jasmine rice stir fry, florida baby bok choy

Arroz Chaufa

hot’n’fresh sweet potato donuts, citrus + clove honey

Picarones

creekstone farms skirt steak, florida cherry tomatoes

Lomo Saltado

cape canaveral head-on shrimp, ají panca marinade

Shrimp Anticuchero

Ensalada

Cook the jasmine rice according to package instructions. Once cooked, spread the rice out on a baking sheet to cool and dry out slightly.

Prepare the Rice

In a large skillet or wok, heat vegetable oil over medium-high heat. Add minced garlic and diced onion, and sauté until fragrant and translucent.

Sauté Vegetables

Add diced carrots and bell peppers, and continue to sauté for about 3-4 minutes until the vegetables are tender.

Add Vegetables

Add the baby bok choy and sauté for an additional 2-3 minutes until wilted.

Stir in Bok Choy

Add the cooled jasmine rice, soy sauce, sesame oil, salt, and black pepper. Stir well to combine and heat through.

Add Rice and Season

Push the rice mixture to one side of the skillet, pour the beaten eggs into the empty side, and scramble until cooked. Once done, mix the eggs into the rice.

Cook Eggs

Stir in chopped green onions. Taste and adjust seasoning if necessary. Serve hot.

Finish and Serve

Jasmine rice

Florida baby bok choy

Vegetable oil

Garlic, minced

Onion, diced

Carrots, diced

Bell pepper, diced

Soy sauce

Sesame oil

Green onions, chopped

Eggs, beaten

Salt

Black pepper

Boil the sweet potato until tender, then mash it until smooth. Allow it to cool.

Prepare the Sweet Potato

In a small bowl, combine warm water, brown sugar, and active dry yeast. Let it sit for about 5-10 minutes until frothy.

Activate the Yeast

In a large mixing bowl, combine the mashed sweet potato, activated yeast mixture, flour, cinnamon, and salt. Mix until a soft dough forms.

Make the Dough

Knead the dough on a floured surface until smooth. Place it in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

Knead and Rise

Once risen, punch down the dough and shape it into rings (like donuts) with a hole in the middle.

Shape the Picarones

Heat oil in a deep frying pan to 350°F (175°C). Fry the picarones until golden brown on both sides, about 3-4 minutes each.

Fry the Picarones

Remove the picarones from the oil and drain on paper towels. Serve hot with citrus and clove honey.

Drain and Serve

sweet potato

all-purpose flour

active dry yeast

brown sugar

cinnamon

salt

water

vanilla extract

vegetable oil (for frying)

Slice the skirt steak into thin strips, chop the red onion, and mince the garlic. Halve the cherry tomatoes.

Prepare the Ingredients

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the skirt steak and season with salt and pepper. Cook for 3-4 minutes until browned, then remove from the skillet and set aside.

Cook the Steak

In the same skillet, add the remaining tablespoon of olive oil. Add the minced garlic and chopped onion, sauté for about 2 minutes until the onion is translucent. Add the cherry tomatoes and cook for an additional 2 minutes.

Sauté the Vegetables

Return the skirt steak to the skillet, add soy sauce and red wine vinegar. Stir everything together and cook for another 2 minutes. Adjust seasoning with salt and pepper if needed.

Combine and Finish

Serve the lomo saltado over a bed of French fries and garnish with fresh cilantro.

Serve

Skirt steak

Florida cherry tomatoes

Red onion

Garlic

Red wine vinegar

Olive oil

Cilantro

French fries

In a bowl, combine ají panca paste, minced garlic, lime juice, olive oil, cumin powder, salt, and black pepper. Mix well to create a marinade.

Prepare the Marinade

Add the head-on shrimp to the marinade and toss to coat evenly. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes.

Marinate the Shrimp

Preheat your grill to medium-high heat while the shrimp is marinating.

Preheat the Grill

Once the grill is hot, place the marinated shrimp on the grill. Cook for about 3-4 minutes per side or until the shrimp are opaque and cooked through.

Grill the Shrimp

Remove the shrimp from the grill and transfer them to a serving platter. Garnish with chopped cilantro and serve immediately.

Cape Canaveral head-on shrimp

Ají panca paste

Lime juice

Cumin powder

Chopped cilantro (for garnish)

Wash the English cucumber and cherry tomatoes thoroughly. Slice the cucumber into thin rounds and halve the cherry tomatoes. Finely chop the red onion and parsley.

Prepare the Vegetables

In a large bowl, combine the sliced cucumber, halved cherry tomatoes, chopped red onion, and parsley.

Combine Ingredients

Drizzle the pollería dressing over the salad mixture. Season with salt and black pepper to taste.

Dress the Salad

Gently toss the salad to ensure all ingredients are well coated with the dressing. Serve immediately.