Beach Bistro Two-Rim Grilled Jumbo Shrimp

This popular 'Two-Rim' grilled shrimp dish from the award-winning Beach Bistro on Anna Maria Island in south Florida is served with citrus grits or crunchy Asian slaw. A harmony of delicious ingredients, the flavours are a fusion of the Atlantic Rim: Nova Scotia maple syrup, Gulf Coast Shrimp and Caribbean flavours; and from the Pacific Rim: the Hoisin. The final presentation, which is colourful and absolutely delicious, can also be grilled in advance and served chilled for a spectacular first course or a light smaller plate.

Opened in 1985 by Sean Murphy and his wife Susan Timmins, Beach Bistro’s focus from inception was perfection. One of Sean’s favourite sayings is, "If you pursue perfection you will achieve a high degree of excellence a good part of the time." Sean and the company’s ambition has been the same throughout the Bistro’s twenty-six-year history — to provide you with one of the best dining experiences that you've ever had — and they do it every time.

Beach Bistro Grilled Jumbo Shrimp with Asian Slaw
Serves 4
Recipe and photo courtesy Beach Bistro

Grilled Shrimp:
30-40 large/jumbo shrimp

Hoisin Barbecue Sauce:
6 tbsp hoisin sauce
2 tbsp rice wine vinegar
1 tbsp Asian fish sauce
1 tbsp soy sauce
1 tbsp honey
1/3 cup shallots, minced
2 cloves of garlic, minced
1/8 tbsp Chinese five spice
1 tbsp fresh ginger, minced
1/3 cup sugar


For the barbecue sauce, stir together all ingredients, except the sugar, in a bowl. Cook sugar in a heavy saucepan over moderate heat until it begins to melt. Continue to cook, stirring occasionally until sugar is melted into a deep, golden caramel. Carefully pour and stir the sugar into the hoisin mixture and then return the combined ingredients into the pan. Cook over moderate to low heat, stirring until caramel is dissolved and sauce is thickened, six to eight minutes. Cool to room temperature.

Preheat grill on high for ten minutes. Adjust the heat to medium-high and turn one burner off. While grill is coming to temperature, brush shrimp with Asian barbecue sauce. Oil grill rack and grill shrimp two minutes each side or until grilling sauce starts to brown. Set shrimp on the edge of the grilling area until done through. Remove shrimp from grill and plate on top of Asian slaw or chunky garlic toast warmed on the grill. This dish is extra special with a drizzle garnish of chimichurri sauce for extra flavour and colour.



Asian Slaw
Serves 4

1 tbsp granulated sugar
2 tbsp lime juice
2 tbsp Asian fish sauce
1 tbsp cilantro, minced
1/2 tbsp Sriracha chilli sauce
1 clove of garlic, minced
1 carrot, julienned
1/2 cup green papaya, julienned
1/2 jicama, julienned
1/2 green apple, julienned

Combine the first six ingredients in a bowl. Add the remaining ingredients into the bowl. Toss to coat and chill until ready to serve. This can be made up to six hours in advance.



Chimichurri Sauce
Serves 4

15 sprigs curly-leaf parsley, finely chopped
4 sprigs of mint, finely chopped
1 clove of garlic, minced
2 tbsp rice wine vinegar
1 tbsp granulated sugar
8 ounces blended oil - 80% olive + 20% canola
Salt and pepper to taste

Place all the ingredients into a blender or small food processor and puree. Drizzle blended oil during the puree to emulsify. Season with salt and pepper. Cover and set aside for at least two hours to allow the flavors to marry. Pouring the sauce in a squeeze bottle makes it much easier for drizzling.

Herbes de Provence Croûtons

As Erma Bombeck said, "When life gives you lemons, make lemonade." Similarily, when life gives you leftover baguettes, bread or bagels, make homemade croutons. It always seems a waste to throw away food, and with a little oil, some salt, pepper and a good grind of Herbes de Provence, you've got a delicious addition to any salad or soup. The best news is that they also freeze beautifully.

Herbes de Provence Croûtons

Makes 3 cups

3 cups leftover bread, baguette or bagels, cut into 1/4 to 1/2-inch cubes

2 tbsp olive oil or vegetable oil

1/2 tsp each of salt and fresh ground black pepper

1 tsp Herbes de Provence, ground

Add the olive oil to a large skillet over medium heat. When the oil starts to ripple, add the cubes of bread and toss constantly to coat each of the croutons. Sprinkle with salt, pepper and Herbes de Provence, and continue to sauté until each of the croutons are browned nicely on all sides, about 10 minutes. Once browned, remove the skillet from the heat and allow the croutons to cool down before serving, or store in resealable plastic bags and place in the freezer for up to 3 months.

Monkey Room Nut Tart: A Thanksgiving Treat

The first time I had this tart was in the Monkey Room at The Colony Beach Club in Sarasota many years ago. The Colony has since closed, but my memory of this extraordinary tart lives on. Similar in many ways to a classic sweet and gooey Pecan Pie, this Six Nut Tart is made with a cornucopia of mixed nuts such as rich macadamias, pecans, walnuts, hazelnuts, sweet pine nuts and crunchy peanuts, although any combination of your favourite nuts will do. Made with a sweet, firm and buttery pâte sucrée, Six Nut Tart can also be prepared using short crust pastry for a flakier more crumbly pie. Sweet, crunchy and deliciously buttery, this effusively nutty tart is the perfect Thanksgiving treat, guaranteed to satisfy everyone's sweet tooth.




Six Nut Tart
Serves 8

Pâte Sucrée:
2 1/2 cups all-purpose flour
3 tbsp sugar
1 cup unsalted butter, chilled and cut into small pieces
2 large egg yolks
1/4 cup ice water

Nut filling:
3/4 cup packed dark brown sugar
3 eggs, at room temperature
6 tbsp unsalted butter, melted
3 tbsp dark corn syrup
1/4 cup honey
1 1/2 tsp lemon juice
1 tsp vanilla extract
1/4 tsp salt
1/4 cup halved pecans
1/4 cup unsalted peanuts
1/4 cup halved or broken walnuts
1/4 cup pine nuts
1/4 cup halved or broken hazelnuts
1/4 cup whole or halved macadamia nuts

To make the pâte sucrée tart shell, combine flour and sugar in a food processor. Add the butter and pulse until the mixture resembles coarse meal, about 10 to 20 seconds.

In a small bowl, lightly beat the egg yolks then slowly add the ice water. With the machine running, add the egg mixture in a slow, steady stream through the feed tube. Pulse until the dough holds together without being wet or sticky. Be careful not to process more than 30 seconds. To test, squeeze a small amount together: if it's crumbly, add more ice water, 1 tablespoon at a time.

Divide dough into two equal balls. Flatten each ball into a disk, and wrap in plastic. Transfer to the refrigerator, and chill at least 1 hour.

Preheat oven to 375°F. Remove the dough from the refrigerator and place on a lightly floured piece work surface. Let it sit for about 3 to 4 minutes to take the chill off. Lightly dust the surface of the dough with flour and roll out to a round shape large enough to line a 9-inch tart pan, keeping the work surface and dough lightly floured as needed. Lift the dough and gently shape it to fit closely into all the contours of the pan. Prick the bottom of the tart dough several times with the tines of a fork. Bake for about 25 minutes or until light golden brown.

In large bowl, beat brown sugar and eggs at medium speed until well-mixed. Add all remaining filling ingredients except the nuts, and beat until combined. Place the baked tart shell pan on a baking sheet and sprinkle the nuts in an even layer in the bottom of the tart shell. Carefully pour the liquid evenly over the nuts. Bake for about 20 minutes or until the filling is golden brown. The filling will look puffy but will settle down quickly as it cools. Place on a wire rack and cool completely before serving.

Stuffed Roast Pork with Armagnac, Prunes & Apricots

Although turkey is the traditional star of Thanksgiving, a succulent Stuffed Roast Pork can also capture the spirit of the holidays. Dried prunes, apricots and cranberries simmered in Armagnac bring a fruity but not overly sweet intensity to the fragrant full-bodied sauce. The savoury mushroom and chestnut stuffing, which is sautéed with bacon, onions, celery, fresh baked breadcrumbs and mixed herbs is cooked with a little chicken stock so the mixture holds together when pressed between your fingertips, then chilled until it's stuffed, rolled and tied in a butterflied pork loin; or for a Thanksgiving dinner for two, a more modest sized butterflied pork tenderloin would be just as impressive. Roasted for about 60-90 minutes, the stuffing can be made ahead of time, which means that there's more time to spend taking care of last minute preparations such as making Cheddar Chive & Thyme Gougères appetizers or Wild Mushroom Soup with Sherry & Thyme to begin the meal, taking this delicious Thanksgiving menu from festive to fabulous.



Stuffed Roast Pork with Armagnac, Prunes & Apricots
Serves 6

3 lb boneless pork loin roast, butterflied
1 baguette, cut into 1/2-inch cubes
1/4 lb thick cut bacon, diced
3 large onions, finely diced
1 lb wild mushrooms, cleaned and diced
5 celery stalks, finely diced
1 1/2 pounds fresh chestnuts, roasted shelled, chopped (or jarred)
1/4 cup chopped fresh thyme
1/2 tsp freshly ground nutmeg
2 cups chicken stock, divided
Salt and pepper
1/2 cup Armagnac, Cognac or Port
1/3 cup dried prunes, pitted and chopped
1/3 cup dried apricots, pitted and chopped
1/3 cup dried cranberries, chopped
8 tbsp cold butter, cut into pieces
Sprigs of fresh thyme for garnish


Place the chopped dried prunes, apricots and cranberries in a small saucepan and simmer with 1/2 cup of Armagnac for 15 minutes, then remove from the heat and let sit covered for at least an hour.

Preheat oven to 400°F. Spread the cubes of baguette evenly on 2 large baking sheets. Bake until golden, flip occasionally. Transfer to large bowl.

To oven roast fresh chestnuts: cut an X on the flat side of each chestnut to prevent the nut from exploding. Place in a shallow baking pan and roast in the preheated 400°F oven for 25 minutes, tossing occasionally. Peel the chestnuts while they're still warm, because the shells become hard and brittle as they cool, making them very difficult to peel. Finely chop the chestnuts and set them aside in a small bowl. Conversely, you can use jarred whole chestnuts and simply chop them up!

In a large sauté pan, cook the diced bacon on medium high heat, stirring occasionally. When bacon starts to crisp and brown, reduce the heat slightly and remove the bacon from pan. Add the diced onions and cook stirring occasionally until tender, about 20 minutes. Reduce heat to medium and add the mushrooms, stirring until they begin to soften and release their juices. Add the celery and stir for 2 minutes. Pour the contents of the sauté pan into the bowl with the bread, then mix in the chestnuts, thyme and nutmeg.

Season to taste with salt and pepper and add a little chicken stock if the mixture seems too dry. It should hold together when pressed between your fingertips. You may prepare this ahead of time and refrigerate until you're ready to roll into the roast, however let the mixture to cool before stuffing the pork roast.

To butterfly and stuff the pork loin: turn the pork loin fat-side down, and slice it lengthwise, almost but not quite all the way through, to form a long pocket leaving a 1/2-inch border of unslit meat at each end. Liberally season the interior of the butterflied pork with salt and pepper. Distribute the stuffing evenly, leaving a border on the left side to allow the roast to seal neatly. Roll the roast and then chill for 20 minutes before tying with twine. Season the exterior of roast with more salt and freshly ground black pepper and place in roasting pan, seam side down.

Roast at 400°F for 1 hour or until the internal temperature registers 150° in the centre of the roast. Remove from the oven onto a warm platter and allow to rest covered with foil for 20 minutes.

To make Armagnac and dried fruit sauce: place the roasting pan over medium heat until the browned pieces start to sizzle slightly, then deglaze with the Armagnac and reduce until the mixture resembles a thick syrup. Add the prunes, apricots, cranberries and chicken stock to the pan and reduce by half. Taste for seasoning, adding salt and pepper if needed. When the sauce has thickened somewhat, remove from the heat and add the cold cubes of butter, whisking constantly until the sauce is thick and glossy.

Remove the twine from roast and slice the pork roast into 1/2-inch slices and arrange decoratively on a warmed platter. Drizzle the Armagnac and dried fruit sauce over the slices and garnish with sprigs of fresh thyme. Serve the remaining sauce in a small bowl on the side for guests to help themselves.

Cape Cod Salad with Bacon, Apple & Blue Cheese

A delicious start to a Thanksgiving feast, Ina Garten's Cape Cod Salad is quick and easy to prepare and the fabulous flavour combinations are perfect Autumn fare: sweet apples, tart dried cranberries, toasted walnuts, salty bacon, tangy blue cheese and spicy arugula. Like many of Ina’s recipes, this salad is as delicious as it is lovely to admire. The dressing on this salad is fabulous: orange juice and maple syrup add sweetness while the apple cider vinegar brings a hint of fall. Toasted walnuts add depth of flavour to the dressing which is accentuated by the dried cranberries. Ideal with with wild arugula, any mixed greens would be equally festive for this healthy harvest salad.

Ina Garten's indispensable cookbook, Barefoot Contesa: Back to Basics

Cape Cod Salad
Serves 6
Recipe courtesy of The Barefoot Contessa Back to Basics by Ina Garten

8 slices thick-cut bacon
8 oz wild arugula
1 large Granny Smith apple, peeled and diced
1/2 cup toasted walnut halves, coarsely chopped
1/2 cup dried cranberries
6 oz blue cheese, such as Roquefort or St Agur, crumbled

Dressing:
3 tbsp good apple-cider vinegar
1 tsp grated orange zest
2 tbsp freshly squeezed orange juice
2 1/2 tsp Dijon mustard
2 tbsp pure maple syrup
Kosher salt
1/2 tsp freshly ground black pepper
2/3 cup good olive oil


Preheat the oven to 400°F. Place a baking rack on a sheet pan and lay the bacon slices on the rack. Roast the bacon for about 20 minutes, until nicely browned. Allow to cool.

In a large bowl, toss together the arugula, apple, walnuts, cranberries, and blue cheese. For the dressing, whisk together the vinegar, orange zest, orange juice, mustard, maple syrup, 1 1/2 teaspoons salt, and the pepper in a bowl. Slowly whisk in the olive oil.

Chop the bacon into large pieces and add it to the salad. Toss the salad with just enough dressing to moisten. Sprinkle with 1/2 teaspoon salt and toss well. Serve immediately.

Wild Mushroom Soup with Sherry & Thyme

Light, earthy and creamy, this is the perfect soup to start Thanksgiving dinner. An ounce of dried porcini mushrooms add the right amount of woodsy flavour to this rich and satisfying Wild Mushroom Soup with Sherry & Thyme. Flavour reigns supreme in this delicious combination of fresh cremini, shiitake, plump portobello and dried mushrooms cooked with dry sherry, beef stock all puréed with rich cream. But instead of puréeing all of the mushroom mixture, half of it is puréed with the half-and-half cream and then combined it with the remainder of the mushroom mixture, producing a rich, creamy and ethereal broth with thick meaty mushrooms in every bite.



Wild Mushroom Soup with Sherry & Thyme
Serves 6

4 tbsp butter
3 leeks, diced
1/2 yellow onion, diced
1 large garlic clove, minced
2 tbsp fresh thyme, leaves only
1 lb cremini  mushrooms, cleaned and thinly sliced
1/4 lb shiitake mushrooms, cleaned and thinly sliced
1/4 lb portobello mushrooms, cleaned and thinly sliced
1 oz dried porcini mushrooms
1 tsp spicy paprika
4 cups beef stock
1 cup heavy cream, such as half and half
2 tbsp flour
3 tbsp dry sherry
1/2 cup minced parsley or chives
Kosher salt and freshly ground black pepper to taste


In a small saucepan combine the sherry, 1/2 cup of beef stock and the dried porcini. Bring to  boil, remove from the heat and let stand for 30 minutes.

Dice the leeks and onion. Melt the butter in a large pot over medium heat. Add the leeks and onion and cook over low heat until soft, about 10 minutes. Sprinkle with the flour, stir and cook an additional 5 minutes. Add the garlic, thyme, and cook for 3 minutes. Add the sliced mushrooms, the porcini with the soaking liquid, and salt and pepper, and continue to cook over low heat, for 7 minutes. Sprinkle in the paprika, and stir. Add the remainder of the beef stock, lower the heat to a low simmer, and cook for 20 minutes. Remove from heat, and let cool slightly. 

Purée half of the soup in batches, in a blender or food processor. Return the mixture to the pot and gently reheat, over low heat. Stir in the cream and re-season with salt and pepper as desired. Garnish with chopped parsley, chives and a garnish of cream.

Cheddar Chive & Thyme Gougères

The classic French cheese puff, Gougères are the savoury cousin to sweet cream filled profiteroles. Crisp on the outside, airy on the inside and loaded with flavour, these warm cheesy treats are often made with Gruyère cheese, but Comté, Emmentaler and sharp Cheddar are also delicious. The perfect Thanksgiving appetizer, the choux dough for these Cheddar Chive & Thyme Gougères can be prepared ahead of time and simply chilled in a pastry bag until just before guests arrive. Piped onto parchment lined baking sheets and baked for half an hour, these appertif-sized Cheddar Chive & Thyme Gougères are best served piping hot from the oven. Some like to fill them, or split them in half with a slice of dry-aged ham, but I love them just as they are.

Cheddar Chive & Thyme Gougères
Makes 4 dozens

1 cup whole milk
6 tbsp unsalted butter, cut into tablespoons
1 cup all-purpose flour
1 tsp salt
1/4 tsp freshly ground black pepper
4 large eggs
1 cup gated sharp Cheddar or Gruyere, plus more for sprinkling
1 tsp Dijon mustard
1 tsp dry English mustard
1/4 tsp cayenne
1 tsp finely chopped fresh thyme leaves, plus more for garnish
1 tsp finely chopped fresh chives, plus more for garnish

Egg wash topping:
1 large egg
pinch salt
grated cheddar or pecorino and chopped chives for sprinkling


Preheat the oven to 425°F. Line 2 baking sheets with parchment paper.

In a medium saucepan, heat the milk and butter over medium-high heat, stirring occasionally to keep the bottom from burning. When the mixture is simmering and the butter is melted, remove from the heat and add the flour, salt, and pepper all at once. Stir well with a wooden spoon to combine. Return the pan to medium heat and stir hard until the dough pulls away from the sides of the pan, and dries out a bit, about two minutes.

Transfer the mixture into a bowl of the stand mixer fitted with the paddle attachment. Mix the dough on medium speed for a minute to cool the dough slightly. Break the eggs into a bowl and lightly whisk with a fork. Add the eggs one at a time, mixing thoroughly between each one. Remove the bowl from the mixer base. Using a wooden spoon, stir in the cheese, Dijon mustard, dry mustard, cayenne and fresh thyme, and mix until smooth. Transfer the mixture to a pastry bag with a large plain tip. The mixture will still be warm.

Pipe the mixture onto the prepared baking sheets in mounds about 1 inch in diameter, leaving a couple of inches between them. Smooth out any points with a wet finger. For the topping, make an egg wash by whisking one egg with pinch of salt. Lightly brush the egg wash over each mound and sprinkle each with extra cheese. Sprinkle the tops with grated cheese, chopped chives and crumbled thyme, if desired.

Bake for about 12 minutes, until the gougères are well puffed. Reduce the oven temperature to 375°F and continue baking until puffed and golden brown, 10 to 12 minutes more. Serve the gougeres piping hot as soon as they come from the oven. Gougères are best served immediately but they can be re-warmed in the oven at 350°F for 5 minutes. Store any leftovers in an airtight container.