Heather's Florida Kitchen

Seasonally inspired easy recipes for the home cook.
Grilled Pork Chops with Basil-Garlic Rub

Grilled Pork Chops with Basil-Garlic Rub

Grilled Pork Chops with Basil-Garlic Rub (photo courtesy National Pork Board and PorkBeInspired.com)

Grilled Pork Chops with Basil-Garlic Rub (photo courtesy National Pork Board and PorkBeInspired.com)

Add Grilled Pork Chops with Basil-Garlic Rub to your weekend entertaining file. Pork chops are the most popular cut from the pork loin, which is the strip of meat that runs from the pig’s hip to shoulder. Depending on where they originate, pork chops can be found under a variety of names, including loin, rib or ribeye, sirloin, top loin and blade chops. Serve these chops with fresh mozzarella or burrata cheese and thick slices of ripe tomatoes on a bed of arugula leaves. Lightly drizzle with aged balsamic vinegar and extra-virgin olive oil. Or, make extra basil-garlic rub to dress the salad as well. The recipe is from the National Pork Board and PorkBeInspired.com.

Grilled Pork Chops with Basil-Garlic Rub
Yield: 4 servings

4 bone-in ribeye (rib) pork chops, 3/4-inch thick
Basil-garlic rub:
2 cloves garlic, peeled
1 cup packed fresh basil leaves
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper

1. With a food processor or blender running, drop garlic in to mince. Stop, add fresh basil, and process until chopped. Add lemon juice, oil, salt, and pepper and process to make thin wet rub. Spread both sides of pork chops with basil mixture. Let stand 15 to 30 minutes.
2. Prepare a medium-hot fire in grill. Brush the grate clean and oil the grate. Grill chops, over direct heat, turning once, to medium rare doneness, 5 to 6 minutes per side, or until the internal temperature reaches 145F, followed by a 3-minute rest time.
Recipe note: Top the chops with shavings of Parmesan cheese (shave from a wedge of cheese with a vegetable peeler) and toasted pine nuts, if desired.
SOURCE: National Pork Board and PorkBeInspired.com

Korean BBQ Pork Skewers

Korean BBQ Pork Skewers

Korean BBQ Pork Skewers (Photo courtesy McCormick & Co.)

Korean BBQ Pork Skewers (Photo courtesy McCormick & Co.)

Korean BBQ Pork Skewers is a great last minute Labor Day party idea. From the McCormick collection, the recipe’s Korean-style marinade of pepper paste, honey and soy sauce gives rich flavor to chunks of boneless pork chops. Cook these single-bite skewers on the backyard grill or indoors on a stove top grill pan, countertop grill or panini grill.

Korean BBQ Pork Skewers
Yield: 8 servings

2 tablespoons local honey
2 tablespoons Korean pepper paste (gochujang)
2 tablespoons soy sauce
2 teaspoons sesame oil
1 teaspoon McCormick garlic powder
1 teaspoon McCormick ground ginger
1 pound boneless center-cut pork chops, (3/4-inch thick), cut into 8 diamond-shaped pieces
2 green onions, thinly sliced
1 tablespoon McCormick sesame seeds

1. Mix honey, Korean pepper paste, soy sauce, sesame oil, garlic powder and ginger in small bowl until well blended. Reserve 2 tablespoons marinade for brushing. Place pork in large resealable bag. Add remaining marinade; turn to coat well. Massage pork and marinade for 4 to 5 minutes.
2. Refrigerate 30 minutes. Remove pork from marinade. Thread one piece of pork onto each skewer. Discard any remaining marinade.
3. Grill skewers over medium-high heat 2 minutes per side or until pork is cooked through, brushing with reserved marinade. Sprinkle skewers with green onions and sesame seed.
SOURCE: McCormick & Co.

Pickled Shrimp with Sweet Potato Pecan Quinoa and Aioli

Pickled Shrimp with Sweet Potato Pecan Quinoa and Aioli

Pickled Shrimp with Sweet Potato Pecan Quinoa and Aioli  (Photo courtesy Chef Jim Smith)

Pickled Shrimp with Sweet Potato Pecan Quinoa and Aioli (Photo courtesy Chef Jim Smith)

Pickled Shrimp with Sweet Potato Pecan Quinoa and Aioli is a great menu addition for entertaining and football tailgates. Wild Florida shrimp is abundant in the Gulf of Mexico and Atlantic Ocean.

Pickled Shrimp with Sweet Potato Pecan Quinoa and Aioli
Yield: 2-4 servings

Pickled shrimp:
1 pound wild-caught Florida shrimp, boiled (see note) and cooled
1 large sweet onion sliced
2 lemons, sliced
3 cloves garlic, sliced
8 fresh bay leaves
10 sprigs fresh thyme
1 teaspoon celery seeds
1 teaspoon fennel seeds
1 teaspoon coriander seeds
2 whole dried chili peppers
1/4 cup vegetable oil
1/4 cup white-wine vinegar
1/2 cup fresh lemon juice
Salt and white pepper to taste
Aioli:
2 egg yolks
1 poached egg
1 tablespoon Dijon mustard
2 cloves blanched and cleaned garlic
2 cups vegetable oil
Salt and white pepper to taste
Tabasco sauce to taste
Sweet potato:
2 medium sweet potatoes, peeled and diced in 1/4-inch cubes
3 cups room temperature water
1 tablespoon salt
Quinoa:
1 cup quinoa
1 3/4 cups vegetable stock
1/4 cup diced sweet onion
1 teaspoon butter
Blanched sweet potato (see Step 3)
3 tablespoons roughly chopped toasted pecans
1 tablespoon freshly chopped parsley
Salt and white pepper to taste

1. For the shrimp, in a large glass or non-reactive bowl mix all ingredients. Cover and store in the refrigerator several hours or overnight.
2. For the aioli, in a blender combine the yolk, poached egg, mustard and garlic and pulse until a smooth consistency is reached. Turn the blender to medium low and in a steady stream slowly pour in the oil until emulsified. Be careful not to break the emulsion, add salt, pepper and Tabasco to taste.
3. For the sweet potatoes, place the diced potatoes into a medium sauce pot with the room temperature water, add the salt and bring to a boil. Once the water boils the sweet potatoes will be almost done, 1 to 2 minutes at full boil should be enough time. It is best to taste a couple of the cubes to gauge the consistency. They should be firm but not crunchy. Remove from heat, strain and spread out onto a lined sheet pan. If the dice is larger than 1/4-inch it will take longer to reach to reach desired consistency. Set aside.
4. For the quinoa, rinse using a fine strainer. In a sauce pot use the half the butter to saute the onions in the onions until translucent. Add the quinoa and stir to evenly coat the quinoa in the butter-onion mixture. Add the vegetable stock, bring to a boil, reduce heat to simmer and cover. Simmer for 15-20 minutes until tender. Fluff the quinoa with a fork. Gently fold in the diced sweet potatoes, pecans and parsley. Season with salt and pepper to taste.
5. Serve shrimp with aioli and quinoa.
How to boil the shrimp: In a large pot bring 2 gallons of salted water to a boil with one rough chopped onion, 2 chopped stalks of celery, one large peeled and chopped carrot and the juice of 2 lemons. Reduce and simmer for 20-30 minutes before adding raw shrimp. Add shrimp to the simmering liquid and poach for 3-5 minutes until shrimp are cooked. Do not bring to a hard boil; shrimp are very easy to overcook. Remove from water and let cool.
SOURCE: Developed by Chef Jim Smith for the American Shrimp Processors Association.

Back to School With Dairy: Yogurt-Marinated Chicken Kebabs

Back to School With Dairy: Yogurt-Marinated Chicken Kebabs

Yogurt-Marinated Chicken Kebabs

Yogurt-Marinated Chicken Kebabs

That’s not the doorbell ringing. It’s the sound of school bells. No need for panic. The Florida Dairy Farmers are ready with practical and delicious help for parents and teachers. Milk contains nine essential nutrients, all of which contribute to healthy bodies. And milk is the No. 1 food source of most of these, including calcium and vitamin D, in the diets of children, according to the National Dairy Council.
Every Thursday in August we are exploring how the versatility of dairy products fit into a busy school year to provide healthful meals for productive lifestyles. From packing lunches, power breakfasts to easy weeknight meals we will help you fuel up for another great school year. For a bonus, each dish is designed to have leftovers that will help with meal planning later in the week.
Today’s recipe is Yogurt-Marinated Chicken Kebabs. The spicing is kid-friendly and light. Dairy-based marinades, such buttermilk or yogurt, impart great flavor in poultry and meats.

Yogurt-Marinated Chicken Kebabs
Yield: 4 servings

3 boneless chicken breast halves (see note)
Freshly chopped parsley for garnish
Hot brown rice or couscous for serving (see note)
Marinade:
1 clove garlic, minced
1/2 teaspoon turmeric
1/2 teaspoon allspice
1/2 teaspoon paprika
1/2 teaspoon cumin
Coarse salt to taste
White pepper to taste
1/2 cup low-fat plain yogurt
2 tablespoons fresh lime juice

1. Cut chicken into bite-size pieces and place in a shallow glass container.
2. Combine remaining ingredients and pour over chicken tossing to coat. Marinate in the refrigerator for 30 minutes to 1 hour.
3. Skewer chicken and grill on medium-low heat 4-6 minutes or under the broiler for 7-10 minutes. Garnish with and serve with rice or couscous.
Recipe note: Use chicken tenders instead of breast halves, if desired. Add texture and nutrition to rice or couscous by folding in corn kernels and cooked beans.

Leftover strategy:

  • Add cooked chicken to a hearty main-dish salad dressed with homemade Buttermilk Dressing. (Combine 2 minced green onions, white and green parts; 2 tablespoons fresh lemon juice, 2 tablespoons Dijon mustard, 3 tablespoons mayonnaise, 1 tablespoon olive oil, 1 minced garlic clove. Whisk in 1 cup buttermilk and season to taste with white pepper and freshly-ground black pepper.)
Morning Mix recipe: Beer Marinated Flank Steak with Blue Cheese Chimichurri

Morning Mix recipe: Beer Marinated Flank Steak with Blue Cheese Chimichurri

Beer Marinated Flank Steak with Blue Cheese Chimichurri (Photo courtesy McCormick & Co.)

Beer Marinated Flank Steak with Blue Cheese Chimichurri (Photo courtesy McCormick & Co.)

Beer Marinated Flank Steak with Blue Cheese Chimichurri is a great reason to fire up the grill this weekend or on July 4 and that’s why it’s my Morning Mix recipe of the week. Combine Grill Mates Roasted Garlic Stout Marinade Mix with a hearty stout or IPA beer to add rich, full-bodied flavor to the beef. Grill and serve with a blue cheese chimichurri and wait for the applause from your guests. Every Thursday, you can find more recipes exclusively for WOMX Mix 105.1’s Morning Mix here and at the radio station’s website.

Beer Marinated Flank Steak with Blue
Yield: 6-8 servings

Flank steak:
1 package McCormick Grill Mates Roasted Garlic Stout Marinade Mix
3/4 cup stout beer
1 1/2 pounds flank steak
Blue cheese chimichurri:
1 cup loosely packed chopped cilantro
1 cup loosely packed chopped parsley
2 green onions, trimmed and chopped
1 small clove garlic, finely chopped
2 tablespoons extra-virgin olive oil
2 tablespoons red-wine vinegar (see note)
1/2 teaspoon crushed red pepper
1/4 teaspoon freshly ground sea salt
1 ounce Danish blue cheese, crumbled, divided (see note)

1. For the flank steak, mix Marinade Mix and beer in small bowl. Reserve 2 tablespoons of the marinade. Place steak in large sealable plastic bag or glass dish. Add remaining marinade; turn to coat well. Refrigerate 30 minutes or up to 4 hours.
2. For the chimichurri, mix cilantro, parsley, green onions, garlic, oil, vinegar, red pepper and salt in medium serving bowl until blended. Gently stir in 2 tablespoons of the blue cheese. Cover. Refrigerate until ready to serve.
3. Remove steak from marinade. Discard any remaining marinade.
4. Grill steak over medium-high heat 6 to 8 minutes per side or until desired doneness, brushing with reserved marinade during last few minutes of grilling. Let steak stand 5 minutes before slicing. Sprinkle remaining blue cheese over chimichurri sauce and serve with sliced steak.
Recipe notes: You can substitute white-wine vinegar for the red-wine vinegar and Roquefort cheese for the Danish blue cheese.
Quick marinating tip: Massage steak and marinade in plastic bag for 5 minutes to infuse flavor faster.
SOURCE: McCormick & Co.

Curry Yogurt Chicken Kebabs

Curry Yogurt Chicken Kebabs

Curry Yogurt Chicken Kebabs (photo courtesy Dairygood.org)

Curry Yogurt Chicken Kebabs (photo courtesy Dairygood.org)

Curry Yogurt Chicken Kebabs is a Fourth of July menu winner from Dairygood.org. Not only does it showcase Florida dairy products and Fresh From Florida flavors, it’s also an easy, delicious and low-fat main dish option. With just 2.5 grams of total fat and 0.5 gram of saturated fat per serving, this dish won’t weigh you down during a day of celebrations. Our countdown to food and fireworks continues tomorrow with more great nibbles and noshes.

Curry Yogurt Chicken Kebabs
Yield: 4 servings (2 skewers plus 1/4 of the dipping sauce, per serving)

Marinade:
1 (8-ounce) container plain fat-free yogurt
1 lime, zested and juiced
1 tablespoon freshly grated ginger
1 tablespoon curry powder
1 jalapeno pepper, minced
Glaze:
1/2 cup plain fat-free yogurt
1/2 cup local honey
3/4 teaspoon salt
1/2 teaspoon cinnamon
Dipping sauce:
1 (8-ounce) container plain fat-free yogurt
1 lemon, zested and juiced
2 teaspoons ground cumin
1/4 teaspoon red pepper flakes (optional)
1/4 cup freshly chopped cilantro
1 teaspoon freshly minced garlic
2 cups chopped seedless cucumber
1/2 teaspoon salt
Kebabs:
8 wooden skewers, soaked in water for 1 hour (or substitute with metal skewers)
4 boneless, skinless chicken breast halves, cut into 1-inch cubes
2 red bell peppers, cut into 1-inch pieces
1 red onion, cut into wedges
2 cups pineapple wedges

1. For the marinade, stir all ingredients together in a small bowl; set aside.
2. For the glaze, stir all ingredients together in a small bowl; set aside
3. For the dipping sauce, stir all ingredients together in a small bowl. Refrigerate until serving.
4. For the kebabs, thread each skewer with alternating pieces of chicken, peppers, onion wedges and pineapple. Place skewers in a glass dish (or large re-sealable plastic bag) and pour marinade over to coat. Cover and refrigerate for 2-4 hours.
5. Preheat broiler and line a broiler pan with aluminum foil. Lay skewers on pan and lightly brush with some of the glaze. Broil skewers about 5 minutes, then brush with remaining glaze. Turn skewers over and cook 5 minutes or until
chicken is cooked through and edges are browned.
6. Serve hot or cold with dipping sauce.
SOURCE: Dairygood.org

Morning Mix recipe: Chicken with Eggplant, Zucchini and Apricot Skewers

Morning Mix recipe: Chicken with Eggplant, Zucchini and Apricot Skewers

Rosemary Garlic Rubber Whole Chicken Legs with Balsamic-Honey Gl

Rosemary Garlic Rubber Whole Chicken Legs with Balsamic-Honey Glaze (Courtesy National Chicken Council and eatmorechicken.com)

Chicken with Eggplant, Zucchini and Apricot Skewers is Orlando’s WOMX Mix 105.1 morning show’s Recipe of the Week. It’s a great option for summer grilling. A honey balsamic glaze completes this dish. Every Thursday, you can find more recipes exclusively for Mix 105.1’s Morning Mix here and at the radio station’s website.

Chicken with Eggplant, Zucchini and Apricot Skewers
Yield: 4 servings

4 whole chicken leg quarters
Coarse salt and freshly ground pepper to taste
1 tablespoon finely chopped fresh rosemary
4 cloves garlic, minced
2 tablespoons olive oil
Skewers:
3/4 cup balsamic vinegar
2 tablespoons local honey
Coarse salt and freshly ground pepper to taste
1 tablespoon fresh lemon juice
1 small eggplant, sliced into ½ to 3/4 –inch slices
2 small zucchini, sliced into ½ to ¾-inch slices
8 dried apricots
8 wooden or metal skewers

1. In a small bowl, combine salt, pepper, rosemary, garlic and olive oil. Crush into a paste by pressing the garlic to the sides and bottom of the bowl with the back of a spoon. Place chicken legs in baking dish and rub all over with garlic rosemary paste, rubbing over and under skin. Allow chicken to marinate for 30 minutes.
2. While chicken is marinating, combine balsamic vinegar, honey, salt, pepper, and lemon juice in a small saucepan. Bring to a boil and reduce by half, about 15-20 minutes.
3. If using wooden skewers, soak skewers in water to prevent burning while cooking.
4. Place vegetables and apricots in a large bowl. Pour balsamic glaze over; toss to coat well. String vegetables and apricots onto skewers, alternating between eggplant, zucchini and apricots. Reserve any remaining glaze in bowl.
5. Pre-heat broiler or prepare grill by heating on high, covered for about 10 minutes. Adjust grill heat to medium high after preheating. Over medium high heat, sear or broil chicken on lightly oiled rack. Turn over once until well browned, cooking for a total of 6-8 minutes. Continue to cook chicken, moving and turning to avoid burning. Grill or broil chicken until it reaches an internal temperature of 170F, about another 20 to 25 minutes.
6. When chicken is halfway done, place skewers on grill or under broiler. Grill, turning often, until elements are tender and browned but not falling off of skewers, about 15-20 minutes.
7. To serve, place chicken on a platter, arrange skewers (or remove vegetables and apricots from skewers if preferred) next to chicken. Drizzle warm vegetables with remaining honey balsamic glaze.
SOURCE: Eatchicken.com

Morning Mix recipe: Citrus Watermelon Wings

Morning Mix recipe: Citrus Watermelon Wings

Citrus Watermelon Wings (Photo courtesyy National Watermelon Promotion Board)

Citrus Watermelon Wings (Photo courtesyy National Watermelon Promotion Board)

Citrus Watermelon Wings is Orlando’s WOMX Mix 105.1 morning show’s Recipe of the Week. This glaze gets a kick from ground chipotle pepper and a touch of sweet from maple syrup. The end result is sure to please even the most discriminating wing lover. (You can also use the glaze mixture as a marinade or dipping sauce.) Every Thursday, you can find more recipes exclusively for Mix105.1’s Morning Mix here and at the radio station’s website.

Citrus Watermelon Wings
Yield: 4 servings

Watermelon glaze:
2 cups watermelon puree
3 lemons, juiced
1 tablespoon fresh lemon zest
1/2 cup maple syrup (can use light version)
1/2 teaspoon cinnamon
1/2 teaspoon ground chipotle pepper, or to taste
Chicken:
1 1/2 cups diced watermelon
20 chicken wings or drumettes
2 cups pineapple juice
1/2 cup soy sauce
1 tablespoon minced fresh ginger
3 cloves minced fresh garlic

1. For the glaze, simmer ingredients together in a heavy saucepan for 20 minutes or until sauce is thick. Makes 2 cups. Keep warm.
2. For the chicken, place pieces in a large zipper lock bag with rest of the ingredients and seal tightly. Allow to marinate at least 2 hours or up to 12. Grill until cooked and arrange on a warm platter. Pour the glaze over the chicken and serve immediately.
Recipe note: Yield will vary depending on size of wings and drummettes.
SOURCE: National Watermelon Promotion Board

Saucy Chili-Orange Pork Back Ribs

Saucy Chili-Orange Pork Back Ribs

Saucy Chili-Orange Pork Back Ribs (Photo courtesy National Pork Board)

Saucy Chili-Orange Pork Back Ribs (Photo courtesy National Pork Board)

Saucy Chili-Orange Pork Back Ribs are falling off the bone tender and basted with a sweet and sassy citrus sauce. Back ribs originate from the blade and center section of the pork loin, which is known for the “finger meat” between the bones, according to the National Pork Board. Back ribs also are called baby back ribs because they are smaller than spareribs. For best results, brush ribs generously during the last 30 minutes of cooking to prevent burning. Serve these ribs with vegetable kabobs and coleslaw.

Saucy Chili-Orange Pork Back Ribs
Yield: 4 servings

4 pounds pork back ribs
1 1/2 cups fresh orange juice
1/2 cup chili sauce
2 tablespoons hoisin sauce
1 tablespoon orange zest
1 tablespoon hot pepper sauce, or to taste
2 teaspoons firmly-packed brown sugar

1. Place ribs in a 4 to 5 quart dish.  Add orange juice and cover. Marinate 30 to 60 minutes.
2. Combine chili sauce, hoisin sauce, orange rind, hot sauce and brown sugar in a small bowl.
3. Prepare a medium fire in charcoal grill or preheat one side of gas grill to medium.
4. Remove ribs from dish and pat dry.  Place ribs on grill and grill with indirect heat about 1 1/2 to 2 hours or until tender, brushing with sauce several times during the last 20 minutes of grilling.
SOURCE: National Pork Board

Sour Orange Cuban Tacos

Sour Orange Cuban Tacos

Sour Orange Cuban Tacos (Photo courtesy Florida Department of Citrus)

Sour Orange Cuban Tacos (Photo courtesy Florida Department of Citrus)

Sour Orange Cuban Tacos takes two days to prepare because the pork marinates overnight in a vibrant mixture of fresh citrus juices, soy sauce, orange liqueur, garlic and more. The result is tender meat to shred or chop for the tacos. You will have more pork than you need for this recipe. Leftovers can be used in chilis, stews or casseroles — all perfect for Super Bowl Sunday. Florida’s citrus season is under way. At the market look for varieties such as plump navels, temples, tangelos, tangerines, and yellow and red grapefruit.

Sour Orange Cuban Tacos
Yield: 6 (3 taco) servings

Pork:
2 cups Florida orange juice
1 cup Florida grapefruit juice
1 cup soy sauce
1/2 cup triple sec (orange liqueur)
1/4 cup brown sugar
6 garlic cloves, chopped
4 stems fresh oregano, coarsely chopped
2 tablespoons fresh orange zest
4 pounds boneless pork shoulder
Sour orange sauce:
3/4 cup Florida orange juice
1/4 cup fresh lime juice
1/2 cup freshly minced cilantro
1 teaspoon granulated sugar
Coleslaw:
2 cups shredded slaw mix
1 cup finely chopped Florida orange segments
1/4 finely chopped cilantro
Coarse salt and freshly ground pepper to taste
Tacos:
18 (4-inch) flour tortillas
Orange peel strips for garnish
Cilantro sprigs for garnish

1. Prepare pork, combine all ingredients except pork shoulder in large mixing bowl. Remove 1/3 cup orange juice mixture for sauce; refrigerate in covered container and reserve. Place pork shoulder in mixing bowl with orange juice mixture, pushing down into liquid so it is submerged. Cover tightly with plastic wrap; refrigerate 2 days.
2. Preheat oven to 400F.  Remove pork shoulder from marinade; discard marinade. Place pork in roasting pan. Cover with aluminum foil. Cook in oven for 45 minutes, uncover and cook 10 more minutes until internal temperature reaches 145F. Cool for 20 minutes.
3. For the sour orange sauce, combine reserved refrigerated marinade mixture with remaining ingredients; stir to combine. Shred pork and toss with Sour Orange Sauce. Use 1 1/4 pounds prepared pork to assemble tacos; reserve remaining pork for more tacos.
4. For the slaw, combine coleslaw mix, orange segments and cilantro in mixing bowl; season with salt and pepper to taste and reserve.
5. Heat grill or grill pan to medium-high heat. Grill tortillas for 20 seconds to heat through; keep warm.
6. To assemble tacos, divide shredded pork among tortillas. Top with coleslaw mixture. Fold up tortillas; garnish with orange peel and cilantro sprigs.
Source: Florida Department of Citrus