What’s Cooking in Southwest Florida

What’s cooking in SWFL

1 REGGIE’S WAY Restaurant: Cielo

Serves: 1

Cut 1 ripe pineapple, 2 lemons, 2 oranges and any other tropical fruit if desired. Bake for 20 minutes at 350 degrees F. Place fruit in large container that has a lid. Pour your favorite rum over the fruit, cover and let sit for 3 to 7 days. The longer it sits, the better—but 3 days is enough if you’re antsy!

2 ounces custom tropical-infused rum 1 ounce Falernum liqueur

4 dashes tiki bitters

Start by smoking a rocks glass. Stir all ingredients in separate mixing glass. Pour over large ice cube in your pre-smoked glass. 1244 Periwinkle Way, Sanibel; 239-472-5555; cielo-sanibel.com 2 CHEF SETH BERMAN’S PENNE ALLA VODKA Restaurant: Noodles Italian Café & Sushi Bar

Serves: 2

12 ounces fresh or dry penne or rigatoni pasta

⅛ cup boiled ham, diced extra small ⅛ cup white onion, diced extra small 2 teaspoons fresh garlic, chopped fine 2 tablespoons olive oil 2 pinches ground black pepper 2 pinches cayenne pepper

2 pinches crushed red pepper 4½ ounces vodka

4 ounces chicken stock

1 cup whole plum tomatoes in juice, gently broken up by hand or fork 1 cup heavy cream

1 tablespoon butter

¼ cup grated or shredded imported pecorino Romano cheese

¼ cup little green peas

2 teaspoons thinly diced prosciutto

Cook pasta per instructions; set aside. Put ham, onions and garlic into 14-inch or larger sauté or frying pan, or small sauce pot. Add olive oil. Cook slowly on very low temperature until ingredients start to become translucent and are nice and soft. Add all peppers, turn heat to full and add vodka. Flame vodka by gently swirling or tilting pan, to catch vodka on fire. Be careful not to inhale as peppers may sting your nose a little bit.

Cook about 15 to 30 seconds; let vodka burn off. Reduce to about half what you started with. Add chicken stock, tomatoes and heavy cream. Whisk until liquids are blended and pinkish-rose color. Add butter and Romano cheese. Lower heat; whisk until it melts and becomes creamy and smooth. Add peas and remove from heat.

Serve over or toss pasta in sauce. Sprinkle with room-temperature prosciutto. Garnish with chopped parsley and grated cheese sprinkle. 1585 Pine Ridge Road, Naples; 239-592-0050; noodlescafe.com 3 CHICKEN MARISSA Restaurant: Bianca’s Ristorante

Serves: 1

6-ounce chicken breast cutlet, pounded to tenderize

Flour seasoned with salt and pepper, for coating chicken

1 beaten egg

1 tablespoon olive oil

4 tablespoons butter

Pinch fresh parsley

1 ounce heavy cream

1 ounce sliced sun-dried tomato 6 ounces chicken broth

Fresh lemon juice

Goat cheese and basil leaves, for garnish

Dip cutlet in flour, shake off excess. Dip into beaten egg. Heat olive oil and 2 tablespoons butter on medium heat. Fry cutlet until golden and cooked through. Remove from pan and reserve. Heat

2 tablespoons butter in sauté pan with parsley, heavy cream, sun-dried tomato and chicken broth. Cook 4 to 5 minutes until broth has thickened slightly; add chicken breast. Add fresh lemon juice, salt and pepper to taste.

Remove from pan to plate. Top with goat cheese and fresh basil. Serve with asparagus, broccoli or pasta topped with any remaining sauce. 16251 N. Cleveland Ave., North Fort Myers; 239-995-3272; biancasnfm.com 4 CRACKER-ENCRUSTED BLACK GROUPER Restaurant: KC American Bistro

Serves: 4

4 black grouper filets, each 6 ounces and 2 inches thick

6 egg whites, beaten

2 cups coarsely ground Ritz crackers ½ cup olive oil

12 to 15 fingerling potatoes

Salt and pepper to taste

2 sprigs thyme

½ head napa cabbage, shredded ¼ head red cabbage, shredded 3 ears fresh roasted corn kernels ¼ cup sherry vinegar

Bread filets by dipping in egg whites, then coat in crackers. Pour olive oil into large nonstick sauté pan; heat on medium-low. Once oil is hot (not smoking) pan-sauté filets on all sides until crackers are golden-brown. Place seared filets on baking sheet. Cut fingerling potatoes in half; toss in bowl with a little olive oil, salt, pepper and thyme. Place potatoes on baking sheet with grouper cut side down. Bake filets and potatoes at 375 degrees F for 10 to 12 minutes. When a paring knife can easily pierce fish, it’s done. Toss cabbage with corn and vinegar, salt and pepper to taste to make “slaw.” Serve with the potatoes; tartar sauce if desired. 19810 Village Center Drive, Estero; 239-237-2133; kcamericanbistro.com 5 CREAMY TUSCAN CHICKEN PENNE PASTA Restaurant: Sasse’s Restaurant

Serves: 4

1 pound penne or other pasta 1 tablespoon butter

2 tablespoons olive or vegetable oil 1½ pounds chicken breasts

1 medium onion, diced

1 red bell pepper, diced

5 garlic cloves, finely minced 8½-ounces sun-dried tomatoes, drained

1 teaspoon dried Italian seasoning or oregano

¾ cup chicken broth

1½ cups cream or half and half ¾ cup Parmesan cheese

6 ounces baby spinach leaves, whole or roughly chopped

Salt, pepper and red pepper flakes

Bring large pan of salted water to boil. Add pasta and cook al dente. Drain; toss with butter. For quicker cooking of chicken, slightly flatten with mallet.

If very thick, slice in half horizontally before flattening. Season chicken with salt and pepper.

Heat skillet on high. When pan is hot, add 1 tablespoon oil. When oil is hot, put chicken in pan. Cook until golden brown on both sides and cooked through. Remove chicken from pan; let cool for a few minutes, then slice and set aside. Add remaining oil to pan. Add onions; cook until softened. Add red bell pepper; cook until almost softened. Add garlic, sundried tomatoes and Italian seasoning.

Stir and cook about 1 minute.

Deglaze pan with broth, scraping bottom to release any bits that stick.

Add cream; bring to a simmer. Simmer for 2 minutes. Add Parmesan; cook until melted. When cheese melts, turn off heat and stir in baby spinach. Salt and pepper to taste. Combine pasta, chicken and sauce. Serve. 3561 Evans Ave., Fort Myers; 239-278-5544; sassesrestaurant.com