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Tag Archives | Summer 2012 Recipes




10 Ways to Beat the Heat


Salt-rimmed, on the rocks, straight up or frosty—any which way, the margarita is synonymous with Key West coolness and Mexican moods. The libation’s recipe (usually a tequila or wine base, coupled with fruit-flavored liqueurs and citrus juices) is as sultry as its historic saga.

Some believe mixologist Don Carlos Orozco invented the margarita in the fall of 1941 in Ensenada, Mexico. Legend claims he named it after Margarita Henkel, the daughter of a German ambassador, who was supposedly the first to sample the concoction. Other storytellers insist that the margarita originated at the Balinese Room in Galveston, Texas, in 1948, when bartender Santos Cruz whipped up the beverage for singer Peggy Lee.

Then, of course, there is the theory that the margarita is simply a twist on an American Prohibition-era drink called the Daisy (with tequila as a substitute for the original brandy). After all, margarita is the Spanish word for “daisy.” There’s something to ponder as you sip and toast the sunset.


Malinche Perfect

1¾ ounces Don Julio Añejo
¾ ounce Grand Marnier
Splash of lime juice
2 ounces Jose Cuervo Margarita Mix
Mix, shake and strain

La Malinche Restaurant
40 S Blvd of the Presidents, Sarasota;

Attitude Margarita

3 ounces Jose Cuervo Especial Tequila Gold
3/4 ounce Cointreau
Splash of orange juice
Sour mix to fill shaker
Mix, shake, strain and add a floater of Grand Marnier

The Old Salty Dog
1601 Ken Thompson Pkwy, Sarasota;

Frozen Baitbucket Margarita

1½ ounces Margaritaville Gold Tequila
1 ounce Blue Curaçao
½ ounce Rose’s Lime juice
2 ounces sweet and sour mix
Blend with ½ cup ice

Sharky’s on the Pier
600 Harbor Dr, Venice;


1 shot Cazadorez Tequila Blanco
6 ounces grapefruit soda (poured over ice in a clay pot)
1 lime, orange and grapefruit wedge
Mix, shake and strain

Mi Pueblo
8405 Tuttle Ave, Sarasota;

Tex-Mex Rita

2 ounces Tito’s (kosher and gluten free) Texas Vodka
½ ounce Cointreau
½ lime
1½ inch slice of jalapeño
Juice from a wedge of orange
1 teaspoon agave nectar
Mix, shake and strain

Coyne’s Pier 28
8201 S Tamiami Tr, Sarasota;

Pub Margarita

1¾ ounces Patron Tequila
¾ ounce Grand Marnier
4 ounces margarita mix
Mix, shake and strain

Mar Vista Dockside Restaurant and Pub
760 Broadway St, Longboat Key;

Don Pablo’s Squeezarita

2 ounces Sauza Tequila Gold
½ ounce Cointreau
2 ounces freshly squeezed lime juice
¼ cup powdered sugar
Mix, shake and strain

Don Pablo’s
5911 Fruitville Rd, Sarasota;

Herradura HonkyTonk Margarita

2 ounces Herradura Blanco (silver) Tequila
1 ounce orange liquor (preferably Grand Marnier)
1 ounce fresh orange juice
3 ounces sweet and sour or margarita mix
Mix, shake and strain

Two Senoritas
1355 Main St, Sarasota;

Mango Margarita

1 ounce Margaritaville Mango Tequila
½ ounce Cointreau
½ ounce Jack Mango Rum
4 ounces sweet and sour mix
Mix, shake and strain

Daiquiri Deck
5250 Ocean Blvd, Sarasota;

Our Top Selling Margarita

2 ounces of Silver Tequila
1 ounce triple sec
4 ounces of margarita mix
Mix, shake and strain

Tequila Cantina
1454 Main St, Sarasota

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2 tilapia fillets (rinsed and patted dry)
Truffle salt
Coarse black pepper
2 tablespoons scallions, finely sliced
1 tablespoon salted butter (room temperature)
1 lemon (outer skin removed leaving only white), thinly sliced
4 sprigs fresh thyme
½ cup dry white wine
2 tablespoons extra virgin olive oil
2 10-inch sheets parchment paper

Preheat oven to 350º

Fold parchment sheet in half. Brush oil on the half of the parchment where the fillet will be placed (position fillet close to the crease).

Sprinkle fillet with 2 pinches of truffle salt, pepper, and 1 tablespoon of scallions. Divide butter and dot fillet. Cover fillet with the thin lemon slices and add a splash of white wine. Top with two sprigs of thyme and drizzle with oil. Fold parchment over fillet crimping edges tightly. Repeat for other fillet.

Place packets on a baking sheet and put in preheated oven for 15 minutes.

Serves 2

Courtesy of Donna Blethen: Sarasota Organic Tilapia Farms

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Island Shrimp Salad
Photo by Kathryn Brass


3 cups romaine lettuce, washed and torn into small pieces
3 cups mixed baby greens, pre-washed
16 grape tomatoes
¾ cup European seedless cucumber, sliced then cut into matchsticks
¼ cup red onion, finely sliced
1½ cups pineapple, chunks
½ cup cashews

Coconut-breaded Shrimp

10 15-20 count shrimp, peeled and deveined with tails left on
1 can Coco Lopez
½ cup unsweetened coconut
1 cup Panko crumbs
4 cups canola oil

Honey-lime Vinaigrette

¼ cup lime juice
¼ cup fresh orange juice
1½ teaspoons honey
¼ cup orange zest
1/8 cup sugar
Pinch of white pepper
1/8 cups canola oil

Combine salad ingredients in bowl and toss.

Rinse and pat shrimp dry. Pour Coco Lopez into shallow dish. Combine unsweetened coconut and Panko crumbs in another shallow dish, set aside. Heat canola oil to 350° in a heavy bottomed pan. Dredge shrimp in Coco Lopez and then put into Panko mixture, press mixture onto shrimp. Place shrimp into oil and cook until golden brown (approximately 3-4 minutes). Remove and drain.

Combine first 7 vinaigrette ingredients in a mixing bowl. While whisking, drizzle canola oil in.

Serves 2

courtesy of Fast n Fresh: 8138 Lakewood Main St, Sarasota;

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Summer Salad

Duck Confit

1 whole duck (3-5 pounds)
1 cup vegetable oil
2 teaspoons fresh garlic, minced
1 teaspoon cumin
1 teaspoon Ají Amarillo (or other hot sauce)
¼ cup white wine vinegar

Combine the marinade ingredients in a bowl or glass baking pan, adjusting proportions to taste. Cut the duck into quarters and add to marinade. Marinate for at least 24 hours. Remove duck from marinade and char-grill over medium heat until meat is cooked through and skin is thoroughly crisped, basting with marinade as needed.

Quinoa Pilaf

1 cup quinoa, rinsed
2 cups water
½ cup chopped onions
¾ cup chopped carrots
¼ cup chopped celery
1 cup chopped tomatoes

Combine water, vegetables, and seasonings in a saucepan and bring to a boil. Add quinoa and stir well. Reduce heat and simmer until liquid is absorbed and quinoa has puffed up. Remove from heat and let cool.

Summer Salad

16 lettuce leaves
2 teaspoons fresh chopped basil
2 teaspoons fresh chopped cilantro
1 teaspoon cumin
1 cup prepared quinoa
Salt and pepper to taste

Line plate with lettuce leaves. Place 1 cup quinoa and 1/4-portion of the duck in the
center. Sprinkle ½ teaspoon chopped herbs and 1/4 teaspoon cumin over each portion
of duck. Drizzle with your favorite salad dressing.

Serves 4

Courtesy of Javier’s Restaurant and Wine Bar: 6621 Midnight Pass Road, Sarasota;

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Ossobuco Milanese

Four 1 pound veal shanks, 2 inches thick
1 large onion
½ pound carrots, quartered
½ pound celery, quartered
5 cloves of garlic, minced
1 cup white wine
20 ounce can of whole peeled tomatoes with juice
1 cup white wine
¼ cup fresh sage
4 tablespoons of extra virgin olive oil
Salt and pepper to taste

Heat 2 tablespoons of olive oil in sauté pan, add onions, garlic, and celery, season with salt and pepper and let cook for 5 minutes. Add wine, tomatoes, and fresh herbs. Let cook for an additional 5 minutes.

Season the veal shank with salt and pepper, heat up the remaining oil and sear the shanks on both sides for 3-4 minutes to form a golden-brown crust.

Pour half of the vegetable mixture into a casserole dish, add the veal shanks, and cover with the remaining mixture.

Cook at 420° for about 90 minutes, or until meat is falling off the bone.

Risotto Milanese

2 tablespoons extra virgin olive oil
4 tablespoons melted butter
1 small onion, minced
1½ cups Arborio rice
Pinch of saffron
3 cups vegetable stock
Salt and white pepper
½ cup dry white wine
2 tablespoons of parmesan cheese, grated

Heat the olive oil and butter and sauté the onion until translucent. Add the Arborio rice and heat it through, then add wine and saffron. Stir and cook for 3-4 minutes. Begin adding vegetable stock in ½ cup increments as you continuously stir the rice. Cook until rice is al dente (approximately 20 minutes).

Serves 4

Courtesy of Salute!: 23 N Lemon Ave, Sarasota;

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1 pound ground beef
½ pound stale bread
6 ounces whole milk
½ pound grated parmesan cheese
2 large eggs
1 tablespoon fresh parsley
1 clove garlic, chopped
1 tablespoon fresh basil
salt and pepper

Combine the stale bread and milk.

Add ground beef, parmesan, chopped garlic, eggs, parsley, salt, pepper, and basil. Mix well and form meatballs about 1½ in diameter. Chill meatballs for 20 minutes.

Cook meatballs in a marinara sauce for 30 minutes at medium heat.

Buon Appetito!

Serves 4

Courtesy of Dolce Italia: 6606 Superior Ave, Sarasota;

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½ cup demi-glaze
2 tablespoons tomato puree
1 tablespoon green peppercorns
2 Niman Ranch Beef tenderloin Steaks (2-3 inches thick)
2 strips Nueske’s Applewood Smoked Bacon
3 ounces Gorgonzola cheese crumbles
Sea salt and freshly ground black pepper to taste

To make the green peppercorn bordelaise sauce, combine the demi-glaze, tomato puree, and peppercorns in a small sauce pan and simmer over low heat.

Preheat the grill to medium-high. Season the tenderloin filets with salt and pepper and wrap them with the bacon, securing with wooden skewer. For best results, soak the skewer in water for 20 minutes prior to use to prevent burning. Cook the steaks for 4-5 minutes per side, until medium rare, and transfer to an oven-proof tray or platter. Top each steak with half of the cheese and place briefly under the broiler and remove once cheese begins to melt and brown slightly. Transfer the steaks to plates and drizzle with the peppercorn sauce.

Serve with grilled asparagus and a glass of hearty red wine such as a cabernet sauvignon or French Bordeaux.

Serves 2

Courtesy of Morton’s Gourmet Market: 1924 S Osprey Ave, Sarasota;

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Short Ribs

6 beef short ribs, about 14 to16 ounces each, bone in or boneless
(preferably grass-fed or Certified Angus)
4 whole sprigs thyme
1 tablespoon cracked black pepper
½ cup extra virgin olive oil
1 cup onion, diced
10 garlic cloves, crushed
½ cup carrot, diced
½ cup celery, diced
4 bay leaves
2 tablespoons rice wine vinegar
2 cups port
3 cups Barolo wine
6 cups veal stock
6 sprigs flat-leaf parsley
1 cup heavy cream
¼ pound butter
Kosher salt and freshly ground black pepper

Season the short ribs with 1 tablespoon thyme, cracked black pepper, and garlic cloves. Cover, and refrigerate overnight. Take the short ribs out of the refrigerator an hour before cooking, allowing them to get to room temperature. After 30 minutes, season them with salt.

Preheat oven to 425°.

When it’s time to cook the short ribs, heat a large Dutch oven and put in 3 tablespoons of olive oil. When the pan is very hot and almost smoking, place the short ribs in and sear until they are browned. Transfer them to a plate. Turn the heat down to medium and add the onion, carrot, celery, thyme springs, and bay leaves. Cook 6-8 minutes, until the vegetables begin to caramelize. Add the rice wine vinegar, port, and Barolo wine. Turn the heat up to high, and reduce the liquid by half. Add the stock and bring to a boil. Arrange ribs in the pot, in one layer. Place the parsley sprigs around the meat. Turn the oven down to 300°. Cover and braise in the oven for about 3 hours.

Let the ribs rest 10 minutes and then transfer them to a baking sheet. Turn the oven up to 400°. Place the short ribs in the oven for 10-15 minutes to brown. Strain the broth into a saucepan for use as a sauce to cover the browned short ribs after plating.

Serves 6

Courtesy of Shore Diner: 465 John Ringling Blvd, Sarasota

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3/4 cup kosher salt
1/3 cup coarsely ground black pepper
6 garlic cloves, peeled
3 tablespoons fresh rosemary, chopped
1 tablespoon chili powder
1/3 cup extra virgin olive oil
1 8-9 pound rib roast

Preheat oven above 450°.

Combine the salt, pepper, garlic cloves, rosemary and chili powder in a food processor and pulse until fine. Add the olive oil and process until a paste forms. Coat the rib roast generously with the paste.

Roast the meat for 1 hour, until the crust is slightly darkened. Lower the oven temperature to 300° and continue to cook for about 2 hours longer, or until a meat thermometer reads 135°. Let the meat rest for 30 minutes before carving.

Serves 10

Courtesy of White Oak Pastures: 22775 Hwy 27, Bluffton, GA;

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¾ cup fresh orange juice
2 tablespoons hoisin sauce
2 teaspoons minced peeled fresh ginger
10 large sea scallops, side muscles removed
1 tablespoon coriander seeds, coarsely crushed
2 teaspoons Asian sesame oil
2 baby bok choy each cut lengthwise into eighths
2 tablespoons water

Whisk orange juice, hoisin sauce, and ginger in a small bowl. Pat scallops dry on paper towels: sprinkle with salt and pepper. Sprinkle coriander seeds over top of scallops, pressing to adhere.

Heat oil in large, nonstick skillet over high heat. Add scallops, coriander side down, and cook just until opaque in center, about 2 minutes per side. Transfer scallops to plate. Add bok choy and 2 tablespoons of water to skillet, sauté until wilted, about 2 minutes. Sprinkle with salt and pepper. Using tongs divide bok choy between 2 plates, and then top with scallops. Add hoisin mixture to same skillet; boil until reduced to 1/3 cup, about 2 minutes. Drizzle sauce over scallops and bok choy.

Serves 2

941-926-1064 Courtesy of bon appétit – Fast, Easy, Fresh Cookbook

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Mango Gazpacho

A great way to use those ripe locally grown mangos.

2 pounds mango pulp (weight is after mangos are peels and seeds removed.)
½ cup fresh mint
1 cup extra virgin olive oil
1 teaspoon sea salt
1 cup organic honey
3 cups crushed ice
4½ cups water (It’s a good idea to use filtered or bottled water)
1 honeydew melon, peeled, seeded, and diced

In blender, blend all ingredients together until smooth. Put in cooler for 30 minutes before serving. Garnish with sliced red radish and diced strawberries. Serve chilled.

Serves 8

Courtesy of The Table Creekside: 5365 S Tamiami Tr, Sarasota;

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Michael Green’s Wine Pairings
Naoussa Red or Chianti Classico

1 pound lamb, ground
1 pound veal, ground
1 tablespoon shallot, chopped
1 tablespoon garlic, chopped
¼ cup parsley, chopped
¼ cup mint, chopped
½ teaspoon kosher salt
½ teaspoon black pepper

Mix all ingredients and form into patties.

Grill at 450° and serve on a grilled slider bun or roll.

Garnish with chopped lettuce and Greek yogurt.

Serves 6

Courtesy of Carmel Café and Wine Bar:
8433 Cooper Creek Blvd, Sarasota;

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Michael Green’s Wine Pairings
Airen from Spain

1 pound of shrimp, chopped
1 teaspoon garlic, chopped
¼ cup freshly squeezed lemon juice
¼ cup freshly squeezed lime juice
3 tablespoons freshly squeezed grapefruit juice
¼ cup red onion, diced
¼ cup cilantro, chopped
Salt and pepper to taste
Pinch of red pepper

Combine all ingredients and let sit for at least 2 hours.

Mix and serve on toasted bread.

Serves 4

Courtesy of Carmel Café and Wine Bar:
8433 Cooper Creek Blvd, Sarasota;

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Cappe Sante alla Griglia

Grilled Sea Scallops

Sweet and delectable, scallops are particularly well suited to the grill, which creates a rich, caramelized crust while keeping the inside tender and moist.

2 tablespoons fresh lemon juice
1½ pounds sea scallops
8 sprigs flat leaf Italian parsley
4 sprigs fresh thyme
5 tablespoons extra virgin olive oil
Freshly ground black pepper
3 tablespoons fine dry bread crumbs

Preheat a charcoal or gas grill.

Put the lemon juice with 1 teaspoon salt in a small bowl. Mix together thoroughly with a small whisk or a fork until the salt has dissolved. Chop enough parsley leaves to measure about 2 tablespoons and enough thyme leaves to measure 2 teaspoons. Add the parsley and thyme to the bowl. Add 4 tablespoons of the olive oil and whisk until emulsified.

Put the remaining olive oil in a bowl. Add the scallops, season with salt and pepper, and toss until coated with the oil. Add the breadcrumbs and toss again.

Thread the scallops onto two parallel skewers (this prevents the scallops from spinning around).

Place skewers on the grill and cook about 2-3 minutes on each side, depending on how large the scallops are. When they are done, transfer to a serving platter, and serve with the sauce on the side.

Serves 4

Courtesy of Giuliano Hazan; Hazan Family Favorites Cookbook

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