Today’s recipes come from Executive Chef Paul Freimuth from the Hyatt’s Harvest Kitchen and Bar.
4 ea. Roasted eggplant meat
1/2 C Cooked calypso beans
1/4 C Arugula pesto
2 tsp salt
1/4 C Lemon juice
Place all ingredients in blender and blend until smooth
Taste and save for service. Lable and Date
1 bunch Parsley
2 C Arugula (packed)
1 tsp minced garlic
2 tsp Pine nuts
3/4 C grated parmesian cheese
1 tsp salt
1/2 tsp black pepper
2 C canola oil
Place all ingredients in blender except for oil.
Add half the oil to blender and turn blender on.
Slowly add the rest of the oil and slowly increase blender speed.
Keep blending to smooth.
Save for service
2 C Garbonzo Beans
3 ea Garlic, cloves
4 tbl Lemon Juice
2 tbl Tahini
1 tsp Salt
To Taste Black Pepper
2 tbl Olive Oil
Blend all ingredients together except for Olive oil in a food processor or blender
Slowely add oil while blending, add water if it is too thick to blend.
Taste and adjust seasoning if needed.
1 ea 12″ Tortillia
4 oz Shrimp, 41-50ct
1 oz Hummus
1/4 oz Lettuce
1 oz Tomatoes Diced
5 ea Olives, kalamata cut in 1/2
1 oz Feta Cheese
Lay out tortillia, and spread hummus on wrap
Add Lettuce, tomato, olives, shrimp, and them Feta
Fold the sides in and roll away from you
Cut in half on a bias and pick
4 ea Large Eggplant
1/4 C green magic
Cut eggplant in half toss with green magic and place cut side down on sheet tray
bake at 300 degrees for 25-30 min until soft.
Scrape out meat from the skin and save for baba ganoush