“Fall Dinner” – Florida Style

At this time of year everyone in the USA gets excited about fall. The color of the leaves, the cooler temperatures, the fresh smell in the air, the pumpkins, spices and I could go on and on. In Florida, Fall is just another day on the calendar, weather doesn’t change, hurricane season is at its peak and the humidity does not allow for any fresh air as such and the green on the trees is there to stay!

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So the only way to get the “Fall” comfort cozy feeling around here is by cooking dishes that fill our homes with those “Fall” smells as well as pumping that A/C and lighting some fall smelling candles :-).

Today I was having a “fall” moment so I decided to make some Butternut Squash soup.

  • 2 butternut squashes
  • 4 green apples
  • 4 large garlic cloves
  • 1 tablespoons of olive oil
  • salt and pepper
  • nutmeg and all spice
  • 2 cups of broth (I used beef broth because it’s what I had in the fridge)
  • 1 cup of heavy cream or half and half

Preheated my oven to 385 Def F . Stared by peeling, deseeding and chopping up 2 whole butternut squashes as well as the onion and apples. I left the garlic cloves whole but smashed them up a little.

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Grabbed a large baking pan and lined it with foil (this of course helps a lot with cleanup). Tossed everything in olive oil and placed it in the baking pan. Sprinkled some salt and pepper (about a tsp of each).

I let it all roast nice and slowly for a good hour, checking it every once in a while to make sure nothing was burning or sticking too much.

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Once everything was nice and roasted I removed it from the oven and let it cool down a little. Out came the blender where it all went into, together with 1 cup of broth and I blended it away!

Once it was all nicely pureed, I transferred the mixture over to a saucepan, added the rest of the broth and the cream, a dusting of nutmeg and 1/4 tsp of all spice.

The soup is nice and thick, so if you prefer it less thick you would need to add some more liquid, but do it little by little so you don’t lose the flavour!

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All that is left to do is to pump up that A/C, light the cinnamon candle, put some garlic bread in the oven and its time for a “Fall Dinner Florida Style”! ❤

Brisket on the menu……..cold front in South Florida!

Yes, you can laugh at us, but if you live or have lived in South Florida you will understand the excitement behind getting a “Cold Front”!

“Cold Front” means that instead of dealing with the 85 – 90 deg F (29-32 Deg C) everyday plus the 100% humidity, we get a break and the temp goes down to the 50-60 deg F ( 10-15 deg C), which means that we finally get to open the windows and we even feel a chill!

So with that said and now that you all understand our excitement, we need to pair the lovely weather with a lovely meal……windows are now open and we are busy in the kitchen!

Making a tasty slow cooked Brisket……

For the dry rub I used:

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  • 1/4 cup of paprika
  • 1 tablespoon of dark brown sugar
  • 1 tablespoon of salt
  • 1 tablespoon of cayenne pepper
  • 1 teaspoon of garlic powder
  • 1 teaspoon of black pepper
  • 1 x 4-5lb piece of brisket

Cut brisket in half and rub the above mixed ingredients all over both pieces making sure to coat it evenly. Place in crock pot, cover and let it cook for 10 hrs.

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In a saucepan mix the following ingredients for the Sauce:

  • 1 cup of ketchup
  • 1/2 cup of dark molasses
  • 1/2 cup of brown sugar
  • 1/2 cup of water
  • 1/4 cup of chopped white onions
  • 3 tablespoons of white vinegar
  • 3 tablespoons of worcestershire sauce
  • 2 jalapeño peppers, deseeded and chopped
  • 1 teaspoon of chopped garlic
  • 1 teaspoon of black pepper

IMG_0497After 10 hrs have elapsed, remove Brisket from crockpot, let it rest for about 10 minutes and then cut some thickish slices and lather the nice rich sauce on top!

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Mmmmmm, fingerlicking delicious!