BAY COUNTY, Fla. (WJHG) - Chef Guillermo and Chef Danielle Dovalina joined us in studio to give you some tips for your New Year's parties.
For a look at some of those, watch Jessica's interview. And for more information about the Dovalina's Catering and Events, click on the link attached to this article.
Bruschetta Parmesan Crusted Flounder
2 flounder fillets
½ cup dried bread crumbs
¼ cup shredded parmesan cheese
1 cup cherry tomatoes halved
¼ cup fresh basil
¼ cup red onion
4 cloves garlic minced
2 tsp olive oil
salt and pepper to taste
Combine bread crumbs and parmesan.
Combine bruschetta ingredients, tomatoes, red onion, garlic & basil in sauté pan. Lightly sauté, just to blister tomatoes.
Place fish on a greased baking sheet or parchment paper. Put bruschetta ingredients on top of fish fillets, then place parmesan mixed bread crumbs on top. Bake at 400 degrees, 10-12 minutes or until cooked through and fish flakes easily. Then broil for a few minutes to brown the bread crumbs, watching carefully so it doesn’t burn.
Cranberry, Ginger & Blood Orange Sauce
1 pound fresh cranberries
½ cup dried cranberries
1 cup red wine
1 cup granulated sugar
¼ cup fresh ginger
¼ cup water
1 blood orange
Squeeze and juice the blood orange. Cut ginger into quarter size pieces and smash.
In a saucepan, combine dried cranberries, fresh cranberries and red wine. Reduce until red wine is almost completely gone. Add blood orange juice & water. Bring to a simmer over moderate heat. Cover and cook over low heat, stirring occasionally, until the cranberries have popped, about 10 minutes. Add sugar & ginger, and cook over moderate heat, stirring occasionally, until thick, about 5 minutes. Pull ginger pieces out and serve chunky or blend.