Today we stopped by the much anticipated Asie (pronounced a-zee), a sushi/Pan-Asian fusion concept, which will be opening next door to La V under the same ownership as La V. It’s been over a year since we first published about the opening of Asie and since then they have encountered numerous set backs with city permitting and contractors.
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Read moreI had the pleasure of speaking with the manager of La V, Jason Saal, today regarding their newest restaurant concept. They have procured the venue directly to the right of their current location where Zatar used to be.
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Meatballs are typically something I associate with a rich red sauce like marinara and a giant plate of spaghetti. However, the temperatures are rising, spring is in the air and summer is around the corner and lately I’ve been craving lots of vibrancy in my meals. These lamb meatballs with tzatziki and mint gremolata are the perfect dish to enjoy during the warmer months. Bright, zingy and herbaceous – you’ll be coming back to this satisfactory combination time and time again. I admittedly do not typically cook a ton of lamb – I find that it is easy to overcook which in turn, makes it a bit tough and gamey. The end product of this juicy meatball recipe though leaves for tender and delicious meatballs. The key is to not cook the meatballs for too long in the oven and also to not overwork them when forming them into their shape before baking. Additionally, buying quality ground lamb (and quality ingredients, in general) makes all the difference in the world. Rollin’ Oats carries grass fed ground lamb by Thomas Farms, which I highly recommend. You don’t have to make your own tzatziki if you don’t want to; however, the process is actually quite simple. In the event that you’re pressed for time, or would just simply like to skip crafting your own tzatziki, Rollin’ Oats carries a few different options. For those avoiding dairy, may I suggest Kite Hill dairy-free, and for anyone else, perhaps reach for Cedar’s Tzatziki. In my opinion, the mint gremolata is what really brings the dish together. Gremolata is traditionally made with parsley, lemon zest and garlic as its main ingredients. But, this rendition is made with mostly mint and a touch of fresh dill. It adds an extra lively zing that is really lovely. You could go the standard route though and opt for Parsley – in fact, feel free to use any kind of fresh herb that you’d like. Crafting gremolata with basil is one of my favorite ways to make it. Serve these meatballs alongside warm pita and lemon wedges and enjoy this with a group as an appetizer, or simply as your main course. Either way, you’ll discover that these meatballs will be loved by all. Lamb Meatballs with Tzatziki & Mint Gremolata Recipe These meatballs are bright and herbaceous enough on their own, but tzatziki and zingy gremolata really liven up the party. Feel free to swap out the lamb for ground beef or turkey. Meatballs1 lb ground lamb (you can also use ground beef or turkey instead)1/2 cup panko 1/2 cup parsley1 egg3 garlic cloves (grated)1/2 medium white onion (grated)1 tbsp dried oregano1 tsp cumin1 tsp salt1/4 tsp black pepperpita and lemon wedges (optional – for serving)Tzatziki1 cup greek yogurt1/2 cup english cucumber (grated)2 garlic cloves (grated)1 tbsp olive oil1 tbsp lemon juice1/4 cup dill (chopped)1/2 tsp saltMint Gremolata3 tbsp mint (finely chopped)1 tbsp dill (finely chopped)1 lemon (zest of entire lemon and juice of 1/2 lemon)3 garlic cloves (grated)1 1/2 tbsp olive oilsalt (to taste) TzatzikiAdd grated cucumber to a clean dish cloth or cheese cloth and squeeze out as much liquid as you can.Add cucumber to bowl with remaining Tzatziki ingredients and mix well. Season with salt as needed and refrigerate until ready to use.MeatballsPreheat oven to 400F. In a medium bowl, combine ground lamb, panko, parsley, egg, grated garlic and onion, cumin, oregano, salt and pepper. Mix well.Line a baking sheet with parchment and form meat mixture into golfball-size meatballs. Place meatballs on prepared baking sheet.Bake for 18-20 minutes, flipping meatballs at 9-10 minute mark, until cooked through (meatballs will take on slight color). Be sure not to overcook them, as they will become tough.Mint GremolataWhile the meatballs bake, whisk all gremolata ingredients in a small bowl until well combined. Season with salt as needed.AssemblySpoon and smear Tzatziki on a plate, add a few meatballs, spoon over gremolata and serve with warm pita and lemon wedges. Appetizer, Dinner, Main CourseAmerican, GreekGreek Meatballs, Lamb Meatballs
Kahuna’s is a local’s gem located on Gandy Blvd. across from the infamous Greyhound Dog Track. From the average passerby’s eye, it may seem like a divey bar not worth popping in to, even despite the daily full parking lot. I live just around the corner from Kahuna’s and have been a few times. The crowd is always interesting and entertaining, service is quick and friendly, the drinks are cold, and the food is tasty. I decided to grab lunch at Kahuna’s with a friend recently on a Saturday afternoon. We sat outside, despite the 90-degree weather. The patio is well covered with fans that keep it manageable to endure the heat. With that being said, I am not sure I could sit out there in the middle of August. The good news is, they have a large inside area with a bar, tables, and bar games to enjoy the A/C. We decided to have a couple of Bud Lights and share a few dishes. Starting off with the Cajun Crab Spread. I don’t regret ordering the crab dip, but after it was too late, I realized there was a dip trio on the menu (including the Cajun Crab Spread) that I wish I had ordered instead. The crab spread was made with what appeared to be Krab (imitation crab), mayonnaise/cream cheese, and Cajun seasonings. It was served with sliced tomatoes, pickled jalapenos, and tortilla chips. It reminded me of the filling in a crab Rangoon, but with Cajun seasoning. The key to amping up the flavor was adding a pickled jalapeno on top! Next up, we had fried pickles. The fried pickles are fried in a light yet crispy batter, then well-seasoned and served with ranch for dipping. There’s not much to say, except if you like fried pickles… order them! The wings at Kahuna’s may be some of the best I’ve ever had. I don’t know what their secret is in the frying process, but they are fried to perfection. We got them tossed in the medium sauce, which is not your typical medium buffalo sauce. They add seasonings to the sauce which really sets it apart from other basic buffalo wing sauces. We finished off our meal splitting a blackened grouper sandwich with zucchini fries on the side. The fish tasted fresh and was seasoned and cooked perfectly. The bun left something to be desired, but I just ate the fish without the bun (I didn’t need the carbs anyway). The zucchini fries were delicious! Maybe one of my favorite foods I had that meal. They were very crispy and flavorful. I would go back to just order those as a snack with an ice cold beer. Kahuna’s is the perfect place if you are looking for a laid back but fun atmosphere with affordable drinks and food that is delicious at the same time. I live just around the corner from there and will definitely start going more after the few good experiences I’ve already had there.
Hookin’ Ain’t Easy definitely deserves your attention while they’re making spectacular waves in the seafood scene in St. Pete. The cafe is the perfect spot for a laid back and delightful seafood meal while soaking up the sun and live music. Or, visit their market for an array of fresh seafood from grouper, shrimp, octopus, and so much more, seriously so much. No matter how you like your seafood, Hookin’ Ain’t Easy is one of the best seafood restaurants in St. Pete that will soon reel you in. The ambiance is relaxed and friendly neighborhood-like as you order from a food truck and listen to live music either on a picnic table or at the tiki bar. Matthew, the owner is passionate, friendly and welcoming. Also he’s hilarious as he was showing me around and telling me that he catches the majority of the seafood on the menu and knows where everything comes from, he called himself a “busy hooker”. His words, not mine, but nonetheless, hilarious. Let’s dive right into the food and what you absolutely must order: Stone Crab Claws (while in season – October 15 through May 1 in 2023). Get cracking and dunk these meaty claws into butter for the best you’ve ever had. We ordered the Claws Only. The other option is the Claw Dinner which comes with fries and coleslaw. The Stone Crab Claws are fresh and caught by the owner, Matthew. In fact, he catches mostly everything on the menu and if it’s not him, he knows the fisherman who did by name. I can’t wait to go back for more. Though Hookin’ Ain’t Easy has only been open for 10 months, locals already know it’s the place to visit for one of the best grouper sandwiches in St. Pete. Served blackened or fried and with a side of fries, you can’t go wrong either way. I ordered it blackened and really loved it but I must say the seasoning was heavy and salty which, if I had ordered a beer or something more refreshing than water, it would have been a solid pairing. You must order the house-made remoulade sauce. It’s tangy, creamy and delicious. The fries were perfection, crispy and salted just right. Anything on the menu, including this freshly prepared Smoked Wahoo Fish Dip, is soon to become a favorite. I would recommend ordering it spicy for a nice kick and more flavor. This fish dip is prepared to perfection. It’s probably the freshest fish dip I’ve had in St. Pete for its high quality and obvious hand craftedness. Add some hot sauce for the ultimate bite. Hookin’ Aint Easy is obviously a seafood eatery and this may shock you, but they also have some BBQ on the menu with a smoker on site, house-made BBQ sauce from a family recipe, and more. We tried the Pulled Pork Sandwich and it was massive. I have to admit, we were busy cracking open the Stone Crabs and enjoying the Smoked Wahoo Dip that by the time we were ready to eat the Pulled Pork Sandwich, it had become a little dried out. I bet if we would have started with the Pulled Pork Sandwich, it would have been amazing, but we messed up. It was still great to nibble on and the BBQ sauce really was one to remember. I have also heard great things about the wings which I can’t wait to try. Before you leave, pop into the market to pick up some seafood to make at home. They have everything you can hope for, and more. Like I said before, this is a great local spot for great seafood in a casual setting. They have live music every day they’re open to go with the beachy vibe. Pop in for a meal or to chef it up at home! Either way, you will be surprised at the freshness that Hookin’ Ain’t Easy has to offer. Be sure to follow Hookin’ Ain’t Easy on Facebook for day-of specials and catches.
May 9, 2023
The Pearl Restaurant: Gulfport’s Destination for Distinctive & Sophisticated Mediterranean
For many years, The Pearl Restaurant’s fine dining establishment operated out of Treasure Island. The restaurant earned a wonderful reputation and became a favorite to many local diners. In the fall of 2022, The Pearl moved into a cozy new home close to the heart, in quaint, but growing Gulfport, FL. The Pearl, which specializes in Mediterranean cuisine with an upscale but casual vibe, has been busy settling into their new spot over the course of the past few months. This new location of theirs possesses a cozy and intimate dining room (similar to that of their original location) as well as a covered outdoor seating area which is idyllic for calm and balmy evenings. The beloved menu, created by chef and owner Karim, fortunately remained the same with a focus on elevated seafood, Mediterranean mains, Moroccan specialties and many other intriguing options like their wide-array of appetizers and enticing entrees like camel. One of the best aspects of the Pearl’s arrival in Gulfport is that the food is unlike any other establishment in the small town. The Pearl has added a whole new dimension to the dining scene in Gulfport and they’ve definitely been welcomed with open arms. For those familiar with the layout of Gulfport, The Pearl is located off of 28th Ave S near 58th St S. – just a few blocks from the town’s popular strip that is Beach Blvd. S. Parking is plentiful as the restaurant sits in a small plaza that has a large parking lot. Reservations at The Pearl are not required; however, they are strongly recommended, especially during weekend dinner service. Tables can be reserved both in the dining room and on their patio. Additional seating includes a row of bar seats with an up-close view of the happenings in the kitchen. We secured our reservation recently on a Friday evening at 6:30PM. We requested indoor seating and upon arrival, our table was ready and waiting for us. We were greeted immediately by our wonderful server who promptly introduced the menu specials for the evening which included both appetizers and entrees. We started off with a bottle of wine – Troublemaker Red Blend – and a few appetizers. We selected the lobster bites, stuffed dates, and the mediterranean sampler which was one of the featured appetizers for the evening. Complimentary bread service landed on the table first, followed by the lobster bites. The lobster bites are comprised of sautéed lobster chunks in garlic herb butter. They were dainty, yet delicious – they made for the perfect appetizer as they weren’t ultra filling but were enough to satisfy. This is a great appetizer to share between two people. We enjoyed the stuffed dates from The Pearl a couple of years ago and couldn’t not order them this time around as they’re simply delicious. The dates are stuffed with goat cheese, jalapeños and bacon and make for the perfect combination of sweet and savory. The five dates are served on a skewer over a small bed of greens. It’s a good thing that there are not more than five to an order, because I could easily fill up on them. Dates in most any form (but especially with the addition of goat cheese, bacon and jalapeños) are like candy to me. When the mediterranean special of grape leaves, various dips, olives and pita arrived we soon realized that we probably should not have ordered it because it was quite sizable. However, everything served with the special was incredibly appetizing. Because this was a featured special, this means that it is not always available. Though, they have added it as an appetizer special on many different occasions and if it happens to be available during your visit, I do highly recommend it – it’s great to share with a group. As previously mentioned, The Pearl has Moroccan specialties available. These specialties include vegetable, fish and lamb tagine with the occasional appearance of a chicken tagine. While the chicken tagine was not available during this particular visit, I have had it before and can say with full confidence that it’s one of the best entrees that I have ever enjoyed from The Pearl. We happily settled for the vegetable tagine while another friend in our party ordered the fish tagine which was served with delicate and flakey sea bass. The fish is slowly baked in tomatoes, onions and bell peppers with Moroccan spices and fresh herbs. The vegetable rendition of course includes the above without any fish or protein. Each tagine is served with a side of couscous and is presented at the table in an actual tagine. It is quite the presentation and the portions are very generous – it would have been plenty of food for my husband and I to share for a meal, but with their extensive menu, we couldn’t limit ourselves to just one entree. The fish tagine wasn’t the only seafood offering that was ordered. We also enjoyed the Salmon Oriental which is pan seared salmon served alongside vegetables and rice with a savory oriental sauce. The fish was seared to perfection and not a single bite was left on the plate. One of the most unique sections on the Pearl’s menu is their lineup of wild game. All of the options are not always available so make sure to check with your server to see what they’re offering on that specific evening. The wild game options include: camel, antelope, elk, venison, buffalo and ostrich. Camel has been on the radar for some time now as I’ve read plenty of glowing reviews about The Pearl’s preparation of it. In fact, the day of our reservation, I called The Pearl to ensure that it was on the menu for the evening. When ordering the camel, our server recommended a rare to medium rare temperature for the meat so I requested it somewhere in the middle. The filet arrived sliced with a lovely peppercorn sauce that complemented that tender piece of […]
Grilling hasn’t always been my forte or preference when it comes to cooking, but I’ve learned to love it as of recent. In fact, this Spring, my husband and I have probably grilled more dinners than not. It has inspired my cooking and sparked my imagination. An added bonus has been spending even more time outdoors before the summer heat sets in. Tacos are a favorite of mine when it comes to grilling. I love getting nice smokey and charred notes on my protein of choice and intermingling that with bright toppings to balance things out. For an added bonus, I also enjoy letting the tortillas get some time in on the grill too in order to achieve some grill marks and warmth. It all just totally works. When it comes to tacos, I typically opt for the “less is more” philosophy. I’ve learned that too many toppings usually just leads to a mess of overstuffed tacos with too much going on. Because of this, I try to keep things simple with just a few different components. I like to have a distinctive filling/protein with either a salsa or slaw for vibrancy and some kind of crema or drizzle to bring it all together. Additionally, you can always find me serving tacos with lime wedges and fresh cilantro – that’s it. These particular tacos stay consistent with that formula. Marinated, flakey, wild-caught cod, a spicy mango-cabbage slaw and an avocado crema to round things out. They’re lively, zesty and full of flavor. You don’t have to use cod – any white fish will work. Mahi Mahi or Halibut would also be quite nice here. Rollin’ Oats has frozen wild caught filets with superb quality. When cooked, they’re supremely flakey and mild in taste. They also absorb marinade ingredients well which complement the fish without overtaking its natural flavor. The spicy slaw adds a great bit of texture, level of freshness and also a subtle touch of fire from the jalapeno and tajin. If you don’t have tajin (which is essentially a seasoning blend of peppers, lime and salt), chili powder will work just fine in its place. As far as tortillas are concerned, everyone always has their desired choice. Mine happens to be the smaller street style taco flour tortillas. To me, they’re much less overwhelming and easier to consume. However, there are plenty of other great options out there. At Rollin’ Oats, they have a plethora of options, including, but not limited to: hard shell, flour, corn, grain-free, etc. Stacey’s organic white flour tortillas and Siete Foods almond flour tortillas are my favorite offerings of theirs, but again, choose your own journey. Fish Tacos with Spicy Mango-Cabbage Slaw Recipe These tacos are light and vibrant with a touch of zing. Grilling is the preferred method for preparation; however, air frying or searing in a skillet will work just as well. Spicy Mango-Cabbage Slaw1 cup red cabbage (chopped/shredded)1 cup green cabbage (chopped/shredded)1/2 red onion (sliced thin)1 jalapeno (seeds and stem discarded and minced)1 mango (peeled and cut into small cubes)1 lime (juice and zest)1/4 cup cilantro (chopped)2 tsp tajin (chili powder can be used as a substitute )2 tbsp olive oil1 tsp salt (plus more to taste)Avocado Crema1/2 avocado1/4 cup sour cream1 lime (juice only)1/4 cup water (as needed)1 tsp saltFish Taco Assembly8 flour tortillas (use whatever kind you like – we love smaller street taco tortillas, but any will do)1 lb cod (or other flakey white fish)2 limes (one for the fish marinade and one cut into wedges for serving)2 1/2 tbsp olive oil1/2 tsp cumin1/2 tsp paprika1/2 tsp salt1/4 tsp black peppercilantrohot sauce Spicy Mango-Cabbage SalwCombine all ingredients in a medium bowl. Season with salt as needed and refrigerate until ready to assemble tacos.Avocado CremaAdd all ingredients to a food processor and blend until mixture is smooth but semi-easy to drizzle. Add water 1 tbsp at a time and blend and repeat as needed. Season with salt to taste.Fish and Taco AssemblyIn a medium bowl, combine 2 tbsp olive oil, juice of 1 lime, paprika, cumin, salt and pepper. Add cod, coat in mixture and allow to sit and absorb marinade for at least 20 minutes. Heat grill to medium high and brush grates with remaining 1/2 tbsp of olive oil. Grill fish 3-4 minutes per side until cooked through. Remove from grill.Optional step: while fish cooks, add tortillas to grill and heat for 30 seconds or so.Break fish into smaller segments. For taco assembly, spoon in some slaw, add fish segments, top with a touch more slaw, drizzle with crema and top with cilantro. Serve with lime wedges and sides of choice, like grilled corn or rice and beans. Dinner, Main CourseAmerican, MexicanFish Taco Recipe, Mango-Cabbage Slaw
Meatballs are typically something I associate with a rich red sauce like marinara and a giant plate of spaghetti. However, the temperatures are rising, spring is in the air and summer is around the corner and lately I’ve been craving lots of vibrancy in my meals. These lamb meatballs with tzatziki and mint gremolata are the perfect dish to enjoy during the warmer months. Bright, zingy and herbaceous – you’ll be coming back to this satisfactory combination time and time again. I admittedly do not typically cook a ton of lamb – I find that it is easy to overcook which in turn, makes it a bit tough and gamey. The end product of this juicy meatball recipe though leaves for tender and delicious meatballs. The key is to not cook the meatballs for too long in the oven and also to not overwork them when forming them into their shape before baking. Additionally, buying quality ground lamb (and quality ingredients, in general) makes all the difference in the world. Rollin’ Oats carries grass fed ground lamb by Thomas Farms, which I highly recommend. You don’t have to make your own tzatziki if you don’t want to; however, the process is actually quite simple. In the event that you’re pressed for time, or would just simply like to skip crafting your own tzatziki, Rollin’ Oats carries a few different options. For those avoiding dairy, may I suggest Kite Hill dairy-free, and for anyone else, perhaps reach for Cedar’s Tzatziki. In my opinion, the mint gremolata is what really brings the dish together. Gremolata is traditionally made with parsley, lemon zest and garlic as its main ingredients. But, this rendition is made with mostly mint and a touch of fresh dill. It adds an extra lively zing that is really lovely. You could go the standard route though and opt for Parsley – in fact, feel free to use any kind of fresh herb that you’d like. Crafting gremolata with basil is one of my favorite ways to make it. Serve these meatballs alongside warm pita and lemon wedges and enjoy this with a group as an appetizer, or simply as your main course. Either way, you’ll discover that these meatballs will be loved by all. Lamb Meatballs with Tzatziki & Mint Gremolata Recipe These meatballs are bright and herbaceous enough on their own, but tzatziki and zingy gremolata really liven up the party. Feel free to swap out the lamb for ground beef or turkey. Meatballs1 lb ground lamb (you can also use ground beef or turkey instead)1/2 cup panko 1/2 cup parsley1 egg3 garlic cloves (grated)1/2 medium white onion (grated)1 tbsp dried oregano1 tsp cumin1 tsp salt1/4 tsp black pepperpita and lemon wedges (optional – for serving)Tzatziki1 cup greek yogurt1/2 cup english cucumber (grated)2 garlic cloves (grated)1 tbsp olive oil1 tbsp lemon juice1/4 cup dill (chopped)1/2 tsp saltMint Gremolata3 tbsp mint (finely chopped)1 tbsp dill (finely chopped)1 lemon (zest of entire lemon and juice of 1/2 lemon)3 garlic cloves (grated)1 1/2 tbsp olive oilsalt (to taste) TzatzikiAdd grated cucumber to a clean dish cloth or cheese cloth and squeeze out as much liquid as you can.Add cucumber to bowl with remaining Tzatziki ingredients and mix well. Season with salt as needed and refrigerate until ready to use.MeatballsPreheat oven to 400F. In a medium bowl, combine ground lamb, panko, parsley, egg, grated garlic and onion, cumin, oregano, salt and pepper. Mix well.Line a baking sheet with parchment and form meat mixture into golfball-size meatballs. Place meatballs on prepared baking sheet.Bake for 18-20 minutes, flipping meatballs at 9-10 minute mark, until cooked through (meatballs will take on slight color). Be sure not to overcook them, as they will become tough.Mint GremolataWhile the meatballs bake, whisk all gremolata ingredients in a small bowl until well combined. Season with salt as needed.AssemblySpoon and smear Tzatziki on a plate, add a few meatballs, spoon over gremolata and serve with warm pita and lemon wedges. Appetizer, Dinner, Main CourseAmerican, GreekGreek Meatballs, Lamb Meatballs
Grilling hasn’t always been my forte or preference when it comes to cooking, but I’ve learned to love it as of recent. In fact, this Spring, my husband and I have probably grilled more dinners than not. It has inspired my cooking and sparked my imagination. An added bonus has been spending even more time outdoors before the summer heat sets in. Tacos are a favorite of mine when it comes to grilling. I love getting nice smokey and charred notes on my protein of choice and intermingling that with bright toppings to balance things out. For an added bonus, I also enjoy letting the tortillas get some time in on the grill too in order to achieve some grill marks and warmth. It all just totally works. When it comes to tacos, I typically opt for the “less is more” philosophy. I’ve learned that too many toppings usually just leads to a mess of overstuffed tacos with too much going on. Because of this, I try to keep things simple with just a few different components. I like to have a distinctive filling/protein with either a salsa or slaw for vibrancy and some kind of crema or drizzle to bring it all together. Additionally, you can always find me serving tacos with lime wedges and fresh cilantro – that’s it. These particular tacos stay consistent with that formula. Marinated, flakey, wild-caught cod, a spicy mango-cabbage slaw and an avocado crema to round things out. They’re lively, zesty and full of flavor. You don’t have to use cod – any white fish will work. Mahi Mahi or Halibut would also be quite nice here. Rollin’ Oats has frozen wild caught filets with superb quality. When cooked, they’re supremely flakey and mild in taste. They also absorb marinade ingredients well which complement the fish without overtaking its natural flavor. The spicy slaw adds a great bit of texture, level of freshness and also a subtle touch of fire from the jalapeno and tajin. If you don’t have tajin (which is essentially a seasoning blend of peppers, lime and salt), chili powder will work just fine in its place. As far as tortillas are concerned, everyone always has their desired choice. Mine happens to be the smaller street style taco flour tortillas. To me, they’re much less overwhelming and easier to consume. However, there are plenty of other great options out there. At Rollin’ Oats, they have a plethora of options, including, but not limited to: hard shell, flour, corn, grain-free, etc. Stacey’s organic white flour tortillas and Siete Foods almond flour tortillas are my favorite offerings of theirs, but again, choose your own journey. Fish Tacos with Spicy Mango-Cabbage Slaw Recipe These tacos are light and vibrant with a touch of zing. Grilling is the preferred method for preparation; however, air frying or searing in a skillet will work just as well. Spicy Mango-Cabbage Slaw1 cup red cabbage (chopped/shredded)1 cup green cabbage (chopped/shredded)1/2 red onion (sliced thin)1 jalapeno (seeds and stem discarded and minced)1 mango (peeled and cut into small cubes)1 lime (juice and zest)1/4 cup cilantro (chopped)2 tsp tajin (chili powder can be used as a substitute )2 tbsp olive oil1 tsp salt (plus more to taste)Avocado Crema1/2 avocado1/4 cup sour cream1 lime (juice only)1/4 cup water (as needed)1 tsp saltFish Taco Assembly8 flour tortillas (use whatever kind you like – we love smaller street taco tortillas, but any will do)1 lb cod (or other flakey white fish)2 limes (one for the fish marinade and one cut into wedges for serving)2 1/2 tbsp olive oil1/2 tsp cumin1/2 tsp paprika1/2 tsp salt1/4 tsp black peppercilantrohot sauce Spicy Mango-Cabbage SalwCombine all ingredients in a medium bowl. Season with salt as needed and refrigerate until ready to assemble tacos.Avocado CremaAdd all ingredients to a food processor and blend until mixture is smooth but semi-easy to drizzle. Add water 1 tbsp at a time and blend and repeat as needed. Season with salt to taste.Fish and Taco AssemblyIn a medium bowl, combine 2 tbsp olive oil, juice of 1 lime, paprika, cumin, salt and pepper. Add cod, coat in mixture and allow to sit and absorb marinade for at least 20 minutes. Heat grill to medium high and brush grates with remaining 1/2 tbsp of olive oil. Grill fish 3-4 minutes per side until cooked through. Remove from grill.Optional step: while fish cooks, add tortillas to grill and heat for 30 seconds or so.Break fish into smaller segments. For taco assembly, spoon in some slaw, add fish segments, top with a touch more slaw, drizzle with crema and top with cilantro. Serve with lime wedges and sides of choice, like grilled corn or rice and beans. Dinner, Main CourseAmerican, MexicanFish Taco Recipe, Mango-Cabbage Slaw
If you’ve never seared off a piece of cheese, this is your sign. Specifically, Halloumi cheese. Halloumi is a cheese made from goat’s and sheep’s milk (and sometimes cow). The texture of the cheese out of the packaging is quite squeaky and less-desirable. When seared, however, it transforms into a melty, savory delight. Unlike most all cheeses, Halloumi possesses enough structure to maintain its stature when hit with high heat. When you’re cooking the cheese, make sure to keep a close eye on things. When the cheese begins to take on color after a couple of minutes, it will cook rather quick so be careful not to burn or overcook it. I’ve done that plenty of times, which makes for a rather tough and chewy piece of cheese – and no one likes that. I recommend having the pitas mostly assembled before searing the halloumi. The cheese is best when it is served as warm as possible. During the month of April in Florida, there’s an abundance of produce in season. So, we’re packing the seared Halloumi into a local-made pita with chicken and a vibrant vegetable like tomato, cucumber, watermelon radish and onion. To even things out a bit, we’re also adding a rich and flavorful yogurt sauce that is comprised of lots of garlic, lemon juice, salt and pepper. The fresh pitas mentioned above are crafted by Sami’s Bakery, which is located right here in Tampa Bay. You can find these at Rollin’ Oats – along with the rest of the lineup for this pita. The particular pitas by Sami’s that I used for this recipe were the white ones; however, they also make low carb, whole wheat, millet and flax options. If you wanted, you could pass on the pita and make this one big and beautiful greek salad situation that I would recommend tossing with a Greek inspired vinaigrette made with balsamic, olive oil, lemon juice and oregano. Seared Halloumi and Chicken Pita Recipe Seared cheese, loads of fresh spring vegetables, chicken, quality pita and a garlic-yogurt sauce – what could be better? Not much at all. Dutch Oven 4 boneless, skinless chicken thighs (cut into 2" pieces)8 oz halloumi (sliced into 1/4-1/2 inch thick pieces)4 pitas1/2 cucumber (sliced into thin rounds)2 roma tomatoes (sliced into thin half moons)2 watermelon radishes (sliced thin (preferably on a mandolin) – if you can't find these, red radishes will work)1 cup romaine (chopped and tossed with juice of 1/2 lemon, 1 tsp olive oil and salt and pepper)1/4 cup red onion (sliced thin)1 lemon (juice only, plus more wedges for serving)1/4 cup parsley (chopped)5 oz plain greek yogurt3 garlic cloves (minced)2 tbsp olive oil (divided, plus one tsp)saltpepper Garlic Yogurt SauceCombine yogurt, minced garlic, juice of 1/2 lemon and salt and pepper in a medium bowl. Season additionally as needed. Place yogurt in the refrigerator until ready to assemble pitas.ChickenHeat 1 tbsp olive oil in a dutch oven over medium heat. Add in chicken and sear until cooked through and beginning to brown on all sides – 8-10 minutes. Remove from skillet and set aside.HalloumiCarefully wipe out the dutch oven, bring heat back up to medium and pour in another tbsp of olive oil. Add in sliced halloumi and sear for 2-3 minutes or until it begins to take on color. Flip and sear for an additional 1/2 minute.Pita AssemblyTo assemble, warm pitas (optional) and spread a couple of spoon-fulls of yogurt sauce on top of them. Layer with seasoned lettuce, cucumber, tomatoes, radish, chicken, halloumi, onion, parsley and more yogurt sauce.Serve pitas with additional lemon wedges. Dinner, Main Course, SandwichAmerican, GreekPita Bread, Seared Halloumi
At one point or another, you’ve probably enjoyed or even made some form of pesto. The standard starting lineup for most pesto recipes is typically pine nuts, parmesan, garlic, lots of fresh basil, olive oil and salt. In this rendition, we’re totally shaking things up using mellow white miso, spinach, cilantro (in addition to basil), lemon juice and soaked cashews in place of pine nuts (and of course oil and salt) to create a delicious and creamy miso-spinach pesto. There’s a good chance that the ingredients for this pesto are already on your weekly grocery shopping list. Miso is probably the outlier, but it’s definitely an ingredient that I recommend keeping on hand. What is miso, exactly? It’s a fermented paste that is made with a cultured mix of soybeans, a grain (often rice or barley), salt and koji, which is a type of mold. The mixture is then fermented for as little as a few weeks and as long as a few years. It’s packed with umami and has a number of uses in the cooking world. Often, it is added to soups (hello, miso soup), marinades, sauces, dressings, and so on. Rollin’ oats carries Miso Master organic miso in mellow white, sweet, red and chickpea miso as well as Cold Mountain white miso. I always opt for Miso Master though, because it is organic. In this pesto recipe, miso adds a lovely savoriness that salt alone cannot provide. I’ve included an optional homemade pasta recipe to pair with the beautiful and bright miso-spinach pesto. But if you do not have the equipment, patience or time for homemade pasta – simply opt for a quality store bought option. Rollin’ Oats has two great organic spaghetti options on their shelves that I like – one by Alessi and the other by Field Day. For added crunch and texture, don’t skip out on the lemony breadcrumbs. You can absolutely use store bought panko (like Edward & Sons organic panko), but I recommend grating your own breadcrumbs with some sourdough bread and a course paddle microplane. I recommend using Gulf Coast Sourdough, which also can be found at Rollin’ Oats. To make the breadcrumbs, simply combine your grated bread with some lemon zest, olive oil and salt and pop into the oven until crisp and golden. Miso-Spinach Pesto with Pasta & Lemony Breadcrumbs This umami-packed spin on pesto would be great for more than just pasta. It would be great with roasted or grilled vegetables or even on a sandwich. High Speed BlenderStand Mixer with Pasta Attachments Miso-Spinach Pesto4 cups baby spinach1/2 cup olive oil1/2 cup cashews (Raw and unsalted. Soaked for 2 hours with boiling water)1/2 cup basil1/2 cup cilantro (You could sub this out for another 1/2 cup of basil and vice versa)2 tbsp mellow white miso2 garlic cloves (Peeled)1 lemon (Juice only)2 tsp salt (Plus more to taste)Pasta2 cups all purpose or 00 flour3 eggs1 tbsp olive oil1 1/2 tsp salt1/2 cup semolina flourLemony Breadcrumbs1/2 cup sourdough breadcrumbs (Grated with a course paddle microplane. You can also use store bought panko in place of this)1 lemon (Zest only)1 tsp olive oil1/2 tsp salt Miso-Spinach PestoPour enough boiling water over cashews to cover. Let sit for two hours to soften.After cashews soak, add all pesto ingredients to a high powered blender. Blend on high until pesto is creamy and well combined. Season with more salt to taste. Set pesto aside until ready to use.Homemade PastaAdd all purpose or 00 flour to the bowl of a stand mixer with eggs, olive oil and salt. Using your hands or a fork, combine until a shaggy dough begins to form.Knead with a dough hook for about ten minutes, or until dough is smooth and elastic. Let rest in a covered bowl for one hour.Add pasta sheet attachment to mixer and dust a clean counter with semolina flour. Divide dough into four equal sections.One section at a time, flatten dough into a small disc and pass through lowest setting of a pasta sheet maker. Fold dough in half like a brochure and run it through the same setting two more times.Turn knob to the next setting and run pasta sheet through. Repeat this process on each setting until dough is nearly paper thin. Cut the dough sheet in half to make it more manageable.Place dough sheets on prepared surface with semolina. Repeat steps with remaining three dough sections. By the end, you should have eight sheets.Add pasta attachment of choice to your mixer and run each sheet through to make your noodles – I opted for spaghetti.Place pasta noodles on a drying rack until you’re ready to cook and assemble your pasta.Lemony BreadcrumbsLine a baking sheet with parchment paper. Combine breadcrumbs, lemon zest, olive oil and salt, spread onto baking sheet in an even layer and bake at 375F for 6-8 minutes, or until breadcrumbs are golden and crisp.AssemblyBring a pot of salted boiling water to a boil, add pasta and cook for 2-3 minutes. Reserve 1/2 cup of the pasta water and strain the noodles. Add noodles back to the pot with pesto and a tablespoon or two of pasta water. Stir to combine, adding more pasta water as needed to thin out. Plate pasta, top with lemony breadcrumbs and serve. Condiment, Main DishAmerican, ItalianMiso-Spinach Pesto
Steak is great, but when it comes to this meat and potatoes duo, it’s all about the potatoes baby. I’ve been itching to recreate this recipe with my own spin for a long time now. I actually had plans to make it for our Christmas dinner this year, but realized I was already fighting a losing battle when it was already Christmas morning and I hadn’t started the 15 hour process – oops. Yes, you read that right – a 15 hour process. Is it worth it? Yep. Was I skeptical initially? Sure was. All you need to properly execute this recipe is some potatoes, a mandolin slicer (crucial), a good amount of fat (duck fat, butter or olive oil), some flakey salt and a bit of patience. This two-day method does not disappoint and is actually quite simple. The process begins by slicing peeled potatoes ultra thin with a mandolin slicer. Then, toss them in fat and salt, stack them in a loaf pan and pop them into the oven at a super low temperature for a few hours. I used Olive Oil this time around because I had a lot on hand but I also highly recommend duck fat oil. At Rollin’ Oats, you can find EPIC brand cage-free duck fat oil and that would work quite well. Remove the potatoes, cover and weigh them down and then refrigerate for 12 hours (I prep the potatoes in the evening and let them hang in the fridge overnight). After the waiting period, slice, fry and eat with dipping sauce of choice. You *can* fry the potatoes in the air fryer as an alternative; however, it does not yield quite the same product. The potatoes do not get as crisp, but if you’d like to make them this way, heat your air fryer to 400F and cook the potatoes for about 8-10 minutes. If you’re going to fry them the way that I suggest – in oil – definitely use an oil with a high smoke point. A lot of recipes recommend peanut oil but I prefer to use avocado oil. Rollin’ Oats sells Primal Kitchen’s avocado oil and that’s what I utilized for this recipe. I turned my potatoes into a steak frites type of moment by pairing them with a lovely filet from Rollin’ Oats. They offer lots of quality grass-fed steak cuts from Thousand Hills that are sure to satisfy. You don’t have to have these potatoes with a steak though. They make for a great side dish for most any main and would be idyllic as a snack for the upcoming super bowl with a dipping sauce of choice. 15 Hour Potatoes and Steak Don't let the 15 hours scare you – the majority of that is either cook or rest time. These are going to become your new favorite potatoes. MandolinCandy ThermometerDutch OvenLoaf Pan 2-3 Yukon Gold Potatoes (Medium to large in size)1/4 cup Olive Oil (Or other fat like duck fat or butter)2 cups Avocado Oil (Other oil with a high smoke point will work as well)1 1/2 tsp Salt (Plus more as needed)Steak (This is optional, but it makes for a great dinner. I recommend a filet or a strip.)Dipping Sauce (Also optional, but an aioli or other dip makes for a great accessory to the potatoes)Flakey Salt (Like Maldon, to hit the potatoes with post-fry. This is optional – you can use whatever salt you have to finish.) Preheat oven to 250F. Peel potatoes and slice very thin with a mandolin slicer. Toss in a bowl with 1/2 cup olive oil (or fat of choice) and 1 1/2 tsp salt (plus more, as needed).Layer potatoes in a tight stack in a parchment-lined loaf pan. Cover with another sheet of parchment and bake for 3 hours.Remove from oven, weigh down the top of the parchment-topped potatoes evenly with cans or other heavy kitchen objects. Refrigerate for 12 hours (I allow this part to take place overnight). Remove weights and parchment and carefully invert potatoes onto a cutting board. Cut the potatoes into even 1" stacks and then cut all of those evenly in half.Heat oil in a dutch oven or pot with high walls over medium high heat. When the heat reaches about 375F, carefully drop in potatoes one at a time until a few are in the pot. Fry, turning occasionally, until potatoes are golden all over but not burnt – 3-5 minutes (keep an eye on them!). Remove from oil, hit them with a good sprinkle of salt and allow them to cool on a rack set over a baking sheet. Repeat process with remaining potatoes.While your potatoes are frying, prepare your steak of choice. I chose a filet and salted it all over and allowed it to sit at room temperature for 40 minutes before cooking it. I season with pepper and then sear it off for about 6-7 minutes, flipping occasionally, until I've reached a nice medium rare. Slice up and serve the steak along side the potato stacks with dipping sauce of choice and perhaps a drizzle of chili crisp, herbed butter or chimichurri on your steak. Appetizer, Side DishAmerican15 Hour Potato Recipe, Appetizer Recipe, Potato Recipe
