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Apr 30, 15 Well-known Florida Eating places from the Previous and Their Recipes


I’ve lived in Florida since 1960.  Throughout these years I loved eating at times at well-known eating places.  A few of them are not round.  Most instances I visited these locations two or thrice.

Valencia Garden RestaurantValencia Backyard, Tampa
Gone However Not Forgotten

It’s a unhappy reality of life in Florida that eating places come and go.  That is true not solely of dangerous ones, however of a number of the easiest.  

One time and one meal was a ok reminiscence to final a lifetime, so let me share a few of these locations with you and no less than one recipe from each.

BELLEVIEW BILTMORE
Bellair

Railroad man Henry Plant constructed and opened the rambling inexperienced gabled white wooden body lodge in 1897.  The Biltmore lodge chain purchased it within the Nineteen Thirties and renamed it the Belleview Biltmore.  Our household loved eating there within the late Sixties.

belleviewbiltmore.jpgBelleview Biltmore

Belleview Biltmore Recipe
Cantaloupe Supreme

4 cups cubed canteloupe, chilled
1/2 cup lemon juice, chilled
1/3 cup cognac
1/2 teaspoon minced contemporary ginger
salt and pepper to style

Place all substances in a meals processor and mix till liquid and foamy.  Serve with one ice dice in every bowl.  Serves 4.

CASA VECCHIA
Fort Lauderdale

Casa Vecchia means “previous home” and was situated within the final home on Birch Highway on the Intracoastal Waterway.  It stood out among the many many towering condominium buildings.

Casa Vecchia Matches

Casa Vecchia Recipe
Trota ala Primavera (Trout Primavera)

2 medium carrots
1 zucchini
handful of snow peas
1 inexperienced pepper
1 small onion
2 stalks celery
1 stick candy butter
2 tablespoons contemporary basil
2 12 to 14 ounce boned and filleted trout
1/4 cup milk
flour for dusting
3 cups basic hollandaise sauce
1/2 cu whipping cream
salt and pepper to style

Slice the greens into skinny strips. Warmth butter in a frying pan over excessive warmth, then add the sliced greens. Sprinkle basil, salt, and pepper for seasoning, and sauté the combination for 8 to 10 minutes till the greens are crisp but tender.

Coat the trout in milk, then evenly cowl it with flour. Fry the trout in a pan till it’s golden on either side. Organize the trout in a baking dish and prime it with the sautéed greens. Bake in an oven set to a reasonable temperature for 3 to five minutes.

Mix hollandaise sauce with whipped cream and drizzle this combination over the baked trout.

I used to be lucky to have the ability to have dinner at Chalet Suzanne a couple of instances whereas within the Lake Wales space.  It was a small resort with an eclectically furnished eating room.  Folks would fly of their non-public planes from everywhere in the state to chill out and dine right here.

Chalet Suzanne Postcard

Chalet Suzanne Recipe
Veal Chops

1 1/2 sticks of butter
2 medium sized onions, sliced
2 cups sliced contemporary mushrooms
1/2 teaspoon celery salt
1/2 cup dry vermouth
salt and pepper to style
flour for dusting
4 6 to eight ounce veal chops
2 cups hen broth
1 cup bitter cream
1/2 pound cooked pasta
2 bananas, sliced
brown sugar to style

Soften 2 to three tablespoons of butter in a pan and prepare dinner onions till they’re smooth. Take away them and put aside. Then, place 3 to 4 tablespoons of butter in the identical pan and evenly prepare dinner the mushrooms till they’re simply smooth. Season them with celery salt and add them to the onions.

Subsequent, clear the pan with a little bit of vermouth, after which pour the remainder of the vermouth over the mushrooms and onions. Season the veal with salt and pepper, and evenly coat it with flour. Warmth 4 tablespoons of butter within the pan and fry the veal till it’s golden on either side.

Pour hen broth over the veal, cowl it, and prepare dinner in an oven set to 300 levels Fahrenheit for round 40 minutes. Then add the mushrooms, onions, and bitter cream, and proceed to bake till all the things is totally warmed. Serve this combination over pasta that has been seasoned to style.

In a special pan, soften no less than 2 tablespoons of butter and fry the banana slices, sprinkled with brown sugar, till they flip brown. Serve these alongside the veal and pasta on a plate. This dish makes sufficient for 4 servings.

KING’S CROWN DINING ROOM
Captiva Island

South Seas Plantation is a resort and residential neighborhood on the north finish of Captiva Island.  The Kings Crown was a really upscale restaurant with stained glass home windows and crystal chandeliers.

KIngs Crown RestaurantKing’s Crown Eating Room

King’s Crown Eating Room Recipe
Plantation Grouper

2 sticks butter
4 8 ounce grouper fillets
3 eggs, overwhelmed
1 cup flour
4 teaspoons lime juice
4 ounces Key Lime Butter (recipe beneath)

Warmth butter in a sauté pan till it melts. Coat grouper fillets first in egg wash, then in flour. Fry the fillets on either side within the butter till cooked by. Drizzle lime juice over every fillet. Switch the fish to a serving plate and prime every fillet with Key Lime Butter. This recipe is enough for 4 servings.

Key Lime Butter:

4 sticks butter
2 ounces Key lime juice
1/2 bunch parsley, minced

Soften butter and blend with lime juice and parsley till effectively blended.  Yields 2 cups.

LA BELLE VERRIERE
Winter Park

For so long as I have been in Florida, Winter Park’s Park Avenue has been residence to many positive eating places.  La Belle Verriere was one in every of these and it was a veritable museum of stained glass all through.

La Belle VerriereLa Belle Verriere
Winter Park Historical past Museum

La Belle Verriere Recipe
Mousse Au Chocolat

14 1-ounce squares semi-sweet choclate
1 quart heavy whipping cream
15 egg yolks
3/4 cups sugar
1/4 cup Triple Sec Liqueur

Soften chocolate utilizing a double boiler. In a separate bowl, whip the cream till it types peaks after which chill it within the fridge. Mix egg yolks and sugar in one other bowl, and beat them with a mixer till they’re thick. Manually stir within the melted chocolate as soon as it is thickened. Combine in Triple Sec. Gently fold the whipped cream into the combination. Chill the mousse within the fridge in a single day. This amount serves 15 individuals.

St. Augustine will all the time be one in every of my favourite cities, and Le Pavillon was one in every of my favourite eating places.  The household who owned and operated the restaurant lived upstairs and the restaurant was embellished with lacy curtains, stained glass, and a fire.

Le PavillonLe Pavillon, St. Augustine

Le Pavillon Recipe
Poulet Au Fromage

1 8-ounce boneless hen breast
1 mushroom, diced
1 small shallot, diced
1 1/2 tablespoons sherry wine
1/4 teaspoon freshly chopped parsley
salt to style
freshly floor pepper to style
2 skinny slices Swiss cheese
2 patties butter
2 skinny slices mozzarella cheese
breading
oil for deep frying

Pound the hen breast flat utilizing a mallet and put it apart. Cook dinner mushrooms and shallots in a pan for a couple of minutes, then pour in sherry and add parsley. Proceed cooking till virtually all of the liquid has evaporated, then take the pan off the warmth.

Season the flattened hen breast with salt and pepper. Layer it with Swiss cheese, the mushroom and shallot combination, dots of butter, and mozzarella cheese. Fold the hen breast in half.

Coat the hen in breadcrumbs, fry it in sizzling oil, after which bake it at 450 levels Fahrenheit for 10 to fifteen minutes. This recipe is for one serving.

LILI MARLENE’S AVIATORS PUB & RESTAURANT
Orlando

Lili Marlene’s was situated in Church Avenue Station, an Orlando attraction that was very fashionable within the Nineteen Seventies and Nineteen Eighties.  It was situated within the renovated Strand Resort which had been inbuilt 1922.  Bob Snow was an aviator who created Church Avenue Station and its varied themes.

Lili Marlene’s Recipe
Rooster, Avocado and Bacon Salad

2 to three lettuce leaves
4 1/2 ounces cooked white diced hen meat
1/2 ounce crisply cooked bacon, chopped
1/2 ounce diced avocado
Tarragon Dressing (recipe beneath)
2 avocado slices
seasonal fruit for garnish
1 tablespoon mango chutney

Organize lettuce on a plate. Mix hen with a portion of the chopped bacon, diced avocado, and Tarragon Dressing. Put this combination on the middle of the plate and garnish with the remaining bacon and slices of avocado. Place fruit alongside the perimeter of the plate and serve with mango chutney. This recipe is meant for one serving.

Tarragon Dressing:

2 ounces olive oil
1 ounce tarragon vinegar
1 teaspoon lemon juice
2 teaspoons Dijon mustard
1 tablespoon contemporary tarragon
salt and pepper to style

Whip all of the substances collectively and pour over salad.  Serves 1.

PARK PLAZA GARDENS
Winter Park

Park Plaza Gardens was situated in the identical constructing because the Park Plaza Resort, which nonetheless exists.  It was a ravishing restaurant the place you dined in a clear glass ceilinged eating room.  I proposed there to a ravishing woman and he or she accepted however then we each bailed out.  Good reminiscences stay.

Winter Park, Park Plaza Hotel

Park Plaza Gardens Recipe
Purple Snapper Bretonne

1 6 ounce filet of purple snapper
2 tablespoons flour
salt and pepper to style
2 oz clarified butter
1/2 teaspoon glace de viande
1/2 teaspoon chopped parsley
sprint of lemon juice
2 tablespoons complete butter
2 oz contemporary mushrooms quartered
1/2 teaspoon capers
1 lemon wedge for garnish

Coat the fish fillet in flour blended with salt and pepper, tapping off any extra. Fry the fish in sizzling clarified butter for about one minute on all sides, adjusting time primarily based on the thickness of the fillet.

Switch the fish to a warmed plate and drizzle with glace de viande. Add chopped parsley and a squeeze of lemon juice over the fish. In the identical pan, soften complete butter and rapidly sauté mushrooms for a minute.

Place the sautéed mushrooms and capers on prime of the fish. Warmth the remaining butter within the pan till it reaches a light-weight brown shade and is foaming, then pour it over the fish. Serve instantly, highly regarded, with a slice of contemporary lemon. This recipe serves one.

PERRY’S SEAFOOD HOUSE
Pensacola

Perry’s Seafood Home was in a historic purple home that dated again to 1858.  The eating room right here was embellished with a wall containing photographs of the wealthy and well-known who had dined there.  Amongst these have been Clint Eastwood, John Wayne, June Allison, Bob Hope and plenty of extra.

Perry’s Seafood Home Recipe
Baked Fish

1 to 2 garlic cloves, crushed
1 cup olive oil
Juice of 1 lemon
1 8 to 10 ounce grouper fillet
parsley flakes for garnish

Combine garlic olive oil with the lemon juice. Rub the fish fillet
with just a little olive oil and bake at 350 to 400° for 15 to twenty minutes or till
carried out. When the fish is finished pour the garlic olive oil and lemon combination over it
and sprinkle with parsley flakes. Serves 2.

My youngsters cherished Santa Maria as a result of it was situated on a pier jutting out into the Intracoastal Waterway alongside St. Augustine’s downtown waterfront.  You would drop scraps of meals by cracks within the wooden floors and watch the catfish beneath gobble up your choices.

Santa Maria Recipe
Shrimp Creole

4 16 oz cans tomatoes
1 massive onion coarsely chopped
1 massive bell pepper coarsely chopped
4 stalks celery coarsely chopped
1 cup olive oil
6 bay leaves
2 cloves garlic chopped
1 tablespoon thyme
1 tablespoon oregano
1/3 cup gumbo file
salt and pepper to style
1/4 cup cornstarch
2 tbsp of water
1 1/2 kilos contemporary medium shrimp peeled and deveined
4 sticks butter
4 cups cooked rice

Warmth tomatoes on medium. In one other pan, sauté onions, bell peppers, and celery in olive oil earlier than including them to the tomatoes. Incorporate all remaining substances apart from the cornstarch, butter, shrimp, and rice.

Let the combination simmer on medium for 2 hours. Combine cornstarch with water till dissolved, then stir into the tomato base. Proceed to prepare dinner for an additional half-hour, stirring at times.

In a separate pan, sauté shrimp in butter till they’re tender, then add the shrimp and the butter to the tomato sauce. Cook dinner for a further 5 minutes. Serve the dish over rice. This recipe makes sufficient for 8 to 10 servings.

SIPLES GARDEN SEAT
Clearwater

Once I lived in Tampa, a visit to Siples Backyard Seat was all the time a deal with. It was a many time winner of Florida Pattern journal’s Golden Spoon award for positive eating eating places.

Siples Garden Seat Exterior

Siple’s Backyard Seat Recipe
Curry of Seafood Chad Richard

1 quart mayonnaise
1 cup chutney
1 tablespoon lemon juice
1 tablespoon Curry
8 ounces fettuccine
6 shrimp, cooked
6 scallops, steamed
6 langoustine

Make a sauce by mixing mayonnaise and chutney.  Add lemon juice and curry and mix effectively. Refrigerate the sauce. Put together fettuccine in accordance with package deal instructions. In a greased oven-proof dish mix the fish with fettuccini and stir in 12 ounces of the sauce till effectively mixed. Bake in a preheated 350° oven for 8 to 10 minutes. Serves 4.

THE GOLDEN PHEASANT
Tallahassee

The Golden Pheasant was a favourite of Florida legislators and lobbyists due to its location close to the state capitol constructing. It was owned by Lawton Chiles III, whose father was a United States senator and Florida governor.  It was a part of a small lodge.

The Golden Pheasant Recipe
Duckling Laperouse With Muscatel Wine Sauce

1/2 oz oil
1 breast of duck
2 teaspoons Dijon mustard
2 oz grated Gruyere or Swiss cheese
1 oz toasted bread crumbs

Warmth oil in a skillet till it begins to smoke. Place the duck within the pan, pores and skin aspect down, and repeatedly drain off the fats because it renders. Steadily decrease the warmth to make sure the duck pores and skin turns into crisp with out cooking a lot of the meat.

As soon as cooked, take away the duck from the skillet and set it pores and skin aspect down on a towel to chill. After it cools, brush the pores and skin with Dijon mustard, cowl with cheese, and sprinkle toasted breadcrumbs excessive.

For the ultimate cooking step, place the duck on an oven-proof dish, pores and skin aspect up, and bake in a preheated oven at 400 levels Fahrenheit for about 10 minutes. The duck must be pink and juicy on the within.

Sauce:

1/2 cup Muscatel wine
2 oz recreation or hen inventory
1 sage leaf
1 shallot chopped
1/2 cup demi-glace or plain brown gravy
salt and pepper to style

Pour fats off the identical skillet and return to warmth. Pour wine into the new skillet and scrape all of the drippings off the underside utilizing a picket spoon. Add inventory, sage and shallots to skillet. Cut back to about 3 oz and add the demi-glace or gravy. Season to style. Cook dinner on low warmth about 5 minutes.

Pressure sauce by a positive wire strainer and pour on cooked sliced duck. This recipe serves one.

THE PRIMROSE INN
Gainesville

The Primrose Inn was in a historic home that grew to become a small lodge and restaurant on West College Avenue.  Once I was a pupil on the College of Florida, a good friend took me to dinner there.  I bear in mind having good previous Southern fried hen.

The Primrose Inn Recipe
Salmon Croquettes

1 15 1/2 ounce can pink salmon
1 onion, chopped
2 eggs, overwhelmed
1/2 teaspoon pepper
1/4 teaspoon garlic salt
1/2 teaspoon seasoning salt
1/2 cup or extra mashed potato combine
2 cups or extra vegetable oil

Drain the liquid from the canned salmon.  Combine the salmon with onions, eggs, and seasonings, and add potato combine to thicken. Type into small muffins concerning the measurement of a silver greenback.  Deep-fry in oil for a couple of minutes till brown.  Serves 4.

THE SOVEREIGN RESTAURANT
Gainesville

The Sovereign Restaurant was in a restored livery secure inbuilt 1879.  It was situated close to the Hippodrome Theater constructing in what’s now fashionable downtown Gainesville.  It was furnished with Victorian period antiques and stained glass.

The Sovereign Restaurant
Beef Cayenne

24 ounces sliced beef tenderloin
salt to style
1 to 2 teaspoons cayenne pepper
1/2 cup flour
1/4 cup white wine
1 cup heavy cream
4 ounces sliced almonds

Put sliced tenderloin on a plate and sprinkle it evenly with salt, cayenne pepper, and flour.  Saute in a sizzling skillet till medium uncommon.  Sprinkle the meat with white wine, then add heavy cream and almonds and produce to a boil.  Serve instantly with rice or noodles.  Serves 4.

Once I lived in Tampa, Valencia Backyard was one in every of a number of Spanish and Cuban eating places I loved.  It was on West Kennedy Boulevard and was embellished inside with murals of the proprietor’s hometown in Spain.

Valencia Backyard Recipe
Caldo Gallego

1 1-1/2 pound ham hock
1/2 pound lean beef
1/2 pound salt pork
1 bunch turnip greens
sprint of nutmeg
1 cup Nice Northern white beans, soaked
1 onion, chopped
1 inexperienced pepper, chopped
1 garlic clove, minced
3 tablespoons bacon grease
3 potatoes, peeled and cubed
2 chorizos
salt to style

In a 4 quart pot, place all of the meat.  Cowl with water and produce to a boil.  Skim fats off the floor a number of instances.  Cook dinner over medium warmth till tender for 1 hour.  Chop the turnip greens and add to meat.  Add nutmeg and beans (drained).  Let simmer uncovered on low warmth for half-hour.  In a pan, saute onions, inexperienced peppers and garlic in bacon grease.  Add this to the meat soup.  Add potatoes and chorizos and salt to style.  Cowl and prepare dinner one other 45 minutes till potatoes are carried out.  Serves 6.


Many of those recipes have been impressed from the pages of an exquisite ebook printed in 1987: “Florida’s Historic Eating places and their recipes.”  The ebook remains to be obtainable on Amazon.



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