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Recipes From the Florida Fiery Foods Show
By Denice Skrepcinski
There is something magical about Florida. The weather, the beautiful beaches, the sun, and the unique style of food all attract visitors who enjoy the relaxing and entertaining atmosphere. Florida is also a Mecca for fabulous food and famous chefs, some of whom have migrated from places like France, England, Mexico, and the Caribbean. This cultural diversity is often reflected in the food they serve in their restaurants. The following recipes showcase the talents of six chefs who mix worldly flavors with the fresh produce and abundant seafood available in Florida to create their own unique styles of cooking. You can attend their cooking demonstrations at the Florida Fiery Foods Show, and then make some of their dishes at home.
Crab, Salmon and Scallop
Cakes with Papaya, Mango and Pineapple Relish
Chef Jean-Pierre
Brehier, originally from Aix-en-Provence, France, is the
popular TV cooking show host of "Incredible Cuisine with
Chef Jean-Pierre," owner of The Left Bank Restaurant,
proprietor of Chef Jean-Pierre's Cooking School, and author
of two cookbooks titled Sunshine Cuisine, and
Incredible Cuisine with Chef Jean Pierre. Here, he
offers an unusual, lighter variation of the standard crab
cakes. Serve as an appetizer or a light lunch.
1 cup salt-free saltine cracker crumbs
1/4 cup whole wheat cracker crumbs
3/4 cup egg substitute, or 3 whole eggs
3 cloves garlic
1 tablespoon fresh ginger, chopped
1/4 cup fresh cilantro leaves, chopped
1/4 Scotch bonnet chile, stem removed, seeded and quartered
Salt and white pepper to taste
1/2 green bell pepper, finely diced
1/2 yellow bell pepper, finely diced
8 ounces salmon, chopped into half-inch cubes
8 ounces sea scallops, chopped into half-inch cubes
8 ounces jumbo lump crab meat
1 tablespoon extra virgin olive oil
2 cups Papaya, Mango and Pineapple Relish (see recipe below)
Preheat oven to 350 degrees.
Using a food processor, make crumbs with the whole wheat and saltine crackers but KEEP THEM IN SEPARATE BOWLS.
In a food processor, combine the egg substitutes, garlic, ginger, cilantro, Scotch bonnet chile, and salt and white pepper to taste. Mix until all ingredients are liquid.
In a large glass or stainless steel bowl, combine the bell peppers, salmon and scallops with the egg mixture and blend well until the seafood is coated with egg. Add the whole wheat cracker crumbs, mix again and then carefully fold in the crab meat.
Form six cakes that are approximately 3" diameter by 1" thick each. Roll each cake in the saltine cracker crumbs until totally coated.
In a nonstick sauté pan, heat 1 teaspoon extra-virgin olive oil. Fry the cakes until they are golden brown on one side. Turn them over and bake in a 350 degree oven for 10 minutes.
Serve with the Papaya, Mango
and Pineapple Relish (see below).
Makes 6 cakes
Heat Scale: Hot
Papaya, Mango and Pineapple Relish
1/2 cup papaya, cut into small cubes
1/2 cup mango, cut into small cubes
1/2 cup pineapple, cut into small cubes
1 tablespoon mint leaves, chopped fine
2 tablespoons cilantro, chopped fine
1 tablespoon apple cider vinegar
1 teaspoon extra-virgin olive oil
4 or 5 beautiful dill leaves for decoration (optional)
Salt and pepper to taste
Toss gently and serve with
Crab, Salmon and Scallop Cakes.
Bacon-Wrapped Jumbo Shrimp
with Smoked Corn & Poblano Pepper Relish
Scott BeBell, chef and
owner of Guppy's On The Beach Seafood Grill & Bar,
contributes a recipe representative of his restaurant's
style. His menu combines a variety ethnic styles, using the
freshest local produce and seafood.
Note: This recipe requires advance preparation.
1-2 ounces wood, such as hickory or mesquite, for smoke-cooking
6 ears of corn
12 poblano peppers, roasted, peeled, seeded, and julienned
1/4 cup roasted garlic cloves
1 cup roasted shallots
1 tablespoon chipotles en adobo
2 cups diced tomatoes
1 medium red onion, diced
1 tablespoon New Mexican mild red chile powder
1 tablespoon salt
1 teaspoon fresh ground black pepper
1 tablespoon sugar
4 whole poblanos, or other peppers, deseeded and cut in half
16 bacon-wrapped large shrimp
Garnish: Chile oil, scallion oil*, and fresh cilantro
Prepare a grill with the wood, and smoke the corn with half of the husk removed for 30-40 minutes. Let the corn cool slightly.
Meanwhile in a food processor, puree half of the garlic, and all of the shallots, and chipotles, then place in a mixing bowl. Add remaining garlic, tomatoes, red onion, chile, and spices. Shave the kernels off of the corn and fold them into the mixture. Adjust seasoning if necessary. Let this relish set overnight in the refrigerator to blend the flavors.
Reheat the relish at the time of service. Grill the poblano chiles slightly. Grill the shrimp until it is done. Place pepper halves on a plate, portion equal amounts of relish on them, then place the shrimp on top. Garnish the plate with chili oil, scallion oil, and cilantro.
*Specialty oils can be
bought prepared, or can be made by blending either finely
chopped chile or scallions with oil.
Serves: 4
Heat Scale: Medium
Jalapeño Corn Chowder
Emil O. Topel, Executive Chef of Fancy's Restaurant, was raised in England, received his culinary training in France, and produces his own line of condiments. Here he presents a wonderful, spicy soup that is a great starter, or a wonderful light lunch.
4 ounces (1 stick) margarine
1 small onion, diced
1 red bell pepper, diced
1 tablespoon chopped garlic
1 tablespoon chopped jalapeño
1 pinch black pepper
1 pinch cayenne pepper
1 pinch thyme
1 16-oz. can of corn, drained (reserve the juice)
Sauté the above ingredients on low heat for 10 minutes, then add:
1/2 cup all purpose flour
Cook on low for 5 minutes; then add:
4 cups chicken broth
1 16-oz. can creamed corn
Reserved juice from the can of corn
1/8 cup jalapeño juice (taken from a jar of peppers)
Milk, as needed for consistency
Bring to a boil, stirring
frequently with a whisk. When the mixture starts to thicken,
slowly add small amounts of milk to correct the consistency,
being careful not to add too much. Let simmer for 15 minutes
on low flame. Season with salt and pepper as needed. Add
more cayenne pepper to taste.
Serves: 4
Heat scale: Medium
Dorado Ala Parilla Con Chile
Verde
(Grilled Mahi Mahi with Chile Verde Sauce)
Chef Chris Fernandez, originally from Mexico, is now the Master Chef of Red Mesa Restaurant in St. Petersburg. This recipe reflects his "Nuevo Latino with a Mexican Twist" style. He specializes in using nouveau techniques to combine traditional Mexican recipes with Latin flavors.
Chile Verde Sauce
3 whole poblano chiles
1 pound tomatillos
2 serrano chiles
1 Spanish onion
2 medium tomatoes
3 cloves garlic
4 tablespoons olive oil
1/3 cup pumpkin seeds
2 cinnamon sticks
1/2 cup sesame seeds
3 cups chicken stock, divided
2 tablespoons honey
Salt and pepper
8 sprigs parsley
8 sprigs cilantro
Roast the poblano chiles, tomatillos, serrano chiles, onion, tomatoes, and garlic in a roasting pan in a 350-degree oven for 30 minutes.
In the meantime, heat the olive oil in a sauce pan. Heat the oil through and toast the pumpkin seeds for about 2 minutes. Add the cinnamon sticks, sesame seeds, and toast for 2 more minutes.
By this time the vegetables should be done. Remove them from the oven and dice them up. Add the diced vegetables to the toasted spices, in addition to 1-1/3 cup of the chicken stock, and the honey; cook for 3 minutes. Put this mixture in a blender and puree. Pour the mixture into a pan and add the remaining chicken stock. Bring to a boil and simmer for 10 minutes. Season with salt and pepper, chopped parsley and cilantro and add the juice of one lime.
Yields: 4 cups
The Fish
2 pounds Mahi Mahi
Salt and pepper
6 large plantain or banana
leaves (available in most Asian markets)
Season both sides of the
fish with salt and pepper and wrap it up in the banana
leaves. In a large sauté pan, cook each side of the
fish for 4 minutes. Place the fish on a plate, open the
banana leaves, and put the sauce over. Garnish with grilled
corn and vegetables.
Serves: 4
Heat Scale: Medium
Jerk Sauce
Edyth James of Saffron's Restaurant grew up in Jamaica, and here she treats us to a traditional recipe from the Caribbean. This jerk sauce can be used as a marinade, dressing or sauce on many different dishes. Try experimenting with different meats. You can also use this jerk sauce as a marinade for chicken to be cooked on an open grill.
2 1/2 Scotch bonnet peppers, coarsely chopped
1 medium onion, coarsely chopped
2 bunches chives or scallions, trimmed to remove the roots, and coarsely chopped
1 cup freshly chopped flat-lear parsley
4 cloves garlic, coarsely chopped
1 tablespoon finely chopped fresh ginger
3 tablespoons salt, or to taste
2 tablespoons chopped fresh thyme
2 tablespoons ground allspice
1/2 teaspoon freshly grated nutmeg
1 teaspoon freshly ground black pepper
1/4 teaspoon freshly ground cinnamon
1/8 teaspoon freshly ground cloves
1/4 cup fresh lime juice or distilled white vinegar
3 tablespoons dark soy sauce
2 tablespoons vegetable oil
1 tablespoon brown sugar
2 tablespoons water, or as needed
Combine the peppers, onion, chive or scallions, parsley, and garlic in a food processor and puree to a coarse paste.
Work in the ginger, salt, thyme, allspice, nutmeg, black pepper, cinnamon, cloves, lime juice, soy sauce, vegetable oil, and brown sugar.
Add more soy sauce and salt,
as needed, to taste. Add water to reach a thick but pourable
consistency.
Yield: About 3 cups of sauce
Heat Scale: Hot
Spicy Floribbean Shrimp
"The Herb Queen" Maryon Marsh is a native of England who lectures on growing organic herbs and peppers. She offers this wonderful recipe for shrimp that is as colorful as it is delicious. It makes a beautiful presentation, perfect for company.
4 tablespoons coconut flakes
1/4 cup cashews
16-20 large shrimps (1-1/2 pounds), peeled and deveined
1 tablespoon olive oil
2 tablespoons unsalted butter
2 cloves garlic, finely chopped
4 teaspoons finely chopped fresh ginger root
1/4 cup chopped shallots
1 fresh cayenne pepper, seeded and chopped (use more if you want additional heat)
1-1/2 cups unsweetened coconut milk
3 tablespoons lime or orange marmalade
1 cup fresh orange, peeled and diced
1 cup fresh mango, peeled and diced
1 cup fresh pineapple, peeled and diced
1/4 cup chopped fresh cilantro
Basmati rice, prepared according to direction
Salt and pepper to taste
1 8-ounce glass of white wine (for drinking)
Toast the coconut flakes and cashews in a dry frying pan on low heat, browning them slowly and stirring often. Set aside to cool.
Wash the shrimp and pat them dry. Brown them lightly in the olive oil on both sides, about 1 minute for each side. Drain and set aside.
Heat the butter in a large pan. Sauté the garlic, ginger, shallots and cayenne pepper until transparent, about 2 minutes. Do not burn them.
Add the coconut milk and marmalade. Season with salt and pepper to taste.
Stir in all the fruits and the shrimp. Cook for 5-7 minutes. Adjust salt and pepper if needed.
Transfer to a platter. Garnish with the toasted cashew, coconut flakes, and cilantro on top. Serve with Basmati rice.
Sip, with relish, a well deserved glass of white wine
Serves: 4
Heat Scale: Mild-Medium
Denice Skrepcinski is a chef, food stylist, and producer of the guest chef segments at both the National and the Florida Fiery Foods Shows.
