New recipes

Persimmon Cookies with Orange Bourbon Glaze

Persimmon Cookies with Orange Bourbon Glaze

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Tender, sweet persimmons are dressed up with spices and an orange bourbon glaze for one amazing cookie!MORE+LESS-


persimmons (enough to make 1 cup puree)


cup butter, melted and cooled


teaspoon vanilla extract


teaspoons pumpkin pie spice


tablespoons orange juice

Hide Images

  • 1

    Make the puree by removing the stems, cutting the fruit in half, then scooping out the flesh. Mash with a potato masher or puree in a food processor.

  • 2

    Mix the puree with the butter, brown sugar, egg, and vanilla extract in a large bowl.

  • 3

    Sift in the flour, baking soda, pumpkin pie spice and salt. Mix well, then add the walnuts (and raisins, if using) . Chill batter for 1 hour.

  • 4

    Preheat the oven to 350°F and line a cookie sheet with parchment paper. Scoop out the dough in a little larger than Tablespoon sized scoops. Bake for 10-12 min, rest on sheet for 5 min. then cool completely on cooling rack.

  • 5

    Once all cookies are cooled make glaze by sifting the powdered sugar then whisking in the orange juice and the bourbon. Dip the tops of the cookies in the glaze and then set on parchment paper or wire rack to let glaze set.

No nutrition information available for this recipe

More About This Recipe

  • It’s that time of year again – COOKIES ARE EVERYWHERE.A lot of cookies are traditions carried on from family members, and these persimmon cookies are exactly that for me. Growing up, we would go to my grandparents and they had a giant persimmon tree outside. My grandma would make cookies out of the fruit and top it with a lemon glaze. This is my little remix, with an amped up glaze.We’ve got the persimmons, some brown sugar, melted butter, spices, and the dry ingredients. Pureeing persimmons is simple. The easiest way to get the puree is to use a food processor. If you don’t have one you can use a potato masher, it’ll just be a little chunkier.Then mix, chill, bake, and enjoy these tender, sweet, bourbon glazed cookies!

Consider Christmas dessert decided.

Amanda Kloots is 'totally open to finding love again'

The bars are open, but I'm staying sober post-pandemic

A gathering of voices: LGBTQ+ activists talk about pandemics past and present

Juneteenth 2021 celebrations: What to know about the holiday

How one hairstylist is leading the charge for paid family leave in the beauty industry

MAKERS 2021 Conference Wrap-up Sizzle

MAKERS 2021 Conference Wrap-up Sizzle

Lizzo looks ‘incredible’ in African print bikini: ‘It is the unapologetic confidence for me’

On Monday, Lizzo shared several photos of herself wearing a Kente cloth patterned bikini by Black-owned U.K. based swimwear brand Ashanti Swimwear. She also included a video where she posed for fans in bright green sunglasses.

AdPlace A Bag On Your Car Mirror When Traveling

Brilliant Car Cleaning Hacks Local Dealers Wish You Didn’t Know

Kelly Clarkson on aging and why her body is an ɺnomaly': 'I can literally gain 2 sizes, or lose 2 sizes, from morning to lunch'

The singer and talk show host spoke to Mayim Bialik about divorce, therapy and fighting to "be me."

Jazz Jennings praises her mother's acceptance and unconditional love: 'She's a great mama bear'

Jazz Jennings, 20, became famous in 2007 when she appeared on ✠/20' with Barbara Walters. Now, the transgender activist joined Yahoo! for Pride Evolution, a one-hour discussion on the celebration of Pride, to discuss her journey.

Elizabeth Hurley wows in sheer gown days after turning 56: 'Goddess'

The English star was a vision in yellow Versace.

AdMom's Payback - She Bought Neighbor's Property

After so much drama and many police visits, she got the upper hand. Who would’ve thought that a small piece of paper has such power?

'Where has this been all my life?' Amazon shoppers are raving about these tummy-slimming briefs — on sale for $13

At prices this low, you can snag a few.

Jessica Biel, Mindy Kaling among moms who had 'secret' babies during COVID. Why pregnancy amid pandemic had its ups, downs.

Having a baby during the pandemic has its challenges.

Only Amazon Prime members can score these 10 secret deals — starting at just $15

Get up to 70 percent off with these special deals — way before those Prime Day doors open.

The Bose sale to end all Bose sales — score epic deals on top-notch earbuds, headphones and more

Low prices, free shipping and amazing audio.

Paulina Porizkova shares unretouched magazine photos: ‘You are so insanely gorgeous’

Paulina Porizkova is a natural beauty. On Monday, the 56-year-old modeling legend shared a black and white photo of herself from a recent issue of Unconditional magazine. In it, she's wearing a cut-out crochet dress that showed a little skin. Her hair's styled in messy waves and her face is beaming.

12 Persimmon Recipes Everyone Should Make This Fall

Persimmons, vivid orange fruits of autumn, have been cultivated in parts of Asia for at least 1,000 years, but remain mysterious to many Americans. We're finally catching up these days, and that means that we're discovering ways both new and old for making great use of persimmons in savory preparations as well as sweet ones throughout fall.

The two varieties commonly available here are Fuyu and Hachiya. Before you buy a persimmon, it's important to know which type you're considering, because that will affect how and when to prepare it. Fuyu is the squat persimmon with a rounded bottom pictured here. It can be eaten when firm or soft. To choose a fuyu, look for one with taut skin free of blemishes. When it's firm, simply cut away the leaves, and wash or peel, then slice it as you would an apple it is crunchy and sweet, and best for salads. To eat it when soft, store at room temperature until it gives to the touch, similar to a tomato.

The Hachiya persimmon, on the other hand, has an elongated, heart-like shape. It should only be eaten when very ripe when firm, the Hachiya is so astringent it can make your mouth dry to the point of numbness. It will ripen at room temperature and once ripened, the luscious, aromatic fruit is unforgettable. It can be ripened far past the point at which you might throw away most other fruits when the skin appears almost translucent and the fruit feels mushy, you can bake with it&mdashor slice off the top and eat its jelly-like contents right away.

The Pioneer Woman's Best Cookie Recipes for Holiday Baking Season

Celebrate the most-merry time of year with Ree Drummond's collection of cookies, ideal for family baking marathons and impressive edible gifts.

Related To:

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Jackie Alpers ©2014 Television Food Netword All rights reserved

Photo By: Tara Donne ©2012, Television Food Network, G.P. All Rights Reserved

Chocolate Chocolate White Chocolate Chip Cookies

Red Velvet Crinkle Cookies

Blanket the cookie dough balls in a mound of powdered sugar to achieve a gorgeous snowy effect. The crinkling happens as the cookies bake and expand.

Chocolate Peanut Butter Cup Cookies

Shortcut Peppermint Bark

Hidden inside the white chocolate robe is a mint-flavored chocolate sandwich cookie you know and love.

Coconut Lime Butter Cookies

Cornflake Wreaths

Similar to crispy rice treats, these colorful beauties are made with crunchy cornflakes and gooey marshmallows.

Cinnamon Roll Cookies

Breakfast for dessert or dessert for breakfast? You decide when it comes to these simply iced cookies.

Holiday Haystacks

It takes only a handful of ingredients to make these crunchy-sweet treats. The best part, though, is that there's no rules when it comes to forming the haystacks no matter how they're dropped onto the baking sheets, they'll turn out looking perfect.

Recipe Ideas

Recipes that include Fuyu Persimmons. One is easiest, three is harder.
Herbavoracious Persimmon Carpaccio with Fennel Salad
Ichigo Shortcake Persimmon Jam
Kitchen At Hoskins Persimmon Bread
The Little Epicurian Bruleed Persimmon Tarts with Maple Cinnamon Cream Cheese
Scaling Back Cardamom Roasted Persimmons
Gourmande in the Kitchen Delicata Squash with Persimmon and Pomegranate Dijon Vinaigrette
Crumb Blog Winter Persimmon and Avocado Salad
Shockingly Delicious Drying Persimmons the Traditional Way: Hoshigaki
Shutterbean Persimmon & Butter Lettuce Salad
A Virtual Vegan Persimmon Cinnamon Smoothie
Show the other 35.
Lick My Spoon Roasted Persimmons with Mushrooms and Kale
Life Made Full Slow Cooker Persimmon Apple Pork Tenerloin
Healthy Nibbles and Bits Vegetable Hand Rolls
Amy Glaze's Pommes D'amour Kale and Fuyu Persimmon Salad with Buddhas Hand Vinaigrette
Gourmande in the Kitchen Spiced Persimmon Turmeric Tea
Downshiftology Spiced Persimmon Smoothie
Healing and Eating Persimmon Pudding
Desserts for Breakfast Persimmon Spice Tea Cake
Preppy Kitchen Persimmon Salad
What's Gaby Cooking Persimmon Caprese Salad
Weelicious Persimmon Fruit Leather
UpRoot Kitchen Persimmon Smoothie
Strength and Sunshine Garlic Grilled Chicken With Persimmon Salsa
White on Rice Couple Grandma’s Persimmon Cookies
Flavor the Moments Sweet Persimmon Bars with Brown Butter Orange Frosting
Buona Pappa Avocado Squash Persimmon Pear Beet Baby Puree
Edible Terrain Fuyu Spice Healthy Oatmeal
Joy the Baker Persimmon Prosciutto and Brie Grilled Cheese
Hitchhiking to Heaven Pickled Fuyu Persimmons
Baking the Goods Persimmon Cinnamon Scones
Kitchen At Hoskins Honeyed Persimmon and Brie
Kitchy Kitchen Spiced Persimmon Cake with Brown Sugar Cream Cheese Frosting
Baking the Goods Apple Persimmon Crumble Pie
In Erika's Kitchen Persimmon Cornbread Pudding
Natasha's Kitchen Persimmon Bread
Life as Mom Persimmon Muffins with Lemon and Cardamom
Kitchen At Hoskins Persimmon, Goat Cheese and Walnut Crostini
David Lebovitz Persimmon Bread
Food Gal Pickled Persimmons
Foodista Dried Fuyu Persimmons with Dulcey Blond Chocolate and Sea Salt
Edible Terrain Fuyu Persimmon Salsa
Kalyn's Kitchen Whole Wheat Couscous Salad with Persimmon, Grapes, Green Onion, Mint, and Pine Nuts
Love & Olive Oil Persimmon Salad with Blood Orange Vinaigrette
Stetted Persimmon Salsa
An Opera Singer in the Kitchen Persimmon Ginger Crumb Coffee Cake


If you`ve spotted persimmons, those bright, brilliant orange, smooth-skinned winter fruits now in the produce section of your market-but haven`t the foggiest notion of what to do with them-this is the time to give them a try.

But before you head into the kitchen, be aware there are two major persimmon varieties-hachiya and fuyu-with different shapes, colors and eating qualities. Both Asian in origin, they are grown commercially in California, which produces about 98 percent of the U.S. crop.

Both of these fleshy Oriental varieties are different from the native American or wild persimmon, which is found in the Eastern and Southeastern United States, according to Jim LaRue, University of California farm adviser in Tulare County. The American persimmon, which has no commercial value, is only as large as a crab apple, is bitter until soft and is virtually inedible because there is so much more skin than edible flesh.

Some describe the sweet flavor of persimmons as reminiscent of an apricot or mango. Although the fuyu eats like an apple when firm, it has some sweetness at that stage and is not as sour as an apple, according to Dr. Bor Luh, professor emeritus, food science and technology, University of California at Davis.

Of the hachiya variety, La Rue says, ''When ripe, it has a decidedly sweeter, more persimmony, intense flavor than the fuyu.''

While both the Oriental persimmon varieties range from 2 to 3 1/2 inches in diameter, the hachiya is a brilliant reddish-orange color as opposed to the fuyu`s pale to bright-orange. The hachiya is pointed at the blossom end making it heart- or acorn-shaped, while the fuyu is flat and resembles a tomato.

The fuyu is a more versatile variety than the hachiya because it can be eaten or used in baking in both the firm and soft stages. The fuyu is sometimes called a ''puckerless persimmon,'' while the hachiya is bitter, puckery and astringent until soft. The hachiya must be eaten when it is very soft-almost mushy-and yields to gentle pressure. Unlike the hachiya, the firm fuyu, which can be as hard as an apple, can be eaten out of hand with skin or cut up, with or without skin. Both varieties may contain a few seeds and have a green leaf at the stem.

The first Japanese persimmons made their appearance in this country when Commodore Matthew Perry brought back seeds from Japan in 1855. In succeeding decades, the U.S. Department of Agriculture imported thousands of grafted tree, which were then cultivated in California. Years ago, the state`s largest persimmon-growing area was Orange County. Today, however, most commercial persimmon production is concentrated in the central San Joaquin and Sacramento valleys as well as the Escondido and Fallbrook areas.

Although hachiyas (and hachiya-type varieties) always have been the predominant fresh market variety, currently accounting for about 80 percent of the California crop, it is anticipated that the current 20 percent fuyu market share will increase considerably in the next 10 years due to the large number of young fuyu plantings under production, LaRue said. Fuyus` share of the market also might increase because of this country`s growing Asian population, which greatly prizes the fruit.

When selecting persimmons at the market, look for those that are bright orange, advises Edward Fox, a salesman at Blue Anchor Inc. in Sacramento, which markets Oriental persimmons. Avoid those that are green, which is an indication that the fruit has been picked too early and will not ripen properly. Green persimmons will eventually get soft, but they will never ripen and develop good flavor. Don`t be concerned about the black spots or specks on some persimmons. They are harmless, related to weather and only skin deep, pointed out LaRue. They don`t penetrate the flesh and will not affect the cooking or eating quality of the fruit.

When it comes to eating the fruit, don`t be fooled by the brilliant reddish-orange color of the hachiya. Many people have bitten into a hachiya that is not ripe and been turned off by its astringency or bitterness, which is caused by the soluble tannins in the flesh. When the fruit is very soft and ripe, this astringency disappears. Ripe hachiyas should be as soft as an overripe avocado. Orange-colored fuyus are ready to eat though their color deepens and they become softer and sweeter in flavor as they ripen. However, it is unlikely you`ll find soft hachiyas in the market, as most are shipped while still firm. To soften hachiyas, leave them at room temperature for three to five days, enclosed in a paper bag with an apple, checking frequently. To hasten softening of the fruit for use in a recipe as pulp, place persimmons in a plastic bag and freeze until solid, 24 hours or longer. Thaw as many as needed at room temperature until soft and use immediately to make pulp for a recipe.

Hachiya persimmons can be stored in the refrigerator for up to a month, but you should check occasionally for spoilage. At room temperature, persimmons will soften in about two weeks, notes LaRue, providing they are not stored with other fruits like apples and bananas that give off ethylene gas and thus hasten softening. Fuyus are best kept in a cool place (55 degrees)

where they will remain firm for three to four weeks. Once refrigerated for more than a few days and then removed, the quality of fuyus deteriorates rapidly.

While persimmon pulp made from soft persimmons can be frozen (mix 1 tablespoon lemon juice with each 2 cups of pulp to avoid discoloration), it`s much simpler just to freeze the whole persimmons, notes LaRue. Properly wrapped, whole persimmons will keep a year in the freezer.

Some people like to eat fuyus from the freezer since the flesh tastes like sherbet. Sliced crosswise, fresh fuyu slices yield a beautiful sand-dollar design, lovely on a breakfast plate or fresh fruit platter. Firm fuyus can be chopped and, in most cases, substituted for chopped apples in recipes where they retain their firm texture.

Raw or cooked, Oriental persimmons are delicious in sauces, salads, chutneys, cookies, puddings, pies and the like. When it comes to cooking with persimmons, figure that one large, soft persimmon will yield from 3/4 to 1 cup puree while one large, firm persimmon will yield 3/4 to 1 cup sliced fruit. When baking with persimmon pulp, it`s necessary to add a bit of baking soda before mixing it with the other recipe ingredients to neutralize the bitterness and avoid a gummy end result.

If you`re interested in trying some interesting recipes with persimmons, here are some to get you started.

The following delightful recipe is from ''The Breakfast Book,'' by Marion Cunningham (Knopf, $17.95).

Molasses' Bittersweet History

The Japanese, who know it as a specialty import, call it kuro mitsu -- literally, black honey -- a name that gives a good idea of how to use it.

But we Americans call it molasses. There's a jar of it in most household kitchens, quietly gathering dust at the back of a cupboard. Typically, we use molasses once or twice a year, when making gingerbread or baked beans.

But a century ago, molasses was a standard sweetener, eaten by many on a daily basis. People bought it in bulk -- gallons at a time -- rather than in petite 12-ounce jars -- and used it in many different ways.

True molasses is made from juice extracted from sugarcane stalks and boiled down to a syrup. At food co-ops and specialty stores, you can also find jars of sorghum (sometimes known as sorghum syrup or sorghum molasses), which is made from the stalks of the sorghum plant (a cereal grain most often grown for animal feed in this country). Sorghum generally comes from small outfits in the Midwest or deep South.

Even more than most traditional foods, molasses has a history -- a definitely checkered past.

During the 1600s, traders started carrying slaves from Africa to the Caribbean, where the human cargo was sold for barrels of molasses. The molasses was carried to New England, where much of it was made into rum. And some of that was then carried back to Africa (sometimes by way of an English port).

This infamous Triangular Trade -- rum, slaves and molasses -- was phenomenally profitable. In 1733, the British Parliament tried to increase its share of the market with the Molasses Act, adding a stiff tax to molasses imported to British colonies from the French West Indies. The New England colonists, some of whom had become wealthy through the trade, were not amused. This tax, along with the tea tax and other British levies, led to American petitions, boycotts and ultimately revolution.

Molasses, meanwhile, worked its way into the daily diet in both northern and southern colonies.

Northerners added molasses to baked beans, bean soups or corn chowder. Molasses was mixed with bourbon (or applesauce) and used as a marinade or glaze for poultry or pork, or mixed with tomato sauce, lemon juice and vinegar to make barbecue sauce.

Molasses went into all manner of cookies, puddings, gingerbread, fruitcakes and easy-to-make table breads (anadama bread and squaw bread are just two examples).

Mild-flavored molasses was used as syrup on top of pancakes and waffles, or added to buckwheat waffle batter. Children were given warm milk flavored with a teaspoon or two of molasses adults used molasses to sweeten strong black coffee.

In the South, molasses was served at breakfast with cornmeal mush, or used to make desserts like shoofly pie. Sometimes it was added to cornbread. Small amounts of molasses were also used with cooked vegetables, including collards and carrots.

Many of these once-common uses for molasses are unfamiliar to younger cooks nowadays. Consequently, an astonishing number of present-day molasses products and recipes invoke the nostalgic image and benevolent authority of Grandma. One common molasses brand is named Grandma's another claims to be "like Grandma used to make."

Recipes using molasses in cookies and gingerbread are standards in almost any American cookbook. More unusual recipes can be found in old cookbooks, especially those connected to the South or New England.

And, in a nice irony of modernization, trolling the Internet will turn up several dozen molasses recipes, as well as the whereabouts of sorghum makers.


There are different kinds of molasses and each has a different flavor.

-- When buying molasses, pick one that's appropriate to the recipe. Some brands are labeled light or dark, others mild or full-flavored. At least one company grades its molasses with names such as Jamaica and Barbados, reflecting the Caribbean origin. Blackstrap is generally the darkest and thickest -- with a bitter edge that makes it too strong for certain uses.

-- When measuring with molasses, grease your cup with a few drops of oil and the molasses will pour out smoothly.

-- After long periods of storage, molasses can crystallize like honey, but you can loosen it up by warming the molasses jar in a pan of hot water, or putting the open molasses jar into the microwave for a short time.


This is my own adaptation based on several puddings I encountered in "Recipes from Old Virginia" (1946). I cook it on cold days -- the 2 hours of steaming warms the kitchen, while the rich pudding makes a satisfying dessert. It's not quite as subtle as a persimmon or fig pudding, but it's easier to prepare and serves quite nicely in late winter and early spring, when fresh fruit is harder to come by.


-- 1/2 cup butter or shortening

-- 1/2 teaspoon ground ginger

-- 1/4 teaspoon ground cloves

-- 1/4 teaspoon ground cardamom

-- 1/2 cup walnuts (small pieces)

-- 3 cups warm applesauce or lightly sweetened whipped cream (optional)

INSTRUCTIONS: Grease a pudding mold (lacking this, a 1-pound coffee can with a tight-fitting plastic lid will do). Place a canning ring, steaming rack, trivet or a folded washcloth in the bottom of a large stockpot. Add 2 inches of water and set over high heat. While the water is coming to a boil, cream the butter mix in the molasses, hot water, milk and eggs.

Sift the flour with the soda and spices blend into the butter mixture. Add the raisins, walnuts and rum. Pour into the prepared mold (fill only two thirds full) and cover tightly. When the water in the stockpot comes to a boil, carefully place the pudding in the pot, cover and steam (adjust heat so water gently simmers) for 2 hours. Watch the water level when it gets low, add boiling water.

Remove the mold from the pot and let sit for a few minutes before unmolding. Serve the pudding topped with applesauce or whipped cream, if desired.

PER SERVING: 370 calories, 7 g protein, 47 g carbohydrate, 18 g fat (8 g saturated), 85 mg cholesterol, 179 mg sodium, 3 g fiber.


A strong dose of ginger -- along with anise seed, coriander seed and a bit of strong, black coffee -- gives these cookies a complexity that appeals to adults.


-- 4 teaspoons ground ginger

-- 3/4 teaspoon ground cloves

-- 1/3 cup + 2 tablespoons hot, strong coffee

-- 3 teaspoons crushed coriander seed -- Sugar crystals (optional)

INSTRUCTIONS: Preheat the oven to 350 degrees. Grease cookie sheets. Cream together the shortening and sugar beat in the eggs. Stir in the molasses.

Sift together the flour, soda, ginger, cinnamon, cloves and salt. Add alternately to the creamed mixture with the coffee mix thoroughly. Stir in the anise and coriander.

Drop teaspoon-size amounts of dough onto the prepared cookie sheets, spacing the cookies 2 inches apart.

Bake for 8 to 10 minutes. Cool.

For the glaze: Mix together the sugar, vanilla and milk until smooth. Top the cooled cookies with the glaze, decorating with colored sugar if desired.

PER COOKIE: 120 calories, 1 g protein, 19 g carbohydrate, 4 g fat (1 g saturated), 11 mg cholesterol, 94 mg sodium, 0 g fiber.


There are many versions of this dessert -- this is a standard one that is found in Ruth Hutchinson's "Pennsylvania Dutch Cookbook" (1958) and Evan Jones' "American Food" (1981), among other sources. It's something like an upside down coffee cake in a pastry shell.


-- Pastry to line two 8-inch pie tins

INSTRUCTIONS: Preheat the oven to 350 degrees.

Divide the pastry in half roll out each half into a circle. Fit each pastry circle into an 8-inch pie tin.

The filling: Combine the boiling water and soda in a bowl stir in the molasses. Pour equal amounts into each pie shell.

The topping: Mix together the flour, sugar, shortening and salt. Sprinkle thickly on top of the pies.

Bake for 30 to 40 minutes, until nicely browned.

The crumbs should blend into the molasses filling as the filling rises. Each pie serves 6.

PER SERVING: 635 calories, 6 g protein, 92 g carbohydrate, 28 g fat (7 g saturated), 0 mg cholesterol, 317 mg sodium, 2 g fiber.



  • 4 Fuyu persimmons tops removed, peeled and cubed
  • 1/4 cup brown sugar
  • 1/2 cup Water
  • 2 teaspoons lemon juice
  • 1/4 teaspoon mace (or nutmeg)
  • 1/4 teaspoon ground ginger
  • 1 whole cinnamon stick
  • 1 pinch kosher salt




Tried this recipe? Let us know how it was!


Once a pediatric nurse, now a stay at home mom and food blogger at Often traveling, frequently eating, always thinking about food.

More Foodies News, Reviews & Recipes




Recent Posts

I LOVE grits! I’ve been eating them since I was a kid, and it was always for breakfast, and always cooked, not the instant crap. With a ton of butter and salt, sometimes with cheese, and sometimes with an over easy egg on top. Shrimp & Grits is also one of the most popular ways to enjoy this ground corn product. These days more places are adding grits to their lunch and dinner menus, and getting quite creative with the extra ingredients. Fun Fact: Grits are most popular in the south, and a lot of the popular southern food originated from West African slaves. However, grits originated with Native Americans in the south. For this Best Shrimp & Grits in St. Pete, I concentrated on the more kicked-up versions for most of them. However, one of my criteria is that the grits must stand on their own to make this list. Relying on all the other stuff thrown in there to flavor the grits doesn’t cut it with me. Also, as I continue to gain more life experience, and try more foods, I’ve learned that I prefer my grits to have a more coarse grind over a finer grind. I also prefer them less watery. Some places didn’t make my list of what I like because they served watery, fine-ground grits. Sorry. Not a fan. They remind me of instant grits. This is not an exhaustive list. There are many more places in the area that do a great job, but after eating all of these, I have had my fill of shrimp & grits for now. Plus, a top 10+1 list is a lot of work when you actually go to all of the places and eat all of the food. Most of the other top 10 lists on the Internet are either auto-generated by people mindlessly clicking on star ratings, or by an actual writer that never left their house and just downloaded photos. These are not ranked from best, to second best, and so on. We’ve come to feel that is not a good way to do it when they are all amazing executions of this popular dish. These are listed in alphabetical order. <—— Look 1. Cassis 170 Beach Dr NE St. Petersburg, FL 33701 (727) 827-2927 Cassis Website On the brunch menu served daily 8am — 3pm is the Andouille Sausage & Shrimp Ragout at Cassis. This has been one of my favorites for the last nine years. It’s a hearty portion of andouille sausage slices, shrimp, roasted peppers, caramelized onions, and cheddar grits. I’m usually quite full after this one. 2. Chill Restaurant 357 Corey Ave. St Pete Beach, FL 33706 (727) 360-2445 Chill Website This is another one for the large appetite. It’s substantial, rich, and full-flavored. Chill is one of the go-to places on St. Pete Beach for locals and tourists alike. Creole style gulf jumbo shrimp sautéed with Andouille sausage, onions & green peppers in a special sauce, served over cheesy grits with an over easy egg in the middle. On the breakfast and brunch menus starting at 8 am. 3. Datz St. Pete 180 Central Ave St. Petersburg, FL 33701 727-202-1182 Datz Website Blackened shrimp, rich cream cheese grits, Indian Makhani sauce and spinach. Datz’s shrimp & grits are definitely rich and flavorful. The shrimp have a creole seasoning, there’s cream cheese, and if that’s not enough luxuriousness, there’s the Indian Makhani sauce. Makhani is an Indian word meaning “with butter”, but there’s also lots more going on with this sauce. It’s made from tomatoes, fresh cream, cashew nuts, onions and lots of Indian spices—cloves, cumin, chili powder, garam masala, and more. Datz is known for having some over-the-top foodie creations. Sometimes you need to have that, and this one delivers. Datz St. Pete Review 4. The Lure 661 Central Ave St Petersburg, FL 33701 (727) 914-8000 The Lure Website The “Baby Go” is The Lure’s take on shrimp & grits. This one also has Andouille sausage slices, which are charred, along with sautéed shrimp in a garlic white wine butter sauce over smoked Gouda grits, garnished with scallions and tomatoes. It’s also hearty in its make-up, but being on the tapas section of the dinner menu, it is a smaller portion. It will still fill you up, but you will have no problem getting up and walking afterwards. Note: The Lure offers the dinner menu tapas all day, so you can still have this for brunch or lunch even though it is on the dinner menu. 5. Metro Diner 5250 4th St N St. Petersburg, FL 33703 (727) 324-6088 Metro Diner Website This one is large and in charge! I suggest not trying to finish it. Either share it or take some home for later. Charleston Shrimp & Grits – Two fried grit cakes infused with cheese, roasted red peppers and Andouille sausage. Topped with shrimp, sausage, onions and peppers in a shrimp sauce. Garnished with chopped bacon and green onions. Metro Diner’s Charleston Shrimp & Grits is rich, creamy, and crunchy with the fried grit cakes being crispy on the outside and chewy on the inside. This is on the “Lunch & Dinner Favorites” menu, but you can order from any menu at any time of day, and they open at 7 am seven days a week. 6. Noble Crust 8300 4th St N St. Petersburg, FL 33702 (727) 329-6041 Noble Crust Website Some of the best news for 2021 is that the shrimp & grits are back at Noble Crust. It’s a little more New Orleans than Deep South/coastal. It has blackened shrimp, corn, okra, green onions, andouille, and creole sauce, and is spectacularly delicious. Noble Crust Review 7. Parkshore Grill 300 Beach Dr NE #104 St. Petersburg, FL 33701 (727) 896-9463 Parkshore Grill Website Like Cassis, Parkshore Grill’s shrimp & grits has been one of my favorites for nine years. It is available on the brunch menu served from 11am to 3pm on Saturday [&hellip]

Interview with Robin Sussingham from Edible Tampa Bay Magazine Welcome to the St. Petersburg Foodies Podcast Episode 146! On today’s episode, we interview Robin Sussingham. She is the Publisher & Editor of the newly re-launched Edible Tampa Bay Magazine. She is a long-time award-winning journalist in several areas, and especially in food. Robin is also the former host, and creator of The Zest Podcast at WUSF, Tampa Bay’s NPR station. At the top of the show, Lori and Kevin discuss Food Inflation, Chili with Beans (or without), and Restaurant Server’s Pet Peeves.

Fish tacos are definitely a thing in the St. Pete area. It seems like almost every restaurant has them. Without doing an actual survey, I’d guess that 40%-50% of restaurants around here have fish tacos. We already have a Top 10 Taco Places list, and I tried to not duplicate any here with two exceptions, which are Red Mesa Cantina, and Nueva Cantina. Their fish tacos are so good, I just couldn’t leave them off. I kept this list to all whitefish with no breaded, fried, or other types of seafood…again with the same exceptions as I always get the shrimp taco with the fish taco at both cantinas. Since we live in downtown St. Pete, we tend to go to downtown restaurants a lot, and have been criticized for being too downtown-centric. This time, I made an effort to get to the beach resulting in five of the tacos on the list being in downtown, three on St. Pete Beach, one on the south side, and one in Gulfport. The list is in alphabetical order, but I do have some shoutouts. Best Overall: The Library, and Paul’s Landing – in that order. Best Blackened Seasoning: Rick’s Reef Best Flour Tortillas: Chill Restaurant & Bar, and Rick’s Reef. As with all of our lists, and unlike most other publishers, I personally went to all of these places, and ate all of these tacos, and took all of these photos. THE LIST IS IN ALPHABETICAL ORDER <— LOOK For ALL of these – the fish was moist, juicy, fresh and flavorful… so I don’t have to repeat it ten times. “It’s really a lot like writing porn. After you’ve used the same adjectives over and over again, it’s like the Penthouse Letters…” – Anthony Bourdain, Parts Unknown, Budapest – Aired June 14, 2015 The Best Fish Tacos in St. Pete Chosen by Locals 1. Chill Restaurant & Bar 357 Corey Ave St Pete Beach, FL 33706 (727) 360-2445 Chill Website Fish of the Day Tacos – Fresh Fish of the day grilled and served over flour or corn tortillas with mango salsa, guacamole, citrus slaw & a zesty chipotle ranch. The fish here is Corvino. Chill’s has a tropical slant with pineapple and mango. The flour tortillas are fresh, pliable and held together nicely. 2. The Library 600 5th St S St. Petersburg, FL 33701 (727) 369-9969 The Library Website Blackened Fish Tacos (Mahi) – chile glaze, kale slaw, pico, feta, cumin aioli (Lunch menu only.) From a previous review: These are some of the best fish tacos I’ve ever had. The grouper was moist, plump, juicy, and bursting with flavor. The combination of other ingredients previously mentioned made every bite a fantastic experience, not only of contrasting and complementary flavors, but also a wonderful mouthfeel of different textures. 3. The Lure 661 Central Ave N St. Petersburg, FL 33701 (727) 914-8000 The Lure Website A Different Drum – Blackened Redfish with mixed field greens and citrus caper aioli. Redfish is just the name. The flesh is actually white. The Lure was the only place I found that uses it, and it was fresh, and light with fantastic flavors. 4. O’Maddy’s Bar & Grille 5405 Shore Blvd S Gulfport, FL 33707 (727) 323-8643 O’Maddy’s Website Maddy G’s Mahi Tacos – Lightly blackened Mahi with a baja slaw, pepper jack cheese, pico de gallo and an avocado coulis, served on flour tortillas. This is a large portion with two pieces of fish on each taco. I was full after the first taco, but ate the second one anyway. This used to be as a special only, but was recently made a regular menu item. 5. Nueva Cantina 1625 4th St South St. Petersburg, FL 33701 (727) 851-9579 Nueva Cantina Website All of the food at Nueva Cantina is excellent, and the Shrimp Tacos, and Pescado Tacos are no exception. Shrimp Taco – Fried or grilled, (I did grilled on both) shrimp with cabbage, pico de gallo, chipotle aioli, and lime. Pescado Taco – Fried or grilled fish with red cabbage, pico de gallo, cilantro, lime, and queso fresco. 6. Paul’s Landing 501 5th Ave NE St. Petersburg, FL 33701 (727) 824-8007 Paul’s Landing Website Gulf Fish Tacos with avocado salsa, cabbage slaw, charred corn, and black bean salsa. In this case it was Grouper and one of the best Grouper tacos I’ve ever had! 7. Red Mesa Cantina 128 3rd St S St. Petersburg, FL 33701 (727) 896-8226 Red Mesa Cantina Website Baja Fish – Grilled fresh fish, salsa roja, Mexican slaw and lime crema. The fish changes seasonally. In this case it was Mahi Mahi. Shrimp Taco – Grilled Shrimp, Mexican Slaw, Pico De Gallo And Habanero Aioli. I’ve probably had these 100 times over ten years. 8. Rick’s Reef 6712 Gulf Blvd St Pete Beach, FL 33706 (727) 826-0752 Rick’s Reef Website “We use fresh ingredients, and prepare each item by hand, just for you. There is no microwave oven, and no heat lamps. Your order comes straight from the kitchen to you! All sauces and dressings are made by hand each day.” They have Fish Tacos, which have less items. I had the Baja Tacos, which has more ingredients – fresh Mahi grilled or blackened, flour tortillas, with Baja sauce, cabbage and cilantro mix, mixed cheese and diced tomatoes. Rick’s wins by going back to the roots of street food, keeping it simple and flavorful with all the different textures that make your mouth feel great. The blackened seasoning is outstanding. 9. Sea Salt St. Pete 183 2nd Ave N St Petersburg, FL 33701 (727) 873-7964 Sea Salt Website Soft tortilla, blackened Mahi Mahi, avocado, tomato, jalapeño-red cabbage slaw, cilantro, citrus-sriracha sauce. Fresh, delicious and tangy. 10. The Toasted Monkey 678 75th Ave St Pete Beach, FL 33706 (727) 360-5800 Toasted Monkey Website Fish Tacos – Two flour tortillas with Alaskan white fish fillets grilled, blackened, or fried. Served [&hellip]

Interview with Christine Cutler from The IFWTWA Welcome to the St. Petersburg Foodies Podcast Episode 145! On today’s episode, we interview Christine Cutler. She is the President of The International Food Wine and Travel Writers Association. They will be having their 2021 conference in downtown St. Pete this November. Chris is also an expert on travel to Italy, Italian culture, and cuisine. Did you know that Spaghetti Bolognese does not exist in Italy? Neither does Fettuccini Alfredo, or Pepperoni Pizza amongst other things that we’ll discuss. After Chris, Kevin does some “cooking for one” with Bajan Sausage and Moroccan Meatballs from St. Pete Meat & Provisions.

I LOVE salad! My mom made a salad every single night to start off dinner, and dinner was always at six. Those were the two constants. Now, the best salads I have at home are made by Lori. She just has a knack. I could make the same salad as her, and it won’t taste as good. It’s not because she has a salad spinner, and I don’t. Below is a completely biased and opinionated list of my personal favorite salads in St. Pete. Before we get into the list, an important thing you should be aware of is that there are other publishers of “best of lists” that do not actually go to the establishments, or actually eat the food. (Sounds ridiculous, right?) They just download photos from the internet, or embed Instagram posts from someone else. Instant top 10 list produced without having to leave the house. That’s NOT how we do it. We absolutely DO eat all of the food on all of our lists. (How can anyone recommend something they never experienced?) Unfortunately, we’ve seen these junk lists a lot—from national and local publishers. We are also aware of a local publisher that offers paid placement in best-of-lists. There is no paid placement here. WE PERSONALLY ATE ALL OF THESE SALADS, AND WENT TO ALL OF THESE PLACES, AND THESE ARE ALL ST. PETE FOODIES PHOTOS. (All photos by St. Petersburg Foodies and as credited.) Best Salads Near Me …(and you, if you’re in St. Pete) These are listed in alphabetical order. <—— Look 1. Baba Restaurant, Bakery & Café 2701 Central Ave St. Petersburg, FL 33713 (727) 954-3406 Baba Website Village Salad – tomato, kalamata olive, cucumber, capers, feta. From Lori: “Kevin humored me because I wanted the Village Salad with just tomato, kalamatas, capers, feta and cucumber. He couldn’t stop raving at how good it was. It’s my favorite type of salad…simple, light and great flavor!” This one is a simpler version than The Burg’s, but the addition of the capers makes a huge difference. The bright saltiness makes you just keep going back for more until it’s all gone. 2. Bacchus St. Pete 124 2nd Ave NE St. Petersburg, FL 33701 (727) 258-8566 Bacchus Website French Country Salad – roasted asparagus, beets, arugula, goat cheese, toasted walnuts, lemon-dijon vinaigrette. It was super delicious, and huge. The photo is half of a split portion. Fresh, bursting with bright flavors, and a large portion. 3. The Bier Boutique 465 7th Ave N. St. Petersburg, FL 33701 (727) 827-2691 The Bier Boutique Website House Salad – mixed greens, onion, tomato, bacon, feta cheese, sunflower seeds & chow mein noodles – choose from ranch, blue cheese or honey peppercorn vinaigrette. Fresh, full of texture and the honey peppercorn vinaigrette is smooth, creamy, bright and light. 4. The Burg Bar & Grill 1752 Central Ave St. Petersburg, FL 33712 (727) 894-2874 The Burg Website Horiatiki (Village Salad) – tomatoes, cucumbers, greek olives, feta cheese, pepperoncini, onions, beets, green peppers, oregano, olive oil, balsamic dressing. This is one of our favorites that we always order. It’s the perfect combination of bright, light, crispy, salty, sweet, and spicy. 5. Copa 1047 Central Ave St. Petersburg, FL 33705 (727) 623-9199 Copa Website Copa’s watermelon salad is bursting with flavor. It’s bright, yet balanced with sweetness, and saltiness. It’s composed of fresh watermelon, (of course), and tossed with heirloom tomatoes, onions, garlic, feta cheese, and balsamic dressing. 6. Gratzzi Italian Grille 211 2nd St South St. Petersburg, FL 33701 (727) 623-9037 Gratzzi Website Insalata Caesar – Hearts of romaine, house made Caesar dressing, shaved parmesan and rustic croutons. (The photo is the side salad portion. There is one twice this size as well.) It may seem simple compared to some of the others on this list, but it is definitely one of my favorites. I like that they give you the full length, stalk-like leaves. The romaine is fresh and bursting with flavor. The crunch of the croutons, and the softer bite of the shaved parmesan, along with the dressing make for perfection in your mouth. 7. The Mill Restaurant 200 Central Ave #100 St. Petersburg, FL 33701 (727) 317-3930 The Mill Website We have two favorites here as well. Southern Belle Salad – romaine, red onion, candied pecans, sage derby, peppadews, dried apricots, honeycup vinaigrette, southern fried chicken. The fried chicken makes this one decadent, and a good one to share, or could be a complete meal for one person. It has such a great mix of ingredients that cover the complete flavor spectrum, and it’s nice and crunchy. Phyllo Feta – baby spinach, blackberries, red onion, yellow grape tomatoes, bosc pear, spiced walnuts, blackberry vinaigrette. That Phyllo Feta is so craveable. The feta is wrapped in phyllo and baked to a golden brown. It is a terrific accompaniment to the spinach salad with blackberries, red onions, yellow grape tomatoes and highlighted with spiced walnuts which hold up well against the sweetness of the Bosc pear and the blackberry vinaigrette dressing. 8. Noble Crust 8300 4th St N. St. Petersburg, FL 33702 (727) 329-6041 Noble Crust Website House Salad – mixed greens, tomatoes, cucumber, radish, shaved fennel, carrots, croutons, parm, whipped feta, zesty vinaigrette. The Noble crust house salad is delicious. It’s a light and bright and then the ricotta cheese adds some depth, and the olives give it some saltiness. These are also my favorite croutons of all. 9. Stillwaters Tavern 224 Beach Dr NE St. Petersburg, FL 33701 (727) 350-1019 Stillwaters Website Caesar Salad – chopped romaine & kale, parmesan, harrisa caesar dressing, sourdough croutons. Stillwater’s Caesar adds kale with the romaine, and it is actually quite delicious, and a nice little twist on the traditional version. I love it. 10. Teak 800 2nd Ave NE 4th Floor St. Petersburg, FL 33701 (727) 513-8325 Teak Website Ultimate Wedge BLT – iceberg, applewood smoked bacon, red onion, tomato, grilled corn, [&hellip]

Foodies Videos

2021 Foodies Award Winners
Embrew Tea is the Official Tea of St. Petersburg Foodies


Okay folks, it’s June…and that means summer, picnics and the start of grilling season. I don’t know about you, but when I think about grilling, a juicy rack of ribs often comes to mind. However, being that we live in a small downtown St. Petersburg apartment with very minimal outdoor space, grilling is not something that we are able to do. Therefore, over the years, I have had to learn how to recreate favorites from the grill in our kitchen. Oven-baked ribs, when cooked properly, are just as satisfying as a slab from the grill if you ask me. Low and slow at 325 degrees and then finished with some high heat will yield a similar product. I typically gravitate towards Babyback Ribs. However, Rollin’ Oats offers some incredible St. Louis style spareribs that have changed the game. St. Louis Style Ribs often have more fat (much like a Ribeye steak), but fat means flavor. In addition to quality ribs, Rollin’ Oats also has a selection of premium organic barbecue sauces. St. Louis-Style Ribs with Hasselback Cantaloupe St. Louis style spareribs may contain more fat, but that means more flavor. Hasselback Cantaloupe1 Cantaloupe (Sliced into quarters, seeded and then sliced into half moons)1 bunch Fresh Basil 8 oz Fresh Mozzarella (Cut into approximately 1 1/2 inch slices)Olive OilSaltPepperSt. Louis-Style Spareribs1 rack Spareribs (Approximately 2-2.5lbs)1.5 tbsp Garlic Powder1.5 tbsp Paprika1 tbsp Salt1 tsp Brown Sugar1 tsp Cayenne Pepper1 cup Barbeque Sauce (Any will work – we love Annie's Organic!) St. Louis-Style Ribs Preheat oven to 325 F. In a small bowl, combine garlic powder, paprika, salt, brown sugar and cayenne. Rub spice mix evenly all over the ribs.Wrap seasoned ribs in foil completely, place on a baking sheet and bake for 2-2 1/2 hours. Remove ribs from the oven, unwrap. Coat ribs all over in barbeque sauce of choice. Increase heat to 425 F. Place ribs in the oven, uncovered, for 15 minutes (sauce will begin to caramelize). Remove ribs from the oven and serve.Hasselback CantaloupeTake the melon half moons and cut slits every 1" without cutting through the skin. Stuff 1 leaf of basil and a thin slice of Mozzarella into each slit in the melon. Drizzle with olive oil and season with salt and pepper. Appetizer, Main Dish, Side DishAmericanCantaloupe, Spareribs, St. Louis Style Spareribs

If you tend to keep up with all of the latest food trends, and/or don’t live under a rock, odds are, you have heard of Birria or Quesabirria Tacos. However, for those who haven’t, Birria tacos are usually comprised of meat, such as beef or goat, that has been slowly braised and is then loaded into a tortilla and pan fried then served with consomé on the side. The meat is braised in a brilliant combination of chilis and spices and oozes with flavors. Quesabirria tacos take things one step further. In essence, they are the perfect storm of a cheese quesadilla and a taco, all wrapped up into one incredible being. Let’s get serious, who could be mad about that? While goat is traditionally used, I prefer beef. In fact, utilizing a combination of beef is encouraged, though, not necessary. I love using two pounds of just short ribs when I encounter some beautiful ones, but, use any kind of beef that you can get your hands on. Recommendations include: beef shank, chuck roast, cap roast, etc. Rollin’ Oats offers a superb variety of quality beef, most of which is grass fed and organic. Additionally, they have everything else needed for this fancy little taco number that you’ll want to make over and over. A lot of Birria recipes recommend Guajillo dried chilis, which are not always offered at Rollin’ Oats. However, they do have Anaheim and Pasilla chilis, which boast a very similar flavor profile. Short Rib Quesabirria Tacos Imagine if Birria Tacos and a Cheese Quesadilla had a baby – that's precisely what we have going on here. These babies take a little bit more time to make however, the cost is totally worth the reward. Meat and Marinade2 lbs Short Ribs, Beef Roast, or Beef Shank (You can use one or a combination of two meats – whichever you prefer)3 Dried Pasilla Peppers (Guajillo or Anaheim will work as well)1 7oz can Chipotle Peppers in Adobo3/4 cup Crushed Tomatoes1/4 cup White Wine Vinegar6 Garlic Cloves (Minced)1 1/2 tsp Oregano1 tsp Paprika2 tbsp Salt (Divided, plus more, as needed)PepperConsome1 White Onion (Medium in size, chopped)1 Cinammon Stick3 Bay Leaves4 cups Beef Broth1 tbsp Olive OilBirria Taco Assembly4 Tortillas (Your preference. I like Siete Foods grain free)1 cup Queso Blanco Cheese (Grated)Minced White OnionFresh Cilanto MarinadeAdd dried Pasilla peppers to a medium heat safe bowl. Bring a few cups of water to a boil and then carefully pour the hot water over the peppers. Allow to soak and soften for about 15 minutes. Remove peppers from water, cut off stems and dump the seeds out into the sink and discard. Add softened peppers to food processor with the rest of the marinade ingredients and 1 tbsp salt and process until smooth. Liberally salt meat with remaining 1 tbsp salt and some pepper. Pour marinade over meat and cover and marinade for at least one hour and up to overnight.ConsomeHeat oil in a large dutch oven over medium heat. Add onion, stirring occasionally, until onion softens, 6-8 minutes. Add in meat and marinade and remaining consome ingredients. Bring to a simmer, partially cover and turn the heat to medium low/low (whichever heat level allows for a gentle simmer) until meat is fall off the bone tender and shreds easily, 3.5 – 4 hours.Remove meat/bones from consome, discard bones and place meat in a separate bowl, shred and reserve for assembly.Carefully strain consome into a heat proof bowl/pot through a mesh sieve and reserve for assembly, discard any solids. Birria AssemblyLadle one half cup or so of consome into a shallow bowl or onto a plate. Heat medium nonstick skillet over medium heat. One at a time, dip one side of tortilla into shallow bowl/plate of consome. Then place tortilla consome dipped side down into the skillet.Liberally cover tortilla in shredded Queso Blanco. Then, top with shredded meat, followed by onions and cilantro.Carefully fold the tortilla in half and continue to cook until each side of the tortilla is lightly crisp and golden. Serve tacos with consome on the side for dipping. Main DishMexicanQuesabirria Tacos, Birria Tacos

It isn’t hard to make a lobster dish fabulous, because, well, lobster is already plenty fabulous on its own. Over time, Lobster was tossed into that category of “occasion-only” meals, along with the likes of Beef Wellington, Prime Rib and Cassoulet – you know, those “never enough time on a weeknight” type-of-meals. Well, I’m here to debunk all of that and prove to you that you can, in fact, not only enjoy, but prepare a beautiful little lobster dinner on any night, occasion, or not. Lobster Thermidor is a French dish, typically comprised of lobster in a rich and creamy sauce. Normally, I’m a simple kind of gal when it comes to lobster. Some sous vide meat, drawn butter – that’s all I usually need. However, for Lobster Thermidor, I make an exception. Great to serve as an appetizer for a dinner party, whilst also perfect for a low effort, but impressive weeknight dinner which boasts a high return – it’s the dish that delivers whenever you need it. Recently, Rollin’ Oats added Luke’s Lobster, which is wild caught and sustainably sourced, to their shelves and the quality is incredible! You can find Luke’s Lobster meat, claws and tails in the frozen section at Rollin’ Oats in St. Pete. Lobster Thermidor 2 Lobster Tails (Preferably wild caught, like Luke's brand in the frozen section at Rollin' Oats)1 cup Heavy Cream1/2 cup Mushrooms (Chopped – I use Cremini.)1/4 cup Butter (Unsalted)2 tbsp White Wine (Nothing too sweet, but, something you would drink!)1/2 tsp Paprika2 Egg Yolks1/2 tsp Salt (Plus more, to taste)1/4 tsp PepperFresh Tarragon (Chopped, for serving (optional)) Fill a stockpot with water and a few heavy pinches of salt and bring to a boil over high heat. Add lobster tails and cook until bright red and beginning to curl up, 8-9 minutes.Remove tails and cool. Once cool, cut each tail in half long-ways. Remove lobster meat from shells, chop and reserve for later use. Additionally, also reserve the lobster tail shells (we'll be stuffing the meat back in later on).Heat a large pot like a dutch oven over medium. Add the butter and when melted, pour in the chopped mushrooms and cook until they become softer and begin to take on color, 6-8 minutes. Add in cooked lobster tail meat, paprika, pepper and 1 tsp of salt and reduce the heat to low.Pour in 1/2 cup of the heavy cream and 1 tbsp of the wine, stir to combine, and then simmer for 5 minutes, then remove from heat.In a small bowl, whisk together the egg yolks with the remaining tbsp of white wine. Pour mixture into a small sauce pan and simmer, whisking constantly, until liquid thickens slightly and becomes a custard.Remove from heat and slowly mix into lobster mixture.Place reserved lobster shells on a parchment-lined baking sheet. Spoon lobster and sauce carefully into each shell. Save extra lobster sauce for serving.Broil lobster tails until they begin to brown, 5-6 minutes. Remove from oven and serve garnished with chopped Tarragon (if using), along side some toasted bread and a light salad. Appetizer, Main CourseFrench

Don’t let this semi-intimidating name fool you, this chicken-rice-salad situation may sound intricate, but the truth is, it’s anything but. It all starts with some leftover rice, chicken, strawberries, whatever greens you have on hand and a few simple pantry staples items – that’s it. What is crispy rice you ask? This was something I discovered in the early stages of quarantine whilst watching Bon Appetit Magazine’s YouTube channel. In said video, they showed one of their favorite ways to utilize leftover rice (because let’s face it, we all always make way more rice than we need) by simply heating some oil/fat of choice over medium heat, spooning in and patting down some cooked rice and allowing the whole happy party to simmer away. Tenish minutes later, after a nice little invert, you’re left with a perfectly golden-brown crisp layer of sheer rice gold. When it comes to the type of rice to use for crispy rice, it’s truly all about preference. I usually like to use a basmati, just because that’s typically what I have on hand. Rollin’ Oats has a premium array of top-notch rice selections to choose from, and as always, they also have every single ingredient needed to make this recipe. Not only do they just have the ingredients, but Rollin’ Oats has the premium selection for all of the ingredients needed and so much more. As with the majority of my cooking, this recipe was designed with versatility in mind. It’s meant to be prepared in a way that suits you and your likes, lifestyle, etc. For example, if you follow a Vegan lifestyle, omit the chicken, add some crispy tofu or some extra vegetables. Or, if chicken isn’t your thing, replace it with a more desirable protein and perhaps swap out the strawberries. Add, subtract and improvise however you see fit. Strawberry-Balsamic Chicken with Watercress & Crispy Rice Brunch, Lunch, Dinner – this recipe is suitable for just about any occasion. Not only that, it screams Spring! Strawberry-Balsamic Mixture1 cup Strawberries (Washed, tops removed and sliced into small pieces)1/4 cup Balsamic Vinegar1 tsp SaltCrispy Rice2 cups Leftover Cooked Rice4 tbsp olive oilChicken & Salad Assembly1 bag Watercress (Or any other similar green, like Arugula.)1 Avocado1 lb Boneless, Skinless Chicken Breast Cutlets (2 8oz cutlets. Or, one 1lb butterflied breast )2 tbsp Olive Oil1 tbsp Balsamic VinegarSalt and Pepper1/4 cup Fresh Basil (Chopped) Strawberry-Balsamic MixtureCombine all ingredients in a medium bowl. Cover and set aside until ready to use.Crispy RiceHeat a nonstick skillet, approximately 8", over medium heat and add olive oil. Spoon cooked rice into skillet while carefully patting down, making sure to cover the entire surface of the skillet. Continue to cook over medium heat until the edges of the rice begin to brown, approxmately 10-12 minutes.When all of the edges are golden brown, carefully place a heat-proof plate face-down over the skillet. Carefully invert the rice onto the plate – the top should be a nice brown color and ultra crispy. Set aside until ready to serveChicken and Salad AssemblyPreheat oven to 400F. Line a baking sheet with parchment. Salt and pepper all sides of the chicken breast cutlets and place on prepared baking sheet. Bake for 15 minutes and remove from the oven. Flip chicken and spoon reserved Strawberry-balsamic mixture over the chicken. If some Strawberries roast on the pan and not on the chicken, that's completely fine.Bake for another 15 minutes. Remove from the oven and allow to cool a few minutes. Remove strawberries from chicken (do NOT discard!) and slice chicken.To assemble the salad, start with the Watercress, spoon in some crispy rice, add avocado, top with sliced chicken, roasted strawberries and basil, evenly distribute oil and vinegar over the two salads and add salt and pepper to taste. Main Dish, SaladAmerican

In search of an impressive, low-fuss dish to serve at that dinner party you agreed to host? Craving a decadent meal on a Wednesday night where time spared for dinner is sparse? Or, perhaps you’re longing for a luxurious meal that also leans on the healthier side? Well, I have a recipe capable of satisfying all three of those scenarios – queue, Shrimp Fra Diavolo with Toasted Breadcrumbs. With this rendition, though, I made a couple of health-conscious swaps, while still maintaining the integrity of the original recipe. While there is absolutely NOTHING wrong with a beautiful batch of Linguine (especially when it’s freshly handcrafted), for this recipe, I opted to leave the gluten on the bench, and instead, chose to use Banza’s Chickpea Pasta Linguine. Banza is gluten free and contains half of the carbs that regular pasta does. In my opinion and experience with cooking with Banza, your guests will likely not notice any difference! If you shop at Rollin’ Oats with regularity like I do, you won’t ever have a problem finding Banza products, as they always have an array in stock. In addition to the Banza, all of the ingredients for this dish can be found at Rollin’ Oats! Yes, even the shrimp, which are located on the back wall in the frozen section. They’re even already peeled and deveined, which makes your life THAT much easier. The other swaps that I made for this recipe were minor: fresh herbs for dried, extra crushed red pepper and the addition of toasted breadcrumbs, which makes for the perfect crunchy topping. How to Make Shrimp Fra Diavolo Shrimp Fra Diavolo with Toasted Breadcrumbs Elegant enough for date night at home, yet simple enough as a weeknight meal in under 30 minutes. 1 Tbsp Butter (Preferably grass-fed, like Vital Farms)1/4 Cup Breadcrumbs (Panko, or fresh grated breadcrumbs work well!)1/4 Cup Fresh Basil (Roughly chopped)SaltShrimp Fra Diavolo2 Tbsp Butter1 Red Onion (Medium in size, chopped)8 Garlic Cloves (Minced)1 1/2 Tbsp Crushed Red Pepper Flakes2/3 Cup Dry White Wine (Always cook with a wine that you would drink!)1 lb Shrimp (Peeled and deveined)1 28 Ounce Can Crushed Tomatoes (Organic is preferred)1/4 Cup Fresh Oregano1 8 Ounce Box Banza Linguine1 Tbsp Salt (Plus more, to taste)1 Tsp Black Pepper (Plus more, to taste)Fresh Basil (Chopped, for garnish)Parmesan Cheese (Grated, for garnish) Toasted BreadcrumbsMelt 1 tbsp Butter in a dutch oven or large pot over medium heat. Add breadcrumbs and stir occasionally until they begin to toast and turn golden, 5-7 minutes.Scrape toasted breadcrumbs into a medium bowl and mix in fresh chopped basil and a pinch of salt. Stir to combine and set aside .Shrimp Fra DiavoloIn the same pot that you used to make the breadcrumbs, add remaining 2 tbsp of butter and melt over medium heat. Add chopped onion, 1/2 tbsp of the salt and pepper and cook, stirring occasionally until onion has softened and is very fragrant, 5-7 minutes.Add in minced garlic and 1 tbsp of the crushed red pepper flakes. Stir until fragrent, 1-2 minutes.Carefully add shrimp to pot in an even layer and sprinkle with other 1/2 tbsp of salt. Cook the shrimp 2 minutes on each side. Pour in the wine and allow mixture to simmer until reducted by half, 3-4 minutes.Pour in crushed tomatoes and oregano. Stir to combine, taste for seasoning and add remaining crushed red pepper for additional heat and salt, as needed. Reduce the heat and simmer. In the meantime, Cook pasta 1 minute-less than package instructions and set aside, reserving 1 cup of pasta cooking water. Remove sauce mixture from the heat. Add in cooked pasta, a few splashed of the pasta water and some of the grated parmesan (if using). Using tongs or large spoons, stir to combine and add more cooking water and salt, as needed.To serve, top with toasted breadcrumbs and fresh basil and grated parmesan, if using. Main DishItalianShrimp Fra Diavolo, Main Dish

What’s New

I LOVE grits! I’ve been eating them since I was a kid, and it was always for breakfast, and always cooked, not the instant crap. With a ton of butter and salt, sometimes with cheese, and sometimes with an over easy egg on top. Shrimp & Grits is also one of the most popular ways [&hellip]

Interview with Robin Sussingham from Edible Tampa Bay Magazine Welcome to the St. Petersburg Foodies Podcast Episode 146! On today’s episode, we interview Robin Sussingham. She is the Publisher & Editor of the newly re-launched Edible Tampa Bay Magazine. She is a long-time award-winning journalist in several areas, and especially in food. Robin is also [&hellip]

Fish tacos are definitely a thing in the St. Pete area. It seems like almost every restaurant has them. Without doing an actual survey, I’d guess that 40%-50% of restaurants around here have fish tacos. We already have a Top 10 Taco Places list, and I tried to not duplicate any here with two exceptions, [&hellip]

Interview with Christine Cutler from The IFWTWA Welcome to the St. Petersburg Foodies Podcast Episode 145! On today’s episode, we interview Christine Cutler. She is the President of The International Food Wine and Travel Writers Association. They will be having their 2021 conference in downtown St. Pete this November. Chris is also an expert on [&hellip]

I LOVE salad! My mom made a salad every single night to start off dinner, and dinner was always at six. Those were the two constants. Now, the best salads I have at home are made by Lori. She just has a knack. I could make the same salad as her, and it won’t taste [&hellip]

Interview with Thomas Miller from The Treasure Coast Foodie Welcome to the St. Petersburg Foodies Podcast Episode 144! On today’s episode, we interview Thomas Miller from The Treasure Coast Foodie. Just like us, he does reviews of local independent restaurants. He also does restaurant awards like us, has a wine club, dining club and more. [&hellip]

From specialty burgers to traditional appetizers, Burger-Ish in St. Pete Beach is here to wow you. Looking for a juicy burger with a 2 for 1 beer pairing? Burger-Ish has you covered. This casual spot is perfect for fueling up post-beach trip or to cheer on your favorite sports team with their 12 flatscreen TVs [&hellip]

Interview with Chef Susan Burdian from Social Roost Welcome to the St. Petersburg Foodies Podcast Episode 143! On today’s episode, we interview Chef Susan Burdian. Susan is an acclaimed chef from NYC, and is now heading up the kitchen at Social Roost here in downtown St. Pete. She has cooked for Anthony Bourdain, and at [&hellip]

There are definitely certain things that drive me to specifically make my way to Gulfport. Like the lasagna at Pia’s, for example. Now, with Cori’s Seafood Grill situated comfortably on 49th St. and 15th Ave S, I can add seafood to that list too. Cori’s Seafood Grill isn’t just any restaurant – oh no, Cori’s is [&hellip]

Satisfy your sweet tooth with sugary, Italian confections at Sorrento Sweets in downtown St. Pete. Whether you’re looking for a melt in your mouth butter cookie or a crunchy biscotti, the Salvatore family has recipes that are decades old and totally trustable. This humble storefront on Central avenue serves fresh cakes and pastries, cookies and [&hellip]

The Best Chili to Eat in St. Pete Chili’s geographic origins go back to what is the currently most talked about border … unfortunately for no reasons having to do with this quite popular food. Chili was born in both Northern Mexico and Southern Texas – on the border and over the border. Its more [&hellip]

Consider Christmas dessert decided.

ɽPS School Belt': India Mother Had the Most Desi Reaction to Gucci Item Worth Rs 35,000

Oracle India head, wife booked for cheating customers

India confirms first death directly linked to adverse reaction after Covid vaccine

14-year-old Leaves House After Fight With Mother Assaulted, Gang-raped in Lucknow

A Railway Engineer & a Chinese Phone: Key Links to a Multi-Crore Cyber Fraud Busted by Cops

Oracle India head, wife booked for cheating customers

Hyderabad (Telangana) [India], June 15 (ANI): Oracle India head and his wife were booked for cheating customers by collecting huge advance amounts for the projects using the goodwill of the Oracle company, informed the police on Tuesday.

ɽPS School Belt': India Mother Had the Most Desi Reaction to Gucci Item Worth Rs 35,000

Her mother was shocked to find out that it costed so much and dismissed the luxury item by calling it a DPS (Delhi Public School) school belt.

Why don't you like this ad?

AdPlace A Bag On Your Car Mirror When Traveling

Brilliant Car Cleaning Hacks Local Dealers Wish You Didn’t Know

A Railway Engineer & a Chinese Phone: Key Links to a Multi-Crore Cyber Fraud Busted by Cops

The central agencies want to ascertain whether there exists any Chinese conspiracy angle to this fraud.

ɺll is Well': Food Blogger Reunites With Baba Ka Dhaba Owner After Viral Apology Video

Gaurav Wasan tweeted a photograph with the octogenarian � Ka Dhaba' couple stating that he had forgiven them.

Why PM Modi’s approval ratings are improving

People have a lot of faith in the prime minister as opposed to the chief ministers, despite claims to the contrary.

Why don't you like this ad?

AdMom's Payback - She Bought Neighbor's Property

After so much drama and many police visits, she got the upper hand. Who would’ve thought that a small piece of paper has such power?

Daily Covid-19 Count in India Lowest After 75 Days, Positivity Rate Declines to 3.45%

The active cases further declined to 9,13,378 comprising 3.09 per cent of the total infections, while the recovery rate has improved to 95.64%.

Vatican Rejects Sister Lucy’s Appeal Against Dismissal, Claims FCC

Sister Lucy was was a prominent face in the protest against rape-accused Bishop Mulakkal.

Pan-India ɿraud-to-Phone' gang busted 8 arrested, 300 phones seized

New Delhi, Jun 15 (PTI) A pan-India ɿraud-to-phone' network has been busted by security agencies, which have also arrested eight people and seized nearly 300 new mobile phones bought with stolen funds, officials said on Tuesday.

Former IIT Ropar Director Appointed ‘Institute Professor’ at IIT Madras

A recent study by Stanford University places him among the top 0.25 per cent scientists in the world and the best in the domain of Mechanical Engineering in India.

Despite Noises, Yogi Comfortably Placed in UP If No Third Wave

A speedy vaccination programme could compensate for the government’s initial laxity displayed in COVID management

Coronavirus: India records lowest single-day spike in 74 days

India on Monday reported over 70,000 new COVID-19 cases, the lowest single-day spike in 74 days. Active cases in the country have fallen under the 10 lakh mark. However, single-day fatalities touched nearly 4,000 as Maharashtra continued to reconcile old figures. The state's death toll went up by 2,771, including 2,288 previous deaths and 483 deaths recorded over the day. Here are more details.

Video of Live Bats in Cages at Wuhan Institute of Virology Reignites Covid Origins Debate, WHO Role

A joint investigation by the WHO and China into the origins of the disease had called the chance of a laboratory leak "extremely unlikely" and the idea that bats were held at the institute "an error".

‘Uncle, We’ll Drop You’: Goons Told Saifi Before Cutting His Beard

The men allegedly forced him to chant Jai Sri Ram, cut Saifi’s beard and assaulted him for 4 hours in Loni.

Watch the video: How to make Persimmon Cookies (August 2022).