"Recipes from the Chef's Kitchen"

Jeffrey’s at The Watergate
2650 Virginia Ave., NW
Washington, DC
 202-298-4455

Chef de Cuisine Robert Rhoades and Executive Chef David Garrido

Main Item
Ingredients:
1)   4 tbs. Olive Oil
2)   1/2 medium Onion, thinly sliced
3)   1 Serrano Chile, minced
4)   1 Garlic Clove, minced
5)   6 Tomatillos, husked and quartered
6)   2 Ancho Chiles, stemmed and seeded
7)   1 tbs. Lemon Juice
8)   1/4 cup Vegetable Stock
9)   1 cup chopped Cilantro
10) 4-5 oz. Snapper Filets, boneless, skinless
11) ¾ cup inexpensive White Wine
12) 1 1/2 cups Black Bean Relish (see recipe below)

Preparation:
1)   Preheat oven at 450 degrees.
2)   Heat 2 tablespoons of the olive oil in a medium size skillet over medium heat.
3)   Add the onion and cook about 6 minutes or until light brown.
4)   Add the serrano, garlic, tomatillos, anchos and vegetable stock, lower the heat
       and simmer for 5 to 7 minutes or until the chiles are soft.
5)   Transfer the mixture to a blender, add chopped cilantro and puree until
       smooth.
6)   Salt to taste.
7)   In another medium size skillet over high heat, heat the remaining 2 tablespoons
       of olive oil and carefully sear the snapper on both sides.
8)   Cook for 1 to 2 minutes or until golden brown.
9)   Add white wine and bake in the oven for 4 to 7 minutes or until cook through.
10) Transfer snapper filets to 4 plates and garnish with tomatillo sauce and black
       bean relish.

Black Bean Relish
Ingredients:
(Yield 1 1/2 cups)
1)   1 cup cooked Black Beans, rinsed
2)   2 tbs. Olive Oil
3)   1/2 cup diced Tomato
4)   1 tbs. fresh Lemon Juice
5)   2 tbs. chopped fresh Cilantro
6)   Salt to taste

Preparation:
1)   In a bowl combine beans, olive oil, tomato, lemon juice and cilantro.
2)   Salt to season.
3)   Refrigerate until ready to use.

Main Item
Ingredients:
(Serves 4)
1)   1 Yucca root, peeled and sliced thin to make chips
2)   2 Tbs. Mustard
3)   3 Tbs. Honey
4)   1 Tbs. Lemon Juice
5)   1 Tbs. chopped Habanero Pepper,
6)   2 Egg Yolks
7)   1/2 cup chopped Cilantro,
8)   1/2 cup Olive Oil
9)   Canola Oil for frying
10) 16 Oysters
11) Buttermilk for dredging
12) Flour for dredging
13) 11/2 cups Mango Pico (see recipe below)
14) Sea Salt to taste

Preparation:
1)   Soak yucca root chips in hot water for 15 minutes; then fry at 375 degrees for
       1 to 1 1/2 minutes until light brown.  Season with sea salt.  Set aside.
2)   In a blender, combine mustard, honey, lemon, habanero, egg yolks and
       cilantro; while pureeing add olive oil slowly.  Season with salt.  Refrigerate
       until ready to use.
3)   In a sauce pan heat canola oil at 375 degrees.
4)   Soak oysters in buttermilk and transfer to the flour to get a light coating and
       fry for 45 seconds to 1 minute until lightly brown.
5)   Transfer oysters to a paper towel to drain.
6)   Place oysters on top of yucca root chips, spoon a little habanero sauce on
       each oyster and sprinkle with mango pico.

Mango Pico
Ingredients:
(Yield 1 1/2 Cups)
1)   1 1/2 cups Mango, diced
2)   1/2 cups Tomatoes, diced
3)   1 Tbs. Lemon Juice
4)   1/4 cup Onion, diced
5)   1/4 cup Cilantro, chopped
6)   1/4 tsp. Sea Salt

Preparation:
Mix all ingredients in a bowl and let sit for 20 minutes.