Yield: 48 servings, 3 3-oz. fritters per serving.
1 box Golden Grill™ Russet Premium Hashbrown Potatoes
1½ qt. pancake mix
3 cups coconut milk
6¾ lb. shrimp pieces, chopped
¾ cup butter or oil
5 Tbsp. Old Bay® Seasoning or seafood seasoning
6 cups roasted pepper and onion vegetable blend, commercially prepared, frozen, thawed, chopped fine
¾ cup butter or oil
Prepare potatoes according to package directions. Combine pancake mix, coconut milk and eggs. Add to potato mixture. Saute shrimp in butter or oil until tender; add to potato mixture. Combine seasoning and roasted pepper and onion vegetable blend in large bowl. Add potato mixture. Mix thoroughly. Form into balls using a #16 scoop. Flatten into ½"; thick fritters or cakes. Pan fry in butter or oil on both sides until fully cooked and golden brown. Serve hot.
For each serving,serve three 3-oz. fritters on tossed greens. Drizzle with tartar sauce.
Yield: 6 servings.
2 cups whole kernel corn with peppers, roasted
1½ cups shredded low-fat Mexican cheese blend, divided
½ cup diced onion or green onion
¼ cup chopped cilantro
1½ tsp. garlic salt
1 (7.1-oz.) pouch Chicken of the Sea® Premium White Tuna, Premium Light Tuna, Yellowfin Light or Premium Albacore Tuna in Spring Water
6 medium-large fresh pasilla chilies, roasted, skins peeled and seeds removed
as desired, salsa or creamy cilantro dressing
Preheat oven to 375°F. In large bowl, combine roasted corn, ¾ of the cheese, onion, cilantro and garlic salt. Fold in Chicken of the Sea® Tuna; blend well. Fill each pepper with corn mixture (about ¾ cup). Place stuffed peppers onto foil-lined baking sheets. Bake until heated through (about 15 to 20 minutes). The last 5 minutes of baking, top with remaining cheese. Serve with salsa or creamy cilantro dressing.
From: Chef Brian Piasecki, Jiko, Disney's Animal Kingdom Lodge, Lake Buena Vista, FL. Yield: 12 servings.
3½ cups granulated sugar
½ cup red wine vinegar
1 tsp. ground black pepper
½ tsp. ground cinnamon
6 Anjou pears, halved, peeled, cored
2/3 cup granulated sugar
1½ tsp. kosher salt
½ tsp. cayenne pepper
6 cups walnut halves and pieces
2 Tbsp. vanilla extract
1 cup apple-smoked bacon, diced
3 Tbsp. shallots, minced
2 Tbsp. garlic, minced
¼ cup dry sherry wine
1 cup extra virgin olive oil
to taste, salt and pepper
½ tsp. canola oil
2 3-oz. salmon fillets with skin
½ pear, poached, chilled, sliced into ¼" wedges
⅓ cup cooked, cooled basmati raice
3 Tbsp. carrot, julienned
2 Tbsp. candied walnuts
½ Tbsp. shallot, sliced
2 Tbsp. bacon sherry vinaigrette
1 cup frisée
For poached pears: In a saucepan just large enough to hold pears, combine 3½ cups water, sugar, vinegar, pepper and cinnamon. Bring to a boil. Add pears and additional water if needed to immerse pears. Simmer until pears are soft but not mushy, about 30 minutes, depending on ripeness. Remove pears with slotted spoon. Cool. Refrigerate until ready to use. Reserve and refrigerate liquid to use again if desired.
For candied walnuts: Preheat oven to 350°F. In medium bowl, combine sugar, salt and cayenne. Bring 2 qt. water to boil in saucepan. Remove from heat; add walnuts and let stand 30 seconds. Drain. Mix warm walnuts with sugar mixture. Drizzle with vanilla and mix well. Spread nuts in single layer on parchment- or foil-lined baking sheet. Bake 15-20 minutes, stirring twice until nuts are evenly toasted and-sugar is caramelized. Cool on pan.
For bacon sherry vinaigrette: In medium skillet, cook bacon over low heat until rendered and crisp. Transfer bacon bits to paper towel, reserving 3 Tbsp. fat in pan. Add garlic and shallots; sauté until softened but not browned, 3 to 4 minutes. Stir in sherry wine, scraping browned bits from pan. Remove from heat so sherry wine does not reduce. Add sherry vinegar. Pour into a bowl and gradually whisk in oil. Add bacon and adjust seasoning with salt and pepper. Cool until ready to use, or refrigerate. Use at room temperature.
Per order: Heat canola oil in a skillet over medium-high heat. Add salmon fillets, skin-side down. Season with salt and pepper. Cook over medium heat for 2 to 3 minutes, or until salmon releases easily from skin with a thin spatula. Turn and cook to desired doneness.
In a bowl, combine pear slices (reserve some for garnish), rice, carrot, shallot and vinaigrette. Mix in frisée. Divide salad onto serving plate. Top with warm salmon fillets and garnish with reserved sliced pears and candied walnuts.
Yield: 8 sandwiches.
1 box Phillips™ Seafood Restaurants Mini Crab Cakes
4 slices pumpernickel bread
as needed, olive oil
¼ cup herb cheese spread
1 roasted red pepepr cut into thin strips
Preheat grill on high. When hot, reduce temperature to medium. Using seafood or cast iron grill plate, cook crab cakes for 20-25 minutes, according to box directions.
Using a round cutter, cut 8 rounds from the 4 slices of bread. Brush olive oil on each side and grill 2-3 minutes each side. Remove from grill, cool slightly and spread each round with herb cheese. Place one crab cake on each of the bread slices spread with herb cheese. Garnish with slices of roasted red pepper and serve.
From: Chef Dean James Max, 3030 Ocean Restaurant and Bar, Ft. Lauderdale. Yield: 6 servings.
2 lb. Florida yellowfin tuna, sushi grade, center-cut piece
to taste, salt and pepper
2 Tbsp. olive oil
3 Tbsp. capers, smallest
3 Tbsp. lemon juice
1 Tbsp. sea salt
1 tsp. ground white pepper
¼ cup pitted black olives
2 anchovy fillets
1 Tbsp. capers
1 Tbsp. garlic confit
2 Tbsp. champagne vinegar
¾ cup exra virgin olive oil
1 lb. dried chickpeas
3 qt. water
6 cloves garlic
1 bay leaf
1 small onion
1 fennel, root and top pieces
1 Florida celery rib
1 Florida lemon
¼ cup extra virgin olive oil
1 bulb fennel
4 Tbsp. olive oil
For yellowfin tuna: Request a center-cut piece of #1 sushi grade yellowfin tuna cut in one long log from your fishmonger. Season tuna with salt and cracked pepper. Heat sauté pan with 1 Tbsp. olive oil and sear tuna on all sides, 15 seconds per side. Remove tuna and transfer to plate to cool. Spoon black olive vinaigrette onto tuna and place in refrigerator until needed.
To serve: Slice 6 equal portions of tuna and spoon olive vinaigrette around plate. Spoon egg-sized dollop of chickpea puree on each tuna slice. Lay cooled roasted fennel against it; brush tuna with additional olive oil and sprinkle with capers.
For black olive vinaigrette: Puree all ingredients, except oil, in a blender. When a paste has formed, drizzle in olive oil. Yields 1 cup for 6 servings.
For chickpea puree: Place chickpeas in pot of cold water. Wrap bay leaf, chopped small onion, fennel scraps, celery rib and 4 of the garlic cloves (smashed) in a sachet bag, cloth or cheese cloth. Bring chickpeas to boil and reduce heat to a light simmer. Cook peas until soft. Remove chickpeas and puree in blender with the 2 raw garlic cloves, lemon juice and olive oil. Season mixture with salt and pepper. Keep chilled until needed. Yields 6 servings.
For roasted fennel garnish: Trim root and tops from fennel bulb and use them in chickpea sachet. Slice fennel bulb into six ½-inch slices. Drizzle fennel with olive oil, salt and pepper; roast in 350°F oven for 10 minutes on a cookie sheet.
From: Chef David Garrido, of Chuy's Comida Deluxe, (formerly of Jeffrey's of Austin, TX). Yield: 4 servings.
3 Tbsp. extra virgin olive oil
16 16-20 count Texas or Wild American Shrimp
16 large wild mushrooms
2 shallots, chopped
3 Tbsp. lemon juice
¼ cup vodka
¼ cup dry vermouth
2 Tbsp. chopped Italian parsely
1 Tbsp. butter
to taste, sea salt and pepper
for garnish, olives on toothpicks
In large saute pan, heat olive oil over high heat. Add shrimp, mushrooms and shallots and cook for 2 minutes until shrimp is partially cooked. Remove pan from heat and add lemon juice, vodka, vermouth and parsley. Carefully return to heat, since vodka will flame. Simmer over medium heat for 1-2 minutes or until liquid is reduced to 4 Tbsp. Season with salt and pepper. Serve 4 shrimp in each martini glass and divide mushrooms and sauce. Garnish with olives.
From: Executive chef Rob Wilson, Restaurant 162, Ritz-Carlton Laguna Niguel, Dana Point, CA. Yield: 4 servings.
4 2½" squares of watermelon
4 U-10 diver scallops, seasoned with salt and pepper
1 cup seasoned rice wine vinegar
2 tsp. sriracha hot chili sauce
as needed, micro cilatnro and amaranth, mixed together
to taste, salt and pepper
16 oz. sushi grade A+ ahi tuna
2 California Avocados
1 cup soy sauce
¼ cup brown sugar
5.5 oz. avocado pulp (without seed or peel)
1 oz. yuzu rice vinegar
1 oz. lemon-flavored oil
2-3 oz. ice water
to taste, salt and pepper
For Diver Scallop/Pickled Watermelon: Cut watermelon into ¼" rings. Proceed to cut rings into 2¼" squares. In medium bowl, mix rice wine vinegar and sriracha sauce. Place watermelon into rice wine mixture, and place in refrigerator. Marinate watermelon no longer than 30 minutes. Season and sear scallops on high heat until they are golden brown on both sides. Remove from heat and let rest.
For Avocado Tuna Sashimi: Slice ahi tuna into 12 1/16" pieces. Remove avocado pit and slice avocado crosswise into ⅛" to 1/16" half-moon pieces. Reserve remainder of avocado for avocado emulsion. In small sauce pot, mix soy sauce and brown sugar. Reduce until it's a syrupy consistency. Cool to room temperature.
For Avocado Yuzu Emulsion: In kitchen blender, add diced avocado, yuzu rice vinegar, lemon-flavored olive oil and ice water (1 oz. at a time). Pluse blender; add water if needed, and puree until smooth. Season with salt and pepper.
To plate: Choose a plate that is conducive to a duo appetizer as shown in photo. Place hot scallop on cold pickled watermelon. Top scallop with micro mix; drizzle lemon oil around. In center of plate, place tablespoon-sized dollop of avocado emulsion and pull spoon through it. Next, layer avocado and ahi sashimi. Put a dot of sriracha on avocado. To finish dish, drizzle soy reduction into space between avocado and ahi.
From: Chef Rick Bayless, Frontera Grill and Topolobampo, Chicago. Yield: 8 servings.
4 garlic cloves
2 guajillo or ancho chiles, stemmed, seeded, torn into large pieces
2 cups salted peanuts, skinless, roasted
5 canned chipotle chiles, removed from canning liquid
as needed, salt
½ cup honey
8 5-oz. to 6-oz. Alaska salmon fillets
for garnish, fresh cilantro roughly chopped
For salsa: In dry skillet, roast garlic over medium heat, turning occasionally until soft and blackened in spots, about 15 minutes. Remove and let cool; peel. In same skillet, toast chiles, using a spatula to press them against the heated surface until aromatic (you may see faint whisps of smoke). Cover with hot water and rehydrate 20-30 minutes. Drain and transfer to blender with garlic, peanuts and 3 of the canned chipotles. Pour in water to the level of the peanuts and blend to smooth puree. If necessary, stir in more water to give mixture the consistency of an easily spoonable salsa. Season with salt, usually about ½ tsp.
For salmon: Heat broiler. In food processor, combine remaining 2 chipotle chiles with honey and ½ tsp. salt. Puree. Lay the fillets on lightly oiled baking sheet and position 4" below broiler. Broil 2 minutes; flip fish pieces and return to broiler for 2 more minutes. Brush heavily with glaze; return under broiler and cook until done as you like, usually 2 more minutes for medium to medium-rare salmon. Serve with peanut salsa and sprinkling of chopped cilantro.
From: Executive chef Mark E. Caldwell, J Vineyards and Winery, Healdsburg, CA. This recipe was a runner-up winner in the Appetizer category of the Peanut Advisory Board's recent recipe contest. Yield: 4 cups ahi; 2½ cups dressing.
2¼ cup coconut milk, unsweetened
2 tsp. sesame oil
1 Tbsp. soy sauce
2 Tbsp. lime juice
1 tsp. salt
1 Tbsp. coconut syrup
2½ tsp. ginger, grated
2½ cup ahi, diced
¼ cup red Fresno pepper, diced
¼ cup red onion, diced
¼ cup green onion, thin bias cut
¾ cup peanuts, salted, toasted, chopped
¼ cup cilantro, coarse chop
pinch of salt
as needed, won ton crisps or endive
for garnish, 2 Tbsp. red peppers, diced
for garnish, 2 Tbsp. peanuts, salted, toasted, chopped
For Coconut-Ginger Sauce: In medium bowl, whisk together ingredients. Set aside.
For Lomi Lomi Ahi: In separate bowl, gently fold together the lomi lomi ingredients.
When ready to serve, gently fold lomi lomi with dressing. Garnish each serving with additional red peppers and peanuts. If only using a portion of the recipe, keep remaining lomi lomi mixture and dressing separate until ready to serve.
From: Fatz Cafe, headquartered in Taylors, SC. Yield: 6 servings.
30 pieces jumbo shrimp
12 oz. popcorn shrimp
12 oz. Parmesan cheese
6 oz. bacon bits (warm)
¾ cup sliced mushrooms
½ oz. lemon juice
1 oz. diced yellow onions
2 oz. Golden Award or other liquid butter
4 oz. Burgundy wine
2 oz. Trio Brown Gravy dry mix
drop of garlic-seasoned olive oil
dash of salt
dash of cayenne pepper
2 cups white stone-ground grits
1 quart water
1 quart milk
2 Tbsp. chicken base
1½ cups mixed Monterey Jack and Cheddar Cheese
⅛ cup butter/margarine blend
For stone-ground cheese grits: Bring water and milk to a boil. Add grits, mixed cheese and chicken base. Simmer for 30 minutes. After 20 minutes of simmering, add butter and stir well. Cook for remaining 10 minutes.
For Burgundy gravy: In a pot add Golden Award (liquid butter), onions, mushrooms, wine and lemon juice and bring to a boil. Add salt, garlic and cayenne; reduce heat and simmer for 20 minutes.
In separate pot, mix dry brown gravy mix and hot water according to instructions on package. Add gravy mix to mushroom-wine mixture and cook on medium heat for another 10 minutes.
For Edisto Shrimp: Lightly sprinkle jumbo and popcorn shrimp with blackening seasonings and cook on a flat top. (Follow proper blackening procedures.) Place 8 oz. cooked stone-ground cheese grits into bowl; place 5 jumbo shrimp in a circle along outer rim and 2 oz. popcorn shrimp down middle. Add about 3 oz. of gravy, drizzling over entire dish. Sprinkle 1 oz. bacon bits on top and garnish with 2 oz. Parmesan cheese.
From: Executive chef Michael Bloise, Wish at The Hotel, Miami Beach. Yield: 4 servings.
1 tsp. Vietnamese jasmine tea
½ cup half-and-half
½ cup heavy cream
½ Tbsp. granulated sugar
as needed, salt
1 unripe papaya (green and firm), peeled, seeded, julienned
6 sprigs cilantro
2 scallions, julienned
1 cup rice wine vinegar
½ cup lime juice
2 kaffir lime leaves (can substitute zest of 1 lime or lemon)
2 cups granulated sugar
1 Tbsp. salt
¼ cinnamon stick
4 yellowtail snapper fillets, 8 oz. each
4 cups jasmine rice, cooked
8 medium shrimp (16/20), peeled and deveined
2 links Chinese sausage
4 basil leaves, torn into small pieces by hand
4 sprigs cilantro, stemmed
6 mint leaves, torn into small pieces
¼ cup rice flour (can substitute all-purpose flour)
For Vietnamese tea foam: combine half-and-half with heavy cream and sugar in small sauce pot. Bring to boil; immediately remove from heat. Add tea; cover for 10 minutes to steep. Strain liquid; cool in refrigerator. Add salt; whip to stiff peaks.
For pickled papaya: Combine vinegar, lime juice, lime leaves, cinnamon, salt and sugar in small pot; bring to boil. Strain hot liquid and immediately pour over julienned papaya. Refrigerate until cool. Add scalions and cilantro. Reserve.
For snapper: Saute shrimp and sausage over medium-high heat until shrimp turn color. Add rice and herbs; adjust seasoning to taste with salt and pepper. Season snapper with salt and pepper; lightly dredge in rice flour and sauté over medium-high heat until golden brown. Flip fish over and finish cooking until done, approximately 5-6 minutes. Place snapper on top of fried rice mixture and garnish with pickled papaya salad. Lightly dress plate with Vietnamese tea foam.
From: Executive chef Justin Rambo-Garwood, Philadelphia Fish & Co., Philadelphia. Yield: 2 servings.
2 red snapper fillets, 6 to 8 oz. each
½ cup fresh orange juice
¼ cup fresh lemon juice
¼ cup fresh lime juice
¼ cup dark rum (optional)
2 medium garlic cloves, minced
2 Tbsp. brown sugar
1 red bell pepper, julienne cut
1 green bell pepper, julienne cut
¼ cup vegetable oil
1 medium onion, sliced
½ jalapeño pepper, julienne cut (or more, to taste)
3 Tbsp. cider vinegar
¼ cup fresh cilantro, chopped
to taste, salt and pepper
1 large mango
2 ripe bananas
juice of 1 lime
2 Tbsp. unsalted butter, melted
In medium bowl, combine citrus juices, vinegar and cilantro; set aside. In large skillet, heat 2 Tbsp. vegetable oil over medium-high heat. Add garlic, onions and all peppers; saute until soft. Add dark rum and allow alcohol to burn off; reduce to simmer. Add citrus mixture and simmer until reduced by one-half. Add brown sugar; simmer until dissolved and fully incorporated; season with salt and pepper to taste, and set aside. Keep warm.
Preheat grill to medium-hot temperature. Peel and pit mangos; slice lengthwise into 1" wide strips. Peel bananas and slice lengthwise, then cut in half. Brush fruit pieces with juice of a lime, then with melted butter; place on aluminum foil. Place foil on grill and cook until fish is soft; set aside; keep warm. Brush snapper with oil on both sides; season with salt and pepper. Place onto grill for 4-5 minutes on one side, then turn and cook until done, approximately 3 mintues. Place each snapper fillet onto serving plate. Cover with warm Creole sauce and top with fruit slices. Garnish with spring of fresh cilantro and serve immediately.
PHILADELPHIA FISH & CO.
From: Chef Michelle Bernstein, Michy's, Miami. Yield: 4 servings.
4 fish fillets (such as snapper), 6 to 7 oz. each, skin-on, trimmed into rectangles if desired
2 Tbsp. grape seed or olive oil
2 minced shallots
1 cup dry white wine
3 Tbsp. white wine vinegar
1 Tbsp. honey
½ cup chicken or fish stock
½ cup red grapes, quartered lengthwise
½ cup white grapes, quartered lengthwise
1 Tbsp. coarsely chopped fresh tarragon
1 Tbsp. coarsely chopped basil
1 Tbsp. unsalted butter
to taste, sea salt and black pepper
In skillet, heat oil until hot. Add fish, skin-side down, until golden, about 4 minutes. Turn and cook until opaque, 3 to 4 minutes longer.
Add shallots; cook until soft. Add wine, vinegar and honey; reduce by half. Add chicken or fish stock and reduce by three-quarters. Add grapes, herbs and butter; cook until grapes begin to release liquid. Season sauce with salt and pepper. Serve with pureed sweet peas, if desired.
From: Chef Brian Olenjack, Olenjack's Grille, Arlington, TX. Yield: I serving.
1 cup tequila
1 cup dark brown sugar
1½ tsp. lime juice
1 oz. roasted garlic
4 ears corn, roasted
½ jicama, peeled and cut into small dice
1 poblano, roasted, cut into small dice
½ red onion, small dice
½ bunch cilantro, chopped
1 lime, juiced
1½ Tbsp. oil
to taste, salt and pepper
6 16/20 Ocean Garden® Authentic Mexican Shrimp, peeled and deveined
1 oz. tequila and brown sugar glaze
pinch of kosher salt and black pepper
For tequila and brown sugar glaze: Mix all ingredients together and bring to a simmer. Cook until temperature reaches 220°F on a candy thermometer and mixture is the consistency of maple syrup.
For corn and jicama relish: Mix all ingredients together and serve as a bed under the tequila and brown sugar-glazed shrimp.
For shrimp: Heat oil in a sauté pan. Season 6 shrimp with kosher salt and black pepper. Add shirmp to hot sauté pan and cook for 1 minute. Turn over and add 1 oz. tequila and brown sugar glaze. Cook for about 1 more minute, or until cooked through.
To serve: Place shrimp on top of corn and jicama relish and pour sauce on top of shrimp.
From: Chef Allen Susser, Chef Allen's, Miami. Yield: 4 servings.
2 Tbsp. butter, unsalted
1 medium onion, diced
1 Tbsp. garlic, minced
1 Tbsp. fresh ginger, minced
3 Tbsp. Madras curry powder
1/2 tsp. cayenne pepper
2 tsp. fine sea salt
2 cups canned coconut milk
2 cups water
2 large sweet potatoes
½ tsp. freshly ground black pepper
16 large wild Florida shrimp, shelled and deveined
1 large mango
3 Tbsp. green onion
3 Tbsp. Florida fresh cilantro, chopped
To prepare curry: In large, heavy saucepan, melt butter over medium heat. Saute diced onions and garlic in butter until aromatic, about 3 minutes. Stir in ginger, curry powder, cayenne and 2 tsp. salt. Stir in coconut milk and water. Bring to a simmer and cook for 5 minutes.
To cook Wild Florida Shrimp: Add sweet potato, peeled and cut into chunks, to curry mixture and simmer uncovered for 15 minutes. Season the peeled shrimp with 1 tsp. salt and pepper. Add shrimp and mango, peeled and diced, to the curry mixture. Bring back to a simmer and cook for 4-5 minutes, or until shrimp are evenly pink. Serve garnished with green onion, minced including green parts, and chopped cilantro.
Executive chef Lindsay Autry, The Lazy Goat, Greenville, SC. Yield: 4 servings.
1 medium-size red onion, diced
6 cloves garlic, smashed
1 medium-size red bell pepper, seeds removed, diced
1 medium-size yellow bell pepper, seeds removed, diced
1 serrano chile, roughly chopped with seeds
6 medium Roma tomatoes, roughly chopped with seeds
¼ cup white wine
¼ cup sherry
¼ cup cream
½ bunch cilantro, torn in half
pinch of saffron
2 qt. vegetable or chicken stock
3 Tbsp. olive oil
2 cups arborio rice
8 oz. Pamplona Spanish Chorizo, sliced thin
¼ cup shallots, finely minced
½ cup roasted peppers, diced
1 cup cherry tomatoes, halved
8 asparagus spears, trimmed and blanched
12 snow peas, trimmed and blanched
8 large prawns, deveined
12 calamari tubes and tentacles
For the broth: Heat a large saute pan until smoking hot. Carefully add 3 Tbsp. olive oil. Add red onion and crushed garlic, stirring constantly until slightly charred for 2 minutes. To onion and garlic, add bell peppers and serrano chile and continue to cook on high heat for 3 minutes. Add chopped Roma tomatoes and allow to cook for 7 minutes, or until all liquid has evaporated. Season gernerously with salt and pepper. Once tomatoes have cooked down, add white wine and sherry; reduce by half. Add heavy cream and saffron, bringing to a boil. Turn off heat and add torn cilantro. Allow mixture to cool. Transfer, cooled, to a blender and blend. In large hot pot, heat stock to boiling and reduce to simmer. Slowly add sofrito to stock, whisking constantly. Allow to simmer while paella is prepared
For paella: Heat a large saute pan over medium heat. Add 3 Tbsp. olive oil to pan and saute shallots. Once they're translucent, add arborio rice and chorizo to pan, stirring constantly as in the preparation of risotto. Gradually add stock, ladle by ladle, stirring constantly until all liquid is absorbed and rice is tender. Turn off heat and add roasted peppers, cherry tomatoes, asparagus and snow peas. Season with salt and pepper. Season calamari and prawns with salt and pepper; grill or saute in a separate pan. Transfer paella to large serving dish and top with grilled seafood. Serve with toasted baguettes.
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