Chef Alain Lemaire, also known as Chef Lemaire, is one of those chefs.
A native of Port-au-Prince Haiti, after high school he moved to Florida, where he attended Johnson & Wales University in Miami. Lemaire graduated with honors as a member of the Silver Key Honor Society and Chaine des Rotisseurs and Magna Cum Laude. Today he is a food service professional and consultant out of South Florida; co-owner and executive chef of Sensory Delights.
To highlight the work of Lemaire and other Caribbean chefs and restaurants, the Caribbean American Florida Inc. launched I Love Caribbean Spice, which “seeks to promote Caribbean cuisine, its chefs and caterers, with a side serving of culture from any one of the French, English or Spanish speaking islands.”
In addition to posting weekly recipes from chefs on its website ilovecaribbeanspice.com, the group has listed a growing number of restaurants from Miami to Orlando, where you can experience Caribbean spice for yourself.
Lemaire is this week’s featured chef and he says Caribbean and Latin flavors play a major role in his style of cooking. He has been exploring the fusion world, where he combines the flavors of his heritage with dishes from other regions.
Outside of the kitchen, Lemaire is one of the founding members and the secretary general of the Haitian Culinary Alliance, whose goal is to create a network of food service, culinary and hospitality professionals of Haitian descent, while providing mentoring and educational resources.
Chilled Shrimp & Salmon Salad
Chef, alain lemaire, shares this mouth-watering recipe:
Cooking time: 5 minutes
Preparation and plating time: 30 minutes
• 4oz fresh, skin-off salmon
• 8 (16/20) shrimp peeled and deveined tail-off
• 1 avocado
• 1/2 red bell pepper
• 1/2 red onion
• 1 sprig of fresh thyme
• 1 sprig of fresh curly parsley
• Juice of 2 lemons
• Juice of 1 lime
• 1 scotch bonnet or habanero pepper
• Salt & pepper to taste
Court bouillon: white wine, pepper cloves, parsley and thyme sprigs, bay leaves, lemon juice, fresh garlic, salt and pepper to taste.
1. Cook shrimp in court bouillon for approximately 2 to 3 minutes or until opaque. Do not let over cook or shrimp will be rubbery. Remove from liquid and chill quickly to stop cooking process.
2. Chop parsley and thyme (save a pinch full for garnish). Chop finely 1/8 of habanero pepper. Cut red onion, red pepper and avocado into dices. Combine all ingredients except for salmon and shrimp in mixing bowl and stir well until all is well coated. Adjust seasoning to taste.
3. Cut salmon into 8 – ½ oz rectangular-like portions.
4. Right before service, let salmon and shrimp marinate for 5 to 7 minutes in mixture. Do not let over sit, otherwise Salmon will start cooking and change color and texture. 5. When plating, pour some of marinate over dish and serve cold. Garnish with remainder of thyme and parsley.
ON THE NET: Ilovecaribbeanspice.com