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Roast duck with orange and red wine sauce recipe

Roast duck with orange and red wine sauce recipe


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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
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  • Roast duck

In Germany and Austria, roast duck for Christmas is traditionally served with potato dumplings and red cabbage.

18 people made this

IngredientsServes: 4

  • 1 ready to roast duck (about 2kg)
  • salt and black pepper
  • dried marjoram, to taste
  • 1 sprig fresh thyme
  • 1 sprig fresh rosemary
  • 1 onion
  • 1 apple
  • 2 oranges
  • 250ml red wine
  • 250ml chicken stock
  • flour or cornflour, to thicken sauce
  • lingonberry compote, to serve

MethodPrep:25min ›Cook:2hr ›Ready in:2hr25min

  1. Preheat the oven to 200 C / Gas 6.
  2. Rub the duck with salt, pepper and marjoram and place the thyme and rosemary sprigs inside the cavity.
  3. Coarsely chop the onion and place in a roasting tin. If the duck comes with the innards, add those to the tin, too.
  4. Place duck in the roasting tin, breast-side down, and roast for 1 hour. Remove from oven and turn breast-side up, place the apple in the cavity and return to the oven. Roast until golden brown, another 30 minutes to 1 hour, regularly basting with the cooking juices.
  5. Transfer the duck to a platter and keep warm.
  6. Place the roasting tin on the hob. Add the juice of 1 orange, red wine and chicken stock to the tin. Let simmer until all the browned bits from the bottom have loosened.
  7. Strain through a fine sieve into a small saucepan. Dilute 1 tablespoon flour or cornflour in 2 to 3 tablespoons water and stir it into the gravy. Let simmer while stirring till thickened. Season with salt and pepper.
  8. Peel and dice the second orange and add to the gravy. Reheat. Remove the apple from the cavity and top with lingonberry compote.

Tips

Instead of 2 oranges, use 1 tin (500g) sour cherries. Add the cherry juice with the red wine in step 6, and the cherries instead of the second orange in step 8.

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Roast Duck with Orange, Soy and Ginger

In How to Eat, I had a method for cooking roast duck that involved poaching them on the stove, letting them cool and then roasting them in a hot oven. It worked, giving tender meat and fantastically crisp skin, but I am far happier with this method, which dispenses with any wrangling of ducks in boiling water. I still take a two-stage approach, but it’s all low-effort, if not no-effort, and the result is meltingly soft meat and superb quackling. You need add nothing to the duck as it cooks, as both meat and sauce - an aromatic broth of a gravy - provide all the flavour that’s required.

For US cup measures, use the toggle at the top of the ingredients list.

In How to Eat, I had a method for cooking roast duck that involved poaching them on the stove, letting them cool and then roasting them in a hot oven. It worked, giving tender meat and fantastically crisp skin, but I am far happier with this method, which dispenses with any wrangling of ducks in boiling water. I still take a two-stage approach, but it’s all low-effort, if not no-effort, and the result is meltingly soft meat and superb quackling. You need add nothing to the duck as it cooks, as both meat and sauce - an aromatic broth of a gravy - provide all the flavour that’s required.

For US cup measures, use the toggle at the top of the ingredients list.

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Photo by David Ellis
AT MY TABLE

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Method

Heat a large pan. Score the skin on the duck breasts and place them in the hot pan, skin side down. You don't need any oil in the pan. Brown well then remove to a plate.

Pour off most of the fat - leave about 1 tablespoon in the pan. Add in the shallots and cook for about five minutes to soften.

Add in the red wine, orange zest, orange juice and seasoning and bring to the boil.

Place the duck breasts back in the pan and simmer for ten minutes.

Remove the duck from the pan and cover with foil to keep warm while you finish the sauce. Add the redcurrant jelly and cornflour mixture into the pan and bring to the boil, stirring all the time.

Reduce to simmer for a couple of minutes, then serve.

Slice the duck breasts and place on serving plates. Spoon the sauce around the duck and serve. Delicious with a puree of potatoes and carrots.


4 pounds duck
1 orange, peeled
salt
garlic powder
1/2 cup brown sugar
1 tablespoon cornstarch
1 cup orange juice
1 tablespoon orange rind, grated
1 lemon, juiced
2 tablespoons orange liqueur (optional)
2 oranges, sliced into rounds
parsley, for garnish

Preheat the oven to 375 degrees F.

Wash the duck, dry it, and make sure to remove any remaining pinfeathers. Pull away and discard any loose pieces of fat. Place the peeled orange inside the cavity. Sprinkle the outside of the duck lightly with salt and garlic powder. Rub the salt and garlic into the skin but do not prick the skin.

Line the bottom of roasting pan with aluminum foil to catch to grease as it melts. Place the duck on a rack in the roasting pan.

Cook in the preheated oven for 1 hour.

In the meantime, in a bowl, mix together the brown sugar and cornstarch. In a saucepan, place the mixture together with the orange juice, orange rind, lemon juice, and the orange liqueur, if desired. Stir well and bring the mixture to a boil. Reduce to a simmer, stirring constantly until the mixture loses its cloudiness and thickens slightly.

Remove the duck from the oven and allow it to cool for 10 to 15 minutes. (Do not turn off the oven.) Split the duck in half using poultry shears or a sharp knife. Remove the breastbone. Once you split the duck, you will find it easy to gently pry the breastbone away from the meat.

Drain off any accumulated fat from the roasting pan. Place the duck halves on the rack, skin side up. Brush the duck with the orange sauce and reserve the remaining sauce to serve at the table.

Roast the duck for another 30 to 40 minutes. When done, the skin should be very crisp and browned. Serve the duck surrounded by the orange rounds and garnished with parsley.

Pour the warm orange sauce into a gravy bowl and pass around. This duck goes very nicely with any rice dish.


Place the duck in a roasting tin, and prick the fleshy parts with a skewer.

Season all over with salt and pepper, then roast it on the highest shelf of the oven for 20 minutes. After that reduce the heat to gas mark 4, 350°F (180°C), and continue to roast for a further 2½ hours. From time to time during the cooking remove the tin from the oven and drain off the fat into a bowl (it's wonderful for roasting potatoes).

Ten minutes before the end of the cooking, mix the marmalade and port to make the glaze and brush all over the skin of the duck and return it to the oven for its final cooking. Remove the duck to a carving board to rest while you make the sauce. Strain off all the excess fat from the roasting tin, then place the tin on a gentle heat and add the coriander seeds and garlic. Let these cook together for a minute or two as you stir and scrape off all the residue from the sides of the tin. Now pour in the stock, lemon juice and orange juice and zest, bring to simmering point, taste and season and simmer gently for 15 minutes.

During the last 5 minutes carve the duck by using a sharp knife to cut it into quarters. Arrange these on a warmed serving plate. Finally, stir the marmalade and the port into the sauce and pour it on to the duck.


Ingredients

Duck & Orange Pan Sauce

  • 1-2 Duck Breasts One 8 ounce duck breast is enough for my husband and I to share, especially with a side dish.
  • 2 Tbsp butter Preferably grass-fed, such as Vital Farms
  • 1 Naval Orange You will need zest and juice.
  • 1/4 Cup White Wine Use a wine that you would drink! I recommend a Chardonnay or a Sauvignon Blanc.
  • 1 Tbsp Honey Local, raw and organic is preferred
  • 1 Tsp Red Wine Vinegar
  • Salt

Root Vegetable Gratin

  • 6 Root Vegetables Use any combination of potatoes, parsnip, beets, etc., as you like! Peeled and sliced thin (about 4-5mm).
  • 1 Cup heavy cream
  • 1/2 Cup Grated Parmesan Cheese
  • 1/2 Cup Grated Fontina Cheese Or other cheese that melts well, like cheddar or gruyere.
  • 2 Tbsp butter
  • 1 Tbsp Salt Plus more, as needed.
  • 1/2 Bunch Fresh Thyme

Instructions

Sous Vide Duck & Orange Pan Sauce

Alternative Duck Cooking Instructions

Root Vegetable Gratin

Nutrition

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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!


Recipe Summary

  • 1 bunch chopped fresh rosemary
  • 4 large garlic cloves
  • 4 duck legs
  • salt to taste
  • 1 teaspoon Chinese five-spice powder
  • 1 ½ cups red wine
  • 1 ½ tablespoons red currant jelly

Preheat an oven to 375 degrees F (190 degrees C). Spread the rosemary sprigs and garlic cloves into a 9x13-inch baking dish.

Place the duck legs on top of the rosemary, and sprinkle with salt and five-spice powder. Bake in the preheated oven for 1 hour. Meanwhile, bring the wine to a boil in a small saucepan over medium-high heat. Stir in the currant jelly until dissolved. Reduce heat to medium-low, and simmer 5 minutes set aside.

After the duck has cooked 1 hour, pour off and discard the fat that has accumulated in the baking dish. Pour the wine sauce over the duck legs, and bake 15 minutes more until the duck is very tender and the sauce has thickened slightly.


Recipe Summary

  • 2 tablespoons olive oil
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • ½ cup chopped shallots
  • ¼ cup chopped garlic
  • 1 bottle (750 ml.) dry red wine
  • 1 cup orange juice
  • 5 sprigs fresh thyme, rinsed, plus 3 teaspoons fresh thyme leaves
  • 2 dried bay leaves
  • 3 duck breast halves (about 10 oz. each see notes)
  • Salt and pepper
  • ½ cup heavy whipping cream
  • 6 cups baby arugula leaves (5 oz.), rinsed and crisped

Pour olive oil into a 12-inch ovenproof nonstick frying pan (with at least 2-in.-tall sides) over medium heat. When hot, add carrots, celery, shallots, and garlic stir often until vegetables are slightly limp and beginning to brown, about 7 minutes. Add wine, orange juice, 5 sprigs thyme, and bay leaves increase heat to high and boil, stirring occasionally, until liquid is reduced by about half and is slightly syrupy, about 15 minutes. Pour through a fine strainer into a glass measure you should have about 1 cup. Discard vegetables. Wipe pan dry.

Rinse duck breasts and pat dry. Score the skin of each in a crosshatch pattern, making cuts about an inch apart, through the skin into the layer of fat. Sprinkle lightly all over with salt and pepper. Set same frying pan over medium-high heat when hot, lay duck breasts, skin side down, in pan. Cook until beginning to brown on the bottom, 1 1/2 to 2 minutes. Spoon out and discard any fat in pan. Turn breasts over and sprinkle evenly with thyme leaves.

Transfer pan with duck to a 425° oven. Roast until well browned on the surface but still slightly pink in center of thickest part (cut to test), 20 to 25 minutes. Transfer duck to a rimmed cutting board and let rest in a warm place for 5 minutes. Skim off and discard fat from pan juices.

Set pan over medium-high heat and add orange-wine reduction and cream. Stir often, scraping up browned bits from bottom of pan, until sauce is boiling and coats the back of a spoon in a thin layer, 2 to 3 minutes. Season to taste with salt and pepper.

Divide arugula among six plates. Slice duck breasts across the grain and fan equally over arugula. Drizzle a little warm orange-wine sauce over duck and greens. Pour remaining into a small pitcher and pass, for guests to add to taste.


Whole Roasted Orange- and Soy-Glazed Duck

Excerpted from B์o, by Josef Centeno and Betty Hallock. Reprinted with permission from Chronicle Books. All rights reserved.

Yield: 4 servings

Prep Time: 10 minutes, plus resting time

Cook Time: 2 hours and 20 minutes, plus resting time

Total Time: 2 hours and 30 minutes, plus resting time

Ingredients

1 garlic clove, finely chopped

1 teaspoon fresh thyme leaves

½ teaspoon freshly ground black pepper

Pinch of red pepper flakes

Directions

1. Toast the cumin, caraway, and coriander seeds in a small, dry frying pan over medium heat, stirring occasionally, until fragrant, about 2 minutes. Grind the spices to a coarse powder in a spice grinder or with a mortar and pestle.

2. Mix the ground spices with the salt, garlic, thyme, sugar, black pepper, and cayenne pepper in a bowl or container large enough to hold the duck. Set aside.

3. Score the breast side of the duck: Make diagonal slices ¼ in (6 mm) apart with the tip of a very sharp knife, cutting through the skin and fat across the entire breast, but being careful not to cut through to the meat. Turn the bird around and cut slices ¼ in (6 mm) apart in the opposite direction, creating a diamond pattern.

4. Prick or score the legs all over. Rub the duck all over with the spice seasoning and refrigerate, uncovered, for 4 hours. Rinse the duck to remove the seasoning (otherwise it will be salty) and pat dry with paper towels. Put the duck back in the refrigerator, uncovered, for 12 to 24 hours (preferably 24 hours so that the duck skin is very dry).

5. Heat the oven to 425°F (220°C). Put the duck on a rack in a roasting pan, breast side up, and roast for 45 minutes. Carefully turn the duck over so that it's breast side down. Prick around the legs with the tip of a knife or tines of a fork and roast for 45 minutes more.

6. Turn the duck over again to breast side up, prick the breast and legs, and roast until the skin is crispy, about 40 minutes. This is going to depend a lot on your oven. If it isn't crispy, you can increase the heat to 500°F (260°C) and roast for an additional 10 minutes.

7. Meanwhile, put the cloves, cardamom seeds, soy sauce, orange juice, honey, baharat, and red pepper flakes in a saucepan and cook over medium-high heat until the mixture is reduced to about 3 Tbsp or 1/4 cup (60 mL), about 12 minutes. It will look dry and almost burned. Whisk in the butter until emulsified. Set aside.

8. During the last several minutes of roasting, brush the entire duck with a very thin layer of the soy-orange glaze (don't use too much or you&rsquoll compromise the crispiness). When the skin is crispy, 4 to 6 minutes after the glaze is applied, remove from the oven and let rest for 15 minutes. Transfer to a platter and serve immediately.


Grilled Duck Breasts With Red Wine and Orange Sauce

From the November, 2008 Wine Enthusiast, this recipe is from French cookbook author Sophie Dudemaine's newest book, &quotDucasse Made Sinple&quot which is based on Ducasse's encyclopedic &quotGrande Livre de Cuisine&quot. Recommended wine pairing is a 2005 Reserve Cabernet Franc from Lieb Wine Cellars in Long Island (just threw that in for the serious wine enthusiasts out there). Yet to try but looks easy and tasty. DH clipped from the magazine and handed it over to me at breakfast, meaning, &quotLet's try this one!&quot. :-) What sets this apart is that there is pumpkin pie spice in the sauce and on the rub for the meat. Great to serve this with crispy potatoes or a creamy potato gratin and grean beans with shallots. Note: per a review that indicated the cooking time was incorrect, the &quotprep&quot time is listed as 15 but the &quotcook&quot time at an hour. I haven't changed anything, but wanted to indicate this in the recipe description to avoid confusion to others in the future. So the preparation of the sauce and the duck breasts can take approximately an hour in total.


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