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The Sunshine State is comprised of a panhandle plus a long peninsula that separates the Gulf of Mexico from the Atlantic Ocean. The cuisine that has developed here (sometimes called “Floribbean”) reflects the lengthy history of a land that has been fought over by French, Spanish, English, and Native Americans. Before European arrivals, Native Americans cooked with Florida's abundant local ingredients (like yucca, plantains, and hearts of palm). The Spanish arrived in the 1500s, bringing pigs and cattle. They also introduced slaves, who contributed foods like okra, callaloo (a kale-like vegetable), yams, and eggplant. Even today, there's room for continued culinary evolution as the Sunshine State proves to be a magnet for internal American migration. Miami, Florida, meanwhile, has the second largest Cuban population of any city in the world, excepting only Havana. It's not surprising, then, that meals in Miami should often have a Cuban accent. Florida provides 80 percent of the orange juice that Americans drink, and the state is no slouch at growing lemons, limes, grapefruit, and tangerines, plus avocados, mangos, and many other fruits.
 

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Home Town: Chattanooga, Tennessee, USA
Living In: Port Saint Lucie, Florida, USA
About me:
Retired and living in a very active 55+ community in FL. Play lots of tennis, some golf, and love to spend as much time outdoors as possible.

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Susan C. 

Cooking Level: Beginning
Living In: Pembroke Pines, Florida, USA
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Kovee Moore Schutt 

Cooking Level: Intermediate
Living In: Ocala, Florida, USA
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Renee Harkless 

Cooking Level: Expert
Living In: Palm Harbor, Florida, USA
 

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Newest Reviews

Seared Scallops with Jalapeno Vinaigrette

Reviewed on Aug. 21, 2014 by Janet Henderson   view full review
I made these the other day and we loved them. Made as written except I added some Thai basil...

Winter White Sangria

Reviewed on Aug. 21, 2014 by irish_eveningstar   view full review
I used an inexpensive pinot, cut out the brandy entirely (I'm just not a fan), and added some...

Grilled Chipotle Skirt Steak

Reviewed on Aug. 21, 2014 by Janet Henderson   view full review
This was very good. I added a bit of Sazon and it made the flavors really come together. I...

 
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