HAWAIIAN GARLIC SHRIMP

Hawaiian Garlic Shrimp

2

Minutes Prep Time

5

Minutes Cook Time

4

Servings

EQUIPMENT NEEDED

• Medium bowl

• Medium skillet

• Spoon

INGREDIENTS

• 1 lb. jumbo white shrimp

• 1 tablespoon flour

• 1 teaspoon paprika

• 1/2 teaspoon coarse Hawaiian sea salt (or regular sea salt)

• 1/4 teaspoon pepper

• 4 tablespoons salted butter

• 10 cloves fresh garlic (minced)

• 2 tablespoons extra virgin olive oil

INSTRUCTIONS

1. In a medium bowl combine the shrimp, flour, paprika, salt and pepper.

2. In a medium skillet on medium heat, add butter, and minced garlic.

3. Add in the olive oil and shrimp and cook until the shrimp turns pink about 3-5 minutes.

4. Serve the shrimp with rice (optional) and pour the leftover garlic sauce over the rice.

5-CHEESE BEER MAC & CHEESE

5-Cheese Beer Mac & Cheese

20

Minutes Prep Time

25

Minutes Cook Time

4

Servings

If you like your macaroni cheesy, this recipe will not disappoint. Five cheeses and amber lager make a decadent pasta side dish or hearty main meal by adding cooked bacon or sausage.

INGREDIENTS

8 oz amber lager
1 qt heavy cream
2 cups whole milk
1 cup shredded grated parmesan
1 cup shredded pepper jack cheese
1 cup shredded sharp cheddar cheese
1 cup shredded smoked gouda cheese
1 cup shredded Monterrey jack cheese
1 tablespoon Tabasco
½ cup panko bread crumbs
1 lb ebow macaroni

INSTRUCTIONS

1. Preheat oven to 350°F.

2. Heat a sauce pan over medium heat, add amber lager and reduce by half.

3. Stir in heavy cream and whole milk; allow to simmer (do not boil).

4. Fold in each cheese one by one until fully incorporated.

5. Reduce heat to low and allow to simmer.

6. Meanwhile, fill a medium sauce pan with water and bring to a full rolling boil. Add pasta. Stir while returning to a brisk boil. Simmer for 3-5 minutes or until pasta is tender. Strain pasta in a colander and shock pasta with ice and cold water.

7. Grease a 12-inch cast iron skillet with unsalted butter. Add pasta, pour on cheese sauce. Top with breadcrumbs and place skillet in oven. Bake for 10-15 minutes or golden brown.

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.

TAGLIATELLE PASTA WITH OYSTER MUSHROOM CREAM SAUCE-CHEF RASHTY

Tagliatelle Pasta with Oyster Mushroom Cream Sauce

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INGREDIENTS:

PASTA:

• 3 2 /3 cups ‘00’ flour

• 6 egg yolks

• 3 whole eggs

• 1 tsp. salt

• 4 ¾ tsp. olive oil

• 4 ¾ tsp. water

MARSCAPONE CREAM SAUCE:

• 2 cups sautéed shiitake, king oyster and golden oyster mushrooms

• 10 - 12 leaves fresh basil

• ½ shallot, minced

• 1 - 2 cloves shaved garlic

• ¼ - ½ tsp. chili flakes

• 4 - 6 cherry or grape tomatoes (quartered)

• ¼ - ½ cup white wine

• 4 tbsp. mascarpone

• 1 ½ - 2 cups grated parmesan cheese

INSTRUCTIONS:

PASTA:

1. Combine ingredients in the order listed.

2. Use an electric mixer to combine on medium speed until all of the ingredients are incorporated.

3. Shape the dough into a ball.

4. Cover dough with plastic wrap and let it rest at room temperature for an hour.

5. Use your electric mixer’s pasta sheeter attachment to thin the dough to level 7. Use flour to keep the dough from sticking. Note: if you do not have this appliance, handroll with a rolling pin –roll as thin as possible.

6. Use your electric mixer’s cutting attachment to cut the pasta into 12-inch strips. Note: If you do not have this appliance, hand cut into thin strips about 12 inches long.

7. Begin heating water for cooking the pasta.

8. Once water is boiling drop in the pasta, stir so it doesn’t stick together, and cook for one minute.

9. Add cooked pasta to the sauce pan and finish cooking the pasta in the sauce (approximately 2 minutes.)

MARSCAPONE CREAM SAUCE:

1. Sauté the garlic, shallot, and chili flakes in olive oil until fragrant.

2. Add sautéed mushrooms and cherry tomato and cook for several minutes.

3. Add 4 tbsp. of mascarpone to the sauce pan with a few spoons of pasta water, mix in to emulsify.

4. Add in the cooked pasta (pasta step 9), then mix in the grated parmesan and toss the pasta.

5. Add the torn basil and toss.

TO PLATE:

Serve with grated cheese and basil leaves as a garnish.

IF YOU LIKE THIS RECIPE CHECK OUT OUR ENTIRE FLAVORED BY FLAME SERIES.

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This episode of Flavored by Flame was filmed on location from Pulte Homes’ beautiful Stellar model kitchen in Verdana Village in Estero, Florida. Experience your dream lifestyle from the heart of Southwest Florida with an array of vacation-inspired community amenities just outside the door of your dream home. Your opportunities are endless at Verdana Village.

FOUR CHEESE MAC AND CHEESE

Four Cheese Mac and Cheese

10

Minutes Prep Time

40

Minutes Cook Time

4-6

Serving

INGREDIENTS

MAC & CHEESE

8 tablespoons (unsalted butter)
¼ teaspoon cayenne pepper
1/2 cup all-purpose flour
2 teaspoons kosher salt
4 1/2 cups heavy cream
¼ teaspoon freshly grated nutmed
4 1/2 cups grated sharp English white cheddar
1 cup grated Gruyere, Gouda, Asiago
¼ teaspoon freshly ground black pepper
1 pound elbow macaroni

TOASTED PANKO BREAD CRUMBS

2 cups Panko bread crumbs
2 tablespoons Italian seasoning
2 tablespoons grated cheese
1 teaspoon crushed red pepper flakes
2 tablespoons butter

INSTRUCTIONS

1. Heat the oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread pieces in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into the bowl with bread, and toss. Set the breadcrumbs aside. In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring, 1 minute. 

2. Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick. 

3. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 4 1/2 cups (about 18 ounces) grated sharp English white cheddar 1 cups (about 8 ounces) grated Gruyere, Gouda, Asiago cheese, Set cheese sauce aside. 

4. Fill a large saucepan with water. Bring to a boil. Add macaroni; cook 2 to 3 fewer minutes than manufacturer's directions, until outside of pasta is cooked and inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce. 

5. Pour the mixture into the prepared casserole dish. Sprinkle remaining 1 1/2 cups cheddar and 1/2 cup Gruyere or 1/4 cup pecorino Romano; scatter breadcrumbs over the top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool for 5 minutes; serve. 

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THAI MARINATED CHICKEN THIGHS WITH TOMATO SALAD

Thai Marinated Chicken Thighs with Tomato Salad

15

Minutes Prep Time

20

Minutes Cook Time

4

Servings

INGREDIENTS

• 1 lb bone-in, skin-on chicken thighs

• 4 medium tomatoes

• 4 tbsp fresh basil, divided

• 4 tbsp fresh cilantro, divided

• 1 tbsp fresh grated ginger root

• 1 tbsp brown sugar

• 2 tbsp reduced-sodium soy sauce

• 2 tbsp olive oil

• 1 tbsp minced garlic

• 1 tbsp sriracha sauce

• 1 tbsp fish sauce (or Worcestershire sauce)

• Large zip-top bag

• Cooking spray

INSTRUCTIONS

1. Chop basil and cilantro coarsely; peel and grate ginger. Combine 3 tablespoons basil, 3 tablespoons cilantro, ginger, brown sugar, soy sauce, olive oil, garlic, sriracha sauce, and fish sauce until blended.

2. Reserve half, this will be the dressing for the tomato salad.

3. Place remaining half in the zip-top bag, this will be your marinade. Add chicken (wash hands), seal bag tightly, and knead to coat. Let stand 30 minutes (or overnight) to marinate.

4. Preheat grill (or grill pan) on medium.

5. Chop tomatoes and toss with reserved dressing/marinade to coat.

6. Coat chicken with spray (discard marinade); grill 8–10 minutes on each side, turning often, until grill-marked and 165°F.

7. Plate chicken with the tomato salad, sprinkle with remaining 1 tbsp each chopped basil and cilantro as garnish.

GRILLED HONEY LIME CHICKEN WITH GRILLED BROCCOLINI

Grilled Honey Lime Chicken with Grilled Broccolini

180

Minutes Prep Time

15

Minutes Cook Time

1

Servings

INGREDIENTS

2 pounds boneless, skinless chicken breasts, or thighs
1⁄4 cup lime juice
1⁄2 cup honey
2 tablespoons soy sauce
1 tablespoon olive oil
2 garlic cloves, minced
1⁄2 cup cilantro, finely chopped
1⁄2 teaspoon salt
1⁄4 teaspoon pepper

INSTRUCTIONS

1. Put chicken in a ziplock bag. In a small bowl combine lime juice, honey, soy sauce, olive oil, garlic, cilantro, salt and pepper. Pour the sauce over the chicken and seal the bag and let marinade for 3 hours or overnight.

2. Preheat your grill to medium high heat.

3. Grill each side of the chicken for about 3-4 minutes or until cooked throughout and no longer pink.

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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!

CHICKEN PARM SANDWICH

Chicken Parm Sandwich

25

Minutes Prep Time

30

Minutes Cook Time

4

Servings

EQUIPMENT YOU WILL NEED

• Two medium mixing bowls

• One shallow dish

• Whisk

• Meat mallet or heavy rolling pin

• Large frying pan

• Meat thermometer

• Baking sheet

• Aluminum foil or parchment paper

• Cheese grater

• Knife

• Oven mitts

INGREDIENTS

• 2 chicken breasts 

• 2 eggs - beaten

• 8oz mozzarella cheese

• 2 cups arugula

• 4 Tbsp butter

• 4 hoagie sandwich buns

• 2 cups marinara sauce - see recipe to make your own homemade marina sauce.

FLOUR MIX

• 1 cup AP flour 

• 1 Tbsp salt

• 1 tsp garlic powder

• 1 tsp paprika 

• ½ tsp white pepper 

• 1 tsp Italian seasoning

BREADCRUMB MIXTURE

• ¾ cup panko 

• 1 tsp salt

• ~1 tsp black pepper

• 1 Tbsp Italian seasoning

• 1 tsp garlic powder 

• ½ cup grated parmesan

INSTRUCTIONS

Preheat your oven to 375°F (190°C) and line a baking sheet with aluminum foil or parchment paper.

1. Butterfly the chicken breasts by slicing them horizontally evenly into two portions. Pound them to an even thickness using a meat mallet or a heavy rolling pin.

2. Prepare the flour mixture: In one of the mixing bowls, whisk together the all-purpose flour, 1 Tbsp salt, 1 tsp garlic powder, 1 tsp paprika, ½ tsp white pepper, and 1 tsp Italian seasoning.

3. Prepare the breadcrumb mixture: In the other mixing bowl, combine the panko breadcrumbs, 1 tsp salt, ~1 tsp black pepper, 1 Tbsp Italian seasoning, 1 tsp garlic powder, and the grated parmesan cheese.

4. In a shallow dish, beat the two eggs.

5. Dredge each chicken breast in the flour mixture, making sure it's fully coated. Shake off the excess.

6. Then, dip the floured chicken breast into the beaten eggs.

7. Lastly, coat the chicken in the breadcrumb mixture. Make sure the chicken is fully covered. Place the breaded chicken onto the prepared baking sheet.

8. In the large frying pan, heat 1 cup of oil over medium heat.

9. Fry each chicken breast in the pan until golden brown, around 5 minutes on each side. The chicken does not need to be fully cooked at this stage, just nicely browned.

10. Once browned, place the chicken breasts back onto the baking sheet and bake in the preheated oven for about 15-20 minutes, or until the internal temperature reaches 165°F (74°C) as checked with a meat thermometer.

11. Pull the chicken out of the oven, top each piece with marinara sauce, and then cover generously with the mozzarella cheese. Put the chicken back into the oven and bake for another 5-7 minutes or until the cheese is melted and bubbly.

12. While the chicken is in the oven, toast the sandwich buns in the oven or a toaster until lightly browned.

13. Once everything is ready, assemble the sandwich: Place a generous amount of arugula on the bottom half of each bun, add the chicken topped with marinara and melted mozzarella, then top with the other half of the bun.

14. Cut the sandwich in half, if desired, and serve immediately.

Homemade Marina Sauce

Prep time: 5 minutes prep time

Cook time: 20-30 minutes

Serves: 4

EQUIPMENT NEEDED

• Large saucepan

• Blender or food processor

• Knife and cutting board

• Measuring spoons

INGREDIENTS

• 1 Tbsp olive oil

• 1 small onion, finely chopped

• 2 garlic cloves, minced

• 1 can (28 oz) of whole peeled tomatoes, pureed in a blender or food processor

• 1 tsp salt

• 1/2 tsp black pepper

• 1/2 tsp sugar

• 1/2 tsp dried basil

• 1/2 tsp dried oregano

INSTRUCTIONS

1. Heat the olive oil in a large saucepan over medium heat.

2. Add the finely chopped onion to the saucepan and sauté until it becomes translucent, about 5 minutes.

3. Add the minced garlic to the pan and sauté for another minute until it becomes fragrant.

4. Puree your whole peeled tomatoes in a blender or food processor and then add the tomato puree to the saucepan. Bring to a simmer.

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.

RED WINE BRAISED SHORT RIBS

Red Wine Braised Short Ribs

60

Minutes Prep Time

3 hours and 30 minutes

Cook Time

4

Servings

For these Red Wine Braised Short Ribs you will learn how to make the braise, garlic potatoes and gravy. Allow plenty of time for braising, prep and cooking.

EQUIPMENT YOU WILL NEED

• Dutch oven

• metal tongs

• 2-3 medium mixing bowls

• large fine mesh strainer

• parchment paper

• kitchen twine

INGREDIENTS

BRAISE

• 3-4 lbs of meaty bone-in short ribs

• salt

• ground pepper

• 4 sprigs of fresh thyme, divided

• 4 sprigs of fresh rosemary, divided

• 2 fresh or dry bay leaves

• 2 sprigs of fresh Italian/Flat Leaf parsley

• 5 large carrots

• 3 large celery stalks

• 1 large, sweet onion

• 2 tbsp tomato paste

• 3 tbsp Worcestershire sauce 

• 2 c of red wine

• 3 c of beef stock (unsalted)

GARLIC POTATOES

• 2.5 lbs Yukon Gold potatoes

• 1 cup (2 sticks) of unsalted butter (room temperature)

• 1 sprig of fresh rosemary

• 1 sprig of fresh thyme

• 2-4 crushed garlic cloves

• 2 c heavy whipping cream

• salt

• ground black pepper

• fresh chives, finely chopped

GRAVY

• 1 tsp cornstarch

• 1 tsp cold water

• 2 tbsp unsalted butter

INSTRUCTIONS

BRAISE

Allow about 4-5 hours

Prep:· 

1. The night before cooking, liberally season your short ribs with salt, pepper, and two sprigs of roughly chopped thyme and rosemary. Place your short ribs on a wire rack sitting on a baking sheet in the fridge overnight. At least one hour before cooking, take your short ribs out of the fridge to allow them to return to room temperature before cooking.

2. While your short ribs are coming to temp, begin your prep (mise en place) by dicing your carrots, onions, and celery to even sizes and place them in a large bowl. Neatly bundle and tie your fresh rosemary, thyme, parsley, and bay leaves using the kitchen twine.

3. Preheat the oven to 350° and set the wire rack in the middle. Sear the short ribs.

4. Preheat your Dutch oven on high heat. Once the Dutch oven is preheated, add oil then sear the short ribs on all sides and remove them from the pot.

5. Depending on the size of your short ribs, you’ll likely need to sear the short ribs in batches to avoid just steaming your short ribs. You’re looking to get a nice crust on all sides of the ribs.

6. Cook down your vegetables. Add your onions, celery, carrots, and crushed garlic to the pot, and cook down until softened (about 5-7 mins). With a wooden spoon, stir the vegetables occasionally and scrape the brown bits (fond) left over from the short ribs to prevent burning.

7. Add tomato paste and Worcestershire sauce. Once added, stir to evenly incorporate the sauces with the vegetables; roughly 1-2 mins.

8. Deglaze with red wine. Carefully add the red wine to the pot. Stir and scrape up any fond that may have developed. Allow the wine to reduce slightly, about 10-15 mins.

9. Add the beef stock and herb bundle to the pot and bring the braising liquid to a soft boil.

10. Return the seared short ribs to the pot, and cover with the ovenproof lid. If you don’t have an oven-proof lid for your Dutch oven, you can create a parchment paper lid Cartouche. See how to make it here. The meat should be mostly submerged in the braising liquid. Very carefully, place the Dutch oven in the oven and allow the meat to braise for about 3 hrs.

11. After about 3 hours, the short ribs should be tender and fall off the bone. When the meat is done, uncover the pot and let the ribs brown in the oven, for 10 to 15 mins. Remove the pot from the oven, and using tongs, carefully remove the meat from the pot and place it in a heatproof dish and cover it with aluminum foil until you are ready to eat.

     GARLIC POTATOES

    1. Peel and boil potatoes (1 hour before short ribs are done)

    2. Steep rosemary, thyme, and garlic in the heavy cream.

    3. Run potatoes through potato ricers.      

    4. Add butter and strained heavy cream incrementally until desired consistency. 

    GRAVY

    1. Strain and reduce about 2 1/2 c of the braising liquid.

    2. Combine and stir one teaspoon of cornstarch and 1 tsp of cold water until smooth. Add to boiling gravy and reduce (5 mins).

    3. Remove from heat and whisk in 2 tbsp of cold butter.

FALL SAUSAGE RAGU WITH GNOCCHI

Fall Sausage Ragu with Gnocchi

10

Minutes Prep Time

20

Minutes Cook Time

4

Servings

INGREDIENTS

Topping

• 1 tbsp olive oil

• ½ c pre-diced yellow onions

• ½ c pre-diced bell peppers

• 1 lb mild Italian chicken (or pork) sausage, casing removed

• 1 tbsp Italian seasoning

• 1 tsp pumpkin (or apple) pie spice*

• ½ tsp crushed red pepper

• ½ tsp kosher salt

• 1 (14.5-oz) can fire-roasted diced tomatoes, undrained

• 1 c pumpkin puree

• 1 c reduced-sodium chicken stock (or broth)

• 1 (16-oz) package gnocchi pasta

INSTRUCTIONS

1. Preheat large stockpot on medium-high 2–3 minutes.

2. Place oil, onions, and peppers in pot; cook 2 minutes.

3. Meanwhile, remove sausage casing by cutting almost in half lengthwise (butterfly); turn sausage over and peel casing away (wash hands).

4. Add sausage, seasonings, red pepper, and salt; brown 3–4 minutes, stirring to crumble meat, and until no pink remains.

5. Stir in tomatoes, pumpkin, stock, and gnocchi, then cover; reduce heat to medium and simmer 5–6 minutes, stirring occasionally, or until hot and gnocchi are tender.

6. Serve.

BLACK GROUPER PUTTANESCA-CHEF RASHTY

Black Grouper Puttanesca

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INGREDIENTS:

PUTTANESCA SAUCE:

• 4-6 cloves of garlic chopped

• 10 whole anchovies (from a tin)

• 10 green Picholine olives (roughly chopped)

• 10 black olives (roughly chopped)

• 3 tbsp. capers

• 1 cup tomato sauce

• 1/2 tsp. Mascarpone

• 2 cups fresh spinach

• pinch of red pepper flakes

• handful of flat leaf parsley

• black pepper

• olive oil

GROUPER:

• 2 grouper fillets (approx. 6 oz each)

• salt

• olive oil

SIDES:

• 2 - 3 cups fresh spinach

• 1/2 to full clove of garlic (chopped)

• 1/2 shallot (chopped)

• 1/2 lbs. fingerling potatoes (quartered)

• olive oil

INSTRUCTIONS:

SAUCE:

1. Heat skillet with olive oil, garlic (save some for sautéing spinach), pinch of red pepper flakes, and anchovies — sauté for about 3 minutes until anchovies start breaking down.

2. Add olives, capers, cherry tomato, and black pepper to the pan and sauté briefly.

3. Add tomato sauce and ½ tsp. mascarpone, and mix in.

4. Simmer for 8 - 10 minutes.

GROUPER:

1. Season with salt.

2. Sear on high heat (smoking olive oil) for approx. 3 minutes on one side.

3. Then bake in the oven for 6 - 8 minutes at 350°F.

SPINACH:

1. Heat skillet to medium heat with olive oil, garlic, and shallot until fragrant.

2. Add spinach and sauté until wilted.

3. Remove from the flame and use a spoon to press out liquid and drain from the pan.

POTATOES:

1. Boil quartered potatoes until tender.

2. Sear in olive oil until golden brown.

TO PLATE:

Start by adding cooked fingerling potatoes to the center of the plate. Place the spinach in a small mound over the potatoes. Center the cooked grouper atop the spinach. Spoon sauce to cover the fish then garnish with the flat leaf parsley.

IF YOU LIKE THIS RECIPE CHECK OUT OUR ENTIRE FLAVORED BY FLAME SERIES.

DID YOU TRY THIS RECIPE?

We would love to see your creation!

Follow TECO Peoples Gas on Instagram, take a photo, and tag it #FlavoredByFlame.

---

This episode of Flavored by Flame was filmed on location from Pulte Homes’ beautiful Stellar model kitchen in Verdana Village in Estero, Florida. Experience your dream lifestyle from the heart of Southwest Florida with an array of vacation-inspired community amenities just outside the door of your dream home. Your opportunities are endless at Verdana Village.

BRIOCHE FRENCH TOAST

Brioche French Toast

10

Minutes Prep Time

15

Minutes Cook Time

2-3

Servings

INGREDIENTS:

• Ghee or Butter

• Brioche Loaf

• Powdered Sugar

• Pure Canadian Maple Syrup

CUSTARD

• 1 Large Egg

• 1 Egg Yolk

• 1 Tbsp White Sugar

• 1 tsp Vanilla Extract

• ½ Cup Whole Milk

• ¼ tsp Coarse Salt

• ¼ tsp Ground Cinnamon

• 1/8 tsp Fresh grated Nutmeg

• 2-3” Slices of Brioche Bread (Or Challah)

TOPPING

• 10-15 Strawberries

• ½ Cup Lime (juiced)

• Zest of one Lime

• 1 Tbsp White Sugar

• 1 tsp Grand Marnier

• 3 Mint Leaves

WHIPPED CREAM

• 1 Cup of Heavy Whipping Cream

• ¼ tsp Coarse Salt

• 1 tsp Vanilla Extract

• 2 Tbsp White Sugar

DIRECTIONS

1. Preheat oven to 350 °F

2. Macerate the strawberries. Cut the strawberries into quarters and finely chop mint leaves, and combine all with sugar, salt, lime juice, lime zest, and Grand Marnier in a medium mixing bowl. Gently stir and set aside in the fridge until ready for serving.

3. Cut the brioche loaf into 2-3” slices and carefully trim off the crust on all sides, leaving a rectangular block of bread.

4. Place the trimmed slice on a wire baking rack in the oven for 5-7 minutes, or until slightly toasted, not browned. Remove and allow to cool.

5. Make the custard. In a medium bowl whisk together egg, egg yolk, sugar, vanilla extract, milk until combined.

6. Preheat a non-stick skillet over medium heat.

7. Gently dip each side of the bread in the custard mixture.

8. Melt ghee or butter in pan, then sear all sides of the coated bread making sure not to press down.

9. Once all sides have a light golden-brown sear, place the French toast on the wire baking and return to the oven for about 8 minutes. Rotating every few minutes.

10. While the French toast is finishing in the oven, prepare the whipped cream. In a medium mixing bowl, whisk together the cream, salt, vanilla extract and sugar until desired consistency.

11. (Optional) Carefully remove the French toast from the oven and lightly sprinkle or dip the top in white sugar. Using a kitchen torch, Brule the top of the French toast.

12. Plate and top the French toast with whipped cream and strawberries. Enjoy with maple syrup and sprinkled powdered sugar.

HOMEMADE MARINA SAUCE

Homemade Marina Sauce

5

Minutes Prep Time

20-30

Minutes Cook Time

4

Servings

EQUIPMENT YOU WILL NEED

• Large saucepan

• Blender or food processor

• Knife and cutting board

• Measuring spoons

INGREDIENTS

• 1 Tbsp olive oil

• 1 small onion, finely chopped

• 2 garlic cloves, minced

• 1 can (28 oz) of whole peeled tomatoes, pureed in a blender or food processor

• 1 tsp salt

• 1/2 tsp black pepper

• 1/2 tsp sugar

• 1/2 tsp dried basil

• 1/2 tsp dried oregano

INSTRUCTIONS

1. Heat the olive oil in a large saucepan over medium heat.

2. Add the finely chopped onion to the saucepan and sauté until it becomes translucent, about 5 minutes.

3. Add the minced garlic to the pan and sauté for another minute until it becomes fragrant.

4. Puree your whole peeled tomatoes in a blender or food processor and then add the tomato puree to the saucepan. Bring to a simmer.

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!

MUSHROOM RISOTTO

Mushroom Risotto

10

Minutes Prep Time

45

Minutes Cook Time

4

Servings

EQUIPMENT YOU WILL NEED

• Large pot or Dutch oven

• Medium saucepan

• Wooden spoon

• Ladle

• Cheese grater

• Knife

• Cutting board

INGREDIENTS

• 8oz baby bella mushrooms (fresh)

• 4 oz shiitake mushrooms (fresh)

• 7 cup vegetable stock

• 2 cup Arborio rice (Please don’t substitute with regular white rice.)

• Fresh thyme

• ¾ c Chardonnay

• 2 cloves garlic

• ½ white onion

• 6oz freshly grated parmesan

• Salt and pepper

INSTRUCTIONS

1. Begin by prepping your ingredients. Slice the baby bella and shiitake mushrooms. Dice the white onion and mince the garlic. Finely grate the Parmesan cheese and set aside.

2. In your medium saucepan, bring the vegetable stock to a simmer over low heat. Keep it warm as you'll be adding it gradually to the risotto.

3. In your large pot or Dutch oven, heat a bit of olive oil over medium heat. Add the sliced mushrooms and sauté until they're browned and any moisture they've released has evaporated. This should take about 5-7 minutes. Once they're done, remove them from the pot and set aside.

4. In the same pot, add a bit more olive oil if necessary. Add the diced onion and cook until it's translucent, about 2-3 minutes.

5. Add the minced garlic to the pot and cook for another minute, until it's fragrant.

6. Add the Arborio rice to the pot, stirring to coat each grain with oil. Cook until the edges of the rice become translucent, but the center remains white, about 2 minutes.

7. Pour in the white wine, stirring continuously until the wine has been fully absorbed by the rice.

8. Begin adding the warm vegetable stock to the rice, one ladleful at a time. Stir continuously until each ladleful of stock has been absorbed before adding the next. Continue this process until the rice is creamy and cooked to al dente. This should take about 20-25 minutes.

9. Once the rice is cooked to your liking, stir in the sautéed mushrooms, half of the grated Parmesan cheese, and a good amount of fresh thyme leaves. Season to taste with salt and pepper.

10. Serve the risotto in bowls, topped with a sprinkle of the remaining Parmesan cheese and a few more fresh thyme leaves.

PAN SEARED GROUPER WITH CHEESY GRITS -CHEF BURGESS

Pan Seared Grouper with Cheesy Grits

15

Minutes Prep Time

45

Minutes Cook Time

2

Servings

GROUPER INGREDIENTS:

• 2 Grouper filets

• Kosher salt

• Olive oil

GROUPER INSTRUCTIONS:

1. Heat the pan to medium to high heat.

2. Coat the bottom of the pan with olive oil.

3. Season grouper filets with kosher salt.

4. Flip when the first side gets a nice golden-brown crust, and flip and then cook the other side. The grouper’s texture should be flaky and opaque in color when done.  

SMOKED CHEDDAR GRITS INGREDIENTS:

• 2 cups of stone-ground grits

• 8 cups of water

• ½ lbs. of butter

• ½ cup of heavy cream

• ¾ lbs. of grated smoked cheddar cheese

SMOKED CHEDDAR GRITS INSTRUCTIONS:

1. Bring 8 cups of water to a boil over high heat.

2. Wisk water in a circular motion and slowly rain in 2 cups of stone-ground grits while stirring to prevent clumping.

3. Simmer over medium heat with the lid on for 45 minutes.

4. When the grits reach the properly cooked consistency remove the heat.

5. Stir in ½ lbs. of butter until melted.

6. Stir in ½ cup of heavy cream.

7. Slowly mix in ¾ lbs. of grated smoked cheddar cheese.

TOMATO, CAPER, BUTTER SAUCE INGREDIENTS:

• ½ cup of grape or cherry tomatoes cut in half (you could use any type of tomato you choose, even canned San Marzano tomato)

• 4-5 slices of applewood smoked bacon (18/22 cut)

• ¼ cup of capers chopped

• 1/3 of a shallot

• ½ cup of heavy cream

• 3-4 tablespoons of white wine

• 2 tablespoons of butter

• Squeeze of lemon juice

• Olive oil

TOMATO, CAPER, BUTTER SAUCE INSTRUCTIONS

1. Heat pan over medium heat.

2. Prep tomatoes by cutting in half.

3. Chop bacon into small pieces.

4. Cover the bottom of a pan with a little bit of olive oil, bring to medium heat then add the bacon and render out the fat.

5. Pour out about ¼ cup of capers into a colander and rinse off brine with water, then chop.

6. Add tomatoes and shallot to the pan with the bacon, stir.

7. Add a couple tablespoons of white wine to the sauce, no more than ¼ cup.

8. Then add the chopped capers and mix well.

9. Then add ½ cup of heavy cream.

10. Let the sauce reduce for about 15-20 minutes.

11. When the liquid has reduced add a squeeze of lemon, and 2 tablespoons of butter and remove from heat allowing the residual heat to melt the butter into the sauce.

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