Bernell Lanclos

Bernell Lanclos of St. Thomas, V.I.      
Jamocha Charred Yellowfin Tuna
 
Lanclos' recipe was originally submitted in the Taste of the States category. He describes it as 'a tropical vacation from the norm ... a taste of the Caribbean paradise." It includes a papaya-jicama slaw and a cassava chip.

Lanclos’ father was a chef, and Bernell credits him with getting him interested in cooking. He attends Charlotte Amalie High School, where he takes classes with Mia Felix, who traveled with him and his family to the finals. Chef Rick Ade, executive chef from Bolongo Bay Beach Resort, also attended the cookoff; he has continued to mentor Lanclos after having him in the kitchen as an intern two years ago.

When he’s not in the kitchen, Lanclos runs track, participates in water sports, and is involved with music. He has been accepted to Johnson & Wales and plans to pursue a degree in Culinary Nutrition.
 
Jamocha Spice Rub
Ingredients
2 tablespoons finely ground coffee
2 tablespoons cocoa powder
2 tablespoons sugar
1 tablespoon cayenne pepper
1 tablespoon salt
20 ounces tuna 
 
Method of Preparation
1. Add all ingredients into mixing bowl and mix
2. Cut tuna into two 10 ounce steaks and apply rub
 
Lobster Creole
Ingredients
2 tablespoons olive oil
2 tablespoons onions, chopped
1 teaspoon green peppers, chopped
1 teaspoon red peppers, chopped
1 teaspoon yellow peppers, chopped
1 tablespoon carrots, chopped
1 tablespoon celery, chopped
1/2 tablespoon garlic, chopped
4 ounces Roma tomatoes, chopped
Thyme as needed
Cumin as needed
Allspice as needed
1 tablespoon basil
1 teaspoon cilantro
Salt to taste
White pepper to taste
1 medium lobster tail, poached until cooked, then placed in ice water to cool; lobster meat separated from the shell and diced
 
Method of Preparation
1. Heat small pot to medium high heat.
2. Add olive oil, diced onions, green peppers, red peppers, yellow peppers, carrots, and celery sauté for 5 minutes.
3. Add garlic and sauté for 30 seconds, then add tomatoes and seasonings and simmer for 15 minutes.
4. Then add diced lobster.
 
Fungi Ingredients
1 cup chicken stock
1 cup heavy cream
1/4 cup butter
1/2 cup okra Salt and white pepper to taste
1/2 cup fine yellow cornmeal
 
Method of Preparation
1. Place chicken stock, heavy cream and butter into a small pot over high heat.
2. When liquid begins to boil add okra, then salt and pepper.
3. Add cornmeal and whisk until cooked.
4. When finished, wrap together fungi and lobster Creole in banana leaf
 
Black Beans
Ingredients
2 tablespoons onions
2 tablespoons green peppers, diced
2 tablespoons red peppers, diced
1/2 teaspoon garlic, minced
3/4 cup black beans
1/2 cup chicken stock
1 teaspoon tomato paste
1/8 teaspoon cumin
Salt and white pepper to taste
 
Method of Preparation
1. In a medium pan, sauté onions, green peppers, and red peppers, add garlic and stir.
2. Add rinsed black beans, chicken stock, tomato paste, and cumin, and stir until all ingredients are incorporated
3. Add salt and pepper to taste, let simmer on low heat for 15 minutes
 
Passion Fruit Aioli
Ingredients
1 egg yolk
1 garlic clove, minced
1 teaspoon Dijon mustard
3/4 cup olive oil
1/2 teaspoon salt
1 teaspoon lime juice
Salt and black pepper to taste
1 and 1/2 tablespoons passion fruit puree
 
Method of Preparation
1. Place the egg yolk, garlic, and Dijon mustard into blender.
2. Start blender and add oil very slowly.
3. Add lime juice along with passion fruit puree while blending.
4. Finish with salt and pepper to taste and place in refrigerator to chill
 
Papaya Jicama Slaw
Ingredients
2 scallions, sliced
1 teaspoon cilantro
1/4 cup rice wine vinegar
2 tablespoons fresh lime juice
1 teaspoon sugar
3 ounces jicama, julienned
3 ounces papaya, julienned
1 ounce red onion, julienned
Salt and white pepper to taste
 
Method of Preparation
1. Mix scallions and cilantro in small bowl.
2. Add rice wine vinegar, lime juice, and sugar
3. Add liquid mixture to julienned ingredients and toss well.
4. Place in refrigerator and chill
 
Fried Cassava
Method of Preparation
1. Thinly slice cassava using a mandoline.
2. Deep-fry cassava slices until golden brown.
3. Lightly salt and pepper.
 
Seared Tuna
Method of Preparation
1. Heat pan to high heat and add olive oil.
2. Sear tuna until color is present and the fish is to a nice rare temperature and let rest.
3. Cut tuna right before plating.