Hemingway’s: An island in a flavorful stream
Strictly speaking, says Joshua Flick, Pensacola Beach is an island.
So the menu at Hemingway’s Island Grill there tilts toward island flavors of the Keys and Cuba. It’s an earnest effort to evoke the Hemingway mystique.
Flick is the kitchen manager at Hemingway’s, and he made the two-hour trip to Panama City Beach to showcase two of the restaurant’s specialties on Beach TV. He’ll be profiled on “Emerald Coast Chefs” at 6:30 p.m. Wednesdays and Sundays through Sept. 30.
The dishes he prepares with host Margit Bisztray are Island Scampi with Linguini and Rum-Glazed Salmon with Spanish rice and Cuban black beans. Pineapple salsa gives the salmon an extra island kick.
Their 30-minute preparation is a blur of chopped salsa, mixed spices, blended sauces and simultaneous cooking of rice, beans, salmon and shrimp.
“We have a lot of legwork that goes into our dishes,” Flick says.
There also are a lot of spices and flavors: Walkers wood wet jerk seasoning from Jamaica, for example, and light brown sugar, dark rum and orange-sesame ginger dressing. And those are just for the rum glaze. Flick is a Pensacola native, and he’s been in food service for 15 years. He spent time as a corporate trainer for Hops restaurants and breweries, and he is specializing in resort management and culinary arts studies at the University of West Florida.
The dishes he prepares on “Emerald Coast Chefs” use a smorgasbord of spices, sauces and flavorings too varied for specific listings. Many are in proportions and combinations that the kitchen staff at Hemingway’s has perfected, so they may be a bit protective. But Flick provided these summarized recipes to Beach TV:
Island Scampi with Linguini
8 shrimp, 16-20 count per pound 12 ounces linguini Scampi sauce White wine Roma tomato wedges Sear shrimp in olive oil for two minutes. Deglaze with white wine and add tomatoes. Reduce wine by half and add scampi sauce. Bring to a boil, add pasta, toss and plate. Serve with Cuban garlic bread.
Rum-Glazed Salmon
8-ounce salmon fi let 4 ounces Cuban black beans 8 ounces Spanish rice 4 ounces rum glaze Island salsa (pineapple, diced red onion, diced red bell pepper, cilantro, lime juice, orange juice concentrate, Italian dressing and fresh chopped cilantro)
Season salmon with dry jerk seasoning and grill until medium rare. Brush with rum glaze and cover until glaze thickens. Combine all salsa ingredients and mix well. Rice can be prepared covered with foil in oven or on stovetop. Prepare beans in stockpot on stove.