Recipe: Halibut with Anchovy-Thyme Beurre Blanc, Asparagus, and Potatoes Mousselline by Chef Vincenzo Betulia, featured at The French Brasserie Rustique in Naples, FL

Photo by Michael Caronchi.

HALIBUT WITH ANCHOVY-THYME BEURRE BLANC, ASPARAGUS AND POTATO MOUSSELINE

By Chef Vincenzo Betulia, featured at his Naples, Florida The French Brasserie Rustique, which has been awarded The Platinum Palate Certificate of Excellence and is featured in “The Restaurant Diet.”

SERVES 2
  • 2 6-oz. East or West Coast halibut filets
  • Kosher salt and freshly ground black pepper
  • 1 medium-sized shallot, sliced
  • 1 clove garlic, sliced
  • 3–4 salt-packed anchovy filets
  • 1 bunch fresh thyme
  • 1  1/2cups white wine
  • 1/4 cup heavy cream
  • 1/2 pound butter, cut into cubes and kept cold
  • 10 Pei mussels, steamed in white wine and shucked
  • 2 tablespoons minced chives
  • 1 tomato, diced and seeds removed
  • 1/2 bunch asparagus, peeled
  • 2 tablespoons potato mousseline
  • 1 ounce canola oil

PREPARATION: Add the shallots, garlic, anchovy and a touch of olive oil to a small sauce pot and gently sauté over medium-high heat until the shallots become slightly translucent. Add the wine, and reduce until nearly dry. Add the heavy cream, and continue to reduce until the bubbles of the cream get larger. Lower the heat, and slowly add the cold butter a little at a time, whisking continually until melted. Strain the butter sauce, and add the chives and diced tomatoes.

Steam mussels in a small pot with a  1/2 cup of white wine. Cook over medium heat a few minutes until they open. Once open, transfer to a cookie sheet and allow to cool. Shuck and reserve.

Heat an oven to 350 degrees. Season the fish with salt and pepper. In a saute pan, heat canola oil over medium-high heat to near smoking point. Carefully add the fish filet and cook for 4 to 5 minutes. Carefully flip the fish over using tongs, place in the oven and cook until done, about 3 to 4 minutes. Serve over mussels, potato mousseline and warmed asparagus. Pour the anchovy-thyme butter sauce over the fish and salt to taste. Serve hot.

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Recipe: Pan Seared Coriander Crusted Mahi-Mahi with Jicama Slaw by Michael’s on East, Sarasota, FL

 

Pan-Seared Coriander-Crusted Mahi-Mahi
Salsa Verde, Cumin-Roasted Plum Tomatoes, Corn-Cilantro Rice, Toasted Pepitas Seeds & Jicama Slaw

Michael’s on East is featured in “The Restaurant Diet” as one of 9 top Sarasota area restaurants in the book.

As prepared by Michael’s On East Executive Chef Jamil Pineda

Serves 4

For the Mahi-Mahi
4 7 oz center cuts of Mahi-Mahi
1 Tablespoon Ground Coriander
1 teaspoon Ground Garlic
1 teaspoon Ground Onion
½ teaspoon Ground Cumin
2 tablespoon Sugar
1 teaspoon Kosher Salt
1 oz Olive Oil

Method
Preheat the oven to 450 degrees F. In a small mixing bowl, add all the ground ingredients with the salt and sugar and mix well to make the crust. Coat the Mahi on both sides, in a sauté pan over medium high heat, add the oil and sear the fish on one side. Flip the fish and finish cooking in the oven for 4 to 5 minutes. Set aside until the dish is ready to be plated.

For the Salsa Verde
2 lbs Fresh Tomatillos, husked and well rinsed
2 fresh Jalapeno Peppers
1 medium White Onion, quartered
4 Tablespoons Olive Oil
4 Cloves Garlic, unpeeled
1/2 cup Fresh Cilantro Leaves (loosely packed)
Juice of 1/2 lime
Kosher Salt

Method
Preheat the oven to 450 degrees F. Add the tomatillos to a baking sheet along with the jalapenos and onion wedges. Toss with 1 tablespoon of the olive oil and roast about 7 minutes in the oven. Turn the vegetables, add the garlic and roast until everything is slightly softened and charred, another 7 to 8 minutes. Set aside to cool.

Peel the garlic and remove the stems and seeds from the jalapenos. Add the roasted vegetables to the bowl of a food processor and pulse until still slightly chunky but well combined. Add the cilantro, lime juice and 1 teaspoon salt and pulse until incorporated. With the processor running, stream in the remaining 3 tablespoons olive oil until the salsa is slightly runny but not smooth. Add more salt if desired.

For the Rice
3 Tablespoons Olive Oil
1 Tablespoon Unsalted Butter
1 Medium Onion, finely chopped
4 Garlic Cloves, minced
2 to 4 Jalapenos, cored and minced
2 cups Corn Kernels
2 cups Jasmine Rice
2 ½ cups Water
Kosher Salt
¾ cup Cilantro, finely chopped
Juice of 2 limes, freshly squeezed

Method
Add oil and butter to a large sauce pan over medium-high heat. Add the onions and cook, stirring occasionally, until soft, 3 to 4 minutes. Add garlic, jalapenos and corn. Cook for 1 to 2 minutes, stirring constantly. Add the rice and stir well to coat all grains. Add water and season with salt to taste. Stir once and allow water to come to a rapid boil. Cover and reduce heat to medium. Cook for 10 to 12 minutes, or until water has been absorbed. Remove from heat and allow pan to rest, covered, for 7 to 10 minutes. Uncover pan, add cilantro and lime juice. Fluff with a fork and serve immediately, adding a little bit more salt if necessary. Set aside until the dish is ready to be plated.

For the Tomatoes
6 Plum Tomatoes, cut in half
1 teaspoon Ground Garlic
1 teaspoon Ground Onion
1 teaspoon Ground Cumin
1 tablespoon Sugar
1 teaspoon Kosher Salt
2 oz Olive Oil 

Method
Preheat the oven to 450 degrees F. In a small mixing bowl, add all the ingredients together. Place the tomatoes skin up on a baking sheet and roast for 8 minutes. Set aside until the dish is ready to be plated.

For the Jicama Slaw
2 Large Jicamas, peeled and julienned
1 Red Pepper, julienned
1 Yellow Pepper, julienned
1 Red Onion, julienned
2 cups, Broccoli Slaw
½ Bunch Cilantro
½ Bunch Parsley
½ cup Rice Vinegar
1 Tablespoon Sugar
½ cup Extra Virgin Olive Oil
Salt and Black Pepper to Taste

Method
Continue sugar, salt, pepper and vinegar together in a small mixing bowl. Stir until the sugar is dissolved. Add remaining ingredients and mix well. Set aside until ready to plate the dish.

To Plate
On 4 dinner plates place the rice at top of the plate. Add two tablespoons of the Salsa Verde next to the rice, then place the Mahi on top of the salsa. Place 3 halves of tomatoes next to the Mahi, the jicama slaw on top of the Mahi and add more chopped cilantro to garnish, if desired. Serve and enjoy!

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Recipe: Blackened Diver Scallops by Michael’s on East, Sarasota, FL

 

Recipe: Blackened Diver Scallops

Presented by Michael’s on East in Sarasota, one of 100 top restaurants nationwide featured in “The Restaurant Diet.” This dish is part of this month’s Epicurean Adventures special menu, highlighting the cuisine of New Orleans. Recipe and photo by Michael’s on East.

New Orleans Blackened Diver Scallops

Crawfish & Tasso Corn Maque Choux, Grilled Cajun Smoked Sausage,

Sautéed Baby Kale & Crispy Onion Straws

Serves 4


For the Crawfish Maque Choux

4 Tbsp Unsalted Butter
1/4 cup Tasso, finely diced
3 Ears of Corn
1/2 cup Onion, finely diced
1/4 cup Celery, finely diced
1/2 cup Green Pepper, finely diced
1 Tbsp Fresh Thyme leaves
1/8 cup Garlic, minced
1 Cup Tomato, diced
1/2 Cup Green Onions, finely sliced
Kosher Salt, Black Pepper and Cayenne to taste

1 cup Fresh Okra

Method

Cut the corn off the cobs using a very sharp knife. (The trick is to cut about half way through the kernels, then go back and scrape the cobs with your knife to extract all of the milk into a bowl. Reserve the corn milk.) Melt the butter in a two-quart sauce pan, add the Tasso and cook on medium-high heat until slightly brown. Add the corn, onion, celery, bell pepper, thyme and a healthy pinch of salt and reduce the heat to medium. Cook for 15 minutes stirring often, until the vegetables are tender. Add the garlic, okra, tomatoes, reserved corn milk and another pinch of salt. Cook for another 15 minutes, stirring occasionally. Add the green onions, salt, black pepper and cayenne to your taste.

For the Blackened Seasoning

1 ½ Tbsp Paprika

1 Tbsp Garlic Powder

1 Tbsp Onion Powder

1 Tbsp Ground Dried Thyme

1 tsp Ground Black Pepper

1 tsp Cayenne Pepper

1 tsp Dried Basil

1 tsp Dried Oregano

Method

Combine the paprika, garlic powder, onion powder, thyme, black pepper, cayenne pepper, basil and oregano in a bowl until evenly mixed. Store in an airtight container in a cool, dry place.

For the Angel Hair Onion Rings

8 oz Yellow Onions, thinly sliced using a slicer or mandolin

1 cup Wondra Flour

2 oz House Ketchup

1 Tbsp Chiffonade Basil

Method

Dredge onion rings in Wondra. Shake off excess flour and fry until golden. Season with salt and set aside until the dish is ready to be plated.

For the Scallops 

12 #10 sized Dried Scallops

2 cups Garlic-Scented Sautéed Baby Kale

2 tsp Olive Oil

4 pieces of Grilled Cajun Smoked Sausage, cut in half and 3 inches long

Method

Season the scallops with blackened seasoning. Add the oil and sear scallops over medium-high heat on both sides until the scallops are blackened.

To Plate

On four large plates, divide the Crawfish Maque Choux, place the kale top of the Maque Choux and then top with scallops and grilled sausage, evenly distributed. Finish with the onion rings and serve!

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Save the Date! Florida Winefest’s Annual Wild Truffle Dinner in Sarasota, FL Presented by Chefs Chris Covelli & Paul Mattison! Saturday November 10, 2018, 6:30-10pm at Mattison’s 41. Proceeds Benefit Disadvantaged Children in the Community

As a media sponsor along with Venu Magazine, we are delighted to announce the 7th Annual Wild Truffle Wine Dinner on November 10, 2018 in Sarasota, FL at Mattison’s 41. This dinner features excellent Italian wines as well as dishes prepared with white truffles from Savini Tartufi in Tuscany, prepared my Chefs Chris Covelli and Paul Mattison. Proceeds benefit disadvantaged children in Sarasota and Manatee County. To date, Florida Winefest & Auction has raised over $8.4 million to help disadvantaged children since 1991! This event always sells out in advance, so if you are going to be in the area in November, get your tickets now!

 

 

For more information and to purchase tickets, click here.

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Caribbean Grilled Swordfish by Chef Zach Bell, Addison Reserve Country Club, Delray Beach, FL

This Grilled Swordfish dish by Chef Zach Bell of Addison Reserve is perfect for summer entertaining (we might be having it at Casa Mia for July 4th) and is enlivened by a zesty homemade fish rub. If you are avoiding sugar, consider substituting a teaspoon of organic agave nectar, or 1/2 cup of freshly squeezed orange juice to make the rub into more of a marinade. Either way, it is delicious! You may also use this rub on chicken, beef, or pork on the grill. Consider dicing the fish (or other protein), and placing 1-2 inch cubes on skewers, along with slices of onion, cherry tomatoes, bell peppers, and pineapple for a great bbq!

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