Featured Cookbook

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1. Sanibel Seafood Benedict with Alfredo Sauce (Serves 2)

2. Crab Puffs

3. Shrimp Perlo

Book Description

Randy Wayne White's thirteen years as a full-time, light-tackle fishing guide at Tarpon Bay Marina, Sanibel Island, on Florida's Gulf Coast, inspired many of the characters and stories in his New York Times best-selling Doc Ford series. Randy Wayne White's Gulf Coast Cookbook pairs more than 125 recipes with photos of the real Tarpon Bay and the most appetizing food-related passages from this acclaimed writer's essays and novels. The result is a veritable memoir of food and adventure, true friends and favorite characters, all in an enjoyable presentation promising satisfying food, drink-and reading.

... (more)

Randy Wayne White's Gulf Coast Cookbook: With Memories and Photos of Sanibel Island

Authors: Randy Wayne White,Carlene Fredericka Brennen

Date: December 2006

ISBN: 159228096X

Publisher: The Lyons Press

Paperback

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Owner Mike Biliheimer was raised on Sanibel Island, and his charming restaurant, The Lighthouse Café, is a local favorite, Located within walking distance of the island’s historic lighthouse, the restaurants delicious food and friendly staff make the café a pleasant place to dine. —RWW

Serves 2

• 1 large croissant, split in half lengthwise

• 2 tablespoons butter or margarine

• 1 cup sliced broccoli florets

• 4 cup sliced mushrooms

• 2 ounces scallops

• 4 ounces cooked shrimp, shelled and deveined

• 2 ounces cooked crab leg meat rinsed, drained, and picked over

• 1/2 teaspoon minced garlic

• 1/2 teaspoon thyme

• FOR THE ALFREDO SAUCE:

• 1 cup heavy cream

• 1/2 teaspoon minced garlic

• pinch of thyme

• 1/2 cup grated Parmesan cheese

• 2 eggs

1. Toast croissant halves until light brown. Place a large skillet over medium heat. Add butter or margarine and heat until melted. Add broccoli and mushrooms. Sauté until vegetables are tender and all liquid has been absorbed.

2. Meanwhile, place scallops in a small saucepan with a little water, Bring to a simmer over medium heat, cover, and cook for 2 minutes. Drain scallops.

3. Add scallops, shrimp, crab, l/2 teaspoon garlic, and 1/2 teaspoon thyme to vegetable mixture and conk until heated through.

4. Meanwhile, place cream in a small saucepan. Place pan over low heat and bring to a simmer. Add 1/2 teaspoon minced garlic and a pinch of thyme. Mix with a wire whisk. Slowly add Parmesan cheese, whisking continuously until sauce thickens.

5. Place an inch of water in a medium skillet over medium heat. Bring to a light boil. Crack eggs into water, taking care not to break the yokes. Using a spoon, douse egg with water until egg whites form.

6. To assemble: Place a croissant half on each of two dinner plates. Place half the seafood mixture atop each croissant, Top seafood mixture with a poached egg. Ladle Alfredo Sauce over Seafood Benedict. Serve immediately.

Recipe courtesy of Mike Billheimer, The Lighthouse
Café on Sanibel Island.

More From This Book:

1. Sanibel Seafood Benedict with Alfredo Sauce (Serves 2)

2. Crab Puffs

3. Shrimp Perlo

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