Ophelia’s Escargot with Wild Baby Artichokes and Heirloom Yellow Tomato Concasse in European Black Summer Truffle and Roasted Garlic Butter, Accompanied by Ciabatta Crisps and Shaved Tuscan Pecorino Romano. Ingredients Extra Virgin Olive Oil 4 oz. Medium Basil Fed Snails 4 oz. Wild Baby Artichokes (Blanched) 2 Heirloom Yellow Tomatoes Concasse (Seeds Removed) 1 Small […]
Javier’s Restaurant and Wine Bar 6621 Midnight Pass Road Sarasota, FL 34242 (941) 349-1792 Ceviche de Corvina Peru’s most famous appetizer! Fresh Pacific coast Corvina marinated with lime juice, red onions, sweet red and green peppers and a touch of Peruvian aji pepper. Ingredients 3 to 4 pounds corvine, cubed or other mild white fish […]
Carr’s Sesame Cracker with White Bean Hummus topped with Shrimp and Oregano Oil Ingredients 1 cup of white beans 1/2 tablespoon of extra virgin olive oil 1 tablespoon of white vinegar 1 tablespoon of lemon juice 1 tablespoon of Tahini sauce 1 tablespoon of roasted garlic 2 tablespoons of fresh oregano zest of one lemon […]
Ingredients 8 oz. Cooked and chopped cold water lobster meat 8 oz. Mascarpone Cheese 1 oz. minced onion Topping 1 cup Japanese bread crumbs 3 Tablespoon softened butter 1 teaspoon minced garlic 1 Tablespoon chopped parsley salt and pepper Directions Mix all topping ingredients together making sure bread crumbs are well coated with butter. Mix […]
Serves Six Ingredients 3 Each – Medium Green Tomatoes Sliced 1/8 Inch Thick 9 Ounces Goat Cheese 3 Ounces Cream Cheese 1 Tablespoon Parsley chopped finely 1 Clove Garlic Finely Minced 1/2 Cup All Purpose Flour 4 Each – Whole Eggs beaten 3 Cups Panko (Japanese Bread Crumbs) 1 Tablespoon Salt 1 tsp Black pepper […]
I especially like to make this dish without the bread on top of a thin frittata as a hot summer night dinner served with a crisp Pinot Griecio and sliced melon for dessert. Ingredients 2 pounds red beefsteak tomatoes (about 4 medium), cut into 1/4-inch-thick slices 1/2 cup Italian breadcrumbs 1/2 pound sliced proscuitto d’ […]
Ingredients: 1/4 cup butter, melted 12 frozen cheese blintzes 6 eggs 1 1/2 cup sour cream 1/3 cup sugar 2 teaspoons vanilla 1/4 cup orange juice or 2 tablespoons orange juice concentrate cinnamon Directions 1. Preheat oven to 350° F (175° C). 2. Melt butter in a 9×13 inch pan. 3. Line blintzes in one […]
C’est Cheese Mini Bleu Cheese Cake on Parmesan Doily with Faust Cabernet Sauvignon Reduction (Makes 36 ounces – 6 x 6 ounce, 12 x 3 ounce, etc.) By Larry Krams, CEC, Executive Chef, C’est Cheese of Sarasota Ingredients: Cheesecakes 8 oz. Cream Cheese 2 oz. Mascarpone Cheese 6 oz. Creamy Bleu Cheese 3 Eggs 3 […]
Ingredients 1 large Eggplant 1 Tsp. lemon juice 2 Oz. Tahini paste 2 Tsp. roasted garlic puree ½ cup extra virgin Olive oil 1 tsp. Tabasco Salt, pepper to taste 1 Tsp. chopped parsley Directions Roast whole eggplant in 325 º oven for 1 hour. Let cool to room temperature. Peel eggplant, put in “Robo […]
Ingredients 3 cups low-sodium chicken broth Kosher salt 1 cup Arborio rice 2 Tablespoons pine nuts toasted ½ cup shredded mozzarella ½ cup fontina (if you can’t find you may substitute parmesan but the fontina makes it that ooey gooey consistency ) 2 TBSP. chopped parsley 2 large eggs ½ cup grated parmesan 1 ½ […]
