What an amazing dinner we attended on October 28th at Parkshore Grill prepared by Chef Tyson Grant and his staff. In September we wrote an article about the process that Chef Tyson calls the breakdown. This is the process of tasting the wines and then coming up with the food that will pair just right with each glass for each … Continue Reading
Read moreOn Wednesday night, August 3rd, 2016, we chose to attend the Kenwood Vineyards Wine Dinner at Parkshore Grill. I am so thrilled that we did. Our friends, Austin & Sarah Breen, joined us and it was absolutely amazing!
Read moreFirst published on 3/6/2016
We had an amazing dinner at Parkshore Grill on Thursday night.
Read moreSponsors
Categories
- Best Places in St. Petersburg (53)
- Breakfast / Brunch Spots (8)
- Cheap Eats (2)
- Chef Interviews (5)
- Cocktails & Spirits (12)
- Coffee (17)
- Cook & The Book (4)
- Cooking Videos (10)
- Craft Beer (16)
- Desserts & Sweets (19)
- Drink Recipes (1)
- Events (25)
- Food Delivery Services (1)
- Food Stores & Ingredient Suppliers (5)
- Food Trucks (16)
- Foodie Trends (3)
- Foodies Cartoons (94)
- Foodies with Kids (2)
- Guest Chef (1)
- Happy Hour Food and Drink Specials (4)
- Industry (1)
- New Menu Items (6)
- News (124)
- Op / Ed (1)
- Podcast (157)
- Recipes (102)
- Restaurant Menus (11)
- Restaurant Reviews (341)
- Restaurant Spotlight (21)
- Restaurants (123)
- stpetebeach (26)
- Wine / Wine Bars (5)
Recent Posts
All food enthusiasts, whether they admit it or not, share this wish in common: to be the authority on restaurant recommendations within their social circle. Specifically, we foodies want nothing more than to be the people who have the niche, undiscovered eateries on their lists; the unassuming restaurants that pack a huge punch with their food. Pho Kien Giang is that restaurant. Eating here will not only delight your palate, but solidify your status as the go-to for food recs. While it’s not exactly undiscovered, this humble, family-owned eatery hasn’t gone mainstream just yet – but after eating here twice, I have no idea why. If you want a no-nonsense, insanely reasonable, and just downright delicious and authentic meal, this is your spot. [Kiên Giang is a province of Vietnam, located in the Mekong Delta region of southern Vietnam – Wikipedia. Pho pronounced FU, is a flavorful, hearty soup that is the national dish of Vietnam.] And if you weren’t convinced already, this restaurant was recommended to me by none other than Chef Michael Roberts, Chef de cuisine of Wild Child. One of my best friends is Vietnamese, and this place has earned his seal of approval. Located in a small commercial complex in Pinellas Park, Pho Kien Giang has been approached with skepticism by some first-time visitors, according to their Google Maps reviews. Especially after dusk, it’s understandable to pull up in front and think “Am I in the right place?” Don’t worry, though – the restaurant and the little Asian market next to it generate a lot of foot traffic in the area, so my friends and I have never felt unsafe. In fact, its mysterious exterior only heightens the restaurant’s low key, secret, cool vibe. The interior is a large, simple dining room with ample seating, a combination of rectangle tables and chairs, and booths off to the side. One thing to be sure, is that there will always be people inside. Both my visits were on weekends, and I haven’t encountered any crazy crowds or had trouble with parking – but the restaurant is always buzzing. Let’s skip to the good part, shall we? Pho Kien Giang boasts an extensive, 3-page menu with dishes named in Vietnamese, accompanied by brief English descriptions. The menu is also numbered. One can find a dazzling array of authentic Vietnamese items – cult classics like the famed Vietnamese rice paper rolls, pho, and bun bo hue are available, and done incredibly well. There’s a whole section for Pho, and there are more than ten options for which meats/cuts of meat you’d like. Arguably the most exciting part, is when you order Pho, you will receive a large plate stacked with bean sprouts, lime wedges, and so much Thai basil that I feel almost obligated to shove it into my bag and take it home to propagate. These are meant to accompany the Pho, and they make the already-perfect dish even better. The beef-stock-based broth is always light and seasoned to perfection and the flat rice noodles are abundant and chewy – no matter which meats you choose. While all the dishes are incredible, the mark of authenticity is so evident in all of the noodle soups. Broth making is an art, and it’s immediately evident when one has been simmered slowly and seasoned with care. Every broth that comes out of Pho Kien Giang is packed with flavor. Some other noodle soups we have tried are: Bun bo hue – with pork-based broth, it’s more rich and loaded with spice and bold flavors, as is evident from the telltale red color and bright droplets of oil on the surface. In a testament to their authenticity, Pho Kien Giang does theirs with blood cubes and pork hock. Mi Hoanh Thanh Xa Xiu (Egg noodle soup with wontons and roast pork) – I found this to be a more savory-tasting broth than that of Pho; it seems more complex in flavor yet equally light on the palate. The roast pork was tender, and the wontons in all the soups were just tender little delights. The egg noodles offer a richer taste and more fulfilling sensation than rice noodles; think of the feeling of eating pasta. Some other notable dishes are the $3.50 appetizers, like the various soups, and the $2.95 rice paper rolls. One serving is two generously filled rolls, and they come filled with roast pork, shrimp, and the classic fillings (rice noodles, herbs, etc.). I tried broken rice for the first time, which is a very common dish in Vietnam that I had never heard of before. If you visit, make sure to take advantage of the various options; Pho is amazing, but when else will you get to eat such a diverse and unique array of authentic Vietnamese food? The broken rice I got is pictured below, but it’s mainly rice with assorted meats and accompaniments. I shamelessly covered mine with the sauces offered at the table (hoisin, soy, fish sauce, sweet chili sauce – just to name a few), and relished. The value for money at this restaurant is truly astounding. The noodle soups, for example, come in huge bowls and you can upgrade it to a large size for merely $0.75. Truly some of the most reasonable and high-quality food offered in the area. You simply cannot miss the drinks and desserts too, on the last page of the menu. My friend got this Chrysanthemum tea drink that we agreed was refreshing and sweet. The specialty coffee lover in me goes absolutely wild for their authentic Vietnamese iced coffee (Ca phe sua da). Words don’t do this drink justice; they use about a 50/50 ratio of condensed milk to brewed coffee, and the syrupy, strong coffee is pure bliss. That kind of taste cannot be replicated. They give you a cup with ice to pour it over once it’s brewed, and I dream about it regularly. Did you know that the reason why Vietnamese coffee has such a […]
This preparation of risotto removes a whole lot of work and stirring with the use of the oven. The majority of the effort required to make this dish is required during prep. The steps all happen very quickly so it is absolutely crucial that all of your ingredients are prepped, measured, etc. before any of the cooking begins. This risotto is delicious on its own without the mushrooms and tomatoes; however, they really elevate the dish with flavor and texture. The mushrooms specifically are a true delight as they take on a beautiful crisp in the oven – the umami flavor is completely next level. Speaking of mushrooms, you can choose to use whatever kind you can get your hands on. I recommend oyster, shiitake, king trumpet and maitake. Rollin’ Oats carries a superfood mushroom mix that would be great for this recipe. Definitely don’t skip nor skimp on the lemon juice or zest as both add the perfect amount of acidity and brightness. Dill as a garnish also breathes a bit of freshness into the risotto which is composed with richer-leaning ingredients like parmesan, butter, vegetable broth and the mushrooms and tomatoes. If you don’t want to purchase a bottle of white wine just for this dish, use some dry vermouth that you already have on hand. Though, I’m willing to bet that Rollin’ Oats will have a nice bottle of white wine that won’t break the bank and you can enjoy after using it for this recipe. I suggest seeking out something like a sauvignon blanc, vinho verde or pinot grigio. Oven Risotto with Roasted Mushrooms & Tomatoes Recipe This method for preparing Risotto simplifies the process by minimizing all of the stirring. The roasted mushrooms and tomatoes taste like an explosion of umami. Tomatoes1 cup cherry tomatoes (cut in half)1 tbsp olive oil1/2 tsp salt1/2 tsp garlic powderMushrooms1 lb mushrooms (cut or torn into 1-2" pieces – use any mushrooms like shiitake, oyster, king trumpet or whatever you can find)2 tbsp olive oil4 garlic cloves (minced)6 thyme sprigs1/2 tsp saltRisotto & Assembly2 tbsp olive oil1 white onion (medium in size – diced)1 cup arborio rice1/2 cup white wine (dry vermouth will also work)1/2 tsp salt (plus more to taste)1/4 tsp black pepper (cracked)3 cups vegetable broth1 cup parmesan (grated)1 tsp lemon juice1 tsp lemon zest2 tbsp unsalted butter1/4 cup fresh dill (chopped)lemon wedges ((optional)) TomatoesMake the tomatoes first. Heat the oven to 400F and line a baking sheet with parchment paper. Toss all tomato ingredients together in a bowl. Place the tomatoes, cut side up, on the prepared baking sheet. Roast tomatoes for 30-35 minutes or until the edges start to take on a little color. Add tomatoes to a plate and set aside until ready to plate. Reserve baking sheet for mushrooms.MushrooomsPlace one oven rack on the bottom and the other more towards the middle. Heat oven to 350F. Toss all mushroom ingredients together in a bowl and place them in a single layer on reserved baking sheet. Roast on the bottom rack for 30 minutes or until the mushrooms crisp up a bit.Risotto & AssemblyPrepare risotto while mushrooms are roasting. Heat oil in a dutch oven or other oven-safe pot with a lid over medium-high heat. Add in onion and cook for 4-6 minutes, or until onion softens.Add in rice and stir constantly for about 2 minutes until some of the rice begins to turn translucent.Pour in the white wine or vermouth and cook while stirring until most of the liquid is absorbed – about 2 minutes. Add in 1/2 tsp salt and pepper.Carefully pour in 2 1/2 cups of the vegetable broth and set remaining 1/2 cup aside (we will use this later). Bring pot to a simmer, place the lid on the pot and put into the oven on the middle rack for 18 minutes until most of the broth has been absorbed.Carefully take pot out of the oven, remove the lid and heat risotto over medium heat. Add in the remaining 1/2 cup broth and cook risotto while stirring constantly until rice is almost done and sauce has a creamy consistency, 3-5 minutes.Turn off the heat and stir in parmesan, lemon juice, zest and butter. Stir to combine and taste for salt. Add in more if needed.To plate, add risotto to bowls, top with tomatoes and mushrooms and garnish with dill. Serve with more lemon wedges if desired. Main CourseAmerican, ItalianOven Risotto, Oven Risotto with Roasted Mushrooms & Tomatoes
Located at 4th Street North and 32nd Ave North, 4th Street Pizza stands out as a reliable spot for a convenient and satisfying meal. Its unassuming exterior belies the delicious offerings that await inside, where convenience and flavor seamlessly come together. Operating on a takeout and delivery model only, 4th Street Pizza offers the flexibility of ordering pizza by the slice or indulging in full pies, subs, wings, pastas, and more. Plus, with a tempting 10% off after your first order, they make it hard to resist becoming a regular. The ordering process is a breeze, especially with their online platform. I appreciated being able to schedule my order for a future time, ensuring it would be ready when I finished my evening yoga class. When plans changed and I needed my order earlier, the staff accommodated my request without any hassle. Now, let’s discuss the food. The Meat Lasagna is a hearty dish baked with layers of cheese, noodles, sausage, and ground beef, all smothered in a chunky marinara and mozzarella sauce. While it had slightly less meat than expected, the layers of noodles provided a satisfying comfort food experience. The Chicken Parm sandwich was a delightful surprise with its soft yet slightly crunchy toasted bun and perfectly balanced ratio of sauce to cheese. The crispy and tender chicken sealed the deal for me. I decided to order a personal 10” pizza with mushrooms and tomatoes as toppings. It was cooked to perfection The garlic butter crust added an extra layer of flavor. However, I realized I couldn’t share it with my dog friend, which was a bummer since she usually gets my pizza crust. The pizza sauce itself was a standout, with just the right hint of sweetness. The wings were another hit, with slightly crispy skin and a generous coating of sauce. While the Thai chili sauce was enjoyable, it was evident that it wasn’t homemade. Nevertheless, they were cooked flawlessly and made for a satisfying addition to the meal. I also appreciate that they give you the option of doing all flats or all drums. 4th Street Pizza is your quintessential neighborhood pizza joint, offering no indoor or outdoor dining but delivering big on flavor and hospitality. The staff exudes kindness, making every visit a pleasant experience. Whether you’re grabbing a quick bite on the go or ordering in for a cozy night at home, 4th Street Pizza is sure to hit the spot.
King State is brewing their own beer and coffee, which has quickly earned them a loyal crowd here in downtown St. Petersburg. The menu? Delicious. The vibe? Unique at all hours. I visited three times and each experience was different. I’ll explain more on that later. King State is a great place to sip the night away with their craft beers, well curated wine list and cocktails. On the weekend, they have a wondrous brunch and really great locally roasted coffee. It’s a place that invites locals to relax, enjoy a movie at the bar, catch up with friends, have a date night, or indulge in a weekend brunch hangout. Compared to the Tampa location, this is more restaurant focused with pleasing menu options. They are similar in vibe but different in menu style and hours. If you like beer, wine, coffee and food then this is your spot. King State is located in the historic Harlan Hotel building on MLK near Central Ave. The interior is well thought out, comfortable and unique. They have high top tables, seats at the bar, cozy booths and a back section with more tables. The art on the walls, the different textures and styles of the furniture, and moody lights all around make it funky and cool. My favorite visit was for date night. We walked into an edgy, dim lit restaurant that felt romantic yet chill. The music was also on point. I very much enjoyed the We’ll See You In Helles German style pale lager. It’s crisp and light, yet still full bodied, flavorful and super smooth. The Fostered beer was intriguing. It’s a Bananas Foster imperial stout aged in rum barrels with wild Thai bananas. It was dark in color but tasted somewhat light for a stout. First up, the Brussels with garam masala, maple, mustard, and toasted walnuts. They were cooked perfectly with a great pop and crunch in every bite. The seasoning was savory and tasty. It was really delightful to have a nice juicy explosion bursting with flavors as well. The candied walnuts added a nice crunch. I definitely recommend starting with these. For the entree, we were between the Local Black Grouper and Short Rib. Our server recommended the Black Grouper and we were not disappointed one bit. The presentation was as beautiful as it tasted. It’s a pan seared grouper with a panisses topped with sautéed mushrooms, carrots and green beans. Panisses typically refers to chickpea fries, but King State makes their’s into one giant fry, which is pretty cool. (See it on the right of the plate.) It was crispy, light and comforting. I really enjoyed the vegetable sides being plated on top of the panisses along with the garnishes. The smoked trout roe champagne beurre blanc and herb oil not only looked beautiful, but created a wonderful foundation for the dish. The grouper was decadently juicy, thick and cooked perfectly. We cleaned the plate. Every bite and ingredient was outstanding. For an after dinner drink we both ordered their most popular Green Dart. It’s a malt-forward German pilsner. We both agreed it tasted hipster and by that we mean it had an IPA bite to it. It was light and refreshing and we can see why it’s the fan favorite. I like the We’ll See You In Helles more but every beer deserves some love. You can’t end date night without dessert…it’s against the rules. This Buttermilk Chocolate Cake with Vanilla Ice Cream and Candied Walnuts was devoured in seconds. The cake was fudgey, the house-made vanilla ice cream was sugary and creamy and the candied walnuts were puff-like making for a perfect, delicious end to an amazing meal. My second visit was for a weekend brunch. If they were open every day for brunch I would be there more than I’d like to admit. I really enjoyed the natural light coming in and the overall energy. It seems to be a pretty great spot to get work done or catch up with a friend while sipping on their locally roasted coffee. Here’s to hoping they open for brunch during the week. The brunch menu has all of the breakfast cravings like Chicken and Waffles, Avocado Toast, a Breakfast Burrito, and more. I kept it simple with my choice and they delivered on the flavors. The B.E.C. was calling my name with bacon, scrambled eggs, American cheese, and a roasted garlic herb aioli all fixed in between a focaccia bun. It comes with a side of grits or fruit. I went with the fruit which was a variety mix, topped with micro greens and honey. I appreciated the extra love they put into that as a side. The breakfast sandwich was hearty and exactly what I was in the mood for. I could have done without the roasted garlic herb aioli but that’s because I’m not a huge mayo fan and it reminded me of that. Not ideal for breakfast for my tastebuds, personally. My last visit was a 5pm early dinner drop in. This time it was less romantic and more business casual. I was sad that I wasn’t told about their happy hour but overheard the server telling someone next to me after I had already ordered. I believe it’s half off draft beer, certain wines and spirits but don’t quote me on that. I enjoyed a glass of Sauro Maule-Granselva from Venetto Italy, a blend of Chardonnay and Pinot Grigio. It was dense and dry and great to take the edge off of the busy workday. The Hummus and Flatbread was a perfect starter that was both light and filling with beet hummus, charred flatbread, tomato, onion and cucumber. The hummus boasts a tangy flavor and homemade texture and the toppings were fresh and light. The flatbread was airy and great for piling on the ingredients. For dinner, I ordered the Smash Burger with American Wagyu, American cheese, King State burger sauce, lettuce, tomato, onion all on a focaccia bun […]
People that know me personally, when they associate me with food they usually think of Asian cuisine, or pizza because I make a lot of it at home and post it on the socials. What many don’t know is that Mexican fare was my first love. In my early career when I was in sales, I would travel the country and be in a different city every day, and eat at a different Mexican restaurant every day for a week straight. I still love it, and my latest affair is with Prima Cantina on St. Pete Beach. They started in Southern California, first in Santa Monica and then Pacific Palisades. The St. Pete Beach location opened in March 2023, and we dined there earlier this week, on February 7, 2024. All of the food at Prima Cantina is housemade from scratch daily, including the chips and the tortillas. We were told that they inherited a freezer from the previous restaurant and that it is unplugged and unused. Flavor is the word of the day, every day here. Everything at Prima Cantina is packed with mouthwatering delight. They really know how to season the food well. We just kept saying, “Wow! This is so good!” with everything we ate. It was all so craveable–with only one exception described later with the food details. It’s not too surprising that the dishes are so delectable once you find out that the place is owned by Nando Silvestri who also owns Matteo Trattoria & Pizzeria in The Grand Central District of St. Pete. They have nailed Italian-American at Matteo, and likewise for Cal-Mex at Prima. Most of the Mexican offerings in this area are Tex-Mex, so many people are not familiar with the difference. Red Mesa Mercado bills itself as “Cali-Mex”, which means the same thing as Cal-Mex. In contrast with Tex-Mex, Cal-Mex, is a fusion of California cuisine and traditional Mexican cooking, and is known for fresh and seasonal ingredients, leaner proteins, more seafoods, avocados and more veggies, and plant-forward dishes. You’ll also find more grilled foods than fried. I’ve also read that Cal-Mex more often has whole beans rather than refried beans, which is the case at Prima Cantina. However, I looked at several Southern California Mexican restaurant menus that all had refried beans on them. Don’t worry if you’re not sure about Cal-Mex. If you love Mexican food, you will love this version too. There may be less heavy sauces, and not as much cheese, but the cheese is still there, and there’s steak, carnitas, ground beef and chicken for the diehard carnivores. There are definitely some dishes that crossover between the Texas and California styles too. We started with the spectacular Piccante Margarita that was perfectly balanced with tequila blanco, muddled Serrano chili peppers, agave nectar, hand squeezed lime juice and a splash of cold pressed orange juice. It’s a little bit spicy with the Serrano peppers, but still quite approachable and delicious. For many people and restaurants, chips and salsa are an afterthought. Not at Prima Cantina. I definitely recommend getting the salsa flight. It’s inexpensive, and you can’t go wrong depending on your taste and heat tolerance. All of the salsas are homemade, using a variety of fresh vegetables, chiles and herbs from different regions of Mexico. The enchilada sauce (left of photo below) isn’t shown on the flight section of the menu, but we requested it to try it. It has a mild-to-medium spice level with warm, toasty flavors of charred chili peppers. It is served warm. If you’re a heat freak, like I am, you’ll love the Salsa Ajo and El Jeffe. They are both super spicy. If jalapeños are super spicy for you, you might NOT want to try these. They are MUCH hotter. Both the Salsa Ajo and El Jeffe are served chilled. The Salsa Ajo (top of photo below) has a smokey flavor and is made with roasted garlic, roasted arbol chiles, salt, pepper, and oil. The El Jeffe Salsa (right of photo below) is made with habaneros, garlic, and dairy free mayo. The tanginess of the tomatillos dominates in both the Salsa Rojo and Salsa Verde below with the rojo having an added smokiness. Please note that these are both served warm as we’re used to most Mexican salsas being served chilled. The Salsa Rojo has tomatoes, chili guajillo, tomatillos, arbol chiles, onions, garlic, cumin, pasilla chiles, oregano, salt and pepper. The Salsa Verde is made with tomatillos, onions, garlic, jalapeño, cilantro, salt, and pepper. These are both mild-to-medium in spiciness. The Casa Salsa of blended tomatoes, red onions, jalapeños, fresh cilantro, salt and pepper is one of the best house salsas I’ve ever had. We had lots of stuff to dip chips into, but we still wanted more and couldn’t resist the fresh made guacamole, and side queso, and even more cheese with the Queso Fundido. Not all guacamoles are created equal and this one is hugely craveable. It also comes in handy for putting the fire out after eating the spicy salsas. They use fresh Haas avocados, red onion, cilantro, and lime… and some amazing secret seasonings that are not listed in the menu description. The side queso dip was perfectly creamy, cheesy and mostly mellow with just a little punch to it. For a heftier cheese and meat hit, the Queso Fundido hit the spot with Jack and Oaxaca cheeses, mild chorizo and your choice of warm flour or corn tortillas. For entrées, Lori ordered her go-to which is steak fajitas. Fajitas are generally thought of as Tex-Mex, but I did see them on the six other So-Cal restaurants I surveyed. The main difference as you can see in the photo is that there are more vegetables including tomatoes, onions, mushrooms, zucchini, and bell peppers along with garlic, salt and pepper. It comes with cilantro rice and beans. The rice is jasmine, and as is the custom with Cal-Mex there are a few kernels of corn mixed in. […]
Recipes
This preparation of risotto removes a whole lot of work and stirring with the use of the oven. The majority of the effort required to make this dish is required during prep. The steps all happen very quickly so it is absolutely crucial that all of your ingredients are prepped, measured, etc. before any of the cooking begins. This risotto is delicious on its own without the mushrooms and tomatoes; however, they really elevate the dish with flavor and texture. The mushrooms specifically are a true delight as they take on a beautiful crisp in the oven – the umami flavor is completely next level. Speaking of mushrooms, you can choose to use whatever kind you can get your hands on. I recommend oyster, shiitake, king trumpet and maitake. Rollin’ Oats carries a superfood mushroom mix that would be great for this recipe. Definitely don’t skip nor skimp on the lemon juice or zest as both add the perfect amount of acidity and brightness. Dill as a garnish also breathes a bit of freshness into the risotto which is composed with richer-leaning ingredients like parmesan, butter, vegetable broth and the mushrooms and tomatoes. If you don’t want to purchase a bottle of white wine just for this dish, use some dry vermouth that you already have on hand. Though, I’m willing to bet that Rollin’ Oats will have a nice bottle of white wine that won’t break the bank and you can enjoy after using it for this recipe. I suggest seeking out something like a sauvignon blanc, vinho verde or pinot grigio. Oven Risotto with Roasted Mushrooms & Tomatoes Recipe This method for preparing Risotto simplifies the process by minimizing all of the stirring. The roasted mushrooms and tomatoes taste like an explosion of umami. Tomatoes1 cup cherry tomatoes (cut in half)1 tbsp olive oil1/2 tsp salt1/2 tsp garlic powderMushrooms1 lb mushrooms (cut or torn into 1-2" pieces – use any mushrooms like shiitake, oyster, king trumpet or whatever you can find)2 tbsp olive oil4 garlic cloves (minced)6 thyme sprigs1/2 tsp saltRisotto & Assembly2 tbsp olive oil1 white onion (medium in size – diced)1 cup arborio rice1/2 cup white wine (dry vermouth will also work)1/2 tsp salt (plus more to taste)1/4 tsp black pepper (cracked)3 cups vegetable broth1 cup parmesan (grated)1 tsp lemon juice1 tsp lemon zest2 tbsp unsalted butter1/4 cup fresh dill (chopped)lemon wedges ((optional)) TomatoesMake the tomatoes first. Heat the oven to 400F and line a baking sheet with parchment paper. Toss all tomato ingredients together in a bowl. Place the tomatoes, cut side up, on the prepared baking sheet. Roast tomatoes for 30-35 minutes or until the edges start to take on a little color. Add tomatoes to a plate and set aside until ready to plate. Reserve baking sheet for mushrooms.MushrooomsPlace one oven rack on the bottom and the other more towards the middle. Heat oven to 350F. Toss all mushroom ingredients together in a bowl and place them in a single layer on reserved baking sheet. Roast on the bottom rack for 30 minutes or until the mushrooms crisp up a bit.Risotto & AssemblyPrepare risotto while mushrooms are roasting. Heat oil in a dutch oven or other oven-safe pot with a lid over medium-high heat. Add in onion and cook for 4-6 minutes, or until onion softens.Add in rice and stir constantly for about 2 minutes until some of the rice begins to turn translucent.Pour in the white wine or vermouth and cook while stirring until most of the liquid is absorbed – about 2 minutes. Add in 1/2 tsp salt and pepper.Carefully pour in 2 1/2 cups of the vegetable broth and set remaining 1/2 cup aside (we will use this later). Bring pot to a simmer, place the lid on the pot and put into the oven on the middle rack for 18 minutes until most of the broth has been absorbed.Carefully take pot out of the oven, remove the lid and heat risotto over medium heat. Add in the remaining 1/2 cup broth and cook risotto while stirring constantly until rice is almost done and sauce has a creamy consistency, 3-5 minutes.Turn off the heat and stir in parmesan, lemon juice, zest and butter. Stir to combine and taste for salt. Add in more if needed.To plate, add risotto to bowls, top with tomatoes and mushrooms and garnish with dill. Serve with more lemon wedges if desired. Main CourseAmerican, ItalianOven Risotto, Oven Risotto with Roasted Mushrooms & Tomatoes
My most recent restaurant review was centered around Sonata Restaurant at the Mahaffey Theater. For this month’s recipe, Kevin presented a brilliant idea of reverse engineering an item from Sonata’s menu. A few ideas were tossed around and ultimately, we landed on this one – Panko Crusted Pickled Deviled Eggs. We, of course, ordered these during our recent visit to Sonata and we absolutely loved this unique spin on a classic. Kevin informed me that the Panko Crusted Pickled Deviled Eggs from Sonata were carried over from The Mill by Chef Ted Dorsey who is now the executive chef at Sonata. These deviled eggs boast a tantalizing contrast with a crisp exterior giving way to soft, tangy center that delights the palate with each bite. The brightness of the avocado cream and the subtle kick of the spicy aioli serve as ideal complements to the eggs. I made some notes whilst first trying these at Sonata and when it came time to make my own rendition, I worked backwards and tried to keep each detail as close to the delicious original as possible. I started with the aioli and the avocado cream, which tasted like classic versions of themselves. The pickling of the eggs proved to be the most challenging, as there are at least a few ways to go about this. The concoction I used with red onions turned out spot on to how I had envisioned them. I have used beets in the past, but knew that a lot of people aren’t fond of them and the onions worked quite well in their place. Plan to make this recipe at least 24 hours before you plan to serve them, as the pickling process requires at least one full day. The ingredients required for this grown up version of deviled eggs are really quite simple – you’ll be able to pick them all up at Rollin’ Oats Natural Food Market. When picking out your eggs, opt for cage free and/or organic, like Vital Farms or Utophien. Rollin’ Oats even has organic breadcrumbs by Edward and Sons. As for the mayo, they also have organic options which makes me more than happy. I recommend Woodstock or Cadia. Recreating the plating of these eggs was so enjoyable as the presentation of them is quite gorgeous at the restaurant and I love the plating process. Serve these at your next dinner party, or perhaps for the upcoming Super Bowl – your guests will be more than impressed. Panko Crusted Pickled Deviled Eggs This recipe was inspired by the Panko Crusted Pickled Deviled Eggs on the menu at Sonata Restaurant in St. Petersburg, FL. They're a sophisticated and delicious spin on classic deviled eggs and are perfect for a party or gathering. Pickled Eggs6 eggs (or more/less depending on how many people you are serving – preferably cage free and organic)1 1/2 cups rice wine vinegar1/2 cup water6 garlic cloves (peeled and smashed)1/2 red onion (medium in size and sliced thin)1 1/2 tbsp sugar1 tbsp salt1 tsp black peppercornsAvocado Cream1/2 avocado (ripe and medium-large in size)1/2 lime (medium in size – about 2 tbsp)1/2 cup plain greek yogurt1/2 tsp salt (plus more to taste as needed)1/2 tsp olive oil1/4 tsp black pepper (cracked)Spicy Aioli1 cup mayonnaise3 garlic cloves1 tbsp lemon juice1 1/2 tsp cayenne (if you really like heat, add as much as you'd like.)1/2 tsp salt1/4 tsp black pepper (cracked)Panko Crusted Deviled Egg Assemblypickled eggsavocado creamspicy aioli1 cup panko breadcrumbs2 cups vegetable or canola oil (use any other frying oil of your choice)2 eggs (whisked together)1 cup all purpose flour3 tbsp mayonnaise1 tsp dijon mustard2 dashes hot sauce (like Diamond Crystal (optional))salt1/2 tsp paprikafresh dill (chopped, for garnish (optional)) Pickled EggsMake the pickled eggs at least 24 hours before you plan to serve them. Bring a large pot of water with enough water to cover eggs to a boil. Carefully add eggs to pot and boil for 10 minutes. Prepare an ice bath while the eggs boil. After the 10 minutes are up, add eggs to the bath to stop the cooking process. Leave for at least 10 minutes.In a medium pot, add all pickling ingredients with the exception of the eggs and onions. Bring to a boil, then remove from the heat and add the onions. While pickling solution cools a bit, carefully peel the eggs, discard ice bath water and place peeled eggs into the bowl used for the bath. Carefully pour pickling mixture with the onions over the eggs in the bowl used for the ice bath and place in the fridge for at least 24 hours.Avocado CreamThe day that you're going to assemble your eggs, make the avocado cream. Add all ingredients to a high powered blender and blend until well combined. Mixture should be similar to a yogurt-like consistency. Add water, 1/4 tsp at a time, if mixture is too thick. Season with more salt as needed and refrigerate until ready to assembleSpicy AioliAfter the cream is complete, make the aioli. Add all ingredients to a high powered blender and blend until well combined. Season with salt as need. Optionally, you can add this mixture to a squeeze bottle or piping bag for plating purposes. Refrigerate until ready to assemble.Panko Crusted Deviled Egg Assembly24 hours later, remove eggs from pickling mixture – they should be slightly pink. You can optionally reserve onions and pickling mixture in a jar for another use. Cut Eggs in half and carefully scoop out the cooked yolks and add them to a bowl. Mash them and then mix in the mayo, dijon, hot sauce (if using) until smooth. Season with salt as needed.Add flour, whisked egg and panko to three separate bowls and have a plate ready. One at a time, coat eggs in flour, next egg (allowing excess to drip off) and then panko. Set on reserved plate.Heat oil in a medium pot over medium high heat. Line a separate plate with a paper towel. One at a time, fry […]
A Dutch Baby, also known as a German pancake or Dutch puff, is a delightful breakfast dish that elevates the boundaries of traditional pancake offerings. This oven-baked pancake is characterized by its unique puffiness and golden-brown edges which create a visually appealing presentation. The batter is made of simple ingredients like eggs, flour, milk and sugar which are all combined and poured into a piping hot buttered skillet. This mixture is then baked in the oven where it transforms into a fluffy and airy pancake with a custard-like interior. Typically, Dutch babies fall under the category of a sweeter breakfast option, as they’re often served with fresh fruits, syrups and dusted with powdered sugar. Though, they can also act as a savory option and are equally as delicious when topped with ingredients like bacon, avocado, scrambled eggs, smoked salmon and more. We’re taking the sweeter route this time with the addition of fresh strawberries, mint, maple syrup and an easy-to-make coconut whip which is made by whipping the solids of a can of coconut milk. Add some slabs of butter and a dusting of powdered sugar if you so desire – you won’t be disappointed. Feel free to make this recipe your own by using other fruits, like blueberries, raspberries and bananas. I chose strawberries, because they’re in season in Florida during the month of January and it’s quite simple at this time to find quality berries, especially organic varieties at Rollin’ Oats. I always encourage folks to buy organic when possible and Rollin’ Oats makes that easy with their high quality organic grocery options. Make sure that you get the can of full-fat coconut water into the fridge the night before you plan to make the Dutch baby. Since we are only using the cream part, fridge time ensures that the cream solidifies as it should in order to separate it from the water easier. Reserve the coconut water for another use. Dutch babies are prefect when you need a simple crowd pleaser that both looks and tastes impressive. Additionally, it’s great when you’re looking to feed a small crowd with minimal effort. Dutch Baby with Strawberries & Coconut Whip Recipe A Dutch baby is a mouthwatering twist on a traditional pancake. This luscious oven-baked pancake is adorned with fresh strawberries, coconut whip, fresh mint and maple syrup to ensure sweet & fluffy bites that are certain to please. High Speed Blenderovenproof skilletstand mixer Coconut Whip1 can unsweetened coconut milk (full fat & chilled in the refrigerator overnight)1 1/2 tbsp honey1 tsp vanilla extractDutch Baby & Assembly3 eggs3/4 cup whole milk2 tbsp unsalted butter (melted)1 tbsp unsalted butter1/2 cup flour2 tbsp cornstarch1 tsp sugar1 tsp vanilla extract1/2 tsp salt1 cup strawberries (washed & sliced)mint (fresh & torn)maple syruppowdered sugar (optional)butter (for topping, optional) Coconut WhipScrape the cream from the top of the chilled coconut milk (leave the water behind and save for another use) and add it to the bowl of a stand mixer. Add in vanilla extract and honey and mix on high until soft peaks form. Serve immediately or store in the refrigeratorDutch Baby & AssemblyPlace a medium oven-proof skillet (like cast iron) into the oven and heat the oven to 425F. Keep the skillet in there for at least 30 minutes until your batter is ready to be poured in. Prepare the batter by first adding 3 eggs to a blender. Blend the eggs on high for one minute – the eggs should now be a frothy consistency. Keep the motor running and slowly/gradually add in the milk, followed by the 2 tbsp of melted butter.Blend in flour, cornstarch, sugar, vanilla extract and salt just to combine (we don't want to over mix). Remove hot skillet from the oven and immediately add in remaining 1 tbsp of butter and swirl to coat the pan evenly. Carefully pour the batter into the skillet and bake the Dutch baby for 20-25 minutes, or until you see it begin to puff and slightly brown.The pancake will deflate a bit after you remove it from the oven and that's okay. Top with a few dollops of the coconut cream, fresh strawberries, maple syrup, butter and powdered sugar, if using. BreakfastAmerican, GermanDutch Baby Pancake Recipe, Dutch Baby Recipe
Meatballs are almost like a universal love language. In fact, throughout my thirty something years on this planet, I cannot recall a single time when I encountered a human who shared their distaste for this food. A mashup of ground meat, cheese, eggs, herbs, garlic, breadcrumbs (and sometimes additional ingredients) formed into individual bite size spheres swimming in a bath of luscious sauce, typically red. They’re quite hard not to love. What sets these meatballs apart from most others is the addition of mortadella. Mortadella’s popularity has been growing for some time now and I don’t see that slowing down anytime soon. Mortadella originated in Italy and in essence, is an emulsified large format pork sausage. The pork meat is minced into a smooth paste, stuffed into a casing and then steamed. The complexion of the mortadella is created by a combination of fat, peppercorns and often pistachios and the texture is quite smooth. It’s enjoyed in a number of ways – sandwiched between bread, on charcuterie boards, draped over pizzas, and so on. The inspiration to lace meatballs with mortadella was sparked during a recent trip of mine to New York City while reading a restaurant menu. This particular restaurant had a veal and mortadella meatball appetizer offering and it piqued my interest immediately, as I have a love affair with mortadella. While I did not try the veal and mortadella meatballs, I knew I had to experiment with the concept when I got home. I used an abbreviated version of the beef meatballs that I usually make and added in a healthy amount of diced mortadella. The result was marvelous – just fatty enough, packed with flavor and rich without being too over the top. I decided to go with a roasted red pepper sauce instead of marinara as I thought that the marinara would overpower the beautiful savory and succulent notes that the meatballs project. Additionally, bell peppers are in season in Florida in December, so I figured this was an ideal time to utilize them. You can use jarred roasted red peppers instead of the fresh ones in this recipe to speed things up a bit. Rollin’ Oats carries Jeff’s Naturals organic roasted bell pepper strips and they would work as a great substitute. You can find the rest of the ingredients for these meatballs also at Rollin’ Oats with the exception of the mortadella. That you can usually find at most specialty grocers. The ground beef that I used for these meatballs from Rollin’ Oats was the Dakota organic grassfed 85/15 blend, which proved to be perfect. These meatballs and the roasted red pepper sauce are wonderful on their own as a pre-dinner appetizer, delightful tossed with spaghetti and satisfying while tucked into a split top roll with lots of parmesan cheese and fresh basil. Mortadella & Beef Meatballs with Roasted Red Pepper Sauce Recipe These mortadella spiked meatballs in roasted red pepper sauce are packed with flavor. Serve them as an appetizer, or toss them with your favorite pasta. Make sure you have some toasted bread handy for scooping up the delicious sauce. Meatballs1 lb ground beef (grass-fed and/or organic preferred)1/2 lb mortadella (diced into small pieces)1/2 cup parmesan (grated)1/2 cup breadcrumbs1/4 cup basil (chopped – plus more for serving)2 eggs (whisked)2 garlic cloves (minced)2 tsp saltRoasted Red Pepper Sauce2 red bell peppers (cut in half – stem and seeds removed)2 vine ripe tomatoes (medium in size)1/2 white onion (medium in size, diced)1/2 cup heavy cream3 garlic cloves (minced)1 tbsp dried oregano2 tsp salt (plus more, to taste)1/2 cup parmesan cheese (grated – plus more for serving) Roasted Red Pepper SauceHeat oven to 450F and line a baking sheet with foil. Place bell pepper halves on sheet and roast for 18-20 minutes, or until peppers begin to take on some color. Remove peppers from oven, place in a medium bowl, cover with plastic wrap and allow to steam for 10 minutes (this will make it easier to remove the skin). Once cool enough to handle, remove and discard pepper skins – you'll have about 1 1/2 cups of roasted peppers.Bring a medium pot of water to a boil and prepare an ice bath in a bowl. Cut a shallow x into the bottoms of each tomato. Carefully drop tomatoes into boiling water for one minute then place the tomatoes in the ice bath. Remove tomatoes from ice bath and the skin should peel off with ease – discard skins.Place tomatoes and peppers into a blender and blend for 30 seconds until you have a semi-smooth puree. Heat olive oil in a dutch oven or large pot over medium heat. Add in onion and cook, stirring occasionally, until softening begins – 6-7 minutes.Stir in minced garlic and cook for about 1-2 minutes until very fragrant. Then, mix in dried oregano.Pour in pepper and tomato mixture and season with salt. Bring mixture to a gentle simmer for 30 minutes (reduce the heat if the sauce begins to boil). Season with more salt as needed. Pour in heavy cream and 1/2 cup grated parmesan and stir to combine. Continue to gently simmer sauce until meatballs are finished in the oven.MeatballsHeat oven to 350 F Combine all ingredients in a large bowl with your hands. Gently form into golfball sized meatballs – mixture should yield about 16 meatballs. Evenly space them apart on the baking sheet and put them into the oven for 20 minutes.After meatballs have baked in the oven, carefully nestle them into the pot with the sauce, reduce heat to medium low and cover the pot with a lid. Simmer meatballs in the sauce for 30 minutes. If you find that the sauce is too thin, add in some more grated parmesan until you've reached the desired thickness.To serve, spoon meatballs into a dish with some sauce, top with grated parmesan and garnish with fresh torn basil. Appetizer, Main CourseAmerican, ItalianMortadella & Beef Meatballs, Roasted Red Pepper Sauce
When November rolls around, I love to really to hone in on cooking recipes that project comfort. For me, that entails a strong focus on in-season ingredients and recipes that remind me of the holidays. Squash is always something that I have on hand this time of year – winter squash varietals, specifically. Some favorites of mine include, but are not limited to kabocha, delicata and honeynut. For the most part, they’re all rather interchangeable and can be cooked in a number of ways. For this recipe, we’re playing up kabocha squash’s taste profile (which is basically a cross between the taste of pumpkin and sweet potatoes) with a miso-maple glaze, creamy burrata cheese, spicy chili crisp, a bright squeeze of lime and pungent cilantro (you could also use basil in place of cilantro). When all of these components come together, they create a profile of flavors and textures that awaken the tastebuds. Kabocha isn’t a must-use here. Other squash varieties that I would suggest using are: delicata, honeynut, red kuri or carnival. Burrata cheese isn’t a must-use either. Feel free to substitute this cheese out for similar semi-soft and mild selections like mozzarella or even ricotta. Additionally, don’t feel like you *have* to make chili crisp, though it is easier than you may think. There are lots of jars of chili crisp on the shelves these days that will serve the same purpose. Miso-Maple Glazed Squash with Burrata & Chili Crisp Recipe This squash dish has it all – heat, sweetness, acid, creaminess, texture and savory notes. It works as a solid side dish and would work perfect at your Thanksgiving gathering. Squash & Assembly1 squash (skin on, washed, seeds removed and cut into half moons (kabocha, honeynut & delicata will work best))1 tbsp olive oil4 ounces burrata (torn into smaller pieces)lime (juice only)cilantro (for garnish)Chili Crisp1/2 cup vegetable oil1/4 cup crushed red pepper flakes1 shallot (larger in size – peeled, cut in half and sliced very thin)6 garlic cloves (minced)1 tbsp soy sauce1/2 tsp saltMiso-Maple Glaze1 tbsp white miso paste1 tbsp maple syrup2 1/2 tbsp olive oilsalt Chili CrispPour soy sauce, crushed red pepper and salt into a mixing bowl. Add shallot, garlic and oil to a small sauce pan over medium heat. When mixture begins to sizzle, reduce heat to medium-low and cook, stirring occasionally, until shallot and garlic turn golden – 20-25 minutes. Strain hot oil into mixing bowl with soy, salt and crushed red pepper and place garlic and shallots onto a paper towel-lined plate. Allow to cool for 5 minutes and add into oil mixture. Stir to combine and set aside until ready to plate.Miso-Maple GlazeWhisk all ingredients together until smooth in a small bowl. Set aside until ready to brush onto squash.Squash & AssemblyHeat oven to 400F and line a baking sheet with parchment paper. Toss squash with 1 tbsp olive oil in a large bowl. Arrange on baking sheet in a single layer. Make sure that they are well spaced out and not touching – this will encourage the squash slices to crisp up a bit. Roast for 40 minutes, flipping halfway through, until edges begin to take on some color.Remove squash from oven, brush with miso-maple glaze and increase heat to 450F. Roast for another 2-3 minutes or until squash begins to caramelize a bit. Remove from oven, add to a plate with torn burrata, drizzle with chili crisp, garnish with cilantro, squeeze over juice of one lime and season with salt to taste. Appetizer, Side DishAmericanChili Crisp Recipe, Miso-Maple Glazed Squash, Miso-Maple Glazed Squash with Burrata & Chili Crisp