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Floribbean Recipes

Gary Prell

Gary Prell

Last updated on January 2, 2014

Key West Conch Chowder

Yield:  6 portions

Portion size:  10 ounces

                        WEIGHTS AND MEASURES          INGREDIENTS
1 pound (454g)                                   conch meat
as needed                                             lemon juice
1 clove                                                 garlic, crushed
4 ounces (113g)                                   celery, small dice
1 pound (454g)                                   carrots, small dice
8 ounces (227g)                                   onion, small dice
7 ounces (198g)                                   green bell pepper, small dice
2 pounds (907g)                                  chef potatoes, peeled and diced
4 ounces (113g)                                   tomatoes, concassée
2½ quarts (2.37L)                               clam juice
1 sprig                                                 thyme, fresh
2                                                          bay leaves
2 ounces (57g)                                     bacon, diced
1 teaspoon (5ml)                                 Tabasco sauce
as needed                                             salt
as needed                                             black pepper, ground
Preparing

  1. Thoroughly wash the conch in lime or lemon juice.
  2. Grind the conch in a meat grinder using a medium die.  Store covered in a refrigerated unit at 41ºF (5ºC) or lower until needed.
  3. Wash and prepare the vegetables as indicated.  Reserve under refrigeration at 41ºF (5ºC) or lower until needed.

 
Cooking
CCP    4.    Combine conch and clam juice with the thyme and bay leaves.  Cook over low heat for 30 minutes and to a temperature of 145ºF (62.8ºC) for at least 15 seconds.

  1. In a separate sauté pan, render the bacon.
  2. Add the garlic, celery, carrots, onion, and green pepper to the rendered fat and cook for 2–3 minutes.

CCP    7.    Add the cooked vegetables to the conch along with the potatoes and tomatoes.  Bring to a boil and turn the heat down to a simmer making sure that the temperature of the soup does not fall below 140ºF (60ºC).

  1. Simmer the soup until the potatoes are tender.
  2. About 10 minutes before removing the soup from the heat add the Tabasco sauce and season to taste with salt and freshly ground pepper.
  3. The potatoes should thicken the soup adequately.  If a thicker consistency is desired, a cornstarch slurry can be used.

 
Serving/Holding

  1. Carefully ladle the conch chowder into hot soup plates.
  2. Sprinkle the top with a few additional drops of Tabasco sauce and serve immediately.

CCP    13. Hold the chowder at 140ºF (60ºC) or above.
 
Cooling/Storing

  1. Pour the remaining chowder into small metal containers.

CCP    15. Cool the remaining chowder in an ice bath from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.

  1. Cover the chowder, label, date, and store in refrigerated unit at a product temperature of 41ºF (5ºC) or lower.

 
Chef Tips – Key West Conch Chowder
 
Celebrity Chef Norman Van Aken has said, “Conch chowder is to Key West what cioppino is to San Francisco.”  This unique mollusk was so intertwined with the folklore and diet of Key Westerners that the people who were born and raised there in the late 1800’s became known as Conchs (Konks).
 
Conch meat has a rich, exotic, clam-like taste and can be used in salads, fritters, and chowders.  Conch meat is almost always purchased frozen even in Florida.  Try to select Grade A quality conch and be sure to check for freezer burn, which can be identified by ice crystals that have formed on the meat or off-white colored spots.  Do not buy the conch is you see indications of freezer burn on the conch.  Conch meat can be extremely tough, even if you dice it very small.  We recommend that the conch meat be ground in a meat grinder using a medium die.  Before grinding cut away and discard any orange flap-like meat attached to the conch that has not already been removed.

Black Bean Soup

Yield:  6 portions

Portion size:  10 ounces

WEIGHTS AND MEASURES          INGREDIENTS
8 ounces (227g)                                   black beans, dried
32 ounces (946ml)                              water
1 pint (473ml)                                     beef stock
1                                                          ham hock, smoked
2 fluid ounces (59ml)                          dry sherry
to taste                                                            salt
to taste                                                            black pepper, ground
24 ounces (680g)                                 rice, prepared, hot
4 ounces (113g)                                   green onion, chopped
4 ounces (113g)                                   ham, cooked, small dice
Preparing

  1. Rinse and sort the black beans, removing and discarding any stones.
  2. Cover the beans with several inches of cold water and soak over night while under refrigeration.
  3. Drain the beans and place them in a large pot.

 
Cooking
CCP   4.      Cover the beans with the water and beef stock.  Add the smoked ham hock.  Bring the mixture to a boil and turn the heat down to a simmer.  Simmer approximately 2 hours or until the beans become tender.  Do not let the temperature of the simmering soup fall below 140ºF (60ºF)

  1. Add additional water as needed to maintain the original volume of water during the simmering process.
  2. Remove the ham hock and let it cool just long enough so it can be safely handled.
  3. 7.     Remove the skin from the ham hock and discard.  Cut the meat into brunoise fine and discard the bones.
    1. Puree approximately half of the beans in a blender or food processor.
    2. Return the pureed beans to the pot and add the diced ham hock meat and the sherry.

CCP  10.    Reheat gently and season to taste with salt and pepper. Maintain the internal temperature at 165ºF (73.9ºC) or higher for 15 seconds.
 
Serving/Holding

  1. Carefully place a mold of ½ cup of cooked rice in the center of each hot soup plate.  Ladle the black bean soup around the rice and top with chopped green onions and diced ham.

CCP  12.    Hold the soup at 140ºF (60ºC) or above.
 
Cooling/Storing

  1. Pour the remaining soup into smaller metal containers.
  2. Cover the soup, label, date, and store in a refrigerated unit at a product temperature of 41ºF (5ºC) or lower.
  3. Cool the remaining soup in an ice bath from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.

Ceviche of Scallops with Floribbean Slaw

Yield:  6 portions
Portion size:  8 ounces
 
WEIGHTS AND MEASURES          INGREDIENTS
4 ounces (113g)                                   red bell peppers, whole
4 ounces (113g)                                   green bell peppers, whole
1 pound (454g)                                   sea scallops
4 fluid ounces (118ml)                        lime juice, fresh
½ teaspoon (2ml)                                black peppercorns, ground
2 fluid ounces (59ml)                          lemon juice, fresh
½ teaspoon (2ml)                                coriander seeds, ground
2 fluid ounces (59ml)                          orange juice, fresh
2-3                                                       bay leaves
2 fluid ounces (59ml)                          olive oil
1 fluid ounce (30ml)                            cilantro, chopped
to taste                                                            salt
6 portions                                           Floribbean slaw (see recipe)
Preparing

  1. Roast the whole bell peppers.  Remove the stem and seeds, then skin and dice the peppers.  Reserve until needed.
  2. Clean the scallops and remove the attached muscle.  Slice the scallops 1/8 inch thick.  Reserve under refrigeration maintaining a temperature of at least 41ºF (5ºC) or lower.

 
Cooking

  1. Mix all of the ingredients together except for the scallops in a stainless steel or glass bowl.  Season to taste with salt.  Gently toss the sliced scallops in the mixture.

CCP    4.   Marinate the mixture for 45-60 minutes maintaining a temperature of at least 41ºF
                  (5ºC) or lower.

  1. When completely marinated, the scallops will turn a solid white color and become firm in texture from the acids in the marinade.

CCP    6.   Remove the scallops from the marinade and hold both until needed under
refrigeration maintaining a temperature of at least 41ºF (5ºC) or lower.
 
Serving/Holding

  1. 7.     Place approximately 4 ounces of Floribbean slaw in the center of each service plate.  Carefully place 4 ounces of the slices marinated scallops around the base of the slaw.  Drizzle a little of the marinade over the top and around the perimeter of the plate.

 
Cooling/Storing
8. Cover the ceviche, label, date, and store under refrigeration unit at a product
temperature of at least 41ºF (5ºC) or lower.

Floribbean Slaw

Yield:  6 portions
Portion size:  4 ounces
 
WEIGHTS AND MEASURES          INGREDIENTS
6 ounces (170g)                                   carrots, julienne
3 ounces (85g)                                     red bell peppers, julienne
3 ounces (85g)                                     green bell peppers, julienne
3 ounces (85g)                                     red cabbage, julienne
3 ounces (85g)                                     green cabbage, julienne
6 ounces (170g)                                   summer squash, julienne
2 ounces (57g)                                     red bell peppers, small dice
2 ounces (57g)                                     green bell peppers, small dice
2 ounce (57g)                                      mayonnaise
2 ounce (57g)                                      sour cream
1 ounce (28g)                                      cilantro, chopped
to taste                                                            salt
 
Preparing

  1. Prepare the peppers, cabbage, and squash as indicated.  Reserve under refrigeration until needed.

 
Cooking
CCP   2.      Mix all of the ingredients together in a bowl and marinate for approximately 30-60 minutes.  Reserve under refrigeration maintaining a temperature of at least 41ºF (5ºC) or lower.
 
Cooling/Storing

  1. Cover the slaw, label, date, and store in the refrigerator at 41ºF (5ºC) or

lower.
 

Chicken with Ginger and Tamarind

Yield:  6 portions
Portion size:  6 ounces
 
WEIGHTS AND MEASURES          INGREDIENTS
1½ pounds (680g)                               chicken meat, tenders or strips
6½ fluid ounces (192ml)                     lemon juice, fresh
3½ fluid ounces (104ml)                     lime juice, fresh
3 cloves                                               garlic, chopped
14 ounces (397g)                                 onions, chopped
1 tablespoon (15ml)                            ginger root, peeled and grated
4 ounces (113g)                                   red bell peppers, julienne
4 ounces (113g)                                   yellow bell peppers, julienne
2 fluid ounces (59ml)                          vegetable oil
4 ounces (113g)                                   tamarind paste
8 fluid ounces (237g)                          water
to taste                                                            salt
to taste                                                            black pepper, ground
1 fluid ounce (30ml)                            olive oil
 
Preparing

  1. Rinse and pat dry the chicken meat.  Rub them with the fresh lemon and lime juice.  Reserve the chicken under refrigeration at a product temperature of at least 41ºF (5ºC) or lower.
  2. Prepare the vegetables as indicated and reserve under refrigeration at a product temperature of at least 41ºF (5ºC) or lower.
  3. Heat the vegetable oil over medium heat in a sautoir pan.

 
Cooking

  1. Place the chicken in the hot oil in small batches, lightly browning and removing the  chicken pieces to absorbent towel as they are done.  Be sure to let the pan reheat between batches so that the chicken will brown rather than steam.
  2. Once all of the chicken pieces have been browned and removed from the pan, degrease the pan.
  3. Reduce the heat slightly and add the garlic.  Stir the garlic and add the onions.  Cook the onions until they become lightly colored.
  4. Stir in the ginger root.
  5. Add the tamarind paste and water.
  6. Season to taste with salt and black pepper.

CCP   10.   Return the chicken pieces to the pan and bring to a simmer.  Cover the pan and reduce the heat.  Simmer until chicken is tender and reaches an internal temperature of 165ºF (73.9ºC) or higher for 15 seconds.

  1. In a separate bowl, toss the julienne peppers in the olive oil and season to taste with salt and black pepper.

 
Serving/Holding

  1. Place approximately 2 ounces of the dressed, julienne peppers in the center of each plate.  Top the peppers with approximately 4 ounces of the hot chicken mixture.

CCP   13.   Hold the chicken at 140º (60ºC) or above.
 
Cooling/Storing

CCP   14.   Cool the remaining chicken from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.

  1. Cover chicken and peppers, label, date, and store under refrigeration unit at a product temperature of 41ºF (5ºC) or lower.

 Chef Tips – Chicken with Ginger and Tamarind

Ginger and tamarind have always been two of the favorite flavoring agents in the Caribbean Islands.  With the increased immigration of Caribbean natives to the South Florida area, the popularity of ginger and tamarinds has increased as well.  This preparation combines these two unique flavors in one preparation.

 
To make tamarind juice, steep the pods in a bowl of hot water until the sour brown juice can be easily squeezed out or strained.  If tamarind paste is available, mix 1 teaspoon of paste to six ounces of water and adjust the flavor with more paste or water as needed.  If tamarinds are not available, lemon juice or vinegar will make a fairly close substitute.

Tropical Fruit Salad with Avocado Dressing

Yield:  6 portions
Portion size:  8 ounces
 
WEIGHTS AND MEASURES          INGREDIENTS
Dressing
7 ounces (198g)                                   avocado, peeled and pitted
5 ounces (142g)                                   sour cream
4 tablespoons (59ml)                          lime juice, fresh
1 tablespoon (15ml)                            honey
1 dash                                                  Tabasco sauce
1 pinch                                                            salt
Salad
                        14 ounces (397g)                                 red leaf lettuce, cleaned
7 ounces (198g)                                   avocado, sliced thin
2                                                          bananas, sliced thin
1 pound (454g)                                   pineapple rings, fresh or canned
8 ounces (227g)                                   mango, medium dice
8 ounces (227g)                                   papaya, sliced
8 ounces (227g)                                   white seedless grapes
4 ounces (113g)                                   pecans or toasted almonds, chopped
 
Preparing

  1. Chill all of the salad dressing ingredients before using.
  2. Line a large serving platter or chilled individual plates with red lettuce.  Reserve under refrigeration until needed.
  3. Clean and prepare the fruit as indicated.  Reserve under refrigeration at a product temperature of at least 41ºF (5ºC) or lower.

 
Cooking

  1. Place the pre-chilled salad dressing ingredients in the container of a blender.
  2. Blend until smooth.  Reserve under refrigeration at 41ºF (5ºC) or lower.

 
Serving/ Holding

  1. Arrange the prepared fruit in a circular fashion on the platter or plates beginning with the avocado on the outside.
  2. Follow the same procedure with the bananas, pineapple, and mango.
  3. Arrange the sliced papaya last with seedless grapes in the center.
  4. Sprinkle the chopped nuts on top as a garnish.
  5. The salad and dressing can be presented separately or can be pre-dressed by carefully ladling the dressing over the fruit in a decorative fashion but being careful not to cover up all of the fruit.
  6. Hold the salad at 41º (5ºC) or below.

Cooling/Storing

  1. Cover the fruit and dressing, label, date, and store in a refrigerated unit at a product temperature of at least 41ºF (5ºC) or lower.

Chef Tips – Tropical Fruit Salad with Avocado Dressing

The seeds of the papaya may also be used as a garnish.  If other tropical fruits are available, such as carambola, oranges, or pink grapefruit, they can be used in place of grapes.  A slice of banana bread makes an excellent accompaniment for this salad.

Hearts of Palm Salad

Yield:  8 portions
Portion size:  8 ounces
 
WEIGHTS AND MEASURES          INGREDIENTS
2 pounds (907g)                                  hearts of palm, fresh, medium dice
8 ounces (227g)                                   red bell peppers, small dice
8 ounces (227g)                                   green bell pepper, small dice
8 fluid ounces (237ml)                        lemon juice, fresh
2                                                         oranges, sections plus juice
2 teaspoons (10ml)                             tarragon, chopped
4 ounces (113g)                                   mayonnaise
2 ounces (57g)                                     honey
to taste                                                            salt
to taste                                                            black pepper, ground
6 leaves                                               Bibb lettuce
1 ounce (28g)                                      walnuts, chopped
 
Preparing

  1. Clean and prepare all vegetables as indicated.  Reserve under refrigeration until needed at 41ºF (5ºC) or lower.

 
Cooking

  1. Combine the lemon juice with the diced hearts of palm.  Add the juice created by sectioning the oranges, reserving the sections for the salad’s garnish.
  2. Add the peppers, tarragon, mayonnaise, and honey to the hearts of palm.  Season to taste with salt and pepper.  Refrigerate until needed at 41ºF (5ºC) or lower.

 
Serving/Holding

  1. 4.     Place a Bibb lettuce leaf liner on each of the chilled plates.  Place approximately 8 ounces of the hearts of palm salad on top of each lettuce liner.  Garnish the salads with the reserved orange sections and sprinkle the top with chopped walnuts

CCP    5.  Hold the salad at 41º (5ºC) or below.
 

Chef Tips – Hearts of Palm Salad

Hearts of Palm is also referred to as ‘swamp cabbage’ because it comes from the cabbage palm tree.  Fresh hearts of palm are frequently available in cryovac bags in many of America’s regions and will last up to 2 weeks in a refrigerator.  Canned hearts of palm may be substituted for fresh.

 

Whole Poached Fish

Yield:  6 portions

Portion size:  8 ounces

WEIGHTS AND MEASURES          INGREDIENTS
3 pounds (1.4kg)                                 red snapper, cleaned, heads and tails intact
8 cloves                                               garlic, minced
21 ounces (595g)                                 onion, chopped fine
2 ounces (57g)                                     jalapeño, seeded and minced
9 cups (2.1L)                                      water
1 cup (237ml)                                     lime or lemon juice
2 tablespoons (30ml)                          salt
3 cups (710ml)                                    white wine, dry
2 ounces (57g)                                     jalapeño, whole
6 cloves                                               garlic
1½ teaspoons (7ml)                            allspice berries
3                                                          bay leaf
1½ teaspoons (7ml)                            thyme, dried
Preparing

  1. Prepare the fish by removing the excess scales and the viscera.  Wash, cover, and refrigerate the fish, maintaining an internal temperature of 41ºF (5ºC) or lower until needed.
  2. Clean prepare the vegetables as indicated and refrigerate until needed at 41ºF (5ºC) or lower.

 
Cooking

  1. Prepare a marinade using 6 cups of the water, 2 tablespoons of the lime or lemon juice, 1 seeded and minced jalapeño, the minced garlic cloves and the salt.  Place the marinade in a dish or pan deep enough to hold the whole fish.
  2. Add the fish to the marinade.  Cover and marinate for 1 hour under refrigeration at 41ºF (5ºC) or lower.
  3. Once marinated, drain the fish and discard the marinade.
  4. Combine the wine, the remaining water, onions, whole jalapeño, the whole garlic cloves, the remaining lime or lemon juice, cloves, allspice berries, bay leaf, and thyme in a large sautoir pan.
  5. Bring the mixture to a boil.  Reduce the heat and simmer for 5 minutes.

CCP   8.      Add the fish and continue to poach, until it reaches an internal temperature of 145ºF (62.8ºC) or higher for 15 seconds.
 
Serving/Holding

  1. Serve the fish using the poaching liquid as the sauce.  This preparation of whole poached fish can be served if desired with boiled green bananas, cooked white rice, and deep-fried plantains.

CCP   10.  Hold the sauce and fish at 140ºF (60ºC) or above.
 
Cooling/Storing
            11.  Pour the remaining sauce into small metal containers.
CCP   12.   Cool the remaining sauce and fish from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.

  1. Cover the fish and sauce, label, date, and store under refrigeration at a

product temperature of 41ºF (5ºC) or lower.
Chef Tips
Although this preparation calls for red snapper, other fish can be used.  Striped bass, yellow snapper, black bass, or redfish make excellent substitutions.

 

Shrimp with Roasted Garlic and Papaya with Avocado Salsa

Yield:  6 portions

Portion size:  12 ounces

 
WEIGHTS AND MEASURES          INGREDIENTS
36                                                        shrimp, 16/20 size
2 bulbs                                                            garlic, whole
2 ounces (57g)                                     celery, chopped fine
7 ounces (198g)                                   onion, chopped fine
22 ounces (624g)                                 papayas
to taste                                                            fresh basil, chopped
to taste                                                            fresh thyme, chopped
½ cup (237ml)                                                butter or margarine
2¼ cups (532ml)                                 white wine, dry
1                                                          bay leaf
1 quart (946ml)                                  fish stock or chicken broth
2 cups (473ml)                                  whipping cream
to taste                                                            salt
to taste                                                            black peppercorns, ground
1 cup (237ml)                                     avocado salsa (see recipe)
 
Preparing

  1. Peel and devein the shrimp.  Cover and refrigerate until needed at 41ºF (5ºC) or lower.
  2. Cut the tops off the garlic bulbs and wrap the bulbs in aluminum foil.  Roast them in a 375ºF (190.6ºC) oven for approximately 30-45 minutes.
  3. Clean and prepare the vegetables as indicated. Reserve in the refrigerator at 41ºF (5ºC) or lower.
  4. Cut the papayas in half, remove the seeds, and peel.  Slice the papayas into long thin strips and toss in a bowl with the basil and thyme.  Reserve under refrigeration until needed at 41ºF (5ºC) or lower.

 
Cooking

  1. Melt 2 tablespoons of the butter in a medium saucepan.
  2. Squeeze the roasted garlic pulp from the bulbs into the butter.  Add the celery and onions.  Cook the vegetables until the onions become translucent.
  3. Add 2 cups of the white wine, bay leaf, and stock to the cooked garlic and onions.  Reduce liquid by half its original volume while over high heat.  Stir in the cream and reduce to a napé consistency.
    1. Melt the remaining 2 tablespoons butter in another large skillet.

CCP   9.      Add the shrimp and sauté them for approximately 4 minutes or until they become until pink in color and have an internal temperature of 145ºF (62.8ºC) or higher for 15 seconds.   Add the remaining white wine during last 2 minutes of cooking.

  1. Season to taste with salt and black pepper.

 
Serving/Holding

  1. Carefully spoon approximately 2 ounces of the sauce into the center of each hot plate.  Decoratively place some of the papaya strips in the center of each plate around the sauce.  Top the papaya with approximately 1¼ ounces of avocado salsa and surround the plate with 6 cooked shrimp.

CCP   12.   Hold the shrimp and sauce at 140º (60ºC) or above.
 
Cooling/Storing

  1. Pour the remaining shrimp and sauce into small metal containers.

CCP   14.   Cool the remaining shrimp and sauce from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.

  1. Cover the shrimp and the sauce, label, date, and store under refrigeration

at a product temperature of 41ºF (5ºC)
 
Chef Tips – Shrimp with Roasted Garlic and Papaya with Avocado Salsa
 
This recipe makes use of a combination of flavors from garlic, papaya, and avocado salsa that yield an unexpected great taste.  This unique dish, prepared with a Caribbean flair, sets these sautéed shrimp apart from more typical preparations.

Avocado Salsa

Yield:  1 cup
 
WEIGHTS AND MEASURES          INGREDIENTS
5½ ounces (156g)                                avocado, peeled and seeded, small dice
2 ounces or ¼ cup (57g)                     cubanella pepper, minced
1 tablespoon (15ml)                            lime juice, fresh
1 tablespoon (15ml)                            cilantro, chopped
1 tablespoon (15ml)                            red onion, minced
8 ounces (227g)                                   plum tomatoes, peeled
½ teaspoon (2ml)                                cumin, ground
1 dollop                                               sour cream
Preparing

  1. Clean and prepare all of the vegetables as indicated and reserve under refrigeration at 41ºF (5ºC) or lower.
  2. Combine all ingredients except the sour cream and red onions in a bowl.
  3. Mix well, but keep chunky.

 
Cooking
CCP    4.   Sprinkle the lime juice over the salsa for a tart flavor as well as to keep avocado from oxidizing or discoloring.  Store under refrigeration until needed at 41ºF (5ºC) or lower.

  1. Blend the lime juice into the salsa just before serving.

 
Serving/Holding
6.  Garnish the salsa by topping with a small dollop of sour cream and minced red onions.
CCP    7.  Hold the salsa at 41ºF (5ºC) or lower.
 
Cooling/Storing
8.  Cover the salsa, label, date, and store in refrigerated unit at a product temperature of 41ºF (5ºC) or lower.
 

Chef Tips – Avocado Salsa

Avocados in south Florida are often referred to as “alligator pears”.  The buttery flavored avocado is rich in vitamin A and potassium.  By adding red onions, a measure of sweetness is provided to the tart salsa.  Florida avocados typically have a higher water content than the avocados from California and a much milder flavor.  If Florida avocados are not available, the California variety can easily be substituted. If cubanella peppers are not available, substitute 1 seeded and diced jalapeño in place of 2 ounces of the cubanella pepper.

Floribbean Grouper with Black Bean, Jicama, and Corn Salsa

Yield:  6 portions

Portion size:  12 ounces

 
WEIGHTS AND MEASURES          INGREDIENTS
6                                                          grouper fillets, 4-5 ounce each
Marinade:
4 fluid ounces (118ml)                        lime juice, fresh
½ cup (118ml)                                                cilantro, chopped coarse
1 tablespoon (15ml)                            garlic, minced
to taste                                                            salt
to taste                                                            black pepper, ground
1 tablespoon (15ml)                            sugar
8 fluid ounces (237ml)                        olive oil
Sauce:
1 pound (454g)                                   papaya, peeled and seeded, medium dice
3 tablespoons (44ml)                          ginger root, peeled and minced
1 quart (946ml)                                   fish or chicken stock
2 tablespoons (30ml)                          shallots, minced
1 tablespoon (15ml)                            garlic, minced
1 fluid ounce (30ml)                            lime juice
2 tablespoons (30ml)                          honey
to taste                                                            salt
1                                                          lime, cut into 6 wedges
6 sprigs                                               cilantro
2¼ cups (532ml)                                 black bean, jicama, and corn salsa (see recipe)
Preparing

  1. Refrigerate the grouper fillets until needed at 41ºF (5ºC) or lower.
  2. Clean and prepare the fruit, vegetables, and herbs as indicated.  Reserve until needed under refrigeration at 41ºF (5ºC) or lower.

Cooking

  1. Combine all the marinade ingredients, except for the olive oil, in a food processor and process thoroughly.
  2. With the processor running, slowly drizzle the olive oil through the feed tube into the mixture.  Continue to process until a fairly thick emulsion forms.
  3. Puree the sauce and pass it through a chinoix strainer.  First season with the lime juice and honey, then season to taste with salt.
  4. In a large saucepan, combine the papaya, ginger, stock, shallots, and garlic.  Bring to a boil and reduce the heat to a simmer.  Continue to simmer until the papaya is very soft—approximately 30-40 minutes.  Do not let the temperature of the simmering sauce fall below 140ºF (60ºC).
  5. Hold the sauce at a temperature of at least 140ºF (60ºC) until needed.
  6. Coat the grouper fillets with the marinade.  Grill the fillets until cooked and have reached an internal temperature of 145º (62.8ºC) or higher for 15 seconds.  Be careful not to overcook the fish fillets as they will become dry and tough.

Serving/Holding

  1. Carefully spoon approximately 2 ounces of the sauce into the center of each hot plate.  Place the grouper on the plate over ½ of the sauce.
  2. Garnish the plates with a lime wedge, a cilantro sprig, and approximately 3 ounces of black bean, jicama, and corn salsa.
  3. Hold the fish and sauce at 140º (60ºC) or above. 

Cooling/Storing
 

  1. Cool the remaining fish and sauce from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover the fish and the sauce, label, date, and store in refrigerated unit at a product temperature of 41ºF (5ºC) or lower.

Black Bean, Jicama and Corn Salsa

Yield:  2¼ cups

WEIGHTS AND MEASURES          INGREDIENTS

                        4 ounces (113g)                                   red onions, minced
1 clove                                                 garlic, peeled and minced
8 ounces (227g)                                   corn, roasted, kernels removed
4 ounces (113g)                                   jicama, peeled, small dice
1 ounce (28g)                                      serrano chili, seeded and minced
2 ounces (57g)                                     black beans, cooked or canned
1 tablespoon (15ml)                            lime juice, fresh
2 fluid ounces (30ml)                          extra virgin olive oil
to taste                                                            salt
Preparing

  1. Clean and prepare all of the vegetables as indicated and reserve under refrigeration for a product temperature of 41ºF (5ºC) or lower.

Cooking

  1. Combine all of the ingredients in a bowl and allow the salsa to marinate overnight while under refrigeration at a product temperature of 41ºF (5ºC) or lower.  This will allow all of the flavors to integrate.

Serving/Holding

  1. Hold the salsa at 41ºF (5ºC) or lower.

Cooling/Storing

  1. Cover salsa, label, date, and store, under refrigeration at a product temperature of 41ºF (5ºC) or lower. 

Chef Tips – Black Bean, Jicama, and Corn Salsa

To roast corn over charcoal, prepare a moderately hot charcoal fire.  Pull the back husks on each ear but do not remove them.  Carefully remove the silk. Then smooth the husks back over ears of corn.  Secure the end by tying the tips with butcher’s twine.  Turn ears frequently to ensure an even heat distribution while grilling.  The corn can also be roasted in a 400ºF (204.4ºC) oven for approximately 55-60 minutes if desired.


Cuban Braised Beef Round

Yield:  6 portions
Portion size:  10 ounces

  • 3 pounds (1.4kg)                                 beef eye round
  • 1½ ounces (43g)                                  salt pork, batonnet
  • 4 ounces (113g)                                   bacon, diced
  • 4 cloves                                               garlic, minced
  • 6 ounces (170g)                                   Spanish onions, fine dice
  • 1 pound (454g)                                   green bell peppers, julienne
  • 1 pound (454g)                                   red bell peppers, julienne
  • 1 pound (454g)                                   tomatoes, crushed, puree reserved
  • 4 fluid ounces (118ml)                        white wine, dry
  • 1 pint (473ml)                                     red wine, dry
  • 2 ounces (57g)                                     capers, chopped
  • 1 sprig                                                 oregano
  • ½ teaspoon (2ml)                                ground cumin
  • ½ fluid ounce (15ml)                           cider vinegar
  • 2                                                          bay leaves
  • to taste                                                            salt
  • to taste                                                            black pepper, ground

Preparing

  1. Clean and prepare all of the vegetables as indicated.  Reserve under refrigeration until needed at 41ºF (5ºC) or lower.
  2. Cut the salt pork into long strips approximately ¼ inch x ¼ inch by as long as they can be made.  Insert the salt pork strips into the beef eye round using a larding needle.

Cooking

  1. Render the bacon in a large saucepot until it becomes crisp and the fat has been extruded.  Remove the bacon and reserve until needed.
  2. Sear the beef eye round in the hot bacon fat until all sides have been thoroughly browned.  Remove the beef from the fat and reserve until needed.
  3. Add the garlic, onions, and green and red peppers to the pan used to sear the beef.  Cook the vegetables over low heat for 2 minutes.
  4. Add the tomatoes, red and white wine, capers, oregano, ground cumin, vinegar, and bay leaves, and stir all of the ingredients together.
  5. Bring to a boil.  Add the beef eye round and return to a boil.  Reduce the heat to a simmer.
  6. Cover the pot and continue to simmer until the meat is tender, approximately 1½ hours until the meat is fork tender and has reached a minimum internal temperature of 145ºF (62.8ºC) or higher for at least 3 minutes.
  7. Add some water from time to time as necessary to maintain the original volume of liquid over the beef while cooking.
  8. Remove the beef and hold it at 140ºF (60ºC) or above until needed.
  9. Finish the sauce by removing the bay leaves and sprig of oregano.  Degrease the sauce and season to taste with salt and black pepper. 

Serving/Holding

  1. Slice the beef and decoratively place approximately 8 ounces on each hot plate.  Top the sliced beef with 2 ounces of the sauce and garnish with the reserved, crisp diced bacon.

Cooling/Storing

  1. Cool the remaining beef and sauce from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover meat, label, date, and store in refrigerated unit at a product temperature of 41ºF (5ºC) or lower. 

Chef Tips – Cuban Braised Beef Round
Larding is the process of inserting long strips of fat into a piece of lean meat using a larding needle.  Larding fat back will add needed moisture and extra flavor to a lean piece of meat while braising.
The cooking time for this preparation can be cut in half if using a pressure cooker.
Cuban braised beef round is traditionally served with rice and peas. 

Roasted Pork with Prune Sauce and Mango Chutney

Yield:  6 portions
Portion size:  10 ounces

Marinade:

  • 4                                                          black peppercorns, cracked
  • ½ teaspoon (2ml)                                ground cloves
  • 2 sprigs                                               oregano
  • 1 ounce (28g)                                      salt
  • ½ fluid ounce (15ml)                           olive oil
  • ½ fluid ounce (15ml)                           cider vinegar

Pork Roast:

  • 3 pounds (1.4kg)                                 pork roast, butt or loin
  • 1 fluid ounce (30ml)                            olive oil
  • 8 fluid ounces (237ml)                        dark rum
  • 8 ounces (227g)                                   prunes, pitted and diced
  • 1 pint (473ml)                                     beer
  • 2 ounces (57g)                                     brown sugar
  • 1 cup (237ml)                                     ham, small dice
  • 1 cup (237ml)                                     Spanish olives, pimento stuffed, sliced
  • to taste                                                            salt
  • to taste                                                            black pepper, ground
  • 2¼ cups (532ml)                                 mango chutney (see recipe)

Preparing

  1. Combine and mix all of the marinade ingredients in a bowl.  Reserve until needed.

Cooking

  1. Cover the pork roast with the marinade and refrigerate overnight at a product temperature of 41ºF (5ºC) or lower.
  2. Remove the meat from the marinade.
  3. Heat the olive oil in a small roasting pan and sear the pork roast on all sides until thoroughly browned.  Place the pork in a preheated 375ºF (190.6ºc) oven.
  4. Roast the pork for approximately 1 hour turning from time to time to promote even cooking.
  5. In a separate saucepot bring the rum, diced prunes, and beer to a boil.
  6. Add the sugar and simmer until prunes become soft.
  7. Place mixture in a blender or food processor and puree.  Return to the sauce pot and  add the diced ham and sliced olives.  Hold the sauce until needed at a minimum temperature of 140ºF (60ºC).
  8. Once the roast reaches an internal temperature of 155ºF (68.3ºC) or higher for at least 3 minutes and is fork tender, remove the pork from the pan and hold the pork at 140º (60ºC) or above.
  9. Deglaze the pan with a little water and stir this liquid into the sauce.  Finish the sauce by seasoning to taste with salt and black pepper.

Serving/ Holding

  1. Slice the pork and decoratively place approximately 8 ounces on each hot plate.  Top the sliced pork with 2 ounces of the sauce and garnish approximately 3 ounces of mango chutney.

Cooling/Storing

  1. Pour the remaining sauce into smaller metal containers.
  2. Cool the remaining pork and sauce from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  3. Cover the pork and sauce, label, date, and store in refrigerated unit at a product temperature of 41ºF (5ºC) or lower.

Mango Chutney

Yield:  2¼ cups

  • 8 ounces (227g)                                   mangos, peeled and cut into strips
  • 2 ounces (57g)                                     onions, chopped
  • 8 ounces (227g)                                   granny smith apples, peeled and cored, chopped
  • ½ clove                                                garlic, minced
  • ¼ teaspoon (1ml)                                ginger root, peeled and minced
  • 4 fluid ounces (118ml)                        apple cider vinegar
  • 2 ounces (57g)                                     sugar, granulated
  • ¼ teaspoon (1ml)                                cinnamon
  • 2 ounces (57g)                                     dark brown sugar
  • 1/8 teaspoon (½ml)                              ground cloves
  • ½ teaspoon (2ml)                                ground allspice
  • ½ teaspoon (2ml)                                ground mustard seeds
  • ¾ teaspoon (4ml)                                black pepper, ground
  • 1 ounce (30g)                                      raisins
  • to taste                                                            salt
  • 1 ounce (30g)                                      currants
  • ¼ teaspoon (1ml)                                cayenne

Preparing

  1. Clean and prepare all of the fruits and vegetables as indicated.
  2. Combine and mix all of the ingredients in a bowl and reserve overnight while under refrigeration at 41ºF (5ºC) or lower.

Cooking/Cooling

  1. After refrigerating overnight, place the mixture in a small heavy-bottom saucepot.  Bring the mixture to a boil, reduce the heat to a simmer.  Simmer for approximately 30 minutes or until the mixture becomes syrupy.
  2. Cool the chutney from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours. 

Chef Tips – Mango Chutney

Despite what you may have heard, there is no mystery to preparing of chutney.  This recipe is very easy to make and is much better than most commercial chutney products.  This chutney tastes best if stored in sterilized jars or canned for at least one month prior to using, but it can be enjoyed sooner.

Corn and Sweet Pepper Sauté

Yield:  6 portions

Portion size:  6 ounces

 
WEIGHTS AND MEASURES          INGREDIENTS
20 ounces (567g)                                 corn kernels, cut from 6 ears
4 ounces (113g)                                   green bell peppers, diced
4 ounces (113g)                                   red bell peppers, diced
2 ounces (57g)                                     butter or margarine, melted
4 fluid ounces (118ml)                        half and half
to taste                                                            salt
to taste                                                            black pepper, ground
 
Preparing

  1. Clean and prepare the vegetables as indicated and reserve until needed under refrigeration at 41ºF (5ºC) or lower.

 
Cooking
            2.   Heat the butter in a large sauté pan.

  1. Add the corn and bell peppers to the pan, cover and cook over medium heat for 2 minutes.
  2. Reduce the heat to low and add the half and half.  Season to taste with salt and black pepper and cook, uncovered, over low heat for an additional 5-7 minutes, or until the liquid is absorbed.
  3. Stir frequently during cooking

 
Serving/Holding
6.  Serve immediately.
CCP    7.  Hold the vegetables at 140ºF (60ºC) or higher.
 
Cooling/Storing
CCP   8.      Cool in shallow pan with a product depth not to exceed 2 inches.  Cool the corn from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.

  1. Cover vegetables, label, date, and store in refrigerated unit at a product temperature of 41ºF (5ºC) or lower.

 

Spicy Orange Carrot Sticks

Yield:  6 portions

Portion size:  3 ounces

 
WEIGHTS AND MEASURES          INGREDIENTS
3 cups (510g)                                      carrots, julienne
6 ounces (177ml)                                orange juice
1 tablespoon (15ml)                            light brown sugar
¼ teaspoon (1ml)                                ground ginger
to taste                                                            salt
to taste                                                            black pepper, ground
1 tablespoon (15ml)                            parsley, chopped
 
Preparing

  1. Prepare the carrots as indicated.  Reserve under refrigeration at 41ºF (5ºC) or lower until needed.

 
Cooking/Holding

  1. Combine orange juice, brown sugar, ginger, and carrots in a medium saucepan.
  2. Cover and cook over medium-high heat until the carrots are tender with just a little crisp left.
  3. Season the carrots to taste with salt and black pepper.
  4. Toss the carrots with the chopped parsley.

 
Cooling/Storing
CCP   6.      Cool in shallow pan with a product depth not to exceed 2 inches. Cool the carrots from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.

  1. Cover the carrots, label, date, and store under refrigeration at a product temperature of 41ºF (5ºC) or lower.

 
Chef Tips – Spicy Orange Carrot Sticks
 
This is a tasty and unique preparation for carrots to be used as a side dish.  The combination of flavors from the orange juice, brown sugar, and ginger make the carrots sweet and spicy at the same time.

 Peas and Fresh Okra

Yield:  6 portions
Portion size:  4 ounces
 
WEIGHTS AND MEASURES          INGREDIENTS
1 pound (454g)                                   black-eyed or pigeon peas, fresh
4 ounces (113g)                                   salt pork, small dice
½ pound (227g)                                  okra, fresh or frozen
to taste                                                            salt
to taste                                                            black pepper, ground
Preparing

  1. Clean and shell the peas and reserve.

 
Cooking

  1. Place the peas in a heavy-bottom saucepan.  Cover with water and add the salt pork.
  2. Bring to a boil and cook 30-40 minutes or until the peas have become tender.
  3. Slice the okra into ¼ inch rounds and place on top of the cooked peas.
  4. Cover the saucepan and remove it from the heat, allowing the okra to cook in the steam from the peas.  Let the okra and peas rest while covered for approximately 7 minutes or until the okra is tender yet a little crisp.
  5. Season to taste with salt and black pepper.

 
Serving

  1. Strain any excess liquid and serve immediately.

CCP   8.      Hold the vegetables at 140ºF (60ºC) or higher.
 
Cooling/Storing
CCP   9.      Cool in shallow pan with a product depth not to exceed 2 inches.  Cool the peas and okra from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.

  1. Cover the vegetables, label, date, and store in refrigerated unit at a product temperature of 41ºF (5ºC) or lower.

 
 
Chef Tips – Peas and Fresh Okra
Dried peas can be substituted for fresh peas if they are not available.  When using dried peas, used ½ of the amount listed in the recipe and soak overnight in water while under refrigeration.  The cooking time for the dried peas needs to be increased to 1-1½ hours or until they become tender.  If fresh okra is not available, frozen will suffice, but should be completely thawed before using.

Skillet Tomatoes

Yield:  6 portions
Portion size:  3 ounces
 
WEIGHTS AND MEASURES          INGREDIENTS
18 ounces (510g)                                 tomatoes
3 tablespoon (44ml)                            butter or margarine
8 ounces (227g)                                   onion, ¼ inch thick rings
1 clove                                                 garlic, minced
1 teaspoon (5ml)                                 salt
1 teaspoon (5ml)                                 basil leaf, dried
to taste                                                            black pepper, ground
 
Preparing

  1. Peel the tomatoes.  Remove the stems from the tomatoes and cut them into 6-8 wedges.  Reserve until needed.

 
Cooking

  1. Melt the butter in a large sauté pan.  Add the onion and garlic and cook over medium-high heat for 2 minutes.
  2. Stir in salt and basil.
  3. Add the reserved tomatoes to skillet and reduce the heat to medium.  Season to taste with black pepper and stir just until they are hot—approximately 2-3 minutes.  Be careful not to overcook the tomatoes, as they will disintegrate in the pan.

 
Serving/Holding
5.   Serve immediately.
 
Cooling/Storing
CCP    6.   Cool in shallow pan with a product depth not to exceed 2 inches.  Cool the tomatoes from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
7.  Cover the tomatoes, label, date, and store under refrigeration at a product temperature of 41ºF (5ºC) or lower.
 

Stuffed Chayote with Mushrooms

Yield:  6 portions
Portion size:  7 ounces
 
WEIGHTS AND MEASURES          INGREDIENTS
1 pound (454g)                                   chayote, split, seed removed
2 ounces (57g)                                     olive oil
2 cloves                                               garlic, minced
2 ounces (57g)                                     Spanish onions, fine dice
8 ounces (227g)                                   shiitake mushrooms, washed and sliced
7 ounces (198g)                                   green bell peppers, medium dice
8 ounces (227g)                                   tomatoes, concassée
4 sprigs                                               parsley, chopped
to taste                                                            hot pepper sauce
to taste                                                            salt
to taste                                                            black pepper, ground
2 ounces (57g)                                     Manchego cheese, grated
 
 
Preparing

  1. Prepare the chayote as indicated.  Put the chayote in a heavy-bottom pot and add about 1-inch of boiling salted water to the pot.  Cover tightly, reduce the heat, and boil for approximately 10-15 minutes or until slightly tender.
  2. Remove the chayote and reserve until needed.

Cooking

  1. Heat the olive oil in a sauté pan over medium-high heat.  Add the garlic and cook for 1 minute.  Then add the onions, mushrooms, and green peppers.  Continue to cook until the moisture has evaporated.
  2. Turn the heat down to low and add the tomato concassée and chopped parsley.
  3. Season the stuffing to taste with hot pepper sauce, salt, and black pepper.   Let the mixture cool slightly.
  4. Spoon the stuffing into the chayote halves and top with the grated cheese.
  5. Bake in a pre-heated 350ºF (176.7ºC) oven until they are tender and thoroughly heated.

 
Serving/Holding

  1. Remove the stuffed chayote from the oven and serve immediately.

CCP   9.      Hold the vegetables at 140ºF (60ºC) or higher.
 
Cooling/Storing
CCP   10.   Cool in shallow pan with a product depth not to exceed 2 inches.  Cool the stuffed chayote from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.

  1. Cover the chayote, label, date, and store in refrigerated unit at a product temperature of 41ºF (5ºC) or lower.

 Chef Tips – Stuffed Chayote with Mushrooms

Manchego cheese is a Spanish-style sheep’s milk cheese.  If Manchego cheese is not available, a mild feta cheese can be used as a substitute.  Goat’s cheese is also frequently used to make stuffed chayote.

 

Stewed Pink Beans

Yield:  6 portions
Portion size:  5 ounces
WEIGHTS AND MEASURES          INGREDIENTS
¾ pound (340g)                                  pink beans, dry, small
as needed                                             water, cold
Sofrito:
2 tablespoons (30ml)                          vegetable oil
¼ cup (59ml)                                      salt pork, small dice
½ cup (59ml)                                      ham, small dice
½ teaspoon (2ml)                                oregano leaves, dried
2                                                          onions, chopped fine
6 cloves                                               garlic, minced
4                                                          cilantro leaves, chopped fine
Beans:
½ gallon (1.9L)                                    water, cold
½ pound (227g)                                  West Indian pumpkin (calabaza) or
domestic pumpkin, peeled, medium dice
½ pound (227g)                                  white potatoes, peeled, medium dice
4                                                          tomatoes, concassée
1                                                          scotch bonnet or jalapeño chili, seeded and
minced
1 tablespoon (15ml)                            white vinegar
to taste                                                            salt
to taste                                                            black pepper, ground
Preparing

  1. Rinse the pink beans under cold running water.  Place the beans in a container, cover with cold water and soak them overnight while under refrigeration at 41ºF (5ºC).
  2. Drain the beans and discard any that may not have swelled.

Sofrito

  1. Heat the oil over medium heat in a large sauté pan.
  2. Add the salt pork and ham and cook in the hot oil until browned.
  3. Add the oregano, stir, and continue to cook for 30 seconds then add the onions, garlic, and cilantro.
  4. Reduce the heat to low and cook while stirring frequently until the onions become soft.  Hold the sofrito at a temperature of 140ºF (60ºC) until needed.
  5. Place the pink beans in a large saucepot and cover with the cold water.  Bring to a boil and turn the heat down to a simmer.

Cooking

  1. Simmer 30 minutes.  Do not allow the simmering beans to fall below a temperature of 140ºF (60ºC).
  2. Add the diced pumpkin and potatoes and simmer an additional 30 minutes, or until the beans are almost tender.  Do not allow the simmering beans to fall below a temperature of 140ºF (60ºC).
  3. Mash some of the pumpkin and potato against side of pan.
  4. Add the sofrito mixture, tomatoes, and chili.
  5. Simmer approximately 30 more minutes, or until the liquid thickens. Do not allow the simmering beans to fall below a temperature of 140ºF (60ºC).
  6. Add the vinegar.
  7. Season to taste with salt and black pepper. 

Serving/Holding

  1. Serve the beans immediately.
  2. Hold the beans at 140ºF (60ºC) or higher.

Cooling/Storing

  1. Cool in shallow pan with a product depth not to exceed 2 inches.  Cool the beans from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover the beans, label, date, and store in refrigerated unit at a product temperature of 41ºF (5ºC) or lower.

Chef Tips
This dish can be made with virtually any variety of dry beans.  The West Indian pumpkin is typically available in specialty markets in south Florida.  Regular pumpkins are an excellent substitute.  If pumpkins are not available at all, try using yams.
The procedure uses an important element of Latin and Caribbean cooking—sofrito.  Sofrito is derived from the Spanish word “sofreir,” meaning to fry lightly.  Sofrito is an essential flavor element and can be prepared in large amounts and stored in the refrigerator until needed.

White Rice with Tomatoes

Yield:  6 portions
Portion size:  4 ounces
 
WEIGHTS AND MEASURES          INGREDIENTS
6 tablespoons (89ml)                          butter or margarine
8 ounces (229g)                                   onion, chopped fine
1½ cups (305ml)                                 long grain rice
24 fluid ounces (710ml)                      cold water
2 teaspoons (10ml)                             salt
12 ounces (340g)                                 tomatoes, concassée
 
Cooking

  1. Melt 4 tablespoons of the butter in a sautoir pan over medium heat.
  2. Add the onion and cook for approximately 1 minute.  Stir in the rice and cook while stirring until the rice is coated with the butter.
  3. Add water and salt.  Bring to a boil and reduce the heat to a simmer.
  4. Cover and cook 15-20 minutes, until all of the water is absorbed.
  5. Once the rice is cooked, melt the remaining butter in a separate saucepot over medium heat.  Add the tomatoes to the butter and cook an additional minute.
  6. Stir the butter and tomatoes into the rice.

 
Serving/Holding
7.  Serve immediately.
CCP    8.  Hold the rice at 140ºF (60ºC) or higher.
 
Cooling/Storing
CCP   9.      Cool in shallow pan with a product depth not to exceed 2 inches.  Cool the rice from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.

  1. Cover the rice and tomatoes, label, date, and store under refrigeration at a product temperature of 41ºF (5ºC) or lower.

 

Rice and Peas

Yield:  6 portions
Portion size:  4 ounces
 
WEIGHTS AND MEASURES          INGREDIENTS
½ cup (118ml)                                                kidney beans
2 ounces (57g)                                     green onions, chopped fine
1 sprig                                                 thyme, minced
1 pint (473ml)                                     coconut milk
1 clove                                                 garlic, minced
1½ cups (355ml)                                 rice, long grain
1 teaspoon (5ml)                                 salt
½ tablespoon (7ml)                             sugar
 
Preparing

  1. Rinse the kidney beans under cold running water.  Place the beans in a container, cover with cold water and soak them overnight while under refrigeration at 41ºF (5ºC).
  2. Clean and prepare the onions, thyme, and garlic as indicated.  Reserve until needed.
  3. Drain the soaked beans.

 
Cooking

  1. Combine the soaked beans and coconut milk and cook over medium heat until the beans become tender but not mushy.
  2. Add the garlic, onions, thyme, rice, salt, and sugar.
  3. Cook while covered over medium heat, stirring once or twice, until the rice reaches the desired texture and has absorbed the liquid.
  4. Add water if additional moisture is necessary during the cooking process.

 
Serving/Holding

  1. Serve immediately.

CCP   9.      Hold the rice and beans at 140ºF (60ºC) or higher.
 
Cooling/Storing
CCP   10.   Cool in shallow pan with a product depth not to exceed 2 inches.  Cool the rice and beans from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.

  1. Cover the rice and beans, label, date, and store under refrigeration at a product temperature of 41ºF (5ºC) or lower.

 
Chef Tips – Rice and Peas
 
This Jamaican rice preparation has no peas in it.  A Jamaican cook who always referred to kidney beans as “Jamaican peas” coined the name rice and peas many years ago.  The dish came to south Florida along with the influx of Jamaican immigrants, and the name rice and peas stuck.

Candied Sweet Potatoes

Yield:  6 portions
Portion size:  5 ounces
 
WEIGHTS AND MEASURES          INGREDIENTS
2 ounces (57g)                                     butter or margarine
2 pounds (907g)                                  sweet potatoes
as needed                                             cold water
to taste                                                            salt
2 ounces (57g)                                     brown sugar
¼ teaspoon (1ml)                                nutmeg, grated
4 fluid ounces (118ml)                        water
 
Preparing

  1. Preheat an oven to 350ºF (176.7ºC).
  2. Grease a 2-quart casserole dish with some of the butter.  Reserve until needed.

 
Cooking

  1. Wash the sweet potatoes.  Place them in a large saucepot and cover with cold water and salt.  Boil the sweet potatoes until they are tender.
  2. Drain the sweet potatoes and cool slightly.  Peel the potatoes and slice ¼-½ inch thick.
  3. Layer the slices of sweet potato in the reserved, buttered casserole dish.  Dot each layer with the remaining butter and sprinkling each layer with some brown sugar and nutmeg.
  4. Add the additional water and bake in the preheated oven until top is crisp, approximately 45 minutes.

 
Serving/Holding

  1. Serve immediately.

CCP   8.      Hold the sweet potatoes at 140ºF (60ºC) or higher.
 
Cooling/Storing
CCP   11.   Cool in shallow pan with a product depth not to exceed 2 inches.  Cool sweet the potatoes from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.

  1. Cover the sweet potatoes, label, date, and store under refrigeration at a product temperature of 41ºF (5ºC) or lower.

 

Key Lime Pie

  • Yield:  6 portions
  • Portion size:  1/6 pie

Crust:

  • 4½ ounces (128g)                                graham cracker crumbs
  • 1½ ounces (43g)                                  sugar
  • 1½ ounces (43g)                                  butter, melted

Filling:

  • 15 fluid ounces (444ml)                      sweetened condensed milk
  • 6                                                          egg yolks
  • 6 fluid ounces  (177ml)                       key lime juice
  • 1 tablespoon (15ml)                            lime zest

Topping:

  • 1 cup (237ml)                                     whipping cream
  • 2 ounces (57g)                                     powdered sugar

Cooking        
Crust:

  1. Mix the graham cracker crumbs and sugar in a bowl.
  2. Add the melted butter and combine until the mixture resembles wet sand.
  3. Press the mixture into a 9-inch pie pan.

Filling:

  1. Mix the egg yolks with the sweetened condensed milk in a bowl.
  2. Blend in the fresh lime juice and lime zest.
  3. Pour the mixture into the pan with the piecrust.
  4. Bake in a preheated 350ºF (176.7ºC) oven for approximately 15 minutes or until the filling has set.
  5. Be careful not to over bake the pie. 

Cooling/Storing

  1. Cover the pie, label, date, and store under refrigeration at a product temperature of 41ºF (5ºC) or lower.

Serving

  1. Once the pie has thoroughly cooled, prepare the sweetened whipped cream by whipping the cream with the powdered sugar in a small mixing machine on high speed.  Be careful not to overmix the cream as this small amount can quickly turn to butter in a very short period.
  2. Decoratively pipe the whipped cream through a pastry tube on top of the pie.
  3. Slice the finished pie into six portions and serve.

 
 
Chef Tips – Key Lime Pie
Key Limes are one of the two main varieties of limes available in America.  The Key Lime is smaller than the more common Persian lime and is rounder with a color more yellow than green.  Outside of Florida and Mexico, where they are called limón, the Key Lime is usually only available in Hispanic specialty markets.
Key Lime pie became popular in the Florida Keys in the 1850’s.  The first Key Lime pies were baked in a pastry crust and topped with a meringue, but have since evolved and now are frequently baked in a graham cracker crust and served with a whipped cream topping.  Key Lime pie can also be served in a frozen state if desired.
If true Key Limes are not available the juice from regular Persian limes will suffice, but the pie should be called a lime pie rather than a Key Lime pie.

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