Back at it at the Beach

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Update from my Pre-Covid 19 post about local hot spots.

Unfortunately, my favorite British pub is now permanently closed. Temperley’s owner has been stuck in London since right before all travel shut down while waiting on his visa. Knowing how difficult it is for a small business owner to stay afloat in normal operating conditions, I can only imagine how heart-breaking this has been for the Temperleys as their thriving business remained shuttered for the past few months with no foreseeable relief. I did read that he has a potential buyer so keeping fingers crossed the concept stays the same. I will miss going in there evenings and seeing Mr. and Mrs. Temperley cooking and pouring beers. They were a great addition to this community, and I fear they won’t be the last closure.

In a bit of good news, we finally found an amazing Indian restaurant, Holi Grill. They have remained open with curbside pickup all the way through, and the owner is often the one who cooks and brings your food to the door. His Instagram showcase not just the delicious food, but also cultural trivia. Glad to support this gem!


 

Landed back in PCB a few weeks ago and started the rounds of restaurants to check out all the new venues. So far, the scene is very promising! Below are a few, but lots more to come 🙂

Best Sushi imo Shan Kishi: (UPDATE They are still doing curbside pickup and so friendly!)

Just moved back and our first order of business was to go out for a sushi tasting night, we went to four establishments and Shan Kishi was by far the freshest, best variety and friendliest service. In fact it was so good when our kids came for the holidays, we took them all to dinner and they went two more times for lunch!

The fish is very fresh (we eat sashimi so basically just fish) and there were 3 pages of rolls. Granted some of the rolls seemed similar, but the Yankee, Ocean, spicy tuna and spicy salmon were delicious! Best deal is to order the trio of sashimi on entrees- 18 pieces of fish plus soup and salad for $25. The pieces ate enormous! If you go in solo or just a couple people, sit at the sushi bar, it is worth it. This is our go-to for all things sushi here in the panhandle.

Brunch with a View- Pescado:

Pescado hands down has the best seat in Rosemary Beach. Sunday brunch is open seating on the deck with an ala carte menu. We sat at the front rail and tables were roomy with a direct view to the ocean.

My husband ordered the Benedict with Tasso hollandaise. The eggs were perfectly poached, pork was tender and the Tasso ham added just the right spice. He also ordered a side of breakfast potatoes which were also delicious! They were sautéed with caramelized red onion and red pepper. Very tasty side! I indulged in the challah french toast with poached pear and Amaretto mascarpone. It was enormous and ridiculously decadent in a really good way! I also got a side of bacon. Take it from me, do not miss the bacon- thick cut, perfectly cooked and huge portion. All told we ordered too much. The portions are not small, but everything we had was scrumptious!

The only miss for us was the bloody mary. It had good spice and abundant garnish, but it was fairly small and heavy on ice for $15. The food was all a great value with entrees between $12-$18 and sides $2-$5. The view was spectacular and worth difficulty finding a parking spot in Rosemary. Pescado will be on regular Sunday brunch rotation for us.

As an aside, we went as a couple, but there were 3 families with small children (high chairs) dining on the deck. Not sure about children at dinner, but brunch is definitely accommodating.

 

Best Italian imo- Amici 30A:

Finally found great Italian on the panhandle! We sat at the chef’s counter and it was such a good choice! Chefs were friendly and fun to watch. It was maybe one of the cleanest operations I have ever seen dining or working in kitchens. Ingredients were fresh and portions were ample.

We split the Caprese to start which was made completely with heirloom tomatoes and had some bright lemon zest over top for added zing. We then ordered the spaghetti and meatballs and the mushroom ravioli with caper browned butter sauce. We could have split one entree, but choosing would be hard. Their “gravy” which is what they call their tomato sauce had lots of depth and the meatballs were moist and well-seasoned. The caper browned butter sauce was rich and briny in all the right places. The bread was rustic and served with herbed olive oil. It was all delicious!

We finished with the tiramisu just because of presentation. We were so full, but when we saw the mason jars, we were all in!

Everything was wonderful and we will be back…often!

Hidden Gem- Temperley’s:

Been to Temperley’s a number of times since moving back and it is yummy every time! This time we took our kids who are visiting and they sampled some of the fantastic British fare we raved about.

At the table we had fish and chips(we prefer the cod, but haddock is tasty as well), the bangers and mash and 2 Shepherd’s pies. All were hot and delicious! I have also tried the chicken pot pie pasty, as well as the apple and peach dessert pasty.

They have beer and wine available and everything is ordered at the counter. It is an unpretentious, local fave we go back to over and over!

Cooking in Quarantine: Keto-Friendly Zucchini Rollatini

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Comfort food seems to be a staple during this time of isolation, but too much comfort can lead to a sweatpants-only wardrobe if you aren’t careful 😉 This recipe alleviates some of the carbs without sacrificing the comfort…and it is keto-friendly for all you brave souls trying to maintain this lifestyle while staying at home.

This is an adaptation of Valerie Bertinelli’s rollatini recipe.

Ingredients:

  • 2-3 large zucchini (could also use summer squash or eggplant)
  • 1 cup ricotta (I like whole milk, but if you are watching calories, opt for skim)
  • 1 tblsp chopped fresh basil
  • 1 tsp chopped fresh oregano
  • 1 bag of baby spinach
  • 2 garlic cloves
  • 1 tblsp olive oil
  • 1 1/4 cups shredded mozzarella
  • 1/4 cup shredded parmesan
  • 1 large egg
  • 1 jar spaghetti sauce (I used Classico Fire Roasted Pepper and Garlic )
  • salt and pepper

Instructions:

  • Preheat the oven to 400 degrees
  • Trim the ends off of the zucchini and slice lengthwise on a mandoline (If you do not have a mandoline, you can hand slice…just try to approximate thickness of a lasagna noodle). You can quick blanch these if you want them more pliable, but I used them raw.
  • Stir the ricotta, basil, oregano, and 3/4 cup mozzarella together in a bowl with 1/4 teaspoon salt. Beat in the egg to incorporate.
  • Saute spinach and garlic with olive oil over medium heat until spinach wilts
  • Lay the zucchini slices out on a work surface. Spread a thin layer of ricotta filling on each slice, spoon some of spinach mixture on top of cheese and roll the zucchini up. Meanwhile, pour half of your jar of sauce in a 13×9 baking dish. Arrange zucchini roll-ups seam-side down, over the sauce. Repeat until all zucchini are in pan.IMG_4393
  • Spread rest of sauce over top zucchini and sprinkle mozzarella and parmesan over top. Bake until the center is bubbling and the cheese is golden in spots, 20 to 30 minutes. Let stand 5 minutes before serving.

Prepare for the ooey-gooey, deliciousness- you won’t even miss the pasta!

Stay Safe and Cook On!

Other Posts in the Quarantine Series:

Best Caprese Salad Ever

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I love Ina Garten. She really is a kitchen goddess. Her Roasted Tomato Caprese Salad changed my life, at least for a meal. This is my take on her recipe.

Ingredients:

  • 12 plum tomatoes, halved lengthwise, seeds (not cores) removed
  • 1/4 cup good olive oil, plus more for drizzling
  • 1-1/2 tablespoons balsamic vinegar
  • 2 large garlic cloves, minced
  • Kosher salt and freshly ground black pepper
  • 16 ounces fresh salted mozzarella
  • fresh basil leaves, julienned- I use 2 oz, which is a lot
  • box of arugula or your fave green

Directions:

  • Preheat the oven to 400 degrees. This is where Ina and I diverge. She does low and slow, but I just didn’t have time for that.
  • Arrange the tomatoes on a sheet pan covered in foil, cut sides up, in a single layer. Drizzle with the olive oil and balsamic vinegar. Spread chopped garlic evenly over tomatoes. Sprinkle salt and pepper.
  • Roast for 1 hourish until the tomatoes begin to caramelize. Remove from oven and allow to cool slightly. Snapseed
  • Cut the mozzarella into 1/4 slices. Layer the tomatoes alternately with the mozzarella on a platter and scatter the basil on top.
  • Add salt and pepper to taste. Mound about a 1/4 cup arugula on plate and spoon some caprese on top.
It will be warm. It will be yummy.

Roasted Tomato Caprese

Cooking in Quarantine- continued

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Cresting the second full week of voluntary shelter in place, I turned again to what I had on hand for a multi-night meal- Easy Pasta with Meatballs. I keep various pastas in my pantry, as well as some jarred sauce just in case.

I used one box of Cavatappi (corkscrew-type pasta) and one jar of Rao’s mushroom and Italian sausage sauce. For the meatballs, you can use any ground meat you have in your freezer. I use a mix of ground pork and ground sirloin. The recipe is based on Ina Garten’s Roasted meatballs.

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Ingredients:

  • 2 lbs. ground meat (I like pork and sirloin, but could be anything from chicken to lamb)
  • 1 3/4 cups breadcrumbs (I like panko)
  • 1 cup shredded or grated parmesan
  • 2 cloves of garlic, finely chopped
  • I bunch flat leaf parsley, chopped (can omit if you do not have)
  • 2 eggs
  • salt and pepper
  • 3/4 cup red wine
  • 1/4 cup olive oil

Directions: 

  • Preheat oven to 400 degrees. Line a large baking sheet with parchment paper (use foil if you do not have).
  • Mix all ingredients in large bowl until combined. Form palm-sized meatballs and put on prepared sheet. I made 12 meatballs of pretty good size.
  • Bake in oven for 30 minutes.

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  • Cook your pasta in boiling, salted water. Drain and return to pot. Add sauce and that is it!

For a couple, this should be enough for at least two nights before you need to make more pasta and sauce. I froze the extra meatballs in individual servings so that unfreezing and reheating would be easier.

Stay safe and healthy and Cook On!