Make us your home page
Instagram

Today’s top headlines delivered to you daily.

(View our Privacy Policy)

Hernando County chefs share special recipes

In what has become a delicious tradition during Christmas week, we turn the Diversions page over to some of our chef friends in Hernando County, who, in the spirit of holiday giving, graciously share some of their exquisite recipes. Our thanks to chefs Tony Tomassi from Nina's Cucina in Spring Hill, independent chef Kevin Howe of Spring Hill, John Carlone of Farmer John's Key West Cafe in Brooksville and Bill Scarpo of Billy Blue Crabs in Brooksville for sharing their creative sides. You'll find that these recipes are fairly easy to make and use ingredients that can be found in the supermarket. Good luck, and have a great holiday.

Tomato Basil Parmesan Soup

From Nina's Cucina, 1427 Kass Circle, Spring Hill. (352) 556-5286.

4 cups tomato juice

1/3 cup heavy cream

½ stick of sliced unsalted butter

1 tsp granulated garlic

1 tsp black pepper

1 tsp salt

1/3 cup fresh chopped basil

Combine all of the above in one pot or pan and cook under medium heat to a consistent boil, stirring occasionally to prevent burning. Once cooked and ready, portion out into bowls or cups and top with grated or shredded Parmesan cheese. Serves 4-6.

Shrimp Scarpo

From Bill Scarpo at Billy Blue Crabs, 915 W Jefferson St., Brooksville. (352) 593-4185.

2 sticks of butter

2 small jars chopped garlic

4 tablespoons Italian seasoning

2 cups white cooking wine

1 pound peeled and deveined shrimp (cooked or uncooked)

2 cups shredded mozzarella cheese

Melt butter in a medium saucepan, add garlic and saute over medium heat two to three minutes. Add Italian seasoning and white wine. Place shrimp in a 3-quart glass baking dish and cover with garlic sauce. Top completely with mozzarella cheese and bake at 350 degrees for 20 minutes. Serve immediately. Serves four to six.

Key West Shrimp and Mango Pasta

From Farmer John's Key West Cafe, 966 E Jefferson St., Brooksville (352) 754-8787.

24-30 large raw Key West shrimp, peeled

3 ounces extra virgin olive oil

3 ounces butter

4 ounces shallots or sweet onion

1 ounce minced garlic

8 ounces of diced red and green bell peppers

1 medium-sized jalapeno pepper, seeded and diced

2 cups fresh sliced Florida mangos

2 ounces coconut rum

5 ounces fresh orange juice (with pulp)

4 ounces cilantro

4 slices of fresh orange

1 pound angel hair pasta

In a 12-inch skillet, saute bell peppers and shallots in olive oil and butter for about 2 minutes. Add minced garlic and shrimp and saute on medium-low heat for a few minutes. Add mango slices and flambe with coconut rum. Add orange juice and cilantro and simmer. Serve over prepared angel hair pasta and garnish with orange slices and remaining cilantro. Serves four.

Chicken Brandy Walnut Gruyere

From the chef Kevin Howe of Spring Hill.

4 boneless, skinless chicken breasts

all-purpose flour

1/4 cup brandy

4 slices of Gruyere or Swiss cheese

1 bunch of scallions

1/3 cup chopped walnuts

1 cup chicken broth

4 tablespoons butter or margarine

3 garlic cloves, finely chopped

1 teaspoon each, basil, oregano, parsley

1 tablespoon cornstarch

1 1/2 tablespoons water

Brown one side of the lightly floured chicken breasts. Flip and add compound butter (softened butter, garlic and herbs listed above). As it begins to melt, add the brandy, walnuts and scallions. Place one slice of cheese on top of each breast. Add the chicken broth. Cover and simmer 20 to 30 minutes until chicken is done. Remove chicken to a platter and finish sauce by combining water and cornstarch and stirring into the sauce until slightly thickened. Pour sauce over the chicken. Garnish with fresh parsley. Serves four.

>>Category

Recipe name

Ingredients

Directions.

Source: Janet K. Keeler, Times food editor

>>Category

Recipe name

Intro type goes here. Intro type goes here. Intro type goes here. Intro type goes here. Intro type goes here. Intro type goes here. Intro type goes here. Intro type goes here. Intro type goes here.

Ingredients

Directions.

Source: Janet K. Keeler, Times food editor

Hernando County chefs share special recipes 12/21/11 [Last modified: Thursday, December 22, 2011 4:42pm]
Photo reprints | Article reprints

© 2017 Tampa Bay Times

    

Join the discussion: Click to view comments, add yours

Loading...
  1. E Fletcher Avenue may be closed weeks for cavern repairs

    Roads

    Commuters near the University of South Florida will want to find alternate routes with work continuing to repair a "cavern" under E Fletcher Avenue near the Hillsborough River.

  2. Pasco eyes favoring local vendors for county business

    Local Government

    DADE CITY — Pasco commissioners want to give a leg up to local businesses bidding on county government contracts.

    "It's an economic driver. We owe it to the folks to keep money here, keep jobs here,'' said Pasco Commissioner Mike Wells Jr. about a proposed local preference purchasing ordinance.
  3. Insurance regulators fret over a spike in auto glass claims

    Banking

    TALLAHASSEE — Three months ago, state regulators weren't tracking a surge in broken auto glass claims, particularly in Tampa Bay.

    The issue has their attention now.

    The Office of Insurance Regulation is taking on assignment of benefits abuse in the 2018 legislative session. Pictured is Florida Insurance Commissioner David Altmaier. | [Times file photo]
  4. Rick Baker lowers expectations before St. Pete mayoral primary

    Blogs

    ST. PETERSBURG — Rick Baker officially lowered expectations in the mayoral race on Tuesday, saying his “battle for the future of the city” against Mayor Rick Kriseman might last until November.

    Baker has consistently led in local polls and fundraising totals this summer. But at a fundraiders …

    Rick Baker addresses supporters on Beach Drive Tuesday
  5. Music producer Kevin Erondu, 31, who grew up in Dade City, rose to prominence after creating the beat to "Swag Surfin'," a 2009 club hit that still inspires viral videos today. [Courtesy of Kevin Erondu]