Sample Recipes

Everything we know as chefs, we have learned and created along the way. We delight in the opportunity to share our ideas and recipes with you. Try these recipes at home, and let us know how they worked out for you. We hope that you will have as much fun in your kitchen as we do in ours.

Pecan encrusted grouper filet served over heirloom tomato and corn salsa

Ingredients:

2 grouper filets (6 ounce each)
½ cup pecan pieces
¼ cup pankow bread crumbs
1 cup milk
2 whole eggs
1 cup all purpose flour
1 large heirloom tomato
2 cups corn (whole ears)
¼ cup capers
2 fresh whole lemons (save zest and use for garnish)
2T butter
2T minced garlic
¼ cup white wine
Salt and pepper to taste
Garnish with fresh chives

For the grouper:
Preheat the oven to 350 degrees. Crack two eggs into a bowl; add the milk and whisk until smooth. Set aside. Pour the flour in a small bowl, and season with salt and pepper and set aside. In a third bowl, mix together the pecan bits and pankow crumbs. Clean the skin off the grouper filets. Dredge the grouper in the flour mixture, and then in the egg wash, then lastly dip into the pecan mixture. Heat the canola oil in a sauté pan over medium-high and add the breaded grouper filets. Sear the first side then place the filets in the oven for approximately 6-8 minutes.

For the salsa:
Dice the tomatoes, set aside. Slice the corn off the ear and set aside. In a hot sauté pan add the canola oil, corn, fresh minced garlic and sauté for roughly 1-2 minutes. Add the diced tomatoes, capers, lemon juice, white wine, salt and pepper and allow to liquid to reduce for 3-5 minutes. Lastly, add the cold butter. Melt butter until fully incorporated. Garnish the grouper with fresh chives and lemon zest.

Bon Appetite and enjoy!

Grilled quail served over sautéed carrots, fried leeks, and Bing cherries

Ingredients:

8 oz quail cleaned and trimmed into 1” tenders
3 large carrots, peel and julienne
T garlic minced
T shallot minced
¼ cup dried Bing cherries
1 cup leeks julienne and fried
¾ cup hoisen and plum sauce mixture 50/50
½ cup chicken stock
Salt and pepper to taste

For the Bird:
Toss the quail in olive oil salt, and pepper cook on hot grill for approximately 1-2 minutes on each side. Set aside

Fried leeks:
In a sauté pan add enough canola oil to cover the leeks bring up to 300 degrees. Add leeks and fry until golden and crisp. Pull leeks from the oil and set aside on a plate lined with paper towel to absorb excess oil.

For the vegetable:
In a hot sauté pan coated with canola oil, lightly brown garlic. Add julienne carrots sauté for approximately 2-3 minutes on medium high heat. Next dried cherries and hoisen-plum sauce reducing for 1-2 minutes. Next add fried leeks and chicken stock, allow time for liquid to reduce by 1/2. Add salt and pepper to taste.
Place vegetable mixture on plate and top with grilled quail.

Serve and enjoy!

Jumbo Lump Crab Cakes with Lemon Aioli

Ingredients:

2 pounds jumbo lump crab meat (drained)
1 cup mayonnaise
2T whole grain Dijon mustard
1 lemon
2 cups pankow
2t Tabasco sauce
1t Worcestershire sauce
2T chopped green onion

Method:
Place your crab meat into a bowl with the mayonnaise, Dijon mustard, Worcestershire sauce, Tabasco, 1 1/3 cup of pankow, green onion, and lemon juice. Mix together lightly. Shape into silver dollar size discs and sprinkle with remaining pankow. Sauté on medium high heat with butter 2-3 minutes each side.

Aioli:
Place one egg yolk into a food processor with 2T of lemon juice and 1T of minced garlic. Turn processor on and slowly add canola oil about 1 cup. Season with salt and pepper

Place crab cakes on a plate topped with aioli serve and enjoy!