Signature Recipes

Savor the Flavors of Chef Rolf's New Florida Kitchen: Signature Recipes to Delight Your Palate

Savor the Flavors of Chef Rolf's New Florida Kitchen: Signature Recipes to Delight Your Palate

Welcome to Chef Rolf's New Florida Kitchen, where we bring the vibrant flavors of Florida's fresh seafood and local ingredients straight to your table. Nestled in the heart of Osprey, Florida, our restaurant at 1660 S Tamiami Trl, Osprey, FL 34229, is a culinary haven for food enthusiasts seeking an unforgettable dining experience. You can reach us at (941) 966-2121 to reserve your spot or learn more about our offerings.

In this blog, we're excited to share some of Chef Rolf's signature recipes that capture the essence of Florida's coastal cuisine. From tantalizing appetizers to mouthwatering main courses and a delightful dessert, these dishes reflect our commitment to freshness, flavor, and culinary excellence.

Bronzed Amberjack with Fruit Salsa

A Symphony of Freshness and Spice

Our Bronzed Amberjack with Fruit Salsa is a celebration of the sea's bounty and the orchard's harvest. The amberjack, a firm and flavorful fish native to Florida waters, is perfectly seasoned and seared to a golden hue.

Fruit Salsa Ingredients:

  • ½ red bell pepper
  • ½ yellow bell pepper
  • ½ mango
  • ½ papaya
  • ½ Spanish onion
  • 1 tomato
  • 1 small bunch of cilantro
  • 1 clove garlic
  • 4 oz V8 juice
  • Hot sauce and tequila to taste (optional)

Preparation:

  1. Chop and Combine: Finely dice the peppers, mango, papaya, onion, tomato, cilantro, and garlic.
  2. Mix: In a bowl, combine the chopped ingredients with the V8 juice.
  3. Add Zest: Spice it up with a dash of hot sauce and a splash of tequila if desired.
  4. Chill: Let the salsa chill in the refrigerator for at least one hour to allow the flavors to meld.

Bronzed Amberjack:

  • Portion: Prepare an 8 oz fillet of fresh amberjack per person.
  • Season and Sear: Season the fillet with your favorite spices. Sear it in a hot skillet until both sides are bronzed and the fish is cooked through.

Serve: Plate the amberjack and generously top it with the chilled fruit salsa. The combination of the warm, savory fish with the cool, spicy-sweet salsa creates a harmonious balance that's sure to impress.

Oyster Romanoff

An Elegant Starter to Elevate Your Meal

Our Oyster Romanoff is a sophisticated appetizer that's both simple and luxurious.

Ingredients:

  • Fresh oysters, shucked and rinsed (5 oysters per person)
  • Sour cream
  • Scallions, finely chopped
  • Caviar

Preparation:

  1. Prepare Oysters: Carefully shuck the oysters and rinse them gently.
  2. Assemble: Place a dollop of sour cream on each oyster.
  3. Garnish: Sprinkle chopped scallions over the top and finish with a small spoonful of caviar.

Serve: Arrange the oysters on a chilled platter. This elegant dish is a delightful way to begin any meal, offering a taste of the ocean's finest.

Baked Oysters with Garlic and Herbs

A Warm and Flavorful Delight

For those who enjoy their oysters cooked, our Baked Oysters with Garlic and Herbs are a must-try.

Ingredients:

  • 4 large shell-on oysters
  • 3 cloves garlic, finely chopped
  • 1 tablespoon fresh parsley leaves, chopped
  • Melted butter
  • Salt and paprika to taste
  • Lemon wedges (optional)

Preparation:

  1. Preheat Oven: Heat your oven to 375°F (190°C).
  2. Prepare Oysters: Shuck the oysters, keeping them on the half shell.
  3. Add Toppings: Top each oyster with chopped garlic and parsley. Season with salt and paprika, then drizzle with melted butter.
  4. Bake: Place the oysters on a baking sheet and bake for 20 minutes until they are cooked through and the toppings are lightly browned.
  5. Serve: Transfer to a serving plate and add a squeeze of fresh lemon juice if desired.

Tip: The key to shucking oysters safely is to use a proper oyster knife and protect your hand with a towel or glove. Insert the knife at the hinge and twist gently to open.

Shrimp Scampi

A Classic Dish with a Florida Twist

Our Shrimp Scampi features succulent jumbo shrimp sautéed in a garlic butter sauce, accented with citrus notes.

Ingredients:

  • 1½ pounds jumbo shrimp, shelled and deveined
  • Salt and freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 2 teaspoons minced garlic
  • ¼ cup dry white vermouth
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons finely chopped flat-leaf parsley
  • ¼ teaspoon grated lemon zest

Preparation:

  1. Season Shrimp: Pat the shrimp dry and season with salt and pepper.
  2. Sauté: In a large skillet over medium heat, melt the butter. Increase the heat to high, add the shrimp, and cook for 1 minute without stirring.
  3. Add Garlic: Add minced garlic and cook for another minute.
  4. Cook Shrimp: Turn the shrimp over and cook for 2 more minutes until pink and opaque. Transfer shrimp to a bowl.
  5. Create Sauce: Return the skillet to the heat, add vermouth and lemon juice. Boil for about 30 seconds, scraping up any browned bits.
  6. Finish Sauce: Stir in lemon zest and parsley.
  7. Combine: Pour the sauce over the shrimp and toss to coat evenly.

Serve: Divide the shrimp among plates or serve family-style with crusty bread or over pasta.

Baked Swiss Apple Pie

A Sweet Ending to Your Meal

No meal is complete without dessert. Our Baked Swiss Apple Pie offers a delightful blend of sweet apples and crunchy walnuts encased in flaky puff pastry.

Ingredients:

  • 1 egg
  • ¾ cup sugar
  • ½ cup flour
  • 1 teaspoon baking powder
  • ½ teaspoon vanilla extract
  • Dash of salt
  • 1 cup chopped apples
  • ½ cup English walnuts, chopped
  • Puff pastry sheet

Preparation:

  1. Prepare Filling: In a mixing bowl, beat the egg and sugar until well combined. Stir in flour, baking powder, vanilla, and salt. Fold in the chopped apples and walnuts.
  2. Assemble Pie: Line a pie dish with the puff pastry sheet. Pour the apple mixture into the pastry.
  3. Bake: Preheat your oven to 350°F (175°C). Bake the pie for 30 minutes or until the crust is golden brown and the filling is set.
  4. Cool: Allow the pie to cool slightly before serving.

Serve: Enjoy warm with a scoop of vanilla ice cream or a dollop of whipped cream.

Holiday Grouper Oscar

A Festive Dish Fit for Special Occasions

Our Holiday Grouper Oscar combines tender grouper fillets with fresh asparagus, lump crab meat, and rich Béarnaise sauce.

Ingredients:

  • 4 grouper fillets
  • 8 asparagus spears, steamed
  • ½ pound lump crab meat
  • Salt and pepper to taste

For the Béarnaise Sauce:

  • ½ tablespoon chopped shallots
  • 1½ ounces tarragon vinegar
  • 1½ ounces dry white wine
  • 3 egg yolks
  • 6 ounces warm clarified butter
  • 1¾ teaspoons chopped fresh tarragon and chervil
  • Salt to taste

Preparation:

Béarnaise Sauce:

  1. Create Reduction: In a saucepan, combine shallots, a few crushed peppercorns, tarragon vinegar, and white wine. Simmer over low heat until reduced to about 2 tablespoons.
  2. Prepare Egg Yolks: Strain the reduction into a stainless steel bowl with the egg yolks. Whisk over a double boiler until the mixture is thick and creamy.
  3. Emulsify: Slowly drizzle in the warm clarified butter while whisking continuously until the sauce is smooth and emulsified.
  4. Finish Sauce: Stir in chopped tarragon and chervil. Season with salt to taste.

Grouper Fillets:

  1. Season: Lightly season the fillets with pepper (avoid salting before cooking to prevent drying out the fish).
  2. Cook: Grill or sauté the fillets over medium-high heat for about 3 minutes per side, depending on thickness, until cooked through.

Assemble:

  1. Plate: Place the cooked grouper fillet on a plate.
  2. Top with Asparagus: Arrange two steamed asparagus spears on each fillet.
  3. Add Crab Meat: Spoon warm lump crab meat over the asparagus.
  4. Drizzle Sauce: Generously drizzle the Béarnaise sauce over the assembled dish.

Serve: This elegant dish is perfect for holiday gatherings or any special occasion.

At Chef Rolf's New Florida Kitchen, we invite you to experience these delectable dishes crafted with passion and the freshest ingredients. Whether you're dining in with us or feeling inspired to try these recipes at home, we hope they bring joy and a taste of Florida's finest to your table.

Visit us today at:

  • Address: 1660 S Tamiami Trl, Osprey, FL 34229
  • Phone: (941) 966-2121

Reserve your table and let us take you on a culinary journey through Florida's rich flavors and culinary traditions. We look forward to welcoming you and making your dining experience truly memorable.

Bon Appétit!

Chef Rolf and the entire team at New Florida Kitchen thank you for your continued support and patronage.