The Anna Maria Island Sun Newspaper

Vol. 15 No. 9 - December 24, 2014

FEATURE

Food & Wine

Enjoying our paradise

Anna Maria Island Sun News Story

SUBMITTED

Roasted butternut squash with sage brown butter
can be finished with seafood such as lobster and scallops
or red snapper.

Have you been to the little blue cottage with the back yard on historic Bridge Street? Here at Blue Marlin Grill and Seafood, we strive to serve house made food with integrity. We search for the freshest ingredients from as close to home as possible. Our team takes great pride in creating an approachable menu and atmosphere that is welcoming to everyone.

We live in a bountiful fishing community with one of the oldest fishing villages in Florida. Everyone knows that by now, and it's true. The Cortez fishing village continues to thrive because of the fishermen and the support they get from local restaurants with seafood on the menu. Thank you A.P. Bell Fish Company and Cortez Bait & Seafood.

At Blue Marlin we spend our day preparing for you to come to our house to experience what this island paradise has to offer. Yes, most places on the Island feel the same way, but what is important about this evening ritual is why we are doing it. We are all in constant motion during our busy days. Supper is a time to relax and reflect with good company.

Whether you are with some new friends or Uncle Tim, this is a time for expressing your humanity and enjoying your loved ones. This is a time for communication and connection. We break bread for many reasons that often get overshadowed by our daily grind. We should take more time to slow down, have meaningful conversations and become closer to the company we keep.

With the New Year just around the corner, resolutions are going to be a high priority. Let's be more conscious in our decisions to become better and make resolutions that are attainable. (I'm not talking about diets that we don't follow or other impossible goals.) We need to communicate, be positive and take time to enjoy the paradise we live in.

This dish is hearty and made with classic holiday ingredients. But, if you don't want the hassle of cooking and cleaning during your busy schedule this month, we'd love to make it for you. Stop into our little blue cottage and join our family and friends for dinner.

Roasted Butternut Squash Risotto with Sage Brown Butter By ADAM ELLIS

This dish includes easily attainable ingredients that will compliment your holiday occasions and can be served with lobster and scallops or even a piece of sauteed red snapper

Ingredients

1 medium sweet onion, finely diced
2 cup Arborio rice
1 cup dry white wine
1 medium butternut squash, peeled, seeded and sliced into 1/2 inch discs
1 cup olive oil
1 Tbs. cumin
1 Tbs. chili powder
Salt and pepper
1 cup shaved Parmesan
1 bunch sage leaves
1 lb. butter
4 to 6 cups of warm chicken stock

Method

Preheat oven to 425 degrees with parchment lined baking sheet.

Toss the butternut disks in salt, pepper, chili powder, cumin and olive oil. Roast squash for 15 to 20 minutes until fork tender, but not mushy. When cooled dice into 1/4 inch cubes and reserve for finishing.

In large, heavy pot on medium low, add 2 Tbs. olive oil. Sweat the onion on medium low heat for 8 to 10 min. You don't want the onion to brown. Turn up heat to medium, add rice to gently toast for 2/3 min. The key to a good risotto is to use a wooden spoon and take your time as you stir often. When rice is slightly toasted, turn heat up a bit and add white wine. Allow rice to soak up majority of wine and return heat to medium.

Add warm chicken stock, a ladle at a time, stirring. As the rice soaks up the stock, add more but not too much to flood the rice. Continue stirring in chicken stock until rice is almost al dente. You still want a little crunch to the rice at this point. This may be done the day before. Set aside until service.

In a small saucepan melt half the butter with sage leaves over medium heat. Butter will start to brown after 5 minutes. Watch carefully as not to scorch. You want a nutty brown color. Set aside for finishing.

When you are ready to serve, heat your pan to medium high and add a pat of butter and rice. Add a little more stock so rice becomes creamy stirring. Add Parmesan and diced butternut squash. When heated through, drizzle sage brown butter with crispy leaves for garnish. Add a seafood protein, such as a sweet piece of sauteed snapper or scallops and lobster, to finish this off.

 


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