FRESH GROUPER SLIDERS

Fresh Grouper Sliders

15

Minutes Prep Time

15

Minutes Cook Time

4

Servings

These tailgating fresh grouper sliders will taste like they were special ordered from your favorite eatery. Chef Mike Smith and Charlton "C.Y." Young, Assistant Coach, Men's Basketball Florida State University shows how to make this restaurant-quality slider in the comfort of your home using natural gas. Executive Chef Mike Smith, likes cooking with natural gas because of its even heat and customized temperature control. 

 The Garnet and Gold Grub recipe series is brought to you by Florida State Seminoles and Peoples Gas.

INGREDIENTS

1 ½ pounds of fresh gulf grouper filets

Salt & pepper to taste (you can substitute your favorite seasoning also)

1 cup of banana pepper aioli (you can sub tartar sauce)

1 pack of King’s Hawaiian rolls

Vegetable oil (for grill)

Cheddar cheese

INSTRUCTIONS

Preheat your grill to medium high heat.  Make sure the grill is clean and well oiled to prevent the grouper from sticking.  Season your grouper filets w/ salt & pepper and place on hot grill.  Cook these for about 3-4 minutes per side (depending on thickness). While the fish is cooking, slice your rolls in half so they will be ready for a quick toast on the grill.   When finished the grouper filets should be white and flaky.  Remove fish from grill and place your rolls on the grill for a quick toast (this should take about 20 seconds). 

Remove rolls from grill and spread some aioli on both sides of the rolls.  Place cooked fish on bottom half of roll, top with cheese, and place top bun on slider.

RANCH GRILLED CHICKEN SKEWERS

Ranch Grilled Chicken Skewers

15

Minutes Prep Time

12

Minutes Cook Time

2

Servings

INGREDIENTS

• 1 lb chicken breast, cut into 2 inch chunks

• 1/4 C avocado oil

• 1/4 C Whole30 compatible coconut milk

• 1/3 C Whole30 homemade mayo or Whole30 Approved mayo

• 3 cloves of roasted garlic

• 1 tsp red wine vinegar

• 1tbsp dried parsley

• 1/2 tsp dried dill

• 1/2 tsp onion powder

• 1/4 tsp dried thyme

• 1/4 tsp black pepper

• Pinch of sea salt, to taste

• Juice of 1/2 a lemon

INSTRUCTIONS

1. COMBINE all the ingredients in a wide mouth mason jar and blend till sooth with an immersion blender OR add the ingredients to the blender and pulse till smooth.

2. PLACE the chicken into a bowl and pour ranch “marinade” over the top till just covered.

3. Reserve remaining garlic ranch for a dipping sauce. Let marinate for at least 15 minutes. Thread chicken onto skewers. If using wooden skewers, make sure to soak for at least 10 minutes so they don’t burn on the grill.

4. PREHEAT skillet to medium- high heat. Cook chicken for 8- 12 minutes, flipping halfway. Serve with additional ranch!

CRAB CAKES WITH REMOULADE SAUCE

Crab Cakes with Remoulade Sauce

15

Minutes Prep Time

15

Cook Time

4

Servings

EQUIPMENT YOU WILL NEED

• two mixing bowls

• rubber spatula

• large whisk

• large skillet

INGREDIENTS

REMOULADE SAUCE

• 1 c mayonnaise

• 1 tsp old bay seasoning

• 1 tbsp Dijon mustard

• 1 tsp Worcestershire sauce

• ¼ c fresh Parsley, chopped

• ¼ c capers, finely chopped

• 1-2 tbsp Lemon juice, freshly squeezed (half a lemon)

CRAB CAKES

• 1 lb jumbo lump crab

• lemon zest

• 1 tbsp Old Bay Seasoning

• 1 tsp hot sauce

• ½ - ¾ c salted butter crackers (crushed)

• ½ tsp Worcestershire sauce

• 1 tsp Dijon mustard

• ¼ c Italian parsley (chopped)

• 1 large egg 

• ½ c mayonnaise

• 1 tsp butter

INSTRUCTIONS

REMOULADE SAUCE

1. Add all sauce ingredients to a bowl and mix well with your whisk.

2. Set aside until you are ready to serve the crab cakes.

CRAB CAKES

1. Combine all the ingredients except the butter in your bowl.

2. Gently mix with your spatula to incorporate all the ingredients.

3. Scoop mixture from bowl and form four similar sized patties.

4. Heat your pan on medium heat.

5. Melt the butter in the pan to prevent sticking.

6. Cook the crab cakes for 3-5 minutes on each side depending on the thickness. Turn when the bottom is golden brown.

7. When both sides are golden brown remove from pan and serve with the sauce.

SCALLOP TACOS

Scallop Tacos

10

Minutes Prep Time

15

Minutes Cook Time

2

Servings

INGREDIENTS:

SCALLOPS:

• 6 Large Fresh Scallops

• Taco Seasoning: Purchase packaged or make your own with:

  Paprika, cayenne pepper, cumin, oregano, salt, garlic powder, onion powder, chili powder, ground white pepper

• Olive Oil

PICKLED VEGETABLES

• 4 Radishes

• 2 Jalapenos 

• 1 Cup White Vinegar 

• 1 Cup Water

• 1 Tbsp Salt

• 1 Tbsp Sugar

• 5 Whole Black Peppercorn

• 5 Whole Mustard Seeds

• ½ Tsp Dried (or Fresh) Dill

SLAW

• Quarter Head of Purple Cabbage

• ½ Cup Finely Chopped Cilantro

• ½ Lime (Juiced)

• ½ Tsp Honey

• Zest of 1 Lime

• Salt (To Taste)

• Pepper (To Taste)

AVOCADO VERDE SAUCE

• 2 Ripe Avocados

• 1 Bunch of Cilantro

• 2 Cloves Garlic

• ½ White Onion

• 2 Tbsp Olive Oil 

• 2-3 Tbsp Water

• 1 Cup Sour Cream

• ½ Tsp Crushed Red Pepper Flakes

• 2 Limes (Juiced)

• Salt

Other Ingredients:

• Olive Oil

• Small Corn Tortillas 

• Cilantro (Garnish)

• Lime Wedges (Garnish)

DIRECTIONS

1. Make Pickled Vegetables: In a small saucepan over medium heat add the vinegar, water, salt and sugar. Stir occasionally until completely combined then remove from heat.

2. Thinly slice radishes and jalapenos and place inside a medium Mason jar with black peppercorns, mustard seeds, and dill. Pour the vinegar mixture into the jar, ensuring the radishes and jalapenos are completely covered with liquid. Cool to room temp and place in the fridge until ready to plate.

3. Make Avocado Sauce. Add all the sauce ingredients into a blender and puree until smooth. Add water until desired consistency is reached and season with salt and pepper to taste. Store in the fridge until ready to plate. Sauce can usually keep fresh in the fridge for 2-3 days.

4. Make Slaw. In a medium mixing bowl, whisk together lime juice, zest, honey, salt, and pepper. Chop cabbage into strips and toss in dressing.

5. Sear Scallops. Place scallops on a plate lined with paper towel. Lightly dab the scallops to remove any excess moisture before sprinkling taco seasoning on both flat sides of the scallops.

6. In a stainless steel skillet over medium to medium-high heat add generous amount of olive and evenly space the scallops. Sear for about 2 minutes or until golden crust forms before flipping the scallops. Do not overcrowd the pan or you will end up steaming instead of searing the scallops. Work in batches in needed.

Plate. In a damp towel or paper towel, microwave corn tortillas until soft. Assemble your taco with the slaw, then scallops and top with avocado sauce. Garnish with radishes, jalapenos, chopped cilantro, salt and lime wedge.

SEARED SALMON WITH CILANTRO RICE

Seared Salmon with Cilantro Rice

10

Minutes Prep Time

15

Minutes Cook Time

2

Servings

INGREDIENTS:

SALMON FILETS:

• 2 Center Cut Salmon Filets (2” thick SKIN ON)

• 1 Tbsp Garlic Powder

• 1 Tbsp Smoked Paprika

• 1 tsp Onion Powder

• ½ tsp Cayenne Pepper

• ½ tsp Dried Dill Weed

• ¼ tsp Dried Basil

• Olive Oil

• Coarse Salt

• Black Pepper

SAUTEED ASPARAGUS

• 8 Asparagus (Bias Cut)

• 2 cloves of Garlic (Minced)

• 1 tsp Olive Oil

• Salt (to taste)

• Pepper (to taste)

CILANTRO-LIME CAULIFLOWER RICE

• 1 Cup Frozen (or Fresh) Riced Cauliflower

• ½ Lime

• ½ cup finely chopped Cilantro

• ½ tsp Garlic Powder

• Coarse Salt (to taste)

• Black Pepper (to taste)

• Olive Oil

DIRECTIONS

1. Pat dry salmon filets and allow to come to room temperature.

2. In a small bowl, combine the spices. Lightly coat filets with oil and liberally season filets with seasonings.

3. In a non-stick skillet over medium heat add a tablespoon of oil and slowly add your salmon filets skin side down.

4. Allow the salmon to cook undisturbed until you see it start to turn white about half way through, and then flip. Sear for 1 minute and return back to the skin side to finish cooking through, if needed.

5. To cook the asparagus, add a teaspoon of oil in a skillet on medium heat then add the minced garlic. Cook until fragrant. Cut the ends of the asparagus on a bias (diagonal cut) and add to the pan and stir to evenly coat. Reduce heat to medium and cook to fork tender. (Optional: to cook quicker loosely cover the skillet.)

6. Once asparagus is fork tender, remove from heat

7. Add a little more oil if needed to coat the pan and add in riced cauliflower and garlic powder. Stir until evenly coated.

8. Once cauliflower is tender (about 3-5 minutes) turn off heat. Add in the juice of half a lime and the cilantro, stir to combine. Season with salt and pepper to taste.

9. Plate the cauliflower rice and top with crispy skin salmon and asparagus. Garnish with chopped cilantro, flaky salt and lime wedge.

CLASSIC BACON CARBONARA

Classic Bacon Carbonara

10

Minutes Prep Time

20

Minutes Cook Time

2-3

Servings

INGREDIENTS

• coarse salt

• ½ lb linguine

• 3-4 garlic cloves (finely minced)

• 100 g diced prosciutto or Thick Cut bacon

• 1 egg

• 4 egg yolks

• ½ cup (30g) freshly grated Parmesan cheese (double if only using one type of cheese)

• ½ cup (30g) freshly grated Pecorino cheese

• ½ cup pasta water

  Garnish:

• 1 Tbsp freshly grated Parmesan cheese

• Olive oil

• 1 Tbsp chopped parsley
  

INSTRUCTIONS

1. Add prosciutto or bacon to a cold skillet. Place on medium heat. Starting with a cold pan helps render out the fat and creates a crispier prosciutto. Sauté until some fat has rendered, then add minced garlic. Stir occasionally.

2. Add water and a liberal amount of salt to a large pot for linguine. Place on the stove and bring to a boil. Place linguine in the boiling water and cook until al dente - according to package directions.

3. In a medium mixing bowl, whisk together the egg and egg yolks. Combine with freshly grated cheeses

4. Scoop out ½ cup pasta water and temper the egg and cheese mixture by slowly whisking it into your bowl.

5. Using tongs, scoop out pasta and add to prosciutto and garlic pan. Stir, scraping up the browning (fond) at the bottom of the pan. Never throw out your pasta water, it will be used later to lighten up the sauce

6. Turn off stove heat and slowly add in egg mixture while constantly stirring. If it gets too thick, you can add more pasta water a few tablespoons at a time. The consistency should be thick enough that when you swipe the bottom of the pan with your wooden spatula the sauce only slowly starts to fill back in. Be sure you have turned off the stovetop and continue stirring, or the eggs may begin to scramble.

Season with salt and pepper to taste. Plate and garnish with chopped parsley, a drizzle of olive oil, and grated Parmesan as desired. Enjoy!

BBQ BACON MEATBALLS

BBQ Bacon Meatballs

10

Minutes Prep Time

40

Minutes Cook Time

7

Servings

INGREDIENTS

• BBQ sauce for meatballs or ranch dip and chives.

• 1 lb grass fed ground beef or 1/2 lb pork sausage sugar free for Whole30 (**or preferred ground meat

• 1 egg

• 3 Tbsp blanched almond flour

• 1 tsp garlic powder

• 1 tsp onion powder

• 2 tsp Italian seasoning blend check for Whole30 compliance

• 1/4 tsp salt

• 10 slices nitrate free bacon sugar free for Whole30

INSTRUCTIONS

1. While sauce simmers, prepare meatballs. Preheat your oven to 350 degrees and line a large baking sheet with aluminum foil. You can top the aluminum with a wire rack if desired, this keeps the rendered fat away from the meatballs.

2. Mix all ingredients, except bacon, in a large bowl with your hand to combine well (don’t overwork the meat, though)

3. Roll into 20 balls (medium size meatballs, about 1 1/2”) and place either on the aluminum lined baking sheet or on the wire rack, if using.

4. Cut the bacon slices in half so you have 20 pieces, then carefully wrap each one around a meatballs, seam side down.

5. Bake in the preheated oven on the middle rack for 20 minutes, remove from oven and use a pastry brush (I like this one) to coat meatballs in BBQ sauce (using sauce reserved for meatballs)

6. Return to oven and bake another 10 minutes. Remove, and brush another thin coating of sauce over meatballs along with pan drippings, if desired.

7. Turn on your broiler to high heat, then place meatballs back in the oven under the broiler for another 5 minutes or so, or until bacon has cooked to preference. Depending on the thickness of your bacon, it may take more or less time for it to crisp up, so watch it carefully and use your discretion.

8. Remove from oven and brush with pan drippings/sauce if desired and serve hot with the leftover BBQ sauce on the side, or ranch dip, and garnish with chives. Enjoy!

9. Makes 20 medium meatballs.

BACON WRAPPED CHORIZO STUFFED DATES

Bacon Wrapped Chorizo Stuffed Dates

10

Minutes Prep Time

35

Minutes Cook Time

4

Servings

INGREDIENTS

• 1 cup dates (about 20 dates

• 5 ounces chorizo

• 3 1/2 slices bacon, cut in half lengthwise and then cut in thirds

  For the Spicy Red Pepper Sauce

• 2 heaping cups chopped red peppers – I used a variety of bell, mini bell, and cherry

• 3 cloves garlic, roughly chopped

• 1/2 cup chopped onion

• 1 tablespoon olive oil

• salt and pepper, to taste

INSTRUCTIONS

1. Preheat oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper. Cut open one side of the date and remove the seed (if needed). Stuff with the chorizo, dividing it up equally among the dates (about 1/4 an ounce each). Wrap with a piece of bacon, tucking in the ends on the bottom of the date. Place on the baking sheet and bake for 20 minutes until chorizo is cooked through and bacon is golden brown.

2.  While the dates cook, make the sauce. Heat a medium-sized sauté pan over medium heat and add olive oil. Let it get hot, about 30 seconds. Add onion and garlic and sauté 2-3 minutes, stirring constantly. Add peppers and salt and pepper and sauté for another 8-10 minutes until soft. Add mixture to a blender and blend until smooth.  

4. To assemble, either cover the bottom of a plate or serving dish with the sauce or place small dollops on a plate. Pierce dates with a toothpick and place on top of the sauce. Enjoy!

BAVARIAN PRETZEL WITH BEER CHEESE

Bavarian Pretzel with Beer Cheese

75

Minutes Prep Time

15

Minutes Cook Time

10

Servings

EQUIPMENT NEEDED

• Large mixing bowl

• Measuring spoons and cups

• Stand mixer

• Spatula

• Large pot

• Saucepan

• Dish towel

PRETZEL DOUGH

• 4 ½ cups (576 grams) all-purpose flour

• 1 ½ cups hot water (100-110 degrees)

• 2 tsp salt

• 1 Tbsp brown sugar

• 1 package active dry yeast

• 4 Tbsp melted butter

WATER BATH

• 8 cups water

• ½ cup baking soda

PRETZEL TOPPINGS

• 1 egg yolk

• 1 Tbsp water

• Coarse salt

• Everything bagel seasoning

INSTRUCTIONS

1. Heat water to between 100-110° F, add to bowl of a stand mixer.

2. Add salt and brown sugar, gently stir.

3. Sprinkle package of yeast over the water and gently stir, letting stand five minutes. Yeast will be activated when it appears foamy.

4. Add flour and butter to the bowl, turn mixer on low to let dough form. Increase the speed of the mixer as dough begins to form a ball. Let the mix sit for five minutes, until the dough forms a smooth, shiny ball and all ingredients are incorporated.

5. Remove stand mixer hook from dough and toss the dough in oil, lightly.

6. Cover the bowl with a towel and let dough proof for 50-60 minutes or until the dough doubles in size.

7. Using a food scale to weigh and divide, portion the dough into 10 even balls.

8. Before you form the pretzels, add water and baking soda to a medium-sized pan. Bring to a low boil.

9. To form pretzels, prepare a baking sheet, lightly brush with oil. Lightly flour the work surface to prevent sticking. Roll out one portion of dough into a long rope, 24 inches long and about ½ inch thick.

10. Holding the ends tight, create a twist in the dough. Gently press the ends of the rope to opposite sides of the center of the dough, place on prepared baking sheet. Continue with the remaining portions of dough. Work in batches as needed.

11. Pre-heat oven to 450 degrees.

12. Place each pretzel into the now boiling pot of water and baking soda. Using a spatula, lightly move water across the top of the pretzel. Cook for 30 seconds and return to baking sheet. Continue with the remaining portions of dough.

13. Prepare an egg wash with egg yolk and water. Using a pastry brush, apply egg wash to each pretzel.

14. Sprinkle pretzels with toppings of your choice.

15. When oven is pre-heated, bake pretzels for 10-12 minutes or until pretzels are evenly brown, rotating halfway through cooking time.

16. Remove and let cool for 5 minutes before enjoying.

HONEY GARLIC GLAZED SALMON

Honey Garlic Glazed Salmon

3

Minutes Prep Time

12

Minutes Cook Time

2

Servings

INGREDIENTS

• 1/3 c. - honey

• 1/4 c. - soy sauce

• 2 tbsp. - lemon juice

• 1 tsp. - red pepper flakes

• 3 tbsp. - extra-virgin olive oil, divided

• 4 6-oz. salmon fillets, patted dry with a paper towel

• Kosher salt

• Freshly ground black pepper- 3 

• cloves garlic, minced - 1 

• lemon, sliced into rounds

INSTRUCTIONS

1. In a medium bowl, whisk together honey, soy sauce, lemon juice and red pepper flakes.

2. In a large skillet over medium-high heat, heat two tablespoons oil. When oil is hot but not smoking, add salmon skin-side up and season with salt and pepper. Cook salmon until deeply golden, about 6 minutes, then flip over and add remaining tablespoon of oil.

3. Add garlic to the skillet and cook until fragrant, 1 minute. Add the honey mixture and sliced lemons and cook until sauce is reduced by about 1/3. Baste salmon with the sauce.

4. Garnish with sliced lemon and serve.

GARLIC HERB CHICKEN AND ZUCCHINI

Garlic Herb Chicken and Zucchini

Florida Gators assistant women’s tennis coach and former player, Lauren Embree, shares garlic herb chicken and zucchini that is super quick and works as a healthy appetizer or main dish.

Fresh zucchini and aromatic ingredients like oregano, garlic, rosemary, and thyme work together perfectly. This dish comes together in a snap and even faster when cooking with the consistent heat from natural gas.

10

Minutes Prep Time

10

Minutes Cook Time

2

Servings

INGREDIENTS

• 3 tablespoons butter

• 4 garlic cloves minced

• ¼ cup freshly chopped oregano

• 1 teaspoon fresh rosemary chopped

• 1 teaspoon fresh thyme chopped

• 1 pound boneless skinless chicken thighs or breasts

• salt and pepper

• 2 medium-sized zucchini sliced

INSTRUCTIONS

1. In a medium-sized skillet over medium-high heat add the butter until melted. Add the garlic, oregano, rosemary and thyme. Add the chicken and cook for 3-4 minutes on each side or until chicken is no longer pink and registers a temp of 165 degrees. Remove chicken and set aside on plate.

2. Add the zucchini to the pan and salt and pepper. Saute for 2-3 minutes or until tender. Add chicken back to the pan for a minute or so and serve.

CHICKEN SPINACH ARTICHOKE DIP WITH LAUREN EMBREE

Chicken Spinach Artichoke Dip with Lauren Embree

Create a unique chicken spinach artichoke dip that’s so tasty it scores 10 out of 10 with Florida Gators’ assistant women’s tennis coach and former player, Lauren Embree. Using coconut cream and other Paleo inspired ingredients this dip is sure to be a favorite. Cooking with the precise temperature control from natural gas is perfect for heating delicate ingredients like fresh spinach, onions and coconut cream without burning.

15

Minutes Prep Time

35

Minutes Cook Time

2

Servings

INGREDIENTS

• 1 lb Chicken breasts or tenderloins

• 1 tbsp olive or avocado oil

• Salt and pepper to season chicken

• 1 tbsp organic ghee or coconut oil

• 1 medium onion chopped

• 3-4 cloves garlic finely chopped

• Sea salt

• 10 oz fresh baby spinach chopped

• 14 oz can artichoke hearts drained and chopped (check label for Whole 30 compliance)

• 2/3 cup coconut cream - the thick part of a chilled can of coconut milk, or you can purchase coconut cream separately

• 1/2 cup homemade Whole 30 mayo or purchased paleo mayo*

• 1 tbsp lemon juice

• 3 tbsp nutritional yeast (this adds flavor)

• 1/2 tsp sea salt

• Black pepper to taste

INSTRUCTIONS

1. Preheat your oven to 400 degrees F and line a large baking sheet with parchment paper or aluminum foil

2. Place chicken on the sheet, drizzle with olive or avocado oil and sprinkle with sea salt and pepper. Place in the oven and bake about 20-25 minutes until cooked through. Remove from oven and set aside.

3. While the chicken bakes, heat a large skillet over medium heat and add the ghee or coconut oil. Add the onions and cook until soft, then add garlic, sprinkle with sea salt and continue cooking another minute, adjusting heat if necessary, until soft.

4. Once garlic is soft, add spinach and allow it to wilt a bit, then mix into garlic/onions and cook until all is wilted. Add artichokes and cook one more minute until heated through, sprinkle with a bit of sea salt, then remove from heat set aside.

5. In a large mixing bowl, whisk together the coconut cream, mayo, lemon juice, nutritional yeast, salt and pepper until smooth.

6. Chop or shred the cooked chicken into bite size pieces, then add to the mixing bowl along with all the spinach artichoke mixture. Stir to combine everything, then transfer to a small casserole dish.

7. Bake in the preheated oven for 10-15 minutes or until heated through, then remove from oven and serve warm.

FILET WITH SCALLOPED POTATOES

Filet with Scalloped Potatoes

25

Minutes Prep Time

55

Minutes Cook Time

2

Servings

INGREDIENTS:

STEAK

• 2 Filets (2” thick)

• Coarse salt

• Black pepper

• Garlic powder

• Ghee or Butter

• 3-4 cloves of Garlic (Slightly smashed)

• 3 sprigs of fresh Rosemary

• 3 sprigs of fresh Thyme

SCALLOPED POTATOES

• 2 Russet Potatoes (Peeled and thinly sliced)

• 2 Tbsp Butter

• 2 Tbsp AP Flour

• 1.5 cups freshly grated Gruyere cheese (Plus 2 Tbsp)

• Lemon zest

• 1 cup of milk

• 1 Tsp Salt (to taste)

• Large mixing bowl with cold water

• Chopped chives to garnish

SAUTEED MUSHROOMS

• 12 oz baby Bella mushrooms (Sliced)

• 1 Tbsp butter

• 1 Tsp Worcestershire sauce

• Salt

• Pepper

GREEN SAUCE

• 4 Cloves of garlic

• 1 bunch of Parsley

• 4 sprigs of fresh thyme

• 1 tsp crushed red pepper

• 1 tbsp honey

• ⅓ cups Olive Oil

• 2-3 Tbsp Water (for desired consistency)

• 1 Tsp Salt ( to taste)

HERB COMPOUND BUTTER (Optional)

• 1 Stick Unsalted Butter (Soften)

• 1 bunch of fresh parsley

• A few springs each of Rosemary & Thyme

• Garlic Powder

• ½ Tsp coarse salt

• Fresh cracked black pepper

• Lemon zest

DIRECTIONS

1. Preheat oven to 350F

2. Make Scalloped Potatoes. Peel potatoes and thinly slice using a mandolin. Place in a large mixing bowl with cold water until ready to use.

3. In a small saucepan, add butter and minced garlic over medium heat. Cook until fragrant.

4. Add flour to the saucepan and combine to form a moist “doughy” texture. Lower the heat if burning occurs.

5. Slow add milk to the saucepan while continually whisking. Do not add the milk all at once as this will result in a lumpy roux.

6. Bring roux to a simmer and slowly add cheeses, lemon zest and salt to taste while stirring with a spatula. Once smoothly remove from heat.

7. Strain the water from the potatoes and replace with the cheese sauce. Carefully coating all the potato slices

8. Begin layering the potato slices in two-three ramekins (depending on the size of your potatoes). Pour any remaining cheese sauce over the potatoes. Finally, top the ramekins with a sprinkle of grated gruyere cheese. Cover each ramekin with foil and bake for 35-40 minutes. Remove foil and raise temperature to 425F and bake for an additional 10 minutes, or until the cheese is golden brown.

9. Make Green Sauce: In a blender, combine all the sauce ingredients and blend until smooth. If too thick, add water one tablespoon at a time until desired consistency is reached. Salt and pepper to taste. Funnel sauce in a condiment bottle and store in the fridge until ready to plate.

10. Make Compound Butter. In a small mixing bowl combine all compound butter ingredients and mix until homogeneous. Scoop butter onto a large piece of plastic wrap and roll into a tight log. Place in the fridge until thel steaks are ready to serve.

11. Cook Steak. Allow the steaks to come to room temperature. Pat the steak dry and steak liberally with salt, pepper, and garlic powder. (For the best flavor, complete this step the night before, and all the steaks to air dry on a wire baking rack in the fridge)

12. Heat a large skillet on medium-high heat, use a teaspoon of ghee in the pan to begin searing the steak. Turn after 2 minutes or once a deep brown crust forms. Check with a meat thermometer that your steak is just below your desired doneness.

13. Add smashed garlic, rosemary, thyme and butter to the pan and using a spoon begin basting the steak for 1-2 minutes until desired internal temperature is reached.

14. Remove the steaks from the skillet and rest covered with aluminum foil for 8-10 minutes.

15. While the steak rests, pour out most of the oil from the skillet, leaving about 1-2 tbsp in the skillet. Over medium heat, add the mushrooms stirring occasionally. As mushrooms begin to soften and brown, stir in worcheshire sauce. Continue cooking until mushrooms soften.

16. Plate. Slice steak into ½ inch slices. Make sure you cut against the grain. Plate mushrooms, and green sauce and serve with scalloped potatoes. Enjoy!

BACON WRAP CHEESE (TOUCHDOWN) BOMBS

Bacon Wrap Cheese (Touchdown) Bombs

15

Minutes Prep Time

15

Minutes Cook Time

10

Servings

The combination of biscuits, cheese, and bacon make for a great tailgate food and anytime snack. Cooking with natural gas provides precise temperature control and is essential in this recipe to have the oil temperature exactly as it states - without precise temperature, you could have bombs that are crispy on the outside and not cooked on the inside.

INGREDIENTS

1 can biscuits

6 oz. mozzarella cheese in brick, cut into 10 cubes

5 slices of bacon cut in half

3 Tablespoons butter melted

2 cloves garlic grated

Marinara sauce/Garlic Butter (for dipping)

toothpicks

INSTRUCTION

1. Mix melted butter with garlic. Set aside.

2. Open biscuits and place on cutting board.

3. Gently flatten biscuit. Do not make it too thin or the cheese will escape during frying.

4. Brush the side up of a biscuit with garlic butter. Place one cube of cheese in the middle and close the sides, pinching the seam. Roll a few times in your hands. Place on a plate.

5. Repeat with each biscuit.

6. Wrap each biscuit in one half of a bacon slice, securing it with a toothpick. Place back on the plate. Repeat with each biscuit.

7. In a skillet, preheat canola or vegetable oil to 350 degrees F. Not hotter. Any hotter and biscuits will be raw inside, while everything else will be crispy.

8. Fry each biscuit, about 1,5 to 2 minutes on each side OR until the side is crispy brown.

9. Place fried cheese bombs on a paper towel lined plate to drain the excess oil.

10. Serve warm with a side of garlic butter or marinara sauce for dipping.

CHICKEN QUESADILLA DIP

CHICKEN QUESADILLA DIP

This chicken quesadilla dip is a meal by itself. This recipe is suitable anytime you need a quick one-dish deliciousness to prepare for game day or an upcoming get-together. You will never look at mushroom soup the same. Did you know cooking with natural gas uses less energy for higher efficiency?

15

Minutes Prep Time

34

Minutes Cook Time

4

Servings

INGREDIENTS

1 LB. Chicken Breasts cut into chunks

⅓ C. Water

⅛ TSP Garlic Powder

¼ TSP Chili Powder

1 small onion diced

1 can cream of mushroom soup

1 cup of salsa

1 cup shredded Mexican cheese mix

Tortilla chips

INSTRUCTIONS

1. Prepare skillet with nonstick cooking spray or olive oil. Brown chicken on medium-high heat until no longer pink.

2. Preheat oven to 350 degrees.

3. Add the garlic powder, chili powder, onion, and water. Cover and Simmer for 10 minutes

4. Add Cream of Mushroom Soup and Salsa. Cook over medium heat for 4 minutes until blended and bubbly.

5. Build a layer of tortilla chips at bottom of a baking dish

6. Pour ⅓ of mix into the dish, add a layer of tortilla chips, and then add ⅓ cup of shredded cheese. Continue process until approximately three layers.

7. Cover with foil and bake for 20 minutes. Serve with tortilla chips.

SPICY CORIANDER YELLOWTAIL TUNA

Spicy Coriander Yellowtail Tuna

15

Minutes Prep Time

5

Minutes Cook Time

2

Servings

Yellowtail tuna seared with a spicy coriander crust is on the menu with Chef Mike Beadles, head chef for the Tampa Bay Buccaneers, and Blair Licht, wife of Bucs GM Jason Licht. This segment of Cooking the Licht Way highlights another simple and healthy recipe cooked perfectly with Natural Gas.

INGREDIENTS

4 teaspoons ground coriander
1 teaspoon white pepper
1 teaspoon black pepper
2 teaspoons granulated garlic
2 teaspoons granulated onion
1 teaspoon dry mustard
2 teaspoons paprika
2 teaspoons salt
2 teaspoons powdered ginger
1 teaspoon soy sauce
1 teaspoon sweet chili sauce
1 tablespoon olive oil
8 oz portion yellowtail tuna

INSTRUCTIONS

1. Mix all spices together for spice blend. Set aside.

2. Combine soy sauce and sweet chili sauce and coat tuna on all sides. Let tuna sit in refrigerator for 15 minutes.

3. Season tuna with spice mixture, ensuring tuna is completely covered.

4. Heat pan to high, add olive oil and sear tuna until crust appears (about 1 minute per side).

5. Remove tuna from pan and let rest in refrigerator 10 minutes.

6. Slice tuna thin and serve.

NOTES

All recipes are courtesy of Chef Mike Beadles.

Mike Beadles is the head chef of the Tampa Bay Buccaneers.

Blair Licht is a mother of three and wife of Buccaneers general manager Jason Licht.

By Chef Mike Beadles

BEEF ENCHILADA DIP

Beef Enchilada Dip

5

Minutes Prep Time

10

Minutes Cook Time

6

Servings

Did someone say enchilada? Make this quick beef enchilada dip, grab some chips and call it gameday! Cooking with natural gas allows instant temperature adjustment to brown your beef and bring your enchilada sauce to a perfect boil. Chomp on This is brought to you by the University of Florida Gators and Peoples Gas.

INGREDIENTS

1 tablespoon olive oil

1 pound ground beef

1 1/2 cups enchilada sauce

1 cup canned sweet corn

1 (4.5-ounce) can chopped green chiles

1 cup shredded Monterey Jack cheese, divided

1 cup shredded cheddar cheese, divided

Salt and black pepper, to taste

Tortilla chips, for serving

INSTRUCTION

1 .Heat olive oil in a saucepan over medium-high heat.

2. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.

3. Stir in enchilada sauce, corn, chiles, 1/2 cup Monterey Jack cheese and 1/2 cup cheddar cheese; season with salt and pepper, to taste.

4. Place dip into a serving bowl, add remaining cheeses and microwave until cheese melts. Let cool 5 minutes before serving.

OR

5. Preheat oven to 400 degrees F. Lightly oil two 10-ounce ramekins or coat with nonstick spray.

6. Divide the filling evenly into the ramekins and top with remaining cheeses.

7. Place into oven and bake until bubbly around the edges, about 5 minutes. Let cool 5 minutes before serving.

FRIED ARTICHOKES WITH PESTO AIOLI

Fried Artichokes with Pesto Aioli

20

Minutes Prep Time

10

Minutes Cook Time

4

Servings

Vegetable lovers will scoop these Fried Artichokes with Pesto Aioli up in a hurry. We think they’ll even tempt those who aren’t so crazy about veggies. So be sure to cook up plenty.

INGREDIENTS

ARTICHOKES

1 can Alessi Quartered Artichoke Hearts, drained
½ cup Vigo Pure Olive Oil
1 cup all-purpose flour
2 eggs, beaten
1 cup Vigo Italian Seasoned Breadcrumbs

Pesto Aioli

3 tablespoons mayonnaise
1 tablespoon Alessi Pesto
1 teaspoon fresh lemon juice

INSTRUCTIONS

1. Whisk all Pesto Aioli ingredients together in a small bowl.

2. Cover and refrigerate until ready to serve.

3. Place drained artichokes on paper towel and pat dry to remove extra moisture.

4. Pour enough olive oil to completely cover bottom of a large frying pan and heat on medium-high.

5. Place the flour, eggs and breadcrumbs into three separate shallow dishes. Dredge artichoke hearts in the flour, then the eggs, and then the breadcrumbs.

6. Fry the breaded artichoke hearts in batches until golden brown on both sides. Add more olive oil to the pan as needed.

7. Drain fried artichoke hearts on paper towel and serve immediately with Pesto Aioli.

NOTES

Courtesy of Chef John Barbie and Vigo Importing Company, Tampa, FL.

HOT LOBSTER AND CRAB DIP

Hot Lobster and Crab Dip

15

Minutes Prep Time

45

Minutes Cook Time

8

Servings

This recipe is a real treat to serve friends and family while you’re cheering for your favorite team. It’s elegant but easy to make so you can spend more time with the fans. They’ll be asking for more of this Lobster and Crab Dip. Watch as Chef Tony explains the process. The recipe is below.

INGREDIENTS

2 tablespoons unsalted butter
1 onion, chopped
3 (5oz.) lobster tails, meat removed & chopped
3 cups heavy cream
6 large egg yolks
1 cup grated Parmesan cheese
8 oz. crab claw meat
8 oz. lump crabmeat
Kosher salt and ground black pepper
¼ cup panko breadcrumbs

INSTRUCTIONS

1. Preheat oven to 325 degrees.

2. In a large sauté pan over high heat melt butter. Add onions and sauté until tender, about 8 minutes. Add lobster meat and cook 2 minutes. Remove pan from heat and cool.

3. Heat cream to a boil with lobster shells in a 3-quart sauce pot. Reduce heat to medium and simmer cream until reduced by half.

4. Whisk eggs in a large mixing bowl. Slowly add hot cream to eggs while whisking. Remove lobster shells and return cream mixture to pot. Over medium heat whisk, slowly adding parmesan cheese until mixture thickens, temperature should be 180°F. Remove from heat and season to taste with salt and pepper. Fold in crab meat and lobster mixture.

5. Grease a 13 x 9-inch casserole dish. Pour mixture casserole dish. Top with breadcrumbs and bake 15-25 minutes. Serve hot with crackers or bread.

NOTES

All recipes are courtesy of Publix Aprons Cooking School.

Hosts - Tony Charbonnet is the resident chef of Publix Aprons Cooking School in Jacksonville.

Michaela Bradley is a mother of four, fitness instructor, supporter of the Jaguars Women’s Association and wife of head coach Gus Bradley.

SHRIMP AND SAUSAGE SKEWERS

Shrimp and Sausage Skewers

10

Minutes Prep Time

10

Minutes Cook Time

4

Servings

Spicy sausage surrounded by jumbo shrimp pair perfectly with a sweet and smoky sauce. Chef Tony, Michaela Bradley, and special guest Debbie Polian, wife of David Polian, the director of player personnel, show us how to grill these simple skewers.

INGREDIENTS

3-4 smoked Cajun sausage links (about 10 oz)
16 jumbo shrimp (peeled, deveined)
Cooking spray
4 (12-inch) bamboo skewers
½ cup apple jelly
2 tablespoons brown sugar
¼ teaspoon liquid smoke

INSTRUCTIONS

1. Preheat grill to medium-high heat. Cut sausage into ½-inch slices (16 slices). Coat both sides of shrimp with cooking spray.

2. Thread tail of shrimp onto skewer, then a sausage slice, then the other end of shrimp (so that shrimp hugs sausage). Repeat until four shrimp and sausage pairs are on each skewer.

3. Combine remaining ingredients in microwave-safe bowl. Cover and microwave on high 2 minutes, stirring once, or until liquefied.

4. Place skewers on grill; cook 2-3 minutes on each side or until shrimp just begins to turn pink.

5. Brush jelly mixture over shrimp; cook 1 more minute on each side or until shrimp are fully pink. Serve.

NOTES

All recipes are courtesy of Publix Aprons Cooking School.

Tony Charbonnet is the resident chef of Publix Aprons Cooking School in Jacksonville.

Michaela Bradley is a mother of four, fitness instructor, supporter of the Jaguars Women’s Association and wife of Jaguars head coach Gus Bradley.

By Chef Tony Charbonnet