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Tag Archives | Spring 2012 Recipes



Jalapeno Mac n' Cheese

Courtesy of Josh Taylor – Winner of the 1st Annual Molly’s Mac n’ Cheese S’mac Down

Serve 6-8

8 ounces Swiss cheese, shredded
8 ounces Munster cheese, shredded
8 ounces sharp white cheddar, shredded
8 ounces Pecorino Romano cheese, grated
1 pound elbow macaroni
10 ounces butter (have extra on hand)
4 tablespoons flour
2 cups Cheez-Its (white cheddar), crushed to crumbs
1 medium shallot, minced
1 bunch green onion, bulb and greens chopped separately
1 jalapeño pepper, cut in half, seeds removed, then chopped (if you like it hot, leave in the seeds)
1 tablespoon black pepper
1 cup vegetable stock (low sodium)
1 cup white wine (pinot grigio)
1 cup almond milk

Shred each of the cheeses separately and leave out of the fridge so they come to room temperature.

Cook pasta according to package directions. Be sure to salt the water and cook the pasta just short of al dente. Once pasta is cooked, drain, saving 1 cup of pasta water.

Melt 4 tablespoons butter in a small saucepan over low- to medium-low heat. Whisk in 4 tablespoons flour until smooth. Add more butter if needed, a small amount at a time.

Cook this roux until dark brown, whisking constantly, then remove from heat and set aside.

In a small saucepan, melt 2 tablespoons butter over medium heat, add Cheez-Its to crumbs and cook until the butter has been absorbed. Set aside.

Preheat oven to 350°.

In a medium-size saucepan, melt 4 tablespoons butter over medium-low heat. Add minced shallot, chopped bulbs of the green onions, jalapeño, and black pepper. Sauté until onions are lightly brown. Add vegetable stock and bring to simmer. Than add wine and almond milk and bring back to a simmer.

Take the saucepan containing the roux and whisk in 1 tablespoon at a time of the simmering liquid until thin but still smooth. Add to the simmering pot and cook until liquid has thickened. Now, stirring constantly, add each cheese, one at a time, starting with the cheddar, followed by the Munster, then the Swiss. Once all cheese has melted add the cooked pasta and stir to combine. Pour into a large buttered casserole dish.

Top with the Cheez-Its crumbs and chopped green onion tops. Sprinkle grated Romano cheese evenly over top along with additional black pepper to taste. Cover with foil and bake for 20 minutes. Serve.

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Mac n' Cheese

Courtesy of Wendy Bradshaw – Winner of the 1st Annual Molly’s Mac n’ Cheese S’mac Down

Serve 6-8

6 slices sourdough bread, torn into ¼-inch pieces
10 tablespoons unsalted butter
1 pound fusilli (or macaroni of choice)
½ cup flour
4 cups whole milk
1 cup Half and Half
½ cup heavy cream
2 teaspoons kosher salt
¼ teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper
1 pound extra sharp white cheddar cheese, shredded
1 pound smoked Gruyère, shredded
½ cup shredded triple cheddar cheese with a touch of philadelphia
¼ cup grated parmesan

Preheat oven to 375° and butter a 9 X 13-inch casserole dish.

Place bread pieces in medium bowl. Melt 2 tablespoons of butter, pour over bread and toss.

Set aside.

Cook macaroni according to package directions and set aside.

Melt 8 tablespoons butter in large skillet over medium heat. When butter bubbles, add flour and whisk for 1 minute. Continue whisking as you slowly add milk, Half and Half, and heavy cream, stirring constantly until the mixture becomes thick, approximately 10–12 minutes. Remove skillet from heat. Stir in salt, black pepper, cayenne pepper along with 1 1/2 cups each of the extra sharp cheddar and smoked Gruyère, and all of the triple cheddar and parmesan, Stir macaroni into cheese sauce and pour entire mixture into prepared casserole dish. Sprinkle remaining extra sharp cheddar, smoked Gruyère, and breadcrumbs over the top and bake until golden brown (approximately 30 minutes).

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Delicious plain or with a scoop of vanilla ice cream.

4 ounces butter at room temperature
1 cup sugar
2 eggs
4 ounces cream cheese
1 teaspoon vanilla
¾ cup finely ground almonds (also called almond powder (or almond meal)
1 pint fresh blueberries

Preheat oven to 410°.

With an electric beater, beat butter and sugar until light and fluffy.

Continue beating, adding the eggs one at a time, followed by the cream cheese and vanilla, and beating until smooth.

Add the almond powder/meal and blend well. Gently fold in the blueberries.

Turn batter into a 9 inch baking dish. Bake for 25 minutes. Top will be golden brown and the gratin will be moist and yummy! Serve warm or room temperature.

Serves 6

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Good toppings are vanilla or strawberry ice cream, sliced strawberries and whipped cream, or a drizzle of chocolate sauce.

6 tablespoons butter
¾ cups sugar
2 eggs
Zest from ½ lemon
1 teaspoon lemon extract (almond extract can also be used but then delete the lemon zest)
2 tablespoons cream
1½ cups self-rising flour
¼ teaspoon salt
1 pint strawberries (washed, hulled, and cut in half )

Pre-Heat oven to 350°

Beat together butter, sugar, eggs, lemon zest, lemon extract, and cream.

Combine flour and salt, and add gently to butter mixture. Do not over mix.

Spread batter into a greased 9-inch spring-form pan and then press strawberries into batter in a circular pattern.

Bake for 45 minutes and then cool 15-20 minutes before unmolding to a serving platter. Slice and serve as is or with optional toppings.

Serves 6

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hashed brussels sprouts

Pattigeorge’s Most Requested Recipe

Who would have thought we would! Every evening our guests ask if there is any way the chef would part with the s recipe. It is Chef & Proprietor Tommy Klauber’s pleasure to share it with you now.

2 ounces olive oil
1 pound Brussels sprouts shredded
1 teaspoon poppy seeds
1 tablespoon roasted garlic puree
2 ounces butter
kosher salt & pepper

In a sauté pan on high heat add olive oil & when it starts to smoke add the hashed Brussels sprouts. Toss them in the pan to start them browing, add the poppy seeds, salt & pepper, butter and roasted garlic. Serve immediately & savor!

Serves 4

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Sea Bass

Start marinating the fish for this dish overnight or at least two hours before you plan to serve it.

6 tablespoons white miso (fermented soy bean paste)
cup sugar
¼ cup mirin (sweet Japanese rice wine)
¼ cup sake
Four 6-ounce Chilean sea bass or black cod fillets (each about ¾-inch thick)
Lobster consommé (see recipe
1 tablespoon extra virgin olive oil
1 large carrot, cut in julienne
1 fennel bulb, cut in julienne
2 tomatoes, diced

Mix first 4 ingredients in a shallow baking dish.

Add fish and turn to coat. Cover dish tightly and refrigerate 2 to 4 hours.

Preheat broiler and also heat up the consommé.

Remove fish from marinade and place in a pie tin. Add ¼ inch of lobster consommé to the pie tin and broil until fish is just opaque in center, about 3 minutes per side.

Heat the olive oil in a sauté pan and lightly cook carrots and fennel. Place each fillet in a shallow bowl surrounded by carrots, fennel, and tomatoes, adding some lobster consommé.

Serves 4

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Courtesy of Chef Antonio Escobar – Ceviche Tapas Bar & Restaurant

Serves 4

12 ounces Spanish rice
8 ounces boneless, skinless chicken (cut into 1-ounce pieces of dark and white meat)
8 ounces squid, cut into rings
8 ounces fish (red snapper or sea bass)
8 ounces shrimp (small or large, clean, with no shells)
2 8 ounces lobster (cut in pieces, if desired)
12 steamed Manila clams
12 steamed mussels
4 ounces olive oil
1 tablespoon garlic, finely chopped
1 onion, finely chopped
2 pounds green bell peppers, cut into strips
2 ripe tomatoes, chopped
30 strands Spanish saffron, lightly toasted
27 ounces chicken broth
Sea salt and black pepper
2 lemons
4 ounces peas
4 ounces fire-roasted peppers, cut into strips

Preheat the oven to 360°. Place the paella pan on low heat. Add the oil and garlic. Sauté the garlic until it is light brown. Add the onions, peppers, tomatoes, and chicken. Add the rice and lightly toasted saffron, stirring constantly. Add the chicken broth. Taste for flavor and add salt and pepper as needed. Bring ingredients to a boil and reduce the heat, cooking for 10 minutes. Place all the fish on top of the rice, and press it in, making sure it is more than halfway in the boiling chicken broth. Place the paella in the 360° preheated oven for another 10 minutes. Before removing it from the oven, add the peas, peppers, clams, and mussels. Allow the paella to stand for 5 minutes. Squeeze lemon juice over the paella before serving.

To steam the clams and mussels: Place over medium heat in a pan big enough to hold the shellfish and 16 ounces water. Add 2 bay leaves and 1 teaspoon sea salt. Squeeze half a lemon into the pot. Leave the lemon in and cover the pot. Bring to a boil and wait for the shells to open.

Remove from the heat and set aside.

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with roasted Hunsader Farms cauliflower and Jones Farms new potatoes, ciopollini onion purée, King Farm heirloom tomato confit, and lemon-pinenut cream

seared halibut
Photo by Chad Spencer

Courtesy of Chef Jeff Sladsky Mattison’s Forty-One

Serves 4

For the Halibut

4 pieces halibut, 5 ounces each
Salt and black pepper
1 tablespoon grapeseed oil
2 tablespoons clarified butter

Preheat oven to 350°.

Season halibut pieces on both sides with salt and black pepper. Heat a large heavybottomed sauté pan on medium-high heat. Add oil and butter to the pan and then carefully add the halibut, skin side up.

Sear for about 5 minutes, leaving in place until edges are golden. Flip the fish and then place the sauté pan in the oven for 5–6 minutes.

For the Roasted Hunsader Cauliflower and Jones Farm potatoes

12 florets cauliflower
4 new potatoes, peeled and cut into ½-inch-thick circles
3 tablespoons extra virgin olive oil
Salt and black pepper to taste

Place cauliflower and potatoes in a small mixing bowl. Add oil, and salt and pepper.

Carefully mix until evenly coated. Place on sheet tray and bake at 350° for 15 minutes or until the vegetables are tender and browned slightly.

For the King Farm Heirloom Tomato Confit

1 cup assorted small heirloom tomatoes, quartered
1 cup extra virgin olive oil
2 garlic cloves, smashed
Salt and black pepper

Place all ingredients in a small saucepan.

Cook on low about 15–20 minutes, until the tomatoes are tender, but not falling apart. Carefully strain the oil and garlic.

Season the tomatoes with salt and black pepper.

For the Ciopollini onion puree

5 ciopollini onions, peeled
1–1½ cups water
3 tablespoons sugar
½ cup heavy cream
2 teaspoons freshly squeezed lemon juice
1 teaspoon lemon zest
2 teaspoons fresh tarragon, chopped
Salt and black pepper

Place onions, water, and sugar in a small sauté pan over medium heat and simmer until tender. Add extra water if needed.

When onions are tender, remove from heat and drain. Then place onions and heavy cream in a blender and purée until very smooth. Transfer purée to small sauté pan. Add remaining ingredients, and season with salt and black pepper. Heat slightly before serving.

For the lemon-pine nut cream

½ shallot, sliced thin
2 tablespoons preserved lemon, chopped finely
1½ cups heavy cream
2 tablespoons pine nuts
2 tablespoons butter
Salt and black pepper

Place shallots, lemon, and cream in a small saucepan. Heat over a medium flame and reduce the cream by half. Place mixture in a blender along with all but 1 teaspoon of the pine nuts. Blend on high until very smooth. Transfer to a saucepan, add reserved pine nuts, and whisk in the butter.

Season with salt and black pepper. Heat slightly before serving.

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seared salmon
Photo by Jenny Acheson

¾ cup fresh basil leaves (packed)
cup cashews
1 clove garlic (or more, to taste)
½ ounce shredded asiago cheese
1 cup ounce canola oil
½ teaspoon salt
4 salmon filets, 4–5 ounces each,
skin removed
1 tablespoon canola oil
4 large handfuls mesculin (spring mix)
Salt and pepper to taste
cup diced tomato
cup diced cucumber
cup sliced red onion
3 ounces bleu cheese crumbles

Preheat oven to 450°

For pesto: In a food processor, combine cashews, garlic, salt, basil, and ½ cup of the canola oil.

Process until smooth. Add cheese and remaining oil and blend until combined.

For Salmon: Lightly salt and pepper each salmon filet. Heat 1 tablespoon canola oil in a sauté pan and place salmon in pan. Sear on one side, then flip over and place in a preheated oven for approximately 5 minutes (for medium rare). Pull out and set aside.

For salad: Place the mesculin mix and pesto vinaigrette in a large bowl. Toss gently and sprinkle with salt and pepper lightly. Mix well and divide evenly between four plates. Top with tomato, cucumber, red onion, and bleu cheese. Place the salmon on top of each plate and enjoy!!!

Serves 4

Courtesy of Chef Wes Duval – Duval’s New World Cafe

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by The Three Kitcheneers

¾ cup blueberries
½ cup cilantro
¼ cup extra virgin olive oil
1 teaspoon coarse salt
1 tablespoon honey
2 tablespoons white wine vinegar
1 tablespoon lime juice
2 scallions, rough chop
2 garlic cloves, smashed and peeled

Combine all ingredients except water in a food processor or blender. Process until smooth. Add 1 tablespoon water, if needed, to reach desired consistency.

Makes 1 cup

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by The Three Kitcheneers

1 pound strawberries, hulled
½ cup mint leaves
cup light rum
½ cup water
¼ cup honey
¼ cup fresh lime juice
pinch of coarse sea salt

Combine all ingredients in a blender; blend until smooth. Strain through a finemesh sieve; discard solids. Pour mixture into 8 paper Dixie-style cups; freeze on a baking sheet for 5 hours. Fluff with a fork and transfer to glasses before serving.

Serves 4

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by The Three Kitcheneers

For the dressing

2 tablespoons white miso
1 tablespoon white wine vinegar
1 tablespoon lime juice
1 tablespoon honey
1 tablespoon finely grated ginger
¼ cup extra virgin olive oil

For the salad

1½ pounds Gulf rock shrimp, peeled and deveined, thawed if frozen
¼ cup very thinly sliced red onion
2 tablespoons chopped cilantro
1 avocado, diced
8 butter lettuce leaves

In a large bowl, whisk together miso, vinegar, lime juice, honey, and ginger until smooth. Whisk in olive oil until emulsified. Combine shrimp with dressing, tossing to coat. Adjust oven rack to the highest position (about 4 inches from broiler); heat broiler. Arrange shrimp in a single layer on a foil-lined rimmed baking sheet and broil until lightly charred, 5-8 minutes. Transfer cooked shrimp along with excess dressing on baking sheet to a large bowl. Toss with onion, cilantro, and avocado. Serve wrapped in lettuce leaves.

Serves 4

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Kobe Meatloaf

2 pounds ground Kobe beef (regular ground sirloin can be substituted)
1 pound ground pork
1 pound ground veal
1 onion, finely diced, rinsed in cold water, and dried
3 eggs
1 cup Italian-style breadcrumbs
2 cups grated white cheddar cheese
½ cup heavy cream
3 tablespoons chopped parsley
2 tablespoons chopped sage
2 tablespoons chopped rosemary
¼ cup tomato paste
¼ cup Worcestershire sauce
2 tablespoons honey
2 tablespoons soy sauce
1½ teaspoons paprika
1½ teaspoons dry mustard
1 tablespoon kosher salt
1 tablespoon black pepper

Preheat oven to 375°.

Place all ingredients in a large mixing bowl and knead together by hand until thoroughly mixed. Divide into 6 – 8 equal portions and place in individual metal molds. Bake for 22 minutes, unmold, and serve.

Variation: Top and serve each meatloaf with a fried sunny-side-up egg and a large onion ring.

6-8 individual servings

Courtesy of Executive Chef Francis “Fran” Casciato – Libby’s Café + Bar

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2 pounds organic chicken breast, diced large
1 pound spicy Andouille sausages, sliced
2 large or 4 medium carrots, diced
2 Spanish onions, diced medium
1 bunch celery, diced medium
4 tablespoons Cajun spices
4 ounces blended oil
3 sticks salted butter
1 cup organic chicken stock
¾ cup tomato paste
2 large tomatoes, diced medium
1 jar organic tomato sauce
1 pound penne rice pasta, cooked al dente

Heat the oil in a large saucepan over medium high heat. Add the chicken, Cajun spices, and Andouille sausages and cook for 5 minutes.

Add vegetables and one stick of butter and cook until the vegetables are transparent.

Add all tomatoes, the rest of the butter, and the chicken stock and cook for 10 minutes, stirring occasionally. Season with salt and pepper if needed. Add pasta. Garnish with grated Parmesan cheese and serve.

Serves 4

Courtesy of Chef Jamil Piñeda – Michael’s on East

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12 cloves garlic
1 tablespoon cumin
¼ cup ají panca paste (or substitute a mild chile pepper)
½ cup vinegar
1 tablespoon salt
2 teaspoons freshly ground pepper
4 chicken breast halves
1 red bell pepper
1 large red onion
15 large mushrooms
½ cup vegetable oil
15 wooden skewers

Mash the garlic with a rock and add a little water to make a paste. For the marinade: mix crushed garlic, ¼-cup vinegar, ¼-cup ají panca paste, 1 tablespoon cumin, 1 tablespoon salt, and 2 teaspoons freshly ground pepper. Cut chicken breasts into 1-by-2-inch cubes. Place the chicken pieces in a bowl with the marinade and stir. Marinate the chicken for 1 hour or in the refrigerator overnight. Peel the onion and cut into 1-inch wedges. Remove the seeds and white part of the bell pepper, and cut it into 1-inch chunks. Place the chicken and vegetables on skewers. Make a basting mixture of ½-cup vegetable oil, ¼-cup vinegar and a pinch of cumin. Grill the chicken for 5 minutes on each side. Serve with rice and corn on the cob.

Serves 4

Courtesy of Chef Darwin Santa Maria – Darwin’s on 4th

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