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A Collection O f Tales & Treat Food, family an s For The Holi d holidays go to of Tampa’s top ch gether like… w days el l, ef results are splend s and local notables to share like food, family and holiday their favorite ho s. id. liday fare with us We asked some Some of these re – and the cipes are simple and leave your gu an ests dumbfound d delicious – some are guaran te ed at your culin Either route you ary greatness. ed to wreck your kitchen… that they’ll help take, we hope you enjoy these reci you make new ho liday memories pes and the stories behind them of your own. – and

BRENDAN MCLAUGHLIN CHANNEL 28 ACTION NEWS EVENING ANCHOR With two Irish parents and six rowdy siblings, Christmas Eve at the McLaughlin house was always a loud and sloppy affair. The stereo was more likely to be blaring The Clancy Brothers than Bing Crosby, and the eggnog had a hell of a lot more nog than egg. Another culinary constant was my mother’s Irish soda bread. Slightly sweet and crumbly, studded with golden raisins, it combined with butter to create the crack cocaine of baked goods. I went over 20 years without tasting any soda bread other than Mom’s. Since then, every specimen has fallen short. But don't take my word for it. This recipe took first prize at the T.S. McHugh's Irish Soda Bread Contest in Seattle in 1992. Slainte!

READ H SODA B IS IR ’S T E MARGAR nsifted 1/4 cup sugars butter

n ached, u 4 tablespoo 4 cups unble buttermilk s p cu 2 flour salt 1 egg 1 teaspoon ts or raisins ing soda ak b n o 1 cup curran o p er 1 teas d ow baking p 2 teaspoons egrees 3 y beaten s en to 75 D Pre-heat ov gredients except raisin ur mixture. Mix slightl ts or o in fl an mix all dry er and combine with mixture. Add the curr nead!) tt r -k Chop up bu ermilk and add to flou to blend (Do not over wet tt ot egg with bu the dough just enough o round loaves. Use h holic d at tw raisins. Knea ugh in half and form p of each loaf. (it’s a C egrees. d to do Divide the shallow cross into the for 40 minutes at 375 you t a t ee en h cu sh w ie to k e coo knif hollow on a greased und slightly thing) Bake be light brown and so ld Bread shou erve with real butter. .S knock on it

PASTA MORGAN

1 pound pasta 1 cup olive oil 1 onion 2 anchovies 3 or 4 cloves of garlic 1 medium eggplant

1 pound fresh tomatoes 1 tsp of sugar 1 tsp of hot pepper flakes or chili peppers 2 or 3 tsp of basil (fresh) 1 cup of Parmesan cheese

Cook the pasta in plenty of water as directed. The pasta will be done by the time the sauce is done. Cut the eggplant into rou ghly half inch cubes. Fry them in olive oil until the y brown. Remove and drain. Remember, eggpla nts demand a good deal of oil. Set aside. Pour thr ee shot glasses of oil into a frying pan. Add the choppe d onions, peppers or pepper flakes, and anchov ies. Since garlic burns fast, delay its entrance by a minute or two. Add chopped tomatoes when the onions begin to turn color. Add the sugar and turn the heat down to simmer. Add the neglected eggplant and the basil. Stir well and simmer for about ten or more minutes. Pour the sauce over cooked pasta and add the cheese. A dish fit for a pir ate!

MAYOR PAM IORIO AND HER DAD, JOHN IORIO


GARY AND TERRI PARKE PARKE FAMILY HYDRO FARMS Strawberry growers traditionally have had only a few berries at Thanksgiving so we learned to make desserts that could make a little go a long way. Since we grow strawberries hydroponically now, we have bowls and bowls instead of one little dessert. But here’s a real good, easy recipe that uses a small amount of strawberries and gets quite a few curious stares: strawberry pizza. And, no, it is not E PI S ’S CHES made with tomatoes and GRANNY SHEFFIELD melted ter, but cup 1/2 mozzarella cheese. 1 9-inch piecrust, baked milk cup 1/4 2 cups sugar r STRAWBERRY PIZZA 1tablespoon white vinega eal nm cor ite wh s oon 2 tablesp butter flour 1 teaspoon vanilla flour • 1 cup margarine or 1 tablespoon all-purpose Crust: 1 1/2 cups plain s, lightly beaten ans egg pec e d larg ppe 4 cho cup 1/2 • ired salt to taste, if des 1/4 cup brown sugar pan and za piz sed in ungrea Mix all ingredients, spread . (F) s ree deg 350 to s. n ree 1. Preheat the ove il blended. bake 15 minutes at 400 deg add next 7 ingredients unt 2. Stir together sugar and 3/4 cup powdered sugar • ese g: 1 (8 oz) pkg. cream che n i l l i F l. wel g rin stir s, egg Add topping ture into the piecrust. 1 (9oz) container whipped in . Let 3. Pour and scrape the mix firm and powdered sugar, fold and ese den che gol am is cre ng ed filli ten the sof il x unt Mi or s, ute min 4. Bake 50-55 etened ead over cooled crust. Serve with a dollop of swe whipped topping and spr , ing cool to room temperature. eat ore bef ent last will and testam wberry gelatin whipped cream. Make out Topping: 1 (3oz) pkg stra ar wberry juice •1/2 cup sug stra or ter 1 cup wa h arc nst Dash of salt • 4 Tbsp. cor JACK HARRIS 4 cups sliced strawberries e. Dissolve corn970-WFLA AM TAMPA BAY cup water or strawberry juic Mix gelatin, sugar, salt & 1/2 mixture. Cook tin gela in Stir e. water or juic My offering is one of our holiday staples, called chess pie. Chess pies have no top of cream starch and other 1/2 cup of on ead Spr wberries and cool. fundamental nutritional qualities at all. They just taste wonderful. In fact, if until thickened and add stra s. ing serv kes 10-12 I were on death row and asked what I wanted for a final meal, chess pie cheese layer. Chill well. Ma would be the dessert, as much of it as I could hold before hitting the gurney. There are several legends as to how chess pie came to be named, but I think the most likely is that since it emanated from the South, it was probably originally someone responding that it was “jus’ pie”, and it somehow came to be chess pie. My wife Joy’s recipe comes from her Granny Sheffield up in the backwoods of Alabama, and it’s basically sugar and flour and butter and eggs all in a cholesterolladen heap. Thank goodness it’s only a once a year treat, or we’d need roto-rooter to straighten out our arteries.

NANA KATIE’S AMAZING MEATBALLS • 1 pound ground round (15 percent fat) • 1/2 pound sweet Italian sausage • 1/3 cup plain dry bread crumbs • 2 eggs, lightly beaten • 2 large garlic cloves, minced • 1/3 cup grated Pecorino Romano cheese • 1 3/4 cups canned crushed tomatoes in heavy puree Remove ground round and sausage from refrigerator 30 to 60 minutes before cooking, if possible. Place bread crumbs in large bowl and stir in 1/3 cup water. When absorbed, blend together with eggs, garlic, 1/4 cup grated Romano, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Preheat oven to 425°F. Add meats to bread crumb mixture and combine well with fork. Form into 12 even balls. Lay in 1 layer in 8 x 14inch baking dish so each is separated by about 1 inch.

GAYLE GUYARDO NEWS CHANNEL 8 MORNING ANCHOR My family is Italian so we celebrate Italian style. My grandmother Nana Katie would start cooking the sauce in the wee hours of the morning and slow-cook it all day. It was amazing -- but like most old-fashioned Italian cooks, she cooked from the heart and the head... so she didn't follow a recipe. I have not able to recreate that sauce -- but this is the closest thing to her amazing meatballs!

Stir 1/4 cup water into crushed tomatoes and season with 1/8 teaspoon salt and pepper to taste. Pour tomatoes over and around meatballs. Sprinkle tops with remaining 1 1/3 tablespoons grated Romano. Bake in center of oven until meatballs are just cooked through, about 18 minutes. Serve hot. You can substitute ground sirloin for the ground round in this recipe (add 1/8 teaspoon salt to the meat mixture and 1/8 teaspoon salt to the sauce). We recommend baking the meatballs in a 13- by 9-inch glass baking dish until they are just cooked through, 18 to 22 minutes. Makes twelve 2 1/2-inch meatballs.


You know the folks at Outback Steakhouse, Inc., know a little something about cooking. But the chefs from their various restaurants know a little about holiday entertaining, as well. We asked for their help with some holiday recipes, and they came across with these stellar drinks and delectables from Roy’s, Fleming’s, Carrabba’s and Bonefish Grill.

FLEMING’S POM ROYALE COCKTAIL Pomegranate juice Champagne or Sparkling Wine, chilled (one bottle makes six cocktails) Simple syrup: 2 cups sugar 1 cup water For convenience, you can buy simple syrup in the liquor section of most stores or make it yourself at home. Simple syrup allows sugar to blend more easily into drinks. Place the sugar and water in a saucepan and bring to a gentle boil. Stir and simmer until the sugar is completely dissolved, about 3 minutes. Remove pan from heat and allow to cool. Store in a container with a tight-fitting lid (a plastic squeeze bottle is ideal, making it easy to adda splash to cocktails) and refrigerate. Can be made up to 2 weeks in advance. Add 1 part (1oz.) pomegranate juice to a Champagne flute and then add 5 parts (5oz.) of Champagne or Sparkling wine. Finish off with a splash of simple syrup in each flute.

Champagne Serving Tip: Always make sure the Champagne is well-chilled for at least 30 minutes before serving. To maximize bubbles, never let the cork pop. Instead, hold the bottle at a 45-degree angle and slowly twist the bottle—not the cork.

BONEFISH GRILL POMEGRANATE MARTINI 1.5 oz. Fris Vodka .75 oz. Monin Pomegranate Syrup .75 oz. Monin Mango Syrup Place all ingredients into a shaker tin filled with ice, cover and shake vigorously 20 times, then strain into a chilled martini glass. Garnish with 3 skewered grapes placed on edge of glass.


FLEMING’S PUMPKIN BREAD PUDDING 1/2 lb. baguettes 2 cups heavy cream 1 1/4 cups canned pumpkin 5 eggs 1 1/2 Tbsp. corn syrup 1/4 cup + 2 Tbsp. sugar 1 1/4 tsp. vanilla extract 1/2 tsp. ground ginger 1 1/4 tsp. ground cinnamon 1/4 tsp. nutmeg 1/4 tsp. salt Butter, lightly salted, room temperature, as needed. Sugar as needed. Caramel sauce as needed

Orange Crème Anglaise 1 cup whole milk 1 cup heavy cream 1/2 cup sugar, divided 1 vanilla bean, split lengthwise 6 egg yolks 1 tablespoon Grand Marnier Caramel whipped cream 1 cup chilled whipping cream 1/4 cup caramel sauce, warmed

Prepare the crème anglaise and caramel whipped cream first. For the anglaise, place the milk and cream in a saucepan with half of the sugar and the vanilla bean. Warm over medium heat, just until it starts to bubble around the edges. In a bowl, whisk together the remaining sugar and the egg yolks until pale yellow. Whisk 1/4 cup of the hot milk mixture into the egg mixture, then pour back into the saucepan. Stir constantly over medium-low heat until the mixture thickens enough to coat the back of a spoon, about 6 minutes. Transfer to a bowl, and place it in a larger bowl filled with ice water. Stir occasionally until cool, then fold in the Grand Marnier. For the caramel whipped cream, using electric mixer, beat whipping cream in bowl until peaks form; fold in 1/4 cup warm caramel sauce just until streaks appear. 1.Cut baguette into 1/2" dice and place on a sheet pan. Cook in a 250º oven for 8 minutes to dry out. 2.Place cream in a sauce pot and bring to a low simmer, reserve. 3.In a large mixing bowl combine pumpkin, eggs, corn syrup, sugar, vanilla, ginger, cinnamon, nutmeg and salt. Whip to blend all ingredients well. Slowly add the warm cream and the dry bread, mix well. Allow to sit at room temperature for 5 minutes. 4. Spread butter inside 5, 12oz. coffee cups then coat with sugar. Evenly fill each cup so that it is 1/2" from the top of the cup. 5. Place cups in a 2" deep baking pan, then fill pan with water to halfway. Bake in a 325º oven set on high fan for 35-40 minutes or until a toothpick comes out dry. Allow to cool for 5 minutes then invert the cup to remove the bread pudding. 6. Place 1 1/2 oz. orange crème anglaise in the center of a 9" plate. Squirt caramel sauce in a spiral design in the anglaise. Using a toothpick make a web design. Set the bread pudding on top of the sauce with the crusted side facing up and top with 1 serving spoon of caramel whipped cream. Optional to serve with walnuts and a mint sprig.

CARRABBA’S LINGUINE PESCATORE Ingredients per serving 3 Shrimp (tails removed and de-veined) 3 Scallops 6 Mussels 10 oz. Marinara sauce 12 oz. Linguine Kosher salt and fresh cracked pepper to taste 1. Season shrimp and scallops with salt and pepper in a skillet. 2. Add mussels and marinara sauce to the skillet. 3. Cover and place skillet over a medium flame and poach the seafood in the marinara sauce for 5-7 minutes or until the mussels open up and the shrimp and scallops are done. 4. Drop linguine in salted boiling water and stir to separate. Cook according to taste, drain thoroughly and place the pasta in the skillet with the seafood sauce. 5. Toss thoroughly and serve.

“Linking Neighborhoods Across Tampa Bay”


FLEMING’S SALMON BRUSCHETTA 12-inch French baguette 1/4 lb. cream cheese 1 tbsp. fresh dill, minced pinch Kosher salt 1 tsp. black pepper, fine grind dash of fresh lemon juice

4 oz. smoked salmon 4 large whole garlic cloves 2 tbsp. extra virgin olive oil 3 oz. sun-dried tomatoes 1 tbsp. red onion, minced 4 fresh basil leaves

1. Cut the baguette into 8 pieces on a bias cut so each slice is 1/4" thick and 4" long. Bake slices in a 350 degree oven for 5 minutes to lightly toast. 2. Place the cream cheese in a small mixing bowl and lightly whip to soften. Add the minced dill, salt, 1/2 tsp. of black pepper and lemon juice. Mix well then spread evenly on the toasted bread slices. 3. Separate the smoked salmon into thin slices and place 1/2 oz. each on top of the cream cheese spread. Set aside. 4. Place the garlic and olive oil in a sautĂŠ pan and cook on medium high for 4-5 minutes until garlic cloves are lightly browned. Remove from heat and immediately drain the oil into a container to use later. Once the oil has cooled, rough-chop the garlic cloves into 1/8 inch pieces and place in a mixing bowl. 5. Dice the tomatoes into 1/4-inch pieces and add to the garlic in the bowl. 6. Mince the onion and add to the garlic mixture. 7. Cut basil into thin ribbons. Add basil, the reserve oil, 1/2 tsp. of black pepper and a pinch of salt to garlic mixture. Mix well and spread the equally over the salmon.


ROY’S HAWAIIAN STYLE MISOYAKI BUTTERFISH 4 7oz. Pieces of Sea bass or Halibut

Miso Marinade ½ Qt. Sake ½ Qt. Mirin 2.5 lbs. Sugar 2.5 lbs. Miso Cook until a nice dark caramel! The fish should marinate in the Miso Marinade for 24 hours. Kim Chee Lime Butter Sauce ¼ Onion (rough chopped) • 1.5 Shallots (chopped) 4 Cloves Roasted Garlic Chips • Juice of 1.5 Limes 2 oz. Kim Chee Sauce • 3 oz. White Wine ½ oz. Fish Sauce • 1 oz. Cream 1.5 oz Lingham Chili Sauce • Chopped Cilantro Sweat onion, shallot, and garlic until translucent. Deglaze with white wine & fish sauce; reduce. Add cream, lime juice & cilantro. Reduce until semi-thick and blend with Kim Chee Sauce. Add slowly Beurre Blanc. Strain & add chopped cilantro and Lingham Chili Sauce. Place marinated fish into a sauté pan on medium heat; cook for 2 to 4 minutes on each side (depending on thickness of fish). Place starch selection onto center of plate and place the cooked fish atop the starch. Ladle the Kim Chee Lime Butter Sauce around the fish. Garnish. Serves 4.

ROY’S HIBACHI GRILLED SALMON 4 salmon filets, about 7 ounces each • 4 cups white rice, cooked You can use pre-made sauces and condiments, but for the authentic version, here’s how to make your own:

Teriyaki Marinade: 1 cup light soy sauce 1 ½ cups granulated sugar 3 tablespoons garlic, minced 3 tablespoons ginger, minced ½ cup green onions, sliced 1 orange, juiced 1 lemon, juiced 2 limes, juiced

Japanese Citrus Ponzu ½ cup mirin ½ cup sake 1 teaspoon dried red chile flakes 1 piece konbu (dried kelp), 3 in. x 3 in. ¾ cup light soy sauce 1 tablespoon orange juice 1 tablespoon lime juice 1 tablespoon lemon juice

Toasted Sesame Vinaigrette 1 cup white sesame seeds 8 ounces saikyo (white) miso paste ½ cup dashi stock

Dashi Stock 4 cups water 1 piece konbu, 3 in. x 3 in. dashi (dried bonito) flakes

Garnish furikake (Japanese dried seasoning) 2 tablespoons granulated sugar daikon, shredded salt & pepper, to taste pink pickled ginger kaiware sprouts 2 tablespoons prepared kabayaki kizami nori (shredded dried seaweed) (eel sauce)

1½ tablespoons rice wine vinegar


The Chefs from Roy’s Share Some Secrets ROY’S BLACKENED AHI APPETIZER WITH SOY MUSTARD BUTTER Ahi Tuna, sliced

Buerre Blanc 1 Cup White wine 2 Tbl. White wine vinegar 2 tsp. Fresh lemon juice 2 Tbl. Minced shallot 2 oz Heavy Cream 1 Cup Unsalted Butter Salt and White pepper Soy Mustard Sauce ½ Cup Coleman’s Mustard Powder* 1 oz hot water 1 oz Unseasoned rice vinegar* 1/4 C 40% less salt soy sauce*

Start by making the butter sauce. Combine the wine, wine vinegar, lemon juice, and shallots in a saucepan bring to a boil and reduce until liquid becomes syrupy (a sec). Add the cream and reduce by half or until it gets a little thick. Chop the butter into 1oz squares. Turn heat to low and slowly incorporate butter piece by piece into reduction and slowly stir with whisk. Keep stirring until all butter is incorporated. Salt and pepper to taste, strain through a fine sieve. Transfer to a double boiler and set aside. To prepare Soy Mustard Sauce, mix hot water and mustard to form a loose paste. Let sit for a few minutes to allow flavors and heats to develop. Add the rice wine vinegar until it coats the back of a spoon , then add the soy for color and taste, mix together, then

Blackening Spice 1 tsp. Dry thyme 1 tsp. Dried oregano 1 tsp. Garlic Powder 1 tsp. Onion Powder 3 Tbl. Paprika 2 tsp. Cayenne powder 1 Tbl. Pure Red Chile powder ½ tsp. Freshly ground pepper Garnish 2oz Spun Vegetables (Daikon, Beets, Carrots, Cabbages) 3 Tbl. Pickled Pink Ginger 1 Bunch Kiware (Daikon Sprouts) ½ Bunch Ogo (optional) 2oz Onion Shoyu Vinaigrette 1 Tbl. Black sesame seeds strain through fine sieve. Chill in refrigerator. Mix all the blackening spices together on a plate, and dredge Ahi on one side. Heat a lightly oiled cast-iron skillet and sear Ahi on about 10 seconds on each long side. For each serving, place a small circle of soy mustard on each corner of the plate then follow with a dab of butter sauce on each side. Sprinkle black sesame seeds atop the butter sauce. Place sliced ahi in the center of plate with the pepper side up then garnish with a mixture of fine julienne vegetables, kiware sprouts, pink ginger, a squirt of onion shoyu and finish with ogo. Serves 4

WITH CITRUS PONZU • Combine the teriyaki marinade ingredients in a large mixing bowl and marinate the salmon filets for 15 minutes. • To prepare the ponzu sauce, combine the mirin, sake, chile flakes, and konbu in a saucepan, and bring to a boil. Reduce for 5 minutes to burn off the alcohol. Allow to cool to room temperature. Whisk in the soy sauce and citrus juice. Set aside. • In a stockpot, bring 4 cups water, konbu, and dashi flakes to a boil. Reduce heat and allow dashi stock to simmer for 10 minutes. Strain and let cool. • To prepare the toasted sesame vinaigrette, heat a large sauté pan over high heat. Add sesame seeds and toast until golden brown, stirring constantly to avoid burning. Remove seeds from pan and transfer to a food processor, and blend until a paste forms (about 5 minutes). • In a large mixing bowl, whisk together sesame seed paste, miso paste, dashi stock, rice wine vinegar, and sugar. Season with salt & pepper. • Remove the salmon from the marinade and grill on barbeque over high heat for 1 minute per side for medium-rare. • To serve, divide the rice between 4 serving plates. Sprinkle the rice with furikake. Place cooked salmon on top of the rice. Drizzle 1 ½ tablespoons each of the toasted sesame vinaigrette and kabayaki sauce over each fish. Ladle 2 ounces of ponzu over fish. Garnish with daikon, pickled ginger, kaiware sprouts, and kizami nori. Serves 4.

Outback family recipes and memories