Recipes

Pan Seared Mackerel and Pickled Peaches

April 27, 2017

Pan Seared Mackerel & Pickled Peaches served with mashed potatoes & sautéed spinach 6-8 oz. filet of Spanish Mackerel per person Sauté Spinach on high heat in olive oil Mashed potatoes: 4 russet potatoes 2 cups whole milk 1/4 cup butter Peel & boil potatoes until tender. Mash & add heated milk & butter. Season […]

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Seminole Pumpkin and Silver Queen Risotto

April 3, 2017

Seminole Pumpkin and Silver Queen Risotto Ingredients: 1 1/2 cups Arborio rice 5 cups simmering chicken stock, preferably homemade, divided 1 cup onion, diced 1 cup freshly grated Parmesan cheese 1/2 cup dry white wine 3 tablespoons unsalted butter, diced 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1 cup seminole pumpkin, diced […]

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Caribbean Jerk Seared Hogfish!

February 28, 2017

Caribbean Jerk Seared Hogfish with Roasted Asparagus, crab, Beurre Blanc and Pico de Gallo from Beach House Chef de Cuisine Mike Stone Ingredients Extra virgin olive oil Jerk Seasoning 2 Hogfish Fillets (skin-on preferred) about 6-8 oz. each 1/4 cup dry white wine 1/4 cup white-wine vinegar 2 tablespoons finely chopped shallots 1/3 cup heavy […]

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Sandbar Islander Scallops

December 29, 2016

Islander Scallops Scallops with coconut milk reduction with sautéed greens garnished with candied fruit Ingredients: Scallops 4 ea. Coconut milk 8 oz. Garlic 1 ea. Lemon grass 1 inch Ginger .5 oz. Kale or spinach 4 oz. Orange slices 3 ea. Piquillo peppers 3 ea. Basil 2 plooshes Sugar 1 cup Water 1 cup Method: […]

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Sweet Potato and Corn Hash with Smoked Bacon and Honey Crisp Apple!

October 31, 2016

Sweet Potato and Corn Hash with Smoked Bacon and Honey Crisp Apple Ingredients: 1 sweet potato, diced 1 ear of corn, cut off the Cobb 2 slices of bacon, cooked and diced 1 honey crisp apple, diced and soaked in lemon water to keep from turning brown 2 green onions, cut width wise in thin […]

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Short Rib with Cheese Grits

September 3, 2016

Short Rib with Cheese Grits Season short rib with salt & pepper, then sear on all sides in a medium-hot sauté pan until good color appears. Using either a sous-vide machine or traditional braise, cook the short rib at 165 degrees Fahrenheit for 24 hours. Thicken the juices that emerge with cornstarch, and serve with […]

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