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 […]
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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 […]
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 […]
Easy pumpkin mousse from Anita Adams, owner of Let Them Eat Cake!
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 […]
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 […]
Eat Your Veggies An “egg-cellent” and sweet quiche idea for breakfast, lunch or dinner.
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.
River City Brewing Company chef Michael McBride knows “sweet breads.” Just try his recipe for chocolate bread pudding brulée with macerated seasonal berries.
Enjoy a “Taste of the Irish” with the hearty Dingle fish pie, a longtime favorite at Culhane’s Irish Pub, and prepared by executive chef David Williams