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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)

Posted on October 1, 2017 by Fred Bollaci

Recipe 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.

Posted in Florida Golden Palate Partners | Tagged chicken, fontina, jamil pineda, michaels on east, pollo, prosciutto, sage, sarasota, tuscan | Comments Off

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

Posted on September 25, 2017 by Fred Bollaci

Recipe 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.

Posted in Fred Bollaci on Dining | Tagged florida, jamil pineda, mahi, mahi mahi, michaels on east, sarasota, southwest | Comments Off

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!

Posted on September 22, 2017 by Fred Bollaci

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

Posted in News and Interviews | Tagged florida, four seasons, le sirenuse, Marcello's La Sirena, marco, marco island, miami, sale e pepe, surfside, venu, west palm beach | Comments Off

Recipe: Pan-Seared Kingclip with Tomato, Olive & Fennel Salsa Served Over Spinach & Basil Salad by Michael’s on East (Sarasota, FL)

Posted on September 18, 2017 by Fred Bollaci

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

The Michael’s culinary team was pleased to collaborate with Londolozi Game Reserve Executive Chef Anna Ridgewell to feature their signature recipes for a limited time, and we are pleased to share her recipe with you!

PAN-SEARED KINGKLIP
Tomato, Olive & Fennel Salsa
Served on a Spinach & Basil Salad

Serves 4

Ingredients:
4 Kingklip Fillets (3 oz. each) Chef Jamil suggests substituting Grouper or Red Snapper if Kingklip is unavailable.
2 Tbsp Butter, Melted

Tomato, Olive & Fennel Salsa:
2 Red Onions, Chopped
4 Whole Baby Fennel Bulbs
1⁄2 Cup Sliced Black Olives,
pitted and broken in half
2 Cups Grape Tomatoes, cut in half
1 Cup Olive Oil
Salt & Black Pepper to Taste

Spinach & Basil Salad:
1 Bag Baby Spinach
1 Cup Fresh Basil Leaves
2 Tbsp Olive Oil
Salt & Black Pepper to Taste

On a sauté pan over medium heat, add butter. Brush the Kingklip with a little melted butter and pan-sear until cooked, approximately 3 minutes each side, until golden brown. Do not overcook (or the Kingklip will be tough). Mix all the chopped salsa ingredients together, then add olive oil. Season to taste. Toss all the spinach & basil salad ingredients together. Season with the salt & pepper and olive oil.

To Assemble:
Place the tossed salad on the plate. Add the salsa to the pan with the fish to reheat. Place the cooked fish on top of the salad and top with the salsa. Serve immediately.

Posted in Florida Golden Palate Partners | Tagged fennel, fish, jamil pineda, kingclip, michaels on east, sarasota, seafood, south african, spinach | Comments Off

Recipe: South African-Style Pan-Seared Tiger Shrimp and Scallops with a Corn, Coriander & Chili Salsa Drizzled with a Curry Sauce by Michael’s on East (Sarasota, FL)

Posted on September 15, 2017 by Fred Bollaci

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

Pan-Seared Tiger Shrimp and Scallops
with a Corn, Coriander & Chili Salsa Drizzled with a Curry Sauce

Serves 4

Ingredients:

8 Tiger Prawns (U8 Shrimp)

4 U10 scallops

2 Tbsp Olive Oil

1 cup Micro Greens

Method

Clean the shrimp and devein.

In a sauté pan over medium-high heat, add the oil. Add the scallops and sear one side. Turn, add the shrimp and cook turning regularly until pink and the shrimp are firm, approximately 5 minutes.

For the Curry Sauce:

2 Cups Coconut Milk

1 Tsp Curry Powder

¼ Tsp Garam Masala

¼ Tsp Lemon Rind

2 Tsp Lemon Juice

½ Cup Fresh Coriander

Salt & Pepper to Taste

Place curry and masala mix in a medium saucepan over medium heat. Add a little of the coconut milk and cook until the flavor of the spices are extracted, approximately 3 minutes. Add all the coconut milk and cook until reduced to a creamy consistency. Add the rest of the ingredients and bring to a low boil until the flavors are well blended, about 10 minutes.

For the Corn, Coriander & Chili Salsa:

5 Cobs Fresh Corn, Kernels Removed

1 Red Onion, Sliced

1 Tsp Cumin

1 Tsp Paprika

½ Cup Fresh Coriander

2 Jalapenos, Chopped (no seeds)

4 Leeks, Chopped

1 Tbsp Olive Oil

Salt & Pepper to Taste

Method:

Slice the leeks into rounds.
In a sauté pan over medium heat, add the olive oil, leeks and onions. Cook until soft. Combine with fresh corn, spices, chilies and coriander. Season with salt and pepper.

To Assemble:

Place a spoon of the hot curry sauce on the plate. Add a small handful of micro greens and place the corn salsa on the plate. Arrange one scallop and 2 shrimp around the scallop and drizzle with a little more of the curry sauce. Garnish with a lemon wedge.