Mai Tai 

Restaurant: Tommy Bahama Marlin Bar & Store

Serves 1 

• 1½ ounces aged rum 
• 1 ounce fresh lime juice 
• ¾ ounce orange Curaçao 
• ¾ ounce orgeat syrup 
• ¾ ounce dark rum, for floating 
• 1 orchid, for garnish 

 Combine the first four ingredients in a cocktail shaker with ice. Shake well and pour into a rocks glass over crushed ice. Top with dark rum. Garnish with orchid, and let the festivities begin. 

23150 Fashion Drive, Suite 101, Estero;  

239-947-2203, tommybahama.com  

Fiesta Corn Pudding 

Restaurant: Four Hundred Rabbit 

• ½ cup butter, softened 
• 1 can condensed milk  
• 2 large eggs, room temperature  
• 1 cup sour cream  
• 1 package (8½ ounces) cornbread/muffin mix  
• ½ cup milk  
• 1 can (15¼ ounces) whole kernel corn, drained  
• 1 can (14¾ ounces) cream-style corn 

Preheat oven to 325°F. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in sour cream. Gradually add muffin mix alternately with milk. Fold in corn.  

Pour into a greased 3-quart baking dish or 13x9-inch baking pan. Bake uncovered until set and lightly browned, 45-50 minutes.  

Traditionally, this is how it is served. At 400 Rabbits we add another step: Once cooled, add a 6-ounce portion to a medium sauté pan with ¼ cup of heavy cream and whisk together. Bring to temp and then serve in a bowl topped with shredded cheese. This results in a creamy, sweet corn pudding.  

975 Rabbit Road, Sanibel;  

239-558-8756, 400rabbitssanibel.com

Chocolate Panna Cotta 

Restaurant: Gusto Cucina Italiana 

• 1 quart heavy whipping cream 
• ¾ tablespoon of gelatin powder 
• ⅓ cup mascarpone cheese 
• ⅓ cup sugar 
• 8 ounces dark chocolate  
• Pinch of salt 
• Toppings include: whipped cream, chocolate shavings, strawberries, mocha syrup 

 Mix ¼ cup of heavy whipping cream with gelatin and let sit for 10 minutes. Add remaining ingredients to a pot and constantly stir on medium heat. Once it boils, add gelatin/heavy cream. Set aside and stir until dissolved. Stir 2 minutes more, pour in glass serving dishes and let sit overnight. Add whipped cream on top with any combination of toppings and serve chilled. 

229 Del Prado Blvd. N #15, Cape Coral;  

239-458-5900, gustocucinaitaliana.com 

Shrimp and Grits with Tasso Gravy 

Restaurant: Cork Soakers Deck & Wine Bar

Serves 2 

*Tasso Gravy: 

• 2 ounces butter 
• 3 ounces flour 
• 1 each red and green peppers, diced 
• 1 small white onion, diced 
• 10 ounces seafood stock 
• 1 cup heavy cream 
• 1 cup tomato juice 
• 1 pound andouille sausage, diced 
• 1 pound tasso ham, diced (Tasso ham can be found in specialty markets; it is a cured and smoked pork butt that is heavily seasoned and provides a lot of the flavor for this recipe.) 

Start by cooking the andouille sausage to render some of the fat. Add the butter and flour to make a roux. Add peppers and onions and cook for 5 minutes on medium heat. Add stock, cream, and tomato juice and bring to a boil. Add the tasso ham and turn the heat down to simmer for 20 minutes. 

*Grits 

• 1 cup stone ground (coarse) grits 
• 1 cup chicken stock 
• 2 cups water 
• 1 cup heavy cream 
• 4 ounces cheddar cheese 

Add the 4 cups of liquid to a saucepan, bring to a boil. Slowly whisk in the grits and stir frequently. Turn the heat down to medium and cook until all the liquid is absorbed. Bring to desired consistency, then add cheese. 

 *Shrimp 

• 2 pounds gulf shrimp, peeled and deveined (If possible, use shrimp with heads on; clean and put heads and shells in seafood stock for extra flavor.) 
• 2 tablespoons butter 
• 4 ounces seafood stock 
• 12 ounces prepared tasso gravy 
• 8 ounces prepared grits 
• Salt and pepper to taste 

Season the shrimp and cook in butter for 2 minutes on each side. Add the seafood stock and the tasso gravy and cook for 2 more minutes. Add a scoop of grits to a bowl, top with the shrimp and gravy mixture. 

837 SE 47th Terrace, Cape Coral;  

239-542-6622, corksoakers.net 

Macadamia Nut Mahi-Mahi 

Restaurant: Roy's Restaurant

Serves 1 

• 7 ounces mahi-mahi 
• 1½ ounces macadamia nut butter 
• ¼ teaspoon kosher salt 
•  teaspoon black pepper 
• 1 ounce vegetable oil 
• 1½ ounce lobster cream sauce 
• ⅛ teaspoon chives 
• 3½ ounces braised red bliss potatoes, cut into ¼ inch-thick pieces, ends removed 
• 1½ ounces asparagus (grilled, blanched, or sautéed)  
• Chives for garnish 

*Lobster Cream Sauce                           

• 4 pounds lobster bodies, with tomalley, no gills, separated in half  
• 1 pound onions, diced 
• 8 ounces carrots, diced  
• 8 ounces celery, diced  
• 8 ounces butter  
• 12 ounces tomatoes, ripe  
• 6 ounces tomato paste  
• 3 quarts lobster stock  
• 4 quarts heavy cream  

Roast lobster shells in oven at 350°F on low fan for 10 minutes.  

Lightly sauté onions, carrots, and celery in butter. Add tomatoes, followed by tomato paste. Add lobster shells. Stir until paste is evenly distributed.  

Add lobster stock and heavy cream. Bring to a simmer, stirring every 5 minutes. Pull out lobster shells, shaking off liquid, and strain through a chinois using a ladle. Blend in small batches and immediately place in ice bath to cool down. 

Season mahi-mahi on both sides with kosher salt and black pepper. Crust the fish with macadamia nut butter on the topside. 

Heat vegetable oil in pan over medium heat. Add fish crust-side down first, searing until golden brown, careful not to burn the nuts. Fish should be cooked through 70 percent. Flip over and cook until medium rare.  

Place lobster cream sauce on center of plate. Place three slices of braised red bliss potatoes on top of lobster cream sauce. Place asparagus across the top of the potato slices and place mahi-mahi on top of asparagus crust side up. Garnish with chives. 

26831 South Bay Drive, #100, The Promenade, Bonita Springs;  

239-498-7697, roysrestaurant.com