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Ingredients

Steps

Nutritional Information

Jambalaya with Red Beans and Rice

Drain and rinse beans. Chop garlic and tomato (½ cup) coarsely. Cut sausages into ½-inch-thick slices. Cut chicken into ½-inch cubes and coat with 2 teaspoons seasoning (wash hands).

Heat oil in 4-quart stockpot on medium–high 2–3 minutes. Add sausages; cook and stir 3–4 minutes until lightly browned. Stir in chicken. Cook 3–4 minutes until chicken begins to brown.

Stir in trinity mix and garlic. Cook 3 minutes, then stir in tomatoes, bay leaves, hot sauce, Worcestershire sauce, rice, and stock. Bring to a boil, then reduce heat to medium-low, cover, and cook 18–20 minutes, stirring occasionally, until rice is tender and chicken is 165°F.

Stir in shrimp, beans, salt, pepper, and remaining 1 teaspoon seasoning. Cover and let stand 5 minutes or until shrimp are pink and opaque. Serve.

Ackee and Saltfish

Place salt cod in large saucepan and cover with cold water. Bring to a simmer and cook 20 minutes, then drain; repeat process 2 more times.

Meanwhile, chop sweet onion, tomatoes, and garlic finely; slice bell pepper and green onions thinly. Cut a slit in Scotch bonnet pepper; chop bacon coarsely (wash hands).

Place bacon and oil in large sauté pan on medium; cook 7–9 minutes, stirring occasionally, until bacon is crisp. Remove bacon with slotted spoon, leaving drippings in pan. Add onions, bell peppers, garlic, Scotch bonnet pepper, thyme, salt, pepper, and paprika to pan. Cook 3–5 minutes, stirring occasionally, until onions soften.

Drain and rinse ackee; cut lime into wedges. Add tomatoes, salt cod, and ackee to pan; cook 5–7 minutes until fish is 145°F and tomatoes release their juices. Serve with lime wedges.

<strong>Note</strong>: Always check fish for bones.

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.

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.

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.

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

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

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.

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.

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