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Quick Nav  > Front Page  > Extra  > Recipes
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August Events
Chef’s Choice
[Image]
Photo by CHARY SOUTHMAYD
Chef Jorge Leon holds a plate Stuffed Sea Bass with Lobster Cream Souce.
Stuffed Sea Bass with Lobster Cream Sauce

• 8 oz. piece of sea bass

Stuffing

• 1 oz. lump crab meat
• 1 oz. diced red peppers
• 1 oz. celery
• 1 oz. Panko bread crumbs
• 1 pinch dry mustard
• 1 tbsp. margarine
• 3 leaves fresh basil

Mix all ingredients together and stuff inside sea bass.

Bake for 10 minutes at 350 degrees. In the last two minutes of bake time, cover with a slice of fontina cheese.

Before serving, top with lobster cream sauce.

Lobster cream sauce

Boil lobster shells with celery, onions and carrots to make stock; remove shells and reduce to 1/4. Mix with heavy cream. Add 1 oz. lobster meat. Sprinkle paprika.

May be served with sautéed spinach and garlic mashed potatoes.

Jorge’s Seafood Grille is located at 800 Clearwater-Largo Road, Largo.
Aquarium serves sushi
TAMPA – The Florida Aquarium will host its Sushi Showdown on Thursday, Aug. 11, 6:30 to 9 p.m.

The evening will feature a delicious sushi and sake benefit with proceeds benefiting the aquarium. Guests may stroll through the aquarium’s galleries while listening to live music. The event also features a Sushi Chef competition, martial arts demonstrations by Hyde Park Aikikai and TaeKwonDo demonstrations by J. Park World TaeKwonDo.

Participating restaurants will include Arigato Japanese Steakhouse, The Bamboo Club Asian Bistro, Crazy Buffet, Go Sushi, Jackson’s Bistro, Sodexho, Todai Restaurant and the Wyndham Harbour Island Hotel.

Cost is $50 for members, $55 general public, $60 for tickets purchased after Aug. 7. Limited to 500 guests. This is an adults only event.

The Florida Aquarium is at 701 Channelside Drive. Call (813) 273-4568 or visit www.flaquarium.org.
Bananas Foster Sundaes
• 1 tablespoon brown sugar

• 1 tablespoon butter

• 1 large (9-inch) firm, ripe banana, peeled and sliced 1/2-inch thick

• 1 1/2 tablespoon dark rum or 1/2 teaspoon rum extract

• 1 cup or 2 scoops butter pecan ice cream

• 2 teaspoons chopped pecans, toasted

Melt brown sugar and butter in small skillet over medium heat, stirring often, until mixture is light brown and bubbly, about 2 minutes. Add bananas; cook and stir 1 to 1 1/2 minutes just until bananas are softened and well coated with sugar mixture. Stir in rum. Cool slightly.

To serve, place one scoop ice cream into each of two small stemmed glasses. Top with banana mixture, dividing evenly. Sprinkle with pecans.
Tampa Bay Newspapers
9911 Seminole Blvd.,
Seminole, FL 33772
Phone: (727) 397-5563
Fax: (727) 397-5900
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