Tilapia Ybor

Tilapia Ybor

I lived in the Tampa Bay area for over 15 years. My corporate office is in that neck of the woods.  When I have the opportunity to visit for a couple of days, I like to try to get to the famous Columbia Restaurant where the food is fabulous, the service is spectacular, and the decor is authentic Cuban Courtyard.  If you ever get the chance, be sure to visit the original haunt in Ybor City.  On the outskirts or downtown Tampa, Ybor City was once known for it's cigar factories.  Today, it's better known for it's colorful nightlife.  Yet one tradition, the Columbia, still stands.

The Columbia's famous Cuban sandwich and the Original "1905"Salad™ are to die for.  So is the chicken and yellow rice.  My personal favorite is the Snapper “Alicante” :

Remove fish and most of the onions and peppers to a plate and keep warm under aluminum foil.  Pour remaining sauce into sauce pan (or you can use the same saute pan).  Bring to boil and reduce for about two minutes until sauce thickens.

Plate fish with onions, peppers and sauce.  Top with chopped candied walnuts and fresh parsley.  Suggestion:  Serve with yellow rice

Not an endorsement of the restaurant and no product was supplied to blogger.

"It features the King of Gulf fish, Snapper, baked in a casserole with sweet Spanish onions, green peppers, a rich gravy, olive oil, fresh garlic, Sauterne wine and topped with sliced roasted almonds. Served with yellow rice garnished with fried eggplant and shrimp supreme." (Columbia Restaurant Menu).

I was so hungry for this dish today, but darn, I didn't have any Snapper... but I had Tilapia.  I did not have any white California Sauterne wine... but I had a bottle of cheap red California Sangria in my refrigerator and a little brandy on hand. 

Forget the eggplant and shrimp garnish. I  didn't have that either, but I did have some Valencia rice and Annato, so I could make my "fake out" yellow rice. 

On all the other ingredients - check -  I was good to go!

Except for the almonds... so I used candied walnuts.  Hey, that goes pretty darn good with the brandy, let me tell you.

Okay, so I guess my dish isn't anything like the other.  My recipe is more of a "smothered" fish dish...  I used my creative energy and came up with something that is definitely Tampa-inspired - and it is delicioso!

As a tribute, I am calling this dish "Tilapia Ybor.' 

Makes 2 Servings:

2   4 ounce Tilapia Fillets

1/2 cup All Purpose Flour (for dredging)

2 teaspoons Coarse Sea Salt

Freshly ground Black Pepper, to taste

1 teaspoon Paprika

2 tablespoons Olive Oil

1 Spanish Onion, thinly sliced

1/2 cup green or red Bell Pepper, sliced into rings or thin sliced

2 cloves Garlic, minced

1 tablespoon Butter

For the Gravy:

1/4 cup red Sangria wine

1 tablespoon Brandy

1 cup All Natural Beef Broth (you can substitute Vegetable Broth)

1 tablespoon Olive Oil

2 teaspoons dried Oregano

Pinch of coarse Sea Salt, or more to taste

Freshly ground Black Pepper, to taste

Other: 

Butter Flavored Cooking Spray

Chopped Candied Walnuts (optional)

Fresh Chopped Italian Parsley (optional)

Preheat oven to 350 degrees.

Note: I like to use my ceramic casserole dish to prepare this recipe.

Spray baking pan with cooking spray. 

Dredge Tilapia in flour seasoned with salt, pepper, and paprika.

Heat two tablespoons olive oil in a Saute pan. 

Note:  I'm sure the chefs would disagree, it doesn't matter to me if your pan has sloped sides or straight, as long as it cooks evenly  In fact, this is more of a chicken frying pan that I am using.  I love it for this purpose.  Whatever works!

Add the fish dredged in seasoned flour.  Saute for approximately one minute per side.  Remove fish from pan to prepared baking dish.

Add onions and peppers.  Cook for three to four minutes until the edges begin to slightly brown.  Your pan should be at a high heat now, and with the remaining flour on the bottom, this "browning" should be easily accomplished. 

Add garlic and butter.  Cook for one more minute or until butter melts. 

Add the brandy to the wine and pour over the onions, pepper, and garlic.  Stir in beef broth.  Add the olive oil, oregano, salt and pepper and combine.

Bring gravy to boil and reduce to simmer, about three or four minutes. 

Pour gravy over the Tilapia.  Bake for (trust me - you know I test all my recipes) 28 minutes.

Chicken and "Yellow" Rice with Avocado and Tomato Salad

Chicken and "Yellow" Rice
with Avocado and Tomato Salad

There are few salads that I love more in life than fresh Avocado paired with fresh tomato, a little minced onion and garlic, salt, pepper, olive oil and fresh lime juice. 

Top  it off with fresh Culantro or Cilantro and wow!

Sunday, hubby Dan and our Golden, Eddie, went to the Clermont Farmer's Market.  I promise I will bring you a special post from there very soon.

Look at the size of this Avocado -

Look at the pit!

I only used a third of this tonight to make the incredible salad.

But what to make for a main dish?  Well, I had Sofrito on hand in the freezer from last week. 

http://welcometojustforcooking.blogspot.com/2011/09/fusion-sofrito.html

I also had chicken leg quarters on hand and all of the other ingredients except... so Saffron, which is a traditional and expensive ingredient in yellow rice. 

I bought Saffron once.  When the tube it was stored in opened up in my fridge, I thought I would have a heart attack.  It was like spilling gold.  

Sure I could have run to the store and bought a package of yellow rice mix.  But try this; I guarantee you, you will not miss the Saffron at all! 

Now all the ingredients you see here tonight, except for the chicken, make enough for four servings.  I only added chicken for two.  I made the extra rice as my hubby likes to take it to work the next day.  If you want to truly make this a dish to serve four, just use a slightly bigger Dutch oven than I show here and add the two extra pieces of chicken.  I am writing the recipe for four -- as not to confuse you as to why you only see two pieces of chicken.

Ingredients for the Chicken and Rice:

2 tablespoons Olive Oil
4 Chicken Leg Quarters, skin on
2 teaspoons Adobo Seasoning
2/3 cup diced Green Bell Pepper
2/3 cup diced white Onion
1/2 cup Sofrito (home style or red store-bought), divided
1 cup Valencia short grain Rice
1 12 ounce light Beer**
2 cups Water, divided
Sea Salt, to taste
Freshly Ground Black Pepper, to taste
1 teaspoon Annato
1 teaspoon Turmeric
1 teaspoon Paprika
2 teaspoons Dried Cilantro or Marjoram 
1/2 cup frozen Peas
Fresh Culantro or Cilantro for Garnish, optional

For the Salad:

1 Florida Avocado, chopped
2 Tomatoes, diced
2 tablespoons Olive Oil
Sea Salt, to taste
Freshly Ground Pepper, to taste
Juice of one Lime
Fresh chopped Culantro or Cilantro

** Don't want to use beer because you're serving this to the kiddies?  You can sub low sodium chicken broth, but I would greatly reduce the amount of salt you use in this dish.  There is plenty of sodium in the Sofrito -

Heat oven to 350 degrees.

In a heavy Dutch oven, heat the olive oil.  Sprinkle chicken with Adobo. 

Brown lightly on both sides.  Remove to a plate.

Add green pepper, onions and 1/2 of the Sofrito.  Cook over medium heat for five minutes. 

Add rice, beer, half of the water, and remaining seasonings.  Stir in dried Cilantro or Marjoram.  Add chicken.  Bring to boil and reduce to simmer.

Once oven is up to temperature, cover with lid and bake for 1 hour and 20 minutes.  At the end of that time, carefully remove the pot from the oven.  Add the peas, the remaining water and remaining sofrito.  Stir gently and return pot to oven, uncovered.

Bake for a remaining ten minutes.

Keep warm on stove until ready to serve. 

For the salad, simply combine all ingredients and let it hang out at room temperature for at least 15-20 minutes.

Eddie, resting after a fun day at the farmer's market.

Notes:  I served this with store-bought frozen plantains.  No product was supplied to blogger and not a paid endorsement.

90 Miles Away Chicken with Conch Republic Black Beans

90 Miles Away Chicken
w/ Conch Republic Black Beans and Yellow Rice

The Southernmost Point of the US is in sunny and colorful Key West, Florida.  It is 90 miles away from the Island country of Cuba. 

I can still recall the scene from the 1986 movie, "Running Scared" starring Billy Crystal and Gregory Hines.  There was a scene at Mallory Square -- at sundown. It's like a sideshow and a party combined each night; everyone watches the sun set, applauds, and quickly moves on to another party.

That is the way it really is.  Key West is one of my favorite places to visit.  If you've never read the story about the "Conch Republic," the day Key West tried to declare independence from the US, do so now.   

It will bring a smile to your face:

http://en.wikipedia.org/wiki/Conch_Republic

You also know that I have a love for Cuban food after living in Tampa for over 15 years!  Interesting fact; In Tampa, the Cuban-Americans serve black beans over yellow rice.  In Miami, it is over white rice.   I think it was the influence of the famous Columbia™ Restaurant, which began in Tampa but is now all over the state.  There might be another reason.  If you know of another reason, please e-mail me the information and I will give you credit for it on another blog post.

I must digress a moment to promote this product (not a paid endorsement).  Without it, there would be no 90 Miles Away Chicken. 

Long story short, I was Mama Pirri's "date" for the 80^th birthday party of her former boss, Ralph Loglisci.  He was the former owner of Jr’s in Stamford, CT, along with his brother, Johnny in the 70’s and 80’s.  JR's was THE hot spot.  Celebrities galore once visited, and as Ralph will tell you, Mama Pirri “ran the place.”  

Ralph lives down here now, so we were lucky to be able to join in the celebration.



Mama Pirri and Ralph



On the way home, we decided to take the Florida Turnpike.  We stopped at a rest stop.  This time of year, the rest areas promote Florida oranges.  It was this “Key Lime Margarita” sauce that caught my eye.  I make most of my own marinades and dressings, but I thought this was a great idea for a busy night.  I used about 6 oz to marinate 6 meaty bone-in, skin on chicken thighs.  It is a citrus grilling sauce with a bit of Cilantro.  I added a secret weapon…

...a double shot of rum!

This chicken was so juicy.  Feel free to substitute a combination of thighs and legs.  Whatever you decide to do, be sure to put on a little Jimmy Buffet music, crank up the blender, and get out the Tequila, the lime and the salt!  It's time to party when you make this meal!

You can purchase the sauce by going to: http://www.braswells.com/

90 Miles Away Chicken hot off the grill!

For the Marinade:

8 oz. Braswell Key Lime Margarita Sauce, 2 oz. reserved*

1 double shot of Light Rum

6 bone in, skin on Chicken Thighs

Other:  Oil and cooking spray for grill and tin foil pan;  Fresh Cilantro and Oregano for garnish (optional); Lime slices.

*Not a paid endorsement.

Whisk sauce and rum together.   Add chicken to a non-metallic container. Pour sauce over chicken.  Toss well.  Cover and refrigerate for 8 – 24 hours, turning once or twice.

Oil grill grates and spray with cooking spray.  Preheat grill to 400°.

Place marinated chicken in tin foil pan spayed with cooking spray, skin side up.  Grill over medium heat – in tin foil pan, for fifteen minutes.  Close lid of grill to keep in the heat, but monitor for flare ups.

Remove chicken from pan and place chicken skin side down.  Grill chicken for five minutes. 

Remove chicken from grill, back to pan, skin side up.  Continue cooking chicken for approximately ten (10 minutes).  Baste with remaining grilling sauce.  I pull the chicken when the internal temperature is about 17o° for this dish.  Juices should run clear.

Let chicken rest under tin foil tent for ten minutes before serving.  Grills vary, so adjust cooking time accordingly.

Garnish with fresh herbs and lime slices.  A squirt of fresh lime at the end makes this dish just pop!

Conch Republic Black Beans

2 tablespoons Olive Oil

1 small white Onion, chopped

½ large green Bell Pepper, chopped

1 full clove Elephant Garlic*, mined

1 double shot of Light Rum

2 - 15 oz. cans Black Beans, not drained

1 – 15 oz. can Diced Tomato with Mild Green Chili

2 – packets Sazon Tropical Seasoning (Orange Pack)

Fresh Cilantro or Culantro, for garnish.

Add oil to pan.  Preheat pan.  Add onion, bell pepper and garlic.  Sauté three-to-five minutes, until softened.

Add rum.  Deglaze pan. 

Add beans, tomato and seasoning.  Mix.  Bring to boil, and reduce to simmer.  Cook for two hours over low heat, covered, stirring occasionally.  Top with fresh Cilantro or Culantro.

Serve over cooked, packaged yellow rice mix.

Note:  Substitute light beer for water for really flavorful yellow rice.

PS- I like to serve this with frozen Goya Plantains.

Key West photographs by Dan LaBrie.

Cuban Style Surf and Turf

I need to digress from "Just for Cooking" tonight for a moment.  Today would have been my mom's 73rd birthday.  This is always a weird week for me.  She died of MS several years ago.  She was not diagnosed properly for many years.   Please support MS research!  Miss you, Mom.

Cuban Style Surf and Turf

I lived the Tampa Bay area for over 15 years.  I grew accustomed to the wonderful flavors citrus and garlic flavors of Cuban-American cuisine. 

Here is another quick and easy “Cuban-inspired” weeknight meal that won’t put a big dent in your wallet.

I wrote this recipe for two, but you can double, triple, or even quadruple it!   If you are not familiar with Mojo, it is a tangy citrus blend of orange and lemon, combined with garlic and spices.  I always keep it on hand in the summer.  I can marinade, chicken, pork or beef.

I prefer Goya® brand Mojo.  You know I love their products.   They are not expensive and the flavors are always spot on.*

*Not a paid endorsement.

DO NOT forget to double click on the pics on my blog for the "I'm hungry" wow! ;.)

Cuban Surf & Turf w/ Orange-Garlic-Cilantro Butter

8 – large Shrimp, shelled and deveined (4 shrimp per person)

1 – 1 lb. bone in Rib eye Steak (one steak for every two people)

½ tablespoon Grill Seasoning for Steak

Sprinkling of Old Bay® Seasoning

Cooking Spray for Gill

Juice of ¼ Lime

Other:  Spanish Paprika for sprinkling at the end (optional)

For the 30-Minute Marinade: two servings

2 shots of light Rum

¼ cup bottled Mojo

For the Orange-Garlic-Cilantro Butter:

2 tablespoons Butter

1 tablespoon freshly squeezed or bottled Orange Juice

½ teaspoon Garlic Powder

1/8 teaspoon chopped Cilantro or Culantro

Mix marinade ingredients.  Pour 3 tablespoons of Marinade over shrimp, refrigerate until ready to use.  Pour rest of marinade over steak.  Bring steak to room temperature, covered.

Place cold butter, orange juice, and garlic powder in small microwave and freezer safe bowl (it will only be in the freezer for about 30 minutes).  Microwave butter mixture for 30 seconds.  Mash in any butter not melted. Add Cilantro or Culantro to butter.  Stir and place butter mixture into freezer.

Spray grill with cooking spray.   Preheat to 400°.

Pat marinated steak dry with paper towel and sprinkle steak on both sides with grill seasoning, pressing seasoning into the meat.

Sprinkle shrimp with Old Bay®.  Place shrimp on skewer.  If using a wooden skewer, make sure that you’ve soaked it for at least one hour.  

Grill steak, about seven minutes each side, turning once, until internal temperature comes to 140 degrees for medium rare.  Tent with tin foil and let steak rest for about 10 minutes. Adjust cooking time accordingly for your grill and the desired temperature.

While the steaks are cooking, add shrimp to grill.  Grill shrimp for about 3 minutes per side.  Squeeze on lime juice as you turn the skewer.  Remove from grill.

Top steaks and shrimp with Orange-Garlic-Cilantro Butter.  

Serving suggestion:  For a quick weeknight meal, I like to serve this with boiled (frozen) “Little Ears®” of corn by Green Giant and a simple Tomato, Avocado and Onion Salad with Lime Juice, Olive Oil, Chili Powder and Vegetable Seasoning.  Yum!

Remember, frozen veggies are often healthier than fresh because all of the good stuff is locked in when it’s frozen.   Plus, there are no corn-husking to worry about here!  A working person or busy mom’s weeknight dream!

Chorizo and Chicken Paella



Chorizo and Chicken Paella with Plantains



I was very busy last week (out of town on business).  This is a dish I made one night the week before, but did not get a chance to post. 

Let’s face it!  We are all too busy these days.  We all need more flavorful and EASY recipes.  

This recipe only takes about one ½ hour to make.  You can make it my way (spicy) or your way.  I’ve offered two variations here but please experiment with this dish and make it your own.  All you need is a salad and a simple frozen side like plantains. 

Notes: 

Saffron is an essential ingredient for great Paella.  I find it’s a little to expensive for my pocketbook.  I love this rice product, as the Saffron is in there!

Using chopped onion and pepper from your frozen foods section of your market can save even more time!

My version is spicy, but you can make it mild.

Chorizo and Chicken Paella

1 tablespoon Olive Oil, divided

¼ cup frozen Onion and Pepper mix

1 tablespoon bottled or frozen (thawed) Sofrito (Suggest Goya)

1 pound Chorizo Sausage, casing removed and crumbled*

2 Green Onions, chopped (white and scallions divided)

½ lb. Chicken Tenders, chopped into bite sized pieces*

½ cup dry White Wine

1 10 oz package Mahatma Saffron Yellow Rice or substitute

Water per rice package directions plus one half cup

1 package Sazon Tropical (Orange Package)

½ cup frozen Peas

Chopped Cilantro or Cultantro for garish, optional

Green Olive slices (stuffed with Pimento), optional

*For a milder dish, double the amount of Chicken and halve the Chorizo.

Preheat oven to 350.

Heat one tablespoon of Olive Oil in pan.  Add frozen onion and pepper mix.  Sauté for three minutes.

Add Sofrito.  Sauté for one more minute.

Add chorizo and cook for five minutes, until browned. 

Chorizo, browning up!

In another skillet, add 1 tablespoon of the olive oil and brown chicken until slightly underdone, about four minutes.  Set chicken aside in bowl.

Add white wine to pan with Chorizo, scraping browned bits off the bottom of the pan.

Add rice, water and tropical seasoning.  Stir.

Add chicken and the peas on top.  Stir once more well, until everything is folded in.

Cover pan with tin foil.  Bake at 350 for 25 minutes.  Remove from oven and let rest.  Toss rice mixture in pan. 

Garnish with Cilantro and chopped green olive slices. 

Serve with Plantain slices.