BEST OF TASTE

BEST OF

CONTENT AND PHOTOS BY

CURRENT AND FORMER LAKELANDER STAFF

t's cliché to say food brings people together, but when's the last time you talked nonstop about a party or get together you went to that didn't have food?

Time and again our readers tell us they love our Taste features and anything that brings to life the food that makes our city interesting, and yes, tasty.

In the past decade we have published dozens of special recipes for our readers. We strive to incorporate recipes for "chefs" of all abilities — from the locals who own more specialty knives than ninjas to people who simply want to know how to turn bland leftovers into something more exciting.

In Lakeland, we are fortunate to have bakers, chefs and cooks who not only know how to make delicious food, but who make food that points back to stories and experiences from different cultures.

Our goal is start bringing back more brunch favorites, killer cocktails, divine desserts and distinctive dinner dishes to the magazine and to thelakelander.com.

For now, feast on some of our favorite recipes from over the years.

Pop’s Cioppino

1/4 cup extra-virgin olive oil 1 medium onion, finely chopped 1 large green bell pepper, seeded and chopped 8 garlic cloves, thinly sliced 2 bay leaves 1 tablespoon dried oregano 1 cup red wine 2 cups water 1 cup clam juice 2 (28-ounce) cans crushed tomatoes Sea salt and freshly ground black pepper 1 pound mild white flaky fish, cut into 2- to 3-inch pieces 1 pound scallops, cleaned 8 ounces medium shrimp, peeled and deveined 18 to 24 littleneck clams, cleaned 8 ounces crab meat (lump or claw) 1 small bunch flat-leaf parsley, finely chopped, for garnish

Heat oil in a large pot over medium-high heat. Add onion and bell pepper and cook until beginning to soften, 3 to 5 minutes. Add garlic, bay leaves, oregano, wine, water, clam juice, and tomatoes. (Some would argue that red wine doesn’t pair well with seafood. In this application, it lends a deeper flavor to the broth and pairs wonderfully!) Bring to a boil, reduce heat to medium, and simmer for 5 minutes. Season with salt and pepper, to taste.

Add the fish, scallops, shrimp, clams, and crab meat, in that order. Let cook, covered and undisturbed, until the clams have opened and the scallops, shrimp, and fish are cooked through, 5 to 7 minutes. Remove the lid and garnish with chopped parsley. Spoon into bowls and serve hot with toasted bread.

Jumbo Shrimp with Cajun Grits and Tasso Gravy

For the shrimp: 4 jumbo shrimp 1 tablespoon smoked paprika 1 tablespoon cayenne 1 tablespoon coriander 1 tablespoon granulated garlic 1 tablespoon dried thyme Salt to taste

For the gravy: 1/4 cup diced Tasso Ham 1 teaspoon freshly minced garlic 2 tablespoons finely chopped jalapeños 2 laurel leaves

3/4 cup all-purpose flour 1 cup whole milk 1/4 cup diced tomatoes 1 tablespoon chopped parsley

For the grits: 2 cups Carolina Gold Stone ground grits 2 tablespoons unsalted butter 4 cups water Freshly cracked black pepper to taste

For the shrimp, combine the smoked paprika, cayenne, granulated coriander garlic, dried thyme, and salt. Season the shrimp with the ingredients listed above and sauté for 5-7 minutes or until the shrimp are done. Remove shrimp and set aside.

For the gravy, in the same pan; add butter Tasso ham, fresh garlic, chopped jalapeños, and Laurel leaves. Singer with flour, add milk and bring to a boil, stir and add diced tomatoes and fresh parsley.

For the grits, add stone-ground grits, butter, salt, and pepper to boiling water. Cook for 1 hour or until grits are soft. Arrange shrimp on top of the Grits, then add gravy. Adjust flavor to desired taste and serve.

SPICED PINEAPPLE Rum Cake

Rum cakes are a Caribbean Christmas staple, and this version is inspired by my mom’s yearly tradition to make rum cake for our friends and family. Unlike other rum cakes where the liquor evaporates, this recipe calls for adding an extra pour or two (a half cup, to be exact) of rum after it is fully baked––retro, boozy, comfort food at its finest! Most rum cake recipes call for a combination of boxed cake mix and instant pudding mix, but in an attempt to elevate flavor and quality, I have developed a recipe for Spiced Pineapple Rum Cake “from scratch”. I decided to keep the pudding mix in the batter. It adds flavor, moisture, and density, allowing the cake to withstand any amounts of rum syrup drizzled over the cake. In addition, my recipe calls for Five Spice powder which isn’t traditionally a part of Rum Cake recipes, but I love the aroma and how it compliments the pineapple offering a fuller flavor.

INGREDIENTS

FOR THE CAKE: Butter or nonstick cooking spray, for the pan 1 ½ cups diced pineapple ½ cup chopped pecans, toasted 2 cups all purpose flour 1 1/2 cups sugar 1 (3.4-ounce) package instant vanilla pudding mix 2 tsp baking powder 2 tsp five spice powder, optional 1 tsp Kosher salt 1 stick unsalted butter, softened ½ cup canola oil ½ cup coconut milk 4 large eggs, room temperature ½ cup rum 2 tsp vanilla extract

FOR THE SYRUP: 1 stick unsalted butter 1 cup sugar ½ cup to ¾ cup rum, depending on your desired level of booziness

DIRECTIONS

Heat oven to 325 degrees. Grease a 9-inch bundt cake pan with butter or cooking spray. Spread the diced pineapple and pecans evenly over the bottom of the pan; set aside. In a large bowl, combine the flour, sugar, pudding mix, baking powder, five spice powder, salt butter, and oil. Mix until well combined using an electric mixer; on a medium speed setting. (Please note: the mixture should look sandy) Pour in the milk and mix together. Add in the eggs one at a time mixing in between each addition with an electric mixer; on a medium speed setting. Then, using a rubber spatula, scrape the bottom and sides of the bowl to break down any remaining flour streaks. Add in the rum and vanilla extract. Pour the batter into the bundt pan over pineapple and pecans. Bake for 50 to 60 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan while you prepare the glaze. In a saucepan, melt the butter over medium heat. Add in sugar and ¼ cup water, stir and bring the mixture to a rolling boil; stirring constantly. Reduce the heat to simmer. Simmer for 5 minutes until slightly thickened; stir in the rum. Using a skewer or a toothpick, create holes all over the bottom side of the cake. Pour half of the rum syrup over the cake (still in the pan) and wait for it to absorb then pour in the rest. Once the cake has cooled completely, flip the cake over onto a cake plate. This cake will keep fresh for several days when wrapped at room temperature.

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