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.

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.

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.

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.

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

DID YOU TRY THIS RECIPE?

We would love to see your creation!

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

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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