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Recipes From Bradenton, Anna Maria, Longboat Key and Lakewood Ranch Restaurants

MacAllisters Famous Pomegranate Martini
Courtesy of MacAllisters

2 parts Smirnoff citrus vodka
1 part Dailys Pomegrante mix
1 part Dailys sweet and sour mix
Dash of sprite

Shake vigorously over ice, strain, and enjoy.



Lobster Scampi and Penne Pasta
Courtesy of Chef Will Manson of the Beachhouse Restaurant

Ingredients:
24 oz. Lobster Meat (warm water)
8 oz. Tomatoes (diced)
4 oz. Olive oil
4 oz. White Wine
4 tbsp. Garlic (chopped)
12 oz. Butter (whole)
4 tbsp. Scallions (chopped)
24 oz. Penne pasta (cooked)
8 oz. Portabella Mushroom

Directions:
Heat oil in a sauté pan. Quickly sauté lobster pieces. Add garlic, scallions, mushrooms and toss. Add white wine, tomato, and reduce. Swirl in butter to a creamy sauce and pour over penne pasta. Serves 4.


Guava BBQ Shredded Chicken (Floribbean Chicken Chimichanga)
Courtesy of Sunhouse Restaurant

Ingredients:
Guava BBQ shredded boneless chicken breast, smoked gouda cheese, roasted corn red pepper salsa & fresh cilantro; deep fried in a tomato basil wrap with a mango habanero hot sauce.

Directions:
Hand-shred chicken breast (grilled or pan smoked is fine) and cover half the tortilla. We use a tomato basil tortilla, but any tortilla will do. Top chicken with shredded smoked gouda and the salsa. Roll the tortilla burrito-style and fry to your hearts delight. Serve with the mango habanero sauce for dipping.


Roasted Corn & Red Pepper Salsa

Ingredients:
8 ears frozen corn
1 tsp olive oil
4 diced scallions
1 diced red bell pepper
1/2 diced small red onion
1 cup chopped cilantro
1 T rice vinegar
1 T sugar
salt & pepper to taste

Directions:
Deep fry corn until 50 percent of kernels are golden brown
Carefully remove corn by running a knife from top of cob to bottom until all corn is off. Place diced red pepper, scallions and red onion, in a mixing bowl. Add cilantro, white wine vinegar and sugar.

Yield: 1 quart.

Mango-Habanero Sauce

Ingredients:
1 tablespoon canola oil
1 small Spanish onion, finely chopped
2 cloves garlic, finely chopped
2 ripe mangoes, peeled, pitted and coarsely chopped
1 habanero, chopped
1 cup white wine vinegar
Salt

Directions:
Heat oil in medium saucepan over medium heat. Add onions, garlic, mangoes, habanero and vinegar and cook over low heat for 15 to 20 minutes. Place the mixture in a blender and blend until smooth. If the mixture is too thick, add a few tablespoons of warm water or vinegar. Season with salt.

Yield: 4 servings

Guava Barbecue Sauce

Ingredients:
32 ounces canned guava paste, cut into 1/2-inch pieces (1 cup)
1 1/3 cup cider vinegar
1 cup dark rum
12 tablespoons tomato paste
12 tablespoons fresh lime juice
4 tablespoon soy sauce
4 tablespoon Worcestershire sauce
8 teaspoons minced fresh ginger
4 scallion, white part only, minced
4 garlic clove, minced
1 cup water
Salt and freshly ground pepper

Directions:
In a small saucepan, combine the guava paste with the vinegar, rum, tomato paste, lime juice, soy sauce, Worcestershire sauce, ginger, scallion, garlic and water and bring to a boil. Simmer over low heat, stirring occasionally, until reduced to 5 cups, about 15 minutes. Season the sauce with salt and pepper.

Yield: 2 quarts


Tiramisu Cake
Courtesy of Euphemia Haye Restaurant, Chef Arpke

1 recipe Sponge Cake*
(*made into 3 – 9 inch cake layers)
3 tbsp. Italian Brandy
1 cup Espresso
1 recipe Zabaglione
1/4 cup Sugar
1 recipe Soft Peak Cream
6 oz. Semi-sweet Chocolate Shavings
1 lb. Mascarpone
3 tbsp. Cocoa Powder, for dusting

Sponge Cake:
6 Egg Yolks
6 Egg Whites
1/4 cup Sugar
1 dash Cream of Tartar
1 tsp. Vanilla
1/3 cup Sugar
1 cup + 2 tbsp. Cake Flour
Powdered Sugar, for dusting

Whip the egg yolks, 1/4 cup sugar and vanilla at high speed for about 3 minutes, or until thick and pale yellow in color. Sift the cake flour over the egg yolk mixture.

In another bowl, whip the egg whites with the cream of tartar, until it starts to froth. Slowly, add in the 1/3 cup sugar. Whip to a high peak meringue. Fold the meringue into the egg yolk and flour mixture in 3 stages, mixing as little as possible each time.

Pipe out, with a pastry bag, 3 – 9inch rounds on a parchment paper-lined baking sheet. With a sifter, dust the rounds with a thin layer of powdered sugar. Bake at 325 degrees for 10 – 12 minutes. They should be cooked, but not show any browning. Cool.

Zabaglione:
6 Egg Yolks
1 cup Marsala
1 cup & 1 tbsp. Sugar
1 tsp. Vanilla

Whisk the sugar into the egg yolks. Whisk Marsala and vanilla into the egg sugar mixture. Cook over a hot water bath or direct flame until fluffy and thickened. Temperature should be 160 degrees. Cool.

Soft Peak Cream:
3/4 cup Whipping Cream
1 tsp. Vanilla
1/3 cup Powdered Sugar

In a non-reactive bowl, whisk the cream and vanilla while adding the sugar, slowly. Whisk until soft peaks are formed.

Assembly:
Carefully fold together the zabaglione, soft peak cream, and mascarpone. Set aside.

Whisk together the espresso, brandy, and sugar. Spread a very thin layer of cream mixture over the bottom of a 9 inch spring form pan. Brush sponge cake rounds, top and bottom, with the espresso mixture and place one in the pan. Place a layer of cream mixture on the round. Place a layer of chocolate shavings (2 oz.) over cream layer. Continue to layer the cake until all of the cake, cream mixture, and chocolate shavings are used up. Finally dust the top with cocoa powder. Chill for at least 1 hour.

Yield: 8-10 servings.