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Compliments of the chef
WHAT'S COOKING: Pros from area restaurants reveal recipes for some of their favorite personal dishes.
By LOGAN NEILL
Published December 23, 2005
BAKED LUMP CRAB STUFFED FLORIDA LOBSTER
I've had the pleasure of visiting some of Hernando County's finest dining establishments - several of which were suggested by you - and writing about them for this page.
In my travels for our "What's Cooking" feature, I've happily discovered that although we are far from the bustling metropolis to the south, our area can boast mightily of having its share of imaginative and distinctive culinary talent.
In this season of giving, we at Steppin' Out thought it would be nice to offer a holiday treat to our faithful readers by asking the chefs we've met with during the past year to share some of their favorite original recipes.
You'll find that most are pretty easy and use ingredients that can be obtained locally.
Good luck, and happy holidays!
The County Line Cafe & Grille, 120 Commercial Way, Spring Hill. 688-8899.
Chef Kevin Howe says he came up with this dish to remind diners of the taste and smell of autumn. "I experimented a little, and this is what I came up with," he said. It has since become a customer favorite.
CHICKEN BRANDY WALNUT GRUYERE ENTREE
4 boneless, skinless chicken breasts
all-purpose flour
1/4 cup brandy
4 slices of Gruyere or Swiss cheese
1 bunch of scallions
1/3 cup chopped walnuts
1 cup chicken broth
4 tablespoons butter or margarine
3 garlic cloves, finely chopped
1 teaspoon each, basil, oregano, parsley
1 tablespoon cornstarch
11/2 tablespoons water
Brown one side of the lightly floured chicken breasts. Flip and add compound butter (softened butter, garlic and herbs listed above). As it begins to melt, add the brandy, walnuts and scallions. Place one slice of cheese on top of each breast. Add the chicken broth. Cover and simmer 20-30 minutes until chicken is done. Remove chicken to a platter and finish sauce by combining water and cornstarch and stirring into the sauce until slightly thickened. Pour sauce over the chicken. Garnish with fresh parsley. Serves four.
Barefoot Gardens Restaurant, 3480 Deltona Blvd., Spring Hill. 684-0866.
Co-owner and chef Jason Turley says he developed this recipe just before his family's establishment opened in 2004. "People like it because it blends flavors and textures that you don't often find together," he said.
SCALLOPS PORTOBELLO IN A SHERRY CREAM SAUCE
8-10 sea scallops
all-purpose flour (enough to coat scallops)
2 ounces of butter
1 large portobello mushroom cap (gills removed)
1 teaspoon minced garlic
splash of sherry wine
8 ounces heavy cream
salt, pepper and parsley to taste
1 teaspoon Romano cheese
Heat skillet to medium high and add half of the butter. Place floured scallops in and brown on all sides. Remove scallops and set aside. Slice cleaned portobello mushroom into thin strips and place them in the pan along with the remaining butter and garlic. Saute until tender. Add sherry wine and reduce by half. Add heavy cream, salt, pepper and parsley and toss in scallops. Add Romano cheese and reduce to desired consistency. Serves two.
The Chef's Table, A Brasserie, 3430 Shoal Line Blvd., Hernando Beach. 596-1390.
Chef Tom McEachern says this recipe for crab-stuffed Florida lobster dates back to the early 1950s and the Miramar restaurant in Bradenton Beach, which was owned and operated by his parents, T.A. and Helen McEachern.
1 11/2-2 pound Florida lobster
2-3 ounces fresh blue crab lump meat
1/4 teaspoon fresh garlic, minced
1-2 ounces heavy cream
2 fresh tarragon leaves, finely chopped
Have the seafood market split the lobster for you. Wash the cavity with cold water, dry and place the two halves in a baking dish. Top the cavity with crab meat and sprinkle evenly with garlic. Drizzle heavy cream onto the crab meat and top with tarragon. Bake at 450 degrees for about 25 minutes or until golden brown. Serve immediately. Serves two.
La Bella Napoli, 4055 Mariner Blvd., Spring Hill. 686-0597.
According to chef Umberto De Luca, this recipe for Clams in Blanco comes from his grandmother and is a traditional favorite of his native Naples, Italy.
CLAMS IN BLANCO 1 pound mussels or clams (or 1/2 pound of each)
6 large garlic cloves, lightly minced
3 ounces white wine
1/4 pound butter
12 ounces chicken stock or clam juice
1 small head of Italian parsley, chopped
4 basil leaves, minced
Saute garlic in olive oil until light brown. Add butter and basil. Once the butter melts, add wine and stir 30 seconds. Add chicken stock or clam juice. Meanwhile, heat about 4 quarts of water to boil and add 1 pound of linguine or spaghetti. Add the clams and/or mussels to the sauce mix and simmer under low heat until pasta is cooked (about 10 minutes). Mix pasta with the sauce, add chopped parsley, and salt and pepper to taste. Serves four.
Brian's Place, 3306 Shoal Line Blvd., Hernando Beach. 597-5101.
This recipe for Roasted Tomato Soup was developed by chef Brian Alvarez and is an example of what he calls "Spanish-Italian fusion cuisine." It is one of the most requested soups at his restaurant.
ROASTED TOMATO SOUP
4 pounds ripe tomatoes, cored and quartered
1 large Spanish onion, quartered
6 ounces whole garlic
2 bay leaves
10 ounces extra virgin olive oil
2 cups low sodium chicken broth
1 cup fresh cilantro, chopped
salt and fresh ground pepper to taste
Place first five ingredients in an oven-safe pan and roast at 375 degrees for 90 minutes. Heat the chicken broth, bring to a light simmer. Remove tomato mixture from the oven, discard bay leaves, and let it sit for 15 minutes. In a blender, add the tomato mixture in small batches, switching the blender from low to high after each batch is added. Puree until smooth. Season with salt and pepper and add cilantro. Makes about six servings.
Logan Neill can be reached at 352 848-1435 or lneill@sptimes.com
[Last modified December 23, 2005, 01:13:18]
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