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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RECIPE: Provençal Fish Soup by Lysielle Cariot of Bleu Provence, a Platinum Palate Award-Winner in Naples, Florida, Featured in “The Restaurant Diet”

Fish soup dish with cider, Normandy, France. Photo and Recipe by Bleu Provence

 

While ‘Soupe De Poisson’ originated in the Northern French port of Dieppe, many coastal regions in France have their very own special seafood and fish recipes.

Chef Lysielle’s ‘Provençal Fish Soup’ is no exception, and now you can enjoy this delicious, smoothly blended and flavorful fish soup with Gruyère, Rouille (garlic mayonnaise sauce), and croutons at home!
C’est très bon!

This is an excellent dish for winter entertaining. Bleu Provence is one of Naples’ finest restaurants, a Platinum Palate Award-Winner by Fred Bollaci Enterprises, featured in “The Restaurant Diet” by Fred Bollaci, the restaurant is known for authentic Provencale style French cuisine of the sunny Mediterranean South of France, and is home to the best wine cellar in Naples, Florida, one of only 4 Wine Spectator Grand Award Winners in all of Florida (all four are featured in “The Restaurant Diet.)

Ingredients for Fish Soup:
4 White Leeks (medium-sized), chopped
1 Fennel Bulb, chopped
3 Carrots, chopped
3 Celery Stalks, chopped
2 Onions, chopped
4 Garlic Gloves, chopped
Thyme (fresh)
1⁄4 Teaspoon Cayenne Pepper
1⁄4 Teaspoon Saffron
5 Pounds of White Whole Fish (Loup de Mer, Daurade, Cod), cleaned and cut 5 Tomatoes (fresh)
3 Teaspoons of Tomato Paste
2 Cups of White Wine
1⁄2 Cup of Ricard or Pastis

Preparation:

– Cook leeks, fennel, carrots, celery, onions, and garlic in olive oil for 5 minutes.
– Add thyme and continue cooking for 10 minutes.
– Add tomatoes, tomato paste, wine, Ricard or Pastis, salt, cayenne pepper, and fish

for 5 minutes.
– Cover with water and add saffron. Cook for 30 minutes.
– Force soup through a food mill and discard all solids.
– Serve with Gruyère, Rouille, Croutons, and a warm Baguette.

Ingredients for Rouille:

Lemon Juice
4 Garlic Cloves, finely chopped 2 Egg Yolks
1⁄2 Cup Olive Oil
Saffron
Chili Powder
Salt

Preparation:

– Combine lemon juice, garlic, egg yolks, and olive oil, and blend into a mayonnaise. – Add saffron, chili powder and salt to season.

Servings: 6-8

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Local Author Fred Bollaci Presenting “The Restaurant Diet” at Euphemia Haye Restaurant on Longboat Key, Florida, Friday January 25th, 2019, Plus A Cooking Class, Luncheon, and Wine Tasting with Chef Ray Arpke

SAVE THE DATE

 

“The Restaurant Diet” Author, Fred Bollaci, a part-time Sarasota area resident will be presenting his groundbreaking weight loss book on Friday January 25, 2019 at famed Longboat Key restaurant, Euphemia Haye.

Events are part of the 12th annual Forks & Corks weekend. Chef Ray Arpke of Euphemia Haye (one of 9 area restaurants out of 100 nationwide featured with recipes in the book) will be hosting a cooking class and luncheon, beginning at 10:30am. Afterwards, at 2:15pm, there will be a wine tasting upstairs in the Haye Loft, where Fred will be selling and signing books for $25 until 4pm. Both events are ticketed, RSVP required. For more information, please contact the restaurant directly at 941.383.3633.

If you are looking for “things to do” in Sarasota, Venice or Bradenton, Chef Ray’s Cooking Classes at Euphemia Haye should be on the top of your list. We call the cooking classes “Lesson Luncheons” because they are taught in a demonstration style; so what that means is, Chef Ray does all of the cooking and you do the eating and drinking! Each class begins with our freshly-baked banana bread and a bottomless cup of our insanely good imported coffee. There’s no skimping here – each guest will get to enjoy a luxurious lunch that includes three courses and each course includes a paired glass of wine. Guests will watch and interact with Chef Ray as he prepares each of three courses in our main dining room. The food Chef Ray prepares is always amazing but his quick wit and lively personality steal the show. The classes are for anyone who wants to learn something about cooking – whether you’re already a “foodie” or just a kitchen novice, Chef Ray says that everyone will learn some useful tips.

Photo: Chef Raymond Arpke

Upcoming Classes

Friday, January 25th – Forks & Corks

The Menu:

Euphemia Haye’s Famous Caesar Salad
paired with A to Z Wineworks Pinot Gris (2016)
Forks & Corks Gold winner
Braciole (Italian style beef roulade) with homemade pasta
paired with Cass Vineyards & Winery GSM (2014)
Pistachio Cheesecake
paired with Banfi Piemonte Cuvée Aurora Rosé (2012)
Forks & Corks Gold winner
Seats sell out quickly… Make your reservation now!
Call Brooke at 941-383-3633 (Monday – Friday, 10am-4:00pm)
or
Reserve Your Spot Online

A Note from Chef Ray –

Caesar Salad… always a great way to start a meal. Especially when it is Euphemia Haye’s Famous Caesar Salad. Yes, we’ve been making this awesome recipe since the inception of the restaurant 45 years ago. The A to Z Pinot Gris is my new favorite white wine and it pairs beautifully with our Caesar Salad.

Yes, the amazing wines are why you pay more for this class, but once you’ve tasted my Braciole, you will discover another reason. Braciole is an Italian-style beef roulade and this could be the best Italian dish I make. Paired with homemade pasta, it definitely is. We are serving this paired with Cass Vineyards’ G.S.M. and it goes wonderfully with the beef and marinara.

The sparkling Italian (Banfi Piemonte Cuvee Aurora Rose) with a Pistachio Cheesecake may well be the best dessert pairing that I’ve eaten. Certainly, in recent memory.

I promise you, this is a meal to remember and one that you will want to have again. Good thing we send you home with recipes, tips & tricks! All of the wines from class will be available to purchase, too. Stick around after class for our wine tasting with three dozen wines, many of them Forks & Corks award winners, presented by winemakers and representatives from the various wineries. The wine tasting is free for those who joined us for class and $45 for friends who may want to join after.

Consider this an amazing opportunity to enjoy a culinary lesson and delicious meal from one of Florida’s best and most beloved chefs, and a chance to chat with Fred Bollaci and purchase a signed book at the wine tasting afterwards.

Wine Tasting at The Haye Loft
Join us on Friday, January 25th from 2:15pm until 5:00pm for a special wine tasting and learn more about and taste a number of the award winning wines from this year’s Forks & Corks event. Three dozen wines, winemakers, and representatives will be on hand from:

A to Z Wineworks – F&C 2019 Gold
Cakebread Winery – F&C 2019 Gold, Silver & Bronze
Cass Vineyards & Winery – F&C 2019 Silver & Bronze
Castello Banfi – F&C 2019 Gold & Bronze
Quady Winery – F&C 2019 Gold & Silver

In addition to the many fine wines, several of Chef Ray’s favorite hors d’eouvres will be served. All of the wines will be available for purchase at special rates during this event.

Cost is $45/person with some proceeds going to JDRF to help bring a cure to Type 1 diabetes (complimentary for those who attend the cooking lesson and luncheon).

For more information on the events, click here.

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Bascom’s Chop House: The Best Steak in Clearwater, Florida!

 

 

Looking for a great steak, classic sides, and upscale ambience, combined with top notch service in the heart of Pinellas County? One place immediately comes to mind: Bascom’s Chop House.

Since Bascom’s was opened in 2002, it has been generously rewarded every year with kudos from critics and multiple Best of the Bay Awards that celebrate the fine dining and traditional steakhouse fare that is always served with graciousness and style.
The menu is a wonderful mix of the expected array of steaks, chops, and seafood. Modern additions such as fine wagyu beef and delicate tuna complete a menu that is sensitive to serving organic, hormone-free and environmentally conscientious meats and locally grown produce. In addition to excellent steaks, you can count on the extensive selection fo seafood, as well as starters, soups, salads, sides, and desserts to deliver as well.

 

Bascom’s offers a glorious bone-in ribeye, served charred outside with that intense, rich, steak flavor that is often so hard to come by. The menu also offers a delicate but richly satisfying veal chop that redefines tender while it melts in your mouth. Fridays, Saturdays and Sundays there is a weekend special that offers a filet or a prime rib with sides at a distinctly approachable price.

At Bascom’s the word service has true relevance. Your white shirted and bow tied server will move quietly and efficiently, anticipating every need you might have. Steak knives are immediately provided, napkins either black or white are offered according to your clothing, drinks will be refilled and each server is your knowledgeable guide through the menu, the wines and the specials. They are gracious, pleasant and able to handle a crowded room so masterfully that each table feels that they are indeed, the only one.

Polished dark wood, subdued lighting, blindingly white, starched tablecloths, weighty cutlery and plantation shutters provide the elegant backdrop for not just a meal but a dining experience that will be relished for hours afterward. The bar is usually lively, with the capable mixologists serving up Mad Men style cocktails or trendy drinks. It is hard to find a place with such core elegance that is neither stuffy nor outrageously priced and welcomes casual diners for both lunch and dinner.

This is the place to go to celebrate, to meet up or to simply enjoy a great meal. There are private event rooms and catering available offering the same quality of food and service that the Bascom’s tradition upholds. Bascom’s serves lunch M-F, and dinner 7 nights.

 

Photos by Bascom’s Chop House.

 

Bascom’s Chop House has been awarded the Fred Bollaci Enterprises Golden Palate Certificate of Excellence!

 

 

Bascom’s Chop House
3665 Ulmerton Rd.
Clearwater, FL 33762
727.573.3363

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