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Cheesy Sloppy Joes
A quick and easy diner for busy school nights. A childhood favorite, but far better then any canned kind!
Ingredients:
1 tablespoon olive oil
1 tablespoon butter
2 lb ground beef
2 cloves garlic, minced
2 chopped onions
2 green bell pepper, chopped
1 teaspoon salt
1/8 teaspoon pepper
2 tablespoon flour
1 cup beef broth
4 teaspoons Worcestershire
3/4 cup ketchup
3/4 cup barbeque Sauce
Velveeta or shredded cheese of your choice
Preparation:
Place all ingredients into rondo and cook off. When building the sandwich grill bun, then place sloppy Joe mixture on bun or artisan roll. For comfort food bliss; top with warmed Velveeta cheese sauce or shredded cheese.
Serves 4
Wasabi Vinaigrette
A great dressing for that fresh summer vegetable salad of fresh caught Tuna!
Ingredients:
1 European cucumber, seeded and thinly sliced
2 sp wasabi paste
2 tsp rice vinegar
2 tsp soy sauce
2 Tbl honey
3 Tbl virgin olive oil
2 Tbl buttermilk
Salt and freshly ground black pepper to taste
Preparation:
Place all ingredients in a robo coup (or mixer) and puree until smooth. You may store in a canning jar for up to two weeks in the fridge.
Serves 4
Roasted Pumpkin Salad
A perfect Start to fall!
Ingredients:
2 pumpkins
2 tsp cumin
2 tsp cayenne pepper
2 tsp salt
2 tsp pepper, freshly ground
1/4 cup olive oil
1 cup feta cheese
1 6-8 oz jar kalamata olives
1/2 tsp fresh thyme
3 1/2 tsp olive oil
1 shallot, freshly sliced
1 Tbl red wine vinegar
Fresh spinach; enough for 4 salads
Preparation:
Trim pumpkin pieces to remove the skin and inner flesh to 2cm cubes. Toss pumpkin pieces in the cumin, cayenne pepper, salt, and fresh ground black pepper. Mix in 1/2 tsp of the olive oil. Caramelize the pumpkin cubes in a 350 degree oven for 30 minutes. Marinate the feta cheese with the kalamata olives, chili flakes, thyme, and olive oil.
Arrange spinach on plate and dress with 3 tsp of the olive oil mixed with 1 shallot freshly sliced and red wine vinegar. Top with the marinated feta and roasted pumpkin.
Serves 4
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Morada Spider Roll - Crunchy soft shell crab, asparagus, masago, mango and avocado, served with a spicy mango habanero sauce.
This specialty of Sushi Chef Theingi is a new Kaiyo Grill favorite. Try it next time you're entertaining at home and "wow" your friends
Ingredients:
Sushi Rice
1 lb. of sushi rice
64 oz water
Preparation:
Cook per the package instructions.
Then add 10 oz of rice wine vinegar. Mix well and let cool.
Eel Sauce
3/4 cup soy sauce
1/4 cup sake
1 cup sugar
Preparation:
Simmer on low heat until sugar is melted - do not boil. Let cool
Ingredients for one roll
1 sheet nori (roasted seaweed paper)
6 oz prepped sushi rice (enough to spread out on the nori 3/4 of the way up)
1 egg scrambled
1/4 cup flour
1/4 cup Panko (Japanese bread crumbs)
1 soft shell crab
3 pieces of asparagus
1/4 avocado
1 tablespoon masago or your favorite fish roe
2 tablespoons eel sauce
1 soup bowl of water
Preparation:
Pre-heat a small deep fryer to 350 degrees. Coat crab with flour, shake off excess, dip in egg then in Panko. Place in fryer under the basket to ensure even cooking.
Caution: Please be sure to stand back as the crab will pop hot grease sometimes. Cook 2-3 min until golden brown, pat off excess grease. Cut crab in half length wise.
Next
Spread rice on nori 3/4 off the way up evenly, use bowl of water to rinse hands, lay out crab, asparagus, avocado and masago in a tight line, roll it up, use water in bowl to lightly moisten top 1/4 of nori so it will stick.
Slice into 8-10 pieces. Drizzle with eel sauce. Optional garnish: add a few ounces of soy sauce with a dollop of wasabi paste and some pickled ginger to the plate for mixing and dipping.
Serves 2 per roll as an appetizer
Wood Fire Grilled Filet Mignon - Topped with bacon and gorgonzola with a shitake mushroom ragout.
At Kaiyo Grill it's all about the grill these days. If you want a luxe presentation for an excellent, tender piece of beef, try this impressive recipe.
Ingredients per person:
1 8 oz filet mignon beef
2 oz crumbled gorgonzolla cheese
2 slices bacon cooked and chopped
4 shitake mushrooms sauteed
1/8 onion diced and sauteed
2 oz glace de veau (reduced veal stock) or brown sauce, hot
1 boniato ( a Cuban yam or sweet potato) skinned, boiled till soft, mashed with butter, cream, 1 clove roasted garlic. Mash and add salt and pepper to taste.
4 oz of your favorite vegetable cooked and seasoned. We feature this recipe with brocolini. Skinny aspargus is also a nice complement.
A hot wood fired grill
Preheated 350 degree oven
Preparation:
Season beef with salt and pepper or your favorite grill spice. Grill until just before your desired temperature. Top with bacon and cheese. Set in preheated oven for aprox 2 min, until cheese is lightly melted. Plate the sauteed mushrooms and onions, place beef atop. Drizzle with sauce. Serve with the mashed potaotes and vegetable.
Key Lime Pie - How about key lime pie for dessert? Yes, yes, yes.
Ingredients:
Crust
I suggest buying a pre-made crust, a good graham cracker crust takes a bit of practice, ovens vary and cook unevenly, the perfect mix of butter to dry mix has to be felt (when you ball up a hand full of wet crust you should be able to open your hand and shake the ball without it falling apart).
Brave bakers - if your up to it, here it is!
1 cup graham cracker crumbs, finely ground
1/4 cup sugar
2 1/2 oz melted butter
dash of salt, cinnamon, nutmeg and allspice
Preparation:
Mix (with hands) all dry ingredients, slowly add melted butter. Spread evenly in pie pan 1/8 of an inch thick, sides first then bottom. Bake at365 degrees for 5-7 min, until lightly golden. Cool at room temperature for 10 minutes, then add filling.
Filling. Easy, this is a piece of...pie
1 8-10 pie pan (I like aluminum)
10 extra large egg yolks
1-14oz can sweetened condensed milk
1/2 cup key lime juice
Want to make it with a twist? If so, at this point you can add almost anything delicious - fruit, chocolate, whatever you like about 1/4 to 1/2 cup (my new favorite is 1/4 cup white chocolate and 1/4 cup blueberries)
Add juice to yolks then add sweetened condensed milk then any extras if you choose. Refrigerate for at least 8 hours or up to 5 days. Pour into crust bake at 200 degrees for 75 min. Cool at room temperature for 1 hour, then refrigerate overnight.
To serve; cut into 6-8 slices, garnish with whipped cream and a key lime slice as garnish.
Yield 1 pie, 6-8 slices
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Hot Spiced Apple Cider
Great on a chilly night! In the Keys we like to gather outdoors with our Mexican fireplaces blazing. Even if it’s just slightly cool out you’ll have a perfect excuse to serve this perennial favorite.
Ingredients:
2 qts. sweet apple cider
1 tsp. whole cloves
1 tsp. whole allspice
2 (3 inch) cinnamon sticks
1/3 c. lightly packed brown sugar
A few grains of salt (optional)
Preparation:
Bring ingredients to a boil in a large kettle. Simmer 30 to 60 minutes. Remove spices, by passing thru a china cap (or strainer). Serve hot in mugs. Garnish with a cinnamon stick
.
Chef’s note: Thread raisin and orange segments on a skewer for a fun stir stick.
Serves 4
Toasted Crustinis with Fig Jam
It’s fig season right now! This is a sure-fire crowd pleaser for parties or family gatherings.
Ingredients:
Jam:
1 cup fresh Black Mission figs (about 6 ounces)
1 teaspoon lemon juice
2 cups water
2 tablespoons maple syrup
Dash of salt
Onions:
2 cups vertically sliced yellow onion
1 teaspoon balsamic vinegar
1/2 teaspoon chopped fresh thyme
1/4 teaspoon salt
1/2 cup water (optional)
Remaining ingredients:
1/2 cup (4 ounces) Gorgonzola cheese, softened
24 slices French bread baguette, diagonally cut in 1-inch slices and toasted
1 teaspoon fresh thyme leaves
Preparation:
To prepare jam, remove stems from figs. Place figs and juice in a food processor; process until figs are coarsely chopped. Place fig mixture, 2 cups water, syrup, and dash of salt in a medium saucepan; bring to a boil. Reduce heat, and simmer 25 minutes or until thick. Cool completely.
To Prepare Onions:
Heat a large nonstick skillet coated with cooking spray over medium heat. Add onion, vinegar, thyme, and salt. Cover and cook 5 minutes. Uncover and cook 20 minutes or until onion is deep golden brown, stirring occasionally. While onion cooks, add 1/2 cup water, 1/4 cup at a time, to keep onion from sticking to pan.
Spread 1 teaspoon cheese over each baguette slice. Top each slice with about 1 teaspoon onion mixture and 1 teaspoon jam. Sprinkle evenly with thyme leaves.
Chef’s note: Save left over sauce in the fridge for up to two weeks.
Serves 4
Roasted Pork Shank
Impressive dinner presentation…great value for your family. Serve on top of your favorite mashed potatoes with your favorite fresh seasonal vegetables.
Ingredients:
1 ounce dried porcini mushrooms
1 cup boiling water
4 whole fresh pork shanks with rind (each 1 1/4 to 1 1/2 pounds)
4 tablespoons olive oil, divided
1 large onion, chopped
1 cup chopped carrots
1 cup chopped leek (white and pale green parts only)
1/2 cup chopped celery
2 ounces prosciutto, chopped
6 garlic cloves, chopped
1 cup dry white wine
1 cup low-salt chicken broth
3 teaspoons chopped fresh sage, divided
2 teaspoons chopped fresh rosemary, divided
Preparation:
Place porcini mushrooms in small bowl. Pour 1 cup boiling water over and let stand until mushrooms soften, at least 30 minutes. Drain and chop mushrooms; reserve soaking liquid. Preheat oven to 325F. Sprinkle pork with salt and pepper. Heat 3 tablespoons oil in heavy large wide pot over medium-high heat. Add pork, in batches if necessary, and sauté until brown on all sides, about 15 minutes. Transfer pork to rimmed baking sheet.
Spoon off and discard all but 2 tablespoons fat from pot. Reduce heat to medium. Add onion, carrots, leek, celery, and prosciutto. Cover and cook until vegetables are soft and beginning to color, stirring occasionally, about 10 minutes. Mix in garlic and chopped porcini. Add wine and bring to boil, scraping up any browned bits. Add broth and reserved mushroom soaking liquid, leaving any sediment in bowl. Mix in 1 teaspoon sage and 1 teaspoon rosemary.
Return pork and any accumulated juices to pot, arranging in single layer. Bring pork mixture to boil, cover pot, and place in oven. Braise pork until very tender, turning over every 30 minutes, about 1 hour 30 minutes. Preheat oven to 425F. Transfer pork to rimmed baking sheet. Brush with remaining 1 tablespoon oil; sprinkle with remaining 2 teaspoons sage, 1 teaspoon rosemary, and black pepper. Roast pork until browned; about 20 minutes.
For sauce: Tilt pan and spoon any fat from surface of sauce. Boil until sauce coats spoon lightly, about 7 minutes. Season to taste with salt and pepper.
Spoon sauce onto large shallow platter or divide among 4 shallow bowls. Top sauce with pork shanks, sprinkle with parsley, and serve.
Pumpkin Cheese Ball
A Fun favorite for Parties! And it’s a great centerpiece for any occasion.
Ingredients:
2 (8-ounce) blocks extra-sharp Cheddar cheese, shredded
1 (8-ounce) package cream cheese, softened
1 (8-ounce) container chive-and-onion cream cheese
2 teaspoons paprika
1/2 teaspoon ground red pepper
1 broccoli stalk
Red and green apple wedges
Preparation:
Combine cheddar cheese and next 4 ingredients in a bowl until blended. Cover and chill 4 hours or until mixture is firm enough to be shaped. Shape mixture into a ball to resemble a pumpkin. Smooth entire outer surface with a frosting spatula or table knife. For a fun visual; make vertical grooves in ball, if desired, using fingertips.
Cut florets from broccoli stalk, and reserve for another use. Cut stalk to resemble a pumpkin stem, and press into top of cheese ball. Serve cheese ball with apple wedges.
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Chicken Carbonara
A quick and easy dish for home-cooked Italian goodness.
Ingredients:
2 teaspoons olive oil
4 ounces thinly sliced pancetta, chopped
2 teaspoons minced garlic
2 1/2 cups whipping cream
1 cup freshly grated Parmesan
8 large egg yolks
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh Italian parsley leaves
salt to taste
1 pound spaghetti
4 cups coarsely shredded chicken (from 1 roasted chicken)
freshly ground black pepper
1/2 cup chopped walnuts, toasted
1 tablespoon finely grated lemon peel
Preparation:
Heat the oil in a heavy large frying pan over medium heat. Add the pancetta and garlic and sauté until it is brown and crisp, about 8 minutes. Cool slightly. In a large bowl, whisk together the cream, cheese, yolks, basil, and parsley to blend.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook until it is just tender but still firm to the bite, stirring
occasionally, about 10 minutes. Drain.
Add the chicken to the pan with the pancetta and stir to combine. Next, add the spaghetti and the cream mixture and toss over medium-low heat
until the chicken is heated through and the sauce coats the spaghetti thickly, about 4 minutes (do not boil or you might end up scrambling the eggs). Season the pasta, to taste, with pepper and salt if needed (the pancetta will likely add all the salt you need).
Transfer the pasta to a large wide serving bowl. Sprinkle the walnuts and lemon zest over, and serve.
Chef's Note: Feel free to substitute your favorite kind of pasta!
Serves 4
Tangerine Beef
Impressive easy recipe with an Asian flair. Great for serving over left over rice or pasta from the night before!
Ingredients:
3 tablespoons soy sauce
1 tablespoon cornstarch
1 pound flank steak or tri-tip, cut in thin strips on the bias
2 tablespoons dry sherry
2 tablespoons hoisin sauce
2 tablespoons honey
1 tablespoon chili sauce
2 tablespoons soy sauce
1/4 cup freshly squeezed tangerine juice
3 tablespoons canola oil
2 tablespoons minced fresh ginger
3 scallions, chopped
1/4 tangerine, zested
2 tablespoons toasted sesame seeds
Preparation:
In a reseal able plastic bag combine the soy sauce and cornstarch and mix well. Add beef, cover, and let marinate for 20 minutes in the refrigerator.
Whisk together the sherry, hoisin, honey, chili sauce, soy sauce, and tangerine juice until completely combined. In large pan or wok, heat oil on
high. Add the ginger and beef and cook for 2 to 3 minutes. Then add sauce mixture and cook for another 2 minutes on medium heat until sauce thickens.
Serve on warm platter, garnish with scallions, tangerine zest and sesame seeds.
Serves 4
Chinese Cheesecake
Fun dessert at home!!
Ingredients:
Canola oil, for frying
8 tablespoons cream cheese
3 tablespoons ricotta cheese
2 1/2 tablespoons powdered sugar (1 1/2 for mix, 1 tablespoon for garnish)
1 egg
3 tablespoons milk
10 thick egg roll skins
1 cup raspberries, fresh preferred
1 tablespoon ground cinnamon
Preparation:
Heat 1-inch of canola oil in large sauté pan to 325 degrees F. In a bowl mix the cream cheese, ricotta, and 1 1/2 tablespoons sugar with a whip, until thoroughly blended. Beat egg and milk together. Place 1 1/2 tablespoons of cheese mix in center back of egg roll skin. Then place 4 to 6 raspberries in the center of cheese mixture. Brush egg wash around edges of skin, fold left and right sides of skin in 1/2-inch, and then roll from
back to front, insuring that the roll is sealed.
Place in oil and cook both sides until golden brown. Drain on paper towels for 2 to 3 minutes.
Dust with cinnamon and sugar. Serve with whipped cream and raspberries, if desired
Serves 6
Spicy Tomato Ketchup
For great fries and so much more! Ketchup so good you won’t buy that name brand supermarket variety anymore.
Ingredients:
1 lb. Vine Ripened Tomatoes
1/2 cup Sugar
1 Tsp. White Pepper
2 Tsp. Kosher Salt
3 Chopped Garlic Cloves
1 Small Bunch of Basil
2 Cups of Tomato Juice
Tabasco Sauce
Preparation:
Roughly chop tomatoes and toss with sugar, peppercorns and salt. Place on baking sheet and drizzle with olive oil. Bake in oven at 350 degrees. Bake for 1 hour, turning once or twice. Add the garlic, basil and tomato juice to the pan, and return to the oven for half an hour. Remove from oven and puree in a food processor. Pass through a fine strainer and into a pan. Bring mixture to a boil and reduce by a third. Store in the refrigerator in a sterilized jar for up to a month.
Serves: A lot of French Fries
Not Your Mama's Meatloaf
Whip some potatoes and steam garden beans. You’ll be making American soul food – and your family and friends will be loving it.
Ingredients:
1 Tbl. Olive Oil
1 Cup Chopped Onion
1 Cup Chopped Celery
1 Cup Chopped Carrot
2 Garlic Cloves, Minced
3 Large Eggs
1/2 Cup Heavy Cream
1 Tsp. Dijon Mustard
1/2 Tsp. Hot Sauce
1 Tsp. Fresh Sage, or 1/2 Teaspoon Dried, Crumbled
1 Tsp. Fresh Thyme, or 1/2Teaspoon Dried, Crumbled
Salt & Freshly Ground Pepper to Taste
1lb. Twice-Ground Chuck
1 Lb. Twice-Ground Veal
1 Lb. Twice-Ground Pork
2 Cups Fresh Panko Bread Crumbs
1 Tbl. Cup Fresh Parsley Leaves, Minced
1/3 Cup Ketchup (Yes…The homemade kind you just made)
3 Tbl. Light Brown Sugar
1 1/2 Tbl.. Cider Vinegar
12 Pieces of Crumbled Bacon
1 Cup Shredded White Cheddar
Preparation:
Lightly Sauté vegetables together and set aside to cool. Once cool place all ingredients into a mixing bowl and thoroughly mix together.
Free form into loaf (Football Size) and bake at 300 for 1 hour or until internal temperature reaches 165 degrees.
Serves 4
Pear and Star Anise Bread Pudding
A sweet and hearty dessert. This is a real spin on classic bread pudding. This is a lovely dessert for special family dinners or something special to bring when dining at your friends’ homes.
Ingredients:
1 Cup Whipping Cream
1 Cup Whole Milk
2 Star Anise
3 Eggs
1/2 Cup Sugar
2 Tbl. Butter
1 Loaf of Brioche Bread
3-4 Poached Pears
2 Tbl. Simple Syrup
Preparation:
Bring the cream, milk and star anise to a boil, then quickly remove, and set aside to infuse. Once cool, remove the star anise. In a separate bowl whip the sugar and eggs together with a pinch of salt. Slowly whisk the egg mixture and cream together. Place the mixture into a heavy pan, and slowly heat on low with a wooden spoon. Mixture will thicken into light custard. Tear the brioche bread into pieces and place in oven proof ramekins, alternating with slices of the poached pears. Brush the tops of ramekins with the simple sugar and bake at 340 degrees for 30 to 40 minutes.
Chef’s note: These may be prepped a day in advance; the brioche will soak up the custard and be even creamier!
Serves 4
Apple Bacon Cheddar Mac 'n Cheese
Sweet Granny smith apples and hickory bacon with white cheddar cheese sauce. It's not your Mama's Mac 'n Cheese
Ingredients:
2 granny smith apples
1 cup of orange juice
8 strips of hickory smoked bacon
1 lb. macaroni noodles, cooked and drained.
1 block of Velveeta cheese
1 quart of heavy cream.
1 Tbl. butter
1 small bag of crushed up potato chips
Preparation:
Slice apples and soak in orange juice. Dice bacon. Cook and drain macaroni noodles Set aside. Slowly melt Velveeta cheese with heavy cream. Be careful not to burn the cheese sauce. Sauté bacon and apples together in butter. When bacon is fully cooked, add macaroni and sauté until warm. Toss in elbow noodles and warm. Place macaroni and cheese in cast iron skillet and top with crushed potato chips.
Bake at 325 degrees 20 minutes. Serve hot.
Serves 4
Stuffed French Toast
Encourage your family to rise and shine on a Sunday morning. A fun twist on a classic breakfast favorite.
Ingredients:
6 slices Texas style toast
2 large eggs
2 tsp. ground cinnamon
1 cup cereal, like Rice Krispies
8 oz. cream cheese
1 pint fresh strawberries, sliced
Vermont of other pure maple syrup
Preparation:
The night before breakfast, allow you Texas style toast to sit out and get crusty. Prepare an egg wash using eggs and ground cinnamon.
Heat griddle to 325 degrees and lightly butter. Soak toast in the egg wash for 1 minute per side. Remove from egg wash, and dredge toast through your favorite cereal. While cooking the French toast, mix 1 the cream cheese and sliced strawberries. When the French toast is lightly golden brown on both sides, place on a sheet tray and spoon the cream cheese and strawberry filing on to the French toast making a sandwich.
Bake for 10 min in a 350 degree oven. Drizzle with Vermont maple syrup and enjoy!!
Chef's notes: Use any kind of fun cereal that you want!
Serves 4
Yellow Tomato Wasabi Dressing
Great on Summer Salads or Ahi Tuna Steaks for grilling.
Ingredients:
12 yellow tomatoes
2 oz. wasabi,
16 oz. champagne vinegar
6 oz of rice wine vinegar
4 oz. sugar
1 cup pickled ginger
24 oz. blended olive oil
4 oz. fresh horseradish
Preparation:
Roast 12 yellow tomatoes in an oven at 450 degrees for 15 minutes. When finished place all ingredients in blender and puree, 2oz wasabi, 16oz of champagne vinegar, 6pz of rice wine vinegar, 4 oz. sugar, 1 cup of pickled ginger, 24 oz. blended olive oil, 4 oz. fresh horseradish
Serves 4
Raspberry-Mint Spritzer
Here's a light sweet summer refresher - perfect for entertaining.
IIngredients:
1 cup pitted fresh or frozen (thawed) raspberries
1/4 cup fresh mint leaves,
4 sprigs of mint for garnish
8 teaspoons sugar
1/4 cup lime juice
3 cups plain or raspberry-flavored seltzer
Preparation:
Divide raspberries, mint leaves, and sugar among 4 glasses. Mash everything together with the back of a wooden spoon or muddler. Add lime juice and mix well. Fill glasses with ice and top with seltzer. Stir lightly to mix. Garnish with mint sprigs.
Alternate: For an "adult" version add an ounce of rum or vodka. Or, cherries can be substitued for raspberries.
Serves 4
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If you're here in the FL Keys enjoying an Islamorada vacation or will visit soon; please explore our Menus and our Wine List to read about what's cooking at our Islamorada restaurant, Kaiyo Grill.
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