Recipes

Gone Fishin

Potato-Crusted Cobia with Garlic White Wine Sauce • From the April 2013 Edition of Jacksonville Magazine

Fowl Play

Indian River Citrus-Marinated Duck Breast • From the March 2013 edition of Jacksonville Magazine

Lemon Heaven

Lemon Shortbread • From the February 2013 edition of Jacksonville Magazine

Bowl of Bliss

Carrot & Ginger Soup • From the January 2013 edition of Jacksonville Magazine

Sticks to the Ribs

Port Braised Beef Short Ribs with Rosemary Glazed Vegetables • From the December 2012 edition of Jacksonville Magazine

Sugar & Spice

Spice-rubbed maple glazed pork chops • From the November 2012 Jacksonville Magazine

Warm and Toasty

Crème Brulée French Toast with Molasses Ice Cream • From the October 2012 Jacksonville Magazine

Summer Greens

Goat Cheese Salad from Blackstone Grille • From the August 2012 Jacksonville Magazine

Spice, Spice Baby

Marinated Mixed Grill from India House • From the June 2012 Jacksonville Magazine

Sweet Surprise

Cinnamon Pumpkin Stuffed French Toast from TPC Sawgrass • From the April 2012 Jacksonville Magazine

Pit-Smoked Chicken Wings with Bleu Cheese Dip from Jackson Rust at Mojo BBQ Ingredients: 10 lbs. jumbo chicken wings Dry Rub: 1 cup Kosher salt 2 cups paprika ½ cup granulated garlic ½ cup granulated onion 1 cup light brown sugar ½ cup coarse ground black pepper 1 ¼ T. Coleman’s dry mustard 2 [...]

Cajun Catch

Blackened redfish maque choux from Chef Bennett Depew of Harry’s Seafood Bar & Grille Ingredients: Redfish 4 6-oz. redfish fillets 1 T. blackening seasoning Maque choux 4 oz. bacon, diced to ¼ inch 1 tsp. chopped garlic 1 cup diced onion 1 qt. corn (fresh or frozen) ½ cup sliced green onions 1 medium tomato, [...]

Delicious Dip

Bailey’s Fondue from Salt at The Ritz-Carlton, Amelia Island Ingredients: 1 cup heavy cream ¼ cup + 2 tablespoons Baileys Irish Cream 6 ½ ounces milk chocolate, chopped (such as Lindt or Godiva) 4 ½ ounces dark chocolate, chopped (such as Lindt or Godiva) Procedure: 1. Heat the heavy cream to a boil. 2. Pour [...]

Clam Up

Minorcan Chowder from Aunt Kate’s on the River Ingredients: 1 lb. diced bacon 2 diced Spanish onions 2 diced green bell peppers 2 diced celery ribs 6 seeded diced tomatoes 5 seeded and diced datil peppers 2 tsp. fresh diced thyme ½ cup brown sugar 2 cans chopped ocean clams 2 lbs. diced potatoes 2 [...]

Fall Harvest

Biscuits with turkey gravy from Kenny Gilbert, executive chef at Nippers Beach Grille Biscuit ingredients: 2 c. flour 1 T. baking powder 1 tsp. baking soda 6 T. cold butter ¼ tsp. kosher salt 1 c. buttermilk Procedure: 1. Sift dry ingredients together. 2. Cut in butter to flour mixture until the size of small [...]

Fall Harvest

Easy pumpkin mousse from Anita Adams, owner of Let Them Eat Cake!

Spanish Flair

Gambas al Ajillo (garlic and chili shrimp) from executive chef Sam Efron of Taverna. Ingredients: 5 shrimp, peeled and deveined* 1-2 cloves garlic, thinly sliced 1 pinch chili flakes 1/2 tsp paprika 2 T. olive oil 1 T. lemon juice Salt and pepper to taste Procedure: 1. Add olive oil, sliced garlic and chili flakes [...]

On The Side – Mashed Potatoes & Spinach

Sam’s Mashed Potatoes Ingredients: 5 lbs. red potatoes 2 sticks butter, room temperature 1 qt. heavy cream 1 tbsp. kosher salt Procedure: 1. Wash potatoes and place them in a large pot of cold water with half of the salt. 2. Bring the potatoes to a boil, reduce heat and simmer until tender (about 45 [...]

Sweet Vegatable Quiche

Eat Your Veggies An “egg-cellent” and sweet quiche idea for breakfast, lunch or dinner.

Sea Scallops and Mayport Shrimp with Farro, Asparagus and Saffron Sauce

Jacksonville is blessed with miles of Atlantic coastline and the freshest of seafood. Mezza Luna chefs Scott Dunn Brian Shreve use the best of Mayport to create a shrimp-lover’s dream dish.