I am especially pleased to offer you this latest recipe from Chef Walter Hinds, of Hinds Restaurant in St John, USVI. Walter is a friend of mine from his former days at Bliss in St. Martin as well as a brief stint here in St Lucia. I have even been fortunate enough to have him cook dinner for me both in his own home as well as my own meager Caribbean kitchen. It was always outstanding! A New Yorker, with Panamanian ancestry, Walter is an imaginative and extremely creative chef who has perfected the melding of his French culinary schooling with the flavors of his past, (New York, Paris, and Southampton) as well as those of today. Chef Hinds refers to his creations as, “contemporary French, with multi-ethnic influences.” Hinds offers five to seven course tasting menus with or without wine pairings. From what I’ve heard, his pairings are “spot-on” so go for the total experience. “My menu is all about the freshest ingredients with minimal handling and simple presentations,” says Hinds, “I like letting the food speak for itself.”
Don’t miss an opportunity to dine at Hinds’ sultry oasis in Cruz Bay, St John, USVI, you won’t regret it. For reservations, contact 340-775-9951.
GRILLED TUNA NICOISE SALAD
Recipe by Executive Chef / Owner, Walter Hinds of Hinds Restaurant, St.John, USVI.
4 4 oz. Tuna Steaks
6 oz. Mesclun Salad
4 oz. Haricot Verts, blanched
4 New Potatoes, steamed & sliced
1 Red Pepper, roast, peel, julienne
2 Plum Tomatoes, peel, seed, chop
12 Anchovy fillets
4 Eggs, hard cooked & sliced
1/4 cup Niçoise Olives, pitted and chopped
2 Shallots, finely chopped
2 Cloves Garlic, finely chopped
3 Tbs Chives, thinly sliced
2 oz. Shaved Pecorino Romano Cheese
Lemon-Olive Oil Vinaigrette (recipe follows)
Season the tuna with salt and pepper and brush with olive oil. Heat grill to very hot and grill tuna to medium rare. This will take about 2 minutes. While the tuna is cooking, toss the mesclun, haricot verts, potatoes, roast peppers,, tomatoes, shallots and garlic in large bowl, then season with salt and pepper.
When tuna is done, remove from the grill. Toss the salad with 4 tablespoons of the vinaigrette.
Divide among 4 plates, and top each with egg slices and tuna. Top the tuna with anchovy fillets and cheese.
Sprinkle with chervil, chives and olives. Then top each with 1 tablespoon of the remaining vinaigrette and garnish with one final caperberry.
LEMON-OLIVE OIL VINAIGRETTE
1/4 cup lemon juice
3 Tbs. Dijon mustard
1/2 cup pure olive oi
l 1/4 cup extra virgin olive oil
salt and pepper
3 Tbs. mixed herbs
Mix the lemon juice and the mustard to combine, then add the olive oils slowly drop by drop. Then season with salt and pepper. Then add the herbs.