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The Florida Keys Cookbook: Recipes and Foodways of Paradise

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Think of the Florida Keys and think of a food paradise: fresh from the sea stone crabs, yellowtail snapper, and sweet shrimp; fresh from the dooryard garden key limes, mangoes, avocados, and papayas. Toss in the influence of a variety of ethnic food traditions - from Afro-Caribbean and Cuban to Spanish, Asian, British, German, and Italian - and the result is a diverse and vibrant culinary scene. The cooks of the Florida Keys have been transforming local ingredients into ...

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Overview

Think of the Florida Keys and think of a food paradise: fresh from the sea stone crabs, yellowtail snapper, and sweet shrimp; fresh from the dooryard garden key limes, mangoes, avocados, and papayas. Toss in the influence of a variety of ethnic food traditions - from Afro-Caribbean and Cuban to Spanish, Asian, British, German, and Italian - and the result is a diverse and vibrant culinary scene. The cooks of the Florida Keys have been transforming local ingredients into memorable meals for generations, and now so can you.
The Florida Keys Cookbook is a fascinating combination of food history, local lore, and mouthwatering recipes from restaurant chefs and home cooks. With more than 175 recipes, fun archival photographs, and lots of engaging anecdotes, this cookbook lets you capture a taste of the Keys and celebrate its flavors in your own kitchen.
Try these Florida Keys sensations at home:
Crab Claw Bisque
Rosemary Roasted Boniato Fries
Basil-Crusted Yellowtail with Herb-Tomato Sauce
Sautéed Snapper with Champagne-Tarragon Butter Sauce
Wasabi Grilled Grouper
Mama Louise's Jerked Pork Chops
Bourbon Barbecued Baby Backs
Classic Arroz con Pollo
Bahamian Bread Pudding
Calamondin Cake
Key Lime Cheesecake
Tres Leches Cake

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Product Details

  • ISBN-13: 9780762735464
  • Publisher: Rowman & Littlefield Publishers, Inc.
  • Publication date: 12/1/2005
  • Edition description: First
  • Pages: 296
  • Product dimensions: 8.46 (w) x 8.02 (h) x 0.76 (d)

Meet the Author


Victoria Shearer is a longtime travel and food journalist and a frequent contributor to national magazines and newspapers. She is also the author of Insiders' Guide to the Florida Keys.
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Read an Excerpt


Growing Key limes in the Florida Keys was never easy. Finding limestone bedrock with no natural soil, early 19th-century pioneers resorted to rather unorthodox planting techniques, called jungle planting. They dug a pothole in the limestone and placed a layer of soil in the bottom. Shortly before the rainy season, the farmers sowed a thick layer of Key lime seeds in the soil. When the seedlings were a few inches high, during the rainy season, they transplanted each of the seedlings into its own soil-filled pothole, fertilizing it with a mulch of cured seaweed. Because Key lime trees are very thorny, growers collected the ripe yellow fruit from the ground twice a week, placing the fruit in wheelbarrows pushed along boards that were placed over the rough, rocky terrain....

Key Lime Pie Recipes
Recipes for Key Lime Pie are as varied as their creators. But keep in mind, if you are using fresh Key lime juice in these recipes, the pie will set without refrigeration. If you are using bottled Key lime juice, you must refrigerate the pie until set.

Manny & Isa's Key Lime Pie
This Key Lime Pie, from Manny & Isa's Kitchen in Islamorada, is one of the best versions of the traditional pie I have ever tasted. This pie is made with a pastry piecrust and meringue topping.

1 14-ounce can Eagle Brand condensed milk
4 large eggs or 6 medium eggs
4 ounces Key lime juice
1 prepared pie crust, baked and cooled
½ cup sugar
¼ teaspoon cream of tartar

1. Preheat oven to 375 degrees.
2. Separate egg yolks from whites. Put whites aside for use in meringue. In a medium bowl, slightly beat yolks with an electric mixer; add condensed milk and mix together. Add lime juice and mix again. Pour into piecrust and set aside or refrigerate until filling is set.
3. To make meringue: In a medium bowl with an electric mixer, beat egg whites until medium peaks form. Add cream of tartar and continue to beat. Add sugar slowly and continue beating until mixture is stiff. Spread meringue over pie, sealing it to the crust. Bake until meringue is golden brown, about xx minutes.
4. Refrigerate Key Lime Pie until chilled.

Pie is not the only Key lime dessert Conchs and Keys characters invent to sate a sweet tooth. Recipes for these other Key lime finales are also included in this cookbook:
>Key Lime Mousse
>Key Lime Cheesecake
>Key Lime Pudding Cake
>Key Lime Bars

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Table of Contents


The Florida Keys Cookbook

Introduction - Food Customs, Cultures, and Traditions of the Florida Keys

Florida Keys Cuisine
1. Cocktails, Coolers and Finger Food
2. Soups, Bisques, and Chowders
3. Salads and Vegetables
4. Rice, Beans, Tubers, and Pasta
5. Fish and Seafood
6. Meat and Poultry
7. Grand Finales: Cakes, Pies, Cookies, and Desserts
8. Bread and Breakfast

Stocking the Tropical Pantry
Equivalents
About the Author
Index

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