Grilled Florida Seafood with Plantain Coconut Broth
I love everything about Florida. Other than it feels close to home, Philippines, I love the food here. And in particular, the delicious recipes of Chef Andy Saint Agnes. They are simply the best. Recently, I visited www.GreatAmericanSeafoodCookOff.com and found some yummie recipes worth trying at home if you don't have the chance to visit Florida.
How about whetting your appetite with lobster, shrimp, clam and stone crab marinated in citrus brine, grilled with plantain coconut broth? Chef Andy calls it “Grilled Florida Seafood with Plantain Coconut Broth.” Yummy! It’s one of his best recipes. What you have here, IMO, is a fusion of east and west cuisine. The citrus brine combined with plantain coconut broth have brought into life the real taste of grilled lobsters, crabs, clams, and shrimps. Underscore, ‘real taste.’ Back in my home country, we would not even bother to marinate these delectable sea foods. Sometimes, we would just throw ‘em on the open charcoal flame and take them back in a couple of minutes to eat. So, imagine the sweetness and natural saltiness combined taste in your palate. That’s a pleasure to eat. But with Chef’s Andy’s recipe –how much more!
If you are interested on this recipe check it out at cook off. By the way, Chef Andy is the “Executive Chef of Joe’s Stone Crab, the busiest independent single restaurant in America, located in Miami Beach, Fl. He manages a staff of 137 employees and annual sales around 30 million. He has also started a seafood manufacturing company called Dockside Foods which produces a variety of seafood products.”
How about whetting your appetite with lobster, shrimp, clam and stone crab marinated in citrus brine, grilled with plantain coconut broth? Chef Andy calls it “Grilled Florida Seafood with Plantain Coconut Broth.” Yummy! It’s one of his best recipes. What you have here, IMO, is a fusion of east and west cuisine. The citrus brine combined with plantain coconut broth have brought into life the real taste of grilled lobsters, crabs, clams, and shrimps. Underscore, ‘real taste.’ Back in my home country, we would not even bother to marinate these delectable sea foods. Sometimes, we would just throw ‘em on the open charcoal flame and take them back in a couple of minutes to eat. So, imagine the sweetness and natural saltiness combined taste in your palate. That’s a pleasure to eat. But with Chef’s Andy’s recipe –how much more!
If you are interested on this recipe check it out at cook off. By the way, Chef Andy is the “Executive Chef of Joe’s Stone Crab, the busiest independent single restaurant in America, located in Miami Beach, Fl. He manages a staff of 137 employees and annual sales around 30 million. He has also started a seafood manufacturing company called Dockside Foods which produces a variety of seafood products.”
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1 Comments so far:
Very good blog. I am going to keep reading.