Tampa Treasures Cookbook Recipes

Tampa Treasures Cookbook

Fresh Herb Grilled Chicken

Ingredients

• 8 large whole chicken breasts, halved
• 1/2 cup olive oil
• 1/2 cup fresh lemon juice
• 1 teaspoon Dijon mustard
• 4 cloves garlic, crushed
• 1/4 cup fresh parsley, chopped
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh tarragon, chopped
• 1 tablespoon fresh sage, chopped
• 1 tablespoon fresh oregano, chopped
• 1 tablespoon fresh chives, chopped 
• 1/2 teaspoon salt
• Freshly ground pepper to taste

Instructions

1. At least 2 hours before cooking: Place chicken in 9 x 13-inch baking pan. Combine remaining ingredients; pour over chicken. Marinate in refrigerator at least 2 hours. 
2. When ready to cook: Drain chicken, reserving marinade. Grill chicken, brushing frequently with marinade, about 10 minutes per side or until done. Discard remaining marinade. 

Makes: 8 to 12 servings.

Preparation Time: 15 Minutes

Cooking Time: 20 Minutes

Treasure Tip: Make your own herb vinegar by adding your favorite fresh herbs to the vinegar bottle and letting them sit two weeks, swirling the bottle occasionally. Add herbs to butter and use on vegetables, fish or meats. To make herb oil, add dried (never fresh) herbs to the bottle; let it sit two weeks. Strain the oil; add more herbs; let it sit two more weeks. 

Cumin Rice Timbales

Ingredients

• 2 tablespoons olive oil
• 1/2 cup onion, minced
• 1 teaspoon cumin seeds
• 1/8 teaspoon dried hot pepper flakes
• 1 cup converted rice
• 1 cup chicken broth
• 1/4 teaspoon salt
• 1 tablespoon fresh parsley, minced
• 1/2 teaspoon cumin seeds, lightly toasted (garnish)

Instructions

1. In deep, heavy saucepan, heat oil over moderately low heat. Sauté onion, cumin seeds and red pepper flakes, stirring, until onion softens. Add rice; cook, stirring, 1 minute. Stir in broth, 1 cup water and salt; bring to boil; reduce heat to low. Cover pan; cook until liquid is absorbed, 18 to 20 minutes. Remove from heat; fluff rice with fork; stir in parsley. Let stand, covered, 5 minutes. Pack rice into six lightly oiled 1/4-cup timbale molds or custard cups. To serve, unmold timbales on plate; sprinkle with toasted cumin seeds. 

Makes: 6 servings.

Preparation Time: 10 Minutes

Cooking Time: 25 Minutes

Rosemary Garlic Chicken

Ingredients

• 1 (4-pound) roasting chicken
• 2 large, or 4 small, lemons
• 1 head garlic cloves
• Fresh rosemary sprigs
• Olive oil
• 2 pounds small red potatoes (optional)

Instructions

1. Preheat oven to 425F. Wash chicken under cold water, pat dry, inside and out, with paper towels. Cut lemons in quarters. Separate garlic into cloves. Smash cloves with flat side of heavy knife; remove skin. Stuff chicken cavity with lemon quarters and garlic; tie legs together. Tuck rosemary sprigs between thighs and breast. Rub chicken with olive oil; place in roasting pan; roast 30 minutes. Reduce heat to 375 F; place potatoes around chicken, if desired. Roast until juices run clear when chicken is pricked with fork, 35 to 45 minutes longer. To keep meat from breaking apart when carved, let chicken rest 10 to 15 minutes before serving. 

Makes: 4 servings.

Preparation Time: 10 Minutes

Cooking Time: 1 Hour 15 Minutes

Treasure Tip: Poached chicken makes an excellent base for chicken salads and casseroles. For a moist, succulent poached chicken, keep your poaching liquid (water or chicken stock) at a gentle simmer. Remove chicken when breast is firm and drumsticks barely move. 

Kung Pao Chicken

Ingredients

• 1 pound chicken breast, boned and cut in 1-inch cubes
• 1/4 cup plus 2 tablespoons soy sauce, divided
• 1 1/2 tablespoons plus 1 teaspoon cornstarch, divided
• 1/4 teaspoon garlic salt
• 4 dried red chiles (or more to taste)
• 2 tablespoons white wine or sherry
• 2 tablespoons sugar
• 1 teaspoon salt
• 2 teaspoons sesame oil
• Peanut or vegetable oil for stir-frying
• 1 medium onion, diced
• 1/4 cup green bell pepper, chopped
• 1/4 cup red bell pepper, chopped
• 1/2 cup fresh mushrooms, sliced
• 2 teaspoons fresh ginger, peeled, chopped
• 1 (8-ounce) can bamboo shoots, drained and diced
• 1 (8-ounce) can water chestnuts, drained and chopped
• 1 (7-ounce) jar baby corn, drained 
• 1/2 cup salted peanuts

Instructions

1. 30 minutes before cooking: Thoroughly combine chicken, 1/4 cup soy sauce, 1 1/2 tablespoons water, 1 1/2 tablespoons cornstarch and garlic salt in bowl. Marinate for 30 minutes.
2. Remove tips and seeds from chiles; cut in 1-inch pieces. In small bowl combine 1/2 cup soy sauce, wine, sugar, 1 teaspoon cornstarch, salt and sesame oil. In wok or large, heavy skillet, heat 2 to 3 inches oil to 400 F. Add chicken; fry 30 seconds. 
3. Remove chicken; add onion, green and red peppers and mushrooms. Cook until crisp-tender. Remove vegetables; drain off all oil except 2 tablespoons. Fry chiles until black in reserved oil. Add ginger, chicken, bamboo shoots, water chestnuts and corn, stirring and tossing together. Add vegetables and soy-wine mixture; cook, stirring, just until thickened. Remove from heat; sprinkle with peanuts. Serve over rice. 

Makes: 4 servings. 

Preparation Time: 30 Minutes

Cooking Time: 5 Minutes

Treasure Tip: Although stir-frying looks difficult, the only trick to it is split-second timing. Have every ingredient prepared and within reach before you start to cook. Once you have started, there is no time to stop and look for a sauce or seasoning. 

Lemon Dill Peppered Chicken

Ingredients

• 1 (14-ounce) can chicken broth
• 1 1/2 tablespoons cornstarch
• 2 tablespoons fresh lemon juice
• 2 teaspoons dill weed
• 1 teaspoon freshly ground black pepper
• 1/8 teaspoon salt
• 1 egg, beaten
• 1/4 cup flour, mixed with 1/4 teaspoon salt
• 2 whole chicken breasts, halved, boned and skinned 
• 1 tablespoon butter
• 1 tablespoon vegetable oil

Instructions

1. In medium saucepan combine broth and cornstarch; stir to mix well. Add lemon juice, dill weed, pepper and salt; place over medium heat. Cook, stirring, until mixture comes to full boil. Reduce heat to low; cook 1 minute longer. Dip chicken in egg, then in flour-salt mixture. Melt butter and oil in large skillet over medium heat; brown chicken. When chicken has browned, pour sauce over it; simmer until chicken is done, about 10 minutes. Serve. 

Makes: 2 to 4 servings. 

Preparation Time: 10 Minutes

Cooking Time: 25 Minutes

Fiery Turkey Chili

Ingredients

• 1/4 cup olive oil
• 2 cups onion, chopped
• 4 cloves garlic, finely chopped
• 2 (28-ounce) can plum tomatoes, including juice
• 1 (15-ounce) can tomato purée
• 1/4 cup chili powder
• 1 1/2 tablespoons ground cumin
• 1 tablespoon dried hot red pepper flakes (or to taste) 
• 1 teaspoon dried oregano
• 1/2 teaspoon cinnamon
• 1 tablespoon salt
• 1/2 teaspoon black pepper
• Drumsticks, thighs and wings from a cooked turkey
• 2 green bell peppers, coarsely chopped
• 2 (16-ounce) cans kidney beans, rinsed, drained well
• Sour cream
• Cheddar cheese, coarsely grated

Instructions

1. 3 1/2 hours before serving: Heat oil in large kettle over moderate heat; cook onion and garlic; stirring until golden. Add tomatoes and juice, tomato purée, 2 cups water, chili powder, cumin, red pepper, oregano, cinnamon, salt and black pepper; combine well. Add turkey; reduce heat to low. Simmer uncovered for 2 hours, stirring occasionally. Using slotted spoon, transfer turkey to plate; let cool. 
2. Remove turkey meat; discard skin and bones. Add meat, green bell peppers and beans to pot. Simmer, stirring occasionally, until peppers are tender, about 40 minutes. If made in advance, cool completely before covering and refrigerate. Serve topped with a dollop of sour cream and a sprinkling of cheddar. 

Makes: 8 servings. 

Preparation Time: 30 Minutes

Cooking Time: 3 Hours 

Treasure Tip: Chicken can be substituted for turkey in this dish.

Grilled Lemon Rosemary Lamb

Ingredients

• 1 (5-pound) leg of lamb, boned and bufferflied
• 2 teaspoons lemon pepper seasoning
• 1/4 cup, plus 2 tablespoons, Worcestershire sauce
• Salt and freshly ground black pepper to taste
• 1/4 cup, plus 2 tablespoons, lemon juice (about 4 lemons)
• 2 tablespoons olive oil
• 1 tablespoon fresh rosemary, crumbled
• 2 cloves garlic, minced
• 1 stick butter

Instructions

1. Night before, or at least 8 hours before cooking: Remove skin and excess fat from lamb; spread out flat. Combine all remaining ingredients except butter; pour over meat; marinate at least 8 hours. 
2. When ready to cook: Drain meat; reserve marinade. Melt butter; add to marinade. Grill meat, basting with marinade, over medium-hot coals at least 15 minutes per side for rare. 

Makes: 8 to 10 servings. 

Preparation Time: 10 Minutes

Cooking Time: 30 Minutes

Whole Wheat Carrot Bread

Ingredients

• 1 cup raw carrots, peeled, finely grated
• 1 cup brown sugar
• 1 teaspoon baking soda
• 1 tablespoon butter or margarine, melted
• 2 eggs 
• 2 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 1/2 cups flour, sifted
• 1 cup whole wheat flour
• 1 cup walnuts, chopped

Instructions

1. Night before: In a large bowl combine carrots, brown sugar, soda and butter. Add 1 cup boiling water; stir just enough to mix. Set aside until cool. 
2. Preheat oven to 350 F. Beat eggs with fork; add to cooled carrot mixture. Sift baking powder, salt and all-purpose flour into mixture. Stir in whole wheat flour; fold in nuts. Place in greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan; let stand 5 minutes. Bake 1 hour. Remove from pan; cool on wire rack. A loaf of bread slices better if wrapped in foil or plastic wrap and allowed to stand overnight in a cool place. 

Makes: 12 servings. 

Preparation Time: 20 Minutes

Cooking Time: 1 Hour

Pumpkin Date Nut Cake

Ingredients
Cake

• 1 (16-ounce) can pumpkin
• 3 1/2 cups flour
• 3 cups sugar
• 1 cup vegetable oil
• 4 eggs
• 1 teaspoon nutmeg
• 1 teaspoon cinnamon
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 cup dates, chopped
• 1 cup pecans, chopped

Glaze

• 2 cups powdered sugar
• 1/2 cup fresh Florida orange juice

Instructions

1. Preheat oven to 350 F. Grease and flour tube or bundt pan. Mix 2/3 cup water and all cake ingredients until well blended, pour batter into prepared pan. Bake until knife comes out clean, 1 to 1 1/4 hours. Remove from oven. Make glaze: Mix powdered sugar and orange juice together; pour over warm cake. 

Makes: 12 servings.

Preparation Time: 25 Minutes
Cooking Time: 1 Hour 15 Minutes

Treasure Tip: When mixing cake batter, scrape the bowl often with a rubber spatula to blend the ingredients thoroughly. If you use a wooden spoon instead of an electric mixer, mix ingredients 150 strokes per minute of beating time.