Thirty-six hours. That’s the maximum ocean-to-plate time Chef Cory York allows for the fresh fish he serves in his role as chef de cuisine at Orlando’s deep blu seafood grille.
A Mississippi native, York began his culinary journey at age 8 helping his grandmother prepare a family favorite: pepperoni rolls. His roots in Southern comfort food are still evident today as York creates dishes based on his “Southern background with a passion for Pan Asian cuisine.”
“But I really found my calling when I began working with seafood,” says York. “Sustainable shellfish and finfish must be handled with a certain level of care and understanding.” That “fresh” philosophy carries to York’s home cooking.
“I live in Florida, so I really enjoy having family and friends over to grill a fresh local fish like whole yellowtail snapper,” he says, adding that fresh herbs and vegetables are his go-to ingredients.
“My wife loves to grow produce in our small garden. There is a strong sense of satisfaction when finishing a dish with produce you grew yourself, as that is as sustainable as you can get.”.
Makes 10 3-ounce crab cakes
1 whole egg
1 egg yolk
2 cups mayonnaise
1 tablespoon fresh lemon juice
1 tablespoon Old Bay Seasoning
1 teaspoon chopped chives
1 teaspoon chopped fresh parsley
1 teaspoon Dijon mustard
1 loaf white Pullman bread (available in specialty stores)
½ cup minced onion
2 pounds fresh crabmeat
Fresh lemon wedges, for plating
Combine the egg, egg yolk, mayonnaise, lemon juice, Old Bay, chives, parsley and Dijon mustard in a large mixing bowl. Blend thoroughly. Reserve ⅓ of the mixture in a separate container for plating.
Remove the crust from the white Pullman loaf. Dice the decrusted bread into small pieces. Wearing rubber gloves, incorporate 1 cup of the diced bread into the remaining ⅔ of the dressing. Add minced onion and mix thoroughly.
Drain the crabmeat through a strainer and remove any shell pieces. Be careful not to break apart the crabmeat. Add 1 pound of crabmeat to the bread mixture and fold gently. Add remaining crabmeat and fold again.
Portion the crabmeat mixture into 3-ounce balls and place them on a non-stick baking pan. Bake for 10 minutes at 350 degrees. Serve with remaining mayonnaise dressing and lemon wedges.
3 pounds fresh linguine pasta
1 pound U-10 fresh sea scallops
2 fresh tomatoes, large diced
1 tablespoon chopped fresh garlic
1 cup white wine
8 cups heavy cream
1 pound crimini mushrooms, sliced
1 pound Asiago cheese, shaved
1 pound baby spinach, stems removed
5 leaves fresh basil
Juice from 2 fresh lemons
1 teaspoon coarse ground black pepper
Kosher salt, to taste
Add salt to a pot of water and bring it to a boil. Cook the pasta to al dente. Drain, shock in ice water bath and reserve.
Clean the scallops, removing the muscle, and place them on a paper towel to absorb excess moisture.
Heat a touch of olive oil in a large sauté pan. Sear the scallops on both sides over medium heat until they begin to caramelize, about 3–4 minutes. Remove the scallops from the pan and add tomato and garlic. Deglaze the pan with white wine when the garlic starts to brown. Add the cream and reduce for 3–4 minutes. Add mushrooms and reduce heat to a low simmer. Add ½ of the shaved Asiago cheese. Using a wooden spoon, slowly stir in the spinach. Cook for 2 minutes. Add the basil and lemon juice. Season to taste with salt and pepper. Continue cooking until the sauce coats the back of a spoon. If necessary, add more cheese. Fold in the fresh pasta and remove from heat. Top with the caramelized scallops and remaining cheese and serve family style.
Wyndham Grand Orlando
Resort Bonnet Creek
14651 Chelonia Parkway
Orlando, FL 32821
tel 407 390 2420
Brewing long and deep at its center before radiating out to the rest of Europe, Vienna boasts an illustrious history and lasting intellectual impact. The Austrian capital dates back to Celtic and Romen rule, the latter inhabitants using the center city as a military hub among many other employments.
Step right up to the greatest show on Earth as FXExpress Publications, Global Traveler, trazeetravel.com and whereverfamily.com celebrate their 2020 award winners! Join the big top on Dec. 14 as we virtually award the winners of the 17th annual GT Tested Reader Survey awards, including the Airline and Hotel of the Year; the 17th annual Wines on the Wing Airline Wine Survey; the eighth annual Leisure Lifestyle Awards; the sixth annual The Trazees; and the third annual Wherever Awards.
Whether taking a COVID-19 test before boarding a flight or looking up different travel restrictions before planning your trip, travel has looked a little bit different this past year. With all the extra steps for traveling, American Airlines is committed to finding ways to provide ease and more flexibility and choices for passengers when traveling.
Even in “normal” times, folks gravitate to wellness resorts to jumpstart a healthier lifestyle, destress and be nurtured. In this COVID-19-era state of elevated anxiety, people seek even more natural beauty and caring hospitality, healthy food, fitness activities and beauty and body treatments. Canyon Ranch Lenox also provides an extensive staff of experts offering a multitude of health, wellness and spiritual well-being modalities that alleviate personal issues.
The lights of the aurora borealis appear frequently in the Fairbanks region of Alaska, with a growing number of Aurora Trackers in the area. A new video from Explore Fairbanks features five Fairbanks Aurora Trackers sharing their thoughts and photography on the northern lights.
Remote workers looking for an upgrade from their home offices might want to consider Karisma Hotels & Resorts’ Workcation offer. Those booking an extended stay of 10-plus nights are eligible for discounts of up to 15 percent off best available rates; those booking 20-plus nights enjoy up to 25 percent off. The offer is available at Karisma Hotels & Resorts’ diverse portfolio of properties.