Recipes We Love: See What’s Cooking in SWFL (September/October 2022)
Pumpkin Cream Iced Coffee
Restaurant: Perfect Cup
- 1 ounce gourmet vanilla syrup
- 1½ ounce gourmet pumpkin syrup
- 2 ounces milk
- Iced coffee
In a 16-ounce glass combine syrups and milk and mix well until thoroughly blended. Top your mixture with ice and then fill the rest of the glass with any kind of chilled coffee or cold brew. Give it a good stir and top with whipped cream and cinnamon. Pro tip: if you want a creamier iced coffee, use full-fat milk and a shaker.
4548 Pine Island Road NW, Matlacha;
Pollo a la Brasa
Restaurant: El Nido
- 4 chicken thighs, skin on
- 4 chicken breasts, skin on
- ¼ cup lemon juice
- 4 garlic cloves minced
- 1 teaspoon ginger minced
- 1 tablespoon aji amarillo paste
- 2 tablespoons huacatay paste
- 2 tablespoons smoked paprika
- 1 tablespoon cumin
- 2 teaspoons kosher salt
- 1½ teaspoon ground black pepper
- 3 tablespoons olive oil
Combine all ingredients, rub generously on chicken including under skin if possible. Marinate for a minimum of 2 hours. Roast at 425 degrees for about 20 minutes, until skin is golden brown, then turn down to 350 degrees until fully cooked.
*El Nido serves with Latin slaw and yucca fries.
23161 Village Shops Way, Ste. 113, Coconut Point, Bonita Springs;
Berkshire Bone-in Pork Chop
Restaurant: Pazzo! Cucina Italiana
- 2 14-ounce Berkshire pork chops or other heritage brand
- 1 Idaho potato, chopped into 1-inch pieces
- 5 each red, green, and yellow bell peppers
- 2 teaspoons garlic, chopped
- 3 ounces fresh spinach leaves
- 10 cherry peppers, sliced
- 4 ounces olive oil
- 2 sprigs fresh rosemary for garnish
- Salt and pepper to taste
Preheat oven to 350 degrees. Grill pork chop to get grill marks and to desired temperature (optional). Bring to boil a medium pot of water and add potatoes. Boil for 5-7 minutes. While potatoes are boiling, chop all bell peppers and set aside on foil-lined baking sheet. (Leave a few chunks aside for the sauté mixture.) Drain boiled potatoes and toss with 2 ounces of olive oil.
Add the boiled potatoes to the bell peppers on baking sheet, roast for 15-20 minutes or until potatoes are crispy.
Put the pork chops, if not grilling them, on another baking sheet and in oven for 15 minutes for medium, depending on thickness.
While vegetable mixture and pork chops are roasting, in a medium sauté pan over medium-high heat, add remaining 2 ounces of olive oil. Add chopped garlic and sauté for 30 seconds. Add remaining chopped bell peppers and sauté until tender. Add cherry peppers and spinach. Sauté until spinach is wilted. Salt and pepper to taste.
Take pork chop and roasted vegetables out of the oven and serve with sautéed spinach mixture and 8-12 ounces of homemade or store-bought brown sauce. Garnish with rosemary.
853 5th Avenue S, Naples;
Zero-Proof Island Tea
Restaurant: Tommy Bahama
- 5-7 fresh mint leaves
- ½ ounce pineapple juice
- ¾ ounce orgeat syrup (recipe below)
- ½ ounce brewed and cooled mango tea
- 1 pineapple wedge, for garnish
In a cocktail shaker, gently press the mint with a muddler. Add the pineapple juice, orgeat syrup, and ice. Shake lightly to mix. Strain into a pilsner glass filled with fresh ice. Top with the mango tea poured slowly over the back of a spoon to create a layered appearance to the drink. Garnish with the pineapple wedge.
-Makes approximately 1½ cups
- 1½ cups sliced almonds
- ¾ cup water
- 1 cup sugar
- 5 drops orange blossom water
Preheat the oven to 200 degrees. Spread the almonds on a rimmed baking sheet and toast until lightly golden, about 20 minutes. Let cool. Crush the almonds using a food processor or rolling pin. Transfer to a medium bowl. Add the water and let stand for 3 hours. Strain through a sieve lined with cheesecloth into a bowl, squeezing the cheesecloth to extract all the liquid.
In a medium saucepan, combine the almond liquid, sugar, and orange blossom water. Cook over medium heat, stirring until the sugar is completely dissolved. Remove from heat.
Store, covered, in the refrigerator for up to 1 month.
1220 3rd Street S, Naples;
Pasta Fresca with Shrimp
Restaurant: LaMotta’s Pizzeria and Italian Restaurant
- 4-5 ounces linguini
- 1 tablespoon extra virgin olive oil
- ¼ onion, diced
- 1 clove garlic, minced
- ½ tomato, chopped
- Handful of baby spinach
- 9 shrimp, raw and deveined (tail on or off by preference)
- Salt and pepper to taste
- 4 ounces white wine
- 1 tablespoon butter
- Parmesan Reggiano, shaved for finishing
Using a saucepan, boil water and cook the pasta. Heat the oil on high and add onions and garlic. Sauté until softened. Add the tomatoes, spinach, and shrimp, salt and pepper to taste. Mix well and be careful not to overcook the shrimp.
Once all is incorporated, add the wine. Let it flare up, and then reduce heat to low. Add butter, a spoonful of the pasta water, cover the pan and let simmer. Reduce liquid by half.
Drain the pasta and put it on a serving plate. Remove the shrimp with tongs and place eight of them around the edge of the dish, reserving the last one. With a slotted spoon, place the spinach and tomato mixture on top of the pasta. Put the remaining shrimp in the center. Spoon the remaining juice around the pasta, then top with shaved Parmesan Reggiano cheese.
May substitute chicken for the shrimp.
303 NE 3rd Avenue #1, Cape Coral;