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.

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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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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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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.

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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.

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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ROASTED RIBEYE WITH CHIMICHURRI-CHEF BURGESS

Roasted Ribeye with Roasted Fresno Chimichurri over Grilled Toast Points

20

Minutes Prep Time

5

Minutes Cook Time

2

Servings

RIBEYE INGREDIENTS:

• 2 cuts of Spinalis Ribeye (Spinalis is the most flavorful, marbled, tender part of a ribeye steak)

• Kosher salt and pepper for seasoning

• Olive oil

RIBEYE INSTRUCTIONS:

1.       Drizzle the steaks with olive oil.

2.       Heat up a grill pan over high heat.  

3.       Season the steak with kosher salt and black pepper.  

4.       When grill pan is very hot place steaks on the pan to cook.  

5.       Cook for about 5 minutes, evenly on both sides until medium-rare.

6.       Remove from grill pan, let it rest for a few minutes and then slice against the grain.  

TOAST INGREDIENTS:

• 1 fresh baguette sliced on the diagonal

• Olive oil

TOAST POINTS INSTRUCTIONS:

1. Cut baguette diagonally into slices.

2. Drizzle slices with olive oil.

3. Place on the grill pan with the steaks, flip when you can see grill marks.4

4. Remove from grill when both sides are toasted.

ROASTED CHIMICHURRI INGREDIENTS:

• 2 Fresno peppers

• 1/3 of a shallot diced

• 1 clove of garlic

• 1 bunch of fresh cilantro

• ½ cup of olive oil

• 2-3 tablespoons of red wine vinegar

• Fresh grated parmesan for garnish

ROASTED CHIMICHURRI SAUCE:

1. Finely dice 1/3 of a shallot.

2. Roast 2 Fresno chili peppers directly on the flame of the gas burner until the skin is evenly charred.

3. Rinse and dry the fresh cilantro and then roughly chop.

4. Put cilantro and shallots into a burr mixer or food processor.

5. Crush the clove of garlic and add to the mixer.

6. Once skin of the peppers is evenly charred and peppers are fragrant, remove them from the flame and place in a dry place where they can be covered with a towel to steam for a minute or two, this will make it easier to peel the skin from the pepper.

7. Remove the towel after peppers have steamed, destem the peppers and use the knife blade to scrape the charred skin from the pepper.

8. You can remove the seeds of the pepper if you prefer a milder sauce or leave them in for a spicier sauce.

9. Roughly chop the flesh from the peppers and add them to the mixer or food processor.

10. Pour ½ cup of olive oil, a couple table spoons of red wine vinegar, and a dash of salt and pepper to the mixer.

11. Pulse blend the ingredients. You do not want the sauce to be too loose or like paste, stop midway between. Ideally you still want to see pieces of cilantro, shallots, etc.

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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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CORN CRUSTED CATFISH CHEF PIEROLA

Apalachicola Sweet & Spicy Corn Crusted Catfish

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

INGREDIENTS CORN CRUSTED CATFISH:

• 2 Cleaned Catfish Fillets

• 1/2 CUP All-Purpose Flour

• 1 CUP All-Purpose Flour

• 1/2 CUP Yellow Cornmeal

• 1/2 CUP Whole Milk

• 1 Egg

• 1 TBSP Chipotle Adobo Pack

• 1 TBSP Light Brown Sugar

• 1/5 TBSP Smoked Paprika

• 1/4 TBSP Cayenne Pepper

• 2 TBSPS Chopped Fresh Thyme

• 1 CUP Vegetable Oil or Preferred Frying Oil

• Salt and Pepper to taste

• Pickled Collard Greens

• Peanut Chile Bacon Butter Sauce

INGREDIENTS FOR PICKLED COLLARDS:

• 3 BUNCHES Collard Greens, Cleaned

• 1 CUP Thick Julienne Bacon

• 2 CUPS Thick Julienne Spanish Onion

• 1 QUART Apple Cider Vinegar

• 2 QUARTS Chicken or Vegetable Stock

• 1/4 CUP Dark Brown SUgar

• 3 Bay Leaves

• 3 Small Dice Jalapenos with Seeds and membrane removed

• Salt and Black Pepper to taste

• 2 TBSPS Tomato Paste

• 1 TBSP Crushed Red Pepper

• 2 TBSPS Garlic, minced

• Tabasco or preferred hot sauce to taste

INGREDIENTS FOR PEANUTS, CHILIES and BACON

• 1 TBSP Reserved Bacon Fat

• 2 Shallots, minced

• 2 Chile de Arbol, minced

• 1 Bay Leaf

• 1/2 Cup Dry White Wine

• 1 Thyme Sprig

• 6 Black Peppercorns

• Juice of one lemon

• 1 LB Butter cut into cubes

• 1/2 crushed roasted peanuts

• Reserved Crispy Bacon

• 1 Scallion cut on the Bias

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MIAMI YELLOWTAIL SNAPPER - CHEF PIEROLA

Miami Yellowtail Snapper À La Francaise

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

INGREDIENTS YELLOWTAIL SNAPPER:

• 4-6 EA Yellowtail Snapper Filets, skinless and boneless

• Kosher Salt

• 1/2 CUP Butter

• 4 EA Eggs, scrambled

• 1/2 CUP Olive OIL

• White Pepper

• Flour for Dredging

• Brown butter Boniato

• Fruit and Herb salad

• Passionfruit

• Beurre Blanc

INGREDIENTS BROWN BUTTER BONIATO:

• 5 LBS Boniato, spelled and chopped

• 1 STICK Butter, softened

• 1 STICK Butter, browned in a pan

• 1/2 CUP Heavy Cream

• Kosher Salt

• White Pepper

INGREDIENTS PASSIONFRUIT BUERRE BLANC:

• 1 STICK Butter

• 1 T Mint

• 1 SPRIG Thyme

• 1 EA Shallot

• 1 EA Garlic clove

• 5 EA Black Peppercorns

• 6 oz Sauternes or White Wine

• 4 oz Passionfruit Puree

• Kosher Salt

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CORN CHOWDER-CHEF PIEROLA

Corn Chowder

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

INGREDIENTS CORN CHOWDER:

• 15 Ears of Corn

• 1 QUART of Milk

• 1/2 QUART Heavy Cream

• 2 TSPS Garlic

• 1 TBSP Shallots

• 1/4 CUP White Wine

• 2 TSPS Espelette

• 2 EA Bay Leaf

• 2 Sprigs Thyme

• 1/2 CUP Bacon, cut into small dice

• 1 EA Brunoise Red Bell Pepper

• 1 EA Brunoise Green Bell Pepper

• 1 Small Brunoise Spanish Onion

• 1 BAG Littleneck Clams, washed thoroughly

• 2 PC Scallion Cut on a Bias

INGREDIENTS CORN FRITTERS:

• 2 Ears of Corn, cut off the cob

• 1 TSP Baking Powder

• 1 TSP Salt

• 1 CUP flour

• 1 TSP Melted Butter

• 2 Eggs

• 1/4 CUP Buttermilk

• Pinch of Garlic, minced

• 1 TSP Blackening Seasoning

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AMELIA ISLAND LOW COUNTRY DUCK AND ANDOUILLE PURLOO-CHEF PIEROLA

Amelia Island Low Country Duck and Andouille Purloo

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

INGREDIENTS

• 1 EA Whole Duck, 4-5 lbs, Completely Thawed Out

• 2 CUPS Boiling Water

• Kosher Salt to Taste

• Black Pepper to Taste

• Paprika

• 4 CUPS Chicken Broth (32 oz)

• 6 EA Andouille Sausage Links

• ¼ TSP Dried Hot Red Pepper Flakes

• 1 EA Onion, Brunoised

• 3 EA Garlic Cloves, Minced

• 1 EA Yellow Bell Pepper, Brunoised

• 1 EA Red Bell Pepper, Brunoised

• 3 OZ Fresh Shitake Mushrooms, Stems Discarded and caps sliced ¼ inch thick

• 1 EA Fresh Habanero or Scotch Bonnet

• Chile, Minced

• 2 CUPS Carolina Gold Rice

• 2 TBSP Fresh Flat-Leaf Parsley, Chopped

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SPINY LOBSTER CASSOULET-CHEF PIEROLA

Spiny Lobster Cassoulet

15

Minutes Prep Time

25

Minutes Cook Time

2 hours

Beans Cook Time

2

Servings

WATCH THE VIDEO TO SEE DETAILED INSTRUCTIONS ON HOW TO MAKE THIS DELICIOUS DISH!

INGREDIENTS YOU WILL NEED:

* Beans will need to soak overnight and then cook for 2 hours before ready to use in this recipe.

Watch the cooking class with Chef Pierola for detailed instructions on this inspired French Cassoulet.

CASSOULET

4 Spiny Lobster Tails, Split Down The Middle Into 8 Halves

8 Key West Pink Shrimp / U-12 Peeled & Deveined

8 Seafood Sausage Links

4 Cups Cassoulet Beans

2 Cups Stock / Vegetable

1 Cup Citrus Brioche Crumbs

½ Fennel Bulb, Brunoised

2 Garlic Cloves

1 Pepper / Red Bell

1 Pepper / Yellow Bell

1 Carrot, Brunoised

Shrimp & Lobster Dust

2 Tablespoon Parsley, Minced

1 Tablespoon Fresh Thyme Leaves

4 Oz Butter

2 Oz Olive Oil

CASSOULET BEANS

1 LB Beans / Navy

6 QTS Stock / Vegetable

2 OZ Juice / Tangerine

2 OZ Juice / Orange

1 Fennel Bulb

1 Carrot

2 Stalks Celery

1 Onion / Yellow Spanish

SEAFOOD SAUSAGE

3 LBS Combined Fish Scrap, Lobster and Rock Shrimp

4 EA Egg Whites

1 EA Peppers/Red Bell

1 EA Peppers/Yellow Bell

1 EA Peppers Jalapeno

2 EA Limes

2 EA Lemons

4 EA Garlic Cloves

3 TSP Parsley

4 TSP Tarragon

3 TSP Cilantro

1 TSP Basil

Salt to taste

Pepper/White Ground to taste

20 EA Hog Casings

SAUSAGE RECIPE INSTRUCTIONS:

1. Combine fish scrap in food processor and pulse a few times, DO NOT PUREE.

2. Remove from bowl of processor and combine all ingredients in a large bowl over ice and fold in peppers, zest one lemon and one lime, and minced herbs.

3. Pass through sausage maker into casing and twist into 3 ounce links.

4. Roast off sausage soft but cooked through. Reserve.

NOTE: Roast off the first link before making more to ensure flavor, consistency, and seasoning are correct.

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GULF COAST JAMBALAYA

Gulf Coast Jambalaya

20

Minutes Prep Time

60

Minutes Cook Time

4

Servings

INGREDIENTS

JAMBALAYA

24 medium peeled, deveined shrimp, about ½ pound, chopped
½ pound boneless, skinless chicken thighs, diced
1 tablespoon creole seasoning
¼ cup olive oil
½ cup chopped onions
½ cup chopped green bell peppers
½ cup chopped celery
½ teaspoon salt
¼ teaspoon freshly ground black pepper
2 tablespoons chopped garlic
½ cup chopped tomatoes
3 bay leaves
2 teaspoons Worcestershire sauce
2 teaspoons hot sauce
1½ cups long grain rice
3½ cups chicken stock
½-pound Andouille sausage, sliced
Chopped green onion for garnish

CREOLE SEASONING

2½ tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

INSTRUCTIONS

1. Combine the shrimp, chicken and Essence in a bowl and toss to coat evenly. Set aside.

2. Heat the oil over in a large, heavy pot over medium heat.

3. Add the onions, peppers and celery, salt and pepper and cook, stirring, for 10 minutes, until softened.

4. Add the garlic, tomatoes, bay leaves, Worcestershire and hot sauces.

5. Stir in the rice and slowly add the broth.

6. Bring the rice to a simmer, cover and reduce heat to low and cook until most of the liquid is absorbed and the rice is tender, about 15 minutes.

7. Stir in the shrimp and chicken mixture, and the sausage.

8. Cover and cook for 10 minutes longer.

9. Turn off the heat and allow the jambalaya to continue to steam 10 minutes longer before serving.

10. Stir in the green onion.

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GROUPER EN CROUTE

Grouper En Croute

30

Minutes Prep Time

30

Minutes Cook Time

2

Servings

INGREDIENTS

GROUPER EN CROUTE

Grouper filet
Seasoned panko bread crumbs
⅓ cup Italian seasoning
⅓ cup grated cheese
¼ teaspoon salt
⅛ teaspoon pepper
2 eggs
1 cup flour
4 tablespoons olive oil

TOASTED GARBANZO, PEAR ONION & CHORIZO RAGU

8 oz. garbanzo beans
¼ cup pearl onions
⅛ cup chorizo sausage
2 tablespoons olive oil
½ tablespoon garlic
¼ teaspoon salt
⅛ teaspoon pepper

LEEK & WATERCRESS PISTOU

1 cup leeks
1 cup watercress
2 cloves garlic
¼ cup cherry tomatoes
⅔ cup extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper, to taste
½ cup freshly grated Pecorino cheese

ROASTED PURPLE FINGERLING POTATOES

Purple fingerling potatoes
⅛ cup Italian seasoning
⅛ teaspoon Cayenne pepper
¼ teaspoon paprika
2 tablespoons olive oil
¼ teaspoon salt
⅛ teaspoon pepper

INSTRUCTIONS

GROUPER EN CROUTE

1. Beat egg in a shallow bowl and set aside

2. In a shallow bowl combine breading ingredients

3. One at a time dip one side of the fillet in flour, then egg, shake off excess and dip egg battered side into breading

4. Fry breaded side first into pan with hot oil

5. Flip, and sear other side

6. Leave to rest

TOASTED GARBANZO, PEARL ONION & CHORIZO RAGU

1. Add diced chorizo to pan with olive oil, render

2. Add garbanzo beans to pan, toss.

3. Add pearl onions to pan, toss

4. Add garlic, salt, pepper

5. Set aside to rest on a paper toweled plate

LEEK & WATERCRESS PISTOU

1. In a large mortar, pound the garlic with the salt to a paste.

2. Add the leeks & watercress by the handful and grind the leaves against the side of the mortar until almost smooth.

3. Stir in the tomatoes, then gradually stir in the olive oil until it’s incorporated.

4. Stir in the cheese and refrigerate until ready to serve.

ROASTED PURPLE FINGERLING POTATOES

1. Preheat oven to 450 degrees F

2. Slice the potatoes to make small disks

3. Place potatoes in a large roasting pan and toss with olive oil, cayenne pepper,

   paprika, Italian season, salt, and pepper, until evenly coated. Spread out

   potatoes in a single layer.

4. Bake in preheated oven for 20 minutes, stirring occasionally. Serve

   immediately.

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HOISIN HONEY GLAZED SALMON SHAVED ASPARAGUS SALAD

Hoisin Honey Glazed Salmon with Shaved Asparagus Salad

10

Minutes Prep Time

15

Minutes Cook Time

1

Servings

INGREDIENTS

2 tablespoons hoisin sauce
1 tablespoon soy sauce
1 tablespoon dry white wine
1 teaspoon honey
1 large garlic clove, minced
1 tablespoon vegetable oil
Four 6-ounce skinless salmon fillets
Salt
Freshly ground pepper

INSTRUCTIONS

1. Preheat the oven to 450°. Position a rack in the upper third of the oven. In a small bowl, combine the hoisin, soy sauce, wine, honey and garlic.

2. In a large, ovenproof, nonstick skillet, heat the oil. Season the salmon fillets with salt and pepper. Place them in the skillet, skinned-side up, and sear over high heat until browned on the bottom, about 30 seconds. Flip the fillets and spoon half of the hoisin glaze over them.

3. Transfer the skillet to the top rack of the oven and roast the salmon for 3 minutes. Spoon the remaining hoisin glaze over the fillets and roast for another 3 minutes. Baste the fillets with the glaze in the pan and roast until just cooked through, about 2 minutes longer.

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GRILLED GROUND TURKEY BURGERS

Grilled Ground Turkey Burgers

5

Minutes Prep Time

20

Minutes Cook Time

4

Servings

INGREDIENTS

1½ pounds ground turkey
⅓ cup finely chopped basil
⅓ cup finely chopped scallions
⅓ cup finely chopped parsley
⅓ cup mayonnaise
1 tablespoon minced anchovy
4 hamburger buns, split and toasted
Mayonnaise, sliced red onion and baby greens, for serving
Kosher salt
Pepper

INSTRUCTIONS

1. In a bowl, using a fork, gently stir the turkey with the basil, scallions, parsley, anchovy, 1 teaspoon of salt, ½ teaspoon of pepper and the 1⅓ cup of mayonnaise.

2. Using 2 lids from 1-quart takeout containers, press one fourth of the turkey mixture into 4 perfect patties.

3. Transfer to a plate.

4. Repeat to form the remaining patties.

5. Light a grill or preheat a grill pan.

6. Season the patties lightly with salt and pepper.

7. Grill over moderately high heat, turning once, until cooked through, about 8

8. minutes.

9. Transfer the burgers to the buns, top with mayonnaise, onion and greens and

10. Serve.

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PAELLA

Paella

20

Minutes Prep Time

60

Minutes Cook Time

4

Servings

INGREDIENTS

1⁄2 teaspoon saffron
4 cups chicken stock
1⁄2 pound grouper
1⁄2 pound squid, tentacles and tubes
1 pound boneless chicken breast
3⁄4 pound boneless pork loin
1⁄2 cup Spanish extra virgin olive oil
1 large Spanish onion, chopped into eighths
1 large green pepper chopped into eighths
2 medium tomatoes, chopped
2 garlic cloves, minced
All purpose seasoning
8 mussels
12 scallops, 10–20-count
8 littleneck clams
3⁄4 pound shrimp, 36–40-count
1⁄2 tablespoon salt
1 whole bay leaf
2 cups white long-grain rice
¼ cup dry white wine
1⁄2 cup small green peas, cooked
2 roasted red peppers, cut into strips

INSTRUCTIONS

1. Using a mortar and pestle, pulverize the saffron to create a powder. In a small saucepan, heat chicken stock and add saffron, allowing saffron to dissolve. Keep warm until use.

2. Cut the grouper into 4 equal pieces. Cut the squid into ¾"-wide tubes. Cut the chicken and pork into approximately 1" pieces.

3. In a large paella pan or large ovenproof casserole, heat 1⁄2 cup olive oil on stove and sauté onion, green pepper, tomatoes and garlic until onion is transparent.

4. Add pork and chicken to the pan, season with 2 tablespoons all purpose Seasoning, and cook until meat is lightly browned on all sides.

5. Add all of the seafood and sauté for 1 minute.

6. Add chicken stock, salt, bay leaf and rice; stir well.

7. Bring mixture to a boil, then cover and bake in oven at 400 degrees for approximately 20 minutes or until rice is done.

8. Sprinkle with wine and garnish with peas, roasted red peppers and asparagus tips.

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SHRIMP AND GRITS

Shrimp and Grits

25

Minutes Prep Time

80

Minutes Cook Time

4

Servings

INGREDIENTS

MAIN INGREDIENTS

1 ½ pounds peeled and deveined medium shrimp
4 teaspoon Creole seasoning
½ teaspoon salt
8 ounces andouille sausage
1/4 cup vegetable oil
1 cup finely chopped yellow onion
½ cup finely chopped red bell pepper
½ cup finely chopped green bell pepper
1 teaspoon minced garlic
1 ½ cups chicken broth, or canned, low-sodium chicken stock
¼ cup heavy cream
2 tablespoons finely chopped green onions
2 tablespoons minced parsley

OLD FASHIONED STYLE GRITS

6 cups water
Salt to taste
1 ½ cups quick cooking or old-fashioned grits (not instant!)
2 cups milk
1 cup heavy cream
8 tablespoons butter
Freshly ground black pepper to taste

CREOLE SEASONING

2 ½ tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

INSTRUCTIONS

SPICY SHRIMP AND ANDOUILLE

1. Season the shrimp with 3 teaspoons creole seasoning.

2. Heat a large (12 to 14 inches), heavy sauté pan over medium-high heat, add 1 tablespoon of the oil and sear the andouille, cooking for about 3 minutes. Remove the andouille to a plate, add 1 tablespoon of the oil to the pan, add half the shrimp, and cook for 2 to 3 minutes.

3. Remove the shrimp from the pan, and another tablespoon of oil to the pan and repeat with the remaining shrimp.

4. Add the remaining tablespoon of oil to the pan and add the onion and bell peppers and cook until soft, 3 minutes.

5. Add the remaining teaspoon Essence to the pan, stirring well, then add the garlic and cook 1 minute.

6. Add the chicken broth to the pan and cook until reduced by half, about 5 minutes.

7. Stir the cream, green onions and parsley into the sauce and return the andouille and shrimp to the pan.

8. Return sauce to a simmer and continue to cook until reduced slightly.

9. Stir well and season to taste with salt and pepper.

10. Serve over Old Fashioned Style Grits.

OLD FASHIONED STYLE GRITS

1. In a large, heavy saucepan bring the water to a boil.

2. Add a generous teaspoon of salt and the grits and stir with a wooden spoon to

   combine.

3. When grits thicken add milk, cream and butter and return to a boil.

4. Reduce heat to a simmer, cover saucepan and cook for 45 minutes to one

   hour, until grits are tender, smooth and creamy.

5. Taste and season with salt and pepper.

6. Keep covered and warm until ready to serve with Spicy Shrimp and Andouille.

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CHILI ESPRESSO RUBBED RIBEYE

Chili Espresso Rubbed Ribeye with Charred Tomatillo & Poblano Salsa Verde with Chorizo Sweet Potato Hash

30

Minutes Prep Time

80

Minutes Cook Time

2

Servings

INGREDIENTS

CHILI ESPRESSO RUBBED RIBEYE

¼ cup ancho chili powder
¼ cup finely ground espresso
2 tablespoons Spanish paprika
2 tablespoons dark brown sugar
1 tablespoon cumin
1 tablespoon kosher salt
1 tablespoon ground black pepper
1 tablespoon dried oregano
2 teaspoons chili de arbol powder
2 bone-in or boneless rib-eye steaks, 2-inches thick, approximately 1 ½ pounds each
Canola or olive oil
Salt and coarsely ground black pepper

CHARRED TOMATILLO & POBLANO SALSA VERDE

1 lb tomatillos about 8-9; look for fresh tomatillos that are firm and bright green under the husk
3 poblanos
2 jalapenos for an extra spicy kick
1⁄3 of a large red onion
3 garlic cloves
Pinch of cumin
Handful of cilantro leaves and stems
1 lime
Salt to taste

CHORIZO SWEET POTATO HASH

1 large sweet potato peeled and cubed into small pieces
2 tablespoons olive oil
Salt & pepper
½ teaspoon chili powder
½ teaspoon cumin
1 small red onion diced
Half of a red, green, yellow bell pepper diced
1 tablespoon cilantro
2 chorizo links diced

INSTRUCTIONS

CHILI ESPRESSO RUBBED RIBEYE

1. Combine all spices in a bowl.

2. Preheat oven to 425 degrees F.

3. Preheat a cast iron pan over high heat. Brush each side of the steak with oil and

   then season each side liberally with salt and pepper. Rub 2 tablespoons of the coffee rub onto 1 side of each steak. Cook the steak, rub side down until golden brown, about 3 to 4 minutes. Flip the steak over, cook for 2 minutes and then transfer to a baking sheet and cook in the oven to medium-rare doneness, about 8 to 10 minutes. Remove and let rest 5 minutes before slicing.

CHARRED TOMATILLO & POBLANO SALSA VERDE

1. Turn on the broiler in your oven. Line a baking sheet with foil and brush it with

   some oil.

2. Husk, wash and dry tomatillos. Wash and dry poblanos and jalapenos.

3. Place all of this and the garlic cloves on the lined baking sheet. Drizzle some oil

   on top and a generous sprinkling of salt and toss to mix and coat evenly.

4. Wrap oil-coated garlic cloves in a small piece of foil and place it on the baking

   sheet.

5. Place the baking sheet about 8 inches below the broiler and broil until the

   tomatillos and poblano peppers start to char (about 10 minutes, exact time

   depends on your broiler so make sure you keep an eye on it).

6. Flip the tomatillos and peppers over and broil for another 5 - 10 minutes until

   they char on that side as well. Add the onions to char at this stage too if you

   like.

7. Remove the baking sheet from the oven and let it cool.

8. Remove the stems from the poblano and jalapeno peppers. (de-seed the

   jalapeno peppers if you prefer a mild salsa verde). Unwrap the softened garlic

   cloves from the foil and let them cool.

9. Place the roasted tomatillos, poblano, jalapeno, garlic, onion, cumin, cilantro,

   and juice of 1 lime in a food processor.

10. Pulse until everything is evenly chopped. Taste and season.

11. Pour into a serving dish and serve.

CHORIZO SWEET POTATO HASH

1. Preheat the oven to 400 degrees F.

2. Toss sweet potato cubes in a bowl with the olive oil, salt and pepper, chili

   powder and cumin.

3. Spread them on a cookie sheet in a single layer. Roast for 25 minutes until

   they begin to soften.

4. Meanwhile, brown the onions, peppers, and chorizo in a pan.

5. Stir in cilantro.

6. Stir the potatoes into the pan with the onions, peppers and chorizo.

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FRITA CUBANA

Frita Cubana

15

Minutes Prep Time

10

Minutes Cook Time

6-8

Servings

INGREDIENTS

FRITA

1 pound ground beef
¾ pound ground pork
4 cloves garlic, mashed and finely minced
⅓ cup onion, grated
2 tablespoons ketchup
¾ teaspoon ground cumin
1 ½ teaspoons sweet Spanish paprika
Salt & pepper cooked patties to taste
6-8 American-style hamburger or steak bun
6-8 cups freshly fried shoestring potatoes
Raw onion, sliced (optional)

FRITA SAUCE

1 (6-ounce) can tomato paste
1 ½ cups water
1 teaspoon ground cumin
1 ½ teaspoons sweet Spanish paprika
1 teaspoon garlic powder
¼ cup sugar
¼ cup white vinegar
1 teaspoon salt

INSTRUCTIONS

1. Use a food processor with a chopping blade to grind together the meats, the minced garlic, and the onion. Blend in the ketchup, cumin, and paprika.

2. Remove the meat mixture from the food processor and form by hand into round thin patties. Cook on a flat griddle or in a frying pan.

3. Fritas should be cooked to medium well done, but don't overcook -- they should still be nice and juicy. When the frita is just about cooked through, reduce heat to medium low, squirt on some secret sauce, and let the patties cook just a minute longer.

4. While the fritas are frying, use a deep fat fryer or frying pan with a couple inches of vegetable oil to fry the shoestring potatoes. Drain on paper towels and lightly salt. Keep warm.

5. Serve each frita on a traditional American hamburger bun.

6. Smather plenty of Frita Sauce on the bun and the patty.

7. Place the patty on the bun, cover with some sliced onion (if you like), and pile

8. high with fresh, hot, shoe-string style fried potatoes

9. Splash a little extra secret sauce on the fries.

10. Serve with additional fries on the plate.

FRITA SAUCE

1. Mix all of the ingredients together in a two-quart saucepan.

2. Bring to a boil stirring constantly.

3. Reduce heat to low and simmer, stirring occasionally, for 10 to 15 minutes.

4. Remove from heat and let cool.

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