Fresh from Florida Tailgating with Chef Justin
Grilled Starmelon Shrimp Kebobs
Yield 8 to 16 servings
Ingredients
2 lb jumbo Florida shrimp, peeled and deveined
4 Florida carambola or star fruit, sliced
4 Florida bell peppers, assorted colors, cut into one inch pieces
1 each Florida cantaloupe and honeydew, peeled, seeded and diced large
Kosher salt and fresh ground pepper to taste
16 large or 32 medium skewers, soaked in water
Preparation
Assemble skewers by alternating seafood vegetables, and fruit on skewers. Season assembled skewers lightly with salt and pepper. Keep cold until cooked. Grill skewers over hot coals until seafood is cooked throughout and vegetables are crisp tender.
Sweet Chili-Mango sauce
Yield 16 servings
Ingredients
1 cup water
1 fresh mango, peeled and pureed
2 cups light rice vinegar
2 cups natural Florida sugar
2 tablespoons fresh ginger root, peeled and minced
2 teaspoons fresh garlic, minced
1 tablespoon crushed red pepper
1 tablespoon teaspoons ketchup
4 teaspoons cornstarch
Preparation
In a medium sized saucepan, add water, mango puree and vinegar and bring to a boil over high heat. Stir in sugar, ginger, garlic, crushed red pepper, and ketchup; simmer for 2 minutes. Stir in cornstarch. Remove saucepan from stove and allow time for cooling.
The Florida Chop Bowl
Yield 8 to 16 Servings
Ingredients
4 fresh Florida tomatoes, diced
3 Florida cucumber, seeded and chopped
3 cups Florida carrots, chopped
4 cups Florida snap beans, trimmed, blanched and chopped
2 red or sweet onion, chopped
1 dozen Florida radishes, sliced
3 Florida green bell pepper, chopped
1 bunch fresh Florida basil, hand torn
1 bunch fresh Florida parsley, chopped
6 garlic cloves, minced
Kosher salt and fresh ground pepper to taste
1/2 cup white wine vinegar
1/2 cup olive oil
Preparation
In a large glass or plastic bowl, combine all ingredients and let marinate in the refrigerator for at least 20 minutes. Serve over salad greens if desired.
Try adding feta cheese and olives to this recipe.
Florida Refrigerator Pickles
Yield 8 to 16 Servings
Ingredients
12 Florida cucumbers, sliced
2 cups thinly sliced onions
2 cups sugar
4 cups cider vinegar
1 teaspoon salt
1 teaspoon mustard seed
1 teaspoon celery seed
1 teaspoon crushed red pepper
Preparation
Distribute cucumbers and onions evenly into mason jars. Combine remaining ingredients in a saucepan; bring to a boil. Cook and stir just until the sugar is dissolved. Pour over cucumber mixture; cool. Cover tightly and refrigerate for at least 24 hours before serving.
Strawberry Fun Pops
Yield 8 to 16 servings
Ingredients
32 to 64 Florida strawberries
32 to 64 4-inch lollipop sticks or Popsicle sticks or 6 inch bamboo skewers
2 cup Florida pecans or peanuts, toasted and crushed
2 cups low fat vanilla yogurt
2 cups desert sauce (chocolate or caramel)
Preparation
Arrange strawberries in a platter or in a bowl. Insert skewers into the top of each strawberry. Dip strawberry in your favorite sauce and then into the toasted nuts.
Florida Seafood Brat and Beer Boil
Yield 16 to 32 Servings
Ingredients
32 Bratwursts cut in half
32 ounces beer
Water to fill the rest of the pot
2 cups seafood boil seasoning mix
4 onions, slivered
6 lemons, quartered
5 lbs Florida potatoes (small)
16 ears Florida sweet corn, cleaned and halved
5 to 7 lbs Florida shrimp (headless)
5 lbs Florida clams (live, rinsed)
12 Whole Florida blue crabs (if desired)
1/4 cup canola oil
Note: add any kind of seafood you like.
Preparation
Heat your large pot over medium high heat. Add oil and bratwursts. Cook bratwursts just until they start to get color. Add slivered onions and cook until almost translucent. Add beer and fill pot with water until almost 2/3s full. Add seafood boil spice mix and bring to a boil.
When the pot is boiling add potatoes and let cook for 15 minutes. Add corn and let cook for 2 minutes. Add all seafood and let cook while monitoring how done the seafood is. The seafood should cook in 5 to 7 minutes.
Using a strainer, scoop out the contents of the pot and let drain. Lay the contents of the pot onto large platters or directly onto a clean table. Garnish with lemon and serve with cocktail sauce and hot sauce.
Note: serve with coleslaw and crusty bread.
For more information, please visit the Fresh from Florida Parade web site.
