Chef Jared Gross of Urban Tide at the Hyatt Regency Orlando demonstrates how to prepare the Salmon Pastrami that he features at that terrific seafood restaurant. The recipe is below, so take a look at the video then gather the ingredients and give it whirl.
For this installment of On the House, we have another delicious cocktail from our friends at The Whiskey: The Whiskey’s Mike Lassahn says it’s sort of like an Old Fashioned but not.
Check below for the recipe and a video of Mike demonstrating the proper way to make the cocktail.
Since it opened at Epcot's Italy pavilion, Via Napoli has been earning raves for its Neapolitan style pizza. Executive chef Charlie Restivo shows you how to make the same pizza dough and get similar results, even if you don't have an 800-degree wood-burning oven imported from Italy in your kitchen.
Watch the video, then follow the recipe. Tell us how things turned out in the comments below.
Sear + Sea Woodfire Grill is the wonderful new(ish) steak and seafood restaurant at the JW Marriott Bonnet Creek resort. Melissa Sallman is the hotel’s new executive chef and oversees the restaurant. There may be some small changes coming with the menu but you can probably count on this polenta side dish staying on.
Of course, another word for polenta is grits, so when I made the recipe following Sallman’s instructions in the Scott’s Kitchen video below, I grilled up some shrimp to go along with it for my own version of shrimp and grits. Cheesy grits/polenta, too, thanks to both parmesan and goat cheese.
Watch the video then give the recipe a try. And be sure to visit Sear + Sea to sample the polenta with one of their steaks – or maybe some shrimp.
Dustin Hulbert of Baoery in Thornton Park shares the recipe for the bar’s Geisha A Go-Go, one of the signature drinks. Watch the video above, then grab the recipe below and get mixing.
1 oz of Deep Eddy’s Ruby Red Grapefruit Vodka
1 ½ oz of Hakutsuru Excellent Junmai Sake
¼ oz of Ginger Syrup
Served in Cognac Glass with ice
Topped with Grapefruit Pellegrino
Garnished with Wide Grapefruit Peel
Rocco’s Italian Grille serves some of the finest food in Central Florida. And owner Rocco Potami has a certain skill with creating complex Italian dishes.
But in this edition of Compliments of the Chef, Potami demonstrates how to make Veal Scallopini. Give the video a look, then pick up some veal (or chicken) from your market and give the recipe a try. Or stop by Rocco’s and let Potami make you a perfect one.
Kevin Fonzo, chef and owner of K Restaurant in College Park, has a great way to use the bounty of summer vegetables: succotash. He uses it as a platform for sauteed Florida fish, such as snapper, and tops it all with delicious herb butter. See the video above for instructions from the chef. The recipes follow:
Since taking over the Big Fin Seafood Kitchen in 2020, executive chef Eric Enrique has been making changes to the menu. One of the additions has been his Grouper Piccata, a take on the classic Italian preparation usually done with veal or chicken. Enrique has tweaked it for fish and for added flair deep fries the capers that garnish it. When I recently reviewed the restaurant, this dish was easily my favorite.
In this episode of Scott’s Kitchen, Enrique walks me through the steps to make the dish. This is definitely one that will impress your dinner guests.
Watch the video below then find yourself some good grouper and give it a try.
Welcome to the first edition of On the House, which will feature fun drink recipes courtesy of the bartenders from some of area’s finest bars and lounges.
Today we feature the Colorado Bee Sting from The Whiskey on Restaurant Row, as prepared by Mike Lassahn. Check the video above to see Mike in action.
Here’s the recipe:
Here’s a recipe for the adventurous. It’s for the Goan Prawns Xacutti served at Mynt in Winter Park and Saffron on Sand Lake Road’s Restaurant Row. Both restaurants, along with Madras, are owned by Sunny Corda, who shares this recipe in celebration of Saffron’s 10th anniversary.
This one is presented as a no-recipe recipe. That is, it isn’t in the conventional format with exactly measured ingredients at top and strict instructions for the procedure. That’s because xacutti, which refers to a blend of spices, is open to interpretation and improvisation. You’ll need to feel a little comfortable with tasting and adjusting as you go.
But watch Corda prepare the dish in the video, then gather up the spices and prawns (large shrimp are fine, too) and have some fun.