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Tag Archives | Summer 2011 Recipes

Pan Roasted Chicken Breast with Apple Stuffing, Roasted Cauliflower and Carrots and Sauce Béarnaise

For the vegetables:

  • 2 cups cauliflower florets
  • 4 carrots, peeled and julienned (cut into 3-inch by ¼-inch planks and then cut lengthwise forming sticks)
  • 1 teaspoon extra virgin olive oil
  • Salt and pepper
  • 8 ounces butter


  • 1 tablespoon vegetable oil
  • 1 shallot, finely chopped
  • ½ onion, diced
  • ½ zucchini, diced
  • 1 granny smith apple, peeled and diced
  • Salt and pepper

 Chicken and bacon:

  • 2 boneless, skinless chicken breasts
  • 1 tablespoon blended oil (such as canola and olive)
  • 2 teaspoons extra virgin olive oil
  • 2 slices apple smoked bacon
  • 2 ½ inch thick slices of French bread, cut on the diagonal the same size as the
  • 1 tablespoon butter

Béarnaise sauce

  • 2 tablespoons lemon juice
  • 2 tablespoons red wine vinegar
  • 1 tablespoon white wine
  • ½ shallot, finely chopped
  • ¼ t cracked black pepper
  • 1 tablespoon dried tarragon
  • 2 egg yolks
  • Clarified butter
  • 1 tablespoon fresh tarragon
  • Salt
  • 2 sprigs fresh tarragon

Cooking instructions: 

Pre-heat oven to 375 degrees.

Place cauliflower florets and julienned carrots into a bowl. Drizzle with 1 teaspoon olive oil and season with salt and pepper. Spread out in a baking dish or sheet pan and roast until vegetables develop a golden brown color on tips and ends, about 30-35 minutes. Leave oven turned on for the chicken.

Clarify butter by melting in a sauté pan over medium high heat until it foam and solids fall to bottom. Strain off clear butter discarding milky white solids. Keep this clarified butter warm over low heat.

For the stuffing:

Heat 1 tablespoon vegetable oil in a sauté pan. Then add shallots and onions and quickly sauté until golden brown. Add diced zucchini and apples to sauté pan and cook until soft but not mushy. Season with salt and pepper and remove from heat, cool and reserve.

For the chicken and bacon:

Trim chicken of any fat and cartilage. Slice horizontally into the thick side of breast creating a deep pocket for the stuffing. Hold knife level so pocket will be of even thickness on both sides and do not go so deep as to puncture the breast on the other side. Season chicken with salt and pepper inside and out.

Heat 1 tablespoon blended oil in sauté pan and sear chicken on medium-high heat until golden brown on both sides. Remove from pan and let rest for 5 minutes. Stuff pocket with stuffing mixture. Place on baking dish and place in oven for about 30 minutes or until chicken is cooked all the way through and juices run clear.

While chicken is in oven, brown bacon in same sauté pan as chicken. Also butter bread and toast until golden brown in oven. Remove and reserve. When chicken is done, remove from oven and let rest.

For the Béarnaise sauce:

Place 1 tablespoon of the lemon juice, the red wine vinegar, white wine, shallots, black pepper, and dried tarragon in a flat saucepan. Cook over medium heat until reduced to 1tablespoon, about 5 minutes. Add 1 tablespoon water to reduced mixture, then add egg yolks and whisk briskly over moderately low heat until thick and pale about 3-5 minutes. Agitate pan and move whisk to prevent egg mixture from scrambling, moving whisk all over bottom of pan to prevent eggs from scorching. If mixture becomes too thick, add a tablespoon of water and remove from heat for a moment. Continue to whisk and when you can lift whisk and write your initials with egg mixture from whisk, slowly incorporate clarified butter. Once again, if sauce looks to shiny, to thick, or starts to break, whisk in a tablespoon of water. Continue until butter is gone. Remove from heat but keep warm on stove top. Add remaining tablespoon of lemon juice, chopped fresh tarragon, and season to taste with salt.

To Plate:

Place crostini and bacon in oven to re-warm for one minute. Place cauliflower and carrots on plate. Arrange toasted bread crostini next to vegetables , put bacon slices on bread. Place chicken on top of bacon and nap chicken with béarnaise. Garnish with tarragon sprig.

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garden curry

3½ cups homemade or canned vegetable broth
2 medium sweet potatoes, peeled and cut into 1-inch cubes
3 tablespoons vegetable oil
1 red onion, diced
3 to 4 cloves garlic, minced
1 tablespoon finely diced fresh ginger
2 teaspoons cumin seeds
1 large eggplant, peeled and cubed
1 pound okra, caps removed and cut in 1- to 2-inch pieces (leave tails)
1 heaping tablespoon curry powder
1 cup salted peanuts
Coarse salt, freshly ground black pepper, to taste

Bring vegetable broth to boil in a large saucepan. Working in batches, blanch sweet potatoes for about 2 minutes. Remove potatoes from broth and set aside, reserving broth.

Heat oil in a Dutch oven (cast iron preferred) over medium heat. Add onion, garlic and ginger and sauté until soft, about 5 minutes. Add cumin seeds and sauté for another minute, stirring constantly. Add blanched sweet potatoes; reduce heat to medium-low and cook, stirring occasionally, until sweet potatoes soften slightly, about 5 minutes.

Add eggplant and okra, and stir until well combined. Stir in curry powder.

Add about 3/4 of reserved vegetable broth, stirring to combine. Increase heat to high, and bring to a boil. Cover pot, and reduce heat to medium-low. Simmer for 10 minutes, stirring every few minutes, and adding remaining broth if necessary.

When vegetables are cooked to your liking (the okra is best when slightly al dente), ladle curry into bowls, generously topping each portion with peanuts. Season to taste with salt and pepper.

Serves 4 as main dish or 8 as a side

Courtesy of Edible Orlando

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pickled okra
Photos by Chad Spencer

2 pounds okra pods, washed and sliced in half lengthwise
9 tablespoons Kosher salt
4 cups water
6 cups white vinegar
4 ounces sugar
4 bay leaves
1 tablespoon cayenne
2 teaspoon mustard seeds
1 cup sliced red onions
1 jalapeno, sliced
½ carrot, sliced in half, cut thin on the bias
3 star anise pods
½ cup thinly sliced radishes (use watermelon radishes, if you can find them)

In a colander, toss okra with 6 tablespoons salt and allow to drain for an hour. In saucepan, combine water, vinegar, sugar, bay leaves, cayenne, mustard seeds, star anise pods, and the remaining 3 tablespoons salt. Bring to boil. Add the onions and cook for 1 minute or until slightly soft. Rinse okra to remove any salt and slime. Place in a large bowl along with the jalapenos, carrots and radishes. Pour brine mixture over the vegetables and stir. Cool to room temperature and then refrigerate.

Yield: about 4 quarts

Courtesy of Chef Al Massa

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4 cups lime juice
3 cloves garlic
½ cup chopped red onion
2 tablespoons chopped cilantro
3 stalks celery, coarsely chopped
8 green mussels, cleaned and debearded
1 pound mahi-mahi, cubed
½ pound medium shrimp, peeled and deveined
2 cups tomato juice
1 tablespoon chopped garlic

Place lime juice, 3 cloves garlic, red onion, cilantro and celery in the blender and blend until smooth. Toss with mussels and mahi-mahi and marinate in refrigerate for at least 1 hour.

Sauté shrimp in tomato juice and garlic until cooked, then strain and place in refrigerator. When ready to serve, combine shrimp with the marinated seafood and divide onto individual serving plates .

Serves 4


1 pound medium shrimp, peeled and deveined
2 cups tomato juice
1 tablespoon chopped garlic
1 small red onion
1 avocado, cut into small pieces
¼ cup diced red pepper
2 tablespoons chopped cilantro
2 tablespoons lime juice
3 cups tomato juice
1½ cups orange juice

Sauté shrimp in tomato juice and garlic until cooked, then strain and place in refrigerator. Mix remaining ingredients together and then toss in shrimp. Split into 4 dishes and enjoy.

Serves 4


36 mussels
6 roma tomatoes, finely diced
¾ cup cilantro, chopped
1 small red onion, finely minced
2 ounces Peruvian aji amarillo paste (found in Latin markets)
2 teaspoons lime juice
1 teaspoon freshly chopped garlic
Salt and pepper to taste

Clean and debeard mussels. Place mussels and about 1 inch of water into a deep saucepan. Cover, bring to a boil, and then reduce heat.

Simmer the mussels until they begin to open (about 5 minutes). During cooking, shake the pan and keep checking the mussels, pulling out each one as it opens its shell. (Discard any mussels that do not open.) Pull off the free half of shell from each mussel, leaving the meat intact on the other half shell. Divide the mussels onto individual serving plates.

Combine all remaining ingredients and spoon this mixture over the mussels. Serve.

Serves 6

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with Summer Corn Butter Sauce,
Heirloom Tomato and White Cucumber Salad,
Grilled Lemon and Thyme Vinaigrette

mangrove snapper

For the Fish

4 6–8-ounce pieces Mangrove Snapper filet
Wondra flour
Sea salt to taste
Fresh black pepper to taste
2 tablespoons canola oil
2 tablespoons unsalted butter

For the Sweet Corn Butter Sauce

4 cups raw fresh corn trimmed from cob and “milk” scraped from cob
4 cups water
1 teaspoon salt
8 tablespoons cold unsalted butter

For the Grilled Lemon and Thyme Vinaigrette

4 lemons, each cut into 4 wedges
2 tablespoons Dijon mustard
2 teaspoons honey
2 cups canola oil
2 tablespoons minced fresh thyme leaves

For the Assembly

1 cup chopped heirloom tomatoes
1 cup diced white cucumber
1 bunch tatsoi

Season snapper with salt and pepper, then lightly dust with wondra flour. Set aside.

Place raw cut corn and “milk” scraped from the cob into a small saucepan along with the water and salt. Bring to a boil and then turn off heat immediately. Drain corn with a strainer, reserving liquid. Place corn in a blender or food processor along with a small amount of the reserved liquid.

Start the motor and gradually add more liquid until the corn forms a smooth paste. Add the butter and process until fully incorporated. Pour into a saucepan, adjust seasoning, and keep warm until ready to assemble dish.

Make the vinaigrette by brushing lemon wedges with a very small amount of oil and placing on a hot grill for a minute or two. Squeeze lemon juice into a clean blender bowl and add the honey and Dijon. Blend on medium for 30 seconds, and with blender still running, slowly pour in the oil until emulsified. Stir in thyme, and season with salt and pepper to taste.

Heat a small skillet on medium high heat and add oil and butter. When butter begins to foam, add flour coated fish. Cook well on first side to crisp, then flip and finish on the other side for 1–2 minutes. Remove from pan and rest (the fish not you).

Pour a pool of corn butter sauce onto the bottom of the plate. Place fish atop. Toss tomatoes in vinaigrette with salt and pepper and tatsoi, place atop fish and serve.

Serves 4

Courtesy of Chef Stephen Phelps of Sarasota’s Indigenous Restaurant (Opening late Summer)

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with Amaretto Lemon Butter
and Curry Candied Multicolored Baby Carrots


4 multicolored baby carrots
4 ounces roasted/salted pistachio nuts, chopped medium fine
4 ounces panko breadcrumbs
½ cup flour, seasoned lightly with salt and pepper
4 7-ounce hogfish fillets
1 egg, lightly beaten
4 ounces Amaretto di Saronno
Juice of ½ Meyer lemon
Generous pinch of fleur de sel
Pinch of fresh cracked pepper
2 tablespoons unsalted butter
Dash of madras curry powder
½ teaspoon cane sugar
Cilantro as garnish

Cut carrots in ½ lengthwise. Divide them by color and blanch each color separately in salted water until just tender. (You don’t want the darker colored carrots to stain the lighter colored ones.) Set aside.

Mix together chopped pistachios and breadcrumbs and place in a wide, shallow dish. Place seasoned flour in a similar dish and dredge the hogfish, shaking off excess flour. Then dip fish in beaten egg and dredge in pistachio panko mix.

Place a non-stick skillet over a medium flame and lightly brown fish on both sides (approximately 3–4 minutes). Remove fish and rest on paper towel.

Deglaze skillet with Amaretto. Add lemon juice, salt, and pepper and simmer to reduce (1–2 minutes). Add 1 tablespoon butter to sauce and then return the fish to the pan.

Place the remaining 1 tablespoon butter in a separate skillet and quickly sauté carrots with a pinch of salt and pepper, the ½ teaspoon cane sugar, and the dash of madras curry powder. Arrange carrots on plate and place hogfish center stage. Drizzle butter sauce over and around fish and garnish with fresh cilantro.

Serves 4

Courtesy of Ocean Harvest

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