RECIPES WE LOVE

What’s cook­ing in SWFL

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

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.

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

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