Photography by Mark O. Ramirez
BLEU Restaurant & Lounge
Pan Seared Snapper
4-8 ounces snapper fillet with skin on
Salt and pepper to taste
Olive oil as needed
Preheat oven to 350 degrees. Heat a sauté pan and add the olive oil. With a paper towel, dry the skin side of the snapper, add salt and pepper, then place in sauté pan skin side down. Cook about 2-3 minutes or until the skin is crispy and golden brown. Then place in the oven for 7-10 minutes or until fish is done, depending on thickness. Remove from the oven, top with Coconut Beurre Blanc and serve with your favorite side and seasonal vegetables.
Coconut Beurre Blanc:
3 small shallots, peeled and cut in half
1 cup Mirin sweet rice cooking wine
1 12 ounce can unsweetened coconut milk
12 ounces cold butter, cubed
12 ounces fresh ginger root
In a saucepan, place the shallots, ginger and mirin; cook until reduced to 25% of its original content. Add the coconut milk, bring to a boil, and turn off. Add the cold butter cubes, whisking constantly until all the butter is incorporated into the sauce.
1 ½ pounds large shrimp, peeled and deveined
¾ cup flour
¼ cup corn meal
2 teaspoons garlic powder
2 teaspoons onion powder
½ – 1 teaspoon cayenne pepper
1 teaspoon white or black pepper
¾ – 1 teaspoon salt
¾ cup buttermilk
1 large egg
3-4 Gambino rolls
2 cups shredded lettuce
2 medium tomatoes, sliced
Sliced dill pickles
Preheat a deep-fryer to 350 degrees. In a large bowl, mix together cornmeal, flour, garlic and onion powder, cayenne, salt and pepper. Mix buttermilk and eggs. Set aside. Dip shrimp in buttermilk mixture and lightly dip into the flour mixture. Fry shrimp a few at a time until slightly brown and crispy, about 2 minutes (or more depending on the size). Remove from the fryer with a slotted spoon; place on a cookie rack to ensure crispness. Repeat with the remaining shrimp. Place bread in the oven and lightly toast. Assemble sandwich with shrimp, lettuce, tomatoes, sliced dill pickles, and top with Owen Brennan’s Famous Remoulade Sauce.
Blackened Shrimp Scampi
8 to 12 medium sized shrimp, peeled and deveined
2 cloves garlic, sliced
1 shallot minced
1 tablespoon blackened seasoning
1/2 bunch fresh parsley, chopped juice of 1 lemon
1/2 cup white wine
4 tablespoons butter
2 tablespoons olive oil
1/2 teaspoon red pepper flakes
salt and pepper to taste
Combine shrimp, blackened seasoning, and pepper flakes in a bowl and mix well. Set a saute pan over medium-high heat. Once hot, add oil and shrimp. Saute for 2 to 3 minutes, or until shrimp is cooked. Remove shrimp from pan and set aside. Add shallots and garlic to the pan and saute until translucent, about 1 minute. Deglaze pan with white wine, and let bubble for 30 seconds to burn off the alcohol. Add lemon juice and butter and remove from heat. Swirl pan until butter is emulsified and melted into the wine. Season with salt and pepper. Return shrimp to the pan, add parsley and mix well. Serve shrimp as an appetizer, or serve over salad or pasta. A simple, quick, light and easy summer dish.
Lucchesi’s Ravioli & Pasta Shop
Summer Pasta Salad
16 ounces seashell pasta
16 ounces rotini pasta
2 large cucumbers, peeled and seeded
2 large tomatoes, chopped
1 cup black olives
16 ounces Italian dressing
Cook pasta according to directions, drain and allow to cool. Add remaining ingredients and toss. Top with pepperoncini peppers when ready to serve.
Sheep’s Milk Mozzarella with Basil Oil
Blanch fresh basil leaves in boiling water for 60 seconds. Remove basil and place into a ice bath to cool. Squeeze water out and dry with a paper towel. Place blanched basil, the oil and salt into a blender or food processor and puree. Let the mixture settle over night then strain the oil.
7-9 mint leaves
2 ounces frozen, sweetened strawberries
4 ounces light run
2 ounces triple sec
2.5 ounces fresh lime juice
2.5 ounces simple syrup
Muddle strawberries and mint leaves in a shaker tin. Add ice to shaker along with remaining ingredients; shake until completely mixed.
Pour shaker contents into a tall glass (add more ice if necessary), top with soda and garnish with additional mint and lime wedge.
at Whole Foods Market, Poplar Avenue
Watermelon & Grilled Chicken Toast
4 slices bread, thick cut
Olive oil, as needed
For Salad and assembly:
1/4 cup red onion, finely minced
2 teaspoons jalapeno, seeded and minced (opt)
1 tablespoon white balsamic vinegar
1 ½ teaspoons sugar
1 ½ Tbsp olive oil
½ teaspoon kosher salt
½ teaspoon cracked black pepper
4 oz goat cheese, softened to spread more easily
2 oz arugula
1 precooked grilled chicken breast, thinly sliced or 2 c. rotisserie chicken meat, pulled
2 tablespoons chives, chopped
Preheat the broiler. Arrange bread slices on a sheet pan and drizzle with olive oil. Broil until lightly toasted, then flip and drizzle opposite side with more olive oil. Broil on other side until toasted. Set aside to cool.
For the watermelon salad, combine the watermelon, onion, jalapeno, vinegar, sugar, olive oil, salt and pepper. Stir to combine, and adjust seasoning to taste.
To assemble, gently spread about 1 oz of the goat cheese on top of the toasted bread and top with a small handful of the arugula. Gently spoon some of the accumulated juice/onions/jalapeno on top of the arugula. Shingle the chicken slices on top before spooning some of the watermelon salad over the chicken. Garnish with a drizzle of olive oil, more cracked black pepper and fresh chives.
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