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Pabellon is a traditional Venezuelan dish composed of stewed shredded beef, black beans, and plantains served separately on a plate.For the Farm to Table Dinner, my cousin Mercedes helped me make the fillings for the empanadas and taught me how to form the dough.I won’t kid you; this is old school, all-day cooking. Many thanks to [...]

An amuse-bouche is a light precursor to the appetizer; it is meant to stimulate the palette.I started the Farm to Table menu for my Foodbuzz 24,24,24 dinner with a chilled avocado soup, which I made from this recipe at epicurious.com. I substituted a whole Florida avocado from Bee Heaven farms, which was heavy and buttery [...]

I used the spoils of this week’s summer fruit to make colorful fruit relishes. I played with combinations of sweet, tangy, and savory. The other night I made a jerk pork tenderloin which needed some kind of complement. So, I created a relish from pan-roasted red onions and starfruit, Florida avocados, lime juice and salt.I [...]

Luscious photographs of plums, peaches, berries and tomatoes emblazon the covers of the national food magazines. Food writers wax poetic about the summer harvest. Of course, they are not talking about anything we find in Florida. What about local fruits and vegetables? The pickings seem slim when it comes to local produce in South Florida’s [...]

We in Miami-Dade live in Avocado Central, when it comes to the Florida variety. Most of the avocados produced in Florida come from Homestead or the Redland. I’m an avocado lover all the way. So while I appreciate a petite Hass or California avocado, I am also devoted to our more voluptuous Florida Hardee and [...]