Cassis Pizza & Market in downtown St. Petersburg turns out pizzas that are addicting, crunchy, chewy, flavor-bombs. They are just baked treats of joy.
As if that’s not enough of a reason to love them, I am also delighted that they are doing something unique in St. … Continue Reading
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Exclusive Behind the Scenes Look at the Unique Way Cassis Makes Their Pizza Cassis Pizza & Market in downtown St. Petersburg turns out pizzas that are addicting, crunchy, chewy, flavor-bombs. They are just baked treats of joy. As if that’s not enough of a reason to love them, I am also delighted that they are doing something unique in St. Pete, and maybe anywhere, as I think they invented their own version of pizza. It’s mostly based on Chicago tavern pizza, with a little bit of influence from Detroit pizza, and one aspect from NY-style. Matthew, the head Pizzaiolo, is from Chicago, so of course the tavern-style pizza is his favorite. (Side note: Chicago Deep Dish is a great culinary invention, but it is mostly for tourists. Chicago locals eat a lot more of tavern style than deep dish.) Philippe, the owner of Cassis, prefers Detroit-style pizzas. Here’s How the Pizza Comes Together The pizza dough thickness and texture is influenced by Chicago tavern-style. There is no cornicione (rim or what most people call the crust), but it has a slightly raised edge of about a half inch. Similar to a Detroit-style pizza, the raised edge has cheese on the outside that gets charred and delightfully crunchy. Lastly, the 14″ round pizza is cut into triangles, like a NY-style pie. This is the best pizza compromise ever, but that is not where the uniqueness ends. The dough recipe, construction method, and cooking technique are all distinct as well. Do I have the dough recipe? Yes! Am I giving it to you? No. (I don’t think I’d be invited into any other kitchens if I did.) Here’s what I can tell you. The dough consists of mostly white flour with just a little bit of whole wheat flour along with salt, sugar, yeast, and olive oil. Unlike a NY-style pizza where one person is elegantly tossing dough in the air, placing all the toppings and transferring in and out of the oven, Cassis has a pizza team that is run like a production line as they are cranking out over 200 pizzas a day. There are two pizza ovens with four decks each. One deck can fit four pizzas, so 32 pizzas can be baking at once – theoretically. They would have to be staggered on timing to accommodate the process though. They cook on a pan for nine minutes, then come out of the oven, get removed from the pan, and go back directly on the stone for 30-60 seconds to crisp up. That’s a lot of timers to keep track of too, so maybe we’re not going to cook 32 pizzas at once. After a batch of dough is made, it is formed into balls that rest for 24 hours. Then they are formed into the pizza base and flattened using a machine called a sheeter. This is much more efficient than a rolling pin, (which is how you would make this style of crust at home) with a guaranteed uniform thickness for making large quantities of pizzas every day. There are over a dozen different pre-determined topping combinations to choose from, and you can also choose any of your own topping combinations. Our pizza was half Genovese (right side), which is overnight tomatoes, mozzarella, salami, artichokes, ricotta, basil pesto, and parmesan cheese. The other half had pepperoni, jalapeños, and mushrooms.
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 blended and whipped on high in a blender 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 head garlic (peeled)3/4 cup neutral oil (grape seed, sunflower, vegetable or canola)1 lemon (juice only)3 tbsp water (cold)1 tsp 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 SauceAdd garlic cloves and salt to a blender and blitz until the garlic is minced (30-45 seconds). Add in juice of 1 lemon and blend again for 30 seconds. With the motor running, slowly drizzle in the oil and add 1 tbsp of cold water after each 1/4 cp of oil. Blend the toum for about 10 minutes until it thickens and whips (you're looking for a yogurt-like consistency). Refrigerate the sauce until you're ready to serve the kofta.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
There’s no screaming in the Fortu kitchen. No overbearing culinary legend with a way too loud voice and a way too big ego at the helm. Nathan Howey leads the cuisine team with a baseball cap on, and lots of jokes. He’s a man of few words, and he’s determined to steer away from the frigid elitism of the fine dining industry. “Since I was 15 years old, I’ve been washing dishes and cooking food. This is what I do. I cook food,” Howey said. He’s worked at Michelin-level restaurants, attended the Culinary Institute of America, and acquired experience in everything from butchery to molecular gastronomy. Along with Howey’s partners Cory Saffran, Corey Rose and Shan Bakrac, the group that forms Benson Hospitality owns three restaurants in St. Pete. You probably know the other two: Black Cattle Burger and Top Slice Pizzeria. During their time working for HMS Host (one of the world’s biggest hospitality companies, specializing in F&B for travel venues) pre-Covid, Howey and Rose opened over 100 restaurants in an 8 year span. Howey said they’ve “kind of got this process down to a science,” and it’s evident in Fortu’s operations. In the leftmost corner of the restaurant, a small flight of stairs leads to a short corridor wide enough for just one person. That corridor doubles as a tiny dry storage area, with all the signature players of an East-Asian eatery: soy sauce, chili crisp, nori sheets, etc. The rest of the basement kitchen follows a similar theme: just the essentials. According to Howey, they have to restock every couple of days. A dishwashing area claims half of the 400 sq. foot kitchen, and the rest reminded me of a college dorm room: efficiency is the name of the game, every inch of space counts. It’s laid out in a winding path, with the hot area tucked away in the back. At 2 p.m. on a Tuesday, there were about five cooks hard at work. Gyozas were being hand-filled, meticulously sealed and lined up for service. It was chopping, cutting, packing time – all the mass preparation that happens pre-service. It was silent, the kind of quiet that comes from utter concentration – or being “locked in,” as my generation calls it nowadays. Everyone was wrapping up their tasks and cleaning for the service team, who replaces the prep cooks between 2-3 p.m. daily. I exchanged a smile and wave with almost everyone who was there, but not much more – it felt wrong to disturb their laser focus. Also, most of the team exclusively speaks Spanish, Howey said, and he’s developed a comfortable gesturing system that helps him overcome the language barrier. Japanese Chef Sam Miyashita speaks more than enough English for casual conversation, but he’d much rather just focus on his task: fish. Fortu’s team is uncertain about formal titles, but Daniel Pazos acts as Chef de Cuisine – he oversees the prep team and spearheads service. The indecision comes from the company’s unique structure: Howey oversees menu development and conceptualizing the food program. In that way, he acts as one half of an executive chef. The other half is Rose, who handles operations, labor and administration. What I found particularly interesting was that the silence in the kitchen persisted even during service. I was there at 5 p.m. on a Tuesday, and although everyone assured me that it’s not usually this quiet, I was taken aback by the calm. Pre-service, the servers and hostesses share espressos – a quintessential pick me up in the hospitality industry. They man their stations in their sleek, all black attire, patrolling the restaurant with heads held high. When the diners start to pour in, there’s a subtle shift in the energy. The front-of-house team remains perfectly composed, but they quicken their step and stand up slightly straighter. Appearances are important here – it’s not your average diner. The team’s pride is as evident in their charming smiles, as it is in their vibrant, eye-catching plates. The food is Fortu’s heart and soul. Rose is first through the doors at 7 a.m. Then, Howey arrives at about 11a.m. to check everything that’s been prepared so far. He’ll check the consistency of their sauces, the pungency of their basic oil, the cut on their luxurious A5 wagyu. After Howey heads out, Pazos leads the service team to systematic success. Cooks work in shifts, plating and preparing only their designated element, and two food runners hurry the dishes up that narrow staircase and into the hands of the servers. Then, each server tends to no more than three tables each. Additionally, there is also one server assistant for every two servers. To me, these systems create a clear distinction between back and front of house. Furthermore, with a bigger team and less tables per server, the servers can tend to their designated tables more attentively. This is a classic feature of elevated dining establishments – detailed and focused hospitality. Fortu pulled a chair up to St. Petersburg’s restaurant table in December 2023 – but it looks a little different today than it did in the initial plans. Co-owner Shan Bakrac envisioned an edgy, nightclub-esque interior in shades of deep red and champagne. You can see the proposed plans in this article by the Tampa Bay Times. Bakrac loves the edge of Miami’s elevated dining scene, the kind where the music is so loud you’d think you’re in a nightclub, but the plates on your table look like they belong in a magazine. He wanted to recreate that with Fortu, but they scrapped those plans completely for their signature dimly lit, warm toned dining room. The menu itself has evolved too. After over 27 initial formal tastings, Fortu started out as an extremely high end wagyu steakhouse. Every premium cut of beef was being flown in from across the globe – but St. Pete foodies (see what I did there?) weren’t responding. In May 2024, they pivoted to an upscale pan-asian […]
I’ve recently had the pleasure of dining at Juno & the Peacock several times, the latest venture from the creators of Allelo, and I must say, it exceeded all my expectations. Situated in the former 400 Beach space, this New American Coastal Cuisine style eatery, under the guidance of Chef Drew Dimitrovski, offers an experience that’s both familiar and thrillingly novel. Juno & the Peacock offers a welcoming ambiance. Despite its size, the restaurant cleverly divides the space into distinct areas, creating a sense of intimacy. Featuring enticing red seating, contrasting terrazzo tables and floors, and wooden beams, the establishment embodies a whimsical, yet sophisticated atmosphere. One of the best ways to start your meal is with the Hamachi Crudo. The interplay of watermelon agua chile, pickled fresnos, compressed cucumber, and cilantro created a perfect balance of sweet and spicy flavors that finished in a refreshing way. Alongside the Hamachi we had the Oysters Rockefeller. The Pernod creamed spinach, Parmigiano-Reggiano, and panko brought a refined touch to this classic dish, making it a must-try for any visit. A standout for me was the Creole Caesar salad. While it might sound like a standard choice, Juno takes it to another level. The combination of romaine, blackened Caesar dressing, peppadews, cornbread crumble, and Parmigiano-Reggiano was extraordinary. I added the 4oz bavette steak, cooked perfectly to my medium-rare preference, and it elevated the dish to new heights. The porcini-rubbed chicken breast, prepared bone-in and skin-on, is an equally impressive alternative. On one occasion, my dining partner tried the California Crunch salad with locally sourced Brick Street Farms crunch love and baby gem lettuce, roasted corn, avocado crema, queso fresco, and citrus vinaigrette. They added the 4oz bavette steak and thoroughly enjoyed it. I also had the chance to try the Seared Scallops, served with charred tomatoes, polenta cake, summer squash salad, and tomato beurre Blanc. The dish was a perfect harmony of flavors and textures. I am a huge fan of tomato and the tomato beurre Blanc is something I daydream about regularly. On one visit, we made sure to try some of the side dishes. The charred chili broccolini offered a bright, slightly spicy flavor that I loved. The crispy potato gratin was exactly as described – perfectly crispy thinly sliced potatoes served in wedges with crispy edges. And the truffle pommes frites? Simply irresistible. From Lori and Kevin’s visit: One of our favorite items was the Fritto Misto. Just keep in mind that it has been changed from the menu description, but it is still phenomenal. The romesco sauce was the best I ever had, and the fry on the squid was crunchy and not greasy at all. Maryland Crab Cake – Every menu says “No filler. All crab.”, (Juno’s doesn’t actually) but it’s not always true. Actually, I’m not even sure how you can have zero filler as something needs to hold it all together. Now I know. This was 99% crab. I think using a mold is part of the trick. One of the joys of the Ahi Tuna Tartare were the white soy sauce pearls, which are not listed in the menu description. The rectangular shape was pretty cool too. The tuna is as fresh as can be, and the sushi rice is perfectly prepared. Caesar salad – even though I enjoy the traditional version of a Caesar, Juno’s change-up was a delight. Creole Caesar – Romaine, blackened Caesar dressing, peppadews, cornbread crumble, Parmigiano-Reggiano. Our mains were all packed with flavors and textures that were a delight to the palate. Chicken Marsala – Roasted mushrooms, crispy potato gratin, haricot verts, marsala. The green beans were cooked al dente, and that is how we like them. Shellfish Bucatini with lump crab, rock shrimp, spinach, lobster cream, focaccia crumble – the sauce is the lobster bisque that is also on the menu. Juno & the Peacock has their own in-house dedicated pastry chef too. The desserts are a must no matter how full you are. Forget every Key Lime Pie you’ve ever had. This work of art is better, and it is actually a Key Lime Tart. Lori doesn’t even like key lime and she enjoyed this even more than the flourless chocolate cake. It’s like cheesecake and key lime pie had a baby. Menu description: Key Lime Tart – blood orange glaze, black lime meringue, lime caviar. Even though we liked the tart the best, the flourless chocolate cake was a close second. It’s everything you want it to be – rich, creamy deep dark chocolatey deliciousness. Menu description: Flourless Chocolate Cake – cherry gelato, creme anglasie, almond crumble. </–end KevLo> Lindsey’s Review Continued: I also had the pleasure to experience their brunch. Starting with the pastry plate, featuring house-made mini croissants, pecan fritters, and berry pastries served with vanilla butter and a seasonal spread. I was pleasantly surprised by the Crispy Brussels with romesco, pickled red onion, lime, and spiced pepitas. Despite their large size, they were cooked to perfection. The Breakfast Flatbread was a harmony of flavors, with its gouda mornay, roasted red peppers, zucchini, fresh mozzarella, shaved cured egg yolk, and micro arugula on a thin, crispy crust. I also tried the Lobster Roll, which boasted a generous portion of fresh chilled lobster in a sumptuous brown butter aioli, served on a challah bread roll. While delicious, I found the bread to be too much. I basically ate the top half of the roll with the lobster and felt I had enough bread to make a second roll. This would not deter me from ordering it again though, as the lobster was perfection. Other brunch items that received compliments at our table included the Classic Benedict, Mushroom Banh Mi, and Crispy Chicken Sandwich. Juno’s cocktail program fascinated me. I loved their decade-inspired approach, particularly enjoying the 2000s Cosmopolitan with its orange flower water upgrade, the 1940s Moscow Mule with house-made ginger syrup, and the 1970s Harvey Wallbanger with vodka, Galliano, fresh squeezed orange juice, and […]
They’ve already been included on our Best Sushi in St. Pete and Best Lunches in St. Pete lists for 2024, and now we have a more complete review of Ahi Sushi in downtown St. Pete right here. Having opened in February 2023 I wanted to give them some time, as other places that had been in the same spot have come and gone. They have been open for over a year and a half now. I was happy to see that they successfully transformed the interior, which used to be a falling apart dump, into a refined little space worthy of elegant Japanese cuisine. One of the reasons that I thought the past places that occupied this spot didn’t work out was the neighborhood. However, Ahi Sushi has defied the less than stellar area outside with a beautiful interior, excellent sushi, and warm and friendly service. Don’t let Williams Park across the street, and the convenience store next door with the small population of unfortunate homeless people and panhandlers scare you away. They mostly leave you alone anyway. As you can see, it’s a small place, and they do not take reservations, but they do offer takeout and delivery if you can’t get a seat. All of the sushi dishes we had were superior. The cooked Japanese plates for me were good, and could have been great with just a little more seasoning. (Except for the pork gyoza. They were perfect.) Not all would likely agree with me as I prefer my food to be highly seasoned, so don’t let me scare you away from trying these tasty dishes. From Lori’s post after our first visit: Upon entering, the place is super clean, bright and airy. They have a small but nice selection of Sake. I almost didn’t order the edamame because most of the time, these days, it’s frankly just disappointing. By that I mean, sad and soggy, not salted properly and just not fresh. For something so simple, you would think everyone could do it right. No, they cannot, but Ahi Sushi can and it was fresh and fantastic. We ordered the tuna tataki done in a different style than I have ever had. The outside sear had a nice, spicy kick to it. We shared tuna, salmon and yellowtail nigiri that was so fresh. And sushi rice done properly. That rice is so good. It had the perfect stickiness and the flavor of sushi rice cooked properly. We shared a house special roll called the Yammi Roll – Inside: spicy tuna, cucumber, asparagus. Outside: salmon, yellowtail, avocado, scallion, masago, micro greens. Delicious, not too big for one bite, great crunch. This will be our new go to for sushi in St. Pete. The miso soup was the standard fare on par with other good places. The hamachi nigiri was outstanding. The rice is nicely done, and the pieces of fish are large slices. Most Americans like to drown their sushi in wasabi-laden soy sauce, but it is a challenge with these as they are too big to fit in the the soy sauce bowls. (The traditional Japanese way of eating sushi is to just have a dab of soy sauce on the fish, and none on the rice. Turn it up side down and dip.) We loved the Love Me Roll. It could also be called “Salmon Three Ways” as you have roe, slices, and a delightful minced salmon filling. Someone did a lot of knife or cleaver work on that. The Shrimp Yaki Udon was good. The noodles had a nice texture and mouthfeel, and the shrimp was fresh, but I did need to add soy sauce. Most of the sake bottles on the list are 300 ml. We had three people so we ordered the only 720 ml bottle, which was the Tsukinowa Blue Hue. I did some quick reading before ordering, which gave me the confidence to proceed. This is a Honjozo-style sake, which has a little bit of brewer’s alcohol added at the end of fermentation. We were quite pleased with the clean, crisp, apple fresh aroma and mild fruitiness on the palate. The Pan-Fried Pork Gyoza were excellent. They were definitely my favorite cooked item. You can also have them steamed instead of fried. The Yellowtail Jalapeño roll was quite delicious. On the menu it had four red pepper icons next to the name, indicating a high level of spiciness. However, we found it only mildly spicy, so don’t let it scare you away. My favorite on this visit, after the gyoza, was the Green Caterpillar Roll. The different flavors and textures worked so well together. I especially enjoyed the finely minced salmon, just like in the Love Me Salmon Roll. The Shrimp Fried Rice was quite good. Tip: It was served extremely hot out of the wok, which not only burns your mouth, but doesn’t allow you to detect the flavors. Spread it out on the plate and let it cool for a full ten minutes. It was cool enough to eat in five minutes, but after ten minutes it tasted twice as good.
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 blended and whipped on high in a blender 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 head garlic (peeled)3/4 cup neutral oil (grape seed, sunflower, vegetable or canola)1 lemon (juice only)3 tbsp water (cold)1 tsp 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 SauceAdd garlic cloves and salt to a blender and blitz until the garlic is minced (30-45 seconds). Add in juice of 1 lemon and blend again for 30 seconds. With the motor running, slowly drizzle in the oil and add 1 tbsp of cold water after each 1/4 cp of oil. Blend the toum for about 10 minutes until it thickens and whips (you're looking for a yogurt-like consistency). Refrigerate the sauce until you're ready to serve the kofta.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. 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. 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
Picture this: a warm summer evening with a sizzling grill and the aroma of a perfectly cooked steak wafting through the air. These grilled steak and avocado tacos combine the smoky and rich character of grilled steak with the contrast of the lightly seared, yet smooth and creamy nature of the avocado. Though, the true star of the show is the gochujang-tahini sauce. It adds a unique and spicy kick to each bite. If you’ve never experience grilled avocado, welcome! It’s a summer dream. We eat at least one avocado per day in our household, mostly in smooth or salad from, so this expression of the fruit is a delight. If you’re really into spice, feel free to add more gochujang; though, you may need to thin the sauce out with more water. Street-style tacos (the smaller almost bite-size tortillas) are our preference, but you can use whatever tortillas you like. Rollin’ Oats has a supreme selection of both corn and flour tortillas that range in size. Additionally, you can also find grain-free tortillas that are made with almond flour, etc. from brands like Siete (a favorite of ours). When it comes to steak, everyone has their own preference. For this steak taco recipe, you can use whatever you like and prefer to cook. My preference is a New York Strip or a Ribeye, but if you prefer the latter, fret not – the cook time is the same. One non negotiable for me when it comes to steak, no matter the cut, is if it’s organic/grass-fed – that’s a requirement. Luckily, that is something that Rollin’ Oats also takes into consideration. They offer quality grass-fed and organic meats from brands like Thousand Hills and Dakota. Grilled Steak and Avocado Tacos with Gochujang-Tahini Recipe This is a less traditional take on a taco, but the combination of ingredients fully deliver with flavor. If you're really into spice, add as much Gochujang to the tahini sauce as desired. Gochujang-Tahini Sauce1/4 cup tahini1 1/2 tbsp gochujang2 tbsp water (plus 1 tsp, if needed)1 1/2 tsp salt (plus more, to taste)1 tsp rice wine vinegar1 lime (juice only)Steak & Taco Assembly1 avocado (ripe but still semi firm – cut into half moon slices)1 steak (New York strip or Ribeye)8 tortillas (for 2 tacos per person (use more if desired))1/4 cup white onion (diced)1/4 cup cilantro (roughly chopped (optional – scallions would also be great))2 tbsp olive oilsaltlime wedges (to serve, optional) Gochujang-Tahini SauceWhisk all ingredients together until smooth but drippy. Season with more salt as needed. Set Aside until ready to assemble tacos.Steak & Taco AssemblyOne hour (at least) before you plan to cook your steak, salt it heavily all over and place it on a plate. Refrigerate for one hour. Take it out to sit at room temperature 20 minutes before grilling.Heat grill to high for 15 minutes. Brush steaks all over with 1 tbsp olive oil and salt both sides. Grill steaks for 5 minutes, flip and grill for another 3-5 minutes for medium rare. Remove steaks from the grill, tent with foil and allow them to rest for 5-7 minutes. While the steaks rest, brush avocado slices with remaining 1 tbsp of olive oil and season with salt on both sides. Grill avocado slices for 5 minutes, flipping halfway through.After steak has rested, slice it against the grain. To assemble the tacos, top with 1-2 pieces of steak, avocado and onion. Drizzle the gochujang-tahini sauce on top and garnish with cilantro or scallions. Dinner, Main CourseAmerican, MexicanGrilled Steak & Avocado Tacos with Gochujang Tahini
Elevate your next dinner situation with crispy chicken cutlets topped with charred sweet peppers, homemade hot honey and a shower of minced chives. It’s a crunchy, hot, sweet, tangy dish that is chock-full of flavor and certain to leave you full of happiness and content after consumption. This recipe takes classic chicken cutlets to a new level, offering a crispy and golden exterior that encases juicy and tender meat. The charred sweet peppers perfectly complement the sweet heat from the hot honey and make for the perfect cutlet accessories. Minced chives assist in making these crispy cutlets next level with their fresh and vibrant characteristics. If you can’t be bothered with making your own hot honey, Rollin’ Oats carries Mike’s hot honey which is superb. I promise you though, making your own hot honey is a breeze. I suggest making it with honey that is raw and/or organic. Each stovetop is different, so the cook time for the chicken will vary. Keep a close eye on the chicken while in the oil as they do brown and cook quickly. Our cutlets took approximately 1 1/2 minutes to cook on each side on our stove. If you’re looking for an additional side to pair with the cutlets, I recommend a light and fresh side like an arugula salad dressed in lemon and olive oil. Crispy Chicken Cutlets with Hot Honey Recipe Savor this delightful combination of crispy chicken cutlets, hot honey with a punch and charred mini sweet peppers for your next easy yet crowd-pleasing dinner. Hot Honey1/2 cup honey (preferably raw and organic )1 jalapeno (sliced into thin rounds)1 1/2 tbsp crushed red pepper1 tsp red wine vinegar1/4 tsp saltCharred Sweet Peppers1 cup mini sweet peppers (sliced into thin rounds)1 tbsp olive oil1/4 salt (I always use pink Himalayan )Chicken Cutlets2 chicken breasts (each one split to make 4 total chicken breast cutlets)1/2 cup olive oil (or other oil of choice)1 cup all purpose flour1 cup panko breadcrumbs1/3 cup parmesan cheese (finely grated)2 eggs1 tsp salt (plus more for seasoning)pepper1/4 cup chives (minced) Hot HoneyCombine honey, jalapeno and crushed red pepper in a small pot. Place the pot over medium heat. As soon as the pot comes to a gentle simmer, remove the pot from the heat and allow the chilis to infuse the honey for 15 minutes. Strain the honey mixture through a fine mesh sieve. Set aside until chicken is complete. Leftover honey can be stored in a container in the refrigerator for one week. Charred PeppersHeat oil in a large pot or dutch oven over medium high heat (this will be the same pot that you will fry the chicken in). Add the peppers and salt and saute for about 4 minutes, stirring occasionally, until pepper rings are charred. Remove peppers from heat and place in a bowl until ready to serve.Chicken Cutlets & PlatingOne at a time, place each cutlet between two pieces of plastic wrap. Pound them out until they are 1/4" thick. Season each cutlet with salt and pepper on both sideslPlace the flour, whisked egg and panko-parmesan-salt mixture into three separate bowls.Dredge each pounded cutlet in the flour, followed by the egg (allowing excess to drip off), followed by the panko mixture. Place on a clean plate.Heat oil in the pot or dutch oven and heat over medium high heat. One at a time, fry each chicken cutlet for four minutes (1 1/2 to 2 minutes per side – keep a close eye on them), until cutlets are golden, crispy and cooked throgh.Place them on a wire rack that is stacked on a parchment-lined baking sheet.To serve, place a cutlet on a plate, top with some peppers, drizzle with hot honey and garnish with lots of chopped chives. Dinner, Main CourseAmericanCrispy Chicken Cutlets with Hot Honey
