Specials
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Fall is just around the corner.
We had a great summer, visiting a number of farmer's markets in other areas of the
country, and sourcing new items. We've added products from Benton Farms of
Madisonville, Tn., to our inventory of ingredients, and found an excellent source of day
boat fish for fresh seafoods. Also, Sal and Holly up at Varrigreen Farms are preparing
for planting for what looks like their most exciting season ever. I must say that the Juliet
mango that I had up there was beyond description.
Be sure to join us at opening day of the Palm Beach Gardens Farmer's Market on
October 14th. We'll be participating in cooking demos and introducing Slow Foods to the
Palm Beaches.
Chef Jim
We had a great summer, visiting a number of farmer's markets in other areas of the
country, and sourcing new items. We've added products from Benton Farms of
Madisonville, Tn., to our inventory of ingredients, and found an excellent source of day
boat fish for fresh seafoods. Also, Sal and Holly up at Varrigreen Farms are preparing
for planting for what looks like their most exciting season ever. I must say that the Juliet
mango that I had up there was beyond description.
Be sure to join us at opening day of the Palm Beach Gardens Farmer's Market on
October 14th. We'll be participating in cooking demos and introducing Slow Foods to the
Palm Beaches.
Chef Jim
Grilled Heirloom Tomato Salsa
Serving Size: 2 Tablespoons Yield: About a Pint
Heirloom Tomatoes, Large 3 Each
Yellow Onions, Medium 2 Each
Cajun Seasoning 4 Tablespoons
Jalapeno Chili Peppers, Large 2 Each
Sea Salt 1 Tablespoons
Cilantro, Rough Chop ½ Bunch
Fresh Lime Juice From Two Limes
White Rice Vinegar 2 Tablespoons
1. Preheat grill.
2. Slice the tomatoes and onions at least ¼ inch thick. Soft tomatoes need to be sliced thicker.
3. Season tomatoes and onions with Cajun Seasoning. NOTE: Some store bought seasoning blends have a VERY high amount
of salt. Make your own, or check the label for a low-salt product.
4. Grill tomatoes, onions and whole jalapenos. Tomatoes will be done first. Remove to a bowl just when tomatoes are getting
hot all the way through. The onions are done when they are translucent and just starting to get soft. Remove them to the bowl
with the tomatoes. Continue to grill the jalapenos until the outer skin is mostly charred and starting to peel. Remove
jalapenos to a small bowl and cover tightly with plastic wrap. HINT: Using a vegetable basket for the grill makes this task
easier. These baskets can be found in many kitchen stores or even Target.
5. After jalapenos have cooled, peel off outer skin and slice lengthwise and remove seeds and ribs.
6. Place all ingredients in the bowl of a food processor with the blade attachment. Pulse five or six times, or until a rough
consistency is achieved.
7. Taste and correct seasonings.
Nutrient Summary
Calories 10
Calories from Fat 0
Total Fat 0g
Cholesterol 0mg
Sodium 400mg
Total Carbohydrate 2g
Dietary Fiber 0g
Sugars 1g
Protein 0g
Vitamin A 4%
Vitamin C 15%
Serving Size: 2 Tablespoons Yield: About a Pint
Heirloom Tomatoes, Large 3 Each
Yellow Onions, Medium 2 Each
Cajun Seasoning 4 Tablespoons
Jalapeno Chili Peppers, Large 2 Each
Sea Salt 1 Tablespoons
Cilantro, Rough Chop ½ Bunch
Fresh Lime Juice From Two Limes
White Rice Vinegar 2 Tablespoons
1. Preheat grill.
2. Slice the tomatoes and onions at least ¼ inch thick. Soft tomatoes need to be sliced thicker.
3. Season tomatoes and onions with Cajun Seasoning. NOTE: Some store bought seasoning blends have a VERY high amount
of salt. Make your own, or check the label for a low-salt product.
4. Grill tomatoes, onions and whole jalapenos. Tomatoes will be done first. Remove to a bowl just when tomatoes are getting
hot all the way through. The onions are done when they are translucent and just starting to get soft. Remove them to the bowl
with the tomatoes. Continue to grill the jalapenos until the outer skin is mostly charred and starting to peel. Remove
jalapenos to a small bowl and cover tightly with plastic wrap. HINT: Using a vegetable basket for the grill makes this task
easier. These baskets can be found in many kitchen stores or even Target.
5. After jalapenos have cooled, peel off outer skin and slice lengthwise and remove seeds and ribs.
6. Place all ingredients in the bowl of a food processor with the blade attachment. Pulse five or six times, or until a rough
consistency is achieved.
7. Taste and correct seasonings.
Nutrient Summary
Calories 10
Calories from Fat 0
Total Fat 0g
Cholesterol 0mg
Sodium 400mg
Total Carbohydrate 2g
Dietary Fiber 0g
Sugars 1g
Protein 0g
Vitamin A 4%
Vitamin C 15%
Honeybell Orange Chicken
Serving Size: ¼ Chicken Yield: 4 Servings
Whole Fryer Chicken, About 3 lbs 1 Each
Florida Honeybell Oranges 2 Each
White Vinegar 4 Tablespoons
Fajita Seasoning or Sazon* 4 Tablespoons
*Sazon is available in the Hispanic section of your local grocery store.
Seasoning can be done 1 to 12 hours ahead of time.
1. Cut chicken into quarters, or remove back and press chicken flat.
2. Combine remaining ingredients in a large bowl, cutting the oranges in half and squeezing out the juice. Add chicken to
seasoning mixture, turning to ensure even coating.
3. Allow to marinate at least 1 hour.
4. Cook on preheated grill for 30 minutes over medium heat, or until temperature measured in the thigh and breast reaches 170
degrees.
Nutrient Summary
Calories 440
Calories from Fat 210
Total Fat 23g
Saturated Fat 7g
Cholesterol 180mg
Sodium 610mg
Total Carbohydrate 10g
Dietary Fiber 2g
Sugars 6g
Protein 47g
Vitamin A 25% of RDA
Vitamin C 50% of RDA
Calcium 4% of RDA
Iron 15% of RDA
Serving Size: ¼ Chicken Yield: 4 Servings
Whole Fryer Chicken, About 3 lbs 1 Each
Florida Honeybell Oranges 2 Each
White Vinegar 4 Tablespoons
Fajita Seasoning or Sazon* 4 Tablespoons
*Sazon is available in the Hispanic section of your local grocery store.
Seasoning can be done 1 to 12 hours ahead of time.
1. Cut chicken into quarters, or remove back and press chicken flat.
2. Combine remaining ingredients in a large bowl, cutting the oranges in half and squeezing out the juice. Add chicken to
seasoning mixture, turning to ensure even coating.
3. Allow to marinate at least 1 hour.
4. Cook on preheated grill for 30 minutes over medium heat, or until temperature measured in the thigh and breast reaches 170
degrees.
Nutrient Summary
Calories 440
Calories from Fat 210
Total Fat 23g
Saturated Fat 7g
Cholesterol 180mg
Sodium 610mg
Total Carbohydrate 10g
Dietary Fiber 2g
Sugars 6g
Protein 47g
Vitamin A 25% of RDA
Vitamin C 50% of RDA
Calcium 4% of RDA
Iron 15% of RDA
Coriander Chicken in Carrot Coconut Sauce
Makes: 8 Servings Serving Size: 1 - 6 Ounce Breast
Ingredients Amount
For the Dry Rub:
Coriander Seed, Whole, Toasted, Ground 2 Tablespoons
Cumin Seed, Whole, Toasted, Ground 1 Tablespoon
Mustard Seed, Whole, Toasted, Ground 1 Tablespoon
Ground Nutmeg 2 Teaspoons
Red Cayenne Pepper Pinch
Cilantro-Fresh, Chopped 1 Cup
Green Onions, Bruised and Chopped 1 Cup
Sea Salt 2 Tablespoons
Ginger Root, Fresh, Grated 2 Tablespoons
Chicken Breast, Boneless, Skinless 8 6-ounce Breasts
For the Sauce:
Canola Oil 1 Tablespoon
Carrots, Shredded 2 Cups
Red Onions, Small Dice 2 Cups
Coconut Milk-Canned 2 Cups
Ginger Root, Fresh, Grated 1 Tablespoon
Carrot Juice 1 Pint
Garnish:
Cilantro, Chopped 1 Cup
Orange Slices 8 Each
For the Chicken:
1. Combine all dry rub ingredients and toss together with chicken breasts in large bowl. Cover and place in refrigerator. Allow
chicken to marinate at least two hours.
For the Sauce:
1. Heat oil in a 3 quart saucepan over medium heat. Add shredded carrots and onions. Sweat vegetables for about 5
minutes, or until onions are translucent.
2. Add remaining ingredients and lower heat to low. Simmer for 5 minutes. Remove from heat and set aside.
3. Preheat grill. Cook chicken for about 6 minutes on each side, or until internal temperature reaches at least 165 degrees.
Remove to plates and ladle 2 ounces of sauce over each breast. Garnish with chopped cilantro and orange slice.
Nutrient Summary
Calories 467
Protein 56. g
Carbohydrates 17g.
Dietary Fiber 4.37 g
Sugar - Total 7.40 g
Fat - Total 19.52 g
Cholesterol 144.59 mg
Vitamin C 13.57 mg
Calcium 115.10 mg
Iron 5.35 mg
Potassium 1035.58 mg
Sodium 1915.84 mg
Makes: 8 Servings Serving Size: 1 - 6 Ounce Breast
Ingredients Amount
For the Dry Rub:
Coriander Seed, Whole, Toasted, Ground 2 Tablespoons
Cumin Seed, Whole, Toasted, Ground 1 Tablespoon
Mustard Seed, Whole, Toasted, Ground 1 Tablespoon
Ground Nutmeg 2 Teaspoons
Red Cayenne Pepper Pinch
Cilantro-Fresh, Chopped 1 Cup
Green Onions, Bruised and Chopped 1 Cup
Sea Salt 2 Tablespoons
Ginger Root, Fresh, Grated 2 Tablespoons
Chicken Breast, Boneless, Skinless 8 6-ounce Breasts
For the Sauce:
Canola Oil 1 Tablespoon
Carrots, Shredded 2 Cups
Red Onions, Small Dice 2 Cups
Coconut Milk-Canned 2 Cups
Ginger Root, Fresh, Grated 1 Tablespoon
Carrot Juice 1 Pint
Garnish:
Cilantro, Chopped 1 Cup
Orange Slices 8 Each
For the Chicken:
1. Combine all dry rub ingredients and toss together with chicken breasts in large bowl. Cover and place in refrigerator. Allow
chicken to marinate at least two hours.
For the Sauce:
1. Heat oil in a 3 quart saucepan over medium heat. Add shredded carrots and onions. Sweat vegetables for about 5
minutes, or until onions are translucent.
2. Add remaining ingredients and lower heat to low. Simmer for 5 minutes. Remove from heat and set aside.
3. Preheat grill. Cook chicken for about 6 minutes on each side, or until internal temperature reaches at least 165 degrees.
Remove to plates and ladle 2 ounces of sauce over each breast. Garnish with chopped cilantro and orange slice.
Nutrient Summary
Calories 467
Protein 56. g
Carbohydrates 17g.
Dietary Fiber 4.37 g
Sugar - Total 7.40 g
Fat - Total 19.52 g
Cholesterol 144.59 mg
Vitamin C 13.57 mg
Calcium 115.10 mg
Iron 5.35 mg
Potassium 1035.58 mg
Sodium 1915.84 mg