GULF SHRIMP PASTA

Gulf Shrimp Pasta

EQUIPMENT NEEDED

• Pasta pot

• Collander

• Medium sauté pan

• Spoon

INGREDIENTS

• 2 tablespoons olive oil

• 1 cup cooked farfalle pasta

• 1 garlic clove, chopped

• 4 gulf shrimp, peeled and deveined

• 1 tablespoon chopped parsley

• 1 tablespoon chopped basil

• Himalayan sea salt to taste

• 2oz feta cheese

• 6 cherry tomatoes, halved

• 4 tablespoons chimichurri sauce

• 4 tablespoons white wine

• 4 tablespoons butter

INSTRUCTIONS

1. In a pot, boil water with Himalayan Sea salt and cook the pasta until tender and cooked. Drain and reserve.

2. In sauté pan, heat oil over medium heat and cook garlic clove, and tomato halves.

3. Season shrimp with Himalayan Sea Salt, add shrimp to the pan and sauté.

4. Deglaze the pan with white wine and herbs.

5. Whirl in butter and chimichurri sauce. Add pasta and heat the contents of the pan.

6. To serve, place the ingredients from the sauté pan in the center of a bowl. Top with shrimp and then feta cheese. Serve hot.

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.

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. 

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.

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.

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.

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.

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.

COLOMBIAN BUÑUELOS

Colombian Buñuelos

Buñuelos are a traditional Colombian holiday treat that are savory with a little touch of sweetness. These special cheese fritters are typically enjoyed with hot chocolate or coffee. Give this recipe a try, courtesy of Peoples Gas utility technician Marcus Dosal and his wife, Stephanie.

20

Minutes Prep Time

15

Minutes Cook Time

4

Servings

INGREDIENTS:

• -Vegetable oil for frying

• -3/4 cup cornstarch

• -1/4 cup yucca flour

• -1/2 cup grated cheese (queso fresco)

• -1 cup grated feta cheese

• -2 whole eggs

• -2 tablespoons sugar

• -1/4 teaspoon baking powder

• -salt to taste

• -1 tablespoon whole milk

DIRECTIONS

1. Mix all ingredients in a bowl minus the oil until you get a dough texture.

2. Form small balls for cooking.

3. Heat vegetable oil to 300°F in a large pot.

4. Slowly and carefully drop the balls into the oil.

5. Cover the pot for 3 to 4 minutes.

6. Turn the heat up and fry until golden brown.

7. Remove and lay in a plate lined with paper towels.

GARLICKY POTATO AND BABY SPINACH GRATIN

Garlicky Potato and Baby Spinach Gratin

If you’re looking for something to bring to holiday potluck, here’s a dish from Kathy Stokes, executive assistant for Peoples Gas. This Garlicky Potato and Baby Spinach Gratin is super simple to pull together. Add the optional bacon if you don’t want to take leftovers home!

15

Minutes Prep Time

30

Minutes Cook Time

4

Servings

INGREDIENTS:

*you will need a mandolin to slice the potatoes

• 1 cup heavy cream

• 1/4 cup plus 2 tablespoons freshly grated Parmesan cheese

• 1/4 cup plus 2 tablespoons Parmigiano Reggiano

• 1 teaspoon Kosher salt

• 1/4 teaspoon freshly ground pepper

• Pinch of freshly grated nutmeg

• 1 tablespoon unsalted butter

• 3 ounces baby spinach (4 cups) - use raw spinach, wash and lay flat

• 1 garlic clove minced

• One 1/2 pound baking potato, peeled and sliced, on a mandoline, 1/16 inch thick

• Optional- 1 package of bacon- cook to a crisp before adding

DIRECTIONS

1. Heat oven to 450°F

2. Butter an 8-by-13-inch baking dish. In a glass measuring cup, combine the cream with 1/4 cup of the Parmesan and Parmigiano Reggiano and the salt, pepper and nutmeg.

3. In a medium skillet, melt the butter. Add the baby spinach and minced garlic and cook over moderately high heat, tossing, until spinach is wilted, about 1 minute.

4. Layer the potatoes, spinach and cheese in the baking dish. Pour the cream over the top and shake the dish to distribute evenly. Sprinkle the remaining tablespoons of Parmesan and Parmigiano Reggiano over the top and bake for about 20 minutes, or until browned, bubbling and the potatoes or tender. Let rest 5 minutes before serving.

BREAKFAST BISCUIT BAKE CASSEROLE

Breakfast Biscuit Bake Casserole

Breakfast is done! A favorite recipe submitted by team member Lori, a marketing coordinator for Peoples Gas.

The precise temperature control of natural gas is perfect for frying bacon that is nice and crispy for this dish. Yum!

15

Minutes Prep Time

30

Minutes Cook Time

6

Servings

INGREDIENTS:

*you will need an 11x17 pan

• Package of bacon (yum, bacon!)

• 1 can refrigerated biscuits

• 5 eggs

• 8 oz. shredded cheddar cheese

• ¼ cup milk

• *Optional- you can use Simply Potatoes Shredded Hashbrowns in place of biscuits if you choose.

DIRECTIONS

1. Heat oven to 350°F

2. Fry bacon, let cool then crumble

3. Cut biscuit dough into fours

4. Mix your eggs, ½ of the crumbled bacon, ½ of shredded cheese and all the biscuit pieces

5. Pour mixture into a lightly greased 11x17 casserole pan

6. Bake uncovered 20 minutes

7. Top with remaining cheese and bacon and bake for 10 minutes more

8. Time to eat!

WHITE CHOCOLATE CREME BRULEE

White Chocolate Creme Brûlée

15

Minutes Prep Time

45

Minutes Cook Time

Overnight to Set

4

Servings

CUSTARD

• 4 egg yolks

• 2 cups heavy whipping cream

• 4 oz white chocolate

• Pinch of salt

• 1 tsp vanilla extract

• ¼ cup white granulated sugar

TOPPING

• ¼ cup white granulated sugar

GARNISH (OPTIONAL)

• Fresh berries

• Chocolate sauce

DIRECTIONS

1. Preheat oven to 325℉.

2. Pour heavy whipping cream into a small saucepan. Turn to medium-high heat, and bring to a soft simmer.

3. In a medium mixing bowl add separated eggs yolks, sugar, vanilla extract, and salt. Whisk until combined.

4. Chop or break white chocolate into small chunks. Continuously stir white chocolate into heavy whipping cream until completely melted.

5. While vigorously whisking egg mixture, slowly pour cream in. Return egg mixture to saucepan and reduce heat to medium-low, stirring occasionally. Remove from heat once mixture coats the back of the spoon.

6. Place 4 ramekins inside of a baking dish. Evenly divide custard into the ramekins.

7. Pour hot water into a baking dish. Make sure you have just enough to reach halfway up the side of the ramekins.

8. Carefully place into the oven and bake for 45 min to an 1 hour or until custard is almost set when shaken.

9. Remove ramekins from the baking dish and allow them to cool to room temperature on a wire rack.

10. Once cooled, cover in plastic wrap and place in the fridge for at least 8 hours or overnight.

11. Once the custard has set, remove ramekins from the fridge and bring to room temperature on the counter for 15-20 minutes.

12. Evenly sprinkle remaining white sugar on the tops of each custard. In a circular pattern, use a kitchen torch to brown the sugar. Allow to rest for about 2 minutes, or until the sugar has set.

13. Garnish with fresh berries or chocolate drizzle and enjoy!

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.

CAST IRON SKILLET PEACH AND PECAN COBBLER

Cast Iron Skillet Peach and Pecan Cobbler

20

Minutes Prep Time

40

Minutes Cook Time

4

Servings

INGREDIENTS

Topping

• 1 c all-purpose flour

• ⅔ c packed light brown sugar

• ½ tsp kosher salt

• ½ c chilled unsalted butter, cut into pieces

FILLING

• 1½ c pecans

• 2 tbsp unsalted butter, room temperature

• 2¼ lbs peaches, cut into ½-inch wedges, approximately 6 to 8 depending on size

• ½ c packed light brown sugar

• ¼ c granulated sugar

• 1 lemon, juiced

• 1 tbsp rye whiskey or bourbon

• 1/8 tsp ground ginger

• 1/8 tsp ground coriander

• 1/8 tsp cumin

• 1/8 tsp nutmeg

• ½ tsp kosher salt

INSTRUCTIONS

TOPPING

1. Add flour, brown sugar, and salt in a medium bowl and mix until well combined.

2. Add butter.

3. Rub the butter into the dry ingredients with your fingers until clumps form and no dry spots remain.

FILLING

1. Preheat oven to 350°.

2. Toast pecans in the oven on a rimmed baking sheet until slightly darkened in color about 8 to 10 minutes.

3. Shake the baking sheet tossing the pecans every couple minutes to prevent from burning. 

4. Cool the pecans slightly then chop coarsely.

5. Add the pecans, peaches, brown sugar, granulated sugar, lemon juice, rye whiskey, ginger, coriander, cumin, nutmeg and salt in a large bowl and mix well ensuring peaches and pecans are well distributed.

6. Grease the bottom and sides of a 10″ cast-iron skillet with unsalted butter.

7. Pour peach mixture into skillet.

8. Crumble the topping over the filling.

9. Bake until the topping is golden brown and juices are thick and bubbling around the edges about 30 to 40 minutes.

10. Serve warm or at room temperature with or without vanilla ice cream.

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!

ARROZ CON POLLO-CHEF PIEROLA

Tampa Arroz con Pollo

Watch the video to see detailed instructions on how to make this delicious dish!

INGREDIENTS:

• 3 1/2 LB One Chicken, cut into 10 Pieces

• Kosher Salt and Freshly Ground Pepper to taste

• 1 TSP Ground Cumin

• 2 TSPS Chopped Fresh Oregano or TSP dried, crumbled

• 12 Green olives stuffed with Pimentos

• 3 Chorizo Sausage links, sliced into coins

• 1 Red Pepper, cored, seeded and brunoised

• 1 Large Yellow Pepper, cored, seeded and brunoised

• 1 Large Jalapeno Pepper, cored, seeded and brunoised

• 4 Ripe Plum Tomatoes, peeled and cut into small cubes

• 4 CUPS fresh chicken stock or canned chicken broth

• 1/2 CUP Finely Chopped Onion

• 1 TBSP Finely Chopped Garlic

• 1 1/2 CUPS Canned Crushed Tomatoes

• 1 TSP Saffron Threads

• 2 Bay Leaves

• 2 CUPS Converted Rice

• 2 TBSPS Olive Oil

• 9 Oz One Package Frozen Green Peas

• 6 1/2 OZ One Can Piquillo Peppers cut into 8 long strips

• 4 TBSPS Coarsely Chopped Fresh Coriander or Parsley

• 1 Plantain, sliced on the Bias oil for frying

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