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.

COOKOUT CARAMEL S'MORES

Cookout Caramel S’mores

5

Minutes Prep Time

4

Minutes Cook Time

12

Servings

EQUIPMENT NEEDED

• Cast iron skillet

• Knife

• Measuring cup

INGREDIENTS

• 1 cup chocolate sauce

• 1 cup caramel sauce

• Approximately 20 large marshmallows

• 1 package graham crackers, broken into quarters

INSTRUCTIONS

1. Preheat oven to 450 degrees.

2. Cut marshmallows in half.

3. Heat a cast iron skillet over medium low heat until warm and then turn the burner off. Add chocolate and caramel sauces, stir to combine.

4. Lay the marshmallows cut side down over the combined sauces.

5. Place the skillet in the oven and brown marshmallows for 3-4 minutes.

6. Serve with graham crackers and enjoy while warm.

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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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.

If you like this recipe check out our entire Flavored by Flame series.

DID YOU TRY THIS RECIPE?

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BBQ BACON MEATBALLS

BBQ Bacon Meatballs

10

Minutes Prep Time

40

Minutes Cook Time

7

Servings

INGREDIENTS

• BBQ sauce for meatballs or ranch dip and chives.

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

• 1 egg

• 3 Tbsp blanched almond flour

• 1 tsp garlic powder

• 1 tsp onion powder

• 2 tsp Italian seasoning blend check for Whole30 compliance

• 1/4 tsp salt

• 10 slices nitrate free bacon sugar free for Whole30

INSTRUCTIONS

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

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

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

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

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

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

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

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

9. Makes 20 medium meatballs.

BACON WRAPPED CHORIZO STUFFED DATES

Bacon Wrapped Chorizo Stuffed Dates

10

Minutes Prep Time

35

Minutes Cook Time

4

Servings

INGREDIENTS

• 1 cup dates (about 20 dates

• 5 ounces chorizo

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

  For the Spicy Red Pepper Sauce

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

• 3 cloves garlic, roughly chopped

• 1/2 cup chopped onion

• 1 tablespoon olive oil

• salt and pepper, to taste

INSTRUCTIONS

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

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

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

BAVARIAN PRETZEL WITH BEER CHEESE

Bavarian Pretzel with Beer Cheese

75

Minutes Prep Time

15

Minutes Cook Time

10

Servings

EQUIPMENT NEEDED

• Large mixing bowl

• Measuring spoons and cups

• Stand mixer

• Spatula

• Large pot

• Saucepan

• Dish towel

PRETZEL DOUGH

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

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

• 2 tsp salt

• 1 Tbsp brown sugar

• 1 package active dry yeast

• 4 Tbsp melted butter

WATER BATH

• 8 cups water

• ½ cup baking soda

PRETZEL TOPPINGS

• 1 egg yolk

• 1 Tbsp water

• Coarse salt

• Everything bagel seasoning

INSTRUCTIONS

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

2. Add salt and brown sugar, gently stir.

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

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

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

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

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

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

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

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

11. Pre-heat oven to 450 degrees.

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

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

14. Sprinkle pretzels with toppings of your choice.

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

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

HONEY GARLIC GLAZED SALMON

Honey Garlic Glazed Salmon

3

Minutes Prep Time

12

Minutes Cook Time

2

Servings

INGREDIENTS

• 1/3 c. - honey

• 1/4 c. - soy sauce

• 2 tbsp. - lemon juice

• 1 tsp. - red pepper flakes

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

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

• Kosher salt

• Freshly ground black pepper- 3 

• cloves garlic, minced - 1 

• lemon, sliced into rounds

INSTRUCTIONS

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

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

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

4. Garnish with sliced lemon and serve.