5/17/13 - Lunch with Chef Judi - Tommy Bahamas

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OK, I admit it- I go to Tommy Bahamas because I feel like I am in Maui. And THAT is a good thing! Grilled artichokes, tuna poke and fish tacos are the best!!! There are even a few things that may not be on the menu but you can order and enjoy Judi Gallagher style. For dessert there is the award winning pina colada cake! Tommy Bahamas, bringing it forward with flavor and style and did I mention that Pina Colada cake?



Herbs de Provence Vinaigrette

Chopped Parsley

Lemon Tarragon Aioli

Prepare the artichokes, using a sharp knife, cut ¼ “off the top. On bottom trim stem to 1 ½ “of the artichoke and remove all

small leaves. Place in deep pot with at least 4 inches of water and steam for 40 - 45 minutes. Cooking time will vary depending

on size of artichoke. Cooking is complete when leaves are easily removed and tender. Cool in an ice bath.

Herbs de Provence Vinaigrette

1/2 Cup Red Wine Vinegar

1/2 Cup Raspberry Vinegar

3 Tbls Minced Garlic

1/3 Cup Lemon Juice

16 ounces Grated Parmesan Cheese

1/3 Cup Herbs de Provence with Lavender

¼ Cup Granulated Sugar

1 ounce Honey

2 tsp Hawaiian Sea Salt

5 Cups Olive Oil

¼ Dijon Mustard

2 tsp Ground Peppercorn Mélange

Combine all ingredients except the Olive Oil. Use an immersion blender for one minute. Slowly incorporate Oil to

form an emulsion. Yield is 8 cups. Set 2 cups aside.

Once cool, cut the artichoke in half lengthwise. Using a large spoon remove the choke making sure not to

remove the crown. In a large casserole dish lay artichokes heart side up and cover with Herbs de Provence Vinaigrette.

Marinate for at least 12 hours.

Remove steamed & marinated artichoke and allow excess marinade to drain off. Place halves face down on the grill for 4

minutes. Rotate 45* to create hash marks and grill for an additional 4 minutes. Turn artichokes over and grill the rounded side

for 4 minutes total.

Remove from grill, drizzle each half with 1 ounce of Herbs de Provence and rest for 2 minutes.

Sprinkle with Chopped Parsley and serve with Lemon Tarragon Aioli

Lemon Tarragon Aioli

6 Cups Mayonnaise

1/3 Cup Garlic Puree

1/3 Cup Lemon Zest

1/3 Cup Fresh Squeezed Lemon Juice

1/3 Cup Fresh Tarragon, Chopped

In a clean mixing bowl using a wire whisk, mix all ingredients together. Stir before each use when blending with the tuna.


As the Culinary Director for ABC 7, I whip up cooking segments on ABC 7 News at Noon, along with recipes, cooking tips, reviews and great food finds on MySuncoast Dining at www.mysuncoast.com