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Recipes and Secrets of Top Caribbean Chefs: Hinds Restaurant, St John

Walter Hinds, owner and chef of Hinds Restaurant, St John
Walter Hinds, owner and chef of Hinds Restaurant, St John
courtesy Hinds Restaurant

I am especially pleased to offer you this latest recipe from Chef Walter Hinds, of Hinds Restaurant in St John, USVI. Walter is a friend of mine from his former days at Bliss in St. Martin as well as a brief stint here in St Lucia. I have even been fortunate enough to have him cook dinner for me both in his own home as well as my own meager Caribbean kitchen. It was always outstanding! A New Yorker, with Panamanian ancestry, Walter is an imaginative and extremely creative chef who has perfected the melding of his French culinary schooling with the flavors of his past, (New York, Paris, and Southampton) as well as those of today. Chef Hinds refers to his creations as, “contemporary French, with multi-ethnic influences.” Hinds offers five to seven course tasting menus with or without wine pairings. From what I’ve heard, his pairings are “spot-on” so go for the total experience. “My menu is all about the freshest ingredients with minimal handling and simple presentations,” says Hinds, “I like letting the food speak for itself.”


Don’t miss an opportunity to dine at Hinds’ sultry oasis in Cruz Bay, St John, USVI, you won’t regret it. For reservations, contact 340-775-9951.


GRILLED TUNA NICOISE SALAD

Recipe by Executive Chef / Owner, Walter Hinds of Hinds Restaurant, St.John, USVI.


4 4 oz. Tuna Steaks


6 oz. Mesclun Salad


4 oz. Haricot Verts, blanched


4 New Potatoes, steamed & sliced


1 Red Pepper, roast, peel, julienne


2 Plum Tomatoes, peel, seed, chop


12 Anchovy fillets


4 Eggs, hard cooked & sliced


1/4 cup Niçoise Olives, pitted and chopped


4 Caperberries


2 Shallots, finely chopped


2 Cloves Garlic, finely chopped


3 Tbs Chives, thinly sliced


2 oz. Shaved Pecorino Romano Cheese


Chervil Sprigs


Lemon-Olive Oil Vinaigrette (recipe follows)


Season the tuna with salt and pepper and brush with olive oil. Heat grill to very hot and grill tuna to medium rare. This will take about 2 minutes. While the tuna is cooking, toss the mesclun, haricot verts, potatoes, roast peppers,, tomatoes, shallots and garlic in large bowl, then season with salt and pepper.


When tuna is done, remove from the grill. Toss the salad with 4 tablespoons of the vinaigrette.

Divide among 4 plates, and top each with egg slices and tuna. Top the tuna with anchovy fillets and cheese.


Sprinkle with chervil, chives and olives. Then top each with 1 tablespoon of the remaining vinaigrette and garnish with one final caperberry.




LEMON-OLIVE OIL VINAIGRETTE




1/4 cup lemon juice


3 Tbs. Dijon mustard

1/2 cup pure olive oi


l 1/4 cup extra virgin olive oil


salt and pepper


3 Tbs. mixed herbs


Mix the lemon juice and the mustard to combine, then add the olive oils slowly drop by drop. Then season with salt and pepper. Then add the herbs.

Comments

  • Debbra Brouillette 4 years ago

    I've been cooking ahi tuna steaks lately, searing them two minutes on each side. I'll have to try this recipe. Sounds good!

  • Debi 4 years ago

    This is one of my fave ways to eat ahi. I've never added chives to my salad, though, and might have to try that.

  • Leslie K 4 years ago

    Great to see a NYer go on to culinary success! I'd love to sample Chef Walter Hinds' cuisine one day

  • Ronna DeLoe - New England Landmarks Travel Examine 4 years ago

    Sounds good, Lea Ann, especially since I'm also doing a Cooking column on Examiner. Thanks.

  • Jaimie Mancham-Case 4 years ago

    Making me hungry!

  • Jason 4 years ago

    Hey what's up walter con-grads on your sucess in the world of cooking. I was wordering if you could e-mail me would like to talk to you at jhendricks38@yahoo.com still making that chocolate mosse think i perfected it now.