Traditional recipes

Rock Salt Roast Beef recipe

Rock Salt Roast Beef recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Roast beef
  • Rib beef roast

Make a roast with a difference - not only is this roast beef succulent and juicy, it is easy to prepare. An impressive dinner party dish, especially when you crack the salt shell for your guests.

43 people made this

IngredientsServes: 4

  • 1 (2kg) beef rolled rib joint
  • 2 (100g) jars English mustard
  • 1.25kg (2 1/2 lb) rock salt
  • For the sauce
  • 1 (227ml) pot double cream
  • 2 tablespoons prepared horseradish

MethodPrep:10min ›Cook:1hr ›Ready in:1hr10min

  1. Preheat oven to 230 C / Gas mark 8. Line a roasting tin with aluminium foil.
  2. Liberally coat the roast with mustard, so that it is entirely covered. Put a thick layer of rock salt on the foil in the roasting tin, about the size of the bottom of the roast. Set the bottom of the roast on the salt, and press down to embed the salt into the mustard. Completely cover the remainder of the roast with rock salt, pressing it into the mustard. (A lot of salt will fall off into the pan, but that doesn't hurt anything).
  3. Bake uncovered, in preheated oven for 60 minutes, or until internal temperature reaches 65 C. Let stand 15 minutes. The roast will be encased in a salt shell. Hit the shell sharply with the back of a knife, and it will crack open and start to fall off. Remove the shell, and place the roast on a cutting board. Slice, and serve with horseradish sauce.
  4. Horseradish sauce: In a small bowl, whip the cream until stiff peaks form. Fold in horseradish to taste.

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Reviews & ratingsAverage global rating:(33)

Reviews in English (32)

by The Big Guy

Just made the roast for dinner tonight. Everything that the recipe said was so true. I remembered this recipe from a past girlfriend years and years ago. Her father used rock salt and it was the best prime rib I had ever eaten. The salt completely crusts over and does not make the roast the least bit salty. The mustard disipates and the meat is the juciest of any prime rib I have ever had!. If you like your prime rib juicy, you MUST try doing it with rock salt. You do need to follow the directions, and use plenty of salt. I used about 5 pounds worth. However, like I mentioned, it crusts on the top, bottom and sides. The top crust just lifted off and the bottom stayed in the foil. The salt on the sides just flaked off during the cooking process. This was by far the best recipe for prime rib I have ever tried. You won't be disappointed.-25 Dec 2006

by Navy_Mommy

I made the mistake of not following the recipe exactly and did not use the full cup of mustard. My salt did not form a true crust and was difficult to get off making the meat salty. It was however very tender and juicy so I think the crust will work if you use the whole cup of mustard.-06 Jan 2004

by ADMNAISMITH

This make a beautiful, delicious roast, and the salt shell makes for a dramatic presentation if you chip it away at the table before carving.I did it for Christmas 2001 and it immediatly became the dish we will be making for Christmas dinner from then on.The horeseradish sauce adds zip and is good for those who don't like full strength horseradish-22 Dec 2002


Preheat the oven to 500 degrees F. Line a roasting pan with aluminum foil.

Rinse the roast, pat it dry, and bring it to room temperature. Sprinkle with the Worcestershire sauce and seasoned pepper. In a bowl add the kosher salt, Italian dressing mix, and egg whites and stir to combine.

Sprinkle water over the top of the salt mixture until it is well-moistened, but not wet. Place a 1/2-inch layer of the salt mixture in the middle of the roasting pan, slightly larger than the diameter of the roast.

Place the roast, fat side up, on top of the salt. Insert a meat thermometer into the center of the roast. Carefully pack the remaining salt mixture onto the meat, covering it completely.

Place the roast in the oven and reduce the temperature to 425 degrees F. Roast for 14 to 16 minutes per pound, or until the thermometer reads 5 degrees F less than desired temperature. Final temperature for rare will be 130 degrees F 135 degrees F for medium rare 140 degrees F for medium. Remove the roast from the oven and let it rest for 5 minutes.

For jus, in a small saucepan over medium heat, add the beef broth and bring it to a boil. Reduce the heat, add the soup mix, and simmer for 5 minutes. Remove from the heat.

Remove the salt crust from the roast by breaking it and peeling it away. (You will probably need a hammer to do this.) Slice the meat to desired thickness and transfer slices to a platter. Ladle a small amount of jus over the top of the meat serve remainder of jus on the side.


Salt-Crusted Beef Tenderloin

Ingredients US Metric

  • For the salt-crusted beef tenderloin
  • 24 ounces beef tenderloin, trimmed
  • 1 tablespoon grapeseed oil
  • 2 teaspoons finely and freshly ground black pepper
  • 2 pounds kosher salt*, preferably Diamond Crystal
  • 1 1/4 to 1 1/2 cups cold water
  • 1 large egg (optional)
  • For the bread crumb salsa (optional)
  • 1 cup extra-virgin olive oil
  • 6 ounces artisan-style bread, day old and torn into free-form small-ish “croutons”
  • 2 lemons (preferably organic), zested
  • 1 pound assorted sweet cherry tomatoes, split in half
  • 1 bunch scallions, sliced thinly in rings, from the white all the way up through as much of the green stalk as is edible
  • 4 small cloves fresh and sticky new garlic, thinly sliced
  • 1 packed tablespoon plus 1 packed teaspoon salt-packed anchovies, rinsed, filleted, and then minced
  • 2 tablespoons red wine vinegar
  • 1/2 cup clean, dry, flat-leaf parsley leaves
  • Sea salt and freshly ground black pepper

Directions

Preheat the oven to 250°F (121°C). Place a wire rack on a rimmed baking sheet. Heat a large, heavy, cast-iron skillet or Dutch oven over medium heat for 5 minutes. Yep, 5 minutes. Make certain the heat is on medium and no higher. Also make certain your hood fan is on.

Using your hands, rub the grapeseed oil over the beef to coat all sides and then sprinkle it evenly with black pepper. Brown the beef tenderloin, using tongs to turn it as necessary so it gets thoroughly browned on every side, including the ends. You want the meat to have a nice crust all around to create a barrier for the salt crust. It’ll take at least 7 to 8 minutes to get a good sear. Transfer the tenderloin to the wire rack to cool.

In a bowl, mix the salt with some of the water to form what looks like bright white wet sand. Start with 1 1/4 cups water and, if necessary, add more water, a little at a time, to achieve a sand-like consistency that sticks to itself when you squeeze it in your hand. (If you’re having a tricky time with the salt mixture adhering to itself, dump it back in the bowl, add an egg white, mix well, and try again.)

When the tenderloin is cool and mostly dry, spread a thin but solid and even layer of salt on the bottom of a small rimmed baking sheet or a smallish roasting pan with low sides. Place the tenderloin on the salt. Pack the remaining salt tightly and tidily around the tenderloin to create a solid coating, sorta like a cast on a broken leg. Where there are cracks in the crust, redistribute the salt to patch them. This should be an unfussy task! There is no such thing as perfect. (If you use a cut of meat that’s larger than 1 1/2 pounds, you’ll need more salt and water to encase it. Mix up a little more of the salt mixture so the beef is completely surrounded by salt.)

If you have an oven-safe instant thermometer, insert it through the salt into the beef. Place the salt-crusted beef and its pan in the oven and roast for 45 minutes. If the beef is the exact weight specified in this recipe, then 45 minutes at 250°F (121°C) will deliver medium-rare tenderloin. Otherwise, insert an instant thermometer straight into one of the short ends of the tenderloin directly into its center. The beef is ready to take out of the oven when it hits 125°F (52°C) in its center.

While the tenderloin is in the oven, place a small, deep-sided sauté pan over medium-high heat. The oil should be just deep enough to submerge the first tip of your index finger. Heat the oil. (Good olive oil is rarely recommended for frying. But the author really prefers the flavor it adds.) Have ready a stack of basket-style coffee filters or a brown paper bag next to the stovetop.

When the oil makes beautiful, veinous, streaking patterns in the pan, which will move faster as the oil gets hotter, drop in a crouton as a test. If it sizzles on contact, the oil is ready. Keep a careful watch on the oil, turning the temperature down as needed, as you do not want the oil to smoke.

Fry the croutons until golden brown. Using a slotted spoon, drain them on the coffee filters or brown paper bag. Let the oil cool.

While the oil cools, supreme the lemons. (See the video on how to supreme citrus just above the recipe.) Simply slice off both ends of each lemon to reveal some of the fruit beneath. Stand a lemon on one end. Starting at the top of the lemon, use the knife to slice away the peel and underlying white pith, following the curve of the fruit, and repeat, turning the lemon as needed, until all the peel and pith is removed. Hold the lemon over a bowl in one hand and, using the other hand, slide the knife blade alongside a membrane and then alongside the other membrane of that same segment, slicing all the way through to the center of the lemon. The lemon segment should fall away into the bowl without any stringy membrane attached. Repeat with the remaining segments, letting any juice drip into the bowl beneath. When you’re done, squeeze the membranes to release any more juice and then toss the membranes in the compost. Repeat with the second lemon.

To the lemons and their juice add the zest, tomatoes, scallions, garlic, anchovies, and vinegar and toss well. Add the fried croutons and 1/3 cup of the cooled frying oil.

Rub the parsley leaves between your hands to release the grassy aroma and then toss them in the salsa. Sparingly season the salsa with salt and pepper to taste, keeping in mind that the beef will bring some saltiness to the plate.

Using a mallet or a wooden spoon, crack the salt crust on the tenderloin, dust away the granules of salt clinging to the beef with a clean, dry towel, and place the beef on a cutting board.

Slice the tenderloin, aiming for portions of 6 ounces. Arrange the slices on each plate, overlapping the slices slightly. If using the salsa, drizzle a generous spoonful of salsa over the meat, being careful to let the perfect wall-to-wall pink of the filet show through. If you wish, drizzle the beef with some of the remaining fry oil to finish. Do not season further. Serve immediately.

*Kosher Salt Note

Different brands tend to have different size crystals, so the weight and volume of salt will vary from one brand to the next. Chef Gabrielle Hamilton uses Diamond Crystal, but feel free to use whatever brand of kosher salt you have on hand. Just know that you might need a little more or a little less than precisely 2 pounds, depending on the size of the salt crystals.

Recipe Testers' Reviews

Gene C.

I am at a loss for words to describe this salt-crusted beef tenderloin. At first I thought this would be an instant heart attack, but it turned out to be the most succulent roast I've had in a long time. This is a very easy recipe to make. Everyone should try this cooking method. The results are astonishing.

As far as all that salt goes, you don't even know it was ever on the beef. The flavor of the meat shines through as well as all the delicious juices that usually drip out during cooking. Attribute that to the sear. It's important that the meat has a good crust. You really need to have a hood that vents outside or you will be setting off smoke alarms for sure. I used olive oil instead of some grapeseed oil and browned the beef in a cast-iron Dutch oven so I could place the splatter screen on top.

I used canned anchovies in olive oil because that's all I could find and drained and rinsed them for the salsa. I used some leftover French baguette for the croutons, just tearing it into pieces, frying as directed, and draining on paper towels.

My meat was just about 2 pounds, so I gave it an additional 5 minutes and it was done perfectly.

It says 6 servings but 3 of us devoured it with just enough left for a sandwich for lunch and some salsa as a salad replacement. Will likely be doing this often. I'm gonna try this with other cuts of meat as well. I highly recommend this one for sure.

Jo Ann Brown

I love baking in a salt crust. Everything I've tried comes out moist and perfectly seasoned. So as you can imagine, when this recipe came across my inbox, there was a resounding "yes! yes! yes!"

However, truth be told, I hacked the recipe a bit. After shopping around for beef tenderloin and thinking about the premise of the recipe (baked in salt) I had a hunch that other, less costly meats could stand in. So with fingers crossed, I set out to make an eye-round roast. I was able to find a small roast weighing just over 1 1/2 pounds and asked the butcher to tie-wrap a layer of fat around the meat. With all else being the same, I stuck my temperature probe into the browned meat, encased it in salt, and said a little prayer to the dinner gods. Unlike the tenderloin, the eye-round took about 20 minutes longer to reach 125°F for a total roast time of just over 1 hour.

Once removed from the oven and freed from its salt dome, I placed the roast on a piece of foil on the counter to catch any extra wayward salt and juices. I continued the recipe as described and set out to make the bread crumb salsa while letting the meat rest.

About 20 minutes later, the salsa was ready, and it was time for the moment of truth. How did the eye-round work out? Splendid! Delicious! And perfectly beefy for the acidic bread salsa. Not only do I now have the original tenderloin recipe for special occasions, but I have a nice weekend dinner project my crew can enjoy more regularly.

If you use a thermometer that you can encase in the roast, you will always know when to take it out of the oven by peeking at the exposed dial now and again.

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Comments

I do this with whole Sockeye Salmon. Insanely good, and now I’m fairly certain that salsa will be made to elevate my dish to the gods!


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I had never made a standing rib roast in the 42 years I have been cooking but I splurged and made this one for Christmas dinner. It was wonderful. My family raved about it. It may have set a new standard for our traditional holiday dinner. I did roast it until 140 degrees and let it rest for 30 minutes or more. It was still medium rare which suited most of our clan.

i have cooked my Christmas rib roast/prime rib this way for 17 years - it has NEVER failed me -- i usually throw some minced garlic and rosemary under the salt and then bake--nothing better.

The salt crust did not work for me at all no matter what I tried.

Xmas dinner - everyone loved it. I did put herbs under the salt crust a day before. Roasted at 450 for 15 min, then did 2:45 at 325. My thermometer read 148, but after 30+ min. of standing, the rib roast was very rare still - bright red. The unusual look of the salt crust livens the conversation for sure.

It doesn't get easier or more delicious than this! I made 5 for a large gathering. I used a different herb combo for each one and they were all delicious.

Loved it. I made it on Christmas Eve. It's easy, fool proof. (perfect for me). my wife said, "ah, (nasally) t'is alright." which, to put things in perspective, for her to comment that way on something that I made in her kitchen is high praise.

I have used this recipe for several years now. The salt crust makes for an arresting presentation. Always a success. Why this technique works I haven't a clue but speculation about that provided for a lot of fun discussion at dinner. Sadly, there is no way that I can determine to catch usable drippings. To substitute I roast a steak in an iron skillet with several cups of suet. I also rub the steak with garlic, rosemary, salt and pepper to simulate the flavor of the roast drippings. This makes a fair imitation but not quite as good as the real deal. My favorite way to prepare prime rib remains spit roasted over wood coals. Nothing beats the salt crusted recipe for ease and reliability however.

High quality prime rib should be a 4 forker and this recipe guarantees that your expensive cut of meat will be perfect. I followed other's suggestions and herbed the roast first before packing it is salt. I used fresh thyme, sage, and garlic chopped up together with a bit of olive oil and some parmesan cheese. The salt crust guaranteed a perfectly cooked and flavored meat.

I use kosher salt. The whole thing is perfect!

I was charged with making Thanksgiving dinner for my family last year and I made two of these roasts. They were a hit. And so easy! For the second roast, I added the water to the salt a bit more slowly and got the crust to stay on better than with the first roast. But they were both delicious. I can't believe how easy it was. The meat was so tender and juicy. Next time, I will try some of the extra stuff the other reviewers have suggested (i.e. herbs under the crust).

My kids freaked when I told them the crust on the roast was salt - They thought it was going to be awful - SURPRISE. It was very tasty and I will be making this more in the cold months ahead

My husband and I were very worried that our beef would taste really salty, but we tried this based on the other reviews. It was amazing! The beef was really moist and tender (we used filet). One reviewer complained that the salt mixtured did not stay on well, try mixing your salt with egg whites rather than water and it stays on much more easily. However, if you use egg whites, line the bottom of your pan with baking paper so you don't spend ages scrapping the salt mixture off your pan.

This is a great way to prep a standing rib roast for Christmas or other major family event. here are some changes we've made over the years. use as a guide and I'm cooking in a hot gas oven. 1) Used a 9.5 pound Prime roast (5 ribs)from a reputable butcher for about 6 adults. plenty of left overs. Brought the roast to room temperature prior to prepping 2) Bought 4 x 3LB boxes of Morton Kosher Salt. used 3 boxes or 9 pounds. 3) Laid down a 1 inch bed of salt My salt crust was much thicker and we've been making this recipe for years. My brother mixes one box at a time with water slowly added to get that "snowy" salt mush effect 4) Pre-heated oven to 450 for at least a 1/2 hour 5) Inserted fresh herbs: garlic slivers, thyme, basil, sage, rosemary, taragon, pepper under the butcher's string 6) Pack salt around beef, insert meet thermometers 7) Lower oven to 325 and insert into oven on middle rack 8) Set timer for 90 minutes. we cooked it for 90 minutes, but checked at the 1 hour mark. once the 90 minutes expired we cooked it for another 15 to 20 minutes then took it out. we used an instant thermometer in several spots that indicated it was at 130 to 140+ degrees 9) Let it post cook outside oven for 15 to 25 minutes after cracking it out of the salt, covered loosely with foil 10) Meat was rare to medium. probably could have gone another 15 minutes in the oven or so. but we like our prime rib rare. Mix up some Yorkshire Pudding using some bacon grease or other fat since you don't get much drippings. absolutely delicious.

This was a great way to cook beef roast. When picking the roast, look at the roast with an eye for using the salt crust. Make sure the sides of the roast don't slope down from a wide top to a narrower bottom (picture a triangle with the base on top) - or that is where the salt is going. Also, put the thermometer in and let the thing cook. If you pierce the salt crust repeatedly, it'll crack repeatedly. Overall, this was a great recipe. Not salty and very tasty (I too used the herb marinade for 24 hours). Use the Force, trust in these reviews, and enjoy a great holiday treat!

I've never before been so delighted with a recipe that I felt the need to review it. Times have changed! I made this for a friend's birthday last night - it was fabulous! I rubbed the meat with crushed garlic, rosemary and black pepper first, then added the salt crust. Served with a port-rosemary sauce. Incredibly juicy and tender. YUMMY. I found that it took longer than 2 hours for my 6 lb. roast , so raised the heat to 375 part way through and it came out fine.

My first roast beef. My husband threatened to call his mother! I used a 2.5 lb. roast. I made it for three adults and two children. Fabulous. So simple and delicious (I'm not a red meat eater). I took the advice of former posters and added fresh ground pepper and herbs on hand. I had thyme and margoram. I also added minced garlic. I made all additions to the salt before rubbing. The key for me was to use the meat thermometer and cooked until 130 degrees. I am not used to this but found it to be a big plus. I used another recommendation and made a sauce by adding cabernet and butter. however, I added a beef broth and water to the pan (not too many juice drippings). Prior to this I prepared red bliss potatoes by soaking in salt water and peeling the middle followed by simmering in water for 20 minutes.I added potatoes to the roasting pan and baked at 425 degrees for an additional 20 minutes. Unbelievable! With addition onf carrots and asparagus. exceptional meal, will make again.

I had to make this to see what all th efuss was about, and I must tell you I was nearly pooping myself the entire time at the thought of expensive meat becoming a salty, unedible nightmare. How wrong I was! The roast turned out moist, flavourful, and PERFECTLY seasoned! I used Britany Sea Salt, which has a high mineral content, and has almost a wet and slightly oily texture, so it stuck to the meat beautifully. I will never make a roast any other way again- it's foolproof and just fabulous! A rare 4 Fork rating from me.

Living in South Africa gives me access to superb beef, and this recipe is one I use each time we entertain as it is successful each and every time! If there are any leftovers (and that is a BIG if) they make for lovely sandwiches for the next few days. I have changed it slightly by rubbing the beef with a mixture of pepper, rosemary, challots and parmesan cheese before adding the salt crust. I also, raise the temperature to 400 degrees and cook it for 20 minutes a pound and that makes a wonderful rare to medium rare roast. It always gets raves from everyone!

This is our annual Passover main course. Prepared it as written, except I used a bigger beef roast and just multiplied the recipe. (angus beef, 7 ribs) Tender, juicy and SOOOO delicious!

I made this for my fiance and his visiting brother. I had a 10 lb roast that I used. Not only was it SUPER EASY but it was moist, flavorful, and GONE by the next morning! I HIGHLY recommend this recipe and serve it with the horseradish mashed potatoes also found on this site. By the way, although you can't use the juices for gravy, use a little boxed beef broth and make a mushroom gravy.

I have a similar recipe that calls for a 500 degree oven for two hours for the same size roast. That recipe has worked well for me in the past, but I decided to try this one. 325 for two hours? You have got to be kidding! After two hours the meat thermometer barely moved (I checked calibration with boiling water). I also checked my oven temperature--that hummer is smokin'. This is a good recipe if it is cooked correctly. I don't understand the past reviews, unless they like their meat with a lot of moo. As in, still moving.

wanted oh-so-badly to like this but found it quite average. It was good, but not anywhere near the raves other reviewers found. I did end up with it standing, salted, for about 1hour before cooking. Could this have had negative impact?

Like another user, I couldn't get the salt to stick all around. not to worry, the roast turned out AWESOME. Good thing too because I spent $80 ($11.99/lb) for the meat. I would definitely make this again. My guests loved it!

Brilliant recipe - comes out perfect every time I make this dish. Family loves it.

Yes Follow the Epicurious recipe "herbed rib roast" (gourmet december 2000) first. Then add 3 or 4 tablespoons of Hickory smoked salt to this one. Rub on the marinate, then do the salt thing. Place on a rack in the roasting pan and set the cover on crooked so the water can evaporate as it marinates 12 to 24 hours. I roasted per the directions of the herbed rib roast recipe. There is no equil to this combination.


Grandma Brown's Beef Barbecue

Ingredients

  • 1 any size chuck beef roast no specification
  • 1 medium Onion
  • 1/2 cup Water
  • 1/2 tsp Salt to taste
  • 1/2 tsp pepper to taste
  • ketchup to taste
  • yellow mustard to taste
  • worcestershire sauce to taste
  • can small tomato sauce to taste
  • barbecue sauce to taste
  • buns

Instructions

Tried this recipe? Let us know how it was!

Stpetefoodies

I have lived in the Tampa Bay area for most of my life. But would never want to live anywhere else besides St Petersburg. What an amazing thriving city we have!

I have owned my own businesses, and in my past careers I have set sales records in Pharmaceutical Sales and I'm a top performer in Real Estate.

I am a University of Florida graduate with a degree in Business Finance and love living in the Historic Uptown district of St. Petersburg. I am mom to a teenage son, long-haired female chihuahua, and a leopard gecko. I think he's a boy. (Kevin kind of stole my dog though. He calls her his "little dawg".)

I'm also a foodie that loves to cook, and eat out at great restaurants. Years ago, I even had my own food store (with my friend Lisa) in the location where Jimmy John's currently resides on 4th Street North just south of 9th Avenue North called Weekday Gourmet. I've also been to Napa and Sonoma on wine vacations eight times.

Kevin and I used to go out 4 - 5 nights a week and write reviews on our own timelines. Because of this, I am always asked by people where they should go, what they should order, etc. When we created the group it just seemed natural since we were already doing that. I love to write and take photos, so it just all works.

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2 Responses

Big pieces of meat just intimidate me lol. But I may have to give this a try I used to have a friends mom that made something very much like this and it was delicious!⚜️

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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. 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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.

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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!


Braised Beef

Navigating through the myriad cuts of beef can be a confusing exercise, especially when the same cut is called something different in New York and Kansas City. In order to understand what&rsquos what, consult a butcher&rsquos chart to see where in the animal the cut is from and what cooking method it&rsquos best suited to. Generally, sirloins and filet mignons, from the rib and loin portions, are delicious roasted or grilled roasts from the less tender sections, from the shoulder, rump, or leg, are perfect for braising. Braising is nothing more than cooking the meat over low heat in a small amount of liquid, into which herbs and vegetables have been added. The result is a tender and flavorful piece of meat with delicious pan gravy.

Ingredients

  • 5-pound boneless chuck roast
  • 3 tablespoons vegetable oil
  • Salt and pepper to taste
  • 2 tablespoons fresh or dried thyme, or a combination of thyme, rosemary, and/or summer savory
  • 1 bay leaf
  • Pinch cinnamon
  • 2 onions, stuck with 2 cloves each
  • 3 cloves garlic, peeled and left whole
  • 2 sprigs parsley
  • 1 leek
  • 2 cups red wine, beef stock, beer, or water

Method

In a braising pan or large heavy enameled cast iron casserole, brown the roast on all sides in the oil until the outside is slightly charred and richly colored. Remove all but 2 tablespoons of the remaining fat.

Salt and pepper the meat to taste, and sprinkle with an herb. Thyme is a favorite because it has a pungency that is most effective with beef, but you could use rosemary or summer savory, which would give an entirely different quality. Add the bay leaf, cinnamon, onions, garlic, parsley, and leek. Pour in the liquid of your choice and bring to a boil. Reduce the heat, cover the pot, and either simmer on top of the stove over very low heat, allowing 30 to 35 minutes per pound, or cook in a 325°F oven, allowing 35 minutes a pound, about 3 hours, until the meat is quite tender. Add more liquid if needed.

Remove the meat to a hot platter to rest for about 15 minutes and skim the fat from the pan juices. If you want more gravy, strain the liquid, pour additional wine or beef stock into the pan and bring to a boil. Thicken the juices with little balls of butter and flour, kneaded together. Let it reduce until it lightly coats a spoon.


Seasoning:

When you are preparing lawry’s recipes, Lawry’s special seasoned salt is an obvious ingredient. In the previous recipe, you have noticed that with just only seasoned salt, Lawry prime rib was prepared. So, you must want to know how to make the Lawry’s seasoned salt. Here, in this article, I’m sharing that too with you.

Ingredients:

  • 2 tablespoons of salt
  • 2 teaspoons of white sugar
  • ¾ teaspoon of paprika
  • ¼ teaspoon of ground turmeric
  • ¼ teaspoon of onion powder
  • ¼ teaspoon of garlic powder
  • ¼ teaspoon of cornstarch

Directions:

  1. Bringing a small bowl, add 2 tablespoons of salt, 2 teaspoons of white sugar, ¾ teaspoon of paprika, ¼ teaspoon of ground turmeric, ¼ teaspoon of onion powder, ¼ teaspoon of garlic powder, and ¼ teaspoon of cornstarch.
  2. With a whisk, stir them well and pour the seasoned salt in an airtight container.

Another Recipe:

Lawry’s prime rib recipe is not easy at all. If you feel like you want to try some other kind of rib roast, you don’t have to go anywhere searching for other recipes. We like to provide it here in this article. Alike Lawry’s prime rib roast, this dish tastes amazing. This steakhouse roast recipe is easy to prepare and takes less time too. Anyways, let’s go for the recipe.

Ingredients:

  • Garlic cloves about 4 pieces
  • Sage leaves about 8
  • Fresh Thyme leaves about 4 tsp
  • Olive oil about 2 tbsp.
  • Kosher Salt about 1 tbsp.
  • Ground black pepper about 11/2 tsp
  • Beef strip roast about 4 pounds (This is also known as New York Strips)

Directions:

Step 1: Turn on the food processor and add garlic cloves into it and chop them finely.

Step 2: Then add fresh sage leaves, 4 tsp of fresh thyme leaves, 2 tbsp of olive oil, 1 tbsp of kosher salt, and 1.5 tsp of ground black pepper and blend them until they turn into a puree.

Step 3: Now take your beef strip roast and pat it moisture-less with paper towels. Take your time and do this process.

Step 4:Spread the herb puree all over the beef strip roast and place it in a glass bowl.

Step 5: Cover the glass bowl with plastic and let it chill into a fridge for at least 3 hours. The longer you let it sit, the more the flavors will sit.

Step 6: At 450 degrees F, preheat the oven.

Step 7: In a roasting pan, place a wire rack and put the fatty side of the roast at the top. Place an oven proof instant-read meat thermometer into the thickest part of your beef strip.

Step 8:At 450 degrees temperature, roast the beef strip for approximately 15 minutes.

Step 9: After 15 minutes, decrease the temperature of the oven to 350 degrees F.

Step 10: Bake the beef roast until the instant-read meat thermometer shows the temperature at 135 degrees F if you want it medium-rare. I like my beef roast juicy and soft, so I stop roasting at 135° F.

Step 11: Expel the roasting pan from the oven and let it cool before slicing.

Enjoy the steakhouse special roast with red wine.


Herbed Roast Beef In Salt Crust

Combine oil, onion, garlic salt, basil, marjoram, thyme and pepper in a heavy plastic bag. Mix well. Add roast coat well with marinade. Marinate in refrigerator 2 hours or overnight. Line roasting pan with foil. Combine kosher salt and water to form a thick slush. Pat 1 cup of mixture into a 1/2-inch thick rectangle in pan. Pat roast dry with paper towels. Insert meat thermometer. Place roast on salt layer.

Pack remaining salt mixture around roast to seal well. Place roast in 425F oven and roast 16-18 minutes per pound for rare (140F), 20-22 minutes per pound for medium (160F) or 25-30 minutes for well done (170F).

Remove roast when thermometer registers 5F below desired doneness. Let roast stand 5-10 minutes in salt crust. To remove crust you may need to use a hammer. After removing crust, whisk away any remaining salt crystals with a pastry brush.

NOTES : Use prime rib, eye of round, or any beef roast that is at least 4 pounds. Smaller roasts will cook before the crust hardens. For larger roasts, cooking time will not be much longer than for smaller roasts. Use a meat thermometer. Use only coarse kosher salt, not table salt or rock salt.


  • 1/3 cup olive oil
  • 1/4 cup grated onion
  • 1 teaspoon garlic salt
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 1 (4 to 6 pound) beef rib or eye of round roast
  • 1 (3-pound) box Morton Coarse Kosher Salt
  • 1 1/4 cups water
  1. Combine oil, onion, garlic salt, basil, marjoram, thyme and pepper in a heavy plastic bag. Mix well. Add roast coat well with marinade. Marinate in refrigerator 2 hours or overnight.
  2. Line roasting pan with foil. Combine coarse kosher salt and water to form a thick slush. Pat 1 cup of mixture into a 1/2-inch-thick rectangle in pan. Pat roast dry with paper towels. Insert meat thermometer. Place roast on salt layer. Pack remaining salt mixture around meat to seal well.
  3. Place roast in a 425 degrees F oven and roast 16 to 18 minutes per pound for rare (140 degrees F), 20 to 22 minutes per pound for medium (160 degrees F) or 25 to 30 minutes for well done (170 degrees F).
  4. Remove roast when thermometer registers 5 degrees F below desired doneness.
  5. Let roast stand 5 to 10 minutes in salt crust.
  6. To remove crust, you may need to use a hammer. After removing crust, whisk away any remaining salt crystals on roast with a pastry brush.

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  • 1 4-rib (8- to 9-lb.) standing beef rib-eye roast, bones removed and tied back on (this can be done by your butcher and makes the roast easier to slice)
  • Kosher salt
  • 3 Tbs. flaky sea salt
  • 2 Tbs. coarsely cracked black peppercorns
  • 1/2 cup plus 2 Tbs. Maille country-style Dijon mustard
  • 6 medium carrots, peeled and trimmed
  • 12 medium shallots (about 1 lb.), peeled
  • 3 leeks, tough green tops removed, cut crosswise into 2-1/2-inch lengths
  • 2 Tbs. olive oil
  • Freshly ground black pepper
  • 2/3 cup crème fraîche
  • 2 Tbs. drained jarred horseradish
  • 2 Tbs. chopped fresh flat-leaf parsley, plus more for serving
  • Position a rack in the center of the oven and heat the oven to 450°F.
  • Remove the roast from the refrigerator, pat dry with paper towels, place on a rimmed baking sheet, and season generously with kosher salt. Let sit, uncovered, for 30 minutes.
  • Combine the sea salt and cracked pepper in a small bowl. Pat the roast dry again. Using an offset spatula, spread 1/2 cup mustard on the roast, creating a thin, even layer. Pat on the salt and pepper mixture, being especially generous on the top of roast and using the palm of your hand to encourage the seasoning to adhere to the sides. Scatter the carrots, shallots, and leeks around the roast and drizzle with olive oil. Toss the vegetables to coat and season with salt and pepper. Transfer to the oven and roast until the vegetables begin to brown, about 20 minutes. Rotate the pan and reduce the heat to 425°F. Continue to roast until the interior of the meat registers 125°F, about 1 hour more.
  • Meanwhile, in a small bowl, combine the crème fraîche, horseradish, the remaining 2 Tbs. mustard, and the parsley, and season to taste with salt and pepper. Keep refrigerated until serving.
  • Remove the roast from the oven and cut the strings from the bones. Let the roast rest for 15 minutes before slicing. Remove the largest chunks of crust from the roast, and serve the beef with the roasted vegetables and horseradish-mustard cream, garnished with additional chopped parsley.

Recipe Notes

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Reviews (1 review)

This recipe is a disaster. Do not make it without substantial changes in timing and/or temperature. I just wasted a $100 cut of meat last night, and I'm convinced that this recipe was never tested. I've lost faith in Fine Cooking while nearly all the recipes I've used are solid, never again will I trust the recipes as I have in the past. I will critically evaluate them all before using one again. The vegetables became carbon blobs and the crust on the meat was worthless. FC: Please remove this recipe from the collection until you fix it!!