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Southern

Beef

Ingredients

Steps

Other preparation methods

Nutritional information

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.

Image of Batterfried Catfish and Hoppin John Recipe

Seafood

Cooking sequence

Batter-Fried Catfish

Hoppin' John

Apron's advice

Shortcuts and tips

Batter-Fried Catfish and Hoppin’ John

Prepare rice recipe and let stand (25 minutes)

Prepare fish and complete rice; serve (25 minutes)

Image of Cajun smothered turkey grillades recipe

Turkey

Nutritional Information

Cajun Smothered Turkey Grillades

Split the turkey breast in half to make two 8-ounce pieces. Cover a cutting board or flat surface with a layer of plastic wrap. Lay the breast on the covered cutting board and cover the breast with another layer of plastic wrap.

Breast should be now sandwiched between two layers of plastic. Using a meat mallet, pound turkey breast until it is about 1/8 inch thin.

In a shallow bowl, combine 1/3 cup of flour, salt and pepper. In a small bowl, mix creole seasoning, garlic powder, and onion powder. Sprinkle seasoning mix onto turkey breast, being sure to season both sides. Dredge seasoned turkey breast into flour mixture, shaking off excess flour, and set turkey aside on a plate.

Heat the olive oil in a skillet over medium-high heat. Place the turkey cutlets in the skillet and brown turkey on both sides. Once browned, remove cutlets from the skillet and transfer back to the plate.

Add onion to the skillet and sauté 3 to 5 minutes or until translucent. Add garlic, green pepper, red pepper, celery, and tomatoes. Sauté for another 4 to 5 minutes to soften vegetables. Scrape vegetables into a bowl and set aside.

Return skillet to heat and reduce to medium. Add butter to skillet and melt. Whisking constantly, add in the remaining 1/4 cup flour. Continue to whisk until the mixture becomes a nutty brown color, about 5 to 8 minutes.

Add the chicken broth, bay leaves, and vinegar and continue to whisk until the mixture is smooth and begins to thicken.

Add the vegetables to the skillet and stir. Return the turkey to the skillet and reduce heat to low. Sprinkle herbes de Provence on top. Cover the skillet and simmer for 25 to 30 minutes or until turkey is tender.

Salmon Soyaki Stir Fry

In small bowl, combine soy sauce, teriyaki sauce, and salmon fillets. Toss and store in refrigerator.

Add 1/4 cup of sesame oil to wok and warm on medium heat.

Combine stir-fry vegetables, mushrooms, and green onions in a bowl. Add 1/2 teaspoon vegetable bouillon and 1/4 cup vegetable stock and all ingredients in the wok.

Add 1/4 cup sesame oil. Reduce to medium-low heat and cover with ventless lid for 3 minutes.

Add brown rice and quinoa. Add remaining sesame oil and 1/4 teaspoon of Asian-style chili-garlic sauce to taste. Cover and reduce heat.

In separate pan, add 1 tablespoon of sesame oil and 1 teaspoon of butter on medium heat. Pan sear fillets on both sides for 2-3 minutes. Plate and drizzle with additional soy and teriyaki sauce!

Image of braised short ribs over polenta recipe

Braised Short Ribs Over Polenta

Place a large heavy bottomed pot or Dutch oven over high heat with the canola oil. Liberally season the short ribs with salt and pepper. Sear on all sides until deeply golden brown, about 20 minutes total. Reserve the seared meat on a plate.

Lower the heat to medium and add the onion and garlic. Cook until the onions are translucent, about 10 minutes.

Add the red wine and scrape up any bits that may have accumulated. Bring to a simmer and cook to reduce slightly, about 5 minutes. Add the beef stock, brown sugar, thyme, garlic powder, onion powder, salt, and pepper. Arrange the beef back into the pot so it is submerged in the braising liquid. Turn the heat to the lowest setting, cover, and cook until the meat is very tender, about 2 hours.

Add the water to a large pot and bring to a boil. Whisking constantly, slowly stream in the polenta then reduce the heat to low. Stirring frequently, cook until the water has been absorbed and the polenta grains are tender, about 30 minutes. Add the cheese and butter and stir to incorporate. Spoon the short ribs over the polenta and serve

Image of Haitian-Style Conch (Lambi) Recipe

Caribbean

Haitian-Style Conch (Lambi)

Cut conch into 1-inch pieces (wash hands); place conch between 2 pieces of plastic wrap and pound with a mallet to 1/4-inch thickness. Combine conch, vinegar, and 1/2 cup water in medium bowl; cover and refrigerate 2 hours.

Drain conch well. Chop tomato, shallots, green onions, garlic, and parsley coarsely; remove thyme leaves from stems.

Preheat medium saucepan on medium 2–3 minutes. Add oil, shallots, green onions, garlic, and thyme to pan. Cook 5–7 minutes, stirring occasionally, or until onions soften. Add conch, tomatoes, hot sauce, bouillon cube, salt, and remaining 2 cups water to pan. Cover and cook 40–45 minutes, stirring occasionally, until conch is tender and 145°F. Stir in parsley; serve.

Legim

Trim excess fat from beef. Cut lime in half and squeeze juice all over meat.

Add Epis, garlic and onion powders, salt, herb blend, and cloves to meat and mix well (wash hands); let stand to marinate 30–60 minutes.

Remove outer leaves from cabbage; slice in half, then into large chunks (about 4 cups). Peel and slice eggplant and chayote. Peel carrots and cut in half. Chop onion and garlic.

Place meat, thyme, and water in large saucepan and bring to a boil. Reduce heat to low; cover and cook 30 minutes.

Remove meat and liquid from pan and place in separate bowls. Increase heat to medium and add oil. Stir in meat, onions, and garlic and sauté 1–2 minutes. Add tomato paste and mix well; add cooking liquid, chicken broth, and bouillon cubes and stir to combine.

Stir in squash, cabbage, spinach, eggplant, and carrots. Cover and cook 45 minutes, removing carrots after 20 minutes. Remove remaining vegetables after 45 minutes, place in large bowl, and mash using a potato masher.

Return mashed vegetables to pan; add green beans, habanero, and carrots, and mix; cover and simmer on low 15–20 minutes until meat is 145°F. Serve.

Image of Trinbagonian-Style Salt Cod with Tomatoes Recipe

Trinbagonian-Style Salt Cod with Tomatoes

Soak and rinse cod fillets by placing in bowl and covering with water for 2 hours (or overnight). Change water several times to remove excess salt.

Chop parsley and garlic finely. Chop bell pepper, onion, and tomatoes (2 cups each); cut fish into large pieces (wash hands).

Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add fish; cook and stir 3–4 minutes until fish is tender and begins to brown slightly. Add parsley, garlic, peppers, and onions; cook and stir 2–3 minutes until vegetables are tender.

Stir in remaining ingredients. Reduce heat to medium and cover; cook 5–8 more minutes, stirring occasionally, until liquid reduces by one-half and fish is 145°F. Remove pan from heat; remove bay leaf and serve.

<strong>Note: </strong>Always check fish for bones and cook to an internal temperature of 145°F.

Image of Whole Snapper with Stewed Vegetables Recipe

Whole Snapper with Stewed Vegetables

Juice lemon (2 tablespoons). Peel ginger; chop ginger (1 teaspoon), thyme, and garlic (3 teaspoons) finely. Whisk in small bowl: lemon juice, thyme, ginger, salt, pepper, and 1 teaspoon garlic.

Remove scales and gills from fish and clean (if needed). Pat dry with paper towels and place in shallow dish. Rub fish all over with lemon mixture (wash hands). Cover and chill 30 minutes (or overnight) to marinate.

Meanwhile, slice yellow onion and bell pepper thinly. Remove seeds from tomato, then chop tomato and green onions coarsely. Peel carrot, then cut carrot, chayote, and potatoes into 1/2-inch-thick slices.

Preheat large sauté pan on medium-high 2–3 minutes. Add oil to pan, then stir in yellow onions, bell peppers, paprika, allspice, and remaining 2 teaspoons garlic; cook 2 minutes, stirring occasionally. Stir in carrots, chayote, and potatoes and cook 5 minutes. Stir in stock and bouillon cube and bring to a boil.

Reduce heat to medium, stir in tomatoes, green onions, and Scotch bonnet pepper and simmer 5 minutes. Nestle fish into vegetable mixture, spoon some broth from pan over fish, and cover. Simmer 8–10 minutes or until fish is opaque and flakes easily. Melt butter and pour over fish. Serve fish with vegetables and cooking liquid, accompanied by rice or crackers, if desired. Note: Always check fish for bones and cook to an internal temperature of 145°F.

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