January 17, 2013
Shrimp-Remoulade-Wraps

Chef Justin Timineri – Florida’s Chef

Written by Nicole Haugdahl | Intro by Fred Garth | Photos: Fresh from Florida In the past few issues, we’ve featured some succulent seafood recipes and the chefs who cook them from various Guy Harvey’s Island Grills around the country (and one in Grand Cayman). This issue we changed the ingredients […]
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March 8, 2012
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Chef Bruno’s Bouillabaisse

Written by GHM Staff Bouillabaisse 2 lb fish filets ½ cup olive oil6 oz onion 6 oz leeks5 oz fennel2 garlic gloves½ cup canned tomatoes4 cups fish broth1 cup white wine 2 lbs shellfish (mussels, shrimp, fish fillets, scallops, clams, calamari, lobster meat, crab claws)2 bay leaves1 tsp thyme ¼ […]
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March 8, 2012
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Chef Bruno’s SEAFOOD “VOL AU VENT“

Written by GHM Staff SEAFOOD “VOL AU VENT“For 4 persons 1 oz fish (snapper, mahi-mahi, or salmon)1 oz scallops1 oz shrimp1 oz of lobster meatPoach all seafood and keep on the side Lobster sauce4 tbsp butter4 tbsp flour2 ½ cups onions/carrots/celery2 garlic gloves5 oz tomato paste¼ liter of cream6 oz […]
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March 8, 2012
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Blackened Redfish topped with Jumbo Lump Crab & Orange Sherry Cream Sauce

Written by GHM Staff Blackened Redfishtopped with Jumbo Lump Crab& Orange Sherry Cream Sauce Blackened Red Fish with Jumbo Lump Crab Meat: 4 8-10 oz Redfish 8-10oz filet skin-onBlackfish Seasoning to cover flesh sideolive oil2 cans of 6.5 Jumbo Lump Crab Meat Season the filet with the blackfish season on the […]
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March 8, 2012
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Guy Harvey’s Island Grill – Low Country Shrimp and Grits

Written by GHM Staff Guy Harvey’s Island GrillChef Steve’s Special:Low Country Shrimp and Grits Grits½ c grits1 c heavy cream1 c water3 tblsp. unsalted buttersalt and pepper to taste Shrimp2 tblsp olive oil8 lg. shrimp¼ lb. Andouille sausage sliced and grilled¼ c. Vadalia onions¼ c fresh peppers1 tblsp blackfish seasoning¼ c white […]
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January 27, 2012
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The Chef Behind the Original Guy Harvey’s Island Grill – Chef Bruno

Written by Kat | Photos by: Justin Uzzell First thing you’ll notice about Chef Bruno, in addition to being a born explorer, is he is a bona fide French chef. For this pedestrian Southern-bred gal, I could hardly contain my delight. In my world, I was speaking with Chef Hubert […]
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