Recipe courtesy of Chef Bren Ankrum – Culinary Editor A couple of times during the year here in Florida we can obtain wild caught, never frozen, fresh Sockeye Salmon which we consider a real treat. If you’re a fan of bagels, cream cheese and lox, this very simple and easy recipe for creating your own […]

Recipe courtesy of Chef Bren Ankrum – Culinary Editor This Southwestern marinade is versatile and may be altered by adding additional ingredients such as ginger, orange juice, allspice and cinnamon to push it toward a decidedly Caribbean style jerk marinade. It is a really good base sauce that may also be added to soups, stews, […]

Recipe courtesy of Chef Bren Ankrum – Culinary Editor The use of whole spices that have been toasted in a sauté pan briefly adds an entirely new dimension to the flavor and complexity of the whole spice. For this recipe we toasted briefly fennel seeds and mustard seeds combined with freshly harvested carrots and beets. […]

Recipe courtesy of Chef Bren Ankrum – Culinary Editor Integral to fish or seafood stews and sauces, seafood stock, can be made easily and stored frozen or fresh for future use. You may use fish heads, skeletons, shrimp, crab, or lobster shells. The following stock was made from shells saved and frozen from Key West […]

Contributing Culinary Author – Original recipe from Dave Dewitt, Publisher Fiery Food & Barbecue Magazine, modified slightly for volume and a twist on the grilling technique by Bren Ankrum – Culinary editor Equipment needed: Knife and cutting board, charcoal or gas grill, tin foil, large mixing bowl(s), food processor, marinating bag or container. Jerk Sauce: […]

Recipe courtesy of Chef Bren Ankrum – Culinary Editor Spring brings lots of fresh veggies into play. Cucumbers and chile peppers are plentiful in Florida in early to late spring through most of the summer and when they come in from our containers and window boxes there are way too many to eat at once. […]

Recipe courtesy of Chef Bren Ankrum – Culinary Editor Each time I prepare vegetables, or use fresh herbs during the preparation of a meal the bits, ends, and leaves are saved into a container and placed into the refrigerator. When I have accumulated a large container full it is time to make veggie stock.

Recipe courtesy of Donna Hargrove D.O., FACOG, – Nutrition Editor Equipment/ utensils required: Small mixing bowl, whip or fork, sealed storage container or shaker.

Recipe provided courtesy of Chef Bren Ankrum – Culinary Editor This stock is unseasoned and unsalted to allow versatility and not compete with your flavor choices for a dish to be created at a future date. It will add chicken flavor but nothing else. Most chicken stocks from grocery stores include additional ingredients such as […]