Archive for 2018
November 15, 2018
My friends Suzanne and Roger Perry, along with Ray Lampe (aka Dr. BBQ) opened an innovative and really good BBQ restaurant on 1st Avenue in St. Pete right across from Tropicana Field. And let me tell you…it is the BEST brisket I’ve ever had anywhere. You guys know that I don’t recommend something unless I mean it – and I can wholeheartedly tell you to run, don’t walk – to Dr. BBQ for their moist, succulent, flavorful brisket.
And don’t forget the humongous peanut butter pie.
1101 – 1st Avenue South
St. Petersburg, Florida 33705
May 31, 2018
Sauce Vierge is a French sauce meaning Virgin Sauce because it is so light, fresh, and delicate. This sauce also goes nicely with any white flaky fish or scallops or even pan seared chicken. Perfect for a light dinner after a heavy or late lunch. Served with a blood orange and shaved fennel salad drizzled with EVOO and a squeeze of fresh grapefruit juice, a slice of warm herbed focaccia, well…you’ll have a wonderful dinner. And think about it – a Bailey’s dinner with zero butter. Wonders never cease.
Vierge is pronounced: V-edge – let it slide off your tongue.
SEABASS SEASONING INGREDIENTS
- 2 skinless seabass
- 2 star anise
- ½ teaspoon white or blended peppercorns
- ½ teaspoon coriander seeds
- ½ teaspoon fennel seeds
- 1 teaspoon salt
- Extra virgin olive oil (EVOO)
Combine all dry ingredients in a coffee grinder (one just used for spices not coffee), grind until a powder is formed. Rub both sides of fish with EVOO and sprinkle with spice rub on both sides.
SAUCE VIERGE INGREDIENTS
- 2 large yellow tomatoes – peeled, seeded, chopped (if you can’t find yellow, use red)
- 1 teaspoon finely chopped Italian flatleaf parsley
- 1 teaspoon finely chopped fresh basil
- 2 cloves finely minced garlic
- ½ teaspoon salt
- ¼ teaspoon red pepper flakes
- OPTIONAL: 3 coarsely chopped Kalamata olives
- 2 tablespoons fresh lemon juice
- 3 tablespoons EVOO
Pan-sear seasoned seabass in a pre-heated saute pan on medium high heat with a tablespoon EVOO. Depending on the thickness – around a minute to 2 minutes on each side. Set aside.
Lower heat to medium and add EVOO and lemon juice to the pan and stir with wooden spoon until all brown bits are incorporated. Add remaining ingredients and stir until well combined and to heat but not break up tomatoes. You are cooking the sauce briefly – just for a minute or so, just bringing it together until it is hot – season with salt and freshly ground peppercorns to taste.
Place braised spinach in center of plate, top with seabass, and ladle sauce over top. Serve with a blood orange and shaved fennel salad – Enjoy!
May 17, 2018
This may be my favorite way to eat shrimp. The New Orleans style sauce is not like a typical BBQ sauce you will find on ribs – but a buttery, garlicy, sauce with loads of flavor. I developed this recipe and it is always a hit every time it is served. It is good on its own – and especially tasty on top of some creamy grits. My favorite way is to eat it with a hunk of good quality (Pane Rustica) French baguette – oven warmed and crusty.
Once the compound butter is made, this is the fastest recipe in the world to prepare – and even good over your favorite pasta.
STEP ONE – MAKE COMPOUND BUTTER
NOTE: Can be made a month in advanced and stored in air tight container in the refrigerator
- 1 pound room temperature salted butter
- 1 teaspoon red pepper flakes
- 2 tablespoons chopped fresh parsley
- 1 tablespoon tomato paste
- ¼ cup chopped garlic
- 1 teaspoon paprika
- 1 tablespoon Tony Chachere’s (or your favorite Cajun spice blend)
- 1/3 cup chopped scallions
- 1 tablespoon fresh thyme
- ½ cup finely chopped bacon (optional – especially good with grits and the shrimp)
Put all ingredients in an electric mixer with the paddle attachment. Whip at high speed until well combined.
- In a skillet on medium high heat, add 1 tablespoon salted butter with 1 tablespoon extra-virgin olive oil (EVOO)
- Once the butter is melted and very hot (not brown), toss in one pound of 16/20 peeled and deveined shrimp – tail can be left on or off
- Sautee for 30 seconds and turn
- Immediately add ¼ cup chardonnay to the pan
- Toss in ½ cup soft compound butter – stir until shrimp are cooked (30 seconds to 1 minute)
- Put on plate, sprinkle with chopped parsley, serve with crusty warm French baguette slice
February 22, 2018
DRINK THIS. IT WILL MAKE YOU FEEL BETTER
Yes, we have gone bananas at Bailey’s. I made this incredible milkshake today which will make a train take a dirt road just to get to a sip.
I sautéed bananas with butter, brown sugar, a dash of cinnamon, a hint of lemon zest, Grand Marnier, Mount Gay Rum, and Hiram Walker Banana Liqueur – all blended together with Bailey’s homemade Madagascar Vanilla Ice Cream, then layered it with copious amounts of delicious bananas foster sauce – topped it with whipped cream, more bananas foster, and a boozy drizzle. Did you know we make all our own ice creams at Bailey’s from fresh eggs, and Dankin Farm cream. Click here for the recipe.
INGREDIENTS – for Bananas Foster
• 4 nicely ripe yellow bananas (ripe with no brown spots)
• 4 tablespoons soft butter
• ½ cup light brown sugar
• ½ teaspoon cinnamon (optional)
• 1 teaspoon fresh lemon zest
• 1 ounce Grand Marnier
• 1 ounce Hiram Walker Banana Liqueur
• 1 ounce your favorite dark Rum (I use Mount Gay)
• 1 teaspoon vanilla extract
Melt butter in heavy bottom skillet pan with brown sugar and cinnamon. Bring to a boil. Add cinnamon, and all liquors, stir well. Add bananas, lemon zest, and vanilla – cook bananas on medium heat until bananas are soft but not mushy.
INGREDIENTS – for Milkshake
• 1 quart softened Haagen Dazs Vanilla Ice Cream
• 2 ½ cups whole milk
• 1 teaspoon vanilla extract
• 1 tablespoon rum (optional)
• 4 banana’s from the bananas foster mixture – without the sauce
• 2 tablespoons fosters sauce
Put the above ingredients in blender and blend on high until smooth. Pour (layer alternately with fosters sauce) into frozen glass. Top with whipped cream, a couple banana pieces, and drizzle with more fosters sauce.