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Tag Archives | Spring 2011 Recipes



beer-battered fish

3 pounds redfish filets
2 cups all-purpose flour
2 teaspoons salt, or to taste
2 teaspoons baking powder
2 tablespoons paprika
12 ounces beer
1 cup milk
2 eggs
Oil for deep frying

Coat fish with flour; set aside. Sift dry ingredients together. In a separate bowl, whisk eggs and then add milk and beer. Add dry mixture to wet mixture and whisk until blended.

Dip fish into batter, allowing excess to drip into bowl. Fry in deep hot 375 degree oil until golden brown on both sides. Drain on paper towels.

Serves 6

Courtesy of Mad Crow Brewery

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shortrib pot roast with egg

2 pounds short rib pot roast (or chuck sirloin), cut in 4 pieces
1 quart Zinfandel (good quality is best)
½ cup blended oil
2 cups diced onion
2 cups diced celery
2 cups diced carrot
2-4 cloves garlic, chopped (or 1 tablespoon)
1 cup canned tomatoes, chopped
1 tablespoon chopped fresh rosemary
4 eggs
2 English muffins, split

Soak the meat in the wine for 24 hours. Then lift out of the wine and pat dry, reserving the wine for later use in the sauce.

Add the oil to a large Dutch oven and heat on the stove. Add the meat in batches so you don’t overcrowd the pan, searing each piece on all sides. Remove meat from pot and set aside.

Add diced onion, celery, and carrot to pot and sauté until limp. Add garlic and rosemary and continue to cook until vegetables begin to caramelize. Add chopped tomatoes and simmer for 5 minutes. Return the meat to the pan with the vegetables and also add the reserved wine. Simmer for 10 minutes.

Cover the pan tightly with foil and place in preheated oven. Cook for 2 hours, then remove pan from oven, uncover, and allow to cool for 15 minutes while you preheat oven to 350 degrees.

Remove the meat to a platter and cover to keep warm. Place the Dutch oven back on the stove and cook the sauce over high heat until it thickens.

Adjust seasoning with salt and pepper.

Fry 4 eggs, sunny-side-up, in a non-stick skillet. Meanwhile, toast the split English muffins and place halves in 4 shallow soup bowl. Top muffin with a short rib and pour sauce over the rib. Top with the egg and serve.

Serves 4

Courtesy of Libby’s Cafe + Bar

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Au Gratin Red Potatoes
Photo by Salvatore Brancifort

2 pounds red potatoes, scrubbed well and sliced about 1/8-inch thick
1 pint heavy cream
12 ounces shredded cheese (white cheddar, cheddar jack, Swiss or any combination)
Sea salt and fresh ground pepper to taste

Pre-heat oven to 375 degrees.

Butter a large baking dish.

Layer the potato slices into the baking dish and season with salt and pepper. Pour heavy cream over potatoes and bake, uncovered, for 1 hour. Remove from oven, cover with cheese, and bake for an additional 30 minutes, or until potatoes are tender.

Serves 6 to 8

Courtesy of Madfish Grill

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potato salad
Photo by Salvatore Brancifort

4 large red potatoes, scrubbed, peeled, and diced into ½-inch cubes
3 hard-boiled eggs, peeled and chopped
½ cup chopped celery
1 tablespoon chopped onion
1 tablespoon finely chopped bell pepper
2 heaping tablespoons sweet pickle relish
1 teaspoon yellow mustard
½–1 cup mayonnaise
Salt and pepper to taste

Bring a pot of salted water to a boil and add diced potatoes, cooking just tender. Then drain in colander.

When potatoes have cooled, place in a bowl with the eggs, celery, onion, bell pepper, relish, mustard, and several tablespoons of mayonnaise.

Combine gently, adding more mayonnaise, one tablespoon at a time, until you get a moist consistency. Add salt and pepper to taste. Transfer to a pretty serving bowl and sprinkle with paprika. Chill until ready to serve.

Serves 4-6

Courtesy of Jones Potato Farm

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fingerling potato salad
Photo by Salvatore Brancifort

1 pound fingerling potatoes, scrubbed
2–4 tablespoons olive oil
2 ounces fresh horseradish, grated
½ cup sour cream
1 tablespoon Champagne vinegar
½ bunch watercress (washed)
Black pepper to taste
Lemon juice to taste

Preheat oven to 375 degrees.

Place potatoes in a roasting pan with 1 tablespoon olive oil, tossing to coat the potatoes. Roast until just soft. Then remove from oven but keep warm.

In a large bowl, combine the grated horseradish, sour cream, vinegar, and olive oil. Add the warm potatoes and toss until coated with the horseradish dressing. Add black pepper, lemon juice, and the remaining olive oil to taste.

Place watercress on a large serving plate or divide onto individual salad plates. Top with potatoes and serve

Serves 4 to 6

Courtesy of Pomona Bistro & Wine Bar

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chargrilled mahi mahi

Fresh Florida Basil Tomato Citrus Salsa

1 tablespoon olive oil or canola oil
1 tablespoon minced fresh garlic
½ cup chopped red onion
¼ cup chopped fresh basil
3 tomatoes, coarsely chopped
1 red grapefruit
2 oranges
2 lemons
2 limes, all peeled and cut into bite-sized chunks
Salt and pepper to taste

Heat oil in a sauté pan. Add garlic and onion and sauté until soft. Combine with remaining ingredients. Set aside or refrigerate for later use. Bring to room temperature before serving.

Chargrilled Gulf Coast Mahi-Mahi

6 8-ounce Mahi-Mahi filets
Canola oil
Salt and pepper

Prepare the grill. Lightly brush the Mahi-Mahi filets with canola oil. Place on hot grill.

Cook until well marked. Turn fish over, sprinkle with salt and pepper to taste and cook to desired temperature.

Remove to plate, top with salsa. Serve with roasted fingerling potatoes and sautéed broccolini.

Serves 6 to 8

Courtesy of Javier’s Restaurant

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