We all know that good cooking starts with good ingredients. In this Visit Florida video, watch as some of the best ingredients in the world - grown in Florida obviously - make some of the best dishes.
Experience recipes as diverse as grapefruit pie at Lang's in central Florida to orange fudge at Mixon's in Bradenton. Enjoy, and try not to slaver on your keyboard...
When you get to Florida, be sure to call in on Anna Maria Island, a little gem of a place off the Gulf Coast. Check out www.annamaria.com for the very best in vacation rentals on this paradise island.
Monday, 29 June 2009
Friday, 26 June 2009
Wine from paradise
Did you know that Florida produces wine? Watch this video about the Florida Winery and it seems it does.
Check out this from the Florida Winery website www.thefloridawinery.com
Today we have expanded our selection of wines to include wines from the seven best wineries in Florida, that’s over 60 wines, which account for over 700 awards and medals. We have added walk in Humidors to all of our locations with the best selection of premium hand rolled smokes. Our gourmet foods range from the sweetest coconut candies to the hottest hot sauce. With everything from salsas and dressings, to spices and marinades, most of which are all made in Florida, you can find a way to spice up any meal. Of course you can’t have wine without a way to open it, display it, or drink it. We also carry all the wine accessories you could ever need or want.
They have outlets in St Pete and Madeira Beach, so why not pop over and try some free wine...
Check out this from the Florida Winery website www.thefloridawinery.com
Today we have expanded our selection of wines to include wines from the seven best wineries in Florida, that’s over 60 wines, which account for over 700 awards and medals. We have added walk in Humidors to all of our locations with the best selection of premium hand rolled smokes. Our gourmet foods range from the sweetest coconut candies to the hottest hot sauce. With everything from salsas and dressings, to spices and marinades, most of which are all made in Florida, you can find a way to spice up any meal. Of course you can’t have wine without a way to open it, display it, or drink it. We also carry all the wine accessories you could ever need or want.
They have outlets in St Pete and Madeira Beach, so why not pop over and try some free wine...
Monday, 22 June 2009
Italian for beginners...
Here's another great place to eat which is a little off the beaten track again (well, Bradenton) but here's another place well worth the trip in the motor: Carrabba's.
It's one of those places which has a simple philosophy to food - no doubt helped by the fact that the two founders, Johnny and Damien, enjoy their grub so much.
Carraba's serves fresh, flavorful Italian dishes prepared from the finest ingredients sourced from around the world. From fresh mussels rope grown in the icy cold waters off the coast of Prince Edward Island, to Borges extra virgin olive oil imported from Catelonia, Spain, to Garafolo pasta imported from a small town outside Pompeii.
Everything is made by hand in each of their restaurants every day from delicious soups and flavorful sauces to salad dressings and desserts. Even the roasted cinnamon rum pecans that top their John Cole dessert are made from scratch.
Check it out. The nearest one to Anna Maria is at 2106 Cortez West, Bradenton, FL 34205, call them on (941) 755-7712 or visit www.carrabbas.com
Buono appetito!
It's one of those places which has a simple philosophy to food - no doubt helped by the fact that the two founders, Johnny and Damien, enjoy their grub so much.
Carraba's serves fresh, flavorful Italian dishes prepared from the finest ingredients sourced from around the world. From fresh mussels rope grown in the icy cold waters off the coast of Prince Edward Island, to Borges extra virgin olive oil imported from Catelonia, Spain, to Garafolo pasta imported from a small town outside Pompeii.
Everything is made by hand in each of their restaurants every day from delicious soups and flavorful sauces to salad dressings and desserts. Even the roasted cinnamon rum pecans that top their John Cole dessert are made from scratch.
Check it out. The nearest one to Anna Maria is at 2106 Cortez West, Bradenton, FL 34205, call them on (941) 755-7712 or visit www.carrabbas.com
Buono appetito!
Friday, 12 June 2009
Get yourself down under
Australia is a long way away from pretty much everywhere, but thanks to the Outback restaurants you can at least get a flavor of the place. The nearest one to Anna Maria Island is in Bradenton, and it's a good one.
Here's what Outback say about themselves: 'We start fresh every day to create the food you crave using the highest quality ingredients. Our soups, salad dressings and sauces are always made from scratch. We don't cut corners and we don't settle when it comes to authentic tastes, like our imported Danish Blue Cheese, our toasted hand-cut croutons or our homemade chocolate sauce. With every bite our big, bold flavors will delight your senses and inspire your tastebuds, all at prices that will inspire you to come back for more.'
And do you know what? It's hard to argue with any of that. For great steaks, seafood and big old portions, you really would be a drongo not to check in at The Outback.
Outback Bradenton (941) 792-18984402 W. Cortez Road, Bradenton FL
Opening times: Monday: 4:00 PM - 10:00 PM, ,Tuesday: 4:00 PM - 10:00 PM, Wednesday: 4:00 PM - 10:00 PM, Thursday: 4:00 PM - 10:00 PM, Friday: 4:00 PM - 11:00 PM, Saturday: 3:30 PM - 11:00 PM, Sunday: 3:30 PM - 9:30 PM
Directions: On I-75 take Exit #42 ( State Road 64 West). It turns into Manatee Avenue. From Manatee Avenue, go South on 43rd Street. Located on the right before Cortez Road
Here's what Outback say about themselves: 'We start fresh every day to create the food you crave using the highest quality ingredients. Our soups, salad dressings and sauces are always made from scratch. We don't cut corners and we don't settle when it comes to authentic tastes, like our imported Danish Blue Cheese, our toasted hand-cut croutons or our homemade chocolate sauce. With every bite our big, bold flavors will delight your senses and inspire your tastebuds, all at prices that will inspire you to come back for more.'
And do you know what? It's hard to argue with any of that. For great steaks, seafood and big old portions, you really would be a drongo not to check in at The Outback.
Outback Bradenton (941) 792-18984402 W. Cortez Road, Bradenton FL
Opening times: Monday: 4:00 PM - 10:00 PM, ,Tuesday: 4:00 PM - 10:00 PM, Wednesday: 4:00 PM - 10:00 PM, Thursday: 4:00 PM - 10:00 PM, Friday: 4:00 PM - 11:00 PM, Saturday: 3:30 PM - 11:00 PM, Sunday: 3:30 PM - 9:30 PM
Directions: On I-75 take Exit #42 ( State Road 64 West). It turns into Manatee Avenue. From Manatee Avenue, go South on 43rd Street. Located on the right before Cortez Road
Tuesday, 2 June 2009
We're losing our appetites...
A story in the Tampa Times food section caught my eye this week.
It says: A new study was recently released by Chicago-based consulting firm Technomic. It seems the recession is stalling appetizer sales. The study looks at consumer purchases in appetizers, soups and salads. According to the reports, heavy purchasers of salads dropped from 51 percent in 2007 to 33 percent in 2009. Similarly, heavy purchasers of appetizers fell from 40 percent in 2007 to 24 percent in 2009, and heavy purchasers of soups slipped from 25 percent to 15 percent in the same time period.
I hope this isn't true, the first part of a meal is almost the best one. Only the main course and dessert are ahead of it.
Come on people! Save our appetizers before they take them off the menu...
It says: A new study was recently released by Chicago-based consulting firm Technomic. It seems the recession is stalling appetizer sales. The study looks at consumer purchases in appetizers, soups and salads. According to the reports, heavy purchasers of salads dropped from 51 percent in 2007 to 33 percent in 2009. Similarly, heavy purchasers of appetizers fell from 40 percent in 2007 to 24 percent in 2009, and heavy purchasers of soups slipped from 25 percent to 15 percent in the same time period.
I hope this isn't true, the first part of a meal is almost the best one. Only the main course and dessert are ahead of it.
Come on people! Save our appetizers before they take them off the menu...
Tuesday, 26 May 2009
Catch it, cook it
If you happen to spend some time on Anna Maria Island and end up catching some fish, we want you to know what to do with it.
The opportunities to catch your tea are almost limitless on Anna Maria, but there are only a few rules of thumb for cooking them.
Here is a guide from fl-seafood.com to the best ways of preparing your catch for the plate. There are many different flavor options open to you, but as far as cooking goes, here are the dos and do not dos.
Baking
A general rule for baking or broiling fish is 10 minutes per inch of thickness at 400-450 degrees F, turning the fish halfway through the cooking time. This rule does not apply to microwave cooking or frying.
Fish less than 1/2-inch thick do not have to be turned.
If fish is cooked in a sauce or foil, add 5 additional minutes to the cooking time.
The cooking time for frozen fish should be doubled.
Seafood with low fat content, like grouper, flounder and tilapia, should be basted when cooking with a dry heat method such as broiling and baking.
Fish is done when the flesh becomes opaque and flakes easily at the thickest part.
Most fish will continue cooking for 1 to 2 minutes after being removed from the heat, so plan for this in the cooking time.
Broiling
Place fish, one-inch thick or less, 2-4 inches from the source of heat.
Fish thicker than 1-inch should be placed 5 to 6 inches away from the heat.
Seafood with low fat content -- like grouper, flounder and tilapia -- should be basted when cooking with a dry heat method such as broiling and baking.
Frying - pan-fry or sauté
Fry fillets in 1/8-inch of oil for 3 to 6 minutes per side or until golden and fish flakes easily.-- Thickness of fillets will determine the cooking time.
Deep fry
Place fish in single layer in deep kettle or saucepan and cook in enough fat to cover and permit fish to move freely; do not crowd. Generally the temperature of the oil should be 365 degrees F. Cook for 2 to 3 minutes or until golden brown. When cooking multiple batches, always allow the temperature of the oil to return to 365 degrees F before adding more fish.
Grilling
Preheat gas or electric grill. Start the fire about 30 minutes before cooking when using a charcoal grill.
Fish is best grilled over a moderately hot fire and on a surface that has been well oiled.
When coals are white-hot, spread out in a single layer. Adjust the grill height to 4 to 6 inches above the heat.
Use indirect heat for a whole fish.
Firm-textured fish, like grouper, shark, swordfish and amberjack, grill well.
When cooking kebabs put foods with the same cooking time together, as seafood cooks quickly.
So there you have it. All you have to do now is go catch some fish...
The opportunities to catch your tea are almost limitless on Anna Maria, but there are only a few rules of thumb for cooking them.
Here is a guide from fl-seafood.com to the best ways of preparing your catch for the plate. There are many different flavor options open to you, but as far as cooking goes, here are the dos and do not dos.
Baking
A general rule for baking or broiling fish is 10 minutes per inch of thickness at 400-450 degrees F, turning the fish halfway through the cooking time. This rule does not apply to microwave cooking or frying.
Fish less than 1/2-inch thick do not have to be turned.
If fish is cooked in a sauce or foil, add 5 additional minutes to the cooking time.
The cooking time for frozen fish should be doubled.
Seafood with low fat content, like grouper, flounder and tilapia, should be basted when cooking with a dry heat method such as broiling and baking.
Fish is done when the flesh becomes opaque and flakes easily at the thickest part.
Most fish will continue cooking for 1 to 2 minutes after being removed from the heat, so plan for this in the cooking time.
Broiling
Place fish, one-inch thick or less, 2-4 inches from the source of heat.
Fish thicker than 1-inch should be placed 5 to 6 inches away from the heat.
Seafood with low fat content -- like grouper, flounder and tilapia -- should be basted when cooking with a dry heat method such as broiling and baking.
Frying - pan-fry or sauté
Fry fillets in 1/8-inch of oil for 3 to 6 minutes per side or until golden and fish flakes easily.-- Thickness of fillets will determine the cooking time.
Deep fry
Place fish in single layer in deep kettle or saucepan and cook in enough fat to cover and permit fish to move freely; do not crowd. Generally the temperature of the oil should be 365 degrees F. Cook for 2 to 3 minutes or until golden brown. When cooking multiple batches, always allow the temperature of the oil to return to 365 degrees F before adding more fish.
Grilling
Preheat gas or electric grill. Start the fire about 30 minutes before cooking when using a charcoal grill.
Fish is best grilled over a moderately hot fire and on a surface that has been well oiled.
When coals are white-hot, spread out in a single layer. Adjust the grill height to 4 to 6 inches above the heat.
Use indirect heat for a whole fish.
Firm-textured fish, like grouper, shark, swordfish and amberjack, grill well.
When cooking kebabs put foods with the same cooking time together, as seafood cooks quickly.
So there you have it. All you have to do now is go catch some fish...
Friday, 22 May 2009
Dem bones, dem bones, dem tasty bones...
Looking for a night out without all the fuss? Or maybe a night in with some great barbeque food you haven't had to cook yourself? Well, Anna Maria Island has the answer.
Mr Bones is a funky little family owned restaurant on Anna Maria Island where you’ll find some of the best baby back ribs in the country, as well as an eclectic assortment of home-made recipes from all-American to around the world.
With “full-flavored” as the theme, menu items range from the Burrito Gonzales the Chicken Tikka Masala, and from the fresh Greek Salad to the General Moe’s watercress (served over curry fried rice). With hot barbeque sandwiches and a half-pound burger (and over 60 different ice-cold beers) to round out the menu, you’ll surely find a great dining experience at Mr. Bones.
Promising an inexpensive meal and a good time eating it, Mr Bones has been a favorite with the locals and travelers alike since 1992.
A word of warning though, don't ask for salt and pepper. As the sign above the door says, their food is 'cooked by expert New Orleans chefs and doesn't need improving'.
Mr Bones is open Monday - Saturday, 11am - 9pm and Sunday 12-9pm and is located at 3007 Gulf Drive, Holmes, Florida 34217
Visit www.mrbonesbbq.com for more
Mr Bones is a funky little family owned restaurant on Anna Maria Island where you’ll find some of the best baby back ribs in the country, as well as an eclectic assortment of home-made recipes from all-American to around the world.
With “full-flavored” as the theme, menu items range from the Burrito Gonzales the Chicken Tikka Masala, and from the fresh Greek Salad to the General Moe’s watercress (served over curry fried rice). With hot barbeque sandwiches and a half-pound burger (and over 60 different ice-cold beers) to round out the menu, you’ll surely find a great dining experience at Mr. Bones.
Promising an inexpensive meal and a good time eating it, Mr Bones has been a favorite with the locals and travelers alike since 1992.
A word of warning though, don't ask for salt and pepper. As the sign above the door says, their food is 'cooked by expert New Orleans chefs and doesn't need improving'.
Mr Bones is open Monday - Saturday, 11am - 9pm and Sunday 12-9pm and is located at 3007 Gulf Drive, Holmes, Florida 34217
Visit www.mrbonesbbq.com for more
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