Heather's Florida Kitchen

Seasonally inspired easy recipes for the home cook.
Broccoli and Corn Salad with Toasted Nori Dressing

Broccoli and Corn Salad with Toasted Nori Dressing

Broccoli and Corn Salad with Toasted Nori Dressing (Photo courtesy Dandy Foods; & Duda Farm Fresh Foods)

Broccoli and Corn Salad with Toasted Nori Dressing (Photo courtesy Dandy Foods; & Duda Farm Fresh Foods)

Broccoli and Corn Salad with Toasted Nori Dressing is a great find from DudaFresh.com. Duda has been growing produce for nearly 100 years with deep roots in Central Florida. In 1953 Duda officially launched the Dandy brand of celery and in 1979 the company expanded their fields beyond Florida and even the United States to offer celery, citrus, radishes, sweet corn, lettuce and more.

Broccoli and Corn Salad with Toasted Nori Dressing
Yield: 4 servings

Toasted nori dressing:
2 sheets nori, toasted
1/3 cup rice wine vinegar
1 tablespoon canola oil
1 tablespoon soy sauce
2 teaspoons sriracha hot sauce
1 teaspoon sesame oil
1 teaspoon brown sugar
1 piece pickled ginger, finely chopped
Salad:
1 head broccoli, cut into florets
4 cobs Dandy brand sweet corn
Coarse salt and freshly ground pepper to taste
1 cup watercress leaves or baby arugula
1 carrot, cut into matchsticks
1/3 cup finely diced red onion
2 tablespoons toasted sesame seeds

1. For the dressing, in a blender, pulse the nori, vinegar, canola oil, soy sauce, hot sauce, sesame oil, sugar and pickled ginger until smooth.
2. For the salad, preheat the grill to medium heat. Grease the grill grate well.
3. Season the broccoli and corn with salt and pepper. Grill corn cobs for 15 to 18 minutes or until grill-marked and tender; let cool. Grill the broccoli for 6 to 8 minutes or until grill-marked and tender. When cool enough to handle, remove the kernels from cobs. Chop the broccoli into bite-size pieces.
4. Toss broccoli and corn with dressing; add watercress, carrot and red onion, tossing gently. Sprinkle with sesame seeds.
Recipe tip: To toast nori, place on a baking sheet and broil for about 30 seconds or until very crisp.
SOURCE: Duda Farm Fresh Foods

Mojo Beef Kabobs

Mojo Beef Kabobs

Mojo Beef Kabobs (Photo courtesy the  Beef Checkoff program)

Mojo Beef Kabobs (Photo courtesy the Beef Checkoff program)

Mojo Beef Kabobs is a great choice for Valentine’s Day. Lean boneless top sirloin steak is a versatile cut that yields juicy results when cooked to optimum temperature. The recipe is from BeefItsWhatsForDinner.com, a website with lots of grocery shopping tips and kitchen-tested recipes. Served with warm couscous or quinoa tossed with black beans.

Mojo Beef Kabobs
Yield: 4 servings

1 pound boneless beef top sirloin steak, cut 1-inch thick
1 teaspoon coarse grind black pepper
1 large lime, cut into 8 wedges
1 small red onion, cut into 8 thin wedges
1 container grape or cherry tomatoes (about 10 ounces)
Mojo sauce:
1/4 cup freshly squeezed orange juice
1/4 cup freshly squeezed lime juice
3 tablespoons freshly chopped oregano
3 tablespoons olive oil
2 tablespoons freshly chopped parsley
1 teaspoon ground cumin
1 teaspoon minced garlic
3/4 teaspoon salt

1. Prepare the grill for medium heat cooking.
2. For the sauce, whisk the Mojo ingredients in a small bowl. Set aside.
3. Cut the beef steak into 1-1/4 inch pieces; season with pepper. Alternately thread beef with lime and onion wedges evenly onto four 12-inch metal skewers.
4. Thread tomatoes evenly onto four 12-inch metal skewers.
5. Place kabobs on grill grid over medium heat. Grill tomato kabobs, covered, about 2 to 4 minutes or until slightly softened, turning occasionally. Grill the beef kabobs, covered, 8 to 10 minutes over medium heat charcoal or 9 to 11 minutes on a gas grill, for medium rare (145F) to medium (160F) doneness, turning once.
6. Serve the kabobs drizzled with sauce.
SOURCE: The Beef Checkoff Program

Smoky Hot Chops with Cool Cucumber-Tomato Salad

Smoky Hot Chops with Cool Cucumber-Tomato Salad

Smoky Hot Chops with Cool Cucumber-Tomato Salad (Photo courtesy EatPork.org)

Smoky Hot Chops with Cool Cucumber-Tomato Salad (Photo courtesy EatPork.org)

Smoky Hot Chops with Cool Cucumber-Tomato Salad is a great weekend recipe from EatPork.org. That site Pork.org and the National Pork Board are great resources for inspired recipes. So many of the dishes showcase Fresh from Florida flavors too. In most of the preparations on this blog, I substitute Florida’s signature datil pepper sauce for Tabasco, however in this case the Louisiana product works best. In creating the spice paste in Step 1, I added a small amount of olive oil to get the paste consistency I wanted. You may not want to do that. It’s your kitchen. You are in charge. Also, I tested the Cucumber-Tomato Salad using my own homemade blue cheese dressing.

Smoky Hot Chops with Cool Cucumber-Tomato Salad
Yield: 4 servings

4 thick-cut boneless New York (top loin) pork chops about 1 1/2-inches thick
2 tablespoons smoked paprika
4 1/2 teaspoons hot pepper sauce such as Tabasco, plus more for serving
1 teaspoon cayenne pepper, or to taste
1 teaspoon salt, or to taste
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Olive oil as needed to make the spice paste (optional)
2 cups cherry or grape tomatoes, halved
1 cucumber, peeled and cut into 1/2-inch dice
1/4 red onion, halved and thinly sliced
1/4 cup freshly chopped parsley
1/4 cup blue cheese salad dressing, or more to taste
Sea salt and freshly ground pepper to taste

1. In a small bowl, combine smoked paprika, hot sauce, cayenne, salt, garlic powder and onion powder, stirring to make a paste. Divide paste into two small bowls, with about 2/3 of paste in one bowl, and 1/3 in another. Arrange pork on a plate or platter and use a butter knife to thinly spread about 2/3 of the spice paste from one bowl over both sides of the meat. Loosely cover with plastic wrap and set aside at room temperature for 30 minutes.
2. Prepare a grill to medium-hot heat and lightly oil the grate. Grill pork until the internal temperature reaches 145F. (medium rare) to 160F. (medium), 4 to 5 minutes per side. It’s okay if some of the spice paste sticks to the grill. Transfer chops to a platter and spread remaining spice paste from second bowl on top, and set aside to rest 3 minutes.
3. Meanwhile, make the Cool Cucumber-Tomato Salad. In a large bowl, combine tomatoes, cucumber, onion, parsley and salad dressing, tossing gently. Add more dressing and salt and pepper to taste.
4. Serve chops with cucumber-tomato salad alongside. Pass additional hot sauce at the table
SOURCE: EatPork.org

Florida Orange Juice Teriyaki Marinade

Florida Orange Juice Teriyaki Marinade

Photo courtesy Florida Department of Citrus

Photo courtesy Florida Department of Citrus

Florida Orange Juice Teriyaki Marinade is a farmer recipe from FloridaCitrus.org. Marty McKenna, a third generation Florida citrus grower, has been involved in the Florida Citrus industry all his life. Carrying on the family business with his brother, wife Karen, and children, McKenna produces quality oranges that are used to make Florida orange juice millions of families enjoy every day. McKenna is past Chairman of the Florida Citrus Commission and President/Owner of McKenna & Associates Citrus, a citrus caretaking and consulting operation in Polk, Highlands and Hardee.
“We love this marinade over salmon, pork and chicken,” says Karen McKenna.

Florida Orange Juice Teriyaki Marinade
Yield: 1 1/4 cups

1/2 cup freshly squeezed Florida orange juice
1/2 cup low-sodium soy sauce
1/4 cup light brown sugar, packed (see note)
1 to 2 tablespoons of freshly minced garlic
Freshly cracked black pepper to taste
1 teaspoon freshly grated ginger, or powdered ginger to taste (fresh is best)
1 pinch cayenne pepper or dash of Florida datil pepper sauce (optional)

1. In a large glass bowl, whisk all of the ingredients until the brown sugar is completely dissolved.
2. Pour the marinade mixture over salmon, beef, pork, or chicken. Marinate in the refrigerator, covered, for a minimum of 6 to 24 hours, depending on the protein. Discard the marinade after using.

Recipe notes:

  • If making ahead, bottle the marinade in glass jars and store in the refrigerator for later use.
  • Create your own packaging on the bottle and give the marinade as a gift from the kitchen.
  • Dark brown sugar can be used in place of light brown sugar if using for beef or pork. Dark brown sugar will add a deeper, more caramel-like flavor to the marinade.
  • Double the recipe and bring 1 1/4 cups to a boil, then simmer until slightly thickened and use as a sauce for the cooked fish or meat.

SOURCE: Florida Department of Citrus

Homemade Steak Seasoning

Homemade Steak Seasoning

Homemade Steak Seasoning (Photo courtesy Florida Crystals)

Homemade Steak Seasoning (Photo courtesy Florida Crystals)

Homemade Steak Seasoning is a great host gift for friends who love to grill or roast meats. The spice blend from Florida Crystals has a sweet, smoky flavor with nice notes of pepper and garlic.

Homemade Steak Seasoning
Yield: 8 ounces or 1 jar of spice mix

1/2 tablespoon sea salt
1 teaspoon freshly cracked black pepper
1 1/2 teaspoons smoked paprika
1 teaspoon red pepper flakes, crushed
1 teaspoon ginger powder
1 tablespoon garlic powder
1 tablespoon onion powder
1/4 cup Florida Crystals Organic Brown Raw Cane Sugar

1. In a large bowl, mix together all of the ingredients with a whisk.
2. Pour mixture into a glass jar with a tight-fitting lid to store until ready to use.
SOURCE: Adapted from Florida Crystals

Lemongrass Beef with Avocado

Lemongrass Beef with Avocado

Lemongrass Beef with Avocado (Recipe and photo courtesy of The Beef Checkoff)

Lemongrass Beef with Avocado (Recipe and photo courtesy of The Beef Checkoff)

Lemongrass Beef with Avocado is a recipe developed by The Beef Checkoff, a promotion board for U.S. ranchers. I sourced the recipe from the California Avocado Commission’s website. The dish has many components found in Florida farm harvests as well.

Lemongrass Beef with Avocado
Yield: 4 servings

1/2 cup low-fat sesame-ginger salad dressing, divided
2 tablespoons refrigerated fresh lemongrass paste
2 tablespoons bottled Korean sweet sesame red chili sauce
1 pound beef flank steak
3 teaspoons garlic-flavored olive oil, divided
1 1/2 cups sweet mini peppers (orange, yellow, red) cut into 3/4-inch pieces
2 ripe California Hass avocados, peeled and cut into 1/2-inch cubes (see note)
1 cup coarsely chopped Italian parsley

1. Combine the dressing, lemongrass paste, and red chili sauce in small bowl.
2. Cut the beef steak lengthwise in half, then crosswise into 1/4-inch thick strips. Place the beef and 1/2 cup of the dressing mixture in medium bowl; mix well.
3. Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat until hot. Add half of the beef; stir-fry 1 to 2 minutes or until the outside surface of the beef is no longer pink. Remove meat from skillet. Repeat procedure with 1 teaspoon oil and the remaining beef. Remove meat from skillet; keep warm.
4. Meanwhile, heat the remaining oil in the same skillet over medium-high heat until hot. Add the peppers; stir-fry 2 minutes or until crisp-tender, stirring frequently.
5. Combine the cooked beef, peppers, cubed avocado, parsley, and remaining dressing mixture in large bowl; mix lightly but thoroughly. (Be careful not to mash the avocado cubes.)
Recipe notes: You can substitute one large Florida avocado for the smaller California Hass avocadoes. Look for tubes of lemongrass paste in the produce section of most major supermarkets, gourmet stores, or Asian markets.
SOURCE: The Beef Checkoff and the California Avocado Commission

Celery Sriracha Salsa

Celery Sriracha Salsa

Celery Sriracha Salsa (Photo courtesy Dandy produce and Duda Farm Fresh Foods)

Celery Sriracha Salsa (Photo courtesy Dandy produce and Duda Farm Fresh Foods)

Celery Sriracha Salsa from Duda Farm Fresh Foods is great with chips, drizzled over tacos, or roasted vegetables and meats. I like it with scrambled eggs.  If using the salsa after storing, taste to adjust the heat with additional sriracha hot sauce. The juice from the diced tomatoes can dilute the intensity.

Celery Sriracha Salsa
Yield: 3 cups

3 stalks Dandy celery, small diced
2 large tomatoes, small diced
2 tomatillos, peeled, washed and diced
1/2 red onion, small diced
1/2 cup freshly minced cilantro
1 tablespoon fresh lime juice
1 teaspoon sriracha hot sauce or to taste

1. Combine all ingredients in glass or nonreactive bowl.
2. Store, covered, in the refrigerator.
SOURCE: Dandy produce and Duda Farm Fresh Foods

Morning Mix recipe: Steaks with Citrus Salsa

Morning Mix recipe: Steaks with Citrus Salsa

Steaks with Citrus Salsa (Photo courtesy Florida Department of Citrus)

Steaks with Citrus Salsa (Photo courtesy Florida Department of Citrus)

Steaks with Citrus Salsa from the Florida Department of Citrus is my Morning Mix recipe of the week. This dish is Florida agriculture on a plate. Oranges, grapefruit, fresh peppers, and cilantro combine with beef to create a wonderful weekend meal. Use the leftovers for quick fajitas or taco fixings. Look for more recipes curated exclusively for WOMX Mix 105.1 at the station’s website.

Steaks with Citrus Salsa
Yield: 6 servings

2 cups fresh orange juice
1 tablespoon Worcestershire sauce
1 tablespoon chili powder
6 (12 to 16-ounce) bone-in rib-eye steaks
2 red bell peppers
2 yellow bell peppers
4 Anaheim chilies
2 poblano chilies
3/4 cup orange segments, seeded
1/2 cup grapefruit segments, seeded
1 red onion, chopped
1/2 cup freshly chopped cilantro
3 tablespoons fresh lime juice
3 tablespoons olive oil
1 teaspoon fresh orange zest
Coarse salt and freshly ground pepper to taste

1. Combine the orange juice, Worcestershire sauce, and chili powder in a bowl. Place the steaks in a baking dish, then pour the orange juice mixture over the steaks and marinate in the refrigerator for 30 minutes to 3 hours.
2. Preheat the grill to medium-high and place the red and yellow peppers and Anaheim and poblano chilies on the grill, grilling until charred on all sides. Remove the peppers and chilies to a bowl and cover with plastic wrap for 5 minutes. Remove the charred skin and all seeds from the pepper and chilies and then coarsely chop.
3. In a bowl, combine the chopped pepper, chilies, orange segments, grapefruit segments, onion, cilantro, lime juice, olive oil, and orange zest. Mix well to create a salsa; set aside.
4. Season the rib-eye steaks with salt and pepper to taste. Grill the steaks over high heat to desired doneness. Remove the steaks from the grill and let them stand for 3 to 4 minutes. Serve the steaks with the salsa on top.
SOURCE: Adapted from The Florida Department of Citrus

Chicken Vegetable and Red Lentil Stew

Chicken Vegetable and Red Lentil Stew

Chicken Vegetable and Red Lentil Stew (Photo courtesy National Chicken Council and ChickenRoost.com)

Chicken Vegetable and Red Lentil Stew (Photo courtesy National Chicken Council and ChickenRoost.com)

Chicken Vegetable and Red Lentil Stew is a hearty one bowl winter meal. Green beans or asparagus tips can be added to the mix as well. The recipe was developed for the National Chicken Council and ChickenRoost.com.

Chicken Vegetable and Red Lentil Stew
Yield: 6 servings

1 1/2 pounds chicken thigh meat, boneless and skinless, cut into 1-inch cubes
2 tablespoons vegetable oil
1 teaspoon salt
1/4 teaspoon cayenne pepper
2 cloves garlic, minced
1 tablespoon freshly minced ginger
1 medium sweet onion, chopped
1 teaspoon cumin
1/2 teaspoon dried mustard
1/2 teaspoon dried coriander
1/4 teaspoon cinnamon
1 tablespoon brown sugar
4 cups chicken broth
1 (14.5-ounce) can diced tomatoes
2 carrots, peeled and cut into 1/2-inch rounds
2 small potatoes, peeled and diced
1 small sweet potato, peeled and diced
1 cup red lentils
1 (12-ounce) bag spinach, cleaned and chopped
2 tablespoons freshly chopped cilantro, plus additional for garnish
6 tablespoons plain yogurt or sour cream

1. In a stock pot, heat oil on medium. Add chicken and seasi with salt and cayenne pepper. Saute for 2 to 3 minutes, stirring occasionally to brown all sides of meat.
2. Add garlic, ginger, and onion. Saute for another 2 to 3 minutes. Add dried spices (cumin, mustard, coriander, and cinnamon) and brown sugar and stir until well combined.
3. Add broth and tomatoes with juice; bring mixture to a boil. Add the carrots and potatoes. Return mixture to a boil, reduce heat and cook for 10 minutes. Add lentils, cover, and simmer for an additional 20 minutes.
4. Using a fork, check to be sure vegetables are soft. When soft, add chopped spinach, stirring to combine just until spinach is wilted. Add the 2 tablespoons of freshly chopped cilantro.
5. Serve in soup bowls garnished with a dollop of yogurt or sour cream and topped with additional chopped cilantro to taste.

Morning Mix recipe: Cuban Hash

Morning Mix recipe: Cuban Hash

Cuban Hash (Photo courtesy PorkBeInspired.com and the Hispanic Food Network)

Cuban Hash (Photo courtesy PorkBeInspired.com and the Hispanic Food Network)

Cuban Hash is my Morning Mix recipe of the week. This one pan recipe from PorkBeInspired.com is great for late suppers on New Year’s Eve or breakfast or brunch on New Year’s Day. Pair the hash with poached eggs and whole grain bread or rolls. Look for more recipes curated exclusively for WOMX Mix 105.1 at the station’s website.

Cuban Hash
Yield: 4 servings

1 cup chopped yellow onion
1 clove garlic, minced
1 pound lean ground pork
2 teaspoons olive oil
2 cups new potatoes, cooked, cut into 1/4-inch cubes
1 1/4 cups tomatillo salsa
1 cup fresh corn kernels
1/4 cup freshly chopped cilantro
1/4 cup queso fresco, crumbled (see note)

1. Heat the olive oil over medium in a large skillet; add the onion and garlic and sauté for about 5 minutes.
2. Add the ground pork, breaking into crumbles with the back of a spoon and turning frequently until browned on all sides.
3. Add potatoes, salsa and corn; stir and cook 8 to 10 minutes or until heated through. Fold in the cilantro and sprinkle with cheese. Serve immediately.
Recipe note: Feta cheese can substitute for queso fresco.
SOURCE: Adapted from PorkBeInspired.com and the Hispanic Food Network