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 Beef, Chicken and Alligator

 

Blackened Florida Alligator with Rum-Vanilla Coconut Sauce and Fresh Mango-Lime Relish

 

Yield 4 Servings

 

Ingredients:

  • 1 cup dark rum
  • 1 pound Florida alligator tail, sliced thin
  • 1 tablespoon blackened spice mix
  • 1 teaspoon natural vanilla
  • 1 cup coconut milk
  • 1 cup heavy cream
  • 2 large Florida mangos, peeled and sliced thin
  • 1 lime, juiced
  • 1/2 cup Florida sweet peppers, sliced thin
  • 2 tablespoons fresh cilantro, chopped fine
  • Sea salt and fresh ground pepper to taste

 

Preparation:

  • Preheat a medium sized sauté pan over medium heat.
  • Carefully add the rum to the hot pan. (Be extremely careful when adding rum to the hot pan; always have fire safety measures in place.)
  • Cook the rum until it has reduced by half.
  • Add the vanilla, coconut milk, and heavy cream. Stir ingredients to combine.
  • Cook the rum mixture on a low simmer until it thickens and coats the back of a spoon. Taste rum sauce and season lightly with salt.
  • In a medium sized mixing bowl, combine the thin sliced mango, sweet pepper, cilantro and lime juice. Stir ingredients to combine and season with salt and pepper to taste.
  • Preheat another medium sized sauté pan over medium high heat.
  • Lightly season both sides of the sliced alligator tail with the blackened seasoning.
  • Carefully lay a small amount of the seasoned alligator tail slices in the hot pan without oil. Make sure not to overcrowd the pan with too much alligator.
  • Cook the alligator for about 30 to 45 seconds on each side (depending on how thin they are sliced) until the meat is completely cooked. Make sure not to overcook the alligator tail.
  • Remove the cooked alligator tail from the pan and repeat the process until all of the alligator tail is cooked.
  • To plate the dish, start with a pool of rum sauce in the center of each plate. Add an even amount of the mango relish to each plate. Place the cooked alligator in a decorative manor around the plate. Serve warm.

 

Buttermilk Fried Florida Chicken with Sweet Corn Fritters, Sugar Cane Syrup and Arugula

 

Yield 4 Servings

 

Ingredients:

  • 4 Florida chicken cutlets, skinless and boneless
  • 2 cups natural flour
  • 1.3 cup cornstarch
  • 2 eggs
  • 1 1/2 cups buttermilk
  • Sea salt and fresh ground pepper
  • 2 servings whole wheat pancake mix, prepared as directed on package
  • 2 ears Florida sweet corn, shucked and kernels removed from cob
  • 1/2 cup ricotta cheese
  • 1 cup red Florida sweet pepper, diced small
  • 2 tablespoon fresh parsley, chopped fine
  • Olive oil for cooking
  • 8 ounces Florida arugula
  • 1/2 lemon, juiced
  • Florida sugar cane syrup to taste

 

Preparation:

  • Preheat a fryer to 350 degrees.
  • Preheat medium sized sauté pan over medium heat.
  • Combine the flour and cornstarch in a medium sized bowl, and season with salt and pepper.
  • In a second mixing bowl, combine the eggs and buttermilk. Mix the buttermilk and egg mixture to combine.
  • Lightly season the chicken cutlets with salt and pepper. Coat the cutlets in a thin layer of the flour mixture, and then dip them into the buttermilk mixture. Let the excess buttermilk mixture drain off, and then place the coated cutlets into the hot fryer. Continue this process with all four cutlets.
  • Cook cutlets in fryer until they are golden brown, and completely cooked throughout. The cooking process could take 4 to 7 minutes depending on the size.
  • When the cutlets are completely cooked throughout, place them on a plate lined with paper towels to drain.
  • To prepare the fritters, add the fresh corn, ricotta, sweet peppers and parsley to the prepared pancake batter.
  • Season the mixture with salt and pepper to taste.
  • Spoon silver dollar sized dollops of the fritters into the preheated sauté pan that has been oiled with a teaspoon of olive oil. Cook fritters for about two minutes on each side until golden brown. Remove cooked fritters from pan and continue cooking process until all the batter is used.
  • In a medium sized mixing bowl, add the arugula, lemon juice and one teaspoon olive oil. Season the arugula to taste with salt and pepper, and toss to evenly coat.
  • To plate dish, place two fritters on each plate, add an even amount of the arugula, and top with a cooked chicken cutlet. Drizzle the chicken with the sugar cane syrup.

 

Florida Rib eye Steak with Salted Caramel-Brandy Sauce and Snap Bean, Mushroom Sauté

 

Yield 2 Servings

 

Ingredients:

  • 2 five to eight ounce Florida Rib eye steaks
  • 2 teaspoons olive oil
  • 3 teaspoons unsalted butter
  • 6 sprigs fresh thyme
  • 2 cups Florida snap beans, rinsed and trimmed at the vine end
  • 1 cup Florida mushrooms, rinsed and quartered
  • 1/4 cup Florida sweet peppers, sliced thin
  • 2 cloves fresh garlic, chopped fine
  • Sea salt and fresh ground pepper to taste
  • 1/2 cup Brandy
  • 1 teaspoon natural Florida sugar
  • 1/3 cup heavy whipping cream

 

Preparation:

  • Preheat two medium sauté pans over medium high heat.
  • Season the rib eye steak with salt and pepper on both sides.
  • Place one teaspoon of olive oil and one teaspoon of butter in the first sauté pan and carefully add the steaks.
  • Add 1 teaspoon of olive oil to the second sauté pan and carefully add the snap beans.
  • Place 3 sprigs of thyme on top of each of the cooking steaks.
  • Add the sweet peppers, chopped garlic and mushrooms to the cooking snap beans.
  • Stir the snap bean mixture and continue to cook until the snap beans are crisp and tender.
  • Cook steaks for about 2 to 3 minutes on each side or until desired doneness.
  • Remove steaks from pan and let them rest, but keep the pan on the heat.
  • Carefully add the brandy to the hot pan that the steaks were cooked in. (Be extremely careful when adding brandy to a hot pan; always have fire safety measures in place.)
  • Cook the brandy while scraping the pan to release any caramelized bits that were stuck to the pan.
  • When the brandy is reduced by half, and most of the alcohol is cooked off, add the sugar and butter.
  • Work the butter around the pan to evenly distribute it.
  • Add the cream to the brandy mixture and stir to combine.
  • Add a good pinch of salt to taste and bring the cream to a quick boil, then remove from heat.
  • Serve the steaks with the brandy sauce and the snap beans.

Florida Beef and Sweet Pepper Kebobs

 

Yield 4 to 6 Servings

 

Ingredients:

  • 24 ounces Florida beef (tenderloin, sirloin or your favorite cut of beef) cut into one inch cubes
  • 2 large Florida bell peppers (your favorite color), cut into one inch squares
  • 2 large onions cut into one inch squares
  • 1 cup your favorite steak sauce
  • 8 bamboo skewers (soaked in water for 1 hour) or metal skewers
  • Sea salt and fresh ground pepper to taste
  • Cooking oil spray for grilling

 

Preparation:

  • Make kebobs by alternating the beef, peppers and onions on the skewers.
  • Make sure to put the same amount of beef, peppers and onions on each of the skewers.
  • Lightly season the completed kebobs with salt and pepper.
  • Preheat the grill to medium high heat.
  • Lightly spray the kebobs with the cooking oil spray.
  • Carefully add the beef kebobs to the grill and cook to desired temperature while brushing on the steak sauce.
  • When the desired temperature or doneness has been reached, remove the cooked kebobs from the grill.
  • Let the kebobs rest for 3 minutes before serving them warm.

 

Cornmeal Fried Florida Alligator Bites with Swamp Cabbage Slaw and Honey-Mustard Dipping Sauce

 

Yield 4 Servings

 

Ingredients:

  • 1 pound Florida alligator nuggets (defrosted or fresh)
  • 4 cups cornmeal
  • 2 cups buttermilk

 

Preparation:

  • Preheat fryer to 350 degrees.
  • Place cornmeal and buttermilk in separate bowls.
  • Dip each alligator nugget into the cornmeal, then into the buttermilk. Let the buttermilk drain off slightly, then dip the buttermilk coated nugget back into the cornmeal. Lightly shake off any excess cornmeal.
  • Place the coated nuggets into the fryer basket.
  • Repeat the process until all the alligator nuggets are coated.
  • Make sure not to overcrowd your fryer with too many nuggets.
  • Cook the nuggets in the fryer for 2 to 3 minutes until they float and the meat is completely cooked.
  • Take care not to overcook the alligator meat as it can become to chewy.
  • Let the nuggets drain in the fryer basket, then transfer them to a plate lined with a paper towel.

 

Honey-Mustard Dipping Sauce

 

Yield 4 Servings

 

Ingredients:

  • 6 tablespoons Florida honey
  • 3 tablespoons Dijon mustard
  • 2 tablespoons mayonnaise
  • 1 tablespoon fresh parsley, chopped
  • Cayenne pepper to taste
  • Sea salt and fresh ground pepper to taste

 

Preparation:

  • In a mixing bowl, add all ingredients. Stir to combine, taste and adjust seasoning with salt and pepper.

 

Swamp Cabbage Slaw

 

Yield 4 Servings

 

Ingredients:

  • 2 eight ounce cans of hearts of palm
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons rice vinegar
  • 1 tablespoon olive oil
  • 1/2 red onion, sliced
  • 1 Florida bell pepper, sliced
  • Sea salt and fresh ground pepper to taste

 

Preparation:

  • Open and drain the cans of hearts of palm.
  • Slice the hearts of palm into bite sized pieces.
  • In a mixing bowl, add all ingredients.
  • Stir to combine, taste and adjust seasoning with salt and pepper.

 

Florida BBQ Chicken

 

Yield enough for 4 half chickens

 

Ingredients:

  • 12 cups water
  • 3/4 cup kosher salt
  • 1 cup Florida honey
  • 4 halves of chicken
  • 4 Florida oranges, sliced

 

Preparation:

  • Bring water, salt, orange slices and honey to a boil in a medium-size saucepan over medium-high heat, stirring until salt dissolves.
  • Let cool completely.
  • Place chicken in a bowl, and pour completely cooled brine over top.
  • Refrigerate, covered, for 2 to 3 hours.
  • Remove meat from brine, rinse under cold water, and pat dry with clean paper towels.
  • Preheat gas grill on high (or prepare charcoal grill).
  • Grill chicken over medium high heat (coals or propane grill).
  • Cook chicken until an internal temperature of 165 degrees is reached.
  • Serve with BBQ sauce and veggies