VANILLA CRÈME BRÛLÉE

Vanilla Crème Brûlée

EQUIPMENT NEEDED

• Knife

• Cutting board

• Saucepan

• Fine sieve

• Culinary torch

CRÈME BRÛLÉE INGREDIENTS

• 2 cups heavy cream

• 1 whole vanilla bean (or 2 tsp pure vanilla extract)

• 5 large egg yolks

• 1/2 cup granulated sugar (plus more for topping)

• Pinch of salt

TROPICAL FRUIT SALSA INGREDIENTS

• 1 ripe mango, diced

• 1/2 cup pineapple, diced

• 1/2 cup papaya or kiwi, diced (optional but adds variety)

• 1/4 cup red bell pepper, finely diced

• 1 small jalapeño or red chili, finely minced (seeds removed for less heat)

• 1/4 cup red onion or shallot, finely chopped

• Juice of 1 lime

• 2 tbsp fresh cilantro or mint, chopped

• Whipped cream

CRÈME BRÛLÉE INSTRUCTIONS

1. In a saucepan, combine heavy cream and the split vanilla bean (scrape out the seeds and add both seeds and pod). Heat gently over medium heat until just before boiling. Remove from heat and then let it steep for 15 minutes. If using vanilla extract, stir it in after heating and steeping.

2. In a mixing bowl, whisk egg yolks, sugar, and salt until pale and slightly thickened (about 1–2 mins).

3. Slowly pour warm cream into yolks while whisking constantly to avoid scrambling.

4. Strain mixture through a fine sieve into a pouring container (removes any cooked egg bits or vanilla pod).

5. Divide custard into 4–6 ramekins. Place ramekins in a baking dish and fill the dish with hot water halfway up the sides (water bath).

6. Bake for 35–45 minutes, until custard is set but still jiggly in the center. Cool to room temp, then chill at least 2 hours (or overnight).

7. Before serving, sprinkle 1–2 teaspoons sugar on top of each custard.

8. Use a kitchen torch to melt and caramelize sugar until golden and crisp.

9. Garnish with tropical fruit salsa and whipped cream.

TROPICAL FRUIT SALSA INSTRUCTIONS

1. Dice all fruits and vegetables into small and uniform pieces for the best texture and presentation.

2. Mix everything together in a bowl.

3. Taste and adjust salt, lime juice, and heat as needed.

4. Chill for 15–30 minutes before serving to let flavors meld.

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BLACKENED GULF SNAPPER

Blackened Gulf Snapper

EQUIPMENT NEEDED

• Frying pan

• Knife

• Cutting board

• Saucepan

• Blender

BLACKENED SNAPPER INGREDIENTS

• Florida Snapper filets

• Cajun seasoning blend of your preference

• ¼ cup of olive oil

• 2 tbsp of butter

MANGO SALSA INGREDIENTS

• 1 ripe mango, diced

• 1/4 red onion, finely diced

• 1/2 red bell pepper, diced

• 1 small jalapeño, seeded and minced

• Juice of 1 lime

• 2 tbsp chopped cilantro

CARROT SOUBISE INGREDIENTS

• 2 large carrots, peeled and sliced

• 1 medium sweet onion, thinly sliced

• 2 tbsp unsalted butter

• 1/2 cup vegetable stock

• 1/4 cup heavy cream

BLACKENED SNAPPER INSTRUCTIONS

1. Heat olive oil and butter in a pan over medium-high heat.

2. Coat both sides of the snapper with the Cajun seasoning.

3. Fry the snapper until flesh flakes easily with a fork, approximately 4 to 5 minutes per side.

MANGO SALSA INSTRUCTIONS

1. Dice all ingredients.

2. Top with lime juice and mix well.

3. Serve with the cooked snapper.

CARROT SOUBISE INSTRUCTIONS

1. In a saucepan, melt butter and sauté onions on medium-low heat until soft and translucent (not browned), approximately 10–15 mins.

2. Add carrots and stock to the saucepan. Cover and simmer until carrots are soft (approximately 15 mins).

3. Combine all cooked ingredients in the blender, blend until smooth.

4. Add cream, and season with salt. Keep warm until serving.

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FLORIDA COBB SALAD

Florida Cobb Salad

EQUIPMENT NEEDED

• Large bowl

• Small mixing bowl

• Whisk

• Knife

SALAD INGREDIENTS

• 4 cups chopped romaine lettuce

• 1 cup arugula or baby spinach

• 1 avocado, diced

• 1 mango chopped

• 3oz pickled onion

• 1 cup grape or cherry tomatoes, halved

• 2 hard-boiled eggs, sliced

• 4 slices cooked bacon, crumbled

• 1 cup cooked shrimp or grilled chicken (optional)

• 1/2 cup cucumber, diced

• 1/4 cup red onion, thinly sliced

• 1/2 cup crumbled blue cheese

• 4 each cedar key scallops, seared

CITRUS VINAIGRETTE INGREDIENTS

• 1/4 cup fresh orange juice

• 2 tbsp lime juice

• 1 tsp Dijon mustard

• 1 tsp honey

• 1/4 cup olive oil

SALAD INSTRUCTIONS

1. On a large platter or in a salad bowl, layer the lettuce and arugula.

2. Arrange toppings in row avocado, tomatoes, eggs, bacon, scallops, cucumber, onion, cheese, and mango.

DRESSING INSTRUCTIONS

1. Whisk together orange juice, lime juice, mustard, honey, salt, and pepper.

2. Slowly drizzle in the olive oil while whisking until emulsified.

3. Drizzle over salad to taste.
   

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SEARED BEEF TENDERLOIN

Seared Beef Tenderloin

EQUIPMENT NEEDED

• Cast-iron skillet or other heavy skillet

• Cooking tongs

INGREDIENTS

• 2 beef tenderloin steaks (6 to 8 ounces each), about 2 inches thick

• Salt and freshly cracked black pepper

• 1 tablespoon neutral oil (grapeseed or avocado)

• 2 tablespoons butter

• 2 sprigs thyme

• 2 garlic cloves, smashed

INSTRUCTIONS

1. Season steaks generously with salt and pepper.

2. Heat oil in a skillet over high heat until just smoking.

3. Sear steaks for 2 to 3 minutes per side, until deeply browned.

4. Reduce heat to medium-low. Add butter, thyme and garlic; baste steaks for 1 to 2 minutes.

5. Transfer skillet to a 400-degree oven. Cook to desired doneness: 120 degrees for rare, 130 degrees for medium-rare.

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