There are many types of cocktail smokers, but the basic idea behind them is simple: Fire is used to infuse your drink with smoke, usually after you put it under a dome or into a box filled with wood chips or sawdust. A simple whiskey drink, a traditional cocktail, or any other cocktail you can imagine are all acceptable options for smoking. Depending on the wood you’re burning, the resulting flavor can range from savory to smoky, but it always makes for a delicious drink. The time is now to craft the next at-home hobby you’ve always wanted. We know
Pan Seared Lion Fishby Beach House Chef Will Manson Ingredients: 2 – 4 6 oz. portions of filleted Lion Fish 3 oz. Olive Oil Israeli Cous Cous Mixture of sauteed vegetables Salt and pepper to taste Basil/Red Curry infused Olive Oil Method: Lightly season Lion Fish on both sides with salt and pepper Sear skin side down for 2 -3 minutes or until light brown depending on thickness of fish Flip and sear skin side until skin is crispy Prepare vegetable Cous Cous Mix vegetable stock with Cous Cous in a 1:1.25 ratio. Place fish over vegetable Cous Cous
Ingredients: 8 oz fresh Grouper fillet4 steamed asparagus2 oz crabmeat1.5 oz hollandaise sauce1 oz oil Preparation: Heat oil in saute pan on medium heat. Cook Grouper 4 minutes each side until done. Remove Grouper from pan and top with warm asparagus, crabmeat, and hollandaise. Rich and delicious. Enjoy !
Lionfish: King of the Menu at Beach House It’s a venomous predator known to ravage local Florida reefs and destroy surrounding ecosystems, but, thanks to restaurants like the Beach House, a (delicious) solution to the Lionfish problem threatening the Gulf has been found. And, it involves serving the fish alongside roasted vegetable cous cous. Though the Lionfish is known for its frightening appearance – thanks to its bright vertical stripes, expansive fan-like fins and 18 venomous spines (used in defense) – diners should not be fooled. They are much more delicious than they are dangerous, posing no threat to the
Charlene sent us this picture writing…”Picture taken at Sandbar. Flew from CT to see my family, ended up going to Beachouse, Sandbar and Mar Vista within 4 days. LOVE THEM ALL!” Thanks for sending us this dramatic sunset photo. This beautiful Island of ours really boasts some the nicest sunsets around. Keep those pictures coming. You too can enter our monthly photo contest, just send us your favorite Sandbar, Beachhouse or Mar Vista picture or a picture wearing your Sandbar, Beachhouse or Mar Vista gear and be eligible to win a $50 gift certificate. Pictures must be emailed to firstname.lastname@example.org or
Heirloom Tomato SaladThese are local tomatoes from Gamble Creek Farms, just one of the local, fresh products we incorporate into our menus.Serves 4Ingredients:1 lb Heirloom Tomatoes4 oz Olive Tapenade4 oz Goat Cheese4 oz Arugula1 oz Mint1 oz Sea Salt2 oz Olive Oil Method:Cut Tomatoes in bite size pieces and set asideSpread 4oz Goat Cheese on plate.Sprinkle Olive Tapenade over the cheese.In a bowl mix Arugula, Mint and Olive Oil together.Place mixture on top of Cheese and TapenadePlace tomatoes on top. Enjoy!
This 2-day Tour is an ambitious show featuring more than 1,000 pieces of art by 17 artists working in Bradenton and Sarasota today. The self-guided Tour will be held on March 9 and 10, 2012, and will sprawl across Sarasota from University Parkway to Clark Road. Highlights will include 5 well-known artists in their studios plus a Gallery Exhibit of 12 more artists in the Ringling College of Art + Design Student Center exhibition space. One of the featured artists, Bob Brown, will have one of his abstract pieces displayed in the Sandbar Restaurant. Brown is also a resident artist
Recipe by Chef George Quattromani – Mar Vista Dockside Restaurant and Pub 1 lb Ground Ritz Crackers4 oz Crab Meat1 oz Lemon JuiceSalt & Pepper to taste1 lb 20-30 scallops12 oz Garlic Butter Mix all ingredients together, place scallops in baking dish, top with crab crust and butter. Bake at 350 degrees until done.
Recipe from the Mar Vista Restaurant Tuna Preparation: 4oz tuna1oz diced purple onionCilantro chiffanade2 table spoons olive oil1 table spoon lime juiceIn a bowl add diced raw tuna , purple onions, lime juice and olive oil Chipotle Slaw:8 oz shredded cabbage3 oz adobo sauce1 diced chipotle pepperAdd ingredients in a bowl and set aside For garnish:sour creamdiced purple oniondiced tomatofried quesadilla shellsguacamole Alternate layers of the garnish, quesadilla shells and slaw. Add marinated tuna on top.Garnish the plate with the diced tomato and onions.
Chef Ian Fairweather, Sandbar Ingredients: 6 oz fresh grouper (cut into medallions)3 oz diced red onion3 oz diced green/red peppers4 oz chopped tomato2 oz chopped garlic1 oz olive oil4 oz garlic butter1 oz lime juice2 oz white wine4 oz shrimp stock6 oz rice (prepared) Instructions: Place olive oil in hot pan. Add grouper pieces and sear. Add tomato, garlic, red onion, and green peppers. Sauté for 1 minute. Turn grouper and add white wine and shrimp stock. Let mixture reduce down. Add lime juice and garlic butter. Put grouper over ice. Let sauce reduce down 1 minute then add atop