Recipe: Maple Pumpkin Pie Martini by Baleen at La Playa Beach Resort in Naples, Florida

Recipe and photo courtesy of Baleen Naples.

BALEEN’s Maple Pumpkin Pie Martini

Ingredients

2 oz. butter-washed crown maple (see recipe below)

1 oz. St. George pear liquor

.25 oz. dry Curaçao

1 bar spoon pumpkin purée

1 oz. cinnamon syrup

Method

Shake and strain into martini glass

For butter-washed crown maple

3 oz. clarified butter

12 oz. crown royal maple

Combine, shake, & freeze

4 hours later, remove fat by straining

Use product as needed, but keep it chilled

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Recipe: Snake River Farms Pork Tenderloin Pan-Seared with Currant Mushroom Ragu, Stone Ground Grits and Garlic-Parsley Green Beans–Perfect for Fall! By Michael’s on East (Sarasota, FL)

 

 

Recipe courtesy of Chef Jamil Pineda, Michael’s on East

Snake River Farms Pork Tenderloin
Pan-Seared with Currant Mushroom Ragu, Stone Ground Grits and Garlic-Parsley Green Beans

This is a great recipe for autumn entertaining!

Serves 6

For the Pork:

3 Pork Tenderloins

3 oz Olive Oil

4 Cloves Minced Garlic

Course Kosher Salt and Ground Pepper to Taste

Method

Preheat oven to 375 convection or 400 in a regular oven.

Trim the pork tenderloin well. Remove the “silver skin” and any fat. Salt and pepper all sides.

Heat a cast iron over medium high heat until hot, and sear all sides of the tenderloin for approximately 2 1/2 -3 minutes per side, until golden brown. While searing, crush 2 cloves garlic and mixed with the rest of the olive oil.

When searing is done, remove from heat and coat with the olive oil/garlic mixture about 10 minutes.
Rest for 5-10 minutes before slicing into medallions.

For the Grits:

4 cups Chicken Stock

3/4 tsp Course Kosher Salt

4 oz of unsalted butter

1 cup coarse Stone-Ground White Grits

1 cup Whole Milk

Method

In a heavy saucepan bring the chicken stock, salt and 2 oz of butter to a boil, then add grits gradually, stirring constantly with a fine wire whisk or wooden spoon. Reduce heat and cook at a bare simmer, covered, stirring frequently, until liquid is absorbed and grits are thickened, about 15 minutes. Stir in 1/2 cup milk and simmer, partially covered, stirring occasionally to keep grits from sticking to bottom of pan, about 10 minutes. Stir in remaining 1/2 cup milk and the remainder of the butter then simmer, partially covered, stirring occasionally, until liquid is absorbed and grits are thick and tender, about 35 additional minutes. Grits will have a soft, mashed potato-like consistency. Set aside.

For the Mushroom Sauce:

1 lb Crimini Mushrooms, sliced

1 lb Button Mushrooms, sliced

6 oz of Unsalted Butter

3 Large Shallots, minced

3 Garlic Cloves, minced

1/4 cup Brandy

1/2 cup Black Currant Jelly

1/4 cup Dijon Mustard

1/4 cup Dry White Wine

Course Kosher Salt and Ground Pepper to Taste

Method

Melt the butter in a medium size saucepan over medium heat.

Add the mushrooms, shallots and garlic and sauté for 5 minutes. Add the wine and let it reduce for about 3 minutes, Add the jelly, mustard and flambé with the brandy. Simmer over low heat for about 10 minutes and season with salt and pepper. Keep warm until ready to plate the dish.

For the Green Beans:

1 lb Clipped Green Beans (blanched in water)

1 oz Olive Oil

½ bunch of Flat Italian Parsley, chopped

4 Garlic Cloves,sliced

Course Kosher Salt and Ground Pepper to Taste

Method

Heat up a medium sauté pan on medium high. Add the oil, garlic and beans and cook for 2 minutes. Add parsley and season with salt and pepper. Set aside.

To plate

In a pasta bowl, spoon the grits in the middle, place the pork on top, spoon the mushroom sauce around the grits and the green beans between the pork medallions, Garnish with micro greens or chives and serve.

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Recipe: Pollo con Salvia e Prosciutto Roasted Sage Chicken Stuffed with de Parma Prosciutto & Aged Fontina Cheese, Cherry Tomatoes, Wild Mushrooms & Cannellini Beans, Topped with Crispy Capers by Michael’s on East (Sarasota, FL)

Recipe and photo courtesy of Chef Jamil Pineda, Michael’s on East.
Pollo con Salvia e Prosciutto
Roasted Sage Chicken Stuffed with de Parma Prosciutto & Aged Fontina Cheese, Cherry Tomatoes, Wild Mushrooms & Cannellini Beans, Topped with Crispy Capers
For the Bean Stew

4 cups White Beans, Cooked

1 ½ pints Cherry Tomatoes, Roasted

2 cups Wild Mushrooms (Sliced Shitakes, Oyster and Trumpets )

1 Carrot, Diced

1 Thyme Spring

1 tsp Minced Garlic

½ cup Heavy Cream

4 tbsp Butter

Salt and Pepper to Taste

Note: for weight loss purposes, substitute half and half for the cream.
Method

In a medium sauté pan, melt the butter on medium heat. Add mushrooms and cook for 1 minute. Add the carrots, garlic, squash and thyme and cook until mushrooms are thoroughly cooked. Then add the cream, salt and pepper to taste and reduce until the mixture thickens. Remove the thyme spring and serve.

For the Fennel Oil

1 tbsp Fennel, Toasted

1 tsp Crushed Red Pepper

1 Clove of Garlic, minced

1 tbsp of Chopped Parsley

1 tsp Chopped Rosemary

3 oz Extra Virgin Olive oil

Method

Mix all the ingredients in a small mixing bowl and set aside until dish is ready to be plated.

For the Chicken

4 8oz Airline Chicken Pieces (with skin)

4 Slices of Aged Fontina Cheese

8 Fresh Sage Leaves

2 oz Extra Virgin Olive oil

Salt and Pepper to Taste

Method

Preheat the oven to 425 degrees. Stuff the cheese and sage under the skin of the chicken and season with salt and pepper. In a 12-inch sauté pan, heat the oil over high heat. Add the chicken skin down and sear for 3 minutes, flip the chicken place pan in oven to finish, about 6 minutes or until the chicken is thouroughly cooked.

To Plate

In a large plate, place the bean stew on the middle, slice the chicken into four pieces and place on top of the stew. Drizzle the fennel oil on top and garnish with micro greens or Italian parsley.

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Recipe: Southwest-Style Mahi-Mahi with Roasted Garlic Tomatoes, Corn-Avocado Salsa, Yellow Tomato Gazpacho & Sautéed Spinach by Michael’s on East (Sarasota, FL)

Recipe and photo courtesy of Chef Jamil Pineda, Michael’s on East.

Southwestern Seared Mahi-Mahi
Roasted Garlic Tomatoes, Corn-Avocado Salsa, Yellow Tomato Gazpacho & Sautéed Spinach

545 Calories | 24 Fat Grams (per serving)

Serves 4

For the Corn and Avocado Salsa

2 Ripe Avocadoes

2 Ears of Corn

2 tablespoons Olive Oil

Juice of 2 Limes

Salt to taste

Method

Preheat the oven to 450 degrees. Mix the ears of corn with oil, place on a sheet pan and bake for 8 minutes or until the corn starts to brown. Let it cool, then cut the cornels from the cob. Cut the avocado in half and discard the seed. Spoon the meat of the avocado out and discard the shell. Cut into large cubes. In a mixing bowl add the corn kernels, lime juice and avocado, season with salt and gently mix well. (Be sure to keep the avocado chunky, not pasty.) Set aside until ready to plate.

For the Roasted Tomatoes, Sautéed Spinach and Mahi-Mahi

4 7oz Mahi-Mahi

3 Beefsteak Tomatoes, 2 cut in half, 1 cut in quarters

1 Yellow Tomato, cut in quarters

½ Cup Cajun Spices

1 lb. Baby Spinach

1 tbsp Fresh Chopped Garlic

8 oz Olive Oil

Salt and Pepper to taste

Method

Preheat the oven to 350 degrees. In mixing bowl, add the tomatoes quarters, 1 oz of oil, half of the garlic and season with salt and pepper. Place on a sheet pan and roast for about 6 minutes. Set aside until ready to plate.

Season the mahi-mahi with Cajun spices on both sides. Heat two medium sized sauté pans to medium high heat. Divide the remaining oil between the two pans. In the first pan, add all 4 mahi-mahi pieces. Sear one side them flip and place pan in the oven to finish cooking for 5 minutes. In the second pan, add the garlic and cook for 20 seconds, until it starts to brown. (Do not over cook.) Add the spinach and sauté until wilted. Season with salt and pepper and set aside until ready to plate.

For the Yellow Tomato Gazpacho

1 Medium Red Onion

2 Cucumbers, seeded

1 Zucchini, seeded

1 Yellow Squash, seeded

5 Fresh Yellow Tomatoes

1 Medium Yellow Onion

1 Beefsteak Tomato, seeded

8 Garlic Cloves

2 tablespoons Sugar

1/2 cups Red Wine Vinegar

1/2 cups Extra Virgin Olive Oil

1 tablespoon Tabasco

½ cup Cilantro, chopped

1 Jalapeno, seeded

Method

Boil the yellow tomatoes, yellow onion, garlic and jalapeno until cooked through, about 10 minutes. Drain and discard the water. Purée in a blender until smooth, cool and set aside.

Dice the red onion, red tomato, zucchini, squash and cucumbers, set aside. Add vinegar, season with Tabasco, salt and pepper to taste. Add the diced vegetables and cilantro and mix well.

To Serve

Divide the gazpacho into 4 pasta bowls and add spinach in the middle of each bowl. Top with blackened mahi-mahi, then with salsa and place three roasted tomatoes on the sides pointing towards the spinach and serve.

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Fred Bollaci Introduces “The Italian Trifecta,” 3 New Platinum Palate Destinations in Florida! Marcello’s La Sirena in West Palm Beach, Sale e Pepe at Marco Beach Ocean Resort in Marco Island, and Le Sirenuse Miami at The Four Seasons Surfside at The Surf Club in Miami Beach in Fall 2017 Venu Magazine!

 

This fall’s Venu Magazine features my Appetite column showcasing three new #PlatinumPalate gourmet Italian restaurants in Florida! Marcello’s La Sirena (West Palm Beach), a local favorite since 1986 and one of only 4 Wine Spectator Grand Award winners in the entire state of Florida for their outstanding wine list, Sale e Pepe at Marco Beach Ocean Resort (Marco Island), an Italian-inspired paradise with gourmet cuisine and gorgeous sunsets, and Le Sirenuse Miami (from Positano) at The Four Seasons Surfside in Miami Beach, bringing an entire new level of international “la dolce vita” style and sophistication to Miami! Florida will recover from Irma and needs your support! Despite all the devastation and recovery that is in progress, all three of these great establishments are open and ready to welcome you! Come down and enjoy these three fantastic places this fall and winter and show Florida your love!

For the entire online digital fall 2017 issue of Venu Magazine, click here.

-Fred Bollaci

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