Florida Cioppino With Grilled Lobster And Jalapeno Cheese Grits Recipes

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FLORIDA CIOPPINO WITH GRILLED LOBSTER AND JALAPENO CHEESE GRITS



Florida Cioppino with Grilled Lobster and Jalapeno Cheese Grits image

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 2 servings

Number Of Ingredients 28

3 cups milk
2 tablespoons unsalted butter
1 teaspoon salt
1/2 teaspoon freshly ground white pepper
3/4 cup stone-ground white grits
1 cup Parmesan-Reggiano, grated
3 tablespoons roasted jalapeno peppers, diced
1 fresh Florida lobster, split and cleaned
1/4 cup slivered garlic
2 ounces extra-virgin olive oil
1 ounce unsalted butter
Juice of 1 lime
Kosher salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
1/2 cup slivered garlic
1/2 cup peeled and diced heirloom tomatoes
1 pinch crushed red pepper flakes
12 Venus clams, washed
12 Florida pink shrimp, peeled and deveined
1 cup white wine
1/2 cup unsalted butter, softened
4 stone crab claws, knuckle meat removed and shell removedfrom the claw
Two 3-ounce lionfish fillets, cubed
Kosher salt and freshly ground black pepper
1 tablespoon fresh basil chiffonade
1 tablespoon chopped fresh parsley
1 teaspoon fresh mint chiffonade
1 lemon, halved

Steps:

  • For the grits: Combine the 3 cups water, the milk, 1 tablespoon of the butter, the salt and pepper in a large saucepan over medium heat. Bring the liquid to a gentle boil. Stir in the grits. Cook for 1 hour 15 minutes, stirring occasionally. The grits will stick to the bottom of the pan, so make sure not to scrape the bottom of the pan. If the grits absorbed all of the water, add some hot water to thin out the grits. Remove the pan from the heat and stir in the remaining 1 tablespoon butter, the cheese and jalapeno peppers. The grits can either be served immediately or prepared in advance and reheated.
  • For the lobster: Rub the lobster meat with the garlic, oil and butter and sprinkle with salt and black pepper. Grill, body-side down at first, until cooked three-quarters of the way through; flip and grill meat-side down. Remove from the grill and squeeze over the lime juice.
  • For the cioppino: Heat the olive oil in a saucepan until just about to the smoking point; quickly add the garlic, tomatoes and red pepper flakes. Saute until the garlic becomes translucent. Add the clams, cook for 2 minutes, then add the shrimp and the wine immediately after. Simmer until the shrimp and clams are halfway cooked, then add the butter, crab claws and knuckle meat and the lionfish. Cover and simmer until the fish is barely cooked through; season with salt and black pepper, and finish with the basil, parsley, mint and a spritz of fresh lemon juice.
  • Reheat the grits, if needed, and place 2 cups grits into a large, deep platter. Arrange the cioppino around the grits, and garnish with the grilled lobster. Serve.

CIOPPINO



Cioppino image

Giada De Laurentiis' Cioppino, an Italian-American fisherman's stew, is a lighter alternative to heavy holiday meals, from Everyday Italian on Food Network.

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 16

3 tablespoons olive oil
1 large fennel bulb, thinly sliced
1 onion, chopped
3 large shallots, chopped
2 teaspoons salt
4 large garlic cloves, finely chopped
3/4 teaspoon dried crushed red pepper flakes, plus more to taste
1/4 cup tomato paste
1 (28-ounce) can diced tomatoes in juice
1 1/2 cups dry white wine
5 cups fish stock
1 bay leaf
1 pound manila clams, scrubbed
1 pound mussels, scrubbed, debearded
1 pound uncooked large shrimp, peeled and deveined
1 1/2 pounds assorted firm-fleshed fish fillets such as halibut or salmon, cut into 2-inch chunks

Steps:

  • Heat the oil in a very large pot over medium heat. Add the fennel, onion, shallots, and salt and saute until the onion is translucent, about 10 minutes. Add the garlic and 3/4 teaspoon of red pepper flakes, and saute 2 minutes. Stir in the tomato paste. Add tomatoes with their juices, wine, fish stock and bay leaf. Cover and bring to a simmer. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 30 minutes.
  • Add the clams and mussels to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes. Add the shrimp and fish. Simmer gently until the fish and shrimp are just cooked through, and the clams are completely open, stirring gently, about 5 minutes longer (discard any clams and mussels that do not open). Season the soup, to taste, with more salt and red pepper flakes.
  • Ladle the soup into bowls and serve.

ROASTED GARLIC JALAPENO CHEESE GRITS



Roasted Garlic Jalapeno Cheese Grits image

Provided by Guy Fieri

Categories     side-dish

Time 2h30m

Yield 4 servings

Number Of Ingredients 13

1/4 cup butter, unsalted, plus extra for greasing the dish
1 head garlic
Olive oil
1 teaspoon kosher salt, plus extra for roasted garlic
1/2 teaspoon fresh cracked black pepper, plus extra for roasted garlic
1 1/2 cups low-sodium chicken stock
3/4 cup grits, not quick style
2 eggs, well beaten
8 ounces sharp Cheddar, shredded
8 ounces pepper jack cheese, shredded
3 tablespoons pickled, drained and minced jalapeno
1/4 teaspoon cayenne pepper
1/4 teaspoon white pepper

Steps:

  • Preheat the oven to 325 degrees F. Lightly butter a 2-quart oven-safe dish.
  • Cut the top off of the garlic head to expose the garlic. Put the head on a piece of aluminum and drizzle with olive oil. Sprinkle with salt and pepper and close. Place the garlic into the oven and roast until soft, about 45 minutes. Remove from the oven and open to cool slightly before using.
  • Bring the chicken stock, 1 1/2 cups water and 1 teaspoon salt to a rolling boil in a large pot over high heat. Add the grits and stir well with a whisk. Cook, stirring constantly, until the liquid is absorbed, about 5 minutes. Remove from the heat and stir in the butter. Add the eggs while whisking quickly, and fold in 3 tablespoons of the roasted garlic, the cheeses, jalapenos, cayenne, 1/2 teaspoon black pepper and white pepper. Once the grits are thoroughly combined and smooth, transfer to the prepared baking dish and cover with foil.
  • Bake for 1 hour 20 minutes, then remove foil and cook 10 minutes longer to brown the top.

FLORIDA FRIED LOBSTER



Florida Fried Lobster image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 2 servings

Number Of Ingredients 4

2 lobster tails, butterflied
4 teaspoons Cajun seasoning
1 cup garlic butter
1/2 cup freshly minced garlic

Steps:

  • Preheat the oven to 400 degrees F. Line a baking sheet with foil.
  • Sprinkle the butterflied lobster tails on both sides with some Cajun seasoning, then spread on both sides with some garlic butter. Spread the lobster flesh with the minced garlic; sprinkle more Cajun seasoning over the garlic layer. Top with more garlic butter.
  • Bake until cooked through, about 15 minutes (do not overcook).

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