Heather's Florida Kitchen

Seasonally inspired easy recipes for the home cook.
Morning Mix recipe : Beer Can Chicken

Morning Mix recipe : Beer Can Chicken

Beer Can Chicken

Beer Can Chicken

The more the merrier in Heather’s Florida Kitchen! That’s why I have teamed with the fabulous folks over at Orlando’s WOMX Mix 105.1 to offer the morning show’s Recipe of the Week. Today’s recipe for Beer Can Chicken begins my countdown to July 4 festivities. From now through Independence Day I’ll be showcasing great recipes worthy of red, white and blue celebrations. The seasoning rub on the chicken yields crisp flavorful skin, while cooking the bird over a can of beer keeps the meat tender and juicy. You can substitute a can of soda if desired. I have had good results using root beer on occasion. Every Thursday, you can find more recipes exclusively for Mix 105.1’s Morning Mix here and at the radio station’s website.

Beer Can Chicken
Yield: 10 servings

2 tablespoons seasoned salt
2 tablespoons packed brown sugar
2 teaspoons garlic powder
2 teaspoons finely-minced fresh parsley
2 teaspoons coarsely-ground black pepper
1 whole chicken, about 5 pounds
1 tablespoon olive oil
1 (12-ounce) can of beer
Lime wedges for serving
Chopped parsley for garnish

1. Prepare grill for indirect medium heat (350F-375F). Preheat grill by turning all burners to medium. Turn off burner(s) on one side of grill.
2. Mix seasoned salt, sugar, garlic powder, parsley and pepper in small bowl. Rub chicken with oil. Rub cavity with 1 tablespoon of the seasoning mixture. Sprinkle remaining seasoning mixture under skin and over surface of chicken.
3. Open and drink about 1/4 cup beer from can and then carefully poke 2 more small opening holes in top of can. Hold chicken upright (legs pointing down) and insert opened beer can into cavity. Stand chicken in upright position on unlit side of grill. Position legs to best support chicken (similar to a tripod). Close lid.
4. Grill chicken 1 1/2 hours or until cooked through (internal temperature reaches 165°F in the thigh). Remove chicken from can before serving. Cut into serving pieces and serve with lime wedges and top with chopped parsley for garnish.
Recipe note: This has become such a popular way of cooking chicken most housewares stores sell small drip pans with a holder for the cans. These are very stable and prevent the bird from tipping over.

SOURCE: Adapted from McCormick & Co.

Beef & Cucumber Salad

Beef & Cucumber Salad

Beef & Cucumber Salad

Beef & Cucumber Salad

Up your flavor game with marinades. This recipe for Beef & Cucumber Salad has nuances of Thai cuisine. To add a kick of heat add a chopped seeded jalapeno or crushed dried red pepper to the beef marinade.

Beef & Cucumber Salad
Yield: 4 servings

1 pound beef top round steak, cut 3/4-inch thick
1 English or hothouse cucumber, cut lengthwise in half, then crosswise into thin slices
1 teaspoon olive oil
1 cup halved grape tomatoes
2 tablespoons chopped fresh cilantro
2 tablespoons chopped unsalted dry-roasted peanuts
Beef marinade:
1/3 cup low-sodium soy sauce
1/4 cup creamy peanut butter
1 tablespoon minced fresh ginger
1 teaspoon minced garlic
Cucumber marinade:
1/4 cup rice vinegar
2 tablespoons sugar
1 tablespoon minced fresh ginger
1 tablespoon fresh lime juice

1. Cut beef steak lengthwise in half, then crosswise into 1/8-inch thick strips. Combine beef marinade ingredients in large bowl. Add beef; toss to coat. Cover and marinate in refrigerator 30 minutes to 2 hours.
2. Whisk cucumber marinade ingredients in medium bowl until sugar is dissolved. Stir in cucumber. Cover and marinate in refrigerator 20-30 minutes. Drain cucumber in colander; discard marinade. Set aside.
3. Remove steak from marinade; discard marinade. Heat oil in large skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet. Repeat with remaining beef.
4. Toss cucumber, tomatoes, cilantro and peanuts in large bowl. Divide evenly among 4 plates. Arrange steak slices over salad.

SOURCE: Cattlemen’s Beef Board and National Cattlemen’s Beef Association

Morning Mix recipe: Burgers with Mushroom Duxelle

Morning Mix recipe: Burgers with Mushroom Duxelle

Seasons 52 Angus Beef Blended with Mushroom Duxelle

Seasons 52 Angus Beef Blended with Mushroom Duxelle

The more the merrier in Heather’s Florida Kitchen! That’s why I have teamed with the fabulous folks over at Orlando’s WOMX Mix 105.1 to offer the morning show’s Recipe of the Week. Today’s recipe is Burgers with Mushroom Duxelle. The recipe was inspired by Seasons 52’s Angus Beef Blended with Mushroom Duxelle.
Mushrooms are in season all year in Florida. As an ingredient they add flavor and nutrition to a variety of recipes. The Mushroom Council’s Blended Burger Project is underway to show just how versatile this grilling concept can be. Since May 30 chefs across the country have been showcasing mushrooms in burger in creative ways. In Central Florida DeVine Wine & Grill in Oviedo and Cedar’s Cafe in Melbourne are participating. When the promotion ends July 31, the five chefs with the most votes on their “Blended Burger” photos on jamesbeard.org/blendedburgerproject will win a trip to New York City in October to cook their dish at the famed James Beard House.
Every Thursday, you can find more recipes exclusively for Mix 105.1’s Morning Mix here and at the radio station’s website.

Burgers with Mushroom Duxelle
Yield: 4-6 regular servings, 8-10 sliders

1 1/2 teaspoons butter
1 1/2 teaspoons olive oil
1/2 cup finely chopped shallots
1 pound cremini mushrooms, diced
2 sprigs fresh thyme
1 pound Angus ground beef
4 brioche buns
2 plum tomatoes, sliced lengthwise and roasted
Homemade pickles
6 leaves butter lettuce

1. Add butter and oil to a saute pan and lightly caramelize shallots on medium heat, about 3 minutes. Add mushrooms and thyme leaves, stir 5 minutes. Puree mixture until almost smooth. Continue to sauté until all liquid is removed from mixture and you have a paste-like consistency. Cool to room temperature.
2. Mix ground beef with mushroom mixture and hand form into patties. Grill burgers to order.
3. Place on brioche bun with butter lettuce leaves and roasted tomato halves. Serve with pickles.
Recipe notes:
This is my home version of a Seasons 52 Blended Burger Project sandwich from The Mushroom Council. The restaurant uses bay leaves to flavor. The yield will vary depending on how the burgers are shaped. The mushroom mixture makes a great addition to meatballs as well.
A duxelle is a mixture of cooked mushrooms, onions and herbs. It is reduced  down to a paste and used in stuffings and sauces or as a garnish.

Bacon-Wrapped Mango Shrimp

Bacon-Wrapped Mango Shrimp

Bacon-Wrapped Mango Shrimp

Bacon-Wrapped Mango Shrimp

Bacon-Wrapped Mango Shrimp is a sweet and spicy appetizer for summer parties. The Florida mango harvest runs from May to October, according to the Florida Department of Agriculture and Consumer Services. The aromatic and juicy fruit is a great ingredient in desserts, cocktails and sauces.

Bacon-Wrapped Mango Shrimp
Yield: 8 appetizer servings

1 mango (about 1 pound), peeled, pitted and sliced
1 jalapeno, sliced in rounds, seeds removed (see note)
16 extra-large shrimp (about 1 pound), peeled and deveined
6 slices bacon, cut into thirds
2 tablespoons vegetable oil
Coarse salt and freshly ground pepper

1. Heat broiler or non-stick grill pan to high.
2. Halve mango slices and place one piece and a jalapeno round inside curve of shrimp. Tightly wrap shrimp with bacon piece, and secure through skewer, repeat with three more shrimp. Repeat process with remaining shrimp and skewers.
3. Brush shrimp with oil and season with salt and pepper. Broil or grill until bacon is crisp and shrimp is cooked through, 3-5 minutes per side.
Recipe note: For more heat, do not remove jalapeno seeds.

SOURCE: National Mango Board

Tomato & Onion Tart

Tomato & Onion Tart

Tomato & Onion Tart

Tomato & Onion Tart

Florida produces virtually all the fresh-market, field-grown tomatoes in the U.S. from October through June each year, and accounts for about 50 percent of all fresh tomatoes produced domestically, according to the Florida Tomato Committee. For home cooks, 1 medium tomato, seeded, yields approximately 3/4 cup chopped; 1 large tomato, seeded, yields 1 cup chopped; and 1 pound of tomatoes yields approximately 2 1/2 cups of chopped or 2 cups puréed. Today’s recipe for Tomato & Onion Tart makes a bright addition to brunch or picnic menus.

Tomato & Onion Tart
Yield: 4 servings

1 sheet packaged 9-inch pie dough
3 tablespoons olive oil
2 large red onions (about 1-1/2 pounds), thinly sliced
2 eggs, lightly beaten
1 cup ricotta cheese
3 tablespoons freshly-grated Parmesan cheese
2 cloves garlic, peeled and minced
1/4 teaspoon freshly ground nutmeg
2 tablespoons finely chopped fresh thyme
3 large firm, ripe, red tomatoes, sliced into 1/4-inch rounds
Coarse salt and freshly ground pepper

1. Preheat oven to 400F. Place sheet of dough on a lightly floured surface. Roll to a thickness of 1/8 of an inch. Carefully ease dough into 9-inch removable bottom tart pant and gently press it into bottom and up sides of pan. Trim off all but 1 inch of excess. Fold overhang back into pan and press firmly against sides, this will create a double layer of dough which will reinforce the sides of the shell. Line pastry shell with a double thickness of foil. Bake for 5 minutes. Remove foil and bake for an additional 5-7 minutes or until pastry is nearly done. Remove from oven and let cool to room temperature. Reduce oven temperature to 325F.
2. Warm 2 tablespoons of the olive oil in a large skillet, add onions and cover. Cook over medium, stirring occasionally, until softened, about 20 minutes. Remove lid and cook until onions are golden and liquid has evaporated. Remove skillet from heat.
3. Combine eggs, ricotta cheese, Parmesan, garlic, nutmeg and 1 tablespoon of the thyme in a bowl. Whisk until well blended. Spread cheese mixture over dough. Spread onion mixture over cheese. Arrange tomato slices in concentric circles over onion mixture. Season with salt and pepper to taste.
4. Stir the remaining olive oil and thyme together and brush over tomatoes.
5. Bake in a 325F oven for 30-35 minutes. Cool slightly before serving.

SOURCE: Justin Timineri, Executive Chef and Culinary Ambassador, Florida Department of Agriculture and Consumer Services

Watermelon Lemon Curd Pie Shooter

Watermelon Lemon Curd Pie Shooter

Watermelon Lemon Cream Pie Shooter

Watermelon Lemon Cream Pie Shooter

Watermelon is an excellent source of lycopene, a compound related to beta carotene that lowers the risk for heart disease, inflammation and even skin aging. The potassium in watermelon is important for maintaining a healthy heart and the vitamin C is one of the body’s major antioxidants. Today’s Watermelon Lemon Curd Pie Shooter is a sweet and creamy summer treat. The recipe was adapted from the National Watermelon Promotion Board with an assist from the fabulous Ina Garten’s “The Barefoot Contessa Cookbook.”

Watermelon Lemon Curd Pie Shooter
Yield: 10 servings

1 cup crumbled gingersnap cookies
2 cups watermelon, seeds removed and pureed in a food processor until smooth and liquified
5 tablespoons cornstarch
1/2 cup sugar
1 1/2 cups diced watermelon, drained on paper towels
Ina Garten’s lemon curd:
3 lemons
1 1/2 cups sugar
1/4 pound unsalted butter, room temperature
4 extra-large eggs
1/2 cup fresh lemon juice (3 to 4 lemons)
1/8 teaspoon kosher salt
Garnishes: Whipped cream, additional diced watermelon, lemon zest and crumbled gingersnap cookies

1. Divide cookie crumbles among 10 small juice glasses or dessert shooter containers. Each glass should have 1/4 inch of crumbles. Reserve remaining for garnish.
2. In a small saucepan, heat watermelon juice, cornstarch and 1/2 cup sugar, stirring frequently until mixture comes to a gentle boil and thickens. Remove from heat and refrigerate for 15 minutes. Stir in 1 1/2 cups diced watermelon and return to refrigerator to chill completely.
3. For the lemon curd, using a vegetable peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add 1 1/2 cups sugar and pulse until the zest is very finely minced and combined with the sugar. Cream or mash the butter and then beat in the sugar and lemon zest mixture. Add the 4 eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined. Pour the mixture into a 2-quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170F, or just below simmer. Remove from the heat and cool to room temperature. Refrigerate, covered, until completely cooled.  You will have about 3 cups of lemon curd. Store what is not used in glass containers in the refrigerator for other uses.
4. Spoon chilled watermelon mixture onto cookie crumbles. Top with chilled lemon curd. Dollop each with whipped cream, then sprinkle with diced watermelon, remaining crumbled gingersnaps and lemon zest.
Recipe notes:

  • The yield may change depending on the size of the serving containers.
  • This basic recipe is a good one to use for other fruits in season and can be converted into parfaits or a chilled tart. For the tart, make the crust with gingersnaps, melted butter and sugar. Press into a 9- or 10-inch tart pan. Bake 10 minutes at 350F to set. Cool crust completely. Spoon chilled lemon curd into crust. Top with diced watermelon that has drained on paper towels for 15 minutes. Garnish as above.
  • Ina Garten is one of my favorite cookbook authors, I first made her lemon curd when I purchased “The Barefoot Contessa Cookbook,” a must-have for the home kitchen library.

Adapted from the National Watermelon Promotion Board

Morning Mix recipe: Beef & Brussels Sprouts Chopped Salad

Morning Mix recipe: Beef & Brussels Sprouts Chopped Salad

Beef & Brussels Sprouts Chopped Salad

Beef & Brussels Sprouts Chopped Salad

The more the merrier in Heather’s Florida Kitchen! That’s why I have teamed with the fabulous folks over at Orlando’s WOMX Mix 105.1 to offer the morning show’s Recipe of the Week. Today’s recipe is Beef & Brussels Sprouts Chopped Salad. You can roast the steak in advance and simply assemble the ingredients 10 minutes before serving. Every Thursday, you can find more recipes exclusively for Mix 105.1’s Morning Mix here and at the radio station’s website.

Beef & Brussels Sprouts Chopped Salad
Yield: 4 servings

12 ounces cooked beef steak or roast, thinly sliced
4 cups thinly sliced brussels sprouts
1 medium tart red or green apple or pear, thinly sliced
1 cup thinly sliced celery
1/2 cup dried sweetened cranberries or blueberries
1/2 cup honey mustard dressing
1/4 cup crumbled Gorgonzola, goat or feta cheese
1/4 cup toasted chopped walnuts or pecans

1. Combine beef, sprouts, apple, celery and cranberries in large bowl.
2. Add dressing; toss to coat.
3. Sprinkle with cheese and nuts and serve.

Variations:

  • Prepare recipe as directed above, substituting 1-1/2 cups sliced strawberries for apple, thinly sliced jicama strips for celery, chopped dates for cranberries, poppy seed dressing for champagne vinaigrette and sliced almonds for walnuts.
  • Prepare recipe as directed above, substituting 1-1/2 cups chopped fresh pineapple for apple, red bell pepper strips for celery, dried blueberries for cranberries, poppy seed dressing or red wine vinaigrette for champagne vinaigrette and chopped macadamia nuts for walnuts.
  • Prepare recipe as directed above, substituting 1-1/2 cups red grape halves for apple, shredded carrot for celery, raisins for cranberries, red wine vinaigrette or coleslaw dressing for champagne vinaigrette and shelled pumpkin seeds for walnuts.

SOURCE: beefitswhatsfordinner.com

Mushroom & Leek Pasta Carbonara

Mushroom & Leek Pasta Carbonara

Mushroom & Leek Pasta Carbonara

Mushroom & Leek Pasta Carbonara

Florida mushrooms are available year-round, which gives home cooks a local, nutrient-dense ingredient to use in recipes. This Mushroom & Leek Pasta Carbonara is good entree option.

Mushroom & Leek Pasta Carbonara
Yield: 4 servings

1 tablespoon extra-virgin olive oil
5 slices pancetta or thick-cut bacon, chopped
1 leek, thinly sliced
8 ounces fresh crimini mushrooms, sliced
2 whole eggs, plus 2 additional egg yolks, beaten
1 cup grated Parmigiano Reggiano, plus more for garnish
Coarse salt and freshly cracked black pepper to taste
1 pound spaghetti

1. Bring a large pot of generously salted water to boil. Once boiling, add spaghetti and cook until al dente (reserve 1/2 cup of pasta water).
2. Heat oil in a large saute pan on medium. Add pancetta and cook until crisp. Transfer to a paper towel lined plate.
3. In the same pan combine leeks and mushrooms. Season with salt and pepper. Saute until mushrooms are soft. Remove pan from heat.
4. Season beaten eggs with salt and pepper.
5. Transfer spaghetti to saute pan. Toss to combine. Add egg mixture. Toss to combine. If mixture is too thick add some of the reserved pasta water a tablespoon at a time.
6. Garnish with additional pepper and cheese.

SOURCE: Paula Jones of bellalimento.com for The Mushroom Council

Mango-Coconut Tarts

Mango-Coconut Tarts

Mango-Coconut Tarts

Mango-Coconut Tarts

Need comfort food? Just look to current Florida crops for inspiration. These Mango-Coconut Tarts are an easy way to make the most of the state harvest which runs from May to October.

Mango-Coconut Tarts
Yield: 6 servings

6 frozen 3-inch individual tart shells
3 ripe mangos, peeled, pitted and diced, plus additional diced fruit for garnish
1/2 cup sugar, divided
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1 cup all-purpose flour
1 cup sweetened flaked coconut
1/2 teaspoon cinnamon
1/2 cup (1 stick) butter, at room temperature
Whipped cream or homemade vanilla bean ice cream for serving

1. Preheat oven to 375F. Spray a cookie sheet with nonstick spray and place tart shells on sheet.
2. To make the filling, combine the mangos, 1/4 cup sugar, lemon juice and salt in a large bowl; spoon into the tart shells.
3. To make the topping, combine the flour, coconut, cinnamon and the remaining 1/4 cup sugar in a large bowl. Add butter, squeezing mixture together to form a loose ball, then break into small pieces and sprinkle evenly over each tart.
4. Bake until filling is bubbly and topping is golden, about 10-12 minutes. Serve with diced mango and whipped cream or ice cream.

SOURCE: National Mango Board

Morning Mix recipe: Citrus Marinated Beef Kebabs

Morning Mix recipe: Citrus Marinated Beef Kebabs

Citrus Marinated Beef & Fruit Kebabs

Citrus Marinated Beef & Fruit Kebabs

The more the merrier in Heather’s Florida Kitchen! That’s why I have teamed with the fabulous folks over at Orlando’s WOMX Mix 105.1 to offer the morning show’s Recipe of the Week. Today’s recipe is Citrus Marinated Beef & Fruit Kebabs. For this summer meal, cubes of top sirloin are marinated in a mixture of orange juice, orange zest, cilantro and smoked paprika and then grilled alongside skewers of fresh watermelon, peaches and mangoes. Every Thursday, you can find more recipes exclusively for Mix 105.1’s Morning Mix here and at the radio station’s website.

Citrus Marinated Beef & Fruit Kebabs
Yield: 4 servings

1 pound boneless top sirloin steak, cut 1 inch thick
1 medium orange
1/4 cup freshly chopped cilantro leaves
1 tablespoon smoked paprika
1/4 teaspoon ground red pepper
4 cups cubed mango, watermelon, peaches and/or plums
Coarse salt to taste

1. Zest peel and squeeze juice from orange. Combine zest, cilantro, paprika, 4 tablespoons juice and ground red pepper.
2. Cut steak into 1-1/4-inch pieces. Place beef and 2 1/2 tablespoons cilantro mixture in a large plastic bag; turn to coat. Place remaining cilantro mixture and fruit in a separate large plastic bag; turn to coat. Close bags. Marinate beef and fruit in refrigerator 15 minutes to 2 hours.
3. Soak eight 9-inch bamboo skewers in water 10 minutes; drain. Thread beef evenly onto four skewers leaving small space between pieces. Thread fruit onto remaining four separate skewers.
4. Place kabobs on grid over medium, ash-covered coals. Grill beef kabobs, covered, 11-15 minutes (over medium heat on preheated gas grill, 13-16 minutes) for medium rare (145F) to medium (160F) doneness, turning occasionally. Grill fruit kabobs 5-7 minutes or until softened and beginning to brown, turning once.
5. Season beef with salt. Drizzle remaining orange juice over fruit.

SOURCE: Adapted from the Cattlemen’s Beef Board and National Cattlemen’s Beef Association