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Here is the winner of this year’s Bartender & Chef Cruise
Competition in the pasta category. The BBCCC is an annual
competition that aims to inspire bartenders and chefs on cruise and
ferry lines worldwide to develop new cocktail and culinary recipes
using products from the Bacardi portfolio. Entrants were allowed to
develop one recipe per category, which were
Culinary: Pasta, Meat /
Poultry entrée, Fish / Seafood entrée, Vegetarian and Dessert
Cocktail: Rocks /
Highball, Martini, After Dinner, Specialty and Frozen
Judges from ShowTenders and Johnson & Wales
University (two of the competition partners) recreated each of the
600 recipes entered and chose the category winners. Then VIP judges
gathered at the Johnson & Wales University campus to taste and sip
each category winning recipe and determine the “Bacardi Bartender of
the Year” and “Bacardi Chef of the Year.”
Linguine Treasures of the Sea
By Andreas Hollerer
 Ingredients for 4 portions
350-400 grams of good Italian linguine
Seafood as preferred: 150 grams halfshell mussels, 150 grams peeled
large shrimp,
150 grams baby octopus,
150 grams cleaned lobster tail or other
seafood.
You should have between 600 and 900 grams of seafood.
100 grams of unsalted butter
1 1/2 cups of fresh cream
1/2 cup Martini Dry
1/2 cup dry white wine
1 cup of fish stock
olive oil, lime juice, crushed garlic, salt, white pepper, saffron,
shallots
Cook linguine pasta in hot water to al dente stage. Strain and rinse
with ice water, strain again and set aside
Sauce
Melt 2 tablespoons of butter in a non-stick frying pan, add 2
tablespoons of fine chopped shallots and saute until glossy.
Add dry white wine, Martini Extra Dry and fish stock and simmer for
a few minutes, reducing the sauce.
Add saffron and fresh cream, season with salt and pepper and reduce
further. When sauce reaches a light creamy consistency, add pasta
and toss
Seafood
Meanwhile, cook mixed seafood in a heavy skillet or on a grill plate
in olive oil with crushed garlic, lime juice and chopped parsley.
Season to taste at the very last moment. Arrange pasta on a plate
and decorate with cooked seafood. Drizzle remaining sauce over
seafood.
Tips: Saffron is a very intense spice,
so use carefully. Do not overcook seafood. A few drops of lemon
juice into the sauce at the end tickles the palette. |
