Memorial Day – Road Trip Munchies

Memorial Day

I remember....the smell of Saigon – petrol fumes, sandalwood incense and unwashed humanity. I remember...being under attack the first time. I remember...an orphanage full of war-ravaged children. I remember...rice paddies, bamboo forests, river grass and jungle. I remember Viet Nam.

Road Trip Food

This trip did not take us to the Keys, despite what the picture shows!  Sally had a conference to attend in Jacksonville over Memorial Day weekend, and we took a couple extra days for a side trip to St. Pete on the way back. Here are a couple of the foodie places we found along the way. If you're anywhere near these, do yourself a flavor-favor and visit them.

You know that unlike many food bloggers, I don't normally do restaurant reviews, and never review restaurants which have a bigger advertising budget than my Social Security income. But these places were exceptional. The others we won't mention...

Le Flor de Espagna

Winter Haven, FL

What a find!  This is a big, bright, clean Latin bakery and restaurant, tucked out of sight on a side street. Sally asked her GPS app for “nearby restaurants” as we came into town, and this place popped up just a block from where we were stopped at a light. The food is set out cafeteria style, and you order “a scoop of this and a helping of that”. Everything was freshly made and nicely displayed. We both chose the Ropa Vieja, but with different sides – crunchy/chewy tostones, sweet fried bananas, rice & black beans and aroz amarillo. The pastries were amazing as well – a sandwich of filo dough and apricot paste, topped with caramel and a drizzle of chocolate, and a scrumptious fruit filled monster of a roll. 

 

Ropa Vieja with black beans and rice

 

Fabulous pastries!

 

www.facebook.com/pages/La-Flor-de-Espa%C3%B1a-Bakery-Rest/1455707708051270

The Blue Hen

St. Augustine, FL

in the Lincolnville District

We ate breakfast at this eclectic little place last year. Lunch this year was fantastic as well. I had two fabulous Datil BBQ Shrimp Tacos. The Datil pepper is the locally grown hot pepper. The tacos were topped with homemade Pico de Gallo and an amazingly good creamy cabbage and cilantro slaw, and accompanied by black beans and brown rice. Sally had a wonderful portion of their Blue Crab Quiche with Swiss cheese, a side of home fries and a giant homemade biscuit, that I only got one bite of before it all disappeared!

 

Blue Crab Quiche

Shrimp Tacos

 

http://www.yelp.com/biz/the-blue-hen-cafe-saint-augustine

Palm Valley Fish Camp

Ponte Vedra, FL (south side of Jax)

On the Intercoastal Waterway

Great place, and very popular – go early or make a reservation. I had the Broiled Seafood Platter – parsley lemon butter, shrimp, scallops, cod, new potatoes, and squash. Sally had the special Mahi mahi plate. Both excellent, and good value for the dollar. We shared a Fried Okra starter – whole okra dipped in an almost tempura light batter and deep fried, with a great chef-made dipping sauce.

 

Fried Seafood Platter

www.palmvalleyfishcamp.com

 

Flavor Palette

Ponte Vedra Beach, FL

What an interesting palette of flavors! Falafel burgers, Moroccan Lemon Chicken Pita Wrap, Bahn Mi with turkey!, Canadian Poutine, Spanish Papas Bravas, and more. All on the same daily menu! Chef/Owner Tommy MacDonough and his wife moved to Florida six months ago from Philly, and opened the Flavor Palette practically before their car was unloaded. Great flavors and lots of food at great prices. We wish them well! Sally had the Falafel Burger, nearly an inch thick covering the whole French style hamburger bun. I had the Moroccan Chicken Pita Wrap – full of chicken, kalamata olives, onion and flavored with a great Ras al Hanut spice blend. Both sandwiches were served with fresh, chef-made waffle chips. 

 

Massive Falafel Burger!

 www.flavorpalettepvb.com

Diabetic Recipes

Sally's conference was all about diabetes, and coincidentally the new issue of the Diabetic Newsletter, published by Diabetic Gourmet Magazine arrived in my email. I've subscribed to the newsletter for several years, and you've followed me making several of their recipes. These two “summer salad” ideas seemed perfect for this time of year.

Caribbean Shrimp Salad

Yield: 4 servings as a Side Salad; 2 servings as a lunch-sized Chef's Salad

1/2 lb. medium shrimp

2 large plum tomatoes, seeded and chopped

1 cup canned black beans, rinsed and drained

1/2 mango, chopped

1/3 cup chopped red onion

1 small jalapeno pepper, seeded and finely chopped

1/2 cup fresh orange juice

1 Tbsp. fresh lime juice

Salt and freshly ground black pepper

4 cups loosely packed (6 large) red lettuce leaves

Bring 2 quarts of water to boil. Add shrimp and cook until they turn pink and curl, 3 to 4 minutes. Drain and peel. Halve the shrimp crosswise, and place in a mixing bowl.

To the bowl add the tomatoes, beans, mango, onion, jalapeno, and the orange and lime juices. Season to taste with salt and pepper.

Tear lettuce into bite-size pieces and divide among 2 or 4 plates. Top each with equal amounts of the shrimp mixture and serve.

Nutritional Information Per Serving:

Calories: 162; Protein: 16 g; Sodium: 294 mg;

Fat: 2 g; Carbohydrates: 20 g

Exchanges: 2 Vegetable, 1 Bread/Starch, 2 Lean-Meat

Corn and Black Bean Salad

This is a perfect side salad for a Memorial Day or 4^th of July barbecue. Enjoy!

Yield: 4 cups, serving size about 1/2 cup.

1 (15-oz.) can Black Beans, rinsed and drained

1 (10-oz.) can Corn (white or yellow), rinsed and drained

1/2 Green Bell pepper, chopped

1/2 Red Bell pepper, chopped

2 Green Onions, sliced

2 Tbsp Parsley, fresh minced

1 Tbsp Vegetable Oil

2 Tbsp Lime juice

Freshly ground black pepper, to taste

Toss together everything except the ground pepper. Once tossed, dust with pepper as desired. Cover and refrigerate at least 2 hours before serving.

Nutritional Information (Per Serving)

Calories: 120; Protein: 6 g; Sodium: 60 mg;

Cholesterol: 66 mg; Fat: 6 g; Carbohydrates: 20 g

Exchanges: 1 Bread/Starch, 1 Vegetable, 1 Fat