Tommy Bahama's

(Serves 6)

6 each Full rack baby back ribs, trimmed
1 Cup Rib Rub (recipe follows)
4 Cups Rib marinade (recipe follows)
½ Cup Asian slaw (recipe follows)
5 oz. French fries

Rib Rub

1 Cup Light brown sugar
1½ Tbsp Blackening spice
7 Tbsp Jerk seasoning
3 Tbsp Kosher salt

Mix all ingredients well.

Rib Marinade

4 Tbsp Liquid smoke
1½ Cup Coca Cola
1 Tbsp Worcestershire sauce
1 Cup Water

Mix all ingredients well in a mixing bowl with a wire whisk.
Cooking the ribs:
Lightly coat each side of the ribs with the dry rub. Place a metal baking rack in the bottom of a large roasting pan. Arrange ribs bone to bone. Cover with the marinade. Cover the roasting pan with the aluminum foil. Bake in a preheated 350 degree oven for 3½ hours or until a bone comes out clean. Cool in the liquid.

To serve:
Place ribs curved side up on a preheated medium grill, heat through on one side then flip to heat the other side, brush generously with the BBQ sauce and heat until the edges of the bones begin to bubble. To make the slaw, combine the asian slaw and the lime vinaigrette in a mixing bowl, toss to combine well. Serve in chilled cups. When ribs are hot, place on a large plate accompanied by the dressed asian slaw. This can be served with French fries.


4 Tbsp Minced shallots
¾ Cup Red wine vinegar
2 Cups Worcestershire sauce
1¾ Cup Ketchup
1 Cup Blackberry brandy
1¼ Cup Honey
2 Tbsp Cornstarch slurry (even parts, cool water and cornstarch)

Combine all ingredients except the cornstarch slurry into a saucepot and bring to a boil. Reduce to a simmer and cook for 45 minutes. Add the slurry, turn the heat to medium high and continue to cook for 5 minutes until the sauce coats the back of a spoon. Remove from heat and cool.


1 Cup Green cabbage, shredded
½ Cup Red onion, thinly sliced
½ Cup Jicama, cut into 2" long, thin slices
1½ Tbsp Cilantro leaves, chopped

Slice red onions then place in ice water bath for 20 minutes. This will give the onions a less intense flavor. Drain well. Add to cabbage, jicama and cilantro. Add dressing to taste. Toss well.

¼ Cup Fresh lime juice
½ Cup Olive oil blend (3 parts Canola/1 part Extra Virgin)
1 Tsp Salt and Pepper mixture

Dissolve salt and pepper mixture into lime juice. Then slowly add the olive oil with a whisk. Dressing should incorporate. For 1 portion (2 Oz) mix together 1 ½ Oz Asian slaw and ½ Oz lime vinaigrette.

Serves 4

1½ lbs. of your favorite white fish
8 oz. Fish Taco Marinade (see recipe below)
8 tbsp. Lime Sour Cream (see recipe below)
8 tbsp. Chipotle Aioli (see recipe below)
¾ lb. Asian Slaw (see recipe below)
8 tbsp. Pico de Gallo (see recipe below)
12 6" white corn tortillas
4 oz. unsalted butter
2 tbsp. your favorite blackening spice

Serving Procedure:

1.Preheat a large sauté pan and melt the unsalted butter in the pan. Drain the marinated white fish and gently place into the melted butter and spread the fish out evenly. Sprinkle the blackening spice evenly on the fish and let sit over high heat for 2 minutes. Flip the fish with a spatula and cook on the other side until the fish is completely cooked. Turn the heat down to very low and hold hot.
2.In a large, clean sauté pan, heat the tortillas up on both sides.
3.Toss the Asian slaw in a mixing bowl.
4.Lay the hot corn tortillas on a cutting clean cutting board and place 2 oz. of the cooked fish in each tortilla.
5.Top the fish with a little of the mixed Asian Slaw.
6.Drizzle a little chipotle aioli onto each tortilla.
7.Drizzle a little lime sour cream onto each tortilla.
8.Sprinkle a little pico de gallo onto each tortilla.


¾ cup unsweetened coconut milk
¼ cup egg yolks, whipped
1 tbsp. cilantro, washed and rough chopped
1 tbsp. jalepeño, minced
1 tsp. cumin
1 tsp. Spanish paprika

In a clean mixing bowl, combine all ingredients and mix well. Cut the white fish into 1 oz pieces and place into the marinade mixing everything up together. Hold refrigerated for at least 12 hours.


6 tbsp. sour cream
2 tbsp. freshly squeezed lime juice

Place ingredients into a small clean mixing and blend together well. Transfer to a small squeeze bottle with a small tip and refrigerate.


¾ cup mayonnaise
1 tbsp.dijon mustard
1 chipotle pepper
1 tsp. freshly squeezed lime juice
Kosher salt (to taste)
Coarsely ground black pepper (to taste)

Place all ingredients in a clean blender and puree until everything is incorporated and the aioli is smooth in consistency. Transfer to a squeeze bottle with a small tip and refrigerate.


½ cup yellow onion, diced
1 tbsp. jalepeño, minced
¼ cup ripe tomato, diced
½ tsp. kosher or sea salt
1 tbsp. freshly squeezed lime juice
½ tbsp. cilantro, finely chopped
1 pinch ground black pepper

Dice onion, tomato and jalepeño and place in a small clean mixing bowl. Wash cilantro and chop fine, then add to the bowl. Next add the salt, lime juice and black pepper add mix everything together well. Refrigerate until needed.


4 oz. shredded cabbage
2 tbsp. fresh cilantro, roughly chopped
2 oz. Jicama, peeled and julienned
2 oz. red onion, peeled and sliced paper thin
2 tsp. olive oil
2 tbsp. freshly squeezed lime juice
Kosher salt (to taste)
Coarsely ground black pepper (to taste)

In a small clean mixing bowl, mix all ingredients together.


2½ lb Cream Cheese, room temp
8 oz Granulated Sugar
2 oz Unsalted Butter
4 Whole Eggs
1 Cup Sour Cream
1½ Tbsp Lemon Zest, chopped
1½ Tbsp Pure Vanilla Extract
8 mini-springform pans, or use ramekins

Combine cream cheese, sugar and the butter in mixer bowl. Using paddle attachment mix at medium speed until creamy and fluffy - about 1 minute. Stop and scrape down the sides, mix an additional 30 seconds. Beating on low speed, add the eggs one at a time then the sour cream, lemon zest and the vanilla.

Remove the bowl and mix by hand one last time with a rubber spatula making sure to scrape the bottom and folding in any pockets of cheese or ingredients. Make sure to scrape down the paddle as well.

Wrap the bottom of each mini-pan half way up with foil, then lightly spray inside with cooking spray. Carefully measure 1 cup of batter into each pan and place the wrapped pans into a 4" deep oven safe pan. Pour hot water into pan until the cheesecake pans are 1/3 submerged, creating a water bath for the cheesecakes to bake in.

Carefully place pan into a pre-heated 325° oven and bake approximately 45 minutes until the centers have risen and the batter is soft to the touch. Take care when removing pan from oven as water will be very hot. Set pan on counter to cool.

2 Cups fresh Pineapple, diced, ½" (reserve the pineapple top for garnish)
½ Cup Light Brown Sugar
½ tsp Pure Vanilla Extract
Pre-heat a sauce pan.

Mix all ingredients together in a mixing bowl, tossing well. Add to saucepan. Spread out in a thin layer and cook over medium heat. Do not stir too often. Toss when first side is caramelized, spread thin again and continue caramelizing. Heat until pineapple is well browned and caramelized, then remove from heat and spread out to let cool on a clean sheet pan.

Very carefully remove cheesecakes from water bath and place on a sheet pan. Let rest at room temperature for 30 minutes. Place 2½ oz of the caramelized pineapple on top of each cheesecake, making sure to spread evenly. Wrap with plastic wrap and refrigerate until you are ready to serve the cheesecakes for dessert.

CARAMEL SAUCE (Makes 2½ Cups)
¼ cup Unsalted Butter
1½ Cups Granulated Sugar
1 Cup Heavy Whipping Cream
In a saucepan melt butter then add sugar, stir together well with wooden spoon. Cook over medium heat stirring frequently. Cook until a caramel color is achieved. Reduce the flame, wrap a towel around your hand, and using a whip, slowly add cream a little at a time. It will rise up and overflow if you’re not careful! Whisk until well incorporated. Let simmer for one minute. Strain through a fine sieve. Let cool at room temp before use.

Note: This can be dangerous! It is molten sugar and can burn severely! Use caution when preparing at all times.

To Serve:
Remove the cheesecakes from the refrigerator and take off the plastic wrap. Flip the cheesecake set upside down and place on the plate with the pineapple touching the plate. Release the outer pan and gently remove both sections of the pan. Drizzle the caramel sauce across the top of the cheesecake and sprinkle with some powdered sugar to finish. Garnish with three pineapple fronds and serve. Enjoy!

1¾ parts Tommy Bahama White Sand® Rum
3½ parts pineapple juice or 3 slices of pineapple
1¾ parts coconut cream
Pour all ingredients into a blender with a scoop of crushed ice. Blend until smooth. Pour into a glass.

Garnish with a slice of fresh pineapple and a maraschino cherry.

2 parts Tommy Bahama White Sand® Rum
1 teaspoon super fine sugar
The juice of 1 lime
1 bunch of fresh mint
Dash of sparkling soda
Crushed Ice
Muddle ingredients in shaker, add ice, Tommy Bahama White Sand® Rum. Shake well and pour into a chilled glass.

Add sparkling soda. Garnish with a mint sprig and enjoy!

1 part Tommy Bahama White Sand® Rum
1 part blue curacao
2 parts pineapple juice
1 part coconut cream
Pour all ingredients into a blender with a scoop of crushed ice. Blend until smooth. Pour into a glass.

Garnish with a slice of fresh pineapple and a maraschino cherry.

2 parts Tommy Bahama White Sand® Rum
1 part fresh lime juice
½ part triple sec
½ teaspoon superfine sugar
5 fresh strawberries
Pour all ingredients into a blender with a scoop of crushed ice. Blend until smooth. Pour into a glass.

Garnish with a slice of fresh strawberry.

1 part Tommy Bahama Golden Sun® Rum
1 part Vanilla Bourbon
½ part Ginger Beer
2 parts Sprite®
1 Lime
Fresh Ginger
Muddle 1 quartered lime, 5 mint leaves and 2 dime size pieces of fresh ginger with a few ice cubes. Add Tommy Bahama Golden Sun® Rum and Vanilla Bourbon and shake once. Serve over ice and top with sprite and ginger beer.

Garnish with a lime wedge and sugarcane stick

1 part Tommy Bahama White Sand® Rum
½ part Tommy Bahama Golden Sand® Rum
1 part Coconut Rum
½ part 99 Bananas®
3 parts pineapple juice
Mix all ingredients over ice in a hurricane glass. Garnish with a pineapple, cherry and parasol.

1 part Tommy Bahama White Sand® Rum
1½ parts Vanilla Vodka
1½ parts Coconut Rum
½ part Coco Lopez®
Shake 20 times in a cocktail shaker and strain.

Garnish with toasted coconut.

1 part Tommy Bahama White Sand® Rum
1 part Tommy Bahama Golden Sun® Rum
1 part Orange Curacao
1 part Orgeat Syrup
1 part Pineapple Juice
1 part Fresh Orange Juice
¼ part Fresh Lime Juice
¼ part Dark Rum
Shake & serve over ice. Float the dark rum on top.

Garnish with a wedge of fresh pineapple wedge, a maraschino cherry and a parasol.

2½ parts Tommy Bahama White Sand® Rum
¾ parts Cointreau®
¾ parts sour Mix
¾ parts Chambord® Sinker
Rim - Sugar in the Raw
Lime Curl
Mix Tommy Bahama White Sand Rum and sour Mix. Shake 20 times.

Pour into a Sugar in the Raw rimmed martini glass. Slowly pour in Chambord so that it sinks to the bottom of the glass. Set lime curl on rim of the glass.

3 parts Tommy Bahama White Sand® Rum
2¾ parts part Tonic
¼ parts Fresh Lime Juice
Serve over ice in a double rocks glass with a lime wheel.

2½ parts Tommy Bahama White Sand® Rum
¼ part Cointreau®
½ part Scratch sour mix
½ part blood orange simple syrup (recipe at right)
½ part fresh orange juice
Pour all ingredients into a mixing glass with ice. Shake 20 times and strain into a chilled martini glass rimmed with sugar in the raw.

Blood Orange Simple Syrup
Dissolve 2 cups of sugar in 1 cup of The Perfect Puree® blood orange and ½ cup water over heat. Let cool. The Perfect Puree is available to purchase online at or at Whole Foods Market®.

2 parts Tommy Bahama Golden Sun® Rum
2 parts pineapple juice
1 part fresh orange juice
1 part Coco Lopez®
Mix all ingredients over ice in a hurricane glass. Garnish with an orchid.



8 7oz pieces fresh Chilean Sea Bass
2½ Tbsp Olive Oil
2 Tsp House salt & pepper
½ Cup Lemon garlic oil
4 Tsp Caribbean rub
12 oz Yuzu lilioki butter sauce
Rustic Citrus Salsa
8 Lemon curls for garnish
64 pieces grilled asparagus, trimmed to 6 inches
Place olive oil (1 tsp per fish) in sauté pan and heat on medium heat. Season sea bass evenly with house salt and pepper (1/4 tsp per fish) on all sides. Sprinkle the Caribbean rub on 1 side of the sea bass (1/2 tsp per fish) and place it in a hot sauté pan. Sear sea bass in small batches, 2-3 at a time. Sear for 1 minute or until a nice crust appears. Flip the sea bass gently and place in large pan in pre-heated oven set at 400 degrees. Cook for 8-10 minutes or until done. Remove fish from oven and let rest. Grill or roast asparagus until hot then toss with lemon garlic oil.

To serve: Place grilled seasoned asparagus on plate (8 per plate) then top with finished sea bass. Ladle the yuzu lilikoi butter sauce (1½ oz) over the sea bass. Spoon the rustic citrus salsa (2 Tbsp per fish) and a little of the juice on top. Garnish with a lemon curl.


1 Tbsp kosher salt
1 Tsp coarse ground black pepper
¼ Tsp ground white pepper

Mix all ingredients together.

1 Tbsp ground cinnamon
1 Tbsp ground cumin
1 Tbsp chile powder
1 Tbsp curry powder
½ Tbsp ground cayenne pepper
1 Tbsp black pepper
2 Tbsp kosher salt
½ Tbsp allspice

Mix all ingredients together.


1½ cups olive oil
½ cup fresh lemon juice
1 oz garlic puree
½ Tsp kosher salt
¼ Tsp black pepper

Mix all ingredients together with a wire whisk.
1 cup oranges, segmented, peeled and diced ¼ inch
Generous ½ cup red ruby grapefruit, segmented, peeled and diced ¼ inch
¼ cup yellow bell pepper, diced 1/8 inch
¼ cup red bell pepper, diced 1/8 inch
1 Tbsp fresh cilantro, finely chopped
1 Tbsp red onion, diced 1/8 inch
1 Tbsp yuzu juice
1 Tbsp rice wine vinegar
2 Tbsp sugar

Mix all ingredients together until incorporated.


2 cups pinot grigio
½ cup lilikoi (passion fruit) puree
½ cup yuzu (japanese citrus) juice
2 Tbsp minced shallots
1 Tbsp fresh thyme leaves
½ cup heavy cream
1 lb cold butter
1 Tsp sea salt
1 Tsp pepper mélange
½ Tbsp roasted garlic puree
3 Tbsp pure maple syrup
In sauce pan, add pinot grigio, lilikoi, yuzu and shallots. Bring to a boil over medium/high heat and cook to reduce the liquid until it becomes syrupy, approx 15 minutes. Add cream and reduce by half. Lower heat and gradually add butter and stir, do not whisk. Take care not to let the sauce boil or it will separate. When all butter is incorporated add the salt, pepper, syrup and thyme. Add roasted garlic puree at the end.

(Makes 6 Servings)

1½ Cup Romaine hearts, diced 1" x 1"
¾ Cup Thinly sliced Red onion, place in cold water
18 Pieces ¾" sliced ripe tomatoes
6 Tbsp Balsamic Vinaigrette
1 Cup Blue cheese, crumbled
Salt and pepper to taste
Place diced romaine hearts down the middle of a chilled medium round platter. Lay out tomatoes and season with salt and pepper. Shingle the tomato slices in a "flower"presentation in the center of the plate on top of the lettuce.
Drizzle balsamic vinaigrette around the edges of the lettuce, Ladle blue cheese dressing in the center of the tomatoes, letting it pool down over the tomatoes. Sprinkle crumbled bleu cheese over the dressing.
Remove onions from cold water, squeeze out excess water and ball up on the center of the tomatoes. Serve.

(Makes 1 Quart)
1 Cup Balsamic Vinegar
3 Cups Olive Oil
2 Tbsp Dijon Mustard
1 Tbsp Salt and Pepper
1½ Tbsp Roasted Garlic Puree
¼ Cup Brown sugar
2 Tbsp Basil, finely chopped
1 Tbsp Parsley, finely chopped
½ Tbsp Dry Oregano leaves
Place all ingredients in a mixing bowl except oil. Using a wire whisk, whisk in oil slowly to thicken. Stir well before serving.

(Makes 1¼ Quarts)

1 Cup Blue Cheese, crumbled
1 Cup Sour Cream
2½ Cups Mayonnaise
¾ Cup Buttermilk
1 Tbsp Apple Cider Vinegar
¼ Tsp Coarse ground pepper
Place sour cream, mayonnaise, buttermilk, vinegar and pepper in blender. Blend till smooth making sure to scrape the sides and corners to incorporate all ingredients. Crumble the blue cheese by hand and add to dressing.

(Serves 6-8 people)

1¾ Lb Lump crabmeat
1½ Tbsp Green onion, finely chopped
4 Tbsp Red onion, minced
3 Tbsp Yellow onion, minced
1 Egg
½ Tbsp Old Bay Seasoning
1 Tsp Kosher salt
2 Tbsp Panko bread crumbs
3 Tbsp All purpose flour
1 Tsp Black pepper
1 Tsp Celery salt
Mix all ingredients well. Be careful not to break up the crabmeat. Portion the crab cakes into 2.5 ounces patties. Mix together the coconut crust then coat crab cakes in mixture on both sides. Reserve until cooking.

To cook:
Place non stick sauté pan on stove top burner on medium heat. When hot, ladle 1 oz of clarified butter into a pan. Place crab cakes on hot butter and allow to brown on both sides. The cakes should reach an internal temperature of 135 degrees. Remove from heat.

To serve:
Ladle chili sauce on center of plate then place Asian slaw on top of the sauce. To finish place crab cakes overlapping on slaw. Serve immediately.

(Serves 8)

24 16/20 Shrimp, peeled & deveined (tail on)
24 U-10 Sea Scallops (de-footed)
8 oz Olive Oil Blend
1 Tbsp Kosher Salt
¾ Tbsp Coarse Ground Black Pepper
2 Cups Coconut Curry Sauce (see recipe below)
½ Gallon Island Rice (see recipe below)
4 Tbsp Arugula Micro Greens
4 Tbsp Red Bull Beet Micro Greens
Seafood cooking and plating procedure:
Heat 2 large sauté pans over high heat and split the olive oil blend evenly between both pans. Season the shrimp and scallops with kosher salt and black pepper. Gently place the scallops into the pan and sear to a golden brown on one side, then flip the scallops and place pan into a preheated 350° oven. In the other sauté pan, gently add the shrimp and sear until golden brown on one side, then flip the shrimp and place into the same preheated oven. Allow the shrimp and scallops to cook for 3-5 minutes then remove both from the oven.

Place one serving of rice onto each dinner plate and pool the coconut curry sauce around the rice. Carefully place the cooked scallops at 3 points on the plate up against the rice. Next, place the cooked shrimp at 3 points on the plate up against the shrimp. Garnish with a sprinkle of each of the micro greens and serve.

¼ Stick Unsalted Butter
½ oz Yellow Onions, medium diced
1 Tsp Fresh Garlic, minced
2 Tsp Chipotle Peppers
1 Pinch Cayenne Pepper
½ Tsp Spanish Paprika
½ Tbsp Curry Powder
? Cup Chicken Broth
2 Cups Unsweetened Coconut Milk
¼ Tbsp Kosher Salt
Add butter to a sauce pot and sauté onions and garlic for 3-5 minutes on medium heat. Add chipotle and spices and cook for 5 additional minutes over medium heat. Add chicken broth and cook for 15 minutes. Then add coconut milk and salt and bring to a boil then reduce to a simmer for 15 more minutes. Remove from heat and place sauce in a blender with the cover over the top. Mix well until incorporated. Reserve in a clean container and reheat when you are ready to serve.

¼ Cup Olive Oil Blend
2 Cups Yellow Onion, small diced
1 Tbsp Fresh Garlic, pureed
4 Cups Basmati Rice
6 Cups Filtered or Bottled Water
½ oz Chicken Base
4 Cups Unsweetened Coconut Milk
1 Cup Sliced Almonds, toasted
½ Tbsp Kosher Salt
4 oz Unsalted Butter
Put sliced almonds on a sheet tray and place in a 375° preheated oven. Cook for 5 minutes or until lightly browned. Remove almonds from oven and hold until rice is finished cooking.

Heat olive oil blend in a heavy sauce pot, then sauté onions and garlic for 2 minutes. Add rice and sauté for 1 more minute stirring well to coat with oil. Whip chicken base, coconut milk and water together to dissolve chicken base. Add to rice in the pan stirring well. Bring to a slight boil then remove from heat and cover pan with aluminum foil. Place in a preheated 350° convection oven for approximately 50 minutes. Remove from oven, fold in almonds, salt, pepper, and butter until melted and reserve held warm until you are ready to serve.