In this episode of Compliments of the Chef, Peter Cox, chef at Sear + Sea at the JW Marriott Orlando Bonnet Creek, shares his recipe for a favorite side dish he serves at the steak and seafood restaurant: Tallow Cabbage. Cox believes in making good use of all the ingredients in his kitchen and keeping waste low, especially because the JW uses high quality ingredients – make use of it all. 

You probably don’t have the fancy grill contraption that Cox has at Sear + Sea, but he says you’ll do just fine with any type of grill you have.

Watch the video then give the recipe a try. Better yet, head down to Sea + Sea and try it from the pro.

Four Flamingos: A Richard Blais Florida Kitchen, the Michelin Recommended restaurant at the Hyatt Regency Grand Cypress, has a new mixologist heading up its beverage program. Kat Gallardo has gotten right down to the business of creating new, innovative and refreshing cocktails to pair with the restaurant’s  inventive cuisine.

In this episode of On the House, Gallardo shares her recipe and technique for the Flamingo Barraquito, a delicious dessert drink that includes the Spanish liqueur Licor 43. This is a layered cocktail and Gallardo says the secret is using the back of a spoon when pouring the liquids into the glass. Four Flamingos makes its own coconut vanilla cream foam and smoked sea salt to top it off, but Gallardo says you may use canned whipped cream and any kind of sea salt.

Watch the video then give it a try. If you want to know how it’s really supposed to taste, visit Gallardo and the staff at Four Flamingos.

If you read my recent review of Unreserved, the multi-faceted restaurant at the JW Marriott Orlando Bonnet Creek, you know that chef Peter Kunstek is cooking up some good food there.

One of his more popular dishes is the Beef Cheek Ragout with Gnocchi and he shares the recipe in this edition of Compliments of the Chef. Actually, he shares three recipes: the braised beef cheeks, the potato gnocchi and putting it all together. The latter is shown in the video below.

This is a good full day project, or you can make the beef cheeks ahead of time and use premade gnocchi (Kunstek says that’s fine) and assemble the ragout in just a few minutes.

Watch the video then give the recipes a try.

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If you read my recent review of Unreserved, the multi-faceted restaurant at the JW Marriott Orlando Bonnet Creek, you know that chef Peter Kunstek is cooking up some good food there.

One of his more popular dishes is the Beef Cheek Ragout with Gnocchi and he shares the recipe in this edition of Compliments of the Chef. Actually, he shares three recipes: the braised beef cheeks, the potato gnocchi and putting it all together. The latter is shown in the video below.

This is a good full day project, or you can make the beef cheeks ahead of time and use premade gnocchi (Kunstek says that’s fine) and assemble the ragout in just a few minutes.

Watch the video then give the recipes a try.

(more…)

This episode of Compliments of the Chef could be titled Compliments of The Chef & I as Chris Rains, chef/owner of The Chef & I at Hall on the Yard in Ivanhoe Village, demonstrates his recipe for Wild Mushroom Risotto with Pan-seared Sea Scallops.

Risotto is labor intensive, but Rains gives some useful tips on making the rice dish. And he shows how to beautifully sear the scallops.

Watch the video below and then give the recipe a try.

(more…)

This episode of Compliments of the Chef could be titled Compliments of The Chef & I as Chris Rains, chef/owner of The Chef & I at Hall on the Yard in Ivanhoe Village, demonstrates his recipe for Wild Mushroom Risotto with Pan-seared Sea Scallops.

Risotto is labor intensive, but Rains gives some useful tips on making the rice dish. And he shows how to beautifully sear the scallops.

Watch the video below and then give the recipe a try.

(more…)

This episode of Compliments of the Chef could be titled Compliments of The Chef & I as Chris Rains, chef/owner of The Chef & I at Hall on the Yard in Ivanhoe Village, demonstrates his recipe for Wild Mushroom Risotto with Pan-seared Sea Scallops.

Risotto is labor intensive, but Rains gives some useful tips on making the rice dish. And he shows how to beautifully sear the scallops.

Watch the video below and then give the recipe a try.

(more…)

In this episode of On the House, bartender Kelli Whitney shares The Whiskey’s recipe for its WTF – Whiskey Tango Foxtrot – cocktail. One of many specialty drinks available at the popular burger and bourbon bar on Sand Lake Road’s Restaurant Row. Watch the video and then give the recipe a shake.

(more…)

In this episode of On the House, bartender Kelli Whitney shares The Whiskey’s recipe for its WTF – Whiskey Tango Foxtrot – cocktail. One of many specialty drinks available at the popular burger and bourbon bar on Sand Lake Road’s Restaurant Row. Watch the video and then give the recipe a shake.

(more…)

When I reviewed Four Flamingos: A Richard Blais Florida Kitchen my favorite entree was the Black Lime Swordfish in brown butter. It was just simply one of the best pieces of fish I’ve had in a long time. So I was thrilled when Blais agreed to share the recipe.

In the video below, Blais discusses how the restaurant came about, and his chef de cuisine, Shelby Farrell, walks us through the process of cooking the swordfish.

Watch the video then give the recipe below a try.

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