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We have curated a long list of recipes from some of the top chef's in Tampa Bay. Since 2000, AmericasCuisine has been the ultimate food resource for making your favorirte restaurant's dishes at home.

AmericasCuisine has assembled 32 recipes from the best restaurants in Tampa Bay. The finest chefs reveal their secrets in our extensive collection of restaurant recipes. Categorized below, these printable restaurant recipes can be prepared at home to satisfy your culinary cravings! For a broader variety, visit AmericasCuisine's Recipes to browse a collection of 2,288 recipes.

Top Recipe Categories in Tampa Bay

Fried Gator

Appetizers
• Gator Tail Meat
• Flour
• Salt and Pepper to taste
• Gator Marinade (see below)
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Pan Seared Hogfish

Seafood
7 oz hogfish
1 oz olive oil
2 oz shrimp, chopped
4 oz potato hash
2 oz corn veloute
3 ea tri-color cauliflower florets
tt salt
tt pepper
1 tbl salsa verde
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Seafood Brochette with Farro Salad

Seafood
Serves 2
Marinate Overnight
• 4 2-oz chunks of mahi mahi
• 4 dry packed 10-20 size sea scallops
• 4 16-20 count peeled and deveined shrimp
• 1 poblano pepper cut into large dice
• 1 red onion cut into large dice
• 1 red bell pepper cut into large dice

Marinade – combine ingredients and set aside
• ½ cup extra virgin olive oil
• 1 Tbsp fresh chopped thyme
• 1 Tbsp fresh chopped basil
• 1 Tbsp fresh chopped oregano
• 1 lemon, juiced
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Seafood
13 Pei Mussels
1/2 cup of Chicken Stock
1/4 cup of White Wine
5 Lemon Grass (Peeled around Stocks)
1 tbsp julianned fresh ginger
1 tbsp diced jowl bacon
1 ounce fresh cilantro
1 tsp Sambal
2 ounces unsalted butter
1 tsp chopped garlic
1 tbsp fresh lemon juice
salt and pepper to taste
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Blackened Ahi Tuna with a soy mustard butter sauce

Seafood
Yields: 4 servings
4 (3 oz. pc) ahi tuna
2 T cumin, ground
1 t paprika
2 T salt
2 T chili powder
1/2 t white pepper
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Chicken Napoleon

Chicken
Yields: 6 servings
6 boneless chicken breasts
1 C cup flour
3 whole eggs
1 C bread crumbs
1 lb butter
1/2 lb pecan pieces
1/2 lb light brown sugar
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CHILEAN SEA BASS WITH KIKU'S BLACK BEAN SAUCE

Seafood
Yields 4 servings
4 Chilean sea bass fillets, 6 oz each
sea salt
4 T Chinese salted black bean paste, mixed with a little sake
8 T sake 2/3 oz ginger spears (slice as thin as possible)
chives, cut into 1-1/2 inch lengths
6 T pure olive oil and 2 teaspoons sesame oil, mixed
shredded daikon radish and finely sliced sushi
ginger for garnish
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COCONUT CREAM PIE

Desserts
Yields: 7 servings
3 C whole milk
1 C coffee cream
4 egg yolks, lightly beaten
1/2 t salt
2 oz corn starch
3/4 C granulated sugar
1/2 C egg whites
1/2 C water
1 oz Willmark egg white stabilizer
8 oz granulated sugar
1 C flake coconut
1 t vanilla extract
1 T butter
1 pie shell, baked
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COSTOLETTA DI VITELLO RIPIENA CON FEGATO D’OCA Seared Veal Chop stuffed with Foie Gras and Pears in a Calvados Black Berry Sauce and Stuffed Baby Vegetables

Veal
4 veal chops
3 oz foie gras
1 pear, chopped
1 oz butter, softened
4 oz calvados
24 blackberries
2 oz butter, softened
salt and pepper
oil for searing
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DAY BOAT COBIA WITH CRUSHED CORIANDER SEED, HAZELNUTS AND SZECHUAN PEPPERCORNS PLUS CUCUMBER BLOSSOMS AND GOBO IN A DASHI/PARMA RIND BROTH

Seafood
Yields: 6 servings
2 C soy sauce
4 oz fish sauce, Squid brand
3 yellowtail snapper carcasses
3 gal water, cold
11/2 lb gobo root, peeled and rough, chopped
3 lb Parmigiano-Reggiano rind
4 oz garlic cloves, minced
1/2 C honey
3 Vidalia onions, quartered
1 C Hon Dashi
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Drunken Mussels

Seafood
1 lb mussels
4 oz. peppers and onions
1 pinch garlic
1 pinch salt and pepper
4 oz guinness
4 oz butter
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East Coast Mussels

Seafood
13 PEI Mussels
1/2 cup Chicken Stock
1/4 cup White Wine
5 (Peeled around Stocks) Lemon Grass
1 tbsp Jullianned Fresh Ginger
1 tbsp Diced Jowl Bacon
1 Ounce Fresh Cilantro
1 tsp sambal
2 ounce unsalted butter
1 tsp chopped garlic
1 tbsp fresh lemon juice
Salt and Pepper to taste
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Fetishes Maryland Style Crab Cakes

Appetizers
Yields: 3-4 servings
1 lb can jumbo lump blue crab meat
1/2 C mayonnaise
1 t Tabasco
2 T Worchester
1 t dry mustard
1 T Old Bay Seasoning
1 egg yolk
1/2 C crushed unsalted Saltine crackers
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Flounder Romanesque

Seafood
Yields: Individual Portion
1 oz canola oil
1/4 oz kosher salt & fresh ground pepper
8 oz portion fresh flounder filet
1 oz flour
1 egg
1 portion romanesque topping (see following)
1 T romano cheese
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Fondue

Appetizers
2 Ounce Tallagio Cheese, rind removed,
diced 4 Ounce Gruyere Cheese
shredded 6 Ounce Parmesan Cheese
grated 12 Ounce cheese cheddar
2 *Lbs osc- Bechamel sauce
12 Ounce cheese fontina Grated or shredded
6 Ounce Cheese cream crushed in chucks
1 Artichoke slice in half
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Grouper Bianco

Seafood
Yields: 1 serving
1 8 oz. filet of black grouper (or substitute other fish)
flour
eggs
italian bread crumbs
vegetable oil
1/4 t shallots, finely chopped
1 T green onions, chopped
1 T butter
white wine
1/2 C clam juice
1/4 qt heavy cream
1 C Romano cheese
lemon juice
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Herb and Panko Encrusted Hog Snapper Tomato-basil fondue, vegetables tempura, Shiitake and straw mushroom sticky rice timbale, Finished with fried shiso leaves and wakame salad

Seafood
Yields: 2 servings
16 oz Fresh Hog Snapper
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Horseradish Crusted Salmon, Shrimp and Vegetable Fricassee with lobster butter

Seafood
Yields: 4 servings
6 oz Atlantic salmon
3 C panko
1 C grated horseradish
1/2 C chopped tarragon
8 oz dijon mustard
to taste salt and pepper
1/2 C olive oil
1 1/2 C vegetables, julienne
1/2 C olive oil
4 oz whole butter
2 oz dry white wine
8 oz lobster butter
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HOT MUSTARD SAUCE for stone crab claws

Sauces
Yields: 25 servings (about 2 1/2 qts)
2 T Coleman’s dry mustard
1/4 C white wine
1 lemon, juice from
1/4 C Regina red wine vinegar
1 qt Hellman’s mayonnaise
1 pt sour cream
pinch cayenne pepper
1 t prepared seminole horseradish
1 t prepared salad mustard
1/4 C granulated sugar
1 t accent
1 t granulated garlic
1 t Frank’s hot sauce
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KEY LIME PIE

Desserts
Yields: (1) 8” Pie
8 oz sweetened condensed milk
2 key limes, zest of
4 oz key lime juice
3 each egg yolks
2 C heavy cream
1/4 C sugar
1 graham cracker pie shell 8”
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Lime Tomato Garlic Sauce

Sauces
Yields: 4 servings
1/2 C sun-dried tomatoes, rough chopped
1/2 C tomatoes, rough chopped
1/4 C lemon juice
1/4 C lime juice
1/4 C garlic, chopped
1/2 C white wine
5 T sugar
1 C heavy cream
2 t salt
1 t white pepper
2 T butter, cut in small pieces
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MISO SAKE FISH

Seafood
Yields: 4 servings
1 t miso paste
1/2 C sake wine
1 T garlic, chopped
1 T lemon grass, chopped
1 T ginger, chopped
1 T sesame oil
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Moussaka

Casserole
Yield: 1 Casserole
1 potato
1 eggplant
1 clove
1 pinch cinnamon
8 oz tomato sauce
1 clove garlic
1 onion
3 tomatoes
3 sprigs basil
6 oz bechamel
4 oz heavy cream
1 shallot
2 oz flour
1 oz butter
to taste salt and pepper
4 oz ground lamb
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Mussels in White Wine Sauce

Seafood
1 lb mussels
4 oz peppers and onions
1 pinch garlic
1 pinch salt and pepper
1 oz sambuca
4 oz white wine
½ oz fresh lemon juice
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NEW ENGLAND MUSSELS IN A GARLIC WINE SAUCE

Appetizers
Yields: 2 servings
2 lbs fresh mussels, cleaned and de-bearded
4 T butter
1 oz minced garlic
1 oz minced shallots
2 oz white wine
2 oz clam juice
4 sprigs fresh parsley, chopped
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Orange Sesame Crusted Ahi

Seafood
Yields: 1 serving
2 - 5 oz tuna mignon
4 T orange sesame crust (recipe below)
1 T + butter, clarified
1 1/2 oz ponzu sauce (recipe)
2 ea green onion
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Roast Pork Loin with Guava Florida Orange Habanero Barbecue Sauce

Pork
Yields: 4 servings
2 lb pork loin, boneless
1 onion, coarsely chopped
2 carrots (for mirepoix)
2 celery stalks (for mirepoix)
salt and pepper (for mirepoix)
1 t garlic, finely chopped
1 t fresh thyme, finely chopped
4 ripe guava, peeled and seeded
4 T cider vinegar
3 florida oranges, juice and zest
1 C granulated sugar
1 t coriander seeds, toasted
2 habaneros, seeded and chopped
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Seafood gumbo

Soups
Yields: 10 - 12 servings
1/2 C olive oil
1 stick butter
1 onion, large, diced
2 green peppers, diced
1 C celery
2 garlic cloves, chopped
2 bay leaves
1/3 t thyme
6 oz smoked sausage, diced
1 C tomatoes, diced
2 T tomato paste
3 T flour
3 qt chicken or shrimp stock
2 C okra, sliced
1 lb shrimp, 40-50 count, peeled
6 oz crabmeat
2 C oysters with liquid
1 T file powder
2 T kitchen bouquet
to taste salt, black pepper and cayenne pepper
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Seared Tuna Crusted with Earl Grey Tea in a cilantro-cucumber-macadamia pesto with ginger candy

Seafood
Yields: 4 servings
4 6 ounce tuna steaks
4 bags Earl Grey tea
to taste salt & pepper
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Shrimp and Grits with Cornbread

Seafood
Serves 4
INGREDIENTS
GRITS
4cups chicken stock
½ cup heavy cream
1 cup quick cooking grits
1 tlb. Butter
¼ cup shredder cheddar cheese
Salt and pepper SHRIMP
1 bunch chopped green onions
1 bunch chopped fresh basil
1 bunch fresh parsley
1 ounce Fresh rosemary
¼ tsp. cayenne pepper
1tlb. Paprika
½ cup unsalted butter
4 cloves garlic, minced
¼ cup beer
1 tlb Worcestershire sauce
1lb. 21/25 t/o p&d shrimp
Salt to taste
CORNBREAD
1 lbs.home-style cornbread mix
2 cups water
1 chopped red bell pepper
1 chopped green bell pepper
1 chopped fresh jalapeño
1 cup corn kernels
6 oz honey
DIRECTIONS:

Combine cornbread mix, peppers and corn in a mixing bowl. Slowly add water and 4oz honey. Spread mixture on baking sheet. Bake at 375 for 35-40 minutes. Cut cornbread into 3x3 inch squares. In a medium sauce pan, bring chicken stock, and heavy whipping cream to a low simmer. Wisk in the grits, a pinch of salt. Stir constantly. Cook until thickened. Stir in butter and shredded cheddar cheese. Season with salt and pepper to taste. Melt the butter in a sauté pan over mediun heat. Add the garlic, stir about 1 minute. Add the shrimp sauté for about 3 minutes. Add seasonings, basil, rosemary and parsley. pour in the beer and Worcestershire sauce. Place the grits on the bottom of the plate. Place cornbread in the center of the plate. Top with shrimp and sauce and garnish with chopped green onions.
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TOURNEDOS OF BEEF TENDERLOIN WITH GORGONZOLA FONDUE & BLUE CRAB MEAT*

Beef
Yields: 6 servings
1 T garlic, chopped
1 T shallots, chopped
1 oz cognac
1 pt heavy cream
to taste salt & pepper
1/2 lb Gorgonzola cheese
1/2 lb blue crab meat
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Yellowtail Snapper with Lump Crab Mojo de Ajo with Avocado Red Onion Salad

Seafood
Yields: 4 Servings
4 Yellowtail Snapper, 6 oz filets
1/2 C olive oil
2 cloves garlic, sliced
1 ancho chile, julienned
juice of 3 limes
2 oz unsalted butter
1/2 lb lump crab
to taste kosher salt
to taste pepper
1 T chives, minced
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