Recipes Made Easy
LOBSTER POT PIE Serves 4
1 box puff pastry sheets 3 tablespoons salted butter 1 cup diced celery 1 cup diced small white onion ½ cup diced fennel 1½ sliced mushrooms 2 2-lb. lobsters cooked, cleaned (remove meat), cut to desired size 2 teaspoons cornstarch
Sauce
2 tablespoons of lobster base ½ cup cream sherry 2 cups heavy cream 1 pinch saffron
Sauté 2 tablespoons butter, the celery, onion, fennel and mushrooms. Set aside.
Add ingredients to make sauce and simmer 5 minutes.
Add 2 teaspoons cornstarch in a bowl with 4 teaspoons water to act as your thickener. Add to sauce with a whisk.
Mix together all of the meat and vegetables, place in individual dishes or large baking pan and top with sauce. Cut pastry to size and place on top. Use remaining tablespoon of butter to glisten top of pastry and bake until golden brown. Let cool and enjoy! FISH TALE GRILL 1229 Southeast 47th Terrace, Cape Coral. 239-257-3167, fishtalegrill.com
SEAFOOD FRA DIAVOLO (FEAST OF THE SEVEN FISHES) Serves 2
5 cups canned Italian plum tomatoes, with their juices 4 tablespoons extra-virgin olive oil, or more if needed 3 fresh lobsters, 6 mussels, 6 clams, 4 shrimp, 3 scallops, 3 ounces calamari, 4 ounces any white fish Salt and freshly ground black pepper, to taste 2 large shallots, finely minced 2 tablespoons finely minced garlic ¾ cup dry white 2 teaspoons finely minced fresh serrano chile, with seeds and ribs; or 1/2 teaspoon crushed red pepper 8 tablespoons chopped fresh flat-leaf parsley leaves 2 tablespoons torn fresh basil leaves 2 teaspoons dried oregano ¼ pound linguini
In a large saucepan, heat 2 tablespoons of the olive oil with the garlic and shallots over medium heat. When the garlic starts to sizzle, pour in the tomatoes. Season with salt and red pepper.
Bring to a boil. Lower the heat. Add the wine and tomatoes. Simmer for 30 minutes, stirring occasionally.
Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain.
In a large skillet, heat the remaining 2 tablespoons of olive oil over high heat. Add the shrimp, calamari,
scallops, clams, mussels and lobster. Cook for about 4 minutes (or until done), stirring frequently, or until the shrimp turn pink.
Add seafood to the tomato mixture, and stir in the parsley. Cook for 3 to 4 minutes, or until the sauce just begins to bubble. Serve sauce over pasta.
TWO MEATBALLS IN THE KITCHEN 8880 Salrose Lane, Fort Myers. 239-489-1111, 2meatballs.com
TRUFFLE CAVIAR DEVILED EGGS Serves 10-20
2 tablespoons white vinegar 2 tablespoons kosher salt 20 fresh eggs ¾ cup mayonnaise 1 tablespoon cream 1 tablespoon fresh-squeezed lemon juice ¼ tablespoon truffle oil ½ tablespoon dry mustard ¼ tablespoon kosher salt ¼ teaspoon white pepper 1 slice black truffle per egg ½ teaspoon caviar per egg ½ teaspoon minced chives per egg
Fill a pot with 1 gallon of cold water. Add 2 tablespoons of kosher salt and vinegar. Add the eggs and set flame to high. Bring to a boil and end heat immediately once boiling has started. Cover for 14 minutes. After 14 minutes cut one egg in half to confirm that they are cooked properly. Pour out hot water and run under cool water. Tap the bottoms and tops of the eggs against a cutting board to crack and place in an ice bath to chill. After chilling, the eggs can easily be peeled. Peel and rinse.
Cut eggs in half lengthwise and remove the yoke. Rinse the whites and lay them flat between layers of parchment. Push egg yolks through a strainer/grater and, using a rubber spatula, combine with mayonnaise, cream, lemon juice, truffle oil, dry mustard, salt and pepper. Taste and re-season if necessary. Pour mixture into pastry bag with a ½-inch tip.
Fill each egg white half with 1 teaspoon of mixture, arrange on egg dish and top each with ½ slice black truffle and ¼ teaspoon caviar, then top with ¼ teaspoon minced chives and serve.
OCEAN PRIME 699 5th Avenue South, Naples. 239-430-0404, ocean-prime.com
MASCARPONE PASTA Serves 1
1 ounce olive oil 2½ ounces diced chicken breast 3 ounces shrimp 31/40 ½ ounce Cajun seasoning ½ ounce minced garlic 2 ounces mushrooms 2 ounces diced carrots 1 ounce green peas ½ teaspoon salt and pepper mix 2 ounces white wine 2 ounces mascarpone cheese 4 ounces heavy cream 1 ounce grated Parmesan 1 teaspoon chopped fresh parsley 1 cup cooked linguine
In a bowl, mix the chicken, shrimp and Cajun seasoning. In a sauté pan, add oil over medium heat. Add chicken and shrimp and cook for 3 minutes. Add salt and pepper mix, minced garlic, diced carrots, mushrooms and peas. Cook for 2 minutes.
Stir in wine, mascarpone, cream and Parmesan. Cook for 3-4 minutes, stirring occasionally to prevent burning.
Cook and drain pasta completely, then stir into the sauce. Place into bowl and form a slight hill. Sprinkle Parmesan and parsley over pasta and serve. DIVIETO RISTORANTE 23161 Village Shops Way #101, Estero. 239-390-2977, divietoristorante.com
SHRIMP AND GRITS Serves 1-2
Grits
1 cup Quaker Quick Grits 2 ears sweet corn, off the cob 2 poblano peppers, diced 2 cups water 2 cups heavy cream 1 cup jack and cheddar cheese, shredded Salt and pepper to taste
Sauté corn and peppers in canola oil, then add grits, cream and water. Bring to a boil. Reduce heat and cook for about 10 minutes. Add cheese. Smoked tomato sauce
5 pounds Roma tomatoes, whole 1 yellow onion cut in half 10 garlic cloves, whole ¼ sherry vinegar Salt and pepper to taste
Put tomatoes, garlic and onion (cut side up) on a baking sheet with a lip. Place in a smoker on low heat for 2 hours. When done, transfer to a saucepot, add vinegar, salt and pepper. Cook for15-20 minutes on low. Blend until smooth.
6 large shrimp 16/20 Cornmeal for dredging 7-8 slices of dried chorizo
Add a little salt and pepper to your cornmeal and dredge the shrimp. Pan fry. Remove from pan and add the dry chorizo for a quick sear, then 4 ounces of the smoked tomato sauce. Bring to a boil.
Place sauce in a large pasta bowl. Put a 5-ounce scoop of grits in the middle and position the shrimp as desired.
CAPTIVA HOUSE 15951 Captiva Drive, Captiva. 239-472-5161, tween-waters.com