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Xtabay Restaurant Recipes - Puerto Morales, Mexico PDF Print E-mail
Written by Debra C. Argen   

Chef Santiago Kantun Executive Chef Santiago Kantun of Xtabay Restaurant at Ceiba del Mar Beach & Spa Resort in the Riviera Maya, Mexico shares an exciting taste of the region with his recipes for a sumptuous four-course menu.

 


Executive Chef Santiago Kantun of Xtabay Restaurant, Riviera Maya, MexicoI had the opportunity to meet with Executive Chef Santiago Kantun during my stay at Ceiba del Mar Beach & Spa Resort in May 2008, where I experienced his creative cuisine at Xtabay Restaurant. Chef Santiago Kantun was born in Telchaquillo, Yucatan, Mexico and his culinary focus is creating haute Mexican food with Maya elements, with a result that is not only beautifully prepared, but also in keeping with the resort's focus on showcasing the Maya culture.

Chef Kantun graciously shares his recipes for a four-course menu that will whet your appetite until you can travel to the Riviera Maya to personally experience his imaginative menu.

The Menu

Seafood Soup with Curry, Risotto, and Cashews
Roasted Duck Salad and Jicama Marmalade
Beef Tenderloin with Mushrooms, Goat Cheese, and Sundried Tomatoes
served au Jus
Apple Millefeuilles with Vanilla Ice Cream and Lychees

Seafood Soup with Curry, Risotto, and Cashews

Ingredients:

200

Grams (7 ounces)

Mixed seafood

1

Tablespoon

Fresh cilantro

400

Ml (13.5 ounces)

Fish broth

1

Tablespoon

Red curry

2

Teaspoons

Garlic

2

Teaspoons

Shallots

20

Grams (0.7 ounce)

Tomato puree

20

Grams (0.7 ounce)

Diced tomatoes

20

Ml (0.7 ounce)

Olive oil

30

Ml (1 ounce)

White wine

2

Teaspoons

Salt

1

Teaspoon

Pepper

1

Tablespoon

Onions

Method: Preheat a pan, add the olive oil, and sauté the shallots and the mixed seafood. Flambé with the white wine. Immediately add the fish broth, tomato puree, red curry, and diced tomatoes. Boil for approximately 15 minutes, and then add some red curry, salt, pepper, and finely chopped cilantro. Serve immediately in a large soup bowl.

Roasted Duck Salad and Jicama Marmalade

Ingredients:

150

Grams (5.2 ounces)

Duck Magret

60

Grams (2 ounces)

Jicama

29.5

Ml (1 ounce)

White wine

59

Ml (2 ounces)

Apple vinegar

2

Bay Leaves (Laurel)

100

Grams (3.5 ounces)

Sugar

15

Grams (0.5 ounce)

Radicchio

1

Teaspoon

Zambal (Oriental pepper used in Thai and the South of China)

59

Ml (2 ounces)

Coconut milk

59

Ml (2 ounces)

Olive Oil

1

Parmiggiano basket

15

Grams (0.5 ounce)

Arugula

2

Grams (1/2 teaspoon)

Chives

3

Grams (3/4 teaspoon)

Salt

3

Grams (3/4 teaspoon)

Pepper

3

Garlic cloves, minced

1

Lemon

10

Grams (2 teaspoons)

Leeks, finely chopped

Method: With a knife, make a few cuts on the fat part of the magret, and then sprinkle with sugar. In a very hot pan, sear the magret on both sides, no more than 2 minutes per side. Remove from heat and reserve for another 2 minutes.

Prepare the vinaigrette using the olive oil, vinegar, coconut milk, salt, pepper, and finally the zambal.

Make the jicama marmalade by sautéing jicama in julienne, leeks, onion, and garlic, and then adding the bay leaves, sugar, white wine, and apple vinegar. Bring to a boil to thicken.

Presentation: Arrange the radicchio, arugula, and chives on the previously baked Parmiggiano basket. Place the basket with the greens, the jicama marmalade, the sliced duck, and the vinaigrette in a shot glass.

Beef Tenderloin with Mushrooms, Goat Cheese, and Sundried Tomatoes served au Jus

Ingredients:

200

Grams (7 ounces)

Beef tenderloin

15

Grams (0.5 ounce)

Mushrooms

45

Grams (1.6 ounces)

Goat Cheese

15

Grams (0.5 ounce)

Sundried tomatoes

10

Grams (0.4 ounce)

Baby zucchini

10

Grams (0.4 ounce)

Brussels sprouts

10

Grams (0.4 ounce)

Baby carrots

5

Grams (1 teaspoon)

Fresh rosemary

20

Ml (0.7 ounce)

Olive oil

10

Grams (2 teaspoons)

Garlic

20

Grams (0.7 ounce)

Shitake mushrooms

10

Ml (0.3 ounce)

Red wine

5

Grams (1 teaspoon)

Pepper

5

Grams (1 teaspoon)

Thyme

15

Grams (1 tablespoon)

Onion, in brunoise

Method: Place a layer of goat cheese and sundried tomatoes on the beef tenderloin, and then roll it and tie it firmly, add salt and pepper, sear in a pan with olive oil. Place the tenderloin on a baking pan and place in the oven for 15 minutes until the beef is medium rare.

Cook the vegetables and sauté the mushrooms. Deglaze the pan with beef juice, red wine, and then add the rosemary, and season to taste with salt and pepper.

Presentation: Slice the beef tenderloin, remove string, and place the sliced beef in the middle of the plate. Add the mushrooms and the vegetables. Garnish with fresh rosemary. Use colored oils (green herbal oils, etc) to enhance the presentation.

Apple Millefeuilles with Vanilla Ice Cream and Lychees

Ingredients:

6

Golden apples

50

Grams (1.8 ounces)

Butter

300

Grams (10.6 ounces)

Sugar

10

Grams (2 teaspoons)

Cinnamon

20

Grams (0.7 ounce)

Walnuts

10

Grams (2 teaspoons)

Grated lemon

1

Package

Phyllo dough

25

Grams (0.8 ounce)

Icing sugar

500

Grams (17.4 ounces)

Vanilla ice cream

50

Grams (1.8 ounces)

Lychees

20

Grams (0.7 ounce)

Chocolate

10

Grams (2 teaspoons)

Mint

59

Ml (2 ounces)

White wine

30

Grams (1 ounce)

Raisins

Method: Peel the apples, remove the core, and cut into 8 slices. Pre-heat a pan with butter. Sauté the apples, and then add sugar, raisins, cinnamon, and white wine. Cook over low heat for 10 minutes, until the apple juice is reduced to 25%. Once cooked, reserve the filling. Roll out the phyllo dough, cover with melted butter, and repeat 5 times. Fill with the apple mixture, roll it, and brush it with butter. Bake it in the oven for approximately 10-15 minutes. Serve on a plate with vanilla ice cream and lychees.

Please read other articles on Ceiba del Mar Beach & Spa Resort in the Hotels and Resorts, Restaurants, and Spas sections.

Ceiba del Mar, Riviera Maya, Mexico
Xtabay Restaurant

Ceiba del Mar Beach & Spa Resort
Costera Norte Lote 1 S.M. 10
Mza 26 CP
Puerto Morelos, Quintana Roo, Mexico 77580
Telephone:    +52 998-872-8060
Toll-free:        01-800-426-9772 (in Mexico)
Toll-free:        1-877-545-6221 (United States)
Fax:               +52-998-872-8061
     
Email:            
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www.CeibadelMar.com

Please read other articles on Riviera Maya in the Destinations, Hotels and Resorts, Spas, Restaurants, Chefs' Recipes, and Adventures sections.

Read other articles on Mexico in Destinations: Cancun, Hotels and Resorts, Restaurants, Chefs' Recipes, Spas, Liquor Cabinet: Xtabentun, Adventures: Scuba Diving in Cancun, Music Scene: Interview with Paco Renteria, Music Scene: Paco Renteria - Gitanus and Oceano, and Travel News: Luxury Avenue.

For information on Riviera Maya, Mexico, please visit the website: www.RivieraMaya.com.

© August 2008. Luxury Experience. www.LxuryExperience.com All rights reserved.

 
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