Aaah Florida; a place where the average 20-something planning a vacation would immediately think of wild party-filled days filled with drinking, beach parties, the morally questionable decisions.
If I were in Florida now, I would more likely be hanging with the old people; playing shuffleboard, Mahjong, dinner at 4:00 p.m. This sounds like heaven. Alas, I have no imminent plans to go to Florida, so I just have to plan a Florida inspired dinner instead. Notes;
Yes. I used a George Foreman grill. Why? Because it was raining and I’m too high maintenance to BBQ whilst holding an umbrella. Could you BBQ it? Of course you could. But yes, fellow cooking snobs, I “grilled” my chicken indoors.
KEY WEST GRILLED CHICKEN
3 tbsp soy sauce
2 tbsp honey
1 tbsp vegetable oil
2 tbsp lime juice
1 tsp minced garlic
4 skinless, boneless chicken breasts
1. In a small bowl combine soy sauce, honey, vegetable oil, lime juice, and garlic.
2. Place chicken breasts into the mixture and turn to coat.
3. Cover, and marinate in the refrigerator at least 30 minutes.
4. Grill on medium high heat for 6 to 8 minutes on each side until fully cooked.
CITRUS AND PAPAYA SALAD
Zest of 1 orange
1/4 cup orange juice
1/4 cup olive oil
1-1/2 teaspoons poppy seeds
1 papaya, peeled, sliced lengthwise and seeded
2 grapefruits, peeled sectioned and seeded
1 head Belgian endive, slices crosswise into 8 pieces
Boston lettuce leaves
1/3 cup sliced almonds
1. Combine orange zest and juice, olive oil and poppy seeds in a small bowl and whisk to combine.
2. Slice the papaya and grapefruit into bite-sized pieces, and toss in a bowl with endives.
3. Line 4 salad plates with the Boston or Bibb lettuce leaves, and arrange a serving of papaya mixture on each leaf.
4. Sprinkle salad with almonds and pour dressing over each salad.