What’s Cooking in SWFL

What’s cooking in SWFL

1 WATERMELON MULE Restaurant: Grimaldi's

1½ ounces Ketel One Vodka 1 ounce Monin Watermelon Purée ¾ ounce freshly squeezed lemon juice Ginger beer

Shake first three ingredients vigorously, then strain over fresh ice in a mule mug. Top with ginger beer and garnish with 4 watermelon chunks.

Bell Tower Shops, 13499 Cleveland Ave., Fort Myers; 239-432-9767; grimaldispizzeria.com

2 SOUTHERN FRIED OYSTERS WITH SPICY AIOLI Restaurant: LYNQ Serves 1

1 cup vegetable or canola oil, for frying 4 freshly shucked oysters (rinse and save shells for serving) ½ cup buttermilk

Oyster Breading

½ cup all-purpose flour ¼ cup yellow cornmeal 1½ teaspoons Cajun or Creole seasoning Pinch of salt

Mix ingredients together in a medium mixing bowl.

Cream Spinach

12 ounces freshly chopped spinach 2 tablespoons salted butter 2 cloves minced garlic ½ cup grated Parmesan cheese ½ cup heavy whipping cream Salt and pepper to taste

Add spinach to large sauté pan. Over medium heat, cook about 5 minutes, until spinach wilts. Stir constantly until all liquid is released from spinach. Add butter. Once melted, add garlic and stir for 30 seconds. Add Parmesan and stir until melted.

Add heavy cream and bring to a simmer over medium-high heat. Simmer for a few minutes until mixture has thickened. Reduce heat to low. Season with salt and pepper to taste; remove pan from burner. Heat 1 cup oil in medium-sized pot over medium heat until 340 degrees F. While oil heats, make up spicy aioli:

Spicy Aioli

½ cup mayonnaise ½ tablespoon Sriracha or hot chili sauce

Mix together in small bowl. Dip oysters in buttermilk, then into breading mixture until well coated. Carefully drop each oyster into the oil and fry until golden brown, for about 2 minutes. Remove from the oil; place on paper towel to drain.

On your serving plate, place a spoonful of the cream spinach in the oyster shell. Top with the fried oyster and then drizzle spicy aioli mixture on top. 16230 Summerlin Road, Fort Myers; 239-204-9345; lynq.life.com

3 PROSCIUTTO-WRAPPED SCALLOPS WITH CONGAREE AND PENN PURPLE GRITS Restaurant: The Bevy Serves 2

Prosciutto (speck-style preferred because of smokiness) Water 6 large U-8 dry-packed sea scallops

Trim prosciutto to same height as scallops, then shave paper thin. Lay out prosciutto slices and moisten with small amount of water. Tightly roll scallops and overlap prosciutto by about ¼ inch. Let scallops sit in cooler for 2 to 3 hours before using. (That allows some water to evaporate and prosciutto to stick to itself.)

Grits

2½ cups chicken stock 1 cup Congaree and Penn purple heirloom grits ½ cup goat cheese ½ tablespoon kosher salt 1 tablespoon bacon fat 1 tablespoon European butter ½ cup heavy cream

Bring stock to a boil, then add grits and simmer while stirring for 25 minutes. Add all other ingredients; simmer for 10 minutes.

Minted Pea Purée

8 ounces peas ½ teaspoon roasted garlic purée ½ cup vegetable stock ½ ounce lemon juice 6 mint leaves

Strain peas well. Place all ingredients in blender; blend until smooth.

Mirin Foam

½ cup mirin ¾ cup rice wine vinegar ½ teaspoon Versawhip (sold on Amazon) or egg white ½ teaspoon xanthan gum (sold on Amazon)

Place all ingredients in blender; blend for 30 seconds. Pour into iSi whip cream gun. Charge iSi and shake vigorously for 30 seconds.

Grill scallops to internal temperature of 145 degrees F. Put 6-ounce scoop of grits in center of plate. Put 3 pools (2 ounces each) of pea purée around outside of grits; place scallops on top. Gently squeeze iSi to make 1-ounce puffs of mirin foam between each scallop. Garnish with scallop shell, if desired. 360 12th Ave. South, Naples; 239-228-4220; naplesbevy.com

4 CRANBERRY-APPLE-BRIE TURKEY SANDWICH Restaurant: The Crystal Serves 1

2 slices cranberry-walnut bread Butter 2 tablespoons crème brie cheese 4 ounces cooked turkey breast, sliced 1 ounce baby arugula

Cranberry Apple Jam

3 tablespoons apple butter 1 tablespoon dried cranberries 1 tablespoon ginger ale

Cook jam ingredients over low heat, while stirring, for 5 minutes. Butter a side of each slice of bread; place in pan over medium heat. Put jam on one slice of bread and add brie to the other. Cook until each slice is golden brown. Add turkey to slice with jam. Top with arugula and put other slice on top. 15020 Shell Point Blvd., Fort Myers; 239-454-2199; shellpoint.org/dining

5 PIMENTO CHEESE ARANCINI Restaurant: Cork Soakers Deck and Wine Bar Serves 3-4 Risotto

6 ounces finely diced onion 2 tablespoons butter 2 ounces diced garlic 1½ cups Arborio rice ½ cup white wine 3½ cups chicken broth

Sauté onions and butter until translucent. Add garlic; cook 3-4 more minutes. Incorporate rice. Add wine; cook until liquid is absorbed. Add stock 6 ounces at a time until it is absorbed. Repeat; keep stirring. Once stock is absorbed and rice kernels are semi-soft, remove from heat. Let cool.

Pimento Cheese

2 cups shredded cheddar 8 ounces cream cheese ½ cup mayonnaise ¼ teaspoon garlic powder ¼ teaspoon onion powder 8 ounces diced Peppadew peppers

In large mixing bowl, with a paddle attachment, mix all ingredients until incorporated. Place in refrigerator to set up.

Arancini

12 ounces prepared risotto 6 ounces prepared pimento cheese 1 cup all-purpose flour 3 eggs, beaten 1 cup coarse bread crumbs (panko) Oil for frying

Mix risotto and pimento cheese. Form into 3-ounce balls. Roll in the flour, dip in egg wash and then roll in the bread crumbs. Fry at 350 degrees F, until outside is golden brown. Serve with desired sauce, such as Cajun remoulade, corn cream or cilantro mayonnaise. 837 SE 47th Terrace, Cape Coral; 239-542-6622; corksoakers.net