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Fish Dip

Aug 18, 2018

SMOKED FISH DIP

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

It kind of catches me when people say we don’t have the “Four Seasons” in Florida. I find myselfnot saying anything. Why argue? My wife and I come from the undeniably clear versions of them up in Northern Illinois so … we know. But when you live here in Florida the majority of yourlife… you can perceive seasonality very much. Let’s just put it this way for simplification. We eatceviche in hot weather and smoked fish dip in cool weather!

Corn Dogs

Aug 11, 2018

CARNY CORN DOGS

Norman Van Aken, © 2012

CHOCOLATE CHIP AND SHREDDED COCONUT COOKIES

Yield: About 25 cookies

2 1/2 Cups all-purpose flour

1 teaspoons baking soda

1 teaspoon baking powder

2 teaspoons kosher salt

8 ounces butter, softened

1 1/2 cups packed light brown sugar

1/4 cup sugar

3 eggs

1 Tablespoon vanilla extract

3 cups chopped bittersweet chocolate chips

1 Cup shredded unsweetened coconut

2 cups chopped toasted pecans

Preheat the oven to 350 degrees.

Mofongo

Jul 28, 2018

MOFONGO

Norman Van Aken, 1993 © All rights Reserved

This is a stuffing we insert into raw chicken breasts before re-sealing the breasts and then cooking them. This can be done with pork as well.

1 very ripe plantain, peeled and cut into 1/2 inch size pieces

2 ounces foie gras cut into very small pieces

Salt and pepper, to taste

Sausages

Jul 21, 2018

HOUSE PORK SAUSAGE

© 2015 All Rights Reserved by Norman Van Aken

Yields: 3 Pounds

2 pounds boneless pork butt or shoulder, cut into 1-inch pieces

1 pound pork fat, cut into 1-inch pieces

5 1/2 Tablespoons pureed Chipotles en Adobo*

½ teaspoon cayenne

½ teaspoon crushed red pepper

1 teaspoon ground cumin

2 teaspoons kosher salt

1 teaspoon coarsely cracked black pepper

¼ Cup Spanish sherry wine vinegar

1 1/2 teaspoons freshly minced thyme leaves

Backyard Grills

Jul 14, 2018

Leche de Tigre

Jun 30, 2018

BLACK GROUPER CEVICHE WITH ‘LECHE DE TIGRE’ AND POPCORN                                                   

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

Langoustines

Jun 23, 2018

GRILLED GLAZED LANGOUSTINES (OR ROYAL RED SHRIMP)

© 2018 All Rights Reserved by Norman Van Aken

Serves: 6-8

For the Marinade:

6 Tablespoons sugar

6 Tablespoons soy sauce

2 Tablespoons crushed red pepper

3/4 Cup apple, peach or Asian pear juice

1/2 Cup dark roasted sesame oil

5 Tablespoons garlic, minced

1/4 Cup finely minced ginger

Kosher salt and freshly ground black pepper, to taste

Chinese New Year

Jun 16, 2018

CHICKEN with CHINESE FLAVORS

Norman Van Aken ©1998

Serves 4

For the chicken and marinade:

4 boneless 8 ounce chicken breasts, skin on

3 Tablespoons light soy sauce

3 Tablespoons honey

1-Tablespoon spicy dark roasted sesame oil, (Ají)

1 teaspoon Chinese five spice powder

2 cloves minced garlic

1) 2” piece of peeled ginger, minced

1 Scotch bonnet, stem and seeds discarded, minced

Freshly toasted and cracked black pepper, to taste

Meatloaf

Jun 9, 2018

THE MEATLOAF CONTEST

Norman Van Aken, © 2013

The Pier House ‘Meatloaf Contest’ was inspired one fateful afternoon by my dear friend Danny Mc Hugh. But it was most decidedly not a culinary head to head but a head to head of another order altogether. This one involved men and a kind of out gunning that belongs safely in the chapter named “The Pier House” and far from the world of recipes!

Yield: Serves 6-8

Meat mixture:

1# beef chuck, ground

1# pork, ground

Tanzina Vega: 'Change Is Happening' In Newsrooms

Jun 5, 2018
Twitter

She calls herself an “anomaly” in public radio.

Tanzina Vega, the new host of the public radio program “The Takeaway,” says she knows that the country's top radio hosts aren't generally women of color or those from a low social economic background. 

Hard Boiled Eggs

May 26, 2018

SAUCE ESMERALDA

©2012 All rights reserved by Norman Van Aken

Yields: 1 3/4 Cup

3 cloves garlic, peeled and minced

2 tablespoons small capers, rinsed

4 hard boiled eggs

pinch salt

large pinch cayenne pepper

cracked black pepper, to taste

1 teaspoon Spanish sherry vinegar

2 tablespoons Italian parsley, cleaned and chopped

2 tablespoons cilantro leaves, cleaned and chopped

1/2 Cup ground toasted almonds

1/2 Cup XVOO.

Aphrodisiacal Foods

May 19, 2018

MEMOIR RECIPES               THE PORT OF CALL

OYSTERS ‘REMICK’

Norman Van Aken, © 2013

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