NORTH FLORIDA FOCUS AUGUST 16-17, 2006, PAGE 7C


Florida


 Continued From Page 1C

 and I could not have done
 without Josh."
 As executive chef, Timineri
 develops new ways to prepare
 meals using Florida ingredi-
 ents. As part of the "Fresh
 from Florida'.' marketing cam-
 paign, Timineri conducts
 cooking demonstrations and
 other promotions to help in-
 crease consumer awareness of
 the variety and wholesome-
 ness of Florida agricultural
 products.
 In addition to Florida, the
 following states were repre-
 sented at the Great American
 Seafood Cook-Off: Alabama,
 Alaska, California, Colorado,
 Delaware, Georgia, Kentucky,
 Louisiana, Maryland, Massa-
 chusetts, Michigan, Mississip-
 pi, Missouri, New York, North
 Carolina, Oregon, Texas and
 Washington.
 The event, held at the
 Ernest N. Morial Convention
 Center, was sponsored by the
 National Oceanic and Atmos-
 pheric Administration
 (NOAA) Fisheries, the
 Louisiana Seafood and Pro-
 motion and Marketing Board,
 Louisiana Restaurant Associa-
 tion, Budweiser, Tobasco,
 Shell, Southwest Cargo, Wild
 American Shrimp, TexaS-
 hrimp, Alaska Fisheries De-
 velopment Foundation, Inc.,
 Gulf & South Atlantic Fish-
 eries Foundation, Inc.,
 Seafood Business, National
 Marine Fisheries Institute,
 Maryland Seafood, and
 Loubat Food Service Equip-
 ment.
 Previous winners are Chef
 Randy Evans of Brennan's of
 Houston, Texas who captured
 top honors in 2005 with his
 "Wild Caught Texas, Shrimp
 with Biscuits and Gravy," and
 Chef John Besh of Louisiana,'
 in 2004 with his "Pan Roasted
 Louisiana Blackfish with
 Corn,Crab and Caviar."
 For more Florida seafood
.-recipes, visit: http://www.FL-
 Seafood.com
 For more recipes featuring a
 variety of Florida ingredients,
 visit: http://www.Florida-
 Agriculture.com
 For more information about
 the Great American Seafood
 Cook-Off, visit:
 http://www.greatameri-
 canseafoodcookoff.com
 Bio.of Justin Timineri, ex-
 ecutive chef, FDACS
 Timineri has been cooking
 for as long as he can remem-
 ber. Raised by a family of
 cooks, he loved being in the
 kitchen helping whenever he
 could. As Timineri grew older,
 he realized cooking was more
 than just an interest or hobby-
 it was something he wanted to
 do for the rest of his life. As
 soon as he was old enough to
 work, he started as a.dish-
 washer at a local restaurant in
 Tallahassee to get his foot in
 the door of the industry. From
 that point on, Timineri contin-
 ued to enjoy his passion and
 discover new opportunities in
 the restaurant and hospitality
 industry.
 Over the years he has held a
 variety of jobs. He worked as
 a sous chef at Albert's
 SProvence in Tallahasseei From
 there he traveled around the
 country for four years as the
 event chef for NASCAR,
 PGA and the Kentucky Derby.


 Then the opportunity arose
 for him to become executive
 chef at Mozaik, a trendy up-
 scale restaurant in Tallahassee.
 All his experiences have led
 him to his current position as
 executive chef for the
 FDACS.
 As executive chef for
 FDACS's Division of Market-
 ing and Development,
 Timineri's responsibilities in-
 clude promoting all of Flori-
 da's agricultural products, cre-
 ating new recipes, attending
 trade events, performing cook-
 ing demonstrations and edu-.
 cating children on the value of
 health and nutrition in food.
 Timineri's philosophy on
 food is a simple one: "Cook-
 ing should always be fun, sim-
 ple and flavorful." He always
 keeps nutrition in mind and
 enjoys cooking with fresh
 foods that are harvested local-
 ly and regionally. With a range
 of talents from casual to fine
 dining, modem American to
 classic European, Timineri can
 create a meal for anyone.
 Bio of Joshua Butler, chef
for the Governor of Florida,
 Joshua Butler was born on
Dec. 8, 1976, in St. Peters-
burg. As a child, his fascina-
tion with cooking grew from
watching his family in the
kitchen. His natural talent with
cooking led him to choose the
culinary arts as a career.
 In 1994, Butler began his
career as a prep cook at an up-
scale American restaurant. On
his first day, his experience of
the high-paced restaurant
kitchen assured his choice of
becoming a chef. From 1994
until 1998, Butler's culinary
experience ranged from cafes
to fine dining, which enabled
him to learn the many facets
of cuisine.
 Hands-on learning has
proven Butler's most effective
method of education. "To be-
come a better' chef one must
always read and keep up to
date v. itli the food industry
and to truly experience cuisine
one must be hands-on physi-
cally working with food," says
the self-taught chef.
 In 1998, while working at
the Governor's Club in Talla-
hassee, he was given the op-.
portunity to interview for the'
position of executive chef at
the Governor's Mansion, After
a series of interviews he was
chosen to be the next chef for
the Governor of Florida. He
has since served three Gover-
nors and many dignitaries of
the state. Butler currently cre-
ates inventive and exciting
cuisine for Florida's first fami-
ly, Jeb and Columba Bush. At
the mansion he has the cre-
ative freedom to experiment
with many ingredients and dif-
ferent styles of cuisine. He -
does not limit himself to one.,,
way of cooking, and often ex-
plores exotic.spices and un-
usual techniques.
 Butler is currently a mem-
ber of the American Culinary
Federation. As learning is nev-
er complete in the culinary
arts, Butler plans to continue
his lifelong education through
travel, apprenticeship, net-
working and most importantly
through his taste buds.

 Recipe.

 Crispy Pan Seared Florida
Snapper with Passion Fruit


Introd J
 Mike Dame and Ed Musser to our Americ
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Cream and Florida Citrus Sal-
ad with Florida Gulf Shrimp
and Green Mango Jam

 Crispy Pan Seared Florida
Snapper
 6 5-ounce filets fresh Flori-
da snapper, skin on
 1/2 cup cornstarch
 1/2 cup canola oil
 sea salt to taste
 black pepper, fresh ground
to taste
 With a sharp knife score the
skin of filets in a crosshatch
pattern. Pat filets with paper
towel until completely dry.
Refrigerate until time to cook.
Preheat large saut6 pan on
medium-high heat. Lightly
dust the skin side of filets with
corn starch and season with
sea salt and fresh ground pep-
per to taste. Add oil to coat the
bottom of the heated pan.
Carefully lay the filets in the
pan skin side down. Cook for
3 to 5 minutes on both sides
until skin is crispy and filets
are done. Cooking time will
vary depending, on thickness
of filets. Keeping filets skin
side up, transfer to platter.
Keep warm. Serves 6
 Nutritional Value Per Serv-
ing
 Calories 424, Calories from
Fat 191, Total Fat 22g, Satu-
rated Fat 2g, Trans Fatty Acid
0, Cholesterol 81mg, Total
Carbohydrates 8g, Protein
45g, Omega 3 Fatty Acid
2.42g

 Florida Passion Fruit Co-
conut Milk Sauce
 2 ripe Florida passion fruit,
scooped out with a spoon
 1/2 cup mirin rice wine
 1 tablespoon fresh ginger,
peeled and chopped
 1/2 teaspoon turmeric
 1/4 cup dry white wine'
 2 cups whipping cream
 3/4 cup unsweetened co-
conut milk,
 1/2 teaspoon Thai red curry
paste I
 sea salt to taste ...
 fresh ground pepper to taste
 Place mirin rice wine, pas-
sion fruit, ginger and tumeric
in heavy mediumi-sized
saucepan. Boil approximately
6 minutes until reduced to 1/4
cup: Add white wine and boil
approximately 6 minutes-until
reduced to 1/4 cup. Add cream
and coconut milk and bring to
a boil. Reduce heat to,medium
and simmer sauce approxi-
mately 12 minutes until slight-
ly thickened, stirring occasion-
ally. Stir in curry paste. Sea-
son the sauce to taste with sea
salt and fresh ground pepper.
Strain through a fine mesh
sieve. Set aside.
 Serves 6
 Nutritional Value Per Serv-
ing
 Calories 388, Calories from
Fat 319, Total Fat 35g,.Satu-
rated Fat 24g, Trans Farn
Acid 0.88g, Cholesterol
109mg, Total Carbohydrates
11 g, Protein 3g, Omega 3 Fat-
ty Acid 0.43g

 Florida Citrus And'
Shaved Fennel Salad
 1 tablespoon rice wine vine-
gar /
 black pepper, fresh ground
to taste
 sea salt to taste
 1/4 cup virgin olive
 3 Florida oranges
 2 Florida grapefruit
 2 bulbs of fenmel, stalks re-


a's


GREAT AMERICAN SEAFOOD COOK-OFF: Pictured, I to r, Florida Governor Jeb Bush, left, Florida
Department of Consumer Services Commissioner Charles H. Bronson, right, FDACS Executive
Chef Justin Timineri, second 'from right, and Florida Governor's Chef Joshua Butler, second from
left. Timineri won the 2006 Great American Seafood Cook-Off with assistance from Butler.
 Photo: Submitted


moved
 1/2 cup jicama, julienne
 Whisk together vinegar,
salt, and pepper in a large
bowl. Add oil in a slow '
stream, whisking, until efmtul-
sified. Set aside. Peel oranges
and grapefruit with a paring
knife removing all white pith.
Cut into sections, working
over a bowl to reserve juice.
Squeeze any remaining juice
from membranes into a small
bowl. Whisk 3 tablespoons of
citrus juice into vinaigrette.
Drain citrus segments, then
add segments to vinaigrette.
Quarter fennel bulbs length-
wise.,With a mandoline slicer,
cut fennel into paper-thin
slices '
 (about 1/16 inch thick). Add
to citrus segments along with
jicama and toss gently to com-
bine. Set aside.
 Serves 6
 Nutritional Value Per Serv-
ing
 Calories 168, Calories from
Fat 88, Total Fat 10g, Saturat-
ed Fat ig, Trans Fatty Adid 0,
Cholesterol Omg, Total Carbo-'
hydrates 21g, Protein 2g.'
Omega 3'Fatty Acid 0.08g

, Floridf Spicy Green Man-
go Jam
 3 green Florida mangoes
(unripe)
 1/2 cup rice wine vinegar
 1/3 cup sugar
 1 1/2 teaspoons salt or to
taste
 1 1-inch piece fresh ginger
rootpeeled
 1 fresh jalapefio chili, seed-
ed and deveined ? *"
 5 garlic cloves
 1 teaspoon cumin, ground
 1 teaspoon coriander seeds,
ground
 1/2 teaspoon turmeric,'
ground
 1 3-inch, cinnamon stick .
 2 'whole cloves of star anise
 2 tablespoons corn oil
 2 tablespoons orange mar-
malade
 Peel mangoes and cut into'


v.^
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 Aa


WINNING ENTREE: Crispy Pan Seared Florida Snapper with Pas-
sion Fruit Cream and Florida Citrus Salad with Florida Gulf Shrimp
and Green.Mango Jam was the winning recipe created, by FDACS
Executive Chef Justin Timineri at the 2006 Great American
Seafood Cook-Off. Photp: Submitted


1/2-inch cubes. Toss mangoes
in a small bowl with vinegar,
sugar, and salt. Set aside. To
make seasoning paste, cut gin-
ger root into 4 pieces. Add
ginger root, jalapeno, garlic,
cumin, coriander and turmeric
one at a time to a food proces-
sor with motor running and
puree to a paste. Heat a 4-
quart heavy pot oeri moder-
ately-low heat until hot. Cook
seasoning paste, cinnamon
.stick, and star. anise in oil for
10 minutes, or until very fra-
grant, stirring frequently. Stir
in the mango mixture and
marmalade. Simmer covered.
over low heat until mangoes
are tender, about 30 minutes,
stirring occasionally. Remove
cinnamon stick and star anise
and cool jam completely. Set
aside.
 Nutritional Value Per Serv-
ing,
 Calories 154, Calories 'frbm
Fat 45, Total Fat 5g, Saturated
Fat 0.68g, Trans
 Fatty Acid 0.07g, Choles-
terol Omg, Total Carbohy-
drates 29g, Protein 1g,
 Omega 3 Fatty Acid 0.04g

 Sauteed Florida Gulf
Shrimp With Green Mango
Jam
 2 pounds Fresh Florida Gulf


Shrimp, peeled and deveined,
tail on
1/4 cup canola oil
 sea salt to taste
 .black pepper, fresh ground,
to taste
 Preheat a large skillet over .
medium-high heat. Add oil to
hot pan and carefully add
shrimp. Sa'ue suhrinip unril
pink and just done. Add salt
and pepper to taste. Place
cooked shrimp on plate and
sern e with Florida Lreen Man-
go Jam.
 Sernes6 .
 Nutritional Value Per Serv-
ing
 Calories 243, Calories from
Fat 106, Total Fat 12g, Satu-
rated'Fat ig, Trans
F, atty Acid 0, Cholesterol
230mg, Total Carbobhydrates
Ig, Protein 31 g. Omega
 3 FattyAcid 1.61g
 To Serve: Spoon 3 table-
spoons of Passion Fruit Co-
conut Sauce onto each serving
plate, top with 1/2 cup Citrus
Fennel Salad. Place one
seared snapper filet on fennel
salad, spoon on 2 tablespoons
Green Mango Jam and top
with two saut6ed gulf shrimp.
 Note: The Passion Fruit Co-
conut Milk Sauce, Citrus Fen-,
nel Salad and the Green Man-
go Jam may be made ahead.,


 PORTABLE GENERATORS!

 Many residents who lose power may turn to
 emergency generators to .ensure a continuous flow
 of electricity to refrigerators, freezers, lights, fans.
 and other appliances. SVEC urges residents to
 exercise extreme caution. While generators are a
 convenience inkeeping appliances running during
 storm-related outages, they can also create hazards
 for homeowners and electric utility workers,

 When operating a generator:
 *Always operate a generator in accordance with your house to receive power directly from a portable.gqnerator
 manufacturer's guidelines and instructions. as opposed to power normally suppliedby SVEC. Transfer
 switches isolate the circuits supplied by the generator and
 To avoid CO poisoning, never use a generator indoors or in prevent backfeeding inadvertently energizing circuits in both
 attached garages. Only operate.the generator outdoors in a systems.
 well-ventilated, dry area from air intakes to the home.
 Backfeeding can most commonly occur when a generator is
* To avoid electrocution, plug individual appliances into the connected directly to the electric panel or circuit in a home.
generator using heavy duty, outdoor rated cords with a wire Feeding power back into the utility system during an outage will
gauge adequate for the appliance load. energize the transformer servjpg the house and could pose a
 serious threat to line and service and tree crews working to
 If connecting into the house wiring is necessary on a restore power in the area who may not know they are working
* temporary basis, homes must have a transfer switch with an energized line.
installed by a licensed electrician. A transfer switch allows

If you desire to obtain a transfer switch for residential
use the cooperative has approved a meter socket
based transfer switch by GENERLINK model number
MA23-N or S. Member would purchase the transfer ,
switch through GENERLINK (1-800-886-3837 or
www.globalpowerpr aducts.com) and contact the
cooperative to schedtile installation at no charge.,2.





 Live Oak, FL 32060 Phone (386) 362-22261


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