Blackened Tilapia Tacos

"A great way to spice up the traditional mexican dish!"-Stephanie

2 – 2 ½ oz. Tilapia Filets
1 oz. Blackening Spices

· Season tilapia with blackening spices
· Sear in a cast iron skillet 1 ½ minutes on each side

2 – 8” Flour Tortillas
1 oz. Sour Cream
1 oz. Spring Mix
1 oz. Diced Tomato
½ oz. Siracha Sour Cream (see recipe)

· Lay out Tortillas
· Place Spring Mix and tomatoes in the middle of tortillas
· Lay Tilapia on Tomatoes
· Drizzle Siracha Sour Cream on top
· Fold one in half, leave the other open
· Arrange on plate

Siracha Sour Cream
¾ c. Sour Cream
½ c. Siracha
1 tbsp. Milk
¼ tsp. Lime Juice

· In a bowl mix all ingredients and blend well
· Refrigerate until use

Meet Steph and the Chefs

Where: Kitchens On the Square
Barnard Street
Downtown Savannah
When: Friday, August 24th at 10 A.M.

Come check out the behind-the-scenes:

Steph and the Chefs are taping and YOU are invited!

Stephanie Simoni and the chefs from the New South Cafe will be at Kitchens on the Square in downtown Savannah on Friday, August 24th. It is located on Barnard Street and taping begins at 10 a.m.

You can get a taste of what goes on behind the cameras and sample of the New South Cafe's cuisine! Everyone is welcome!

New South Seasonal Salad

-MIXED GREENS W/ CANDIED NUTS, SUNFLOWER SEEDS AND GOAT CHEESE CROSTINI IN A CITRUS VINAIGERETTE-

"The citrus dressing was light and refreshing..definitely a great addition to any summer cookout."-Stephanie



4 oz Mixed greens

Pinch Toasted sunflower seeds

4 ea. Grape tomatoes

1 oz Goat cheese, whipped until smooth and creamy, put in piping bag

This is to be made in two log batches

1 ea. CROSTINI, French bread sliced and left out overnight, next day sautéed in Olive Oil

1 ½ oz Candied nuts

½ oz CRAISINS



FOR THE NUTS


24 oz Nuts, preferably hazelnuts

12 oz Br sugar

To cover Water



PROCEDURE
- Add all ingredients in med. sauce pot, bring to a boil reduce and simmer until caramelized, pour onto a ½ sheet tray with parchment and cool, break apart with a spoon





CITRUS VINAIGERETTE



16 oz Orange Juice

4 oz Lime Juice

4 oz Lemon juice

3 oz Sugar

32 oz Peanut Oil

To taste S & P



PROCEDURE

- In a mixing bowl, add the juices and sugar and whip until sugar is dissolved
- Slowly incorporate the peanut oil, whipping vigorously the entire time
- Season, taste, refrigerate until service

MEET "STEPH AND THE CHEFS" AUGUST 6TH!

Where: Kitchens On the Square
Barnard Street
Downtown Savannah
When: Monday, August 6th at 10 A.M.

Come check out the behind-the-scenes:

On Monday, August 6th Steph and the Chefs are taping and YOU are invited!

Stephanie Simoni and the chefs from the New South Cafe will be at Kitchens on the Square in downtown Savannah on Monday, August 6th. It is located on Barnard Street and taping begins at 10 a.m.

You can get a taste of what goes on behind the cameras and sample of the New South Cafe's cuisine! Everyone is welcome!

Grilled Ceaser Salad and Garlic Crostini laced with Parmesan Ribbons

At first, I was put off by grilling the lettuce; but Chef proved me wrong! The quick heat on the grill makes this Roman treat packed with ceaser flavor and the romaine even stays crunchy...so important! Loved it! -Stephanie



What you will need:

4 ea Romaine heads, washed and cleaned, outer leaves removed, stems cut, but, not all the way, leave enough on to keep it together.

2 oz Olive oil
1 oz Garlic, minced
To taste S & P
4 oz Caesar dressing
¼ oz Parmesan ribbons, made with potato peeler, a la minute
Touch pepper, for garnish on plate

How to get cooking:

Brush romaine spears with o. oil/garlic mix
Grill on small grill, until slightly wilted
Place one on plate the other on top at a 90-degree angle holding it together with
a tsp of Caesar dressing,(squeeze bottle)
In zigzag lines put more on top of other spear

The Crostini...mmm:

French bread, sliced on the bias and kept out overnight
On low fire, sauté the bread until golden brown on both sides
While still warm season with S & P and garlic (dry) reserve for service

Wrappin' it up with Veggies

"This one is delicious and nutritious for the summer. Extra Cheese for me please!"
-Stephanie

4 oz Sweet onions, julienne

4 oz Button mushrooms, julienne

1 oz Ginger, grated

1 oz Lettuce, shredded

4 ea. Tomatoes, sliced

4 oz Sprouts, alfalfa

3 ½ oz Dill havarti, sliced thin

1 oz Balsamic syrup (glaze)

1 T Peanut Oil

1 EA. Whole Wheat Wrap

PROCEDURE


- Heat sauté pan with the oil

- When hot add onions and sauté for 2 minutes

- Add ginger and caramelize onions thoroughly

- Add mushrooms and toss for 2 minutes

- Deglaze with a T of H2O

- Reserve for service

- Season with S & P

TO ASSEMBLE


- Lay out wrap so it is flat

- Line wrap with balsamic glaze

- Place on first the onion and mushroom mix

- Then dill havarti, then the lettuce, tomato, sprouts

- Add a small amount more of the balsamic

- Wrap tightly, cut in half on bias and serve with chips and a pickle