Chefs fork over secrets to savor

By LOGAN NEILL, Times Staff Writer
Published December 21, 2007

Mahi Oscar from Waters Edge restaurant near Weeki Wachee.
	[Ron Thompson | Times]

ADVERTISEMENT [Ron Thompson | Times] Key West Crepes from Farmer John's Key West Cafe feature tropical fruit, blended with butter and a dash of rum, and whipped cream over fresh crepes.

In what has become a delicious tradition during the Christmas week, we turn the Diversions page over to a few of our chef friends in Hernando County, who, in the spirit of holiday giving, are happy to share some of their exquisite recipes. Our thanks to chefs Kelly Foley of Water's Edge Fine Dining, Kevin Howe of County Line Cafe & Grille, John Carlone of Farmer John's Key West Cafe, Bill Scarpo of the Chesapeake Bay Crab House and Adrian Prudhomme-DeLodder of Besta One Italian Grille for graciously sharing their creative sides. You'll find that most of the recipes are fairly easy to make and use ingredients that can be obtained locally. Good luck, and have a wonderful holiday.

Logan Neill, Times Staff Writer

Water's edge fine dining

Water's Edge Mahi Oscar

Chef Kelly Foley first created this dish as a special when he was with a South Florida restaurant. It's a popular menu item at Water's Edge.e_SFrB4 fresh mahi fillets

1 pound grilled asparagus spears (ends cut)

1 pound lump crab or Florida crab claw meat

1 small green bell pepper, diced

1 small red bell pepper, diced

2 tablespoons Worcestershire sauce

2 tablespoons hot sauce

4 extra large black tiger shrimp (tail on)

6 ounces bearnaise sauce

Grill or bake the mahi, asparagus and shrimp separately and set aside. In a bowl, mix crab, bell peppers, Worcestershire sauce and hot sauce and heat in microwave for two minutes. Fan the asparagus on serving plates and top with one- quarter of the crab meat mixture. Place mahi fillet over asparagus and drizzle with bearnaise sauce. Serves four.

County Line Cafe & Grille

Baked Chicken Kimberly

Chef Kevin Howe says he was inspired to create his own version of this dish after he and his wife, Karen, tried it years ago at a small restaurant on the New Jersey shore.

4 boneless chicken breasts

2 eggs

1/2 cup milk

all-purpose flour

vegetable oil

11/2 tablespoons chopped shallots

1 tablespoons butter or margarine

2 ounces sherry

1 lemon, juiced

2/3 cup chicken broth

2 cans quartered artichoke hearts

1 can lump blue crab meat

1 tablespoon chopped parsley

Preheat oven to 350 degrees. Clean and lightly pound chicken breasts. Mix egg and milk. Heat 2 to 3 tablespoons of vegetable oil in a large fry pan. Coat each breast with flour and dip into egg and milk. Brown one side of chicken breasts and place them browned side up in a baking dish. Set aside. Drain most of the oil out of the pan and add butter. Add shallots to melted butter and saute two to three minutes. Add sherry and lemon juice and reduce liquid one to two minutes before removing from heat. Serves four.

Top each chicken breast with lump crab meat and quartered artichoke hearts. Pour shallots and sauce over each breast and add chicken broth. Sprinkle parsley over chicken and salt and pepper to taste. Bake at 350 degrees for 30 to 35 minutes until chicken is done. (If a thicker sauce is desired, drain sauce into a sauce pot and heat on high. Add a mixture of 1 tablespoon of cornstarch and 1 tablespoon of chicken broth and stir until thick.)

Farmer John's Key west cafe

Farmer John's Key West Crepes

For this, one of the most popular brunch items at Farmer John's Key West Cafe, chef John Carlone suggests adding a small amount of Myers's Platinum White Rum for an extra kick of flavor.

For crepes:

4 eggs

1 cup milk

2 tablespoons sugar

1 teaspoon vanilla

1 teaspoon nutmeg

1 tablespoon melted butter

11/2 cups cake flour

Blend eggs, milk, sugar, vanilla, nutmeg and butter well and add flour. Using a 3-ounce ladle, spoon into a greased, medium hot, nonstick skillet and cook for one to two minutes. Flip and cook for a few seconds more.

For filling:Saute half a cup each of fresh mango, pineapple and papaya in 2 tablespoons of butter and add 1 tablespoon sugar and a dash of coconut rum. Lace mixture over crepes and top with whipped cream. Serves four.

Chesapeake bay crab house

Shrimp Scarpo

This simple dish is a rendering of a family favorite of Chesapeake Bay Crab House owner and chef Bill Scarpo.e_SFrB2 sticks of butter

2 small jars chopped garlic

4 tablespoons Italian seasoning

2 cups white cooking wine

1 pound peeled and deveined shrimp (cooked or uncooked)

2 cups shredded mozzarella cheese

Melt butter in a medium saucepan, add garlic and saute over medium heat two to three minutes. Add Italian seasoning and white wine. Place shrimp in a 3-quart glass baking dish and cover with garlic sauce. Top completely with mozzarella cheese and bake at 350 degrees for 20 minutes. Serve immediately. Serves four to six.

Best A one italian grille

Crostini Di Alta

Chef Adrian Prudhomme-DeLodder says this recipe is representative of the Spanish-Italian fusion cuisine commonly found in his native California.

1 8-ounce ahi tuna fillet or steak chopped medium fine

1 medium red bell pepper, diced small

1 medium green bell pepper, diced small

1 small-medium red onion diced small

1/2 bunch fresh cilantro, coarsely chopped

1/2 lemon, juiced

1/2 lime, juiced

2 ounces extra virgin olive oil

1 teaspoon ground cumin

1 ounce red vinegar

1 poblano (or any mild) chili pepper, seeded

Salt and pepper to taste

1 hoagie-style roll (any kind of crusty bread)

In a medium bowl, mix all vegetables together, add lemon and lime juice, red wine vinegar and olive oil and mix well. Mix in the tuna and poblano chili and slowly add ground cumin and salt and pepper, tasting as you go. Cover with plastic wrap and refrigerate for one hour. Slice hoagie roll in angles 1 to 2 inches thick. Splash with olive oil and vinegar and lightly toast. Top with tuna mixture and serve. Serves about four.

[Last modified December 20, 2007, 20:09:05]