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Spicy citrus garlic aioli recipe

Spicy citrus garlic aioli recipe



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  • Recipes
  • Dish type
  • Salad
  • Salad dressing
  • Mayonnaise

Mayonnaise, citrus juice, minced garlic and cayenne pepper are mixed up into this spicy, tangy aioli that is very quick and easy to make.

5 people made this

IngredientsServes: 4

  • 120ml mayonnaise
  • 1/2 lime, juiced
  • 1 clove garlic, minced, or more to taste
  • 1/2 teaspoon ground cayenne pepper, or more to taste

MethodPrep:10min ›Ready in:10min

  1. Mix mayonnaise, lime juice, garlic and cayenne pepper together in a bowl until smooth.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (0)


Cajun Buttermilk Fried Wings with Spicy Aioli

Last year when Mandi from Chewsy Lovers and I started our wing series, we didn’t know quite how popular it would be. We had intended to just prepare a few recipes and share throughout the month of September to kick off football/tailgate season. It was sort of a no-brainer because Mandi and her husband, Buck, love to share recipes for tailgate foods and all of their grilling wonders, which ended up being some of their own most popular recipes. I too had written a few recipes for game day essential recipes that also were received well. So while we were discussing upcoming ideas for our respective blogs, we both discovered that we were planning to share wing recipes soon. That’s when it all fell into place and our #ChicksWingIt series was born. It did so well last September that we continued it into the following month, and revived it this year for October as well. We’d received a lot of comments and emails asking for MORE WINGS, so we happily obliged.

I’ll admit, in the beginning it was a bit of a challenge. I didn’t even think I had four wing recipes I could bring to life, much less come back for another month and do it again! But I was wrong. The ideas keep coming and I have a long list of flavors I still want to try out and share. I’m not sure if we will return for more wings next month, but I might continue the party here and there with some more wings for you, it seems like there’s never enough.

In addition to trying different flavors each week, my own personal challenge was to have a different technique with each recipe. There’s really so many different ways to make wings and I love sharing them all with you. My mouth still waters when I recall last weeks recipe I created for Smoky Brown Sugar Wings and that Blue Cheese Dip was to die for! It’s not just me either, because Mandi’s recipe for Sweet Citrus Bourbon Wings was absolutely mouthwatering!

As for today? I’m bringing a recipe for Cajun Buttermilk Fried Wings.. with a spicy aioli to dip them in. Now, this might all sound a bit intimidating but it’s actually pretty easy. You soak the wings in buttermilk and hot sauce for a few hours, then toss them in a flour and cajun seasoned mixture, then deep fry for less than ten minutes. Easy peasy! Aioli sounds like a super exotic dip, but really it’s just garlic, egg white, lemon juice and oil. You can even replace it with mayonnaise instead and just add minced garlic to the mayo, although that’s not truly a traditional aioli. For this dip I made a traditional aioli sauce, then spiced it up a bit with various spices, hot sauce, ketchup and Worcestershire sauce. The crispy chicken and the aioli is a delightful match up and makes a great addition to your tailgate spread.

Don’t forget to follow Mandi and I on twitter/facebook/Instagram, etc and hashtag your recipe recreations with #ChicksWingIt for us to see. Take a look at our Pinterest board for a wide variety of wing flavors, various techniques and a plethora of sauces and dips!


What Is Aioli?

Just like mayonnaise, aioli is an emulsion, aka a forced mixture of two ingredients that naturally don&rsquot want to mix. The oil never truly combines with the rest of the ingredients, but rather becomes suspended in the liquid after being vigorously whisked in, one drop at a time (though the old school method would call on a mortar and pestle). In mayo&rsquos case, that means oil and a water-based liquid, like vinegar or lemon juice, plus egg yolk.

Aioli, which translates to &ldquogarlic oil&rdquo in French, is a different story, yet still similar. The traditional condiment (made with olive oil, rather than mayo&rsquos typical canola) is also an emulsion, but as you can imagine, it&rsquos tough to get oil to combine with raw garlic alone. Since this emulsion was prone to breaking, meaning the oil could separate from the garlic and leave you with greasy, unappetizing mush, people started to use egg yolk in aioli, too&mdashthe lecithin helps keep the oil suspended.

With that addition, aioli became more similar to mayonnaise. And over time, aioli and mayo basically became interchangeable terms. Aioli today is often just mayonnaise spiked with a lot of garlic, but it can also refer to any specially seasoned mayo (sriracha, we&rsquore looking at you). We&rsquore guessing the evolution happened once everyone got tired of painstakingly mashing raw garlic into paste and vigorously stirring in oil until their hands went numb just to get their dip on.

While today&rsquos &ldquoaioli&rdquo may not exactly be true to the original, we&rsquore not complaining&mdashit saves us the elbow grease, plus the flavor can still be just as heavenly. Even if you start with store-bought mayonnaise.


What Is Aioli?

Aioli sauce (or spread) literally translates to garlic and oil. It’s essentially a garlic paste with oil added in to create the creamy texture and smooth taste you’ve probably had in restaurants.

This decadent sauce actually comes to us from the Mediterranean coasts of Spain, Italy, and France, and has since gained a lot of popularity here in the states.

While many versions of aioli use mayonnaise as a base, the traditional recipe calls for egg yolks as a stabilizer. Today, we’re going the traditional route and making our aioli the “real” way, right from scratch! And you won’t believe how quick and easy it is!


  1. Citrus Squeezer - You could definitely squeeze the lemon with your hands but I prefer to use a lemon squeezer. It catches the seeds, it doesn't burn any of the tiny cuts I usually have on my dry hands, and I'm convinced it squeezes out way more juice than I can.
  2. Garlic Press - If I'm using more than one garlic clove for a recipe, I love using a garlic press because it minces the garlic clove in seconds!

Step #1 - Add the vegenaise, minced garlic, fresh lemon juice, black pepper, and salt to a medium bowl. Use a small whisk to combine the ingredients. Taste and add more seasonings to your desired preference.

Step #2 - Cover the bowl or store it in an airtight container and put it in the fridge to chill for 30 minutes. This time is important to let the flavors meld together.

Step #3 - Drizzle the aioli over quinoa pizza , use it as a spread for sandwiches, or serve it as a dip for french fries or veggies.


Related Video

there should be a comma somewhere in the chicken quantities on the ingredients list. ie. 3, 2 3/4 to 3 lb chickens

Good recipe with simple changes. Added about 4 times the seasonings and 3 times the smoked chilis. I also added a couple of tablespoons of honey, and most importantly, added about 1/2 cup of cilantro! The cilantro made the flavors pop! But there are better recipes out there, this is not a "wow" dish.

I wasn't wowed by this recipe. I had to grind my own pasilla peppers, which was no easy feat. Not wanting to use my coffee grinder, I cut them into small pieces and tried unsuccessfully to grind them in my blender. Then I turned to the food processor, to which I finally added all of the maridade. By the time the pasillas were small (large flakes), the marinade was the consistency of mayonnaise! Oh well, after 30 hours of marinating, the flavors were not very impressive. I usually like most of Flay's recipes, but this one was pretty disappointing.

I made the marinade per the recipe, and then tasted it. I agreed with the reviewer who said that it was spicy but lacked flavor. Increased the OJ to 1/2 cup, added 1T honey and 1tsp salt. Wow! The honey really brought the flavors out and made this a 4 fork recipe.

Very good. There's little room for substitution of the peppers. I had dried ancho flakes and chipotles, and used top-notch chili powder (Pendery's, no McCormick bland stuff) in place of the pasillas.

I made this recipe as directed with VERY good quality peppers. I marinated large boneless chicken breasts about 16 hours and cooked them over a charcoal fire about 20 minutes. When you cut them you could watch the juice run out. Not a bad recipe at all, just nothing to write home about.

I've made this twice now, and bdespite my wife and I both loving spicy food, we were disappointed with the results both times. The first time I didn't have the right peppers, so I substituted (using a crushed red pepper melange and some pickled ahi peppers) and it wasn't that great. Having high hopes, I decided to make it again, obtained the right peppers, and made the recipe exactly as specified. Unfortunately, my wife and I both liked it even less. It is very spicy hot but it's just not very flavorful and the smokey aroma is a bit overpowering. The oragnge flavor was non-existent and sorely missed. I think this recipe could be better with more orange flavor and a touch of sweetness. maybe I'll use orange juice contentrate, or a bit of orange zest and honey and try something a variation. But as is, I will not be making this recipe again.

This is a great recipe. I've made it numerous times and everyone always raves about it. Great for grilling with friends. Has a little bit of heat, but not too much. Follow the recipe just as it is, the balance is perfect.

I served this chicken to a group of friends and they were literally licking their fingers! I marinated it for about 7 hours and it was moist and very flavorful. I'm not surprised though, I've made many of Bobby Flay's recipes over the last few years, and they have always met with rave reviews. I can't wait to try the rest of the recipes from this article!

I followed the Canadian cook's advice and made the entire Bobby Flay menu. The chicken was very good, but I couldn't find ancho peppers. I'll be interested in trying it again. Asparagus was orgasmic! White peach sangria a huge hit! Didn't need desert - the pound of white peaches and the cup and a half of grapes worked for desert for us. Tomato bread salad a disapointment.

The balance of flavors in this recipes is superb. I do feel it is important to use as many of the different chilies mentioned to create a more intricate layering of "heat". I made this recipe in winter and did not want to cook outdoors, so I marinated, then broiled the chicken breasts in the marinade. The thickened marinade created a nice, almost pasty sauce to serve over the chicken. May want a cooler side dish for relief!

Perfect summer grilling! I doubled this receipe for a dinner at our family gathering this summer and everyone raved. Great flavor! Easy to make!

This is a terrific marinade for chicken! We did the entire menu with the tomato-bread salad in spicy vinaigrette and asparagus with saffron-garlic aioli, washed down with a white peach sangria. Finished it off with a raspberry creme fraiche tarte and the meal was awesome.

the best chicken recipe i have ever prepared! thanks.

Very flavorful marinade. My husband loved it. I marinated chicken breasts for an hour in it. I also doubled the chilies and garlic for more of a kick. I will definitely make this again.

This was a hit in my house--both my kids loved it. I served it with the tomato bread salad YUM


Recipe Q&A

Is aioli the same as mayonnaise?

Yes and no. Both aioli and mayonnaise are loosely defined, but if you want to get really technical, aioli and mayonnaise are not the same. They are both emulsions but have difference origins and can use different preparation methods and ingredients depending on the type being made.

Let’s keep it simple though. For our purposes (which is making and eating delicious food) aioli is garlic mayonnaise + additional ingredients/flavors if desired like citrus juice, spices, herbs or peppers.

Can chipotle aioli be made in advance?

Absolutely! In fact, I almost always make it in advance because it is so easy and convenient. Just store it in the fridge in a sealed container. Any container will do but here are my two favorites.

  1. Condiment Bottle
    1. Price – You can buy these on Amazon for incredibly cheap.
    2. Storage – I like them because the tall/slim shape of the bottle is really efficient to store in the fridge versus a bulking short/wide Tupperware container. I usually store these bottles in the door of my fridge with all my other condiments.
    3. Easy & Clean – Squeezing aioli out of this bottle onto a burger or tacos is WAY easier and cleaner than trying to scoop aioli out of Tupperware with a butter knife. Perfect for kids, groups and… well anyone actually.
    1. Individual Servings – I use these on occasion when packing lunches. They are cheap, easy to store and the perfect size for individual servings of dips, spreads, dressings and other condiments.
    2. Small Leftovers – Don’t you just hate using a container that is way too large for what you need to store? Well these little containers are here to the rescue! They are really handy when you only have a little bit of aioli leftover but don’t want to throw it away.

    How do you use chipotle aioli?

    This creamy, rich, delicious goodness is perfect for dipping, spreading, drizzling and everything in between.


    Citrus Paprika Chicken Paillard with Quick Pickled Onions

    Ingredients

    Chicken and Assembly

    • 4 Boneless, skinless chicken breasts Preferably organic
    • 2 cups Orange Juice I like Natalie's
    • 3 Limes
    • 4 Garlic Cloves, minced
    • 1/2 cup Avocado Oil Any oil with a high smoke point will work
    • 1 tsp Paprika
    • 2 cups Arugula
    • Salt

    Quick Pickled Onions

    • 1 Red Onion Sliced thin
    • 1 cup Warm Water
    • 1/2 cup apple cider vinegar
    • 1 1/2 tsp Salt
    • 1/2 tsp black pepper

    Instructions

    Quick Pickled Onions

    Chicken and Assembly

    Nutrition

    Tried this recipe? Let us know how it was!

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Best Overall: The Library, and Paul’s Landing – in that order. Best Blackened Seasoning: Rick’s Reef Best Flour Tortillas: Chill Restaurant & Bar, and Rick’s Reef. As with all of our lists, and unlike most other publishers, I personally went to all of these places, and ate all of these tacos, and took all of these photos. THE LIST IS IN ALPHABETICAL ORDER <— LOOK For ALL of these – the fish was moist, juicy, fresh and flavorful… so I don’t have to repeat it ten times. “It’s really a lot like writing porn. After you’ve used the same adjectives over and over again, it’s like the Penthouse Letters…” – Anthony Bourdain, Parts Unknown, Budapest – Aired June 14, 2015 The Best Fish Tacos in St. Pete Chosen by Locals 1. Chill Restaurant & Bar 357 Corey Ave St Pete Beach, FL 33706 (727) 360-2445 Chill Website Fish of the Day Tacos – Fresh Fish of the day grilled and served over flour or corn tortillas with mango salsa, guacamole, citrus slaw & a zesty chipotle ranch. The fish here is Corvino. 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I had the Baja Tacos, which has more ingredients – fresh Mahi grilled or blackened, flour tortillas, with Baja sauce, cabbage and cilantro mix, mixed cheese and diced tomatoes. Rick’s wins by going back to the roots of street food, keeping it simple and flavorful with all the different textures that make your mouth feel great. The blackened seasoning is outstanding. 9. Sea Salt St. Pete 183 2nd Ave N St Petersburg, FL 33701 (727) 873-7964 Sea Salt Website Soft tortilla, blackened Mahi Mahi, avocado, tomato, jalapeño-red cabbage slaw, cilantro, citrus-sriracha sauce. Fresh, delicious and tangy. 10. The Toasted Monkey 678 75th Ave St Pete Beach, FL 33706 (727) 360-5800 Toasted Monkey Website Fish Tacos – Two flour tortillas with Alaskan white fish fillets grilled, blackened, or fried. Served [&hellip]

    Interview with Christine Cutler from The IFWTWA Welcome to the St. Petersburg Foodies Podcast Episode 145! On today’s episode, we interview Christine Cutler. She is the President of The International Food Wine and Travel Writers Association. They will be having their 2021 conference in downtown St. Pete this November. Chris is also an expert on travel to Italy, Italian culture, and cuisine. Did you know that Spaghetti Bolognese does not exist in Italy? Neither does Fettuccini Alfredo, or Pepperoni Pizza amongst other things that we’ll discuss. After Chris, Kevin does some “cooking for one” with Bajan Sausage and Moroccan Meatballs from St. Pete Meat & Provisions.

    I LOVE salad! My mom made a salad every single night to start off dinner, and dinner was always at six. Those were the two constants. Now, the best salads I have at home are made by Lori. She just has a knack. I could make the same salad as her, and it won’t taste as good. It’s not because she has a salad spinner, and I don’t. Below is a completely biased and opinionated list of my personal favorite salads in St. Pete. Before we get into the list, an important thing you should be aware of is that there are other publishers of “best of lists” that do not actually go to the establishments, or actually eat the food. (Sounds ridiculous, right?) They just download photos from the internet, or embed Instagram posts from someone else. Instant top 10 list produced without having to leave the house. That’s NOT how we do it. We absolutely DO eat all of the food on all of our lists. (How can anyone recommend something they never experienced?) Unfortunately, we’ve seen these junk lists a lot—from national and local publishers. We are also aware of a local publisher that offers paid placement in best-of-lists. There is no paid placement here. WE PERSONALLY ATE ALL OF THESE SALADS, AND WENT TO ALL OF THESE PLACES, AND THESE ARE ALL ST. PETE FOODIES PHOTOS. (All photos by St. Petersburg Foodies and as credited.) Best Salads Near Me …(and you, if you’re in St. Pete) These are listed in alphabetical order. <—— Look 1. Baba Restaurant, Bakery & Café 2701 Central Ave St. Petersburg, FL 33713 (727) 954-3406 Baba Website Village Salad – tomato, kalamata olive, cucumber, capers, feta. From Lori: “Kevin humored me because I wanted the Village Salad with just tomato, kalamatas, capers, feta and cucumber. He couldn’t stop raving at how good it was. It’s my favorite type of salad…simple, light and great flavor!” This one is a simpler version than The Burg’s, but the addition of the capers makes a huge difference. 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    Okay folks, it’s June…and that means summer, picnics and the start of grilling season. I don’t know about you, but when I think about grilling, a juicy rack of ribs often comes to mind. However, being that we live in a small downtown St. Petersburg apartment with very minimal outdoor space, grilling is not something that we are able to do. Therefore, over the years, I have had to learn how to recreate favorites from the grill in our kitchen. Oven-baked ribs, when cooked properly, are just as satisfying as a slab from the grill if you ask me. Low and slow at 325 degrees and then finished with some high heat will yield a similar product. I typically gravitate towards Babyback Ribs. However, Rollin’ Oats offers some incredible St. Louis style spareribs that have changed the game. St. Louis Style Ribs often have more fat (much like a Ribeye steak), but fat means flavor. In addition to quality ribs, Rollin’ Oats also has a selection of premium organic barbecue sauces. St. Louis-Style Ribs with Hasselback Cantaloupe St. Louis style spareribs may contain more fat, but that means more flavor. Hasselback Cantaloupe1 Cantaloupe (Sliced into quarters, seeded and then sliced into half moons)1 bunch Fresh Basil 8 oz Fresh Mozzarella (Cut into approximately 1 1/2 inch slices)Olive OilSaltPepperSt. Louis-Style Spareribs1 rack Spareribs (Approximately 2-2.5lbs)1.5 tbsp Garlic Powder1.5 tbsp Paprika1 tbsp Salt1 tsp Brown Sugar1 tsp Cayenne Pepper1 cup Barbeque Sauce (Any will work – we love Annie's Organic!) St. Louis-Style Ribs Preheat oven to 325 F. In a small bowl, combine garlic powder, paprika, salt, brown sugar and cayenne. Rub spice mix evenly all over the ribs.Wrap seasoned ribs in foil completely, place on a baking sheet and bake for 2-2 1/2 hours. Remove ribs from the oven, unwrap. Coat ribs all over in barbeque sauce of choice. Increase heat to 425 F. Place ribs in the oven, uncovered, for 15 minutes (sauce will begin to caramelize). Remove ribs from the oven and serve.Hasselback CantaloupeTake the melon half moons and cut slits every 1" without cutting through the skin. Stuff 1 leaf of basil and a thin slice of Mozzarella into each slit in the melon. Drizzle with olive oil and season with salt and pepper. Appetizer, Main Dish, Side DishAmericanCantaloupe, Spareribs, St. Louis Style Spareribs

    If you tend to keep up with all of the latest food trends, and/or don’t live under a rock, odds are, you have heard of Birria or Quesabirria Tacos. However, for those who haven’t, Birria tacos are usually comprised of meat, such as beef or goat, that has been slowly braised and is then loaded into a tortilla and pan fried then served with consomé on the side. The meat is braised in a brilliant combination of chilis and spices and oozes with flavors. Quesabirria tacos take things one step further. In essence, they are the perfect storm of a cheese quesadilla and a taco, all wrapped up into one incredible being. Let’s get serious, who could be mad about that? While goat is traditionally used, I prefer beef. In fact, utilizing a combination of beef is encouraged, though, not necessary. I love using two pounds of just short ribs when I encounter some beautiful ones, but, use any kind of beef that you can get your hands on. Recommendations include: beef shank, chuck roast, cap roast, etc. Rollin’ Oats offers a superb variety of quality beef, most of which is grass fed and organic. Additionally, they have everything else needed for this fancy little taco number that you’ll want to make over and over. A lot of Birria recipes recommend Guajillo dried chilis, which are not always offered at Rollin’ Oats. However, they do have Anaheim and Pasilla chilis, which boast a very similar flavor profile. Short Rib Quesabirria Tacos Imagine if Birria Tacos and a Cheese Quesadilla had a baby – that's precisely what we have going on here. These babies take a little bit more time to make however, the cost is totally worth the reward. Meat and Marinade2 lbs Short Ribs, Beef Roast, or Beef Shank (You can use one or a combination of two meats – whichever you prefer)3 Dried Pasilla Peppers (Guajillo or Anaheim will work as well)1 7oz can Chipotle Peppers in Adobo3/4 cup Crushed Tomatoes1/4 cup White Wine Vinegar6 Garlic Cloves (Minced)1 1/2 tsp Oregano1 tsp Paprika2 tbsp Salt (Divided, plus more, as needed)PepperConsome1 White Onion (Medium in size, chopped)1 Cinammon Stick3 Bay Leaves4 cups Beef Broth1 tbsp Olive OilBirria Taco Assembly4 Tortillas (Your preference. I like Siete Foods grain free)1 cup Queso Blanco Cheese (Grated)Minced White OnionFresh Cilanto MarinadeAdd dried Pasilla peppers to a medium heat safe bowl. Bring a few cups of water to a boil and then carefully pour the hot water over the peppers. Allow to soak and soften for about 15 minutes. Remove peppers from water, cut off stems and dump the seeds out into the sink and discard. Add softened peppers to food processor with the rest of the marinade ingredients and 1 tbsp salt and process until smooth. Liberally salt meat with remaining 1 tbsp salt and some pepper. Pour marinade over meat and cover and marinade for at least one hour and up to overnight.ConsomeHeat oil in a large dutch oven over medium heat. Add onion, stirring occasionally, until onion softens, 6-8 minutes. Add in meat and marinade and remaining consome ingredients. Bring to a simmer, partially cover and turn the heat to medium low/low (whichever heat level allows for a gentle simmer) until meat is fall off the bone tender and shreds easily, 3.5 – 4 hours.Remove meat/bones from consome, discard bones and place meat in a separate bowl, shred and reserve for assembly.Carefully strain consome into a heat proof bowl/pot through a mesh sieve and reserve for assembly, discard any solids. Birria AssemblyLadle one half cup or so of consome into a shallow bowl or onto a plate. Heat medium nonstick skillet over medium heat. One at a time, dip one side of tortilla into shallow bowl/plate of consome. Then place tortilla consome dipped side down into the skillet.Liberally cover tortilla in shredded Queso Blanco. Then, top with shredded meat, followed by onions and cilantro.Carefully fold the tortilla in half and continue to cook until each side of the tortilla is lightly crisp and golden. Serve tacos with consome on the side for dipping. Main DishMexicanQuesabirria Tacos, Birria Tacos

    It isn’t hard to make a lobster dish fabulous, because, well, lobster is already plenty fabulous on its own. Over time, Lobster was tossed into that category of “occasion-only” meals, along with the likes of Beef Wellington, Prime Rib and Cassoulet – you know, those “never enough time on a weeknight” type-of-meals. Well, I’m here to debunk all of that and prove to you that you can, in fact, not only enjoy, but prepare a beautiful little lobster dinner on any night, occasion, or not. Lobster Thermidor is a French dish, typically comprised of lobster in a rich and creamy sauce. Normally, I’m a simple kind of gal when it comes to lobster. Some sous vide meat, drawn butter – that’s all I usually need. However, for Lobster Thermidor, I make an exception. Great to serve as an appetizer for a dinner party, whilst also perfect for a low effort, but impressive weeknight dinner which boasts a high return – it’s the dish that delivers whenever you need it. Recently, Rollin’ Oats added Luke’s Lobster, which is wild caught and sustainably sourced, to their shelves and the quality is incredible! You can find Luke’s Lobster meat, claws and tails in the frozen section at Rollin’ Oats in St. Pete. Lobster Thermidor 2 Lobster Tails (Preferably wild caught, like Luke's brand in the frozen section at Rollin' Oats)1 cup Heavy Cream1/2 cup Mushrooms (Chopped – I use Cremini.)1/4 cup Butter (Unsalted)2 tbsp White Wine (Nothing too sweet, but, something you would drink!)1/2 tsp Paprika2 Egg Yolks1/2 tsp Salt (Plus more, to taste)1/4 tsp PepperFresh Tarragon (Chopped, for serving (optional)) Fill a stockpot with water and a few heavy pinches of salt and bring to a boil over high heat. Add lobster tails and cook until bright red and beginning to curl up, 8-9 minutes.Remove tails and cool. Once cool, cut each tail in half long-ways. Remove lobster meat from shells, chop and reserve for later use. Additionally, also reserve the lobster tail shells (we'll be stuffing the meat back in later on).Heat a large pot like a dutch oven over medium. Add the butter and when melted, pour in the chopped mushrooms and cook until they become softer and begin to take on color, 6-8 minutes. Add in cooked lobster tail meat, paprika, pepper and 1 tsp of salt and reduce the heat to low.Pour in 1/2 cup of the heavy cream and 1 tbsp of the wine, stir to combine, and then simmer for 5 minutes, then remove from heat.In a small bowl, whisk together the egg yolks with the remaining tbsp of white wine. Pour mixture into a small sauce pan and simmer, whisking constantly, until liquid thickens slightly and becomes a custard.Remove from heat and slowly mix into lobster mixture.Place reserved lobster shells on a parchment-lined baking sheet. Spoon lobster and sauce carefully into each shell. Save extra lobster sauce for serving.Broil lobster tails until they begin to brown, 5-6 minutes. Remove from oven and serve garnished with chopped Tarragon (if using), along side some toasted bread and a light salad. Appetizer, Main CourseFrench

    Don’t let this semi-intimidating name fool you, this chicken-rice-salad situation may sound intricate, but the truth is, it’s anything but. It all starts with some leftover rice, chicken, strawberries, whatever greens you have on hand and a few simple pantry staples items – that’s it. What is crispy rice you ask? This was something I discovered in the early stages of quarantine whilst watching Bon Appetit Magazine’s YouTube channel. In said video, they showed one of their favorite ways to utilize leftover rice (because let’s face it, we all always make way more rice than we need) by simply heating some oil/fat of choice over medium heat, spooning in and patting down some cooked rice and allowing the whole happy party to simmer away. Tenish minutes later, after a nice little invert, you’re left with a perfectly golden-brown crisp layer of sheer rice gold. When it comes to the type of rice to use for crispy rice, it’s truly all about preference. I usually like to use a basmati, just because that’s typically what I have on hand. Rollin’ Oats has a premium array of top-notch rice selections to choose from, and as always, they also have every single ingredient needed to make this recipe. Not only do they just have the ingredients, but Rollin’ Oats has the premium selection for all of the ingredients needed and so much more. As with the majority of my cooking, this recipe was designed with versatility in mind. It’s meant to be prepared in a way that suits you and your likes, lifestyle, etc. For example, if you follow a Vegan lifestyle, omit the chicken, add some crispy tofu or some extra vegetables. Or, if chicken isn’t your thing, replace it with a more desirable protein and perhaps swap out the strawberries. Add, subtract and improvise however you see fit. Strawberry-Balsamic Chicken with Watercress & Crispy Rice Brunch, Lunch, Dinner – this recipe is suitable for just about any occasion. Not only that, it screams Spring! Strawberry-Balsamic Mixture1 cup Strawberries (Washed, tops removed and sliced into small pieces)1/4 cup Balsamic Vinegar1 tsp SaltCrispy Rice2 cups Leftover Cooked Rice4 tbsp olive oilChicken & Salad Assembly1 bag Watercress (Or any other similar green, like Arugula.)1 Avocado1 lb Boneless, Skinless Chicken Breast Cutlets (2 8oz cutlets. Or, one 1lb butterflied breast )2 tbsp Olive Oil1 tbsp Balsamic VinegarSalt and Pepper1/4 cup Fresh Basil (Chopped) Strawberry-Balsamic MixtureCombine all ingredients in a medium bowl. Cover and set aside until ready to use.Crispy RiceHeat a nonstick skillet, approximately 8", over medium heat and add olive oil. Spoon cooked rice into skillet while carefully patting down, making sure to cover the entire surface of the skillet. Continue to cook over medium heat until the edges of the rice begin to brown, approxmately 10-12 minutes.When all of the edges are golden brown, carefully place a heat-proof plate face-down over the skillet. Carefully invert the rice onto the plate – the top should be a nice brown color and ultra crispy. Set aside until ready to serveChicken and Salad AssemblyPreheat oven to 400F. Line a baking sheet with parchment. Salt and pepper all sides of the chicken breast cutlets and place on prepared baking sheet. Bake for 15 minutes and remove from the oven. Flip chicken and spoon reserved Strawberry-balsamic mixture over the chicken. If some Strawberries roast on the pan and not on the chicken, that's completely fine.Bake for another 15 minutes. Remove from the oven and allow to cool a few minutes. Remove strawberries from chicken (do NOT discard!) and slice chicken.To assemble the salad, start with the Watercress, spoon in some crispy rice, add avocado, top with sliced chicken, roasted strawberries and basil, evenly distribute oil and vinegar over the two salads and add salt and pepper to taste. Main Dish, SaladAmerican

    In search of an impressive, low-fuss dish to serve at that dinner party you agreed to host? Craving a decadent meal on a Wednesday night where time spared for dinner is sparse? Or, perhaps you’re longing for a luxurious meal that also leans on the healthier side? Well, I have a recipe capable of satisfying all three of those scenarios – queue, Shrimp Fra Diavolo with Toasted Breadcrumbs. With this rendition, though, I made a couple of health-conscious swaps, while still maintaining the integrity of the original recipe. While there is absolutely NOTHING wrong with a beautiful batch of Linguine (especially when it’s freshly handcrafted), for this recipe, I opted to leave the gluten on the bench, and instead, chose to use Banza’s Chickpea Pasta Linguine. Banza is gluten free and contains half of the carbs that regular pasta does. In my opinion and experience with cooking with Banza, your guests will likely not notice any difference! If you shop at Rollin’ Oats with regularity like I do, you won’t ever have a problem finding Banza products, as they always have an array in stock. In addition to the Banza, all of the ingredients for this dish can be found at Rollin’ Oats! Yes, even the shrimp, which are located on the back wall in the frozen section. They’re even already peeled and deveined, which makes your life THAT much easier. The other swaps that I made for this recipe were minor: fresh herbs for dried, extra crushed red pepper and the addition of toasted breadcrumbs, which makes for the perfect crunchy topping. How to Make Shrimp Fra Diavolo Shrimp Fra Diavolo with Toasted Breadcrumbs Elegant enough for date night at home, yet simple enough as a weeknight meal in under 30 minutes. 1 Tbsp Butter (Preferably grass-fed, like Vital Farms)1/4 Cup Breadcrumbs (Panko, or fresh grated breadcrumbs work well!)1/4 Cup Fresh Basil (Roughly chopped)SaltShrimp Fra Diavolo2 Tbsp Butter1 Red Onion (Medium in size, chopped)8 Garlic Cloves (Minced)1 1/2 Tbsp Crushed Red Pepper Flakes2/3 Cup Dry White Wine (Always cook with a wine that you would drink!)1 lb Shrimp (Peeled and deveined)1 28 Ounce Can Crushed Tomatoes (Organic is preferred)1/4 Cup Fresh Oregano1 8 Ounce Box Banza Linguine1 Tbsp Salt (Plus more, to taste)1 Tsp Black Pepper (Plus more, to taste)Fresh Basil (Chopped, for garnish)Parmesan Cheese (Grated, for garnish) Toasted BreadcrumbsMelt 1 tbsp Butter in a dutch oven or large pot over medium heat. Add breadcrumbs and stir occasionally until they begin to toast and turn golden, 5-7 minutes.Scrape toasted breadcrumbs into a medium bowl and mix in fresh chopped basil and a pinch of salt. Stir to combine and set aside .Shrimp Fra DiavoloIn the same pot that you used to make the breadcrumbs, add remaining 2 tbsp of butter and melt over medium heat. Add chopped onion, 1/2 tbsp of the salt and pepper and cook, stirring occasionally until onion has softened and is very fragrant, 5-7 minutes.Add in minced garlic and 1 tbsp of the crushed red pepper flakes. Stir until fragrent, 1-2 minutes.Carefully add shrimp to pot in an even layer and sprinkle with other 1/2 tbsp of salt. Cook the shrimp 2 minutes on each side. Pour in the wine and allow mixture to simmer until reducted by half, 3-4 minutes.Pour in crushed tomatoes and oregano. Stir to combine, taste for seasoning and add remaining crushed red pepper for additional heat and salt, as needed. Reduce the heat and simmer. In the meantime, Cook pasta 1 minute-less than package instructions and set aside, reserving 1 cup of pasta cooking water. Remove sauce mixture from the heat. Add in cooked pasta, a few splashed of the pasta water and some of the grated parmesan (if using). Using tongs or large spoons, stir to combine and add more cooking water and salt, as needed.To serve, top with toasted breadcrumbs and fresh basil and grated parmesan, if using. Main DishItalianShrimp Fra Diavolo, Main Dish

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    Fish tacos are definitely a thing in the St. Pete area. It seems like almost every restaurant has them. Without doing an actual survey, I’d guess that 40%-50% of restaurants around here have fish tacos. We already have a Top 10 Taco Places list, and I tried to not duplicate any here with two exceptions, which are Red Mesa Cantina, and Nueva Cantina. Their fish tacos are so good, I just couldn’t leave them off. I kept this list to all whitefish with no breaded, fried, or other types of seafood…again with the same exceptions as I always get the shrimp taco with the fish taco at both cantinas. Since we live in downtown St. Pete, we tend to go to downtown restaurants a lot, and have been criticized for being too downtown-centric. This time, I made an effort to get to the beach resulting in five of the tacos on the list being in downtown, three on St. Pete Beach, one on the south side, and one in Gulfport. The list is in alphabetical order, but I do have some shoutouts. Best Overall: The Library, and Paul’s Landing – in that order. Best Blackened Seasoning: Rick’s Reef Best Flour Tortillas: Chill Restaurant & Bar, and Rick’s Reef. As with all of our lists, and unlike most other publishers, I personally went to all of these places, and ate all of these tacos, and took all of these photos. THE LIST IS IN ALPHABETICAL ORDER <— LOOK For ALL of these – the fish was moist, juicy, fresh and flavorful… so I don’t have to repeat it ten times. “It’s really a lot like writing porn. After you’ve used the same adjectives over and over again, it’s like the Penthouse Letters…” – Anthony Bourdain, Parts Unknown, Budapest – Aired June 14, 2015 The Best Fish Tacos in St. Pete Chosen by Locals 1. Chill Restaurant & Bar 357 Corey Ave St Pete Beach, FL 33706 (727) 360-2445 Chill Website Fish of the Day Tacos – Fresh Fish of the day grilled and served over flour or corn tortillas with mango salsa, guacamole, citrus slaw & a zesty chipotle ranch. The fish here is Corvino. Chill’s has a tropical slant with pineapple and mango. The flour tortillas are fresh, pliable and held together nicely. 2. The Library 600 5th St S St. Petersburg, FL 33701 (727) 369-9969 The Library Website Blackened Fish Tacos (Mahi) – chile glaze, kale slaw, pico, feta, cumin aioli (Lunch menu only.) From a previous review: These are some of the best fish tacos I’ve ever had. The grouper was moist, plump, juicy, and bursting with flavor. The combination of other ingredients previously mentioned made every bite a fantastic experience, not only of contrasting and complementary flavors, but also a wonderful mouthfeel of different textures. 3. The Lure 661 Central Ave N St. Petersburg, FL 33701 (727) 914-8000 The Lure Website A Different Drum – Blackened Redfish with mixed field greens and citrus caper aioli. Redfish is just the name. The flesh is actually white. The Lure was the only place I found that uses it, and it was fresh, and light with fantastic flavors. 4. O’Maddy’s Bar & Grille 5405 Shore Blvd S Gulfport, FL 33707 (727) 323-8643 O’Maddy’s Website Maddy G’s Mahi Tacos – Lightly blackened Mahi with a baja slaw, pepper jack cheese, pico de gallo and an avocado coulis, served on flour tortillas. This is a large portion with two pieces of fish on each taco. I was full after the first taco, but ate the second one anyway. This used to be as a special only, but was recently made a regular menu item. 5. Nueva Cantina 1625 4th St South St. Petersburg, FL 33701 (727) 851-9579 Nueva Cantina Website All of the food at Nueva Cantina is excellent, and the Shrimp Tacos, and Pescado Tacos are no exception. Shrimp Taco – Fried or grilled, (I did grilled on both) shrimp with cabbage, pico de gallo, chipotle aioli, and lime. Pescado Taco – Fried or grilled fish with red cabbage, pico de gallo, cilantro, lime, and queso fresco. 6. Paul’s Landing 501 5th Ave NE St. Petersburg, FL 33701 (727) 824-8007 Paul’s Landing Website Gulf Fish Tacos with avocado salsa, cabbage slaw, charred corn, and black bean salsa. In this case it was Grouper and one of the best Grouper tacos I’ve ever had! 7. Red Mesa Cantina 128 3rd St S St. Petersburg, FL 33701 (727) 896-8226 Red Mesa Cantina Website Baja Fish – Grilled fresh fish, salsa roja, Mexican slaw and lime crema. The fish changes seasonally. In this case it was Mahi Mahi. Shrimp Taco – Grilled Shrimp, Mexican Slaw, Pico De Gallo And Habanero Aioli. I’ve probably had these 100 times over ten years. 8. Rick’s Reef 6712 Gulf Blvd St Pete Beach, FL 33706 (727) 826-0752 Rick’s Reef Website “We use fresh ingredients, and prepare each item by hand, just for you. There is no microwave oven, and no heat lamps. Your order comes straight from the kitchen to you! All sauces and dressings are made by hand each day.” They have Fish Tacos, which have less items. I had the Baja Tacos, which has more ingredients – fresh Mahi grilled or blackened, flour tortillas, with Baja sauce, cabbage and cilantro mix, mixed cheese and diced tomatoes. Rick’s wins by going back to the roots of street food, keeping it simple and flavorful with all the different textures that make your mouth feel great. The blackened seasoning is outstanding. 9. Sea Salt St. Pete 183 2nd Ave N St Petersburg, FL 33701 (727) 873-7964 Sea Salt Website Soft tortilla, blackened Mahi Mahi, avocado, tomato, jalapeño-red cabbage slaw, cilantro, citrus-sriracha sauce. Fresh, delicious and tangy. 10. The Toasted Monkey 678 75th Ave St Pete Beach, FL 33706 (727) 360-5800 Toasted Monkey Website Fish Tacos – Two flour tortillas with Alaskan white fish fillets grilled, blackened, or fried. Served [&hellip]

    Interview with Christine Cutler from The IFWTWA Welcome to the St. Petersburg Foodies Podcast Episode 145! On today’s episode, we interview Christine Cutler. She is the President of The International Food Wine and Travel Writers Association. They will be having their 2021 conference in downtown St. Pete this November. Chris is also an expert on travel to Italy, Italian culture, and cuisine. Did you know that Spaghetti Bolognese does not exist in Italy? Neither does Fettuccini Alfredo, or Pepperoni Pizza amongst other things that we’ll discuss. After Chris, Kevin does some “cooking for one” with Bajan Sausage and Moroccan Meatballs from St. Pete Meat & Provisions.

    I LOVE salad! My mom made a salad every single night to start off dinner, and dinner was always at six. Those were the two constants. Now, the best salads I have at home are made by Lori. She just has a knack. I could make the same salad as her, and it won’t taste as good. It’s not because she has a salad spinner, and I don’t. Below is a completely biased and opinionated list of my personal favorite salads in St. Pete. Before we get into the list, an important thing you should be aware of is that there are other publishers of “best of lists” that do not actually go to the establishments, or actually eat the food. (Sounds ridiculous, right?) They just download photos from the internet, or embed Instagram posts from someone else. Instant top 10 list produced without having to leave the house. That’s NOT how we do it. We absolutely DO eat all of the food on all of our lists. (How can anyone recommend something they never experienced?) Unfortunately, we’ve seen these junk lists a lot—from national and local publishers. We are also aware of a local publisher that offers paid placement in best-of-lists. There is no paid placement here. WE PERSONALLY ATE ALL OF THESE SALADS, AND WENT TO ALL OF THESE PLACES, AND THESE ARE ALL ST. PETE FOODIES PHOTOS. (All photos by St. Petersburg Foodies and as credited.) Best Salads Near Me …(and you, if you’re in St. Pete) These are listed in alphabetical order. <—— Look 1. Baba Restaurant, Bakery & Café 2701 Central Ave St. Petersburg, FL 33713 (727) 954-3406 Baba Website Village Salad – tomato, kalamata olive, cucumber, capers, feta. From Lori: “Kevin humored me because I wanted the Village Salad with just tomato, kalamatas, capers, feta and cucumber. He couldn’t stop raving at how good it was. It’s my favorite type of salad…simple, light and great flavor!” This one is a simpler version than The Burg’s, but the addition of the capers makes a huge difference. The bright saltiness makes you just keep going back for more until it’s all gone. 2. Bacchus St. Pete 124 2nd Ave NE St. Petersburg, FL 33701 (727) 258-8566 Bacchus Website French Country Salad – roasted asparagus, beets, arugula, goat cheese, toasted walnuts, lemon-dijon vinaigrette. It was super delicious, and huge. The photo is half of a split portion. Fresh, bursting with bright flavors, and a large portion. 3. The Bier Boutique 465 7th Ave N. St. Petersburg, FL 33701 (727) 827-2691 The Bier Boutique Website House Salad – mixed greens, onion, tomato, bacon, feta cheese, sunflower seeds & chow mein noodles – choose from ranch, blue cheese or honey peppercorn vinaigrette. Fresh, full of texture and the honey peppercorn vinaigrette is smooth, creamy, bright and light. 4. The Burg Bar & Grill 1752 Central Ave St. Petersburg, FL 33712 (727) 894-2874 The Burg Website Horiatiki (Village Salad) – tomatoes, cucumbers, greek olives, feta cheese, pepperoncini, onions, beets, green peppers, oregano, olive oil, balsamic dressing. This is one of our favorites that we always order. It’s the perfect combination of bright, light, crispy, salty, sweet, and spicy. 5. Copa 1047 Central Ave St. Petersburg, FL 33705 (727) 623-9199 Copa Website Copa’s watermelon salad is bursting with flavor. It’s bright, yet balanced with sweetness, and saltiness. It’s composed of fresh watermelon, (of course), and tossed with heirloom tomatoes, onions, garlic, feta cheese, and balsamic dressing. 6. Gratzzi Italian Grille 211 2nd St South St. Petersburg, FL 33701 (727) 623-9037 Gratzzi Website Insalata Caesar – Hearts of romaine, house made Caesar dressing, shaved parmesan and rustic croutons. (The photo is the side salad portion. There is one twice this size as well.) It may seem simple compared to some of the others on this list, but it is definitely one of my favorites. I like that they give you the full length, stalk-like leaves. The romaine is fresh and bursting with flavor. The crunch of the croutons, and the softer bite of the shaved parmesan, along with the dressing make for perfection in your mouth. 7. The Mill Restaurant 200 Central Ave #100 St. Petersburg, FL 33701 (727) 317-3930 The Mill Website We have two favorites here as well. Southern Belle Salad – romaine, red onion, candied pecans, sage derby, peppadews, dried apricots, honeycup vinaigrette, southern fried chicken. The fried chicken makes this one decadent, and a good one to share, or could be a complete meal for one person. It has such a great mix of ingredients that cover the complete flavor spectrum, and it’s nice and crunchy. Phyllo Feta – baby spinach, blackberries, red onion, yellow grape tomatoes, bosc pear, spiced walnuts, blackberry vinaigrette. That Phyllo Feta is so craveable. The feta is wrapped in phyllo and baked to a golden brown. It is a terrific accompaniment to the spinach salad with blackberries, red onions, yellow grape tomatoes and highlighted with spiced walnuts which hold up well against the sweetness of the Bosc pear and the blackberry vinaigrette dressing. 8. Noble Crust 8300 4th St N. St. Petersburg, FL 33702 (727) 329-6041 Noble Crust Website House Salad – mixed greens, tomatoes, cucumber, radish, shaved fennel, carrots, croutons, parm, whipped feta, zesty vinaigrette. The Noble crust house salad is delicious. It’s a light and bright and then the ricotta cheese adds some depth, and the olives give it some saltiness. These are also my favorite croutons of all. 9. Stillwaters Tavern 224 Beach Dr NE St. Petersburg, FL 33701 (727) 350-1019 Stillwaters Website Caesar Salad – chopped romaine & kale, parmesan, harrisa caesar dressing, sourdough croutons. Stillwater’s Caesar adds kale with the romaine, and it is actually quite delicious, and a nice little twist on the traditional version. I love it. 10. Teak 800 2nd Ave NE 4th Floor St. Petersburg, FL 33701 (727) 513-8325 Teak Website Ultimate Wedge BLT – iceberg, applewood smoked bacon, red onion, tomato, grilled corn, [&hellip]

    Okay folks, it’s June…and that means summer, picnics and the start of grilling season. I don’t know about you, but when I think about grilling, a juicy rack of ribs often comes to mind. However, being that we live in a small downtown St. Petersburg apartment with very minimal outdoor space, grilling is not something that we are able to do. Therefore, over the years, I have had to learn how to recreate favorites from the grill in our kitchen. Oven-baked ribs, when cooked properly, are just as satisfying as a slab from the grill if you ask me. Low and slow at 325 degrees and then finished with some high heat will yield a similar product. I typically gravitate towards Babyback Ribs. However, Rollin’ Oats offers some incredible St. Louis style spareribs that have changed the game. St. Louis Style Ribs often have more fat (much like a Ribeye steak), but fat means flavor. In addition to quality ribs, Rollin’ Oats also has a selection of premium organic barbecue sauces. St. Louis-Style Ribs with Hasselback Cantaloupe St. Louis style spareribs may contain more fat, but that means more flavor. Hasselback Cantaloupe1 Cantaloupe (Sliced into quarters, seeded and then sliced into half moons)1 bunch Fresh Basil 8 oz Fresh Mozzarella (Cut into approximately 1 1/2 inch slices)Olive OilSaltPepperSt. Louis-Style Spareribs1 rack Spareribs (Approximately 2-2.5lbs)1.5 tbsp Garlic Powder1.5 tbsp Paprika1 tbsp Salt1 tsp Brown Sugar1 tsp Cayenne Pepper1 cup Barbeque Sauce (Any will work – we love Annie's Organic!) St. Louis-Style Ribs Preheat oven to 325 F. In a small bowl, combine garlic powder, paprika, salt, brown sugar and cayenne. Rub spice mix evenly all over the ribs.Wrap seasoned ribs in foil completely, place on a baking sheet and bake for 2-2 1/2 hours. Remove ribs from the oven, unwrap. Coat ribs all over in barbeque sauce of choice. Increase heat to 425 F. Place ribs in the oven, uncovered, for 15 minutes (sauce will begin to caramelize). Remove ribs from the oven and serve.Hasselback CantaloupeTake the melon half moons and cut slits every 1" without cutting through the skin. Stuff 1 leaf of basil and a thin slice of Mozzarella into each slit in the melon. Drizzle with olive oil and season with salt and pepper. Appetizer, Main Dish, Side DishAmericanCantaloupe, Spareribs, St. Louis Style Spareribs

    Interview with Thomas Miller from The Treasure Coast Foodie Welcome to the St. Petersburg Foodies Podcast Episode 144! On today’s episode, we interview Thomas Miller from The Treasure Coast Foodie. Just like us, he does reviews of local independent restaurants. He also does restaurant awards like us, has a wine club, dining club and more. He visited a few St. Pete restaurants for a feature article he is working on. He is also debuting a new video series reminiscent of Diners, Drive-Ins and Dives. At the top of the show we have Abby Allen with her recipe for St. Louis Spare Ribs with Hasselback Cantaloupe.

    From specialty burgers to traditional appetizers, Burger-Ish in St. Pete Beach is here to wow you. Looking for a juicy burger with a 2 for 1 beer pairing? Burger-Ish has you covered. This casual spot is perfect for fueling up post-beach trip or to cheer on your favorite sports team with their 12 flatscreen TVs all around. The vibrant atmosphere is super spacious and welcoming and they typically have live music on Friday and Saturday evenings. Lately, the weather has been impeccable and Burger-Ish had their garage style doors open to let in that nice breeze. They also have patio seating to soak in every bit of sun that you can get. Their menu has American favorites from chicken wings, burgers, sliders, and more. Plus a full cocktail, beer and wine menu. The daily specials are wonderful, find them here. Burger-Ish is a burger joint where I could eat all day every day until I literally exploded. All of the food I consumed was tasty and great. Naturally, I started with red sangria which was only $6 on Sunday. It was the refreshing sip I needed after a long day in the sun. To start, we ordered the crab cakes which are labeled on the menu as a fan favorite and spicy. The drizzle of avocado cilantro lime sauce had a really nice zest to it. I really enjoyed the habanero aioli sauce and fresh pico de gallo too. The crab cakes were seasoned to perfection, soft to melt in your mouth, and overall tasted very fresh. Side note: The crab cakes were outstandingly scrumptious but they weren’t at all spicy. The burger section of the menu has classics and specialties that are perfect and picture-ready. The St. Pete Special burger is a—wait for it—genuine hit with an all beef burger, bacon, onion ring, American cheese, sweet and smokey mesquite bourbon sauce, finished with a fried egg, lettuce, tomato, onion, all on a pretzel bun. The slathering bourbon sauce and oozing egg yolk really make this burger stand out. If you’re okay with a little mess for a tasty burger, you should order this. We upgraded to the sweet potato fries and I 100% recommend doing the same. The fries were crisp and salted on the outside with a nice soft inside. First off, the sliders are 20% off on Mondays. You’re welcome. Second, they come in 3s with a side of fries. These aren’t the kind of sliders to leave you still hungry after. They are a great size and the fries are crisp and warm. The Geez Louise comes stacked with 3 beef sliders topped with American cheese, avocado lime sauce, lettuce, tomato red onion, on a brioche bun. These sliders avoid the dreaded ingredient overload, but you still have the option to add avocado or bacon for $1. These sliders are addictive, I can’t wait to order them again. If you’re not in the mood for a burger, Burger-Ish has a ton of other options from sandwiches, tacos, salads, and more. I was craving a grouper sandwich and really enjoyed The Big Mouth Grouper Sandwich with grilled grouper, avocado, romaine lettuce, tomato, and red onion on a pretzel bun. The grouper was pleasantly seasoned and the toppings were all fresh and enjoyable. I wasn’t crazy about the pretzel bun. It seemed like a lot of bread in the way of the grouper, but besides that, it was still good. I also added the truffle oil to the fries for an additional $2 which gave them a balanced earthy and garlicky boost. Burger-Ish knows what’s up because they have a $2 off taco Tuesday daily special. I mean how can you resist a taco Tuesday deal? All tacos come with red cabbage, pico de gallo, avocado lime sauce and sour cream. You have the choice between blackened grouper, coconut shrimp, pulled chicken and pulled pork. We went with the pulled chicken and pulled pork. Both were described as very good. I was suprised by how big they were and that drizzle of avocado lime sauce and sour cream was just right. Pro tip: order a side of barbeque sauce for the pulled pork tacos for extra flavor. Since the tacos are considered an appetizer, they don’t come with a side but that didn’t stop us. We ordered a side of onion rings and were certainly satisfied. They were crispy and served hot. Does anyone else like to dip their onion rings in ketchup or is it just me? Maybe I’m just a condiment overuser, but either way, these were perfect. Burger-Ish is a blissful burger joint with a variety of other options too. If you’re in the mood for a traditional burger and iced cold beer, you’re in luck here. On the other hand, if you want something different but still reliable, they also have you covered. Stop by for a casual yet amazing meal. You can’t go wrong.

    Interview with Chef Susan Burdian from Social Roost Welcome to the St. Petersburg Foodies Podcast Episode 143! On today’s episode, we interview Chef Susan Burdian. Susan is an acclaimed chef from NYC, and is now heading up the kitchen at Social Roost here in downtown St. Pete. She has cooked for Anthony Bourdain, and at The James Beard House, and is experienced in over ten different types of cuisine. After Susan, we have the best lamb we’ve ever had in our lives. We made the Colorado Rack of Lamb from St. Pete Meat & Provisions. It blew us away! We ate double portions, and there were no leftovers.

    There are definitely certain things that drive me to specifically make my way to Gulfport. Like the lasagna at Pia’s, for example. Now, with Cori’s Seafood Grill situated comfortably on 49th St. and 15th Ave S, I can add seafood to that list too. Cori’s Seafood Grill isn’t just any restaurant – oh no, Cori’s is far more special. On March 19, 2020 Cori Brie Register passed away from cancer after fighting Ewing sarcoma, which is a very rare childhood cancer. Cori’s father, Dave, who owns Key West Seafood Co. next door to Cori’s, as well as Key West Shrimp Company in Madeira Beach, decided to open Cori’s seafood in October of 2020 to help carry out Cori’s legacy. Cori managed the Key West Shrimp Company at the Madeira location and always talked about opening up a seafood restaurant with her father. Not only did Dave and his family want to open Cori’s to assist in carrying out Cori’s legacy but they also wanted to make a difference by helping others – which is what Cori did, she helped others. During her fight with cancer, Cori assisted other children with their daily battle with cancer too. Because of this and other ways in which she graciously volunteered, Cori was referred to as the Sunflower Warrior – the perfect nickname for her and her beautiful soul. When you visit Cori’s, you’ll notice the front counter of the restaurant which is adorned with brilliantly painted sunflowers. Also during your visit, you can make a donation to help children who are fighting cancer. Thus far, Cori’s Seafood Grill has been able to donate almost $4,000 to charities which help brave children with their battle with cancer. How incredible is that? It truly doesn’t get more heartwarming than that. During our initial visit to Cori’s we ordered our food and opted to dine at one of the picnic tables outside versus getting our food to-go. We watched TONS of folks who chose to do the exact same thing as us. We were truly blown away by the number of cars in and out of the parking lot during the brief wait for our food – it was tremendous. The menu at Cori’s Seafood Grill is quite expansive. In addition to the large array of seafood options you’ll also find burgers, wings, various other sandwiches, soups and salads just to name a few. As far as customer favorites Dave said that the Lobster Roll (a MUST order), Po Boys, Clam and Seafood Chowders and the Grouper Sandwich are all popular with visitors to Cori’s. The French fries are also definitely worth mentioning as they are hand-cut daily. In addition to the fan favorite menu items listed above, it is also absolutely worth noting that on Tuesdays Cori’s offers $2 tacos (chicken, fish or shrimp) and on Wednesdays their Fish Sandwich is only $5. Almost all of the seafood that is served at Cori’s is sourced locally including from the family’s seafood shop located right next door. In addition to the two seafood shops around town, Dave said that they also own four commercial crab, lobster and fishing boats which Cori’s younger brother, Bryce, captains. Cori’s twin brother, Logan, owns and manages the the St. Pete Beach shop. My husband and I chose to visit Cori’s on a Wednesday as we had read about their $5 fish Sandwich (served fried, grilled or blackened). However, upon arrival, the Grouper Sandwich was highly recommended so we decided to order that instead. The sandwich is served on a Kaiser roll with lettuce, tomato and onion and we also asked for some tartar sauce on the side. Did I mention that they make their sauces and breading in-house? Wow, what a sandwich. The fish is thin, perfectly seasoned and fried to perfection. This sandwich definitely was enough to feed both myself and my husband. When I first noted that the Lobster Roll was one of the items on the menu that was marked with a little yellow butterfly (Cori’s favorites), I knew that it had to be mine. It consists of Maine lobster meat drizzled with house made sauce, stuffed into a New England style split-top roll. It was truly almost to0 beautiful to eat, and after just one bite it became apparent that the Lobster Roll tastes even better than it looks, if you can even believe it. And the best part? They definitely don’t skimp on lobster meat. In addition to the Lobster Roll, the Coconut Shrimp under the appetizer section also was marked as one of Cori’s favorites. The six shrimp starter is served with a delectable house made sauce, which pairs quite superbly with the sweet coconut notes that linger with each bite of shrimp. In my opinion, the Coconut Shrimp along with a side of fries or hush puppies would make for the perfect lunch or light dinner for one. Speaking of the hushpuppies, you better believe that we ordered some of those too. If Hush Puppies are on a menu, any menu, there is a 100% chance that my husband will select them (one of the many, many reasons why I married him). The Jalapeño and Sweet Corn Hush Puppies are deep fried, served in quantities of six, and are served with a side of ranch or tartar. Just as the menu states, I can attest that these are in fact “fried balls of goodness.” It goes without saying, Cori’s Seafood Grill is more than just a restaurant – it’s a restaurant with compassion, selflessness and lots of love. The positive vibes spread by this establishment are contagious. We cannot wait to continue to eat our way through the menu at Cori’s and we encourage you to do the same too. I can only begin to imagine how truly proud Cori, herself, would be to see the success of the restaurant and the way that her legacy is being honored.

    Satisfy your sweet tooth with sugary, Italian confections at Sorrento Sweets in downtown St. Pete. Whether you’re looking for a melt in your mouth butter cookie or a crunchy biscotti, the Salvatore family has recipes that are decades old and totally trustable. This humble storefront on Central avenue serves fresh cakes and pastries, cookies and cannolis, sandwiches, gelato and a full coffee and tea menu too. Give your sweet tooth what it wants and head over to Sorrento Sweets for Italian classics. While walking along Central Avenue, the smell of freshly brewed coffee drew me into the doors of Sorrento Sweets. There’s nothing like steaming hot lattes and iced macchiatos to accompany biscotti, cannolis, cakes and more. I couldn’t resist an iced caramel macchiato with almond milk. It was sweet and just right. They were very generous on the caramel drizzle so be ready to slurp some up through the straw. I also had a regular hot coffee on another day and it was a very refreshing brew. Their coffee menu is wonderful with cappuccinos, cafe mochas, lattes and more. Pair your cup of coffee with a delicious breakfast sandwich to cure those morning cravings. Sorrento Sweets has a great list of sandwiches in general and the breakfast options are perfect for something quick and on the go. The Sausage & Cheddar Breakfast Sandwich is served on a freshly baked buttery croissant with thick turkey sausage patties, an egg and cheddar cheese. This was perfect. The buttery and slightly flakey croissant was so soft and dreamy and having it paired with the warm savory fillings was the ideal combination. If you head in closer to lunchtime, they have five sandwiches that’ll peak your attention. I went with the The Sorrento Caprese served on their signature panini bread with sprinkled extra virgin olive oil on both sides, fresh mozzarella, sliced roma tomato, balsamic glaze, basil pesto, fresh basil, and what makes this one special is the added prosciutto. Each bite was even better than the one before. Their panini bread is outstanding and having it pressed made it all nice and warm. Inside of this wonderful sandwich is such fresh ingredients with a zesty basil pesto paired with salty prosciutto, delicious mozzarella and bursts of sweet tomato. I highly recommend this if you’re in the mood for a savory and delicious sandwich. Am I the only one who reaches for something sweet after every meal? I hope not! After enjoying The Sorrento Caprese, I had to nibble on a few of the cookies. Whether you want a true Italian Macaroon, something covered in sprinkles or a variety of everything, you’re in luck. You can order as many cookies as you’d like, as you pay by the pound. I indulged in a few of my favorite Italian cookies and couldn’t be happier with how truly delicious they all were. Here’s what I got: Rainbow Cookie, Italian Macaroon, Crocantini, Shell Dipped, Rainbow Sprinkle, Peanutter, and Quasimale Biscotti. All in all, these were all fabulous. One of my favorite things about a good Italian cookie is dunking them into a piping hot coffee and some of these crunchier ones totally hit the spot. My favorite was the Crocantini for its hints of cocoa and hazelnut. I’m so excited to have these cookies right at my fingertips in downtown St. Pete whether I’m looking for a sweet treat for myself or to bring a bigger batch to a party. Staying on the sweet train, next up is the Cinnamon Roll and Chocolate Cannoli. I only have one word to describe the first bite of each, “wow”. The gourmet Cinnamon Roll is served warm and has the best warm white icing glazed on top. If you love cannolis as much as I do, then trust me when I say that these are truly outstanding. You have the choice between a classic, chocolate and pistachio cannoli. I went with the chocolate and couldn’t believe how good it was. The light and crunchy cannoli and sweet filling were a treat I can’t wait to have again. In addition to their pastries, cookies and cannolis, they also have gelato and sorbet. For those hot days, this is the perfect escape from the heat. You can get a classic scoop or turn it into a smoothie. Gelato Flavors include Vanilla Bean, Dark Chocolate, Sea Salt Caramel, Coffee Chocolate Chip, Pistachio Sicilian. Sorbet Flavors are Raspberry, Mango Tropical, Lemon Zesty. My friend and I decided to try the Raspberry and Mango Sorbet. We were both blown away at how refreshing they were. I enjoyed the strong flavors of both, but have to say that the raspberry was my favorite of the two. This is definitely my go-to order this summer to cool off. Even after all of these sweet treats, there are still so many offerings at Sorrento Sweets that I cannot wait to try. Take a peek at their displays for more deliciousness. Overall, this is a gem of a place that Central Avenue is lucky to have. They have so many awesome offerings and really bring a decadent sweet scene to the burg. The welcoming interior feels like a homey spot that I can see myself hanging out at whether with friends over coffee and a treat or solo to get some work done on my laptop. Either way, having these Italian bakery goodies within walking distance to my apartment is dangerous but exciting.

    The Best Chili to Eat in St. Pete Chili’s geographic origins go back to what is the currently most talked about border … unfortunately for no reasons having to do with this quite popular food. Chili was born in both Northern Mexico and Southern Texas – on the border and over the border. Its more official name is Chili con Carne – Spanish for “with meat”. It started out as just chili peppers, meat, salt and water. No beans. No tomatoes. The beans are the most contentious thing when it comes to chili aficionado purists. As a matter of fact, The Chili Appreciation Society International specified in 1999 that, among other things, cooks are forbidden to include beans in the preparation of chili for official competition. What. However, others argue that chili with beans has a long enough history so as to not be considered inauthentic. It certainly seems to be the more popular incarnation at restaurants and in home recipes. The ten on this list ALL have beans. So there, Stan. Does anybody have a GasX. Just kidding. I did eat a lot of chili though. We stopped doing rankings a long time ago, and have been putting the lists in alphabetical order. However, I occasionally give shoutouts to a few favorites. In this case two, which are tied for my #1 favorite chilis. The Bier Boutique – It’s the spiciest one on the list, and that’s how I like my chili. Hurt me! Please. Sea Dog Cantina – It’s the most complex, and delicious with deep layers of flavor. Several of the dishes are pictured with raw red onions, and melted cheese. All of these offered it as an option, which I went with each time it was offered. However, I also dug below them to try at least 3-4 bites of chili without the raw onions and cheese first to better ascertain the chili’s flavor. I also dug through each one to find which ingredients I could see. Some people like to follow along and try each place themselves. If you decide to go try any of these, my advice is to test how hot it is being served. I had a few that came out scalding. Not only will you burn your mouth, but you won’t be able to taste anything. One time I burned the heck out of my mouth and in my notes I put, “no flavor”. After it had ten minutes to cool off, it was a whole different world. I could now taste all the flavors, and the dish actually made the list. (That was El Cap.) These are not ranked from best, to second best, and so on. We’ve come to feel that is not a good way to do it when they are all amazing executions of this popular dish. An important thing you should be aware of is that there are other publishers of “best of lists” that do not actually go to the establishments and actually eat the food. We absolutely DO. (How can anyone recommend something they never experienced?) Unfortunately, we’ve seen it a lot – from national and local publishers. We are also aware of a local publisher that offers paid placement in best-of-lists. There is no paid placement here. I PERSONALLY ATE ALL OF THESE BOWLS OF CHILI, AND WENT TO ALL OF THESE PLACES, AND THESE ARE ALL MY PHOTOS. (Except The Bier Boutique, which my partner, Lori, took.) These are listed in alphabetical order. <—— Look Here are the 10 Best Bowls of Chili in St. Pete for 2021 1. The Bier Boutique 465 7th Ave North St. Petersburg, FL 33701 (727) 827-2691 The Bier Boutique Website Meat, beans, veggies & hot peppers come together in this sweet and spicy concoction – served with sweet cornbread. I didn’t believe that it would be spicy. Most places that say “spicy” are catering to those who believe mild/medium is spicy. I’m typically disappointed. I was thrilled to be proven wrong. I loved it. The flavor is great and get this…it’s made with chunks of potato too. Tied for my #1 favorite because of the hearty, and spicy flavors. Bier Boutique Review 2. Boulevard Burgers & Tap House 5905 Gulf Blvd St Pete Beach, FL 33706 (727) 201-4906 Boulevard Burgers Website A cool hangout on St. Pete Beach, Boulevard Burgers is of course best known for their burgers. Their chili is packed with rich chili flavor. It has kidney beans, tomatoes, and cooked white or yellow onions, in addition to the raw ones I added. 3. The Chattaway 358 22nd Ave S St. Petersburg, FL 33705 (727) 823-1594 The Chattaway Website The Chattaway is a quaint eatery on the South Side that was establish in 1951 by Englishwoman, Jillian Frers. High tea is served every day, and so is chili. Their chili is mild, but flavorful. It is unique in that it is a little on the creamy side. They include bell peppers, kidney and pinto beans. Note: The Chattaway is CASH ONLY. 4. Courigan’s Irish Pub 1 Beach Dr SE ste 41 St. Petersburg, FL 33701 (727) 551-9019 Courigan’s Website Courigan’s chili is more tomato-forward, and tangy. There are a small amount of diced green bell peppers in there too. It’s definitely fresh, home style, and quite tasty. Spice-wise, the temperature is mild on this one. 5. El Cap Restaurant 3500 4th St N St. Petersburg, FL 33704 (727) 521-1314 El Cap Facebook El Cap is an old-school throwback that’s been around since 1963. It’s loved by locals, and best known for their burgers, which still use the same recipe from when they opened. The chili is old-school as well with the melted cheese being two processed American cheese slices. The chili is mild, and more on the sweet side. It includes kidney beans, tomatoes, bell peppers, and white beans. 6. Engine No.9 56 Dr M.L.K. Jr St N St. Petersburg, FL 33705 (727) 623-0938 Engine No.9 Website Bold n’Spicy Firehouse-style [&hellip]

    Best Italian Meatballs in St. Pete for 2021 There are all kinds of meatballs in different cuisines, and regions, but the Italian meatball is what we’re talking about here. There’s tons of places to get good meatballs in St. Pete, but these seven really standout above the rest. Before we get into the list, an important thing you should be aware of is that there are other publishers of “best of lists” that do not actually go to the establishments, or actually eat the food. (Sounds ridiculous, right?) They just download photos from the internet, or embed Instagram posts from someone else. Instant “Best of …” list produced without having to leave the house, or even get dressed. That’s NOT how we do it. We absolutely DO eat all of the food on all of our lists. (How can anyone recommend something they never experienced?) Unfortunately, we’ve seen these junk lists a lot—from national and local publishers. We are also aware of a local publisher that offers paid placement in best-of-lists. There is no paid placement here. I PERSONALLY ATE ALL OF THESE MEATBALLS, AND WENT TO ALL OF THESE PLACES, AND THESE ARE ALL ST. PETERSBURG FOODIES PHOTOS. These are listed in alphabetical order. <—— Look 1. Annata Restaurant & Wine Bar 300 Beach Dr NE #128 St. Petersburg, FL 33701 (727) 851-9582 Annata Website Meatball Gigantica – whipped ricotta, creamy polenta, herbs, Grana Padano, tomato sauce, basil chiffonade. THIS. IS. A. PERFECT. MEATBALL! Everything about the Meatball Gigantica is just right – the flavors, the texture, the density all just make you go mmm and shut your eyes in delight. It’s the little details too, such as the herbs. Herbs are not the first thought that come to mind when thinking of meatballs. This perfect meatball wouldn’t be what it is without them. You can see the fresh, house-made ricotta in the middle. The creamy polenta, and tomato sauce are just right. Come hungry as this meatball lives up to it’s name. 2. Fabrica Pizza 101 7th St S St. Petersburg, FL 33701 (727) 290-9643 Fabrica Pizza Website Oven Roasted Meatballs – In warm house-made tomato sauce, parmigiano, chives. Everything just comes together perfectly here. The sauce, the seasoning, flavor, and texture. There have been times that we eat these 2-3 times in a week. Fabrica’s pizza is also excellent. They made our top 10 pizzas list. 3. IL Ritorno 449 Central Ave North #101 St. Petersburg, FL 33701 (727) 897-5900 IL Ritorno Website Smoked Meatballs – smoked pomodoro, piave, chianti, fresh basil. (Piave is an Italian cow’s milk cheese, that is named after the Piave river. As Piave has a Protected Designation of Origin, the only “official” Piave is produced in the Dolomites area, province of Belluno, in the northernmost tip of the Veneto region. Wikipedia) IL Ritorno’s meatballs have been one of our favorites since they hit the menu four years ago. The flavors, texture and sauce all harmoniously arouse you into a new experience that you’ve never had before. These are unique—there’s a light breading on the outside that creates a nice texture, the meatballs are smoked, and the meat and the sauce have that wonderful Italian Piave Cheese. 4. Noble Crust 8300 4th St N. St. Petersburg, FL 33702 (727) 329-6041 Noble Crust Website Meatballs – beef + pork, tomato sauce, ricotta, parm, basil. Noble Crust’s meatballs are fantastic—bursting with flavor, rustic in texture, with a nice char on top from a last minute in the broiler, and they come with a delicious parmesan, and let’s not forget the basil. What could be an afterthought, wonderfully perfumes your senses just before your teeth sink into the land of umami, tang and spice. The basil of course also adds a nice green brightness to the mix. Just like Fabrica, Noble Crust also made the top 10 pizzas list. 5. Pizza Box 923 Central Ave St. Petersburg, FL 33705 (727) 623-0444 Pizza Box Website Meatballs – Made with Angus brisket and short rib with garlic, onions and bread crumbs. Just like IL Ritorno, Pizza Box has been one of our favorites for over four years now. The flavors and textures are phenomenal, and unique. The sole cooking implement at Pizza Box is the wood-fired oven that Adam (Chef & Co-Owner) made himself. So, the meatballs are cooked and smoked at 700 degrees. They have a smokey flavor, and an excellent hard char on the outside. Pizza Box is also on the top 10 pizzas list. 6. Tutto Bene 3038 Beach Blvd S, Gulfport, FL 33707 (727) 954-7960 Tutto Bene Website The Meatball Ricottara is two housemade and scrumptious meatballs, served with red sauce and ricotta. I’d highly recommend ordering this as you wait for your main entree. The meatball itself is soft and moist with a delicious coating of tangy red sauce. Full review of Tutto Bene here. 7. The Urban Stillhouse 2232 5th Ave S St. Petersburg, FL 33712 (727) 440-8040 Urban Stillhouse Website Urban Stillhouse just opened in August 2020. It is a 16,000 square foot space with two floors with great food by Chef Kenny Tufo, formerly of Sea Salt St. Pete. (Full review here.) The three veal meatballs are made with pine nuts, cherries and San Marzano tomato sauce and then placed atop a plank of fried eggplant. They were extremely delicious, moist, hearty and comforting, and the eggplant is an extra bonus. Tell us what your favorite meatballs are in the comments below! Love this post? Save it to your foodie Pinterest board!


    What You Need:

    • Mayo – use Tessemae’s or Primal Kitchen to keep this sauce Whole30 compliant
    • Garlic
    • Hot Sauce – Frank’s Red Hot is compliant, but I also love to use sriracha when I am not doing a round of Whole30
    • Coconut Aminos – this is a soy sauce alternative and adds so much dimension to this sauce
    • Paprika


    Chimichurri Sauce

    Potato Skins

    Crispy, buttery, garlicky, salty, creamy… These potato skins are a flavor packed indulgence.

    Garlic Knots

    Garlic Sauce takes this classic pizzeria item to a whole new level of yumminess.

    Linguine with Clams

    No need to be intimidated by cooking clams, anyone can make this recipe!

    Garlic Cream Sauce

    Make this Garlic Cream Sauce base and combine with any pasta, veggie, protein combo you want!

    Calzone with Garlic Sauce

    The great thing about this calzone is you can customize the fillings per your taste… veggies, meat, cheeses… throw in there whatever you like!

    Broccoli in Garlic Sauce

    Garlic Sauce gives a yummy flavor boost to boring broccoli.

    Garlicky Buffalo Tenders

    The addition of Garlic Sauce makes these Buffalo tenders really sing.

    Lobster Roll

    Tulkoff’s take on a Connecticut-style lobster roll.

    Shrimp Scampi Pizza

    Go beyond traditional pizza toppings with this delicious and unexpected shrimp scampi pizza!

    Garlicky Soft Pretzel

    You won’t need any mustard or cheese sauce to dip these buttery, garlicky pretzels in!

    French Dip Braid

    This recipe takes the flavors of a traditional french dip sandwich and combines them in a delicious dough pocket.

    Garlic Burger

    Garlic Sauce makes this simple burger anything but basic.

    Veggie Tempura with Kimchi

    Kimchi Aioli is the perfect accompaniment for light and crispy tempura vegetables!

    Dumplings with Ginger-Ponzu Sauce

    This bright, tangy umami dipping sauce is so good you won’t be able to stop dipping!

    Chimichurri Baked Salmon

    Pair with some rice and veggies, this salmon is a great, easy weeknight meal.

    Grilled Chimichurri Chicken

    Fire up the grill for this tasty chicken.

    Chimichurri Steak Tacos

    Tacos that make you swoon.

    Chimichurri Watermelon Salad

    An herbaceous summer salad filled with refreshing fruit and vegetables.

    Shakshuka with Chimichurri

    Shakshuka is a popular Mediterranean dish consisting of eggs poached in a tomato sauce with peppers, garlic and spices.

    Steak Pizza

    Switch up your pizza game with this creamy, herby, beefy deliciousness.

    Lamb Burger with Chimichurri Mayo

    You’ll want to slather this Chimichurri mayo on everything.

    Grilled Peaches with Heirloom Tomatoes and Chimichurri

    This sweet-savory-herbaceous salad is not only beautiful, but it’s super simple!

    Crispy Chickpea Chimichurri Salad

    Crispy chickpeas and chimichurri are sure to make this your new favorite salad.

    Roasted Vegetables with Chimichurri

    These roasted veggies might feel wintery, but they can be enjoyed all year long.

    Chimi Fries

    These aren’t just a side of fries, these are so good they’re the main course!

    Skirt Steak with Chimichurri

    Steak + Chimichurri = a classic combo!

    Jalapeño Mac & Cheese Bites

    A spicy twist on everyone’s favorite comfort food.

    Tiger Breakfast Burritos

    A savory, filling breakfast option!

    Tiger Veggie Sandwich

    Even meat eaters will love this sandwich.

    Potato Frittata

    The perfect family breakfast!

    Brussels Sprouts with Bacon

    This recipe is guaranteed to be the perfect side dish at any get together!

    Horseradish Avocado Toast

    Start your day with this EGG-cellently hot avocado toast dish!

    Hasselback Sweet Potatoes

    If you’re looking to treat your sweet-salty tooth, look no further.

    Baked Beet Chips with Red Beet Horseradish Dip

    This recipe is easy and quick to make, and did we mention delicious?

    Red Beet Horseradish Deviled Eggs

    Spice things up with this colorful horseradish deviled eggs recipe!

    Garlic Shrimp Zoodles

    Impress your family with this tasty meal that is good for you too!

    Cauliflower Fried Rice

    Simple and delicious, this recipe adds a healthy twist to this classic Asian dish!

    Grilled Cheese with Bacon

    Garlic Aioli adds a little something extra to this classic.

    Garlic Mashed Potatoes

    Garlic Aioli is the secret ingredient in these whipped potato clouds.

    Loaded Tots with Garlic Aioli

    Tots? Bacon? Cheese? Garlic Aioli? What’s not to like?

    Garlic Aioli BLT

    Add a little extra zip to your classic BLT with this recipe.

    Veggie Pizza

    This veggie pizza is great for any occasion and is a great way to enjoy all kinds of vegetables.

    French Onion Soup Burger

    Two comfort foods come together to great one amazing, flavor-filled burger.

    Stuffed Jalapeños

    If you like spice, then these Stuffed Jalapeños are for you!

    Spicy Turkey Melt

    Add a spicy bite to an otherwise ordinary sandwich.

    Jalapeño Sliders

    Take sliders to a whole new level with these surprising bites.

    Spicy Breakfast Hash

    Start your morning off right with this hearty (and spicy) breakfast!

    Jalapeño Wings

    Spicy Black Bean Cakes with Mango Salsa

    Spicy Jalapeño Aioli and mango salsa dress up these bean cakes to make a surprising dish.

    Shrimp with a Kick

    Give you taste buds a little kick with these shrimp.

    Grilled Cherry Tomatoes & Asparagus Skewers

    Submitted by: Sean McFarland, Executive Chef, Melting Pot Restaurant-Harrisburg, PA

    What’s better than fresh grilled vegetables? Fresh grilled vegetables with Kickin’ Dippin’ Sauce® of course!

    Kickin’ Dippin’ Wings

    Submitted by: Sean McFarland, Executive Chef, Melting Pot Restaurant-Harrisburg, PA

    These wings are sure to please any crowd.

    Raspberry Honey Mustard Pretzel Dip

    Submitted by: Sean McFarland, Executive Chef, Melting Pot Restaurant-Harrisburg, PA

    A simple and surprising dip!

    Kickin’ Quinoa Salad

    Healthy and extremely tasty, this salad’s got a little bit of everything.

    Grilled Ham and Brie Sandwich

    The apple and Kickin’ Dipin’ Sauce® cut the richness of the buttery brie in this sammy perfectly.

    Mongolian Beef

    Submitted by: Shirley Murray

    This recipe was the winner of Tulkoff’s 2018 Sneaky Cook-Off.

    Parmesan Garlic Chicken

    Tired of using the same chicken parm recipe? Switch it up by adding Tulkoff’s Chopped Roasted Garlic to add a sweet, roasted flavor.

    Garlic Grilled Cheese Roll-Ups

    A fun twist on how to serve a standard grilled cheese!

    Layered Shrimp Dip

    Tulkoff’s Extra Bold Cocktail Sauce adds the perfect amount of heat to this seafood appetizer.

    Tulkoff’s Poke Bowl

    Tulkoff has created its own version of a poke bowl, inspired from Hawaiian cuisine.

    Red Beet Risotto

    Add some vibrant color to your dinner plate with Tulkoff’s Red Beet Horseradish.

    Chipotle Chili Aioli Onion Rings

    A quick and easy appetizer that your guests will love!

    Pan Fried Tilapia with Horseradish and Herb-Spiked Mayo

    Tulkoff’s Extra Hot Horseradish adds the perfect amount of heat to a tasty fish dinner.

    Cocktail Sauce Meatloaf

    Zest up a classic dinner option with our Cocktail Sauce!

    Grilled Oysters topped with Bacon and Scampi Butter

    Tulkoff’s Scampi Butter makes prep quick and easy and enhances the taste of the oysters!

    General Tso’s Cauliflower and Chicken

    Add cauliflower to a staple for a healthier alternative!

    Garlic Chicken Wings

    Homemade chicken wings with mouthwatering flavor.

    Pesto and Spinach Muffins

    These muffins are great for breakfast or a snack. Tulkoff’s Pesto makes it easy and simple with less prep time.

    Shrimp and Sausage Over Cheddar Old Bay Grits

    Grits can be so much more than just a side dish! Here’s a great way to incorporate them into a delicious meal filled with flavor and color.

    Cocktail Meatballs

    Grape jelly and cocktail sauce? Let this tasty crock pot treat surprise you!

    Scampi Butter Lobster Tails

    A recipe that is super simple, but sure to impress!

    Mozzarella Sticks with Homemade Marinara

    Roasted Brussel Sprouts with Garlic Aioli

    Indulge in life’s simple pleasures with this delicious recipe.

    Extra Hot Cocktail Sauce

    If you like it REALLY hot, you’ll love this recipe!

    Ginger Pumpkin Bread

    Spice your pumpkin bread up with extra zing using our Ginger Puree!

    Roast Beef Sandwich with Chipotle Aioli, Watercress & Havarti

    Submitted by: John Devaney

    Thanks to Chef John Devaney for submitting this recipe via Paramount Marketing Group during a Tulkoff recipe contest.

    Pesto Macaroni and Cheese

    Looking for a way to shake up your go-to Macaroni and Cheese? You will be the envy of every potluck with this tasty green dish!

    Creamy Veggie Dip

    Simply, easy, flavorful. What’s not to like?!

    Scampi Butter Biscuits

    Add some surprise flavor to your classic biscuit recipe with Tulkoff’s Scampi Butter!

    Mexican Seafood Cocktail

    This super easy appetizer will be a hit at your next party!

    Horseradish Deviled Eggs

    These hot deviled eggs are sure to spice up your next party!

    Catalina Dressing

    This tangy dressing is perfect on salad or with baked chicken.

    Broccoli Cheddar Salad

    If you’re looking for a tasty addition to your summer salad lineup, look no further.

    Garlic Butter Roast Chicken

    This flavorful classic will have the whole table asking for seconds!

    BLT with Spicy Kimchi Aioli

    This new take on a classic sandwich will leave you wanting more.

    Sautéed Garlic Asparagus with Parmesan

    This flavorful side dish is super easy to prepare and pairs well with just about any entree.

    Orange Marmalade Chicken

    This diet-friendly recipe packs in some serious flavor with sweet marmalade and Tulkoff’s Chopped Garlic in Water. You don’t even have to feel bad about taking seconds!

    Crab Stuffed Mushrooms

    These easy to prepare stuffed mushrooms make a delicious entree or appetizer! Make sure to bring them to your next party – they’re sure to be a hit!

    Creamy Horseradish Baked Chicken

    This super easy recipe will make your chicken extra tender with a little tang from Tulkoff’s Creamy Horseradish Sauce!

    Ginger Ice Cream

    With a super creamy texture and the tangy spiciness of ginger, this ice cream is pretty hard to beat!

    Chipotle Meatballs

    Add a little spice to your weeknight menu with these southwestern-inspired meatballs! When you use Tulkoff’s Chipotle Chili Aioli, you’ll make a wonderfully tender and flavorful meatball that’s perfect on its own or with pasta.

    Horseradish Beet and Apple Salad

    Looking for the perfect lunchtime meal? This tasty, colorful beet and apple salad will do the trick! Thick cubes of roasted beets, juicy bites of Granny Smith apples, and a healthy serving of Red Beet Horseradish make this dish well balanced and delicious!

    Horseradish Hummus

    Looking for a way to spice up your appetizers? Impress both your friends and your taste buds by adding Tulkoff’s Extra Hot Horseradish to your homemade hummus!

    Savory Tuscan Chicken Rolls with Basil Pesto Genovese

    Submitted by: Rodney Miller, Owner Carolina Cheese Company

    “I’m a huge “Pesto Lover” and Tulkoff Food Products produces one the finest Basil Pesto I’ve tried. When designing my recipe, I wanted to create a versatile appetizer filling that could be used to create several finished products, depending on your event. I used the savory filling with mini puff pastry cups and sheets, egg [&hellip]

    Jonna’s Chili

    Submitted by: Bill Patrick

    This chili, named after the creator’s granddaughter, took 1st place in Tulkoff’s 2016 Chili Cook Off!

    Spicy Shrimp Pizza

    Add a bit of a bite to seafood pizza with our Extra Bold Cocktail Sauce!

    Deep Fried Shrimp with Spicy Cocktail Sauce

    Nothing tastes better than deep fried shrimp, but don’t forget a side of Spicy Cocktail Sauce for dipping!

    Creamy Dungeness Crab Pasta

    Red Beet Horseradish Spread

    Our Red Beet Horseradish Spread is great for any occasion! Try on a slice of bread or as a dip.

    Shrimp Salsa Cocktail

    This shrimp salsa cocktail is packed with extra bold flavors!

    Sweet Potato Fries with Garlic Aioli

    Turn those sweet potatoes into crisp fries for dipping in this easy garlicky dip.

    Red Beet Horseradish Juice

    Red beets, horseradish, and fruit?! Try this sweet and zesty juice to take your health to the next level!

    Roasted Garlic Spinach Pizza

    This Spinach Pizza with our Chopped Roasted Garlic will have you craving more after the first bite!

    Coconut Lime Chicken

    Who put the lime-in-the-coconut? Tulkoff did, and we added Roasted Garlic too!

    Creamy Crab Soup

    Bring the Chesapeake to your kitchen with our Creamy Crab Soup!

    Korean Roast Beef Wrap

    Submitted by: Angie Pacotti-Long, Food Services Manager Illinois Central College

    “We went through our Spicy Kimchi Aioli sample in 2 ½ days. We have about 12 other sauces at our deli and we did a featured sandwich (Korean Roast Beef Wrap) and several people came back 3 days in a row for the same sandwich. Sometimes the name Kimchi can throw people off, so we [&hellip]

    Smothered White Pizza Fries

    Fries + Cheese + Garlic = A delicious treat you can’t go wrong with!

    Homemade Tomato Soup

    Stay warm this fall with our homemade tomato soup!

    Garlic Shrimp Pasta

    Looking for a seafood delight that will have your taste buds going wild?! Try this shrimp pasta with our Garlic Spread.

    Tulkoff Fish and Chips

    You thought you could, but you can’t enjoy fish and chips without our Spicy Kimchi Aioli!

    Beef Stew

    This flavorful and easy beef stew recipe is just the thing to warm you up on a chilly night.

    Chipotle Chicken Quesadilla

    This loaded quesadilla wouldn’t be complete without our Spicy Chipotle Aioli!

    Roasted Garlic Asian Meatballs

    Submitted by: Chef Linda Anselmi

    These lettuce wraps are a super refreshing treat for your taste buds.

    Vegetable Stir Fry with Ginger

    This Asian-inspired stir fry is bursting with great veggies!

    Garlic Parmesan Buffalo Wings

    Zesty garlic buffalo wings, with flavor that’s great for any occasion!

    Farfalle Sausage Salad

    A simple, authentic Italian recipe that your entire family will enjoy!

    Garlic Mashed Potatoes

    Add Tulkoff Garlic Spread for a quick and easy addition to your ordinary mashed potatoes!

    Caprese Flatbreads

    This full-flavored caprese flatbread is made all the better with the inclusion of Tulkoff’s garlic spread.

    Horseradish Potato Salad

    Who spiked the potato salad? Oh, that was Tulkoff!

    Crab Cake Pretzel

    Give your Crab Pretzel a Tulkoff twist with our delicious Chesapeake Sauce™!

    Tomato Pesto Tart

    Who knew there could be so much flavor in one small tart!?

    Crabby Oyster Sliders

    Crabs and oysters are a perfect seafood combo… why not try Tulkoff’s combo of these flavors on a little sammy?!

    Tiger Caesar Dressing

    Caesar dressing with a flavor that will make your taste buds roar!

    Shrimp & Crab Egg Rolls

    Our Shrimp & Crab Egg Rolls are a deep fried delight you can’t resist!

    Pesto Sweet Potato Fries

    A sweet, salty and herbacious treat for your taste buds!

    NY Strip Steak with Shrimp Scampi Butter

    A classic surf and turf recipe guaranteed to bring about mouthwatering deliciousness!

    Blackened Chicken Quesadilla

    Submitted by: David & Sharon Prudhomme, Owners of Prudhomme's Lost Cajun Kitchen

    “We are always looking for unique flavor twists on our feature menu items. We took our customers’ favorite appetizer and introduced the Pesto, with the help of the pecans it adds a new kick of flavor to our famous blackened chicken.” – Sharon Prudhomme

    Hot & Bubbly Chesapeake Crab Dip

    Submitted by: David & Sharon Prudhomme, Owners of Prudhomme's Lost Cajun Kitchen

    “This recipe is a customer appetizer favorite at our restaurant and has been on the menu for 2 years. Adding the Chesapeake Sauce™ into the dip enhanced more of the the crab flavor. When I initially tasted this product, I was surprised to see that crab was not listed in the ingredients. The flavor profile [&hellip]

    Pesto Clams and Mussels

    Submitted by: David & Sharon Prudhomme, Owners of Prudhomme's Lost Cajun Kitchen

    “We add Tulkoff’s Pesto Genovese to our clam and mussel dish. The convenience of a refrigerated pesto means that our cooks don’t have to spend time chopping or preparing these two key ingredients. No muss, no fuss!” – Sharon Prudhomme

    Pesto Salmon with Scallops and Brussel Sprouts

    Submitted by: David & Sharon Prudhomme, Owners of Prudhomme's Lost Cajun Kitchen

    Don’t overlook the power of pesto, especially with seafood!

    Spicy Kimchi Eggs with Hashbrowns and Ham

    Submitted by: Jacky Feltz, Master Sales, WI Food Broker

    One of the entries from Tulkoff’s Broker Spicy Kimchi Aioli Recipe Contest!

    Kalbi Marinated Pork Belly

    Submitted by: Douglass Owens, Acosta Foodservice, Hawaii

    One of the recipe submissions from Tulkoff’s Broker Spicy Kimchi Aioli Recipe Contest!

    Shrimp Taco with Spicy Kimchi Aioli, Coleslaw & Garlic

    Submitted by: Louis Shatrau, Acosta Foodservice, Livonia, MI

    The winning recipe from our Broker Spicy Kimchi Aioli Recipe Contest!

    Grilled Chicken Arugula Salad with Kimchi Vinaigrette

    Submitted by: Jason Cummings, Paramount Marketing Group, Arkansas

    One of the entries from our Broker Spicy Kimchi Aioli Recipe Contest!

    “Kosher” Korean Wrap

    Submitted by: Colleen Smith, InFusion Sales Group, Baltimore/Washington

    This tasty wrap came in 2nd place in Tulkoff’s Broker Spicy Kimchi Aioli Recipe Contest!

    Kimchi-Bacon Deviled Eggs

    Submitted by: John Brewer, InFusion Sales Group, Baltimore/Washington

    One of the recipe submissions from Tulkoff’s Broker Spicy Kimchi Aioli Recipe Contest!

    Spicy Potato Soup

    Give your potato soup a zesty kick with our famous Horseradish!

    Pasta Puttanesca

    Try our tangy, slightly salty Pasta Puttanesca for a taste of Italy at home.

    Pomegranate Margarita

    Bloody Mary’s aren’t the only drink you can make with Horseradish!

    Roasted Citrus-Herb Salmon

    Get your summer on with our Roasted Citrus-Herb Salmon!

    Garlic Cauliflower Soup

    A simple soup that packs a lot of flavor!

    Chipotle Enchiladas

    Chipotle makes everything better right? RIGHT!

    Southern Maryland Kimchi Aioli Softshells

    Submitted by: Carol Koolhof

    This recipe was submitted as part of Tulkoff’s 2015 Spicy Kimchi Aioli Recipe Challenge.

    Kimchi-lishous Chicken and Broccoli

    This recipe came in 2nd in Tulkoff’s 2015 Spicy Kimchi Aioli Recipe Challenge!

    Kimchi Shrimp and Grits

    Submitted by: Kristen Massey

    The winning recipe in Tulkoff’s 2015 Spicy Kimchi Aioli Recipe Challenge!

    The Scout

    Submitted by: Jaime Mathy, Co-owner Kelly’s Bakery and Cafe

    Special thanks to the folks at Kelly’s Bakery and Cafe for sending us this recipe! http://www.kellysbakeryandcafe.com/

    Chicken Shawarma

    Give your chicken shawarma a Tulkoff twist with our Garlic French Fry Sauce.

    Sparkling Ginger Lemonade

    Splash into summer with this ginger infused lemonade

    Chipotle Hollandaise Sauce

    Add a Southwestern flair to this classic French Sauce. Great over Eggs Benedict, or anything else your mind can cook up!

    Kimchi Chicken Salad

    Submitted by: Chef Linda Anselmi

    Add some authentic Korean flavors to your chicken salad with this slightly sweet and spicy aioli!

    Chicken Panini with Kimchi Aioli

    Submitted by: Chef Linda Anselmi

    Break out a few extra napkins for this panini full of bold flavors.

    Kimchi Cheeseburger Wrap

    Submitted by: Chef Linda Anselmi

    The traditional cheeseburger gets all wrapped up with authentic Korean flavor in this delicious tortilla.

    Ham, Turkey, and Roast Beef Sandwich on Rye

    Submitted by: Chef Linda Anselmi

    Ham, turkey and roast beef oh my! This sandwich has it all… and it’s amazing.

    Kimchi Powerhouse Bagel Sandwich

    Submitted by: Chef Linda Anselmi

    Our Kimchi Aioli puts the POW in this power house!

    Fried Oysters with Green Tomatoes and Relish

    Submitted by: Southern High School

    This recipe was a winner of the 11th Annual Maryland ProStart Student Invitational featuring Chipotle Chili Aioli and Creamy Horseradish Sauce.

    Ginger Beans

    Submitted by: Southern High School

    This recipe was a winner of the 11th Annual Maryland ProStart Student Invitational.

    Steak Gyro with Horseradish Yogurt Sauce

    Creamy Chicken Quesadilla

    Turn a standard quesadilla into something extra special with Creamy Horseradish Sauce!

    Sirloin Steak Sandwich

    Give this classic sirloin steak sandwich some spice with Tulkoff’s Garlic Spread and Creamy Horseradish Sauce.

    Southwestern Stuffed Calamari with Creamy Chipotle Sauce

    Take your calamari to the next level by skipping the deep fry and show off your Southwestern side!

    Cocktailed BBQ Ribs

    Give your BBQ ribs some tang and heat with Tulkoff’s Cocktail BBQ Sauce!

    Surf and Turf Pesto Pizza

    Submitted by: Brian Glines, InFusion Sales Group

    Land and sea unite in this winning recipe from Tulkoff’s Basil Pesto Genovese Recipe Contest.

    Cocktailed Bloody Mary

    Tulkoff’s 2nd version of a bloody mary, this recipe features our Seafood Cocktail Sauce.

    Crab Mac and Cheese

    Jumbo lump crab makes macaroni and cheese a rich and luxurious dish.

    Cranberry Horseradish Sauce

    Serve alone or over cream cheese to give taste buds plenty to think about.

    Creamy Carrot Ginger Soup

    Submitted by: Alfred Boll, Acosta Foodservice Los Angeles

    A slightly sweet soup filled with refreshing flavor with a hint of Tulkoff Ginger. This recipe is sure to be one of your favorite soups!

    Creamy Chicken Scampi

    Submitted by: Chef Linda Anselmi

    You’ll agree our Scampi Butter isn’t just for shrimp once you taste this delectable chicken entree!

    Creamy Garlic Alfredo Sauce

    A perfect way to use Tulkoff’s Chopped Garlic in Water, this recipe is rich, creamy, and will create a memorable experience at your dinner table.

    Creamy Macaroni Salad

    You just have to take this macaroni salad on your next picnic or to the neighborhood BBQ!

    Flank Steak & Horseradish Sauce

    You’ll be surprised what horseradish sauce can do for steak!

    Spicy Chili

    This Spicy Chili recipe gets an extra punch of spice and flavor with Tulkoff Cocktail Sauce.

    Spicy Crab Coconut Spring Rolls with Sweet & Sour Dipping Sauce

    Submitted by: Kent County High School during the 10th anniversar.

    A sweet and spicy take on the ever popular spring roll!

    Tangy BBQ’d Mushrooms

    This mouthwatering recipe is a great easy addition to any week night meal!

    Tiger Coleslaw

    Lightly dressed but full of flavor, this coleslaw is a tasty update to the traditional recipe.

    Tiger Meatloaf

    Caramelized onions and Tiger sauce put a delightful twist on this hearty comfort food.

    Tiger Club Sandwich

    A club sandwich that incorporates turkey, Tiger Horseradish Sauce, bacon and Swiss cheese.

    Tulkoff Bruschetta

    Try the Tulkoff interpretation on this traditional Italian favorite!

    Tulkoff’s Beet Soup

    This colorful soup uses a secret spoonful of Red Beet Horseradish for a flavorful perk up.

    Crab Dip

    A wonderful Blue Crab appetizer that your family is sure to love!

    Spicy Baked Beans

    Everyone has their own version of baked beans, but why not put a spicy twist on this picnic staple with Tulkoff Cocktail Sauce!?

    Cocktail Wings

    Submitted by: Chef Linda Anselmi

    Expand your repertoire with this clever take on hot wings. It’s sure to please!

    Chipotle Cocktail Sauce

    Submitted by: Joe Maiuri, InFusion Sales Group

    This decadent appetizer is made superb with a generous dollop of our Chipotle Chili Aioli.

    Chipotle Pulled Pork Sandwich

    Submitted by: Steve Shirley, Paramount Marketing Group, Carolina

    This recipe won Tulkoff’s Chipotle Chili Aioli Recipe Challenge and we think you’ll see why! This sandwich has a nice balance of smoky, spicy and sweet with lots of texture.

    Chipotle Hummus

    Submitted by: Chef Linda Anselmi

    Once you’ve tried this easy to make hummus with our Chipotle Chili Aioli, you’ll never settle for store-bought again!

    Chipotle Crab Imperial

    Submitted by: Chef Linda Anselmi

    Add some Southwestern pep to this Chesapeake favorite.

    Chipotle Cornbread

    Submitted by: Chef Linda Anselmi

    Tired of the same old cornbread? Our Chipotle Chili Aioli adds the perfect amount of smoky flavor to this classic side dish!

    Chinese Meatballs in Ginger Sauce

    Submitted by: Jacky Feltz, Master Sales Inc., Food Broker WI

    Both savory and sweet, this recipe can be an appetizer or an entreé!

    Bread Bowl Crab Dip

    Wow your guests at your next gathering with this easy restaurant style crab dip.

    Bloody Mary

    Do you like your Bloody Mary nice and spicy? Tulkoff’s Extra Hot Horseradish takes this Bloody Mary recipe to the next level.

    Salmon Burger

    Submitted by: Chef Linda Anselmi

    These salmon burgers take on new life and some Southwestern bite with the addition of black beans, jalapeños, and Tulkoff’s Chipotle Chili Aioli.

    Baltimore Turkey Sliders

    Submitted by: Chef Linda Anselmi

    The simple additional of Chesapeake Sauce™ will make these the highlight of your menu.

    Asparagus Tart

    Perfect for a Sunday brunch or as an appetizer at parties!

    Garlic & Herbed Grilled Shrimp

    This quick and easy dish will be a hit at your next BBQ!

    Garlic Cheesy Chicken

    Submitted by: Armand Boutin, InFusion NE

    Our Garlic French Fry Sauce makes this chicken a home run!

    Garlicky Spinach and Artichoke Dip

    Submitted by: Chef Patrick O'Brien, Advantage Waypoint

    Quick preparation and bold flavors make this winning recipe one that will have your guests coming back for more!

    Ginger Chicken Lettuce Wraps

    Submitted by: Nina Woschitz

    This recipe is a healthy taste explosion that won first place in Tulkoff’s Biggest Loser Recipe contest!

    Ginger Chicken Rumaki

    Submitted by: Don Conner, Acosta Foodservice, OK

    As the winner of our Ginger Puree Seasonal Spotlight, this Chicken Rumaki has just the right amount of ginger and it’s covered in bacon!

    Ginger Cookies with Cinnamon Cream Filling

    Submitted by: Chef Linda Anselmi

    For a more traditional ginger cookie sandwich, go for this creamy cinnamon filling.

    Ginger Cookies with Lemon Cream

    Submitted by: Chef Linda Anselmi

    For fans of ginger cookies with a little tartness, you have to try this recipe!

    Ginger Custard

    Submitted by: Kenneth Arnone CMC

    A refreshing and delicious ginger-infused dessert that’s worth the effort!

    Asian Salad Dressing

    Reminiscent of a dressing you might find at the finest Japanese steakhouses, this tangy sweet dressing is colorful, easy to make, and full flavored!

    Ginger Tea

    Soothe your soul with subtle ginger notes, creamy milk, and honey blended in your favorite tea.

    Gingerbread

    Submitted by: Chef Linda Anselmi

    Not only is this treat easy to make, your house will smell amazing while it bakes!

    Greek Flank Steak and Pesto Gyro

    Our mouths are watering just thinking about warm pitas wrapped around marinated beef, accented with the garlicky bite of our Pesto Genovese and slightly salty feta cheese!

    Healthy Carrot and Beet Salad

    Red Beet Horseradish makes it a snap to toss together this bright salad.

    Horseradish Crusted Beef Tenderloin

    Melt-in-your-mouth steak with a horseradish bread crumb crust – the highlight of weekend supper.

    Horseradish Encrusted Flank Steak

    Submitted by: Michael Vanzutphen, Osage Marketing

    This winning steak marinade recipe will do nothing short of WOW your taste buds.

    Horseradish Guacamole

    Love guacamole? Love horseradish? Well here is a flavor packed recipe combining these two great foods!

    Hot Ginger-Apple Cider

    Warm up any occasion with this sweet and spicy beverage.

    Lemon Garlic Dressing

    This flavorful light dressing will pair perfectly with your favorite salad.

    Mini Baked Crab Cakes

    Perfectly seasoned and with jumbo lump crab, these mini crab cakes will quickly disappear!

    Mixed Salad with Chipotle Dressing

    Submitted by: Chef Linda Anselmi

    This picture perfect salad with Chipotle buttermilk dressing is as flavorful as it is colorful.

    Parmesan Crusted Chicken

    Need an easy weeknight meal? This flavorful dish will be sure to become a family favorite!

    Pesto Butter

    Try this simple recipe to spice up an American summer favorite – corn!

    Pesto Caprese Salad

    If you are looking for a quick, traditional Italian appetizer then this one is just for you!

    Pesto Chicken Caprese Sandwich

    Adding Tulkoff’s Basil Pesto Genovese to this nutritious and flavorful take on Italy’s Caprese Salad makes this chicken Caprese sandwich recipe a winner.

    Pesto Hummus

    A snap to make, pesto gives hummus a unique and savory Italian flavor.

    Caprese Crostini

    This easy appetizer will wow your taste buds and transport you and your guests to straight to Italy.

    Pesto Asiago & Tomato Quiche

    A great addition to any brunch, this savory quiche can also be served as an appetizer.

    Pork Loin with Creamy Pesto Sauce

    Perk up your pork with this rich and creamy herbaceous sauce!

    Quick and Easy Calamari

    This simple, yet delectable dish will be sure to leave your taste buds satisfied!

    Pesto Risotto Genovese

    This creamy risotto might take some time to cook, but trust us, it’s worth the wait!

    Roasted Garlic Scalloped Potatoes

    The subtle sweetness of our roasted garlic puree is a welcome addition to this comforting dish.

    Sauteed Spinach with Garlic

    If you like spinach, you might love it after you try this side dish.

    Scampi Butter Croquettes

    Submitted by: Chef Linda Anselmi

    You’ll savor the rich and creamy potato in a crunchy golden shell. It’s love at first bite.

    Scrambled Eggs with Tiger Sauce

    For light and fluffy eggs with a little kick, whisk them up with our Tiger Sauce!

    Shrimp Salad

    Our Chesapeake Sauce™ adds a much needed flavor boost lacking in many mayo-based seafood salads.

    Smoked Salmon Salad

    With smoked salmon and creamy horseradish dressing, this is one flavor packed first course.

    Southwestern Potato Taquitos

    Serve as a tasty appetizer for your next South of the Border inspired meal!

    Scampi Mussels

    This savory starter will be sure to keep your guests coming back for more!

    Garlic French Fry Sauce Grilled Steak

    Submitted by: Chef Linda Anselmi

    Our Garlic French Fry Sauce is just what your classic steak needs to bring it up to the next level!

    Garlic & Herb Tomatoes

    A flavorful twist on these juicy vegetables, our Garlic and Herb tomatoes can be served as an appetizer or side dish!