EQ
FOOD+DRINK
A TASTE OF OCALA F
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CARROT PORRIDGE, PICKLED CORN CHOW CHOW, CRUSHED PISTACHIO, BLUE BORAGE L AV R
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Executive Chef of Ocala’s World Equestrian Center, VINCENT CANI, shares one of his favorite recipes.
INGREDIENTS (One serving) 4 each large carrots, peeled 2 cups homemade vegetable stock 1 teaspoon Baharat (seven spice) Sea salt and fresh ground black pepper to taste ½ cup cooked creamy polenta 1 ounce crushed roasted and salted pistachios ½ oz pickled corn chow chow (see recipe) 3 each blue borage flowers
TR UN CO TES SE ORI R V HO FA
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PICKLED CORN CHOW CHOW INGREDIENTS 1 cup white vinegar ¾ cup granulated sugar 2 tablespoons salt 1 tablespoon mustard seed 1 teaspoon ground turmeric 1 tablespoon jalapeño pepper, diced 2 cups sweet corn kernels, removed from the cob 1 cup red and green bell pepper, diced ½ cup yellow onion, diced
METHOD 1. In a medium sauce pot over high heat bring the vegetable stock to a boil and add the carrots, reduce to a simmer, and cook slowly until fork tender. Remove carrots from the liquid and add to a Vitamix blender and begin to puree adding hot stock as needed until smooth. Place in a bowl, season with sea salt and black pepper to taste. Stir in the seven spice and reserve. 2. Next, fold in the hot creamy polenta until the mixture resembles loose mashed potatoes. 3. Place the porridge in a serving bowl, garnish with crushed pistachios, pickled corn chow chow, and the blue borage flowers.
Chef Vincent Cani Executive Chef, World Equestrian Center—Ocala Chef Cani has been at the World Equestrian Center (WEC) since its opening in 2021. He supports the culinary operations throughout the resort and oversees all food and beverage operations including a luxury fine-dining restaurant, upscale bar, pool cabana restaurant, four fast-casual satellite restaurants, two banquet kitchens, a bakery, a general store and eight concession
METHOD 1. Dice red (or green) bell peppers and onions into pieces about the size of the kernels of corn. 2. Mix the vinegar, sugar, salt, pickling spice, turmeric, and red pepper flakes in a large pot over high heat. Bring brine to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally to make sure the sugar is fully dissolved. Remove from heat and completely chill the brine in the refrigerator. 3. Mix corn, peppers, and onions, and divide into 4 half-pint Mason jars and pour brine over to fill. 4. Put on lids and refrigerate. They will be ready to enjoy in 5 days and will last in the fridge for up to 3 months. stands. Before coming to WEC, Chef Cani spent ten years working for the 1,240-room Hilton Orlando, where he was executive sous chef. During his tenure there, he became passionate about large-scale event hospitality, learning how to keep up with culinary trends and developing a neo-ethnic approach to cuisine. He also served as a member of several culinary task forces for other Hilton properties in Dallas, Texas, Washington D.C., and Denver, Colorado, to assist with hotel openings and carry out new concept
initiatives. Prior to his work at the Hilton, Chef Cani helped guide the success of BB King’s Blues Club in Manhattan, N.Y., where he worked as their executive chef. A New York native, Chef Cani comes from a family that cherished their time gathered around the dinner table, which fostered his life-long love of the culinary arts. He completed his education at the Culinary Academy of Long Island where he learned to come to the kitchen with positivity, and passion, traits he brings with him today. CONTACT INFO | PAGE 94
30 | EQ UE S T R I A N L I V IN G | MARCH/ APRI L | 2023