RECIPE: Seared Scottish Salmon Toast Piquillo Red Peppers, Greek Marinated Fava Beans,  Guacamole, Hearts of Palm, Crispy Capers,  Cilantro, Edamame & Lime Juice Served on Grilled Country French Bread by Michael’s on East in Sarasota, Florida–Perfect Dish for Brunch or Entertaining

Recipe and photo by Michael’s on East, Sarasota, Florida, featured in “The Restaurant Diet” by Fred Bollaci.

 

Seared Scottish Salmon Toast
Piquillo Red Peppers, Greek Marinated Fava Beans,
Guacamole, Hearts of Palm, Crispy Capers,
Cilantro, Edamame & Lime Juice
Served on Grilled Country French Bread

Serves 4

This is a great dish for brunch, entertaining, or as passed hors d’oeuvres at a party.

For the Salmon
2 8 oz Scottish Salmon Fillets
2 oz Olive Oil
Salt and Pepper to taste

Method
Preheat the oven to 350 degrees. Heat a medium sauté pan over medium high. Season the salmon with salt and pepper, add the oil to the sauté pan and sear the salmon for 2 minutes on each side (medium rare). If you would like to reach a higher temperature, place the (oven-safe) pan in the oven and cook the salmon for 6 additional minutes to reach medium well. Set aside until the dish is ready to be plated.

For the Grilled French Bread
4 slices French Country Bread (We always love supporting local bakeries, but Costco also has a great one)
6 oz Extra Virgin Olive Oil

Method
Set the grill on high heat. Drench the bread with oil and grill on both sides until crispy, not burnt. Set aside until the dish is ready to be plated

For the Guacamole
3 Whole Ripe Avocados, diced
½ Red Onion, finely minced
2 Plum Tomatoes deseeded and diced
½ bunch Cilantro, finely chopped
Juice of 5 Limes
3 Jalapenos, deseeded and diced
Salt to taste

In a small bowl, gently mix all ingredients with a wooden spoon. (Avoid over-stirring; mixture should be a little chunky.)

To Plate
2 8 oz Seared Salmon Fillets
1 cup Sliced Pickled Hearts of Palms
1 cup Large Piquillo Pepper, julienne
½ cup Crispy Capers
2 tablespoons Cilantro, chopped
3 Limes (To squeeze/juice as you assemble the dish)
1 cup Greek-Marinated Fava Beans (Available at Whole Foods)
Micro Greens to garnish (Available at Whole Foods)
4 Tablespoons Extra Virgin Olive Oil

Spread the guacamole on all 4 slices of grilled bread. Top with the Greek beans, cut salmon into 6 slices and distribute evenly on top of the beans. In a small mixing bowl, add the hearts of palms, cilantro, half the capers, peppers, oil and squeeze the limes. Season with salt and black pepper and mix well. Top salmon with the mix, sprinkle the rest of the capers and garnish with micro greens. If liquid remains from the mix, top the dish and serve immediately.

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COCKTAIL RECIPE: Cape Town Fig Bramble by Michael’s on East, AAA Four-Diamond Restaurant in Sarasota, Florida,

 

Michael’s Wine Cellar has become the first spirits retailer in Florida to feature all three Inverroche Gins from South Africa. The company’s adjoining restaurant Michael’s On East is also the first restaurant in the state to debut the artisanal spirit with a new cocktail three years in the making.

Recipe and photos by Michael’s on East.

Michael’s Wine Cellar & Michael’s On East Co-Proprietor Michael Klauber first tasted Inverroche Gin with his wife Terri while leading a wine-focused luxury safari journey for clients in South Africa in the summer of 2015.

“Gin & Tonic is known as the cocktail of choice when on safari and we’ve been known to enjoy a classic ‘sundowner’ cocktail with friends while leading our bi-annual Gulf Coast Connoisseur Club trips,” explained Klauber. “But I’ll never forget our first sip of a sundowner with Inverroche while visiting Londolozi Game Reserve. We knew immediately it was a special part of Africa we’d like to offer our friends back at home!”

Ever since the Klaubers tasted the craft gin, Michael Klauber has been working closely with distributors and importers for three years to bring Inverroche to the local market. He added, “The popularity of Gin is well-known and gaining momentum around the globe, but it’s the stories – in addition to these unique flavor profiles – behind a specialty spirit like Inverroche which gives our guests so many reasons to shop and dine with us at Michael’s.”

Each Inverroche Gin has a distinctive profile, created using recipes blending between 20 to 30 different varieties of Fynbos, a distinctive flora kingdom – found only in the southern tip of Africa, which are then complimented by various other more traditional gin botanicals.“Fynbos” is the Dutch word for “fine-leaved plants.” The brand currently has three distinct Gins (Classic, Verdant and Amber), crafted using only a handful of the more than 9,000 Fynbos botanicals. The first Inverroche Gins were released in 2012 and are now available in 15 countries. All three of the South African craft gin are now available for purchase at Michael’s Wine Cellar.

INVERROCHE GIN: AMBER (Retail: $39.95 (750ML) at Michael’s Wine Cellar)
Infused with fragrant and aromatic fynbos scattered along the dunes of the southern African coastal region, Inverroche Gin Amber showcases the diversity of the bountiful Cape Floral Kingdom.
Aromas: Fresh citrus, slight juniper, red bush, sweet toffee apples and delicate floral notes
Taste: Dry, woody finish with delicate florals and bright citrus.

INVERROCHE GIN: VERDANT (Retail: $39.95 (750ML) at Michael’s Wine Cellar)
Inverroche Gin Verdant is infused with a bouquet of fynbos, hand-selected from the mountainous, rocky terrain along the southern African coast.
Aroma: Delicate floral aromas reminiscent of elderflower and chamomile
Taste: Fragrant summer blooms, a touch of spice, subtle juniper, zesty lemon rind and alluring liquorice.

INVERROCHE GIN: CLASSIC (Retail: $39.95 (750ML) at Michael’s Wine Cellar)
Beautifully balanced and complex, Inverroche Classic is infused with fynbos harvested from the southern African coastal, Limestone-rich hills and cliffs.
Aromas: Upfront green juniper notes blend seamlessly with a bouquet of soft flowers on the nose.
Taste: The taste is exotic and intriguing with aromas of citrus, rose petals and assertive florals delivering a crisp, dry and spicy finish.

Our team has been having fun experimenting with the craft spirit created with Fynbos botanicals, indigenous flora from the Cape. Here’s the newest recipe crafted by Michael’s Mixologists in the Lounge:
Cape Town Fig Bramble
1 oz Poire Williams Liqueur
2.5 oz Inverroche Amber Gin
2 Dashes of Bitters
Allspice-Soaked Figs (Our team uses St Elizabeth Allspice Dram)
Muddle two Allspice-soaked Figs. Add the above liquors. Stir and strain over ice in a rocks glass. Garnish with the Allspice figs and an orange twist.

“Our friends at Inverroche claim that it’s ‘A special product, made by special people in a very special place.’” commented Klauber. “This statement couldn’t ring truer for us, and we think our patrons will agree!”

Michael’s Wine Cellar has become the first spirits retailer in Florida to feature all three Inverroche Gins from South Africa. The company’s adjoining restaurant Michael’s On East is also the first restaurant in the state to debut the artisanal spirit with a new cocktail three years in the making.

Michael’s Wine Cellar & Michael’s On East Co-Proprietor Michael Klauber first tasted Inverroche Gin with his wife Terri while leading a wine-focused luxury safari journey for clients in South Africa in the summer of 2015.

“Gin & Tonic is known as the cocktail of choice when on safari and we’ve been known to enjoy a classic ‘sundowner’ cocktail with friends while leading our bi-annual Gulf Coast Connoisseur Club trips,” explained Klauber. “But I’ll never forget our first sip of a sundowner with Inverroche while visiting Londolozi Game Reserve. We knew immediately it was a special part of Africa we’d like to offer our friends back at home!”

Ever since the Klaubers tasted the craft gin, Michael Klauber has been working closely with distributors and importers for three years to bring Inverroche to the local market. He added, “The popularity of Gin is well-known and gaining momentum around the globe, but it’s the stories – in addition to these unique flavor profiles – behind a specialty spirit like Inverroche which gives our guests so many reasons to shop and dine with us at Michael’s.”

Each Inverroche Gin has a distinctive profile, created using recipes blending between 20 to 30 different varieties of Fynbos, a distinctive flora kingdom found only in the southern tip of Africa, which are then complemented by additional more traditional gin botanicals.“Fynbos” is the Dutch word for “fine-leaved plants.” The brand currently has three distinct Gins (Classic, Verdant and Amber), crafted using only a handful of the more than 9,000 Fynbos botanicals. The first Inverroche Gins were released in 2011 and are now available in 15 countries. All three of the South African craft gin are now available for purchase at Michael’s Wine Cellar.Making its debut in the Restaurant, the Inverroche Amber Gin is featured in a new handcrafted cocktail created by Michael’s mixologists, the “Cape Town Fig Bramble.” The cocktail recipe includes Inverroche Amber Gin, Poire Williams Liqueur and bitters, garnished with Allspice-soaked figs and an orange twist. The Cape Town Fig Bramble is available during lunch, happy hour or dinner at the Michael’s On East Lounge or in the Restaurant’s dining rooms for $14. Each variety of Inverroche Gin is also available on the rocks or in other cocktails.

“Our friends at Inverroche claim that it’s ‘A special product, made by special people in a very special place.’” commented Klauber. “This statement couldn’t ring truer for us, and we think our patrons will agree!”

Michael’s On East, Sarasota’s only AAA Four Diamond Award restaurant, is located at 1212 East Avenue South, Sarasota, 34239. Michael’s Wine Cellar, the adjacent retail wine and spirits shop is located at 1283 S. Tamiami Trail, Midtown Plaza, Sarasota, 34239.

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RECIPE: Filet Mignon Tartare by Michael’s on East, AAA Four-Diamond Dining in Sarasota, Florida, Featured in “The Restaurant Diet”

Photo and Recipe by Michael’s on East, Sarasota, Florida, featured in “The Restaurant Diet.”

Filet Mignon Tartare
Hand-Cut Prime Beef with Farm-Raised Caviar and Dijon Aioli,
Toasted Garlic, Crispy Capers & Olive Oil-Grilled Baguette 

Serves 4-6

For the Aioli
2 eggs (4 oz)
2 oz Dijon Mustard
2 Garlic Cloves
½ oz Sherry Vinegar
½ Lemon, juiced
1 cup Blended Oil
Salt and Fresh Black Pepper to taste

Plus:
6 oz Extra Virgin Olive Oil
1 oz Sherry Vinegar

Method
Put eggs, mustard, garlic, sherry vin, salt, pepper and lemon juice in robot coupe.  Spin until eggs are blended, about 20 seconds.  Slowly stream in blended oil. Aioli will be very thick.  After the blended oil is added, add the other 1 oz of sherry vinegar. This will loosen the aioli.  Then stream in the extra virgin olive oil to tighten it up. Season to taste.

For the Tartare
12 oz Filet Mignon, diced
2 Tablespoons Extra Virgin Olive Oil
1 ½ Tablespoons Shallots, finely chopped
1 Egg Yolk
1 teaspoon Dijon Mustard
1 Plum Tomato, deseeded and diced (small)
1/4 cup capers, drained and deep fried till crispy
3 large Garlic Cloves, sliced paper thin to make garlic chips
2 oz Sturgeon Caviar
4 oz Mustard Aioli
Salt and Fresh Black Pepper to Taste
Green Onion to garnish

Method
Preheat the oven to 400 degrees. Place the garlic flat on a nonstick cookie sheet pan and bake until they get crispy and golden-brown. (Set aside until the dish is ready to be prepared.) Place the beef in a bowl, drizzle with the olive oil and stir until well combined. Add the shallots, mustard, tomatoes, salt and pepper to taste.

To Plate
On 4 small plate bowls, add 2 tablespoons of the aioli, with a ring cutter, add the tartare mix into the cutter. Add ½ oz caviar on top of the tartare, place 4 to five garlic chips around the tartare and top with the capers. Garnish with green onion slivers and serve with grilled baguette crostinis.

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RECIPE: Gluten-Free Pasta Jambalaya by Jamil Pineda of Michael’s on East, Sarasota, Florida

Gluten-Free Pasta Jambalaya

Michael’s On East Executive Chef Jamil Pineda suggests this winning-recipe to please lovers of jambalaya and those with Celiac disease plus who choose to eat gluten-free for any reason.

Michael’s On East Gluten-Free Pasta Jambalaya

Serves 4

Ingredients
1 lb free-range chicken breast, diced (large)
½ lb spicy Andouille sausage, sliced
1 medium carrot, diced
1 Spanish onion, diced (medium)
3 stocks of celery, sliced (medium)
3 tablespoons Cajun spices
3 oz blended oil
1 stick salted butter
1 cup organic chicken stock
1 tablespoon tomato paste
1 large tomato, diced (medium)
1 cup of organic tomato sauce
1 lb penne rice pasta, cooked al dente

Method

  1. Heat oil in a large sauce pan over medium high heat.
  2. Add the chicken, Cajun spices and Andouille sausage. Cook for 5 minutes.
  3. Add one stick of butter and vegetables and cook until vegetables are transparent.
  4. Add all tomatoes, the rest of the butter and chicken stock and cook for 10 minutes stirring occasionally.
  5. Season with salt and pepper if needed/desired.
  6. Add the pasta.
  7. Garnish with grated parmesan cheese.
  8. Serve immediately and enjoy!
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RECIPE: Pan-Roasted African Prawns by Jamil Pineda of Michael’s on East in Sarasota, Florida, the ONLY AAA Four-Diamond Restaurant in Town, Featured in “The Restaurant Diet”

 

Chef Jamil is pleased to share another new recipe from the Michael’s On East kitchen!

Pan-Roasted African Prawns
Roasted Yellow Tomato Pomodoro Sauce, Broccoli Rabe, Crispy Pancetta,
Toasted Fennel Oil & Tagliolini Pasta

Prepared by Michael’s On East Executive Chef Jamil Pineda and featured on the dinner menu at Michael’s On East. (January 2019) 

Serves 4 

For the Roasted Pomodoro Sauce
8 Yellow Tomatoes, cut in quarters
8 Garlic Cloves
1 large Spanish Onion, cut in quarters
5 oz Extra Virgin Olive Oil
Salt and Cracked Black Pepper to Taste

Method
Preheat the oven to 400 degrees. Combine all ingredients together in a mixing bowl. Place them on a cooking sheet pan and roast in the oven for about ten minutes or until the onion are cooked. Transfer to a blender and blend until the mixture is nice and smooth set aside for plate up.

For the Toasted Fennel Oil
2 Tablespoons Fennel Seeds
2 Garlic Cloves, Sliced Thin
3 Tablespoons Italian Parsley, Chopped
½ teaspoon Red Crushed Red Peppers
1 cup Extra Virgin Olive Oil
Salt and Cracked Black Pepper to Taste

Method
In a non-stick pan over medium-high heat, toast the fennel for about two to three minutes. (Be sure to keep stirring all the time to avoid burning the seeds.) Add the garlic, parsley and red crushed pepper and cook for 30 seconds, add the oil and cook for one additional minute. Set aside until the dish is ready to be plated.

For the Prawns
12 U6 Prawns, Peeled and Deveined (make sure to keep the head and tail on)
½ cup Toasted Fennel Oil
2 Tablespoons Italian Parsley, Chopped
1 teaspoon Fresh Thyme, Chopped
Salt and Cracked Black Pepper to Taste

Method
Preheat the oven to 400 degrees. Place the prawns in a sauté pan all together touching each other, season with salt, black pepper, parsley and thyme, pour the toasted fennel on top of all the prawns. Roast them for about six to eight minutes, or until you can see the head bright orange. Set aside until the dish is ready to be plated.

For the Pasta and Broccoli Rabe
1 lb Tagliolini Pasta or Linguini, cooked al dente
1 cup Cooked Broccoli Rabe, cut in quarters
1 teaspoon Sliced Garlic
1 oz Olive Oil
Salt and Cracked Black Pepper to Taste

Method
In a sauté pan over medium-high heat, add the oil, broccoli rabe and garlic and sauté for one minute. Add the pasta and season with salt and pepper. Cook for one minute or until the pasta is hot. Set aside until the dish is ready to be plated.

To Plate

Preheat the oven to 350 degree. Cut pancetta into thin slices and bake in the oven until they are crispy liked bacon. In four pasta bowls, add a ladle of tomato sauce, add the pasta in a swirl in the middle, place three prawns head up around the pasta, place the pancetta on top middle of the pasta. Ladle the remaining fennel oil around the prawns and serve!

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