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Recipe: “Longboat Key” Snapper with Lump Crabmeat, Basil & Sundried Tomato Beurre Blanc, Sweet Potato Planks & Sautéed Haricots Verts by Michael’s on East (Sarasota, FL)

Posted on July 2, 2017 by Fred Bollaci

Photo and recipe courtesy of Michael’s on East.

The Colony Restaurant’s Famous Snapper Colony was a celebrated dish at the Colony on Longboat Key, which was founded my Murf Klauber, father of Michael of Michael’s on East.

Longboat Key Snapper
Lump Crabmeat, Basil & Sundried Tomato Beurre Blanc,
Sweet Potato Planks & Sautéed Haricot Verts

Yields 4

SNAPPER:

4 ea 8 oz. American Red Snapper

2 oz. Herbs- mince and mixed

4 oz. Olive Oil

SNAPPER METHOD:

Heat olive oil in heavy skillet pan, season snapper with herbs. Cook the snapper until golden, turn, continue cooking another 5 minutes. Finish in a 350-degree oven for about 5-6 minutes.

CRAB MEAT, SUNDRIED TOMATO, AND FRESH BASIL, KEY LIME BEURRE BLANC:

1 ea. Shallots- Minced

1 cup White Wine

3 oz. Champagne Vinegar

1 cup Heavy Cream

1 lb. Unsalted Butter- cut into cubes

4oz. Key Lime Juice

4 oz. Jumbo Lump Crabmeat

3 oz. Sun-Dried Tomatoes-Julienne

2 oz. Fresh Basil (Chiffonade)

Salt and Pepper to taste

KEY LIME BEURRE BLANC METHOD:

Simmer the shallots, wine and vinegar, until reduced. Add cream and let cook until thicken then incorporate the butter with a whisk until fully emulsified. Season with salt and pepper, add the sun dried tomatoes, basil and crabmeat with key lime juice, stir and simmer, place snapper on plate and spoon a generous amount of Beurre Blanc over the top.

Serve with your choice of starch and vegetables!

Posted in Fred Bollaci on Dining | Tagged colony, fish, klauber, longboat key, michaels on east, sarasota, seafood, snapper | Comments Off

Recipe: Thai Salmon (Lemongrass-Teriyaki Glazed) with Mussels and Thai Eggplant Stew by Michael’s on East (Sarasota, FL)

Posted on June 30, 2017 by Fred Bollaci

Thai Salmon
Lemongrass-Teriyaki Glazed Salmon with Mussels and Thai Eggplant Stew

Courtesy of Michael’s On East Executive Chef Jamil Pineda

Serves 6 Servings

For the Lemongrass Teriyaki Glaze
(Makes 2 cups)

3-cups Teriyaki Sauce

1-cup Sugar

16 oz Pineapple Juice

½ Fresh Pineapple, diced

2-oz Fresh Ginger

2-ea Lemongrass, cut in 4
1 tablespoon of Water

1 tbsp of Cornstarch

Method

Sauté the fresh pineapple, lemongrass and ginger, add sugar and caramelize. Add the pineapple juice and simmer until the liquid is reduced by half. Remove the ginger. Add teriyaki and puree in the blender very well. Return sauce to sauté pan and bring to a boil. In keeping with Chinese cooking methods, combine the cornstarch and water, then add to boiling sauce to thicken. Simmer until the dish is ready to plate.

For the Eggplant Stew

3-pounds Thai Eggplant

24-ea fresh Prince Edward Black Mussels

3-tablespoon Garlic, chopped

4-ea Roma Tomatoes cut in half

½-gallon Coconut Milk

I-cup Brown Sugar

5-tablespoons Curry Powder

1-Jalapeno Pepper, deseeded and cut in half

3-tablespoon Sesame Oil

3 bunches of Green Onions, cut in large sprigs (use the entire onion)

Salt and Pepper to taste

Method

Heat the sauté pan on medium high heat, add the oil, green onions and garlic. Cook for 2 minutes, stirring constantly. Add the eggplant and curry powder and cook until brown, about 4 minutes. Add the tomatoes, jalapeno and brown sugar, cook for 2 minutes. Add the coconut milk and bring to a boil for about 6 minutes. Add the mussels and cook until all mussels are open. Remove the jalapeno and discard. Season with salt and black pepper and set aside.

For the Salmon

6-7oz Salmon Filets

¼-cup Olive Oil

1-cup of Teriyaki Glaze

Method

Preheat the oven to 400 degree. In a large Sauté pan on medium high add olive oil and sear each salmon on one side. Flip the salmon and drizzle the teriyaki sauce on top until all is covered. Bake for 6 minutes for a medium cooked temperature.

To Plate

6 Teriyaki-Glazed Salmon Filets

3-cups Eggplant Stew

3-ea Green Onions, chopped for garnish

Method

On 6 large bowls, add ½ cup eggplant stew and 4 mussels to each dish. Place the salmon filet on top and garnish with green onions.

Calories 539, 24 Grams of Fat, as prepared above.
As an alternative, Chef Jamil also recommends serving with Jasmine Rice.

Posted in Florida Golden Palate Partners | Tagged eggplant, jamil pineda, lemongrass, michaels on east, salmon, sarasota, thai | Comments Off

Recipe: Kona Seared Salmon with Pistachio-Dill Pesto by Mystic Fish (Palm Harbor, FL)

Posted on June 22, 2017 by Fred Bollaci

Recipe and photo courtesy of Mystic Fish.

Kona-Seared Salmon with Pistachio-Dill Pesto

All Phases

Serves four

Ingredients:

Salmon

4 6-ounce salmon fillets

2 tablespoons vegetable oil, to coat pan

Kona spice rub

½ teaspoon granulated garlic

½ teaspoon granulated onion

½ teaspoon fennel seed

½ teaspoon kosher salt

½ teaspoon paprika

½ teaspoon ancho chili powder

½ teaspoon black peppercorns

1 tablespoon espresso beans

1 tablespoon cornstarch

Pistachio–Dill Pesto (makes eight servings)

1 ounce fresh dill, de-stemmed

4 ounces pistachios, removed from shells

1 teaspoon fresh garlic minced

1 ounce Parmesan, grated

½ teaspoon Montreal seasoning

2 tablespoons white wine

¼ cup salad or soybean oil

Instructions:

For the Kona Spice Rub

Grind all the Kona spice rub ingredients together in a spice grinder or coffee grinder. Set aside.

For Pistachio–Dill Pesto

Puree all pesto ingredients in food processor. Use as needed. (Will keep in refrigerator for several weeks.)

For Salmon

Heat sauté pan over medium heat. Coat bottom of pan with vegetable oil. Coat top of salmon fillet with Kona rub and place fillet in pan, Kona side down.
Sear for 4 minutes on one side. Turn over and sear for approximately 4 minutes on other side, or to desired temperature.
Transfer salmon to plate.
Spoon pistachio-dill pesto over salmon after plating.

Nutrition Facts (by serving) for the Kona-Seared Salmon without Pesto:
Calories	406
Calories from fat	62%
Fat (grams)	25
Saturated fat (grams)	4
Cholesterol (milligrams)	100
Carbohydrates (grams)	0
Protein (grams)	34
Sodium (milligrams)	249

Nutrition Facts (by serving) for the Pesto:
Calories	146
Calories from fat	68%
Fat (grams)	23
Saturated fat (grams)	4
Cholesterol (milligrams)	6
Carbohydrates (grams)	16
Protein (grams)	8
Sodium (milligrams)	267
Fiber (grams)	2

Note: this preparation can be used with other types of fish as well, including swordfish, tuna, grouper, snapper, and others.

Posted in Florida Golden Palate Partners | Tagged dill, doug bebell, kona, mystic fish, palm harbor, pesto, pistachio, salmon, tampa bay | Comments Off

Recipe: Bermuda Fish Chowder by Mystic Fish (Palm Harbor, FL)

Posted on June 21, 2017 by Fred Bollaci

This is one of my favorite dishes at Mystic Fish and one of the most unique and enjoyable soups anywhere! The folks behind Mystic Fish founded the Lobster Pot in Bermuda and bring this uniquely delicious style of cooking to the Tampa Bay area in Florida! Look for their famous Chilean Sea Bass recipe in my upcoming book “The Restaurant Diet” (Mango Media, Jan. 2018)!

Bermuda Fish Chowder

Serves eight

Ingredients:

1 tablespoon olive oil

½ cup minced carrots

½ cup diced sweet onions

1 rib celery, minced

¼ cup minced fresh red peppers

1 tablespoon chopped Italian parsley

2 tablespoons chicken or vegetable bouillon

2 cups crushed Roma tomatoes

1 cup diced Roma tomatoes

½ teaspoon sugar

¼ teaspoon salt

¼ teaspoon Old Bay Seasoning

¼ teaspoon gumbo file

2 tablespoons Worcestershire

¼ teaspoon dried thyme

1 teaspoon Paul Prudhomme’s Blackened Fish Seasoning

8 ounces mild white fish (raw), such as snapper

½ teaspoon granulated garlic

¼ cup dry sherry

1 quart water

Brown roux (see below). Add roux after stock has simmered.

Optional: Dark Rum of your choice (Ideally Goslings, since this is a Bermuda-inspired dish), otherwise Myer’s Dark Rum or the dark rum of your choice as well and hot sauce of your choice to top soup at the table will do just fine!

Brown Roux

Ingredients:

2 ounces butter or vegetable oil (Note: for weight-loss purposes at home, use oil; if avoiding flour, omit the roux)

½ cup flour

Instructions:

Mix together butter or oil and flour in a sauce pan over very low heat.
Cook and stir mixture until roux is golden brown and has a nutty smell, 25 to 30 minutes.

Instructions:

Using a large stock pot, sauté carrots, celery, and onion in oil until soft;
Add all other ingredients
Bring to a boil, then let simmer for 20 minutes.
Stir in roux and simmer an additional 15 minutes.
Serve with optional drizzle of Myer’s rum and optional hot sauce.

Nutrition Facts (by serving) for Bermuda Fish Chowder, without the roux:
Calories	88
Calories from fat	29%
Fat (grams)	3
Saturated fat (grams)	0
Cholesterol (milligrams)	13
Carbohydrates (grams)	5
Protein (grams)	8
Sodium (milligrams)	182
Fiber (grams)	1

Note: The roux adds approximately 38 calories per serving. Myers dark rum contains 69 calories per ounce.

Posted in Florida Golden Palate Partners | Tagged bermuda, chowder, doug bebell, fish, goslings, myers, mystic fish, palm harbor, rum, tampa bay | Comments Off

Visit to New Platinum Palate Award Winner “The French Brasserie Rustique,” A Magnificent Meal by Chef Vincenzo Betulia in Naples, Florida!

Posted on June 20, 2017 by Fred Bollaci

Award-Winning Chef Vincenzo Betulia’s new French Brasserie has brought Parisian elegance to the heart of downtown Naples and has recently been awarded the Fred Bollaci Enterprises Platinum Palate Certificate of Excellence!

It has quickly become my favorite spot for lunch and dinner in downtown Naples (along with Vincenzo’s first restaurant, Osteria Tulia), so now we have a great dilemma–where do we go to eat?!

The French has amazing cocktails and freshly baked bread, along with Badoit sparkling water. Fans of Betulia’s Osteria Tulia & Bar Tulia (both Platinum Palate winners as well) know that his restaurants are renowned for their craft cocktails, as well as authentic cuisine, and will surely find The French to their liking!