IL Ritorno Does it Again: Tequila Pairing Dinner
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- IL Ritorno Does it Again: Tequila Pairing Dinner

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Kevin Godbee
- Mar 8, 2018
- 5 min read
There’s nothing wrong with doing tequila shots and munching on tacos, chips and guacamole … but that’s not what this tequila dinner was about.
Unfortunately, that’s how too many people solely think of tequila, but there’s more to it than that.
This spirit is strictly from the terroir of Jalisco, Mexico, and made from the Blue Agave plant. The best tequilas are 100% blue agave. (Check the label next time you’re at the liquor store. You might be surprised to find out that some of the hyped up “big name” bottles do not say 100% blue agave.)
Tequila can actually be quite elegant, and what better restaurant to have an elegant dinner at than IL Ritorno. Needless to say at this point, but we were pretty darn impressed.
I mean, Italian food with tequila. Mmmm hmmm. Yep.
IL Ritorno recently announced that they would have a Spirit Series—5 course dinners with a different spirit for pairing at each meal. The first one took place on February 27, 2018 and featured Lunazul Tequila. Lunazul’s Master Distiller Francisco Quijano made the trip from Mexico to help educate us on tequila. Most of it, I already knew, but an interesting thing that I did learn is that there is a special glass for tequila… and it’s not a shot glass. It’s a type of flute glass.
The Riedel Tequila glass, designated the Official Tequila Glass by the Consejo Regulador del Tequila, was designed to enhance Mexico’s finest Reposados, Añejos and Reservas de Casa Tequilas. The delivery from the glass to the palate makes the beverage taste round, supple and sweet. – RiedelUSA.net.

Heaven Hill Distilleries makes several bourbons, and supplies Lunazul with barrels to age their Añejo Tequila in for 12-18 months. Leigh Erickson from Heaven Hill was in attendance as well.
“These mugs were given to us when we arrived with a terrific tequila drink called Cantaritos made with fresh juices and we were told to take them home with us. They are not just any ordinary mug. They are hand made by the mentally disabled as a form of work. Instead of just giving them money they are are giving them a purpose. Each mug is unique and varies slightly. There is a stamp on the bottom as well. They are called Cantaritos mugs. Cantaritos is a traditional road side beverage in the Oaxaca region.” – Lori Brown on Facebook
First Course: Hamachi Crudo – fingerlimes, & calabrese chili foam
Paired with the Lunazul Blanco
The Hamachi Crudo was light, subtle and smooth, pairing perfectly with the blanco tequila, which had similar attributes. It’s kind of like the Italian version of sashimi.
The Lunazul Blanco was quite smooth with faint notes of citrus and a slightly herbaceous finish.
The little thing on the plate that looks like a cigar butt is actually a fingerlime. It’s a microcitrus. You squeeze it over the top of the crudo to get some lime juice, and there are tiny little balls, that is actually the pulp, that come out as well.
Second Course: Talegio Agnolotti with wild boar belly, chanterelle mushrooms, & charred garlic scape,
Paired with Lunazul Reposado
I’ll just say here that all of the pairings were perfect.
As is the nature of a several course dinner, and pairings, each course gets a little bigger in flavor as we go.
The Lunazul Reposado has a little more body with caramel, fruit and a tiny bit of spice, which worked well with the mushrooms, wild boar belly, and the saltiness and butteriness of the talegio cheese.
Third Course: Seafood Risotto with seared scallops, Key West pink shrimp, citrus lace, & jalapeño
Paired with Lunazul Añejo Primero
The Lunazul Añejo Primero was quite interesting being that it was the first time I’ve ever seen an Añejo that was clear. It’s aged in American white oak barrels for 18 months, which is why.
The tequila is complex, but not as heavy as an amber-colored añejo. It has a more rounded mouth-feel with oak, citrus, and caramel with a slightly spicy finish.
This worked well with the creaminess and chewiness of the risotto and round fleshiness of the scallops along with the buttery sweetness of the shrimp.
Fourth Course: Truffle Spaghetti
Paired with Lunazul Double Barrel Aged Reposado
The Double Barrel Aged Reposado Tequila is first aged in American white oak but then finished in barrels selected from Heaven Hill formerly containing wheated-bourbon for 11 years.
The earthiness and full mouth feel of the tequila was matched perfectly with truffles and creamy rich flavor and mouthfeel of the spaghetti.
At the end of the meal, Chef asked me which was my favorite. At the time, I said that they were all so good that I couldn’t pick a favorite. After I got home and thought about it more, the Truffle Spaghetti was my favorite.
Fifth Course: Blood Orange Panna Cotta with Meyer Lemon Gelato, & Vanilla Tuile
Paired with the Lunazul Añejo
IL Ritorno is one of the only places we eat the bread at, and this goes for the dessert too.
The Añejo tequila was slightly sweet, mildly fruity with a full bodied mouthfeel. What better to have with a sweet, creamy panna cotta with the citrusy gelato balancing out the other flavors and mouthfeels.
The “Lennon & McCartney” of tequila and Italian Food Pairings
Great job IL Ritorno and Chef David Benstock & Master Distiller Francisco Quinjano!
There are three more spirit pairing dinners coming up, but they are selling out fast, so you should follow the links below to get your tickets right away.
March 20: Rum
April 11: Bourbon
May 22: Cognac

- Readers Rating
- Rated 3.3 stars
3.3 / 5 (8 Reviewers) - Very Good
- Your Rating
- IL Ritorno
- 727-897-5900
- Italian, Northern Italian, Modern Italian
- Mon - Sat 5:00pm - 10:00pm
- View menu
- Take Reservations: Yes!
- 449 Central Ave #101, St. Petersburg, FL 33701, US
Northern Italian food with a modern flair.
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 Kevin Godbee

Publisher & Co-Founder of St. Petersburg Foodies
Kansas City Barbeque Society Certified BBQ Judge #112881
Certified Level 1 Sushi Master with the Master of Japanese Cuisine Academy
World Food Championships Certified Food Judge #1541
Certified Chili Judge #62 by the International Chili Society
Certified Steak Judge #1562 by the Steak Cookoff Association
Certified Pizza Judge #14 by the Pizza Cookoff Association
Rouxbe Culinary School Enrollee
Culinary Institute of America "DISH" Member
America's Test Kitchen Recipe Tester
I've always loved cooking. When I was 6-years old I wanted to cook. When my mom said that she was just running to the neighbor's and would be right back, I climbed onto the kitchen counter and found Lipton Instant French Onion Soup Mix. By the time my mom returned, I was stirring the pot on the stove, and proclaimed; "Look Mom! I'm cooking!"
In High School, I took three different cooking classes and got an A in each. After getting my first apartment, I used to cook 5-nights a week, and go out two nights. An old girlfriend from decades ago had a brother-in-law that was a CEO of a trucking company, and he used to entertain in Manhattan quite a bit ... and he started taking us along.
This was when I learned about gourmet food and fine wine. For a couple of years, Lori and I went out about 4-5 nights a week, but now we have a better balance of 50/50 between cooking at home, and going out to the amazing restaurants we are so lucky to have in our beloved St. Petersburg.
View all posts by: Kevin Godbee
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It was incorrectly reported in a local news outlet a couple of days ago that Buya Ramen was “to close permanently” because they “could not come to terms on a lease renewal”. I spoke to the Owner/Founder of Buya, Michael Sponaugle, via telephone yesterday. They already have a new location in downtown St. Pete that cannot yet be revealed, but it is a high rise that is soon to open. They are actually leaving their original spot at 911 Central Avenue on amicable terms with their landlord. The lease was to renew in January, but closing now gives Buya time to work on the new space sooner, and the landlord time to show the space to potential new tenants. When Buya opened in 2016, the average St. Pete diner had no idea what izakaya meant, and many only knew of ramen as instant noodles that come in a styrofoam cup. St. Petersburg is Buya’s original home. The city has had tremendous growth, and residents and visitors palates have become more sophisticated. Buya needs to grow along with its hometown, but the original location wouldn’t allow for that growth. Work is expected to start within the next three to four months, and the new, larger downtown location with a brand new custom exhibition kitchen, and expanded menu is expected to open in summer 2026. Ramen will remain the core focus and more small plates, skewers, and Japanese tapas (sometimes called “Japas”) will be added. In the end, the original Buya location is not closing because of low sales, or not being able to get a new lease. It’s all about the opportunity to grow in a new larger exciting location in a brand new tower in downtown St. Pete.
Recipes
In this recipe, we are transforming simple ingredients into an elevated flatbread that is ideal for enjoying on these cooler December evenings. All of the elements involved in this sausage, pesto & peperonata flatbread are not only complementary together, but they are equally as delicious when used in different applications. The pesto can be tossed with your favorite pasta or served alongside arancini (we actually did this for Thanksgiving this year and it was a hit). Peperonata can serve as an easy appetizer spooned onto crusty slices of bread, or as a tangy topper for sandwiches, crispy cutlets or even with a steak. You can use any type of flatbread for this recipe. On a busy weeknight when time is of the essence, I suggest grabbing a flatbread option that is already baked in the package – naan could even work well here. Rollin’ Oats Natural Food Market sells a few different variations like O’Doughs flatbread, which happens to be gluten free and vegan. If you’d rather bake a homemade or store-bought dough and have the time, I recommend going for it. This way, you can control the thickness of your flatbread. The bake time is only about ten extra minutes, if you opt for this route. The ground Italian sausage brings the the whole flatbread together with its subtle touch of savory spice. Ground Italian sausage is my preference, but if you’d rather a fully-cooked version, you can’t go wrong. Simply slice it into rounds and arrange before baking the flatbread in the oven. Sausage, Pesto & Peperonata Flatbread Recipe In this recipe, sweet and sour peperonata, pesto and sausage are combined to create an elevated take on flatbread. You don't have to make your flatbread dough from scratch in order to get the most out of this recipe – there are plenty of suitable store-bought options available. Pesto5 cups basil (5 packed cups, fresh)3/4 cup parmesan cheese (finely grated)1/2 cup pine nuts3 garlic cloves (peeled and smashed)3/4 cup olive oil1 tsp salt (plus more, to taste)1 tbsp lemon juice (from 1/2 of a small lemon (optional))Peperonata3 bell peppers (about 3 cups, mix of colors of choice, thinly sliced)1/2 cup olive oil1/2 white onion (medium in size, sliced thin)4 garlic cloves (peeled, smashed and sliced very thin)5 sprigs fresh thyme2 1/2 tbsp red wine vinegarsalt (to taste)Flatbread Assembly1 flatbread (homemade or a mix like Bob's Redmill or an already prepared flatbread of choice (naan would work great too))1 lb cooked ground sausage1/2 cup parmesan cheese (grated )basil or parsley (chopped (optional)) PestoHeat your oven to 325F and spread your pine nuts on a parchment lined baking sheet. Toast for 6 minutes. Add pine nuts and all pesto recipe ingredients, except the oil, (including lemon, if using – this will add a touch of brightness) to a food processor or high powered blender. Blend or process on high while slowly streaming in the oil until the pesto is smooth. Add more salt as needed. Set pesto aside until you're ready to assemble the flatbread.PeperonataHeat oil in a large pot or dutch oven over medium heat. Add in peppers, onion, garlic and thyme and cook for 6 minutes. Reduce the heat to medium-low to cook the mixture slowly until peppers and onions soften, about 25 minutes. Discard thyme sprigs, stir in red wine vinegar and season with salt to taste. Set aside.Flatbread AssemblyHeat oven to 400F. If using a homemade or store bought dough, roll it out onto a parchment-lined baking sheet to your desired thickness. Top with a few spoon fulls of pesto (evenly dispersed), cooked ground sausage and half of the grated parmesan. Bake for 20 minutes. If using an already baked flatbread or other bread like naan, repeat steps with pesto, sausage and parmesan and bake for only 10 minutes.Remove flatbread from the oven and increase oven heat to 425F. Top flatbread with peperonata and remaining grated parmesan. Bake for another 6-8 minutes.Carefully remove the flatbread from the oven, drizzle with more pesto and garnish with chopped basil or parsley.Slice flatbread as desired and serve. Appetizer, Dinner, Main Course, Main DishAmerican, Cajun, ItalianSausage, Pesto & Peperonata Flatbread
The temperature here in Florida may still be quite warm, but it is in fact fall and I can’t help but shift into comfort-cooking mode. For me, that means that lots of pasta dishes and comforting soups are frequently in the dinner rotation. A few months ago, I made stuffed rigatoni for the first time and fell in love with both the process of making it and the end result. The rigatoni was filled with a mixture of ricotta, mozzarella and provolone cheese and minced mortadella and was served in a spicy tomato sauce. While enjoying this dish, a number of alternative filling possibilities entered my mind and a simple mixture of ricotta and mushroom was one of the first. I’ve been making marinara at least once (sometimes twice) per month, usually on Sundays, for at least ten years now. Over the course of these ten years, tweaks and changes have been made to the recipe and a few years ago, I landed on what works best for my taste. The ingredient list is simple, but depends heavily on quality ingredients – like premium whole peeled tomatoes, 24 month parmigiano reggiono rinds and some good red wine. Luckily, Rollin’ Oats is a mecca for premium ingredients. For the sauce, they have a few canned tomato offerings that I recommend, like Cento and also organic variations from Muir Glen and Bionature. And we all know that they have a wonderful selection of great wines to choose from and a few experts on their staff to help you make a selection. You’re only using 1/4 cup in this recipe, but I always recommend using a wine that you would drink when cooking. You could undoubtedly assemble this recipe on a weekday, however, I think it is best enjoyed on a slow Saturday or Sunday. In the recipe, I suggest cooking the sauce for at least an hour, but you can definitely allow it to simmer for up to a few hours. The smell of marinara flowing through the home is one of my favorite scents ever. You can use this sauce in many other recipes like meatballs, chicken parmesan or other pastas of course like spaghetti. Ricotta & Mushroom Stuffed Rigatoni Recipe This comforting pasta dish is comprised of rigatoni that is stuffed with a mix of creamy ricotta cheese and savory mushrooms that is then baked in a simple marinara sauce. ovensafe skillet or large dutch ovenBlender Marinara1 tbsp olive oil1/2 white onion (medium in size, roughly chopped)3 garlic cloves (peeled and crushed)1 tsp dried oregano2 tbsp tomato paste1/4 cup red wine (pick a red that you would drink)2 bay leaves1 28oz can crushed or whole peeled tomatoesparmesan rind (optional)1 tsp salt (plus more to taste)Ricotta & Mushroom Filling1 tbsp olive oiltsp tsp salt (divided)8 oz mushrooms (diced into very small pieces – shiitake, baby bella, or most any other mushroom will work)10 oz ricotta cheese1 eggRigatoni & Assembly16 oz rigatoni (you may have leftover rigatoni – save them for another use)1 tbsp olive oil1/4 cup parmesan (grated)1/4 cup fresh basil (roughly chopped or torn) Ricotta & Mushroom FillingHeat 1 tbsp olive oil over medium heat. Add mushrooms and 1/2 tsp salt and cook, stirring occasionally, until liquid from mushrooms has evaporated completely – about 10-12 minutes.Add cooked mushrooms to a bowl with ricotta, beaten egg and remaining 1 tsp salt. Allow mixture to cool in the refrigerator while you prepare the marinara.After filling has cooled for an hour, add filling to a sandwich-sized ziplock bag. Cut a very small opening into one corner of the bag (smaller than the size of the opening of the rigatoni).MarinaraHeat a dutch oven or pot that is medium in size over medium heat. Add 1 tbsp olive oil and chopped onion. Cook onion, stirring occasionally, until it softens (6-8 minutes). Season with 1/2 tsp salt.Add in crushed garlic cloves and dried oregano and cook for one minute, stirring constantly, until fragrant – about one minute. Stir in tomato paste and cook until it takes on a brick red color. Pour in wine, deglaze pan, and allow the wine to reduce for 2-3 minutes. Add bay leaves, tomatoes, parmesan rinds (if using) and another 1/2 tsp salt to the pot and stir to combine.Bring marinara to a simmer, reduce heat to medium low, and allow sauce to simmer gently for about one hour. Season with more salt as needed. After an hour, discard bay leaves and parmesan rinds and blend sauce with an immersion blender or in a high powered blender until smooth. Add sauce to a large oven-safe skillet (like cast iron) or a large dutch oven and set aside until ready to fill rigatoni.Rigatoni & AssemblyHeat oven to 350 F. Cook pasta 1-2 minutes less than package instructions (you want an al dente texture to keep the rigatoni from ripping – they will cook further in the final steps of the recipe in the oven). Strain and rinse with cold water, add to a large bowl and toss with 1 tbsp olive oil to keep the rigatoni from sticking together.One at a time, pipe filling mixture into each piece of rigatoni and arrange in a single layer in prepared skillet/dutch oven with pureed marinara until you run out of room (you want to nestle them into the sauce so they are mostly covered).Repeat with remaining pieces of rigatoni. Distribute half of grated parmesan over the stuffed rigatoni in marinara.Place skillet into the oven until cheese melts and begins to take on a light golden color- 20-25 minutes. Top with remaining grated parmesan and basil and serve immediately. Dinner, Main Course, Main DishAmerican, ItalianRicotta & Mushroom Stuffed Rigatoni
Elevate your appetizer game with these beef kofta skewers that are laced with irresistible spices and baked to juicy perfection. A drizzle of zesty toum sauce adds a garlicky kick, while a cucumber and tomato salad brings a refreshing crunch that complements the meat beautifully. Serve this all with some warm naan bread to round out the dish. Kofta is a popular Middle Eastern dish that is typically made from ground beef, lamb or chicken that is mixed with spices, herbs and often garlic and onion. The mixture is then formed onto skewers and usually grilled or sometimes baked. Kofta is often served with rice, flatbreads, vibrant salads and a sauce like tahini or toum. There are many different variations and it is a beloved dish across many different cultures. I like to serve kofta as an appetizer for a group and often as an entree for my husband and I. My sauce of preference with kofta is usually a homemade toum sauce. Toum sauce is a recent discovery of mine that I had while dining with friends and after one taste, I knew that I loved it and needed to recreate it. It’s a creamy and flavor-packed condiment that is made from a few simple ingredients – a head of garlic, neutral oil, lemon juice and salt. The mixture is formed in a food processor until a creamy sauce forms (similar to the consistency of yogurt). We use ground beef in this kofta variation – a very high quality organic and grass-fed ground beef that can be found at Rollin’ Oats. They have a few different options, but I prefer the Simply Balanced 90/10 selection. Quality is always of the utmost importance to me when it comes to sourcing any ingredient that I use and I can always trust Rollin’ Oats to have the absolute best. Beef Kofta with Toum Sauce Recipe Savor the spiced flavors of juicy beef kofta paired with a garlicky, creamy toum sauce that elevates this Middle Eastern dish to a whole new level. skewers Beef Kofta1 lb ground beef1/4 cup white onion (minced)2 tsp garlic (minced)1/4 cup parsley and mint (finely chopped)1 tbsp olive oil2 tsp all spice2 tsp paprika1 tsp cumin1 tsp coriander 1 tsp salt1/2 tsp cinnamon1/2 tsp black pepperToum Sauce1 cup garlic cloves (peeled)3 cups neutral oil (grape seed, sunflower, vegetable or canola)1/2 cup lemon juice2 tsps Kosher saltCucumber & Tomato Salad1 tomato (ripe, medium in size & diced)1/2 cup cucumber (diced)1/4 cup basil (finely chopped)1/2 tsp salt (plus more to taste)To Servenaan breadlemon wedges Toum SauceSlice the garlic cloves in half lengthwise and remove any green sprouts. Transfer the sliced garlic cloves into a food processor and add the kosher salt to the garlic cloves. Process for a minute until the garlic becomes finely minced. Make sure to scrape down the sides of the food processor afterwards. While the food processor is running, slowly pour one to two tablespoons of oil, then stop and scrape down the bowl. Continue adding another tablespoon or two until the garlic starts looking creamy.Once the garlic looks emulsified by the few tablespoons of oil, increase the speed of pouring the oil and alternate with the ½ cup of lemon juice until all the oil and lemon juice is incorporated. This will take about 15 minutes to complete.Transfer the sauce into a glass container and cover with a paper towel in the fridge overnight. Makes about 4 cups. The next day, replace the paper towel with an airtight lid and keep in the fridge for up to 3 months.Cucumber & Tomato SaladCombine all ingredients in a bowl, season with salt and refrigerate until the kofta is finished.KoftaIf you're using wooden skewers, soak them in water for at least 20 minutes. This will prevent burning. Combine all kofta ingredients in a medium-sized bowl with your hands until everything is mixed well. Refrigerate the mixture for 30 minutes. Heat the oven to 450F. Place a wire rack onto a baking sheet and brush it with olive oil. After the mixture has been in the refrigerator for at least 30 minutes, divide it into four even-sized portions. Form each portion into a snake-like shape around each skewer.Bake the kofta for 13-15 minutes or until the beef is cooked through and beginning to brown on top.To ServeServe kofta on a platter with naan, cucumber and tomato salad, toum and lemon wedges. Appetizer, Dinner, Main DishMiddle EasternKofta, Toum Sauce, Baked Kofta
Low effort and high reward is the name of the game with this take on slow-roasted salmon. The slow-roasting process ensures tender and flakey salmon that melts in your mouth with each bite. The addition of citrus makes this dish quite refreshing while the chili crunch sprinkles in bold and spicy notes. Though the ingredients involved are minimal, together they are the utmost well-balanced. There isn’t a ton of produce in season right now in Florida, but citrus, including orange varietals and grapefruit are goods that you’ll find plenty of during this time of year. Marrying together the invigorating flavors in citrus with a high-quality, fatty piece of wild salmon is quite lovely. The chili crunch aids in adding some texture and the torn fresh dill (or basil) rounds out the dish. Avocado, which is also in season in September, pairs well with all of these ingredients too. If you’d like to also incorporate that, use 1/2 of a ripe avocado and slice it into thin pieces. You can certainly go the extra mile by making your own variation of chili crunch or chili crisp (trust me, it’s much easier than you may think!), but there are plenty of solid options on grocery store shelves these days. One of my favorites is from Momofuku and you can find this at Rollin’ Oats (it’s actually on sale currently). They offer a regular chili crunch, spicy and also a hot honey version. Another reputable brand at Rollin’ Oats is by Mr. Bing – they have a mild and spicy option. When it comes to selecting your salmon, I always suggest reaching for the wild caught versus the farm raised. Â Rollin’ Oats doesn’t have a dedicated seafood counter; however, they offer quality frozen wild caught salmon that works great for this dish. Just make sure to safely thaw the salmon prior to roasting it. Slow Roasted Salmon with Citrus & Spicy Chili Crunch Recipe Discover a new favorite low-effort dinner with this slow-roasted salmon which is paired with vibrant bits of citrus and a spicy assist from chili crunch. 16 ounces salmon (skin on and preferably wild-caught – 1 large piece or two 8 ounce pieces are recommended)1 tsp olive oil1/2 lemon (sliced into thin rounds)1 grapefruit (peel and pith removed and cut into thin rounds and then into halves and quarters)1 orange (peel and pith removed and cut into thin rounds and then into halves and quarters)1/2 tsp salt (plus more, to taste)2 tbsp chili crunch (plus more as needed – choose your favorite brand – I love Momofoku which can be found at Rollin' Oats)dill or basil (fresh & torn into smaller pieces (garnish, optional))avocado (sliced (optional)) Heat oven to 250F. Line a baking sheet with parchment paper. Place the salmon on the lined baking sheet brush with olive oil, season with salt and top with the lemon slices.Roast the salmon for an hour and remove from the oven – the salmon should be quite tender and should pull easily away from the salmon's skin in pieces. Don't worry about keeping the salmon filet in one piece – we want it to flake a bit into chunks.To plate, arrange the flaky salmon pieces with citrus and avocado (if using) on a serving platter – there is no right or wrong way to do this, so feel free to get creative with your plating. Top with 2-3 spoon-fulls of chili crunch and garnish with torn dill or basil. Season with more salt as desired. Dinner, Main Course, Main DishAmericanSlow Roasted Salmon, Slow Roasted Salmon with Citrus & Chili Crunch
Fresh Corn Polenta with Pickled Shrimp brings together the sweetness of summer corn and the tangy notes of pickled shrimp. Â This recipe offers a brighter twist on traditional comfort food. This take on polenta acts as an idyllic canvas for the zesty shrimp which are pickled and marinated in a myriad of ingredients which include, but are not limited to: rice wine vinegar, citrus, crushed red pepper flakes and garlic. It’s a perfect dish for highlighting popular ingredients that are used a lot in summer cooking. Creating the fresh corn polenta could not be more simple and only requires a few ingredients that you probably already have on hand. I first made this polenta a couple of weeks ago after I picked up some corn from a farmer’s market in the area. I was told that the corn had just been harvested the day prior from a farm here in Florida. The method for making the fresh corn polenta was something that I had been wanting to experiment with. It all starts by peeling the corn and then grating it with the large holes on a boxed grater. From there, the grated corn mixture is then simmered with a couple of pats of butter and some salt until the polenta thickens a bit. This process only takes about ten minutes. The polenta is then finished with a squeeze of fresh lime. Initially, I had planned to top the fresh corn polenta with poached lobster and some chive butter (which I will be trying soon), but then I found some inspiration for pickled shrimp from a recent episode of a food-related show on television (The Lost Kitchen, for those interested). The shrimp are first poached in some water, lemon and salt. Then, they are placed in a pickling mixture in the refrigerator for a few hours (and up to 24 hours). The pickling mixture makes for tangy and flavorful shrimp that not only work well on this polenta, but also with many other things. These shrimp would work well on some toasty sourdough, tossed in a salad, nestled in some rice or simply on their own as an easy appetizer. For the shrimp, I always strive to use wild caught, but use whatever you can find. Rollin’ Oats has great quality frozen shrimp by Baywinds and Wixter Seafood. Simply thaw the shrimp and devein them with the shells on if they aren’t already deveined (this is easier to do than you think – use a wooden skewer or toothpick, poke it through the side of the shrimp in the middle towards the top and slowly thread and pull the vein out – give it a google for a tutorial). You can also use shrimp that are already peeled and deveined too, but cooking the shrimp with their shell on adds to the flavor and prevents overcooking of the shrimp. Fresh Corn Polenta with Pickled Shrimp Recipe Put summer's fresh corn to good use with this fresh corn polenta recipe. The pickled shrimp add a zesty zing when served atop the creamy polenta. glass bowl or glass Tupperware Poaching the Shrimp12 shrimp (medium to large in size – shell on, but deveined (optional, you can use peeled shrimp if you prefer))6 cups water6 cups ice1 lemon (cut in half)2 1/2 tbsp saltPickling the Shrimp3/4 cup rice wine vinegar2 tbsp sugar2 garlic cloves (peeled and smashed)1/2 tsp crushed red pepper1 dried bay leaf1/2 cup olive oilt tsp worcestershire 1 tsp salt1/2 tsp hot sauce (use your preference – I usually opt for Diamond Crystal)1/2 lemon (sliced into small wedges)1/4 cup red onion (sliced thin)Fresh Corn Polenta4 ears corn (husk and silk removed)2 tbsp butter1/2 tsp salt (plus more to taste)1/2 limeDish Assemblymicro-greens (for garnish – fresh dill would work well too (optional)) Pickling the ShrimpAdd vinegar, sugar, garlic, crushed red pepper and bay leaf to a microwave-safe bowl or glass measuring cup. Heat mixture for two minutes, stir to combine and cool completely in the refrigerator (30 minutes to an hour).When mixture is cool, stir in olive oil, worcestershire, hot sauce and salt. Then, mix in lemon wedges and sliced onions. Set aside until poached shrimp are ready.Poaching the ShrimpAdd water, juice lemon and lemon halves and salt to a medium pot and bring to a boil.Add deveined shrimp, remove pot from heat and allow shrimp to poach for 5 minutes (or until they turn pink).Add in ice and allow to sit for another 10 minutes.Remove shrimp from pot and discard water and lemon. Peel shrimp (leave tails on if desired, optional) and place into glass bowl or Tupperware for pickling.Pour prepared pickling mixture over the shrimp. Cover shrimp and place in the refrigerator for at least three hours and up to 24 hours.Fresh Corn PolentaGrate corn on the cob with the large holes of a box grater over a medium-size bowl.Heat grated corn, butter and salt over medium heat. Cook, stirring occasionally, until corn mixture thickens – about ten minutes. Taste and season with more salt as needed (polenta should now taste a bit more rich). Remove from heat and stir in juice of 1/2 lime.AssemblyTo plate, add 1/4 corn polenta mixture to each bowl, top with pickled shrimp and garnish with micro-greens or fresh dill. Appetizer, Dinner, Main DishAmericanFresh Corn Polenta, Pickled Shrimp