Floridian Foods

 Florida has been in our thoughts and prayers lately. It is  a beautiful state , rich with scenry, sunshine and culture. It also had a wide array of different dishes that are worth trying.They can be Cuban influenced or made with the states's citrus crops.

One of the most popular dishesin the Miami area is the Cuban sandwich. This is a hearty hero type of sandwich that has layers of hot roast pork, ham, pickles, Swiss cheese and pickles.It's served on thick Cuban bread and hasn;t changed since it was first introduced to the state in the early Twentieth Century, Miamians also snack on chicharrones, deep fried pork belly rings  They're fried in their own fat like bacon and spiced. Croquetas or ham croquettes are another popular Floridian dish, reflective of the heavy Cuban influences. These are a tasty mix of minced ham and onion, bonded together by eggs  and then rolled in cracker meal These are then deep fried and can be eaten plain or with sauces. Of course fish are eaten on this peninsula. Fish lovers enjoy broiled flounder, pompano or snapper along with grouper. There are also  stome crabs and pink shrimp to try too. Do Floridians eat gator? Yes!! The tail is

usually deep fried and tastes like chicken nuggets. Restaurants feature it as an appetizer along side wings and crab cakes.

The state has always been known for its' citrus, The Spanish brought the fruits over in the 1490's when they first  colonized the Caribbean. There have been orange groves since the mid 1800's and Floridians and visitors have been enjoying fresh juice ever since. Lemons have been grown there  for commercial use since th e late 1800's. Grapefruit is another citrus fruit that the state produces and it originates from the Indian River area in Melbourne Florida near the Atlantic Coast. They're shipped everywhere from the United Kingdom to South Korea.The warm climate and sunny days are also perfect for growing limes and even homeownrrs have a tree or two in their backyards. This brings about the state's most popular and delicious dessert Key LIme pie.it was first made in Key West. home of Ernest Hemingway in the 1890's. the main ingredient was coindensed milk which people fo the time used since fresh milk was so scarce. Most long time Floridian families have their version of this  but it's mostyl an eggless custard zinged up with the juice of eight to ten limes.

Our hearts and prayers are with Floridians right now as they try to rebuild after Hurricane Ian. See the state as a great culinary one. It's full of interesting dishes and flavors.

A Burger's Best Friend Burger Buddy

 Eating a hamburger can be a messy affair.Grease drips out , lettuce or tomato can slide onto a clean short or worse pants. Not only that fingers can become grimed with everything from special sauce to juices. Luckily burgers now have a best friend in Burger Daddy. This is a big innovation in hamburger history by the innovators at Burger Buddy, namely Ismael  and Mohammed, who were hamburger affectionadoes themselves. They wanted something cleaner than a napkin that was  also environmentally friendly and reusable. How could they  make the burger experience neater? the answer was the Burger Buddy.

This is a two silicon semi circles attached by an accordion like strip that stretches depending on the width of the burger.

It makes it perfect for holding a Big Mac or Whopper, holding everything in, from the veggies to the cheese and bacon - and of course the burger. Also it''s perfect for larger sized rolls like Kaiser rolls, expanding to fit larger sizes.What happens when you get to the bottom of the sandwich? Just gently tug the ends of the holder and the sandwich pops up, ready to be finished.

I loves these,because it made devouring a Gardein Burger that much less messier and also easier. The plastic absorbs the heat so fingers stay cool. There was no drippy melted spread dripping all over me too. Burger Daddy can also be used for breakfast sandwiches and even doughnuts! Another plus is that it's very easy to clean and wash too. Burger Buddies can also be put into ovens up to 450 degrees Farenheit.They're easily stackable and packable so you can bring them to your local hamburger joint and eat your favorite burgers safely and less sloppily in the car. One is $13.59 at Amazon and makes a great present for any hamburger lover.

Burger Buddies are the neatest way , both figuratively and literally to eat a burger , doughnut or bagel. Buy a few today and save yourself and your clothes the mess. Good bye stains. Good bye greasy fingers. Hello a nice clean way to enjoy your favorite foods.

The Cirrhosis Diet

The liver is one of the most important digestive organs humans have. Yet it can be damaged, thanks to bad eating and that means a special diet. The cirrhosis diet can help and can even prevent liver damage.

I am interested in this because i may have non-alcoholic fatty liver disease. This is a the onset of cirrhosis and untreated  can lead to liver cancer or liver disease. It can be stopped or slowed down. The liver won't return to normal but the disease won't progress. How did this happen? Eating way too much sugar and fried foods along with an addictive passion to fast foods.I had been diagnosed seven years ago by a doctor who had a very cavalier attitude towards it. I did try to stave it off for years , taking milk thistle which helps every day.I plan on taking it up again and recommend others with CDL chronic liver disease to do the same. Dandelion also helps. Both can be bought at GNC  chain store around the country. I will also be cutting out fried foods  along with ones heavy in salt and sugar. It's no more cookies and candy - which were my downfalls. Soda and fruit juices are definitely out. In fact they cause more liver damage than alcohol. White grains such as refined flour and white rice are also off the table -literally. Potassium rich foods like bananas and cod should be nixed. Potassium contributes to liver disease so avoid other foods such as peas and sweet potatoes too.

What will I be able to eat? Luckily my favorites - cruciferous veggies are on the list. That means I can have them and Brussels sprouts with a small amount of butter. Other veggies include another favorite Brussels sprouts and avocados. Spinach is another must eat green that can help the liver. Have it in a salad  with olive oil and lemon. No vinegar because it's toxic to the organ.Tomatoes are a must eat and and a must drink. Tomato juice makes a great snack, especially if it's jazzed up with turmeric. If you have CLD please add this amazing spice to your spice rack. It can retard the disease thanks to its' anti-inflammatory properties.Ginger is another spice perfect in helping this disease. It, too has anti-inflammatory properties, namely proteins that help in reducing scar tissue. You can also make a ginger tea by slicing up the fresh root and boiling it. Keep in mind that it's also good for stomach aches and colds too. As for drinks it will be coffee, flavored seltzer and green tea. It will be hard to give up fruit juice and soda but this is something I have to do. To be honest in a few months I'll wonder why I even drank them at all.It'll be the same thing for all those bad foods too. I'll look at them and wonder what i saw in eating them.

I do not look forward to this diagnosis.I do look forward to healing myself with good foods and good beverages. Hopefully I can take myself back to what it was.

A Crispy Tasty Chicken

A roast chicken is always delicious but imagine if you can make it more so. How? By creating a crispier , tastier skin that only adds to the flavor. There are several different ways but one that stands out.

Melissa Clark delved into this in yesterday's New York Times Food issue. She devoted her  A Good Appetite to creating the perfect skin for a roasted chicken.Like most of us, she prefers a crispy skin, with the crackle and crunch of potato chips.There are all sorts of strategies to achieve this. Some are crazy as in blasting it with a hair dryer (seriously???) to traditional like leaving the bird in the fridge overnight. Professional and home chefs also swear by rubbing down the chicken with salt and even baking powder or a combo of both. Others painstakingly separate the flesh from the fat or poking holes to release the fat. All these methods do work to varying degrees. Yet Ms. Clark wanted a sure fire method. She turns to her own recipe of Parmesan fried eggs and J. Kenji Lopez-Alt's one for frico roast potatoes.It's relying on Parmesan cheese  to create a crust. The cheese needed should be a finely ground one. Timing is everything. Ms Clark has found out that adding it early  and it burns a little. This leaves the meat with a scorched flavor. Sprinkle it on too late and you wind up with a leathery skin. It has to be added on halfway through for the perfect texture.

It's an easy recipe otherwise that comes with a light sauce made from the chicken's drippings. It starts with other flavorings such as lemon zest and fresh rosemary, the last used because to her it seemed like a natural fit with the chicken and Parmesan. She also added plenty of freshly ground black pepper and a pinch of red pepper flakes to add heat and the astringency necessity to cut some of the richness. All of this should be rubbed inside and out of the chicken.It should then be left to sit for twenty minutes at room temperature. If you have the time then set the chicken, uncovered, in the fridge overnight. The bird is roasted in a high oven of 425 degrees F and it can be roasted in a skillet , roasting pan or a sheet pan. The chicken's cavity should be stuffed with rosemary sprigs and then drizzled with olive oil. It's roast for thirty minutes and then the Parmesan is sprinkled all over the bird. Continue roasting until the birds juice run clear (pierce the flash with a knife for this) about thirty minutes more. As for the sauce, use the drippings and the juice from the zested lemon, seasoning with more red pepper flakes and salt. You could serve this with grilled veggies or crispy potato wedges.

A crispy roasted chicken is delight. Imagine making it better with even crispier skin. It can be done, thanks to the addition of Parmesan cheese.

A kick Of Watermelon

It may be the end of watermelon season but thanks to a new drink, you can have it year round.Wonder Melon is a new drink, that's not only good for you but tastes good too.

To be honest, I was a bit skeptical. Homemade watermelon juice can be a bit bland.Kayco, the company who makes the drink has decided to punch it up.One has the addition of cucumber which is refreshing. The other flavor is the watermelon mixed with lemon and cayenne, a nod to the lemon and cayenne pepper diet drink.Both possess clean, crisp flavors, which will appeal to juicing buffs. I can see Wonder Melon bottles gracing lunch boxes and late summer beach hampers.

Wonder Melon is a juice with a texture between thick and thin.Again, it 's just perfect with ice but you could also fizz it up with seltzer.For a kicky kind of ice, pour some into a Slushie cup.I guess Wonder Melon would also be good as a base for a few cocktails like the watermelon margaritas.Could you make a kind of Bellini with them? Yes, for a buzzy brunch drink. Save the bottles too.They'll  make cute candle holders, thanks to watermelon like shape.

Keep summer with you all year long with with bottles of Wonder Melon.They're fresh , with the definite taste of the season. You'll be reminded of balmy days and warm nights when the temps start dipping.

Treats From Traverse City

One of my wish vacation destinations is Michigan's Upper Peninsula. The northern part of the mitten is full of pristine beaches and charming towns. it also has the soil and climate for growing amazing and abundant cherry trees. One town, the picturesque Glen Arbor, is home to Cherry Republic - a store that sells everything cherry. I had to try it. I' love the fruit and its' addictive tart taste.

Cherry Republic was started in 1989 and has an entire range of cherry-centric foods . There's salsa and chocolates, jams jellies and cookies that have the yummy mix of chocolate and cherry. I had to buy their juice.

This is tart and fruity, with a cinnamon-y aftertaste.I mixed it with Bubly's cranberry seltzer for a refreshing and not too sweet drink. It was delicious - a nice change from the usual too sweet juices I usually drink. I can see this being mixed with Prosecco or vodka for a cool spin on classic cocktails. I also love the dispenser where you press down on the little orange paddles and the juice runs out. 

There is also their cherry jelly and dark chocolate cherries and nuts mix.

The jelly was delicious - not too sweet and perfect on the croissant. I plan on using it as crepe filling as well on brioche bread. The mix ii absolutely tasty Almonds, cashews and dried cherries

 are coated in a dense dark chocolate robe. These are the perfect sweet snack or even a dessert. I plan on buying their milk chocolate version along with their Boomchunka oatmeal-cherry cookies.

One day I will visit  Michigan's Upper Peninsula and my first stop with be Cherry Republic. I will have to try everything they have from salsa to jam.Between the beaches and it , will be the best vacation ever.

Summer Classic Lemon Bars

Lemon bars are a bright, sunny dessert, perfect for a summery dessert or picnic.They're the perfect marriage of tangy and sweet, creamy and chewy. The treat is also an easy bake, especially on a hot day.

Julia Moskin write about these golden gems in today's New York Times Food section.Lemon bars are like chocolate chip cookies. People have definite ideas about how they should taste. They  should pay homage to the lemon along with having golden brown crusts, and creamy curd fillings . Think of them as the home baker's version of a lemon tart.Traditional recipes call for a filling of  lemon curd a preserve , using the fruit along with eggs, butter, and sugar. The recipe is based on the French tart aux citrons, an egg and cream rich lemon custard in a shortbread crust.It's also a cousin to the Southern classic lemon chess pie and surprisingly the brownie along with pumpkin bars and dream bars - those brown sugar, and chocolate squares.  However unlike these, lemon bars have a thick bottom layer, sort of a cross between a pie crust and a cookie. This  make these finger snacks as opposed to be eaten with a fork.(although brownies and bars are meant to be eaten with fingers)

As Ms. Moskin points out everyone has a definite idea and even recipe for them.Many Americans have grown up on Lucy's Lemon bars. named for the famed Peanuts character.It's a basic recipe with an easy to make base and interiror, consisting of a simple curd filling. Some baking blogs rework the recipe, adding cardamon to the crust and using Meyer lemons (bad idea - according to Ms Moskin. The lemons are mild in flavor - not what is wanted). The one twist is giving the crust  a dose of  sweetened coconut which can be made at home.It's just soaking coconut flakes in a simple syrup for thirty minutes . The recipe given is a straightforward one. There's only a cup of butter in the crust to two cups of flour to make a simple shortbread type crust. The filling is typical with four eggs to  give it body along with half a cup of lemon juice for color and flavor. The crust should be GBD golden brown deliciousness as per pastry chef Shuna Lydon, from the famed restaurant Boudin. Confectioner's sugar is then dusted over the finished squares.

Lemon bars are a sweet and sunny way to celebrate the summer. Bake up a batch to enjoy the tart lemony goodness, married to a buttery crust. They're a fun, enjoyable snack.

Eating In Season Out of Season

Many environmentally conscious foodies and home chefs feel guilty this time of year. Why?It's because we feel like we;re  expanding our carbon footprint by eating fruits and veggies from out of our regions. The problem is if we eat local, we'll basically starve til June.

 Famed Dirt Candy chef Amanda Cohen wrote about this in today's New York Times Food section. Chef Cohen has created one of the most famous vegetarian restaurants in the wold. She is known for her fun and innovative dishes  such as her vegetable ice cream salad (!) and portobello mousse with sauteed Asian pears and cherries. She has no qualms about buying imported produce and we shouldn't' either. Sadly we can''t move to SoCal just for the avocados and lettuce, nor can we move to Italy and Spain just for the olive oil. (although some gourmands have on this last).  Face facts. Our fruits and veggies have always been trucked in from faraway places and where they're from, they are in season There. is also the notion that the fruits and veggies that are on display now are inferior. Chef Cohen also advises to get over that.They are not inferior as I've found out with tomatoes and purple grapes.They're just as fresh and flavorful as their local counterparts are during the Spring, summer and fall months.

Her recipe contributions are all about the tomatoes. Chef Cohen loves tomatoes we all do, especially the ripe, red ones of August. Yet they don't have to be in season to taste good. There is a very good roasted winter tomatoes. The ingredients are what you'd expect basil garlic and olive oil. The surprise one is ginger which gives it an exciting zing. Coconut milk is added to another pomodoro dish. which gives it a South eastern Asian vibe. Red pepper flakes zest it up along with garlic and ginger. Chef Cohen suggests serving it over fish, rice or tofu.A third is is a tasty appetizer or an alternative to pizza. is roasted tomatoes and feta  on toast.It's first pressing the water out of the Greek cheese, then pureeing it with heavy cream.It's topped with the roasted tomatoes along with the tomato oil from the roasting. A splash of grapefruit juice along with the zest of a whole one is added for mouth puckering freshness. All this is layered along with half a cup of torn chickery or wild arugula  on your favorite bread that has been toasted. I'd recommend an Italian or French loaf for added flavor.

Don't feel guilty if you buy those grapes or tomatoes right now, It''s OK to eat them right now. They're in season  - somewhere and are ripe for the picking and eating.

Winter Foods Part One - Citrus

To the uninformed , as well as those who don't often frequent their supermarket, winter can seem like a bleak time. There are no fresh fruits or vegetables.If you do want them, then you have to settle on either canned or preserved. Not true.There are plenty of them to enjoy and incorporate into New year's diets.Citrus fruits are popular right now. They're everything a summer fruit is, versatile, good for you and most importantly delicious.

This is the time of the year to get your citrus fix.Oranges are out in abundance right now.The most common is the Washington Navel.This bright globe originated in Brazil and now is grown in Southern California. This is a versatile orange.It is great to turn into  juice  which can be a refreshing beverage along with being the base of a great salad dressing.Any navel orange is a great snack too. It has a nice sweetness without it being too cloying. Another good orange is the blood orange. The flesh is a beautiful shade of ruby.It's grown mostly in Mediterranean climates to achieve that amazing jewel toned flesh.The juice makes for a tasty glaze, especially for salmon. Blood orange juice is also the main ingredient in Italian orange sodas (although you can make your own , using it and club soda). Seville oranges are also in supermarkets right now.They're most famously known for being turned into marmalade(which you can make yourself) and can also be known for twisting the classic lemon merengue pie into an orange one.

Tangerines are also out in force right now. These are wonderful carry along snacks for school or the gym because of their small size.They are  They usually come out around Thanksgiving but are still in stores in February.They should be deep orange in color and spotless. Brown spots are not a good sign, usually meaning an older fruit.They are great paired with chicken in a light salad and their juice makes for a good marinade.Tangerines are surprisingly good  with pork chops as well.A sunny, tropical sauce includes them and flaked coconut drizzled on the meat and then baked.Cole slaw also benefits from the sweet sunniness of tangerine juice..Use both it and the zest for a zingy side salad, perfect for the Super Bowl. Mandarin oranges are really tangerines and , again these are the perfect snack.For a real surprise use tangelos, a hybrid of the tangerine and grapefruit. They have a mild , sweet flavor, perfect for those who love a less intense tasting juice and are super juicy. Try the Mandarins with lamb or as a refreshing sparkler with seltzer.Tangelos  can be used to rub over chicken and even turkey  for an unexpected burst of flavor.

To say there is no fresh fruit to enjoy right now is a lie. Any fruit section in any supermarket right now is bursting with orange  globes of color and flavor. Enjoy them for a healthy and varied diet right now.

Those Other Fall Fruits

By now everyone is probably applied out.They're all over , from groceries to pick your own.They're in everything from galettes to ciders to candied treats.However they're are some interesting other fall fruits out there.They"re a refreshing escape from Granny Smith mania. The elegant pear is another fall fruit that often is overlooked for the apple.There are just as many different types as the apple.There are close to fifty different varieties with the Anjo,Bosc and Sickle pear being the most popular in the US.One tasty one, and popular right now is the French butter variety. supermarkets feature these.The flesh is sweet ,almost candy like in taste with a thin crunchy skin.These are the best for baking and cooking, however they truly make a refreshing snack or dessert.One of the best to cook with is the Bosc.This golden yellow beauty hold's it's shape while cooking .It also has more of a pear aroma than the other kinds.Sickles are the tiniest, being able to fit on the palm of one's hand.As for recipes, they are more classy than the typical fruit ones.A cake topped with them is the perfect end to a dinner with friends? Sorbet is a different yet fresh way to use the fruit.The sorbet can be used as a palate cleanser too between courses or just as a dessert.Home chefs can also use pears in salads too.Think a chicken ,celery and pear salad for a Sunday brunch, or a crisp Asian styled salad that pops and snaps with French butter pears and snow peas. Other Autumn fruits are the much overlooked quince and pomegranate.Quince is a sort of hard sell because it has to be cooked first.The raw fruit is only good when it's going bad.Quince was actually the source for marmalade ,and the jam's name comes from the Portuguese word for quince.It is also the main ingredient in the Northern Italian treat frutta mustarda, a tarty confection of the fruit's syrup, and mustard, along with preserved peaches ,pears and cherries.it is also good in jam,as well as some beef and lamb recipes.The last two are huge in the Arab culture,and many ceremonies often feature a meat dish with it.Another choice is serving homemade quince jam with cheese as many Italians do.Pomengrante is another fall fruit that is both healthy and tasty.The fruit is having a moment right now thanks to it being so heart healthy.It also reduces joint pain as well.The juice can add Zing to regular apple cider but is also amazing in champagne.It's festive in guacamole but can also add lift to any salad.Try it with spinach or kale for an interesting spin.Pomegranate juice is an interesting ingredient in a meat sauce for pork, or even better, duck. Forget the apple. Try the other fall stars, pears, quinces and pomegranates.They are elegant and unusual, perfect for a different spin on fall harvests!

Motel Eating

Thanks to Hurricane Sandy I am now lodged in a motel a mile from my house. It has heat (a blessing) and TV(even more of a blessing). However the kitchen is lacking though I'm not complaining. Yet there is a problem with eating right in situations like this.

Most of the stores in my area have been closed now for a few days. That poses a problem for anything fresh from meats to fruits to vegetables. If you're in that situation think about canned. There are enough varieties of food that can be got form a simple tin.Most motels and hotels have microwaves in them,. Buy a few containers (trust me you'll use them later at home) and heat up a veggie or beef  barley soup. Having a hot meal also gives a sense of normalcy if you have kids. Sitting them down to dinner or lunch, even at a motel table brings it home for them.

As for snacking -if it makes you and your family happy then go for it. Usually drugstores like CVS Walgreen's and Rite Aid have the best and still a wide variety of snacks. Crackers are OK  as are pretzels. Any kind of small cracker like goldfish or CVS/ cheddar stars are fun. There are also fruit chews that may cause th e kids to bounce off the walls, but at least they're eating (because of enormous upheavals, kids  may lose their appetites and just swear off food all together)A lot of hotels and motels do have juice bars or juice machines. Keep them away from soda and iced coffee drinks.Boxed milk, whether plain or chocolate flavored ,is a better bet.

These are rough times for all of here in the tri state area. It's hard to have a normal diet, especially when you have to move to a motel or deal with closed groceries or supermarkets. Bear up.Just go with the flow and just eat to survive no matter what you eat.

Plums Rediscovered

There's nothing that says summer quite like a plump juicy plum. It's flavor is sweeter than any candy and it;s just fun to bite into. Another version of it, the prune is another great treat(don't smirk, it really is!)

I love plums any time of year, but especially now during the hot weather. I think it;s because of my grandfather planted a plum tree in our backyard and every summer we had deep purple Italian plums. These are smaller than the ones we get today in the supermarket but just as sweet. To me they were better than any ice cream or cookie.They still are. There's nothing like a chilled one for dessert with iced tea or seltzer.Better yet plums don't need embellishment like cream as strawberries do or be dipped in caramel like apples and pears. Because their taste is just perfectly satisfying, they're just good on their own. One caveat though, once you eat one, you'll want another.They can be a bit strong on the stomach  but that's it.

Dried plums or prunes are another treat. Yes, they are used as a laxative and are the drink of choice by most old people. Yet the taste is like that of a ripe plum, sweet, mellow and earthy. Surprisingly one famed soft drink is made with prune juice  and that is Dr. Pepper. You can make your own with eighty percent juice to twenty percent (just a splash ) of seltzer. The taste is the same without all the extra added corn syrup. Another treat is Sunsweet, Plum Bits. Sunsweet has long been the distributor of prunes and has even campagined to change the name to dried plums. They;ve come up with an addictive snack - dried plum but dipped in dark chocolate. These are the greatest and one of the most healthiest treats for you.Instead of reaching for other candies have these.A bag will be gone in a day.

Instead of the usual summer berries and melons try plums and prunes instead. They are a wonderful treat whether in fruit or juice form for a summer day.Rediscover their earthy, sweetness as a true warm weather snack.


Happy Bastille Days to all my French and francophile fooie readers. Bon fete toute le personne!

Juiced Up

Nothing beats an icy cold drink during these hot times. The problem is what to have. Soda can be too sweet and not quenching enough. Water is good but bland. Coffee or tea can be cooling but if caffeinated can leave you hopped up. The best bet is juice. Any kind can be refreshing during this season.

Remember - juice boxes are not just for kids. Bring a couple of them to work with you along with a low calorie bag of pretzels. It's a great way of getting through the afternoon plus eliminating hunger mid afternoon hunger pangs. Also look for juices that have actual juice in them. There are so many out there that are made basically out of sugar. water and dye. For more natural tastes try apple or cranberry. These seem to be the purest along with orange, pineapple and tangerine .

If you want a spin on your drink then add ice cold water or club soda. The Southern Germans mix apple juice and cold water for a refreshing apple ade. You can also add ice for a frostier treat . Also consider adding sparkling water or club soda to any juice. A real summertime treat is one of those with pineapple juice. Add more chunks and shaved ice for a real pool side cooler. You can also freeze juice in ice cube trays and then use them to cool off water or any fizzy drink.

Get juiced up during these hot, summer days. Pick a cool, fruity, good for you flavor a enjoy it during these steamy August days.