With more than 60 food and beverage locations worldwide – and concepts including Margaritaville restaurant, 5 o’Clock Somewhere Bar & Grill, LandShark Bar & Grill and award-winning JWB Prime Steak & Seafood – Margaritaville celebrates the flavors of island life and provides a taste of paradise. In MARGARITAVILLE: The Cookbook, Chef Carlo Sernaglia teams up with accomplished food writer Julia Turshen to bring recipes from Margaritaville into kitchens across the world. The combination of recipes, stories, and gorgeous full color food and lifestyle photography throughout, is sure to put home cooks in a Margaritaville state of mind.
From breakfast recipes that set a laid-back pace for the day ahead to dinner favorites like Seared Grouper with Mango Salsa to side dishes like Lobster Hash Browns with Jalapeno Cheese and fun desserts like Crispy Bananarama, MARGARITAVILLE: The Cookbook features an array of appetizers, soups, salads, burgers, sandwiches, main dishes, sides, and dessert recipes fit for any taste at any latitude and time of day. And, because it’s always 5 o’Clock Somewhere, the cookbook is of course complete with recipes for the perfect cocktail, including Jimmy’s Perfect Margarita, Paradise Palomas and more.
“Our goal with this cookbook is to bring something fresh to readers – not just fresh ingredients, but a fresh approach to cooking at home, at the beach or on a boat with friends and family,” said Sernaglia.
“In our new Margaritaville cookbook coming out this May, we worked hard to provide simple, step-by-step instructions so readers can bring fun and fresh dishes to the table. The Crispy Bananarama is a perfect example. A big hit with kids and adults, usually due to my generous Nutella pour, these turn into chocolate-banana almost-taquitos that are best served hot with a scoop of vanilla ice cream. And for kids of all ages, it’s okay to dip your finger in the Nutella at the end if no one is watching!”
Recipe: Crispy Bananarama
Serves 4
Although unexpected, this dessert is the biggest hit ever with kids (and adults, too!). Flour tortillas get covered with chocolate spread and wrapped around bananas. Quickly fried until crisp, these turn into chocolate-banana almost-taquitos. Yum!
1⁄4 cup chocolate hazelnut spread (preferably Nutella) Two 10-inch flour tortillas
2 ripe bananas
1 teaspoon ground cinnamon
Neutral oil (such as canola or vegetable), for frying 2 tablespoons hazelnuts, coarsely chopped
1 tablespoon finely grated zest orange zest
Spread half of the chocolate spread evenly on each tortilla. Place one banana on each tortilla and sprinkle each banana with 1⁄2 teaspoon of the cinnamon. Roll each tortilla tightly, tucking in the edges as if you were making banana burritos. Secure each tortilla with a couple of toothpicks. Pour 1 inch of oil into a large heavy pot and heat the oil over medium heat. Test the oil: When one of the tortillas sizzles upon contact, it’s ready. Place both of the rolled tortillas into the oil, seam- side down. Cook, turning the rolled tortillas a few times while they cook, until golden brown all over, about 4 minutes. Transfer the rolled tortillas to a paper towel–lined plate to drain. Remove and discard the toothpicks and cut each tortilla crosswise into bite-sized pieces. Sprinkle the hazelnuts and orange zest over the pieces. Serve immediately.