FLORIDA COOKING WITH CHEF JUSTIN TIMINERI

 

Lobster, strawberries, stone crabs, tomatoes, grouper, blueberries, shrimp, beef and don’t forget ORANGES, are just a few of the over 300 agricultural products harvested here. Each of our Florida Cooking recipes is hand crafted by Chef Justin Timineri, AKA Florida Chef. His mantra of “Simple, Fun, and Fresh,” combined with the best ingredients known to mankind, has created a recipe collection destined for the flavor hall of fame.

 

A word from the chef: “Ask where your shrimp is from or where your grouper sandwich was born. This demand by YOU, the consumer, will put more fresh Florida products in our grocery stores and restaurants. That’s good for Florida’s economy and our taste buds.”  –Chef Justin Timineri

 

Florida Desserts

Florida Blue Crab and Cornbread Savory Bread Pudding

 

Yield 4 to 6 Servings

 

Ingredients:

  • One 8 x 8 pan of prepared cornbread, cut into cubes
  • 8 ounces Florida lump crabmeat, picked over for shells
  • 3 ears of fresh Florida corn, peeled and kernels removed from the cob
  • 1 medium sized onion, diced
  • 1 1/2 tablespoons seafood seasoning
  • 1/4 cup fresh parsley, chopped
  • 1/4 stick unsalted butter
  • 4 cloves garlic, minced
  • 4 eggs
  • 3 cups of milk

 

Preparation:

  • Preheat a medium sized sauté pan over medium high heat.
  • Add butter, corn, garlic and onion to the pan and cook for 3 to 4 minutes.
  • Remove from heat and add the corn mixture to a large mixing bowl.
  • Preheat the oven to 350 degrees.
  • Add the eggs, seafood seasoning and milk to the mixing bowl.
  • Stir ingredients to completely combine.
  • Add the parsley and cornbread to the other ingredients, and gently fold mixture to combine.
  • Lastly, fold in the lump crabmeat and pour ingredients into a 9 x 13 inch baking dish.
  • Bake crab pudding for 30 to 45 minutes until the top is golden brown and the inside is cooked.
  • Remove from oven and serve warm.

Florida Boiled Peanut Hummus

 

Yield 4 to 6 Servings

 

Ingredients:

  • 1 cup Florida boiled peanuts, shelled
  • 1 cup garbanzo beans, drained
  • 1 tablespoon tahini (sesame seed paste)
  • 1 tablespoon lemon juice, fresh squeezed
  • 2 tablespoons olive oil
  • 2 tablespoons BBQ sauce
  • Sea salt and fresh ground pepper to taste

 

Preparation:

  • Add all ingredients to a food processor, and puree until smooth.
  • Taste and adjust seasoning with salt and pepper.
  • Serve hummus with crisp, seasonal Florida vegetables and flatbread crackers.

Citrus and Mango Compote

 

Yield 4 to 6 Servings

 

Ingredients:

  • 1 cup natural Florida sugar
  • 1/2 cup distilled white vinegar
  • 5 Florida mangoes, peeled and diced medium
  • 1 medium onion, chopped
  • 1/2 cup Florida bell peppers (your favorite color) diced small
  • 1 tablespoon fresh ginger, finely chopped
  • 3 garlic cloves, minced
  • 1/4 teaspoon red chili pepper flakes (or to taste)
  • 3 Florida oranges, peeled, segmented and seeds removed
  • 2 tablespoons fresh basil, chopped

 

Preparation:

  • Combine all ingredients except the citrus and basil in a sauce pot and cook over medium heat.
  • Stir ingredients and continue to cook for about 30 minutes or until ingredients are slightly thickened.
  • Add the citrus and basil.
  • Let the compote cool and serve room temperature.

Glazed Florida Grapefruit-Yogurt Cake

 

Yield 8 to 12 Servings

 

Ingredients:

  • 3/4 cup plain Greek yogurt
  • 1 cup natural Florida sugar
  • 1 1/2 Florida grapefruit, zested
  • 3 large eggs
  • 1 1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon natural vanilla
  • 1/3 cup canola oil

 

Grapefruit Syrup

  • 1/4 cup freshly squeezed Florida grapefruit juice
  • 2 tablespoons natural Florida sugar

 

Grapefruit Glaze

  • 1/3 cup powdered sugar
  • 2-3 tablespoons freshly squeezed grapefruit juice

 

Preparation:

  • Preheat oven to 350 degrees.
  • Spray a 9-inch round cake pan with cooking spray.
  • Dust the cake pan lightly with flour.
  • In a medium sized mixing bowl, which together the flour, baking powder, and salt and set aside.
  • In a small mixing bowl, add the grapefruit zest tot he sugar.
  • In a large bowl, mix together the yogurt, sugar, and zest with rubber spatula.
  • Whisk in the eggs.
  • Mix ingredients until smooth and then add in the vanilla and stir again.
  • Add the flour mixture to the yogurt mixture.
  • Mix until flour is incorporated.
  • Add the canola oil and mix well.
  • Pour the batter into the cake pan.
  • Bake for 25-30 minutes, until a toothpick stuck into the center of the cake comes out clean.
  • Let the cake cool for about 20 minutes and then remove it from the pan.

 

For the Syrup

  • In a small sauce pan combine the grapefruit juice and sugar.
  • Whisk ingredients over medium heat until the sugar has dissolved.

 

For the Glaze

  • In a medium sized mixing bowl, whisk together the powdered sugar and grapefruit juice.
  • Poke little holes into the cake with a bamboo skewer.
  • Spoon the grapefruit syrup over the cake and let it soak in for 20 minutes.
  • Let the cake cool to room temperature and then pour the glaze over the top of the cake.
  • Garnish the cake with fresh grapefruit slices.

 

Florida Blueberry Breakfast Casserole

 

Yield 6 Servings

 

Ingredients:

  • 2 cups fresh blueberries, rinsed and dried
  • 8 large eggs, beaten
  • 1/4 cup maple syrup
  • 1 loaf bread (any kind)
  • 1 1/2 cups low-fat milk
  • 4 ounces low-fat cream cheese (cold so it can be cubed)
  • 1/4 cup butter, melted
  • Cooking pan spray

 

Preparation:

  • Preheat oven to 350 degrees F.
  • Cut bread into 1-inch cubes. Cut cream cheese into small cubes.
  • Lightly spray a 9x9x2-inch baking dish.
  • Place half the bread cubes in the dish. Evenly place the cream cheese cubes and 1 cup of the blueberries over the bread. Add the remaining bread cubes and blueberries to the top of the casserole.
  • In a medium-sized bowl, combine eggs, milk, maple syrup and butter. Slowly pour egg mixture over bread.
  • Cover casserole with foil and bake for approximately 45 minutes. Insert a toothpick in the center of the casserole. When the toothpick comes out clean, remove the foil so the casserole can brown on top.
  • Let cool slightly and serve warm with extra maple syrup on the side.

 

Florida Blueberry Compote

 

Yield 4 to 6 Servings

 

Ingredients:

  • 4 cups fresh Florida blueberries
  • 3 tablespoons sugar
  • 1/2 lemon, juiced

 

Preparation:

  • In a medium-sized saucepan, combine 2 cups blueberries, sugar and lemon juice.
  • Place the pan over medium-high heat and bring to a simmer while stirring. Cook blueberry compote for 6 to 10 minutes until thickened.
  • Transfer blueberry compote to a bowl and add the other 2 cups of fresh blueberries.
  • Serve at room temperature.

 

Florida Blueberry Cream

 

Yield 4 to 6 Servings

 

Ingredients:

  • 2 cups fresh Florida blueberries
  • 1 lemon, juiced
  • 6 tablespoons sugar, divided
  • 1/4 teaspoon sea salt
  • 2 cups heavy whipping cream

 

Preparation:

  • In a medium-sized saucepan, combine blueberries, 3 tablespoons sugar, salt and lemon juice.
  • Place the pan over medium-high heat and bring to a simmer while stirring.
  • Cook blueberry compote for 6 to 10 minutes until thickened. Let cool slightly and purée in a food processor or blender.
  • Strain blueberry mixture through a sieve and refrigerate until cool.
  • In a large mixing bowl, whisk cream and 3 tablespoons of sugar until soft peaks form.
  • Add the blueberry mixture and carefully fold in, making sure not to over mix. Serve cold.