Recipes
From Simon’s kitchen and the Sabor a Pasion table.
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Featured
Tomato, caramelized onion, mozzarella and fried eggplant, layered, pressed overnight and served in slices with basil and olive oil.
Appetizers
Fresh figs, goat cheese and caramelized red onion in a blind-baked crust, set with a savory custard.
Appetizers
Peaches cooked down and set into a paste to spread on crackers or toast with cheese.
Appetizers
Cream cheese with brandy, orange juice and green onion, rolled in sliced almonds.
Appetizers
Chicken strips in a crust of croissant crumbs and almonds, fried until crisp.
Salads
Garlic, anchovies, Dijon, egg yolks, lemon and parmesan, whisked by hand.
Salads
Mixed leaves, goat cheese, mandarin and cherry tomatoes with honey-roasted pecans.
Salads
Lump crab cakes with fresh corn, over beets, tomato, basil and goat cheese on romaine.
Salads
Romaine, blueberries, almonds and goat cheese with a basil balsamic dressing.
Soups
Leeks, potatoes and garlic simmered in stock until the potatoes are tender.
Soups
Homegrown tomatoes, cucumber, celery and red onion, chilled for eight hours.
Sauces
Red onions cooked low with brown sugar until caramelized, finished with red wine vinegar.
Sauces
Roasted red peppers simmered with onion, chili flakes and brown sugar.
Sauces
Fresh lemon juice, brown sugar and chili, thickened and blended; hot or chilled.
Sauces
Garlic, onion and parsley blended with butter and olive oil.
Entrees
A leg of lamb roasted with rosemary and garlic, with a fresh mint sauce.
Entrees
Cod, shrimp and crab blended with cream and baked in buttered ramekins.
Entrees
Tuna steaks in a pepper, garlic and sesame rub, seared for 30 seconds a side and served chilled.
Entrees
Roasted spaghetti squash and grilled Gulf shrimp with a garlic-parsley tapenade.
Entrees
Dirty rice with crawfish tails, pork, the holy trinity and a little cayenne.
Entrees
Poached chicken, peppers, mushrooms, peas and spinach layered with a ricotta white sauce.
Desserts
Simon’s New Zealand classic: a crisp meringue topped with whipped cream and fresh fruit.
Desserts
Pound cake, sherry, mandarins and egg custard in layers, topped with whipped cream.
Desserts
A cocoa cake with chocolate chips, layered with fruit and your favorite topping.
Desserts
Ladyfingers dipped in limoncello, layered with a lemony mascarpone mousse.
Desserts
A vanilla bean soufflé, baked in individual dishes and dusted with powdered sugar.