Recipes Made Easy

Times of the Islands - - Recipes -


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


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, fish­tale­


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, 2meat­


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,


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, di­vi­etoris­



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-wa­

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