Author Archive | Edible Palm Beach

POACHED HOGFISH IN ONION BONITO BROTH

poachedHogfish

Serves 4

Onion Bonito Broth
2 white onions, chopped
1 shallot, chopped
1 red onion, chopped
10 sprigs thyme
1 bay leaf
5 black peppercorns
1 cup Madeira
1 quart chicken stock
1 cup bonito flakes (dried smoked fish flakes/available at Asian markets)

Make the Broth: Slowly sweat all the vegetables with the peppercorns, thyme and bay leaf (about 30–45 minutes)

Add the Madeira and reduce by half.

Add the chicken stock and simmer for 45 minutes.

Add the bonito flakes and let steep off the heat for 20 minutes.

Strain to yield broth

HOGFISH

4 hogfish filets (6 oz each)
8 Florida pink shrimp
3 baby bok choy, chopped

Poach the Hogfish: Poach the hogfish in the broth over medium heat for 3–4 minutes.

Add the chopped bok choy and 8 shrimp to the broth, reduce heat to a low simmer for 2 minutes.

Garnish with fresh chopped shiso or perilla (a cross between mint and basil) and 2 celery
leaves.

photo by Mikah Kvidt

Poached Hogfish Recipe Compliments of Chef Ellis | 3RD & 3RD, Delray Beach | www.3RDand3RD.com

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SUGAR-CANE SKEWERED SCALLOPS

sugarcaneScallops

courtesy of
Roth Farms
Belle Glade
561.993.3037 | www.rothfarms.com

If you don’t want to make your own, sugar cane skewers are available in specialty stores and in the produce section of many large supermarkets. The skewers add a subtle sweetness to the buttery scallops.

Serves 4

MARINADE

1 cup extra-virgin olive oil
2 tablespoons finely minced sweet onion
1 tablespoon finely minced garlic
2 teaspoons lime zest
1 tablespoon chopped fresh mint

SCALLOPS

8 jumbo sea scallops
4 sugarcane skewers
1 tablespoon butter
1 tablespoon extra-virgin olive oil
1/4 cup dark rum

Prepare the marinade Mix olive oil, onion, garlic, lime zest and mint in a small bowl. Pour over scallops and marinate in refrigerator 2 hours. Cook the scallops Place 2 scallops on each skewer.

Heat butter and olive oil in sauté pan over medium-high heat. Sear scallops, lightly brushing with rum as they cook, about 3 to 5 minutes total.

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WHAT’S IN SEASON WINTER 2014

seasonWin14

February | March

FROM THE SEA

Amberjack (Yellowtail) • Black Drum
Blue Crab • Grouper (Red/Black)
Hogfish • Mackerel (King/Spanish)
Mullet • Shrimp • Snook
Spiny Lobster • Spotted Sea Trout
Stone Crab • Trigger Fish

FROM THE LAND

Arugula • Asian Greens
Asparagus • Avocados (Feb)
Bell Peppers • Broccoli • Cabbage
Carambola • Carrots • Cauliflower
Celery • Chard • Cilantro • Collards
Cucumbers • Eggplant
Endive/Escarole • Fennel
Grapefruit • Green beans • Guava
Herbs • Kale • Kumquats • Lemons
Lettuce • Limes • Mandarins
Mushrooms • Mustard greens
Onions (Feb) • Oranges • Papaya
Passion Fruit • Peas • Peanuts
Pommelos • Potatoes • Radishes
Snap Beans • Spinach • Squash
Strawberries • Sweet corn
Tangerines • Tomatillos • Tomatoes
Turnips • Zucchini

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Winter 2014 Table of Contents

 tocEPBwin14
2 FOOD FOR THOUGHT
Publisher’s Letter
6 WHAT’S IN SEASON
Winter’s Bounty
7 FROM THE GOOD EARTH
Edible Florida: from field to feast
11 EDIBLE NOTABLES
What’s New?
13 FROM THE SEA
As Fresh as it Gets: Finn-Atic Fish Company
16 FOOD AND THE CITY
The Sustainable City
21 LIQUID ASSETS
Tap to Farm: Due South Brewing Company
24 IN THE KITCHEN
The Art and Craft of Chef Rick Mace
28 AT THE TABLE
The Incredible Edible Story
30 FARMERS’ MARKET DIRECTORY
32 LAST BITE
  COVER
photo by Carole Topalian
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