Chef Whitney's Recipes

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Chef Whitney's Beach Club Recipes

If you would like more of my club-proven, kitchen-tested, membership-pleasing recipes for these and other entries emailed directly to you please click here.

Also take a look at some of Chef Whitney's Menus that I use at the Beach Club in Santa Monica. . If you have any feedback or questions please email me. - Chef Whitney

Seared Tuna with Arugula, Olives, Tomatoes & Asian Balsamic Dressing

1) Sear the tuna on the flat top or smoking hot iron skillet-keeping rare

2) Slice thin and fan out on the plate

3) Top with asian balsamic dressing

4) Arrange fresh arugula sparsely over the tuna

5) Sprinkle sliced kalamata olives, diced tomatoes, sliced red onions & julienne basil

6) Drizzle a little dressing over the arugula & serve immediately

Asian Balsamic Dressing

1 cup balsamic vinegar

1 cup your favorite Chinese dressing

2 cup Kikkoman teriyaki glaze

Grilled Cuban Catfish with Black Beans, Plantains & Spanish Rice

1) Marinate your favorite catfish (I use Tilapia) in:

Garlic

Chile Powder

Lime slices

Onion slices

Whole cilantro

Olive oil

2) When the order comes in:

3) Grill the fish

4) Spoon Spanish rice, rice pilaf or long grain, white rice on half of the plate

5) Spoon your favorite black bean recipe onto the other half of the plate

6) Place the fish over the rice & beans in the center of the plate

7) Reduce juice of one lime in a pan & add a light chicken veloute

8) Throw a bunch of medium thin ring sliced yellow onions in the sauce and immediately put them on top of the fish

9) Pour the sauce over the fish and garnish with cilantro

Chicken veloute (for cuban fish & chicken)

1) Sauté garlic in olive oil

2) Add white wine & reduce in ½

3) Add Chicken stock, thyme & bay leaf

4) Thicken with corn starch