Country Mullet Chowder
Country Mullet Chowder
6 servings
1 1/2 pounds mullet fillets, skin off
4 strips bacon, chopped
1 cup onion, chopped
1 cup celery, diced
3 cloves garlic, chopped
10 1/2-ounce can of cream of potato soup
1 cup bottled clam juice or chicken broth
2 cups whole milk
2 tablespoons Worcestershire sauce
1 teaspoon liquid hot pepper sauce
2 teaspoons black pepper
1 tablespoon salt
1 cup white potatoes, cooked and diced
15 1/4-ounce can whole kernel corn, drained
Freshly chopped parsley
1. Cut mullet fillets into chunks; set aside.
2. In a large Dutch oven, fry bacon over medium heat until light brown. Add onions and cook until onions are soft. Add celery, garlic and cook for 5 minutes.
3. Stir in soup, clam juice, milk, Worcestershire sauce, hot pepper sauce, salt and pepper. Add potatoes and corn then add mullet. Bring to a boil and simmer until the fish flakes easily when tested with a fork.
4. Serve sprinkled with parsley.
SOURCE: Florida Department of Agriculture and Consumer Services
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Florida Style Cioppino
Florida Style Cioppino
4 servings
1/4 cup olive oil
1/2 cup finely chopped green onion
1/2 cup diced green pepper
1/2 cup diced scallions
1/2 cup diced celery
3 tablespoons minced garlic
4 cups freshly diced tomatoes
1 cup tomato puree
1 cup white wine
1 bay leaf
12 littleneck clams
1/2 pound shrimp, peeled and deveined
1 pound fresh swordfish, cut into 1-inch pieces
3 tablespoons freshly chopped basil
12 garlic croutons
1. Heat olive oil in a large pot; add onions, green pepper, scallions, and celery; saut‚ until translucent. Add garlic and briefly saut‚. Add tomatoes, puree, wine, and bay leaf. Simmer for 45 minutes.
2. Add clams and simmer for 10 minutes, then add shrimp and swordfish. Simmer until fish is cooked through (do not stir).
3. Add chopped basil and season with salt and pepper. Garnish with garlic croutons.
SOURCE: Florida Department of Agriculture and Consumer Services
BBQ Beef Biscuit Sliders
BBQ Beef Biscuit Sliders
18 servings
1 1/2 pounds beef tri-tip roast
1 cup hickory-flavored barbecue sauce
1 tablespoon chipotle peppers in adobo sauce, seeded and minced
18 baked low-fat buttermilk biscuits (about 2 to 2-1/2-inch diameter), split
3/4 cup crushed corn tortilla chips or homemade tortilla strips (see note)
Slaw:
1 1/2 cups coleslaw mix
1 red pepper, seeds and stem removed, diced
1/2 cup green onions, cut in thin, 1-inch strips
1/3 cup coleslaw dressing
2 tablespoons freshly chopped cilantro
Salt and pepper
1. Combine barbecue sauce and chipotle peppers; reserve 3/4 cup sauce mixture. Brush some of remaining sauce mixture onto all sides of roast.
2. Place roast on grid over medium, ash-covered coals or over medium heat on preheated gas grill. Grill; covered 25 to 35 minutes for medium rare (145F) to medium (160F) doneness, basting roast with remaining sauce while grilling and turning occasionally.
3. To prepare slaw, combine coleslaw mix, bell pepper, green onions, dressing and cilantro in medium bowl; toss to combine. Season with salt and pepper to taste. Refrigerate until ready to serve.
4. Remove roast when instant-read thermometer registers 135F for medium rare; 150F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 minutes. (Temperature will continue to rise about 10F to reach 145F for medium rare; 160F for medium.)
5. Carve roast across the grain into thin slices. Toss with reserved 3/4 cup sauce mixture.
6. Evenly divide beef slices, coleslaw and tortillas among biscuits. Close sandwiches.
How to make homemade tortilla strips: Heat oven to 425F. Cut tortillas in half, then crosswise into 1/4-inch-wide strips. Place single layer on baking sheet. Spray tortilla strips lightly with nonstick cooking spray. Bake 6 to 8 minutes or until lightly brown and crisp.
Recipe note: To prepare roast in the oven, preheat oven to 425F. Brush sauce mixture onto all sides of roast. Place on rack in shallow roasting pan. Do not add water or cover. Roast in 425F oven 30 to 40 minutes for medium rare; 40 to 45 minutes for medium doneness. Baste roast with remaining sauce 10 minutes before finished roasting. Remove roast from oven and let stand as directed in step 4.
SOURCE: Recipe and photo courtesy The Beef Checkoff and BeefItsWhatsForDinner.com
Blue Crab Cakes with Tangy Butter Sauce
Blue Crab Cakes with Tangy Butter Sauce
4 servings
1/4 cup finely chopped red onion
2 tablespoons freshly chopped parsley
3 tablespoons mayonnaise
2 tablespoons Dijon mustard
3/4 teaspoon seafood seasoning
1/2 teaspoon Worcestershire sauce
2 egg whites, lightly beaten
1 pound lump blue crabmeat, drained, shell pieces removed
1 1/2 cups panko (Japanese breadcrumbs)
2 tablespoons olive oil
3/4 cup fat-free chicken broth
3 tablespoons chopped shallots
2 tablespoons white-wine vinegar
2 1/2 tablespoons butter
1. Combine first seven ingredients in a medium bowl. Gently fold in crabmeat and 3/4 cup panko crumbs. Cover and chill 30 minutes.
2. Shape the crab mixture into 8 patties each 3/4-inch thick.
3. In a shallow dish, roll patties in remaining 3/4 cup panko crumbs, coating evenly.
4. In a nonstick skillet over medium heat, heat oil and cook 4 crab cakes at a time for 7 minutes until golden.
5. For butter sauce, combine broth, shallots and vinegar in a small saucepan. Bring to a boil and cook until reduced to 1/4 cup. Remove from heat and stir in butter. Serve with crab cakes.
SOURCE: Florida Department of Agriculture and Consumer Services
The HOB File Chicken Gumbo uses a traditional brown roux.
House of Blues’ File Chicken Gumbo
Yield: 12 (10-ounce) servings.
2 tablespoons olive oil
12 ounces frozen cut okra
1/2 pound yellow onion, cut in 1/4-inch dice
1/4 pound celery, cut in 1/4-inch dice
3/4 pound green bell pepper, cored and seeded and cut in 1/4-inch dice
1 tablespoon minced garlic
1/4 pound andouille sausage, split and sliced in 1/4-inch rounds
2 quarts chicken stock
1 1/4 tablespoons coarse salt
1 teaspoon Cajun seasoning
6-ounce can diced tomatoes
2 ounces brown roux (see note)
1 teaspoon gumbo file
8 ounces chicken breast, cut in 1-inch dice
2 cups cooked white rice
2 tablespoons freshly chopped parsley
1. In a saucepot, heat half of the oil to the smoking point, add half of the okra and saute until light brown and slimy looking. Lower the heat to medium; add onions, celery, pepper, garlic and andouille; saute until the vegetables become translucent. Be careful not to burn. Add the diced tomatoes, Cajun seasoning and 1 tablespoon of the salt; mix well.
2. Crumble roux into chicken stock. Whisk until the roux is completely dissolved. Mix chicken-stock mixture with vegetables. Bring to a boil and let simmer 10 minutes. Stir frequently so the gumbo does not burn into the bottom of the pot.
3. In a saute pan, heat remaining oil to smoking point. Add chicken and remaining salt. Saute until the chicken is cooked through and slightly brown. Add the rest of the okra and cook until hot. Drain well and add to the gumbo with the file; mix well.
4. To serve, put 2 ounces of rice into a bowl and ladle 10 ounces of gumbo over rice. Garnish with the parsley.
How to make brown roux: In a heavy stockpot, heat 2 cups vegetable oil to 150 F. Slowly whisk in 1 pound flour, mixing well. Cook in a 375 F oven for about 2 hours. Stir every 15 minutes. Roux is done when chocolate brown in color. You can freeze the roux in small portions and use as needed in recipes.
Use these Chocolate Coffee Toffee Oatmeal cookies to make ice cream sandwiches
Chocolate Coffee Toffee Oatmeal Ice Cream Sandwiches
About 5 dozen cookies and 30 small sandwiches
1/4 cup boiling water
1/2 to 1 teaspoon instant coffee powder
1-1/3 cups firmly packed brown sugar
1 cup (2 sticks) 65 percent vegetable oil spread, softened
1 egg
1 1/2 teaspoons vanilla extract
3 cups cups Quaker Oats (quick or old fashioned, uncooked)
1 1/4 cups all-purpose flour
3/4 teaspoon salt
1/2 teaspoon baking soda
1 package (8 ounces) milk chocolate toffee bits (about 1 1/3 cups)
1 1/2 cups semisweet chocolate chips
1 cup coarsely crumbled sugar cones (about 5 cones)
Vanilla bean or ice cream
1. Preheat oven to 350F. Line cookie sheets with parchment paper or non-stick aluminum foil or use non-stick cookie sheets.
2. Dissolve coffee in boiling water; cool to room temperature.
3. In large bowl, beat sugar and spread on medium speed of electric mixer until creamy. Add egg; beat well. Beat in coffee and vanilla. Combine oats, flour, salt and baking soda; mix well. Gradually add to creamed mixture, beating well after each addition. Stir in toffee bits, chocolate chips and sugar cones.
4. Drop dough by heaping measuring tablespoonfuls 2 inches apart onto cookie sheets. Bake 12 to 14 minutes, just until golden brown. Cool 1 minute on cookie sheets; transfer to wire racks. Cool completely. Store loosely covered.
5. To make sandwiches, spread softened ice cream on bottom side of one cookie; top with second cookie. Wrap airtight; freeze.
Recipe note: If using old fashioned oats, add 2 tablespoons flour.
SOURCE: Adapted from Quaker Oats
