A FEW OF FLO’S FAVORITE FLORIDA & FLORIBBEAN RECIPES
KEY LIME MUSTARD GINGER GRILLED CHICKEN
1/4 cup Key Lime Juice (Flo always uses Floribbean brand that she sells in her store)
1/2 cup Dijon style mustard
2 tablespoons minced fresh ginger
2 cloves garlic, minced
4 boneless skinless chicken breast halves
Mix the first four ingredients together. Spoon enough on to coat both sides of the breasts and let them marinade several hours. Reserve the remaining mixture.
Grill or broil the chicken 5-6 minutes on each side till just cooked through. Heat the remaining sauce over low heat or nuke till garlic and ginger are fragrant. Spoon the sauce over breasts and serve.
QUICK KEY LIME MARINATED CHICKEN
½ Cup Key Lime Juice
1/3 Cup soy sauce
4 garlic cloves, minced
Combine ingredients for One Fryer Chicken cut up or equivalent amount of legs and thighs. Do not marinate more than 2 hours before frying or broiling.
LIME CILANTRO VINAIGRETTE FOR GRILLED POTATOES
8 long white or sweet potatoes (Flo prefers white)
1/4 cup Key Lime Juice (Floribbean brand is available on this site)
1 tablespoon sea or kosher salt
1 teaspoon coarsely ground black pepper
1/2 cup olive oil
1/3 cup chopped fresh cilantro
Parboil the potatoes in cold salted water till 95° cooked or till a sharp knife meets resistance on at the center. Stop cooking by immersing in water with ice. Drain, peel when cool and cut into quarters, lengthwise. Place potatoes on well-oiled, hot grill until completely cooked and the grill marks appear, 7-8 minutes.
Whisk vinaigrette ingredients together, add to potatoes and toss.
SIMPLE, ELEGANT LIME FISH SAUTE
A customer and fan of the Floribbean Key Lime Mustard Sauce gave this recipe to Flo and it’s been her favorite way of fixing fish ever since. Grouper, Swordfish, or even Talapia can be used but Pompano cannot be surpassed.
Sauté fish fillets in olive oil and a Tablespoon of butter till fillets are browned on edges and cooked through. Turn and add capers (3 Tablespoons if cooking for two). Add Floribbean Key Lime Mustard Sauce to pan and plate immediately. The amount of sauce is determined by your preferences but Flo uses approximately ¼ cup per person. This recipe works beautifully when you have guests you want to serve something special to without spending a lot of time in the kitchen.
Another customer used the above recipe, loved it and then tried substituting Key Lime Savory Oil for the olive oil called for. She loved it, communicated her suggested refinement of the recipe to Flo who agrees it “kicks” this recipe up to the wonderful level. Keep these ideas and recipes coming!
KEY LIME MUSTARD SAUCE “DOES” VEGETABLES
Steam fresh green beans, broccoli or cauliflower a few minutes and immediately stop the cooking process with cold running water. You want the cooled vegetable to still be crisp to the tooth. When ready to serve, sauté in a tablespoon or two of olive oil or Key Lime Savory Oil till warmed and add just enough Key Lime Mustard Sauce to lightly coat the vegetable, then serve. ‘Tis special.
KATE FROM MIAMI’S
KEY LIME ONIONS AND PEPPERS
Slice 1 or 2 large mild onions into half rings, slice same number of large Green Peppers . Combine onions and peppers in large bowl, adding 2 Tablespoons Key Lime Oil, enough olive oil to coat, 1 Tablespoon of minced garlic and a generous dash of soy sauce.
Mix, then let them sit until flavors are happy together.
My grill has a flat plate surface or you can sauté them inside till onions are translucent and peppers start to brown. Stir for even cooking.
I use this in Fajitas, in an omelet after patting them dry, as a side dish, spooned over black beans and rice, as a topping for grilled skirt steak and to jazz up a cold cut grinder.
I try to make a lot of it. That’s the only way there are leftovers.