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

Morning Mix recipe: Quick Chicken Pot au Feu

Morning Mix recipe: Quick Chicken Pot au Feu

Quick Chicken Pot au Feu (Photo courtesy National Chicken Council and ChickenRoost.com)

Quick Chicken Pot au Feu (Photo courtesy National Chicken Council and ChickenRoost.com)

Quick Chicken Pot au Feu is my Morning Mix recipe of the week. This dish from Chickenroost.com is a twist on the classic French beef stew. Pot-au-feu means “pot on the fire.” The chicken and vegetables are seasoned with good-quality broth, fresh herbs and garlic. The result is a one-pot meal with lots of texture and flavor. Look for more recipes curated exclusively for WOMX Mix 105.1 at the station’s website.

Quick Chicken Pot au Feu
Yield: 4 servings

4 cups chicken stock
1 cup beef stock
1 cup dry white wine
1 cup water
1 bay leaf
1 tablespoon fresh thyme leaves
1/4 cup freshly chopped parsley
3 cloves garlic, peeled and halved
4 whole chicken leg quarters
Sea salt and freshly cracked black pepper to taste
8 baby red potatoes, halved
12 Brussels sprouts, trimmed and halved
4 stalks celery, cut in half
4 parsnips, peeled and halved
2 leeks, cleaned and sliced thin
1/2 pound fresh green beans, halved
1 baguette, cut into 1/2-inch slices
Dijon mustard
Sweet pickles
Fresh horseradish

1. In large pot over medium-high heat, combine chicken stock, beef stock, white wine, water, bay leaf, thyme, parsley and garlic. Season chicken legs with salt and pepper; add to pot. Also place in pot potatoes, Brussels sprouts, celery and parsnips. Bring to a boil over high heat, cover and decrease heat to a gentle simmer. Cook until vegetables are almost tender, about 15-20 minutes.
2. Use tongs to gently move ingredients around a bit. Continue to simmer, partially covered, until chicken is almost cooked through, about 5-10 minutes more. Add green beans and leeks and continue cooking until chicken is completely cooked and vegetables are tender, about 7 minutes.
3. To serve, ladle broth into soup bowls. Serve with slices of baguette. Dice chicken and vegetables on plate. Ladle over broth in soup bowls. Serve hot, accompanied by mustard, pickles and horseradish.
SOURCE: National Chicken Council

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

Pork Pappardelle Puttanesca with Basil and Pecorino Cheese

Pork Pappardelle Puttanesca with Basil and Pecorino Cheese

Pork Pappardelle Puttanesca with Basil and Pecorino Cheese (Photo courtesy the Pork Checkoff)

Pork Pappardelle Puttanesca with Basil and Pecorino Cheese (Photo courtesy the Pork Checkoff)

Pork Pappardelle Puttanesca with Basil and Pecorino Cheese is from the National Pork Board, America’s Pork Producers and the Pork Checkoff. Don’t let the lengthy ingredient list steer you away. The dish is laced with wonderful flavor notes.

Pork Pappardelle Puttanesca with Basil and Pecorino Cheese
Yield: 8 servings

4 pounds boneless pork shoulder roast, trimmed
2 teaspoons kosher salt, plus more to taste
1 teaspoon black pepper
5 cloves garlic
4 tablespoons extra-virgin olive oil, plus more for serving
2 carrots, chopped
2 stalks celery, chopped
1 yellow onion, chopped
2 tablespoons anchovies in oil, drained and finely chopped
2 tablespoons crushed red pepper flakes, plus more to taste
1 (28-ounce) can tomatoes, peeled whole, in juice, coarsely chopped, juice reserved
1 sprig fresh thyme
1/2 teaspoon dried thyme
1 bay leaf
3 tablespoons capers, drained and rinsed
9 ounces cherry tomatoes, halved
1/2 cup kalamata olives, pitted
17 3/5 ounces pappardelle pasta
12 fresh basil leaves, large, torn into small pieces
1/2 cup freshly grated pecorino romano cheese, plus a chunk of Romano for serving

1. Liberally rub pork shoulder with salt and pepper. Cut 2 garlic cloves into 16 slivers. Make sixteen 1-inch incisions and insert a sliver in each. Cover and refrigerate for 6 to 12 hours.
2. Heat oven to 375F. In a Dutch oven or large ovenproof casserole, heat 2 tablespoons of oil over medium-high heat. Add pork and brown on all sides. Transfer pork to a platter. Pour out all but 2 tablespoon of fat and return Dutch oven to medium-high heat. Chop 2 more garlic cloves. Add carrot, celery, onion, and chopped garlic and cook, stirring occasionally, until softened, about 3 minutes. Stir in 1 tablespoon of anchovies and 1 1/2 teaspoons chili flakes and stir until fragrant, about 1 minute. Add tomatoes with their juices, thyme, and bay leaf to Dutch oven and bring to a boil, scraping up browned bits on the bottom with a wooden spoon. Return pork with any juices to the Dutch oven. Add enough hot water to almost cover the pork and return to a boil.
3. Tightly cover Dutch oven and bake in 375F oven, turning pork occasionally, adding hot water as needed if liquid reduces, until pork is very tender, about 3 hours. Remove from oven and let pork cool in sauce until easy to handle, 1 to 2 hours. Discard the thyme branch and bay leaf.
4. Transfer pork to a carving board and shred with fingers or two forks. Set aside half of pulled pork for another use (see note below). Skim off fat from surface of sauce. Stir half of the pork into the sauce. Keep warm over low heat.
5. In large sauté pan, preferably nonstick, heat the remaining 2 tablespoons of oil over medium heat. Chop the remaining garlic. Add the garlic with the capers and remaining 1 tablespoon anchovies, and 1/2 teaspoon chili flakes and cook, stirring often, until garlic is lightly browned, about 1 minute. Add the cherry tomatoes and olives and cook, stirring occasionally, until tomatoes soften, about 2 minutes. Set aside.
6. Boil pappardelle in a large pot of salted water until al dente, according to box directions. Scoop out and reserve 1/2 cup of the pasta cooking water. Drain well and return to the pot. Add sauce, cherry tomato mixture, and half of the basil, and the Romano cheese. Mix well. If the sauce seems thick, stir in some of the reserved pasta water.
7. Return the sauté pan to medium heat. Add the reserved pasta and cook until hot, about 2 minutes. Serve the pasta in bowls, topped with the pork and remaining basil. Pass additional oil for drizzling and with more Romano shaved from a chunk of cheese with a vegetable peeler, if desired.
SOURCE: National Pork Board, America’s Pork Producers and the Pork Checkoff.

Caraway Cheese Soup

Caraway Cheese Soup

Caraway Cheese Soup (Photo Peter Krumhart and Dean Tanner; reprinted with permission from “The Dairy Good Cookbook: Everyday Comfort Foods from America’s Dairy Farm Families.” Andrews McMeel Publishing 2015)

Caraway Cheese Soup (Photo Peter Krumhart and Dean Tanner; reprinted with permission from “The Dairy Good Cookbook: Everyday Comfort Foods from America’s Dairy Farm Families.” Andrews McMeel Publishing 2015)

Caraway Cheese Soup was developed by dairy farmers John and Kim Koepke of Oconomowoc, Wisc. They make a version of this recipe with their own LaBelle cheese with fenugreek, an aromatic seed popular in Indian cooking. Fenugreek has a sweet, nutty, maple-like flavor that perfectly complements the rich, creamy flavor of the cheese. In fact, the Koepkes’ recipe includes a bit of pure maple syrup. You also can try this satisfying soup made with Swiss cheese studded with caraway seeds, according to goboldwithbutter.com.

Caraway Cheese Soup
Yield: 4 to 6 servings

3 tablespoons butter
1 cup chopped yellow onion
1/4 cup all-purpose flour
3 1/2 cups chicken broth
1/4 cup dry white wine
1 bay leaf
1/2 cup heavy cream
12 ounces Swiss and caraway cheese, shredded (see note)
1 teaspoon Worcestershire sauce
1/2 teaspoon freshly ground black pepper
Toasted seasoned croutons
Cracked black pepper (optional)

1. Melt the butter in a large heavy-bottom soup pot over medium heat. Add the onion. Cook, stirring occasionally, for 5 to 8 minutes, or until the onion begins to soften. Sprinkle the flour over the onion and cook, stirring constantly, for 1 to 2 minutes.
2. Gradually add the chicken broth and wine, whisking constantly. Bring to a boil, whisking frequently. Decrease the heat to low and add the bay leaf. Cover and simmer for 20 minutes.
3. Remove the bay leaf. Turn off the heat and stir in the heavy cream. Gradually add the cheese, one small handful at a time, stirring until each handful is melted before adding the next handful.
Stir in the Worcestershire sauce and ground pepper. If the soup is not hot, return to low heat until warmed through.
Top with the croutons and, if desired, cracked pepper.
Recipe note: If you can’t find Swiss and caraway cheese, use Swiss cheese and add 1/4 teaspoon crushed caraway seeds to the butter and onions in Step 1.
Source: Adapted from the kitchen of Wisconsin dairy farmers John and Kim Koepke, reprinted with permission from “The Dairy Good Cookbook: Everyday Comfort Foods from America’s Dairy Farm Families.” Andrews McMeel Publishing 2015

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

Rosemary Vegetables with Peanuts and Pomegranates

Rosemary Vegetables with Peanuts and Pomegranates

Rosemary Vegetables with Peanuts and Pomegranates (Photo courtesy National Peanut Board)

Rosemary Vegetables with Peanuts and Pomegranates (Photo courtesy National Peanut Board)

Rosemary Vegetables with Peanuts and Pomegranates was created by registered dietitian Caroline Young Bearden for the National Peanut Board. The USDA classifies peanuts and peanut butter in the nuts and seeds category, but botanically, peanuts are legumes. Although peanuts come in many varieties, there are four basic types grown in the United States: Runner, Spanish, Valencia, and Virginia. Runners are mainly grown in Alabama, Florida and Georgia, and over half of the Runners grown in the United States are used to make peanut butter. Spanish, grown mostly in Oklahoma and Texas, are primarily used to make candies and peanut oil. Valencia are mainly grown in New Mexico and are the sweetest of the four types. Virginia, grown in Virginia, North Carolina and South Carolina, are mainly roasted and sold in and out of the shell.

Rosemary Vegetables with Peanuts and Pomegranates
Yield: 8 to 10 servings

1 cup butternut squash cubes
2 1/2 tablespoons olive oil, divided
1 medium yellow onion, roughly chopped
1 pound Brussels sprouts, trimmed and cut into halves
2 parsnips, roughly chopped
1 large carrot, cut into pieces on the diagonal
4 garlic cloves, or to taste
Coarse sea salt to taste
Freshly ground black pepper to taste
4 to 5 rosemary sprigs, leaves stripped and chopped
1/2 cup pomegranate arils (seeds)
1/2 cup chopped peanuts

1. Heat oven to 400F.
2. Microwave the butternut squash on high for 1 to 2 minutes. Toss in 1/2 tablespoon olive oil.
3. Place all of the vegetables and garlic on a foil-lined, rimmed baking sheet. Drizzle with remaining olive oil and toss to coat. Season with pepper, salt and rosemary, tossing to coat again.
3. Roast in the oven for 10 to 15 minutes. Rotate vegetables on pan with spoon. Continue roasting for another 10 to 15 minutes. Add peanuts and pomegranate arils, and mix well. Roast for an additional 5 to 10 minutes, until vegetables brown.
SOURCE: Adapted from the National Peanut Board