griddled sea scallops with spaghetti squash

TODAY'S MENU
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GRIDDLED SEA SCALLOPS WITH SPAGHETTI SQUASH,
FIELD PEA RELISH AND “RED HOT” LEMON BUTTER
CLAMS WITH FENNEL BROTH
SWORDFISH, BUTTERNUT SQUASH GNOCCHI WITH LEEK SAUCE
GRILLED GROUPER WITH
STEWED WHITE BEANS, ARUGULA AND TOMATOES
BUD & ALLEY'S BARBEQUED SHRIMP
SAVOR
.....................................
SOUTH WALTON'S
NATIONALLY
F E AT U R E D R EC I P E S
CRISPY WHOLE GULF FISH
STINKY'S STEW WITH MEMA'S PRESSED CRAB PO BOY
HANG TEN BBQ SAUCE
CORN AND CRAB BISQUE
MOM'S MEATBALLS WITH NEAPOLITAN MEAT SAUCE
BRONZED RED SNAPPER WITH LIME CHIPOTLE CREAM SAUCE
WILD BILL'S HOT DOG CHILI
SEARED SNAPPER WITH MUSHROOMS AND FINGERLING POTATOES
YELLOWEDGE GROUPER WITH SAVORY SWEET CORN PUDDING,
OYSTER MUSHROOM VIAIGRETTE AND PETITE GREENS
PEANUT BUTTER PIE
CREATE YOUR RECIPE FOR
THE PERFECT BEACH
South Walton, Florida boasts 16 neighborhoods, each with their own flavor for you
to savor during your stay. Visitors have the opportunity to find their own idea of
something to indulge in— everything from award winning culinary dishes, notable
art galleries, venues with live music each night and the most beautiful sugar-white
sand and turquoise water found along the Gulf Coast. No matter who you are or
what speaks to you, South Walton has something for you to savor year after year.
GOLDEN SPOON
LOCAL CUISINE
ENJOYED NATIONALLY
EMERIL’S FLORIDA
South Walton’s best cuisine has reached a national television audience through
three seasons of “Emeril’s Florida” on both the Cooking Channel and The Food
Network. Many millions of viewers watched Chef Emeril Lagasse prepare signature
dishes with local chefs at great venues including Havana Beach Bar & Grill at The
Pearl in Rosemary Beach, V Seagrove, 723 Whiskey Bravo in Seagrove, Seaside’s
Airstream row of fun and funky food trucks, Crust Artisan Bakery in Santa Rosa
Beach, Sandestin’s Seagar’s Prime Steaks and Seafood at Hilton Sandestin
Beach, Marlin Grill in The Village of Baytowne Wharf and The Wine Bar at Grand
Boulevard. The Marina at Baytowne Wharf, where Chef Lagasse prepared a fresh
catch with Florida Governor Rick Scott in season one, will feature a second freshon-the-dock seafood episode in South Walton.
Every year South Walton boasts a list of Florida Trend's “Golden Spoon
Awards” winners. With only 100 restaurants selected per year, these are the
most coveted dining awards in the state. Here is a sample list of South Walton's
current and past winners.
Bud & Alley’s
The Hall of Fame Award winner
has been a revered gathering
place for great food, fun and
Seaside's finest sunsets for
23 years.
Fleming's
The Best Brand Award winner
is famous for its steaks and
extensive wine collection.
Vin’tij
A unique bistro combining a
progressive wine program with
eclectic cuisine.
Fish Out of Water
WaterColor Inn and Resort's fine
dining experience with a casual
flare features farm fresh menus
inspired by local offerings
including seafood, choice cuts
and creative local vegetables.
V Seagrove
A relaxed, modern atmosphere,
V's menu features fresh produce
and locally harvested seafood.
GRIDDLED SEA
SCALLOPS with
SPAGHETTI
SQUASH, FIELD
PEA RELISH
and “RED HOT”
LEMON BUTTER
CHEF:
John Jacob
RESTAURANT: Vin'tij
YIELDS:
FIELD PEA RELISH
4 STRIPS BACON, DICED
2/3 CUP CARROT, CHOPPED
2/3 CUP CELERY, CHOPPED
2/3 CUP WHITE ONION, CHOPPED
2 CUPS FIELD PEAS
1 TBSP RED BELL PEPPER, CHOPPED
1 TBSP FRESH BASIL, CHOPPED
2 OZ. GARLIC OIL
ZEST & JUICE OF 1 LEMON
1 TSP KOSHER SALT
1 TSP BLACK PEPPER
SCALLOPS
8-10 SCALLOPS, 10-20 DRY PACK SEA SCALLOPS, FOOT MUSCLE REMOVED
1 TBSP BUTT RUB SEASONING
Wine Boutique & Bistro
2 servings
3 TBSP VEGETABLE OIL
2 TBSP UNSALTED BUTTER
HOT SAUCE FOR GARNISH
SPAGHETTI SQUASH
1 MEDIUM SIZED SPAGHETTI SQUASH
1 TBSP BUTTER
1 PINCH SALT AND BLACK PEPPER:
LEMON BUERRE BLANC
This recipe
was featured on
season 3 of
Emeril’s Florida,
“South Walton.”
1 LEMON, ZEST AND JUICE
1 TSP GARLIC, CHOPPED
1 TSP SHALLOT, CHOPPED
1 CUP WHITE WINE
½ CUP HEAVY CREAM
½ LB CHILLED DICED UNSALTED BUTTER
F
or the Squash preheat oven to 450 degrees
and roast whole squash on a baking sheet
for about 45 minutes. Let cool and cut
squash in half. Scoop the seeds out, gently spoon
the squash out of the skin, keeping the strands
as intact as possible. Gently stir in the butter and
season with salt and pepper. Set aside.
For the relish render the bacon until crisp in a
saucepot over medium heat. Add the carrot
celery and onion and cook until tender, about 10
minutes. Add peas, cover with water. Raise heat
to high and bring to a boil. Cook until peas are
tender then strain and cool the peas. Add the
remaining ingredients and toss well.
For the buerre blance simmer the wine, shallots,
garlic, lemon zest and juice in a saucepot over
medium high heat until it is reduced by half.
Add the heavy cream and reduce by half again.
Reduce heat to low and whisk in the butter slowly
piece by piece until incorporated fully. Strain
through a fine strainer and hold in a warm place
until ready to use.
For the scallops add about 3 tablespoons of
vegetable oil and half of the butter to a skillet or
griddle with the heat on high.
Add the scallops and brown them on one side,
turn them over and cook them to medium, about
3 minutes. Remove the scallops and add the rest
of the butter. Add 2 separate piles of spaghetti
squash to the pan and flatten with a spatula.
Cook until brown, turn them over and continue to
cook until browned on both sides.
Plate scallops with the spaghetti squash “hash” in
the center.
Drizzle some of the buere blanc around the
scallops and finish the plate with some field pea
relish and a drizzle of red hot or your favorite hot
sauce.
CLAMS with
FENNEL BROTH
RESTAURANT: Havana
YIELDS:
Beach Bar and Grill at the Pearl
Serves 2 to 3 as appetizer
INGREDIENTS:
1 CUP JULIENNE FENNEL
1 CUP JULIENNE LEEKS
1 CUP JULIENNE SHALLOTS
1 CUP JULIENNE CELERY 1 TSP MINCED GARLIC 2 CUPS CLAM JUICE
1 CUP WHITE WINE ½ TSP CHOPPED FRESH THYME
1 BAY LEAF 4 OZ BUTTER ¼ CUP CREME FRAICHE
12-15 FLORIDA TOP NECK CLAMS 1 FRENCH BAGUETTE M
This recipe
was featured on
Emeril’s Florida,
“Find Your Perfect
Beach and Bites,
Part 2”
elt butter over low heat in a medium sauce pot large
enough to fit 12-15 clams. Add the first 5 ingredients
and cook on very low heat until they become tender
and fragrant, about 5 minutes. Add fresh thyme, bay leaf
and white wine, and simmer for 5 minutes, turning the heat
to medium. Add clam juice, then bring to a boil. Reduce
back to a simmer. Simmer for 15 minutes then mix in creme
fraiche. Add Florida top neck clams and cover the pot. Clams
should open after about 10 minutes. Serve only when all
clams have opened with toasted French baguette.
SWORDFISH,
BUTTERNUT
SQUASH
GNOCCHI with
LEEK SAUCE
CHEF:
Dan Vargo
RESTAURANT: Seagar’s
YIELDS:
1 serving
BUTTERNUT SQUASH GNOCCHI
1 SMALL IDAHO POTATO
¼ BUTTERNUT SQUASH
1 EGG YOLK
1 TBS ASIAGO CHEESE, GRATED
2½ CUP ALL PURPOSE FLOUR, PLUS ½ CUP
FOR ROLLING
LEEK SAUCE
½ EA LEEKS, GREENS REMOVED, DICED
AND RINSED
1 EA SHALLOTS, SLICED
1 OZ BUTTER
3 OZ WHITE WINE
½ CUP CHICKEN STOCK OR BROTH
¼ CUP HEAVY CREAM
KOSHER SALT TO TASTE
SWORDFISH
1 PORTION OF BUTTERNUT
SQUASH GNOCCHI
1 OZ BLENDED OIL (equal parts olive oil and
vegetable oil)
1 OZ BUTTER
1 OZ SHALLOTS
½ OZ PARSLEY AND THYME, CHOPPED
7 OZ SWORDFISH, CLEANED
1 PORTION LEEK SAUCE, HOT
KOSHER SALT AND PEPPER TO TASTE
P
re-heat the oven to 375°F. Quarter the
butternut squash and remove the seeds.
Very lightly oil one of the cut sides and
season with salt. Rinse the potato and place
the potato and squash on a roasting rack on a
sheet pan. Bake until both are tender and can be
pierced with a knife, about 30-45 minutes. Scoop
the squash out of the outer skin, transfer to a
blender and blend until smooth.
Set aside.
Peel the skin off of the potato. Grate the potato
through a box grater, and transfer to a bowl.
Allow to cool slightly. When the potato is just
warm and there is no visible steam, add the
butternut squash puree, yolks, cheese, flour, and
some salt.
Using hands, break the flour into the mixture to
form a dough. Once the dough forms, move to
a smooth surface. Gently knead the dough for
3-5 minutes, adding flour as needed. Cover and
allow the dough to rest for 15-20 minutes. Cut the
This recipe
was featured on
Emeril’s Florida,
“Some Panhandle
Beach and
Waterfront
Favorites.”
dough into strips. Roll to form the cut dough into
even shaped logs. Cut the gnocchi to size, about
an inch in length. Use a fork on a floured surface
to shape the gnocchi into uniform pillows. Poach
the gnocchi in boiling salt water just until the
gnocchi float, only a few minutes.
Melt the butter in a small pot over medium-low
heat, add the leeks and shallots. Sweat for 5
minutes with no color. Add the wine and allow to
reduce for 2-3 minutes. Add the stock, lower the
heat and simmer for 5 minutes. Add the cream
and allow to cook for 3-5 minutes. Transfer the
sauce to a blender, process until smooth and
adjust the seasoning.
Heat 2 pans on medium-high, one with the butter
and one with oil. Season the fish and sear in the
oiled pan. Once it is seared, flip the fish and lower
the heat. In the other pan, sweat the shallots, add
the gnocchi and heat. Adjust the seasoning. Stir in
the herbs. Arrange the gnocchi on a plate or bowl.
Place the fish on top and spoon the leek sauce
around. Garnish with crispy fried leeks, if desired.
GRILLED
GROUPER with
STEWED WHITE
BEANS, ARUGULA
and TOMATOES
Alan Balthazar
723 Whiskey Bravo
YIELDS: 3 to 4 servings
CHEF:
RESTAURANT:
BEANS WITH ARUGULA AND TOMATOES
3 LB DRIED WHITE BEANS
½ LB APPLEWOOD SMOKED BACON
1 SMALL YELLOW ONION DICED
¼ CUP HIGH QUALITY CHICKEN BASE
8 CUPS WATER
3 TBSP SALT
3 TBSP BLACK PEPPER
1 CUP DICED TOMATO
2 CUPS FRESH ARUGULA
This recipe
was featured on
Emeril’s Florida,
“Some Panhandle
Beach and
Waterfront
Favorites.”
T
ake bacon and slice into ¼ strips. Put into
a large stock pot and cook until it is brown
and starting to get crispy. Then add the
onion, and stir making sure you are scraping the
bottom of pot. Cook onions with bacon for 5
minutes or until onions are soft. Then add your
beans, chicken base, water and seasoning. Bring
to a boil and then lower heat to medium-low
to simmer beans. Stir frequently, and check for
water. If they start looking dry, add a little more
water. When beans no longer float, about an hour.
Then watch as they will only have about 25-30
minutes left. At this time, check beans to see if
they are soft. Reduce heat to low.
When beans are finished and you’re ready to
serve, add tomatoes and arugula and stir in to
heat for just a few minutes until the arugula is
wilted and serve with the fish.
GRILLED FISH
3-4 FILLETS OF FRESH GROUPER
1-2 TBSP OLIVE OIL
SEA SALT AND PEPPER TO TASTE
Heat a grill or heavy grill-pan over medium-high
heat, and add olive oil. If using a grill, coat the
fish fillets with olive oil prior to placing on the
grill. Season with salt and pepper. For a grill pan,
simply season the fillets before placing in the pan.
If oil begins to smoke, reduce heat slightly. Once
the fish is on the grill, use tongs to adjust fish and
prevent sticking. Cook for 3-4 minutes per side,
until the fish is white on all sides and edges, and
firm to the touch. Remove from heat and serve
with beans.
BUD & ALLEY'S BARBEQUED SHRIMP
David Bishop
& Alley's
YIELD: Serves 2 to 3 as appetizer
CHEF:
RESTAURANT: Bud
BBQ SEASONING
1 TBSP ALL-PURPOSE SEASONING,
SUCH AS EVERGLADES SEASONING
1 TBSP CAYENNE PEPPER
1 TBSP CELERY SALT
Mix together the all-purpose seasoning,
cayenne pepper and celery salt. Store in an
airtight container.
SHRIMP
1 TBSP VEGETABLE OIL
¼ CUP SLICED ANDOUILLE SAUSAGE
6 LARGE HEAD-ON SHRIMP, PEELED,
HEAD AND TAIL LEFT ON
2 CLOVES GARLIC, SLICED
1 SPRIG FRESH ROSEMARY
H
eat a large skillet over medium-high
heat. Add the vegetable oil, sausage and
shrimp. Cook for 1 minute, and then turn
the shrimp over and continue cooking. Add garlic
and rosemary sprig and cook for another minute.
Pour in the wine to deglaze, and then add the
butter and ½ teaspoon of the BBQ seasoning.
Reduce the heat to medium, and swirl the pan to
incorporate the butter. Taste and add ½ teaspoon
more of the seasoning, if needed. Reserve the
remaining seasoning in an airtight container for
another use.
Transfer the shrimp and sausage to a serving
bowl and garnish with a slice of grilled Tuscan
bread.
1 CUP WHITE WINE
3 OZ UNSALTED BUTTER,
CUT INTO SMALL PIECES
1 TSP BBQ SEASONING
GRILLED TUSCAN BREAD,
FOR SERVING
This recipe
was featured on
Emeril’s Florida,
“South Walton
Beaches.”
This recipe
was featured on
Emeril’s Florida,
“Some Panhandle
Beach and
Waterfront
Favorites.”
CRISPY WHOLE GULF FISH
David Cunningham
Seagrove Restaurant
YIELDS: 1 whole fish
CHEF:
RESTAURANT: V
GUAVA GARLIC KETCHUP
GARLIC WILTED GREENS
½ LB MILD BABY BRAISING GREENS OR
LEAF SPINACH
1 GARLIC BULB, ROASTED
3 EACH ROASTED RED PEPPER,
PEELED AND SEEDED
2 LB ROASTED ROMA TOMATOES,
SKINNED AND SEEDED
½ EACH WHITE ONION CHOPPED
1 TBSP BUTTER, UNSALTED
(may use olive oil)
1 TSP CANE VINEGAR
2 TSP MINCED GARLIC
1 JAR GUAVA PASTE
2 CUPS WHITE VINEGAR
CRISPY WHOLE GULF FISH
2 CUPS GRANULATED SUGAR
4 EACH 1¼ - 1½ LB WHOLE FLOUNDER
½ TBSP CRUSHED RED PEPPER
OR SNAPPER
½ TSP KOSHER SALT
8 CUPS SEASONED SEAFOOD BREADING
BARBEQUED SWEET ONIONS
CREOLE SEASONING, SALT AND
PEPPER TO TASTE
2 TSP CANE VINEGAR
2 TBSP OLIVE OIL
1 CUP SWEET RED OR VIDALIA ONIONS,
SLICED THIN
2 TBSP BROWN SUGAR, LIGHT OR DARK
SALT AND PEPPER TO TASTE
“CRAB BOILED” RED POTATOES
1½ LB BABY RED POTATOES
½ CUP SEAFOOD BOIL SEASONING
2 QTS WATER
2 QTS CANOLA OR FRYER OIL
R
oast your garlic, peppers and tomatoes.
Peel and seed the tomatoes and bell
peppers. Add the peppers, onions,
tomatoes, garlic, guava paste, vinegar, sugar,
crushed red pepper and ½ teaspoon salt to a
small sauce pot. Simmer until the liquid begins
to thicken to a hot syrup consistency. Add to a
countertop blender or use an immersion blender
and puree.
Recipe continues next page...
... continued
Next we will make the barbequed onions. You
can make these on a grill over open flame with
a perforated pan. You can also make them in a
sauté pan. To make over a grill, toss the sliced
onions in a bowl with 2 tablespoons of oil, 2
teaspoons of cane vinegar (or a mild sweet type
of vinegar of your choice), 2 tablespoons brown
sugar and salt and pepper. Allow to marinate for
about 20 minutes. Pour into a perforated pan
and place directly on the grill over the flame.
Stir constantly until all the onions are cooked
and golden brown. To make in a pan, add the oil
to a hot sauté pan, and then add the onion. Stir
occasionally to allow the onions to caramelize.
Deglaze with cane vinegar. Remove from heat
and finish with brown sugar and salt and pepper.
Let cool.
Next let’s boil the potatoes. Rinse and quarter
the red potatoes. Season about 2 quarts of water
with the seafood boil spice and bring to rapid boil.
Add quartered potatoes and let simmer for about
10 minutes. Remove from water and let cool.
In another shallow sauté pan, add butter and
place over medium-high heat. When butter is
melted and sizzling, add the minced garlic. Let
the garlic toast to a light golden brown, and add
the greens. Stir to coat the greens with garlic.
Add remaining tablespoon cane vinegar. Season
with salt and pepper. Toss just to wilt the greens
and remove from heat.
To clean the flounder or snapper, depending on
which fish you choose, the first thing you want to
do is scale and gut all the fish. Then use a pair of
scissors to remove the gills and all the fins from
the outside of the fish. For the flounder, you will
fillet the bottom side of the fish, while leaving the
fillet attached at the tail end and split the bottom
fillet down the middle. On the top side of the fish,
you will put a criss-cross X cut the length of the
fish. If you choose snapper, start the same, but
you put X cut on both sides of the snapper.
Place 2 quarts vegetable oil in a shallow fry pan
and place on medium heat. Oil should reach
about 350°F. While the oil is heating season both
sides of the flounder fillets. Then dredge in the
seafood breading. Be careful not to bread too
heavily. Shape the breaded flounder into a circle.
The criss-cross side should be on the inside.
Place the fillets from the bottom side so they are
inside the circle. Place in the hot oil and cook
until browned evenly on all sides. If using snapper,
bend the fish so it will look like it is swimming
when it comes out the fryer. Cook the crab boiled
potatoes in the oil with the fish until crisp and
golden brown. When it comes out of the oil,
you will be able to place the greens, barbequed
onions and crab boiled potatoes inside.
To serve, place the flounder in the center of the
plate. Quickly heat the barbequed onions in the
pan. Toss with the garlic wilted greens and crab
boiled potatoes. Stuff into the center of the fried
flounder and drizzle with Guava cayenne ketchup.
Garnish with fresh herbs.
STINKY'S STEW with
MEMA'S PRESSED CRAB PO BOY
CHEF:
Jim Richard
RESTAURANT: Stinky's
YIELDS:
Fish Camp
Serves 1 to 2 people
Emeril Lagasse with Chef Jim Richard of Stinky's Fish Camp
CRAB STOCK
2 TBSP CHOPPED GREEN ONIONS
6 OZ ONIONS
2 TBSP CHOPPED FRESH PARSLEY
4 OZ CELERY
4 OZ LEEKS
14 CRUSHED BUTTER CRACKERS OR
WAFER CRACKERS
1 GAL SHRIMP SHELLS
4 ROASTED BLUE CRAB BODIES
3 FLOUNDER BONES
4 OZ SHERRY
8 PEPPERCORNS
2 BAY LEAVES
8 CUPS LIGHT CHICKEN STOCK
CRAB PO BOY
1 OZ UNSALTED BUTTER
¾ CUP CHOPPED CELERY
¾ CUP CHOPPED ONIONS
1 OZ WHITE WINE
¼ TSP CHICKEN BASE
1 BAY LEAF
1 OZ LEMON JUICE
1 TBSP MIXED SALT AND
FRESHLY GROUND BLACK PEPPER
2 TO 3 DASHES HOT SAUCE
1 LB CRAB CLAW MEAT, PICKED WELL
4 6 TO 8 INCH SOFT WHITE ROLLS
This recipe
was featured on
Emeril’s Florida,
“Unique Beach &
Waterfront
Restaurants.”
STINKY'S STEW
2 TBSP UNSALTED BUTTER
3 PEELED AND DEVEINED
(16-20 COUNT) SHRIMP
2 OZ GULF FISH PIECES
2 U-10 SEA SCALLOPS
¼ CUP ROASTED CORN KERNELS
¼ CUP ROMA TOMATOES,
CUT INTO 1/2-INCH PIECES
1 TSP GARLIC, MINCED
L
ay the onions, celery and leeks in the bottom
of a large pot. Lay the shrimp shells, crab
bodies and fish bones over the vegetables.
Add sherry, peppercorns and bay leaves; and
cover and steam. Pour in the chicken stock, and
simmer for 45 minutes. Strain and reserve.
½ TSP RED PEPPER FLAKES
¼ CUP WHITE WINE
5 BLACK MUSSELS
5 OYSTERS
1 FULL SNOW CRAB CLUSTER
2 TBSP BASIL BUTTER
SALT AND FRESHLY GROUND
BLACK PEPPER
Melt the butter, then add the celery and onions.
Cook for 5 minutes. Add 1 ounce water, wine, and
chicken base. Bring to simmer. Stir in lemon juice,
salt, black pepper, and hot sauce. Add crab meat,
and toss together (do not overcook). Fold in the
onions, parsley and crackers. Cook for one minute
more. Spoon the crab mixture onto the rolls.
Place crab po boy on a sandwich press. Reserve
the rest to cook and eat separately. Meanwhile,
melt butter in a small saucepot over medium
heat. Sprinkle the shrimp with salt and black
pepper. Sear the shrimp, and fish. Remove and
add the corn, tomatoes, garlic and red pepper
flakes. Cook for 3 minutes. Pour in the wine to
deglaze, and then add 1½ cups of the crab stock
and bring to a simme for 4 minutes. Add stew to
a large serving bowl. Place crab cluster hanging
on edge of bowl. Serve with a pressed po boy on
side, a cocktail fork, soup spoon, shell bowl and
wet napkin on a doilied plate.
HANG TEN BBQ SAUCE
CHEF:
James Murphy
RESTAURANT: Barefoot
YIELDS:
BBQ
About 4 cups
BBQ SAUCE
8 TBSP BUTTER
4 GARLIC CLOVES, PRESSED
1 CUP MINCED ONIONS
1 LEMON - WHOLE LEMON SEEDED AND
MINCED, INCLUDING PEEL
32 OZ KETCHUP
6½ OZ TOMATO JUICE
6½ OZ V8® JUICE
¾ CUP BROWN SUGAR
⅓ CUP MOLASSES
⅓ CUP WORCESTERSHIRE SAUCE
¼ CUP CHILI POWDER
¼ CUP WHITE VINEGAR
⅛ CUP BLACK PEPPER
1 TSP SALT
1½ OZ JIM BEAM® BOURBON
This recipe
was featured on
Emeril’s Florida,
“Find Your Perfect
Beach and Bites,
Part 1”
P
repare onions, lemons and garlic. Melt butter in a kettle
or large saucepan over medium heat. Add garlic, onions,
lemons and 2 tablespoons salt. Mix well. Add brown
sugar, chili powder and black pepper. Mix well. Add molasses,
Worcestershire sauce and white vinegar. Mix well. Add V8® juice
and ketchup. Mix well. Cook 40 minutes, then turn off kettle or
heat. Let sit for 20 minutes. Add Jim Beam® bourbon. Mix well
and enjoy.
CORN and
CRAB BISQUE
RESTAURANT: Wine
YIELDS:
World
6 servings
BISQUE
1 LB CRABMEAT (backfin or lump)
2 LB SWEET CORN KERNELS
CUPS MASACA CORN FLOUR
2
(in flour or ethnic aisle)
¼ LB BUTTER
2 CUPS CHOPPED YELLOW ONION
1 QT HEAVY CREAM
4 QT WATER
2 TSP GARLIC POWDER
2 TSP ONION POWDER
2 TSP BLACK PEPPER
⅓ CUP SUGAR
2 TBSP SALT
¼ CUP CHOPPED GREEN ONION
I
n a large heavy pot, melt butter over medium
heat. Add corn flour and chopped yellow
onions. Stir until lightly browned and smells
of toasted nuts. Add in garlic powder, onion
powder, black pepper and sugar. Stir, and
immediately add water, heavy cream and corn.
Let simmer on medium for 40 minutes, stirring
occasionally. Taking care, blend corn and liquid
until smooth. Add salt and pepper to taste. To
serve, portion out crabmeat in bowl and top
with hot bisque. Garnish with green onions.
This recipe
was featured on
Emeril’s Florida,
“Find Your Perfect
Beach and Bites,
Part 2”
MOM’S MEATBALLS with
NEAPOLITAN MEAT SAUCE
RESTAURANT: Crust
YIELDS:
Artisan Bakery
8 to 10 servings
NEAPOLITAN MEAT SAUCE
1 LB PORK BUTT CUT INTO CHUNKS
1 LB BEEF CHUCK CUT INTO CHUNKS
½ LB GROUND PORK
1 LB SWEET ITALIAN SAUSAGE
2 LB MOM’S MEATBALLS
6 OZ DAY OLD BREAD SOAKED IN MILK.
(Squeeze milk from bread after soaking)
1 FINELY CHOPPED ONION
4 TBSP EXTRA VIRGIN OLIVE OIL
¾ CUP RED WINE
1 LB GROUND CHUCK
4 LARGE EGGS, LIGHTLY BEATEN
3 OZ WHOLE MILK
½ LB GRATED PECORINO CHEESE
56 OZ TOMATOES (peeled San Marzano,
juices passed through a food mill)
3 OZ GRATED ONION
1 TSP SALT
3 OZ FRESH ITALIAN PARSLEY LEAVES
(finely chopped)
1 TSP BLACK PEPPER
1 TSP RED CHILI FLAKES
S
This recipe
was featured on
Emeril’s Florida,
“Find Your Perfect
Beach and Bites,
Part 1”
MOM’S MEATBALLS
ear small batches of meat in olive oil in
a large pot over medium-high heat and
remove from pot. After all meat is seared,
deglaze with red wine, and add onion. Cook until
transparent. Add tomatoes to the pot. Add meat
to the pot. Add salt and pepper. Simmer on lowmedium heat for 2-3 hours.
2 OZ FINELY DICED FRESH GARLIC
2 OZ FRESH BASIL LEAVES (finely chopped)
Preheat oven to 350°F. Coat a large baking sheet
with cooking spray. Mix all ingredients together
by hand in a large bowl. Roll meatballs loosely
about twice the size of a golf ball, and place
on baking sheet. Place into preheated oven for
approximately 35 to 40 minutes.
Add meatballs to sauce, and braise until tender.
BRONZED RED
SNAPPER with
LIME CHIPOTLE
CREAM SAUCE
Shawn Higgins
RESTAURANT: Marlin Grill
YIELDS: 1 serving
CHEF:
SNAPPER
1 TBSP BUTTER
8OZ FILLET OF RED SNAPPER OR LIKE
FISH, SKIN AND BONES REMOVED.
¼ CUP DICED GREEN ONION FOR GARNISH
CREPE BATTER
1 EGG
1½ OZ HEAVY CREAM
SEASONED FLOUR
LIME CHIPOTLE CREAM SAUCE
2 TBSP + 1 TBSP UNSALTED BUTTER
2 TBSP WHITE FLOUR
1 TSP MINCED SHALLOTS
1 TSP MINCED GARLIC
½ CUP WHITE WINE
2 CUP HEAVY CREAM
2 TBSP ADOBO SAUCE (from canned chipotles
in adobo sauce)
1 TBSP DICED CHIPOTLES (from canned
chipotles in adobo sauce)
1 TBSP FRESH LIME JUICE
½ OZ CHICKEN BASE OR STOCK
½ OZ HOT SAUCE
SALT AND PEPPER TO TASTE
W
hisk together the ingredients for the
crepe batter and set aside. Separately
combine ingredients for both the
seasoned flour and bronzing flour and set aside.
Dredge the fish through the crepe batter. Then place
immediately into the seasoned flour, and cover
generously on all sides. Set aside or into refrigerator
while the chipotle cream sauce is prepared.
1 CUP ALL- PURPOSE FLOUR
1 TBSP GRANULATED GARLIC
1 TBSP GROUND WHITE PEPPER
1 TBSP GROUND BLACK PEPPER
1 OZ DRY RANCH-DRESSING MIX
BRONZING FLOUR
¼ CUP CAJUN STYLE BLACKFISH SEASONING
1 TBSP WHITE SUGAR
¼ CUP YELLOW FLOUR
Once sauce is prepared heat a sauté pan on
medium heat. Lightly dust the snapper fillets with
the bronze flour. Add 1 tablespoon of butter to the
hot pan. Cook the fillet for 3-4 minutes on each
side, turning only once. Each side should be a
crispy golden brown. Finish with the lime chipotle
cream sauce and diced green onions.
To make a roux, melt 2 tablespoons butter in a
skillet or sauté pan over medium heat. Add 2
tablespoons flour, stirring with a whisk constantly
for about 5 minutes until it is the consistency of
batter and there are no lumps. Let the mixture
reach a simmer. Stir occasionally for up to 20
minutes until the roux is brown and smooth.
Remove from heat and set aside.
Melt the last tablespoon of butter in a saucepan
over medium heat. Add the shallots and garlic,
and cook until translucent. Add the white wine
and bring to a boil. Add the lime juice, adobo
sauce and diced chipotles. Reduce the heat to
medium-low. Add the heavy cream, chicken base
and hot sauce. Reduce by a third. Thicken with
roux a little bit at a time, making sure to whisk it
in so it doesn’t clump. Add roux as needed. When
desired consistency is reached, finish with salt
and pepper.
WILD BILL’S HOT
DOG CHILI
Bill & Heavenly Dawson
Bill’s Hot Dogs
YIELDS: About 20 hotdog’s worth
CHEF:
RESTAURANT: Wild
CHILI
4 LBS GRASS-FED BEEF
½ YELLOW ONION (Chopped)
2 TBSP OLIVE OIL
1½ TSP SALT
4 TSP GROUND CUMIN
8 TSP CHILI POWDER
2 CUPS WATER
PINCH OF SAFFRON
H
eat a large pot over medium-high heat.
This recipe
was featured on
Emeril’s Florida,
“Find Your Perfect
Beach and Bites,
Part 1”
Add 2 tablespoons olive oil and ½
chopped onion, stirring often until the
onion has softened. Add the grass-fed beef and
brown, pouring off excess fat, if desired. Stir in 1
½ teaspoons salt, 1 cup of water. Add 4 teaspoons
ground cumin and 8 teaspoons chili powder.
Add the 2nd cup of water, and mix thoroughly.
Cook on medium-high for 30 minutes. Add a
pinch of saffron and simmer uncovered, stirring
occasionally until the meat is tender and the
sauce is reduced and thickened, about 1 ½ - 2
hours. Cover and let cool to room temperature.
Blend thoroughly in a food processor.
SEARED SNAPPER with MUSHROOMS
and FINGERLING POTATOES
CHEF:
Dan Vargo
RESTAURANT: Seagar’s
YIELDS:
1 serving
INGREDIENTS:
1 OZ BLENDED OIL FOR POTATOES
(equal parts olive oil and vegetable oil)
1 OZ BLENDED OIL FOR SEARING FISH
7 OZ SNAPPER FILLET, CLEANED
P
reheat oven to 425°F. Toss the fingerling
potatoes with oil, salt and pepper. Roast in
a 425°F oven on a lined baking sheet for
10-12 minutes until cooked and browned. Toss with
chives after roasting.
3 OZ FINGERLING POTATO, HALVED
2 OZ BUTTER
3 OZ MADEIRA COOKING WINE
½ OZ SHALLOTS, MINCED
2 OZ SEASONAL MUSHROOMS, CLEANED
½ OZ CHIVES, SLICED
KOSHER SALT AND PEPPER TO TASTE
Heat the oil in a pan over medium high heat.
Season the fish with salt and pepper. Place the fish
in the pan to sear, presentation side first. Once the
sides begin to color, flip the fish, lower the heat to
medium and continue to cook thoroughly.
Heat the butter in a separate pan over medium
heat. Add the shallots and sweat them. Add the
mushrooms. Season with salt and pepper, and
sauté for 3 minutes. Deglaze with Madeira wine,
and allow to reduce by half. Swirl in the butter to
make the pan sauce. Adjust the seasoning and
garnish with chives. Arrange the potatoes on a
plate, and place the fish on top of the potatoes
for height. Spoon the mushroom and Madeira
sauce over and around the fish.
This recipe
was featured on
Emeril’s Florida,
“Find Your Perfect
Beach and Bites,
Part 1”
YELLOWEDGE GROUPER with
SAVORY SWEET CORN PUDDING,
OYSTER MUSHROOM
VINAIGRETTE and PETITE GREENS
CHEF: Brian
Murray
Out of Water
YIELDS: 4 servings
OYSTER MUSHROOM VINAIGRETTE
CUPS OYSTER MUSHROOMS,
2
STEMS REMOVED
2½ OZ FINE QUALITY EXTRA-VIRGIN
OLIVE OIL
2 SPRIGS FRESH THYME, LEAVES PICKED
1 CLOVE GARLIC, FINELY MINCED
1 SHALLOT, FINELY MINCED
1 OZ FINE QUALITY SHERRY VINEGAR
¼ OZ TUPELO HONEY
KOSHER SALT
RESTAURANT: Fish
FRESHLY GROUND BLACK PEPPER
CORN PUDDING
1 CUP VEGETABLE STOCK
3 EARS CORN, SHUCKED, SILK REMOVED
AND KERNELS SHAVED OFF THE COB
H
eat a medium skillet. Add mushrooms and
saute in olive oil, sprinkling with salt and
black pepper, until wilted, 1 to 2 minutes.
Add thyme, garlic and shallots, and saute for
1 more minute. Reduce heat, and add sherry
vinegar and honey. Stir to combine. Taste and add
more salt and pepper, if needed, and reserve for
plating.
Puree the stock and corn in a high-speed blender.
Strain the corn puree through a fine strainer, and
then pour into a double boiler over moderate
heat. Season with salt and pepper. Stir often. The
mixture will begin to thicken from the natural
starch in the corn. Cook until desired consistency,
and then stir in the butter and creme fraiche.
Taste and adjust the salt and pepper, if needed,
and keep warm.
1 TBSP UNSALTED BUTTER, AT ROOM TEMP.
½ TBSP CREME FRAICHE, AT ROOM TEMP.
KOSHER SALT
FRESHLY GROUND BLACK PEPPER
YELLOWEDGE GULF GROUPER
4 6-OUNCE FILLETS YELLOWEDGE GULF
GROUPER, SKIN & BONES REMOVED
2 OZ BLENDED VEGETABLE AND OLIVE OIL
This recipe
was featured on
Emeril’s Florida,
“South Walton
Beaches."
1 OZ UNSALTED BUTTER, AT ROOM TEMP.
4 SPRIGS FRESH THYME
PETITE GREENS, FOR SERVING
KOSHER SALT
FRESHLY GROUND BLACK PEPPER
Preheat a large nonstick skillet over medium-high
heat. Sprinkle the fillets with salt and pepper.
Add the oil to the skillet. Then carefully add the
grouper fillets; do not overcrowd the skillet. Sear
the fish well, while adding the butter and fresh
thyme. Cook until the grouper is well seared and
just cooked through, 3 minutes per side. Remove
from the skillet.
To serve, plate 4 ounces of corn pudding into
each of four 12-inch shallow bowls. Place a warm
grouper fillet in the center, and garnish with the
mushroom vinaigrette and petite greens. Serve
and enjoy!
PEANUT BUTTER PIE
Jim Shirley
Bay
YIELDS: 6 to 8 servings
CHEF:
RESTAURANT: The
CRUST
1 ¾ CUP ALL PURPOSE FLOUR
2 TSP GRANULATED SUGAR
¾ TSP TABLE SALT
6 TBSP COLD, UNSALTED BUTTER,
CUT INTO SMALL CUBES
¼ CUP SHORTENING
8 TBS ICE WATER
PEANUT BUTTER CRUMBLE
½ CUP CHUNKY PEANUT BUTTER
½ LB POWDERED SUGAR
WHIPPED CREAM
4 TBSP POWDERED SUGAR
2 CUPS HEAVY CREAM
PUDDING FILLING
2 CUPS MILK
½ CUP SUGAR
2 LARGE EGGS
3 EGG YOLKS
1 TSP VANILLA EXTRACT
1 TSP SALT
4 TSP CORNSTARCH
2 OZ UNSALTED BUTTER
F
or the crust, mix together flour, salt, and
sugar in a large bowl until well combined.
Using clean hands, add butter and toss until
just coated. Work butter in for about 2 minutes.
Butter clumps should go from small chunks to
larger chunks until the mixture is in clumps the
size of quarters. Add shortening, toss until just
coated in flour, then rub into flour mixture until
mixture forms pea-size pieces (some big chunks
should remain) and comes together in fist-sized
clumps when squeezed, about 1 minute. Drizzle
in half ice water and rake through mixture with
fingers until just moistened. Drizzle in remaining
water 1 tablespoon at a time and comb through
mixture with fingers to moisten. The mixture will
eventually come together and dough is moist
enough when it is moistened through but is not
wet when pressed. Do not overwork the dough or
it will become tough.
While rotating the bowl with 1 hand, push dough
between other palm and side of bowl to gather
into a ball. Turn dough onto a piece of plastic
wrap, press it into a flat disk, then close in wrap.
Place in coldest part of refrigerator for at least
30 minutes before rolling out and forming into a
crust. Press into a 9 or 10 inch pie pan and bake
in a 400 degree oven for 10 minutes until golden
brown. Remove and let cool.
This recipe
was featured on
season 3 of
Emeril’s Florida,
“South Walton.”
For the crumble, mix ½ cup of chunky peanut
butter and ½ pound of powdered sugar with a
spoon or stand mixer over low speed until it is a
crumble consistency. Set aside.
For the whipped cream, add 4 tablespoons
powdered sugar to a super chilled 2 cups of heavy
cream and whip at high speed. Once a fluffy
consistency is reached, set aside in refrigerator.
For the pudding whisk together 2 cups of milk
and ½ cup of sugar with 2 eggs then bring to a
simmer over medium heat. Slowly stir in the 3
egg yolks mixed with the 1 tsp vanilla extract, 1
tsp salt, 4 tsp of cornstarch. When the mixture
firms up, stir in 2 ounces of unsalted butter until
combined. Remove from heat and set aside. If
everything else is done, place mixture in the
refrigerator for a few minutes to cool.
To assemble the pie layer about a third of the
crumble in the bottom of the pie crust, followed
by half of the cooled pudding, and half of the
whipped cream. Repeat this process again and
top with the crumble. Keep pie in refrigerator
until ready to serve.
EVERYONE NEEDS TO
HAVE THEIR OWN BEACH
TO FREEPORT /
DEFUNIAK SPRINGS /
I-10
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PI T T S B U RG H
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716 
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S T. LO U I S
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LO U I S V I LLE
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781 
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44
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K N OX V I LLE
N A S H V I LLE
443 
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590 
C H AT TA N O O G A
424 
H U N T S V I LLE
CO LU M B I A
85
350 
LI T T LE RO C K
494 
75
570 
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BIRMINGHAM
280 
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DA LL A S
717 
20
M O N TG O M ERY
331
M O B I LE
BATO N RO U G E
337 
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H O U S TO N
612 
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VPS
EC P
HW
GULF
PL AC E
B LU E M O U N TA I N
SCEN
306 
TA LL A H A S S EE
144 
N E W O R LE A N S
270 
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JAC K SO N V I LLE
10
PNS
CO
G R AY TO N B E AC H
75
130 
DUNE ALLEN
C
300 
65
SA N D E S T I N
95
160 
JAC K SO N
M I R A M AR B E AC H
S AN TA ROS A
B E AC H
AT L A N TA
59
30
S E A S C A PE
95
C H A R LOT T E
75
40
483 
45
Find your perfect beach.
85
75
40
M EM PH I S
« TO D E S T I N
882 
664 
55
40
RICHMOND
Y
955 
C I N C I N N AT I
70
K A N SA S C I T Y
943 
WA S H I N GTO N D.C .
832 
70
775 
S.
I N D I A N A P O LI S
65
This is our promise: somewhere along
this strand, you will find your perfect
place, your partner’s beach ideal, your
family’s epitome of what the word
beach was meant to be. That’s South
Walton.
70
IC
CO LU M B U S
55
57
The result is a necklace of individual
beach neighborhoods, each with its
distinct emotional hue, its own cultural
traditions and feel, its own visual style.
All linked not only to each other, but also
to the bountiful natural gifts they are
committed to preserve and perpetuate.
973 
65
35
29
WALTON COUNT Y TDC
SC
95
5
Y 39
76
HW
922 
1142 
VISITOR INFO CENTER
80
80
EN
80
90
993 
C H I C AG O
DES MOINES
SCENIC
81
D E T RO I T
1008 
O
S. C
M I LWAU K EE
S.
90
283
35
C O H W Y 83
People have been drawn to this
restorative beauty ever since they’ve
been drawn to the South. The culture
that has grown up here from residents
and visitors alike has ever been peaceful,
respectful of the natural uniqueness and
well spiced with the flavors of Southern
and gulf coast character.
S . C O H W Y 393
Sounds simple enough. Start with the purest white quartz sand filtered down from the
Appalachians eons ago and washed westward along the blue-green Gulf. Form it into wavelike dunes topped with sea grasses. Frame the dunes with pines, spreading broad swathes
of green against the perfect blue of the sky. Scoop out freshwater lakes to reflect all that
blue. And back it all with a huge inland estuary teeming with all forms of life.
75
WAT ERCO LO R
ORLANDO
425 
4
TA M PA
406 
SEASIDE
TO PA N A M A
C I T Y B E AC H »
S E AG ROV E
95
WAT E R S O U N D
75
MIAMI
607 
A LYS B E AC H
S E AC R E S T
ROS E M ARY B E AC H
I N L E T B E AC H
TURQUOISE WATER
EMERIL'S FLORIDA
COOKING CHANNEL
FRESH
SEAFOOD
FOOD NETWORK
GOLDEN SPOON
AWARDS
SUGAR WHITE SAND
25777 US HIGHWAY 331 SOUTH
SANTA ROSA BEACH, FLORIDA 32549
800-822-6877 • VISITSOUTHWALTON.COM