Commissioner Putnam, Chef Justin Timineri Share Fresh From Florida Thanksgiving Recipes

FOR IMMEDIATE RELEASE	Contact: Aaron Keller
November 22, 2013	(850) 617-7737 Twitter: @FDACSNews
Commissioner Putnam, Chef Justin Timineri Share Fresh From Florida Thanksgiving Recipes Fresh From Florida Fruits and Vegetables are Great Additions to Any Holiday Menu Tallahassee, FL – In preparation for Thanksgiving, Commissioner of Agriculture Adam Putnam and Chef Justin Timineri share three seasonal recipes for Floridians to incorporate into their holiday traditions. These recipes feature delicious seafood harvested from Florida’s coastal waters, as well as Fresh From Florida fruits and vegetables. Look for the products with the Fresh From Florida label at your local grocery store.  “For fresh products of the highest quality, look for the Fresh From Florida brand,” said Commissioner Putnam. “This time of year, you can find snap beans, sweet corn, squash and many more products grown and harvested in Florida. Not to mention some delicious seafood varieties.” Sweet Cream Butter Broiled Florida Spiny Lobster Tails Ingredients: 4  6-to-9-ounce  spiny lobster tails, split open in the shell 1/4 stick unsalted butter, softened at room temperature sea salt to taste fresh ground pepper to taste Preparation:  Preheat oven broiler on medium high. Place all four of the lobsters on a cookie sheet, and make sure they are opened up down the middle. Evenly spread the softened butter over each of the lobster tails meat. Lightly season each lobster  tail with salt and pepper. Place lobsters in the oven on the middle rack under the broiler. Let lobster cook under the broiler for about 7 minutes or until just barely cooked throughout.  Remove lobsters from oven and let cool slightly. Serve lobster tails warm with fresh lemon Parmesan Roasted Florida Snap Beans Ingredients: 12 ounces Fresh From Florida snap beans, trimmed and rinsed 1 teaspoon salt 1 teaspoon freshly ground black pepper 1/2 teaspoon garlic, minced 2 tablespoons Parmesan cheese, grated Preparation: Preheat oven to 425 degrees F. In a large bowl, combine beans, salt, pepper and garlic; mix well. Spread beans out on a baking sheet and bake for 10 minutes. Remove from oven and shake to move the beans around the sheet, then bake another 5 minutes. Remove beans from oven and sprinkle with cheese. Serve with Feta and Dill Dip Scalloped  Florida Potatoes Ingredients: 2 1/2 pounds Fresh From Florida potatoes, pared and sliced very thin 1 medium onion, chopped 1/8 teaspoon dry mustard powder 2 cups low-fat milk 1 tablespoon unbleached flour 1 cup low-sodium vegetable broth Paprika Nonstick cooking spray Kosher salt and fresh ground pepper to taste Preparation: Preheat oven to 375 degrees. Prepare a 2-quart baking dish by spraying lightly with nonstick cooking spray. In a large sauté pan, cook onion over medium heat in small amount of vegetable broth until onion turns translucent. Whisk flour, spices, milk and vegetable broth together. Taste mixture and adjust seasoning with salt and pepper. Layer the potatoes, onions and liquid mixture in alternating layers. Bake uncovered in 375 degree oven for 50 to 60 minutes or until tender and brown on top. Serve warm. Try adding your favorite cheese to the layers for extra creaminess and flavor. To find out what Florida crops are in season, browse for more recipes or learn about the Florida Department of Agriculture and Consumer Services, visit www.FreshFromFlorida.com  ###

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