Bluewater Waterfront Grill



JeffPorter-BluewaterChef Jeff Porter

Fried Asparagus with Sesame Ginger Aioli 
1 lb of lightly blanched asparagus
2 cups of flour in a bowl
2 cups of Panko bread crumbs in a bowl
2 cups of egg wash (Beat 2 eggs and a touch of water) in a bowl
Oil for Frying
Dredge asparagus in flour, then egg wash, then Panko bread crumbs. Fry until golden brown at 350 degrees.
Sesame ginger aioli is made by mixing 1 cup of Mayo with 1 Tbs of pickled ginger and a pinch of chopped garlic, add 1 Tbs of sesame oil and 1 Tbs of reduced sodium soy sauce.



Belgian Chocolate Pate

3 Lbs Belgian Chocolate
1 Cup Fresh Blueberries
2 Cups Heavy Cream
1 TBS European Butter
1/2 Cup Strawberries
Melt Chocolate in microwave or double broiler. Beat heavy cream and fold into melted chocolate. Add in all other ingredients and mix together in a bowl. Mix until smooth and pour into a loaf pan that has been lined with parchment on all sides so it doesn’t stick. Chill for a few hours or over night then serve sliced with more fruit or powdered sugar as garnish.


Cabo Crab Cakes

4 lbs Back Fin Crab Meat
1 1/4 C. Sauteed Celery and Onions (diced small)
2 TBS Fresh Lemon Juice
2 C. Mayo
2 TBS Old Bay
Panko Bread Crumbs for a binder
Bake in oven at 350 until golden brown.  Serve with a Sriracha Aioli (Mayo and Sriracha to taste)


Lobster Pot Pie                                                

2 pounds of Maine lobster, cooked and diced large
4 large red potatoes, diced medium and par boiled
1 cup celery, diced small
1 cup onions, diced small
3/4 cup of white corn
1/2 cup carrots, diced
1 cup chicken stock
1 cup lobster stock
1 tbs Old Bay
2 tbs Tabasco
4 quarts heavy cream

Bring all ingredients except lobster to a boil.  Add a roux to thicken.  Add lobster last.  Use puff pastry shells for the top.


Grilled Filet Mingon with Blackberry Demi

7 oz Filet, seasoned with salt, pepper and soy
4 oz mashed potatoes
3 oz vegetables (any variety you like)

2 oz Blackberry Demi Glace:
1 pint of fresh blackberries
3 cups merlot wine
1 tsp roasted garlic
1 cup veal or beef stock
1 tsp whole black peppercorns

Reduce until thick.  Cover steak and veggies with the glace.


Apricot and Craisin stuffed Duck Breast with a soy maple pecan reduction, goat cheese mashed potatoes and pan fried asparagus

6oz duck breast lightly pounded to ¼ inch thick
Grill or broil until 165 degrees.

For the Stuffing
¼cup craisins                      ¼ cup apricots
¼ cup diced onion              ¼ cup diced celery

Sautee ingredients together until fragrant. Place in mixing bowl with small diced white bread crumbs, fresh basil, salt &pepper and chicken stock – enough to moisten bread and keep stuffing together.

Soy maple pecan glaze
½ cup soy sauce                    1 ¼ cups Vermont maple syrup
¼ cup of pecan pieces         pinch of crushed red pepper
reduced with ¾ cup of vegetable stock thicken with flour to make a roux

Goat cheese mashed potatoes
Crumble goat cheese into hot mashed potatoes and stir to your liking

Fried asparagus
Cut 2 inches of bottom of asparagus. Dredge in flour and then in an eggwash of milk and beaten egg. Finish by dredging in panko bread crumbs. Lightly fry at 325 degrees until soft.

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