Show Description: In 1715 a fleet of Spanish Galleons set sail from Florida filled with treasure from the New World. That night, all eleven ships are struck by a massive hurricane and sunk. A large fortune in gold and silver has laid hidden beneath the ocean for 300 years.
Chad joins Brent Brisben, a modern day treasure hunter and his team as they explore dangerous waters off Sebastian Inlet hoping to locate and unearth this sunken treasure and solve this 300-year-old maritime mystery. The tale of the 1715 Fleet is why the area is called the Treasure Coast.
If you’d like to head out for a little treasure hunting of your own, here are a few tips.
When: For beach treasure hunting, head out after a storm when things have shifted around a little. For diving, go June through August.
Where: The Treasure Coast, of course!
How Much: For beach treasure hunting, you keep what you find. And the only costs associated are for equipment needed for the hunt. In diving, you keep 1/2 of what you find and 20% goes to Uncle Sam.
What You’ll Need: A metal detector is a treasure hunter’s best friend. For a great one, head to Kellyco Detectors. And if you’re diving, you’ll need a boat, scuba gear, and clearance for your hunt.
Florida Cooking: Florida Eggplant Rolls Stuffed with Ricotta and Parmesan
Yield 2 to 4 Servings
2 medium Florida eggplants (peeled if desired)
8 ounces ricotta cheese
2 tablespoons fresh parsley, chopped fine
2 tablespoons fresh basil, chopped fine (plus more for garnish)
1 tablespoon fresh garlic, chopped fine
2 ounces grated parmesan (plus more for garnish)
1.2 lemon, juiced
2 large Florida tomatoes, diced
1 clamshell of baby yellow tomatoes, halved
Sea salt and fresh ground pepper to taste
Slice eggplant lengthwise (approximately 1/2-inch thick). Brush lightly with olive oil and season with salt, pepper and some of the fresh chopped herbs.
Bake eggplant on a cookie sheet in a 400 degree oven for 5 to 8 minutes or until almost tender and brown on top. Let cool.
Mix the cheeses, half of the chopped garlic, and about half of the fresh herbs in a bowl until they are completely combined. Taste cheese mixture and adjust seasoning with salt and pepper.
In a medium sized mixing bowl, combine the tomatoes, the rest of the fresh herbs, 1 teaspoon of olive oil and the remaining chopped garlic. Mix the tomato mixture and adjust season with salt and pepper.
To assemble the rolls, place approximately 1 ounce of filling on each slice of eggplant and roll lengthwise.
To serve dish, place 2 to 4 eggplant rolls on each plate and top with an even amount of the tomato mixture. Garnish each dish with fresh basil, extra parmesan cheese and a drizzle of olive oil. Serve at room temperature.