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Recipe: Grilled Flat Iron Steak with Burgundy-Braised Beech Mushrooms, Caramelized Shallots, Roasted Plum Tomatoes & Potato Allumettes by Michael’s on East (Sarasota, FL)

Posted on June 16, 2017 by Fred Bollaci

Grilled Flat Iron Steak
Burgundy-Braised Beech Mushrooms, Caramelized Shallots,
Roasted Plum Tomatoes & Potato Allumettes

Recipe Serves 6

For the Steak

6 7oz Flat Iron Steak

6 Teaspoons Unsalted Butter

1 Teaspoon Olive Oil

Kosher Salt and Black Pepper to taste

*For weight loss purposes, reduce quantity of butter.

Method

Sprinkle salt and pepper on both sides of the steaks. Heat a large skillet over medium-high heat, add oil then steak and cook 4 to 5 minutes on each side, or to desired temperature. Add butter on top of steaks, remove from heat and let rest for 5 minutes. Cut diagonally – across the grain – into thin strips and set aside until ready to plate the dish.

For the Mushrooms

4 oz White Beech Mushrooms

4 oz Brown Beech Mushrooms

4 oz Shitake Mushrooms, Julianne

4 oz Sweet Port

4 oz Red Wine

1 Tablespoon Olive Oil

4 oz Unsalted Butter

Salt and Black Pepper to Taste

Method

Heat a large skillet over medium-high heat, add oil then all mushrooms and cook for 3 minutes. Add the port and wine and cook until the liquid has reduced 75%. Add the butter and season with salt and pepper. Stir over heat until the until the butter is emulsified with the wine. Set aside until ready to plate the dish.

For the Roasted Tomatoes

6 Plum Tomatoes

¼ Cup Extra Virgin Olive Oil

1 Tablespoon Fresh Thyme, Chopped

3 Garlic Cloves, Finely Chopped

Salt and Pepper to Taste

Method

Position a rack in the middle of the oven and preheat the oven to 250 degrees. Stem the tomatoes and slice them in half lengthwise. Lay the tomatoes, cut side up, in a single layer on a baking sheet. Drizzle with the olive oil and sprinkle with the thyme and garlic. Roast for 40 to 60 minutes. Increase the oven temperature to 400 degrees and roast the tomatoes until caramelized, about 8 additional minutes. Turn off the oven and leave the tomatoes inside for 10 minutes, then remove to a rack and let cool completely. Peel if desired and set aside until ready to plate the dish.

For the Potato Allumettes

6 medium-size Potatoes

10 Cups Vegetable, Peanut or Corn Oil (for deep-frying)

Salt to taste

Method

Wash the potatoes well and cut them into quarter-inch slices. Cut each slice into quarter-inch sticks. Drop pieces into cold water to prevent discoloration until ready to cook. Drain well and pat dry.

Heat oil to 350 degrees. Drop potatoes into hot oil and cook 7 minutes. Drain and allow the potatoes to cool. Return potatoes to the hot oil and cook 4 to 5 minutes, or until potatoes are nicely browned and crisp. Drain thoroughly. Sprinkle with salt, if desired. Set aside until ready to plate and garnish the dish.

For the Caramelized Shallots

6 tablespoons Unsalted Butter

2 lbs Fresh Shallots, peeled, with roots intact

3 tablespoons Sugar

3 tablespoons Red Wine Vinegar

½ teaspoon Kosher Salt

Method

Preheat the oven to 400 degrees. Melt the butter in a 12-inch (ovenproof) sauté pan, add the shallots and sugar, and toss to coat. Cook over medium heat for 10 minutes on the stove top, tossing occasionally, until the shallots start to brown. Add the vinegar, salt and toss well. Place the sauté pan in the oven and roast for 15 minutes, depending on the size of the shallots, until they are tender. Season to taste, and set aside until ready to plate the dish.
To Plate

Divide the mushrooms in the center of 6 plates. Arrange the shallots and tomatoes around the mushrooms and place the sliced steak on top of the mushrooms. Top with potato allumettes and serve!

Posted in Fred Bollaci on Dining | Tagged beech mushrooms, flat iron steak, jamil pineda, michael's, michaels on east, mushrooms, roasted tomatoes, sarasota | Comments Off

Recipe: Garden Veggie Egg White Omelet by The Golden Pear Cafe, Celebrating 30 Years in The Hamptons, NY, a Platinum Palate Winner!

Posted on June 11, 2017 by Fred Bollaci

Recipe courtesy of Keith E. Davis, The Golden Pear.

Garden Vegetable Egg White Omelet

All Phases

Serves one

Ingredients:

4 egg whites

2 teaspoons unsalted butter

¼ cup of seeded, diced plum tomato

¼ cup of diced zucchini

¼ cup of diced yellow squash

6 small broccoli florets

1 teaspoon fresh chopped scallion

2 tablespoon fresh chopped Italian parsley

salt and black pepper, to taste

canola oil-based cooking spray to coat pan (substitute for 2 teaspoons sweet butter)

Optional ingredients: substitute diced asparagus or diced green peppers for the broccoli. 1 ounce of low-fat Swiss cheese also may be added. Low-fat Swiss ranges from 48 to 70 calories per one-ounce slice, and averages 100 calories for regular.

Instructions:

Preheat your broiler on high setting and move a rack close to the broiler.
Prepare all vegetables and set aside.
Separate the egg whites from the egg yolks and set aside in a bowl.
Heat 1 teaspoon of butter in a nonstick sauté pan.
Add the vegetables and sauté over medium-high heat for about 2 minutes until al dente.
Add the herbs and salt and pepper and mix together.
Remove the vegetables and set aside in a small bowl.
Wipe the pan clean.
Heat the other teaspoon of butter in the nonstick pan.
Let the pan get fairly hot and pour the egg whites into the pan.
Using a spatula, gently lift the edges of the omelet and shape omelet into a circle. Cook for 1 minute.
To cook the egg whites further, place the pan under the broiler for 30 seconds.
Remove the pan from the broiler and spoon the vegetables over the omelet.
Place the omelet pan under the broiler for another 30 seconds.
Gently slide the omelet out of the pan folding the omelet in half to complete.

Note: in calculating calories, we assumed 2 (one-second) sprays of “Pam One Second” olive oil cooking spray, which is 9 calories per spray.

Nutrition Facts (by serving)
Calories	159
Calories from fat	3
Fat (grams)	3
Saturated fat (grams)	0
Cholesterol (milligrams)	0
Carbohydrates (grams)	17
Protein (grams)	19
Sodium (milligrams)	630
Fiber (grams)	6

Posted in Fred Bollaci on Dining | Tagged breakfast, brunch, egg white, golden pear, hamptons, Keith Davis, long island, omelet, southampton, veggie | Comments Off

Recipe: Noah’s Local Seafood Bouillabaisse with Saffron Broth by Chef Noah Schwartz (Noah’s, Greenport, Long Island, NY)

Posted on June 10, 2017 by Fred Bollaci

Recipe courtesy of Chef Noah Schwartz

Serves 4

Ingredients:

1 large yellow onion, julienned

2 bulbs fennel, julienned

3 cloves garlic, sliced thinly

16 oz. fish stock or clam juice

1 cup white wine

1 pinch saffron

1 tablespoon Harissa or chili paste

4 large sea scallops

8 medium sized shrimp (peeled and deveined)

8 ounces salmon cut into 2 ounce pieces

8 ounces striped bass or halibut, cut into 2 ounce pieces

2 pounds mussels, cleaned and de-bearded

2 pounds clams

2 tablespoons butter* (omit for Phase 1)

4 plum tomatoes (halved, roasted, peeled)

3 tablespoons olive oil

salt and pepper, to taste

Instructions:

For the broth:

In a large pot, sauté the onions and fennel over low heat until almost tender

stirring occasionally.

Add the garlic, saffron, and white wine, allow wine to burn off, about 1 minute. Stir to incorporate.
Add the stock and bring to a simmer for 5 minutes.
Add chili paste (*you may want to add additional saffron based on desired color and flavor).

For Bouillabaisse:

In a large pot, heat up olive oil.
Sear the fish, scallops, and shrimp over medium-high heat, on one side only.
When the fish has a nice golden color, add the broth and mussels, bring back to a simmer.
When the mussels open, season to taste with salt and pepper, and stir in cold butter (optional) to finish.

Note: Noah recommends serving this hot with grilled baguette slices, or over your favorite pasta.

Nutrition Facts (by serving)
Calories	751
Calories from fat	42%
Fat (grams)	27
Saturated fat (grams)	7
Cholesterol (milligrams)	208
Carbohydrates (grams)	58
Protein (grams)	57
Sodium (milligrams)	2196
Fiber (grams)	3.5

Posted in Fred Bollaci on Dining | Tagged bouillabaisse, Greenport, noah schwartz, Noahs, seafood | Comments Off

Recipe: Swordfish Escabeche with Sautéed Peppers, Onions, Green Olives, Capers, Tomatoes & Lime Juice, Served with Crispy Yucca & Sweet Corn Salsa by Michael’s on East (Sarasota, FL)

Posted on June 9, 2017 by Fred Bollaci

Recipe courtesy of Chef Jamil Pineda, Michael’s on East.
Spanish Point Swordfish Escabeche with Sautéed Peppers, Onions, Green Olives, Capers, Tomatoes & Lime Juice, Served with Crispy Yucca & Sweet Corn Salsa
For the Escabeche Sauce

½ cup Champagne vinegar
½ cup tomato sauce
½ cup tomato ketchup
1 Tablespoon Sriracha
1/3 cup honey
Salt and Pepper to Taste

Method

In a bowl, whisk all the Escabeche sauce ingredients together to incorporate. Taste and adjust seasonings, if desired. Set aside until the dish is ready to be served.
For the Sweet Corn Salsa

3 large ears of corn
1 Tablespoon olive oil
1/4 red onion, diced
2 ripe tomatoes, seeds slightly removed and diced
1 jalapeño pepper, seeded and minced
Juice of one lime
1/3 cup fresh cilantro, chopped
Salt to taste

Method

Remove the husk and strings from the corn. Brush with oil and place the ears of corn on the grill for a little color, approximately 2-3 minutes, rolling to heat all sides.

Once grilled, slice corn off the cob and add to bowl with remaining ingredients and stir. Taste and adjust seasonings as desired, adding more salt or lime juice for added flavor. Set aside until the dish is ready to be plated.
For the Crispy Yucca

2 large Yuccas
1 Tablespoon Olive Oil
½ teaspoon Chili Powder
1 teaspoon Salt
Freshly Ground Black Pepper, to taste

Method

Preheat oven to 450 degrees F. Peel the yuccas with a vegetable peeler to remove waxy skin. Chop in half and then slice each half into fry-shapes (log style).

Place sliced yucca into a large pot and filled with water. Heat on the stovetop until water comes to a boil. Allow to cook in boiling water for 10 minutes. Strain the yucca from water and rinse with cold water.

Place the yucca in a large bowl and top with olive oil. Sprinkle with chili powder, salt and pepper and lightly toss to coat.

Line onto a baking sheet (do not overcrowd) and bake for 15 minutes. Remove from oven and flip yucca fries. Return to oven and cook for an additional 15 minutes. Keep warm until the dish is ready to be plated.

For the Swordfish

3 Swordfish Steaks, Roughly 3/4 Inch Thick
4 oz Olive Oil
1 Tablespoon Garlic, Minced
1 Cup of Julienned Red and Yellow Bell Pepper
2 Tablespoons of Grated Fresh Ginger
1 Tablespoon of Capers
½ Cup of Pitted Whole Spanish Green Olives
1 Large Julienned Red Onion
1 Large Tomato, Seeded and Julienned
2 Fresh Limes, Cut In Half For Garnish
Salt and Fresh Ground Black Pepper

Method

Add 2 oz oil to a large heavy skillet over medium high heat. Add ginger, garlic and onions and sauté for until aromatics are fragrant. Add bell peppers and tomatoes and sauté for two minutes. Add the capers and olives. Pour Escabeche sauce over vegetables. While you prep and cook the fish, let the sauce simmer over medium heat until the sauce is slightly thickened.

While the sauce is simmering, season swordfish steaks with salt and pepper. In a heavy skillet, add the oil and heat over high heat. Add the swordfish to the hot oil and cook 2 minutes on one side until golden brown. Turn the fish, add the Escabeche sauce on top and cook for an additional 2 to 3 minutes until the fish is thoroughly cooked. Serve immediately.
To Plate

In the middle of a large plate, place a piece of swordfish. Add the Escabeche sauce on top, place the yucca next to the fish, top with corn salsa and serve!

Posted in Fred Bollaci on Dining | Tagged corn, jamil pineda, michaels on east, sarasota, swordfish, yucca | Comments Off

Recipe: Tomato Tarragon Soup from The Bijou Cafe (Sarasota, FL)

Posted on June 8, 2017 by Fred Bollaci

Photo by Fred Bollaci.

The Bijou Café

Sarasota’s Bijou Café has been a local landmark for fine Continental dining in the heart of Sarasota’s theater and arts district since 1986.

Recipes courtesy of J. P. Knaggs, Bijou Café.

Chilled Tomato-Tarragon Soup

Phases 2-4 (*See Note)

Serves six

Ingredients:

1 medium onion, finely diced

2 ½ tablespoons unsalted butter

zest of 1 very ripe orange

4 cups peeled, seeded, and chopped fresh tomatoes (or good quality canned)

1 cup good quality tomato juice

4 cups freshly squeezed orange juice (or good quality not from concentrate)

1 tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon

salt and white pepper, to taste

orange slices and tarragon sprigs for garnish

Note: you can add a garnish of lobster meat, crab meat, or shrimp to customize it at home.

Instructions:

Sauté the onion lightly in the butter; do not allow it to brown.
Add the orange zest and stir well.
In a large nonaluminum pot or stockpot, combine the remaining ingredients and stir well.
Bring almost to a boil, lower the heat, and simmer for 15 minutes.
Puree with an immersion blender or let cool and puree in batches in a blender. Chill for several hours before serving.
Garnish with fresh sprigs of tarragon and very thin slices of unpeeled orange.

Nutrition Facts (by serving)
Calories	167
Calories from fat	28%
Fat (grams)	5
Saturated fat (grams)	3
Cholesterol (milligrams)	13
Carbohydrates (grams)	29
Protein (grams)	3
Sodium (milligrams)	49
Fiber (grams)	3