RECIPES

Guest Contributor:  Chef Richard Brumm, Bonita Bay Club

Starter

Chèvre and Roasted Tomato Tart

Frisèe, Orange Supreme

Entree

Butter Poached Shrimp & Ricotta Gnocchi

Celery, Carrot, Morel, Pequillo, Sage, Truffle

~Fin

Raspberry – Amaretto Panna Cotta

Chèvre and Roasted Tomato Tart

Serves 4

IngredientAmountNote

Roma Tomato2 eaHalved

Chevre (Fresh Goat Cheese)4 ozCrumbled

Puff Pastry1 sheetsemi frozen

Frisee1 headCleaned

Orange1 eaRemove Segments

XVOOTT

Aged Sherry VinegarTT

Good Sea SaltTT

Fresh Cracked Black PepperTT

Egg1 eaBeaten w/a little water

MOP:

Season Tomato halves with XVOO salt and pepper and roast in low oven (275), cut side up, for about 30-40 minutes or until about half dried but still plump.

Cut 4-4” rounds out of the puff pastry sheet. Place on lined baking pan. Brush lightly with beaten egg being careful not to get any on the sides.

Place crumbled goat cheese in center of puff, top with a Roma tomato half cut side up. Bake in 375°f oven for 12-15 minutes until golden brown

Toss frisee with XVOO, Sherry vinegar, remaining juice from orange, salt and pepper. Arrange in center of salad plates.

Place warm tart on the bed of frisee, garnish with orange segments. Drizzle with nice XVOO.

Butter Poached Shrimp & Ricotta Gnocchi

IngredientsServings 8 eachMethod

Ricotta Cheese8 oz.

Beaten egg½ each

Kosher Salt1 tsp

White PepperTo Taste

Nutmeg or Mace.25 tspGrated (fresh preferred)

White Truffle Oil4 drops

King Author Flour Variable

Combine cheese, egg and spiced in a nonreactive bowl with a rubber spatula.

Sprinkle .5 c. flour over mixture. Gently cut in flour, add more as necessary to create soft, slightly sticky dough.

Form into a rectangular loaf dusting with flour as needed. Cut 1” sections of dough and roll into logs the diameter of a quarter.

Cut into 1” Pieces and place on waxed paper until ready to cook.

Sauce

IngredientsServings 4 eachMethod

Unsalted Butter.5 lb

Chicken stock1 cup

Fresh Sage Leaves8 leafs

White Pepper.5 tsp

Red Pepper Flake.25 tsp

Salt To taste

Carrot1 eaCut into .5” blocks & Blanched

Celery1 ribCut into .5” blocks and Blanched

Morel Mushrooms12 eaCleaned & Soaked

16/20 Shrimp12 eaPeeled & Deveined

White Truffle Oil2 tsp

Shredded Parmesan Cheese3 TBL

Fresh parsley1 TBLChopped

Place first 10 ingredients into a sauté pan or medium skillet.

Drop gnocchi into boiling salted water.

Place skillet on medium heat and swirl gently until sauce is hot and emulsified.

When the gnocchi is floating, transfer it to the heated sauce.

Add Truffle Oil, Parmesan, and Parsley. Taste and adjust Salt

Toss and serve.

Chefs Note:

This recipe can be scaled up or down in direct proportion.

Raspberry-Passion Fruit Panna Cotta

Serves 6

IngredientAmountNote

Raspberry Puree6 oz

Passion Fruit Puree2 oz

Heavy Cream 12 oz

Granulated Sugar4 oz

Sheet Gelatin9 gpowdered will work also

Amaretto1 oz

Vanilla Extract1 tsp

MOP:

Bloom gelatin in a small amount of water (just to cover)

Scald Cream, Sugar and Vanilla Extract

Warm Purees in a non reactive pot

Squeeze excess water from gelatin. Add to puree and stir until just dissolved. Strain through fine mesh strainer (chinoise).

Strain cream mixture, slowly add puree to cream stirring gently until combined

Pour into pan sprayed 4oz ramekins or foil baking cups.

Chill 8 hours

To unmold, dip bottom of cups into hot water and invert onto serving plate.

Garnish with fresh berries and vanilla bean whipped cream

Guest Contributor - Noel Willhite - Tarpon Bay at Hyatt Regency Coconut Point

Crab Cakes

Andouille Vinaigrette

Crème Anglaise

Crab Cakes

Easy to make, can be prepared in any desired size for hor d’oevres, main coarse or for a stuffing

(try inside a filet for ‘oscar’!)

1# jumbo lump crab meat

1 egg

½ yellow onion, small dice

½ bunch scallions, slivered

1 tablespoon old bay

Juice of 2 lemons

1 cup panko bread crumbs

4 oz EVOO

4 oz butter

1 tablespoon salt

1 teaspoon black pepper

Bring medium sauté pan to medium heat. Add butter. Add scallions and onions and cook until translucent, about one minute. Remove from heat and cool. Put crab meat in a bowl and pick free of shells. Add remaining ingredients and mix gently to incorporate, but not to shred the crab meat. Allow to cool for 30 minutes to infuse flavors before forming. Form into small cakes (2 ounces) and sear over medium heat until golden brown on both sides.

Andouille Vinaigrette

This dressing pairs very well with crab cakes and baby spinach. We use shaved fennel, shaved onions, and blackberries at the restaurant. It is best served warm and used to lightly wilt the greens before serving. Try it with any fish or grilled chicken…

1# Andouille sausage, rough sliced

1 yellow onion, rough chopped

1 head garlic, smashed

2 cups orange juice

1 cup balsamic vinegar

4 oz soy sauce

2 cups grapeseed oil (canola will work)

Place oil, Andouille, onions, and garlic in a large rondeau or pot. Render on low and stir for ten minutes until vegetables are translucent. Add liquids (balsamic, OJ, soy). Reduce by 1/3 until bubbles become larger in size. Remove from heat and blend with an immersion blender or standing blender until smooth. Emulsion is temporary. Serve warm, and stir before serving.

Crème Anglaise

Every good recipe collection needs a great crème anglaise. It can be infused and flavored with anything and everything you want. It goes great on fresh fruits, ice cream, brownies, chocolate cake, the list goes on. It churns, freezes and becomes ice cream. It bakes into a crème brulee. The possibilities are endless, and its worth having a “go-to” recipe around for any home cook dressing to impress. Omit the vanilla to incorporate other flavorings. If adding liquid flavoring, be sure to reduce before adding to not temper with consistency. The added salt is optional but enhances the sweetness and flavor of the sauce.

3 cups milk

1 cup heavy cream

¾ cup sugar

8 egg yolks

1 vanilla bean, scraped OR 1 tablespoon vanilla extract

1 teaspoon salt

Place vanilla, cream, milk and salt in a pot and cook on low until it simmers or reaches 180 degrees. Meanwhile, whisk together yolks and sugar until lighter in texture and pale in color. Slowly temper in hot cream mixture, a little at a time, while whisking. Place mixture in pot and cook on LOW while stirring until mixture thickens slightly and reaches 185 degrees. Remove from heat, strain and cool rapidly. Serve cold.

Guest Contributor - Chef Sam Tadros, Figs Grille

Tuna Ceviche

Marinated Grilled Chicken Kabobs

Over Rice with Grilled Vegetables

Crème Brule with Fresh Raspberries

Tuna Ceviche

Serves 4

12 oz. Sushi grade Tuna – diced into cubes

2 fresh figs quartered (if using dried figs soak in rum, sugar and water for 12 hours)

Pistachio nuts – roasted

1 thinly sliced small red onion

2 teaspoons of salt

1 teaspoons of black pepper

8 teaspoons of lemon juice

4 teaspoons of red wine vinegar

2 teaspoons of chopped cilantro

2 teaspoons of chopped parsley

1/4 cup extra virgin olive oil

Combine all ingredients and marinate in refrigerator for one hour.  Serve over arugula.

Marinated Grilled Chicken Kabobs

Serves 4

8 chicken breasts cut into cubes

2 teaspoons of salt

1 teaspoons of black pepper

Pinch of paprika

1 teaspoon of ground cumin

1 teaspoon of ground coriander

4 tablespoons of lemon juice

½ cup of low fat yogurt

Mix together all ingredients.  Refrigerate for at least 12 hours.  Place on soaked wooden skewer.  Grill each side four to five minutes.  Serve over rice and grilled vegetables.

Crème Brule with Fresh Raspberries

Serves 6

24 ounces of heavy cream

½ teaspoon of vanilla

¼ cup of sugar

8 egg yokes gently broken with fork

Brown sugar for topping

Preheat oven to 350 degree. On stove top, heat cream, vanilla and sugar until boil.  Whisk mixture slowly into egg yoke.  Pour into a small stainless steel bowl cover with aluminum foil and place small bowl into a larger bowl with 1 inch of water on bottom.  Bake in oven for one hour (until firm).  Cool in refrigerator.  When ready to serve, scoop individual portions into ramekins, cover top with brown sugar and caramelize with culinary torch.  Garnish with raspberries and serve.

Guest Contributor - Chef Andrew Hunter, Bay House

Momma’s Seven Layer Salad

Roasted Chicken with Cornbread Gnocchi,

Wilted Greens and Cranberry Gastrique

Gooey Butter Cake

Mommas seven layer salad

Serves 4

My mom (and lots of other peoples) makes a version of this salad every Christmas. There would be a family revolt if she didn’t. She uses iceberg lettuce and a dressing made with Helman’s mayo. I love the salad she makes so much I wanted to come up with a fancified version for the restaurant. I didn’t change much. I just use some fancier ingredients, and make my own dressing.

2 heads bibb lettuce

4 strips thick cut bacon (cooked and crumbled)

4 tbsp diced onion

4 tbsp diced red pepper

4 tbsp blanched English peas

3 ounces grated white cheddar

6 tbsp boiled dressing (see below)

salt and pepper to taste

Spoon the boiled dressing onto 4 plates, and spread evenly into a circle. Chiffonade the lettuce into thin strips.  Lightly season the lettuce with salt and pepper.  Place the lettuce on top of the boiled dressing. Top the lettuce with the white cheddar, then peas, then onion, pepper, and bacon.

Boiled dressing

1 cup cider vinegar

3 each egg yolks

2 tsp sugar

1 tbsp Dijon mustard

2 tbsp flour

pinch cayenne

1 tsp salt

1/2 tsp black pepper

1 tbsp butter

1/3 cup cream

Bring the cider vinegar to boil in a small sauce pan. Combine the Dijon, flour, sugar, and cayenne and mix well. Add the egg yolks and mix well. Temper  the hot vinegar into the egg yolk mixture. Return the vinegar mix to the sauce pan and place over low heat. Cook, stirring constantly, until the dressing begins to thicken. Bring to a low simmer. Add the cream, and remove from heat. Add the butter and stir until, melted. Season to taste with salt and pepper.  Pour into a container and refrigerate.

Roasted Chicken

For this recipe at the restaurant we use a boneless half chicken per person, but you could easily roast a whole chicken and serve it with the same sides, or use a cut up chicken and get a few more portions.

-2 each whole chickens, boned and split in half ( about a 2 ½ pound bird)

-3 Tbsp oil

-Salt and pepper to taste

-3 tbsp Butter

-2 cups cornbread gnocchi, blanched and chilled (recipe to follow)

-2 cups washed spinach or other quick cooking green

-½ cup cranberry gastrique (recipe to follow)

Preheat oven to 400 degrees. Season the chickens on both sides with salt and white pepper. Heat the oil in two separate sauté pans, until almost the oil begins to ripple. Carefully add the chicken, skin side down to the pans. 2 halves in each pan. Cook on medium high heat until the skin becomes a golden brown and begins to crisp up. Turn the chickens and place the pans in the oven. It should take about 7 to 12 minutes in the oven to finish the chickens. You can baste them with some additional butter if you would like.

While the chicken is cooking melt the butter in another large sauté pan. When the butter just begins to brown add the cornbread gnocchi. Sauté the dumplings on each side until they get a nice golden brown color.  Add the spinach to the gnocchi and cook until just wilted. Check your seasoning, and then divide the gnocchi-spinach mixture among 4 plates.  Place a half chicken on top of each plate of gnocchi, and spoon the cranberry gastrique around the outside of each plate. Serve hot.

Cornbread Gnocchi

-4 cups Yankee cornbread, crumbled (crusts removed)

-1 ½  cup ricotta cheese

-4 each eggs

-¼ cup parmesan, grated

-3 tbsp chopped chives

-2 tbsp roasted garlic puree

-Salt and pepper

-2 to 3 cups flour

-Additional Flour for dusting

Combine all the ingredients except the flour in a mixing bowl, and mix well.  Add 2 cups of flour and cut in using a pastry cutter or a fork. Add more flour if necessary to make the dough workable. The less flour you add the lighter and better the gnocchi will be. Separate the dough into 4 pieces. Lightly dust your work surface with flour and roll out each portion of dough into a long cylinder about the width of a cigar. Dust with more flour as needed. Cut the pasta into ½ inch pieces, and place a small dent in the center of each piece. Repeat until done.  Place the gnocchi on a well floured sheet pan, and freeze until set. For service these will need to be blanched in well seasoned water, and chilled. They will keep for a week in the freezer, but only a day or two once blanched.

Cranberry Gastrique

-1 cup sugar

-½ cup water

-1 # cranberries, fresh

-½  cup red wine vinegar

Combine the sugar and water in a saucepan, and bring to a boil. Boil for 1 minute, then add the cranberries. Return to a simmer and cook for about 10 minutes. Remove from heat and puree in the blender. BE VERY CAREFUL when putting hot liquids into a blender. Make sure to cover the blender with a towel, and that you pulse the blender. Add the vinegar to the puree. Check seasoning. Label, date, refrigerate.

Yankee Cornbread

1 1/2 cups corn meal

2 cups flour

2/3 cup sugar

1 tbsp salt

1 tbsp baking powder

1 tsp baking soda

3 each eggs

1/4 pound butter, melted

1 1/2 cup buttermilk

1/2 cup cream

Combine all the dry ingredients. Combine all the wet ingredients. Combine wet and dy. Bake at 375 until done about 20 minutes.

This is another recipe developed from something my mother makes. Her recipe uses cake mix and a whole box of powdered sugar.  Mine is just a bit fancier, but I still like her’s better. At the restaurant we top it with soft whipped cream and whatever fresh berries we can get.

Gooey Butter Cake

Yield 10 cakes

Crust

-3 ½ cups flour

-1 tbsp sea salt

-3 each eggs

-1 each egg yolk

-2 cups sugar

-10 ounces butter, chilled and cubed

Add the flour and salt to the work bowl of a stand mixer, and combine. Add the eggs, yolk, and sugar and continue mixing. Add the butter and mix until just combined.  Divide the dough into 10 equal portions and press into 10 greased individual tart pans. Make sure to leave a well in the center and to go a little thicker around the edges.

Filling

-8 ounces cream cheese

-4 tbsp lemon juice

-4 ounces butter, melted and browned

-2 eggs

-2 tbsp corn muffin mix

-3 cups powdered sugar

Add the cream cheese to the work bowl of a stand mixer, and whip until fluffy. Add the lemon juice, butter, eggs, and corn muffin mix and mix well. Add the powdered sugar and continue to mix.

Spoon about 4 tbsp of the filling into the well in the crust and bake at 350 for about 12 minutes or until the center is set and the crust is golden brown.  Turn out of the tart pans while still warm. This can be a little difficult, so be patient.