Q: My husband and I took my parents to brunch at Blue Moon in Coral Springs. One of the menu choices was gumbo. My husband and father flipped for it. Is there any way you could get their recipe? My father's 75th birthday is in October. I would love to surprise him with the recipe. Thank you for any help you can give me. — Catherine Ruggiero, Coral Springs
A: The Big Easy Seafood Gumbo is one of seven appetizers on the dinner menu and served at Sunday brunch at Blue Moon Fish Co. (10317 Royal Palm Blvd., Coral Springs, 954-755-0002, BlueMoonCoralSprings.com). Chef and owner Daniel Cournoyer has been making the same recipe for more than 15 years. Mariela, his wife and restaurant manager, coaxed the recipe out of him. I apologize that we couldn't make the birthday deadline Catherine but, hopefully, your father will enjoy the gumbo for many years to come.
Q: I would love the recipe for the meatloaf at the Seminole Casino Immokalee, 1st Street Deli. I asked for the recipe, but they wouldn't give it out. I'm trying to figure out why the meatloaf is so good.
— Lilia Scholey, North Lauderdale
A: I understand why it took so long to connect with Greg Rosace, executive chef at Seminole Casino Immokalee (506 South First St., Immokalee, 800-218-0007, SeminoleImmokaleeCasino.com). Chef Rosace oversees the 24-hour 1st Street Deli; EE-TO-LEET-KE Grill, a full-service restaurant offering breakfast, lunch and dinner; and the grab-and-go Lucky Gator Café. He's also in charge of the banquet department and a dining room dedicated to feeding more than 700 employees.
When I asked Rosace if there was a secret to his meatloaf success, he told me he sticks to an "old-school, classic recipe" and keeps the loaf moist using ground beef with an 80/20 percent lean meat to fat content ratio. He adds diced tomatoes and juice and a little breadcrumb.
"It's comforting and we finish the plates with mashed potatoes, gravy and a fresh seasonal vegetable," he says.
Sounds like a sure bet to me, Lilia.Copyright © 2014, Los Angeles Times