Ingredients 1/4 cup Creole mustard* or other coarse-grain mustard 1/4 cup white-wine vinegar 2/3 cup plus 1/4 cup vegetable oil 3 tablespoons minced fresh flat-leaf parsley 2 1/2 tablespoons drained bottled horseradish 2 1/2 tablespoons minced dill pickle 2 tablespoons minced scallion greens 2 teaspoons paprika (not hot) 1 1/2 teaspoons cayenne 2 1/4 teaspoons […]
Prep Time: 10 minutes. Grill Time: 4 – 6 minutes. Marinate: 1 hour. Ingredients Marinade: 2 tablespoons minced ginger 3 clove garlic, minced ½ cup Van Gogh Mango Vodka ¼ cup olive oil 1 tablespoon sesame oil 2 tablespoons lime juice 1 tablespoon chopped cilantro 1 bunch scallions, 1 inch slices 1 large red pepper, chopped […]
Furikake Seared Ahi Tuna & Shrimp Lilikoi Nam Pla Serves 4 Lilikoi Nam Pla: 3 oz. – Lilikoi Puree (Passion Fruit Puree) 2 oz. – Water 1 oz. – Fish Sauce 2 Each – Shaved Shallots 4 Each – Shaved Cloves of Garlic 1 Each – Large Vine Ripened Tomato (Peeled, Seeded & Finely Diced) […]
FIRE HOUSE ROCKET SHRIMP – DINNER SPECIAL at THE SUN HOUSE RESTAURANT & BAR serve 4-6 persons Ingredients 2 cups of flour ¼ teaspoon cracked black pepper ¼ teaspoon Caribbean Jerk seasoning ¼ teaspoon granulated garlic powder ¼ teaspoon cayenne pepper Directions Mix dry ingredients in a bowl. Beat 6 egg whites and ½ cup […]
Crab Cakes & Remoulade Sauce Ramsay Parham/FL Department of Agriculture Ingredients Ingredients (Crab Cakes) 2 tablespoons unsalted butter 2 tablespoons olive oil ¾ cup small-diced red onion (small onion) 1 ½ cups small-diced Florida celery (approx. 4 stalks) ½ cup small-diced Florida red bell pepper (1 small pepper) ½ cup small-diced Florida yellow bell pepper […]
Asian Mussels with Lup Cheong, Green Onions & Cilantro Serves 4 Mussels Sauce Ingredients 2 Tablespoons Sesame Oil 2 Teaspoons Minced Garlic 2 Teaspoons Minced Ginger ¼ Cup Diced Lemongrass ¼ Cup Kaffir Lime Leaves 1 Cup Cilantro (Rough Chopped) 1 Each 24oz. Can Hunts Tomato Sauce ¼ Cup Hot Bean Paste 1 Teaspoon Sugar […]
Yellowfin Tuna Tartare with Maitake Mushrooms, Cucumber, Opal Basil and Ossetra Caviar Pierced with a Ginger Scallion “Cupid’s Arrow” Tuille. Ingredients : 7 oz. Sashimi Grade Yellowfin Tuna (Finely Diced) ½ Minced Jalapeno Pepper (Seeds and Pith Removed) 1 Tblsp. Fine Diced Cucumber 1 Tblsp. Chiffonade Opal Basil ¼ cup Sautéed Maitake Mushrooms 1 Tblsp. […]
Ingredients: 1 lb cod fillets 2 medium onions, sliced medium thick 3 medium cloves garlic, chopped 1/2 cup + 1 TBS seafood broth 1 15 oz can diced tomatoes 2 TBS fresh lemon juice 1/4 cup chopped black olives (optional) 1 TBS capers 1/2 cup chopped fresh basil 1 bulb fresh fennel. Thinly sliced2 tsp […]
Ingredients For sauce 2 tablespoons olive oil 1 medium onion, finely chopped 1 garlic clove, thinly sliced 3 diced tomatoes 1/4 cup dry white wine 2 tablespoons capers, rinsed and drained 1/4 teaspoon salt 1/8 teaspoon black pepper ½ cup fresh basil, cut into fine strips 1 TBSP. fresh lemon juice ¼ cup black olives(such […]
From Bonefish Grill Wild Alaskan Cedar Plank Salmon with a Chorizo Topping Serves 8 Ingredients For the chorizo topping: 1 pound chorizo sausage 1 cup brown seasoned breadcrumbs Zest of 1 medium lemon For the lemon butter sauce ½ cup dry white wine 3 tablespoons lemon juice ¼ cup heavy cream 10 tablespoons unsalted butter, […]