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.

In large bowl, stir together onion, drained spinach, ricotta, feta, Monterey Jack, eggs, dill, parsley, salt and pepper. Spread half of filling in baking dish. Cover with 2 pieces of phyllo. Tuck in edges on the sides. Brush pastry lightly with melted butter. Top with 1 piece of phyllo. Tuck in overhanging edges. Spread remaining filling over phyllo. Top with 2 more pieces of phyllo and brush lightly with butter. Top with remaining phyllo sheet and brush with butter.

Use sharp knife to mark 12 squares by cutting through top layers of pastry. Bake until phyllo topping is golden and filling is bubbling gently, about 45 minutes. Use knife to cut through marked squares. Serve. 15271 McGregor Blvd., Fort Myers; 239-466-9493; nickandstellas.com

4 MR. GREEN

Restaurant: Fancy’s Southern Cafe Serves: 1 1½ ounces infused Genever

1 ounce lime juice

1 egg white

1 ounce Luxardo Maraschino Liqueur

Combine all ingredients in a shaker without ice. Shake. Add ice and shake a second time. Strain into martini glass and serve. A dehydrated slice of lime is used for garnish at Fancy’s. 8890 Salrose Lane, Fort Myers; 239-561-2988; fancyssoutherncafe.com

5 MOM’S CUBAN SANDWICH

Restaurant: Mom’s Restaurant Fort Myers Beach Serves: 1 1 loaf Cuban bread, sliced lengthwise ½ stick (¼ cup) unsalted butter, softened 3 tablespoons yellow mustard, or to taste 1½ pounds boiled ham, sliced 1½ pounds roasted pork, sliced 1 pound Swiss cheese, sliced

1 cup dill pickle chips, or to taste Aluminum foil

Spread 2 tablespoons butter on half of bread and a thin layer of mustard on the other. Place 1 to 2 layers of ham, pork, cheese and, lastly, pickles on buttered bread. Top with the mustardspread bread. Smear remaining butter on outside of sandwich. Wrap completely in aluminum foil.

Heat grill to high (550 F) and close lid. Wait at least 15 minutes before lowering heat to medium-high (450 F). With your hands, press on sandwich to flatten it. Place wrapped, flattened sandwich on grill and top with a brick, grill press or another heavy, heat-resistant object. Close lid and grill for 5 to 6 minutes per side.

Remove wrapped sandwich from grill and take off foil. Return sandwich to grill and grill for about 2 to 3 minutes per side, until both pieces of bread are crispy and golden brown. Remove sandwich from grill. Cut at an angle into small sandwich wedges (triangles). Place on large platter and serve while hot.

2450 Estero Blvd., Fort Myers Beach; 239-209-0707; moms-restaurant-fort myersbeach.com