Table Scraps

Morgan Farms in Ruskin

2012-01-25T19:43:00.005-05:00

Morgan Farms

2003 Morgan Farm Road

Ruskin, FL 33570

Located on Hwy. 41 South, 1 mile south of the Little Manatee River

(813) 645-5208

Celebrate Customer Appreciation week at Little Habana Cafe

2012-01-23T14:03:00.006-05:00

Looking for something different to do on date night while saving a few bucks?

Starting today to thank its customers for their loyalty, Little Habana Cafe in Riverview is hosting Customer Appreciation Week through Jan. 26 from 4 to 7 p.m. Buy one authentic, old-style Cuban entree, and get the second one of equal or lesser value at 1/2 off!

What goes better with a hearty plate of Cuban Picadillo than sweet, minty mojitos? Pretty much nothing.

Little Habana Cafe

13352 Lincoln Road

(813) 672-5111

Leftover candied cherries?

2012-01-18T15:18:00.005-05:00

It's the time of year when I go through the contents of my pantry, refrigerator and freezer to use up all those holiday odds and ends still lurking here and there.

I've got a couple of containers of candied cherries, for instance, and I'm ready to kill them, even though they do seem to last FOREVER in the freezer.

These bonbon cookies came to the rescue by helping me get rid of some of the cherries, and three half-used bags of Wilton candy melts.

BONBON COOKIES

1/2 cup butter or margarine

3/4 cup sifted confectioners' sugar

1 tablespoon vanilla

1 1/2 cups all-purpose flour

1/8 teaspoon salt

Fillings: candied cherries or maraschino cherries, pitted dates, nuts, or chocolate pieces

Toppings: chopped nuts, coconut, colored sugar

Mix butter, sugar and vanilla. Sift flour and then measure. Blend salt in flour thoroughly by hand. If dough is dry, add 1 to 2 tablespoons of cream.

Heat oven to 350 degrees. For each cookie, wrap 1 level tablespoon of dough around a filling suggested above. Bake 1" apart on an ungreased baking sheet 12 to 15 minutes, or until set but not brown, then cool.

Dip the tops of the cookies in icing, and then decorate them with any of the suggested toppings.

Bonbon icing: Mix 1 cup sifted confectioners' sugar, 2 1/2 tablespoons of cream, 1 teaspoon vanilla and any desired food coloring. Or use Wilton candy melts following directions on the bag.

Strawberry season in full swing at Goodson Farms

2012-01-09T16:49:00.009-05:00

We're certainly in the thick of strawberry season here in Florida.

You can read more about strawberries and my visit to Goodson Farms, including a simple recipe for Minted Balsamic Strawberries, in this week's Table Scraps column.

Here are a few photos I took during my recent visit to Goodson Farms:

GOODSON FARMS

WHERE: 12405 County Road 672, Balm

HOURS: 8:30a.m - 5 p.m. Monday-Saturday

INFORMATION: (813) 634-7790

STRAWBERRY FREEZER JAM

4 pints strawberries

3 cups sugar

3/4 cup water

1 box Sure-Jell Fruit Pectin

Hull and throughly crush strawberries, one cup at a time. Do not puree; jam should have bits of fruit. Measure into a large bowl; you should have 4 cups.

Combine fruit pectin with sugar into a large saucepan. Stir until thoroughly mixed. Stir in water, and bring mixture to a boil on medium-high heat; stir constantly. Boil and stir one minute. Remove from heat.

Stir fruit mixture quickly into hot pectin-sugar mixture. Ladle quickly into freezer containers or jars, leaving 1/2-inch of space at the top for expansion during freezing.

Cover at once with tight lids. Let stand at room temperature 24 hours, and then refrigerate up to three weeks. Otherwise, store in freezer for up to a year.

Thaw in refrigerator.

It's time to get your pirate on.

2012-01-07T08:11:00.009-05:00

Arrg, mateys! Did ye know the Gasparilla Fest is just around the corner? How about bringing the celebration to your kitchen?

The Junior League of Tampa, creators of "The Gasparilla Cookbook," released a special 23rd printing of the book to celebrate its 50th anniversary.

The cookbook features 712 recipes, sure to please the Captain Jack Sparrow in us all.

The league uses proceeds from sales of the cookbook and other fundraising efforts to benefit the Tampa community.

The cookbook is available for purchase at the Rolling Pin Kitchen Emporium in Brandon for $14.95 per copy.

Rolling Pin Kitchen Emporium

2080 Badlands Drive

Brandon, FL 33511

813-653-2418

Bleu Cheese Kettle Chips will be devoured quickly by party-goers

2011-12-29T05:39:00.014-05:00

The crunch of a chip is a happy thing.

From this week's Table Scraps column, I'm sharing my friend Sue Romeo's recipe for Kettle Chips with Bleu Cheese.

Looking for a splashy New Year's Eve nosh?

These tantalizing morsels can be consumed using only your forefinger and thumb. The other hand has its own job, clutching the stem of a wine glass or champagne flute.

Salty, sweet and tangy, these appetizers won't make it until the midnight countdown, so you might want to make a few batches.

Go here to get the recipe and have a Happy New Year!

Crunch time!

2011-12-22T12:57:00.005-05:00

Still looking for the perfect something for your perfect someone?

Several years ago I was determined to make the perfect caramel corn. I've tried several different recipes but always come back to Paula Deen's recipe. Oh, yeah. You know it's going to be good!

OVEN CARAMEL CORN

7 to 8 quarts popped popcorn

2 cups unsalted peanuts, shelled pumpkin seeds, and/or sunflower seeds

1 cup light brown sugar

1 cup (2 sticks) butter or margarine

1 teaspoon salt

1/2 cup light corn syrup

1 teaspoon maple-flavored pancake syrup

1 teaspoon vanilla extract

1/2 teaspoon baking soda

Preheat the oven to 250 degrees. Spray rimmed cookie sheets or jelly-rolled pans with vegetable-oil cooking spray. (I use my Silpat mats, so I don't have to spray.)

Place the popcorn and your choice of nuts and/or seeds into a very large bowl. In a medium saucepan, combine the sugar, butter, salt, syrups and vanilla. Bring to a boil over medium-high heat and continue boiling for 5 minutes, stirring constantly. Remove from heat and add the baking soda. The mixture will bubble up. Stir vigorously until the mixture is smooth.

Pour the hot syrup over the popcorn mix. Stir until the popcorn is coated. This is messy; take your time and use a long-handled spoon.

Spread the coated popcorn in the prepared pans. Bake for 1 hour, stirring several times. The mixture will be very sticky.

Remove the popcorn from the oven and allow to cool for 15 minutes. Break big hunks apart while the mixture is cooling. When cooled, the sugars will have candy-coated the popcorn. Store in large, airtight plastic containers.

Source: Adapted from Paula Deen Celebrates! by Paula Deen.

I have a winner!

2011-12-17T17:29:00.003-05:00

Congratulations to George Johnson! George, if you will email me privately with your mailing address I will notify Nescafe' and your Titanium Piccolo coffee machine will be on it's way!

Thank you to everyone for entering and sharing your favorite holiday cookie!

Win a Nescafe' Dolce Gusto Titanium Piccolo!

2011-12-08T05:57:00.019-05:00

How'd you like to put some coffee cheer under your tree this year?

Thanks to my friends at Nescafe', I'm giving away a Titanium Piccolo gourmet brewing system, which retails for $200.

This compact machine is perfect for make-it-in-a-hurry coffee lovers. Simple to use, the one-cup brewer heats up quickly and in less than a minute your cappuccino, latte or hot chocolate is ready.

As I found out, it's a user-friendly way to make a cup of coffee-house java, minus the barista or potential danger associated with using espresso machines, milk-foaming machines and coffee grinders.

You can enter to win this fantastic system simply by posting a comment telling me your favorite holiday cookie. Hey, how can you have cookies without coffee? Please don't forget to include your email address so that I can contact you if you win.

The RULES:

Prize provided and fulfilled by Dolce Gusto. One entry per person, please.

Enter by leaving a comment by Friday, Dec. 15. Open to U.S. residents only.

One wInner will be randomly selected using Random.org and announced Sat., Dec. 16. Winners will be notified and need to provide me with their mailing address to receive the machine.

Good luck! Happy Holidays, everyone!

Ruskin Woman's Club Christmas Tea

2011-12-03T23:59:00.007-05:00

The Ruskin Woman's Club is a well-oiled machine when in comes to throwing a tea party.

Yesterday's annual event at their historic 1912 clubhouse featured a spread the Mad Hatter would surely approve of.

The first course consisted of freshly baked scones served with jam, clotted cream and fresh strawberries followed by savory tea sandwiches and finger foods. For the final course, an assortment of sweets was served. Of course, a pot of tea was close at hand.

Two seatings, 170 guests. Yikes, that's a ton of dishes!

One-Hour Vegetable Stock Recipe

2011-11-22T09:38:00.007-05:00

No matter how much I fix for Thanksgiving, when all is said and done there's going to be a hodgepodge of vegetables left behind. Instead of throwing them out, I make vegetable stock. It can be used anywhere chicken stock is - from soup to main courses.

This recipe makes about six cups. If you prefer to cook in larger batches, simply double or triple the recipe and allow longer for the stock to simmer.

ONE-HOUR VEGETABLE STOCK

2 leeks

2 onions

1 garlic bulb, peeled

2 carrots, unpeeled, cut into chunks

2 stalks celery, trimmed and chopped

2 potatoes, scrubbed clean, quartered

Sprig of thyme

Sprigs of parsley

2 bay leaves

Pinch of salt and pepper

Prepare all of the ingredients and put into the bottom of a small stockpot. Add water to cover, until the ingredients start to float. Bring to a boil, and then reduce the heat to simmer gently. Cook about 20 minutes, or until vegetables are tender, then strain. Taste, and adjust seasoning, as desired. Use or freeze in suitable portions.

Need an easy dessert?

2011-11-16T05:49:00.007-05:00

Keep it short and sweet. Literally. Whip up this quick banana dessert when last-minute guests show up. Saute sliced bananas in brown sugar, cinnamon and butter. Then serve the warm bananas spooned over Greek yogurt. Fantastic!

I also loved this recipe for peach melba crepes. While a little more elaborate, I think you'll love it, too!

PEACH MELBA CREPES

Sauce:

1 12-ounce package frozen raspberries

Place raspberries in a medium saucepan and bring to a simmer on medium heat. Simmer for 10 minutes, stirring occasionally. The berries will gradually disintegrate as they are cooking. Remove from heat and strain the sauce through a fine mesh wire sieve placed over a bowl. Throw away the seeds and pulp that remain in the sieve.

Crepes:

2 large eggs

3/4 cup milk

1/2 cup water

1 cup flour

3 tablespoons melted butter

Butter, for coating the pan

In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour.

Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook another 10 seconds and remove to a plate. Continue until all batter is gone.

Crepe Filling:

1 8-ounce package cream cheese

1 cup powdered sugar

1 teaspoon almond extract

In a small bowl, beat all three ingredients until smooth.

Divide filling among 8 crepes, spreading evenly. Fold crepe in half, then in half again, forming triangles. Place 2 crepes on each plate. Top crepes with sliced peaches; drizzle with warm raspberries. Optional, serve with a scoop of vanilla ice cream.

Read more about fast desserts and get the recipe for Cinnamon Sauteed Bananas in this week's Table Scraps column.

2011 Ruskin Seafood Festival

2011-11-06T12:39:00.009-05:00

Great food, great music, great friends. What more could you possibly ask for?

The weather gods were feeling good to us this weekend for the Ruskin Seafood Festival. It was another great family event, with an excellent array of mouth-watering crustaceans and other sea fare.

So dig in!

It's seafood time in Ruskin for the Ruskin Seafood Festival!

2011-11-01T19:10:00.013-04:00

Yes, that's right. I can't wait for this weekend, when the 23rd annual Ruskin Seafood Festival comes to South Shore. The annual fish fest rolls into E. G. Simmons Park with boatloads of delectable seafood, and much more! Read all about the festivities in this weeks Table Scraps column.

I'm always looking for different ways to cook fish. Reach for the sour cream and garlic when baking this easy recipe for tilapia. These two basic ingredients provide a subtle flavor boost, while protecting the delicate fish from toughening or drying out.

You'll want to keep this one in your recipe log.

TILAPIA with SOUR CREAM

2 tilapia fillets

4 garlic cloves

2 tomatoes

5 tablespoons of sour cream

Salt and pepper to taste

Preheat oven to 325 degrees. Place the tilapia fillets in a baking dish. Bake for approx. 10 minutes. While the fish is baking, crush, mince or press the garlic and dice the tomatoes. Stir together garlic and diced tomatoes in a bowl. Stir in the sour cream. Add salt and pepper to taste. When the tilapia is halfway done, remove the dish from the oven and pour the sour cream mixture over the fish. Place the dish in the oven again and cook until the fish fillets can be easily flaked with a fork (approx. 10 minutes).

Source: www.aquaticcommunity.com

Opa! What an omelet.

2011-10-30T10:00:00.005-04:00

Good mornin', South Shore!

We decided to venture out of our usual Sunday morning breakfast circle and visited the new Copper Bell Cafe in Riverview, which opened in August. We've driven to the Brandon cafe, but we're very happy to have our very own restaurant right here in South Shore.

I ordered the Greek omelet. It combined all of those good things like spinach, fresh tomatoes, black olives and feta cheese. It was fantastic!

Good coffee and friendly service. My kind of place!

Copper Bell Cafe

11228 Boyette Road

Riverview, FL

2nd Annual Tampa Bay Veg Fest

2011-10-15T16:48:00.007-04:00

Today's 2nd Annual Tampa Bay Veg Fest celebrated the very best of everything vegetarian in and around the area.

There was something for everyone to enjoy.

Check out my pictorial recap of the the day:

In addition to the delicious meatless cuisine, there were many animal rights and rescue organizations on hand.

Introduction to Indian Cooking Class

2011-10-05T13:59:00.007-04:00

One of the things I've enjoyed most about writing my Table Scraps column is that it forces me to expand my own culinary horizons. I know how easy it is to get stuck in a rut of cooking a few good dishes and rotating through them week after week.

To push my cooking envelope, I recently took an introduction to Indian cooking class. I learned a veritable feast of new Indian dishes including an amazing recipe for Chai Tea, which I shared in this week's Table Scraps column.

Here are a few photos I took during the class:

If you'd like more information about the University of South Florida Center for India Studies contact Gurleen Grewal, Ph.D., at (813) 974-8439 or www.global.usf.edu/indiastudies.

Slow Food $5 Meal Challenge in Ruskin

2011-09-28T09:28:00.006-04:00

In my Table Scraps column this week, look for a flavorful recipe for Kate Hamilton's Chicken Caesar Pasta Salad and a recap of the Ruskin Slow Food $5-Meal Challenge event.

Find them both online at the South Shore News & Tribune.

Here are a few photos I took during the evening:

Community leaders cooking for charity

2011-09-27T12:51:00.012-04:00

On Monday, Oct. 3, community leaders Tanya Doran, Annabel Lennard and Cindy Sofarelli will be cooking up cheese-filled ravioli, strawberry feta salad, garlic bread and "The Pink Cookie" at the Copper Bell Cafe, 11228 Boyette Road, Riverview.

The special event meal will be prepared from 11 a.m. to 2 p.m. The cost to partake is $12. Compliments of Takeout Butler, there will be free local delivery if you can't make it to the cafe.

All proceeds and gratuities from the entire day will go to the Susan G. Komen "3-Day for the Cure."

For more information, call (813) 671-1100.

Nescafe' Dolce Gusto comes to Tampa for coffee talk

2011-09-20T12:21:00.041-04:00

While a steaming cup of anything isn't the usual drink of choice for Floridians in 90-degree weather, we make an exception when it comes to coffee. So when Nescafe' Dolce Gusto came to town Monday night and invited local food bloggers to a complimentary menu and coffee tasting at Restaurant BT, it wasn't hard for me to "make the sacrifice."

Six other enthusiastic diners joined me at this beautiful restaurant and did our food blogger thing: snapping pics and tweeting while we "oohed and aahed" over the fabulous food.

This was my first visit to Restaurant BT. Owner and chef (she prefers cook) B.T. Nguyen uses organic ingredients; small farm meats and poultry; wild, fresh-caught seafood; and local Florida produce.

Some of those fresh ingredients are grown here in Ruskin literally around the corner from where I live. Two of the items showcased on the menu is a 3 Boys Farm Squash Blossom Soup and chilled Japanese hydroponic cucumber salad.

One of the highlights of the evening was an invitation into the kitchen, where we watched B.T. prepare Shaking Beef, one of the restaurant's most popular featured dishes.

Shaking Beef is a Vietnamese classic. Filet mignon is marinated in a rich brown sauce and quickly browned and stir-fried over intensely high heat. The result? Tender, robust flavored cubes of beef, served on a bed of watercress. Ah, lovely.

When cooking, B.T., a Vietnamese-American, draws on her Asian roots and classic French techniques. After five mini courses of fresh and fried spring rolls, octopus carpacio, vegetarian samosas and a crustacean bisque, I was feeling deliciously satiated.

Then came dessert. Perking up my sweet tooth was a delicious trio of toasted coconut ice cream, banana tapioca and chocolate mousse. Bring it on!

Hey, how can you have dessert without coffee?

We were treated to a demonstration of The Nescafe' Dolce Gusto, a brewing system by Nescafe' and DeLonghi. It combines a DeLonghi-built, simple-to-use one-cup brewer with a capsule-based beverage system by Nescafe'.

As I found out, it's a user-friendly way to make a cup of coffee-house java, minus the barista or danger associated with espresso machines, milk foamers, coffee grinders, etc.

It also made some kick-a** coffee! Yummy.

SHAKING BEEF (Bo Luc Lac)

1 pound filet mignon steak

4 garlic cloves, finely chopped

2 tablespoons oil or butter

1 tablespoon soy sauce

1 tablespoon fish sauce

1 tablespoon sugar

1/2 teaspoon freshly ground pepper

2 vine-ripe tomatoes

2 cups watercress

1/4 red onion, finely sliced

1 tablespoon cognac (Courvoisier, optional)

Cut steak into bite-sized cubes and place in a bowl with garlic, soy sauce, red onion, fish sauce, sugar and pepper; mix well.

Heat a large, heavy-based pan until very hot, add oil or butter until brown. Add beef cubes and toss by shaking the pan. Turn meat with tongs until brown and seared on the outside but still pink in the center (cook more if you prefer).

Add cognac and toss beef before removing from heat.

Slice tomatoes and arrange on plates to make a decorative base. Arrange watercress around or on top of tomato slices. Place the beef in a mound on top of tomatoes and watercress. Serve with jasmine-scented steamed rice.

International Curry Festival debuts this weekend

2011-09-15T09:40:00.008-04:00

Curry will be the superstar this weekend at the International Curry Festival in Westchase.

Saturday's all-day, family festival begins at 10 a.m. at the Bayanihan Arts and Events Center. The curry competition kicks off at 11 a.m. Admission is free until 3 p.m; $10 from 3 to 9 p.m.

The festival will include more than 50 vendor booths, curry tastings, children's activities and live entertainment. Afternoon concerts featuring a variety of artists and bands begin at 3 p.m., topped by headliner and American Idol winner Ruben Studdard.

For information, call 855-588-2874 or visit tbicf.com/site/.

Raw Fusion workshop coming to SouthShore!

2011-09-07T18:58:00.008-04:00

Join cookbook author LindaJoy Rose for a workshop that will fuel your passion to eat healthier.

Mabry's Market will host the event on Tuesday, Sept. 27, from 6:30 - 8:00 p.m.

LindaJoy will demonstrate Sweet & Spicy Cashew Spring Rolls and pair them with a mouth-watering dipping sauce. The recipe is from her book "Raw Fusion Recipes, Better Living through Living Foods."

Raw, vegan, dairy & gluten free never tasted so good!

You'll also get to sample her new line, SuperSnacks, including Chocolate Sesame Kale Chips, Mounds of Joy, Onion Crackers and Pimento Nut Cheese. This 90-minute class is only $10. Seating is limited, so reserve your spot now by calling Susan Bishop at (813) 957-3148.

Great neighborhood food joints

2011-08-31T01:20:00.010-04:00

Fans of the Copper Bell Cafe will be happy to know it has opened a second location in Riverview. From my column in today's South Shore News & Tribune, find out more about the Copper Bell and a few of my other favorite neighborhood restaurants.

Also, from San Vito Italian Restaurant & Pizzeria, Romolo Coccoglioniti shares his family recipe for Provolone in Carrozza. Three words: deep fried meltiness.

Mocha-Mocha Cupcakes

2011-08-25T02:17:00.016-04:00

Some days you just gotta indulge!

I made these mocha-mocha cupcakes for the SouthShore Chamber of Commerce monthly business luncheon this week.

Don't attempt to travel from point A to point B with these babies in 90-degree heat, though. Sadly, the garnishes and frosting melted, even with the air conditioning cranked up high in my car.

Have yourself a cupcake!

Mocha-Mocha Cupcakes

Cupcakes

24 paper cupcake liners

one box chocolate cake mix

black coffee

Follow the instructions on the chocolate cake mix box, substituting coffee in place of water.

Frosting

4 ounces bittersweet chocolate, coarsely chopped

1/4 cup coffee-flavored liqueur

2 tablespoons instant espresso powder or coffee granules

1/2 cup unsalted butter, at room temperature

3 to 3 1/2 cups confectioners' sugar

1/4 cup milk

1 tablespoon vanilla

Melt chocolate with liqueur and espresso powder in a small metal bowl that fits snugly over a saucepan or the top of a double boiler. Remove from heat. Meanwhile, using electric beaters, beat butter alternately with 3 cups confectioners' sugar and milk until creamy. Beat in melted, room temperature chocolate, then vanilla. Frosting will firm upon cooling but for a thicker frosting, beat in remaining sugar.

I topped these cupcakes with molded chocolate candy swirls. For instructions on how to make them, visit www.wilton.com. I bought my candy mold several years ago from either Michael's or Jo-Ann Fabrics & Crafts. I'm not sure if they still sell it or not:

My spiral slicer is here to stay

2011-08-17T14:13:00.022-04:00

I guess it might come as a surprise, but I'm really not a kitchen gadget junkie. Somehow I've avoided the bread and espresso machines, even the escargot shell-holder craze.

But then this veggie spiral slicer came along and got my creative energy flowing. I just couldn't resist.

It arrived in the mail yesterday from amazon.com and I already used it.

If you don't already know what a spiral slicer does, it's the best tool for rapidly and consistently turning out ribbons, strings and curls of vegetables. Beets, onions, carrots, potatoes or jicama can easily be turned into salads or main dishes and sides. The interchangeable blades allow you to create different strand sizes.

I purchased this Benriner Cook Helper for making raw pasta from zucchini. You can find the Zucchini Pasta recipe in this week's Table Scraps column in the South Shore News & Tribune and on tbo.com.

On day two with my new toy, I did what any respectable girl from Minnesota would do. I made crunchy, fried sweet potato strings. I think they'll be perfect to garnish on top of tonight's pan-fried tilapia.

Sakura Japanese Steakhouse and Sushi Bar

2011-08-12T14:24:00.008-04:00

I had a truly phenomenal lunch today at Sakura Japanese Steakhouse and Sushi Bar in Riverview.

If you're a sushi and sashimi addict like I am -- or if you prefer teppanyaki -- this place is definitely a MUST on your to-eat list.

It would be difficult for the food at Sakura to trump the elegance of the contemporary decor in this exciting new restaurant, but it did.

In addition to the sushi bar, there is a large hibachi room with eight built-in grills and shared tables, where the chefs can dramatically wield their knives.

Seafood dominates, especially in the various sushi and sashimi specialties. This Sakura Roll is made with spicy tuna, eel, seaweed salad and avocado wrapped with soy bean seaweed and tuna, then topped with caviar. I don't know when I've had such sparkling fresh sushi.

The artistic Fancy Dragon Roll includes shrimp tempura, Kani (krab meat) and cucumber wrapped in eel and avocado.

Lava Roll is a Sakura special roll made with spicy tuna, avocado and caviar in tempura with a chef's special sauce.

I especially liked this delightful assorted sashimi platter: tuna, shrimp, crab, white tuna, halibut, mango, salmon and eel in rice. All fish should be this good!

A closer view of the sashimi deluxe entree. Extraordinary! It's the high quality of its raw fish that makes Sakura a standout.

As with almost every order, artful presentation is an important visual aspect of the meal, like this Black Pepper Tuna Tataki served with ponzu sauce.

While this spanking new place is largely Japanese, the menu is layered with other Asian specialties like this Pad Thai.

There are plenty of reasons to celebrate Sakura's arrival: sleek digs, superb service, fabulously creative dishes -- oh, and don't forget that sushi and sashimi.

Sakura Japanese Steak House & Sushi Bar

10722 Big Bend Road

Riverview, FL

(813) 671-2388

Happy National Farmers Market Week!

2011-08-11T02:36:00.005-04:00

If you ate today, are wearing clothes or have a home, thank a farmer.

This year, August 7 through August 13 is Farmers Market week.

As farmers market shoppers have long known, buying food directly from the folks who grew it is a great way to add freshness and flavor to your table and more fruits and vegetables to your diet.

But locally grown food is not only good for your taste buds, it creates jobs, keeps money in local economies, promotes community development and can reduce environmental and public health costs.

If you want to find your nearest market, check out the USDA Farmers Market Directory online.

Flourless Chocolate Cake

2011-08-04T12:41:00.015-04:00

I sat in on a raw food "un-cooking" demonstration recently by chef, educator and cookbook author LindaJoy Rose. She demonstrated several recipes from her book "Raw Fusion Recipes, Better Living through Living Foods."

I wrote about my "raw fusion" experience in this week's Table Scraps column in the South Shore News & Tribune and on tbo.com. Find it, along with a flavorful recipe for portobello pesto pizza.

Also from LindaJoy's cookbook is this decadent flourless chocolate cake. It's so good I've made it two times in the last several weeks.

It's so easy! You mix all the ingredients in a food processor, mold it on a cake plate, and you're done!

FAMILY FAVORITE FLOURLESS CHOCOLATE CAKE

2 1/2 cup walnuts

Pinch salt

10 -12 medjool dates

1 teaspoon vanilla extract

1/3 cup raw cacao powder, unsweetened

2 tablespoons coconut oil

1 tablespoons syrup or agave coconut nectar

2 tablespoons water

Place walnuts and salt in a food processor and process until finely ground. Add dates, vanilla, cacao, coconut oil and agave, then process until mixture sticks together. Add 2 tablespoons water and pulse for a moment. Form into a 6" circular cake on a serving plate. A small slice of this rich cake goes a long way!

Options: Garnish with mint leaves and/or raspberries.

Source: Raw Fusion Recipes: Better Living Through Living Foods

Yes, you CAN can!

2011-08-03T15:17:00.010-04:00

If you can grow it, you can can it.

Many people are developing an interest in home canning with the goal of saving money or eating local foods throughout the year. Hydro Harvest Farms in Ruskin will be celebrating National Can-It-Forward Day on Aug. 13 by offering Canning 101 at 11 a.m.

The one hour class is designed to introduce participants to the basics of simple water bath canning with a few tips Terrie has learned along the way. Bring your canning recipes, tips and questions to share.

Reserve your seat by emailing Terrie Lawson at terrie@hydroharvestfarms.com.

Hydro Harvest Farms

1101 East Shell Point Road

Ruskin, FL 33570-5003

(813) 645-6574

How hot is it?

2011-08-01T11:10:00.001-04:00

Raw food curious?

2011-07-21T08:27:00.009-04:00

An enthusiastic group of about two dozen of us gathered at Grand Kitchen & Bath in St. Petersburg the night before last to watch Elizabeth Dougherty from Food Nation Radio Network and Dr. LindaJoy Rose, guest chef, educator and cookbook author.

Demonstrating recipes from her book "Raw Fusion Recipes," LJ, as she prefers to be called, made this portobello pesto pizza. It was unbelievably good. I'll be making this at home for sure.

And look ma, no oven was used. The "crust" was fashioned out of ground walnuts, pecans, dates, fresh herbs and olive oil. The layer of cheesy spread was actually made of macadamias, soaked and pulsed in a food processor. The topping included tomatoes, spinach, red peppers and other natural fixings.

To listen to the broadcast of this event, tune in to Elizabeth's July 23 Food Nation show at 9 a.m. on WTAN 1340 AM.

I'll be writing more about my "raw fusion" experience and this recipe in next week's Table Scraps column in the South Shore News & Tribune and on tbo.com.

Good-bye you old smoothie, you.

2011-07-19T09:16:00.011-04:00

I was a little wary, but based on comments I'd read about adding tofu to breakfast smoothies, I went ahead and tried it this morning.

Using about the same mix as usual - frozen bananas, ice cubes, splash of orange juice and whey protein powder - this time I also added a handful of cubed, firm tofu.

I had my doubts about using the firm tofu, but it turned out good. It added thickness. I wasn't crazy about the flecks of tofu that didn't get blended, though. Next time I'll try the silky variety.

MANGO-BANANA TOFU SMOOTHIE

1/2 frozen banana

1/4 cup mango

5 ice cubes

1/2 cup silken tofu

1/4 cup orange juice

Scoop of whey protein powder

Honey (to taste)

Blend ice first, then add remaining ingredients and blend until smooth.

Meatless Monday or not: Warm Mushroom Salad

2011-07-18T16:07:00.007-04:00

Here's a recipe I discovered this week while trying to use a package of portobello mushrooms sitting in the fridge and trying to find something special to go alongside lobster-filled ravioli with homemade tomato sauce.

This warm mushroom salad stars the lovely portobello, supported by a soaking in balsamic vinegar, garlic and olive oil and served atop a cluster of mixed greens. Voila! Problem solved.

WARM MUSHROOM SALAD

1 tablespoon oil

1 1/2 cups sliced fresh mushrooms

1 clove garlic, chopped

2 1/2 tablespoons olive oil

2 1/2 tablespoons balsamic vinegar

Salt and pepper to taste

1 (10-ounce) package baby greens mix

Heat olive oil in a skillet over medium heat. Add mushrooms and cook, stirring until soft. Continue cooking until the juices from the mushrooms have reduced to about 2 tablespoons of liquid. Stir in the remaining olive oil, balsamic vinegar, salt and pepper until evenly blended. Turn off heat, and let the mushrooms sit in the pan until they are just warm but no longer hot; otherwise the greens will wilt too much.

Place the baby greens in a serving bowl and pour the warm mushroom mixture over them. Toss to blend and serve immediately.

Makes 4 servings.

Source: www.allrecipes.com

Colorfield Farms Mango Festival

2011-07-14T14:28:00.009-04:00

I'm ready for one of my favorite events of summer: the Colorfield Farms Mango Festival!

Learn all about the world's most popular fruit July 22-24. The event will feature all-day mango tastings, cooking demos and educational seminars. It's always a lot of fun. You won't believe all the different varieties of mango trees there are out there!

Hundreds usually attend the festival at Anne Pidgeons's large nursery Wimauma. Colorfield is located on State Road 674, exactly five miles east of U.S. 301. Admission is $5 per person, and parking is free.

For more information, call (813) 833-2545.

And the top mango chef is...

2011-07-11T14:11:00.041-04:00

Here a mango; there a mango; everywhere a mango, mango. Or, so it seems lately.

Making waves across the country is the national Mango Hometown Tour. Yes, there really is a tour for the world's most popular fruit, and it arrived in the Tampa Bay area last Friday.

In an effort to increase awareness and consumption of fresh mangos, the National Mango Board organized the tour, which will be visiting six U. S. cities.

I'm already a fan of mangos, so I gladly jumped at the chance to help judge the Mango Taste-Off at Cafe Ponte in Clearwater.

The two opponents were Clearwater chefs Ferrell Alvarez of Cafe Dufrain and Chris Ponte of Cafe Ponte. Each created a tantalizing fusion dish featuring, you guessed it, mangos.

To get things rolling... Mango Bellinis! Prosecco thickened and perfumed with pureed mangos was served to everyone. If I may channel my "inner-30-something voice," the drink was flipping awesome.

The lucky judges included Charley Belcher from WTVT FOX 13 (left), Creative Loafing writer Andy Huse (center) and me.

Chef Ponte was declared the winner based on his creative progression of mango and shrimp, Japanese-style. Fabulous presentation, flavors and textures!

Chef Alvarez prepared this mango in allspice brine Pasture Prime pork with mango arbol barbecue sauce and pickled mango on top of a tostone. It was delicious.

Stay tuned for more about the Mango Taste-Off. I'll be writing about it in an upcoming Table Scraps column in the South Shore News & Tribune and on tbo.com.

Chef Ferrell Alvarez on the left, and Chef Chris Ponte on the right.

Mangos to star in this Tampa area throwdown

2011-07-05T19:00:00.021-04:00

Local chefs Chef Chris Ponte of Cafe Ponte (right) and Chef Ferrell Alvarez of Cafe Dufrain (left) will compete toe to toe in the Ultimate Mango Taste-Off, courtesy of the National Mango Board this Friday, July 8 at 3:30 p.m.

The chefs will pay homage to Tampa's diverse roots by creating mouthwatering fusion dishes featuring mangos.

I'll be a judge, as will Andy Huse and Charley Belcher, so be sure to stop by and say hi between bites.

The National Mango Board and Sweetbay Supermarket will offer mango treats and surprises along the way.

There are still a few seats available so reserve your spot now:

http://mangotampa.eventbrite.com/

The mango-themed challenge will be hosted at Cafe Ponte, 13505 Icot Blvd., Suite 214, in Clearwater.

See you there!

Asian Fusion Buffet

2011-06-30T08:34:00.017-04:00

I had lunch this week at the new Asian Fusion Buffet in Apollo Beach. I normally don't care for buffets, but I was pleasantly surprised by this one. It was fabulous! Read my review here on tbo.com and look for it in next week's Table Scraps column in the South Shore News & Tribune. Here are a few photos to whet your appetite:

Hickory Hollow offers refreshing barbecue

2011-06-26T11:27:00.016-04:00

Saturday we went on a little antiquing mission in Ellenton.

Although I ended up purchasing a vintage needlepoint pillow, our biggest find was lunch.

The three women behind the counter answered almost in unison, when we inquired where we could go to grab a bite to eat that was good, local and not a chain.

"Look for the restaurant with the headless pig out front," one of the sales clerks said.

We learned Hickory Hollow is known for its two styles of incredible barbecue, fabulous vegetables and more than 50 bottled craft beers.

This family-run business has been serving both traditional and eastern North Carolina pulled pork barbecue for 27 years. The menu takes quite a while to peruse with so many intriguing options like Key Lime or Wasabi deviled eggs, Soft-Shelled Crab, Corn Fritters with Powdered Sugar and Baltimore-style Crab Cakes.

Decisions, decisions...

I opted for the N. C.-style pork barbecue sandwich, which was hickory-smoked and marinated in sweet vinegar and seasonings, and an order of fried green tomatoes. Great choices! The sandwich was stuffed with moist, tender meat and a slaw that was tangy and wonderful on my sandwich. The thick-cut fried green tomatoes had a tasty cornmeal crust fried up right and crispy.

I left Hickory Hollow feeling like I'd just barely had a taste of all of owner Donna James' southern comfort food. I'll be headed back real soon.

If you decide to give it a try, Hickory Hollow will be closed for vacation July 3 - July 19.

If you're wondering about the headless pig, the head was taken by local pranksters. It was later found on the side of the road and needs to be reattached.

Hickory Hollow

4705 U.S. 301 N.

Ellenton, FL 34222

(941) 722-3932

Sister way off her noodle?

2011-06-14T15:29:00.010-04:00

While I hate to admit it, sometimes my sister Janet is way cooler than me.

This is one of those times.

Janet told me about some banana splits she made recently. They caught my attention for two reasons: first, for her sheer creativity, but also because she served them to friends FOR BREAKFAST.

My sister isn't a total whackadoodle.

It turns out Janet's breakfast splits were not so crazy after all. They were actually quite healthy.

Scoops of watermelon replaced the usual ice cream; granola, the nuts; and Greek yogurt, the traditional drifts of whipped cream. A sinless banana split! It's all I could ever hope for. Pinch me now!

Get the recipe for this sinless dessert (or breakfast) in today's South Shore News & Tribune online here.

Oh, how I love Sarasota!

2011-06-11T11:49:00.017-04:00

Well, I love Ruskin too. But sometimes it's great to get out of town.

We woke up bright and early yesterday and headed to the farmers market in Sarasota. I lived there for seven years before moving to Hillsborough County in 2007. My daughter Leslie and her family just moved there recently, so after a four-year absence, I was looking forward to reacquainting myself with the town... and sneaking in a little visit with my one-year-old granddaughter, Lila.

The farmers market is a big deal in Sarasota.

Vendors have been setting up shop downtown since 1979. Rain or shine, the market is open every Saturday from 7 a.m. to 1 p.m. on Lemon Avenue at the intersection of Main Street. About 70 artisans, growers and other peddlers offer artwork, handmade soaps, spices, fresh baked breads and pastries, seafood, coffee, live plants, cut flowers and, of course, fresh fruits and vegetables. I'm sure I've left some out.

On this trip, my small market haul included three generous-sized Poblano peppers, a bag of beautiful Brussels sprouts and red and green bell peppers.

While you're waiting for next Saturday to roll around, here's a little taste of what you have to look forward to if you decide to venture forth:

Cheers for a chowder champion!

2011-06-05T12:31:00.017-04:00

Congratulations to Tony's Seafood Restaurant in Cedar Key! For the third year in a row, it was crowned clam chowder champion at the Great Chowder Cook-Off in Rhode Island this weekend.

Superbly seasoned and loaded with clams, I like their "chowdah" so much I take home several pints every November when they have a booth at the Ruskin Seafood Festival.

Tony's Seafood Restaurant

597 2nd Street

Cedar Key, FL 32625

(352) 543-0022

Watermelon rind pickles for a cause

2011-05-31T10:45:00.007-04:00

I received a much-anticipated phone call the night before last. For me, it's the call that signals summer's start and causes my mouth to water at the same time.

The Ruskin Woman's Club is selling its annual watermelon rind pickles! This year's delicious batch resulted in roughly 140 pints, which will sell for $6 a jar. The money goes into the club's general fund to support its various charity efforts and pay for building maintenance.

If you'd like to purchase a jar, call Bobbie Nell Strong at (813) 645-3136

Moh-HEE-toh!

2011-05-29T16:15:00.008-04:00

When a woman has the power to muddle AND fresh mint in the backyard, the day becomes a candidate for mojitos. It may take a few times making these cocktails until you get the blend that fits your taste, but they are the most refreshing drinks on a warm spring day.

It's summer. It's officially Mojito time!

Cuban Mojito Recipe

1 teaspoon powdered sugar

Juice from 1 lime (2 ounces)

4 mint leaves

1 sprig of mint

Havana Club White Rum ( 2 ounces)

2 ounces club soda

Place the mint leaves into a long mojito glass (often called a Collins glass) and squeeze the juice from a cut lime over them. You'll want about two ounces of lime juice.

Add the powdered sugar, and then gently smash the mint into the lime juice and sugar with a muddler or the back of a fork or spoon. Add the ice, preferably crushed, then add the rum and stir. Top with the club soda and garnish with a mint of sprig.

Some Cubans, use guarapo in place of the powdered sugar, which is a cane sugar syrup available in the Latin food section of some supermarkets or at Latin grocery stores, It's typically sold in 12-ounce cans.

Source: Tasteofcuba.com

Ruskin tomatoes find their true calling: Fresh Bloody Mary's

2011-05-25T06:56:00.010-04:00

We're pickin' tomatoes in Ruskin!

I visited Artesian Farms recently and collected a five-gallon bucket toppling over with large tomatoes. I made sure to throw a few green ones in the pile, too.

Get the recipe for Fried Green Tomatoes in today's South Shore News & Tribune online here. Warm inside and slightly crispy on the outside, they're a meal on a plate. Serve plain or with a spicy remoulade, and you're good to go.

Here's another of my favorite ways to enjoy freshly picked tomatoes. Try this over ice and through a straw.

Now we're talking.

Bloody Mary

3 large, ripe tomatoes

1 clove garlic, minced

2 teaspoons Worcestershire sauce

1 teaspoon hot sauce

1 tablespoon fresh lemon juice

1 tablespoon fresh lime juice

1/2 teaspoon minced fresh horseradish

3 fresh basil leaves

1/2 teaspoon salt

1/2 teaspoon celery salt

1/4 teaspoon fresh ground pepper

Vodka

Peel tomatoes, remove seeds and dice, reserving the juices. Add all ingredients, except for the vodka, into a food processor or blender. Cover and chill for at least an hour. If you prefer a smoother texture, strain mixture through a fine sieve or cheesecloth.

To serve, mix with 4 ounces of vodka and pour into two glasses filled with ice.

Garnish with a beef or celery stick, olives, prawns, pickle spear or spicy green bean. It's bloody good!

Kings Point Open-Air Fresh Market in pictures

2011-05-23T14:49:00.011-04:00

May 22 was the Open-Air Sun City Center Fresh Market in front of the Kings Point Clubhouse. The market featured vendors selling everything from cheeses to baked goods to tamales. Even Elvis was in the house!

I'll be writing more about the market, which was presented by Minto Communities and Tampa Bay Markets, next week. In the meantime, here are a few photos to drool over...

This is one sinful sauce.

2011-05-16T16:26:00.006-04:00

I needed a quick dessert for company last night. Turning to the ingredients I had on hand (frozen vanilla yogurt), I assembled a mocha chocolate sauce using unsweetened chocolate, butter and instant coffee for a flavor spike.

This mocha sauce was incredible. It should be illegal.

MOCHA SAUCE

2 squares (2 ounces) unsweetened chocolate

1/3 cup water

1/2 cup granulated sugar

1 tablespoon instant coffee

3 tablespoons butter or margarine

1/4 teaspoon vanilla extract

Microwave the chocolate and water in a large microwavable bowl on High for 1 1/2 minutes. Stir until the chocolate is completely melted.

Stir the sugar and instant coffee into the chocolate mixture. Microwave for 1 minute. Stir. Microwave for 2 minutes longer. Stir in the butter and vanilla. Serve warm over ice cream, pudding, or cake. Store the leftover sauce in the refrigerator. Reheat before serving.

Makes about 1 cup. Source: Maxwell House Coffee Drinks & Desserts Cookbook.

Toad-in-a-hole for breakfast

2011-05-15T09:33:00.009-04:00

When I was a Camp Fire Girl, I was quite impressed when we made our own individual camp cook stoves. I won't admit how many years ago that was, but the camp project has stuck with me all these years.

There are two main parts to the cook stove. There's the buddy burner or heat source, and then the actual stove, which was a one-gallon coffee can. You get the picture.

When I was thinking about how to stretch the two pieces of bread I had left in the loaf this morning, I remembered the old toad-in-a-hole we made on those coffee-can stoves.

You cut a hole about two-inches around in the center of your piece of bread, then butter the bread frame. Place it on top of the camp stove top (or frying pan, if you're in the kitchen). Break an egg into the bread hole. Add salt and pepper.

Let cook and flip to brown the other side.

Tah dah! Being creative is the mother of invention.

No gluten for punishment

2011-05-11T07:54:00.013-04:00

This morning I received an email from Gluten Free Tampa Bay thanking me for my column about gluten-free eating. I went to their blog and discovered it's filled with information focused on gluten-free dining in the Tampa Bay area. You can also find Gluten Free Tampa Bay on Facebook and Twitter.

In today's South Shore News & Tribune, my column features a recipe that transforms plain ol' lettuce leaves into a gluten-free chicken wrap. Click here to get to the tbo.com site.

Why, hello tomatoes!

2011-05-10T08:55:00.008-04:00

Oh boy! Ruskin tomatoes are ready for picking!

I've been waiting since December to re-stock my freezer with homemade sauce. The last batch was so good we came close to scrapping over the final few drops.

I originally wrote about the freezer sauce last June. You can read the column and find the recipe here.

If you go picking, remember to wear some old clothes, sunscreen and gloves and bring your own bags to carry the tomatoes home in.

Artesian Farms U-Pick Tomatoes is open daily from 8 a.m. to 5 p.m. at 2710 College Ave. E., behind the Circle K, in Ruskin.

Happy picking!

Leftover corn? Lucky duck.

2011-05-02T16:09:00.013-04:00

Cleaning out the fridge can mean a picnic. It makes fabulous use of those crisp-tender haricots verts (thin French green beans), sweet corn on the cob and that leftover parsley from last week.

I clipped this recipe from a magazine years ago and finally gave it a try. I altered the recipe a little to use ingredients I already had in the fridge, and to kick up the heat a little.

It's crunchy, kinda hot, kinda sweet and has a great fresh flavor. This dish is a keeper!

FRESH CORN SALAD

3 cups corn cut from cob (about 5 ears)

1 large onion

1 cup cooked green beans, chopped

1 sweet red pepper

1/4 cup minced parsley

1 clove garlic, minced

1/4 teaspoon salt

1/8 teaspoon pepper

2 teaspoons sugar

1 teaspoon ground cumin

2 teaspoons Dijon mustard

1 teaspoon hot sauce

1/2 cup vegetable oil

1/4 cup white vinegar

Cook corn in boiling water for 8 to 10 minutes; drain and cool. Combine corn, onion, red pepper and parsley. Set aside.

Combine garlic and remaining ingredients, stirring well. Toss gently with vegetables. Chill 8 hours. Serve with a slotted spoon.

Makes 12 to 14 servings.

Mabry's Market

2011-04-26T08:58:00.020-04:00

Please welcome my very first blog advertiser, Mabry's Market.

I can't say enough about this delightful store in Wimauma, and it's owner Susan Bishop. Every time I go there, there's something new to try.

Susan can accommodate my every need, whether it's fresh, locally grown produce, a hard-to-find herb, specialty cheese, artisan bread or when I want to pig out on one of her grilled cheese sandwiches with onion jam.

The market is filled with gourmet coffees, hormone- and antibiotic-free milk, fresh pasta and every spice you can imagine. You need to see for yourself how many wonderful products she carries.

Recently, Susan added some fabulous made-to-order sandwiches, homemade soups and garden-fresh salads.

Whatever you do, don't forget to take home one of her chocolate pots for dessert.

Mabry's Market is at 5129-E S.R. 674, in Wimauma. Give Susan a call at (813) 957-3148.

I had a blast at Festa Italiana 2011

2011-04-21T06:08:00.007-04:00

If there's one festival when historic Ybor City wears its rich Italian heritage proudly and loudly, it's got to be Festa Italiana!

Filled with lots of cannoli and Peroni, this celebration of Italian-American heritage and culture featured live music and a cornucopia of tasty food.

Here's one way to get a five-course meal

2011-04-20T07:44:00.006-04:00

So you want to be a chef - or at least cook a little bit more like one? Me too, so I took a Charleston Low Country cooking class recently at the Rolling Pin Kitchen Emporium in Brandon.

Go here for the story; that and a she-crab soup recipe are there today.

Stafford's U-Pick Blueberries

2011-04-16T18:06:00.007-04:00

Yesterday I went to pick blueberries. Lots and lots of blueberries...

Stafford's U-Pick Blueberries

3111 John Moore Road

Brandon, FL 33511

email: staffordblueberries@gmail.com

Open: Mon. Wed. Fri. and Sat. from 9 am - 5 pm and Sunday from 2 pm - 5 pm

(813) 340-4382

Ikea, eat your heart out.

2011-04-12T17:25:00.008-04:00

As you might already know, we moved recently.

I went looking for an economical bookcase solution for my hundreds of cookbooks waiting to be unpacked from the garage. I wanted to fit them under the countertop of the bar area.

Searching and searching, nothing seemed to fit the bill.

Then I remembered the old board and concrete block system I used during my college days.

As I did back then, I assembled these custom-made bookshelves for my library of cookbooks without any tools or Allen wrenches. Voila! A cut-rate bookcase, DIY, with easily available materials!

Can a masonry-block bookcase ever be attractive? I think so.

Supply costs:

(8) 4 x 8 x 16 masonry blocks ($1.48 ea.) = $11.84

(6) 9.8" x 47.8" shelving ($7.76 ea.) = $46.56

1 qt. can Behr pure white paint = $10.46

1 paint brush = $4.97

Total: $73.83 (tax not included)

The cost of having my cookbooks within arms reach? Priceless!

Sweet on corn and rosemary

2011-04-11T17:50:00.008-04:00

Do you ever tire of plain corn on the cob?

I do. So instead of boiling corn in hot salted water like my mom did, I toss in a sprig of rosemary, which adds a very fragrant and pronounced flavor to the corn.

Such a simple idea. And so good.

Chef Dave presents a Charleston Low Country Dinner

2011-04-09T07:52:00.008-04:00

I'll be writing more about the Charleston Low Country Class presented by Chef Dave next week. But, in the meantime, here are a few photos to drool over...

Roasted Beet Salad with Goat Cheese and Arugula

South Carolina She-Crab Soup

Spicy Shrimp with Cream and Grits

Tangerine Glazed Pork Belly

Brown Sugar Bread Pudding

Rolling Pin Kitchen Emporium

Brandon Crossroads

2080 Badlands Drive

Brandon, FL 33511

(813) 653-2418

Unique gift for a lucky relative?

2011-04-05T20:37:00.007-04:00

I purchased new stemware this weekend at Pigs in the Park in Ruskin. How do you like 'em?

Pigs in the Park: BBQ, BEER & BLUES!

2011-03-28T09:11:00.006-04:00

Pigs in the Park: BBQ, BEER & BLUES inaugural event kicks off Friday night at E.G. Simmons Park.

Talk about barbecue! It'll all be here - ribs, chicken, wings and more.

Come taste the mouthwatering food of Smokin' Gun BBQ, Smokin' Pigs, Hydro Harvest Farms, The Mullet Shack, Ribs on the Rail and others.

It'll be a blast!

WHAT: Pigs in the Park: BBQ, BEER, BLUES & Redfish Tournament

* Down-home, slow-cooked BBQ

* Smokin' blues by Sarasota Slim, The Bottomfeeders, Gypsy Hyway and the Top Shelf Blues Band

* Fishing tourney, including prizes

* Children's fitness area

* Jumbo the Clown

WHEN: Friday, April 1, 6-10 p.m.; Saturday, April 2, 11 a.m. to 7 p.m.

WHERE: E.G. Simmons Park, 2401 19th Ave N.W., Ruskin

COST: $2 per carload park entry fee; free admission and parking

INFO: Call (813) 645-3808.

I recently visited Earl Thompkins of Ribs on the Rail, who works from his mobile grill on Saturdays at Progress Village. I wrote a Table Scraps column about him. Look for it in today's SouthShore News & Tribune or at www.southshore.tbo.com.

Earl shared one of his favorite barbecue sauce recipes:

DEEP SWEET BBQ SAUCE

40 ounces ketchup

32 ounces mustard

12 ounces Louisiana hot sauce

32 ounces honey

Mix the first three ingredients together and simmer on the stove for 20 minutes. Let cool for 10 minutes, and then add honey. Mix well. Pour or brush sauce over cooked meat for best taste.

Dinner at Riverside Bar & Grille

2011-03-26T19:06:00.010-04:00

The Riverside Bar & Grille covered deck overlooking the mouth of the Little Manatee River makes a fine stop on a spring evening.

For a starter, my partner and I enjoyed an order of blue mussels in a delicate Parmesan garlic sauce, served with warm crusty bread to mop and mop and mop. This was great. More, please.

Filet mignon with wild mushroom madeira sauce, steamed vegetables and mashed potatoes.

Fresh corvina with mild wasabi beurre blanc. I would have liked to tasted more "wow" in the wasabi sauce, but it was a good-size piece of fish cooked to perfection.

Riverside Bar & Grille is fresh, enjoyable and unpretentious. Owners Chef Ted and Courtney Hastings are charming, the space is relaxing, the seating comfortable. And the short walk to the river behind the restaurant makes for a serene opening or finale to the meal.

Riverside Bar & Grille

1 Pier Drive

Ruskin, FL 33570

(813) 641-1600

Roasted Florida sweet onions

2011-03-21T17:25:00.010-04:00

Welcome, spring!

Sunday night I used up the last of the Florida sweet onions I recently got from John Lawson at Hydro Harvest Farms in Ruskin. We were having family over for a simple hamburger dinner.

While I was looking for a side dish for my burgers, I remembered the recipe John shared for roasted onions.

As my son-in-law Ben came through the door, he said, "Mmm, something smells good. What are you cooking?"

Buttery and tender, the onions tasted as good as they smelled. I especially liked the ones I soaked in balsamic vinegar. Try them as a new side dish.

The preparation takes only a few minutes. If you're using smaller Florida onions, like I did, add only a quarter of a beef bouillon cube, and bake them for 45 minutes.

ROASTED FLORIDA SWEET ONIONS

4 Florida sweet onions

4 cubes beef bouillon

4 tablespoons butter (substitute balsamic vinegar for less calories)

Preheat an outdoor grill on medium heat and lightly oil the grate, or roast in the oven at 400 degrees for one hour. Peel each onion and core out the center. Drop a beef bouillon in the core of each onion and cover the bouillon with 1 tablespoon of butter. Wrap tightly in aluminum foil to keep in the juices.

Hydro Harvest Farms

1101 Shell Point Rd. E.

Ruskin, FL 33570

www.hydroharvestfarms.com

Lunch at Ikea was väldigt bra or "very good" in Swedish

2011-03-20T12:31:00.024-04:00

I've made several trips to Ikea lately, since we moved several weeks ago. We went from a cavernous kitchen with lots of cabinetry to a smaller one with about two-thirds less.

Shopping at Ikea is kind of a nightmare for me. I feel like I'm walking around in circles the entire time I'm there.

After an hour of wandering, we had worked up an appetite and needed to take a load off. This is when it got good. Lunch:

Our reward for meandering the maze of furniture displays was the Ikea cafeteria. It was a welcome haven with unexpected cafeteria fare-- a plate of gravlax beautifully arranged on a lettuce-lined dinner plate. Thin, lightly smoked slices of cured salmon were edged with fresh dill weed and a tangy mustard dill sauce. It was light, fresh and delicious.

This is a Princess Cake. I think the reason I got this was because of its name and the greenish yellow fondant that resembled a tennis ball. What the heck is a Princess Cake? Basically, it's a little ball of frozen cream with raspberry jam and white cake. Väldigt bra!

Top Chef All Star Tiffany Derry at the Rolling Pin in Brandon

2011-03-17T23:39:00.018-04:00

Call me a sucker for southern chefs like Tiffany Derry. I couldn't wait to watch her in the kitchen this season on Bravo's Top Chef All Stars, after growing to love her when she competed in Season 7.

So when I had a chance for a pre-elimination chat with her this week, you could say I was rather excited. Only hours before her final episode aired, she was teaching a cooking class at the Rolling Pin Kitchen Emporium in Brandon.

We all wanted to ask her if she ended up being named Top Chef, since the show is still airing and she is in the final four. But she was under contract to stay mum, and she did.

I learned later that night she was sent packing after coming up short in a conch elimination round.

"Tonight's challenge was the most fun and CRAZY; I mean crazy!" she laughed.

She wasn't kidding! I watched the show later that night.

Dropped onto a beach for a conch dinner with three and half hours to prepare it, the cheftestants suddenly realized there was no actual conch to cook. Instead, they had to grab a snorkel and go get it.

I asked if contestants are allowed to bring secret ingredients with them to the competition, and if so, what did she bring? She told me she didn't bring anything on Season 7, because she didn't know what to expect. For Season 8, she packed mole powder from Mexico, preserved lemons and a pressure cooker.

When I asked her if she had any advice for aspiring young chefs, she said, "I have plenty! Keep your head down and keep cooking. It's the same advice my teacher used to tell me."

"Don't chase money, perfect your craft and learn the skills you need in a restaurant," she added.

It's apparent that Tiffany is passionate about her food.

She made a fresh baby beet salad with goat cheese mousse first, and then, pictured below, prepared roasted halibut with chorizo sauce and fennel salad. An unusual, red wine-braised short rib and creamy polenta with fig and prosciutto dish followed. Her dessert was bananas foster.

I wish I could tell you how yummy it all tasted, but there were so many people there, those of us taking pictures missed out.

Tiffany's co-opening a restaurant in August called Private Social. The "private" end of the restaurant will offer a quiet dining room with a chef-driven menu, while the "social" area will feature louder music and diners can order from a menu of small plates to share.

I can't wait for the next time I'm in Dallas.

Would-be chefs make gourmet foods

2011-03-02T06:05:00.011-05:00

Teens aren't usually renowned for making nutritious, home-cooked meals, but 15 students showed the judges they were hot stuff at the first South County Career Center culinary arts competition.

Three teams of five students were challenged during the Iron Chef-inspired cook-off to create an appetizer, entree and dessert in 60 minutes.

Read about this culinary arts battle in my weekly Table Scraps column from today's SouthShore News & Tribune newspaper.

2011 Chili cook-off winners

2011-02-21T08:12:00.005-05:00

They came out swinging with all their spices. There were 11 participants in the E.G. Simmons Park Chili Cook-off. The event raises money for the Friends of the Park.

Pictured are first place winners Jack Stephens and Gary Feicke, aka Margarita Jack and the Chili Bandits. Second place was awarded to Tracy McLellan and Ronnie Barnes, aka The Butcher Boys, and third place was a tie between Robert Allen and Patrick Pruitt.

Smokin' chili, frosty brews, live music and blue skies, who could ask for anything more?

Holy award nominations, Batman!

2011-02-19T18:34:00.014-05:00

Wow. I mean, wow! I'm so excited for Chef Greg Baker and his partner, Michelle Baker. Owners of The Refinery in Seminole Heights, they've captured a nomination for "Best New Restaurant" in the nation by the James Beard Foundation.

All it takes is one visit to understand why.

I wrote about the dynamic duo and their restaurant soon after they opened their Seminole Heights eatery.

Good luck, guys. I'm rooting for you.

Read the rest of the nomination list here.

The Refinery

5137 North Florida Ave.

Tampa, FL 33603

(813) 237-2000

www.thetamparefinery.com

Come and have chili!

2011-02-17T21:23:00.007-05:00

I'm judging chili at the annual E. G. Simmons Park Chili Cook-off Saturday in Ruskin. Wish me luck. For the sake of my stomach, I hope there will be less than 15 competing pots of the spicy stew.

Come and get in on all the fun, including live music, a flea market, classic car show and lotsa chili!

E. G. Simmons Park, 2401 19th Ave. N.W. Ruskin, FL

10 a.m. to 4 p.m. Saturday, Feb. 19

Cost is a $2.00 park entry fee per vehicle and $3.00 for a bowl to sample the chili.

Call (813) 671-7655.

Strawberry pizza, baby

2011-02-16T10:02:00.016-05:00

Want something different as a topping for your next pizza? How about strawberries?

I went to Goodson Farms recently with a craving for strawberry shortcake; that is, until I saw the sign for strawberry pizza.

Ohhh... talk about heaven. It was love at first bite!

I shot these pictures last week during my visit to Goodson's. I polished this puppy off in no time!

Eat your hearts out non-Floridians... It's strawberry season!

In today's SouthShore News & Tribune, look for my column and a scrumptious recipe for strawberry pizza.

Goodson Farms

12405 C. R. 672, Balm

(813) 634-7790

Say "I love you" with carats... or carrots.

2011-02-14T13:47:00.017-05:00

It's good to have a twin sister. And when your twin sister is really talented, it's even better.

Here's a simple Valentine's Day menu item you still have time to pull off.

Tonight she's serving her guy bison sirloin steaks with these sauteed sugar peas and heart-shaped carrots.

Carrots are rumored to help you see the object of your desire more clearly. I think I've just found my Valentine's Day menu.

Riverside Bar & Grille

2011-02-08T18:51:00.007-05:00

From today's column in the South Shore News & Tribune, I got the recipe for Chateaubriand with Wild Mushroom Madeira Sauce from Chef Ted Hastings at Riverside Bar & Grille in Ruskin. It's his Valentine's Day dinner special on Saturday night and the ideal recipe for a romantic dinner for two.

Actually, the dish is quite easy to make at home. But, there'll be dirty dishes to clean before the candles burn out.

The Riverside Bar & Grille team: Michael Rauda, Silbano Gonzales, Chef Ted Hastings, Courtney Hastings and Tess Harden.

Riverside Bar & Grille

1 Pier Drive

Ruskin, FL 33570

(813) 641-1600

Amateur chili cooks can win at E. G. Simmons Chili Cook-off

2011-02-01T04:05:00.014-05:00

It's time for chili enthusiasts across the county to gather their spiciest ingredients, get into the kitchen and perfect their best recipe for this year's ultimate test: the annual no-holds-barred E. G. Simmons Park Chili Cook-off on Feb. 19.

You'll find a recipe for cornbread wafers in my Table Scraps column in the SouthShore News & Tribune. The column also includes more details about the cook-off.

Also, there was no winner in last week's guess-where-I-ate lunch contest. The restaurant was Chef Bobby Flay's Mesa Grill inside Caesar's Palace in the city of sin, Las Vegas.

The dish, by the way, was a crispy preserved duck salad with spicy pecans and a Concord grape dressing.

Thanks, everyone, for playing. Better luck next time.

Name that lunch: And win bragging rights

2011-01-23T16:19:00.003-05:00

Let's play a game. Take a look at the picture above and tell me where I had lunch last week.

Hint: It's in Las Vegas at a celeb-chef-helmed restaurant.

The first correct answer wins absolutely nothing, except bragging rights.

Oh, and one more hint: It was delicious.

What I didn't eat in Vegas...

2011-01-21T18:31:00.009-05:00

Oh, the magic of vacation. I have to admit that getting back to my normal routine was kind of anti-climatic, after four days of fun in Vegas.

I left Tampa 20 pounds lighter than I was two months prior. But my Lord, the restaurants in Las Vegas were unbelievable. So much so that my thoughts were of practically nothing else but food... really good food.

But, I'm happy to report I actually came back a 1/2-pound lighter. Believe me, it was tough, because here are some of the things I had to pass on:

And that's just desserts. More to come later on what I didn't pass.

Ringing in the New Year with antipasto

2010-12-29T15:05:00.009-05:00

If you want something fun for a New Year's Eve buffet, look no further than this simple recipe for marinated antipasto platter. It's in my column today in the SouthShore News & Tribune. If you need too, make it ahead of time and then refrigerate it. That way you'll have plenty of time to get dressed for the party.

I am so grateful for family, friends, good times, traditions, and all the things that can't be measured in tangibles.

Happy New Year to all!

Stockings hung? Cookies baked? Jelly rolled?

2010-12-20T07:41:00.011-05:00

I've been baking my way through my annual got-to-have Christmas goodies - thumbprints, bite-size brownie cupcakes and cranberry crunch cookies. In the middle of this baking frenzy, I made a new recipe for a chamber breakfast meeting.

Surfing the Internet, I found this really great cranberry and pecan jelly roll recipe at gourmetsleuth.com. The "healthy favorite" looked impressive, and was much easier to make than it appeared.

It turned out to be a joyous combination of cake and fat-free cream cheese frosting all rolled into one dessert or, in this case, breakfast.

If you have a houseful of hungry guests this week, this jelly roll might be the ticket!

Here's hoping you have a Lake Wobegone Christmas: All the cookies are outstanding; all the presents are satisfying; and all the stocking stuffers are above average.

CRANBERRY-NUT JELLY ROLL

4 eggs, separated

3/4 cup confectioners' sugar

1/2 cup all-purpose flour

3/4 teaspoon baking powder

1/4 teaspoon baking soda

1/8 teaspoon salt

1 cup fresh or frozen cranberries, coarsely chopped

3/4 cup finely chopped pecans

FILLING:

1 package (8 ounces) fat-free cream cheese

2 tablespoons butter, softened

1/2 teaspoon almond extract

1 cup confectioners' sugar

Let eggs stand at room temperature for 30 minutes. Line a 15-in. x 10-in. baking pan with waxed paper; coat with cooking spray and set aside.

In a large mixing bowl, beat egg yolks on high speed for 3 minutes or until thickened. In a small mixing bowl with clean beaters, beat egg whites on medium speed until foamy. Gradually add confectioners' sugar, 1 tablespoon at a time, beating on high until soft peaks form. Fold into yolks. Combine the flour, baking powder, baking soda and salt; gently fold into the egg mixture until combined. Fold in cranberries and pecans.

Spread batter into prepared pan. Bake at 350 degrees for 7 - 10 minutes or until top springs back when lightly touched. Cool for 5 minutes. Invert cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in towel jelly-roll style, starting with a short side. Cool on a wire rack.

For filling, in a small mixing bowl, combine the cream cheese, butter and extract. Set aside 1 1/2 teaspoons confectioners' sugar. Gradually beat remaining sugar into cream cheese mixture. Unroll cake; spread filling to within 1/2 in. of edges. Roll up again. Sprinkle with reserved confectioners' sugar. Store in refrigerator. Serves 12

Tis the season for crashing tea parties?

2010-12-15T07:49:00.006-05:00

If you're going to crash a party, it might as well be one with Mrs. Claus. That, and just in time for the holidays, this recipe from today's South Shore News & Tribune for Thumbprint cookies.

Carmel Cafe & Wine Bar

2010-12-11T09:42:00.004-05:00

Recently, I was invited to a tasting preview at the new Carmel Cafe & Wine Bar in Clearwater. My daughter and I had a fabulous time. The food was exceptional.

Here are some pictures to whet your appetite, until I write my next Table Scraps column.

Carmel Cafe & Wine Bar

Northwood Plaza

2548 McMullen Booth Road

Clearwater, FL 33761

(727) 724-4228

www.carmelcafe.com

Sweet temptations!

2010-11-30T09:09:00.008-05:00

Say no to holiday goodies? Not going to happen.

The Catering Company is sponsoring "Brandon's Largest Cookie Swap" from 11 a.m. to 2 p.m. Saturday, December 4, at Beef O'Brady's, 9331 Adamo Drive, Tampa.

For those that wish to participate, please bring three dozen homemade cookies along with the recipe to exchange. Containers will be supplied by The Catering Company.

Reservations are requested by e-mailing info@cateringbrandon.com.

Life on the farm at Twenty-Four Rivers

2010-11-21T20:07:00.005-05:00

I wrote a story this week for the SouthShore News & Tribune on Twenty-Four Rivers farm. Erik and Carrie Schramm encourage new customers to visit and tour their small family farm in Plant City.

If eating meat is good, eating ethically raised meat is even better. To learn more about Twenty-Four Rivers, visit the farm's website.

Baking a pie almost got me arrested

2010-11-12T05:03:00.005-05:00

Congratulations to Myra Hocutt, who made her mom's apple pie recipe at the Freedom Plaza Fall Festival and Craft Show's pie baking contest. The delicious event took place to support Hillsborough County Sheriff's Emergency Services.

Myra's recipe appears in this week's South Shore News & Tribune Table Scraps column.

It's Seafood Festival time!

2010-11-05T03:04:00.011-04:00

Terrific seafood, entertainment and fun for families is on tap (so is beer) at the 22nd Annual Ruskin Seafood Festival, this weekend, November 6 -7 at E. G. Simmons Park in Ruskin.

Heralded as the best event of the year, this Ruskin-SouthShore Chamber of Commerce event celebrates every ocean creature imaginable.

Here are the other details:

Where: E. G. Simmons Park, 2401 19th Ave. NW, Ruskin

When: Saturday, 10 a.m. - 5 p.m.; Sunday, 10 a.m. - 4 p.m.

Cost: $5; children under 12, free and a $2 per carload entry fee into the park

Cooking gets spooky at Doby Elementary

2010-10-20T01:25:00.006-04:00

Recently, I visited with Aubrey Hoishik's second grade class at Doby Elementary. Ms. Hoishik ties hands-on cooking activities to her weekly lesson plan. During my visit, the chefs-to-be decorated "creepy" cupcakes - there was a lot of finger licking going on - to go with the spooky stories they had written. It's featured in today's South Shore News & Tribune. Click here for the complete story.

Sara Moulton at the Rolling Pin in Brandon

2010-10-17T16:20:00.014-04:00

Here is a pictorial essay of my visit with Sara Moulton at the Rolling Pin Kitchen Emporium in Brandon this afternoon. I will be writing about Sara, and the Rolling Pin, in my Table Scraps column in The South Shore News & Tribune on Oct. 27:

Rolling Pin Kitchen Emporium

2080 Badlands Drive

Brandon, FL 33511

(813) 653-2418

Tis' the season for mouth-watering Oktoberfest

2010-10-16T14:54:00.011-04:00

I didn't have to cross the Atlantic for Oktoberfest. In fact, I didn't even have to leave the neighborhood.

This morning, as I was eyeballing a can of sauerkraut that's been sitting in my pantry, a strong desire for sauerkraut came over me.

Several hours later, Beanie's Family Sports Grill posted this message on Facebook: "October Fest at Beanie's! Bratwurst, red cabbage or sauerkraut and a choice of side.... Come on down!!!"

So we did!

The dinner included two grilled brats, on a bed of homemade sauerkraut, roll and a choice of one side. I chose potato salad. I can't even describe this dish without my mouth watering.

What to drink? Are you kidding? What's Oktoberfest without a beer? In fact, what's a brat without a beer?

Beanie's Family Sports Grill

2002 S U.S. 41 S.

Ruskin, FL

(813) 649-1700

Pie-baking throwdown!

2010-10-15T17:33:00.005-04:00

Hey, all you pie bakers. Yes, I mean people like you, Larry Brooks! The challenge is on!

Freedom Plaza is hosting its Fall Festival and Craft Show on Friday, Oct. 22 from 9 a.m. - 2 p.m. Along with a variety of crafts, hidden treasures, hot dog, chips and soda for $2, there will be a pie baking contest! This event is to support Hillsborough County Sheriff's Emergency Services.

I'm in!

For more information, call (813) 634-1824.

Freedom Plaza

1010 American Eagle Blvd.

Sun City Center, FL

www.brookdaleliving.com

A tip for potato chip lovers

2010-10-14T13:17:00.003-04:00

Personally, I can plow through a bag of chips before it has time to get stale.

But, this is a brilliant way to fold down the top of a chip bag without using a clip. The air stays out and the chips stay fresh.

A fondness for herbs?

2010-10-14T01:09:00.009-04:00

Colorfield Farms Fall Garden Festival

This weekend, learn all kinds of great tricks for outsmarting South Florida's problematic growing conditions at the annual Colorfield Farms Fall Garden Festival.

The event will include the tasting of recipes using herbs as well as educational demonstrations on growing herbs and commonly used veggies, container gardening, low-volume irrigation, and pests, bugs, sap suckers and other undesirables.

When: Oct. 16 - 17, 9 a.m. to 5 p.m.

Where: Colorfield Farms, 8221 State Road 674 in Wimauma

Cost: Free

Information: (813) 833-2545

Surreal Brunch 2010

2010-10-12T19:30:00.012-04:00

This is a not-to-be-missed experience for foodies and their friends, featuring a culinary demonstration by the Food Network's "Surreal Gourmet," and an elegant four-course brunch, all aboard Holland America's finest ship, the ms Ryndam.

The Surreal Brunch is hosted by the Dali Guild and is a benefit for the new Dali Museum.

The pairing of food and surrealism is an enjoyable way to honor Dali and the grand new building that will house the largest collection of his work outside Spain.

Bob Blumer, "The Surreal Gourmet," has been a frequent guest of the Museum, and his wow-inspiring dishes, whimiscal presentations and unusual cooking methods would make Dali proud.

* When: Sunday, October 24 Guests aboard the ms Ryndam at 10 a.m. sharp. Brunch is served at 11 a.m. and Bob Blumer's presentation is at 12:30 p.m.

* Where: ms Rydam, Port of Tampa, Terminal 3

* Tickets: $125.00, that includes an autographed copy of Bob Blumer's cookbook, The Surreal Gourmet.

* Information: You may reserve a seat at the Surreal Brunch by contacting Leigh Winkler at (727) 823-3767 x3043 or by email at lwinkler@thedali.org. Be advised that boarding the cruise ship involves paperwork required by Homeland Security. Please reserve by October 18.

www.thedali.org

Pineapple upside-down cake. The liquid version.

2010-10-09T20:43:00.005-04:00

I was at Beanie's tonight to hear Bill Floyd sing AND I was craving Beanie's chicken wings. The bartender, Angela, breezed by carrying three glasses filled with exactly the same pretty, red drinks.

"What were those?" I asked.

Angela said they were pineapple upside down cakes, as she nudged the remaining drops in the shaker my way.

WOW! It was good! So I ordered one. (Smart bartender!)

Vanilla vodka, pineapple juice and a splash of grenadine mixed together; this drink smells and tastes exactly like its name! Try one...

A perfect puree makes a fine soup

2010-10-01T01:49:00.005-04:00

From this week's Table Scraps column, Bobby Flay's Sweet Potato-Coconut Soup - with a spicy relish... oh, how decadent can you get?

This is a simple soup recipe, too - a mesh of sweet potato, coconut and fresh ginger, but it includes a wee bit of heat - just enough to give this more depth than the usual puree.

Go here to read about it.

A gussied-up BLT

2010-09-30T14:55:00.004-04:00

Although I love guacamole, I think avocados are best eaten with minimal fuss. I pack them for lunch, sliced in half with a sprinkle of salt, and then eat them straight from the shell with a spoon — perfect.

I also use them to top off my salads, serve as side dishes with meals and dice for avocado vinaigrette and salsa.

Avocados pair beautifully with crab, cucumber, grapefruit, mangoes, red onions, oranges, pineapples, shrimp and bacon.

A personal favorite is adding avocado to the quintessential BLT. It's a gussied-up version of the American classic.

Crispy Peppered Bacon and Avocado Sandwiches with Herbed Mayo

6 slices peppered bacon
5 Tbsp. mayonnaise
3 Tbsp. fresh garlic chives, chopped
2 Tbsp. fresh dill, chopped
1 firm ripe avocado
1 tsp. fresh lemon juice
4 slices whole-grain bread, toasted
1/2 c. sprouts
Salt and pepper

Stir together mayonnaise, garlic chives and dill in a small bowl, then salt and pepper to taste. Cook peppered bacon in a skillet over medium heat, turning occasionally, until crispy, and then transfer to paper towels. Halve, pit and peel the avocado, then slice lengthwise onto a plate. Squeeze lemon juice over the avocado slices to prevent discoloring. Assemble sandwiches with toast, herb mayonnaise mix, avocado, peppered bacon and sprouts.

Makes two sandwiches.

Source: www.thefloridachef.com.

Bring your appetite!

2010-09-15T12:56:00.008-04:00

Breakfast with a salsa beat

2010-09-04T11:04:00.008-04:00

Little Habana opened a year ago next door to East Coast Pizza in Riverview. When Al and Tanya Estevez, the owners, chose the name Little Habana, they weren't kidding - barely 20 seats were squeezed into the bright little nook of a dining room.

This lively Cuban restaurant has since gotten bigger. An additional dining room has more than doubled the seating for those who gather for superb, modestly priced Cuban specialties. Lots of Cuban memorabilia line the walls, while festive music is heard throughout the eatery.

We had breakfast there this morning and loved it! A visit to Little Habana would not be complete without a frothy, steaming cup or two of cafe con leche!

Al and Tanya are perfectionists and have a passion for authenticity and freshness. My dining partner enjoyed the Spanish omelette.

I ordered an omelette sandwich with chorizo on Cuban bread. It was delightful.

Mouthwatering Cuban food AND potent Cuban coffee, a big plus for SouthShore!

Little Habana Cafe

13352 Lincoln Road

(813) 672-5111

Interested in learning how to can?

2010-09-02T13:20:00.009-04:00

The Hillsborough County Cooperative Extension Service is offering home canning classes to anyone interested.

These classes will benefit all canners - from beginners to experts. Watch a canning demo, learn about safe canning practices and get answers to food preservation questions.

All classes are free and begin on Sept. 29.

Happy canning!

Newest Italian Restaurant in This Week's SouthShore News & Tribune

2010-08-24T19:44:00.007-04:00

Check out info about the newest Italian Restaurant in Sun City Center, of course in this week's South Shore News & Tribune.

Don't miss the Veal Picatta!

Bella Cucina

1507 State Road 674

Sun City Center

(813) 634-7521

Charms of Leffingwell

2010-08-05T20:33:00.014-04:00

Along with a deliciously fragrant lavender lemonade recipe from Charms of Leffingwell, you'll want to read about my visit to the antique shop and tea room here in this week's South Shore News & Tribune.

Charms of Leffingwell was a really interesting place. I think I'll let these photos tell you about its charm and style:

Charms of Leffingwell

905 Leffingwell Avenue

Ellenton, FL 34222

www.charmsofleffingwell.com

Pickled beets as sweet as candy

2010-07-31T23:15:00.007-04:00

Last week, I wrote about the Ruskin Woman's Club annual fundraising event where members made homemade watermelon rind pickles. After the pickling party, club member Dorothy Renshaw gifted me with a jar of the leftover pickle syrup and suggested I combine it with cooked beets.

The combination sounded a little iffy to me, I have a love-hate relationship with the root veggie. I definitely prefer them pickled, so I decided to try Dorothy's tip.

I went to Mabry's Market and purchased a half dozen or so fresh beets. Once boiled to a crisp-yet-tender state, I ran them under cold water and let them sit for about 15 minutes. After trimming, peeling and slicing the beets, I let them sit in the fridge overnight, covered with the sweet, spicy pickle syrup.

They were simply delicious!

Leftovers, should you have any, will keep in the fridge for a couple of weeks.