Recipe: Misoyaki Wahoo
 with Jasmine Rice, Sautéed Baby Bok Choy and Toasted Coconut Tomato Salsa by Michael’s on East (Sarasota, FL)

Posted on August 1, 2017 by Fred Bollaci

  Recipe courtesy of Chef Jamil Pineda, Michael’s on East. Misoyaki Wahoo
 with Jasmine Rice, Sautéed Baby Bok Choy and Toasted Coconut Tomato Salsa For the Misoyaki sauce 1/3 cup Sake 1/3 cup Mirin 1 cup Granulated Sugar 1 cup … Continue reading →

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 with Jasmine Rice, Sautéed Baby Bok Choy and Toasted Coconut Tomato Salsa by Michael’s on East (Sarasota, FL)

Recipe: Peruvian Parihuela (Seafood Stew) by Michael’s on East (Sarasota, FL)

Posted on July 30, 2017 by Fred Bollaci

  Recipe courtesy of Chef Jamil Pineda of Michael’s on East. Peruvian Parihuela (Seafood Stew) Serves 4 INGREDIENTS 1 lb. Cod, cut into four large pieces (season with salt and pepper and set aside) 1/2 lb. Shrimp ½ lb. Calamari, … Continue reading →

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Recipe: Ravioli L’Aragosta (Maine Lobster Ravioli with Fresh Tomato Sauce Tuscan Kale, Pancetta, Roasted Garlic & Burrata Cheese) by Michael’s on East (Sarasota, FL)

Posted on July 20, 2017 by Fred Bollaci

  Recipe courtesy of Chef Jamil Pineda, Michael’s on East Ravioli Con l’Aragosta Maine Lobster Ravioli with Fresh Tomato Sauce Tuscan Kale, Pancetta, Roasted Garlic & Burrata Cheese This dish was inspired by the recent Gulf Coast Connoisseur Club’s visit … Continue reading →

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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 … Continue reading →

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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 … Continue reading →

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