Richard Blais, renowned restaurant owner and co-star of “Next Level Chef,” has decided to delight us with his delightful spice recipe to celebrate the summer grilling season and the opening of his latest restaurant in Florida.
Located in Key West, Four Flamingos offers a tantalizing mix of Southern Caribbean flavors and dishes inspired by Blais’ upbringing in New York City. Blais himself expressed his excitement about the vibrant atmosphere of Key West and how it influenced the restaurant’s theme. He also mentioned that they drew inspiration from iconic landmarks like Truman’s Little White House, Ernest Hemingway’s legacy, and Mel Fisher’s treasure hunting expeditions.
Blais also showcased his involvement as a judge on the cooking show “Next Level Chef,” where he works alongside culinary legends Chef Gordon Ramsay and Chef Nyesha Arrington. He expressed his gratitude for the opportunity to learn from these esteemed professionals and emphasized the thrilling nature of the competition.
In terms of his new Key West location, Blais said that they immersed themselves in the stories and concepts associated with the area. He stated, “There are so many captivating narratives in Key West, and we are tapping into all of that. Cooks prepare delicious food, but chefs delve into the story and the concept.”
Four Flamingos Key West marks Blais’ first venture into a dockside restaurant, a remarkable endeavor in itself.
To commemorate the restaurant’s opening, Blais generously shared his dried black lime seasoning recipe. This sensational spice is used on their signature swordfish “ribeye” but can also be paired with seafood, chicken, or steak. Blais even encourages people to incorporate it into their BBQ seasonings for an added kick.
Here’s Richard Blais’ Black Lime Spice recipe:
Ingredients:
– 3 cups of black lime spice (pulverized dried Persian lime)
– 1½ cups of dried garlic
– 1 cup of black pepper
Directions:
To create black limes at home, which can also be used in stews and soups, briefly boil fresh limes in salted water. Then, submerge them in an ice bath to halt the cooking process. Dry the limes until they become rock-hard and achieve a brown-black color. You can accomplish this by using a dehydrator or placing them in a hot dry place.
Blais also revealed that his black lime spice mixture works wonderfully with avocados, meat, and fish, making it a versatile addition to any dish.
Remember, this recipe belongs to Chef Richard Blais of Four Flamingos and was kindly shared with Fox News Digital.
In conclusion, Richard Blais continues to push culinary boundaries with his innovative flavors and concepts, capturing the essence of Key West in every dish. Whether you’re a fan of his TV appearances or a food enthusiast seeking exciting new flavors, Blais’ recipes and restaurants are sure to satisfy your cravings. So don’t miss the opportunity to try his exceptional spice recipe and elevate your culinary adventures.
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