Radio

RADIO SCHEDULE | Listen Live

WLRN 91.3 FM is licensed to the School Board of Miami-Dade County, Florida and serves a weekly audience of more than 500,000 from Palm Beach to Key West. It is ranked number one in the state of Florida among NPR stations.

NPR News and Information

  • 91.3 FM  Miami-Dade, Broward & Southern Palm Beach
  • 91.5 FM  The Florida Keys
  • 101.9 FM  The Palm Beaches
  • 90.7 HD-2  Palm Beach

WLRN Classical

  • 91.3 HD-2 Miami-Dade, Broward & Southern Palm Beach
  • 91.5 HD-2  The Florida Keys

WLRN Radio Archives

Topical Currents | The Florida Roundup | A Word On Food | Folk & Acoustic Music | The Public Storyteller

Quail

Mar 31, 2018

CANE MARINATED GRILLED QUAIL ON TORTILLAS

with Lettuces, Redlands Chutney and Smoky Chipotle Mayo

©1996 All Rights Reserved by Norman Van Aken

Serves: 4 salads

For the quail and marinade:

3/4 Cup Picante Marinade

4 semi-boneless quail

Marinate the quail overnight in the marinade.  When you are ready to marinade pull the quail out and put the marinade in a pan to reduce over medium heat for 5-7 minutes  and strain (about 1/4 cup will remain).

Wonder Bread

Mar 24, 2018

Club Sandwiches

Mar 10, 2018

Hash Browns

Mar 3, 2018

YUCA HASH BROWNS

© 2015 All Rights Reserved by Norman & Janet Van Aken, “My Florida Kitchen”

Chicken Parm

Feb 24, 2018

Eel

Feb 18, 2018

Ribs

Feb 10, 2018

chilean country ribs

© 2017 Norman Van Aken

Serves 4

 

The Caribe Indians on the island of Hispaniola taught the Spanish how to use green wood lattices to make barbacoa—or what we now know as barbecue. A staple of the islanders’ diet was the wild hog. The locals called the animals boucan, and that French word eventually came to be applied to many of the wild seafaring island men: buccaneers.

 

Empanadas

Feb 3, 2018

COLOMBIAN PIPIÁN STUFFED EMPANADAS

Norman Van Aken ©, 2001, “New World Kitchen”

The natives of Southern Colombia inherited pipían from the Inca Empire, which ruled them for a couple of centuries before the Spaniards arrived.

Yield:  60 + Empanadas

For the Filling: (Yields 4 Cups)

1 ½ pounds of red potatoes, peeled and diced

1 Tablespoon annatto oil (see pg xxx) or olive oil

1 Tablespoon whole butter

½ yellow onion, peeled and diced

Shrimp Al Ajillo

Jan 27, 2018

SHRIMP AL AJILLO

Norman Van Aken, © All Rights Reserved

To say this dish is forward in its robust flavors might just be an understatement. It is a dish that means “Shrimp and Garlic”. I include a different version of this Pan-Latin classic in my previous book, “Norman’s New World Cuisine”.  I am unapologetic in my fervor for big lusty flavors and this is a champion of proving so. If you must you could cut back on the garlic but please don’t tell me.

Yield: Serves 4

½ Cup pure olive oil

On Tuesday, Florida House leaders proposed a higher-education budget that includes cuts prompting state universities and colleges to spend money from their reserve funds. WLRN’s education reporter, Jessica Bakeman, joined the program. She is in Tallahassee covering the legislative session.

Unlike other state agencies, colleges and universities do not need to send their leftover general revenue back to the state treasury each year. The House argues that schools keep those dollars and as a result funds have grown, explained Bakeman.

Octopus

Jan 20, 2018

Chilaquiles

Jan 13, 2018

Foie Gras

Jan 6, 2018

Hoppin' John

Dec 30, 2017

Pages