Most farm dinners are organized by the farm, but Denevan brings a whole new level of art and ideas to new and unusual locales. These locales encompass all 50 states and 16 countries to date. Many of the locations are not farms, but beaches, piers in Malibu, and cliffs.

For one day, Denevan creates restaurants at the source of the ingredients with a single long table that can seat over 100 people, keeping the farmers and chefs as close as possible. He designs the tables to fit the location, sometimes in arcs or circles. Hundreds of the world’s top chefs including James Beard Award winners and Top Chef champions have been included.

As a land artist, he makes zen work in the sand on the beach, raking out radiating geometric shapes to an astonishing size. Nature always bats last, so impermanence is a given, and documenting the art adds another layer to that.

There is a new documentary on him called “Man in the Field: The Life and Art of Jim Denevan,” currently streaming online.

At the Loxahatchee stop, the sweet chicken and herb farm run by Liza and Marty Holman was the setting.

Denevan, cowboy cool in a straw hat, sunglasses and boots, welcomed us all to the dinner, roving through the crowd and chatting with everyone.

“Our primary focus is growing salad greens, but we have expanded with tropical fruits and pasture-raised chicken eggs,” the Holmans say. “All of our crops are grown in soil, and we strive for the best tasting crops by maintaining a healthy living soil. Our farm does not use synthetic herbicides, pesticides, or fertilizers, and we only use OMRI listed products whenever necessary.”

The Holmans did not set out to be farmers. Instead, they inherited the land after a scare with E.coli from a smoothie with spinach that put their son in the hospital, sent them into clean farmer mode.

After some welcoming libations from Tarpon Cellars and Prosperity Brewers, and some passed small bites of pickled green tomato sliders, we took a tour of the farm’s greenhouse, chicken pens and field crops where the long table was set.

Chicken safety actually poses their biggest challenge as bobcats, raccoons, and hawks love chicken too, though these hens are bred for their eggs not their wings. Another crop they grow produces biodiesel for their equipment.

“I hope we represent old Florida,” Marty Holman said. “I remember when there used to be cattle across from the Boynton Beach mall, but old Florida is going away. We want to capture a little bit of that here. This dinner is super emotional for us and for that we thank ‘Outstanding in the Field’.”

After the tour, we were told to pick up a plate–some people had brought their own. We chose our seat at the long white clothed table, positioned just inches from the herb garden. An adorable herd of small black cows meandered over to the fence nearby, curious about what was going on.

Guest chef was Niven Patel, who owns a restaurant in Miami, named one of Food & Wine’s Best New Chefs in 2020.

Wine and apricot spritzers were served, as the first course of Holman Harvest mixed greens with heart of palm, avocado and green goddess dressing came out in a large bowl family style – delicious, fresh, and crunchy. It should be; it was grown 2 feet away.

Next up was Florida Keys grilled snapper with collard greens, garlic, and fennel. The whole fish had been strung up and smoked before grilling, quite a sight – with layers of flavor in each bite.

Smoked lamb came next, with harvest root vegetables, pickled mango and basmati rice. Fall off the bone tender, it had been simmering for a day.

My sweet tooth went into overdrive with dessert as a platter with sliced olive oil cake came out, smothered in Knaus Berry Farm strawberries with pistachio crème fraiche. I jumped the group to dig in, much to the annoyance of my IG foodie snapping tablemate.

Photo Gallery (Click on the photos to enlarge them)

As dusk descended, we watched the sky behind the palms and oaks turn pink and orange. Candles were brought out so we could hold on to the moment.

“The tables that we will set during the upcoming Winter dates are fully immersive and offer a sense of escape, whether ensconced in an olive field, on a pier surrounded on all sides by water or amongst the floating gardens of Xochimilco, which date back to the Aztecs,” said Denevan about the next few dinners on the tour.

Florida destinations include Lake Meadow Naturals in Ocoee with guest chefs Alexia and Rhys Gawlak of Swine and Sons and Albert DeSue and Mike Camacho of the innovative Mockingbird, as well as Big Pine Key, where chefs Shane and Amy La Beet of Pepper Pot Island Cafe will craft a menu featuring the flavors of Trinidad at Grimal Grove, a historic tropical fruit grove and fruit garden dating back to the 1950s.

Everywhere they go, they always bring together a crew of folks from farming backgrounds, restaurant and hospitality, mechanics, all sorts of things to make a diverse group. People hear the farmers’ stories, then they go back home and support their local farmers.

And then, as the people filed out basking in the sunset glow of the field, they were all filled with happiness. Truly outstanding.

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Follow ‘Outstanding in the Field’ for a future event near you. On Instagram: @out_inthefield or Facebook: @outstandinginthefield Online: outstandinginthefield.com

The post ‘Outstanding in the Field’ is next level table to farm dining appeared first on The Florida Daily Post.

Tequila is the main alcohol in all Margaritas but some people like to use frozen strawberries and limeade concentrate to conceal the taste of the tequila. One of the country’s foremost cocktail historians, David Wondrich says the Margarita is a version of the Daisy cocktail (in Spanish: Margarita) and that margaritas often have a higher liquor ratio so they can be a dangerous cocktail if you’re drinking without eating.

These are some facts or myths told on days like National Margarita Day. But the real deal is margaritas are cocktails with flowery finesse.

Barcello restaurant, located at 11603 US Highway 1 in North Palm Beach is experimenting with new ingredients and flavor combinations to bring you an even better agave cocktail.

Mixologist Micah Hinde has created Hibiscus Margarita with Black Sea Salt, a cocktail deep red in color with floral notes and a subtle bite of ginger. A squeeze of fresh lime helps to brighten all the flavors.

For this rendition of the famous magic combo of sweet, sour and tequila dumped into a salt-rimmed glass, Hinde uses Cimarron Blanco Tequila, broVo Orange Curacao, Domaine de Canton Ginger Liqueur, fresh lime juice, agave, and salts the rim of the glass with Himalayan Black Salt creating a bold flavor.

This cocktail is a true game-changer and a fun twist on the traditional Margarita.

And the good thing is the cocktail is available every day from their signature cocktail list.

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The post Hibiscus Margarita with Black Sea Salt: a True Game-changer appeared first on The Florida Daily Post.

Besides the recent Super Bowl (though Miami has hosted it 11 times) this city is a destination for myriad annual events like the Miami International Boat Show, Ultra Music, and the South Beach Wine and Food Festival just to mention a few. These events draw huge crowds that are treated to excellent cuisines from all over the world.

When people visit Miami they can enjoy a ton of fantastic restaurants ranging from high-end steakhouses to fast-casual spots, and an eatery for every budget.

Wind our way through the city devouring everything from doner kebab (a popular Berlin street food that has made its way to Miami) to frita cubana (Cuba’s flavorful version of the great American hamburger) to matcha pastelito (a tasty blend of Cuban and Japanese cuisine).

This story is a part of the GreatBigStory’s Flavors series. Dive into deliciously different and tastefully off-beat stories in the culinary world en enjoy 5 of the best street food finds in Miami, a city that has an exciting food scene like no other in the country.

Follow the GreatBigStory’s behind-the-scenes on Instagram at http://goo.gl/2KABeX and find more stories today at http://www.greatbigstory.com

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5 of the Best Street Food Finds in Miami

The post Five of the Best Street Food Finds in Miami appeared first on The Florida Daily Post.

The West Palm Beach Food Tour was voted “Tripadvisor’s 2019 Traveler’s Choice” attraction in West Palm Beach, and included among “Top 10 Experiences in the United States” for its rave reviews.

There are two choices when booking this tour: “Downtown West Palm Beach Walking Food Tour” or “Historic West Palm Beach Neighborhood Food Tour.” By the description of the itineraries and programs, both are great links with the food, drinks, history, architecture, and culture of the city.

Not long ago, I decided to join the “Downtown West Palm Beach Walking Food Tour” and take advantage of this attraction to inspect the recent updates on the food scene in the downtown area, immersed now in capital improvements of its main thoroughfare, Clematis St.

The tour guide, Lauren, met us at our meeting point, Aioli. Lauren introduced herself and instantly I realized I was in for a two-hour journey with someone with a leveraged expertise in the local food, and willing to entertain us all with anecdotes, facts, and the best description of the various locations on route.

Aioli, the first stop on the tour, is a Cafe in downtown West Palm Beach that specializes in locavore foods and gourmet to-go. Their menu offers savory and flavorful sandwiches, soups, salads, and desserts. The place is open for breakfast and lunch. They also bake their own breads of which they have a dozen different types.

Melanie Hackman, co-owner of the Cafe, served us a tray full of Chocolate Babka slices. Laden with chocolate, butter, and homemade charm, this Babka is delicious as a dessert or served with coffee. Although it looks a like bread is actually kind of a dense cake with fudgy chocolate. Delicious!

From Aioli we started walking toward the next stop on the tour, distant enough to get familiar with the downtown area. West Palm Beach Downtown is a vibrant and active community and the primary focus in the city for visitors and residents. There are many signs of progress throughout the district, especially with the number of new residential condominiums dotting available lots everywhere. Clematis Street is the Downtown’s main drag with a diverse amount of restaurants, bars, and office buildings. Two blocks of this street were recently renovated to add a curbless street design with narrower traffic lanes but wider sidewalks and more shade trees. Two other blocks are undergoing improvements now.

The seemingly long walk to the next stop on the tour allowed us to see the rapidly evolving core of the city and what it can offer as an exciting place to work, live, and play.

Just steps away from a giant mural by Croatian artist Lonac on the building of one of the city’s parking garage, the group stopped at the alley of Subculture Coffee where Lauren explained how the place is a favorite to many people for its laid-back, wow atmosphere, and cozy feel. There’s also a mural by Brazilian street artist Kobra that graces one of the alley walls which served as the backdrop for a group photo.

Finally our next stop, Hullabaloo.

The restaurant feels like an old-fashioned Italian cafe that we occasionally see in movies but with an artsy decoration that calls for hip and fun excitement. And there’s even a vintage Airstream camper on the patio that seems to be ideal for a group party when the outside temperature is a little cooler.

Chef Cassell spoke to the group and explained the culture and services at Hullabaloo. He also elaborated on the food and drinks we were sampling: chicken meatballs and roasted Brussels sprouts. The meatballs were a pinch of yum, creativity, and one of those dishes you only expect to eat once in a lifetime. And what about those Brussels sprouts? The roasting flavor of the dish tossed in balsamic vinegar and honey kept everyone begging for more samples.

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The samples were really delicious, and judging by the menu items, Hullabaloo denotes excellent creativity and love for crafting food out of local seasonal produce.

Next stop, a new local sensation in town.

Dr. Limon recently opened on Clematis St., a Peruvian cuisine restaurant part of a growing regional chain featuring seafood-centric appetizers, small plates, and funky northern Peruvian fare that shares a common element: lime.

They welcomed us with a free shot of zippy “Leche de Tigre,” kind of an aphrodisiac drink with a high concentration of seasoning, lime, and fish. Drink it and you’ll feel full of energy.

Dr. Limon’s specialty is ceviche. They do it the Inca style and crafted in distinctive appearances and unconventional names: ‘Fiebre Alta’, ‘Anestecico’, ‘Levantate Lazaro’, or ‘El Loco Calato’ among other artistic inventions. 

The food samples were excellent and large portions, more than one would have expected to have on a food tour. I think a lot of people would love this restaurant’s food and vibe that really makes you feel comfortable.

Last but not least, they served some crafty cocktails that match the ambiance and decor of the place. Pisco Sour is the restaurant’s signature cocktail. Simultaneously earthy, sweet and tart, this frothy cocktail served straight up without ice is very refreshing.

After a memorable half-hour at Dr. Limon, we headed toward our next stop on the tour, Salento Coffee, a Colombian coffee shop right in the heart of Downtown West Palm Beach. For those who were not locals, walking toward Salento provided glimpses of how convenient and connected everything is within the district. Lauren mentioned that anyone who hasn’t been to West Palm Beach in the last 10 to 15 years would be impressed with its growth. At the center of this expansion is the Brightline Train Station which connects West Palm with the southern neighboring cities of Fort Lauderdale and Miami via Virgin Trains, a fast-speed train service that will also be reaching as far as Orlando soon.

Upon arriving at Salento Coffee you feel the distinctive aroma of homemade coffee. Owner Jaime Lara and his wife were ready to give us a demonstration of how “Tinto” is made. Tinto is a traditional Colombian espresso sweetened with the scraping of an unrefined sugar cane block, then whisked until it becomes foamy brown.

Coffee is the South American nation’s biggest export and also its most popular drink; and Colombians know their coffee regions very well. While explaining how to make Tinto, Lara commented that Colombian shops don’t need to rely on the morning rush like us because people there are likely to drink coffee late in the afternoon or early evening instead.

I am not a fan of coffee, actually I had never had a sip of coffee before in my life until I ventured on this food tour. So, I wouldn’t be the right person to judge the quality, texture or flavor of the Tinto Lara prepared for us, but everyone else seemed extremely happy with it to the point that some even bought small bags of beans to take home.

Our next stop had a bit of celebrity connotation.

After a savory coffee, it was time for some dessert. We walked a couple of blocks more and arrived at Ganache Bakery Cafe, the workplace of the charismatic Jamal Lake, a passionate baker who is also very well known locally as “The Coconut Guy,” and recognized easily nationwide as a contestant on Food Network’s Halloween Baking Championship Season 4 of which he was a finalist.

Here we had a very entertaining demonstration of how to extract water from a coconut and learned some fun facts about the fruit–and yes, the ‘silly’ discussion of where the water in the coconut comes from couldn’t be spared!

Jamal is very talented and an expert in handling the machete to peel the coconuts. “Coconut water can hydrate you better than regular water,” he said. “Also, its yummy taste can encourage people to take in more fluids which is a good thing.”

But coconuts and their water were a stepping stone to what we were about to taste during our stop at Ganache Bakery. Jamal pulled out a tray with small samples of delicious Key Lime Pies, definitely the best dessert you could ask for on a food tour. 

Jamal also bakes a plethora of delicious goodies, cakes, and pastries at Ganache and teaches baking classes to locals.

Now, time to head out to our last stop, The Blind Monk.

This is where the Downtown West Palm Beach Food Tour ends with a laid-back feel. The Blind Monk is one of the most original bars you could ever find, a chic place with a large selection of wines, beers, and small bites. The place, owned by a Marine and veteran of the wars in Afghanistan and Iraq, has walls adorned with wallpapers scribbled with short notes about the wines they serve. There’s also a table filled with tons of corks and light fixtures hanging from the ceiling forming a cluster of bubbles that will catch your attention at all time–hopefully while sober.

We summed up the tour over a Prosecco Mojito, the most refreshing cocktail for a hot summer day and eating samples of ‘Cubanos’. That’s what I would call an “escape” to the real taste of South Florida. For those who liked it, Lauren was gracious enough to give a copy of the recipe for this contemporary take on the classic Mojito.

Food may be the most important part of any food tour, but there’s a lot you get to learn beyond the delicacies and drinks. The Downtown West Palm Beach Food Tour has a story to tell and it is a unique experience to discover the hottest trends in this thriving community. Nothing that has been written here can surpass the joy to explore culture and history, taste the food locals eat, go to the places locals go.

Here’s your ticket to this adventure: www.westpalmbeachfoodtour.com

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Don’t miss other recent reviews in our “Florida 365” section today.

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The post Exploring and Tasting Delicious Downtown West Palm Beach appeared first on The Florida Daily Post.

The high ceilings and open seating are inviting with bright yellow walls and unusual hanging thick ropes knotted with lights. A vintage pinball and Pac Man machine in a back corner is a fun diversion for kids. Pale wood accents the sides of the counters and walls.

The menu concept is this: house-made from scratch ramen noodles in a rich broth served with an array of toppings. There’s pork chashu, seasoned poached egg, scallions, mushrooms. A Miso ramen has chicken broth, egg, miso, corn and a choice of pork belly, Korean short ribs, or veggies.

The Vegan Ramen has veggie broth and thick pieces of bok choy, roasted cauliflower, beansprouts, corn, mushrooms, inari and soft tofu, hearty enough to fill no-meat eaters.

There’s a seafood option that is akin to a Thai soup with spicy lemongrass Tom Yum broth with calamari, scallops and king prawns.

I tried the 5 Spices Duck Ramen with bean sprouts, some tender baby bok choy, garlic oil and cilantro. The duck breast was sliced into thick pieces, tender and rich tasting with the garlicky broth. I added a few shots of chili paste to give it a jolt and it hit the spot. They serve it with a large ladle type spoon and a fork if you ask so you can spear and swirl and slurp as you like.

Next time’s I’ll try one of the Poke Bowls with tuna or salmon that comes with spicy krab, seaweed salad, edamame (soy beans) and pickled ginger. A Morikami Salad Bowl offers chicken tuna or tofu with kale, romaine, tomatoes and mushrooms with sesame dressing.

If bowls aren’t your thing, they offer plates with crispy chicken or pork or marinated beef served with a variety of sides like grilled omelets, caramelized onions and even kimchee – a pickled Korean dish made with vegetables, usually cabbage.

A fun selection of Asian tapas brings it with shelled edamame, steamed Bao Bros Buns filled with chicken, pork belly, mushrooms or Korean beef with kimchee.

Dumplings are made fresh daily with choices of vegetables, lobster and shrimp, pork, steak or chicken. And there’s a full bar selection of sakes and beers from Japan as well as brews from Florida breweries.

At the back of the Ramen Lab Eatery in Delray Beach is an unusual sweets counter called Sugar Milk Boba & Dessert Bar. The menu walks you through it – first you choose a base — a milk tea, classic tea, Cheese tea (?!), Tea Freshers or a Slush. Then you choose a flavor and there are lots of them like Lavender, Honey Dew, Thai, Green Tea Lemonade, Rose Tea, Taro, Coconut, Oreo and Butterfly Pea Tea. Some need explanation, some don’t. Go ahead and ask lots of questions, they’re used to it.

Then you can choose “toppings” although these sink to the bottom – Boba, mini Boba, Grass Jelly or Bursting Boba. Boba is a Taiwanese tea based drink that sprang to worldwide weird popularity in the 1980s. The tea you choose is flavored and sweet and has bubble pearls, like a tapioca but the size of a bean, floating in the bottom. It’s like having a jelly bean gummy treat lying in wait after you ingest all the sweet milky tea flavor. Very weird but strangely addictive, and you suck the boba up through an oversized straw then pop it in your mouth to get the burst of flavor.

I tried some samples of the other desserts, the green soft serve tea with chocolate syrup, fruity pebbles, whipped cream and bubble waffle. The soft serve was cold and creamy like an ice cream, the pebbles added some crunch, and then the waffle was fun to dip and scoop up all the syrup with. It had lots of textures – cold, creamy, crunchy, sweet, chewy, but for adults it may be a bit too much sweetness.

I also tried a drink made with Ovaltine flavor and Cheesecake cream on ice. Like a super sweet chocolate shake with some slightly tart cheese cream added on. Again an unusual taste treat but overload on the sugar.

This Ramen Lab Eatery in Delray Beach is good for kids with all the games and sweet treats, but also for adults as they can tailor their meal to be vegan, locally sourced, light and healthy. A variety of seating options from long high tops to smaller tables makes it good for groups or solo diners.

The ramen has come a long way from a staple of college kids eating on the cheap. It’s now a sophisticated upscale meal and Delray’s Ramen Lab Eatery is leading the way.

The restaurant was open and owned by an energetic young food entrepreneur, Louis Grayson, who also happens to have other ventures in Palm Beach County—in Boca Raton and West Palm Beach.

If you visit, Ramen Lab Eatery is located at 25 NE 2nd Ave, Delray Beach, 33444. Visit their website ramenlabeatery.com for more information about their services and menu or follow their Instagram stories @Ramenlabeatery.

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The post Ramen Lab Eatery Experiments in Taste at a Prime Location in Delray Beach appeared first on The Florida Daily Post.

The result is a mélange of flavors that focus on fresh ingredients, fragrant sauces, and the colors of the Mediterranean. There’s a warm and elegant vibe at Paon Eatery with worn leather booths, charcoal gray walls and upside down plants dangling from the ceiling. Tables are graced with tiny plants in shot glasses and white and blue striped linen napkins. Even the drinking glasses get special attention as they are tall and elegant. Diners can cozy up inside in a booth, at the ten foot-high bar or sit outside to people watch along Kane Concourse.

My artist dining partner opted to sit inside. We sipped on chilled Prosecco while plates of Grilled Octopus with eggplant pureé, potatoes, chimichurri; warm Brie and tomato, brioche toast and truffle oil; and Pork Ribs with sweet potato fries came rolling out of the kitchen.

The generous purple roast octopus tentacle was pretty glorious, tender and flavorful aided by scoops of the earthy eggplant and tangy chimichurri. Octopus has always been a staple of tapas restaurants and Spanish cuisine, though the new trend of serving the large tentacles is an eight legged leap over calamari rings and fried tiny squids.

The Brie was melted to perfection served over brioche toast softened by truffle oil. Some charred small whole tomatoes gave a nice juicy contrast to the creamy cheese. And yes eat the cheese “rind” it’s delicious and powdery in the best way.

The Grilled Shrimps were large and plump, nestled on a bed of Rosti Potato with house mayo and a Gazpacho sauce. Grilling really adds an extra richness to the shrimps and brings out their deep sea flavor.

We really loved Paon Eatery’s pork ribs. Meaty and fall off the bone tender, the BBQ sauce was spicy and sweet, with some sliced green onions and crispy sweet potato fries to go on the side. I could have made a whole meal out of this and I think my starving artist dining partner did.

And dessert!

A Flourless Chocolate Cake with ice cream and caramelized nuts came frozen in a small glass mason type jar tasting more like a deluxe cold mousse. For a contrast we tried the Grilled Pineapple with strawberries, another grilled plate that enriched the taste of the fruit.

While we were eating, Chef Federico Cassino came out the kitchen to see how we were doing. He explained how he tweaks his recipes with the seasons, and draws on the experiences of cooking in both South America and in Spain. Opened by him and his wife Designer Sofia Rodriguez Kandeler, Paon Eatery was designed to be upscale casual with an extensive wine list and a sophisticated vibe.

Chef Federico A. Cassino was born in Buenos Aires, Argentina. He studied marketing while growing a big enthusiasm for cooking that began with his grandmother, and his mother, who cooked refined French cuisine for the family.

In 2008 he decided to follow his true passion, cooking. Two years later, he was welcomed at Hisop, a Michelin-starred restaurant in Barcelona where he specialized in Modern Mediterranean cuisine.

“I learned real cooking values, I also got in touch with premium raw products. After that experience, I traveled a lot and tasted everything I could. That mindset is the same we have with my wife nowadays, travel and taste,“ he said.

Chef Federico and his wife saw Miami in a constant culinary and hospitality growth, and wanted to start something here out of their comfort zone.

Their swank Paon Eatery goes from traditional Latin American dishes to Mediterranean highlights; an opportunity to create a moment where people enjoy to share what they like.

We looked around the restaurant and couples and families were doing just that; trying seafood, BBQ, cheeses, chocolate and fruits. Here, one indulgent meal beats a one-dish experience any day.

If you visit, Paon Eatery is located on 1076 Kane Concourse, Bay Harbor. The restaurant opens Monday to Saturday for Dinner. Check paoneatery.com for information on their menu.

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Paon: Spanish Tapas with a South American Flair

The post Paon Eatery: Spanish Tapas with a South American Flair appeared first on The Florida Daily Post.

A few weeks ago, I made a version of Arroz con Pollo that a friend remembered from his favorite childhood restaurant. It was green with cilantro and creamy with cheese and sour cream. I made a casserole that combined three recipes, my Green Rice, Poached Chicken and a creamy cheese sauce. All this was topped with buttered breadcrumbs and took me about four hours to make. It was delicious but it was so much work!

Even the more traditional Spanish Chicken and Rice is a multi-step recipe that takes a lot of time. In my world, I can make rice on the stovetop and grill chicken thighs in less time with less mess, but that is not what most people think of when they think of Chicken and Rice.

Electric pressure cookers are also having a moment. And, until recently, I had never used one. My sister bought one and bragged about making chicken soup in 15 minutes. I thought she was dreaming. or had made a chicken soup so devoid of taste that no one would want to eat it.

But all that changed when I got my hands on a pressure cooker. I chose a simple model from Cuisinart that would let me chose between high and low and set the time. As someone new to pressure cookers, I am not going to bake a cake or make yogurt in one of them.

Thinking about the simple and craveable combination of chicken and rice, I experimented with throwing it all in a pressure cooker and seeing what would happen. I didn’t saute onions_or even use them_or brown the chicken which you could certainly do and it would only make it better. I made it by putting everything in the pressure cooker and turning it on.

I did stack the flavor deck a little. I used chicken stock and white wine to cook the brown jasmine rice and the chicken. I seasoned the chicken thighs with a spice rub and added it to the liquid, and added unsalted butter for flavor and texture. But I also used a bag of frozen vegetables for convenience. I am partial to lima beans, but I figured that most people would prefer peas and carrots so that is what I used. I had some fresh thyme so I added that to the pot, but if you don’t have it you can use dried thyme.

I had a pound of fresh mushrooms that needed cooking so I sliced and sauteed them before putting everything in the pressure cooker_but they could be optional. After 23 minutes, I was rewarded with a surprisingly delicious one-bowl meal that was the very definition of wholesome comfort food. It was bursting with flavor and made me dream of what else I could make in the pressure cooker. With food this good, and this fast, there is no excuse not to cook from scratch.

Under pressure quickie chicken and rice:

Servings 6
Start to finish: 35 minutes
1 pound of mushrooms, cleaned and sliced (optional)
1 1/2 cups brown jasmine rice (White rice cooks too quickly and will be mushy and overcooked)
2 cups chicken stock
1/2cup white wine
1/8pound butter (half a stick)
2 teaspoons kosher salt
1 teaspoon smoked paprika
1 teaspoon granulated garlic
1 teaspoon onion powder
1 teaspoon dried thyme
1/2teaspoon ground white pepper
1/8teaspoon cayenne pepper
4-6bone-in chicken thighs, or 8 boneless chicken thighs
1 16-ounce bag of frozen peas and carrots
1-2 sprigs of fresh thyme

Special Equipment: Electric Pressure Cooker

If using mushrooms, saute and set aside. Measure out rice, stock, wine and butter, and place in pressure cooker pot.

Meanwhile, mix salt and dried spices together. Season chicken and set aside. Add remaining spice mixture to rice and stock. Stir to mix. Add the mushrooms, if using, and the frozen vegetables and place the chicken on top. Add the sprigs of fresh thyme.

Lock the pressure cooker according to manufacturer instructions. Make sure the valve is in the pressure position. Set the pressure on high and set time for 23 minutes.

Chef’s Note: The pressure cooker will take about 20 minutes to build pressure. After that, it will begin to time the cooking process so the whole cooking time is 43 minutes.

Once the pressure cooker has cooked for 23 minutes, let it release naturally. Open and stir to make sure the rice is done. If it is too al dente, continue cooking on simmer or pressure cook for another 3-4 minutes.

The chicken skin will not be brown or crispy. If you want the skin crispy, place in a heat proof serving piece and crisp the skin under the broiler.

Nutrition information per serving: 397 calories; 103 calories from fat; 12g fat (6 g saturated; 0 g trans fats); 85 mg cholesterol; 705 mg sodium; 48 g carbohydrate; 6 g fiber; 5 g sugar; 22 g protein.

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Editor’s note: Elizabeth Karmel is a barbecue and Southern foods expert. She is the chef and pit master at online retailer CarolinaCueToGo.com and the author of three books, including “Taming the Flame.”

Cooking recipe: Here’s how to make delicious chicken and rice under pressure in a cooker by North Carolina native Elizabeth Karmel, a.k.a. Grill Girl.

The post Make Delicious Chicken and Rice Under Pressure – in a Cooker appeared first on The Florida Daily Post.

Arepa is sort of round cornbread disc that’s cut open and stuffed with ingredients. It came from Venezuela hundreds of years ago and once everyone tasted the deliciousness, it spread like wildfire. It’s very popular in Venezuela and Colombia.

Venezuelans eat their arepas as a snack or late-night food. Many people compare this bread to an English muffin. They are often stuffed with savory fillings like shredded beef, black beans, fresh cheese, etc.

As arepa restaurants, called areperas, began becoming more commonplace, that’s when the arepa became something beyond its already extraordinary existence. Much like sandwiches, there’s really no wrong way to fill an arepa, though it should be noted that arepas without fillings are called “widows.”

You’ll find arepas in a variety of sizes. Some are the size of silver dollar pancakes while others are bigger, like burgers. They also come in varying degrees of thickness. Some are baked, some are fried, and some are grilled over hot coals. It’s really hard to have a bad arepa experience. Try them plain, with butter, or with cheese.

Traditionally, arepas were made by indigenous tribes in Venezuela by shucking corn and then allowing them to dry and preserve. Now, most people these days buy ready-made corn flour and make their own arepas. Others will seek them out at areperas, which have become widely spread in Florida, to get pretty tasty arepas with very little effort.

In Miami, Doggi’s Venezuelan Cuisine is a fantastic place to seek out for an arepa eating experience. It began life as a hot dog food truck but turned into a brick-and-mortar establishment in order to feed its massive (not to mention hungry) customer base. On the menu, you’ll find 23 different types of arepas, all of them overstuffed with incredibly delicious delights.

But if 23 different arepas sounds like a difficult decision to choose from, then head on over to Doral where you’ll find El Arepazo. They have over 70 unique arepas to try. Most of them feature fillings made with traditionally authentic Venezuelan ingredients and dishes like reina pepiada or asado negro. In addition to so many choices, you can create your own perfect arepa by mixing and matching the ingredients.

There’s really no wrong way to eat an arepa.

The general consensus is that just eating one is good enough. Once you try one of these wonderfully soft and flavorful Venezuelan cornbreads, you’ll wonder why you never had one sooner. It’s like the next level sandwich, only it’s been around for much longer than you have. That’s OK, most things need to grow into their cool before they become the next big thing.

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Arepas, the Venezuelan Corn Bread. Tasty Latin American often stuffed with savory fillings like shredded beef, black beans, fresh cheese, etc.

The post Venezuelan Arepas: Popular, Savory Snacks for Lunch or Late Night Food appeared first on The Florida Daily Post.

Well, for one, brunch is special because it’s only available on Sundays. Most people don’t work on Sundays, so a leisurely meal like brunch is a treat. Most days, we’re rushing off to work, trying not to choke on a bran muffin while we navigate the Florida highways or spill hot coffee on our laps while our children bicker in the backseat. No, no. We’ve earned this meal of chill, thank you.

Unlike breakfast, brunch offers the chance to enjoy simple cocktails like a Bloody Mary or Mimosa. Sure, you could do that with lunch too, but unlike brunch, you can also get breakfast foods. At lunch, that simply doesn’t fly. When you’re meeting friends for brunch, it’s nice that you can choose between more breakfast-like options or lunch-type fare for whatever you feel in the mood for and everyone else in your group can do the same. Because EVERYONE has that one friend who won’t order the best pancakes in the state because she’s on a diet. Let her have that salad and be sad then. You’ve got options and booze and that makes brunch the best.

Plus, Sunday brunch just feels fancier. Perhaps it’s the mimosas talking, but there’s something about brunch that takes Sunday and turns it into a fun day. That, and Floridians like me are simply in no rush to get out into the world on Sundays. We bide our time and brunch really encourages that laid back, pampered feeling we should be embracing on a Sunday.

And just as restaurant patrons all over Florida are flocking to brunches up and down the coast, restaurants are responding in droves, eager to meet the niche in the market. Sunday brunch is also big business in the food industry and the competition is pretty intense as they seek to gain more clientele for the brunch rush. Some will offer complimentary mimosas with your meal (yes, please!) while others will throw together a sumptuous buffet of the most sought-after brunch bites, like eggs Benedict, omelets and made-to-order Belgian waffles alongside soups, sandwiches and salads.

If you  like new flavors, and experimenting with original and daring combinations, then brunch is for you. If you like partying on Saturday nights, brunch on Sundays is is usually served in quite a wide time window -between 11am and 5pm – in most restaurants. This flexibility, combined with the variety of food on offer, means you easily are in control of your schedule.

But above all, it’s the time that you share with your friends what counts during brunch!

The post Wondering Why You’ve Got to Go Brunching on Sundays? appeared first on The Florida Daily Post.

Several factors are likely coming in play here. Perceived value, for example. When you go out to eat, why choose the healthy option when it looks like a little more than a boiled piece of chicken and a sparse salad served with bleak, bland rice pilaf? You could make the same thing at home for much less and enjoy a larger portion at that. Plus, more often than not, the salads and lighter fare cost even more than burgers at restaurants. No one wants to pay more than they think something is worth and that couldn’t be truer when it comes to dining. If I’m going to order something healthy while I’m out, it needs to be something that makes healthy sound better than burgers.

On the other hand, there’s the healthy façade on the food we consume. Sometimes, you’re better off with a burger when you look at the caloric content of other meals. Most people are aware that salads are only healthy when they’re not topped with fried chicken and drowned in thick, creamy dressings.

If you love burgers, you may as well order one of them instead of a salad that has the same amount of calories.

Most people don’t go out to eat for every lunch or every night of the week. If you’re like me, you probably make healthy and nutritious meals at home most of the time. You eat whole wheat and use brown rice. You portion out your meals. You bake instead of fry. So when you go out, you don’t want to pick the big salad or the steamed fish. You want meat, cheese, more meat and sauce surrounded by a sea of fries and you’re going for it.

Perhaps what motivates our choice of burgers over other dishes is more innate. It’s likely a carnal urge for meat that needs to be addressed. There is something so hypnotizing about a fresh-off-the-grill patty of beef, sizzling away and releasing its siren song into the air. It perfumes all surrounding areas with the tantalizing scent of rich, seasoned meat with a slight char edge. And if you walk into a restaurant that does burgers, you will most likely inhale this smell deeply, either consciously or subconsciously, inadvertently favoring your decision to choose the meat.

Burgers are probably the world’s most popular prepared food, if not (at the very least) one of the top-five. Also, now every chef is selling burgers at their restaurant — not to mention that burger chains keep creeping up around the country. And burgers are always cheap in comparison to the entrees cost. Add that to the familiarity factor and you will find other food items will hardly beat a burger.

Maybe the pizza beats it, but likely not by much.

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Reasons people choose burgers over healthier options when they go out dining. It might be burgers are very popular or they are cheaper than most menu items.

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