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Chef
Travis Summers
Florida
Department of Agriculture and Consumer Services
Chef Joshua Butler
Chef for Governor of Florida
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Grilled
Spiny Florida Lobster Tails, accompanied
by a Chanterelle and Blue Crab Summer Salad
garnished with a blend of Arugula and diced Mango,
served with a Truffle Vinaigrette
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| Grilled
Spiny Florida Lobster Tail
Ingredients
Spiny Florida lobster tails
Limes
Salt and pepper
Olive Oil |
Portion/Unit
2 - 8oz.
2
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Preparation
Heat grill to medium
temperature. Cut lobster tails in half and season
with salt and pepper and fresh squeezed lime. Brush
olive oil on the lobster tail to prevent sticking
and encourage definite grill marks. Cook until flesh
is firm and shell has begun to take on a slightly
red hue. |
| Chanterelle
and Blue Crab
Summer Salad
Ingredients
Chanterelle mushrooms
White Acre peas
Blue crab lump meat
Medium asparagus spears
Medium tomato
Shallots
Extra light olive oil
Butter
Fresh lemon juice
White truffle oil
Salt and pepper |
Chanterelle
and Blue Crab
Summer Salad
Portion/Unit
1 lb.
1/4 lb.
1 lb.
8
1
2 T
2 T
1 pat
1 squeeze
1 t
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Preparation
Wash and pat dry
mushrooms. Blanch asparagus and peas in salted water,
then shock them immediately in ice water until cool.
Pick through the crabmeat and remove all shell fragments.
Finely dice asparagus and shallots. Cut tomato in
quarters and remove seeds, then finely dice. Heat
large sauté pan to medium high temperature.
Add olive oil and shallots, followed by whole Chanterelle
mushrooms. Cook for 1-1/2 minutes. Reduce heat to
medium temperature. Add diced asparagus and peas.
Sauté one minute. Add butter and lemon juice.
Turn off. Add tomatoes and crab meat. Drizzle with
white truffle oil. Lightly sprinkle with salt and
pepper. Let the sauté mixture cool. |
| Arugula
and Mango Salad
Ingredients
Arugula
Extra Virgin Olive Oil
Mango
Salt and pepper |
Portion/Unit
1/4 lb
1 t
1
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Preparation
Wash and pat dry
Arugula. Finely dice mango and set aside. Combine
Arugula, oil, salt and pepper. Toss gently. Garnish
the plated salad with diced mango. |
| Truffle
Vinaigrette
Ingredients
Grape seed oil
Champagne vinegar
White truffle oil
Shallots, minced
Chives, thinly sliced
Chervil, finely cut with scissors
___ (or a very sharp
knife) to prevent bruising
Brunoise of truffle (finely diced)
Brunoise of tomato (finely diced)
Salt and pepper |
Portion/Unit
12 oz
3 oz
2 oz
1 T
1 T
1 T
3 T
1 T
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Preparation
Combine all ingredients
except salt and pepper. Wisk gently. Add salt and
pepper. Let the vinaigrette rest for 30 minutes.
Wisk gently and serve. |
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