2011 Chops Grille.menu Explanation

2011 Chops Grille

AAppetizer - Beefsteak TomatoAppetizer - Duet of oysters Rockefeller and KilpatrickAppetizer - Shrimp CocktailAppetizer - Smoked Duck SaladAppetizer - Traditional Caesar SaladAppetizer -Tiger shrimp and Crab Cake - Remoulade SauceAppetizer- Parmesan tuile for spicy tunaAppetizer- Warm Goat Cheese and basil souffleAppetizer:Spicy TunaCChops Focaccia BreadDDessert - Chocolate Mud PieDessert - Red Velvet CakeDessert- Bailey's coffee Creme bruleeDessert: Passionberry DuoEEntree - Chops Mixed grillEntree - Chops Signature New York Sirloin steakEntree - Filet MignonEntree - Fillet Mignon PetitEntree - Free Range Chicken Breast wrapped in pancetta baconEntree - Herb Crusted Jumbo ShrimpsEntree - Panfried Barramundi filletEntree - Porterhouse SteakEntree - Sauce BearnaiseEntree - Sauce Cabertnet reductionEntree - Sauce ChimichurriEntree - Sauce PeppercornEntree - Veal ChopEntree- Beef Short RibSSalad: Roasted caramelized baby beetroot, bacon chips, eggs, arugula, baby mixed lettucesand red wine vinaigretteSide - Idaho Baked PotatoSide - Mashed PotatoesSide - Sautéed BroccoliniSide - Steamed AsparagusSide - String beansSide- Cremini and creamy leekSide- Fried onion ringsSide- Roasted Potatoes with prosciutto ham, parmesan and a dash of creamSoup - Cheese N' Onion SoupSoup - Forest mushrooms soup

Contents

Appetizer - Beefsteak TomatoTomato and red onion slices sprinkled with blue cheese

Servings: 10 Serve on a chilled oval plate.

10 each Beefsteak tomatoes2 each red onions, sliced in thin rings1/4 cup chives, thinly sliced20 each basil leaves, refreshed in order tohold as a garnish1 pound Blue cheese crumbles

Wash the beefsteak tomatoes and remove the stem,slice in 1/8 inch slices and place on plate.Sprinkle with the blue cheese crumbles and arrange thered onion slices as per picture.

Garnish with chopped chives and basil leaves.Serve on a chilled oval plate.

2011 Chops Grille appetizers, Chops Grille 2009, RCIChops Steakhouse, Royal CaribbeanRCIChops Grille 2011

Appetizer - Duet of oysters Rockefeller and Kilpatrick

Servings: 10 Serve on a Large hot bread plate.

40 each Half Shell Oysters1 ounce olive oil1 teaspoon garlic5 slices bacon, cut in to julienne and halfcookedto taste salt pepper2 pounds spinach1 ounce BBQ sauce, ready productto taste Tabasco sauce3 teaspoons Ketchup2 teaspoons Worcestershire sauce, SeeRecipe Chops Grill 20092 ounces Hollandaise sauce10 each micro lettuces bundles

For the oysters Rockefellersaute the spinach with garlic confit. Season with saltpepper to taste and drain wellremove the oyster from its shell fill with spinach placeoyster on top and glaze with sauce hollandaise andgratinate till golden brownFor the Kilpatrick:mix the crispy bacon with BBQ sauce, tabasco, ketchup,top the Oyster with the topping and gratinate under thesalamanderArrange both types of oysters on the plate using mashedpotatoes to set on to avoid from sliding all off the plate.

Chops Grill Appetizer 2011, RCI Chops Steakhouse,Royal CaribbeanRCIChops Grille 2011

Appetizer - Shrimp CocktailServed with traditional American cocktail sauce

Serve in a chilled glass and on cold small oval plate.

4 each Shrimp 16/20 peeled deveined tail on1 each Belgium endive1 each Radicchio1 each Escarole1 each oakleaf lettuce1 each cherry tomato, split in half1 each lemon half, cut on an angle1 each fresh chervil sprig, for garnish1 ounce finely shredded iceberg lettuce, orenough to fill the half dish, so shrimp arecoming out of the dish2 ounces RCI American cocktail sauce

Fill bottom of dish with the shredded iceberg lettuce.Arrange the lettuce leafs as per picture.Place shrimp on top of shredded iceberg and garnishwith cherry tomato.Garnish with fresh chervil.Serve American Cocktail sauce on the side and lemonhalf cut on an angle.


Appetizer - Smoked Duck Saladwith orange confit, baby lettuce, green asparagus and zesty Cointreau dressing

Servings: 10 Use Chops Grille oval plate (at room temperature)99PRD36557

3 each smoked duck breast, criss cross thefat, seal the duck on the flat top grill, fat sideonly, allow to cool and cut 4 thin slices perportion30 each fresh green asparagus, end partremoved, cleaned, blanched and refreshedOrange confit:30 each orange segments, without skin2 tablespoons orange zest, dry andcaramelized300 milliliters fresh orange juice, squeezedsugarbutterRainbow salad ( micro lettuces), 99PRD37177Cointreau dressing:2 ounces Cointreau liqueurJuice from Orange confitolive oilwhite wine vinegarsalt and pepper , as needed

For the orange confit: peel the oranges, cut segmentsout and keep aside. Place a sauce pan on the stove andcaramelize sugar. When sugar is ready, add butter whichwill brown in few seconds, add immediately the orangejuice and the rest of the orange pulp after making thesegments. Cook the sauce until it has reached a lightglaze thickness. Strain it. Allow to cool and place sauceon orange segments in order to make the orange confit.Keep the orange segments in the sauce until nearlyready to make the Cointreau dressing.For the Cointreau dressing: In a pan place the Cointreauliqueur and reduce by half. Add the orange confit juiceused to infuse the orange segments. Allow to cool. In astain steel bowl mix a touch of white vinegar with oliveoil. Slowly whisk the Cointreau sauce and adjust withseasoning.Mix the asparagus with a touch of cointreau dressing,salt and pepper.Place asparagus at the bottom of the oval plate. Placethe 4 thin slices of duck in the center as per picture lightlyfanning them. Top with 3 each orange segments andmicro lettuces.

Sprinkle with dry caramelized orange zest.Drizzle dressing as per picture and serve

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Appetizer - Traditional Caesar SaladRomaine lettuce with shaved parmesan and herb croutons, tossed with Caesar dressing/ prepared table side

Servings: 100 Serve on a chilled entree plate.

12 heads Romaine lettuce hearts cut in half1 jar RCI TM Royal Caesar Dressing1 pound shredded parmesan cheese3 each Small french bread croutons , Theycome already made

Wash the romaine and cut into halves, drain the waterproperly.Place on plate, drizzle over with caesar dressing mixedwith chives, top with croutons and shredded parmesancheese according to picture.Arrange as per picture.Place on the large triangle plate.


Appetizer -Tiger shrimp and Crab Cake - Remoulade SauceSucculent crabmeat bound with herbs and vegetables, lightly breaded, sauteed to a golden brown, served with

remoulade sauce.

Servings: 10 Serve on a cold oval plate.

16 ounces crabmeat10 ounces Tail on green shrimps 41/508 ounces Cooked flaked white fish (Preferably halibut )2 ounces red & green bell pepper, very smalldiced and sauteed1 ounce Mayonnaise1 ounce Dijon mustard1 teaspoon English mustard powder1 each onion , very fine diced and sauteed1 1/2 ounces Japanese bread crumbs1 ounce Parsley, finely chopped1 ounce Cilantro, finely choppedFor the garnish:Frisee lettuce and red cabbage thinly sliced5 each Lemon, cut in half on an angle2 each chives50 milliliters remoulade sauce: (100 portions)(follow instructions remoulade for Marylandcrab cake), No Wasabi50 grams anchovy filets canned and oildrained50 grams parsley washed and chopped500 grams white onion fine chopped1 each red pepper small diced5 each freshly squeezed lime juice10 grams fine chopped capers3000 grams mayonnaise1 each green pepper small diced------------------------------------------------------------flour, egg-wash, breadcrumbLemon Vinaigrette:, to drizzle the salad andaround the plateOlive oillemon juicewhite wine vinegar

Saute the shrimps with a touch of salt and pepper. Allowto cool and medium dice them.Mix all ingredients together.Shape them in 1 1/2 " height round cakes and breadthem using standard breading procedure- flour, egg-wash, breadcrumbs.

Shallow pan fried them using an induction cooker as astove. Cook them on the flat top grill until golden color.Crab cakes can be premade and kept in holding cabinet,but they need to be lightly fried again in order to becrispy.Top the crab and shrimp cake with frisee lettuce and fineshaved red cabbage. Drizzle with lemon vinaigrette.Accompany with remoulade sauce and 1/2 lemon.Arrange as per picture on a cold oval plate.


dijon mustardsalt and pepper, as neededtouch of sugar to balance the acidity

Appetizer- Parmesan tuile for spicy tuna

Keep at all times in a airtight container to maintain thecrispness.

Parmesan tuile mixture (for 1 sheet-pan)4 ounces Butter, softened2 each egg-white2 1/2 ounces Flour1 ounce sugar1 pinch salt7 ounces Parmesan cheese, grated1 ounce black sesame seeds

Mix the soft Butter, Sugar, Salt with Egg white, add Flourand Parmesan Cheese and mix it under.

Put the butter mixture on a sheet pan lay out with agreased paper. Cover it with another grease paper andflatten it while using a rolling pin to the sheet pan size.

Place the sheet-pan in a Blast Chiller, for an easierremove over the cover paper.Sprinkle the dark sesame seed over it.

Bake in the oven by 180C until light golden color, precutthe desired size, continue baking until golden Browncolor.

Store in an airtight container.

2011 Chops Grille appetizers, Chops Grill 2011RCIChops Grille 2011

Appetizer- Warm Goat Cheese and basil souffleserved with a portobella confit and a sage parmesan reduction

Servings: 10 Serve on a small hot oval plate

100 grams flour plain5 each eggs70 grams butter450 milliliters milk110 grams goat cheese70 grams blue cheese5 leaves basil1 each lemon juice5 teaspoons corn flour10 each souffle cups, buttered and dustedwith the corn meal100 milliliters creamsageonion confitgarlicsalt pepper to tasteWhite wineParmesan cheese

For the soufflemelt the butter over medium heat stir in flour and whisktill smooth texture is achieved,pour in the hot milk andthen the cheeses and onces more whisk till smooth setaside to cool down slightlyincorporate the egg yolks one by one till mixture issmooth. Whip the egg whites with a dash of lemon juiceand salt till smooth peaks a forming gently fold the eggwhites under the egg yolk mixture,fill the dustedsouffle cups.Use a 2 inch pan with hot water inside reaching up halfway to the souffle cups and bake in the oven by 300F forabout 17 to 20 minutes( souffle will deflate slightly)( This process needs to be done about 45 minutes beforeservice time to ensure a fluffy souffle.)For the sage Parmesan Reductionsauté the onion and garlic in olive oil deglaze with a bit ofwhite wine and reduce by half add cream and reduceagain by half season with salt pepper and add sageleaves to infuse the reductionlast add the Parmesan cheese then strain the reductionand adjust seasoning if needed.present all ingredients as shown in the picture

Chops Grill Appetizer 2011, RCI Chops SteakhouseRCChops Grille 2011

Appetizer:Spicy Tunain Crispy Black Sesame cornets

Servings: 10 Serve on a entree plate.

For the spicy tuna8 ounces Tuna loin 99PRD011103 (Izumi),mashed with the back of a spoon to removetendons2 teaspoons Sriracha sauce ( Izumi )99PRD236112 teaspoons Chili oil (Izumi) 99PRD38653To Spice (Izumi) 99PRD32080for the sauceUnagi sauce ready Product( Izumi)99PRD395892 Avocado, fine diced1 cucumber, fine diced1 Lemon JuiceMicro greens Rain Bow Mixdaikon sprouts20 each black sesame seed parmesan crisp,see separate recipe2 each red and yellow bell pepper, finejulienned and placed in cold water to curl

For The Tuna: with the back of a teaspoon removestrings from tuna loin, fine dice the tuna and rest onpaper towel to ensure there is no excess liquid remainingmarinate with the Chili Oil, to spice powder and SrirachaSauce. Pictures are attached in the recipe card.

Marinate the Avocado and cucumber with lemon juiceand a touch of salt pepper when needed. Place thecucumber and avocado in a straight line

Place one parmesan sesame seed crisp on top of theavocado and cucumber salsa. Place the tuna on top of itArrange some daikon sprouts on top of it. repeat theprocess with parmesan sesame seed crisp, spicy tuna,sprouts, micro lettuces and pepper garnish. Drizzle withEel sauce as per picture

RCIChops Grille 2011

Chops Focaccia Bread

Serve on a long oval plate.

10 pounds Focaccia bread mix2 ounces yeast, dry, instant3 3/4 quarts waterPaprika Sour cream and chives dipwhipped butter with Chops Grille logo paper

Mix all ingredients into a dough, 3 minutes on slowspeed, 6 minutes on fast speed.Rest the dough after mixing for approx. 10 minutes.Scale into 7 ounces. Rest for 10 minutes and shape intoa small loaf. 6 per tray.Rest in proofing cabinet for approx. 20 minutes.Make 3 shallow cuts on the surface.Baking time is 17-20 minutes. Bake at 230°C down to210C after 5 minutes, bake for remaining time.Serve as per picture with dip and whipped butter.

Chops Grille 2009, RCI Chops Steakhouse, RoyalCaribbeanRCIChops Grille 2011

Dessert - Chocolate Mud PieOur version of this regional Mississippi favorite

Serve on a large triangle plate.

1 each Chocolate mud pie from Sweet Streets2 1/2 once Marinated fresh berries1 Raspberry coulis for garnish1 Apricot coulis for garnish1 each Almond brittle

Arrange and garnish cake as per picture on a chilledlarge triangle plate garnished with apricot and raspberrycoulis as per picture..

RCI Chops SteakhouseRCIChops Grille 2011

Dessert - Red Velvet Cake

Servings: 100

100 pieces Red Velvet Cake, already boughtin from Sweets100 pieces White Chocolate Decor1 pound Ganache

Arrange as per photoRCIChops Grille 2011

Dessert- Bailey's coffee Creme brulee

Servings: 100

1 1/2 Liters Milk1/2 liter Bailey's Irish Cream Coffee2 Liters Heavy Cream8 ounces Sugar2 ounces vanilla Compound45 pieces Egg yolk14 ounces granulated Sugar ( special) ,Cookal brand1 btl Liquid flavored Alcohol(special), Cookalbrand

Heat the Cream and Milk with the first part of sugar.

Mix the egg yolks and the rest of the sugar add theBailey's and Vanilla Compound and pass through a finesieve. Fill up the Creme Brulee dishes and bake by 150Cin a water bath until set.

Caramelize just before serving.

Serving Ideas: Serve in a Creme Brulee Dish.

Azamara Dining Room Dessert, Day 1RCIChops Grille 2011

Dessert: Passionberry DuoA refreshing wild berry mousse layered with a tropical passion Fruit Mousse

Servings: 1 Serve on a large triangle plate

1 portion Passionberry mousse1/8 ounce White chocolate coating1/8 ounce dark chocolate coating1 piece fresh raspberries1 piece fresh black berry1 each blueberry50 milliliters apricot coulis50 milliliters Raspberry coulis1 piece Mint sprig

Arrange as per picture.


Entree - Chops Mixed grillwith a potato and green pea patty

Servings: 10 Serve on a hot entree plate.

10 each lamb chop 1 bone 3 oz portion, allbones cleaned French style, sized down iftoo long, fat removed, seasoned and grilled10 Veal Medallion 2.5 to 3 oz max5 each Chicken and Apple sausage, cut inhalf10 Bacon Johnny rockets style2 pounds potatoto taste salt pepper2 each carrot, medium diced1 ounce green peas3 teaspoons onion confit2 stalks celery2 tablespoons Instant potato, just to givemore body not be used as substitute for thepotato

Season the veal medallion and Lamb chop with salt andpepper sear on the grill finish in the ovenfor the sausage blanch and finish on the flat top grill tillgolden brown cut in halfFor Potato Pattycook the potato to point and slightly cool down, squeezethru the mashed potato machine,saute the carrots andcelery in onion confit and add the sweet peas andseason with salt pepper and nutmeg .mix with the potato adjust texture with Instant potato ifneeded and shape in small Patty weighing about 2.5ounces,. sear them on the flat top grill till golden brownand finish in the oven.arrange all ingredients as shown in Picture and drizzlewith the cabernet reduction.Garnish with Rosemary Sprig

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Entree - Chops Signature New York Sirloin steak12 ounce of an all time favorite

Servings: 1 Serve on a hot 12" oval plate.

12 ounces New York Strip steak1/2 teaspoon Salt and pepper1/2 each tomato1 each rosemary sprig

Season the NY steak and mark crosswise on both sideson the grill.Place in skillet and finish in the oven to desireddoneness.Rest the beef on top of the shelf over the stove for atleast 5 minutes.Place on hot plate and garnish with the herb spikedgrilled tomato.Arrange on a hot 12" oval Maveko plate as per picture.


Entree - Filet Mignon10 ounces of a thick and flavorful cut from the tenderloin

Servings: 1 Serve on a hot oval plate.

10 ounces beef Tenderloin ( Filet Mignon )1/2 each tomato1 each rosemary sprig

Grill the fillet mignon and mark crosswise on both sideson the grill.Place in skillet and finish in the oven to desireddoneness.Take beef out and rest it on top of the shelf over thestove for at least 10 minutes.

Place on hot plate and garnish with the herb spikedgrilled tomato.Arrange on a hot oval plate as per photograph.


Entree - Fillet Mignon Petit7 ounces of a thick and flavorful cut of tenderloin

Servings: 1 Serve on a hot oval plate.

7 ounces beef tenderloin1/2 each tomato1 each rosemary sprig

Season the filet mignon and mark crosswise on bothsides on the grill.Place in skillet and finish in the oven to desireddoneness.Take beef out and let relax on top of the shelf over thestove for at least 10 minutes.

Place on hot plate and garnish with the herb spikedgrilled tomato.Arrange on a hot large triangle plate as per photograph.


Entree - Free Range Chicken Breast wrapped in pancetta bacon wrapped in panncetta bacon


8 ounces chicken breast skin off wing bonein6 slices pancetta bacon Thinly sliced, to wrapthe Chicken

To Wrap the chickenlay out the slices of pancetta overlapping each other on aplastic wrapslightly pre shape the chicken breast( including thetenderloin )in a roll and place on top of the sliced baconand wrap.season last moment with just a bit of black pepperbecause the bacon is salty, sear on the flat top grill andfinish in the oven 320 F Combination for about 10minutes depending on size of the Chicken breast.Serve with a grilled Tomate half and Garnish withRosemary SprigArrange as shown in the Picture


Entree - Herb Crusted Jumbo ShrimpsAsparagus, grape tomatoes and Lime-Crab meat buerre blanc

Servings: 100 Serve on an entree oval plate.

200 pieces jumbo shrimps U4/6 , defrostedand butterflied4 1/2 kilograms Panko breadcrumb (alsocalled Japanese breadcrumb)800 grams fresh cilantro, chopped500 grams fresh ginger, peeled and finelychopped250 grams garlic cloves, finely choppedsalt and pepper6 1/4 kilograms butter, whipped500 grams margarine24 pieces whole eggs5 pieces egg yolkssalt and pepper to taste50 each fresh limes, cut on an angle forgarnish400 each fresh green asparagus, removehard stalk end side and trim them25 pun grape tomatoes, cut in halfonion confitLime crab meat buerre blanc:2 lt fish stock300 milliliters white vinegar1 lt clam juice4 each medium onions, peeled and finelychopped1 lt thickening cream6 ounces butter, cut in small cubes to finishthe sauce8 ounces lump crab meat, pasteurized andcrumbled before adding it into the sauce6 each fresh lime juice

In large mixing bowl, whip the butter so it doubles in sizeand bring it up to room temperature. Now add all theherbs and garlic. Mix well. Add the eggs and Combinewith the breadcrumbs. Mix and season with salt andpepper.

Butterfly the shrimps, arrange them on baking sheetpans and lightly coat evenly with mixture. You should beable to pipe this using a flat nozzle.To make the Sauce: Saute small diced brown onion inolive oil. Deglaze with white wine. Add fish stock andClam juice and lightly reduce. Add white wine vinegar (white vinegar is the only alternative). Reduce to 1/5, addsmall amount of cream. When the sauce is ready, blendit, strain it, adjust seasoning if needed and mount somecold butter. Add at the last minute nice lump crab meatand freshly squeezed lime juiceSaute vegetables. Heat a pan and add onion confit. Tosscherry tomatoes and blanched asparagus. Adjustseasoning. Garnish with half a lime cut on an angle.Arrange as per picture.


Entree - Panfried Barramundi filleton fondant potato butternut squash puree and a Crispy Tempura Vegetable Bundle


100 each Barramundi filets, cut in to 7 ozportionsbutter nut squashsalt peppernutmegallspicecinnamoncream50 each Baby Carrots, cut in half and pre-blanched for the vegetable bundle100 each broccolini , florets for the vegetablebundle100 each Asparagus20 each Nori Sheets, cut into 1/2" thick stripsto hold together the vegetable bundle30 each potatoes, peeled and cut in to sliceshalf inch thick1 pound butter , clarified2 liters chicken stocksalt pepper, as neededbeurre blanc

For the lemon buerre blanc: saute golden shallotschopped and small diced brown onion, garlic cloveshaved in a touch of olive oil. Deglaze with white wineand reduce. Addfish stock and/or clam juice. Reduce to 1/5, add smallamount of cream. Infuse the sauce with a touch of lemonzest. When the sauce is ready, blend it, mount some coldbutter only when you serve it and adjust seasoning ifneeded.

for the vegetable bundle pre-blanch the carrots assemblethe carrots asparagus and broccolini wrap with the Norisheet strip and season with salt pepper and dip in lighttempura batter fry till golden brownfor the fondant potatoes :seal on flat top grill in clarifiedbutter till golden brown after season with salt pepper andplace in 2 inch pan pour chicken stock in to it just tocover the bottom of the pan cook for 15 to 20 minutes by320 f Combination till tender. Arrange as shown inpicture

sauté the spinach in onion confit season with salt peppertrain all excess liquidSeason the Barramundi with salt pepper and sear on thegrill finish in the Alto-shamm oven 320 F Combination forabout 3 to 4 minutes depending on size

Chops Grille 2009, RCI Fish and Seafood

RCIChops Grille 2011

Entree - Porterhouse Steak16 ounce aged beef, the best choice between a fillet and a sirloin.

Servings: 1 Serve on a hot 12" plate.

1/16 each porterhouse steak1/2 each tomato1 each rosemary sprigsalt and pepper, as needed

Season the porterhouse steak and cook it on flat top grill.

Arrange on a hot 12" plate as per photograph.

Take beef out and let relax on top of the shelf over thestove for at least 10 minutes.


Entree - Sauce Bearnaise

Servings: 1 Serve in a sauce boat.

12 each egg yolk1 1/4 kilograms clarified unsalted butter120 milliliters tarragon vinegar120 milliliters dry white wine1/4 bunch chervil1/4 bunch parsley3/8 bunch tarragon100 grams golden shallots, finely chopped10 grams black peppercorns10 grams salt and pepper5 grams ground nutmeg1 each lemon juice5 grams cayenne pepper1/4 bunch tarragon, finely chopped

Mix all ingredients for reduction (vinegar, white wine,herbs, shallots, bay leaf, black peppercorn andseasoning) Reduce to 1/3. Remove bay leaf, peppercornand herbs, but leave the small diced shalottes toenhance the flavor.In a bain marie, start warming up the egg yolk andreduction. Continuously whisk. Once you start getting acreamy consistency add clarified butter a little bit at thetime.

Add the finely chopped tarragon and keep luke warm.Season to taste.Note: Do not overcook.Serve in a sauce boat as per photograph.

Yield: 1600 milliliters


Entree - Sauce Cabertnet reduction

Serve in a sauce boat.

500 grams celery, chopped2 kilograms carrot, peeled and chopped1 gram onion, peeled and chopped500 grams leeks, cleaned and chopped10 grams bay leaves20 sprigs thyme leaves4 liters Cabernet red wine10 liters beef jus3 sprigs rosemary1 tablespoon crushed black peppercornssalt and pepperas needed butter

Roast the mirepoix in a heavy bottom pot until goldenbrown. Deglaze with red wine and add the herbs.Reduce the wine to 1/3 of its volume. Add the beef jusand reduce by 1/3 again.Strain and season to taste.Prior to service, monte au beurre.Serve in a sauce boat as per photograph.

Chops Grille 2009, RCI Chops Steakhouse, RoyalCaribbeanRCIChops Grille 2011Yield: 10 liters

Entree - Sauce Chimichurri

Servings: 50

1 quart Olive Oil10 pieces Lemon Juice from 10 Lemons24 ounces Onions, finely chopped10 ounces Garlic, finely chopped6 bunches Parsley, fresh, and finely chopped1/2 bunch Mint , fresh, and finely chopped1/2 bunch Basil, fresh, and finely chopped4 pieces Hot Peppers (Scotch Bonnet), finelychoppedSalt , to taste1 fluid ounce Worcestershire Sauce2 fluid ounces Soy SauceGround White Pepper, to taste15 each green pepper (Brunoise cut)5 each red pepper ( Brunoise cut)

In a bowl, mix the finely chopped onion, garlic, bonnetand pepper together. To this mixture add the salt,Worcestershire Sauce, soy sauce and whisk together.Mix the chopped parsley, mint and basil together thanadd to the onion mixture.Then sprinkle with oil, mixing continuously, when all theoil is added then it should be just enough to cover all theother ingredients.Yield: 3 qts. 4 fl. oz. or 50 x 2 fl. oz. portions.

Yield: 2 fluid ouncesChops Grille 2009, Lunch 3, Royal CaribbeanRCIChops Grille 2011

Entree - Sauce Peppercorn

Serve in a sauce boat.

480 grams mirepoix bordelaise750 milliliters demi glace125 milliliters wine vinegar120 grams butter9 grams peppercorns, crushed250 milliliters red wine2 leaf bay leaf1 sprig thyme1 pinch seasoning

Fry off the mirepoix in butter.Reduce the wine and vinegar with the bay-leaves andthyme.Add the demi-glace and simmer to 500 ml (1 pint).Add the peppercorns and simmer for 5 minutes.Strain the sauce and skim.Season and thicken with butter.Serve in a sauce boat as per photograph.Yield: 1000 milliliters


Entree - Veal Chop10 ounces, tender and tasty, broiled and served on the bone


10 ounces Veal chop bone in1/2 teaspoon RCI TM Royal Culinaryseasoning1/2 each tomato1 each rosemary sprig1 each thyme sprig1 each bay leaf

Season the veal chop and mark crosswise on both sideson the grill.Place in skillet and finish in the oven to desireddoneness.Take veal out and let relax on top of the shelf over thestove for at least 10 minutes.Place on a hot plate and garnish with the herb spikedgrilled tomato. Arrange on a hot large triangle plate asper photograph.


Entree- Beef Short RibBeef short Rib, mashed potatoes, jus reduction

Servings: 10 Serve on a hot 12" oval plate.

10 each beef short ribs vacuum packed insingle portions (already made), 99PRD32984from Halperns, reheated in steamer as perold menu pork shankCreamy mashed potatoes10 each rosemary sprig, for garnish

Reheat the vacuum packed boneless beef short ribthrough the steamer as per packet instructions.When beef is reheated place beef on creamy mashedpotatoes. Reduce the sauce and place it on the beef ribitself.Garnish with rosemary sprig as per picture.

Chops Grille 2009RCIChops Grille 2011

Salad: Roasted caramelized baby beetroot, bacon chips, eggs,arugula, baby mixed lettuces and red wine vinaigrette

Servings: 8 Place in a Chops salad bowl.

8 each boiled eggs, cut in quarters. Theyhave to be cooked just right, do not use thealready made ones.24 each small beetroot3 ounces baby arugula, nice and crisp8 ounces mixed baby lettuces (Lollo Rosso,radicchio, frisee, spinach, romaine), washedand dried12 each bacon strips, baked until crispy andpat dry from any fat on absorbent paper4 each Plum tomatoes, cut in wedgesCabernet Vinaigrette:125 milliliters extra virgin olive oil1 teaspoon dijon mustard10 each french shallots, peeled, caramelizedand cooked in red wine until falling apart60 milliliters red wine vinegar

For the caramelized baby beetroot: Boil them in hotwater for 15 minutes. Peel them with the back of a knife,cut them in wedges, season them with salt, pepper andsugar and saute them in butter until caramelized.For the cabernet vinaigrette: Saute the shallots,caramelize them with brown sugar, deglaze them withcabernet wine, add some chicken stock and finish in theoven covered with aluminium foil until they fall apart.Strain the liquid through a sieve and add the shallotspassed through a fine metal flour sieve. Allow to cool.In a bowl mix mustard with red wine-shallot reduction.Add vinegar and whisk olive oil adjusting with salt andpepper.Arrange ingredients in a Chops Grille bowl as per picturewith bacon chips.

The dressing must be placed on top of the salad at thelast minute by the waiter.


Side - Idaho Baked Potato

Servings: 100 Serve in a small hot oval side dish.

100 each Idaho potatoes - 70 count1 pound Butter melted2 cups Cajun seasoning

Brush and wash the potatoes.Toss in melted butter and line up on sheet pan.Sprinkle with cajun seasoning.Bake in oven 60 to 70 min or use cook and hold withcorresponding cooking guide lines.

Cut cross wise and serve steaming hot.Arrange as per photograph on a hot oval plate.


Side - Mashed Potatoes


1 pound Idaho potatoes3 ounces butter1 cup milk1 cup heavy creamsalt and pepper

Peel potatoes, cut in quarters and boil in salt water untilvery soft.Drain water and let evaporate the remaining water andsteam.Heat up the milk and cream. Cut the butter in smallcubesMash potatoes with wire whisk and add the milk andcream, add the butter and season to taste with salt andpepper.Attention: If you add a tablespoon of powdered potatoe itwill stabilize the consistency while holding in the stemtable!Season to taste.Serve on a hot side dish as per photograph.


Side - Sautéed Broccolini


1 1/2 bch broccolini, blanched and refreshedonion confit, Cooked in advance2 Tablespoons olive oil2 ounces butter

Cut 2 cm off the end stalk of broccolini. Split thebroccolini lengthwise if size is too big.Blanch them and refresh them.When you are about to serve reheat the onion confit withbutter and oil, add the reheated broccolini and adjustseasoning.Place in side order dish as per picture.


Side - Steamed Asparagus


2 pounds fresh green asparagus1 ounce buttersalt and pepper

Peel the fresh asparagus and steam in combi steamerbut still crisp, chill in ice water.Sauté in the melted butter and season with salt andpepper to taste.Arrange as per photograph on a small hot oval.


Side - String beanswith a dijon mustard sabayon and crumbled feta cheese


500 grams string beansfor the sabayon3 teaspoons garlic confit3 teaspoons onion confit1/2 lt Vegetable Stock1/2 liter Heavy Cream2 tablespoons Dijon Mustardto taste salt pepper, crumbled1 pound feta CheeseHollandaise saucesee standard Recipe Chops grill 2009

The string beans cook them to order and arrange themon the plate as shownfor the saucesauté the onion and garlic confit deglazè with stockreduce by half add heavy cream and reduce sauce tillglossy and desired texture is achieved but no tot much itwill split.cool down to room temperature and Mix with hollandaisebefore service time 1 part mustard reduction 2 partshollandaise sauce should have a smooth and lighttexture.arrange all ingredients as shown on the picture andgarnish with chopped parsley.

Chops Grill Side Dish 2011, RCI Chops Steakhouse,Royal CaribbeanRCIChops Grille 2011

Side- Cremini and creamy leek


8 ounces Cremini mushrooms, washed, cutin half and sliced1 each leek, just white part only150 milliliters cream reductiononion confit3 ounces buttersalt and pepper, as needed1/8 bch scallions, finely chopped, green partonly

Saute mushrooms in a hot pan with butter and adjustwith salt and pepper. Drain any juice coming out of themushrooms.Separately saute the leek in onion confit. Add cream.Add cremini and finish for few seconds in a pan beforeplating up.Sprinkle with scallions.


Side- Fried onion rings

Servings: 1 Serve on a hot small oval side dish.

10 each Johnny Rocket onion rings, deepfried

Deep fry onion rings and serve as per picture.

Chops Grille 2009RCIChops Grille 2011

Side- Roasted Potatoes with prosciutto ham, parmesan and adash of cream


20 ounces potatoes, peeled and diced.Quickly fried.6 ounces onion confit1/2 lt cream1/8 bch fresh thyme , leaves only2 ounces prosciutto, sliced and julienned1/2 glass dry white wine4 ounces parmesan cheese, grated2 ounces pancetta, sliced and juliennedsalt and pepper

Saute prosciutto and pancetta julienned with onion confituntil crispy. Deglaze with white wine and reduce.Lightly fry the diced potatoes in the deep fryer. Removepotatoes from deep fryer and drain oil well. Saute thepotatoes in a pan with onion confit for 2 minutes andadjust seasoning. Add the prosciutto and pancetta mix.Continue to toss and add cream. The cream is quicklyabsorbed by the potatoes. At this stage the potatoesshould be 3/4 cooked. Ensure there is still some liquidleft in the pan. Add some thyme leaves.

Place potatoes in a 2" inches hotel pan. Sprinkle gratedparmesan cheese over them and bake only at servicetime, as needed, at 320 F convection mode for 10minutes.When about to serve spoon potatoes out and place themon a side dish. When waiter is ready to pick up, addmore fresh thyme leaves.


Soup - Cheese N' Onion SoupGruyere cheese tops this hearty favorite

Servings: 100 Serve in a hot lion head soup bowl.

12 pounds yellow onions20 1/2 gallons Beef consomme10 each Fresh garlic cloves5 each bay leaves1/2 gallon white wine1/2 bunch thyme leaves1 tblsp marjoram1 quart olive oil100 each white bread, sliced2 pounds Gruyere cheese1 pound Parmesan cheese2 pounds Mozzarella cheese6 ounces white sugar

Cut onions julienne. Heat up the olive oil and caramelizethe sugar add the onion julienne and sauté goldenbrown, add garlic and keep sauteeing. Add themarjoram, bay leaves and thyme. Deglaze with whitewineReduce the white wine and add the beef consomme, letsimmer for about 45 min to an hourAdjust the seasoning with salt & pepperFor the cheese croutons: Cut the sliced white bread in around shape. approx the same size as diameter of soupcup. Toast lightly in both sides until golden brown. Mixshredded gruyere, mozzarella and parmesan cheese andload plentiful on each round shaped crouton. Place onsheet pan and melt slightly the cheese undersalamander.

For service fill up soup cup almost to the rim, place thecheese crouton and bake under salamander until cheesegolden brown.Serve in a hot soup bowl as per photograph.

Chops Grille 2009, RCI Chops Steakhouse, RoyalCaribbeanRCI

Soup - Forest mushrooms soupwith white truffle oil

Servings: 100 Serve in a hot lion head soup bowl.

2 pounds Butter2 lt Olive oil (blend)8 pounds Onion, finely diced1 pound garlic, minced7 pounds crimini mushroom, pureed7 pounds button mushroom, pureed7 pounds portabella mushroom, pureed1 tub mushroom basevegetable stock, to tastewatersalt / pepper, to taste2 lt white winecream cheese8 lt creamRouxScallions, finely choppedenoki mushroomswhite truffle oil

Saute onion & garlic together with oil and butterAdd the pureed mushrooms & deglaze with white wineAdd water, mushrooms base, and season with salt /PepperSkim the top of the soup to remove the impuritiesAdd cream.Use a touch of roux to thicken the soup to the rightconsistencyfinish with Cream cheeseServe as per photo with chopped scallions mixed withenoki and white truffle oil as garnish.

2011 Chops Grille appetizers, Chops Grille 2009, RCIChops Steakhouse, Soups RCIRCIChops Grille 2011

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2011 Chops Grille.menu Explanation