Cooking With Chef LeeBack to What’s New
Lee Guidry is the Executive Chef at Seagar’s Prime Steaks & Seafood — a world-class, four-diamond restaurant in Miramar Beach, Florida (a few miles from Destin). Chef Lee serves masterful creations to guests at Seagar’s day in and day out. And now, he’s sharing some of his favorite recipes so you can experience the magic of Seagar’s in your very own home.Chocolate Torte Truffle Fries Sautéed Snapper House-Made Bread Shrimp Agnolotti
- 1 cup butter
- 18oz 65% or higher dark chocolate
- ½ cup port wine
- ¼ tsp salt
- ¾ cup sugar
- 6 whole eggs
Step 1: Using a double boiler over medium heat, melt together dark chocolate and butter while stirring occasionally. Melt until smooth and remove from heat to allow chocolate to cool down. Preheat convection oven to 275°F.
Step 2: In a separate saucepan over medium heat, combine port wine, salt, and sugar. Stir occasionally and cook until salt and sugar is dissolved. Using a hand mixer, gradually add in melted chocolate and mix until fully combined. Adding 1 egg at a time, mix together until mixture is completely combined.
Step 3: Using a 9inch cake or springform pan, line the bottom with parchment paper and spray with cooking release spray. Pour mixture into the pan and cook in preheated oven for 45 minutes. Once completed in over set aside and let Chocolate Torte complete cool down until removing it from pan.
Enjoy this delicious dessert during your next dinner party or birthday celebration!
- 2 Idaho potatoes
- 2 oz White truffle oil
- 3 oz Asiago cheese, shredded
- 1 bunch Italian Parsley, finely chopped
- Pinch crushed red pepper
- Salt to taste
Wash and rinse potatoes to remove all the dirt. Using the small blade of a mandoline cutter, julienne the potatoes. Once potatoes are cut, rinse under cold water and let soak for 20 minutes. Drain the fires and dry to remove the excess water. In a fryer or a sauce pot, bring vegetable or soy oil to 350°F. Place potatoes in oil and fry until golden brown and crisp. Carefully remove from oil using tongs or slotted spoon and drain to remove oil. While still hot, place in large mixing bowl, adding parsley, cheese, chili, salt, and truffle oil. Toss until completely coated. Remove from bowl and place onto a plate.
These truffle fries are a great appetizer or side dish. Be sure to eat them while they are warm!
Part 1: Fingerling Potatoes
- 3 oz fingerling potato
- 1 tsp shallot
- 1 tbsp Olive Oil
- 1 tsp minced garlic
Slice fingerling potatoes into even portions, place into boiling water and boil until potatoes are 75% cooked. Remove from stove, drain and let cool. On high heat, heat blended oil in a skillet. Once the oil is hot, add potatoes, shallots and minced garlic then toss with salt and pepper. Place fingerling potatoes in the oven at 375°F for 8-10 minutes.
Part 2: Snapper
- 7 oz snapper filet
- 1 oz seasoned flour
- 1 oz blended oil
Season snapper filet with salt and pepper and dredge in flour. Once seasoned, heat oil in a skillet over medium-high heat and add snapper. Cook snapper until it is golden brown on one side, then flip snapper, remove from stove and place in oven for 6-8 minutes.
Part 3: Pan Sauce
- 2 oz white wine
- 1 tsp minced shallot
- 1 oz chicken stock
- 1 tsp lemon juice
- 2 oz roasted Roma tomato
- 1 tsp shaved chive
Using the same skillet you used for the snapper, add white wine, minced shallot, chicken stock, lemon juice, Roma tomato and chives. On a medium to low setting, reduce the liquid until it coats the back of the spoon.
Part 4: Spinach
- 1 cup fresh spinach
- 1 tbsp blended oil
- 1 tsp shallot
- 1 tsp garlic
Place a third skillet on high heat with blended oil. Once the oil is hot, add shallots, garlic, and salt. Stir while they are cooking so it won’t burn. Once tender, add in fresh spinach. Toss a couple times then remove from heat.
On a plate, add your snapper, potatoes and spinach then top this meal off with your delicious pan sauce!
- 2 cups of water (100°F)
- 5 cups of Hi-Gluten Flour
- 1 tbsp Dry Yeast
- 1 tbsp Sugar
- 1 tsp Kosher Salt
- 1 tbsp Vegetable Oil
Step 1: In a mixing bowl, pour water and whisk in yeast. Whisk until water begins to foam then add sugar, salt, and oil. Whisk until sugar and salt is fully dissolved. Using a dough hook, mix in flour. Continue mixing until the dough is smooth, about 8-10 minutes.
Step 2: Place dough in a well-oiled mixing bowl. Cover tightly and let dough rise until it doubles in size. Place dough on a clean surface, portion into desired size, then gently press dough to remove air pockets. With fingertips, continue to knead the dough removing additional remaining air pockets. Cover dough and let it rest for 10 minutes. Roll dough into itself, pinching any new air bubbles that may arise. Then roll dough to form smooth loaves.
Step 3: Place loaves on a lined baking pan, leaving enough room for bread to rise another ½ to 1 inch, depending on size of loaf. Again cover tightly and let proof for 1 to 2 hours, depending on temperature and humidity.
Step 4: Carefully uncover dough and score dough twice with a sharp knife. Bake loaves at 425°F. Mist with water and place in oven. Continue to mist bread every 4 to 5 minutes. Cook for 18 to 20 minutes, or until golden brown.
Enjoy your fresh house-made bread with butter or dipping oil.
Part 1: Agnolotti and Filling
For the Agnolotti:
- 1 lb All-Purpose Flour
- 4 Whole Eggs
- 1 tbsp Olive Oil
- Pinch Kosher Salt
Hand mix all ingredients until smooth. Then, wrap and refrigerate your dough for at least two hours, before portioning into four separate pieces. With a pasta roller, begin rolling and folding dough until you reach the #2 setting on your machine. If you’re using a rolling pin, roll until the dough is ⅛ inch thick. When ready, portion dough with a 2 or 3-inch cookie cutter and set pieces aside.
For the Filling:
- 4 16-20 ct Gulf Shrimp
- 1 tsp Minced Shallot
- 1 tsp Fresh Chive
- 1 tbsp Boursin Cheese
Peel and devein the shrimp. On medium heat, sauté the shrimp and shallots. Once cooked, remove from heat, roughly chop the resulting mixture, and mix in the chive and Boursin cheese. Cool the mixture completely before adding to the agnolotti.
Coat half the pasta with egg yolk. Spoon in small amount of filling. Fold pasta in half and pinch shut. Using a small fork, pleat edges of pasta. Drop pasta into boiling salted water for 3 to 4 minutes. Once they float remove from water.
Part 2: Scallops and Pan Sauce
For the Scallops:
- 3 Scallops
- Kosher Salt
- Black Pepper
Place a small skillet on high heat with a small amount of blended oil. Pat dry the scallops and season one side of the scallops with salt and pepper. Season the bottom of scallops and begin to cook the scallops with the seasoned side down. Sear the scallops for 3 to 4 minutes then flip and sear for 3 more minutes. Turn off heat and set aside.
For the Pan Sauce:
- A Handful of Shallots
- A Handful of Beech and Shitake Mushrooms
- A Handful of Baby Bell Peppers
- A Handful of Snow Peas
- 2 oz Dry White Wine
- 3 oz Shrimp Stock
Place skillet over medium heat. Saute shallot, mushrooms, peppers and snow peas for 2 minutes. Then, deglaze with 2oz dry white wine, add 3oz fume or shrimp stock, and reduce for 3 minutes. Add agnolotti and cook 2 to 3 minutes, or until liquid begins to thicken.
In the center of a shallow, round bowl place agnolotti. Slice scallops in half and place each half on top of each agnolotti. Top with vegetables and pan sauce and enjoy!
With that, you have everything you need to make our House-Made Shrimp Agnolotti. Prefer to be wined and dined? Come to Seagar's and enjoy Chef Lee’s creations in the comfort of our dining room — with a glass of delicious wine and the soothing sounds of a baby grand piano.