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July 4th Grilling Recipe: Grilled Corn on the Cob with Cilantro Lime Butter

Posted on July 2, 2016 by Fred Bollaci

Grilled Corn with Cilantro-Lime Butter

There is something very American about bbq’ing in the summer, especially for July 4th, and there is something very American and very summer about fresh corn on the cob. Here is a way to add a little something so you and your guests will enjoy even more!

Grill the corn:

Look for young corn, which is sweeter and will caramelize better on the grill. While most people grill corn on the cob in their husks or wrapped in foil, leaving the husks on and letting them get charred will add a smokiness and keep in the moisture. Soaking the husks fully intact for 5 minutes will prevent the husks from burning. Corn on the cob takes about ten minutes on medium-high heat. Be sure to turn often and watch for flare-ups. (Tip: Leaving on the long stalk also works as its own utensil to turn and lift the corn off the grill.) Serve with Cilantro Lime Butter for an added kick!

Cilantro Lime Compound Butter

2 Tbsp. unsalted butter, softened

1 tsp. cilantro, finely chopped

1/2 tsp. fresh lime juice

Zest of half a lime

Pinch of salt

Mix all ingredients together. Rub on fresh and hot grilled, steamed, or boiled corn on the cob. The compound butter can be made in advance and kept in the refrigerator. For healthy eating purposes, you only need to rub a small amount on each ear, or you may wish to cook a bunch of ears of corn and slice the kernels off and place in a bowl with the compound butter.

Have a happy, tasty, safe holiday!

Posted in Fred Bollaci on Dining | Tagged bbq, corn, grilled, July 4th | Comments Off

Recipe: Ratatouille by Beach Bistro in Anna Maria Island, FL

Posted on July 2, 2016 by Fred Bollaci

Ratatouille Recipe Courtesy of Sean Murphy, Beach Bistro.

This is an excellent side dish for your July 4th BBQ, or for any gathering or to bring to a pot luck!
1/4 cup olive oil

1 red onion chopped 1″ pc

1 tbsp. rough chopped garlic

1 eggplant chopped 1″ pieces

2 zucchini chopped 1″

2 yellow squash chopped 1″

1 red bell pepper 1″

1 green bell pepper 1″

4 beef steak tomatoes seeded & chopped

2 tsp fresh thyme leaves

2 tsp fresh chopped parsley

1 tbsp. fresh basil, julienned

salt and pepper to taste

Directions:

Heat oil in large sauté pan-add garlic and onion, sauté until they start to brown. Add eggplant, thyme and parsley and sauté until eggplant starts to soften. Add peppers, squash and zucchini and cook for 5 minutes. Add tomatoes and season with salt and pepper, add basil, sauté for 5 minutes and serve.

Posted in Florida Golden Palate Partners | Tagged anna maria island, beach bistro, florida, ratatouille, sean murphy, the beach bistro | Comments Off

Recipe: The Beach Bistro’s Famous Bouillabaisse, Anna Maria Island, FL

Posted on July 2, 2016 by Fred Bollaci

Recipe courtesy of the Beach Bistro

Serves 2

Ingredients:

1 tablespoon olive oil
1/2 cup vertically sliced onion
1/4 cup julienne-cut leek
1/4 cup thinly sliced celery
1 garlic clove, minced
3/4 cup diced plum tomato
1/2 teaspoon fennel seeds
1/4 teaspoon dried thyme
1/8 teaspoon dried tarragon
Dash of crushed saffron threads
1/2 cup dry white wine
1 tablespoon Pernod or sambuca (licorice-flavored liqueur)
1 cup bottled clam juice
1/2 cup tomato juice
1/8 teaspoon freshly ground black pepper
8 littleneck clams
4 ounces grouper or other firm white fish fillet, cut into 1-inch pieces
6 medium mussels, scrubbed and debearded
6 large shrimp, peeled and deveined
1 (5-ounce) lobster tail, split in half lengthwise
2 tablespoons chopped fresh flat-leaf parsley

Directions:

Heat oil in a large saucepan over medium heat. Add onion and next 3 ingredients (through garlic); cook 5 minutes, stirring frequently. Add tomato, fennel seeds, thyme, tarragon, and saffron; cook 1 minute. Stir in wine and liqueur; bring to a boil. Reduce heat, and simmer 5 minutes. Add juices and pepper; bring to a simmer. Cook 10 minutes. Add clams and grouper; cook over medium heat 3 minutes or until clams begin to open. Add mussels, shrimp, and lobster; cook 4 minutes or until mussels open. Discard any unopened clams or mussels. Garnish with parsley.

Notes: Wine Pairing: In the south of France, where it originated, bouillabaisse is enjoyed with rosé, either still or sparkling! I like Whispering Angel from Provence, and for sparkling, go with a Perrier Jouet!

Posted in Golden Palate Charter Members | Tagged anna maria island, beach bistro, bouillabaisse, charter member, sean murphy | Comments Off

Recipe: Copycat Hillstone/Houston’s Famous Spinach and Artichoke Dip, the Real Deal with Options to Lighten it up! Perfect for July 4th Entertaining or any Game Day!

Posted on July 1, 2016 by Fred Bollaci

Hillstone/Houston’s Famous Spinach and Artichoke Dip with Options to “Lighten it up”

Makes 4-6 Ramekins, depending on size.

This is perhaps America’s favorite, most popular dip, and the recipe is one of the most misrepresented and obscure. I have seen renditions out there that are nothing even remotely close to the actual dip. I found this recipe online years ago, and it sounded about right. I have made it many times with rave results and adjusted it slightly in the process. What I present here is with my adjustments, and I believe it to be extremely close to the actual recipe. As a healthy-gourmet lifestyle expert and home cook, I have made suggestions to help you “lighten up” this very rich dip without sacrificing flavor or the end result. These can be assembled in advance and heated up with tortilla chips or crudités to enjoy! Hillstone/Houston’s serves their chips warmed with salsa and sour cream. Use light sour cream, or opt for crudités (they offer them with the dip, just ask!)

Ingredients:

2 pkgs. frozen chopped spinach, cooked, drained well (squeezed and set out to dry on paper towels), set aside.

1/2 stick butter (option to reduce to 1/4 stick butter for dietary purposes)

1 medium yellow onion, very finely chopped

-Melt butter, saute onions until very soft on medium heat.

4 ounces heavy whipping cream (with a whisk or mixer on medium speed, beat cream until becomes creamy and fold into the spinach and sautéed onions. (If you are dieting, you can omit this step, the cream cheese and cheeses make this quite rich and flavorful anyway)

-Fold in spinach, onions, and cream.

Then mix in:

2 cans artichoke hearts, strained and chopped

1/2 tsp. cayenne pepper

pinch salt

pinch pepper

1/2 tsp. garlic powder

1/2 tsp. onion powder

8 oz. cream cheese (can use low fat)

8 oz. Monterey Jack Cheese, shredded

8 oz. Swiss cheese, shredded

8 oz. Mozzarella cheese, shredded

-Mix until ingredients are well amalgamated.

-Place in ramekins and let stand in the refrigerator for at least two hours (overnight or a couple days is fine).

When you are going to serve, sprinkle 4 oz. freshly grated Reggiano parmesan cheese (imported from Italy) on top and microwave 3-4 minutes or bake (or toaster/convection) 7-10 minutes, or until hot and cheese is melted, and dip is bubbling.

Buon’ Appetito!

Posted in Fred Bollaci on Dining | Tagged appetizer, appetizers, artichoke, dip, entertaining, game day, hillstone, houstons, spinach, spinach and artichoke dip, spinach artichoke dip | Comments Off

Fred Bollaci Presents: The Best of Chicago! The Golden Palate® Visits “The Windy City!”

Posted on June 30, 2016 by Fred Bollaci

This past September, 2015, I spent some time exploring the Midwest, beginning with a few days in Chicago, then driving to experience the best of Michigan, including Mackinac Island, the Midwest’s version of Martha’s Vineyard or Nantucket, a naturally beautiful, elegant island that time has almost forgotten—a retreat for well-heeled Midwesterners looking to escape the summer heat! Let’s visit my newest Golden Palate Partners and top destinations in the Midwest! Let’s start with the best of “The Windy City!”

Octopus Carpaccio

Salmon, Ancient Grain Salad, and Potato Leek Soup at Travelle.

Chicago’s thriving culinary scene will surely please even the most seasoned palates. My epicurean adventure began at Sixteen, the Two-Michelin Star restaurant on the sixteenth floor of the gleaming Trump International Hotel Chicago—exceptional seasonal cuisine showcasing the regional bounty (Chef Thomas Lents) with dramatic views of the city and outdoor terrace. The tasting menu with optional wine pairings coupled with flawless service creates an unparalleled experience for dining. Located in the heart of the city overlooking the Chicago River, the luxurious Trump International Hotel is a favorite place to stay as well! Across the street, also overlooking the Chicago River and city is the luxurious Langham Hotel combining British and contemporary elegance. Travelle, the signature restaurant (Chef Tim Graham) features seasonal American menus with Mediterranean influences and great cocktails! Indulge by staying at the Langham’s Club Level, and experience the ultimate in pampering. No visit to Chicago would be complete without a visit to at least one of Chef Greg Achatz and the Alinea Group’s restaurants: Three-Michelin-Star Alinea (molecular gastronomy), Next, and The Aviary, (some of the best cocktails in the world). Be sure to reserve several months in advance.

Stroll through beautiful Lincoln Park or along Lake Michigan and dine at North Pond (Chef Bruce Sherman) overlooking a beautiful pond and the Chicago skyline with seasonal French-American cuisine in what is Chicago’s version of Central Park.

The breathtaking views of Lincoln Park, and the Chicago skyline at North Pond (above).

Zucchini Flowers at Baffo.

For Chicago’s best Italian, visit Spiaggia, (Chef Tony Mantuano) featuring modern Italian seafood overlooking Lake Michigan, and Nico Osteria (Chef Paul Kahan) in Gold Coast (like Greenwich Village), featuring excellent crudo plates and pasta. Also visit the new Eataly and enjoy Baffo, Chicago’s counterpart to New York’s famed Babbo, owned by Mario Batali and Joe Bastianich.

One of the outstanding “Crudo” or raw fresh seafood plates at Nico Osteria.

For the best views, visit The Signature Room on the 95^th floor of the John Hancock Tower overlooking Lake Michigan and the entire city.

Another Chicago must is “deep dish” pizza. Visit the legendary Giordano’s (multiple locations) where the pizza is prepared to order (45 minutes) and is based upon a centuries-old family recipe from Northern Italy for Easter Pie.

During baseball season, visit Wrigley Field, and enjoy a Vienna Beef hot dog. There are many great neighborhoods to explore on foot, such as Lincoln Park and Gold Coast—in fact I walked from the center of town six miles to Wrigley on a lovely autumn day to catch an afternoon game. Each morning, I joined other fitness-minded Chicagoans and ran along the lake, and out onto Navy Pier to watch the sunrise. After a few days, I felt right at home! I enjoyed fantastic cuisine and incredible sights, while enjoying exercise and some amazing scenery. Note: even with highs in the 70’s, the strong winds made it feel quite chilly—dress accordingly! Runners: The Chicago Marathon each October is a great way to enjoy the Windy City!