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Ancho Chile-Rubbed Tenderloin Sliders
Ingredients Whole Beef Tenderloin 1 (approx. 5 lbs.) Ancho Chile Rub 1 Cup Cumin 1 Tbsp Chimichurri Sauce 2 Cups Slider Buns 30 (Serves 15; 2 sandwiches each) Preparation Ask your butcher to trim the...
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Butternut and Goat Cheese Lasagna
Chef Genie Kepner from The Floridian Restaurant in St. Augustine shows us how to prepare a multi-layered butternut and goat’s cheese lasagna. Serves 6 to 8. Serve with a winter greens salad with...
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India’s Chicken Curry
Ingredients: 1 lb. boneless chicken, cubed 2 medium onions, chopped small 2 medium tomatoes, cleaned and puréed 2 Tbsp. yogurt 1/2 tsp. coriander powder 1/2 tsp. cumin powder 1 tsp. tumeric powder 1/2...
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Dingle Fish Pie
From Culhane’s Irish Pub executive chef David Williams Sauce Ingredients: 1 quart heavy cream 2 T. Culhane’s spice blend* 1/4 cup sherry 21/2 oz. cream cheese 1/4 cup white wine 3/4 oz. ranch dressing...
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Chocolate Bread Pudding Brulée with Macerated Seasonal Berries
From executive chef Michael McBride Ingredients: 8 oz. brown sugar 11 oz. white sugar 2 oz. cocoa powder 7 eggs 1 quart heavy cream 3 oz. bittersweet chocolate, chopped 12 oz. white bread, diced 11/2...
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Sea Scallops and Mayport Shrimp with Farro, Asparagus and Saffron Sauce
From head chef Scott Dunn and sous chef Brian Shreve of Mezza Luna Ingredients: 16 U/10 sized sea scallops,cleaned 12 16-count fresh local shrimp, shelled and de-veined 11/2 cups farro 1 bunch...
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Sweet Vegatable Quiche
Eat Your Veggies from Lisa Jones of Jack & Diane’s Ingredients: 1 pre-baked pie crust 1 cup shredded cheese of your choice 3-6 ounces each: zucchini, summer squash, onion, asparagus, tomato Olive...
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On The Side – Mashed Potatoes & Spinach
Sam’s Mashed Potatoes Ingredients: 5 lbs. red potatoes 2 sticks butter, room temperature 1 qt. heavy cream 1 tbsp. kosher salt Procedure: 1. Wash potatoes and place them in a large pot of cold water...
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Spanish Flair
Gambas al Ajillo (garlic and chili shrimp) from executive chef Sam Efron of Taverna. Ingredients: 5 shrimp, peeled and deveined* 1-2 cloves garlic, thinly sliced 1 pinch chili flakes 1/2 tsp paprika 2...
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Fall Harvest
Easy pumpkin mousse from Anita Adams, owner of Let Them Eat Cake! Ingredients: 1 (15 ounce) can pumpkin 3 cups heavy cream ¾ cup sugar (white or brown) ½ tsp. pumpkin pie spice (use more or less to...
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Fall Harvest
Biscuits with turkey gravy from Kenny Gilbert, executive chef at Nippers Beach Grille Biscuit ingredients: 2 c. flour 1 T. baking powder 1 tsp. baking soda 6 T. cold butter ¼ tsp. kosher salt 1 c....
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Clam Up
Minorcan Chowder from Aunt Kate’s on the River Ingredients: 1 lb. diced bacon 2 diced Spanish onions 2 diced green bell peppers 2 diced celery ribs 6 seeded diced tomatoes 5 seeded and diced datil...
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Delicious Dip
Bailey’s Fondue from Salt at The Ritz-Carlton, Amelia Island Ingredients: 1 cup heavy cream ¼ cup + 2 tablespoons Baileys Irish Cream 6 ½ ounces milk chocolate, chopped (such as Lindt or Godiva) 4 ½...
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Cajun Catch
Blackened redfish maque choux from Chef Bennett Depew of Harry’s Seafood Bar & Grille Ingredients: Redfish 4 6-oz. redfish fillets 1 T. blackening seasoning Maque choux 4 oz. bacon, diced to ¼ inch...
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Napkins, Please
Pit-Smoked Chicken Wings with Bleu Cheese Dip from Jackson Rust at Mojo BBQ Ingredients: 10 lbs. jumbo chicken wings Dry Rub: 1 cup Kosher salt 2 cups paprika ½ cup granulated garlic ½ cup granulated...
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Sweet Surprise
Cinnamon pumpkin stuffed French toast from chef Michael Tucker of TPC Sawgrass • From the April 2012 Jacksonville Magazine Ingredients: French Toast 2 pieces cinnamon raisin bread ½ cup pumpkin purée 2...
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Spice, Spice Baby
Marinated Mixed Grill from India House • From the June 2012 Jacksonville Magazine Ingredients: 2 U12 jumbo shrimp 2 pieces of boneless lamb, cubed 2 boneless chicken breasts, cut into large pieces ½...
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Summer Greens
Summer Greens • Goat Cheese Salad from Charles Wang, executive chef and owner of Blackstone Grille Ingredients: 2 8-oz. bags of spring mix 1 Roma tomato, diced 4 oz. micro greens 1 cup pistachio nuts 1...
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Warm and Toasty
Crème Brulée French Toast with Molasses Ice Cream from DeJuan Roy, executive chef of Alhambra Theatre and Dining Ingredients: ½ c. (one stick) unsalted butter 1 c. packed brown sugar 2 tbsp. corn syrup...
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Sugar & Spice
Spice-rubbed maple glazed pork chops from Michael Lugo, executive chef of The Tasting Room Ingredients: 6-8 10 oz. bone-in pork loin chops ¼ cup spice rub of your choice 4 oz. Grade A maple syrup...
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