Ancho Chili Citrus Rub Turkey Breast

This week it’s all about turkey!
Roasted turkey fried turkey and smoked turkey! We are trying to go a little bit healthier in my house for the holiday feasts. Having said that why not just buy the turkey breast all white meat much leaner. So I came up with the perfect combo for a rub using our fresh local grown oranges and Ancho chili for a little kick and three fresh herbs. Let me tell you it’s fantastic I gave myself a pat on the back with this one and so moist and juicy it melts in your mouth.
Ancho Chili Citrus Rub Turkey Breast rub plated with forks
1(6 to 7 pound) Turkey breast
2 oranges quartered plus juice of 1 orange about ¼ cup or less is okay
1 rosemary clipping
4 basil leaves
1 fresh oregano clipping
1 large ancho chili pod mild
½ cup olive oil plus 2 tablespoons
3 garlic cloves
2 tablespoons red wine vinegar
1 teaspoon sea salt
1 teaspoon paprika
½ teaspoon pepper
Preheat oven at 325 degrees. Rinse turkey breast well and pat dry with paper towels. Stuffed cavity of breast with orange pieces, rosemary, basil leaves and oregano.
Brush turkey breast with 2 tablespoons olive oil. Place turkey breast in a roasting pan on a rack. Put about ½ inch of water in the pan. Place in oven.
Place Ancho chili pod in a bowl of hot water for 10 minutes to softened the chili. Remove seeds and roughly chopped the chili.
Add to a food processor the chili, remaining olive oil, garlic cloves, red wine vinegar, and juice of 1 orange, seas salt, paprika and pepper. Pulse until forms a thick sauce.
After turkey has cooked for 1 hour remove from oven and cover with chili sauce using a brush. Return to turkey breast to oven and bake an additional 1 hour 45 minutes to 2 hours or according to package instructions.
Remove from oven place a loose piece of aluminum foil on top of turkey breast let rest 20 minutes before slicing.

2015 World Food Championships “Off the hook on the Plate” Cooking Demonstration

Hi everyone,
I am slowly but surely returning into the cooking world after taking a 4 months break due to my watercraft accident on July 5th, 2015.
I had the privilege and was honored to have been ask to do cooking demonstration at the World Food Championships again this year and to share one of my favorite Off the Hook on the Plate recipe my Grouper Florentine, the crowd received me well and enjoyed my dish. What a fabulous time and I am looking forward to do many more in the future.
Thank you all for your support.
2015 wfc me demo 22015 wfc me demo2015 wfc me demo 12015 wfc me demo plate

Grouper Florentine
1 ¼ pound white firm fish (I used grouper) cut in 4 equal pieces
4 tablespoons extra virgin olive oil
2 tablespoons butter
1 ½ cup red bell pepper chopped
2 cloves garlic minced
1 (9 oz.) bag flat leaf spinach
2 ounces cream cheese
¼ cup half & half
¼ cup parmesan cheese
Sea salt & cracked black pepper
On stove top on medium heat in a large frying pan add 2 tablespoons olive oil and 1 tablespoon butter, red bell pepper and garlic and cook for about 4 minutes. Add spinach season with a pinch of sea salt and pepper mix until all of the spinach have wilted down add cream cheese, half & half and parmesan cheese mix well until cream cheese is melted and your spinach is now more like a cream spinach.
In a separate frying pan on medium high heat, add remaining oil and butter. Season fish on both side with sea salt and pepper and place in hot pan. Cook 6 minutes on first side and flip fish over and cook other side an additional 5 minutes.
Place spinach mixture on the bottom of a plate and top with piece of fish, drizzle with any remaining sauce. Bon Appetit!

Pear Tatin

It’s October and fall is in the air and it’s pear season ya’ll and the French gal in me wanted a taste of an old family recipe my grandma use to make for a dessert for our Sunday family gathering among fabulous homemade pies all cooked in a wood stove I can just smell it right now!! I changed a little to make it my own. Bon Appetit!
Pear Tatin

3 medium firm-ripe pears
½ cup dry cranberries soaked in warm water and drained
1/3 cup brown sugar
¼ teaspoon fresh lemon
2 oz. (4 Tbs.) unsalted butter, cut into 4 pieces

1-1/2 cups unbleached all-purpose flour
1-3/4 tsp. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. table salt
1/2 cup whole milk
1-1/2 tsp. pure vanilla extract
4 oz. (8 Tbs.) unsalted butter, softened
1 cup packed light brown sugar
2 large eggs
Preheat oven at 350. Grease a 9 x 2 baking pan and set aside.
Soak in warm water the dry cranberries while you peel, core and quarter the pears. In a microwave safe bowl melt 4 tablespoon butter stir in the lemon juice and brown sugar and pour in the bottom of greased pan. Arrange the pear at the bottom of the pan. Next drain the cranberries and sprinkle evenly in the pan.
Make the batter by mixing together the butter, eggs, sugar, milk and vanilla. In a separate bowl mix together flour, baking powder, salt and cinnamon.
Slowly incorporate the dry ingredients with the wet ingredient until it forms a smooth batter pour on top of pears and bake for 35 to 45 minutes insert toothpick in center of cake to test if cake is done if toothpick is clean it’s done. Let it cool on a wire rack for 10 minutes. Run a knife around the edge of the pan. Turn a cake plate upside down on top of the cake pan and, using pot holders; carefully invert the cake pan onto the plate. Serve with whipped cream or ice cream and garnish with sliced almonds.

Update on Off the Hook on the Plate

Hi everyone, it’s been a long 2 months since my last post I wanted to let you all know I was in a jetski accident on July 5th and I am still recovering from the accident I hope to be fishing and cooking again soon. Please enjoy all of the delicious recipes and fun fishing videos for the time being I hope you are having a fabulous summer! I hope to return in the fall with new recipes and video.. Thank you all for your support.
Me with my walker

Sriracha Mango Wings with Lime Ranch Dipping Sauce

Happy 4th of July everyone! Looking for a new flavor of wings to grill out this year well look no further I have the perfect flavor a little sweet a little heat and a little smoke they are finger licking good you may want to triple the recipe you are going to want more I promise and they are super easy to make. Enjoy!
Sriracha Mango Wings with Lime Ranch Dressing !
10 oz. mango peeled and chopped (about 1 ½ fresh mango)
2 limes
2 tablespoons cilantro
1 tablespoon sriracha hot chili sauce
5 wings
¼ teaspoon pepper
¼ teaspoon sea salt
¼ cup extra virgin olive oil
½ cup ranch dressing
2 cups cherry wood chips
Preheat grill on medium high heat.
In a small food processer adds 8 ounces mango chunks, cilantro and sriracha. Blend until a smooth sauce.
With a meat cleaver cut wing tips off and separate the drumette from the wing season wings with salt and pepper.
In a medium bowl toss wings with half of the mango sauce. Let sit 10 minutes.
In the center of a large piece of aluminum foil place wood chips fold aluminum foil over the chips and seal to form a pouch with a sharp knife make a few cuts in the aluminum pouch so smoke can escape.
Place pouch on the right side on grill and cover for 10 minutes to get the wood chips to start smoking.
Brush the left side of the grill top with olive oil to prevent sticking. Reduce heat to medium place wings on the oiled side of grill close cover and grill 8 minutes. Turn wings and brush with some of the sauce close cover and grill 8 more minutes. Turn wings one last time brush more sauce close lid and cook an additional 5 minutes. Brush wings with the remaining of the sauce plate.
Zest & juiced one of the lime and add to ranch dressing and mix until well incorporated.
Roughly chopped the remaining 2 ounces of mango chunks and top the wings. Serve with lime ranch dressing and lime wedges.

Local fishing report……

Well we are finally seeing the pinfish back in the canals up here in Pasco county but they die within a few hours in the traps very strange since the water temperature is still in the low 80’s another thing that is weird is that Tarpon Spring and North offshore fishing is basically grunts only no grouper keeper as far out as 45 miles while down south Clearwater/Saint Petersburg area they are catching grouper keepers usually we are a couple weeks behind in catching what is in the water throughout the year but not so this year makes me think that oil spill 2 year ago has something to do with it and it finally reached us out 35 miles at the bottom of the sea so having said that it’s mainly inshore fishing for trout, reds and snooks we are starting to see shark as well in the shallows it’s the season where they come in throughout the month of September. Happy fishing in your neck of the woods ya’ll…
josee with redfish

Mango infused Pork Spare Ribs

It’s mango season my friends just in time for Memorial weekend I hope you all have a safe one and enjoy a cook-out or two with your family and friends and try out my ribs it’s a new twist on the traditional pork spare ribs. that I promise you all are going to love! Bon Appetit!Island Style Ribs
Island Style Ribs
3 pounds pork spare ribs
3 tablespoons Grill Mates Barbecue seasoning
2 tablespoons Badia Complete seasoning
1 large onion chopped
12oz beer
2 garlic cloves
1 small jalapeno
¼ cup cilantro
½ cup onion
¼ teaspoon cinnamon
¼ teaspoon paprika
¼ teaspoon salt
½ teaspoon pepper
1 cup chopped mango
1 teaspoon lemon juice
1 teaspoon soya sauce
½ cup ketchup
½ cup water
1oz. apple cider vinegar
3 tablespoon molasses
2 tablespoons agave nectar.
2 green onions chopped
Preheat oven 325 degrees. Incorporate both barbecue seasoning and badia complete seasoning together season generously both sides of sparerib rack.
In a large baking pan add chopped onions place rib rack on top of the onions and pour beer around the ribs. Cover with foil tightly and bake for 45 minutes.
While ribs are baking to a food processor add all of the sauce ingredients except for ¼ cup of mango to use for garnish. Pulse all ingredients in food processor until all is well blended and you have a sauce consistency. Add sauce to a pot and cook on low for 30 minutes.
Remove ribs from oven drain all of the liquid cut ribs into portion size. Generously coat ribs on both sides with sauce. Return to oven uncovered and bake an additional 20 minutes. Remove ribs from oven and brush with the remaining sauce again on both sides. Turn oven to broil and place ribs on top rack and broil 3 to 4 minutes. Plate ribs and garnish with green onions and remaining ¼ cup mango.

Just a quick idea for the summer grilling months

I love grilling here in Florida it’s all year round but the summers are brutal and I refuse to heat up the house even when I want roasted vegetables as a side I just add the veggies I want as side to go with my gilled meats in a aluminum pouch and place it directly on the grill about 10 minutes before you grilled the meat especially if you have multiple layers of vegetable like I do that way I get the feel of roasted vegetables without heating up my kitchen. Tips make sure if you do not want to use oil to tossed your veggies because you are watching your calories like I am just don’t forget to coat the foil with your favorite non-stick cooking spray an also on top of the veggies. To test if the veggies are cooked take a sharp knife and poke the veggies right thru the foil if they are slightly tender they are done open the foil packet so they stop cooking becareful there will be a lot of steam coming. Enjoy!!
Vegetable pouch

vegetable pouch 1

vegetable pouch2