Tag Archives | Winter 2014 Recipes



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


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

photo by Mikah Kvidt

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

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courtesy of
Swank Specialty Produce
14311 North Road
Loxahatchee, FL 33470
561.202.5648 | www.swankfarms.com

This crisp, sweet-and-savory sandwich is a favorite Swank recipe. Slightly bitter, crisp escarole balances the nutty fontina cheese.

Serves 2

4 thick slices sourdough bread
2 tablespoons fig jam or fig spread
12 to 14 ounces fontina cheese, sliced
2 cups baby escarole, cut crosswise in thin strips
Coarse salt and freshly ground black pepper, to taste
Olive oil, for brushing

Spread 1 tablespoon of jam on 2 slices of bread; top each with half the cheese. Mound 1 cup escarole on top of cheese; season with salt and pepper. Top with a second slice of bread; brush sandwiches generously with olive oil.

Cook sandwiches in a large cast-iron skillet over medium-low heat, flipping once with a spatula, gently pressing once or twice. Sandwich is ready when bread is golden brown and cheese is melted.

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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


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


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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