Salt and Spice Cured Sockeye Salmon


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…

The Sushi and Wine Diet?


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…

Grilled Sockeye Salmon over Israeli Couscous with a Yogurt, Lemon, Chive Sauce, Mozzarella and Tomato Salad with a Beet Vinaigrette and Fresh Garden Greens, Radish, and Scallion


https://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…

Spicy Jerk Shrimp on the Grill


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…

Shrimp


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.

Shrimp with Chile Paste Basil Pesto over Linguine


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…

Sockeye Salmon with Winter Greens and Mozzarella Salad


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…

Gumbo


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…

Sautéed Shrimp, Khorasan Wheat (Kamut) and Peppers


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…

Quicker Cioppino – Shrimp, Clams and Mussels


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…

Mussels in a White Wine, Olive Oil, Garlic, and Basil Sauce


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…

Cilantro Pesto Stuffed Shrimp


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…

Snake Bites


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…

Principles of the Mediterranean Diet


Following the principles of the Mediterranean Diet has shown to prevent or reduce the risks of heart disease, stroke, diabetes and obesity. The Mediterranean diet incorporates the basics of healthy eating — plus a splash of flavorful olive oil and perhaps a glass of red wine — among other components characterizing the traditional cooking style…

Shrimp and Grits


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,…

Key West Pink Shrimp and Veggie Omelete


Recipe courtesy of Chef Bren Ankrum – Culinary Editor Equipment needed: Knife and cutting board Medium size saute pan or frittata pan – non stick Ingredients: 4 eggs

Ahi Tuna Tacos with Bok Choy and Shrimp


Recipe courtesy of Chef Bren Ankrum – Culinary Editor Equipment needed: Knife and cutting board, Flat grill or other grilling surface, Ingredients: 2 oz. shrimp (about 4 large), peeled, deveined, and butterflied.

Grouper or Mahi-Mahi Grilled Fillets


Recipe courtesy of Chef Bren Ankrum – Culinary Editor Equipment needed: Flat Grill or Cast Iron Skillet or Large Sauté Pan, large mixing bowl, tongs. Ingredients: 1 lb. Grouper fresh or Mahi-Mahi fillet ¼ cup Cajun seasoning 1 tbsp. Olive oil