Posts Tagged by food
|May 16, 2012||Posted by Sarah under Cooking, Recipes|
I love baking “fried” foods. Baking gets you the crispy texture that frying does, but you cut out all of the fat from frying in oil. Here’s a great “fried” food to enjoy as a baked dish. Baked Cabbage Egg Rolls Yield 4 Servings Ingredients 2 1/2 cups Florida cabbage, shredded 2 mediumFloridacarrots, peeled and […] continue reading
|May 11, 2012||Posted by Sarah under Cooking, News|
Join Chef Justin as he teams up with Florida outdoorsman Chad Crawford, host of the award winning “how to Do florida” TV series as they go out on the farm for a special Florida cooking extravaganza! It’s How to Cook Florida style, a look at eight amazing recipes that you can try at home using […] continue reading
|October 4, 2011||Posted by Sarah under Agriculture, Cooking, Events, Healthy Eating, Produce, Recipes|
Fresh Festival, hosted by the United Fresh Produce Association, is the once-a-year opportunity to bring fresh fruits and vegetables direct to the doorsteps of Congress. Chef Justin is doing just that this afternoon from5:30 – 7:00 pm at the Longworth House Office Building in Washington, DC. A unique event that’s become one of the most […] continue reading
|July 28, 2011||Posted by Sarah under Cooking, Produce|
I had a taste of a Florida avocado yesterday, and I realized how much I’ve missed them (haven’t had any since last fall). Those big beauties are in stores right now and are oh so inspirational! Check out all these delicious/pretty/weird avocado things I found today. Avocado Margarita Avocado I also saw a picture of […] continue reading
|April 19, 2011||Posted by admin under Cooking|
Guest Post written by Gretchen Schmidt, Writer – Edible South Florida You don’t have to dig deep to find tropical tubers on South Florida menus. Restaurants and home kitchens serve up lechon with yuca swimming in garlicky mojo sauce, crunchy fritters of malanga, and boniatillo, the creamy classic sweet potato pudding. But while tubers and […] continue reading
|January 19, 2011||Posted by admin under Cooking, Nutrition, Produce, Recipes|
Florida avocados are in season – and they’re healthier than their west coast counterpart. That being said I thought I’d show you 7 unique ways to eat avocados, other than in guacamole. On a sandwich. Try this delicious Chef Justin original sandwich. Crispy Peppered Bacon and Avocado Sandwiches As a salad. But not a leafy […] continue reading
|October 28, 2010||Posted by admin under Seafood|
Guest blogger: Gretchen Schmidt, edible South Florida It’s a rite of fall in Florida. Every year in mid-October, stone crab lovers indulge their passion for this sustainable seafood, harvested in Gulf and Atlantic waters off Florida and elsewhere. For our cover story on stone crabs in our fall edition of edible South Florida, we headed […] continue reading
Guest blogger: Gretchen Schmidt, edible South Florida
It’s a rite of fall in Florida. Every year in mid-October, stone crab lovers indulge their passion for this sustainable seafood, harvested in Gulf and Atlantic waters off Florida and elsewhere.
For our cover story on stone crabs in our fall edition of edible South Florida, we headed out to Everglades City, where City Seafood owner Richard Wahrenberger shared tales of nearly half a century of working with the succulent crustaceans. Here were some surprising facts:
- Crabbers will take both claws, not just one, if they’re both legal (at least 2 3/4 inches from elbow to tip).
- If you think having no big claws leaves the crab defenseless, it doesn’t; Wahrenberger says their predators, like octopuses, can get them with or without claws.
- Crabs are right- or left-“handed,” according to which claw is larger.
- If you must freeze stone crab claws, freeze them uncracked; otherwise, store them intact in the refrigerator. Otherwise, they dry out quickly.
- Recreational stone crabbing is allowed with a recreational fishing license; there’s a five-trap limit. Find more details here: http://myfwc.com/rulesandregs/Saltwater_Regulations_recstonecrab.htm
One thing we did know about stone crabs: Their sweet, firm flesh is a real treat. Whether you dip them in melted butter, mustard-mayonnaise dip (link to recipe) or spicy mayonnaise (mayo mixed with sriracha to taste), stone crabs are a true Florida treasure.