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Tag Archives | Winter 2012 Recipes


This salsa is great with tortilla chips, but for a unique flavor treat, try it with cinnamon pita chips, or pour it over a block of cheese and serve with your favorite crackers. Try mixing it with fresh spinach for a unique salad.

2 pints ripe strawberries, washed and destemmed
6 ripe Roma/plum tomatoes, washed and quartered
½ small bunch cilantro, washed and chopped
½ large Spanish onion, roughly chopped
1 tablespoon lime juice
1 tablespoon white vinegar
1 tablespoon brown sugar
1 habañero pepper, stem end removed (Make sure your habanero is firm and the seeds are white.)

Place all ingredients in the bowl of a food processor and pulse until mixed. Try one of the serving ideas above and enjoy!

Serves 12 Ounces

Courtesy of Barbie-Lu’s Salsa

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beet salad

We like to make this salad colorful by using a 70/30 mix of red to gold beets. Roasting them individually wrapped in foil will keep the red from bleeding onto the gold.

1 ½ pounds beets
Extra-virgin olive oil
8 ounces goat cheese, crumbled
6 cups arugula
1 cup candied walnuts, chopped or whole, depending on preference
6 tablespoons raspberry vinaigrette

Wash the beets well. Do not peel, but slice off the very top and bottom of each. Coat each beet with a small about of olive oil and wrap them individually in aluminum foil. EVOO .

Preheat oven to 425°. Place beets on a sheet pan and roast in oven for about an hour, depending on size of beets. To test for doneness, unwrap a beet and see if a fork or knife can easily move through the entire beet. If it does go through the beet easily, place back in the oven for another 20 minutes. (The smaller beets will be done sooner.) As each beet is done, remove from oven and allow to cool while still wrapped in the foil. Once they are cool, you can unwrap and peel away the skin. This is easily done with a large fork and spoon. Stick the fork into the top of the beet and skin the beet with the spoon from the top down.

Slice the beets into bite-size pieces, either in rounds, in cubes, or in strips. Place in a large bowl along with the crumbled goat cheese and refrigerate.

When the walnuts and vinaigrette are ready and it’s time to serve the salad, place a bed of arugula on each plate, top with a large spoonful of the beet/cheese mixture, a sprinkle of candied walnuts, and raspberry vinaigrette to taste.

Serves 4

Courtesy of Bond Restaurant

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beet chips

This is a delicious, quick way to prepare beets. Enjoy them just out of the oven, in a salad, or as a side dish. Heat oven to 350°F. Slice beets thin using a mandolin or any other hand slicer. In a small bowl whisk olive oil with a pinch of cayenne. Spread beets slices on a baking sheet over parchment paper and brush with the olive oil-cayenne mixture. Sprinkle with salt.

Bake for about 15 minutes on each side until crisp

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4 eight-ounce fillets fresh Pompano (can substitute with Hogfish)
Sea salt to taste
Fresh cracked pepper, to taste
1–2 teaspoons extra-virgin olive oil
2 tablespoons ginger, minced
1 clove garlic, minced
1 can of coconut milk
½ cup heavy cream
Juice of 1 lime
2 teaspoons sugar
2 teaspoons salt
3 teaspoons minced lemongrass or lemongrass paste
2 tablespoons extra-virgin olive oil
Unsweetened coconut flakes, toasted (for garnish)

Season fish with sea salt and pepper to taste, then set aside.

Add the 1–2 teaspoons olive oil to a sauté pan and heat. Add ginger and garlic and sauté until fragrant but not brown. Stir in the coconut milk, bring to boil, and then reduce to a simmer, allowing it to cook for 2 to 4 minutes.

In separate bowl combine heavy cream, lime juice, salt, and sugar. Whisk this into the coconut milk mixture along with the lemongrass. Reduce on low heat (about 5 minutes) while preparing fish.

Heat 2 tablespoons olive oil in a skillet on medium high heat, then add the fish, browning it for 1 to 2 minutes on each side. Drain the oil from the pan and pour coconut lime sauce over top of fish and bring to a good serving temperature while plating the sides.

Right before serving, place the generously sauced fish on plate. Garnish with toasted coconut flakes, if desired. Enjoy.

*Best accompanied with sautéed market fresh vegetables and seasoned brown and jasmine rice mix.

Serves 4

Courtesy of Walt’s Fish Market and Restaurant

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Rotisserie cooked breast of duck
Photo by Jenny Acheson

2 duck breasts, 6 ounces each
2 tablespoon butter
1 Belgian endive
8 spears asparagus
2 ounces fresh fava beans
3 ounces fresh broccoli florets
¼ ounce pine nuts
2 ounces port
Vegetable bouillon as needed

Slow cook duck breast on rotisserie. It should take around 18 minutes, and will allow time to prepare the other parts of the dish.

Toast the pine nuts lightly in a dry sauté pan and set aside.

Place 1 tablespoon butter in a sauté pan and heat slowly. Cut the endive in half and sauté slowly in the butter along with the asparagus spears, fava beans, and broccoli. When the vegetables become soft on the outside but are still crunchy inside, remove from the pan and set aside.

Deglaze the pan with the port wine, adding a small amount of vegetable bouillon and another tablespoon butter. Return vegetables to the pan along with the pine nuts and toss to coat.

Slice duck breast diagonally and place it on the plate arranging the vegetables alongside it. Add a pinch of salt and pepper and drizzle any leftover sauce from the sauté pan over the dish.

Serves 2

Courtesy of Cafe Americano

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Kale makes a nutritious, delicious green salad. The leaves become tender after a light marinating “massage.” This salad keeps well in the refrigerator for several days.

1 bunch kale
Juice of 1 Meyer lemon
4–8 tablespoons olive oil
2 teaspoons sea salt
1 tangerine, peeled, seeded, and cut into chunks
1 fennel bulb, sliced
¼ cup chopped pecans

Wash kale and remove stems. Chiffonade the leaves by stacking them, then rolling them lengthwise and slicing them into thin strips. Place sliced leaves into a large bowl with 4 tablespoons olive oil, lemon juice, and sea salt. Use your hands to gently massage the kale with the marinade, for about 1 minute. Add more olive oil as needed to lightly coat and soften the kale.

Add fennel, tangerines, and pecans and serve cold or at room temperature.

Serves 6

Courtesy of Eva Worden

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pork chop

2 cups water
2 teaspoons organic smoked black tea
4 cinnamon sticks
4 pods star anise
2 tablespoons pickling spice
1 cup brown sugar
½ cup sea salt
4 12-ounce pork chops, French cut
1 medium butternut squash
1 stick butter
1 tablespoon cinnamon
½ cup port wine
1 cup raspberries and blackberries berries
3 ounces unsalted butter

Bring water to a boil. Place smoked black tea, cinnamon sticks and 3 star anise in large bowl, add the boiling water, and let sit for 30 minutes while tea steeps and the spices marry. Add pickling spices, brown sugar, and sea salt.

Place pork chops in a 1-inch deep dish and pour marinade overtop. Cover and place in refrigerator for 24 hours to marinate.

The next day, peel squash, cut in half, and remove seeds. Place in shallow cooking pan with ½ inch water covering bottom of pan. Place ¼-inch-thick pats of butter on top of squash. Top with cinnamon and the remaining star anise. Bake at 275° for 2 hours. Remove from pan and mash in a mixing bowl until smooth. Season with salt, black pepper, and cinnamon to taste.

Raise oven temperature to 350°. Sear the chops in a hot skillet for about 1 ½ minute each side. Place seared chops in baking dish and bake for about 12–15 minutes to desired doneness. (Baking time will vary based on thickness of chops). If using a thermometer, cook to an internal temperature of 160°.

Remove baking pan from oven, placing meat on a plate to rest. Put the baking pan with its meat juices on the stovetop and deglaze pan juices with the port wine, simmering until liquid is reduced by half. Remove from heat. Add berries and butter and stir to coat.

Plate the pork chops with some of the mashed squash. Pour the berry glaze overtop and serve.

Serves 4

Courtesy of Executive Chef Ed Geyfman, Longboat Key Club & Resort

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2 cups pecans
1 ½ tablespoons extra-virgin olive oil
½ teaspoon cinnamon
½ teaspoon salt
½ teaspoon cayenne pepper
3 ½ tablespoons organic cane sugar

Heat the oil over medium heat in a large sauté pan. Add in the pecans and stir for about 4 minutes. Mix the sugar and spices together and sprinkle over the nuts. Stir constantly over medium-low heat, for 6 to 9 minutes, until sugar melts and caramelizes. Spread on a parchment-lined baking sheet to cool.

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Courtesy of Doug Riccardi

2–3 marshmallows
1 roasting skewer or thin stick
1 key lime (or regular lime) wedge
2–3 ginger snaps

Skewer the marshmallows on the stick and toast over a fire until brown but not burnt. Take a big ole’ bite of a gingersnap as you squeeze the fresh lime over the marshmallows on the skewer. Resist the urge to chew up the ginger snap until you have one of the marshmallows in your mouth as well. Enjoy and repeat until it’s all et up.

Serves 1

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3 pounds Florida tangerines (unpeeled, washed, cut crosswise into thin slices, seeds discarded)
4 cups sugar

Place a small plate in the freezer. In a large pot, bring tangerines and 6 cups of water to a boil over high heat. Reduce heat to medium and cook tangerines at a rapid simmer until peels are tender, about 20 minutes.

Add sugar, increase heat to medium-high, and stir until sugar dissolves. Return to a boil and cook, stirring often, until mixture is thick and darkens slightly, 40 to 45 minutes. To test for doneness, drop a spoonful on the frozen plate and freeze for 2 minutes (it’s done if it has a slight film that wrinkles when pushed with your finger; if it spreads out and thins immediately, continue cooking). Transfer marmalade to airtight containers, cover, and let cool completely.

Store marmalade in the refrigerator for up to 1 month, or freeze it for up to 6 months.

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