I figured this was the perfect time to do a “three ways” post on strawberries. As we enter peak strawberry season, you will see Florida berries in grocery stores from Miami to Montreal, usually under $3 for a big 16 oz package. Go ahead and add them to your shopping list because you’re going to want to give these three semi-unusual recipes a try… read more…
Florida Shrimp Spring Rolls
Ingredients
1 pound medium Florida shrimp, peeled and deveined
14 teaspoon cornstarch
8 tablespoons soy sauce, divided
8 tablespoons canola oil, divided
1 cup Florida green onions, chopped
2/3 cup Florida carrots, grated
3 cups Florida cabbage, chopped
1 bag bean sprouts, chopped
2 teaspoons fresh Florida ginger root, grated
12 egg roll wrappers
prepared sweet and sour sauce (optional)
Preparation
Cut raw shrimp into small pieces. In a medium bowl, combine cornstarch and 4 tablespoons soy sauce; then add shrimp. Mix well and set aside. In a wok or large sauté pan, heat 4 tablespoons oil over high heat; stir-fry the shrimp, bean sprouts, cabbage, onion and carrot in oil until crisp-tender; cool slightly. Transfer mixture to colander or pan to drain and cool. When cooled, spoon 1/4 cup of shrimp mixture on the bottom third of each wrapper. Fold bottom edge over filling; fold sides over filling toward center overlapping slightly. Moisten top edge with water; roll up tightly to seal. Repeat with the remaining wrappers and filling. Deep fry in 3 inches of very hot oil (375 degrees F) until golden brown; drain on paper towels. Serve with sweet and sour sauce.
Yield
12 egg rolls
Nutritional Value Per Serving
Calories 196, Calories From Fat 88, Total Fat 10g, Saturated Fat 1g, Trans Fatty Acid 0g, Cholesterol 61mg, Total Carbohydrates 16g, Protein 12g, Omega 3 Fatty Acid 0g.
read more…
This is the first in a series (hopefully) of blog posts I plan to do called “3 ways” where we present you with 3 different ideas on preparing or enjoying a specific Florida commodity. It’s simply meant to inspire you to try fresh Florida produce in ways that you may not be used to. Hope you enjoy!
I’ve never been a big citrus fan (I know, how is this possible being from Florida?) but I have been lovin’ some Ruby Red grapefruit this month! I absolutely regret avoiding it for the past few years because it is so good. It’s sweet and juicy, not sour or bitter like some people may think. Florida grapefruit is in stores all around the globe at very reasonable prices since it is in season right now. Grab a 5-lb bag next time you’re at the store and give these “3 ways” a try! read more…
Rob and Holly Willets, newly FAPC members & owners of Sweet Life Sauce Company, located in Sorrento, Florida are now featuring weekly recipes on their website. This week’s feature is FL Citrus BBQ chicken, basted with Sweet Life BBQ sauce. Visit: http://www.sweetlifesaucecompany.com/index.html weekly for tasty recipes and place an order for all your grilling supplies today.
Bees make honey from the nectar of flowers, which gives honey its delicious flavor. The nectar is taken back to the colony (hive) and turned into honey. When bees are exposed to a particular nectar source, such as orange blossoms or the famous tupelo blossom then the honey can be called by that name. A typical colony of honey bees has about 60,000 bees and can produce up to one hundred and fifty pounds of honey in one season. Honey does not spoil as many foods do and will remain wholesome for decades.
Check out some dos and don’ts for using and storing honey below:
Tightly cover honey because it loses aroma and flavor and 
absorbs moisture when exposed to air. Honey also darkens slowly after many months, but is still useable. Keep honey in a warm dry place (where you would keep salt) at room temperature 70 – 80 degrees is best.
Crystallization is a natural physical change in honey and all forms of honey, including liquid honey, will crystallize naturally over a period of time. The crystals can be dissolved by placing the jar in warm water, or by microwaving 1 cup of honey in a microwave safe container on high for 1 to 2 minutes, stirring every 30 seconds. Generally, storage temperatures from 45-60 degrees F. encourage crystallization. Storage temperatures from 70-80 degrees F. discourage crystallization.
Honey retains moisture to a greater extent than sugar. Substituting honey for sugar gives a longer shelf life to cakes and cookies. Goods baked with honey remain moist longer than those baked with sugar.
Honey caramelizes at a low temperature and causes baked products to brown quickly. Use low to moderate oven temperature for baking. Usually bake at 25 degrees less than suggested in the recipe to avoid over browning.
When baking with honey, remember the following:
Reduce any liquid called for by 1/4 cup for each cup of honey used.
Add l/2 teaspoon baking soda for each cup of honey used.
Reduce oven temperature by 25°F to prevent over-browning.
Because of its high fructose content, honey has a higher sweetening power than sugar. This means you can use less honey than sugar to achieve the desired sweetness.
Visit the National Honey Board Site
http://www.honey.com/nhb/home/
See the Many Benefits from Honey
FAPC member Catering by Rigatoni Restaurant & Lounge will be participating at the Florida State Fair, February 4, 2010-February 15, 2010. Look for them inside the Main Expo #508 or outside at 1st street on the right #510 across from the lake. Enjoy pizza, fresh squeezed lemonade, ice cream, Belgian waffles, chocolate dipped strawberries, marinara & Diablo sauces made with fresh Florida tomatoes.
Print the attached flyer to receive a free soda with the purchase of 2 slices of pizza.
Free Soda at State Fair Flyer 2010
Versatile and delicious, Florida blueberries are one of my favorite fruits. Grown in mostly inland Florida counties, the blueberry is available from March through May, with peak availability in April. Blueberries, like all other dark purple and blue fruits, are high in antioxidants, which can help with the aging process.
How to buy
They should be firm and brightly colored. Always check the bottom of the container for stains from rotting or moldy berries. Blueberries should be consumed two to three days after purchase.
Tips for storage
Never allow blueberries to dry out. Use a damp paper towel to help keep moisture in the package, but do not rinse them until it is time to eat them. As soon as blueberries start to wilt, separate by hand. To freeze blueberries, arrange them in a single layer on a cookie sheet. This way they will freeze evenly and you won’t end up with a brick of frozen berries. After they are frozen, transfer them to a freezer bag and be sure to label with the date. They can be stored frozen for up to six months.
Cooking tips
Wash blueberries before eating. Add blueberries to batters or mixes at the last minute to prevent them from breaking. Use frozen leftover blueberries in smoothies or milkshakes. Lightly heat with sugar and a splash of brandy to make a wonderful topping for desserts or ice cream.
Flavors well with:
Lemon, cinnamon, cloves, pecans, peaches, yogurt, mint
Here’s another delicious and simple recipe from our Chef Justin.
Blueberry and Blue Cheese Salad
Yield 4 Servings
Ingredients
1 cup fresh Florida blueberries
8 cups salad greens (spring mix, romaine or your favorite)
1/2 lemon, juiced
2 tablespoons Florida honey
1/2 cup blue cheese (Stilton or Gorgonzola can also be used)
3 tablespoons low-fat sour cream
1/4 cup vegetable oil, or olive oil if you prefer
1 tablespoon mild vinegar (white or rice wine vinegar)
Kosher salt and fresh ground pepper to taste
Preparation
In a small bowl, whisk together oil, sour cream, honey, vinegar and lemon juice. Taste vinaigrette and adjust seasoning with salt and pepper. Rinse and dry blueberries.
In a medium-sized bowl, dress the salad greens with a small amount of vinaigrette and toss. Add more vinaigrette if necessary. Place dressed salad greens on serving plate, and top with blueberries and blue cheese.
