Congratulations to Spur Tree Restaurant’s Chef Sean John who was selected by MACY’s Culinary Council as one of NYC’s hottest chefs. He was asked to prepare a dish for Black History Month at MACY’s department store’s kitchen studio.

Sean is preparing ackee and cod bruschetta with coco bread.

Visit Sean at 76 Orchard Street, NYC (btwn Broome & Grand Streets), see their website: spurtreelounge.com.

For more on Spur Tree Restaurant and Sean John see Exploring the edge in New York City Spur Tree Lounge and Part 2

Here’s the recipe for Sean John’s Ackee and Cod Bruschetta:

Ingredients:

1 lb (500g) of salted cod

2 dozen fresh ackee pods or 3 cups (12 oz/350g) canned ackee

1 scotch bonnet or jalapeno chili, deseeded and sliced

2 spring onions

1 medium onion

1 medium tomato

1/2 teaspoon freshly ground black pepper

2 teaspoons vegetable oil

2 loaves of coco bread

4 cherry tomatoes (for garnish)

DIRECTIONS:

1.Soak the salted cod in cold water for 3o minutes, then drain and place in a pan with 4 cups (1 liter) of water. Bring to a boil, drain, then break the fish into flakes with a fork. Set aside.

2. If using fresh ackee, romove them from the pods. Discard the seeds and gently remove the pink membranes with a sharp knife. Parboil the pegs of ackee by covering them with salted water in a medium saucepan and bring just to a boil. Remove the saucepan from the heat, drain and set aside.

3. Set up a large skillet over medium heat and heat oil. Reduce heat to medium-low and add the chili, sring onions, and onion and sute until tender. Add the salted cod, ackee, tomato and black pepper and cover low heat for minutes.

4. Open coco bread loaves and cut into 4 triangles. Warm in the oven for 1-2 minutes and plate.

5. Spoon the ackee and cod onto bread triangles and top with a halved cherry tomato.

Serves 4. Preparation time: 45 minutes, Cooking time: 15 minutes.