SARASOTA'S BEST SCALLOP BISQUE
This is a smooth and creamy bisque with the tender sweet flavor of scallops. The sherry gives it a nice warm flavor, and then my favorite part ... the garnish with 3 breaded and sauteed skewered sea scallops and fresh chopped chives. This is so pretty and elegant when served for a dinner party. This will serve 6-8 people for a nice starter course.
Provided by SarasotaCook
Categories No Shell Fish
Time 1h5m
Yield 6-8 Bowls of Soup, 6-8 serving(s)
Number Of Ingredients 23
Steps:
- Scallops -- In a large pot on medium heat add the olive oil and then the scallops and saute until slightly sauteed. Literally just 1 minute. Remove and set to the side to let drain.
- Vegetable Base -- Then in the same pot (if necessary you can add a little more olive oil to saute the vegetables, but it should be ok. Then add the shallots, fennel, celery and potato and saute until soft. About 3-4 minutes. Then add in the bay leaf chicken or vegetable broth, clam juice and cook until the vegetables are tender. 20 minutes or so.
- Scallops -- Remove the bay leaf, then add the scallops back in and with an immersion blender or you can use a regular blender, blend the scallops and vegetable mixture until thick, creamy and smooth.
- Finishing -- Add in the fresh thyme, sherry, cream, salt and pepper to taste. Keep on medium low to let it heat up. Now if you like it thinner you can add a little more chicken stock, and if you like it thicker you could make a little "slurry" with corn starch and water to help thicken the soup, but I don't find it necessary. It should be just about perfect.
- Garnish -- My favorite part. I take some nice big sea scallops patted dry and dredge in egg mixed with salt and pepper, and then the bread crumbs. Then in a small non-stick skillet, melt the butter and saute until golden brown on each side. Just 2-3 minutes per side is all it takes. Then I just add 2-3 scallops per wood skewer and add to the bisque. Some chopped chives and a dash of paprika make for a extremely elegant soup. And the fresh sauteed scallops just taste so good with the creamy soup.
- I don't make this for everyday soup, but for a casual or even formal dinner party it is always a show stopper. The soup can easily be made ahead and then reheated. Then just saute your skewered scallops as a garnish and serve. It really is a great soup.
Nutrition Facts : Calories 691.8, Fat 48.5, SaturatedFat 29.2, Cholesterol 238.3, Sodium 595.8, Carbohydrate 31.1, Fiber 2.3, Sugar 3.2, Protein 25.1
SARASOTA'S FAVORITE BREAKFAST CASSEROLE
OK, there are hundreds of recipes out there and all pretty similar. This is mine. One night around 9pm a friend called and said that he and his wife and family were passing through town and would love to stop and take me to breakfast. Well they have 4 kids, and I know they are strapped for cash, so I wanted to do something for them. I decided on this breakfast casserole dish, bacon on the side, fresh squeezed OJ, fresh fruit and yogurt make your own parfaits (kid friendly), and coffee. I also threw in a bag of baked cinnamon chips and fruit mix to take on the road for the kids. The casserole is so quick to put together, but it needs to to set overnight. In the am, just pop in the oven, bake and serve. My original recipe is made with ham, but you could use bacon or sausage. I even cheated by buying a small bag of pre-diced ham right in the meat aisle, but using leftover ham or just buy a slice of good baked ham at your grocers deli and dice it. This was all about easy and quick. I used the Ore Ida frozen diced potatoes "O'Brien" which simply has peppers and onions in with the potatoes. But if you can't find those, you can dice your own peppers and onions and add them. This is a perfect breakfast casserole. NOTE: Prep Time includes overnight in the refrigerator.
Provided by SarasotaCook
Categories Breakfast Casseroles
Time 8h40m
Yield 6-8 , 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Casserole -- Spray a 13x9" pan with a non-stick spray such as Pam. Add in the potatoes, right from the freezer and top with the cheese. Lightly toss just so all the cheese is not sitting right on top.
- Egg Mixture -- Beat the eggs, milk, seasoning blend, parsley, hot sauce, salt and pepper and pour over the potatoes and cheese. Top with the ham and cover with foil or saran wrap and refrigerate over night or at least 8 hours.
- Bake -- Heat the oven to 350 and position the rack on the middle shelf. Bake uncovered for 30 minutes. As the casserole bakes prepare the crescent roll topping.
- Crescent Rolls -- Remove the rolls from the can and lay flat. Make sure to add a little little flour to the counter or on a sheet of parchment paper so they don't stick. I take a pizza cutter or a knife and cut the dough along the perforated sections. The rolls come out in a rectangle so I try to lay them right back on the casserole the same way. Cutting the perforations allows steam to get through the crust which will help brown the crust and help the casserole finish cooking.
- Back in the Oven -- Return to the oven and bake 15-20 minutes until the crescent roll topping is golden brown. Remove and let set 5-10 minutes before serving.
- Serve -- Cut into squares and enjoy. If you want to really make it special, serve a hollandaise sauce along the side, but I like it as is. Again, you can use bacon or sausage in this recipe, I just prefer the ham and usually serve up some crisp maple glazed bacon on the side. ENJOY!
Nutrition Facts : Calories 407.2, Fat 16.3, SaturatedFat 7.5, Cholesterol 238.2, Sodium 890.6, Carbohydrate 41, Fiber 3.6, Sugar 2.6, Protein 23.4
STUFFED BREAD
Make and share this Stuffed Bread recipe from Food.com.
Provided by Annette1
Categories < 60 Mins
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Roll out pizza dough, layer with salami, ham, pepperoni,and cheese.
- Roll from top to bottom.
- Brush on beaten egg and sprinkle with garlic powder.
- Bake in oven at 375 degrees for 20 to 25 minutes or until top is golden.
Nutrition Facts : Calories 295.3, Fat 22.7, SaturatedFat 10.2, Cholesterol 103.8, Sodium 1060.4, Carbohydrate 1.4, Sugar 0.7, Protein 20.3
SARASOTA'S CHORIZO AND BLACK BEAN STUFFED CUBANELLE PEPPERS
I love these on the grill, but if the weather is not cooperating, the oven will work just fine. A spicy, cheesy stuffing with fresh vegetables make this a wonderful side dish. Cut in half, stuffed high and baked or grilled until golden brown and the peppers get tender. Serve these with some grilled chicken and fresh fruit, or as a main course with a side of rice and a salad make for great dinners.
Provided by SarasotaCook
Categories < 60 Mins
Time 1h
Yield 8-10 Pepper Halves, 4-10 serving(s)
Number Of Ingredients 17
Steps:
- Sausage -- Remove the sausage from the casing by cutting in the middle and then just squeeze out the sausage. Simply saute in a small skillet on medium heat until golden brown. It will take about 5-8 minutes. Remove the sausage to a small plate lined with a paper towel to drain.
- Vegetables -- In the same pan with a little of the drippings from the chorizo (just a teaspoon is all you need), saute the garlic, onion, jalapeno, and celery until tender, then add in the black beans and tomato and cook another minute or two. Transfer the mixture to a medium size bowl.
- Filling -- To the bowl with the vegetables, add in the chorizo, cheeses (both parm and mozzarella), egg, cilantro, dried oregano, salt and pepper.
- Soak the 2 bread slices in milk for just 10 seconds and then squeeze out the liquid. Just pull apart and break up the fresh bread to add to your filling. Mix everything together.
- Peppers -- Stuff the pepper halves with the filling and top with the parmesan and mozzarella.
- Bake -- I prefer to grill (they take about 20 minutes on a medium heat), or bake on a cookie sheet lined with parchment paper, foil, or just sprayed with non-stick spray at 375 degrees until the peppers get soft (about 30 minutes).
- Serve -- As I said, serve as a main dish with some rice and a tossed salad or as a side to some grilled chicken and fresh fruit. They are just great! ENJOY.
SARASOTA'S FAVORITE CREAMY MUSTARD SALAD DRESSING
This is a great flavorful dressing made right in the blender. It makes a fair amount so you can cut the recipe in 1/2, but I make the whole recipe and then refrigerate for later in the week. I often have a small salad for lunch and this is perfect with it. I love to serve this with Recipe #413909.
Provided by SarasotaCook
Categories Salad Dressings
Time 6m
Yield 1 2/3 cups, 4-8 serving(s)
Number Of Ingredients 10
Steps:
- Simply add the mustard, sour cream, vinegar, worcestershire, garlic, sugar into a blender or small food processor and blend until smooth and creamy, just a minute or so. Then slowly add in the oil with the blender on low. Last, add the dill in the last few seconds, pulse to combine and check for salt and pepper seasoning.
- Refrigerate and serve over your favorite salad. I like to serve this over Recipe #413909.
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