In this special weekly feature, “Today” food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across the world. See how much money you can save — and fun you can have — by cooking these dishes at home!
This week: Aria Zarzuela, from Aria, at the Ritz-Carlton in Key Biscayne, Florida
Located in beautiful Key Biscayne is one of the Miami area’s premiere oceanfront resorts, The Ritz-Carlton, and its main restaurant, Aria. Executive chef Jeffery Vigilla has composed a menu that is a blend of Mediterranean and contemporary American, adhering to his belief in letting the natural flavors of the ingredients shine through. A bonus: Guests of Aria can see their food being prepared in an exhibition kitchen. In this “Steal This Recipe,” chef Vigilla shares the secrets of the restaurant’s signature dish, a Spanish-style seafood stew called Aria Zarzuela. (Zarzuela is a Spanish light opera.)
More about the chef: A native of Hilo, Hawaii, chef Vigilla has more than two decades of professional experience, with most of that time spent at Ritz-Carlton hotels (including San Francisco, Hawaii, Korea, Mexico and Amelia Island, Florida). He also has been a guest chef at the James Beard Foundation, and has participated in several national and international culinary events and fundraisers.(Please note that ingredient prices are estimates and based on national averages. Amounts listed are for one portion. Increase proportionately according to number of portions desired.)
|Aria ZarzuelaVigilla from Aria, at the Ritz-Carlton in Key Biscayne, Florida|
First, assemble the picada sauce by blending dry ingredients in a food processor or blender, until mixture is a fine powder. By hand, mix in parsley, salt, pepper and olive oil, until a thick paste is formed. Reserve paste in refrigerator until needed. Heat a medium-sized sauté pan with a small amount of olive oil. Briefly sauté piquillo peppers and onions. Roasted red peppers can be substituted if piquillo peppers are not available. Add to the sauté pan, the fish cubes, clam, mussel and scallop. Cook briefly on high heat. (1/4 cup minced, canned clams can be used if whole shell fish are unavailable.) Then add the brandy and lobster stock. (Concentrated lobster stock can be found in paste form at some supermarkets, otherwise chicken broth can be used as a substitute.) Cook until clams are almost open. Then add the peeled and de-veined shrimp and picada sauce. Toss until picada sauce is fully incorporated. Then add the lobster and calamari. Cover the sauté pan and cook on high for several minutes. Season with salt and pepper and finish with the butter.
$38 at Aria. Cook-at-home cost is $10.92912307260481381333408239804
onions0.5tablespoon1/2 tbsp. onions ($0.08)diced piquillo peppers0.5tablespoon1/2 tbsp. diced piquillo peppers (a slightly spicy Spanish pepper) ($0.22)longneck clam11 longneck clam ($0.75)mussel11 mussel ($0.55)bay scallop11 bay scallop ($0.85)brandy1tablespoon1 tbsp. brandy ($0.33)shrimp66 shrimp ($1.45)diced fish0.25cup1/4 cup diced fish ($0.75)lobster stock1cup1 cup lobster stock ($0.90)calamari0.25cup1/4 cup calamari ($1.55)diced lobster0.25cup1/4 cup diced lobster ($1.85)butter1tablespoon1 tbsp. butter ($0.35)picada sauce0.5tablespoon1/2 tbsp. Picada Sauce (ingredients below)garlic1clove1 clove garlic ($0.08)roasted almonds0.125cup1/8 cup roasted almonds ($0.27)roasted hazelnuts0.125cup1/8 cup roasted hazelnuts ($0.58)plain croutons0.1251/8 plain croutons ($0.02)fresh parsley2teaspoon2 tsp. fresh parsley ($0.15)olive oil1tablespoon1 tbsp. olive oil ($0.19)Dash salt and pepper
Food Editor Phil Lempert brings you the latest news and advice about shopping and cooking.
The Ritz-Carlton, Key Biscayne
455 Grand Bay Drive
Key Biscayne, Florida
Want to find out how you can make your favorite restaurant recipe at home? Just send e-mail Phil at Phil.Lempert@nbc.com (or using the mail box below) with the name of the restaurant, city and state and the dish you would like to have re-created! Want to know more about Phil and food? Visit his website at www.supermarketguru.com.
PLEASE NOTE: With this column, Food WEDNESDAY is going on vacation. Look for Phil Lempert’s next set of columns on Wednesday, August 18.