Try Your Favorite Firefly Recipes at Home!
2020 brought us all a lot of challenges. But it also helped us develop some new skills. And with so many restaurants on temporary hiatus, home cooking was definitely one of the more useful ones a lot of us discovered an affinity for.
Thanks to our spectacular on-site restaurant, Firefly Eatery & Bar, we have an array of delicious recipes to keep us busy, as well as expert chefs on hand to provide some useful tricks of the trade. We even included a personal recipe from The Dana’s general manager — because, well, he’s the boss (thanks Kevin!).
Enjoy a little inspiration from our culinary team and be sure to let us know what you think!
Grilled Marinated Seafood Tacos
These delicious, brightly flavored favorites take full advantage of San Diego’s ready supply of the world’s best seafood. Leftovers won’t be a problem.
- 2-4 oz. cod filets, or 2-4 oz. peeled and deveined tail-off shrimp
- Corn tortillas
- 1 cup finely shredded cabbage
- ½ cup diced onion
- ½ cup canola or vegetable oil
- 1 tbsp. achiote paste
- 1 clove fresh garlic
- 1 tsp. dried oregano
- Salt and pepper to taste
Cilantro Lime Crema:
- ¼ cup chopped cilantro
- ½ cup fresh-squeezed lime juice
- 2 cups sour cream
- Combine achiote marinate in a blender and mix till smooth. Marinate the cod or shrimp for at least one hour, and up to overnight.
- For cilantro lime crema, add lime juice and cilantro in a blender and purée until smooth. In a separate bowl, add sour cream and cilantro-lime mixture. Whisk together to combine.
- Preheat your grill or pan to medium heat. Cook cod or shrimp until an internal temperature of 165° is reached. Heat tortillas separately until soft.
- To plate, place a tortilla first, followed by the fish or shrimp. Top with the shredded cabbage and onion, and last with the cilantro lime crema.
Grilled BBQ Ribs
Ribs are BBQ favorites. And with spring here and summer just around the corner, it’s prime picnic season. Get a head start with these delicious, saucy staples.
- 1 rack pork St. Louis-cut ribs
- 1 cup of your favorite BBQ sauce
- 8 tbsp. brown sugar
- 3 tbsp. coarse-ground kosher salt
- 1 tbsp. chili powder
- ½ tsp. black pepper
- ½ tsp. onion powder
- ½ tsp. garlic powder
- ½ tsp. smoked paprika
- ½ tsp. dried thyme
- ½ cup chicken stock
- ½ cup white wine
- 2 tbsp. red wine vinegar
- Combine all dry rub ingredients and generously cover the ribs on both sides. Wrap in plastic wrap and refrigerate for at least one hour, and up to overnight.
- Preheat oven to 250°.
- Place the ribs in a baking pan large enough to hold them. Add the braising liquid and cover with foil. Cook covered ribs for three hours.
- Remove the ribs from the oven and transfer the braising liquid and drippings to a pot. Combine with one cup of your preferred BBQ sauce and heat slowly on medium heat. Reduce to desired consistency.
- Finish the ribs on a grill or under the broiler of your oven. Cut the ribs down into one- or two-bone sections. Place the ribs on the grill or under the broiler. Brush the ribs with the BBQ sauce and cook until the sauce has caramelized lightly. Repeat on the opposite side and continue until desired coverage is achieved.
- Serve with your favorite BBQ sides. We like to plate ours with a classic coleslaw and cornbread.
Fans of light and tasty tropical cocktails will love this aptly named aperitif. It refreshes and satisfies while providing a relaxing rhythm. Here’s one punch that PACKS a punch!
- 2 oz. Plantation rum
- 2 oz. dark rum
- 4 oz. pineapple juice
- 1 oz. orange juice
- 1 oz. coconut cream
- Combine all ingredients in a cocktail shaker and shake vigorously.
- Strain over fresh ice into a highball or hurricane glass.
- Garnish with pineapple and an umbrella. Finish with a sprinkle of nutmeg on top.
Grandma’s Old-Fashioned Popovers — Kevin, Dana General Manager
These light, fluffy, savory pastries come out of the oven like crispy, edible clouds. They’re the perfect side dish no matter what else you’re serving, but they go especially well with mains that feature gravy and sauces.
- 1 cup sifted flour
- 1 cup whole milk
- 2 large eggs
- Salt to taste
- Remove eggs from the refrigerator and allow them to come to room temperature. Preheat the oven to 450°.
- In a large mixing bowl, combine flour, milk, and a healthy pinch or two of salt. Whisk together until mixed.
- Pour mixture into custard cups or a muffin tray that have been generously coated with non-stick cooking spray.
- Bake popovers at 450°. Be sure not to open the oven. After 25 minutes, reduce heat to 400°, and bake an additional 25 minutes.
- Carefully remove from oven, and tip out of the muffin pan. Serve with gravy, butter, and/or honey or jam. Makes 4 large popovers.