Key Largo, Islamorada, Marathon, The Lower Keys & Key West
FLORIDA KEYS RECIPES
1 pound conch, ground
31/4 cups all-purpose flour
1/2 each - red and green bell pepper chopped
1/2 teaspoon cayenne pepper
1/2 tablespoon baking powder
1/2 cup beer
Oil for frying
Combine conch and next 6 ingredients. Add beer and mix well. Cover and refrigerate 2 hours. Drop mixture by heaping spoonfuls into hot oil. Fry until golden brown. Serve with cocktail sauce.
Virgin olive oil for frying
Salt to taste
Pierce each boniato several times with a fork and place on center rack in oven. Bake at 400 for 40 to 50 minutes. Remove from oven and let cool. Peel and slice into 1/2 inch slices. Heat 1/4 inch of oil in a skillet. Place 8 to 10 boniato slices at a time in skillet. Cook 2 minutes on each side or until brown. Remove from oil and drain on paper towels. Season with salt and serve.
2 oz tequila
1/2 ripe mango, peeled
juice of 2 Key Limes
Sugar to taste
Fresh Mango slice for garnish
Process tequilla and next 4 ingredients in a blender. We like to blend several minutes for a creamy texture. Serve in a glass with mango garnish.
KEY LIME PIE
4 eggs separated
1/2 cup Key lime juice
1 14oz can sweetened condensed milk
1 graham cracker crust
1/4 teaspoon cream of tarter
1/3 cup sugar
1 Key Lime thinly sliced
Beat egg yolks until thick and lemon color. Add in lime juice. Stir in milk until mixture thickens. Pour mixture into crust. Beat egg whites and cream of tarter until stiff. Gradually add sugar, beating until glossy peaks form. Spread over pie. Bake at 350 for 20 minutes. Chill and garnish with whipped cream and lime slices.
3/4 cup dark rum
8 tablespoons coconut rum
1 10oz pack frozen strawberries, thawed / undrained
1 cup pineapple juice
1 pint sliced fresh strawberries
4 bananas, sliced
2 cups diced pineapple
1 pint each blueberries / blackberries
In an air tight container, combine all ingredients and mix well. Refrigerate for at least an hour, stirring occasionally. Serve over pound cake, topped with whipped cream or over grilled fish. Will keep in refrigerator up to one week.
PINA COLADA PIE
4 oz cream cheese
8 oz sweetened condensed milk
1/2 cup pineapple juice
4 oz shredded coconut
3 cups whipped topping
4 oz crushed pineapple, drained
2 9" chocolate pie crusts
Combine first three ingredients in mixing bowl and beat until mixed well. Add coconut, 1 1/2 cups whipped topping and pineapple. Blend well. Divide into each pie crust. Top with remaining whipped topping. Garnish with toasted coconut. Freeze at least 2 hours.
1 tablespoon each: honey, olive oil, lime juice, orange juice
1 teaspoon fresh garlic chopped
dash of salt and pepper
4 skinless chicken breasts
Blend all spices and juices with the fresh garlic. Sprinkle each chicken breast with salt and pepper then coat with spice/juice blend. Cover in bowl or place in a large zip lock bag and place in refrigerator for at least one hour (or as long as overnight). Preheat grill to med/high and lightly oil grates. Grill chicken 8-10 minutes on each side, or until juice runs clear, or internal temperature of 165.
2 oz. apple-smoked bacon 1/2 cup each - diced yellow onion, diced celery, diced leek
1 whole potato, diced
2 tablespoons dark brown sugar
Pinch of cayenne pepper
1 oz. Jamaican jerk seasoning
2 cups fish broth
5 fresh plum tomatoes, diced (add a few extra whole if you'd like)
1/2 bunch of fresh tarragon, chopped
3 oz. each - shrimp, snapper, stone crab meat all coarsely chopped
6 tablespoons butter
Cook bacon in sauce pan. Add onion, celery, leek and cook over low heat until translucent. Add potato and sugar and cook 3 minutes. Add cayenne pepper and jerk seasoning. Stir in broth and tomato. Simmer 30 minutes. Add tarragon and a dash of salt to taste. Saute seafood in melted butter in another sauce pan over low heat until done. Combine into stew and serve.
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