Tag Archives: seafood

Pan-Roasted Chilean Sea Bass Artisanal Sardinian Fregola with Maine Lobster, Fire-Roasted Corn, Herb-Roasted Tomatoes, Spiced Lobster Broth by Michael’s on East, Sarasota, Florida

Posted on December 2, 2020 by Fred Bollaci

Pan-Roasted Chilean Sea Bass Artisanal Sardinian Fregola with Maine Lobster, Fire-Roasted Corn, Herb-Roasted Tomatoes, Spiced Lobster Broth Ingredients: 4- 7 oz Chilean Sea Bass 8 oz Fregola, cooked al dente (as for pasta) 1 Cup Chopped Kale (raw) 1 Tablespoon … Continue reading →

Posted in Fred Bollaci on Dining | Tagged , , , | Comments Off on Pan-Roasted Chilean Sea Bass Artisanal Sardinian Fregola with Maine Lobster, Fire-Roasted Corn, Herb-Roasted Tomatoes, Spiced Lobster Broth by Michael’s on East, Sarasota, Florida

Recipe from the NEW Issue of Golf Kitchen Magazine: Deviled Crabs with Tomato and Corn Relish, Old Bay Hollandaise, & Johnny Cakes by Chef Peter Zoole of Addison Reserve Country Club in Delray Beach, Florida

Posted on October 5, 2020 by Fred Bollaci

  DEVILED CRABS WITH TOMATO AND CORN RELISH, OLD BAY HOLLANDAISE AND JOHNNY CAKES Recipe by Peter Zoole, Executive Chef at Addison Reserve Country Club, Delray Beach, Florida. Image by Gideon Heller. ​Yield: 6 Stuffed Crabs Ingredients Deviled Crabs 4 … Continue reading →

Posted in Fred Bollaci on Dining | Tagged , , , , , , , , | Comments Off on Recipe from the NEW Issue of Golf Kitchen Magazine: Deviled Crabs with Tomato and Corn Relish, Old Bay Hollandaise, & Johnny Cakes by Chef Peter Zoole of Addison Reserve Country Club in Delray Beach, Florida

GOLF KITCHEN RECIPE: PAN ROASTED CHILEAN SEA BASS Recipe by Bryan Skelding, Executive Chef at The Greenbrier, White Sulphur Springs, West Virginia

Posted on June 22, 2020 by Fred Bollaci

PAN ROASTED CHILEAN SEA BASS Recipe by Bryan Skelding, Executive Chef at The Greenbrier, White Sulphur Springs, West Virginia Recipe and photo courtesy of Golf Kitchen by Diana DeLucia. For more information, to subscribe to Golf Kitchen Magazine, or purchase … Continue reading →

Posted in Fred Bollaci on Dining | Tagged , , , , , , | Comments Off on GOLF KITCHEN RECIPE: PAN ROASTED CHILEAN SEA BASS Recipe by Bryan Skelding, Executive Chef at The Greenbrier, White Sulphur Springs, West Virginia

GOLF KITCHEN RECIPE: SEBONACK SEAFOOD PLATTER Recipe by Anthony Giacoponello, Executive Chef at Sebonack Golf Club, Southampton, New York

Posted on June 20, 2020 by Fred Bollaci

    SEBONACK SEAFOOD PLATTER Recipe by Anthony Giacoponello, Executive Chef at Sebonack Golf Club, Southampton, New York Recipe and photo courtesy of Golf Kitchen by Diana DeLucia. For more information, to subscribe to Golf Kitchen Magazine, or to purchase … Continue reading →

Posted in Fred Bollaci on Dining | Tagged , , , | Comments Off on GOLF KITCHEN RECIPE: SEBONACK SEAFOOD PLATTER Recipe by Anthony Giacoponello, Executive Chef at Sebonack Golf Club, Southampton, New York

GOLF KITCHEN RECIPE: KOREAN STYLE STRIPED MARLIN AND RED OGO POKE Recipe by Patrick Heymann, Executive Chef at Kohanaiki Golf Club and Resort, Kona, Hawaii

Posted on May 31, 2020 by Fred Bollaci

    KOREAN STYLE STRIPED MARLIN AND RED OGO POKE Serves 4 Chef Note: Ogonori also called ogo or sea moss, is a type of edible seaweed eaten along the coasts of Japan, Southeast Asia, Hawaii, and the Caribbean. Ingredients … Continue reading →

Posted in Fred Bollaci on Dining | Tagged , , , , , | Comments Off on GOLF KITCHEN RECIPE: KOREAN STYLE STRIPED MARLIN AND RED OGO POKE Recipe by Patrick Heymann, Executive Chef at Kohanaiki Golf Club and Resort, Kona, Hawaii