Recipe Box: Locally Sourced
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Recipe Box: Locally Sourced

Recipe Box: Locally Sourced

Locally Sourced ingredient:

Grass-fed ground beef from Circle P Bar Ranch in Palm Bay, circlepbarranch.com

Taco Salad

4 servings

INGREDIENTS

For the taco seasoning:

  • 1 tbsp chili powder 
  • 1 ½ tsp cumin 
  • ¼ tsp garlic powder 
  • ¼ tsp onion powder 
  • ¼ tsp red pepper flakes 
  • ¼ tsp dried oregano 
  • ½ tsp paprika, smoked or regular 
  • 1 tsp salt 
  • ½ tsp black pepper

(If you don’t like spice, leave out chili powder and pepper)

For the salad:

  • 1 tbsp olive oil 
  • 1 lb ground beef (substitute ground turkey, chicken, pork) 
  • 1 tbsp tomato paste 
  • ¼ cup of water 
  • 10 oz lettuce of choice 
  • 12 grape tomatoes, halved 
  • ¼ cup sliced black olives 
  • 4 tbsp guacamole, divided 
  • 4 tbsp salsa or pico de gallo, divided 
  • Optional: sour cream, shredded cheese

INSTRUCTIONS

1 Combine all ingredients for taco seasoning in a small bowl, stir or whisk to combine. 

2 Heat oil in a large skillet over medium-high heat. Brown meat or meat alternative, about 7 minutes, or until done. 

3 Add seasoning mix, tomato paste, and water. Stir to combine, and cook another few minutes until water evaporates. 

4 Divide lettuce among 4 plates. Top each with ¼ of the meat, tomatoes, and olives. Top with optional shredded cheese and sour cream. Top each salad with a tbsp of guacamole and salsa.

TIPS

  • Customize salad with other veggies, like onions and peppers.
  • Use diced avocado in place of guacamole.

— Lee Nessel, EverythingBrevard Magazine Editor

Recipe: Koncious Keto

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Locally sourced ingredient:

Blueberries from Ever After Blueberry Farm in Mims

Mini Blueberry Pie Bites

Servings: 20 pie bites

INGREDIENTS

For the crust:

  • 1 cup unbleached flour 
  • ½ tsp table salt
  • ¼ cup vegetable shortening 
  • ¼ cup cold, unsalted butter 
  • 3-4 tbsp ice water

For the filling:

  • 2½ cups blueberries
  • 1 tbsp cornstarch
  • 2½ tbsp sugar pinch of kosher salt
  • ½ tbsp lemon juice 
  • Pinch grated nutmeg

INSTRUCTIONS:

Make the crust:

1 Cube up the cold butter

2 Mix flour and salt in large bowl

3 Gently use fingertips to rub shortening and butter into the flour until you get a gravelly looking mixture. (Chunks of butter and shortening will remain, and that is ok).

4 Slowly add ice water, working it in gently until a soft consistency is reached. Dough should hold together but not be dry and crumbly, nor overly wet and sticky. Be oh-so-gentle and don’t squeeze the dough too hard.

5 Form a thick disc with the dough, wrap in plastic, and refrigerate.

Make the filling:

1 Place 1½ cups of blueberries in a saucepan with cornstarch, sugar, pinch of salt, and lemon juice and stir to combine.

2 Bring to a low simmer over medium-high heat while gently stirring as needed.

3 As soon as simmer is reached, reduce heat to medium and cook until thickened, stirring
constantly (at first it will look like purple juice, but as it thickens, it will look black).

4 As soon as the liquid thickens, remove from heat. Cornstarch acts quickly and will break back down if you continue to heat.

5 Stir in remaining 1 cup of blueberries and a pinch of freshly grated nutmeg.

6 Transfer filling to a bowl and let cool to room temperature.

Assemble and bake the pie bites:

1 Preheat oven to 375°F.

2 Remove pastry from refrigerator.

3 Roll out pastry and use a 3-inch circle cutter to cut bottom crusts. Use a mini cookie cutter to cut shapes for tops.

4 Press a bottom crust round into each cup of a mini muffin tin.

5 Spoon blueberry filling into mini pies and top with pastry cutout.

6 Bake for 30 minutes.

7 Remove from tins and cool on wire rack.

— Kel’s Kitchen, floridakelskitchen.com 

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Castiron Seared Bluefish with Caper Tomato Sauce 

Locally sourced ingredient:

Fish from Wild Ocean Seafood, Specializing in Quality Domestic Sourced Seafood

INGREDIENTS

2 filets of bluefish or 1 lb of bluefish, skin-on

Chunky heirloom tomatoes or a few small ones, chopped

4 tsp capers, finely chopped

3-4 cloves garlic sliced

½ cup safflower oil, avocado oil or any high-heat oil

2 tbsp of roughly chopped parsley

INSTRUCTIONS

1 Make the sauce: Heat up a few tablespoons of olive oil on medium heat, add garlic and let them sweat for about 1 minute. 

2 Add the tomato chunks and capers. Let tomato mixture cook for about 3-4 minutes, turn burner off and then set sauce aside.

3 Place cast iron skillet on stovetop over medium-high heat, add safflower oil and wait until it fully heats up. We want to be able to crisp up the skin, so make sure to wait until oil is up to temperature. 

4 Turn oven to broiling temperature. 

5 Carefully place bluefish filets on hot skillet. BE CAREFUL! 

6 To crisp the skin evenly throughout, take a flat metal spatula and press down on the filet. The skin curls up on the sides and elevates the middle of the filet, so by pressing down, you are flattening.

7 Once you see the skin is crispy on the sides, start spooning the tomato sauce on top of the filet. Be careful not to drop any of the sauce onto oil since it will splatter.

8 Transfer the cast iron skillet to the oven. Make sure to use a heat-proof oven mitt.

9 Leave skillet in oven for 6-8 minutes. Check to make sure filet is done by taking a knife and cutting a small incision in the middle. It should be opaque and open up easily.

NOTES: 

  • To really crisp up the bluefish's skin, make sure to use a cast iron skillet or a pan that will transfer heat well.
  • Substitute golden tile fish or your other favorite fish.
  • Bluefish have the potential to get fishy fast so it's important to make sure they are fresh at time of purchase. 
  • They naturally have a gray tone to their flesh.
  • Since bluefish tend to have strong flavor, try cooking with acidic ingredients like tomatoes, citrus and wine.

— Cinthia Sandoval, Wild Ocean Seafood, wildoceanmarket.com

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Mango & Black Bean Salsa 

Locally sourced ingredients:

Mango, onion, cilantro, jalapeño, tomato, lime, and honey can all be found from Brevard vendors at nearby farmers markets or stores.

See Events on page 44 for a list of ongoing farmers markets.

Party-size serving.

INGREDIENTS 

  • 1 can organic black beans, rinsed & drained
  • 1-2 large, ripe Florida mangos, scored & diced
  • ½ red onion, finely diced
  • 1 cup organic corn: fresh, frozen or canned 
  • cup diced fresh tomato (I like heirloom cherry tomatoes :). Set aside 1 tbsp for garnish. 
  • 2 tbsp finely chopped cilantro, rinsed & dried. Set aside ½ tbsp for garnish. 
  • ¼ cup finely chopped pickled jalapeño or 1 finely chopped fresh jalapeño
    OPTIONAL: Set aside 1 tsp for garnish
  • 2 tbsp local honey
  • Juice from 1½  limes. Set aside last ½ lime for garnish
  • salt & pepper to taste
  • 1 ripe Hass avocado, scored into cubes & set aside

INSTRUCTIONS 

1 Prep all ingredients as directed. Do your best to remove as much of the slimy, seedy tomato centers as possible during prep. 

2 Combine all ingredients except avocado in a medium/large bowl and stir until combined.

3 Top with avocado pile, then put tomato & jalapeño set aside for garnish on top of that. Sprinkle leftover cilantro and squeeze the last lime half all over the top.

4 Serve with organic, blue corn chips. Or on fish tacos. Or with quesadillas. Or just eat it with a spoon if that’s what floats your boat! 

Michelle Mulak-Brigman, EverythingBrevard social & local content strategist

 

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