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Month: February 2016

Today and Tomorrow on Casaculinarian.com



Ok, Casaculinarian.com was not about to waste your time with this Classic Dinner… We are still in Orlando Florida celebrating our Cheer Girls big weekend of bringing hardware back to Bangor, PA.

Our teams did outstanding, and my Jules team took a Champion Jacket and Trophy…

The whole Rebels squad did outstanding. Here’s a look of them outside ESPN Wide World of Sports on Sunday afternoon…


Anyway, we were out celebrating at a victory Party in Epcot, Disney last night, and spent the day there today…

Hamburgers and Hot Dogs were on the Quick and Easy Grill menu for tonight.

Coming tomorrow on Casaculinarian.com

Our last Dinner and Cocktail from Orlando…

Then we move to St. Petersburg for a Friday feast and drinks with Family…

Then back to PA.

Thanks for visiting, Jason.


Quick Grilled Balsamic Marinated Sirloin Steak and Chicken Breasts with Field Greens



We were out all day and need a quick dinner. So I made the dressing prior to leaving the house. Follow the link below.

Simple Balsamic Vinaigrette

When we arrived home I used 3/4 of this dressing to Marinate 2 small Sirloin Steaks, and 3 Boneless Chicken Breasts split in half. Let marinate for 30 minutes…

Turn your Grill on and get hot. Add 4 cups of Field Greens to a Salad Bowl. Use as much of the remaining dressing desired when Chicken and Steaks are cooked.

Cook the Steak to desired temperature. Well done is 165 degrees. I cook them medium, pull them off at 130 degrees. Cook Chicken well done 165 degrees. Another light Dinner in Florida. Enjoy, Jason.



Quick Florida Key Lime Pie

key lime pie

egg whites 5 large eggs

sweetened condensed milk 14 oz. can

key lime juice 1/2 cup

fresh lime zest 1/2 teaspoon

prepared graham cracker crust 1

Mix egg whites to a peak with an electric mixer. Add the condensed milk, key lime juice, lime zest, and bring back to a peak. Add mixture to a prepared graham cracker crust and cook for 15 minutes at 375 degrees. Refrigerate for 30 minutes. Serve with Whipped Cream and garnish with lime slices.

Thanks Baker Pippi.


Friday 2/26/2016 Featured Lenten menu



We had company tonight in Florida and decided to have many Appetizers to pick on while we chatted and enjoyed Cocktails…

We started with our signature Friday Florida Cocktail made with Fresh Florida Orange Juice, Tequila Sunrise. We paired this with Shrimp Empanadas. Both links below…

Friday Feature Cocktail 2/26/2016

Shrimp Empanadas

Then we moved to a light Sangria and enjoyed Homemade Florida Shrimp Cocktail:

raw u-15 shrimp 1 pound

water 8 cups

lemon cut in four sections

white vinegar 2 tablespoons

salt 1/2 teaspoon

black peppercorns 1 teaspoon

sugar 1 tablespoon

Add all seasonings with water and place in a pot and bring to a boil on medium heat. Add raw shrimp in the shell. When the second boil comes, wait 1 and 1/2 additional minutes and take off the stove and shock with ice-cold water. Place shrimp on a plate and refrigerate for 1 hour. Take shrimp out and carefully take the shell off with leaving the tail intact. Devein shrimp and rinse with cold water clean. Place back in the fridge for 30 additional minutes. Serve Shrimp with cocktail sauce.

Cocktail Sauce:

ketchup 1 cup

Worcestershire sauce 1 teaspoon

fresh horseradish 1 tablespoon

salt and pepper for taste

parsley 1/2 teaspoon

 lemon juice 1/2 teaspoon

crushed red pepper 1/2 teaspoon optional

Serve in a glass…

stone crab

Florida Stone Crabs

These are fabulous and you have a hard time finding them up North. The come cooked already and have cuts for cracking. This Crab shell may be the strongest of all. That’s why they are called Stone Crabs. We served them with homemade honey mustard.

Honey Mustard:

Dijon mustard 1/2 cup

honey 2 tablespoons

heavy cream 2 tablespoons

 sugar 1/2 teaspoon

 salt and pepper for taste

parsley 1 teaspoon

Mix well and serve Crab Claws cold…

Enjoy!!! Jason


Shrimp Empanadas


Shrimp Empanadas… Our featured Appetizer with our Tequila Sunrise Friday Cocktail… Makes 12 Empanads

This is a 3 part recipe: the dough, the filling, and finishing… I will use a Shrimp filling since we are in Florida . You can fill your Empanada with anything at all. They can be fried or baked. I prefer to fry them.


flour 2 1/4 cups all-purpose flour (additional will be needed for kneading and rolling)

salt 1 teaspoon

cold butter 1 stick cut in half-inch cuts

cold water 1/3 cup

egg 1

white vinegar 1 tablespoon

In a mixing bowl add flour and salt. Sift. Add butter and blend with your hands. You will see lumps. Beat egg in separate bowl with water and vinegar. Add this to flour mixture. Stir with a fork until the mixture comes together. On a clean cooking surface dust with flour. Place dough on top and dust with flour. Knead dough. Refrigerate for 1 hour. After dough is chilled roll dough out and make circle cuts. (you will need to flour surface and rolling-pin) See example below.

Empanada dough

Time to make the stuffing. Shrimp is our filling tonight…


raw shrimp peeled, deveined, and tail off 1 and 3/4 pound 25-31 size

onion 1/2 diced fine

fresh chopped garlic 1 teaspoon

cumin 1 tablespoon

chili powder 1 teaspoon

salt and pepper taste

onion powder 1/2 teaspoon

water 1/8 cup

olive oil 1 teaspoon

lime juice 1 teaspoon

cilantro 1/2 teaspoon

(egg 1 to seal empanadas)

Cook shrimp in a sauté pan and drain out liquid and take shrimp out. Add olive oil, onion, and garlic to the pan on low to medium heat. Add all seasonings and lime juice. Add water and continue to stir until water has reduced and there is very little liquid left. Add shrimp and coat well with seasonings. Egg the outside of the circle with pastry brush. Add the shrimp mixture, 3-4 shrimp in a pile of middle of dough. Close the dough so it looks like a half-moon. Use a fork to seal dough edges. Use pizza cutter to form a clean seal. Deep Fry on 350 degrees under the basket so both sides brown. Cook until golden brown. I like to serve with a Franks Red Hot Sauce. Enjoy.


Grilled NY Strip cut Lean with Asparagus, Finger Potatoes and Italian Salad


steak face

Casaculinarian in Florida eating Smarter…

Although many believe Steak is bad for you, it has important nutrition, most important- Iron. We had the butcher cut the Steaks lean. Very little fat…

Dinner for 4:

New York Strip Steaks, lean cuts from the butcher 4 steaks 8oz. each

balsamic vinegar 1 tablespoon

salt and pepper for taste

olive oil 2 tablespoons

fresh garlic minced 1 teaspoon

lime juice 1 tablespoon

onion powder 1 teaspoon

Mix olive oil with seasonings and spices with balsamic vinegar. Place your steaks in a baking pan. Add marinate and coat both sides. Leave out to marinate and rest for 30 minutes.

Grill to desired temperature. I go medium, take off the Grill around 130 degrees and let sit for 5 minutes. Meat will continue to cook while sitting. I prefer medium rare but kids like it pink not too red.

I served it with balsamic reduced asparagus, finger potatoes boiled and seasoned with olive oil, salt and pepper for taste, and parsley.

Italian blended salad mix (store) with chopped plum tomato, red onion, fresh mozzarella cheese, salt and pepper for taste, and olive oil (very little, drizzle). Balsamic vinaigrette served on the side for guests…

Great light Dinner… Enjoy, Jason.


Friday Feature Cocktail 2/26/2016


t sunrise

Friday, Friday, Friday!!! Almost here… 3, 4, 5, 6, or 7:00 PM Friday is almost here. Casaculinarian.com will be featuring the Classic Tequila Sunrise with fresh Florida Orange Juice… What will we pair it with tomorrow? Come back tomorrow to see the paired Appetizer…

Remember that Casaculinarian.com does not make the Friday Cocktail recipes. Only samples them from the Web. If we like them we share them. Do not Drink and Drive.

Number of Servings

  • 1.5  oz.

    Don Julio® Reposado Tequila

  • 0.5  oz.


  • 3  oz.

    orange juice

Garnish with Cherry and Fresh Orange.
Enjoy, Jason.