The Grille at Osceola

Chef Brad Parker
300 Tonawanda Drive
Pensacola, FL
850-435-5885



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Grilled Vegetable Napoleon with Light Tomato Cream,
Chili Garlic Marinated Gulf Shrimp,
Peach Granita

Grilled Vegetable Napoleon
with Light Tomato Cream

  • 2 slices each of eggplant, tomato and bell pepper
  • 4 slices of zucchini and squash
  • 2 medium portabella mushrooms
  • Salt and pepper
  • Olive oil

Cut all the vegetables, season with salt and pepper to taste, and rub with olive oil. Grill on each side for 2-3 minutes.

Light Tomato Cream:

  • Fresh chopped tomatoes
  • 2 garlic cloves, chopped
  • 1/2 cup white wine
  • 1/4 cup half and half
  • Salt and pepper

For the tomato cream, add ingredients to a saucepan and allow to reduce. With an emersion blender, blend sauce until smooth. For assembly, start with a portabello mushroom and begin stacking vegetables from largest to smallest. Use rosemary skewer to secure stack. Surround the napoleon with light tomato cream.

Serves 2

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Chili Garlic Marinated Gulf Shrimp

  • 10 Gulf shrimp (26-20 ct.)
  • Oriental chili garlic sauce
  • 1 Tbsp. peeled and grated fresh ginger
  • 2 Tbsp. sliced green onions
  • 1/2 cup coarse ground grits
  • Water
  • 2 Tbsp. tamari soy sauce
  • 1 cup Napa cabbage
  • 1 cup green cabbage
  • Canola oil
  • Chili and lemon oil

Peel and marinate shrimp. Grate ginger and slice green onions. Set aside. Boil water with ginger and cook grits. Thin slice the cabbages, add oil to a sauté pan. Sauté cabbage then allow to cool for five minutes. Add tamari, salt and pepper. Garnish grits with green onions. Pan sauté shrimp and cool for 3-4 minutes. Assemble by placing cabbage on a plate, top with grits and shrimp. Splash with chili and lemon oil. Garnish with lemon and fresh rosemary.

Serves 2

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Peach Granita

  • 1 1/2 cups peach puree
  • 10 Tbsp. granulated sugar
  • 2 Tbsp. fresh lemon juice

In a saucepan, add sugar and lemon juice. Cook until sugar is dissolved. Add peaches to blender and puree until smooth. Combine sugar mixture with peach mixture. Freeze for one hour. With a fork, scrape mixture and freeze for another hour, then scrape again. Consistency is now correct for serving. Garnish with a fanned strawberry.

Serves 6

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