St. Pete locals are quite enthused about the return of one of their favorite restaurants. Newer residents might not be aware, but if you lived here prior to 2021, then you likely know what all of the excitement is about.
From 1997 to 2021, … Continue Reading
Read more
From Beach Drive to Beach Blvd – Chef Mike Crippin to Re-Open Local Fav in Gulfport St. Pete locals are quite enthused about the return of one of their favorite restaurants. Newer residents might not be aware, but if you lived here prior to 2021, then you likely know what all of the excitement is about. From 1997 to 2021, The Moon Under Water was the only downtown St. Pete authentic British tavern. It was an icon for nearly 23 years, and they were one of the first restaurants located on Beach Drive when almost nothing was there. The Moon Under Water’s new location will be at 2832 Beach Blvd S, Gulfport, FL 33707. This grand building has most recently hosted The Drunken Taco. Sea Dog Cantina was there prior to that. Mike Crippin was the chef for over 20 years at the original location, and now he is the new owner, along with his wife Alison, and Kevin and Jeanne Milkey, owners of Grand Central Brewhouse at 2340 Central Ave. in St. Pete. The menu will consist of favorites from the original menu, one or two best sellers from Studio Public House, (Crippin’s recently closed pub) and new modern additions to include vegan, vegetarian, and gluten-free options. Fish & chips, bangers, pasties, pies, tabouli salads, and three to five curries will be available. There will be a few beers from Grand Central Brewhouse along with the usual English, Irish, and European favorites. Mike says that the vibe and menu will slant more British than colonial even though they will still have the curries. Some options for health-conscious diners, that you might not find in a pub, will be on the menu. A brunch menu will be featured on weekends to coincide with the early-morning Premiere League Soccer. The regular menu will be available until 9:30 – 10 pm depending on the day of week, and then a smaller late night menu will be featured until midnight. There is an outdoor area which makes the restaurant dog-friendly. The earliest opening date is projected for January 2026. Moon’s Original Furniture and Fixtures Make a Comeback Too Another exciting aspect is that some of the signs, decor, furniture and fixtures from the original restaurant have been preserved in storage, and they will be incorporated into the new spot. The large space of about 5,000 square feet will be divided up with the front main dining area being a traditional English / Irish long bar, and tables comprising 150 seats. A little nook / alcove area similar to what the original location had will be included. There will be a stage for live music and a merchandise area. While the front of the restaurant will be a British Pub, the area in the back, where the round bar with cathedral ceiling is, will have a London Gin Bar vibe. To the left of the round bar there is a room that will have about a dozen TVs and bar tables dedicated to Premier League Soccer, Rowdies Soccer, and other local sports. Outside of the round bar there is a courtyard where the old front sidewalk seating area will be recreated. There will be a second live music stage in the outdoor area as well. Background / History: Mike Crippin is originally from Culcheth in Cheshire, England where he had a background working in restaurants, bars and hotels. In 1998 he met Alan Lucas, the original owner of The Moon Under Water, along with his wife Suzanne. Alan hired Mike to be the chef and sponsored him for his visa. In 2019 Alan and Suzanne decided to retire and sold the restaurant to Caledon Concepts, which owns Rococo Steak and Ceviche. Caledon ran the space as Moon Under Water for a little while, but eventually converted it to the new (and current) location for Ceviche. Ceviche was originally located where Fortu currently resides, at the corner of Beach Dr. and Central Ave, in downtown St. Pete. Mike opened Studio Public House in the Grand Central District in April 2021. The space was formerly Pom Pom’s Tea House which was popular for sandwiches. They kept a sandwich menu and added some of the British curries from Moon. Studio Public House closed in June 2025 after the landlord sold the building. Meanwhile, Caledon Concepts still owned the intellectual rights to The Moon Under Water and had stored some of the furniture, fixtures, and signs. Now we come full circle.
The New Space is Finally Open a Year after the Hurricanes After Hurricane Helene dumped nearly six feet of water into the Don CeSar on St. Pete Beach on September 26, 2024, they finally reopened the hotel on March 28, 2025. Right around the time the hurricane hit was when the Don’s newly revamped restaurant, Society Table was opening. We were actually tentatively scheduled to go after they figuratively got their feet wet in the kitchen. Unfortunately, they almost literally got their feet wet. Society table was literally under water. It would take two weeks shy of a year to get the original space running again. On Thursday, September 11, 2025 the new permanent space with the expanded full menu will launch. The Don CeSar decided to temporarily close their fine dining restaurant Maritana and let Society Table operate out of that space until their five times larger space was ready. Lori and I dined in the temporary Society Table / Maritana space last week so we could give you a preview of what’s to come. If you’re a Maritana fan, they will reclaim their space on Wednesday Sept 17th with a new menu and new Chef de Cuisine – Chef David Martin-Garcia. He is originally from Spain but most recently the Edition Hotel in Tampa. The Executive Chef of the Don is Chef Alexander Reyes. Full disclosure: We were invited and treated to dinner by Chef de Cuisine Susan Burdian. This does not affect our review. While most of the review is well-deserved praise, there is criticism. We thought the Peruvian chicken was dry, and the yogurt sauce with the wings quite tart. You will see some tasting portions that are smaller than the regular portion, and this will be noted. Spicy Ahi Tuna – crispy rice cake, ginger-tamari reduction, spicy aioli, avocado. This is a delicious welcome take on ahi tuna. The tuna is minced with ginger and citrus, then formed into a quenelle shape. It is placed on top of fried crispy sushi rice. The sushi rice cake gives the dish nice texture. Avocado crema sits in between the tuna and rice. A spicy mayo drizzle serves as garnish for added flavor and creamy mouthfeel. Anything that comes with a lemon or lime wedge means you are supposed to squeeze it over the top. Be sure to do so with the lime. Tasting portion shown. The regular portion comes with three pieces. Lori loved it. I liked it. Shrimp & Orecchiette – orecchiette pasta, Key West pink shrimp – butterflied and sautéed, tarragon cream sauce, sweet peas, cauliflower. When you bite into the shrimp they are firm and springy with the perfect gentle snap. The orecchiette with their al dente chew and little cup of sauce were hard to stop eating. I loved it. Lori liked it. Tasting portion shown. Dynamite Shrimp – this is Society Table’s answer to Bang-Bang Shrimp. Lori said it was better than Bang-Bang shrimp which she considers to be too sweet. The sauce is nicely balanced with a little bit of heat. The shrimp maintain a crispy texture even after being tossed in the sauce. There is a drizzle of sambal sauce on the plate and the toasted cashews were a nice touch, complementing with more crunch and nuttiness. Roasted cauliflower completes the balancing act of textures and flavors. Market Green Salad – house greens (in this case baby gem, frisée and arugula), fresh herbs, cucumber, green apple, jalapeño, avocado, orange supremes, ginger vinaigrette. This salad was immaculate. It has such a wonderful assortment of different textures and flavors that it hits all of the senses – it looks beautiful, has a great crunch, and it’s aromatic with sweet, sour, tart, and salty notes. I never knew that jalapeño and green apple made such a great flavor combination. Tasting portion shown. The 1855 Farm black angus skirt steak was one of our favorite dishes. We fell in love with skirt steak, in general, a long time ago. It’s a thin cut that is super tender and moist when cooked correctly. It can be tricky. It needs high heat and a fast cook to get a nice sear while keeping the inside rare to medium-rare. This steak was done perfectly. Seasoned simply with salt and pepper it would already be a great steak. However, Society Table adds some extra refinement and tons of extra flavor by crafting a subtle five-spice ponzu seasoning. These are two huge flavor boosters working together. The steak sits on top of “peasant-fried rice” which is not a specific known recipe, but I do know that peasants usually come up with some tasty stuff and so did the chef. This is fun because the rice looks plain and simple, unlike a fried rice with lots of leftovers thrown in, but it is packed with flavor. I had to ask the chef what the magic was, and now it makes sense – ginger, garlic, sesame oil, a little brown sugar, Thai chilis, fish sauce, and Thai basil. That’s flavor on top of flavor that is perfectly balanced. The steak is topped with a fried egg that is appropriately done the Asian way with a crispy, golden-brown edge and a runny yolk. Note: 1855 Farm is one of the top suppliers of purebred premium Black Angus beef, known for its marbling, tenderness, and flavor. Cattle come from family-owned ranches in the grain-rich Great Plains, known for raising high-quality Black Angus. Their beef is processed under uniform standards at only four facilities in the United States, ensuring consistent quality. The number “1855” is a tribute to Gustavus Swift, who started the Swift meat packing company in 1855 and is credited with pioneering the modern meat industry. Before it hit your plate, the Black Gulf Grouper was swimming in the same waters that are right outside of the restaurant. It doesn’t get more local or fresh than that. It is pan seared with a light blackening seasoning and is buttery and flakey. […]
It was incorrectly reported in a local news outlet a couple of days ago that Buya Ramen was “to close permanently” because they “could not come to terms on a lease renewal”. I spoke to the Owner/Founder of Buya, Michael Sponaugle, via telephone yesterday. They already have a new location in downtown St. Pete that cannot yet be revealed, but it is a high rise that is soon to open. They are actually leaving their original spot at 911 Central Avenue on amicable terms with their landlord. The lease was to renew in January, but closing now gives Buya time to work on the new space sooner, and the landlord time to show the space to potential new tenants. When Buya opened in 2016, the average St. Pete diner had no idea what izakaya meant, and many only knew of ramen as instant noodles that come in a styrofoam cup. St. Petersburg is Buya’s original home. The city has had tremendous growth, and residents and visitors palates have become more sophisticated. Buya needs to grow along with its hometown, but the original location wouldn’t allow for that growth. Work is expected to start within the next three to four months, and the new, larger downtown location with a brand new custom exhibition kitchen, and expanded menu is expected to open in summer 2026. Ramen will remain the core focus and more small plates, skewers, and Japanese tapas (sometimes called “Japas”) will be added. In the end, the original Buya location is not closing because of low sales, or not being able to get a new lease. It’s all about the opportunity to grow in a new larger exciting location in a brand new tower in downtown St. Pete.
What began as a food truck in 2022 has now evolved into a full service restaurant, serving up some of St. Pete’s most talked about pizza and cheesesteaks. Recently, The Violet Stone opened its doors in their new home in Crescent Heights, which now gives customers the option to dine inside their establishment. Previously a takeout only spot, this decision by The Violet Stone has been met with lots of enthusiasm from the community. My husband and I have visited the restaurant’s new space two different times in the past couple of weeks. The first time was for dinner during the week and the second was on the weekend for lunch. Both times, most every table was occupied and the takeout orders were constant. Shifting to table service in addition to takout is no easy feat, especially when you find yourself as busy as The Violet Stone does on most days. Some growing pains are to be expected, particularly for a spot known for long lines and frequent sellouts. When they initially opened their new location, The Violet Stone only offered table service for dinner. After a couple of weeks of getting their footing, the restaurant shifted to dine in and takeout for lunch and dinner. They staffed up, the menu was refined and food production increased in order to meet the needs of their guests. The new space, which spans over 2,100 square feet, is a major upgrade from the prior 800 square foot location that The Violet Stone used to occupy in Kenwood. Half of the restaurant consists of the dining room and the other half is dedicated to their kitchen and waiting space for takeout orders. The location is quite prime, sitting pretty at 2607 Dr. M.L.K. Jr. St. N. Parking is available in the rear of the building. They do not take reservations, seating inside is semi-limited and the dining room stays consistently full, so I do recommend that you plan your visit accordingly – trust me, it will be worth it. An outside patio with tables is also an option for your dining experience and when the weather cools off, this seating area should be quite ideal. Since opening, The Violet Stone’s menu has gone through some changes. At first, the menu boasted a few appetizers, pizzas, sandwiches (including the popular cheesesteak) and pastas. However, after their couple of bustling weeks in the new spot, they quickly realized that pasta prep was eating up too much bandwidth and this was never really their focus. Therefore, pastas were removed and the restaurant can now focus on their pizza and sandwich production. Pizza and bread dough is made in house every single day and begins in the wee hours of the morning. Because they were selling out with some frequency, dough production quantities were increased to keep up with the demand. The dough that is prepared for the pizza is not technically pizza dough – it’s actually bread dough. The pizzas are similar to NY style pizzas, but they have the ingredients of a Neapolitan pie (flour, water, yeast and salt), yet they are not a Neapolitan style pizza either. To be a Neapolitan pizza, hydration should be 70% and for NY, 60% – The Violet Stone’s dough is higher than both. When baked, the pizza crust takes on a lovely char. If your pizza has any flop to it, the restaurant urges you to send the pizza back (this is even stated on their menu). As for sandwiches, the cheesesteak is the most viral, and for good reason. Though, they do have some other creative sandwich options like a chicken caesar, vodka parmesan and roasted pork – just to name a few. When this new location initially opened, they only offered soft drinks and had a $5 corkage fee for BYOB. However, it was just announced today that they are now fully licensed for beer and wine sales. Prior to this new location, we had not had the pleasure of enjoying any of The Violet Stone’s offerings; however, we had heard plenty of great things. Upon arriving to the restaurant for the first time on a Tuesday at 5:00PM, we were shocked to find the parking lot and the dining room full along with the to-go area of the restaurant. We were seated at one of the last available tables at that time. Service was very prompt and ten minutes or so after our order was submitted, our food began arriving. The Violet Stone has a few starter options on the menu and the Stuffed Longhots caught my eye. I was then informed that this was one of the newer options on the menu and a great one, at that. Two large long hot peppers are stuffed with mozzarella, sausage and ricotta and then baked and served with a side of tomato sauce. The peppers have just the right amount of heat without being too overwhelming and the bright tomato sauce is a nice touch. Ordering a cheesesteak was a non-negotiable. The Violet Stone has a few to choose from: shroomy with mushrooms, béchamel and American cheese and also a chicken and buffalo chicken variation. Various cheese options are available for the cheesesteak as well: Cooper sharp American, Whiz or sharp provolone. Onions are also an available add on. The cheesesteaks are served on seeded rolls that are made in house daily. Many argue that The Violet Stone cheesesteak is the best one around, hands down. After having one, I certainly cannot argue with that – it’s a very solid sandwich indeed. We decided on the standard cheesesteak with Whiz and onions with a side of house made fries with cheese. The size of this sandwich is very generous as the seeded roll is piled high with thin pieces of beef, cheese and onions. The hype is real. All pizzas on the menu are 16″. The first pizza that we tried was the Classic with Mozzarella and tomato sauce and we opted to add cupped […]
The chances of the team behind Wild Child doing any wrong were low. The chances of them exceeding my expectations by such a massive margin were even lower – but they sure pulled it off. Right next to Wild Child’s peachy, eclectic walls on Central Avenue, you’ll find the dark, dusky dining room of Slim Charmer, a new cocktail bar and tasting parlor by same the minds that created its neighbor. Slim Charmer offers the exclusivity and elevated aura of a sleek New York City bar without any of the pretension. It’s the kind of place that gets you excited to put on an outfit you might not get to wear often and step into a secret escape. And while the mysterious, dimly lit interiors and upscale menu are reminiscent of a posh speakeasy, the warm service and attentive hospitality are pure St. Petersburg. Slim Charmer has been open since April and yet its 26 seats are almost always occupied. The new cocktail bar is so incredibly of the moment, delivering classic concepts with the modernity and sophistication that our city’s ever-changing cuisine landscape so clearly demands. We’ve mentioned it before, but St. Petersburg diners often steer away from anything too upscale, understandably alienated by the fine dining scene’s somewhat outdated exclusivity, and gravitate towards family-owned, casual eateries that deliver a consistently good time. Five years ago, Wild Child rose to the challenge and delivered a more upscale restaurant that still felt familiar, cozy and uniquely St. Pete. Slim Charmer is now repeating history, with a fresh new concept and a drink-forward program that seems to be a step up without being a step away from our city. It’s small, it’s exclusive, it’s moody – yet, the bartender will remember your name for next time, the dining room is always bubbling with conversation and the food is made for the taste buds and not just the camera. My first experience at Slim Charmer was with three friends on a Wednesday night. Reservations are strongly recommended, though they happily accept walk-ins. You may just have to wait a while. The hero at Slim Charmer is the cocktail lineup, with the Martini being the champion. Wild Child’s beverage director Chris Trull is lending his talents to the new restaurant, and he was actually my server on my second visit. Chris, of @chris_makes_cocktails is something of a local celebrity if you keep up with food-and-drink happenings in the ‘Burg. I only realized my server, Chris, was the Chris a while after leaving the restaurant, and was left feeling even more appreciative of his easygoing charm, knowledge of the menu and familiarity with customers. Every person at the two group tables clearly knew and loved Chris already, and the ability to create that kind of connection with your clientele is invaluable for a restaurant. The elegant beverage program has really found sophistication in simplicity. You won’t find many fancy foams, toppings or convoluted flavor pairings. Both the food and drink menu are set to change regularly. The current lineup is from the summer menu that had just debuted when we visited on July 30, and Chris said that we can expect another change in the overall offerings in about two months. The star of the summer show is the Venetian Ice Spritz. The drink’s smooth citrus flavor is perfect to counter the sweltering heat that awaits outside the dining room, and I loved the idea to top it with lemon sorbet (hence the tiny spoon). The sorbet adds a playful element and some welcome sweetness. Italicus, an herby, lemony Italian liqueur, and Col Fondo, a style of double-fermented prosecco that’s cloudy and sour, are featured in this drink. The Tomatotini tasted surprisingly of, well, tomato – without tasting like a salad. The sweetness from the strawberry tomato syrup is evident and very welcome, and dry vermouth and vodka make for a pretty strong drink. A refreshing, fun sip for the Bloody Mary enthusiasts. The Lychee Martini was straightforward and enjoyable, but tasted more of general citrus/lemon than of lychee to my friends and me. I would have loved to taste more of the Lichi Li Liqueur and am curious about how the drink would taste with more rose or lavender notes. Also, it’s worth noting that the lighting is making the drink appear more yellow, but it actually had a slight pink tint. This beverage isn’t subtle or for the faint of heart. It’s bold, earthy and leaves the warmth of spice and whiskey in your throat. The Lady Brown is good for someone who might enjoy a darker, bitter flavor. The Negroni Fumo Blanco is one of the most – if not the most alcohol-forward beverages on the menu. Mezcal, extra dry vermouth and Luxardo Bitter Bianco combine for a sharp sip, but surprisingly, the lemon verbena mentioned on the menu is a very apparent and refreshing note in this drink. The Espresso Martini puts its competitors to shame. It’s a well-rounded, coffee-forward iteration of the crowd favorite, that so often, is just mostly vodka. Slim Charmer also offers seven wine options, split between sparkling, white and red, and four beers. Bar manager Sydney Knowlton actually owns the newly opened Neighborhood Wine Shop, so the rotating selection is in good hands. I thoroughly enjoyed a crisp, creamy glass of the Chardonnay. Just like the small but mighty wine offerings at Slim Charmer, the food menu is small enough that the focus remains on the cocktail program, but unique and bold enough that it doesn’t seem like an afterthought. In fact, Slim Charmer’s assortment of Italian, French and Spanish-influenced small plates are worth planning your visit around. The shareables are practically begging to be chaotically split between colleagues or long lost friends, fancy cocktail in hand. This Crudo was a plate I can’t get out of my head. Thin slices of snapper wrapped in an herb-heavy oil, wrapped up with perfect slivers of peach, plum and cucumber – how magnificent does that bite sound? […]
In this recipe, we are transforming simple ingredients into an elevated flatbread that is ideal for enjoying on these cooler December evenings. All of the elements involved in this sausage, pesto & peperonata flatbread are not only complementary together, but they are equally as delicious when used in different applications. The pesto can be tossed with your favorite pasta or served alongside arancini (we actually did this for Thanksgiving this year and it was a hit). Peperonata can serve as an easy appetizer spooned onto crusty slices of bread, or as a tangy topper for sandwiches, crispy cutlets or even with a steak. You can use any type of flatbread for this recipe. On a busy weeknight when time is of the essence, I suggest grabbing a flatbread option that is already baked in the package – naan could even work well here. Rollin’ Oats Natural Food Market sells a few different variations like O’Doughs flatbread, which happens to be gluten free and vegan. If you’d rather bake a homemade or store-bought dough and have the time, I recommend going for it. This way, you can control the thickness of your flatbread. The bake time is only about ten extra minutes, if you opt for this route. The ground Italian sausage brings the the whole flatbread together with its subtle touch of savory spice. Ground Italian sausage is my preference, but if you’d rather a fully-cooked version, you can’t go wrong. Simply slice it into rounds and arrange before baking the flatbread in the oven. Sausage, Pesto & Peperonata Flatbread Recipe In this recipe, sweet and sour peperonata, pesto and sausage are combined to create an elevated take on flatbread. You don't have to make your flatbread dough from scratch in order to get the most out of this recipe – there are plenty of suitable store-bought options available. Pesto5 cups basil (5 packed cups, fresh)3/4 cup parmesan cheese (finely grated)1/2 cup pine nuts3 garlic cloves (peeled and smashed)3/4 cup olive oil1 tsp salt (plus more, to taste)1 tbsp lemon juice (from 1/2 of a small lemon (optional))Peperonata3 bell peppers (about 3 cups, mix of colors of choice, thinly sliced)1/2 cup olive oil1/2 white onion (medium in size, sliced thin)4 garlic cloves (peeled, smashed and sliced very thin)5 sprigs fresh thyme2 1/2 tbsp red wine vinegarsalt (to taste)Flatbread Assembly1 flatbread (homemade or a mix like Bob's Redmill or an already prepared flatbread of choice (naan would work great too))1 lb cooked ground sausage1/2 cup parmesan cheese (grated )basil or parsley (chopped (optional)) PestoHeat your oven to 325F and spread your pine nuts on a parchment lined baking sheet. Toast for 6 minutes. Add pine nuts and all pesto recipe ingredients, except the oil, (including lemon, if using – this will add a touch of brightness) to a food processor or high powered blender. Blend or process on high while slowly streaming in the oil until the pesto is smooth. Add more salt as needed. Set pesto aside until you're ready to assemble the flatbread.PeperonataHeat oil in a large pot or dutch oven over medium heat. Add in peppers, onion, garlic and thyme and cook for 6 minutes. Reduce the heat to medium-low to cook the mixture slowly until peppers and onions soften, about 25 minutes. Discard thyme sprigs, stir in red wine vinegar and season with salt to taste. Set aside.Flatbread AssemblyHeat oven to 400F. If using a homemade or store bought dough, roll it out onto a parchment-lined baking sheet to your desired thickness. Top with a few spoon fulls of pesto (evenly dispersed), cooked ground sausage and half of the grated parmesan. Bake for 20 minutes. If using an already baked flatbread or other bread like naan, repeat steps with pesto, sausage and parmesan and bake for only 10 minutes.Remove flatbread from the oven and increase oven heat to 425F. Top flatbread with peperonata and remaining grated parmesan. Bake for another 6-8 minutes.Carefully remove the flatbread from the oven, drizzle with more pesto and garnish with chopped basil or parsley.Slice flatbread as desired and serve. Appetizer, Dinner, Main Course, Main DishAmerican, Cajun, ItalianSausage, Pesto & Peperonata Flatbread
The temperature here in Florida may still be quite warm, but it is in fact fall and I can’t help but shift into comfort-cooking mode. For me, that means that lots of pasta dishes and comforting soups are frequently in the dinner rotation. A few months ago, I made stuffed rigatoni for the first time and fell in love with both the process of making it and the end result. The rigatoni was filled with a mixture of ricotta, mozzarella and provolone cheese and minced mortadella and was served in a spicy tomato sauce. While enjoying this dish, a number of alternative filling possibilities entered my mind and a simple mixture of ricotta and mushroom was one of the first. I’ve been making marinara at least once (sometimes twice) per month, usually on Sundays, for at least ten years now. Over the course of these ten years, tweaks and changes have been made to the recipe and a few years ago, I landed on what works best for my taste. The ingredient list is simple, but depends heavily on quality ingredients – like premium whole peeled tomatoes, 24 month parmigiano reggiono rinds and some good red wine. Luckily, Rollin’ Oats is a mecca for premium ingredients. For the sauce, they have a few canned tomato offerings that I recommend, like Cento and also organic variations from Muir Glen and Bionature. And we all know that they have a wonderful selection of great wines to choose from and a few experts on their staff to help you make a selection. You’re only using 1/4 cup in this recipe, but I always recommend using a wine that you would drink when cooking. You could undoubtedly assemble this recipe on a weekday, however, I think it is best enjoyed on a slow Saturday or Sunday. In the recipe, I suggest cooking the sauce for at least an hour, but you can definitely allow it to simmer for up to a few hours. The smell of marinara flowing through the home is one of my favorite scents ever. You can use this sauce in many other recipes like meatballs, chicken parmesan or other pastas of course like spaghetti. Ricotta & Mushroom Stuffed Rigatoni Recipe This comforting pasta dish is comprised of rigatoni that is stuffed with a mix of creamy ricotta cheese and savory mushrooms that is then baked in a simple marinara sauce. ovensafe skillet or large dutch ovenBlender Marinara1 tbsp olive oil1/2 white onion (medium in size, roughly chopped)3 garlic cloves (peeled and crushed)1 tsp dried oregano2 tbsp tomato paste1/4 cup red wine (pick a red that you would drink)2 bay leaves1 28oz can crushed or whole peeled tomatoesparmesan rind (optional)1 tsp salt (plus more to taste)Ricotta & Mushroom Filling1 tbsp olive oiltsp tsp salt (divided)8 oz mushrooms (diced into very small pieces – shiitake, baby bella, or most any other mushroom will work)10 oz ricotta cheese1 eggRigatoni & Assembly16 oz rigatoni (you may have leftover rigatoni – save them for another use)1 tbsp olive oil1/4 cup parmesan (grated)1/4 cup fresh basil (roughly chopped or torn) Ricotta & Mushroom FillingHeat 1 tbsp olive oil over medium heat. Add mushrooms and 1/2 tsp salt and cook, stirring occasionally, until liquid from mushrooms has evaporated completely – about 10-12 minutes.Add cooked mushrooms to a bowl with ricotta, beaten egg and remaining 1 tsp salt. Allow mixture to cool in the refrigerator while you prepare the marinara.After filling has cooled for an hour, add filling to a sandwich-sized ziplock bag. Cut a very small opening into one corner of the bag (smaller than the size of the opening of the rigatoni).MarinaraHeat a dutch oven or pot that is medium in size over medium heat. Add 1 tbsp olive oil and chopped onion. Cook onion, stirring occasionally, until it softens (6-8 minutes). Season with 1/2 tsp salt.Add in crushed garlic cloves and dried oregano and cook for one minute, stirring constantly, until fragrant – about one minute. Stir in tomato paste and cook until it takes on a brick red color. Pour in wine, deglaze pan, and allow the wine to reduce for 2-3 minutes. Add bay leaves, tomatoes, parmesan rinds (if using) and another 1/2 tsp salt to the pot and stir to combine.Bring marinara to a simmer, reduce heat to medium low, and allow sauce to simmer gently for about one hour. Season with more salt as needed. After an hour, discard bay leaves and parmesan rinds and blend sauce with an immersion blender or in a high powered blender until smooth. Add sauce to a large oven-safe skillet (like cast iron) or a large dutch oven and set aside until ready to fill rigatoni.Rigatoni & AssemblyHeat oven to 350 F. Cook pasta 1-2 minutes less than package instructions (you want an al dente texture to keep the rigatoni from ripping – they will cook further in the final steps of the recipe in the oven). Strain and rinse with cold water, add to a large bowl and toss with 1 tbsp olive oil to keep the rigatoni from sticking together.One at a time, pipe filling mixture into each piece of rigatoni and arrange in a single layer in prepared skillet/dutch oven with pureed marinara until you run out of room (you want to nestle them into the sauce so they are mostly covered).Repeat with remaining pieces of rigatoni. Distribute half of grated parmesan over the stuffed rigatoni in marinara.Place skillet into the oven until cheese melts and begins to take on a light golden color- 20-25 minutes. Top with remaining grated parmesan and basil and serve immediately. Dinner, Main Course, Main DishAmerican, ItalianRicotta & Mushroom Stuffed Rigatoni
Elevate your appetizer game with these beef kofta skewers that are laced with irresistible spices and baked to juicy perfection. A drizzle of zesty toum sauce adds a garlicky kick, while a cucumber and tomato salad brings a refreshing crunch that complements the meat beautifully. Serve this all with some warm naan bread to round out the dish. Kofta is a popular Middle Eastern dish that is typically made from ground beef, lamb or chicken that is mixed with spices, herbs and often garlic and onion. The mixture is then formed onto skewers and usually grilled or sometimes baked. Kofta is often served with rice, flatbreads, vibrant salads and a sauce like tahini or toum. There are many different variations and it is a beloved dish across many different cultures. I like to serve kofta as an appetizer for a group and often as an entree for my husband and I. My sauce of preference with kofta is usually a homemade toum sauce. Toum sauce is a recent discovery of mine that I had while dining with friends and after one taste, I knew that I loved it and needed to recreate it. It’s a creamy and flavor-packed condiment that is made from a few simple ingredients – a head of garlic, neutral oil, lemon juice and salt. The mixture is formed in a food processor until a creamy sauce forms (similar to the consistency of yogurt). We use ground beef in this kofta variation – a very high quality organic and grass-fed ground beef that can be found at Rollin’ Oats. They have a few different options, but I prefer the Simply Balanced 90/10 selection. Quality is always of the utmost importance to me when it comes to sourcing any ingredient that I use and I can always trust Rollin’ Oats to have the absolute best. Beef Kofta with Toum Sauce Recipe Savor the spiced flavors of juicy beef kofta paired with a garlicky, creamy toum sauce that elevates this Middle Eastern dish to a whole new level. skewers Beef Kofta1 lb ground beef1/4 cup white onion (minced)2 tsp garlic (minced)1/4 cup parsley and mint (finely chopped)1 tbsp olive oil2 tsp all spice2 tsp paprika1 tsp cumin1 tsp coriander 1 tsp salt1/2 tsp cinnamon1/2 tsp black pepperToum Sauce1 cup garlic cloves (peeled)3 cups neutral oil (grape seed, sunflower, vegetable or canola)1/2 cup lemon juice2 tsps Kosher saltCucumber & Tomato Salad1 tomato (ripe, medium in size & diced)1/2 cup cucumber (diced)1/4 cup basil (finely chopped)1/2 tsp salt (plus more to taste)To Servenaan breadlemon wedges Toum SauceSlice the garlic cloves in half lengthwise and remove any green sprouts. Transfer the sliced garlic cloves into a food processor and add the kosher salt to the garlic cloves. Process for a minute until the garlic becomes finely minced. Make sure to scrape down the sides of the food processor afterwards. While the food processor is running, slowly pour one to two tablespoons of oil, then stop and scrape down the bowl. Continue adding another tablespoon or two until the garlic starts looking creamy.Once the garlic looks emulsified by the few tablespoons of oil, increase the speed of pouring the oil and alternate with the ½ cup of lemon juice until all the oil and lemon juice is incorporated. This will take about 15 minutes to complete.Transfer the sauce into a glass container and cover with a paper towel in the fridge overnight. Makes about 4 cups. The next day, replace the paper towel with an airtight lid and keep in the fridge for up to 3 months.Cucumber & Tomato SaladCombine all ingredients in a bowl, season with salt and refrigerate until the kofta is finished.KoftaIf you're using wooden skewers, soak them in water for at least 20 minutes. This will prevent burning. Combine all kofta ingredients in a medium-sized bowl with your hands until everything is mixed well. Refrigerate the mixture for 30 minutes. Heat the oven to 450F. Place a wire rack onto a baking sheet and brush it with olive oil. After the mixture has been in the refrigerator for at least 30 minutes, divide it into four even-sized portions. Form each portion into a snake-like shape around each skewer.Bake the kofta for 13-15 minutes or until the beef is cooked through and beginning to brown on top.To ServeServe kofta on a platter with naan, cucumber and tomato salad, toum and lemon wedges. Appetizer, Dinner, Main DishMiddle EasternKofta, Toum Sauce, Baked Kofta
Low effort and high reward is the name of the game with this take on slow-roasted salmon. The slow-roasting process ensures tender and flakey salmon that melts in your mouth with each bite. The addition of citrus makes this dish quite refreshing while the chili crunch sprinkles in bold and spicy notes. Though the ingredients involved are minimal, together they are the utmost well-balanced. There isn’t a ton of produce in season right now in Florida, but citrus, including orange varietals and grapefruit are goods that you’ll find plenty of during this time of year. Marrying together the invigorating flavors in citrus with a high-quality, fatty piece of wild salmon is quite lovely. The chili crunch aids in adding some texture and the torn fresh dill (or basil) rounds out the dish. Avocado, which is also in season in September, pairs well with all of these ingredients too. If you’d like to also incorporate that, use 1/2 of a ripe avocado and slice it into thin pieces. You can certainly go the extra mile by making your own variation of chili crunch or chili crisp (trust me, it’s much easier than you may think!), but there are plenty of solid options on grocery store shelves these days. One of my favorites is from Momofuku and you can find this at Rollin’ Oats (it’s actually on sale currently). They offer a regular chili crunch, spicy and also a hot honey version. Another reputable brand at Rollin’ Oats is by Mr. Bing – they have a mild and spicy option. When it comes to selecting your salmon, I always suggest reaching for the wild caught versus the farm raised. Â Rollin’ Oats doesn’t have a dedicated seafood counter; however, they offer quality frozen wild caught salmon that works great for this dish. Just make sure to safely thaw the salmon prior to roasting it. Slow Roasted Salmon with Citrus & Spicy Chili Crunch Recipe Discover a new favorite low-effort dinner with this slow-roasted salmon which is paired with vibrant bits of citrus and a spicy assist from chili crunch. 16 ounces salmon (skin on and preferably wild-caught – 1 large piece or two 8 ounce pieces are recommended)1 tsp olive oil1/2 lemon (sliced into thin rounds)1 grapefruit (peel and pith removed and cut into thin rounds and then into halves and quarters)1 orange (peel and pith removed and cut into thin rounds and then into halves and quarters)1/2 tsp salt (plus more, to taste)2 tbsp chili crunch (plus more as needed – choose your favorite brand – I love Momofoku which can be found at Rollin' Oats)dill or basil (fresh & torn into smaller pieces (garnish, optional))avocado (sliced (optional)) Heat oven to 250F. Line a baking sheet with parchment paper. Place the salmon on the lined baking sheet brush with olive oil, season with salt and top with the lemon slices.Roast the salmon for an hour and remove from the oven – the salmon should be quite tender and should pull easily away from the salmon's skin in pieces. Don't worry about keeping the salmon filet in one piece – we want it to flake a bit into chunks.To plate, arrange the flaky salmon pieces with citrus and avocado (if using) on a serving platter – there is no right or wrong way to do this, so feel free to get creative with your plating. Top with 2-3 spoon-fulls of chili crunch and garnish with torn dill or basil. Season with more salt as desired. Dinner, Main Course, Main DishAmericanSlow Roasted Salmon, Slow Roasted Salmon with Citrus & Chili Crunch
Fresh Corn Polenta with Pickled Shrimp brings together the sweetness of summer corn and the tangy notes of pickled shrimp. Â This recipe offers a brighter twist on traditional comfort food. This take on polenta acts as an idyllic canvas for the zesty shrimp which are pickled and marinated in a myriad of ingredients which include, but are not limited to: rice wine vinegar, citrus, crushed red pepper flakes and garlic. It’s a perfect dish for highlighting popular ingredients that are used a lot in summer cooking. Creating the fresh corn polenta could not be more simple and only requires a few ingredients that you probably already have on hand. I first made this polenta a couple of weeks ago after I picked up some corn from a farmer’s market in the area. I was told that the corn had just been harvested the day prior from a farm here in Florida. The method for making the fresh corn polenta was something that I had been wanting to experiment with. It all starts by peeling the corn and then grating it with the large holes on a boxed grater. From there, the grated corn mixture is then simmered with a couple of pats of butter and some salt until the polenta thickens a bit. This process only takes about ten minutes. The polenta is then finished with a squeeze of fresh lime. Initially, I had planned to top the fresh corn polenta with poached lobster and some chive butter (which I will be trying soon), but then I found some inspiration for pickled shrimp from a recent episode of a food-related show on television (The Lost Kitchen, for those interested). The shrimp are first poached in some water, lemon and salt. Then, they are placed in a pickling mixture in the refrigerator for a few hours (and up to 24 hours). The pickling mixture makes for tangy and flavorful shrimp that not only work well on this polenta, but also with many other things. These shrimp would work well on some toasty sourdough, tossed in a salad, nestled in some rice or simply on their own as an easy appetizer. For the shrimp, I always strive to use wild caught, but use whatever you can find. Rollin’ Oats has great quality frozen shrimp by Baywinds and Wixter Seafood. Simply thaw the shrimp and devein them with the shells on if they aren’t already deveined (this is easier to do than you think – use a wooden skewer or toothpick, poke it through the side of the shrimp in the middle towards the top and slowly thread and pull the vein out – give it a google for a tutorial). You can also use shrimp that are already peeled and deveined too, but cooking the shrimp with their shell on adds to the flavor and prevents overcooking of the shrimp. Fresh Corn Polenta with Pickled Shrimp Recipe Put summer's fresh corn to good use with this fresh corn polenta recipe. The pickled shrimp add a zesty zing when served atop the creamy polenta. glass bowl or glass Tupperware Poaching the Shrimp12 shrimp (medium to large in size – shell on, but deveined (optional, you can use peeled shrimp if you prefer))6 cups water6 cups ice1 lemon (cut in half)2 1/2 tbsp saltPickling the Shrimp3/4 cup rice wine vinegar2 tbsp sugar2 garlic cloves (peeled and smashed)1/2 tsp crushed red pepper1 dried bay leaf1/2 cup olive oilt tsp worcestershire 1 tsp salt1/2 tsp hot sauce (use your preference – I usually opt for Diamond Crystal)1/2 lemon (sliced into small wedges)1/4 cup red onion (sliced thin)Fresh Corn Polenta4 ears corn (husk and silk removed)2 tbsp butter1/2 tsp salt (plus more to taste)1/2 limeDish Assemblymicro-greens (for garnish – fresh dill would work well too (optional)) Pickling the ShrimpAdd vinegar, sugar, garlic, crushed red pepper and bay leaf to a microwave-safe bowl or glass measuring cup. Heat mixture for two minutes, stir to combine and cool completely in the refrigerator (30 minutes to an hour).When mixture is cool, stir in olive oil, worcestershire, hot sauce and salt. Then, mix in lemon wedges and sliced onions. Set aside until poached shrimp are ready.Poaching the ShrimpAdd water, juice lemon and lemon halves and salt to a medium pot and bring to a boil.Add deveined shrimp, remove pot from heat and allow shrimp to poach for 5 minutes (or until they turn pink).Add in ice and allow to sit for another 10 minutes.Remove shrimp from pot and discard water and lemon. Peel shrimp (leave tails on if desired, optional) and place into glass bowl or Tupperware for pickling.Pour prepared pickling mixture over the shrimp. Cover shrimp and place in the refrigerator for at least three hours and up to 24 hours.Fresh Corn PolentaGrate corn on the cob with the large holes of a box grater over a medium-size bowl.Heat grated corn, butter and salt over medium heat. Cook, stirring occasionally, until corn mixture thickens – about ten minutes. Taste and season with more salt as needed (polenta should now taste a bit more rich). Remove from heat and stir in juice of 1/2 lime.AssemblyTo plate, add 1/4 corn polenta mixture to each bowl, top with pickled shrimp and garnish with micro-greens or fresh dill. Appetizer, Dinner, Main DishAmericanFresh Corn Polenta, Pickled Shrimp
