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 … Continue Reading
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I cannot tell you how many salad recipes that I have made for dinner that do not translate well for lunch the next day. That’s right – I’ve opened up my pyrex containers the next day to many, sad, sad desk lunch salads. However, with this salad, recipe, it was my goal to create a bowl of greens that would … Continue Reading
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Best Pizza Joints in St. Pete In the past three years, I’ve learned more about pizza than ever, and I continue to study and make about 100 pizzas a year myself. Lori and I are also Certified Pizza Judges with the Pizza Cook-off Association, and we took a pizza making course in Naples, Italy. We’ve also eaten at the top three NY Pizza places ranked by Bon Appétit Magazine in Manhattan, Brooklyn, and Queens. For many of the pizzas here, we topped them with pepperoni, mushrooms, jalapeños and bacon, but not all. Some of the places have more than one location. We list the local St. Pete location that we went to. This is not an “apples to apples” list as far as pizza styles go. We’ve included styles of New York, Neapolitan, Roman Pizza al Taglio, Roman Pizza alla Pala, and Chicago Deep Dish. Some don’t fit into an exact category either. The oven styles, dough recipes, and cooking methods all vary as well. In a pizza competition, this would be free-form, where competitors can make any style of pizza. Before we get into the list, an important thing you should be aware of is that there are other publishers of “best of lists” that do not actually go to the establishments, or actually eat the food. (Sounds ridiculous, right?) They just download photos from the internet, or embed Instagram posts from someone else. Instant top 10 list produced without having to leave the house. That’s NOT how we do it. We absolutely DO eat all of the food on all of our lists. (How can anyone recommend something they never experienced?) Unfortunately, we’ve seen these junk lists a lot—from national and local publishers. We are also aware of a local publisher that offers paid placement in best-of-lists. There is no paid placement here. WE PERSONALLY ATE ALL OF THESE PIZZAS, AND WENT TO ALL OF THESE PLACES, AND THESE ARE ALL ST. PETE FOODIES PHOTOS. (All photos by Kevin Godbee unless otherwise noted.) The list includes locations in St. Petersburg, and St. Pete Beach. Here are the Best Pizzas in St. Pete for 2024 These are listed in RANDOM order except for the first three. 1. The Violet Stone Pizza & Sandwiches 2134 9th Ave N. St. Petersburg, FL 33713 (727) 202-8940 The Violet Stone Website The Violet Stone started out as a food truck in August 2022, and opened their brick & mortar in February 2023. They make the best pizza on this list. I was there on March 6, 2024, which is the same day that pizza reviewer Dave Portnoy visited. (Luckily, I was there and gone before he arrived.) He gave them one of his best scores which blew them up so big that they had to unplug their phone and turn off online ordering. You just had to go and wait in line. Things have calmed down a bit now, and you can order by phone or online again. Keep in mind that they are staying quite busy, and the parking isn’t so great, but it is definitely worth it. They offer takeout only. In addition to the round 10″ and 16″ pizzas, they also offer Sicilian (rectangular pan) pizzas, sandwiches and hoagies. They were using a wood-fired oven until recently, but had to switch to “regular” deck gas oven to keep up with demand. Some people have complained on social media that their pizza is “burnt”. It is not. A charred cornicione (what most call the crust) is normal for some pizzas, and most people don’t eat that part anyway. Complain if you want. It just leaves more for the pizza fans that deserve it. For the pizza nerds out there, here’s some more info: I asked about the style of pizza because to me it is somewhat NY style, but not exactly. Technically, the dough ingredients are Neapolitan-like as there is no sugar or olive oil like a NY pizza has. It has flour, water, yeast and salt like a Neapolitan, but it is not Neapolitan either. Here’s a fun fact: The dough isn’t pizza dough. It’s bread dough. “Bubbly and properly fermented. Not dense or cold out of the fridge.” “It’s not a specific type of pizza. We use grande mozz and special parent flour. Our hydration percentage is very high so we can do intensive mixes. Typical NY pizza is 60%, and Neapolitan is roughly 70% hydration. We’re higher than both of these.” They also use Bianca tomatoes, which are considered the best by many gourmet pizza makers. Pictured above is The Diablo – fresh house made mozzarella, whole milk mozzarella, arrabbiata sauce, hot sausage, pickled onions, topped with basil & parmesan – I also added pepperoni. 2. Pizza Box 923 Central Avenue St. Petersburg, FL 33705 (727) 623-0444 Pizza Box Website Pizza Box, downtown on the 900 block of Central Avenue is wood-fired, and it is completely unique and different. I promise you that you’ve never had pizza like this. It’s like nothing else, and it is amazing. They celebrated their 8th anniversary this year. One of my favorites is the Lover Boy Pizza – Housemade San Marzano Tomato Sauce, Mozzarella, Housemade Meatballs, Herb Whipped Ricotta, Cherry Peppers, Caramelized Onions and Fresh Basil. 3. Nicko’s Pizza and Subs 1239 4th St S St. Petersburg, FL 33701 (727) 416-1200 Nicko’s Website Of all of the NY-style pizzas on this list, Nicko’s is the best replication. They nailed it. This one would be hard to discern from an actual NY pizza in a blind taste test. Lori said, “we ordered a whole Supreme Pizza topped with onion, mushroom, green pepper, pepperoni, sausage, ham, mozzarella and pizza sauce and all of their pizzas can be made gluten free in the 12″ size. It is topped with the freshest of ingredients and was just as delicious when we reheated our leftovers the next day. Anyone who says crust doesn’t make a pizza, is just wrong. However, the sauce and the cheese ratio […]
Indulge in this spring/summer recipe delight of Grilled Shrimp Tostadas with Mango & Papaya Salsa. The spice-coated shrimp are kissed by the flames of the grill and are accompanied by a refreshing mango & papaya salsa, creamy avocado sauce and zesty lime-dressed watercress. All of these components are layered atop a beautifully crisped organic corn tortilla. While there are a few different elements to assemble for this tostada recipe, don’t let them intimidate you. Each one comes together in no time with very minimal effort. The only step that may be a bit demanding is the peeling and deveining of the shrimp. However, this can be avoided by purchasing shrimp that are already peeled and deveined. For your convenience, Rollin’ Oats carries two types of frozen ready to cook shrimp – a 12oz bag by Wixter and a 32oz bag by Baywinds. The quality of both products is top notch. In this recipe, I have included two different ways of transforming the corn tortillas into crunchy tostadas. Feel free to prepare them in whichever way feels more comfortable to you. The first way is perhaps the most popular – on the stove by frying with some canola oil or another oil with a high smoke point. The second method is the easier of the two and requires less steps and ingredients and this is by utilizing the grill. If you choose to go this route, just make sure to keep an eye on the tortillas as they can burn quickly (I did this my first try). Make sure to have each part of the grilled shrimp tostada recipe prepped and ready before heading to the grill to cook your shrimp. The salsa, avocado sauce and tostada shells should be ready for assembly and the shrimp should be tossed in their oil and spices and threaded onto skewers. Grilled Shrimp Tostada with Mango & Papaya Salsa Recipe This grilled shrimp tostada recipe is bursting with lively flavors and in season ingredients. Prepare your salsa, avocado sauce and tostada shells before you head to the grill. The cook time is quick and assembly is a breeze. large bamboo skewers Papaya & Mango Salsa1/2 cup papaya (diced into small pieces)1 mango (ripe, diced into small pieces)1/2 cup red onion (diced)1/2 cup frozen sweet yellow corn (cooked per package instructions and cooled)1/4 cup cilantro (chopped)1 jalapeno (minced)1 lime1/2 tsp salt (plus more, to taste)Avocado Sauce1 avocado (ripe, discard pit and skin)1 lime1/4 cup water (plus more for a thinner sauce)1/4 cup cilantro (roughly chopped)1/2 tsp salt (plus more, to taste)Shrimp & Tostada Assembly12 shrimp (peeled and deveined)1/2 tsp smoked paprika1/2 tsp garlic powder1/2 tsp salt1/4 tsp cayenne1 tsp olive oil4 corn tortillas1/2 cup canola oil2 cups watercress1 lime (divided – use 1/2 for watercress and cut the remaining half into small wedges for serving)cilantro (optional, for serving) Papaya & Mango SalsaCombine all ingredients in a medium bowl, season to taste with salt and refrigerate until ready to assemble tostadas.Avocado SauceCombine all ingredients in a high-powered blender like a Vitamix. Blend until the mixture is smooth. Add water, 1 tsp at a time, to thin the sauce as much as you'd like. Season to taste with salt. Refrigerate until ready to assemble tostadas.TostadasThere are two ways to turn your tortillas into tostadas – frying in oil or simply on the grill. To fry in oil, heat oil in a medium pot or dutch oven over medium heat. Line a plate with a paper towel. Fry one tortilla at a time for about 3.5-4 minutes, flipping halfway through, until tortilla's are crisp and begin to take on some golden color. Place on paper towel-lined plate and repeat with remaining tortillas.To grill, heat the grill over medium-high heat to about 350F. Add tortillas and grill for 1-2 minutes on each side, or until tortillas begin to crisp and take on some color. Keep the grill on for the shrimp.Shrimp & Tostada AssemblySoak bamboo skewers in water for at least 10 minutes. Toss shrimp in a bowl with olive oil and spices. Thread three shrimp onto each skewer.Place skewers over medium hight heat and cook for 6-8 minutes, flipping halfway through, until shrimp are cooked through. Remove shrimp from grill and skewers and prepare to assemble tostadas.Toss watercress with juice of 1/2 of lime. Begin tostada assembly by spreading a dollop of avocado sauce on the tostada shell.Top sauce with lime-dressed watercressSpoon over some salsaTop each tostada with 3 pieces of shrimpGarnish tostadas with cilantro and serve with lime wedges (optional) Dinner, Main DishMexicanGrilled Shrimp Tostadas
I moved to St. Petersburg a little over 15 years ago, and it seems like we’ve had an average of two Italian restaurants open each year since then, if not more. Lately, it seems like two every few months. There’s definitely no shortage of Italian eateries to choose from here. We’re always interested in checking out the newest places, and you’ll find some of them in this round-up. We also give respect to those establishments that have been knocking out great food day in and day out for years and stay on top of their game even with all of the new arrivals. We utilized our team of five, including myself, to assess what we consider to be the essential Italian food spots in our area. As our name would suggest, we focus on St. Petersburg, but there were also a couple of standouts in St. Pete Beach, and one in Gulfport. There were many Italian restaurants that have been highly touted in our Facebook group that were on our list to try. I can assure you that we tried them all—over 20. If they did not make the list, there is a very good reason why. We had some very disappointing experiences with a few and some great surprises as well. In reality, this list is about Italian-American restaurants. I had someone contact me for recommendations on the most authentic Italian restaurants as her father was coming to visit from Italy, and she wanted a place where he could eat the exact same type of food he would have at home. This is what I told her. “We have lots of good Italian restaurants in St. Pete. However, I do not think we have any that are not Americanized. Italian-American style has lots more sauce, over-cooked pasta, and even several dishes that don’t exist in Italy – like chicken parmesan. We also serve some things differently, like Spaghetti & Meatballs – these are two separate dishes in Italy and never served together there.” Another important thing you should be aware of is that there are other publishers of “best of lists” that do not actually go to the establishments, or actually eat the food. Most don’t. Recently, one even pretended to. (Sounds ridiculous, right?) They just download photos from the internet, or embed Instagram posts from someone else. Instant best of list produced without having to leave the house. That’s NOT how we do it. We absolutely DO eat at all of the restaurants on all of our lists. (How can anyone recommend something they never experienced?) Unfortunately, we’ve seen these junk lists a lot—from national and local publishers. We are also aware of a local publisher that offers paid placement in best-of-lists. There is no paid placement here. WE PERSONALLY ATE ALL OF THE FOOD BELOW, AND WENT TO ALL OF THESE PLACES, AND THESE ARE ALL ST. PETE FOODIES PHOTOS. The list is in order of oldest to newest establishment. Gratzzi Italian Grille 211 2nd St. South Saint Petersburg, FL 33701 727-579-1570 Gratzzi Website Gratzzi always comes out on top in reviews and surveys. Chef Tony Mangiafico and co-owner / General Manager Domenic D’Angelo are both from Italy and bring great Southern Italian authenticity to the food and atmosphere. Many of their recipes come from the old country, and some are centuries old. They offer “fine dining with a family atmosphere”. One of my favorites is the Rigatonacci alla Vodka, and we always get the Shrimp Arrabbiata every time we go. One of the reasons Gratzzi does so well is that they have something for everyone. They have the classics that everyone expects from an Italian eatery, but their steaks and seafood also rival specialty steakhouses and seafood restaurants. Lastly, we would be remiss if we didn’t mention their signature Cavatelli Bada Bing—cooked table side—handmade ricotta cavatelli, vodka flambéd in a pan and then poured inside of a giant Padano parmesan wheel with San Daniele prosciutto, tomatoes, and basil. It is stirred and stirred as the walls of the cheese start melting and coating the pasta. <span data-mce-type=”bookmark” style=”display: inline-block; width: 0px; overflow: hidden; line-height: 0;” class=”mce_SELRES_start”></span> Pia’s Trattoria 3054 Beach Blvd South Gulfport, FL 33707 (727) 327-2190 Pia’s Trattoria Website From Abby: Pia’s is the Italian heart and soul of quaint Gulfport, FL. Located just minutes from downtown, Pia’s has an attractive, romantic and cozy vibe that is quite easy to fall in love with. In Italian, Trattoria translates to “eating house,” which is exactly what they pride themselves as being. No fuss, nor frills, just simple, fresh Italian food that is prepared exceptionally well. From Lori: Two of our favorite dishes are the hearty, rustic Lasagna, and the Spaghetti Bolognese pictured above with added veal meatball and a sausage. In 2005, Pia-Maria and Tom Goff opened Pia’s Trattoria in Gulfport. Having just arrived from Europe with their four small children and a new resident in Gulfport, FL, Pia was homesick for Italian food made from scratch, the food she grew up with. So they decided to open just a small Pasta-Panini-Salad Bar called Pia’s Trattoria. A small place with only three tables inside and an outside shaded courtyard. Well, that didn’t last long, her pride as a chef and her love for food, and the hospitality business in general, changed the face of the small Trattoria rather quickly. Adding space and surrounding herself with an exceptional talented culinary team gave way to welcomed growth. But really, word of mouth is the reason why Pia’s is so successful and a favorite in midst of the bustling and ever changing restaurant scene of the Greater Tampa Bay area. Although it still is a family owned and operated place with a big heart and excellent food, the place has expanded and offers a candle lit wine dining room, outside covered garden patio seating, a full liquor bar and two private dining rooms for groups of up to ten guests. There is also the new Pia’s Veranda right […]
Steak. Who doesn’t love a steak? It’s really quite simple. First, get the highest quality beef. Then decide if you’re going to flip it once, or flip it often. (Milk Street Cooking School says that a very thick steak cooks more evenly when flipped often, and they are right.) Are you going to marinate it? BuzzFeed’s Tasty says to marinate cuts with a loose texture, like skirt, flap and hangar as the marinade will get soaked up into the crevices. Milk Street says to never marinate a steak as it doesn’t really penetrate much and add flavor. Is it going on the grill, or in the pan? Will it finish in the oven? I’m from the Samin Nosrat school, so I salt it the day before. She also says to let it come to temp before cooking. I used to do this, but have now decided that I can get a better sear with a screaming hot cast iron skillet while still keeping the cook rare to medium rare easier when it’s straight from the refrigerator. Remember to take your steak off the heat five or so degrees before it hits your desired temperature. Either way, after cooking be sure to let it rest for five to ten minutes, lightly covered with vented foil on a rack before cutting into it, and if you’re going with the Anthony Bourdain method, “Don’t even look at it!” Hmmm. Maybe it’s not that simple after all. Most of the steaks you’ll see here are ribeyes. It’s our favorite cut, and also happens to be the cut that the Steak Cookoff Association uses exclusively in their competitions. We also love skirt steaks, and don’t often order a filet mignon even though it is one of the most popular cuts. When done right, it can be quite enjoyable. There are two on the list. Before we get into the list, an important thing you should be aware of is that there are other publishers of “best of lists” that do not actually go to the establishments, or actually eat the food. We absolutely DO. (How can anyone recommend something they never experienced?) Unfortunately, we’ve seen it a lot—from national and local publishers. We are also aware of a local publisher that offers paid placement in best-of-lists. There is no paid placement here. As with all of our lists, and unlike most other publishers, we personally went to all of these places, and ate all of these steaks, and took all of these photos. Best Steaks in St. Pete Chosen by Locals 2024 Fortu 95 Central Ave St. Petersburg, FL 33701 (727) 256-0268 Fortu Website Fortu opened in November 2023, and quickly became a downtown St. Pete favorite with rave reviews from just about everybody. Fortu bills itself as Pan-Asian Fusion cuisine. Most of the focus is their own twists on Japanese dishes with some Chinese and Korean sprinkled about. I loved almost every dish I had. In the steak department, they offer both Japanese and Australian Wagyu. We opted for the Carrara Farms Australian Wagyu Bavette Steak. From Munchery.com, “(A Bavette steak is) slightly thicker than a flank steak and has more marbling. The bavette is unique in a few ways. While the taste profile is similar to a flank steak, it has an even deeper and more savory flavor. Due to its marbling and loose texture, this flat cut of meat holds onto its juiciness better than a flank steak.” This steak was a dream. It had the perfect sear, and ideal medium rare cook. Treat yourself to this one. It’s worth every penny. Grace Restaurant 120 8th Ave, St Pete Beach, FL 33706 (727) 317-4770 Grace Website Grace opened in the Pass-a-Grille area of St. Pete Beach in 2017. They have always been a huge favorite ever since. The original owners, Marlin Kaplan and Lisa Masterson retired in 2022 and their Chef, Jason Lutzk arranged to buy the restaurant from them. He completed his purchase and became the sole owner as of January 2023. “Before acquiring Grace, Lutzk led the kitchen as Executive Chef at 400 Beach (Seafood), where he was recognized as “Best Chef of 2021” by Tampa Bay Magazine. He was formerly the Chef De Cuisine at Cafe Ponte with James Beard nominee, Chef Chris Ponte.” – Grace website. Grace is the only place that I will order a filet mignon. There are other cuts that I find more flavorful and juicy. However, the filet mignon here is prime beef, and it is juicy and flavorful with a great mouthfeel. The demi-glace is one of the tricks to making this one sing. The steak was perfectly cooked medium-rare. The fried baked potatoes with the steak are like crack. I would order a whole bucket of these if I could. Noble Crust 8300 4th St N St. Petersburg, FL 33702 (727) 329-6041 Noble Crust Website Noble Crust has been wowing diners since 2014 with their eclectic fare of rustic pizzas, and scrumptious Italian dishes, along with southern favorites like their mouthwatering fried chicken, and of course – steak. They offer an excellent filet mignon, and a sirloin dubbed the Bistro Steak – Top sirloin, bourbon brussels, chimichurri, roasted garlic whipped potatoes, crispy shallots. The fresh chimichurri highlights the steak nicely and balances out the mashed potatoes. The crispy shallots and brussels offer wonderful contrasts in texture and flavor. Beau & Mo’s Italian Steakhouse 2924 5th Ave N St. Petersburg, FL 33713 (727) 771-3690 Beau n Mo’s Website Chef Beau’s steaks are known for the hard sear and great seasoning, and that’s why we love it. They opened in the Historic Kenwood District in 2015, and we’ve been going ever since. They started with a focus on Italian cuisine, which they still do quite well, but became known for their superior steaks. Beau n Mo’s over the years has continued to evolve with several interior remodels, and has become one of the most popular steakhouses in St. Pete. […]
Austin-style Tex-Mex has landed in the Tyrone area of St. Petersburg by way of Wicked Cantina. The restaurant originated in the Sarasota area and has two locations in that vicinity – Anna Maria Island (Bradenton Beach) and downtown Sarasota. The restaurants are locally owned by some folks who are enthusiastic about sharing this cuisine from Austin with the area. The restaurant sits off of an access road that runs parallel to Tyrone Blvd – right by Harold Seltzers, for those who are familiar. The space is quite large with an inviting bar area, vast dining room and plenty of seating space for hungry diners waiting on a table. The waiting space, as we noted, is essential. We visited Wicked Cantina on a bustling Friday night where the wait for a table was at least 20 minutes. They also have a thin standing bar behind the main bar where you can enjoy a drink to ease the pain of waiting. The restaurant is very open and artfully decorated. The artistic feel also carries through to the outside space. Local St. Pete artist Derek Donnelly is to thank for the beautiful art that adorns the interior and exterior of the eatery. Another aspect that adds to the appeal of Wicked Cantina is the live music which occurs daily from 6:00PM until 9:00PM. In my opinion, live music always amplifies the environment of a dining establshment, especially when it’s as superbly executed as the music that we had the pleasure of listening to during our meal from Paul Cataldo. When we arrived at Wicked Cantina, the wait was about 25 minutes. We couldn’t believe how many people were there. If you intend to visit, plan accordingly. The restaurant does not take reservations, however the bar area is first come, first served. We added our name to the list and then migrated over to the bar for a drink. We sipped our beverages in that area and then after about ten minutes, two bar seats became available and we bellied up to the bar for our meal and took our names off of the waitlist. We always prefer dining at the bar. To kick things off, I started with the Wicked House Margarita with premium silver tequila, triple sec and fresh lime juice. It was everything that I hoped for and not too sweet – this turned out to be the theme for each of the four cocktails that we had throughout the duration of our visit. My husband started with the Mezcalita, which is something that I would usually gravitate towards. It’s comprised of mezcal, triple sec and freshly muddled orange. It’s refreshing, but carries notes of smoke, which we fully enjoyed. If you’re a fan of mezcal, I highly recommend giving this simple sipper a go. As soon as you’re seated (at the bar and in the dining room), complimentary chips and salsa are soon to follow. I love this gesture, but it often gets me into trouble because I have a difficult time with self control – more often than not, I fill myself up before any other food arrives. The salsa was a delight. It’s thinner in consistency, with plenty of flavor and the slightest hint of heat. Wicked Cantina’s menu is quite large, which can make ordering a bit difficult because everything sounds appetizing. We wanted to try as much as possible so, per usual, we ordered strategically. Their menu boasts all of the Tex-Mex classics – tacos (street and crispy), burritos, enchiladas, fajitas, bowls, burgers, quesadillas and more – much more. We started things off with the Wicked Queso. This queso is topped with ground beef, pico and pico de gallo and is served with tortilla chips. The portion size is idyllic for a starter. It didn’t disappoint in the least, in fact, we couldn’t stop eating it. It was loaded with cheesy queso flavor and the amount of toppings were just right and added some welcomed flair. We also ordered the Bar Taco Trio from the menu which comes with three crispy 4″ tacos of your choice. You can choose from chicken, shrimp, carnitas and grouper. We selected carnitas, chicken and blackened shrimp and instead of crispy, we opted to have them served as street style tacos served on small tortillas. Each taco was unique in character and the shrimp was the unanimous favorite. It was served with a delicious chipotle aioli which is what truly set it apart from the others. I highly recommend this appetizer as it is a fantastic way to experience a few different taco variations. After the salsa, queso and taco trio were devoured, we were ready for our next cocktails. I opted for the Wicked Paloma with Don Julio silver tequila, grapefruit soda and fresh lime and my husband selected the Boss Margarita Don Julio blanco tequila, triple sec, fresh lime and a floater of Grand Marnier. We absolutely loved both drinks. They weren’t fussy nor sweet and you could taste the essence of the liquors in both, which we welcome. We asked the bartender to guide us when it came time to order our mains. She informed us that the Cowboy Brisket Bowl was an item that we shouldn’t overlook, so of course, we ordered it. I am the utmost happy that she suggested this because it ended up being my favorite thing that we ordered (not to discredit anything else that we had, because it was all wonderful). The flavor notes that came through in the brisket were phenomenal and it was cooked to absolute perfection. Had it been served alone it would’ve shredded with just a spoon. The other ingredients in the bowl only amplified it – they all acted as a brilliant supporting cast. The bowl is comprised of rice, a tasty jalapeño slaw, house cheese blend, pickled onions, sliced avocado, chipotle aioli, pico and cilantro. It’s everything that I want in a bowl. The portion is healthy and the leftovers were fantastic […]
Indulge in this spring/summer recipe delight of Grilled Shrimp Tostadas with Mango & Papaya Salsa. The spice-coated shrimp are kissed by the flames of the grill and are accompanied by a refreshing mango & papaya salsa, creamy avocado sauce and zesty lime-dressed watercress. All of these components are layered atop a beautifully crisped organic corn tortilla. While there are a few different elements to assemble for this tostada recipe, don’t let them intimidate you. Each one comes together in no time with very minimal effort. The only step that may be a bit demanding is the peeling and deveining of the shrimp. However, this can be avoided by purchasing shrimp that are already peeled and deveined. For your convenience, Rollin’ Oats carries two types of frozen ready to cook shrimp – a 12oz bag by Wixter and a 32oz bag by Baywinds. The quality of both products is top notch. In this recipe, I have included two different ways of transforming the corn tortillas into crunchy tostadas. Feel free to prepare them in whichever way feels more comfortable to you. The first way is perhaps the most popular – on the stove by frying with some canola oil or another oil with a high smoke point. The second method is the easier of the two and requires less steps and ingredients and this is by utilizing the grill. If you choose to go this route, just make sure to keep an eye on the tortillas as they can burn quickly (I did this my first try). Make sure to have each part of the grilled shrimp tostada recipe prepped and ready before heading to the grill to cook your shrimp. The salsa, avocado sauce and tostada shells should be ready for assembly and the shrimp should be tossed in their oil and spices and threaded onto skewers. Grilled Shrimp Tostada with Mango & Papaya Salsa Recipe This grilled shrimp tostada recipe is bursting with lively flavors and in season ingredients. Prepare your salsa, avocado sauce and tostada shells before you head to the grill. The cook time is quick and assembly is a breeze. large bamboo skewers Papaya & Mango Salsa1/2 cup papaya (diced into small pieces)1 mango (ripe, diced into small pieces)1/2 cup red onion (diced)1/2 cup frozen sweet yellow corn (cooked per package instructions and cooled)1/4 cup cilantro (chopped)1 jalapeno (minced)1 lime1/2 tsp salt (plus more, to taste)Avocado Sauce1 avocado (ripe, discard pit and skin)1 lime1/4 cup water (plus more for a thinner sauce)1/4 cup cilantro (roughly chopped)1/2 tsp salt (plus more, to taste)Shrimp & Tostada Assembly12 shrimp (peeled and deveined)1/2 tsp smoked paprika1/2 tsp garlic powder1/2 tsp salt1/4 tsp cayenne1 tsp olive oil4 corn tortillas1/2 cup canola oil2 cups watercress1 lime (divided – use 1/2 for watercress and cut the remaining half into small wedges for serving)cilantro (optional, for serving) Papaya & Mango SalsaCombine all ingredients in a medium bowl, season to taste with salt and refrigerate until ready to assemble tostadas.Avocado SauceCombine all ingredients in a high-powered blender like a Vitamix. Blend until the mixture is smooth. Add water, 1 tsp at a time, to thin the sauce as much as you'd like. Season to taste with salt. Refrigerate until ready to assemble tostadas.TostadasThere are two ways to turn your tortillas into tostadas – frying in oil or simply on the grill. To fry in oil, heat oil in a medium pot or dutch oven over medium heat. Line a plate with a paper towel. Fry one tortilla at a time for about 3.5-4 minutes, flipping halfway through, until tortilla's are crisp and begin to take on some golden color. Place on paper towel-lined plate and repeat with remaining tortillas.To grill, heat the grill over medium-high heat to about 350F. Add tortillas and grill for 1-2 minutes on each side, or until tortillas begin to crisp and take on some color. Keep the grill on for the shrimp.Shrimp & Tostada AssemblySoak bamboo skewers in water for at least 10 minutes. Toss shrimp in a bowl with olive oil and spices. Thread three shrimp onto each skewer.Place skewers over medium hight heat and cook for 6-8 minutes, flipping halfway through, until shrimp are cooked through. Remove shrimp from grill and skewers and prepare to assemble tostadas.Toss watercress with juice of 1/2 of lime. Begin tostada assembly by spreading a dollop of avocado sauce on the tostada shell.Top sauce with lime-dressed watercressSpoon over some salsaTop each tostada with 3 pieces of shrimpGarnish tostadas with cilantro and serve with lime wedges (optional) Dinner, Main DishMexicanGrilled Shrimp Tostadas
This zero-fuss bacon and spinach quiche recipe should be your new weekend go-to brunch. The effort required to craft this crowd pleaser is minimal and the reward is quite high. Additionally, you can transform this quiche into anything you want with the mix-ins. In my opinion, the bacon and spinach combination are fantastic, but feel free to get creative. I recommend limiting the mix-ins to just two and be sure not to exceed two cups in total. Sausage, onion, asparagus, ham and bell pepper would also work well in this quiche recipe. Another customizable component to this quiche is the cheese. The recipe calls for one total cup of grated cheese, but that’s the only guideline that you need to follow. I used a 50/50 blend of sharp white cheddar and a creamy fontina and it turned out better than expected. I initially planned to use gruyere in place of the fontina, but the fontina is what I came across first at Rollin’ Oats and I simply couldn’t resist it. They carry both cheeses though – they have Finlandia and Emmi brand gruyere and Belgioso fontina. Other types of cheese I suggest using are feta, swiss and even mozzarella. If you’re up for it, you can absolutely make your own pie crust; however, store bought frozen crusts will make your life much easier. Just make sure to allow for 20 minutes or so of thawing time. Rollin’ Oats carries a set of two organic pie shells by Wholly Wholesome brand and they’re delicious. They also have gluten free shells available by the same brand and they’re equally as good. Bacon and Spinach Quiche Recipe Use this quiche recipe as a base for making any quiche. Feel free to get creative with the mix-ins, but don't use too many (I wouldn't go beyond three). 1 pie crust (store bought, thawed)4 eggs1/2 cup heavy cream1/2 cup whole milk1/2 cup bacon (cooked and crumbled)1 1/2 cups spinach (fresh)1 cup cheese (shredded, plus more for serving/topping before baking – I used sharp cheddar and fontina, but feel free to use what you love. )1/2 tsp salt1/4 tsp black pepper Heat oven to 375F. Place a piece of parchment paper on the thawed pie crust and weigh down with pie weights (or small oven-safe utensil – I used a small skillet). Bake for 15 minutes. Remove parchment and weights and poke holes all over the bottom of the crust with a fork. Bake for another 6 minutes or until the crust begins to turn golden.Reduce oven heat to 350F. Combine eggs, heavy cream, milk, salt and pepper in the bowl of a stand mixer and mix on high for one minute.Stir in cheese, crumbled bacon and spinach.Carefully pour quiche mixture into partially baked pie crust. Top with more grated cheese (optional).Bake quiche for 45-50 minutes, or until quiche is set and no longer jiggly and crust is crisp and golden. Allow to cool for 10 minutes before serving. Slice quiche into 4 even pieces and serve. Breakfast, Brunch, Main DishAmericanBacon and Spinach Quiche
This preparation of risotto removes a whole lot of work and stirring with the use of the oven. The majority of the effort required to make this dish is required during prep. The steps all happen very quickly so it is absolutely crucial that all of your ingredients are prepped, measured, etc. before any of the cooking begins. This risotto is delicious on its own without the mushrooms and tomatoes; however, they really elevate the dish with flavor and texture. The mushrooms specifically are a true delight as they take on a beautiful crisp in the oven – the umami flavor is completely next level. Speaking of mushrooms, you can choose to use whatever kind you can get your hands on. I recommend oyster, shiitake, king trumpet and maitake. Rollin’ Oats carries a superfood mushroom mix that would be great for this recipe. Definitely don’t skip nor skimp on the lemon juice or zest as both add the perfect amount of acidity and brightness. Dill as a garnish also breathes a bit of freshness into the risotto which is composed with richer-leaning ingredients like parmesan, butter, vegetable broth and the mushrooms and tomatoes. If you don’t want to purchase a bottle of white wine just for this dish, use some dry vermouth that you already have on hand. Though, I’m willing to bet that Rollin’ Oats will have a nice bottle of white wine that won’t break the bank and you can enjoy after using it for this recipe. I suggest seeking out something like a sauvignon blanc, vinho verde or pinot grigio. Oven Risotto with Roasted Mushrooms & Tomatoes Recipe This method for preparing Risotto simplifies the process by minimizing all of the stirring. The roasted mushrooms and tomatoes taste like an explosion of umami. Tomatoes1 cup cherry tomatoes (cut in half)1 tbsp olive oil1/2 tsp salt1/2 tsp garlic powderMushrooms1 lb mushrooms (cut or torn into 1-2" pieces – use any mushrooms like shiitake, oyster, king trumpet or whatever you can find)2 tbsp olive oil4 garlic cloves (minced)6 thyme sprigs1/2 tsp saltRisotto & Assembly2 tbsp olive oil1 white onion (medium in size – diced)1 cup arborio rice1/2 cup white wine (dry vermouth will also work)1/2 tsp salt (plus more to taste)1/4 tsp black pepper (cracked)3 cups vegetable broth1 cup parmesan (grated)1 tsp lemon juice1 tsp lemon zest2 tbsp unsalted butter1/4 cup fresh dill (chopped)lemon wedges ((optional)) TomatoesMake the tomatoes first. Heat the oven to 400F and line a baking sheet with parchment paper. Toss all tomato ingredients together in a bowl. Place the tomatoes, cut side up, on the prepared baking sheet. Roast tomatoes for 30-35 minutes or until the edges start to take on a little color. Add tomatoes to a plate and set aside until ready to plate. Reserve baking sheet for mushrooms.MushrooomsPlace one oven rack on the bottom and the other more towards the middle. Heat oven to 350F. Toss all mushroom ingredients together in a bowl and place them in a single layer on reserved baking sheet. Roast on the bottom rack for 30 minutes or until the mushrooms crisp up a bit.Risotto & AssemblyPrepare risotto while mushrooms are roasting. Heat oil in a dutch oven or other oven-safe pot with a lid over medium-high heat. Add in onion and cook for 4-6 minutes, or until onion softens.Add in rice and stir constantly for about 2 minutes until some of the rice begins to turn translucent.Pour in the white wine or vermouth and cook while stirring until most of the liquid is absorbed – about 2 minutes. Add in 1/2 tsp salt and pepper.Carefully pour in 2 1/2 cups of the vegetable broth and set remaining 1/2 cup aside (we will use this later). Bring pot to a simmer, place the lid on the pot and put into the oven on the middle rack for 18 minutes until most of the broth has been absorbed.Carefully take pot out of the oven, remove the lid and heat risotto over medium heat. Add in the remaining 1/2 cup broth and cook risotto while stirring constantly until rice is almost done and sauce has a creamy consistency, 3-5 minutes.Turn off the heat and stir in parmesan, lemon juice, zest and butter. Stir to combine and taste for salt. Add in more if needed.To plate, add risotto to bowls, top with tomatoes and mushrooms and garnish with dill. Serve with more lemon wedges if desired. Main CourseAmerican, ItalianOven Risotto, Oven Risotto with Roasted Mushrooms & Tomatoes
My most recent restaurant review was centered around Sonata Restaurant at the Mahaffey Theater. For this month’s recipe, Kevin presented a brilliant idea of reverse engineering an item from Sonata’s menu. A few ideas were tossed around and ultimately, we landed on this one – Panko Crusted Pickled Deviled Eggs. We, of course, ordered these during our recent visit to Sonata and we absolutely loved this unique spin on a classic. Kevin informed me that the Panko Crusted Pickled Deviled Eggs from Sonata were carried over from The Mill by Chef Ted Dorsey who is now the executive chef at Sonata. These deviled eggs boast a tantalizing contrast with a crisp exterior giving way to soft, tangy center that delights the palate with each bite. The brightness of the avocado cream and the subtle kick of the spicy aioli serve as ideal complements to the eggs. I made some notes whilst first trying these at Sonata and when it came time to make my own rendition, I worked backwards and tried to keep each detail as close to the delicious original as possible. I started with the aioli and the avocado cream, which tasted like classic versions of themselves. The pickling of the eggs proved to be the most challenging, as there are at least a few ways to go about this. The concoction I used with red onions turned out spot on to how I had envisioned them. I have used beets in the past, but knew that a lot of people aren’t fond of them and the onions worked quite well in their place. Plan to make this recipe at least 24 hours before you plan to serve them, as the pickling process requires at least one full day. The ingredients required for this grown up version of deviled eggs are really quite simple – you’ll be able to pick them all up at Rollin’ Oats Natural Food Market. When picking out your eggs, opt for cage free and/or organic, like Vital Farms or Utophien. Rollin’ Oats even has organic breadcrumbs by Edward and Sons. As for the mayo, they also have organic options which makes me more than happy. I recommend Woodstock or Cadia. Recreating the plating of these eggs was so enjoyable as the presentation of them is quite gorgeous at the restaurant and I love the plating process. Serve these at your next dinner party, or perhaps for the upcoming Super Bowl – your guests will be more than impressed. Panko Crusted Pickled Deviled Eggs This recipe was inspired by the Panko Crusted Pickled Deviled Eggs on the menu at Sonata Restaurant in St. Petersburg, FL. They're a sophisticated and delicious spin on classic deviled eggs and are perfect for a party or gathering. Pickled Eggs6 eggs (or more/less depending on how many people you are serving – preferably cage free and organic)1 1/2 cups rice wine vinegar1/2 cup water6 garlic cloves (peeled and smashed)1/2 red onion (medium in size and sliced thin)1 1/2 tbsp sugar1 tbsp salt1 tsp black peppercornsAvocado Cream1/2 avocado (ripe and medium-large in size)1/2 lime (medium in size – about 2 tbsp)1/2 cup plain greek yogurt1/2 tsp salt (plus more to taste as needed)1/2 tsp olive oil1/4 tsp black pepper (cracked)Spicy Aioli1 cup mayonnaise3 garlic cloves1 tbsp lemon juice1 1/2 tsp cayenne (if you really like heat, add as much as you'd like.)1/2 tsp salt1/4 tsp black pepper (cracked)Panko Crusted Deviled Egg Assemblypickled eggsavocado creamspicy aioli1 cup panko breadcrumbs2 cups vegetable or canola oil (use any other frying oil of your choice)2 eggs (whisked together)1 cup all purpose flour3 tbsp mayonnaise1 tsp dijon mustard2 dashes hot sauce (like Diamond Crystal (optional))salt1/2 tsp paprikafresh dill (chopped, for garnish (optional)) Pickled EggsMake the pickled eggs at least 24 hours before you plan to serve them. Bring a large pot of water with enough water to cover eggs to a boil. Carefully add eggs to pot and boil for 10 minutes. Prepare an ice bath while the eggs boil. After the 10 minutes are up, add eggs to the bath to stop the cooking process. Leave for at least 10 minutes.In a medium pot, add all pickling ingredients with the exception of the eggs and onions. Bring to a boil, then remove from the heat and add the onions. While pickling solution cools a bit, carefully peel the eggs, discard ice bath water and place peeled eggs into the bowl used for the bath. Carefully pour pickling mixture with the onions over the eggs in the bowl used for the ice bath and place in the fridge for at least 24 hours.Avocado CreamThe day that you're going to assemble your eggs, make the avocado cream. Add all ingredients to a high powered blender and blend until well combined. Mixture should be similar to a yogurt-like consistency. Add water, 1/4 tsp at a time, if mixture is too thick. Season with more salt as needed and refrigerate until ready to assembleSpicy AioliAfter the cream is complete, make the aioli. Add all ingredients to a high powered blender and blend until well combined. Season with salt as need. Optionally, you can add this mixture to a squeeze bottle or piping bag for plating purposes. Refrigerate until ready to assemble.Panko Crusted Deviled Egg Assembly24 hours later, remove eggs from pickling mixture – they should be slightly pink. You can optionally reserve onions and pickling mixture in a jar for another use. Cut Eggs in half and carefully scoop out the cooked yolks and add them to a bowl. Mash them and then mix in the mayo, dijon, hot sauce (if using) until smooth. Season with salt as needed.Add flour, whisked egg and panko to three separate bowls and have a plate ready. One at a time, coat eggs in flour, next egg (allowing excess to drip off) and then panko. Set on reserved plate.Heat oil in a medium pot over medium high heat. Line a separate plate with a paper towel. One at a time, fry […]
A Dutch Baby, also known as a German pancake or Dutch puff, is a delightful breakfast dish that elevates the boundaries of traditional pancake offerings. This oven-baked pancake is characterized by its unique puffiness and golden-brown edges which create a visually appealing presentation. The batter is made of simple ingredients like eggs, flour, milk and sugar which are all combined and poured into a piping hot buttered skillet. This mixture is then baked in the oven where it transforms into a fluffy and airy pancake with a custard-like interior. Typically, Dutch babies fall under the category of a sweeter breakfast option, as they’re often served with fresh fruits, syrups and dusted with powdered sugar. Though, they can also act as a savory option and are equally as delicious when topped with ingredients like bacon, avocado, scrambled eggs, smoked salmon and more. We’re taking the sweeter route this time with the addition of fresh strawberries, mint, maple syrup and an easy-to-make coconut whip which is made by whipping the solids of a can of coconut milk. Add some slabs of butter and a dusting of powdered sugar if you so desire – you won’t be disappointed. Feel free to make this recipe your own by using other fruits, like blueberries, raspberries and bananas. I chose strawberries, because they’re in season in Florida during the month of January and it’s quite simple at this time to find quality berries, especially organic varieties at Rollin’ Oats. I always encourage folks to buy organic when possible and Rollin’ Oats makes that easy with their high quality organic grocery options. Make sure that you get the can of full-fat coconut water into the fridge the night before you plan to make the Dutch baby. Since we are only using the cream part, fridge time ensures that the cream solidifies as it should in order to separate it from the water easier. Reserve the coconut water for another use. Dutch babies are prefect when you need a simple crowd pleaser that both looks and tastes impressive. Additionally, it’s great when you’re looking to feed a small crowd with minimal effort. Dutch Baby with Strawberries & Coconut Whip Recipe A Dutch baby is a mouthwatering twist on a traditional pancake. This luscious oven-baked pancake is adorned with fresh strawberries, coconut whip, fresh mint and maple syrup to ensure sweet & fluffy bites that are certain to please. High Speed Blenderovenproof skilletstand mixer Coconut Whip1 can unsweetened coconut milk (full fat & chilled in the refrigerator overnight)1 1/2 tbsp honey1 tsp vanilla extractDutch Baby & Assembly3 eggs3/4 cup whole milk2 tbsp unsalted butter (melted)1 tbsp unsalted butter1/2 cup flour2 tbsp cornstarch1 tsp sugar1 tsp vanilla extract1/2 tsp salt1 cup strawberries (washed & sliced)mint (fresh & torn)maple syruppowdered sugar (optional)butter (for topping, optional) Coconut WhipScrape the cream from the top of the chilled coconut milk (leave the water behind and save for another use) and add it to the bowl of a stand mixer. Add in vanilla extract and honey and mix on high until soft peaks form. Serve immediately or store in the refrigeratorDutch Baby & AssemblyPlace a medium oven-proof skillet (like cast iron) into the oven and heat the oven to 425F. Keep the skillet in there for at least 30 minutes until your batter is ready to be poured in. Prepare the batter by first adding 3 eggs to a blender. Blend the eggs on high for one minute – the eggs should now be a frothy consistency. Keep the motor running and slowly/gradually add in the milk, followed by the 2 tbsp of melted butter.Blend in flour, cornstarch, sugar, vanilla extract and salt just to combine (we don't want to over mix). Remove hot skillet from the oven and immediately add in remaining 1 tbsp of butter and swirl to coat the pan evenly. Carefully pour the batter into the skillet and bake the Dutch baby for 20-25 minutes, or until you see it begin to puff and slightly brown.The pancake will deflate a bit after you remove it from the oven and that's okay. Top with a few dollops of the coconut cream, fresh strawberries, maple syrup, butter and powdered sugar, if using. BreakfastAmerican, GermanDutch Baby Pancake Recipe, Dutch Baby Recipe
