Dishin It Out: Savoring Summertime!

Avocado And Cucumber Salad

6 each avocados halved, seeded, and removed from peel
4 each cucumbers peeled, seeded, and sliced
6 each plum tomatoes sliced into wedges
1 each Bermuda onion (red) Julian
1/2 jalapenos finely diced
1 cup Italian dressing
5 limes
2 oz fresh cilantro lightly chopped

Place in bowl and fold from bottom up gently not to break up the avocado. * Remember this is avocado salad not guacamole, so be gentle.

Pineapple, Coconut & Rum Fusion
(Very refreshing and not as strong as you think)

1 each golden pineapple, ripe
Coconut rum
Fresh mint as needed

Place pineapple wedges in jar or pitcher. Cover with the rum and let set overnight or for at least 2 hours. Serve over ice and garnish with pineapple wedge and fresh sprig of mint.

Shrimp & Scallops Wrapped In Boars Head Prosciutto With Twisted Carolina Vinegar Sauce

16 jumbo shrimp 16/20 count peeled and de-veined
8 jumbo sea scallops u-10 count
10 to 12 pieces Boars Head prosciutto
Twisted Carolina vinegar sauce as needed

Wrap shrimp and scallops in prosciutto and skewer with pre-soaked double skewers. Sit in vinegar sauce for about three minutes and then grill until desired doneness. Baste with vinegar sauce as cooking. Serve with pineapple rum-jerk salsa.

Twisted Carolina Vinegar Sauce

2 cups apple cider vinegar
1/2 cup white vinegar
1/2 cup apple juice
1/4 cup firmly packed brown sugar
1 tablespoon kosher salt
1/2 tablespoon freshly ground black pepper
1/2 teaspoon ground red pepper
1/2 teaspoon paprika
1 tablespoon jerk rub
1/2 cup olive oil

Place all ingredients in a saucepan and bring to a boil; reduce heat and simmer 15 minutes. Chill until ready to use. Reheat, if desired.

Pineapple Rum-Jerk Salsa

1 golden pineapple grilled and diced
1/2 Bermuda onion diced fine
1/2 fine-diced jalapeños
1 tablespoon jerk rub
1 oz rum
2 oz chopped cilantro
Salt to taste

Mix well and serve. This might be a little spicy so cut back where needed.

Black Beans & Rice

1 cup chopped onion
1 cup chopped green bell pepper
2 teaspoons chopped garlic
1 1/2 teaspoons ground cumin
1 teaspoon dried thyme leaves
1/2 teaspoon crushed red pepper
1 bay leaf
1 tablespoon olive oil
2 each diced tomatoes
1 each green chilies
1 lb cooked black beans
1 tablespoon apple cider vinegar
Salt and pepper to taste
1 cup chicken stock

Sauté onion, bell pepper, garlic, cumin, thyme, crushed red pepper, and bay leaf in olive oil until onion is tender, about 5 minutes. Stir in remaining ingredients — 1 cup rice and 2 cups water or chicken stock. Heat to boiling. Reduce heat and simmer, covered, until rice is tender, about 20 minutes. Let stand 5 minutes before serving.

Grilled Pineapple & Mango With Coconut Yogurt

1 pineapple, cored and sliced
2 mangos, peeled, and seeded meat removed
1/4 cup vinegar
1/4 cup olive oil
1 cup yogurt
3 sprigs fresh mint

Place pineapple and mango in oil and vinegar and place on grill, baste as needed. Mix yogurt and mint and dress on plate. Place grilled pineapple and mango on top. Dust with powered sugar and garnish with fresh mint.

Catch “Dishin’ It Out” Saturday and Sunday at Noon and Tuesday and Wednesday nights at 7pm on Cox Cable Channel 16. Recipes from each show are available exclusively in Ocala Style.

For more information on the program, contact Jeff Goertz at or visit Sponsors: Condello Provisions Authorized Boar’s Head Brand distributor, Beautiful Moments Party Rentals, Royal Cup Coffee, and Ocala Style.

Posted in Ocala Style Promotional Features

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