Bite with Belkys: After Hurricane Dishes

The Chef: Sean Bernal
The Restaurant: Oceanaire Seafood Room
The Dish: Power outage dishes -- Tuscan bean and pasta salad with Chicken salad and Pizza.

Ingredients for Tuscan Bean Salad:

1 can (13 oz.) of garbanzo beans
1 can (13 oz.) of red beans
1 can (13 oz.) of white beans
1 Tbs. of parsley, chopped
3 Tbs. of scallions, chopped
1 12 oz. jar of artichoke hearts
2 Tbs. of pitted calamata olives
1 Tbs. of balsamic vinegar
2 Tbs. olive oil
sea salt, to taste
ground black pepper, to taste

Method of Preparation:

-In a large bowl, combine garbanzo beans, red beans and white beans.

-Then add chopped parsley, scallions, artichoke hearts and pitted calamata olives.

-Next, drizzle the salad with a little balsamic vinegar and olive oil and season it with salt and pepper.

Serves: 6 - 8

Ingredients for Chicken Salad:

2 chicken breasts
1 carrot, diced
1 stalk of celery, diced
4 scallions, trimmed and diced
1 Tbs. of parsley
1 cup of mayonnaise
1 Tbs. of dijon mustard

sea salt, to taste

ground black pepper, to taste

Method of Preparation:

-Start by seasoning the chicken with salt and pepper. Then, Chef Sean likes to spray a little non-stick cooking spray on the grill. He says you can either grill the chicken or cook it in a pot of boiling water.

-Then, dice the chicken into small cubes and place it in a mixing bowl.

-Now, add diced carrots, celery, scallions, parsley, mayonnaise and dijon mustard. Sprinkle salt and pepper and mix it all together.

Serves: 4

Ingredients for Pizza:

1 Frozen Pizza

Method of Preparation:

-Cook the pizza on low heat over the grill

FOR MORE INFORMATION:

The Oceanaire Seafood Room
900 South Miami Avenue, Suite 111
Miami, FL 33130
305-372-8862
http://www.theoceanaire.com/