PAELLA

Paella

20

Minutes Prep Time

60

Minutes Cook Time

4

Servings

INGREDIENTS

1⁄2 teaspoon saffron
4 cups chicken stock
1⁄2 pound grouper
1⁄2 pound squid, tentacles and tubes
1 pound boneless chicken breast
3⁄4 pound boneless pork loin
1⁄2 cup Spanish extra virgin olive oil
1 large Spanish onion, chopped into eighths
1 large green pepper chopped into eighths
2 medium tomatoes, chopped
2 garlic cloves, minced
All purpose seasoning
8 mussels
12 scallops, 10–20-count
8 littleneck clams
3⁄4 pound shrimp, 36–40-count
1⁄2 tablespoon salt
1 whole bay leaf
2 cups white long-grain rice
¼ cup dry white wine
1⁄2 cup small green peas, cooked
2 roasted red peppers, cut into strips

INSTRUCTIONS

1. Using a mortar and pestle, pulverize the saffron to create a powder. In a small saucepan, heat chicken stock and add saffron, allowing saffron to dissolve. Keep warm until use.

2. Cut the grouper into 4 equal pieces. Cut the squid into ¾"-wide tubes. Cut the chicken and pork into approximately 1" pieces.

3. In a large paella pan or large ovenproof casserole, heat 1⁄2 cup olive oil on stove and sauté onion, green pepper, tomatoes and garlic until onion is transparent.

4. Add pork and chicken to the pan, season with 2 tablespoons all purpose Seasoning, and cook until meat is lightly browned on all sides.

5. Add all of the seafood and sauté for 1 minute.

6. Add chicken stock, salt, bay leaf and rice; stir well.

7. Bring mixture to a boil, then cover and bake in oven at 400 degrees for approximately 20 minutes or until rice is done.

8. Sprinkle with wine and garnish with peas, roasted red peppers and asparagus tips.

DID YOU TRY THIS RECIPE?

We would love to see your creation!

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FRITA CUBANA

Frita Cubana

15

Minutes Prep Time

10

Minutes Cook Time

6-8

Servings

INGREDIENTS

FRITA

1 pound ground beef
¾ pound ground pork
4 cloves garlic, mashed and finely minced
⅓ cup onion, grated
2 tablespoons ketchup
¾ teaspoon ground cumin
1 ½ teaspoons sweet Spanish paprika
Salt & pepper cooked patties to taste
6-8 American-style hamburger or steak bun
6-8 cups freshly fried shoestring potatoes
Raw onion, sliced (optional)

FRITA SAUCE

1 (6-ounce) can tomato paste
1 ½ cups water
1 teaspoon ground cumin
1 ½ teaspoons sweet Spanish paprika
1 teaspoon garlic powder
¼ cup sugar
¼ cup white vinegar
1 teaspoon salt

INSTRUCTIONS

1. Use a food processor with a chopping blade to grind together the meats, the minced garlic, and the onion. Blend in the ketchup, cumin, and paprika.

2. Remove the meat mixture from the food processor and form by hand into round thin patties. Cook on a flat griddle or in a frying pan.

3. Fritas should be cooked to medium well done, but don't overcook -- they should still be nice and juicy. When the frita is just about cooked through, reduce heat to medium low, squirt on some secret sauce, and let the patties cook just a minute longer.

4. While the fritas are frying, use a deep fat fryer or frying pan with a couple inches of vegetable oil to fry the shoestring potatoes. Drain on paper towels and lightly salt. Keep warm.

5. Serve each frita on a traditional American hamburger bun.

6. Smather plenty of Frita Sauce on the bun and the patty.

7. Place the patty on the bun, cover with some sliced onion (if you like), and pile

8. high with fresh, hot, shoe-string style fried potatoes

9. Splash a little extra secret sauce on the fries.

10. Serve with additional fries on the plate.

FRITA SAUCE

1. Mix all of the ingredients together in a two-quart saucepan.

2. Bring to a boil stirring constantly.

3. Reduce heat to low and simmer, stirring occasionally, for 10 to 15 minutes.

4. Remove from heat and let cool.

DID YOU TRY THIS RECIPE?

We would love to see your creation!

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APPLE CIDER BRINED PORK CHOPS

Apple Cider Brined Pork Chops

10

Minutes Prep Time

10

Minutes Cook Time

6

Servings

Here’s a tender and tasty way to serve that popular family standard – pork chops. Chef Kevin Fonzo of K Restaurant in Orlando shows us how to make and use a brine to add flavor and tenderize the meat. He suggests serving the pork chops with his Apple, Sausage and Chestnut Stuffing recipe. (For the stuffing recipe, see the first five steps of this recipe on our blog.)

INGREDIENTS

6 8-ounce pork chops
4 cups apple cider
3 ½ cups water
½ cup salt
½ cup brown sugar
1 tablespoon pepper
1 cinnamon stick
1 bay leaf
2 tablespoons oil

INSTRUCTIONS

1. In a medium size sauce pot bring all ingredients, except pork chops, to a boil. Cook until sugar & salt dissolves. Allow to cool. Add pork chops to brine liquid. (Brine up to 4 hours but no longer than 2 days.)

2. Remove pork chops from brine and pat dry with paper towels.

3. Heat large sauté pan and add 2 tablespoons oil.

4. Add pork chops to hot sauté pan.

5. Cook for approximately 4-5 minutes per side or until pork has an internal temperature of 150 degrees F.

NOTES

Serve with Apple, Sausage and Chestnut Stuffing.

Courtesy of Kevin Fonzo, Chef & Owner of K Restaurant, Orlando

As seen on The Daily Chew

MINI LEMON PORK TENDERLOIN SANDWICHES

Mini Lemon Pork Tenderloin Sandwiches

15

Minutes Prep Time

45

Minutes Cook Time

24

Servings

This week on Chef Tom’s Game Day Grub video, he shows how to prepare mini pork tenderloin sandwiches with a a lemon tarragon mayo. They are simple to make, plus the minis are easy to serve and eat while you’re watching your favorite sports team on TV.

INGREDIENTS

1 whole pork tender loin
2 dozen King Hawaiian rolls
Marinade
½ cup vegetable oil
¼ cup fresh lemon juice
1 tablespoon sugar
½ teaspoon salt
⅛ teaspoon ground red pepper
1 teaspoon fresh garlic, minced
Tarragon Lemon Mayonnaise
1 cup mayonnaise
1 clove garlic, minced
1 tablespoon lemon, juiced & zested
⅛ teaspoon tarragon leaves, chopped
Kosher salt & fresh ground black pepper

INSTRUCTIONS

1. Combine all mayonnaise ingredients and chill.

2. Combine marinade ingredients in a large zip-top freezer bag or shallow dish; add tenderloin and seal or cover, and chill from 30 minutes up to 4 hours.

3. Remove pork from marinade, discarding marinade.

4. Brown pork on top of stove.

5. Place pork on rack of broiler pan that has been sprayed with non-stick cooking spray.

6. Bake pork at 400 degrees for 35 to 40 minutes, or until a thermometer registers 160 degrees. Let stand for 10 minutes.

7. Cut pork into thin slices; serve with dinner rolls and tarragon lemon mayonnaise.

NOTES

All recipes are courtesy of Publix Aprons Cooking School.

Hosts - Tony Charbonnet is the resident chef of Publix Aprons Cooking School in Jacksonville.

Joelle Caldwell is the wife of general manager David Caldwell and Darcy Wash is married to the defensive line coach Todd Wash.

BEER BRAISED BRATS WITH MANGO AND JICAMA SLAW

Beer Braised Brats with Mango & Jicama Slaw

10

Minutes Prep Time

20

Minutes Cook Time

4

Servings

Here’s another great recipe for your friends and family to enjoy while supporting your favorite sports team. It’s the latest in our Game Day Grub series from Chef Tony. Braised brats with mango and jicama slaw – a flavorful combo that will please the crowd and is simple to prepare.

 INGREDIENTS

2 tablespoon olive oil
1 large Vidalia onion
1 teaspoon whole black peppercorns
1 bay leaf
2 pounds bratwurst
1 pint beer
1 mango, julienned
1 small jicama, peeled & julienned
1 red bell pepper, seeded & julienned
1 jalapeño, julienned thin
¼ cup cilantro, chopped
½ cup fresh lime juice
2 tablespoons sugar
Kosher salt & ground black pepper
4 soft hot dog buns
Spicy mustard

INSTRUCTIONS

1. In a Dutch oven over medium heat, add oil, onions, peppercorns and bay leaf. Add brats and sauté until sausages begin to brown and onions soften.

2. Add ale and cook on low 15 minutes.

3. Add all remaining ingredients, except buns, in a mixing bowl and refrigerate until ready to serve.

4. Serve bratwurst with slaw on soft rolls with spicy mustard.

NOTES

All recipes are courtesy of Publix Aprons Cooking School.

Hosts - Tony Charbonnet is the resident chef of Publix Aprons Cooking School in Jacksonville.

Michaela Bradley is a mother of four, fitness instructor, supporter of the Jaguars Women’s Association and wife of head coach Gus Bradley.

Kim Mallory wife of Mike Mallory, Special Teams Coordinator for the Jaguars.

CHORIZO AND SHRIMP QUESO FUNDIDO

Chorizo and Shrimp Queso Fundido

15

Minutes Prep Time

15

Minutes Cook Time

4

Servings

In case you missed the recipe for Chorizo and Shrimp Queso Fundido, here it is. Chef Tony and Michaela Bradley cook up this delicious Mexican dish to serve on tortillas or chips. Game Day Grub for your fans at home to enjoy while watching the game.

INGREDIENTS

1½ cups Mexican chorizo, rendered
½ pound 26-30 raw shrimp, butterflied
½ cup poblano chilies, roasted & julienned
½ cup Spanish onion, roasted &julienned
2 tablespoons fresh cilantro, chopped
½ cup Monterey jack cheese
½ cup white cheddar cheese
½ cup mozzarella cheese
Kosher salt & fresh ground black pepper
12 flour tortillas

INSTRUCTIONS

1. Preheat oven to 425 degrees.

2. In a mixing bowl, combine Mexican chorizo, shrimp, poblano chilies, onion and cilantro and mix well. Place in an oven safe casserole dish.

3. In a separate bowl, combine Monterey jack, cheddar and mozzarella cheeses and mix well. Place cheese mixture on top of chorizo mixture and bake until cheese is melted and lightly browned, about 10-12 minutes. Serve hot with warm flour tortillas.

NOTES

All recipes are courtesy of Publix Aprons Cooking School.

Hosts - Tony Charbonnet is the resident chef of Publix Aprons Cooking School in Jacksonville.

Michaela Bradley is a mother of four, fitness instructor, supporter of the Jaguars Women’s Association and wife of head coach Gus Bradley.

CRISPY PORK TENDERLOIN SLIDER WITH CREAMY COLESLAW

Crispy Pork Tenderloin Slider with Creamy Coleslaw

15

Minutes Prep Time

15

Minutes Cook Time

4

Servings

This video segment of our Game Day Grub recipes has Chef Tony showing us how to make a Crispy Pork Tenderloin Slider served with Creamy Coleslaw. it’s a delicious combo that your friends and family will enjoy while watching the game.

INGREDIENTS

SLIDERS - MARINADE

½ cup grape seed oil
¼ cup fresh lemon juice
1 tablespoon sugar
½ teaspoon salt
¼ teaspoon ground red pepper
1 teaspoon fresh garlic, minced
Sliders - 2 pork tenderloins, cleaned and cut into 2-inch slices
Kosher salt and ground black pepper
1 cup canola oil
1 cup all-purpose flour
3 eggs, beaten
2 cups panko bread crumbs
8 slider buns, sliced in half

COLE SLAW DRESSING

2 eggs
3 tablespoons sugar
1½ teaspoons all-purpose flour
½ teaspoon dry mustard
¼ cup cider vinegar
¼ cup water
1 tablespoon unsalted butter
3 tablespoons half and half

COLESLAW

6 cups shredded green cabbage
1 large carrot, shredded
1 celery stalk, finely chopped
1 small onion, finely chopped
½ green bell pepper, finely chopped
¼ cup fresh parsley, minced
1½ teaspoon celery seed
1 teaspoon black mustard seed
Kosher salt and ground black pepper

INSTRUCTIONS

PORK SLIDERS

1. Combine marinade ingredients in a large zip-top freezer bag. Add tenderloin and seal and refrigerate 4 hours.

2. Remove pork from marinade, discarding marinade, and pat dry. Using a meat tenderizer, pound meat to ¼-inch thickness. Season with salt and pepper.

3. Heat oil in a large sauté pan.

4. Set up a 3-stage breading station with flour, eggs and panko.

5. Dredge pork into flour, dip into eggs then bread crumbs. Place in oil and cook 3 minutes per side, until golden brown. Place on sliced slider bun and top with creamy coleslaw.

COLESLAW DRESSING

1. In a small sauce pan beat eggs thoroughly. Add sugar, flour and mustard. Add vinegar and water and beat to combine with egg. Add butter and heat over low heat, stirring constantly, until thick, about 8 minutes. Beat mixture until smooth.

2. Remove from heat and whisk in half and half. Season to taste with salt and pepper.

3. In a large bowl combine vegetables and toss with cooled dressing.

NOTES

All recipes are courtesy of Publix Aprons Cooking School.

Hosts - Tony Charbonnet is the resident chef of Publix Aprons Cooking School in Jacksonville.

Michaela Bradley is a mother of four, fitness instructor, supporter of the Jaguars Women’s Association and wife of head coach Gus Bradley.

Amy Myslinski. Amy is the wife of Tom Myslinski, Strength & Conditioning Coordinator.

GRILLED PORK RIBS WITH PEACH BARBECUE SAUCE

Grilled Pork Ribs with Peach Barbecue Sauce

60

Minutes Prep Time

180

Minutes Cook Time

4

Servings

Chef James Carlin and Michaela Bradley show how to make some delicious Grilled Pork Ribs with Peach Barbecue Sauce. These ribs are finger-licking good and will be sure to please your friends and fans at home.

INGREDIENTS

PORK RIBS

2 slabs pork spare ribs, back membrane removed
2 cups dry chili rub
2 cups apple cider vinegar
2 cups barbecue sauce

PEACH BARBECUE SAUCE

1 tablespoon canola oil
1 small Vidalia onion, small dice
1 Fresno pepper, minced
1 lb. peaches, skinned and seeded, diced
¼ cup apple cider vinegar
¼ cup bourbon
3 tablespoons honey
2 tablespoons stone ground mustard
¾ teaspoon light brown sugar
⅛ tsp. dry mustard
Kosher salt and ground black pepper

INSTRUCTIONS

PEACH BARBECUE SAUCE

1. Heat a 2 quart saucepan over medium-high heat. Add oil, onions and Fresno pepper. Sauté until onion becomes translucent, about 10 minutes. Add peaches, vinegar and bourbon. Cook until peaches start to soften, 3 minutes. Add honey, mustard, brown sugar and dry mustard. Simmer sauce 30 minutes.

2. Puree mixture with a blender until smooth. Season sauce to taste with salt and pepper.

RIBS

1. Preheat oven to 300°F.

2. Rub ribs with chili rub and rest at room temperature 1 hour.

3. Mop ribs with vinegar. Place on baking sheet meat-side down. Roast in oven 1 hour. Remove from oven and flip ribs over. Mop with vinegar again. Roast in oven 1 hour. Remove from oven and mop one more time with vinegar. Place back in oven to roast 1 more hour.

4. Remove from oven into a deep container. Coat with half the barbecue sauce. Cover container tightly with a lid, or aluminum foil for 30 minutes.

5. Preheat grill to medium-high.

6. Place ribs on grill meat-side down 5 minutes. Flip ribs over and baste with remaining barbecue sauce. Remove from grill and place on a platter to serve.

NOTES

All recipes are courtesy of Publix Aprons Cooking School.

Hosts - James Carlin is on staff at the Publix Aprons Cooking School in Jacksonville.

Michaela Bradley is a mother of four, fitness instructor, supporter of the Jaguars Women’s Association and wife of head coach Gus Bradley.

ANDOUILLE MUFFULETTA WITH OLIVE SALAD

Andouille Muffuletta with Olive Salad

20

Minutes Prep Time

15

Minutes Cook Time

4

Servings

Chef Tony shows how to make a filling and savory Andouille Muffuletta sandwich. A sure-fire crowd pleasure to serve at home while you’re watching the Jags. Check out this latest Game Day Grub recipe/video.

INGREDIENTS

1 quart large pimento stuffed green olives, crushed and drained
1 cup pickled cauliflower, drained and sliced thin
½ (3.5 oz) jar capers
¼ stalk celery, bias slice thin
1 carrot, peeled and bias slice thin
2 tablespoons celery seed
2 tablespoons oregano, dried
6 garlic cloves, minced
¼ cup pepperoncini, drained
¼ lb. Kalamata olives
¼ cup cocktail onions, quartered
½ cup extra virgin olive oil
Ground black pepper
1 loaf ciabatta bread
1 lb. Andouille sausage
3 oz. provolone cheese, sliced thin
4 oz. mortadella, sliced thin
3 oz. mozzarella, sliced thin

INSTRUCTIONS

1. Olive salad should be made 24 hours before using. This gives flavors time to come together.

2. Add first 13 ingredients into a large mixing bowl. Stir well until all ingredients have been well combined. Cover and place in refrigerator.

3. Preheat grill to medium-high. Cut sausage in ½ and down the middle. Place sausage on grill, cook 5 minutes per side.

4. To construct sandwich, cut loaf of ciabatta in half along horizontal axis. Remove inside of bread. Place sausage on bottom half of ciabatta. Top with provolone, mortadella and mozzarella. Cover with olive salad and Cover with top of sandwich.

NOTES

1. All recipes are courtesy of Publix Aprons Cooking School.

2. Hosts

3. Tony Charbonnet is the resident chef of Publix Aprons Cooking School in Jacksonville.

4. Dorian Scott, wife of Cedric Scott, Assistant Strength and Conditioning Coach for the Jaguars.

5. Holly Scelfo is the wife of Frank Scelfo, Senior Offensive Assistant for the Jaguars.

SHRIMP AND GRITE WITH CHEF TONY CHARBONNET

Shrimp and Grits with Chef Tony Charbonnet

60

Minutes Prep Time

60

Minutes Cook Time

4

Servings

Game Day Grub is back for a new Jacksonville Jaguars season! In this new segment, Chef Tony and Michaela Bradley are joined by Connie Sullivan, wife of wide receivers’ coach Jerry Sullivan, to cook up a quick and easy version of the Bayou and low country favorite, Shrimp and Grits.

INGREDIENTS

1 cup quick-cooking grits
3 cups water
3 slices bacon
1 (16-oz) bag frozen gumbo vegetables blend (okra, corn, peppers, onions, celery)
12 oz peeled/deveined shrimp (thawed)
1 (14.5-oz) can diced tomatoes with garlic/onion (drained)
1 cup heavy whipping cream
1 teaspoon Creole seasoning
4 green onions, thinly sliced

INSTRUCTIONS

1. Cook grits according to package instructions and keep warm.

2. Preheat large sauté pan on medium-high 2-3 minutes. Cut bacon into bite-size pieces. Place bacon in pan (wash hands); cook 4-6 minutes or until crisp.

3. Stir gumbo vegetables in to bacon; cook 1-2 minutes. Stir in remaining ingredients (except green onions); cook 3-4 minutes or just until shrimp turn pink and opaque. Meanwhile, slice green onions.

4. Stir grits before serving. Serve shrimp over grits; sprinkle with green onions.

NOTES

All recipes are courtesy of Publix Aprons Cooking School.

Tony Charbonnet is the resident chef of Publix Aprons Cooking School in Jacksonville.

Michaela Bradley is a mother of four, fitness instructor, supporter of the Jaguars Women’s Association and wife of Jaguars head coach Gus Bradley.

By Tony Charbonnet

FLORIDA PINK SHRIMP BOIL WITH SWEET CORN AND NEW POTATOES

Florida Pink Shrimp Boil with Sweet Corn and New Potatoes

10

Minutes Prep Time

30

Minutes Cook Time

4

Servings

A pink shrimp boil adds some flavor to this week’s Gameday Grub segment. Michaela Bradley has a special guest in the kitchen: Chef Justin Timineri of Fresh from Florida. They’re using sweet corn on the cob and jumbo shrimp from Florida in a super simple seafood boil to feed a hungry crowd.

INGREDIENTS

1 ½ pounds large Florida pink shrimp (heads off, peeled and deveined)
1 teaspoon vegetable oil
1 pound cooked smoked sausage, cut into 1-inch pieces
½ cup seafood boil seasoning mix
1 pound small new potatoes (peeled, if desired)
5 ears Florida sweet corn, husked and cut in half
1 large Florida tomato, diced small
¼ cup fresh parsley, chopped fine
Sea salt and fresh ground pepper to taste

INSTRUCTIONS

1. Preheat large pot over medium-high heat, add oil and sausage and cook until lightly browned (about 2 minutes).

2. Fill pot with the cooked sausage with water until pot is 2/3 full.

3. Add most of the seafood seasoning, reserving a tablespoon for later.

4. Bring the contents of the pot to a boil.

5. Add the potatoes and cook for 10 minutes or until the potatoes are ¾ done.

6. Add corn and cook for 4 minutes.

7. Add shrimp and cook until shrimp are cooked through, about 2 to 3 minutes.

8. Drain all ingredients and place the shrimp boil ingredients on a platter.

9. Lightly season with the remaining seafood boil seasoning mix.

10. Garnish the shrimp boil platter with the diced tomatoes and parsley.

11. Serve the shrimp boil with lemon wedges, melted butter and hot sauce.

NOTES

Michaela Bradley is a mother of four, fitness instructor, supporter of the Jaguars Women’s Association and wife of Jaguars head coach Gus Bradley.

Chef Justin Timineri is a certified executive chef, author, award winner, teacher, television personality and international culinary ambassador. As Executive Chef for the State of Florida’s Department of Agriculture and Consumer Services Division, Justin’s responsibilities include promoting all of Florida’s freshest commodities, creating new recipes and educating children on the value of healthy food choices and proper nutrition.

By Chef Justin Timineri

MARINATED PORK AND POTATOES WITH CUCUMBER SALAD

Marinated Pork and Potatoes with Cucumber Salad

60

Minutes Prep Time

60

Minutes Cook Time

4

Servings

Chef Tony and Michaela Bradley share a dish with a Mediterranean twist as this Gameday Grub segment features marinated pork tenderloin and potatoes with a cool cucumber salad on the side. Chef Tony marinates the pork in Greek yogurt then cooks it on the grill, but you can also roast the pork in the oven and serve the yogurt with dill on the side.

INGREDIENTS

6 cloves fresh garlic, pressed
3 tablespoons lemon (or poppy seed) vinaigrette
1 tablespoon red wine vinegar
1 ½ teaspoons dried oregano
1 teaspoon kosher salt
½ teaspoon pepper
Large zip-top bag
1 pork tenderloin (about 1 lb)
1 lb baby potatoes, halved
2 tablespoons fresh dill, finely chopped
½ cup plain nonfat Greek yogurt
1 seedless cucumber
1 medium Granny Smith, coarsely chopped
4 teaspoons walnuts, finely chopped
2 tablespoons dried, sweetened cranberries
1 ½ tablespoons lemon juice

INGREDIENTS

1. Preheat grill to medium-high heat or oven to 425°F.

2. Press garlic (or finely chop). Combine with vinaigrette, oregano, salt and pepper. Reserve 2 tablespoons for later use (for the potatoes); place remaining 2 tablespoons in bag and add the dill and Greek yogurt. Close the bag and massage to combine ingredients. Add pork (wash hands); let stand 15 minutes to marinate, turning occasionally (optional: marinade time may be extended up to 1 hour). Meanwhile, halve potatoes.

3. Transfer pork to grill or if roasting place on a baking sheet. Grill for approximately 6-10 minutes or bake for 10 minutes.

4. Place potatoes in microwave-safe bowl; microwave on HIGH 8 minutes to partially cook. Toss potatoes with reserved marinade, then arrange in single layer on baking sheet. Bake potatoes (while pork continues to cook) for 8-10 minutes or until pork is 165°F and potatoes are tender when pierced with fork.

5. Let pork rest for 5 minutes. Slice pork and serve with potatoes.

6. Peel cucumber (optional) and cut into fourths lengthwise, then chop into ½-inch pieces (about 3 cups). Chop apple and walnuts.

7. Place all ingredients in salad bowl; toss to coat. Serve.

8. NOTES

All recipes are courtesy of Publix Aprons Cooking School.

Tony Charbonnet is the resident chef of Publix Aprons Cooking School in Jacksonville.

Michaela Bradley is a mother of four, fitness instructor, supporter of the Jaguars Women’s Association and wife of Jaguars head coach Gus Bradley.

By Chef Tony Charbonnet

SHRIMP AND SAUSAGE SKEWERS

Shrimp and Sausage Skewers

10

Minutes Prep Time

10

Minutes Cook Time

4

Servings

Spicy sausage surrounded by jumbo shrimp pair perfectly with a sweet and smoky sauce. Chef Tony, Michaela Bradley, and special guest Debbie Polian, wife of David Polian, the director of player personnel, show us how to grill these simple skewers.

INGREDIENTS

3-4 smoked Cajun sausage links (about 10 oz)
16 jumbo shrimp (peeled, deveined)
Cooking spray
4 (12-inch) bamboo skewers
½ cup apple jelly
2 tablespoons brown sugar
¼ teaspoon liquid smoke

INSTRUCTIONS

1. Preheat grill to medium-high heat. Cut sausage into ½-inch slices (16 slices). Coat both sides of shrimp with cooking spray.

2. Thread tail of shrimp onto skewer, then a sausage slice, then the other end of shrimp (so that shrimp hugs sausage). Repeat until four shrimp and sausage pairs are on each skewer.

3. Combine remaining ingredients in microwave-safe bowl. Cover and microwave on high 2 minutes, stirring once, or until liquefied.

4. Place skewers on grill; cook 2-3 minutes on each side or until shrimp just begins to turn pink.

5. Brush jelly mixture over shrimp; cook 1 more minute on each side or until shrimp are fully pink. Serve.

NOTES

All recipes are courtesy of Publix Aprons Cooking School.

Tony Charbonnet is the resident chef of Publix Aprons Cooking School in Jacksonville.

Michaela Bradley is a mother of four, fitness instructor, supporter of the Jaguars Women’s Association and wife of Jaguars head coach Gus Bradley.

By Chef Tony Charbonnet

PORK FRIED CAULIFLOWER RICE

Pork Fried Cauliflower Rice

10

Minutes Prep Time

15

Minutes Cook Time

2

Servings

INGREDIENTS

3 tablespoons grape seed oil
4 cups cauliflower “rice”
3 cloves garlic, minced
1 medium sweet onion, diced
1 red chili, minced
½ lb cooked pork tenderloin, diced small
2 eggs
1 cup bean sprouts
2 tablespoons soy sauce
½ cup frozen peas
3 green onions, finely sliced
¼ cup cilantro, chopped

INSTRUCTIONS

1. Place oil in a wok over medium-high heat. Add cauliflower, garlic, onions and chili; stir-fry until fragrant, 30 seconds to 1 minute.

2. Add meat and stir-fry until heated through. Using a wooden spoon or spatula, push ingredients aside; crack egg into middle of wok. Stir quickly to cook and break up.

3. When egg is cooked, add bean sprouts and soy sauce. Stir fry, keeping heat medium-high. Add peas; stir-fry 2-3 minutes.

4. Sprinkle with green onion and cilantro; serve piping hot from wok.

SERRANO HAM AND QUESO FRESCO AREPAS

Serrano Ham and Queso Fresco Arepas

20

Minutes Prep Time

25

Minutes Cook Time

4

Servings

INGREDIENTS

1 cup vegetable oil
1 cup masa harina
1 teaspoon adobo seasoning
Pinch sugar
1 cup milk, warm
1 tablespoon bacon grease
¾ cup queso blanco, grated, divided (plus ¼ cup for topping)
⅓ cup chopped serrano ham
1 tablespoon minced jalapeno
1 teaspoon minced garlic
Sour cream
Salsa

INSTRUCTIONS

1. Heat oil in a large heavy bottom sauté pan over medium heat.

2. Combine masa, adobo seasoning, and sugar in a large mixing bowl. Whisk in milk, using as few strokes as possible; add bacon grease, 1/2 cup Queso Blanco, ham, jalapeno, and garlic; stir to combine, being careful not to overwork dough.

3. Form dough into small balls; form into smooth patties 4-inches in diameter, about 1/2-3/4 inch thick. Refrigerate until ready to use.

4. Cook arepas in batches until golden, about 6 minutes per side, turning and lowering heat as necessary if browning to quickly; press down with a spatula to flatten slightly. Remove and drain on paper towels; season lightly with adobo seasoning. Repeat with remaining batter, adding more oil as needed. Sprinkle each arepa with some of remaining cheese; serve hot with sour cream and salsa.

CHORIZO STUFFED PORK TENDERLOIN WITH MANGO GASTRIQUE

Chorizo Stuffed Pork Tenderloin with Mango Gastrique

10

Minutes Prep Time

10

Minutes Cook Time

4

Servings

INGREDIENTS

1 fresh chorizo sausage
2 slices white bread, crust removed, torn into small pieces
1 shallot
3 cloves garlic
1 red bell pepper, small dice
1 jalapeno pepper, fine mince
1 tablespoon fresh thyme leaves
Kosher salt and ground black pepper
1 pork tenderloin, butter-flied, pounded
1 tablespoon grape seed oil
1 cup sugar
1 cup vinegar

INSTRUCTIONS

1. Preheat medium sauté pan over medium heat and oven to 350°F.

2. Remove sausage from casing; place into sauté pan. Break up sausage with a wooden spoon, or spatula; cook to render fat until sausage is cooked through. Remove sausage from pan and drain on a paper towel.

3. Add shallots, garlic, and peppers to pan; cook 4–5 minutes to sweat vegetables. Add vegetables to a mixing bowl with bread, thyme, and sausage; mix well. Season stuffing with salt and pepper to taste.

4. Season pork with salt and pepper on both sides. Place stuffing along center length of pork; roll up and truss with butchers twine.

5. Add grape seed oil to pan; sear pork on all sides. Place pan in oven; cook until internal temperature 140°F. Remove from oven; cover with foil and rest 10–15 minutes.

SWEET POTATO HASH

Sweet Potato Hash

10

Minutes Prep Time

20

Minutes Cook Time

4

Servings

INGREDIENTS

3 cups sweet potatoes, peeled and diced ¼-inch cubes
¼ cup sweet onions, diced ¼-inch
¼ cup green bell pepper, diced ¼-inch
1 tablespoon green onions, bias cut
1 oz smoked bacon
½ teaspoon fresh garlic, minced
1 cup andouille (or smoked sausage), diced ¼-inch thick
1 tablespoon unsalted butter

INSTRUCTIONS

1. Place potatoes in stock pot and cover with water. Blanch potatoes on medium-high heat until 50-percent cooked through. Drain and lay out the potatoes on sheet pans and place in refrigerator to ensure they cool quickly.

2. In large skillet or roasting pan, cook bacon, then add andouille sausage and cook through. Layer in the onions, garlic, and green peppers, and cook until desired consistency. Add sweet potato and allow to cook for 5-7 minutes. Serve.

BACON-WRAPPED SHRIMP AND GRITS

Bacon-Wrapped Shrimp and Grits

120

Minutes Prep Time

60

Minutes Cook Time

6

Servings

INGREDIENTS

CHEESE GRITS

½ cup warm water
¼ cup stone ground grits
½ cup heavy cream
¼ cup cheddar cheese
Kosher salt and fresh ground pepper to taste

SHRIMP & BACON

21-25 Gulf shrimp, use a raw peeled and deveined tail off shrimp
1 tablespoon Cajun spice
12 pieces smoked bacon slices

INSTRUCTIONS

1. Bring water to boil, add grits, bring back to boil, lower heat to simmer, add heavy cream, cover and allow to cook for about 30-40 minutes. Add cheddar cheese. Once all ingredients are fully incorporated and grits are cooked, remove and place grits on a cookie sheet to cool. Place cookie sheet in refrigerator and allow grits to completely cool and are firm to touch.

2. Chef’s Tip: Stone ground grits will take a greater amount of time, but are much better, full of flavor and stand up well in this dish.

3. WARNING: Hot grits will splatter and can cause serious burns. Be careful when preparing.

SHRIMP AND BACON

1. Rinse Shrimp and completely thaw if you purchased frozen. Toss the shrimp in Cajun seasoning and place Shrimp on a lined cookie sheet in a “ying & yang” position to help them hold their form. Since the serving size is two pieces of shrimp, each pair will be on serving. Allow shrimp to sit for 1-2 hours to marinate.

2. Prepare cheese grits according to recipe. Place on a cookie sheet and in the refrigerator. Grits will become firm when completely cooled. Cut cheese grits into ½ inch by ½ inch segments. Place Grits inside of the shrimp’s “C” and wrap tightly with bacon. Place bacon wrapped shrimp and grits in the cooler for 1-2 hours to firm up. Dust the top of the bacon wrapped shrimp and grits with Cajun blend seasoning.

3. Chef’s Tip: avoid using thick cut bacon for this recipe; it makes it difficult to get the bacon crispy and keep the shrimp from being overcooked.

4. Bake in the oven at 400 degrees F convection bake

5. Grill on the gas/propane or charcoal grill.

6. The bacon will crisp up during cooking but always be sure the shrimp is thoroughly cooked.

7. Once cooked, brush the bacon wrapped shrimp and grits with your favorite pepper jelly and serve!

NOTES

Chef’s Tip: Stone ground grits will take a greater amount of time, but are much better, full of flavor and stand up well in this dish.

WARNING: Hot grits will splatter and can cause serious burns. Be careful when preparing.

SOUTHERN MAC AND CHEESE WITH ANDOUILLE AND PEPPERS

Southern Mac & Cheese with Andouille and Peppers

60

Minutes Prep Time

60

Minutes Cook Time

4

Servings

INGREDIENTS

MAC AND CHEESE

1 qt heavy cream
2 cups whole milk
1 cup local Andouille sausage
½ cup diced sweet onion
¼ cup diced red pepper
¼ cup diced green pepper
2 tablespoons serrano pepper
2 tablespoons poblano pepper
2 tablespoons jalapeno pepper
¼ cup chopped parsley
2 oz sliced or shredded pepper jack cheese
2 oz sliced or shredded mozzarella cheese
2 oz sliced or shredded cheddar cheese
2 oz sliced or shredded swiss cheese
1 block boursin cheese 5.2 oz
2 tablespoons Cajun spice (see recipe on right)
1 cup shredded cheddar blend
½ cup green onion
¼ cup sour cream
4 tablespoons unsalted butter
1 lbs elbow macaroni

CHEF TRAVIS’ CAJUN SPICE

1 teaspoon cayenne pepper
1 teaspoon red pepper
2 teaspoons paprika
2 teaspoons black pepper
1 teaspoon cumin
4 teaspoons chili powder
2 teaspoons garlic powder
1 teaspoon granulated onion

INSTRUCTIONS

1. Preheat oven to 350°F.

2. Heat a sauce pan over medium heat, add Andouille Sausage, cook until golden brown

3. Remove sausage, add half the butter & add onion, red/green pepper & Cajun spice: allow to cook for 1-2 minutes

4. Add Serrano, Poblano & Jalapeno peppers: allow to cook for 1 minute

5. Add heavy cream & whole milk and bring to a simmer **Chefs tip

6. Layer in pepper jack, mozzarella, cheddar, swiss & boursin. ***Chefs tip

7. Stir in heavy cream and whole milk; allow to simmer (do not boil).

8. Fold in each cheese one by one until fully incorporated.

9. Add Sour Cream & the rest of the butter.

10. Mixture should have thickened and taken on a sauce consistency

11. Prepare cast iron skillet (rub sides with butter or use pan spray)

12. In large mixing bowl combine elbow macaroni and cheese sauce, mix well

13. Add macaroni mixture to cast iron pan

14. Bake at 350 for 10-15 minutes, internal temperature should be at 165 degrees for 15 seconds.

15. Remove from oven, add shredded cheddar blend

16. Bake for an additional 2-3 minutes or until cheese has completely melted and is golden brown

17. Remove from oven, add parsley & green onions

18. Serve & enjoy!

Pasta recipe: Fill a medium sauce pan with water and bring to a full rolling boil. Add pasta. Stir while returning to a brisk boil. Simmer for 3-5 minutes or until pasta is tender. Strain pasta in a colander and shock pasta with ice and cold water.

NOTES

Chefs Tip: Do not boil the heavy cream/milk mixture Chefs Tip: Allow each cheese to fully incorporate before adding the next.

FSU SEMINOLES LEGENDARY TAILGATE CHILI

FSU Seminoles Legendary Tailgate Chili

20

Minutes Prep Time

30

Minutes Cook Time

4

Servings

Garnet and Gold Grub presented by TECO Peoples Gas and FSU is back with new recipes from your Florida State University Seminole favorites! This episode features Seminole legend and voice of the Seminoles Gene Deckerhoff!

This recipe is quick an and easy chili to make for game day or any day of the week.

INGREDIENTS

3 cans black beans
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons extra virgin olive oil
1 pound fresh pork sausage
1 pound ground beef
2 large onions, chopped
5 cloves garlic, chopped
3 tablespoons chili powder
1 tablespoon cumin
1 teaspoon cayenne pepper
2 28 oz canned chopped tomatoes
1 12 oz can or bottle of beer full-bodied beer
2 tablespoons flour

INSTRUCTIONS

1. Heat a large pot over medium heat.

2. Add the extra virgin oil and onions.

3. Cook for 3-4 minutes until onions start to turn color (keep stirring the onions throughout this process.)

4. Add the beef and sausage and continue to cook until all pink is gone in meat.

5. Add garlic and flour and mix very well.

6. Keep cooking and stirring for 2 minutes until meat and flour are mixed well.

7. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper.

8. Add the beer and incorporate well for about 1 minute.

9. Add chili powder, cumin, cayenne pepper, tomatoes and stir well.

10. Decrease the heat to medium and keep stirring until all products are very well mixed.

11. Reduce heat to low and simmer for 15-20 minutes.

NOTES

Top with sour cream, cheddar cheese, and chopped scallions.