What’s Cooking in Southwest Florida
What’s cooking in SWFL
1 CHEF HECTOR’S FAMOUS GROUPER TACOS Restaurant: Naples Coastal Kitchen
Serves: 10 Tacos Pico de Gallo
5 tomatoes, diced
1 red onion, diced
3 limes, juiced
½ bunch of cilantro, chopped 2 jalapeños, chopped 1 teaspoon salt
Mix all ingredients in a bowl.
Chipotle Sauce
2 garlic cloves
3 limes, juiced
2 tablespoons chipotle sauce 1 cup mayonnaise
Salt
In blender, add garlic cloves, lime juice and chipotle sauce. Blend for 1 minute. Put mayonnaise in a mixing bowl. Add a pinch of salt, the blender mixture and incorporate all.
Filling and Tortillas
4 pounds grouper filets
1 pound cabbage, diced 3 avocados, sliced
10 flour or corn tortillas, warmed
Sear fish filets in sauté pan on medium heat and cut into 3-inch strips. Add olive oil to pan. Salt and pepper to taste. Continue cooking fish for 8 minutes. To assemble tacos in warm tortilla shells, add grouper, cabbage, Pico de Gallo and 2 slices avocado. Cover with chipotle sauce. 13500 Tamiami Trail North, Naples; 239514-4414; naplescoastalkitchen.com 2 AVOCADO TOAST WITH POACHED EGGS Restaurant: Survey Cafe
Serves: 1
1 ripe avocado
1 lime, squeeze juice to taste Salt and pepper to taste White vinegar
2 farm fresh eggs
1 slice whole wheat bread
Scoop inside of avocado and mash in bowl. Add salt and pepper to taste and a squeeze of fresh lime juice, amount according to preference.
Fill saucepan a little more than halfway with water. Add about a tablespoon of vinegar. Bring to a boil. When water boils, reduce heat slightly, crack eggs and drop them into the water. Allow them to cook 30 to 40 seconds, or until whites are hard but yolk is still soft to the touch. Remove them with slotted spoon. Drain on paper towel.
Toast bread. Spread avocado mixture evenly on bread, which may be cut diagonally. Gently place eggs on top. Garnish with parsley and serve. 10530 Wilson St., Bonita Springs; 239-992-2233; surveycafedowntown.com 3 GREEK SPINACH PIE Restaurant: Nick & Stella’s Family Sports Pub
Serves: 12 Filling
1 tablespoon olive oil
1 large onion, finely chopped
20 ounces frozen chopped spinach, thawed and squeezed dry
2 cups ricotta cheese
8 ounces crumbled feta cheese 8 ounces grated Monterey Jack cheese 2 large eggs
3 tablespoons fresh dill, finely chopped
3 tablespoons fresh parsley, finely chopped
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
Topping
6 sheets phyllo pastry
(each 17x13 inches), defrosted if frozen 4 tablespoons unsalted butter, melted
Preheat oven to 350 F. Butter 13x9x2 baking dish or use nonstick spray. In medium skillet, heat olive oil over medium heat about 1 minute. Add onion. Cook until softened, about 5 minutes. Set aside.