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See the Caribbean and Southern style main dish recipes available from Publix Super Markets.

Main Dishes - Recipes - Publix Super Markets

Black Community

22651-Sweet-Potato-Falafel-Bowls_1600x900 - Black Community

Ingredients

Steps

Nutritional Information

Sweet Potato Falafel Bowls

Preheat oven to 400°F. Coat baking sheet with oil. Peel potato and cut into large chunks (about 1 ½ cups); place in food processor bowl and process into fine bits. Add rice, almonds, flour, hummus, and salt; pulse until thoroughly blended, scraping down sides as needed.

Scoop (or form) potato mixture into 1-inch balls and arrange on baking sheet; press lightly into discs, then coat with spray. Bake 25–30 minutes, flipping halfway through cook time, until golden and hot. Meanwhile, remove corn kernels from cobs and halve tomatoes.

Toss salad greens, zucchini spirals, and ¼ cup dressing in large bowl; divide among serving bowls. Top evenly with tomatoes, corn, and falafels; drizzle with remaining dressing. Serve.

Flounder Ravioli with Arrabiata Marinara_1382x1080 - Black Community

Steps - Ravioli<strong> </strong>

Steps - Arrabiata Marinara

Flounder Ravioli with Arrabiata Marinara

Preheat oven to 375°F. Rinse the flounder fillets and pat dry. Combine sea salt, black pepper, garlic, and olive oil. Rub mixture on fish fillets. Place fish on a baking pan and cook in oven for 10–15 minutes or until cooked through; fish temperature should be 145°F when done. Remove pan from oven and allow to cool for ease in handling.

Using your hands or fork, pull apart the fish, making sure to discard any bones or skin. To make the filling, place fish meat in a bowl. Add ricotta cheese, arugula, red peppers, shallots, Parmesan, seafood seasoning, and egg to the bowl and combine ingredients well. Filling consistency should be firm. 

To assemble, lay out a few wonton wrappers at a time on a clean, dry surface. Place about 1 heaping tablespoon of filling in the middle of each wrapper. Moisten the edges and place another wrapper on top. Press around the edges firmly to seal. Once sealed, use a cookie cutter to cut into rounds. Moisten edges a little more where needed to completely close ravioli. Place formed ravioli on a parchment-lined sheet pan when finished (do not overlap). Once the sheet pan is full, place another sheet of parchment paper on top and place another layer of finished ravioli. Repeat until finished (after 3 layers, use another sheet pan). Refrigerate or freeze until ready to cook.

To cook, bring 5 quarts of water to a boil. Add a pinch of salt. Add the ravioli and give them a gentle stir. Cook for about 3–5 minutes until done. Drain cooked ravioli in a colander. Serve with Arrabiata Marinara.

21943-Sunday-Dinners-Jerk-Pork_1600X900 - Black Community

Caribbean

Using an oven

Using charcoal grill

Jerk Pork (Jamaica)

Blend onion, escallion, garlic, thyme, pimento, Scotch bonnet pepper, salt, sugar, black pepper, and jerk seasoning in a small food processor. Reserve 1 tbsp of seasoning.

Marinate cleaned and washed pork in remaining seasoning for 24 hours.

recipe-cajun-seafood-pasta - Black Community

Louise Marie’s Cajun Seafood Pasta

Add butter to pan; allow to melt, then add onions, celery, and bell peppers. Sautee for 5-8 min.

Add garlic (add seafood no more than 1 minute after garlic).

While sautéing vegetables, toss shrimp and crawfish in 2 oz container Paul Prudhomme’s seafood magic (or Cajun seasoning of your choice).

Deglaze pan with pinot grigio for 2 minutes. Toss in cream cheese, then heavy cream. Add sun-dried tomatoes, basil pesto, and Gruyere. 

Toss with fresh linguine and serve with Parmesan, parsley, and French bread.

r0003017_600x440 - Black Community

Smoked Beef Brisket

Stir 1 tablespoon barbecue seasoning into barbecue sauce; cover and chill. Sprinkle brisket with remaining 7 tablespoons barbecue seasoning. Wrap meat tightly in plastic wrap (wash hands) and chill 8 hours.

Cover wood chips with water; soak 1 hour.

Preheat charcoal grill on medium. Push coals to sides and place drip pan in center; pour water into pan*. Sprinkle one-half wood chips over coals. Remove brisket from plastic wrap and place fat-side up on grill rack above pan. Cover and smoke 3 hours or until brisket is 165°F, adding remaining half wood chips as needed.

Wrap brisket in foil and return to grill. Cover and smoke 1–2 more hours until brisket is 190°F to 195°F (for shreddable). Add coals and water as needed to maintain temperature and moisture.

Remove brisket from grill. Cover and let stand wrapped in foil 15 minutes. Slice across the grain. Microwave barbecue sauce 1–2 minutes until hot. Coat brisket with barbecue sauce. Serve.

*For a gas grill, preheat grill on medium, then reduce heat to low and adjust for indirect cooking. Add wood chips according to manufacturer's directions. Smoke as above, except place brisket on rack in roasting pan.

Image of Pan-Fried Fish and Tomatoes with Cabbage Radish Slaw recipe

Pan-Fried Fish and Tomatoes with Cabbage Radish Slaw - Black Community

Southern

Seafood

Cooking sequence

Pan-Fried Fish and Tomatoes

Cabbage Radish Slaw

Apron's advice

Nutritional information

Pan-Fried Fish and Tomatoes with Cabbage Radish Slaw

Image of Jamaican-Style Lime-Poached Fish (Blaff) Recipe

Jamaican-Style Lime-Poached Fish (Blaff) Recipe - Black Community

Martinique-Style Lime-Poached Fish (Blaff)

Chop parsley (1/2 cup) and garlic finely. Dice 1 jalapeño and slice remaining jalapeño thinly, removing seeds and membranes, if desired.

Combine 1 cup stock, lime juice, yellow onions, garlic, chopped jalapeños, 1/4 teaspoon pepper, and one-half each green onions and parsley. Place fish in shallow dish (wash hands) and pour mixture over fish. Marinate 30 minutes.

Remove fish from marinade (wash hands). Pour marinade and remaining 1 cup stock into large sauté pan and bring to a boil on high, then reduce heat to medium-low and simmer 5 minutes.

Nestle fish carefully into pan; cover and simmer (do not boil) 8–10 minutes until centers of fillets flake easily and are 145°F. Remove fish and sprinkle with salt and remaining 1/4 teaspoon pepper. Top with jalapeño slices and remaining half green onions and parsley. Serve fish with poaching liquid, accompanied by rice and additional lime juice, if using.

Country Fried Steak Recipe - Black Community

Beef

Other preparation methods

Country Fried Steak

Preheat oil in a large sauté pan on medium 2-3 minutes. Dip cubed steaks in flour (coating both sides) then dip into egg (allowing excess to drip off). Finally, dip into crushed saltines.

Place two steaks in oil and cook 4-6 minutes on each side or until meat is brown and 160°F. Repeat. Season with salt and pepper.