Cafe Alfresco Recipes

We hope you will enjoy these recipes, selected just for you by our chef.

Appetizers & Meals

Chicken Curry with Coconut Sauce (4 servings)

2 lbs of Chicken Breast
2 lbs of Mixed Vegetables
2 Cups of Basmati Rice

PREP: 30 min
COOK: 39 min

Sautée chicken meat, vegetables and add curry sauce. Stir well in the sautée pan.

Arrange steamed Basmati Rice on Plate, scoop finished Chicken Curry onto plate, garnish dish with crispy won tons and serve immediately.

1/2 stick of Butter
1 Onion
2 gloves of Garlic
1/4 cup of Sugar
1/3 cup chili flakes
1/2 cup of curry powder
1/4 pound coconut Flakes
1/2 qt hot water
1/3 cup chicken base
1/3 cup of Corn Starch
1/2 qt of heavy Cream
Sautée onions and garlic in butter, add all other ingredients. Add the hot water and chicken base, bring to a rolling boil, then add heavy cream. Let it reduce a bit before you add corn starch to thicken the sauce.

Crab cakes with sauce remoulade (makes 8)

1 pound blue crab meat special
1 pound blue crab claw meat
1/2 cup finely chopped bell pepper
1 quarter cup mayonnaise
1 teaspoon Worcestershire sauce
1/2 lemon, juiced
2 tsp Old Bay seasoning
1 cup panko bread crumbs
1/2 cup vegetable oil

PREP: 15 min
COOK: 10-12 min

in a large bowl, mix together all ingredients, except for the vegetable oil and half cup of breadcrumbs. Next, scoop mixture into 4-ounce patties and roll in bread crumbs. Heat oil in a large skillet over medium heat until oil is hot. Carefully place crab cakes in pan in batches and fry until browned, about 4 to 5 minutes each side. Serve warm.
Ingredients (for 8 crab cakes)
1/2 cup mayonnaise
1/2 cup creole mustard
1 lemon, juiced
Mix all ingredients well and chill in the refrigerator for 30 minutes

Capellini Pomodoro (2 servings)

8 ounce capellini pasta (cook pasta in 3 quarts of salt water for 9 to 11 minutes, until al dente)
1 tomato (diced)
1 garlic clove (minced)
5 basil leaves (finely sliced)
4 tsp olive oil
3/4 oz. fresh Parmesan cheese
salt and pepper to taste

PREP: 10-15 min
COOK: 10-12 min

Heat olive oil and garlic, cook until garlic turns white, add diced tomatoes and sauté for 3 minutes. Next, remove from heat and add basil and half cup of the cheese. Drain pasta and toss gently with the rest of the ingredients. Top with remaining cheese; serve immediately.

Cuban Sandwich (for 4)

Cuban bread loaf or similar (cut into 3 to 4 portions)
2 Tbsp yellow mustard
2 Tbsp mayonnaise
4 oz roast pork, thinly sliced
4 oz baked ham, thinly sliced
4 oz salami, thinly sliced
4 oz Swiss cheese, thinly sliced
10 thin dill pickles slices approximately two whole pickles

PREP: 10 min
COOK: 10 min

Slice the bread horizontally. Lay the bread open and spread each side with mustard-mayonaisse mixture. Divide ingredients evenly among the 4 sandwiches. Start with the ham, followed by the pork, cheese, salami, and pickles. Heat on Panini press. Butter each outside of bread, press the sandwich for 6 to 8 minutes until golden brown, then cut in half and serve.

Orange Chicken Stirfry

16 oz chicken(skinless and boneless
1/2 cup zucchini (sliced) ·
1/2 cup carrot (sliced)
1/2 cup broccoli stem cut into quarters
1 cup snap peas
8 baby com cut in half
1 small can of sliced water chestnuts
2 teaspoon of sesame oil
1 small can mandarin orange segments

PREP: 30 min
COOK: 20 min

Heat sesame oil in a medium heat wok or frying pan. Sauté chicken 4 to 6 minutes, then add the rest of the ingredients and cook for another 5 minutes until the chicken and vegetables are cooked. Finish with the orange soy sauce and top with mandarin oranges segments. Divide into 4 plates and serve.
3 tsp soy sauce
2 tsp brown sugar
2 tsp sesame oil
2 tsp of ginger, minced
2 pinches chili flavor or to desired spice
2 tsp cornstarch
3 tsp water
2 cups orange juice
Mix com starch & water well in a separate bowl. Heat sesame oil in pan, add ginger & sauté until translucent. Then add rest of ingredients (except com starch & water), cooking for 10 minutes or until reduced by half. Then add corn starch/water mixture to pot, tum off heat and stir for 5 minutes.