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Recipe: Moroccan Curried Shrimp & Scallops with Pine Nuts, Red-Yellow Pepper & Date Chutney by Michael’s on East (Sarasota, FL)

Posted on August 13, 2017 by Fred Bollaci

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

Moroccan Curried Shrimp and Scallops

Pine Nuts, Red-Yellow Pepper & Date Chutney

Serves 4
For the Chutney

6 oz Dried Dates

3 oz Golden Raisin

½ oz Turmeric

1 oz Paprika

1 oz Ground Coriander

½ oz Ground Cinnamon

1 Teaspoon Chopped Fresh Mint

2 Teaspoon of Chopped Parsley

4 oz Olive Oil

½ Bunch of Chopped Fresh Cilantro

Juice of two Limes

2 Dried Red Chili Pepper, diced

Method

Soak the raisins and dates in hot water for about 15 minutes. Discard the water.

In a saucepan over medium heat, add the oil, raisins, red chilies and dates. Cook for two minutes. Add the paprika, coriander, cinnamon and turmeric and cook for two minutes. Add the lime juice, mint and cilantro. Cook for about two more minutes and set aside.

For the Curry Shrimp Sauce

1 lb of Baby shrimp (shell on)

1 Medium Spanish Yellow Onion, finely diced

3 oz Olive Oil

3 Bay Leaves

1 oz Coriander

2 oz Mild Curry

1 oz Turmeric

1 oz Ground Ginger Powder

3 Aniseed

4 Garlic Cloves, chopped

1 Spear of Lemongrass, finely chopped

16 oz Heavy Cream

26 oz Coconut Milk

Method

Dry roast all the spices in a thick-based saucepan over medium high heat. Add oil, shrimp, onion, chopped garlic and lemongrass and cook for about five minutes. Add the cream and coconut milk and cook for 20 minutes. Season with salt and pepper to taste. Strain to discard the solids and set a side.

For the Shrimp & Scallops

4 u12 Shrimp. peeled and deveined

4 u10 Dry Scallops

2oz Olive Oil

½ Red Pepper, julienned

½ Yellow Pepper, julienned

1 tablespoon Toasted Pine Nuts

½ cup Date Chutney

1 cup Curry Shrimp Sauce

Salt and Black Pepper to taste

1 Tablespoon Chopped Chives

Method

In a large sauté pan over medium high heat, add the oil until it starts to smoke. Add the scallops and sear until golden brown. Flip the scallops, add the peppers and cook for one minute. Add the shrimp and pine nuts cook one side. Flip the shrimp and add the chutney. Cook for one minute then add the shrimp curry sauce and bring to a small boil. Remove from heat and seat aside.

To Plate

In a medium pasta bowl, place one scallop topped with a shrimp and sauce in the middle of the bowl. Sprinkle with chives to finish and serve.

Posted in Fred Bollaci on Dining | Tagged dates, jamil pineda, michaels on east, moroccan, sarasota, scallops, shrimp | Comments Off

Butter Roasted Flounder with Grain Mustard Beurre Blanc, Brown Butter Sage, Toasted Almonds, Sautéed Brussel Sproute & Potato Allumettes by Michael’s on East, Sarasota, Florida

Posted on August 7, 2017 by Fred Bollaci

Butter-Roasted Flounder
Grain Mustard Beurre Blanc, Brown Butter Sage, Toasted Almonds,
Sautéed Brussels Sprouts & Potato Allumettes

Courtesy of Michael’s On East Executive Chef Jamil Pineda

Serves 4

For the Flounder
4 7oz pieces of Flounder filets
3 Tablespoons Olive Oil
Salt and Black Pepper to taste

Method

In a non-stick sauté pan over high heat, add the oil. Season the fish with salt and pepper. Sear the fish until golden brown on both sides. Set aside until the dish is ready to be plated.

For the Brussels Sprouts
24 each Brussels Sprouts (Shaved)
2 tablespoons Olive Oil
Salt and Black Pepper

Method

In a non-stick sauté pan over medium high heat, sauté the sprouts with oil. Add salt and pepper to taste and set aside until the dish is ready to be plated.

For the Beurre Blanc
2 cups White Wine
1 Shallots, minced
¾ cup Champagne Vinegar
1 lb Butter
½ quarts Heavy Cream
Pinch of Sugar
1 Tablespoon Grain Mustard
Salt and Pepper to taste

Method
Reduce the wine with the shallots, sugar, and vinegar 3/4 of the way. Add cream and reduce again until you see heavy bubbles. Whisk the butter slowly until all the butter is emulsified. Add the mustard. Season with salt and pepper to taste. Set aside until the dish is ready to be plated.

For the Brown Butter
½ lb Unsalted Butter
2 Tablespoons Toasted Almonds
1 Teaspoon Fresh Sage, chopped

Method

In a small sauce pan, add the butter and cook over high heat until it starts to turn brown. Add the sage and almonds. Set aside until the dish is ready to be plated.

For the Allumettes
2 Baking Potatoes
1 qt Frying Oil
Salt to taste

Method

Wash potatoes. Slice into 1/4-inch thick slices, then into 1/4-inch sticks. Wash thoroughly in cold water. Drain well. Deep fry in batches at 350 degrees until potatoes are cooked, but not brown. At serving time, increase the oil temperature to 375 degrees. Fry potatoes in batches, until golden brown. Sprinkle with salt.

To Plate

On four large plates, spoon the Brussels Sprouts in the middle of the plate. Top with fish, spoon the brown butter mix on top of the fish, then the beurre blanc across the fish. On the middle of the fish garnish with the fried potato allumettes and serve!

Posted in Florida Golden Palate Partners | Tagged brussel sprouts, florida, flounder, michaels on east, sarasota | Comments Off

Recipe: Sweet & Spicy Skirt Steak with Coconut Purple Potatoes, Summer Corn Hash & Grilled Vegetables by Michael’s on East (Sarasota, FL)

Posted on August 5, 2017 by Fred Bollaci

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

Sweet & Spicy Skirt Steak  with Coconut Purple Potatoes, Summer Corn Hash & Grilled Vegetables

Serves 8

Sweet and Sour Glaze

2 tbsp Olive Oil

1 tsp Chopped Garlic

1/2 Fresh Pineapple, Chopped

Juice from 2 Lemons

Juice from 2 Oranges

Juice from 2 Limes

1/4 bunch Fresh Cilantro, Chopped

1 cup Sweet Chili Sauce

2 cups Cranberry Juice

Salt and Pepper to Taste

Method

Heat olive oil in a sauté pan over medium-high heat. Add garlic and pineapple and sauté for two minutes. Add citrus and cranberry juices, sweet chili sauce and reduce by half, about five minutes. Add the cilantro and salt and pepper to taste, and then remove from heat.

Skirt Steak

4 tbsp Olive Oil

8 -8-oz. Shirt Steak (with fat trimmed)

Salt and Pepper

2 tbsp Sambal Chili Paste

Method
Season the steak with salt and pepper, oil and sambal. Heat the grill on high and grill the steak to your preferred temperature. Set aside until ready to serve.

Corn Hash

2 tbsp Olive Oil

2 tbsp Butter

½ cup Onions, Chopped

1 tbsp Minced Garlic

4 Purple Potatoes, Boiled, Peeled and Diced

3 cups Fresh Corn Kernels, Cooked

1 tbsp Flat Parsley, Chopped

1/2 cup Coconut Milk

Method

Sauté onions in olive oil over medium high heat until translucent. Add garlic and cook for one minute. Add potatoes and corn and sauté until heated through. Add coconut milk and cook for about 2 minutes. Season to taste.

To Serve

Place a ½ cup of hash on a plate. Top with grilled vegetables of your choice. Set steak on top and drizzle with sweet and sour glaze.

Posted in Fred Bollaci on Dining | Tagged hawaiian, jamil pineda, michaels on east, sarasota, skirt steak, sour, sweet | Comments Off

Recipe: Lemongrass Grilled Ahi Tuna Sesame Forbidden Rice, Teardrop Tomatoes, Watercress Salad, Roasted Asparagus, Baby Carrots & Ginger Scallion Vinaigrette with Kabayaki Sauce by Michael’s on East (Sarasota, FL)

Posted on August 3, 2017 by Fred Bollaci

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

Lemongrass Grilled Ahi Tuna
Sesame Forbidden Rice, Teardrop Tomatoes, Watercress Salad, Roasted Asparagus,
Baby Carrots & Ginger Scallion Vinaigrette with Kabayaki Sauce

Serves 4

Rice

4 oz of forbidden rice

8 oz of water

1 oz chopped fresh ginger

2 teaspoon sesame oil

2 tablespoons of chopped scallions

1 teaspoon olive oil

Salt and pepper

Method:

In a small sauce pan, bring the rice, ginger and water to a boil. Season with salt and pepper, lower the heat and simmer, covered, until the rice is soft. In a sauté pan, sauté the rice with sesame oil, scallions and olive oil. Season with salt and pepper to your liking and set aside for plate up.

Ginger Scallion Vinaigrette

3 oz of fresh ginger

12 oz scallions

1½ qts rice wine vinegar

3 oz mirin ¾ cup sugar

¾ cup olive oil

Salt and pepper to taste

*Note: for dietary or weight loss purposes, it is ok to reduce the sugar. Try substituting with agave nectar.

Method:

In a medium sauté pan add the ginger, 5oz scallions, and vinegar and reduce by half. Cool, blend and strain liquid. Add remaining 7oz scallions, sugar and mirin to liquid in a blender and burr mix while slowly adding oil, season with salt and pepper to taste. Set aside for plate up.

Kabayaki Sauce:

1 cup soy sauce

1 cup mirin

½ cup sugar

Method:

Pour all ingredients in a sauce pan. Bring to a boil and simmer on low heat for about 10 minutes or until the mixtures becomes syrupy. Stop the heat and cool down set aside for plate up

Watercress Salad

2 cups of fresh watercress

½ cup of teardrop tomatoes, cut in half

1 tablespoon olive oil

1 tablespoon of rice wine vinegar

1 teaspoon sweet chili sauce

Salt to taste

Method:

In a small salad bowl, mix all ingredients and set aside for plate up

Lemongrass Glaze

1 cup sugar

1 cup water

2ea lemongrass chopped

Zest of one lime

Method:

Pour all ingredients in a sauce pan and bring to a boil. Lower the heat and simmer for about 10 minutes, set aside and let it rest for about 3 hours. Strain and discard the lemongrass keeping the liquid.

Ahi Tuna

4 pieces of center cut, 7oz Ahi tuna

1 tablespoon oil

Salt and pepper to taste

12 medium roasted asparagus

8 roasted baby carrots

Lemongrass glaze

Watercress

Kabayaki

Ginger scallion vinaigrette

Forbidden rice

Method:

Lightly season the tuna with salt and pepper. Preheat a sauté pan to medium high heat. Add oil, then tuna and sear on each side. Cut the tuna in half to create two triangular shaped pieces.

To Plate:

On a large plate, create four circles with the ginger scallion vinaigrette, then drizzle the Kabayaki sauce to create an interesting design on the plate. Add two tablespoons of forbidden rice on top of the plate. Place the watercress salad halfway on top of the rice, top with asparagus and baby carrots and place the tuna on the side of the salad and serve.

Posted in Fred Bollaci on Dining | Tagged florida, forbidden rice, jamil pineda, michaels on east, sarasota, tuna | Comments Off

Recipe: Cape Malay Curried Shrimp & Scallops with Ginger Stir-Fried Vegetables, Pine Nut & Date Chutney by Michael’s on East (Sarasota, FL)

Posted on August 2, 2017 by Fred Bollaci

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

Cape Malay Curried Shrimp and Scallops

Ginger Stir-Fried Vegetables, Pine Nut & Date Chutney

Serves 4
For the Chutney

6 oz Dried Dates

3 oz Golden Raisins

½ oz Turmeric

1 oz Paprika

1 oz Ground Coriander

½ oz Ground Cinnamon

1 Teaspoon Chopped Fresh Mint

2 Teaspoon of Chopped Parsley

4 oz Olive Oil

½ Bunch of Chopped Fresh Cilantro

Juice of two Limes

2 Dried Red Chili Peppers, diced

Method

Soak the raisins and dates in hot water for about 15 minutes. Discard the water.

For the Curry Shrimp Bisque

1 lb of Baby Shrimp (shell on)

1 Medium Spanish Yellow Onion, finely diced

3 oz Olive Oil

3 Bay Leaves

1 oz Coriander

2 oz Mild Curry

1 oz Turmeric

1 oz Ground Ginger Powder

3 Aniseed

4 Garlic Cloves, chopped

1 Spear of Lemongrass, finely chopped

16 oz Heavy Cream

26 oz Coconut Milk

*Note: for weight loss purposes, substitute fat free half and half for the cream

Method

Dry roast all the spices in a thick-based saucepan over medium high heat. Add oil, shrimp, onion, chopped garlic and lemongrass and cook for about five minutes. Add the cream and coconut milk, then cook for 20 minutes. Season with salt and pepper to taste. Strain to discard the solids and set a side.

For the Ginger Stir-Fried Vegetables

2 Tablespoons Canola Oil

1 Red Bell Pepper, cored, seeded and julienned

1 Yellow Bell Pepper, cored, seeded and julienned

½ cup Red Onion, thinly sliced

1 cup Cauliflower and Broccoli Florets

1 clove Garlic, minced

1 cup Bok Choy, sliced

1 cup Red and Green Cabbage, sliced

1 cup Fresh Green Beans

1/4 teaspoon Freshly Ground Black Pepper

¼ Teaspoon Kosher Salt

½ cup Snow Peas

1 Teaspoon Fresh Ginger, graded

Method

In a large sauté pan over medium high heat, add oil until it starts to smoke. Add the peppers and onion while stirring constantly. While continuing to stir, add, broccoli, garlic and fresh ginger. Cook, stirring constantly, for two minutes. Add the bok choy, green beans, pepper and salt. Continue to stir, cooking until the vegetables are crisp-tender, about two more minutes. Stir in snow peas and remove from heat. Put a side until ready to plate the dish.

For the Shrimp & Scallops

8 u12 Shrimp, peeled and deveined

8 u10 Dry Scallops

2 oz Olive Oil

½ Red Pepper, julienned

½ Yellow Pepper, julienned

1 Tablespoon Toasted Pine Nuts

½ cup Date Chutney

1 cup Curry Shrimp Sauce

Salt and Black Pepper to taste

1 Tablespoon Chopped Chives

Method

In a large sauté pan over medium high heat, add the oil until it starts to smoke. Add the scallops and sear until golden brown. Flip the scallops, add the peppers and cook for one minute. Add the shrimp and pine nuts, cooking one side. Flip the shrimp and add the chutney. Cook for one minute then add the shrimp curry sauce and bring to a small boil. Remove from heat and seat aside.

To Plate

In a pasta bowl, pour the sauce, add the vegetables in the middle. Place two scallops with two shrimp around the vegetables, then top the shrimp and scallops with the chutney. Sprinkle with chives to finish and serve.