1 pound cod
1 pound crab meat
½ pound piece of slab bacon, sliced 1/3 inch thick and cut into 1/3-inch dice
1 celery rib, finely chopped
1 carrot peeled and finely chopped
1 small onion, finely chopped
1 large jalapeño, seeded and chopped
2 large garlic cloves, minced
1 tablespoon chopped thyme
12-ounce bottle lager such as Warsteiner Premium Dunkel
2 1/4 cups seafood stock
4 tablespoons unsalted butter
1/4 cup all-purpose flour
1 cup heavy cream
4 ounces sharp yellow cheddar cheese, coarsely shredded
4 ounces smoked cheddar cheese, coarsely shredded
Salt and freshly ground pepper
Garlic-rubbed baguette toasts, for serving
If fish and crab is frozen in a large pot with water bring to a boil place a steam basket in pot and steam crab and cod for 8 minutes remove crab legs keep steaming the cod an additional 7 minutes remove meat from crab legs and coarsely chop fish and crab. Set aside.
In a large saucepan, cook the bacon over moderate heat until the fat is rendered and the bacon is crisp, 7 minutes. Using a slotted spoon, transfer the bacon to a bowl. Add the celery, carrot, onion, jalapeño, garlic and thyme to the saucepan and cook over moderate heat, stirring, until softened, 8 minutes. Add half of the beer and cook until reduced by half, 5 minutes. Add 2 1/4 cups of seafood stock and bring to a simmer.
In a small skillet, melt the butter. Add the flour and cook over moderate heat, stirring, until lightly browned, about 2 minutes. Whisk this roux into the soup until incorporated and bring to a simmer. Cook until thickened, about 8 minutes. Add the heavy cream, cheddar cheeses and the remaining beer and simmer, stirring occasionally, until thick and creamy, about 5 minutes season with salt and pepper add seafood stir. Top soup with bacon. Serve the soup with garlic toasts.
2 cups mashed potatoes hot
1 1/2 tablespoon olive oil
5 oz. mushroom chopped
1 shallot finely chopped
1 pound bay scallops
¼ dry white wine
2 tablespoons butter
2 tablespoons flour
1 teaspoon fish base or clam base
1 ½ cups milk
½ teaspoon black pepper
¼ cup dry white wine
1 teaspoon lemon zest
1 ¼ cup Gruyere cheese shredded or Swiss cheese
Spray with non-stick cooking spray 6 (5inch) baking scallop shells or small ramekins
In a non stick sauté pan add oil mushroom and green onions sauté 3 to 4 minutes. Remove mushroom from sauté pan add to the same pan scallops and ¼ cup of wine cook scallops 2 to 3 minutes just until they start to turn white but not cooked all the way thru.
In a small sauce pan add butter and flour whisk for about a minute to cookout the flour taste add milk and whisk until thicken add 1/4 cup wine and black pepper whisk again until incorporated. Add the sauté mushroom, green onions to the white sauce.
Add equal amount of scallops at the bottom of each shells or ramekins. Add potatoes to a piping bag pipe equal amount of mashed potatoes around the edge of the dishes or scallop shells to create an elevated border. Spoon equal amount of the white mushroom sauce over the scallops fill just below the top of the potatoes. Top with Gruyere/Swiss cheese. Broil under the broiler just until cheese is melted and tops are starting to get golden like an Au gratin dish.
Old Fashioned Pan Fried Trout
1 large (or )2 medium trout
2/3 cup flour
2/3 cup cornmeal
½ teaspoon sea salt
½ teaspoon pepper
¼ cup extra virgin olive oil
3 tablespoons butter
In a large zip lock bag add flour, cornmeal, salt and pepper. Add trout and coat well.
In a large cast iron pan add oil and butter on medium high heat when butter is all melted add trout and cook 10 to 12 minutes. Turn and cook an additional 10 minutes. Squeeze a lemon wedge over trout and garnish with chives serve with additional lemon wedges.
One of the biggest cooking competition in the world! To be able to compete in this time of competition you have to have previously qualified for a specific category through recipe competition. This year I qualified in 3 different category with my wins in the previous 12 month period. Dessert, Recipe and Seafood category!!Of Course seafood is my favorite food to cook I wasn’t about to pass this opportunity and gave me the opportunity to compete with 48 other competitors in seafood category all but 5 were all professional chefs so I had to represent the Tampa Bay area and my town of New Port Richey, FL as a home cook! It was my second year in a row in qualifying to compete at the World Food Championship! I can’t wait for this year it’s going to be here in Kissimmee, Florida. I was also asked to do a seafood cooking demonstration while I was there competing. Here are some highlights of my experience!
Just in time for the Holiday season and perfect for a winter meal! To celebrate the holidays we gather with family and fabulous foods some traditional and some not so traditional. The good old ham always a favorite but why not make it a little easier for you by buying a precooked/smoked ham there is nothing wrong with that. Three simple ingredients and you will have a fabulous and super delicious ham. What you will need.
Roasting pan, Precooked ham, 1/3 cup Pure maple syrup, 1 beer(any) and 30 cloves. with a sharp knife cut through the outside fat of the ham and push cloves into ham like you see below.
Place ham on a rack in a roasted pan and pour 1 beer into the pan.
Brush the ham all over with maple syrup and repeat this step a few time while ham is cooking I did this twice while the ham was cooking.
Preheat oven at 325 and bake 15 minutes per pound mine was 9 pounds so 1 hour and 30 minutes.
Serve with your favorite roasted vegetables. I love serving the main course all on one huge plate to pass around the table for everyone to serve themselves family Style! Bon Appetit!
This week it’s all about turkey! Roasted turkey fried turkey and smoked turkey! We are trying to go a little bit healthier in my house for the holiday feasts. Having said that why not just buy the turkey breast all white meat much leaner. So I came up with the perfect combo for a rub using our fresh local grown oranges and ancho chili for a little kick and three fresh herbs. Let me tell you it’s fantastic I gave myself a pat on the back with this one and so moist and juicy it melts in your mouth.
Pull out the citrus wedges and add additional rosemary to the sliced turkey for a colorful presentation.
Ancho Chili Citrus Rub Turkey Breast
1(6 to 7 pound) Turkey breast
2 oranges quartered plus juice of 1 orange to equal 1 tablespoon
1 rosemary clipping
4 basil leaves
1 fresh oregano clipping
1 large ancho chili pod mild
½ cup olive oil plus 2 tablespoons
3 garlic cloves
2 tablespoons red wine vinegar
1 teaspoon sea salt
1 teaspoon paprika
½ teaspoon pepper
Preheat oven at 325 degrees. Rinse turkey breast well and pat dry with paper towels. Stuffed cavity of breast with orange pieces, rosemary, basil leaves and oregano.
Brush turkey breast with 2 tablespoons olive oil. Place turkey breast in a roasting pan on a rack. Put about ½ inch of water in the pan. Place in oven.
Place Ancho chili pod in a bowl of hot water for 10 minutes to softened the chili. Remove seeds and roughly chopped the chili.
Add to a food processor the chili, remaining olive oil, garlic cloves, red wine vinegar, and juice of 1 orange, seas salt, paprika and pepper. Pulse until forms a thick sauce.
After turkey has cooked for 1 hour remove from oven and cover with chili sauce using a brush. Return to turkey breast to oven and bake an additional 1 hour 45 minutes to 2 hours or according to package instructions.
Remove from oven place a loose piece of aluminum foil on top of turkey breast let rest 20 minutes before slicing.
That’s right we are getting cooler temperature and it is very much welcomed here in Florida after our long summers. The red tide is still thick out in the Gulf of Mexico and this happens every year so no offshore fishing for over a month and we are banking on at least a few more weeks for the water temperature to drop and kill that red tide. Well that doesn’t mean I can’t share another off the hook recipe with you all!
Can you all say pumpkin season ummmmmmmmmmmmmm I love pumpkin season don’t you all? This is a new twist on a regular pumpkin cheesecake that I think you are going to love and sure to impress your guest this holiday season.
Pumpkin Caramel Almond Cheesecake
1 ½ cup crushed graham crackers
2 tablespoons sugar
1/3 cup melted butter
2 (8oz) packs cream cheese softened
¼ cup sour cream
¾ cup sugar
1 cup pumpkin pure
½ teaspoon pumpkin spice
1 teaspoon vanilla
½ caramel topping
1/3 cup sliced almonds
Preheat oven 350 degrees.
In a small bowl mix first three ingredients. In a 9 inch spring foam pan sprayed with non stick cooking spray add graham cracker crust and pat down tight.
In a large mixing bowl add the next 7 ingredients and with hand mixer mix well until nice and smooth batter. Pour on top of crust bake for 45 minutes.
Let cheesecake cool for 15 minutes top with caramel topping and almond slices. Refrigerate 8 hours.
As you know I enter a lot of recipe contests and some are cook-offs. I was super excited to make the semi-finals for this cooking competition where we competed in Charlotte,NC this time and our judge was celebrity Iron Chef Cat Cora and what a treat to grill my Shrimp & Apricot Pork Tenderloin with a jalapeno apricot creamy sauce and have Cat judge it and she loved it but all three dishes were fantastic it was a hard decision for her. Although I didn’t win to go on to the finals I had a great experience and tons of fun! On to the next one…
1 ½ pound extra lean pork center cut filet butterflied (pork tenderloin)
1 cup Garlic & Cheese Croutons finely crushed
6 dried apricots finely chopped
4 oz. cooked salad shrimp thawed and finely chopped
¼ cup fresh parsley finely chopped
¼ teaspoon salt
¼ teaspoon pepper
4 tablespoons butter melted
1 tablespoon water
2 tablespoons extra virgin olive oil
1 tablespoon fresh thyme finely chopped
1 tablespoon fresh rosemary finely chopped
1 small jalapeno deseeded and chopped fine
½ cup apricot spreadable fruit
½ cup regular cream
¼ teaspoon salt
¼ teaspoon pepper
4(10 inches) long pieces cooking twine
Preheat grill on medium high heat.
Open up the butterflied pork tenderloin and lay flat on a clean cutting board.
In a medium bowl add the next 8 ingredients mix until well incorporated. Take the shrimp & apricot mixture and spread evenly in the middle of pork tenderloin leaving a 2 inch border on the long side of tenderloin and a 3 inch border on the short side of the tenderloin. Starting with the short end of the tenderloin roll tenderloin over stuffing. Wrap and tie the pork tenderloin with the cooking twine to keep tenderloin together.
In a small mixing bowl mix together the thyme and rosemary. Brush the pork tenderloin with olive oil to coat tenderloin well to prevent sticking sprinkle thyme and rosemary all over the tenderloin. Place tenderloin seemed side down first on hot grill close the lid and cook 40 minutes turning it every 10 minutes to cook tenderloin evenly on all sides. Remove from grill let rest 10 minutes.
In a small sauce pan add jalapeno, spreadable fruit, cream, salt & Pepper. Cook on medium heat on the side burner of the grill. Whisk until sauce comes to a light boil and cook a 2 to 3 minutes until it becomes a smooth sauce.
Cut twine off the pork tenderloin and slice into 10 pieces. Drizzle sauce over pork. Serve immediately.