Featured Florida Top Chefs
Food Basics
| Atchana’s East/West Kitchen at the Mutiny Hotel Atchana Capellini - Executive Chef |
Pad Thai
Protein
It's the building block of bones,
cartilage, skin, hair, nails, and blood.
So eat up -- shoot for 46 grams, or
about two 4-ounce chicken breasts'
worth, of protein a day. Some good
sources: beef, chicken, beans, tuna,
eggs, quinoa, tofu, and nuts.
It's the building block of bones,
cartilage, skin, hair, nails, and blood.
So eat up -- shoot for 46 grams, or
about two 4-ounce chicken breasts'
worth, of protein a day. Some good
sources: beef, chicken, beans, tuna,
eggs, quinoa, tofu, and nuts.
Healthy Fats
"Essential fatty acids, particularly
omega-3, help skin retain moisture
and contribute to a supple and
radiant complexion," says Lippert.
They also decrease inflammation in
the body and boost your hair's
shine. Lippert adds you should
"Take in 1 tablespoon of flaxseed oil
a day (it contains 6.9 grams of good
omega-3 fats!). Or, shop for salmon,
walnuts, avocado, and olive oil."
"Essential fatty acids, particularly
omega-3, help skin retain moisture
and contribute to a supple and
radiant complexion," says Lippert.
They also decrease inflammation in
the body and boost your hair's
shine. Lippert adds you should
"Take in 1 tablespoon of flaxseed oil
a day (it contains 6.9 grams of good
omega-3 fats!). Or, shop for salmon,
walnuts, avocado, and olive oil."
Antioxidants
"They keep your skin looking healthy
by blocking out cell-damaging free
radicals from UV exposure and
pollution" says registered dietician
and founder of Nourish, Marissa
Lippert. Eat a serving of
antioxidant-rich foods a day, like 1
cup of berries or 20 pecans, and
drink a few cups of green tea. Other
alternatives to reach for? Kiwifruits,
prunes, artichokes, and pinto beans.
"They keep your skin looking healthy
by blocking out cell-damaging free
radicals from UV exposure and
pollution" says registered dietician
and founder of Nourish, Marissa
Lippert. Eat a serving of
antioxidant-rich foods a day, like 1
cup of berries or 20 pecans, and
drink a few cups of green tea. Other
alternatives to reach for? Kiwifruits,
prunes, artichokes, and pinto beans.
Ingredients:
1/2 lb Shrimp, 1 Egg, 2 Tbsp Vegetable oil, 3 Cloves, minced garlic, 3
Tbsp Fish sauce, 2 Tbsp Sugar, 2 Tbsp Tamarind paste, 1/2 Package
of dry Thai rice noodles, 2 Tbsp Pickled turnip, 1 1/2 Cup Bean
Sprouts, 1 Cup Scallions, 2 Tbsp Crushed roasted peanuts, Thai Chili,
pepper flakes to taste, Lime wedges for garnish.
1/2 lb Shrimp, 1 Egg, 2 Tbsp Vegetable oil, 3 Cloves, minced garlic, 3
Tbsp Fish sauce, 2 Tbsp Sugar, 2 Tbsp Tamarind paste, 1/2 Package
of dry Thai rice noodles, 2 Tbsp Pickled turnip, 1 1/2 Cup Bean
Sprouts, 1 Cup Scallions, 2 Tbsp Crushed roasted peanuts, Thai Chili,
pepper flakes to taste, Lime wedges for garnish.
| Benvenuto Rob Huston - Executive Chef |
| Caribbean Glazed Sea Bass with Mango Risotto |
1 C Arborio rice
1 fresh mango
2-3 C water
¼ C Spanish onion chopped
2 cloves fresh garlic minced
2/3 C fresh grated Romano or parmesan cheese
2 T canola oil
Salt and white pepper to taste
4-8 oz pieces fresh sea bass
½ C all purpose flour
2 T canola oil
¼ minors Caribbean Glaze
Salt and white pepper to taste
12 grape tomatoes cut in half
½ fresh mango chopped
1 T fresh curly parsley chopped
Salt and pepper to taste
1 fresh mango
2-3 C water
¼ C Spanish onion chopped
2 cloves fresh garlic minced
2/3 C fresh grated Romano or parmesan cheese
2 T canola oil
Salt and white pepper to taste
4-8 oz pieces fresh sea bass
½ C all purpose flour
2 T canola oil
¼ minors Caribbean Glaze
Salt and white pepper to taste
12 grape tomatoes cut in half
½ fresh mango chopped
1 T fresh curly parsley chopped
Salt and pepper to taste
| Essensia - The Palms Hotel & Spa Frank Jeannetti - Executive Chef |
| Essensia’s Organic Orchid Petal Salad |
Organic nasturtium leaves, orchid petals, mamey, petit tomatoes,
popped hominy, blackberries and lavender honey vinaigrette
Yields: 2 servings
popped hominy, blackberries and lavender honey vinaigrette
Yields: 2 servings
Essensia Salad
2 oz Organic Nasturtium Leaves (may be substituted with
Organic Baby Mustard Greens)
4 each Organic Edible Orchids (leaves pulled off )
1 each Organic Edible Rose Petal (leaves pulled off )
6 Grape Organic Tomatoes cut in ½
12 pcs of dried Peruvian White Corn (also known as Hominy)
6 pcs Blackberries
1/2 medium size Mamey cut in half
Salt & White Pepper to taste
2 oz Organic Nasturtium Leaves (may be substituted with
Organic Baby Mustard Greens)
4 each Organic Edible Orchids (leaves pulled off )
1 each Organic Edible Rose Petal (leaves pulled off )
6 Grape Organic Tomatoes cut in ½
12 pcs of dried Peruvian White Corn (also known as Hominy)
6 pcs Blackberries
1/2 medium size Mamey cut in half
Salt & White Pepper to taste
Lavender Honey Vinaigrette
1 tbs White Balsamic Vinegar
3 tbs Organic Extra Virgin Olive Oil
1 tbs Lavender Honey
Fig Balsamic Syrup
2 oz Fig Balsamic Vinegar
1 tbs White Balsamic Vinegar
3 tbs Organic Extra Virgin Olive Oil
1 tbs Lavender Honey
Fig Balsamic Syrup
2 oz Fig Balsamic Vinegar
Preparation:
Salad
Mix all salad ingredients except for the mamey and blackberries together in a
bowl and set aside.
Lavender Honey Vinaigrette
Mix all vinaigrette ingredients together in a bowl and set aside.
Fig Balsamic Syrup
Reduce 2 oz Fig Balsamic Vinegar in a small sauce pan over medium heat to 1
tbs for garnish
Salad
Mix all salad ingredients except for the mamey and blackberries together in a
bowl and set aside.
Lavender Honey Vinaigrette
Mix all vinaigrette ingredients together in a bowl and set aside.
Fig Balsamic Syrup
Reduce 2 oz Fig Balsamic Vinegar in a small sauce pan over medium heat to 1
tbs for garnish
Final Preparation & Presentation:
Toss salad with Lavender Honey Vinaigrette and season with salt & white pepper to taste.
Next, garnish a flat salad plate with the mamey fanned out into 3 slices then place ½ the salad mix on top of the
mamey. Place three blackberries around the plate and drizzle three drops of Fig Balsamic Syrup on the plate between
the mamey and blackberries. Repeat on second salad plate and serve.
Toss salad with Lavender Honey Vinaigrette and season with salt & white pepper to taste.
Next, garnish a flat salad plate with the mamey fanned out into 3 slices then place ½ the salad mix on top of the
mamey. Place three blackberries around the plate and drizzle three drops of Fig Balsamic Syrup on the plate between
the mamey and blackberries. Repeat on second salad plate and serve.
Risotto
1. Sweat garlic and onion in oil
2. Puree mango with 1 C water
3. Add rice to garlic and onion, stir to coat
thoroughly
4. Add mango puree and bring to a simmer
5. Cook and continue to add water until rice is
fully cooked
6. Add cheese
7. Add salt and pepper to taste
1. Sweat garlic and onion in oil
2. Puree mango with 1 C water
3. Add rice to garlic and onion, stir to coat
thoroughly
4. Add mango puree and bring to a simmer
5. Cook and continue to add water until rice is
fully cooked
6. Add cheese
7. Add salt and pepper to taste
Sea bass
1. Heat oil in sauté pan until almost smoking
2. Season fish with salt and pepper
3. Coat presentation side of sea bass with flour
4. Brown only presentation side of fish in sauté pan
5. Cut each piece of fish into 3
6. Place fish on sheet pan and coat top side with glaze
7. Cook in preheated oven at 375 until internal temp of 145
about 12 minutes
1. Heat oil in sauté pan until almost smoking
2. Season fish with salt and pepper
3. Coat presentation side of sea bass with flour
4. Brown only presentation side of fish in sauté pan
5. Cut each piece of fish into 3
6. Place fish on sheet pan and coat top side with glaze
7. Cook in preheated oven at 375 until internal temp of 145
about 12 minutes
Garnish
1. Place tomatoes on sheet pan and season
with salt and pepper
2. Roast in same oven as fish until brown
Presentation
1. Place ¼ of risotto in center of each plate.
Place 3 pieces of fish around risotto. Place
roasted tomatoes and mango in center of
plate. Finish with pinch of fresh parsley.
1. Place tomatoes on sheet pan and season
with salt and pepper
2. Roast in same oven as fish until brown
Presentation
1. Place ¼ of risotto in center of each plate.
Place 3 pieces of fish around risotto. Place
roasted tomatoes and mango in center of
plate. Finish with pinch of fresh parsley.
| Hugh's Culinary Hugh McCauley - Executive Chef |
| Grilled Scallop Margarita Shooter |
Preparation:
Remove side muscle from scallops. Mix with seasoning, garlic, olive
oil and citrus juices. Let marinate for 1 hour.
Grill scallops on a hot grill just until outsides are brown on all sides.
Refrigerate until cool. Add remaining ingredients and let marinate
for 4 additional hours.
Final Preparation & Presentation:
Place scallops in shot glasses with fresh guacamole, salsa and
sour cream. Garnish with a fresh cilantro sprig.
Remove side muscle from scallops. Mix with seasoning, garlic, olive
oil and citrus juices. Let marinate for 1 hour.
Grill scallops on a hot grill just until outsides are brown on all sides.
Refrigerate until cool. Add remaining ingredients and let marinate
for 4 additional hours.
Final Preparation & Presentation:
Place scallops in shot glasses with fresh guacamole, salsa and
sour cream. Garnish with a fresh cilantro sprig.
Ingredients:
1 lb. Fresh Scallops, 1 tablespoon
Garlic, 1 ounce Extra Virgin Olive Oil, 2
tablespoons Blackening seasoning, 2
ounces Key Lime Juice, 1 tablespoon
Lemon Juice, 2 ounces White Wine, 2
ounces Red Pepper, 2 ounces Green
Pepper, 1 tablespoon Cilantro, Fresh
Guacamole, Salsa and Sour Cream.
1 lb. Fresh Scallops, 1 tablespoon
Garlic, 1 ounce Extra Virgin Olive Oil, 2
tablespoons Blackening seasoning, 2
ounces Key Lime Juice, 1 tablespoon
Lemon Juice, 2 ounces White Wine, 2
ounces Red Pepper, 2 ounces Green
Pepper, 1 tablespoon Cilantro, Fresh
Guacamole, Salsa and Sour Cream.
| 95 Cardova Restaurant - Casa Monica Hotel Harlan Walden - Executive Chef |
| Minorcan Clam Chowder |
In the heart of St. Augustine, Florida the nation’s oldest city the
Casa Monica Hotel is a majestic 1888 landmark. Restored in 1999,
the Casa Monica Hotel blends a legendary past with contemporary
pleasures. Step inside this historic St. Augustine hotel and enter
the grand lobby, rich in décor of tapestries and chandeliers. Among
other St. Augustine hotels, the Casa Monica Hotel exudes elegance
with it’s luxurious accommodations. Dine in the renowned 95
Cordova restaurant and the Lounge at the Casa Monica Hotel,
stroll to historic downtown attractions, or relax by the pool.
Experience the unparalleled grandeur of the Casa Monica Hotel, a
true gem among other St. Augustine hotels.
Preparation:
Render bacon in a large saucepan, add onions and peppers, saute
until translucent. Add diced clams, tomatoes and potatoes. Mix
clam base with water and add to soup. Let simmer for 35 to 45 min.
Serve hot. (Serves 10)
Casa Monica Hotel is a majestic 1888 landmark. Restored in 1999,
the Casa Monica Hotel blends a legendary past with contemporary
pleasures. Step inside this historic St. Augustine hotel and enter
the grand lobby, rich in décor of tapestries and chandeliers. Among
other St. Augustine hotels, the Casa Monica Hotel exudes elegance
with it’s luxurious accommodations. Dine in the renowned 95
Cordova restaurant and the Lounge at the Casa Monica Hotel,
stroll to historic downtown attractions, or relax by the pool.
Experience the unparalleled grandeur of the Casa Monica Hotel, a
true gem among other St. Augustine hotels.
Preparation:
Render bacon in a large saucepan, add onions and peppers, saute
until translucent. Add diced clams, tomatoes and potatoes. Mix
clam base with water and add to soup. Let simmer for 35 to 45 min.
Serve hot. (Serves 10)
Ingredients:
1 pound Bacon, 6.5 oz. minced clams,
2.5 cups water, 3 tbl. Clam base, 16
oz. canned diced tomatoes, 3 potatoes
peeled and diced, 2 yellow onion
diced, 2 red bell peppers diced, 2
green bell peppers diced, 3/4 tsp dried
thyme, 2 habanera peppers or 2 datil
peppers diced with seeds.
1 pound Bacon, 6.5 oz. minced clams,
2.5 cups water, 3 tbl. Clam base, 16
oz. canned diced tomatoes, 3 potatoes
peeled and diced, 2 yellow onion
diced, 2 red bell peppers diced, 2
green bell peppers diced, 3/4 tsp dried
thyme, 2 habanera peppers or 2 datil
peppers diced with seeds.
| Hyatt Regency Jacksonville Riverfront Scott Brittingham - Executive Chef |
| Thai Shrimp Cocktail |
Preparation:
wine vinegar. Cover shrimp with mixture and marinate for at least one hour.
While shrimp is marinating, pre-heat the oven to 350 degrees. Once shrimp is
done marinating, roast in oven for about ten minutes. Remove and let cool.
Use a mandolin to score cucumbers into “noodles.”
Toss the cucumber noodles in sesame oil and remaining 1 teaspoon chopped
cilantro.
Place noodles in center of serving platter and arrange shrimp around. Garnish
with lemon wedges and cilantro sprigs.
Serves 10 people with a serving size of 4 shrimps per person.
wine vinegar. Cover shrimp with mixture and marinate for at least one hour.
While shrimp is marinating, pre-heat the oven to 350 degrees. Once shrimp is
done marinating, roast in oven for about ten minutes. Remove and let cool.
Use a mandolin to score cucumbers into “noodles.”
Toss the cucumber noodles in sesame oil and remaining 1 teaspoon chopped
cilantro.
Place noodles in center of serving platter and arrange shrimp around. Garnish
with lemon wedges and cilantro sprigs.
Serves 10 people with a serving size of 4 shrimps per person.
40 shrimp peeled, 2 ounces soy
sauce, 1 ounce fish sauce, 1 teaspoon
chopped garlic, 2 teaspoons chopped
cilantro, 2 ounces rice wine vinegar, 2
seedless cucumbers, 1 ounce sesame
oil, Lemon wedges (for garnish),
Cilantro sprigs (for garnish)
Preparation:
Start with soaking the noodles in lukewarm water for at least 30 minutes
or until soft. Drain and put aside.
Heat the vegetable oil in a wok. Add the egg, stir to scramble and break
up. Add the shrimp and garlic, stir.
Add the noodles, fish sauce, sugar, tamarind paste, pickled turnip and
half of the crushed roasted peanut. Stir quickly to keep things from
sticking.
Add half of the bean sprouts and scallions. Stir until the noodles are
soft, dry and throughly mixed.
Pour onto a serving platter and garnish with the rest of the bean
sprouts, scallions, crushed peanut and lime wedges.
Start with soaking the noodles in lukewarm water for at least 30 minutes
or until soft. Drain and put aside.
Heat the vegetable oil in a wok. Add the egg, stir to scramble and break
up. Add the shrimp and garlic, stir.
Add the noodles, fish sauce, sugar, tamarind paste, pickled turnip and
half of the crushed roasted peanut. Stir quickly to keep things from
sticking.
Add half of the bean sprouts and scallions. Stir until the noodles are
soft, dry and throughly mixed.
Pour onto a serving platter and garnish with the rest of the bean
sprouts, scallions, crushed peanut and lime wedges.
