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Tag Archives | Cooks 2011 Recipes



Blackened Grouper
photo by Chad Spencer

Courtesy of Chef Fran Casciato – Libby’s Cafe & Bar

4 6-ounce black grouper fillets
4 tablespoons Cajun seasoning
2 cups Mixon Farms fresh orange juice
1 shallot, finely diced
4 ounces slab-style applewood bacon, diced into ½-inch cubes
4 cups Brussels sprouts, very thinly sliced
2 tablespoons vegetable oil
¼ pound butter, chilled, cut into ½-inch chunks

Season the grouper on all sides with the Cajun seasoning and set aside. Place the orange juice and shallots in a sauce pan over high heat and bring to a boil. Continue to cook over high heat until syrupy and reduced to ¼ original volume.

Place the bacon in a sauté pan over medium heat and cook until browned. Add the Brussels sprouts and cook for about 5-7 minutes, or until the sprouts become tender.

Meanwhile, heat the vegetable oil in a heavy-bottomed sauté pan over medium heat. Add the seasoned grouper fillets and cook 3-4 minutes. Turn over and cook for another 3-4 minutes.

While the grouper is cooking, finish the orange sauce by turning off the heat and adding the butter, swirling until it has melted.

Place the Brussels sprouts and bacon in the center of the plate, top with blackened grouper and drizzle sauce over the fish.

Serves 4

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Celery Root and Potato Gratin
photo by Chad Spencer

Courtesy of Chef Mel Ruberg – Whole Foods Market

Thinly sliced celery root and Yukon gold potatoes, baked with milk and nutty Emmentaler cheese and topped with breadcrumbs, make a decadent side dish. Celery root adds the savory complexity to this otherwise classic potato gratin.

½ tablespoon butter
1 ½ cups Dakin Dairy, reduced fat (2 percent) milk
2 cups Dakin Dairy Half and Half
2 teaspoons chopped garlic
2 tablespoons flour
Salt and pepper to taste
2 pounds celery root, peeled and thinly sliced
1 ¾ pounds Yukon gold potatoes, unpeeled and thinly sliced
1 ½ cups regular or panko-style bread crumbs
1 cup grated Swiss cheese, such as Emmentaler or Jarlsberg
2 tablespoons chopped flat-leaf parsley

Preheat oven to 350°. Butter a 13 by 9 inch casserole dish and set aside. In a large pot over medium heat,whisk together milk, Half and Half, garlic, flour, salt, and pepper.

Gently stir in celery root and potatoes and bring mixture to a boil. Reduce heat to medium low and simmer, stirring frequently and gently, until thickened slightly, about 10 minutes.

Transfer contents of pot to prepared dish and spread out evenly. Scatter breadcrumbs and cheese over the top and bake until tender, bubbly, and golden brown, 45 to 50 minutes. Remove from oven and let rest for 15 minutes. Garnish with parsley and serve.

Serves 12

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King's Farm Butternut Squash Soup with Sage
photo by Chad Spencer

Courtesy of Chef Eric Bein – Station 400

¼ pound butter
4 pounds butternut squash, peeled, seeded, and diced
2 carrots, peeled and diced
2 celery ribs, diced
1 medium onion, chopped
4 sprigs fresh thyme (leaves only, remove and discard stems) or use 1–2 teaspoons dried thyme
4 cloves garlic, sliced
Salt (to taste)
1 tablespoon curry powder
2 teaspoons cinnamon
½ teaspoon ground cloves
2 quarts vegetable stock
2 pints heavy cream
1 teaspoon salt (or more to taste)
8–12 fresh sage leaves

Melt 2 tablespoons butter over medium heat in a large stock pot. Add squash, carrots, celery, onion, thyme and garlic. Season lightly with salt and sauté until vegetables become soft. Add curry, cinnamon, and cloves and stir to combine.

Add veg stock, bring to a boil and turn down to a simmer. Allow to cook until liquid has reduced slightly. Meanwhile, melt remaining butter in a sauté pan until it begins to foam. Add sage leaves and fry until crispy. Remove sage and place on paper towel to drain. Season with salt immediately and reserve both browned butter and crispy sage leaves for garnish.

When vegetables are tender, turn off heat and allow soup to cool slightly. Carefully ladle soup into blender, add the cream, and purée on highest setting until velvety smooth. Return to pots and reheat gently. Adjust seasoning and serve in warm bowls garnished with brown butter and crispy sage leaves.

Serves 8–12 depending on serving size

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Rosedale Salad

courtesy of Lizzie Vann Thrasher

8 ounces romaine lettuce
2 ounces dried cranberries
2 oz. almonds
6 ounces. cooked chicken breast, sliced
1 apple, chopped into cubes
3 ounces raspberry vinaigrette dressing
2 ounces feta cheese

In a large bowl, combine lettuce, cranberries, almonds, chicken, and apples, and toss gently with raspberry vinaigrette. Divide onto two plates, and sprinkle each with crumbled feta.

Serves 2

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dry rub

courtesy of Gary Bradshaw

Use this dry rub to season the meat of your choice

½ cup sea salt
½ cup brown sugar
¼ cup black pepper
½ cup paprika
1 ½ teaspoons white pepper
1 tablespoon chili powder
2 tablespoons garlic powder
1 tablespoon oregano
1 tablespoon thyme
1 tablespoon Cajun seasoning
2 teaspoons onion powder
2 teaspoons cayenne powder
2 teaspoons cumin powder

Place all ingredients in a large jar with a tight-fitting lid. Shake well to mix. Use immediately and store the remainder in a cool, dry place.

Makes about 2 ½ cups.

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Crab and Shrimp Cakes and Jicama Salad


1/3 cup sour cream
6 tablespoons chopped parsley, divided
1 tablespoon stone-ground mustard
Fresh ground black pepper
7 teaspoons canola oil, divided
1/2 cup finely chopped red onion
1/4 cup finely chopped celery
8 ounces lump crab meat
1/2 pound shrimp, peeled deveined and chopped
1 ounce grated Parmesan cheese
Kosher salt
2 large egg whites
1 large egg, beaten
1 cup Panko crumbs

Combine sour cream, half of the parsley, mustard and fresh ground pepper, blend and set aside.

Heat 5 teaspoons canola oil in a large sauté pan and sauté onion and celery until tender.

Remove from heat and cool slightly.

Combine shrimp and crab in large bowl, stir in remaining parsley, Parmesan, salt , egg whites and beaten egg. Gently stir in Panko crumbs. Divide mixture into 8 equal parts and form into ½-inch-thick patties.

Heat skillet over medium–high heat with the remaining oil. Add seafood cakes and lightly brown on each side. Serve with jicama salad.


1 large jicama, peeled and sliced thinly (2–3 cups)
1/2 red onion, sliced thinly
1/2 red pepper, sliced thinly
1/4 cup chopped cilantro
Splash rice wine vinegar
1–2 tablespoons lime juice
Salt to taste
2 tablespoons sour cream or plain yogurt

In a large bowl, mix together the jicama, onions, red pepper and cilantro, tossing with the splash of vinegar. Chill for 2–4 hours. Toss with lime juice and salt just before serving and garnish with the sour cream or yogurt.

Serves 6

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Tuna Tartare


3 ¾ pounds very fresh tuna steak
1 ¼ cups olive oil
5 limes, zest grated
1 cup freshly squeezed lime juice
2 ½ teaspoons wasabi powder
2½ tablespoons soy sauce
2 ½ tablespoons kosher salt
1 ½ tablespoons freshly ground black pepper
1 ¼ cups minced scallions, white and green parts
1½ tablespoons toasted sesame seeds, black and white (optional)
1 package wonton wrappers
Canola oil (enough to fill a large wok or pot 2 inches deep)

Cut the tuna into 1/4-inch dice and place in a very large chilled bowl.

In a separate bowl, combine the olive oil, lime zest, lime juice, wasabi, soy sauce, salt, and pepper. Pour over the tuna, add the scallions and mix well.

Cut the avocados in half, remove the seed and peel, and cut into 1/4-inch dice. Carefully mix the avocado into the tuna mixture. Add the toasted sesame seeds, if using, and season to taste. Allow the mixture to sit in the refrigerator for at least 20 minutes for the flavors to blend but not more than 2 hours.

Heat oil in large wok or heavy pot. Cut the wonton wrappers into smaller squares and add 4 or 5 at a time to the hot oil. Turn over as they begin to brown and remove when brown and crisp on both sides, about 30 seconds. Drain on a paper towel-lined plate Serve the tuna tartare on wonton crisps

Serves a crowd as an appetizer.

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chorizo on the grill


1 loaf French bread
4 chorizo sausage
¼ cup extra-virgin olive oil (plus additional for brushing)
Garlic salt
4 garlic cloves, peeled and minced (separate into two portions)
½ red onion, diced
2 tablespoons fennel seed
2 pounds ripe plum tomatoes (preferably roma), coarsely chopped and seeds removed (if you like)
6 large fresh basil sprigs, chopped, plus additional for garnish
½ teaspoon dried crushed red pepper
Kosher salt
Fresh ground pepper
1 roasted red pepper cut into strips

Slice the bread, brush with olive oil and garlic salt, and bake in oven until lightly toasted. Meanwhile, grill the sausage and prepare the tomatoes as follows:

Heat 1 tablespoon olive oil in a large sauté pan. Add garlic, onion and fennel seeds and sauté lightly, about 2 minutes. Add tomatoes and remove from heat.

Top bread slices with the tomato mixture and serve with sliced chorizo sausage.

Garnish with roasted red pepper strips.

Serves 6

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Flat Bread Pizza


2 small pizza crusts, flatbreads, pitas or lavash, each about 7 inches across
2 tablespoons pesto sauce
1 tomato, thinly sliced
1 tablespoon chopped fresh basil leaves
1/4 cup shredded mozzarella cheese
8 pitted Kalamata olives, sliced

Preheat oven to 425°F. Spread pesto on bread. Add a layer of tomato and a layer of basil. Sprinkle cheese and olives over top. Bake for 7 minutes, or until cheese is golden and melted.

Makes 2 pizzas

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sweet and sour pot roast
Photo by Chad Spencer

courtesy of Mrs. Shirley Fein

8 cloves garlic, minced
3 tablespoons finely chopped fresh thyme leaves
1 cup fresh Italian parsley leaves, finely chopped
4 sprigs fresh rosemary, leaved pulled from stem and finely chopped
¼ cup extra-virgin olive oil
1 beef brisket, first-cut
Kosher salt
Coarsely ground black pepper
4 large carrots, cut into ½-inch pieces
3 stalks celery, cut into ½-inch pieces
4 large onions, sliced
4 cups beef stock
1 cup red wine vinegar
2 cups Burgundy or any good red wine
4 cups diced tomato
3 bay leaves

Preheat oven to 325˚.

In a bowl, combine garlic, thyme, parsley, rosemary, and 6 tablespoons olive oil. Alternately, whirr garlic and herbs in a blender, adding in the 6 tablespoons olive oil while the motor is running.

Season both sides of the brisket with kosher salt and black pepper.

Heat 2 tablespoons olive oil in a large roasting pan or Dutch oven over medium high flame, then add the brisket and sear until it is browned well on both sides. Lay the carrots, celery, and onion all around the brisket and pour the herb mixture over top. Add the stock, vinegar, wine, tomatoes, and bay leaves.

Roast in the preheated oven for 3 to 4 hours, then remove from oven and place meat on a serving platter surrounded by vegetables with the pan juices ladled over top. Serve.

Serves 8

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Erin Ruley

The delicate floral flavor of St. Germain is the perfect ingredient to round out the “sweet heat” of this non-traditional margarita. I used local seasonal ingredients – mango and key lime combined with my favorite herbs and spices to make a cocktail that you will crave…I know I do!

1.25 ounces St. Germain
1.25 ounces Milagro Silver Tequila infused with habanera and cilantro
Fresh Florida Mango
Key Lime Juice
Agave Nectar
Splash water

Shake vigorously with ice. Strain into martini glass rimmed with raw sugar/kosher salt rim. Garnish with Mango slice and Key lime wheel.

Serves 1

Courtesy of Erin Ruley – Beachhouse Restaurant

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