Dis­cover how the pro­fes­sion­als pre­pare great ta­ble fare

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Serves 1

7 ½ ounces Florida black grouper


¼ cup toma­toes, diced 3 basil leaves, juli­enned 3 ounces fresh sliced moz­zarella 2 ta­ble­spoons bal­samic glaze 2 ta­ble­spoons ex­tra vir­gin olive oil ¼ tea­spoon chopped gar­lic


5 cups chicken broth 2 ta­ble­spoons ex­tra vir­gin olive oil 1 cup chopped onion 2 cloves gar­lic, minced 1 ½ cups Ar­bo­rio ¼ tea­spoon salt 1 cup dry white wine 1 cup finely shred­ded Parmi­giano-Reg­giano cheese, di­vided Freshly ground pep­per (to taste)

Prepa­ra­tion for Grouper:

Place grouper on bak­ing dish, sprin­kle with salt and pep­per and set aside. In small mix­ing bowl, add toma­toes, half of the bal­samic, half of the olive oil, gar­lic, basil and dash of salt and pep­per to taste. Mix well and spread evenly over grouper. Layer sliced moz­zarella on top and bake for 8-10 min­utes, or un­til cheese is brown bub­bly.

Prepa­ra­tion for Risotto:

Bring broth to a sim­mer in a medium saucepan over medi­umhigh heat. Re­duce the heat so the broth re­mains steam­ing, but is not sim­mer­ing. Heat oil in a Dutch oven over medium-low heat. Add onion and cook, stir­ring oc­ca­sion­ally, un­til soft­ened, about 2 min­utes. Add gar­lic and cook, stir­ring, un­til fra­grant, about 30 sec­onds. Add rice and salt and stir to coat.

Stir a half cup of the hot broth and a gen­er­ous splash of wine into the rice. Cook, stir­ring fre­quently, un­til the liq­uid has been ab­sorbed. Con­tinue to cook on medium-low, adding broth in half-cup in­cre­ments fol­lowed by a splash of wine, and stir­ring fre­quently af­ter each ad­di­tion, un­til most of the liq­uid is ab­sorbed. The risotto is done when you’ve used all the broth and wine and the rice is creamy and just ten­der, 25 to 35 min­utes to­tal. Re­move from the heat; stir in three-quar­ters cup cheese and pep­per to taste.

Serve sprin­kled with the re­main­ing quar­ter-cup cheese. Place risotto on din­ner plate, topped with grouper cap­rese, driz­zle bal­samic glaze and olive oil to fin­ish.

FRESH CATCH BISTRO 3040 Es­tero Blvd., Fort My­ers Beach; 239-463-2600, fresh­catch­


Serves 8

Soup (step 1):

¼ cup olive oil 1 onion, chopped 4 ribs cel­ery, chopped 4 cloves gar­lic, crushed ½ cup fresh basil, chopped 1 ta­ble­spoon Ital­ian sea­son­ing 2 quarts wa­ter 1 cup white wine (op­tional) 1 pound toma­toes, chopped

Or­ange peel, 1 piece about 2-3 inches (no pith) 6-8 sprigs pars­ley 1 bay leaf Thyme, fresh or dry, 2 sprigs or 1 tea­spoon Fen­nel bulb (chopped) or dried fen­nel seed (op­tional), 1 bulb or 1 tea­spoon Saf­fron (op­tional), one pinch 2 tea­spoons salt 6-8 pep­per­corns 5 large car­rots, chopped 1 pound each: salmon, tuna, grouper, cut into 1 inch squares

For the last 10 min­utes of cook­ing:

15 shrimp 1 pound scal­lops 8 small lob­ster tails 24 mus­sels 24 clams Gar­lic but­ter 1 cup white wine 1 cup Key lime juice 1/3 cup chopped pars­ley ½ cup chopped gar­lic 3 ounces Worces­ter­shire sauce 2 pounds of creamy but­ter

French bread, sliced and toasted, 4 pieces per per­son:

In a large pot or Dutch oven, heat the olive oil over a medium flame. Add all of the above listed soup in­gre­di­ents ex­cept shrimp, scal­lops, mus­sels and lob­ster. (Very im­por­tant not to add the last items un­til just prior to serv­ing or they will be rub­bery and over­cooked). Sauté slowly un­til onions are wilted and translu­cent.

Add the sec­ond set of in­gre­di­ents (shrimp, scal­lops, mus­sels and lob­ster) and bring to a sim­mer. Sim­mer for 10 min­utes.

Place the toasted bread in the bot­tom of each in­di­vid­ual’s bowl. Place a piece of each of the types of fish and se afood over the bread in each bowl, and spoon the broth over all.

KEYLIME BISTRO 11509 Andy Rosse Lane, Cap­tiva Is­land; 239-395-4000, cap­ti­vais­


Serves 6

2 ½ pounds ground bi­son 1 cup diced yel­low onions 1 ta­ble­spoon chopped gar­lic 1 quart beef stock 1 cup tomato paste 1 tea­spoon oregano leaves ½ tea­spoon cayenne pep­per ½ tea­spoon black pep­per ½ tea­spoon sugar 2 tea­spoons ground cumin 3 ta­ble­spoons chili pow­der 1 cup canned diced toma­toes 1 cup ranch-style beans

Brown the bi­son over medium heat in a large pot, stir­ring ev­ery minute or so and break­ing up any large pieces. When the meat is half­way cooked, add the onions and gar­lic. Cook un­til ten­der. Com­bine the beef stock and tomato paste sep­a­rately. Add the mix­ture to the pot and bring to a boil. Add the re­main­ing in­gre­di­ents, re­duce heat and sim­mer for 15 min­utes. Add the beans and toma­toes. Sim­mer for an ad­di­tional minute. Re­move from heat and serve with your fa­vorite chili top­pings.

TED’S MON­TANA GRILL Co­conut Point, 8017 Plaza Del Lago Dr., Es­tero; 239-947-9318, tedsmon­tana­

Key­line Bistro-Style Bouil­l­abaisse

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