Recipe courtesy of Chef Bren Ankrum – Culinary Editor This may be viewed as Cajun gumbo crossed with an Italian seafood stew. The result is savory and very satisfying especially during the cooler evenings of the year when a hearty hot dish is appreciated. Enjoy! From time to time we publish recipes that on the […]

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 I recently discovered a new frozen wild caught salmon fillet supplied by one of our local grocery chains. The fillets were thin and rather small which would not bode well to cook on the grill or saute but they were freshly frozen wild caught salmon and […]

Recipe courtesy of Chef Bren Ankrum – Culinary Editor Snow crab is plentiful in the grocery store at present and as such is relatively inexpensive. It also provide the wonderfully light meat that makes for an exceptional crab cake. The following meal is terrific for those warm summer nights when you want the contrast of […]

Recipe courtesy of Chef Bren Ankrum – Culinary Editor For those that crave the texture and format of the all American burger yet wish to avoid red meat this is really a cool alternative all the while adding Omega III’s to your diet. Inspired by an episode of Diners, Dives and Drive-ins which featured a […]

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 Donna Hargrove, D.O., Nutrition Editor We have created a tropical spin on a Southern classic. For those that love shrimp and grits, it’s fun to try different variations on the theme.  The jerk shrimp can be prepared in a sauté pan on the stove or on the flat iron over a hot […]

Recipe courtesy of Chef Bren Ankrum – Culinary Editor This dish makes a terrific impression as an appetizer and can be made ahead, kept under refrigeration, until you are ready to impress your guests with a colorful and tasty start to your meal. Enjoy!

Recipe courtesy of Donna Hargrove D.O., FACOG- Nutrition Editor and Chef Bren Ankrum – Culinary Editor This is a twist on a mushroom and grits dish that we found originally in The Occasional Vegetarian. We had tried the recipe and thought that with a few tweaks it could be an excellent shrimp and grits dish […]

Article by: Chef Bren Ankrum – Culinary Editor We’ll get to the Sushi and Wine Diet in a moment but first a little background may be in order. This last weekend we were off to an annual meeting of managing partners, administration and guest speakers for Women’s Care Florida which was held at the Reunion […]

Recipe courtesy of Chef Bren Ankrum – Culinary Editor The complex flavors of this recipe bring a decidedly spicy, sweet and sour sauce into harmony with crunchy vegetables and succulent shrimp. Other than the rice the prep and cooking time is no more than 30 minutes and, as a one pan cooking technique, reduces clean […]

http://nutritionhealthnet.wordpress.com/wp-admin/post.php?post=3038&action=edit Recipe courtesy of Chef Bren Ankrum – Culinary Editor Sometimes we do not have a ton of time to cook and having containers of fresh greens, herbs, and vegetables around the yard really is a time and money saver.  Also having the freezer and refrigerator holding other ingredients from previously butchered fish or chicken […]

Recipe courtesy of Chef Bren Ankrum – Culinary Editor Typically I like to do this fruity, spicy, and hot version of grilled shrimp as an appetizer or as a portion of the entree. The last time we served the jerk shrimp, I used the appetizer size paired with half a Dungeness crab smoked in banana […]

Article courtesy of Donna Hargrove, D.O, Nutrition Editor Little but big on taste and nutrition, shrimp (Caridea, swimming decapod crustaceans, as opposed to their crawling cousins the lobster and crayfish) are America’s favorite seafood, accounting for 30% of the seafood sold in the US.

Recipe courtesy of Chef Bren Ankrum – Culinary Editor This is a one bowl meal that easily can come together in 20 minutes or less. If you’re a Chile Head you’ll appreciate the chile sauce together with the fresh basil and garlic. It’ll bring a little perspiration and release a few of the desirable endorphins […]

Recipe courtesy of Chef Bren Ankrum – Culinary Editor The best thing about growing vegetables and other edibles in containers around our house is being able to eat them. This time of year the early greens are coming in as the temperatures have dropped into the sixties at night. The tomatoes, greens, beets, and more […]

Recipe courtesy of Chef Bren Ankrum – Culinary Editor There are many versions of gumbo, most combining shrimp, sausage, and vegetables with rice. This is a little different spin, using seasonal vegetables without rice, substituting mushrooms instead to enhance the richness of this brown sauce gumbo. Throw in a tasty salad a glass of wine […]

Recipe courtesy of Donna Hargrove, D.O., Nutrition Editor One of the many ways to use Kamut wheat. Equipment: Sauté pan, medium sauce pot with lid, chef’s knife, cutting board, measuring utensils. Ingredients: 1 cup dried Khorasan Wheat (Kamut) 4 cups water or unsalted vegetable stock ½ lb fresh asparagus spears, stalk end trimmed (save for […]

Recipe courtesy of Chef Bren Ankrum – Culinary Editor If you enjoy shellfish this is a classic. It is a quicker version of my favorite Italian seafood stew which may depending on what you start with may take a couple of hours to develop the stew prior to adding the shellfish if you use a […]

Recipe courtesy of Chef Bren Ankrum – Culinary Editor If you like a spice with your shrimp and great flavor, give the following recipe a try. You can complete this recipe on your stove but I prefer to cook the shrimp and asparagus over a wood or charcoal grill on a flat iron to add […]

Recipe courtesy of Chef Bren Ankrum – Culinary Editor This is a super easy recipe and delicious complete meal in one bowl to throw together assuming you are sure to clean the mussels well. The easiest way to be sure the mussels are free of grit is to purchase them ahead of time, (be sure […]

Recipe courtesy of Chef Bren Ankrum – Culinary Editor This is a very tasty and a little spicy dish with great eye appeal. I like to serve them with yucca fries with a honey mustard dip and a cold black bean and mango salad. Enjoy! Equipment/ utensils required: Chef’s knife, cutting board, cast iron skillet […]

Recipe courtesy of Chef Bren Ankrum – Culinary Editor The following recipe uses little neck clams. When using fresh clams one of the keys to delicious clams other than not over cooking the little bivalves is to be sure that they are free of grit, sand, etc. An effective way is to place them into […]

Recipe courtesy of Chef Bren Ankrum – Culinary Editor Of course not everyone has banana trees growing in their landscaping and I realize it may be impractical for most folks to even find a banana leaf, and if that applies to you substitute parchment paper which works as well but may not be as eye […]

Recipe courtesy of Chef Bren Ankrum – Culinary Editor This is a really fun appetizer with lots of eye appeal and an explosion of tastes. You need some leftover spicy black bean soup from a mother batch, ahi tuna, and shrimp for the basic flavor profile and a little more time to prepare. It’s worth […]

Recipe courtesy of Chef Bren Ankrum – Culinary Editor Each year in August and September we begin to get fresh, never frozen, wild caught Sockeye and Coho Salmon. When you can get this product you’ll notice that the flesh in more red than the farm raised variety and has a much more elegant taste and […]

Recipe courtesy of Chef Bren Ankrum – Culinary Editor Most of us have had an appetizer commonly known as “Poppers”. Normally this is a jalapeno pepper stuffed with cream cheese, battered and deep fried. The following recipe is a little more time consuming and adds a couple of twists, in that it incorporates shrimp, tempura […]

Recipe courtesy of Chef Bren Ankrum – Culinary Editor I have several “go to” soups and chowders. The following shrimp chowder is one that is easy and relatively quick to prepare. The recipe was prepared for a dinner party that started with a duo presentation of the shrimp chowder and red pepper hummus soup. Equipment/ […]

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 […]

Throughout the South shrimp and grits are prepared in numerous ways with clever ingredients used to enhance the seafood and grits center piece. The recipe I am going to share today uses basic ingredients common to many shrimp and grits recipes with just a slight twist. I have eaten shrimp and grits in many places, […]

Recipe courtesy of Chef Bren Ankrum – Culinary Editor Equipment/ utensils required: Chef’s knife, cutting board. Ingredients: 4 oz. fresh mozzarella 2 large cherry tomatoes

Recipe courtesy of Chef Bren Ankrum – Culinary Editor Equipment/ utensils required: Chef’s knife, cutting board, mixing bowl, cling or clear wrap. Ingredients: 6 oz. Hog snapper or other fresh snapper cut to ½ inch pieces

Recipe courtesy of Chef Bren Ankrum – Culinary Editor The following recipe is an opportunity to use several of the product recipes previously published here on the site and bring them together in combination for a unique set of flavor dynamics to create simple yet elegant tacos, using seasonal fresh wild caught Sockeye salmon and […]

Recipe courtesy of Chef Bren Ankrum – Culinary Editor Equipment needed: Knife and cutting board, stock pot. Ingredients: 4 oz. shrimp (about 8 large), peeled, deveined, and butterflied.

Recipe courtesy of Chef Bren Ankrum – Culinary Editor Equipment needed: Knife and cutting board, Flat grill or other grilling surface, bamboo or other skewers Ingredients: 1 lb. shrimp (about 16), peeled and deveined