The Best Chef Who Never Wanted to Be a Chef: Part 2
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Lori Brown - Dec 7, 2016
- 20 min read
Part 2: Chef Ted Dorsey talks about his staff that is like his family, his actual family and the formation of The Mill.
We sat down with Chef Ted Dorsey of the award winning The Mill Restaurant to ask him some standard interview questions. What we got was so much more and it is all so interesting that I am going to divide this into two sections: The early years and Up to now. The first thing he said to us was, “You know, I never really wanted to be a chef.” This Part 2 piece goes into details about his career and family and what led to the opening of The Mill.
Anyone who has ever met Chef Ted, knows what a genuinely humble and kind person lies behind that Executive Chef’s coat. Eating his food is like eating his heart (not literally) on a plate. He and his kitchen staff, which he refers to as his second family, put their heart and soul into every item that comes out of that kitchen. Does that mean it’s always perfect? Of course not. But they certainly strive for that.
His Restaurant Family
Chef Ted has a very dedicated and loyal staff. It is almost unheard of to have seven guys that stay with and follow the same chef for over five years. Chef Ted does. His Sous Chef, Zach West aka Wookie, helped him to open Boca, Samba Room, Copperfish, Castile and The Mill. They first met when Wookie was at Datz in Tampa and Chef Ted was hiring for Boca. Chef Ted gave him the nickname Wookie back then and it just stuck. He said, “He has always had long hair and a beard for as long as I have known him. I think he started growing it after he left the NFL. He used to play for the Patriots and the Browns. It’s funny how a nickname can stick the way Wookie has!”
Also still with him are Richie, Tom, Murray, Mickey, and his two prep guys Roger and Fernando.
As Chef Ted says, “We take care of them. They make great salaries. They own equity in the business and, and that’s why we have great product and we have a great time. You know, they’ve all been…we’ve all been together a long time and we have the ability to rely on each other. I’m always a firm believer in the more minds you put on something the greater the outcome will be. And that’s why all of my Sous-Chefs have a say on the menus and that gives them great pride and I want that for them.”
I asked Chef Ted if he and the kitchen staff have a ritual that they do to break things up when stressful times occur or things break, etc. He said, “There’s a bunch of them. But when people break glasses or stuff like that, we either yell “job opening” or “drug test”. You know, one of my favorite things is our hashtag (#handsplease). That’s my thing because throughout the course of an entire shift when I’m expediting I probably say “hands please” a couple of hundred times. Every time food comes up “hands please”. So honestly there are a lot of interesting things said back there that I can’t repeat.”
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He continues, “You ought to come back on a Saturday night and just watch. It’s a bit vulgar, a little racy, you know. I am a very, very serious Chef. I run a classical gate system. It’s like being in the military. I expect my crew to call back. So I call a “check”, yell out an order fire: Meatloaf Wellington, Ribeye Pittsburgh Style, Pork Tomahawk medium, Diver Scallops, Fish and Grits. Heard…. They all yell “heard chef” back to me.”
(Photo by Barry Lively)
Chef Ted says, “I make them work on verbals. They have to communicate with me and they have to communicate with each other…”hot behind you”, “knife on your left”, you know what I mean…When you see cooks get bogged down, we call it “traveling with a death spin”, because when a cook gets buried on their station, you know it holds everything up and it is hard to regain control. That’s when I look at a sous-chef and tell him to get offline and help with that station. We’ll get him out of it and then you get back online.”
He recognizes that he runs a very tough kitchen and says, ” I’m very, very hard on my guys and I demand a lot out of them. But at the end of the day they know that after working for me for a couple of years that they can go anywhere and I’m also kind of like that big brother. We’re a family. If you have a problem, as much as it drives me nuts, because I tell them all the time like dude I’m not Amscot, but like if you’re in a jam I’m going to help you out. If you get arrested, call me. I’ll come get you out. That kind of stuff. I’m always there for them. I mean I spend more time with these guys than I do my own family.”
He continues, “And it’s important to me to take care of them. I mean I’m not going to get into it, but I’ve had several restaurateurs and owners that have taken advantage of me over the years and I’m never going to put myself in a position to take advantage of one of my employees. It’s not fair to them. It’s been done to me and I don’t want to do that to other people. I just, I’m a nice guy. I’m just trying to make a good living for my family and that’s it.”
Chef Ted’s Family at Home
Chef Ted Dorsey and Lauren O’Donnell were married on November 29th, 2008. They just celebrated eight years of marriage and they have two beautiful children, Jackson who is three years old and Samantha who just turned eight weeks old.
They met while Lauren was bartending at Mise en Place to pay her way through culinary school and Chef Ted was interning. I asked Chef what Lauren would say is her favorite meal that he cooks at home and he responded that she does all of the cooking and cleaning, “My wife is a chef. She didn’t go to school to be a pastry chef. She just is one. She went to culinary school and is a classically trained chef. It just kind of worked out that she’s now our pastry chef.”
On how happy he is to have his wife as their pastry chef, he continues, “Great pastry chefs are hard to find. I’ve had some over the years that…well I had one guy who just had throat problems. I had another one who was so emotional, no lie, you can’t even make this stuff up. I swear to God. I wanted to do a reality TV show. But then you could only sell it to like HBO or cable outlet because the shit that’s said in the scene back there is unheard of.”
He then tells this story, “One time my Executive Sous-Chef walked into the walk in, turned around and walked right back out. He looked at me and Wookie and said “you have go in the walk in.” I’m like, “why?” And he said, “because you can’t make this shit up.” I’m like, “what’s up, Murray?” And he goes, “Rebecca is in there literally crying over spilled milk. She spilled the milk when she was pulling it and she’s just standing there.” It’s just like oh, my God. I was wondering where that saying came from…Don’t cry over spilled milk. But now I see somebody crying over spilled milk.”
The Dorseys are animal lovers and have two cats and a Great Dane at home. In speaking about his dog he said, “When Lauren and I eat steak, the dog gets a steak. If we eat burgers, he gets a burger. You know, he’s 120 pounds. We adopted him. I don’t think my wife’s his biggest fan right now. There’s a lot going on in the house with the newborn and all that stuff. But my son loves him to death and he’s good with my kids. So that’s all that matters.”
Chef Ted’s thoughts on work and family: “I’m just trying to put out a great product and please my customers and provide for my family. That’s all. I think having kids makes you change your mind inside a little bit. What was important before, may be not be so important now.”
The Partnership Formation of D&G
Kevin and I knew Jason Griffin, Chef Ted’s business partner at The Mill and D&G Holdings, for a year or so before the opening of the restaurant. At the time, he was bartender extraordinaire at The Cask and Ale. He always expressed to us his desire to open his own place and we watched him make that happen.
Not knowing how they met, I asked Ted. “I’d been looking for the “me” who could run the front of the house for a long time. And Jason had been looking for the “him” in the back. One of our servers, who currently still works for us, was working for me at Castile at the time. His dad asked me to meet him to look at a restaurant space on Central and give him my opinion of what I thought and if it would be a viable thing. Thinking about it now, I think they were going to try to hire me and steal me from Castile and so I showed up and it was the old St Pete. Brasserie space.”
He continues, “If you guys remember the old space, when you would go through the kitchen, it’s a giant U because it goes around those offices. I was walking through one way and Jason’s coming through the other way. I guess they asked him to come down and give them his opinion too. And I’m looking around thinking this is not going to work out. You’d have to chop it in half and split the two spaces (which is what ended up happening to form Brick & Mortar and Tony’s Pizza). This is just logistically a nightmare. If I’m yelling for hands and there’s a table out there, it’s just… And then Jason’s coming the other direction saying “this is just not going to work. This is ridiculous”. And so I said, “hey man how’s it going? What’s your name?” “Jason Griffin.” “I’m Ted Dorsey.” So we exchanged cards.
This all happened two and a half years ago. After that first meeting they talked a few times. Jason went to Castile for dinner a few times and Chef Ted went to see Jason at Cask & Ale a couple of times. He said, “I’d never even been to Cask & Ale until I met him. I moved over here having a young child so I don’t go out. My bar scene around here is pretty limited. I know a lot of chefs are famous or infamous with the bars around here. I, unfortunately, don’t indulge in the bars as much as I’d like to probably.”
He continues, “So Jason and I started talking about opening a restaurant and so we finally just decided to go for it and we formed our holding company D&G. I know it’s really creative…Dorsey and Griffin Holdings.”
The Making of The Mill
Once they formed their partnership they went full steam ahead. Says Chef Ted, “So we started looking for property and we came upon JoJo’s and started peeking in the windows. “What, what is this?” Next, we went to the Contreras, the former owner’s of JoJo’s, and met with them and they showed us the property. Albeit, it was setup completely wrong but we came in and toured it anyway. I looked at Jason and said “this is the place!” And that was that.”
He continues, “There was just something about the space with the energy that was across the street and knowing that all the people across the street thought this side will never work. It will never work on that side of Central and we really just wanted to prove everybody wrong. It was just such a unique space and it was the exact amount of square footage that we wanted. We wanted around 4,000 square feet…so we brazenly and brashly as possible secured $50,000 for the deposit.”
And so the stressful time began, “It was the most stressful probably four months of my life. And I’ve opened a lot of restaurants…So Jason and I went on the hunt. Between the two of us we know a lot of influential, big money people, so to speak. Fortunately enough, we found a group of guys that worked out to be great silent partners and let us do our thing and The Mill was born.”
With the money raised, the concept is now born, “The Mill is just kind of the concept I always wanted to do. My favorite concept that I ever opened was Boca because I’m a southerner and I enjoy infusing my southern heritage and what I learned from my grandmother, and all that stuff with growing up in the South, with my classical training. So that’s why you do see some French undertones and because of my classical training, I’m a firm believer in every dish for an entrée has to have a starch, a vegetable, a protein and a sauce…otherwise it’s an incomplete dish.”
He continues, “For the concept we knew what we wanted. We knew we wanted very rustic, chic, industrial. The name, the name kind of came later. I’ve got about 120 or so restaurant concept names in my phone. Just things that I’d like to see or I’d like to do and we were just rattling…well, I was just rattling off names and out it came…The Mill, that’s the one. The biggest thing for Jason and I was that we wanted to create a restaurant that was for locals by locals. So we hired local artists, we allowed them to do really what they wanted based on our concept. We wanted…well we’re Tampa Bay guys. Both of us were born in Tampa or raised in Tampa so we just wanted to do something unique and really kind of push the boundaries for St. Pete.”
The Evolution of the Menu
The Mill changes their menu with the seasons and they have learned along the way that there are some things your clients never want you to change, “The Mill was just, I think the reason I love it is because it allows us to do really whatever we want with food and if it works, it works and if it doesn’t, you don’t have to run it. But it allows us to test. And you know when we first opened I had the Naughty Bits on the menu which is a dish I would eat any day of the week…but Sweet Breads just didn’t move in this market.
He continues, “And the Watermelon Bruschetta. The Watermelon Bruschetta is an anomaly. It’s toast. And it’s our best selling dish. It’s probably our most notorious dish. We took it off the menu last fall and we put on a Squash Bruschetta and the city revolted. The reason that I changed it was because I heard another restaurant was running a Watermelon Bruschetta and I thought, “well look it’s fall. It doesn’t have to stay on the menu. We’ll bring it back in the spring.” I’ll never take it off the menu again. It’s just going to stay on there. I mean everybody was so mad. I mean, so mad. That and the Walnut Pie. I’ve never seen anything like that.” Other menu staples that will remain are the Sweet Pea Hummus, the Meatloaf Wellington and The Mill Burger…one of my favorites!
(Photo by Barry Lively)
As we were sitting there, Chef Ted pointed at the bar and said, “The guy sitting right here at the bar with the red shirt is my new beverage director. Bob was my beverage director in Tampa. He opened Samba Room, Boca and Copperfish with me before he moved out to go to New York to open a couple of spots up there and now he’s back…Bob is a guy who believes in training and building teams, so we had to bring somebody in like Bob to help guide the bar team and train them properly. Ryan Pinés, when he was here had a passion that Bob has. We have got to get that passion back. That was one of the things that Pinés was great at. He was very passionate. “Hey, chef try this. What do you think about this? What do you think about this? What do you think?” You know, we have got to get a little bit more of that back now. So you’re going to see a resurgence in our cocktail program that I’m excited about.”
Fun Interview Questions – The Extras
Lori Brown: “Most restaurant owners tend to hate Yelp, Trip Advisor, etc. What would you change about the process if you could and what are your thoughts?”
Chef Ted: “I would like the ability to contact them directly or to reply directly to them and have an open forum. Because I’m not an egotistical chef and I’m not a…. I don’t have a lot of time in my life for all the crap of social media, the hatred, the anger all the BS that goes on online. For me I read them every morning and I believe there’s some good and there’s some bad. You have to listen especially if there are some things that maybe we messed up on, maybe the service was off, maybe the food was undercooked or overcooked. That’s stuff that we need to know because if we don’t know we can’t fix it. But the fact that people will go on and just rudely bash a place because they felt this was done and that and it wasn’t comped. Well, you didn’t say anything either…So for me I don’t really care for Yelp or Trip Advisor. But I believe that there are some good and bad and you have to at least look and try to make adjustments when and where you can.”
Lori: “So what is your guilty food pleasure?”
Chef: “It’s amazing because I am currently In the process of losing weight. I am overweight still. I haven’t had fast food or any of that kind of stuff. I haven’t eat any of that stuff for 10 years. So my guilty food pleasure is like cheese boards and that kind of stuff. However, I love Reese’s Peanut Butter Cups out of the freezer. I can crush those. They are the best coming out of the freezer. Just ice cold. Oh, my God! I always put my chocolate and stuff in the freezer. Now I’m going to have to go buy Reese’s peanut butter cups.”
Lori: “Oh, no, I’m sorry. So if you can tell me…You named a lot of chefs that were a big inspiration to you. Who do you think was the biggest inspiration?
Chef: “It’s Marty Blitz – owner of Mise en Place – where I started my career. Marty is the father of cuisine in Tampa Bay. Marty has had more executive chefs come out from under him…Ferrell Alvarez of The Rooster and The Till, himself. It’s a long list of executive chefs. I’ve had a few come out from underneath me and I’m extremely proud about that, but if it wasn’t for Marty…If Marty believes in you and takes a chance on you then…you’re in. You can learn a lot from that guy. He’s talented.”
Lori: “How would you compare your home kitchen to your kitchen here?”
Chef:”The biggest thing is that here I have people who do my dishes.”
Lori: “Are there any foods/spices that you dislike?”
Chef: “I can cook the hell out of them but I do not care for avocado and lobster.”
Lori: “Do you have a gourmet take on a PB&J, Tuna Fish or Bologna sandwich?”
Chef: “I do. But you don’t have to look far to get a good PB&J in this town. Pom Pom’s Colossal PB&J is the bomb and tell them to add bacon. But yeah, I do have plays on some stuff like that. Like our newest dessert here is a pound cake grilled cheese. And this was Richey’s idea and I did a ton of research. Nobody’s ever done a dessert grilled cheese before. So we make the pound cake, cut it in half, cut it into squares so that it looks like bread, flipped it over and added white chocolate ganache on one side, cranberries filled with cheese on the other, melt it and then put it together. Mixed with the sauces…it’s mind-blowingly good. Mind-blowingly! I know that’s insane but…”
Lori: “What’s the worst meal that you remember ever having?”
Chef: “Let me pick a place that’s not around here. I was in culinary school in Orlando and I wanted to try one of Emeril’s restaurants but I knew I didn’t want to go to one on City Walk because it’s just….I decided I was going to try Tchoup Chop. When you make your reservation they take your credit card number and if you don’t show up it’s a $250 charge and so I knew I was going go. I grabbed a date and we went and it was so bad. My bill was $500, and I was in culinary school at the time, but I knew I could have cooked a better meal than that myself. It was a veal osso bucco and it just wasn’t done right – tough and not glazed properly. It should have been rich and succulent. It was just awful. I’ll pay top dollar for an amazing meal.”
Lori: “So what was your most memorable meal?”
Chef: “You know, I wouldn’t say that it’s a meal. I would say that it was a dish that I can’t get out of my head. There’s a bar in Manhattan called Employees Only. I’m sure you’ve heard of it. They have these bone marrow poppers. They are just so damn rich and succulent. It is amazing! You know, I haven’t had a lot of great meals though.”
Lori: “That’s the one that sticks out in your head?”
Chef: “Just that taste or there’s just something about it. Casa De Angelo in South Florida. Probably one of the most memorable dining experiences. I mean just a great all around experience from the service to the wine to the meal itself.”
THANK YOU, CHEF TED FOR THIS AMAZING INSIGHT INTO YOUR WORLD!
(Photo by Barry Lively)
Read Part 1 Here
- The Mill Restaurant
- 727-317-3930
- Southern, American, Creole
- Tue - Thu 11:00am - 11:00pm
- Fri - 11:00am - 12:00am
- Sat - 10:00am - 12:00am
- Sun - 10:00am - 10:00pm
- 200 Central Ave, St Petersburg, FL 33701, USA
The Mill Restaurant in Downtown St. Pete - Rustic American with a Southern touch and a French Creole twist.
PLEASE NOTE: Reviews reflect a certain moment in time. Some restaurants stay extremely consistent over many years, and some change for the better or worse. Some things that may change are: chefs, recipes, food suppliers, ingredients, philosophies, ownership, etc. We always hope that you have the same good, or great experience we had.
Written by Lori Brown
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The bowl is comprised of rice, a tasty jalapeño slaw, house cheese blend, pickled onions, sliced avocado, chipotle aioli, pico and cilantro. It’s everything that I want in a bowl. The portion is healthy and the leftovers were fantastic […]
Get your most important meal of the day at Taylor Sam’s in downtown St. Pete. The breakfast menu is top notch and has everything from a quick breakfast sandwich to hearty omelettes, specialty caffeinated drinks and more. Hungry for lunch? No problem. Whatever you’re craving, Taylor Sam’s has it. It’s a casual spot for breakfast and lunch with dine in or to-go services. Every time I visited, I found a bustling vibe with families, business meetings, solo diners and more. Much like their first location in Brick, New Jersey, which opened up in 2013 with the goal of offering a great breakfast and lunch experience for the local residents and visitors to the Jersey Shore, it’s nice to see that similar vision here. Because St. Pete, as we know it, is tourists and locals alike. Speaking of New Jersey, Taylor Sam’s got its name inspiration from Taylor Ham, also known as pork roll, a delightful meaty creation from the heart of New Jersey. John Taylor is credited with creating the product in the late 19th century. But the debate sizzles: Taylor Ham or pork roll? Whichever you choose, it’s undeniably delicious. The menu at Taylor Sam’s uses both. My go-to pick at Taylor Sam’s: The Original Taylor is their mouthwatering sandwich packed with pork roll, fried eggs and American cheese, all nestled between a kaiser roll. It’s an absolute must-try. I will continue to order this and recommend it to all. I believe you can also get it served on a New York bagel. It’s the perfect bite, filling, but not leaving you ready for a food coma, and the melted cheese gets me every time. Auntie Karen chose the Taylors Benedict, a comforting delight boasting pork roll (she swapped it for sausage), poached eggs, creamy hollandaise, and a Thomas’ English muffin, accompanied by home fries. She also added a side of avocado. Verdict? Very good. I couldn’t pass up on the weekly special featuring hand-separated egg whites, smoked turkey bacon, baby spinach, homemade guacamole, chipotle sauce and a toasted fresh New York everything bagel, served with a side of melon. The option to add cheese was available but I decided to skip it. This was massive and a little hard to eat but the flavors were there. I especially loved the New York bagel for its perfect chewiness and distinctive taste. Chipotle sauce gave this perfect breakfast a little spice. A side of home fries is always a win. They’re crispy on the outside and soft on the inside. Yes, please. Auntie Karen’s favorite, an iced mocha. She liked it and said it gave her a long lasting caffeine buzz all day. Not in a coffee mood? The freshly squeezed juice was incredibly refreshing, sweet and tangy. I’d like to go back to enjoy more of their lunch menu. They have burgers, sandwiches, bowls, soups, snacks and salads. I absolutely demolished the Taylor Chop Salad, which is a delightful mix of char-grilled chicken, olives (I asked to remove them), tomato, cucumber, chopped egg whites, bacon and cheddar over romaine, paired with my choice of dressing (balsamic). Think crisp, filling and the ideal lunch. Taylor Sam’s is a great spot in downtown St. Pete. with an extensive and fresh menu. It’s a delight and the options seem endless. The staff’s optimism brings a local vibe to the place. My family that was visiting loved it too. It’s perfect for a fulfilling breakfast or lunch.
Sea Grapes Eatery, nestled in the heart of St. Pete Beach, has undergone a culinary evolution since my last visit in 2022. Initially known for its wine-forward bar and array of small bites and Cheese & Charcuterie offerings, Sea Grapes has now transformed their menu to Latin-inspired Florida cuisine with the creative help of Chef Alex Rodriguez (owner/chef of Lolita’s here in St. Pete. He also worked under celebrated chef Jose Andres in Miami.). Running the daily kitchen is Chef Mauricio Jiminez. The menu features a selection of seasonal small plates, pastas, and full entrees. While maintaining its extensive wine list, Sea Grapes now has a full liquor bar to complement its revamped menu, catering to diverse palates. Opting out of the cocktail route, my friends and I indulged in a couple of bottles of wine. While I’m no wine connoisseur, the selections we went with were the ideal accompaniment to our meal. For appetizers we decided on the Crab Croquettes, Whipped Feta + Honey, and Burrata + Prosciutto. Other options included Shrimp Ceviche, Wagyu Beef Carpaccio, Baked Brie Brulé, and the Chef’s Choice Charcuterie Board. The Crab Croquettes with Spanish rice, cilantro yogurt, sofrito, and pimento oil, exuded savory smokiness and had a surprisingly generous portion of crab. The Whipped Feta + Honey, accompanied by mango & date chutney, honeycomb, pistachios, and peppercorn dust, was a symphony of sweet, salty, and savory flavors, leaving me practically licking the plate clean. Not to be outdone, the Burrata + Prosciutto, with its blend of sweet guava preserves and savory prosciutto atop toasted ciabatta, was a true palate pleaser. Moving on to the main courses, Sea Grapes continued to impress. The Lobster Mac & Cheese, featuring lobster escabeche, orecchiette, peppers, and Manchego fondue, was a savory delight bursting with flavor, making the classic dish near perfection. In many restaurants mac & cheese falls flat due to a lack of flavor, but that is definitely not the case with this dish. Equally impressive was the Lomo Saltado, with sliced steak tenderloin, tomato, red onion, pommes frites, and a soy sauce + balsamic vinegar marinade, created a combination of flavors that left me craving more. The steak was perfectly cooked, tender, and full of flavor. And while the steak was a standout, I can’t lie, the fries were my favorite part. They were cooked cripsy and caught the dripping sauce to create an irresistible bite. The Sea Grapes Gnocchi featured a cilantro cream sauce, cherry tomatoes, corn, and rustic bread, with scallops substituted for chorizo upon request. (Scallops were served on the side, so they are not pictured) The Savory Scallop Pasta with cilantro lime butter, cherry tomatoes, chimichurri, and fresh seared scallops created an exciting combination of flavors. However, I found myself looking for more chimichurri to elevate the dish. Despite this minor critique, the pasta was undeniably delicious. The scallops on both dishes were cooked perfectly. Other entrees that piqued my interest were the Sea Grapes Paella, Mole Beef Short Rib, Jerk Lamb Lollipops, and the Salmon a la Parilla. Though our stomachs were at capacity, we couldn’t resist a glimpse at the dessert menu, which included options such as Key Lime Brulé and Chocolate Tres Leches. Alas, after a night of indulgence, there was no room left to try these delectable treats. Despite a massive menu shift, Sea Grapes’s impeccable service and inviting ambiance remained unchanged from my first visit. Without a doubt, Sea Grapes Eatery stands as a must-visit destination for anyone seeking an exceptional dining experience in St. Pete Beach.
This zero-fuss bacon and spinach quiche recipe should be your new weekend go-to brunch. The effort required to craft this crowd pleaser is minimal and the reward is quite high. Additionally, you can transform this quiche into anything you want with the mix-ins. In my opinion, the bacon and spinach combination are fantastic, but feel free to get creative. I recommend limiting the mix-ins to just two and be sure not to exceed two cups in total. Sausage, onion, asparagus, ham and bell pepper would also work well in this quiche recipe. Another customizable component to this quiche is the cheese. The recipe calls for one total cup of grated cheese, but that’s the only guideline that you need to follow. I used a 50/50 blend of sharp white cheddar and a creamy fontina and it turned out better than expected. I initially planned to use gruyere in place of the fontina, but the fontina is what I came across first at Rollin’ Oats and I simply couldn’t resist it. They carry both cheeses though – they have Finlandia and Emmi brand gruyere and Belgioso fontina. Other types of cheese I suggest using are feta, swiss and even mozzarella. If you’re up for it, you can absolutely make your own pie crust; however, store bought frozen crusts will make your life much easier. Just make sure to allow for 20 minutes or so of thawing time. Rollin’ Oats carries a set of two organic pie shells by Wholly Wholesome brand and they’re delicious. They also have gluten free shells available by the same brand and they’re equally as good. Bacon and Spinach Quiche Recipe Use this quiche recipe as a base for making any quiche. Feel free to get creative with the mix-ins, but don't use too many (I wouldn't go beyond three). 1 pie crust (store bought, thawed)4 eggs1/2 cup heavy cream1/2 cup whole milk1/2 cup bacon (cooked and crumbled)1 1/2 cups spinach (fresh)1 cup cheese (shredded, plus more for serving/topping before baking – I used sharp cheddar and fontina, but feel free to use what you love. )1/2 tsp salt1/4 tsp black pepper Heat oven to 375F. Place a piece of parchment paper on the thawed pie crust and weigh down with pie weights (or small oven-safe utensil – I used a small skillet). Bake for 15 minutes. Remove parchment and weights and poke holes all over the bottom of the crust with a fork. Bake for another 6 minutes or until the crust begins to turn golden.Reduce oven heat to 350F. Combine eggs, heavy cream, milk, salt and pepper in the bowl of a stand mixer and mix on high for one minute.Stir in cheese, crumbled bacon and spinach.Carefully pour quiche mixture into partially baked pie crust. Top with more grated cheese (optional).Bake quiche for 45-50 minutes, or until quiche is set and no longer jiggly and crust is crisp and golden. Allow to cool for 10 minutes before serving. Slice quiche into 4 even pieces and serve. Breakfast, Brunch, Main DishAmericanBacon and Spinach Quiche
All food enthusiasts, whether they admit it or not, share this wish in common: to be the authority on restaurant recommendations within their social circle. Specifically, we foodies want nothing more than to be the people who have the niche, undiscovered eateries on their lists; the unassuming restaurants that pack a huge punch with their food. Pho Kien Giang is that restaurant. Eating here will not only delight your palate, but solidify your status as the go-to for food recs. While it’s not exactly undiscovered, this humble, family-owned eatery hasn’t gone mainstream just yet – but after eating here twice, I have no idea why. If you want a no-nonsense, insanely reasonable, and just downright delicious and authentic meal, this is your spot. [Kiên Giang is a province of Vietnam, located in the Mekong Delta region of southern Vietnam – Wikipedia. Pho pronounced FU, is a flavorful, hearty soup that is the national dish of Vietnam.] And if you weren’t convinced already, this restaurant was recommended to me by none other than Chef Michael Roberts, Chef de cuisine of Wild Child. One of my best friends is Vietnamese, and this place has earned his seal of approval. Located in a small commercial complex in Pinellas Park, Pho Kien Giang has been approached with skepticism by some first-time visitors, according to their Google Maps reviews. Especially after dusk, it’s understandable to pull up in front and think “Am I in the right place?” Don’t worry, though – the restaurant and the little Asian market next to it generate a lot of foot traffic in the area, so my friends and I have never felt unsafe. In fact, its mysterious exterior only heightens the restaurant’s low key, secret, cool vibe. The interior is a large, simple dining room with ample seating, a combination of rectangle tables and chairs, and booths off to the side. One thing to be sure, is that there will always be people inside. Both my visits were on weekends, and I haven’t encountered any crazy crowds or had trouble with parking – but the restaurant is always buzzing. Let’s skip to the good part, shall we? Pho Kien Giang boasts an extensive, 3-page menu with dishes named in Vietnamese, accompanied by brief English descriptions. The menu is also numbered. One can find a dazzling array of authentic Vietnamese items – cult classics like the famed Vietnamese rice paper rolls, pho, and bun bo hue are available, and done incredibly well. There’s a whole section for Pho, and there are more than ten options for which meats/cuts of meat you’d like. Arguably the most exciting part, is when you order Pho, you will receive a large plate stacked with bean sprouts, lime wedges, and so much Thai basil that I feel almost obligated to shove it into my bag and take it home to propagate. These are meant to accompany the Pho, and they make the already-perfect dish even better. The beef-stock-based broth is always light and seasoned to perfection and the flat rice noodles are abundant and chewy – no matter which meats you choose. While all the dishes are incredible, the mark of authenticity is so evident in all of the noodle soups. Broth making is an art, and it’s immediately evident when one has been simmered slowly and seasoned with care. Every broth that comes out of Pho Kien Giang is packed with flavor. Some other noodle soups we have tried are: Bun bo hue – with pork-based broth, it’s more rich and loaded with spice and bold flavors, as is evident from the telltale red color and bright droplets of oil on the surface. In a testament to their authenticity, Pho Kien Giang does theirs with blood cubes and pork hock. Mi Hoanh Thanh Xa Xiu (Egg noodle soup with wontons and roast pork) – I found this to be a more savory-tasting broth than that of Pho; it seems more complex in flavor yet equally light on the palate. The roast pork was tender, and the wontons in all the soups were just tender little delights. The egg noodles offer a richer taste and more fulfilling sensation than rice noodles; think of the feeling of eating pasta. Some other notable dishes are the $3.50 appetizers, like the various soups, and the $2.95 rice paper rolls. One serving is two generously filled rolls, and they come filled with roast pork, shrimp, and the classic fillings (rice noodles, herbs, etc.). I tried broken rice for the first time, which is a very common dish in Vietnam that I had never heard of before. If you visit, make sure to take advantage of the various options; Pho is amazing, but when else will you get to eat such a diverse and unique array of authentic Vietnamese food? The broken rice I got is pictured below, but it’s mainly rice with assorted meats and accompaniments. I shamelessly covered mine with the sauces offered at the table (hoisin, soy, fish sauce, sweet chili sauce – just to name a few), and relished. The value for money at this restaurant is truly astounding. The noodle soups, for example, come in huge bowls and you can upgrade it to a large size for merely $0.75. Truly some of the most reasonable and high-quality food offered in the area. You simply cannot miss the drinks and desserts too, on the last page of the menu. My friend got this Chrysanthemum tea drink that we agreed was refreshing and sweet. The specialty coffee lover in me goes absolutely wild for their authentic Vietnamese iced coffee (Ca phe sua da). Words don’t do this drink justice; they use about a 50/50 ratio of condensed milk to brewed coffee, and the syrupy, strong coffee is pure bliss. That kind of taste cannot be replicated. They give you a cup with ice to pour it over once it’s brewed, and I dream about it regularly. Did you know the reason why Vietnamese coffee has such a distinct […]
Recipes
This zero-fuss bacon and spinach quiche recipe should be your new weekend go-to brunch. The effort required to craft this crowd pleaser is minimal and the reward is quite high. Additionally, you can transform this quiche into anything you want with the mix-ins. In my opinion, the bacon and spinach combination are fantastic, but feel free to get creative. I recommend limiting the mix-ins to just two and be sure not to exceed two cups in total. Sausage, onion, asparagus, ham and bell pepper would also work well in this quiche recipe. Another customizable component to this quiche is the cheese. The recipe calls for one total cup of grated cheese, but that’s the only guideline that you need to follow. I used a 50/50 blend of sharp white cheddar and a creamy fontina and it turned out better than expected. I initially planned to use gruyere in place of the fontina, but the fontina is what I came across first at Rollin’ Oats and I simply couldn’t resist it. They carry both cheeses though – they have Finlandia and Emmi brand gruyere and Belgioso fontina. Other types of cheese I suggest using are feta, swiss and even mozzarella. If you’re up for it, you can absolutely make your own pie crust; however, store bought frozen crusts will make your life much easier. Just make sure to allow for 20 minutes or so of thawing time. Rollin’ Oats carries a set of two organic pie shells by Wholly Wholesome brand and they’re delicious. They also have gluten free shells available by the same brand and they’re equally as good. Bacon and Spinach Quiche Recipe Use this quiche recipe as a base for making any quiche. Feel free to get creative with the mix-ins, but don't use too many (I wouldn't go beyond three). 1 pie crust (store bought, thawed)4 eggs1/2 cup heavy cream1/2 cup whole milk1/2 cup bacon (cooked and crumbled)1 1/2 cups spinach (fresh)1 cup cheese (shredded, plus more for serving/topping before baking – I used sharp cheddar and fontina, but feel free to use what you love. )1/2 tsp salt1/4 tsp black pepper Heat oven to 375F. Place a piece of parchment paper on the thawed pie crust and weigh down with pie weights (or small oven-safe utensil – I used a small skillet). Bake for 15 minutes. Remove parchment and weights and poke holes all over the bottom of the crust with a fork. Bake for another 6 minutes or until the crust begins to turn golden.Reduce oven heat to 350F. Combine eggs, heavy cream, milk, salt and pepper in the bowl of a stand mixer and mix on high for one minute.Stir in cheese, crumbled bacon and spinach.Carefully pour quiche mixture into partially baked pie crust. Top with more grated cheese (optional).Bake quiche for 45-50 minutes, or until quiche is set and no longer jiggly and crust is crisp and golden. Allow to cool for 10 minutes before serving. Slice quiche into 4 even pieces and serve. Breakfast, Brunch, Main DishAmericanBacon and Spinach Quiche
This preparation of risotto removes a whole lot of work and stirring with the use of the oven. The majority of the effort required to make this dish is required during prep. The steps all happen very quickly so it is absolutely crucial that all of your ingredients are prepped, measured, etc. before any of the cooking begins. This risotto is delicious on its own without the mushrooms and tomatoes; however, they really elevate the dish with flavor and texture. The mushrooms specifically are a true delight as they take on a beautiful crisp in the oven – the umami flavor is completely next level. Speaking of mushrooms, you can choose to use whatever kind you can get your hands on. I recommend oyster, shiitake, king trumpet and maitake. Rollin’ Oats carries a superfood mushroom mix that would be great for this recipe. Definitely don’t skip nor skimp on the lemon juice or zest as both add the perfect amount of acidity and brightness. Dill as a garnish also breathes a bit of freshness into the risotto which is composed with richer-leaning ingredients like parmesan, butter, vegetable broth and the mushrooms and tomatoes. If you don’t want to purchase a bottle of white wine just for this dish, use some dry vermouth that you already have on hand. Though, I’m willing to bet that Rollin’ Oats will have a nice bottle of white wine that won’t break the bank and you can enjoy after using it for this recipe. I suggest seeking out something like a sauvignon blanc, vinho verde or pinot grigio. Oven Risotto with Roasted Mushrooms & Tomatoes Recipe This method for preparing Risotto simplifies the process by minimizing all of the stirring. The roasted mushrooms and tomatoes taste like an explosion of umami. Tomatoes1 cup cherry tomatoes (cut in half)1 tbsp olive oil1/2 tsp salt1/2 tsp garlic powderMushrooms1 lb mushrooms (cut or torn into 1-2" pieces – use any mushrooms like shiitake, oyster, king trumpet or whatever you can find)2 tbsp olive oil4 garlic cloves (minced)6 thyme sprigs1/2 tsp saltRisotto & Assembly2 tbsp olive oil1 white onion (medium in size – diced)1 cup arborio rice1/2 cup white wine (dry vermouth will also work)1/2 tsp salt (plus more to taste)1/4 tsp black pepper (cracked)3 cups vegetable broth1 cup parmesan (grated)1 tsp lemon juice1 tsp lemon zest2 tbsp unsalted butter1/4 cup fresh dill (chopped)lemon wedges ((optional)) TomatoesMake the tomatoes first. Heat the oven to 400F and line a baking sheet with parchment paper. Toss all tomato ingredients together in a bowl. Place the tomatoes, cut side up, on the prepared baking sheet. Roast tomatoes for 30-35 minutes or until the edges start to take on a little color. Add tomatoes to a plate and set aside until ready to plate. Reserve baking sheet for mushrooms.MushrooomsPlace one oven rack on the bottom and the other more towards the middle. Heat oven to 350F. Toss all mushroom ingredients together in a bowl and place them in a single layer on reserved baking sheet. Roast on the bottom rack for 30 minutes or until the mushrooms crisp up a bit.Risotto & AssemblyPrepare risotto while mushrooms are roasting. Heat oil in a dutch oven or other oven-safe pot with a lid over medium-high heat. Add in onion and cook for 4-6 minutes, or until onion softens.Add in rice and stir constantly for about 2 minutes until some of the rice begins to turn translucent.Pour in the white wine or vermouth and cook while stirring until most of the liquid is absorbed – about 2 minutes. Add in 1/2 tsp salt and pepper.Carefully pour in 2 1/2 cups of the vegetable broth and set remaining 1/2 cup aside (we will use this later). Bring pot to a simmer, place the lid on the pot and put into the oven on the middle rack for 18 minutes until most of the broth has been absorbed.Carefully take pot out of the oven, remove the lid and heat risotto over medium heat. Add in the remaining 1/2 cup broth and cook risotto while stirring constantly until rice is almost done and sauce has a creamy consistency, 3-5 minutes.Turn off the heat and stir in parmesan, lemon juice, zest and butter. Stir to combine and taste for salt. Add in more if needed.To plate, add risotto to bowls, top with tomatoes and mushrooms and garnish with dill. Serve with more lemon wedges if desired. Main CourseAmerican, ItalianOven Risotto, Oven Risotto with Roasted Mushrooms & Tomatoes
My most recent restaurant review was centered around Sonata Restaurant at the Mahaffey Theater. For this month’s recipe, Kevin presented a brilliant idea of reverse engineering an item from Sonata’s menu. A few ideas were tossed around and ultimately, we landed on this one – Panko Crusted Pickled Deviled Eggs. We, of course, ordered these during our recent visit to Sonata and we absolutely loved this unique spin on a classic. Kevin informed me that the Panko Crusted Pickled Deviled Eggs from Sonata were carried over from The Mill by Chef Ted Dorsey who is now the executive chef at Sonata. These deviled eggs boast a tantalizing contrast with a crisp exterior giving way to soft, tangy center that delights the palate with each bite. The brightness of the avocado cream and the subtle kick of the spicy aioli serve as ideal complements to the eggs. I made some notes whilst first trying these at Sonata and when it came time to make my own rendition, I worked backwards and tried to keep each detail as close to the delicious original as possible. I started with the aioli and the avocado cream, which tasted like classic versions of themselves. The pickling of the eggs proved to be the most challenging, as there are at least a few ways to go about this. The concoction I used with red onions turned out spot on to how I had envisioned them. I have used beets in the past, but knew that a lot of people aren’t fond of them and the onions worked quite well in their place. Plan to make this recipe at least 24 hours before you plan to serve them, as the pickling process requires at least one full day. The ingredients required for this grown up version of deviled eggs are really quite simple – you’ll be able to pick them all up at Rollin’ Oats Natural Food Market. When picking out your eggs, opt for cage free and/or organic, like Vital Farms or Utophien. Rollin’ Oats even has organic breadcrumbs by Edward and Sons. As for the mayo, they also have organic options which makes me more than happy. I recommend Woodstock or Cadia. Recreating the plating of these eggs was so enjoyable as the presentation of them is quite gorgeous at the restaurant and I love the plating process. Serve these at your next dinner party, or perhaps for the upcoming Super Bowl – your guests will be more than impressed. Panko Crusted Pickled Deviled Eggs This recipe was inspired by the Panko Crusted Pickled Deviled Eggs on the menu at Sonata Restaurant in St. Petersburg, FL. They're a sophisticated and delicious spin on classic deviled eggs and are perfect for a party or gathering. Pickled Eggs6 eggs (or more/less depending on how many people you are serving – preferably cage free and organic)1 1/2 cups rice wine vinegar1/2 cup water6 garlic cloves (peeled and smashed)1/2 red onion (medium in size and sliced thin)1 1/2 tbsp sugar1 tbsp salt1 tsp black peppercornsAvocado Cream1/2 avocado (ripe and medium-large in size)1/2 lime (medium in size – about 2 tbsp)1/2 cup plain greek yogurt1/2 tsp salt (plus more to taste as needed)1/2 tsp olive oil1/4 tsp black pepper (cracked)Spicy Aioli1 cup mayonnaise3 garlic cloves1 tbsp lemon juice1 1/2 tsp cayenne (if you really like heat, add as much as you'd like.)1/2 tsp salt1/4 tsp black pepper (cracked)Panko Crusted Deviled Egg Assemblypickled eggsavocado creamspicy aioli1 cup panko breadcrumbs2 cups vegetable or canola oil (use any other frying oil of your choice)2 eggs (whisked together)1 cup all purpose flour3 tbsp mayonnaise1 tsp dijon mustard2 dashes hot sauce (like Diamond Crystal (optional))salt1/2 tsp paprikafresh dill (chopped, for garnish (optional)) Pickled EggsMake the pickled eggs at least 24 hours before you plan to serve them. Bring a large pot of water with enough water to cover eggs to a boil. Carefully add eggs to pot and boil for 10 minutes. Prepare an ice bath while the eggs boil. After the 10 minutes are up, add eggs to the bath to stop the cooking process. Leave for at least 10 minutes.In a medium pot, add all pickling ingredients with the exception of the eggs and onions. Bring to a boil, then remove from the heat and add the onions. While pickling solution cools a bit, carefully peel the eggs, discard ice bath water and place peeled eggs into the bowl used for the bath. Carefully pour pickling mixture with the onions over the eggs in the bowl used for the ice bath and place in the fridge for at least 24 hours.Avocado CreamThe day that you're going to assemble your eggs, make the avocado cream. Add all ingredients to a high powered blender and blend until well combined. Mixture should be similar to a yogurt-like consistency. Add water, 1/4 tsp at a time, if mixture is too thick. Season with more salt as needed and refrigerate until ready to assembleSpicy AioliAfter the cream is complete, make the aioli. Add all ingredients to a high powered blender and blend until well combined. Season with salt as need. Optionally, you can add this mixture to a squeeze bottle or piping bag for plating purposes. Refrigerate until ready to assemble.Panko Crusted Deviled Egg Assembly24 hours later, remove eggs from pickling mixture – they should be slightly pink. You can optionally reserve onions and pickling mixture in a jar for another use. Cut Eggs in half and carefully scoop out the cooked yolks and add them to a bowl. Mash them and then mix in the mayo, dijon, hot sauce (if using) until smooth. Season with salt as needed.Add flour, whisked egg and panko to three separate bowls and have a plate ready. One at a time, coat eggs in flour, next egg (allowing excess to drip off) and then panko. Set on reserved plate.Heat oil in a medium pot over medium high heat. Line a separate plate with a paper towel. One at a time, fry […]
A Dutch Baby, also known as a German pancake or Dutch puff, is a delightful breakfast dish that elevates the boundaries of traditional pancake offerings. This oven-baked pancake is characterized by its unique puffiness and golden-brown edges which create a visually appealing presentation. The batter is made of simple ingredients like eggs, flour, milk and sugar which are all combined and poured into a piping hot buttered skillet. This mixture is then baked in the oven where it transforms into a fluffy and airy pancake with a custard-like interior. Typically, Dutch babies fall under the category of a sweeter breakfast option, as they’re often served with fresh fruits, syrups and dusted with powdered sugar. Though, they can also act as a savory option and are equally as delicious when topped with ingredients like bacon, avocado, scrambled eggs, smoked salmon and more. We’re taking the sweeter route this time with the addition of fresh strawberries, mint, maple syrup and an easy-to-make coconut whip which is made by whipping the solids of a can of coconut milk. Add some slabs of butter and a dusting of powdered sugar if you so desire – you won’t be disappointed. Feel free to make this recipe your own by using other fruits, like blueberries, raspberries and bananas. I chose strawberries, because they’re in season in Florida during the month of January and it’s quite simple at this time to find quality berries, especially organic varieties at Rollin’ Oats. I always encourage folks to buy organic when possible and Rollin’ Oats makes that easy with their high quality organic grocery options. Make sure that you get the can of full-fat coconut water into the fridge the night before you plan to make the Dutch baby. Since we are only using the cream part, fridge time ensures that the cream solidifies as it should in order to separate it from the water easier. Reserve the coconut water for another use. Dutch babies are prefect when you need a simple crowd pleaser that both looks and tastes impressive. Additionally, it’s great when you’re looking to feed a small crowd with minimal effort. Dutch Baby with Strawberries & Coconut Whip Recipe A Dutch baby is a mouthwatering twist on a traditional pancake. This luscious oven-baked pancake is adorned with fresh strawberries, coconut whip, fresh mint and maple syrup to ensure sweet & fluffy bites that are certain to please. High Speed Blenderovenproof skilletstand mixer Coconut Whip1 can unsweetened coconut milk (full fat & chilled in the refrigerator overnight)1 1/2 tbsp honey1 tsp vanilla extractDutch Baby & Assembly3 eggs3/4 cup whole milk2 tbsp unsalted butter (melted)1 tbsp unsalted butter1/2 cup flour2 tbsp cornstarch1 tsp sugar1 tsp vanilla extract1/2 tsp salt1 cup strawberries (washed & sliced)mint (fresh & torn)maple syruppowdered sugar (optional)butter (for topping, optional) Coconut WhipScrape the cream from the top of the chilled coconut milk (leave the water behind and save for another use) and add it to the bowl of a stand mixer. Add in vanilla extract and honey and mix on high until soft peaks form. Serve immediately or store in the refrigeratorDutch Baby & AssemblyPlace a medium oven-proof skillet (like cast iron) into the oven and heat the oven to 425F. Keep the skillet in there for at least 30 minutes until your batter is ready to be poured in. Prepare the batter by first adding 3 eggs to a blender. Blend the eggs on high for one minute – the eggs should now be a frothy consistency. Keep the motor running and slowly/gradually add in the milk, followed by the 2 tbsp of melted butter.Blend in flour, cornstarch, sugar, vanilla extract and salt just to combine (we don't want to over mix). Remove hot skillet from the oven and immediately add in remaining 1 tbsp of butter and swirl to coat the pan evenly. Carefully pour the batter into the skillet and bake the Dutch baby for 20-25 minutes, or until you see it begin to puff and slightly brown.The pancake will deflate a bit after you remove it from the oven and that's okay. Top with a few dollops of the coconut cream, fresh strawberries, maple syrup, butter and powdered sugar, if using. BreakfastAmerican, GermanDutch Baby Pancake Recipe, Dutch Baby Recipe
Meatballs are almost like a universal love language. In fact, throughout my thirty something years on this planet, I cannot recall a single time when I encountered a human who shared their distaste for this food. A mashup of ground meat, cheese, eggs, herbs, garlic, breadcrumbs (and sometimes additional ingredients) formed into individual bite size spheres swimming in a bath of luscious sauce, typically red. They’re quite hard not to love. What sets these meatballs apart from most others is the addition of mortadella. Mortadella’s popularity has been growing for some time now and I don’t see that slowing down anytime soon. Mortadella originated in Italy and in essence, is an emulsified large format pork sausage. The pork meat is minced into a smooth paste, stuffed into a casing and then steamed. The complexion of the mortadella is created by a combination of fat, peppercorns and often pistachios and the texture is quite smooth. It’s enjoyed in a number of ways – sandwiched between bread, on charcuterie boards, draped over pizzas, and so on. The inspiration to lace meatballs with mortadella was sparked during a recent trip of mine to New York City while reading a restaurant menu. This particular restaurant had a veal and mortadella meatball appetizer offering and it piqued my interest immediately, as I have a love affair with mortadella. While I did not try the veal and mortadella meatballs, I knew I had to experiment with the concept when I got home. I used an abbreviated version of the beef meatballs that I usually make and added in a healthy amount of diced mortadella. The result was marvelous – just fatty enough, packed with flavor and rich without being too over the top. I decided to go with a roasted red pepper sauce instead of marinara as I thought that the marinara would overpower the beautiful savory and succulent notes that the meatballs project. Additionally, bell peppers are in season in Florida in December, so I figured this was an ideal time to utilize them. You can use jarred roasted red peppers instead of the fresh ones in this recipe to speed things up a bit. Rollin’ Oats carries Jeff’s Naturals organic roasted bell pepper strips and they would work as a great substitute. You can find the rest of the ingredients for these meatballs also at Rollin’ Oats with the exception of the mortadella. That you can usually find at most specialty grocers. The ground beef that I used for these meatballs from Rollin’ Oats was the Dakota organic grassfed 85/15 blend, which proved to be perfect. These meatballs and the roasted red pepper sauce are wonderful on their own as a pre-dinner appetizer, delightful tossed with spaghetti and satisfying while tucked into a split top roll with lots of parmesan cheese and fresh basil. Mortadella & Beef Meatballs with Roasted Red Pepper Sauce Recipe These mortadella spiked meatballs in roasted red pepper sauce are packed with flavor. Serve them as an appetizer, or toss them with your favorite pasta. Make sure you have some toasted bread handy for scooping up the delicious sauce. Meatballs1 lb ground beef (grass-fed and/or organic preferred)1/2 lb mortadella (diced into small pieces)1/2 cup parmesan (grated)1/2 cup breadcrumbs1/4 cup basil (chopped – plus more for serving)2 eggs (whisked)2 garlic cloves (minced)2 tsp saltRoasted Red Pepper Sauce2 red bell peppers (cut in half – stem and seeds removed)2 vine ripe tomatoes (medium in size)1/2 white onion (medium in size, diced)1/2 cup heavy cream3 garlic cloves (minced)1 tbsp dried oregano2 tsp salt (plus more, to taste)1/2 cup parmesan cheese (grated – plus more for serving) Roasted Red Pepper SauceHeat oven to 450F and line a baking sheet with foil. Place bell pepper halves on sheet and roast for 18-20 minutes, or until peppers begin to take on some color. Remove peppers from oven, place in a medium bowl, cover with plastic wrap and allow to steam for 10 minutes (this will make it easier to remove the skin). Once cool enough to handle, remove and discard pepper skins – you'll have about 1 1/2 cups of roasted peppers.Bring a medium pot of water to a boil and prepare an ice bath in a bowl. Cut a shallow x into the bottoms of each tomato. Carefully drop tomatoes into boiling water for one minute then place the tomatoes in the ice bath. Remove tomatoes from ice bath and the skin should peel off with ease – discard skins.Place tomatoes and peppers into a blender and blend for 30 seconds until you have a semi-smooth puree. Heat olive oil in a dutch oven or large pot over medium heat. Add in onion and cook, stirring occasionally, until softening begins – 6-7 minutes.Stir in minced garlic and cook for about 1-2 minutes until very fragrant. Then, mix in dried oregano.Pour in pepper and tomato mixture and season with salt. Bring mixture to a gentle simmer for 30 minutes (reduce the heat if the sauce begins to boil). Season with more salt as needed. Pour in heavy cream and 1/2 cup grated parmesan and stir to combine. Continue to gently simmer sauce until meatballs are finished in the oven.MeatballsHeat oven to 350 F Combine all ingredients in a large bowl with your hands. Gently form into golfball sized meatballs – mixture should yield about 16 meatballs. Evenly space them apart on the baking sheet and put them into the oven for 20 minutes.After meatballs have baked in the oven, carefully nestle them into the pot with the sauce, reduce heat to medium low and cover the pot with a lid. Simmer meatballs in the sauce for 30 minutes. If you find that the sauce is too thin, add in some more grated parmesan until you've reached the desired thickness.To serve, spoon meatballs into a dish with some sauce, top with grated parmesan and garnish with fresh torn basil. Appetizer, Main CourseAmerican, ItalianMortadella & Beef Meatballs, Roasted Red Pepper Sauce
Great article both parts. It is really nice to learn a little inside info about Chef and hiw the Mill concept came into being. Keep up the good work guys!⚜️
Thank you! Glad you enjoyed!