Rub the orange pepper with canola oil and roast in the same oven used
above (375 degrees) on a pan or tray for 30 minutes (check every five
minutes and turn). When done, remove the pepper from the oven and chill.
When chilled, peel black skin off and seed the orange pepper, hand chop.
Place orange pepper into a food processor with a pinch of salt, pepper
and granulated garlic; mix together. Place mix in to a sauce pan on medium-low
heat – add 1 shot of cognac-brandy, bring to a simmer and add 1
cup of heavy cream for texture and reduce with 1 tbsp of butter.
Serve scallops with cream sauce, a side of garlic mashed potato and steamed
greens.
THE SUN HOUSE PINEAPPLE FIRE SALSA
Makes ½ Gallon
2 cups Pineapple, Diced
1½ cups Vine Ripe Tomatoes, Diced
1 cup Red Onions, Diced
1 cup Papaya, Diced
1½ cups Mango, Diced
½ cup Garlic, Diced
½ bunch Cilantro, Rough Chop
½ Cup Rice Vinegar
1½ Tbsp Jalapenos, rough cut (chop with ribs & seeds in)
¼ Teaspoon Chipotle Peppers, Rough Chop
½ Cup Roasted Red Peppers, Diced
1½ Tbsp Pomace Oil
Salt & Pepper To Taste
Combine all ingredients in a bowl and fold together. Be careful not to
over mix!
PHOTO-CHEF DARRELL IN THE KITCHEN
CHEF DARRELL’S CHEESE GRITS
3 cups Chicken Stock
1 Tsp. Granulated Garlic
1½ Cups Quick Grits
? Cup Corn Meal
6 oz. Sliced American Cheese
Bring water garlic powder and salt to a boil. Slowly whisk in grits and
corn meal. Cook over low heat for 10 minutes. Add cheese stirring until
melted. Pour into loaf pan and chill. Remove from pan and cut into 1 inch
triangles. Sauté in hot oil until golden brown. Serve with your
favorite chicken or pork recipe.
THE SUN HOUSES’S FAMOUS ROASTED GARLIC MASHED POTATOES
8-10 Red Bliss Potatoes
6 Cloves of Garlic
1 Tbsp Olive Oil
1 Tsp Fresh Dill, minced
½ Cup Salted Butter
¼-½ Cup Heavy Cream
Salt & Pepper to Taste
Steam or boil potatoes until fork tender, approximately 25-30 minutes.
Roast 6 cloves of garlic in olive oil for 10 minutes; remove from oil
and mince. Mash potatoes, mix in garlic, dill, butter and salt and pepper,
add cream last and mix until desired consistency. Serve with any dish.
These famous potatoes are the base for our best selling entrée
“Grassy Key Grouper”.
PHOTO – CRAB CAKES
JUMBO LUMP CRAB CAKES
2 Each Whole Eggs
¼ Cup Mayonnaise
1 Tbsp. Old Bay Seasoning
2 Tbsp. Parsley
1 Tbsp. Basil
1 Tbsp. Cilantro
¾ Cup Japanese Bread Crumbs
1 ½ Cups Lump Crab Meat
1 ½ Cups Jumbo Lump Crab
2 Tbsp Canola oil
Mix all of the ingredients together except the jumbo lump crab. Once it
is mixed, fold in the jumbo lump crabmeat. Put approximately one tablespoon
of Japanese breadcrumbs into your hand and mold a crab cake. Place the
crab cakes in a sauté pan with canola oil on medium heat. Sauté
each side for 2 minutes. Place the crab cakes in a 350-degree oven for
8-10 minutes. Plate crab cakes on a bed of greens and garnish with your
favorite tartar.
PHOTO -
CHILEAN SEA BASS WITH ISLAND RATATOUILLE
8 oz Chilean Sea Bass
Dust with flour and flash sauté two minutes on each side, finish
off in a 375°oven for 6—8 minutes
ISLAND RATATOUILLE
1 Roma Tomato (diced)
4 Garlic Cloves
¼ Ounce Fresh Basil (chopped)
¼ Ounce Fresh Cilantro (chopped)
½ Ounce Sundried Tomatoes (chopped)
4 oz. Chardonnay
Salt & Pepper to taste
Mix together in a metal bowl. When ready to serve sauté ratatouille.
Peach Syrup
Reduce by half 16 oz. Peach Bar Mix or juice from fresh or frozen peaches.
Place Sea Bass on plate top with Ratatoulle, garnish with peach syrup
serve with seasoned rice or your favorite side dish.
CHEF DARRELL’S AUTUMN ACORN SQUASH IN CINNAMON BROTH
4 Acorn Squash Split & Seeded
1 gallon Chicken Stock
Salt, Pepper, Cinnamon, Nutmeg
Pinch of Allspice (to taste)
2 cups Heavy Cream
Steam squash for 1 hour or boil for 45 minutes or until fork tender. Cool
for 8-10 minutes. Separate flesh from skin. Bring chicken stock to boil
over medium heat, add squash, salt, pepper, cinnamon, nutmeg & allspice.
Slowly add cream and simmer for 10 minutes. Thicken with Roux.
Roux
1 lb Unsalted Butter (clarified)
1 cup All purpose Flour
Blend in saucepot on low heat until mixture is smooth. Slowly add to broth.