It’s been over a year since Pam Brandon (managing editor of Edible Orlando), Katie Farmand (editor of Edible Orlando), and Heather McPherson (food editor and restaurant critic for the Orlando Sentinel) embarked on a journey to celebrate and capture Florida’s legendary sea fare.
Finally, months of traveling, tasting and testing have culminated in the creation of one wonderful book, Good Catch: Recipes and Stories Celebrating the Best of Florida’s Waters ($28, University Press of Florida). Emeril Lagasse calls the collection an “invaluable source for seafood lovers everywhere,” and we’re sure you’ll agree.
Following in the path of the authors’ award-winning farm-to-table cookbook Field to Feast: Recipes Celebrating Florida Farmers, Chefs, and Artisans, Good Catch shares the culinary heritage and culture of Florida’s seafood.
Surrounded by water on three sides with an inland maze of lakes, rivers, streams, and springs, Florida has long had a fishing culture unlike that of any other state. Good Catch takes readers on a journey through these waterways where they can savor the bounty of the state’s countless offerings in their home kitchens.
We’re hosting a book launch for Good Catch on Wednesday, October 29, 7:00pm-9:00pm, at The APEX, East End Market (3201 Corrine Drive, Orlando, Florida).
Meet the authors and enjoy craft cocktails made with Palm Ridge Whiskey, sip Rioja wine and sample tastes from Good Catch made by Chef Jamie McFadden of Cuisiniers and Chef Henry Salgado of Txokos Basque Kitchen, with Florida seafood from Wild Ocean Seafood in Titusville.
All three authors will be there signing copies of Good Catch. The event is free and open to the public.
Here’s a fabulous recipe excerpt from Good Catch you can try at home. Enjoy!
Florida clams come in several sizes—the smallest are pasta, which have 18 to 25 per pound. For this recipe, we prefer littleneck, which have 10 to 13 per pound, or middleneck, which come 7 to 9 per pound. Clams should smell like the sea and the shells should be free of cracks. Store live clams in a container with the lid open slightly, because they need air circulation to breathe, and discard any clams that don’t open when tapped lightly.
1/2 stick unsalted butter
1 small sweet onion, diced
2 cups light-colored beer
1 tablespoon chopped flat- leaf parsley
1/4 teaspoon coarsely cracked black pepper
3 dozen clams, well scrubbed
Crusty bread, for serving
1. Melt butter in a large pot over over medium heat. Add onion and sauté until tender but not browned, about 3 minutes.
2. Pour in beer and stir in parsley and pepper. Add clams, cover pot, and bring to a boil. Cook until clams open, 4 to 5 minutes.
3. Serve clams in broth with crusty bread for dipping.
– from Good Catch: Recipes and Stories Celebrating the Best of Florida’s Waters ($28, University Press of Florida)