Welcome to the St. Petersburg Foodies Podcast Episode 30. Our featured interview today is with Stephen Schrutt. Stephen is the owner of Hunger + Thirst Group. They operate the restaurants and bars: The Avenue Eat + Drink, Park & Rec, and No Vacancy in downtown St. Petersburg. Stephen grew up in Tampa, … Continue Reading
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Interview with Stephen Schrutt from Hunger + Thirst
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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 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. Three […]
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 […]
Get your most important meal of the day at Taylor Sam’s in downtown St. Pete. The breakfast menu is top notch and has everything from a quick breakfast sandwich to hearty omelettes, specialty caffeinated drinks and more. Hungry for lunch? No problem. Whatever you’re craving, Taylor Sam’s has it. It’s a casual spot for breakfast and lunch with dine in or to-go services. Every time I visited, I found a bustling vibe with families, business meetings, solo diners and more. Much like their first location in Brick, New Jersey, which opened up in 2013 with the goal of offering a great breakfast and lunch experience for the local residents and visitors to the Jersey Shore, it’s nice to see that similar vision here. Because St. Pete, as we know it, is tourists and locals alike. Speaking of New Jersey, Taylor Sam’s got its name inspiration from Taylor Ham, also known as pork roll, a delightful meaty creation from the heart of New Jersey. John Taylor is credited with creating the product in the late 19th century. But the debate sizzles: Taylor Ham or pork roll? Whichever you choose, it’s undeniably delicious. The menu at Taylor Sam’s uses both. My go-to pick at Taylor Sam’s: The Original Taylor is their mouthwatering sandwich packed with pork roll, fried eggs and American cheese, all nestled between a kaiser roll. It’s an absolute must-try. I will continue to order this and recommend it to all. I believe you can also get it served on a New York bagel. It’s the perfect bite, filling, but not leaving you ready for a food coma, and the melted cheese gets me every time. Auntie Karen chose the Taylors Benedict, a comforting delight boasting pork roll (she swapped it for sausage), poached eggs, creamy hollandaise, and a Thomas’ English muffin, accompanied by home fries. She also added a side of avocado. Verdict? Very good. I couldn’t pass up on the weekly special featuring hand-separated egg whites, smoked turkey bacon, baby spinach, homemade guacamole, chipotle sauce and a toasted fresh New York everything bagel, served with a side of melon. The option to add cheese was available but I decided to skip it. This was massive and a little hard to eat but the flavors were there. I especially loved the New York bagel for its perfect chewiness and distinctive taste. Chipotle sauce gave this perfect breakfast a little spice. A side of home fries is always a win. They’re crispy on the outside and soft on the inside. Yes, please. Auntie Karen’s favorite, an iced mocha. She liked it and said it gave her a long lasting caffeine buzz all day. Not in a coffee mood? The freshly squeezed juice was incredibly refreshing, sweet and tangy. I’d like to go back to enjoy more of their lunch menu. They have burgers, sandwiches, bowls, soups, snacks and salads. I absolutely demolished the Taylor Chop Salad, which is a delightful mix of char-grilled chicken, olives (I asked to remove them), tomato, cucumber, chopped egg whites, bacon and cheddar over romaine, paired with my choice of dressing (balsamic). Think crisp, filling and the ideal lunch. Taylor Sam’s is a great spot in downtown St. Pete. with an extensive and fresh menu. It’s a delight and the options seem endless. The staff’s optimism brings a local vibe to the place. My family that was visiting loved it too. It’s perfect for a fulfilling breakfast or lunch.
Sea Grapes Eatery, nestled in the heart of St. Pete Beach, has undergone a culinary evolution since my last visit in 2022. Initially known for its wine-forward bar and array of small bites and Cheese & Charcuterie offerings, Sea Grapes has now transformed their menu to Latin-inspired Florida cuisine with the creative help of Chef Alex Rodriguez (owner/chef of Lolita’s here in St. Pete. He also worked under celebrated chef Jose Andres in Miami.). Running the daily kitchen is Chef Mauricio Jiminez. The menu features a selection of seasonal small plates, pastas, and full entrees. While maintaining its extensive wine list, Sea Grapes now has a full liquor bar to complement its revamped menu, catering to diverse palates. Opting out of the cocktail route, my friends and I indulged in a couple of bottles of wine. While I’m no wine connoisseur, the selections we went with were the ideal accompaniment to our meal. For appetizers we decided on the Crab Croquettes, Whipped Feta + Honey, and Burrata + Prosciutto. Other options included Shrimp Ceviche, Wagyu Beef Carpaccio, Baked Brie Brulé, and the Chef’s Choice Charcuterie Board. The Crab Croquettes with Spanish rice, cilantro yogurt, sofrito, and pimento oil, exuded savory smokiness and had a surprisingly generous portion of crab. The Whipped Feta + Honey, accompanied by mango & date chutney, honeycomb, pistachios, and peppercorn dust, was a symphony of sweet, salty, and savory flavors, leaving me practically licking the plate clean. Not to be outdone, the Burrata + Prosciutto, with its blend of sweet guava preserves and savory prosciutto atop toasted ciabatta, was a true palate pleaser. Moving on to the main courses, Sea Grapes continued to impress. The Lobster Mac & Cheese, featuring lobster escabeche, orecchiette, peppers, and Manchego fondue, was a savory delight bursting with flavor, making the classic dish near perfection. In many restaurants mac & cheese falls flat due to a lack of flavor, but that is definitely not the case with this dish. Equally impressive was the Lomo Saltado, with sliced steak tenderloin, tomato, red onion, pommes frites, and a soy sauce + balsamic vinegar marinade, created a combination of flavors that left me craving more. The steak was perfectly cooked, tender, and full of flavor. And while the steak was a standout, I can’t lie, the fries were my favorite part. They were cooked cripsy and caught the dripping sauce to create an irresistible bite. The Sea Grapes Gnocchi featured a cilantro cream sauce, cherry tomatoes, corn, and rustic bread, with scallops substituted for chorizo upon request. (Scallops were served on the side, so they are not pictured) The Savory Scallop Pasta with cilantro lime butter, cherry tomatoes, chimichurri, and fresh seared scallops created an exciting combination of flavors. However, I found myself looking for more chimichurri to elevate the dish. Despite this minor critique, the pasta was undeniably delicious. The scallops on both dishes were cooked perfectly. Other entrees that piqued my interest were the Sea Grapes Paella, Mole Beef Short Rib, Jerk Lamb Lollipops, and the Salmon a la Parilla. Though our stomachs were at capacity, we couldn’t resist a glimpse at the dessert menu, which included options such as Key Lime Brulé and Chocolate Tres Leches. Alas, after a night of indulgence, there was no room left to try these delectable treats. Despite a massive menu shift, Sea Grapes’s impeccable service and inviting ambiance remained unchanged from my first visit. Without a doubt, Sea Grapes Eatery stands as a must-visit destination for anyone seeking an exceptional dining experience in St. Pete Beach.
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
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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
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
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