Download Florida Keys & Key West Chef’s Table: Extraordinary Recipes by Victoria Shearer PDF

By Victoria Shearer

Surrounded by means of water, the Florida Keys yields a bounty that simply may perhaps qualify because the 8th ask yourself of the realm. The Keys can expectantly boast that nowhere else within the continental US will you discover more energizing, extra innovatively ready fish and seafood. certain typical assets, from stone crabs and yellowtail snapper to cracked conch and key limes, are served any means you're keen on and the cozy surroundings of the eating places is mirrored within the food. Be it a roadside cafe or a lodge eating room, the delicacies is all “Keys casual.” With eighty recipes for the house cook dinner from Florida's such a lot celebrated eateries and showcasing over 2 hundred full-color images that includes mouth-watering dishes, recognized cooks, and many neighborhood style, Florida Keys & Key West Chef's desk is the last word present and memento cookbook for either travelers and citizens of the Keys.

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Extra info for Florida Keys & Key West Chef’s Table: Extraordinary Recipes from the Conch Republic

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Grill fillets to medium-rare, about 3–6 minutes, depending upon the thickness of the fillets. Remove fillets from grill and place on a greased baking sheet. Using a slotted spoon, top each fillet with one-quarter of the mixed vegetables. Pour about ½ cup of the vegetable marinade atop vegetable-topped fillets. Bake for 10 minutes. Serve immediately with rice or potatoes. ENCORE PUMPKIN BISQUE WITH CRABMEAT (SERVES 6–8) 2 tablespoons butter 1 teaspoon minced garlic 1 small sweet onion, like Vidalia, chopped 2 stalks celery, chopped � teaspoon freshly ground nutmeg � teaspoon ground cinnamon 1 tablespoon brown sugar 1 (28-ounce) can pure pumpkin 1 cup chicken stock 2 cups heavy cream � cup sherry Salt and freshly ground black pepper 6 ounces lump crabmeat Melt butter in a large saucepan over medium-high heat.

Place under broiler briefly, just until cheese begins to melt and serve immediately. WHITE TRUFFLE LOBSTER MAC & CHEESE (SERVES 2 AS AN APPETIZER OR A SIDE) 1 (6–8 ounce) Florida lobster tail 2 teaspoons olive oil 2 cloves garlic, finely chopped 4 tablespoons butter 1 pint (16 ounces) heavy cream, divided 8 ounces grated white cheddar cheese, divided 4 ounces grated Parmesan cheese, divided 6–8 fresh basil leaves, snipped into chiffonade 6–8 cherry tomatoes, quartered 1 roasted red bell pepper, cut into bite-size pieces (see sidebar) 4 ounces brandy 3–4 cups cooked pasta shells 1 teaspoon truffle oil 2 tablespoons chopped fresh parsley 2 lemon wedges To prepare the lobster: Preheat oven to 350°F.

The business grew and the plywood stand was replaced by a small building, right next to the road. Today’s Robert Is Here sits on that very spot. ” Moehling bought his first ten acres of farmland when he was fourteen years old. Now he has sixty. ” He remembers, “I used to aggravate John Tower, who had a hundred acres of grove next to our farm. As a little kid, I used to ride with his workers, and he taught me how to graft avocado and mango trees. He had all the weird mameys and sugar apples and I’d talk him into selling them to me, and I would sell them here,” he says.

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