the lemons, then use a microplane grater to zest them.
2. Squeeze the lemons and strain the juice. Measure out ½ cup (3.7 oz) of lemon juice and ½ cup (3.7 oz) of sugar, dissolving the sugar in the juice to make the lemon syrup.
3. Combine the white wine vinegar with the lemon syrup in a mixing bowl. Slowly whisk in the avocado oil to emulsify.
4. Once emulsified, fold in the diced vegetables.
For the Salad (Serves 30):
• 30 pieces Baby red radishes
• 2 ½ cups (300 g) White onion
• 1 ⅓ cups each (150 g), Yellow and green zucchini
• 60 pieces Tangerine segments
• 60 pieces Lime segments
• 1 tablespoon (15 g) Olive oil
Scenic & Emerald Cruises
4000 Hollywood Blvd, St 625S, Hollywood, FL 33021 T: 855-517-1200 | E sales.support@scenicusa.com www.scenicusa.com / www.emeraldcruises.com
• 1.3 lbs (600 g) Green apple
• ⅔ cup (150 g) Lemon vinaigrette
• 3 ⅓ lbs (1500 g) Lump crab meat
• 1 tablespoon (15 g) Tabasco sauce
• 2 tablespoons (30 g) Worcestershire sauce
• Salt and pepper: to taste
Method
1. Cut the radishes in half, keeping the greens intact if possible.
2. Peel and clean the tangerine segments, removing the skin.
3. Dice the onion and zucchini into small cubes.
4. In a mixing bowl, combine the lump crab meat, diced zucchini, and onion with the lemon vinaigrette, Tabasco sauce, Worcestershire sauce, olive oil, and salt and pepper.
5. Garnish with the radish halves, tangerine, and lime segments.
Scenic & Emerald Cruises
4000 Hollywood Blvd, St 625S, Hollywood, FL 33021
T: 855-517-1200 | E sales.support@scenicusa.com www.scenicusa.com / www.emeraldcruises.com