Coastal Breeze News » Chef’s Table http://www.coastalbreezenews.com Tue, 22 Jul 2014 20:59:59 +0000 en-US hourly 1 http://wordpress.org/?v=3.9.1 Turtle Burger http://www.coastalbreezenews.com/2013/09/13/turtle-burger/ http://www.coastalbreezenews.com/2013/09/13/turtle-burger/#comments Fri, 13 Sep 2013 15:17:32 +0000 http://www.coastalbreezenews.com/?p=33607 CHEF’S TABLE
Chef Anne Feinman
thechefsexpress@aol.com

Turtleburgers. SUBMITTED PHOTO

Turtleburgers. SUBMITTED PHOTO

As I was considering an idea for this edition’s column, I came across a fun and creative burger recipe. There is no reason to alert any of the animal rights groups… there is no turtle meat used here. Turtle burgers are made from three of the most well loved meats: ground beef, bacon and hot dogs.

For all our dear redneck fans and outdoorsy types, this will be a great opportunity to show off your culinary skills. No need to fire up the grill, your oven will work perfectly here.

Here is how it’s done:

Step One: Mold hamburger meat into patties.

Step Two: Season the beef with salt and pepper.

Step Three: Grab a cold beer or a shot of Johnny Walker. Some for refreshment.

Step Four: Continue to season the beef patties, a splash of beer or Johnny Walker works great here.

Step Five: Preheat your oven to 400 degrees.

Step Six: Fold the bacon over the seasoned beef patty in a basket weave pattern.

Step Seven: Secure the bacon with toothpicks.

Step Eight: Insert five hot dog ends into the patty. They will serve as the turtle’s head and legs.

Step Nine: Make several small slits at the tip of each “leg” to serve as “fingers.”

Step Ten: Cut a triangle-shaped piece of hot dog and insert it into the patty as a tail.

Step Eleven: A couple drops of mustard on the head to be eyes.

Step Twelve: Place the turtle on an oven rack and then place on aluminum pan. Cover turtle loosely with foil dome and bake for 20 to 30 minutes.

Step Thirteen: Remove turtle from oven, let cool briefly and remove toothpicks.

Enjoy.

Congratulations, you have successfully made a turtle burger… call the kids in and take lots of pics to share on Facebook!

Summer is ending, school is back and season is around the corner. Keep smiling and enjoy this wonderful Paradise we live in!

About The Author

Chef Annie and daughter Lauren began their journey together at The Chefs Express in Olde Marco in 2004. After 6 years of developing strong customer relations and a solid name in the restaurant and catering business, they have moved to the forefront of Marco Islands’ service business at The Esplanade. The new venue called for a new name…thus Mangos Dockside Bistro at The Esplanade. Our family invites you to experience the best food, the best views, the best drinks…with THE MOST FUN!

[email_link]


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You Got It…Oysters Rockefeller Chowder! http://www.coastalbreezenews.com/2013/08/23/you-got-it-oysters-rockefeller-chowder/ http://www.coastalbreezenews.com/2013/08/23/you-got-it-oysters-rockefeller-chowder/#comments Fri, 23 Aug 2013 15:10:04 +0000 http://www.coastalbreezenews.com/?p=33820 CHEF’S TABLE
Chef Anne Feinman
thechefsexpress@aol.com

History tells us Oysters Rockefeller was created at the New Orleans restaurant Antoine’s. Antoine’s was founded in 1840 by Antoine Alciatore, who moved to New Orleans after two frustrating years in New York trying to open a restaurant of his own. It is the country’s oldest family-run restaurant. The dish was created in 1899 by Jules, the son of the restaurant’s founder.

Oysters Rockefeller was named after John D. Rockefeller, the richest American at the time, because of the intense richness of the sauce. Though the original recipe is a secret, the sauce is known to be a combination of a number of green vegetables including spinach. It consists of oysters on the half-shell topped with the sauce and then baked. Jules Alciatore developed Oysters Rockefeller in the face of a shortage of snails, substituting the locally available oysters for snails. Antoine’s has been serving the original recipe dish since 1899. It is estimated that Antoine’s has served over 3.5 million orders.

As an Oysters Rockefeller lover, I have sought out a recipe to bring all the flavors together and create a delightful chowder. The flavors of celery, onion, garlic, parmesan cheese, spinach, anisette (the licorice flavor) and the beloved fresh oyster.

Recipe:
1 1/2 c. chicken broth
1 small white onion diced
1 stalk celery diced
2 cloves garlic minced
1 pkg. frozen chopped spinach
1 c. thinly sliced mushrooms
1 qt. shucked fresh oysters
1/2 c. grated Parmesan
4 c. heavy cream
2 tbsp. cornstarch
1/2 tsp. cayenne
1/2 c. anisette liquor

In a large saucepan, cook uncovered 1/2 c broth with onion, celery and garlic for 5 minutes. Add mushrooms and cook 5 minutes more. Add spinach, cover and cook another 5 minutes. Drain oysters and add this liquid and remaining chicken broth to saucepan. Simmer 10 minutes, stirring occasionally. Stir in Parmesan.

Whisk together the cream, cornstarch and cayenne pepper and slowly stir into the saucepan. Cook until thickened and bubbling. Stir in oysters and anisette and heat thoroughly, but do not boil. Makes 8 servings. Enjoy! Happy cooking, from our Family to Yours. Chef Annie and Family

 

About The Author

Chef Annie and daughter Lauren began their journey together at The Chefs Express in Olde Marco in 2004. After 6 years of developing strong customer relations and a solid name in the restaurant and catering business, they have moved to the forefront of Marco Islands’ service business at The Esplanade. The new venue called for a new name…thus Mangos Dockside Bistro at The Esplanade. Our family invites you to experience the best food, the best views, the best drinks…with THE MOST FUN!

[email_link]

 


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The Gulf Coast Looking East… Far East http://www.coastalbreezenews.com/2013/08/15/the-gulf-coast-looking-east-far-east/ http://www.coastalbreezenews.com/2013/08/15/the-gulf-coast-looking-east-far-east/#comments Thu, 15 Aug 2013 13:26:13 +0000 http://www.coastalbreezenews.com/?p=33158 CHEF’S TABLE
Chef Anne Feinman
thechefsexpress@aol.com

Introducing Florasian cuisine to Marco Island. Marco Island’s Mango’s Dockside Bistro is soon jumping on the Orient express by combining Asian exotics with locally grown food items – grouper, mahi, crab, lobster, tomatoes, bananas, hearts of palm and mangoes. Providing a menu that is perfect in freshness, texture, taste, and presentation. Our all natural ingredients, the romance of the high seas and tropical flavors… to create unique and refreshing flavors that will delight our guests.

Some of you have already heard of Floribbean cuisine…it is found in various forms in local restaurants and in the homes of many Floridians. The essence of what makes a particular dish “Floribbean” is similar to many other aspects of Floridian culture, which is heavily influenced by visitors and immigrants from all over the world, but especially from the Caribbean. So, bringing The Florasian attitude, where east meets west, is sure to bring excitement to your palate.

Putting these ideas, recipes and tastes together, will be our new Executive Chef Thomas Thompson. Thomas is returning to the west coast, has been an Instructor at the Culinary College in Palm Beach, Fl. Having lived and worked many years in Florida and the Caribbean, and his many years of Asian cuisine studies, brings Thomas to Mango’s with his Florasian flair. His love of Florida and the islands bring a creative, eclectic and unique menu to you. From our already loved signature menu items to our Ocean Fresh Sushi to our weekly culinary classics, you are certain to enjoy our new menus.

Come enjoy the rising sun of the Far East, while watching the sunset in the west!

 

About The Author

Chef Annie and daughter Lauren began their journey together at The Chefs Express in Olde Marco in 2004. After 6 years of developing strong customer relations and a solid name in the restaurant and catering business, they have moved to the forefront of Marco Islands’ service business at The Esplanade. The new venue called for a new name…thus Mangos Dockside Bistro at The Esplanade. Our family invites you to experience the best food, the best views, the best drinks…with THE MOST FUN!

[email_link]

 


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Lobsters: Delicacies and Interesting Marine Animals http://www.coastalbreezenews.com/2013/07/30/lobsters-delicacies-and-interesting-marine-animals/ http://www.coastalbreezenews.com/2013/07/30/lobsters-delicacies-and-interesting-marine-animals/#comments Tue, 30 Jul 2013 13:30:12 +0000 http://www.coastalbreezenews.com/?p=32991 CHEF’S TABLE
Chef Anne Feinman
thechefsexpress@aol.com

There are two kinds of lobsters, some, commonly referred to as “clawed” lobsters as well as, “spiny” lobsters, or rock lobsters. Clawed lobsters are generally found in cold waters, and are known as American Lobsters. Spiny lobsters do not have claws, but instead have long, strong antennae and are generally found in warm water.

Take one look at a lobster and it’s obvious that they can’t swim too far! Lobsters do start out at the surface of the water, as they go through a planktonic stage prior to settling to the bottom. As the tiny lobsters grow, they eventually settle to the ocean bottom, where they prefer to hide in rocky caves and crevices. The largest American lobster was caught off of Nova Scotia, and weighed 44 pounds, 6 ounces and was 3 feet, 6 inches long. Most lobsters do not grow this big.

Recently, one of our servers was asked “do you have male or female lobsters?” Personally, I had not had that question, so research was done immediately, to get the answer. How do you tell the difference between a male and female lobster? Look under its tail. On the underside of its tail, a lobster has swimmerets, which are used to help the lobster swim and in mating. The male has a modified pair of swimmerets. I ask what is the difference in flavor? From what I’ve seen it seems that this is mostly a matter of personal opinion, and that neither male nor female lobster has a specifically different taste. The males have larger claws, while the females have a meatier tail and roe (which some consider a delicacy), so select your preference based on your favorite part of the crustacean. Love the claws? Buy male. Is the tail your favorite part? Buy female. The taste is the same. The only difference is some female lobsters sometime have eggs. When cooked the eggs turn red and are called “roe” which many people love to eat.

A lobster’s shell can’t grow, therefore as the lobster gets bigger and older, it molts and forms a new shell. Molting occurs about once a year in an adult lobster and is a vulnerable time in which the lobster retreats to a hiding spot and withdraws out of its shell. After molting the lobster’s body is very soft and it can take a few months for its shell to harden again. When fish markets advertise soft-shell lobsters, these are lobsters that have recently molted.

Serving lobster tails to your dinner guests or loved ones is always a special treat, so you want them to taste great! Be careful and buy the best product you can afford and buy from a reputable source. As lobster tails usually come flash frozen, you need to know which ones are the best to buy.

As a restaurateur, we serve Live Maine Lobster every Friday night, and offer warm water tails through the week…thus we offer both options.

More Facts: 1. Many people like the Tomalley however the Maine Lobster Promotion Council advises against eating it. This is the liver and pancreas of a lobster that can contain dioxins. If you find the liver is black put back in to cook for another five minutes to make sure the color is green. This assures the lobster is fully cooked.

2. Maine lobsters are trapped and harvested year-round however most are caught between June and late December when the lobsters are most active. In the colder months the lobsters do not move around as much and the catch is reduced during this period.

3. Lobsters grown in cold water actually take longer to age. Cold water lobster grows bigger over time. How to Boil Lobster.

First consider the size of your pot for boiling the lobsters. An 8-quart pot will easily take one lobster, a 16-quart pot, 2 or 3 lobsters. If you are cooking a lot of lobsters you’ll either need to cook them in stages or have more than one pot of water boiling.

1. Fill a large pot 3/4 full of water. Add 2 Tbsp of salt for every quart of water. The water should be salty like sea water. Bring the water to a rapid boil.

2. Grasp the lobster by the body and lower it upside down and head first into the boiling water. Continue to add the live lobsters to the pot in this manner. Cover the pot.

3. Note the time at which the water comes to a boil again. From that point, boil the lobsters for 12-20 minutes or longer, depending on the size of the lobster. 12-15 minutes for 1 lb lobster, 15-20 minutes for a 1 1/2 pound lobster, 20-25 minutes for a 2-3 pound lobster. The lobsters should be a bright vivid red color when done.

Note that larger lobsters will turn bright red before they are completely finished cooking, so you do want to time the cooking, and not just go on color alone. Translucent undercooked lobster meat really doesn’t taste good. It needs to be opaque through and through. If you cook it too long, the meat will get rubbery, so keep an eye on the time.

4. Remove the lobsters from the pot with tongs and place on a plate to drain and cool.

Mini Lobster Season in Florida, begins soon…get down to the Keys! Enjoy this wonderful taste treat!

About The Author

Chef Annie and daughter Lauren began their journey together at The Chefs Express in Olde Marco in 2004. After 6 years of developing strong customer relations and a solid name in the restaurant and catering business, they have moved to the forefront of Marco Islands’ service business at The Esplanade. The new venue called for a new name…thus Mangos Dockside Bistro at The Esplanade. Our family invites you to experience the best food, the best views, the best drinks…with THE MOST FUN!

[email_link]


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YES, I am an Ohio Gal! http://www.coastalbreezenews.com/2013/07/13/yes-i-am-an-ohio-gal/ http://www.coastalbreezenews.com/2013/07/13/yes-i-am-an-ohio-gal/#comments Sat, 13 Jul 2013 19:43:15 +0000 http://www.coastalbreezenews.com/?p=32785 CHEF’S TABLE
Chef Anne Feinman
thechefsexpress@aol.com

CBN_B15-18As I was considering a story for this edition of Coastal Breeze, my husband was listening to WNIR, an Akron, OH talk show. A commercial came on about Ohio sweet corn… and the memories came flowing back. So this story, born from a radio commercial, will stir your own memories of childhood favorites.

Hometowns have area food stars. We all remember The Wizard of Oz…”there’s no place like home, there’s no place like home.” My hometown, a suburb of Akron, was known for its chicken houses, burger joints, and summertime sweet corn. The chicken restaurants were a Sunday after church family outing. Crispy chicken, spicy rice, and sweet ice tea. The burger haunts, were drive-ins, where all of us teens hung out, with our radios tuned high and trays hanging off our car windows. Another drive-in favorite was A&W, with a coney dog and iced cold rootbeer in a frosty mug. Ahhh, the sweet memories.

Remember when the roast beef drive through, actually served real sliced roasted beef? I do! Lawson’s, a market, now long gone, had the best chipchop ham, chip dip and chips. Antonio’s Pizza had the most delicious pizza… and by the way, they are still a tradition and going strong in Cleveland. “A secret” we are now making available at Mango’s at our bar or by take-out!

Whether you are from Philadelphia, with the Philly Steak sandwiches, from Maryland, with their Crabcakes, from Chicago, where you claim great pizza, New England with their Clam Chowder… hometown memories are the BEST! Some family traditions have changed, as we have moved into new states and new areas of the country, but the memories hold strong. When I was growing up, a poolside party was a cookout, with sweet corn, burgers, dogs etc. A party here in Southwest Florida, is shrimp cocktail, raw oysters and stone crab claws.

As summer is upon us, Mango’s is putting together cooking demos and classes, with our calendar ready for your reservation on July 12. We look forward to sharing some fun, exciting events to spur your memories.

Happy Summer!

About The Author

Chef Annie and daughter Lauren began their journey together at The Chefs Express in Olde Marco in 2004. After 6 years of developing strong customer relations and a solid name in the restaurant and catering business, they have moved to the forefront of Marco Islands’ service business at The Esplanade. The new venue called for a new name…thus Mangos Dockside Bistro at The Esplanade. Our family invites you to experience the best food, the best views, the best drinks…with THE MOST FUN!

[email_link]


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Chicken and Waffles… For Dinner? http://www.coastalbreezenews.com/2013/07/04/chicken-and-waffles-for-dinner/ http://www.coastalbreezenews.com/2013/07/04/chicken-and-waffles-for-dinner/#comments Thu, 04 Jul 2013 16:51:10 +0000 http://www.coastalbreezenews.com/?p=32600 CHEF’S TABLE
Chef Anne Feinman
thechefsexpress@aol.com

Last week, as our Executive Chef and I were discussing summer specials, he showed me something I had never seen…Chicken and Waffles. Yes, on the same plate, with sides of warm maple syrup and gravy… and served for dinner.

Chicken and waffles are one of those combo dishes that I had never thought of pairing. I love waffles and I love fried chicken, so why not put the two together? The thought of topping a waffle with hot juicy chicken and then pouring gravy or syrup over the top…this was going to be a first for me. At this point, Chef Aurelio told me about restaurants that are actually named Chicken and Waffle eateries. Some very popular ones can be found in Phoenix, Atlanta, Dallas and there is one actually near us in Ft. Myers.

The exact origin of this semi-crazy combination is unknown, but according to one story, it actually has deep roots, dating from the 1790?s, when Thomas Jefferson brought a waffle iron home from France. The combo of chicken and waffles started appearing in cookbooks shortly thereafter. We have all heard of Chicken and Dumplings or Chicken and Biscuits, so it would only make sense to combine a delicious and crispy waffle with our chicken, right? No matter where the traditions started, Southerners have embraced them, and we are bringing it to your table.

Our summer specials for Mango’s have been completed and we invite you to come enjoy some taste sensations. We have put together some delicious and fun venues to allow you to travel the world, food tasting, and it doesn’t require your passport! Monday nights will feature our Southern menu (including Chicken and Waffles!), Tuesday nights are Italian night, Wednesday nights come enjoy a taste of the Caribbean (with Frank Carroll providing entertainment), Thursdays is Prime Rib night and Fridays you’ll enjoy live Maine Lobster! Every night you can enjoy a taste of the Orient, with our extensive and creative Sushi prepared by Chef Bjong, from China. Who says you can’t be everything to everyone? Come travel the world…and leave your passport at home.

Come experience waterfront dining at Mango’s in The Esplanade…we are sure to tempt your palate.

 

Chef Annie and daughter Lauren began their journey together at The Chefs Express in Olde Marco in 2004. After 6 years of developing strong customer relations and a solid name in the restaurant and catering business, they have moved to the forefront of Marco Islands’ service business at The Esplanade. The new venue called for a new name…thus Mangos Dockside Bistro at The Esplanade. Our family invites you to experience the best food, the best views, the best drinks…with THE MOST FUN!

About The Author

Chef Annie and daughter Lauren began their journey together at The Chefs Express in Olde Marco in 2004. After 6 years of developing strong customer relations and a solid name in the restaurant and catering business, they have moved to the forefront of Marco Islands’ service business at The Esplanade. The new venue called for a new name…thus Mangos Dockside Bistro at The Esplanade. Our family invites you to experience the best food, the best views, the best drinks…with THE MOST FUN!

[email_link]


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A burger with ATTITUDE! http://www.coastalbreezenews.com/2013/06/13/a-burger-with-attitude/ http://www.coastalbreezenews.com/2013/06/13/a-burger-with-attitude/#comments Fri, 14 Jun 2013 01:31:12 +0000 http://www.coastalbreezenews.com/?p=32277 CHEF’S TABLE
Chef Anne Feinman 
thechefsexpress@aol.com

While there is nothing new about blending different cuts of meat to create a burger, I’ve yet to see any analysis on what actually makes the best burger. Is it the fat content? Texture? Flavor? My guess is all three, but what does one cut have to offer over another? Why mix three cuts instead of two? Would a fourth cut make it even better? So taste tests began, and our own Executive Chef, Aurelio Zacchi has deemed the following, Mango’s 10 oz Burger with Attitude!

The careful balancing act to achieve the perfect mix of flavor and texture, is a job both more impressive and more delicious, when created to be your signature. Chef Aurelio narrowed down the options he considered to be of burger quality: sirloin, chuck, short rib, skirt steak, hanger steak, brisket. There would be no dry-aged cuts, no special breed cows, and nothing that is more suited for a steakhouse. Burgers are about taking the less expensive and ordinary cuts and blending them into a masterpiece. Voila, our blend is short rib, chuck and brisket!

Chuck has a good lean to fat ratio, is well-balanced in flavor, but lacks real character. As a single meat, it makes the kind of burger that’s tough to find fault with, but won’t have you raving about flavor. If you have only one choice to make at the butcher counter, you would most likely choose this cut.

The short rib is the sections of rib cut from the front half of the cow, just below the loin. Extremely rich flavor, with no grassy taste. This cut is quite overwhelming on its own but with the high degree of fine marbling keeps the burger moist, even when your guests request their burger on the medium well to well side.

Brisket comes from the belly region of the front half of the cow. The fat content is lower and has a distinct aroma of liver and iron. Brisket can be a little grainy when ground, and completely lacking in rich, savory notes. This would explain why this cut is often pickled for use as corned beef or pastrami…it tastes almost pickled on its own.

I have found beef to have four basic flavors: 1. It comes across as a cheesy, almost parmesan flavor. 2. Grassy, where it can come across as a slight metallic, iron flavor. 3. Richness that gives you big meatiness flavor in your mouth. 4. Livery, but in moderation can add depth to a boring blend.

All three cuts are in nearly equal parts (any more than that, and there will be problems with your burger holding together), and you’ll have the best burger blend.

Join us soon to enjoy one our Burgers with Attitude! Our Blues Burger will entice you with aged blue cheese, apple bacon, and carmelized onions. The Avocado Burger with fresh Haas avocado and Swiss cheese. A twist with our Mango Burger with local mangos and Aged cheddar. The Johnny Walker Burger with the smokiness of a JW glaze and crispy onion strings. Or try our Annie Burger with thinly sliced honey ham, sauteed mushrooms and Swiss cheese. For those looking for a burger alternative, we have added a blend of Purdue ground turkey!

Don’t let the steak knife fool you….our burgers are a cut above, and you will be using it!

All our best to our friends, family and guests…we look forward to seeing you soon!

 

About The Author

Chef Annie and daughter Lauren began their journey together at The Chefs Express in Olde Marco in 2004. After 6 years of developing strong customer relations and a solid name in the restaurant and catering business, they have moved to the forefront of Marco Islands’ service business at The Esplanade. The new venue called for a new name…thus Mangos Dockside Bistro at The Esplanade. Our family invites you to experience the best food, the best views, the best drinks…with THE MOST FUN!

[email_link]

 


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The World of Lemon Thyme http://www.coastalbreezenews.com/2013/06/06/the-world-of-lemon-thyme/ http://www.coastalbreezenews.com/2013/06/06/the-world-of-lemon-thyme/#comments Thu, 06 Jun 2013 13:31:53 +0000 http://www.coastalbreezenews.com/?p=32157 Summer on Marco Island brings us restauranteurs a time to reflect…on the past season, on the upcoming season, and of course, the months of May- September. Most recently, I started looking for a solution for the pests, ie; mosquitoes and flies that can sometimes be so annoying when dining on an outdoor patio in the summertime. We have all heard of Citronella candles and such, but I came upon information on an all natural solution, Lemon Thyme, which acts as a deterrent of such pests. Lemon Thyme, a hybrid thyme with a citrusy, flowery nature, has so many uses. Its low mounding habit is beautiful in the landscape as a border or edging plant and so a dozen of these plants have been planted around our courtyard.

In keeping with my way of doing things in and around the home and kitchen, I also looked into recipes to use this most fragrant herb. Lemon Thyme is known to be especially mouth-watering with poultry and in salads. An herb, whose scent is regularly described as astonishing, is super delicious when added to herb butters and herbed bread. It blends nicely with chicken, fish, salad dressings and a variety of sauces and vegetables. Lemon Thyme would not categorically take the place of regular thyme in a recipe, because it is so different in flavor components. However, it’s perfect for any dish which calls for both thyme and any citrus flavor blend.

Whole sprigs of fresh thyme may be used when roasting meats and poultry or vegetables, but because of their tough, woody stems, the sprigs should be removed before serving. The tiny leaves are easily removed from the stems by pulling the stems through your fingers from top to bottom, against the direction of the stems. Six average sprigs will yield about a tablespoon of leaves. While there are many varieties of thyme, the two types that are mainly used in cooking are common thyme and lemon thyme. Both have sweet, mildly pungent flavors and are highly aromatic. Lemon Thyme has more of a citrus flavor. This plant looks just like regular thyme – until you crush a few of its leaves and breathe in its sweet, lemony aroma. It smells so good that you may want to keep some sprigs in a dish of water on your desk. It’s a great afternoon pick-me-up!

I am always baking cut-up chickens. I slip sprigs of lemon thyme (as well as tarragon or rosemary) under the skin of the breasts, thighs, and legs, before roasting. I also put sprigs among the fingerling potatoes and thickly sliced onions that we put in the pan around and under the chicken. In cooking, I’ve started to realize that it’s the best of both worlds. It delivers a soft herbal thyme flavor along with a subtle essence of lemon, all without any of the bitterness we sometimes get from regular thyme. Lemon Thyme is really terrific in any dish that calls for both of those ingredients – which is to say, just about everything.

Believe it or not, you can make a pesto out of just about any leafy fresh herb. Lemon Thyme has a sweet and lemony flavor which is light, so it’s great to use with poultry, fish, pasta or sauces. Pesto is so simple and quick to make. Just pop all of your ingredients into your food processor and in 5 minutes you have fresh pesto you can use in your recipes.

Lemon Thyme Pesto

1 cup Lemon Thyme, removed from stem

1 Garlic Clove

1/4 cup Pignoli Nuts

2 tbsp. Pecorino Romano Cheese, grated

3 tbsp. Extra Virgin Olive Oil

1. Add the thyme, garlic, nuts and cheese to a food processor or blender and pulse until well blended.

2. Next, gradually add the oil until the mixture resembles a paste-like consistency.

3. Use immediately or store in an air tight container in the freezer for later use. Makes 1/2 cup. Add to your favorite pasta.

Lemon Thyme also has great therapeutic benefits and can be used for relieving muscle spasms, easing a tight chest and has anti-aging properties as well. Plant this wonderful herb around your patio…you’ll be glad you did!

About The Author

Chef Annie and daughter Lauren began their journey together at The Chefs Express in Olde Marco in 2004. After 6 years of developing strong customer relations and a solid name in the restaurant and catering business, they have moved to the forefront of Marco Islands’ service business at The Esplanade. The new venue called for a new name…thus Mangos Dockside Bistro at The Esplanade. Our family invites you to experience the best food, the best views, the best drinks…with THE MOST FUN!

[email_link]


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Mother’s Day Beginnings http://www.coastalbreezenews.com/2013/05/07/mothers-day-beginnings/ http://www.coastalbreezenews.com/2013/05/07/mothers-day-beginnings/#comments Tue, 07 May 2013 14:43:40 +0000 http://www.coastalbreezenews.com/?p=31534 CHEF’S TABLE
Chef Anne Feinman
thechefsexpress@aol.com

Did you know there is more than one date Mother’s Day is celebrated across the world? In the United States we celebrate the 2nd Sunday of May, but in other countries it is other days in May, as well as in other months of the year.

In the end, it doesn’t really matter on what day you celebrate Mother’s Day because, like my father always says, every single day should be Mother’s Day. Let’s treat Mom to something special this Mother’s Day. Whether it is breakfast in bed, brunch, lunch, dinner or a fabulous dessert…the choices are endless. Make your plans now, to make a reservation or a grocery list. May 12 is her day!

I am a daughter, a sister, a mother, a step-mother, a grandmother and I cherish the memories of Mother’s Day. As the daughter of a lovely woman, Lilly, who passed four years ago, I have found a special poem to share.

 

In PassingAnonymous

A soothing reminder that your mom will always be with you.

Sometimes Mom in passing
Would pat you on the back
And sometimes in passing
She’d show you the right track.

Sometimes Mom in passing
Would say, “You sure look nice!”
And sometimes in passing
She could make you think twice.
Sometimes Mom in passing
Would lightly touch your hair
And sometimes in passing
She’d show you what was fair.

Sometimes Mom in passing
Would ask, “What do you mean?”
And sometimes in passing
She would get in between.

Sometimes Mom in passing
Would give you, “that look”
And sometimes in passing
Would give you what it took.

But this time, Mom is passing
From this world to the best
And this time in passing
She’ll pass the final test.

And when Mom has passed
And the pain is so unkind
Just look and you’ll find her
There in your heart and mind.

What a gentle reminder of the love my mother had for us five girls. I miss her everyday.

This Mother’s Day, and every day, remember the special woman…who gave you roots… who gave you hope…who gave you dreams…and most of all, the love that brought you to this day.

May my daughters be blessed as mothers, and may we honor all mothers on their special day.

 

About The Author

Chef Annie and daughter Lauren began their journey together at The Chefs Express in Olde Marco in 2004. After 6 years of developing strong customer relations and a solid name in the restaurant and catering business, they have moved to the forefront of Marco Islands’ service business at The Esplanade. The new venue called for a new name…thus Mangos Dockside Bistro at The Esplanade. Our family invites you to experience the best food, the best views, the best drinks…with THE MOST FUN!

[email_link]

 


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Familiar Fare that Comes at a Cost http://www.coastalbreezenews.com/2013/04/25/familiar-fare-that-comes-at-a-cost/ http://www.coastalbreezenews.com/2013/04/25/familiar-fare-that-comes-at-a-cost/#comments Fri, 26 Apr 2013 03:33:28 +0000 http://www.coastalbreezenews.com/?p=31021 s a lover of food stories, and one who is always looking for new and creative ideas, I happened upon a collection of typical American foods at not-so-typical pricing. So, if you’re looking to spend a little bit more for a bit of the same, take a look at some of these out-of-the-way places with tremendous prices.

The Philly Cheesesteak – $100

This popular Philadelphian street food has made its way all across America. This version, although is only served at the steakhouse, Barclay Prime in Philadelphia. It comes on a ciabatta roll with wagyu ribeye steak, foie gras, truffles and fontina, and includes a half bottle of champagne. Perhaps they only serve on average two per night, those that try it love it!

Mac and Cheese – $95

Available only during white truffle season (October through December), this popular dish gets a major upgrade at the high-end Los Angeles restaurant Mélisse. It’s made with fresh tagliatelle pasta that’s covered with melted parmesan, grated white truffle, and brown butter truffle froth. The $95 price tag, however, doesn’t include the health care costs you’ll likely incur from digesting it.

Ice Cream Sundae – $1,000

The thousand dollar sundae.

The thousand dollar sundae.

Treating a date to an ice cream sundae could get a little pricey if it’s at Serendipity 3 in New York City. Its “Golden Opulence” dessert comes with three scoops of Tahitian vanilla ice cream made with Madagascar vanilla beans and chunks of Venezuelan Chuao chocolate. It’s then drizzled with melted chocolate from Amedei Porcelana, and topped with candied fruits, gold-covered almonds, chocolate truffles, marzipan cherries, and… Grande Passion caviar. The garnish, however— a 23-carat edible gold leaf—is really what puts the dessert over the top. And it’s all served in a Baccarat crystal goblet (yours to take home) with an 18-carat gold spoon (which, unfortunately, will cost you extra).

Hot Dog – $1,501

The average price of a New York hot dog from a cart is $2, but for an extra $1,499, you could opt for the world’s most expensive hot dog in Little Rock, Arkansas. Unveiled in May at a farmer’s market, this limited-offer dog contained a 1/4 pound of premium beef and was topped with lobster tail, saffron aioli and gold flakes. Now thats a Hot Dog!

Pizza – $1,000

The country’s most expensive pizza can be found at Nino’s Bellissima Pizza in Manhattan. A mere 12 inches in diameter, it’s topped with crème fraiche, Maine lobster tail, $820 worth of caviar (six different kinds, including Beluga and a Black Russian Royal Sevruga), chives and wasabi paste. Just a small one-eighth slice will set you back $125. Owner Nino Selimaj, says he’s received hundreds of orders since the pie’s debut in 2007, and that it’s “worth every penny.” Anyone want to go out for pizza?

Hamburger – $295

Again, found at Serendipity 3 in Manhattan, “Le Burger Extravagant” isn’t your typical hamburger.

The bun – a campagna roll – is dusted with gold specs, spread with white truffle butter, and topped with blini, crème fraiche and caviar from Quzhou, China. Inside the bun, you’ll find Japanese Wagyu beef that’s infused with 10-herb white truffle butter and topped with black truffles, fried quail egg, and James Montgomery cheddar cheese from England that’s been cave-aged for 18 months. Oh, and it’s all held together by a solid-gold, diamond-encrusted toothpick – to pick those gold specs out of your teeth.

Summer is on its way with vacation just around the corner. Let me know your take on any of these delights you happen to go eat. They are not in my budget, but they make for quite the story!

About The Author

Chef Annie and daughter Lauren began their journey together at The Chefs Express in Olde Marco in 2004. After 6 years of developing strong customer relations and a solid name in the restaurant and catering business, they have moved to the forefront of Marco Islands’ service business at The Esplanade. The new venue called for a new name…thus Mangos Dockside Bistro at The Esplanade. Our family invites you to experience the best food, the best views, the best drinks…with THE MOST FUN!

[email_link]
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Let’s Take A Mango Tour http://www.coastalbreezenews.com/2013/04/05/lets-take-a-mango-tour/ http://www.coastalbreezenews.com/2013/04/05/lets-take-a-mango-tour/#comments Sat, 06 Apr 2013 02:53:39 +0000 http://www.coastalbreezenews.com/?p=30609 The mango is known as the ‘king of fruit’ throughout the world. Did you know more mangos are eaten fresh all over the world, than any other fruit?

Its name ‘mango’ is derived from the Tamil word ‘mangkay’ or ‘man-gay’. When the Portuguese traders settled in Western India they adopted the mango which originated in Southeast Asia where it has been grown for over 4,000 years. Over the years mango groves have spread to many parts of the tropical and sub-tropical world, where the climate allows the mango to grow best. Mango trees are evergreens that will grow to 60 feet tall and will fruit 4 to 6 years after planting. Mango trees require hot, dry periods to set and produce the best mango.

CBN_B15-15The Mango tree plays a sacred role in India; it is a symbol of love and some believe that the Mango tree can grant wishes.

A comfort food, mangos can make you feel better! Beyond being delicious and rich in vitamins, minerals and anti-oxidants, mangos contain an enzyme with stomach soothing properties similar to papain found in papayas. These comforting enzymes act as a digestive aid and can be held partially responsible for that feeling of contentment we experience during and after our daily mango ritual. Yes, it is quite natural to crave those mangos.

Every part of the mango is beneficial and has been utilized in folk remedies in some form or another. Whether it is the bark, leaves, skin or pit, all have been concocted into various types of treatments or preventatives down through the centuries.

Mangos are bursting with protective nutrients as well. The vitamin content depends upon the variety and maturity of the fruit, when the ango is green the amount of vitamin C is higher, as it ripens the amount of beta carotene (vitamin A) increases. We all know the importance of fiber in our diets. Research has shown that dietary fiber has a protective effect against degenerative diseases, especially with regards to the heart, and may even help prevent certain types of cancer, as well as lower blood cholesterol levels. An average sized mango can contain up to 40% of your daily fiber requirement. For those of you who are physically active, whether working out or constantly on the go, mangos are also a great way to replenish that lost potassium. Deliciously rich in anti-oxidants, potassium and fiber – the mango is the perfect fruit! Truly ‘the king of fruit’.

CBN_B15-17Mangos are an excellent source of Vitamins A and C, as well as a good source of Potassium and contain beta carotene. They are high in fiber, but low in calories (approx. 110 per average sized mango), fat (only 1 gram) and sodium. Mangos are a good staple for your daily diet.

Selecting the ripeness of mangos can be determined by either smelling or squeezing. A ripe mango will have a full, fruity aroma emitting from the stem end. Mangos can be considered ready to eat when slightly soft to the touch and yielding to gentle pressure, like a ripe peach. The best flavored fruit will have a yellow tinge when ripe; however, color may be red, yellow, green, orange or any combination. The ideal post harvest storage temperature for Mangos is 55º F. When stored properly, a mango should have a shelf life of 1 to 2 weeks. We have found that the best way to ripen a mango is at room temperature, on the kitchen counter and if you wish to accelerate the process place in a paper bag overnight (some folks place an apple with the mango in the bag to create more natural ethylene gas and further decrease the ripening time). Once ripened the mango can be refrigerated for a few days, but should be used shortly thereafter.

The mango, both in its green and ripe form, is a very good tenderizing agent due to these same enzymes, therefore ideal to include in any marinade. We here, at Mango’s Dockside Bistro, are proud to display and use the mango in many of our salads, our sauces, our coleslaw, our butter, our ice tea and our now famous Mango Bread. To the guest that commented “I was afraid to order coffee”…we haven’t figued out a recipe to add mango!  Join us soon!

About The Author

Chef Annie and daughter Lauren began their journey together at The Chefs Express in Olde Marco in 2004. After 6 years of developing strong customer relations and a solid name in the restaurant and catering business, they have moved to the forefront of Marco Islands’ service business at The Esplanade. The new venue called for a new name…thus Mangos Dockside Bistro at The Esplanade. Our family invites you to experience the best food, the best views, the best drinks…with THE MOST FUN!

[email_link]
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Easter is Here! http://www.coastalbreezenews.com/2013/03/22/easter-is-here/ http://www.coastalbreezenews.com/2013/03/22/easter-is-here/#comments Sat, 23 Mar 2013 03:35:23 +0000 http://www.coastalbreezenews.com/?p=30352 In a few days we will all celebrate Easter. Easter Sunday is the Christian festival honoring Christ’s resurrection and in the Western world, Easter Sunday is the first Sunday after the full moon that occurs after the first day of spring.

This year, Easter is on Sunday, March 31. Take any festival and you will find that its roots can be traced back to religious history. It is no surprise that the many festivals that we celebrate across the world have been spawned by significant events in history. These important events have etched an indelible impression on the minds of people who felt the need to commemorate.Thus, a slew of celebrations came into existence. The history of Easter is no different. It is one of the oldest and the holiest of festivals for the Christians. It is a day revered by the people who celebrate it.

After Jesus’ crucifixion, all his apostles were distraught thinking that they will never see Him again. However, on the third day of His crucifixion, Christ rose from the dead. Known as the Resurrection of Christ, this holy event brought joy and relief to His followers who began to celebrate the day to commemorate the resurrection of Christ.

Easter has also become a family day of gathering, dining together, having Easter egg hunts, wearing bonnets and enjoying all the wonders of Spring.

Below is some interesting trivia associated with Easter:

  • The name Easter owes its origin from Eostre, the Anglo-Saxon goddess who symbolizes the hare and egg.
  • Easter always falls between March 22nd and April 25th.
  • From the very early times, egg has been considered the most important symbol of rebirth.
  • The initial baskets of Easter were given the appearance of birds’ nests.
  • The maiden chocolate eggs recipes were made in Europe in the nineteenth century.
  • Next to Halloween, Easter holiday paves the way for the confectionary business to boom.
  • In the catalogue of kids’ favorite Easter foodstuff, Red jellybeans occupies the top most position.
  • Americans celebrate Easter with a large Easter egg hunt on the White House Lawn.
  • In medieval times, a festival of egg throwing was held in church, during which the priest would throw a hard-boiled egg to one of the choirboys. It was then tossed from one choirboy to the next and whoever held the egg when the clock struck 12 was the winner and retained the egg.
  • The custom of giving eggs at Easter time has been traced back to Egyptians, Persians, Gauls, Greeks and Romans, to whom the egg was a symbol of life.
  • The date of Passover is variable as it is dependent on the phases of the moon, and thus Easter is a movable feast.

This year, 90 million chocolate Easter bunnies and 16 billion jelly beans will be manufactured. Every day, five million marshmallow chicks and bunnies are made to welcome spring. According to the National Confectioners Association, 76% of people eat the ears off of their chocolate bunnies first—how about you?

Happy Easter to you and your Family…. from your Mangos’s Family.

About The Author

Chef Annie and daughter Lauren began their journey together at The Chefs Express in Olde Marco in 2004. After 6 years of developing strong customer relations and a solid name in the restaurant and catering business, they have moved to the forefront of Marco Islands’ service business at The Esplanade. The new venue called for a new name…thus Mangos Dockside Bistro at The Esplanade. Our family invites you to experience the best food, the best views, the best drinks…with THE MOST FUN!

[email_link]
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Keeping Up With The Trends http://www.coastalbreezenews.com/2013/03/08/keeping-up-with-the-trends/ http://www.coastalbreezenews.com/2013/03/08/keeping-up-with-the-trends/#comments Sat, 09 Mar 2013 03:28:47 +0000 http://www.coastalbreezenews.com/?p=29960 Restaurant challenges combine to make a very long list. Being able to keep up with the trends and desires of your guests can make or break your business. As we move into our second season, and making the move from a capacity of 70 seats to 267 seats, we are constantly listening to our audience and asking questions.

As we have adapted to dietary restrictions and customer palates, we have gained an enormous amount of knowledge. Life changes daily, and so do our desires for a healthier lifestyle.

Salmon has become a favorite, as well as fresh spinach. One of our customer favorites, a 7 oz filet of Norwegian salmon, grilled and topped with our Mango demi glaze, lying beautifully atop a bed of baby spinach. Sprinkled with Gorgonzola, fresh sliced strawberries, caramel pecans and thinly sliced red onion… beautiful to look at and deliciously satisfying. Don’t forget a drizzle of Sweet n’ Sour Vinaigrette!

Sweet n’ Sour Vinaigrette dressing, is a much loved choice for many salads. The sweetness and smokiness combine to tingle your tongue.

Recipe for 16 ounces

  • 1 cup Canola oil
  • 2 oz Champagne vinegar
  • 1/2 cup sugar
  • 4 oz Light Karo Syrup
  • 2 tsp finely minced Vidalia onion
  • 1 tsp Smoked Paprika

Blend well and Enjoy.

About The Author

Chef Annie and daughter Lauren began their journey together at The Chefs Express in Olde Marco in 2004. After 6 years of developing strong customer relations and a solid name in the restaurant and catering business, they have moved to the forefront of Marco Islands’ service business at The Esplanade. The new venue called for a new name…thus Mangos Dockside Bistro at The Esplanade. Our family invites you to experience the best food, the best views, the best drinks…with THE MOST FUN!

[email_link]
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Hearts, Flowers and Chocolate http://www.coastalbreezenews.com/2013/02/08/hearts-flowers-and-chocolate/ http://www.coastalbreezenews.com/2013/02/08/hearts-flowers-and-chocolate/#comments Fri, 08 Feb 2013 21:22:18 +0000 http://www.coastalbreezenews.com/?p=28808 By Chef Anne Feinman

thechefsexpress@aol.com

Valentine’s Day or Saint Valentine’s Day, is a holiday celebrated on February 14th. It is a day of tradition steeped in chocolates, flowers and cards. In the tradition of courtly love in the Middle Ages, the name was associated with romantic love among numerous early Christian martyrs of the name Valentine.

Some love stories are immortal. And one of my most memorable is that of Antony and Cleopatra. The true story of these two historical characters has been dramatized by William Shakespeare and is still staged all over the world but the relationship between Antony and Cleopatra was a true test of love.

I look forward to the hearts and roses and pinks and reds of Valentine’s Day and to share in the love and smiles of those whom I cherish. A night out for dinner, a bouquet of flowers and a box of chocolates… I don’t ask for much, and neither should you.

I look back to 21 years ago, when Rick and I were married. It seems so long ago, but then again, it sometimes feels like it was just yesterday. (Until my body reminds me… the hips, the knees, the back, etc., don’t always want to cooperate.) I still cherish the feelings of, “wow, this man loves me, and wants to spend the rest of his life with me!” The gifts, the dinners, the conversations… we have always shared so much.

Look to that special person in your life, remember each day is a gift, and say Happy Valentine’s Day, dear, I LOVE YOU!

Call your favorite restaurant, NO COOKING TODAY! Make a reservation, purchase flowers and enjoy this special day.

Happy Valentine’s Day to All

Chef Annie and the Mangos Family

Chef Annie and daughter Lauren began their journey together at The Chefs Express in Olde Marco in 2004. After 6 years of developing strong customer relations and a solid name in the restaurant and catering business, they have moved to the forefront of Marco Islands’ service business at The Esplanade. The new venue called for a new name…thus Mangos Dockside Bistro at The Esplanade. Our family invites you to experience the best food, the best views, the best drinks…with THE MOST FUN!


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Love of Story Telling… Cooking Stories, That Is http://www.coastalbreezenews.com/2013/01/10/love-of-story-telling-cooking-stories-that-is/ http://www.coastalbreezenews.com/2013/01/10/love-of-story-telling-cooking-stories-that-is/#comments Thu, 10 Jan 2013 20:37:41 +0000 http://www.coastalbreezenews.com/?p=28132 CHEF’S TABLE

Chef Anne Feinman
thechefsexpress@aol.com

I love telling stories about cooking food. It comes natural to me, as food is essential to our humanity and our well-being and it affects all aspects of our lives. Some people may question the seriousness of writing about food. Most of us can go weeks without reading a book, watching a movie, or playing golf…. but I can’t imagine any of us going that long without food. More and more, cooking shows, cookbooks and magazines appear daily to educate and enhance our eating experiences. Food stories are important… they make us laugh, they make us hungry, and they make us get creative.

We need to make foods that make us healthy and happy. It is necessary for us to eat, and not be intimidated by where it came from, where it grew or who brought it to our table. Food health scares abound, from fat content, salt content, red coloring, etc. Remember the days when eggs were said to be bad? Or red meat? Or how our pork is cooked?

A better understanding of how to grow our food, distribute it, and consume it in ways that make it enjoyable to sit down with family and friends to tell each other the stories of our day. Bringing food and family together, when it is not a chore, but a fundamental need for our own health and our children. To gather the family in the kitchen, to prepare the meal, to serve the meal and to clean up after the meal. I remember when I washed dishes in a one compartment sink with my sisters standing on stools next to me, one to rinse and one to dry. Both sets of grandparents had gardens, so the pleasure of picking the ripe veggies was exciting and fun.The daily scraps were saved and became compost for fertilizing. A big barrel in the very back of our property, was used to burn our paper items. Those are cherished memories as things are so very different today for our children and grandchildren.

Our family always sat down at the dinner table for meals. There was no TV on, and no one was holding an iPad or cell phone. We prayed and held hands and thanked Mom and Dad for holding us so dear. Those are special moments I cherish.

Bring the family together, share your stories of today’s happenings and know that food is necessary for so many reasons.

 

Meatloaf to Bring Back The Memories

Ingredients

Meat Mixture

• 1 1/2 pound ground chuck

• 1/2 cup Minced onions

• 1/2 teaspoon Garlic salt

• 3/4 cup Drained diced tomatoes

• 3/4 cup Plain bread Crumbs

• 1 egg

Gravy Topping

• Topping

• 3/4 cup Tomato sauce

• 2 tablespoon Sugar

Instructions

Mix all ingredients together in first list until well blended, but not overworked. Place in a lightly greased Bread Pan and bake at 350 degrees for 3/4 hour. Remove from oven and drain excess grease from pan. Mix tomato sauce and sugar together and pour over the meatloaf and place back in the oven to finish baking until done, about 1/2 hour.

Make it a blessed and wonderful 2013, From the Mango’s Family!

 

Chef Annie and daughter Lauren began their journey together at The Chefs Express in Olde Marco in 2004. After 6 years of developing strong customer relations and a solid name in the restaurant and catering business, they have moved to the forefront of Marco Islands’ service business at The Esplanade. The new venue called for a new name…thus Mangos Dockside Bistro at The Esplanade. Our family invites you to experience the best food, the best views, the best drinks…with THE MOST FUN!


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