My Key West Kitchen: Recipes and Stories

My Key West Kitchen: Recipes and Stories

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Overview

My Key West Kitchen: Recipes and Stories by Norman Van Aken, Justin Van Aken

Award-winning chef Norman Van Aken has been cooking in Florida for 40 years. My Key West Kitchen is his love letter to Key West, where he first found the passion to cook, and where the unique cultural makeup of the island influenced his cuisine today. Follow Chef Van Aken as he strolls through Key West, reminiscing and re-creating dishes from “little joints” and restaurants both past and present. Organized by well-known Key West neighborhoods, the chapters include “Duval and Downtown Crawlin’,” “Places in the Hoods,” “Places on the Water,” and “Around Town These Days.” In each, Norman includes recipes for his own take of the first foods and drinks he experienced in Key West and how they seemed “different than ordinary American fare,” from the Sunday Fish Fry at Capt. Tony’s to the Rib Sandwich and Dark & Stormy from the Bahama Village Elk’s Club. Norman also focuses on the home cooking of Key West, whether it’s “Yard Bird” Fricasse with Collard Greens and Pot Likker from the Tropical American South, Plaintain Soup from the Spanish Caribbean, or Nassau Grouper in Banana Leaves with Coconut “Run Down” from the British Caribbean. Interspersed throughout each chapter as well, Norman revisits eight menus from his past and chooses three of his favorite recipes from each, including the Sunshine Lime Pie from his very first cooking job at The Midget in 1973 to the Wild Mushrooms on Brioche with Sherry Cream and Serrano Ham that he created at the infamous Café at Louie’s Backyard in 1987. Norman and his co-author and son, Justin, also include many examples of what they are cooking today like a Tamale Scramble with Chorizo and Jack Cheese or Justin’s Best-Ever Peanut Butter Ice Cream. Finally, Chapter 5, The Bodega, includes 20 must-have pantry recipes to guarantee successful cooking in your own Key West kitchen.

Product Details

ISBN-13: 9781909487772
Publisher: Kyle Books
Publication date: 10/07/2017
Edition description: Reprint
Pages: 192
Sales rank: 1,203,493
Product dimensions: 8.25(w) x 10.00(h) x 0.50(d)

About the Author

Norman Van Aken has been described as “the culinary Titan of Florida” and “the founding father of New World Cuisine,” a celebration of Latin, Caribbean, Asian, African, and American flavors. He is the chef behind NORMAN’S in Orlando, which was nominated as a finalist for the James Beard Foundation’s “Best Restaurant in America,” as well as 1921 by Norman Van Aken at the Mount Dora Modernism Museum. The author of five cookbooks and one memoir, Van Aken is currently at work on founding a cooking school in Miami.

Justin Van Aken, a culinary consultant and a chef as well, specializes in food preservation techniques and sustainability. Together they have formed Van Aken Consulting, Inc. Both authors split their time between Miami and Key West.

Table of Contents

Recipe List
Appetizers and Salads
Conch Salad, Man 28
Spinach Salad with Piquant Dressing, Basil,
Spiced Pecans and Blue Cheese 91
Crabmeat Stuffed in Avocado 93
Hot Fried-Chicken Salad 96
Wild Mushrooms on Brioche with Sherry
Cream and Serrano Ham 102
Forbidden Fruit Cocktail 110
Thirty-Second Seared Beef Salad 128
Soups and Stews
Brunswick Stew 21
Plantain Soup with Smoked Ham 31
Navy Bean Soup with Baked Squash 33
Nassau Coconut and Snapper “Rundown” 43
Bahama Village Souse 44
Bahamian Conch Chowder 82
Stone Crab Gazpacho 112
Corn, Curry and Spiny Lobster Soup 113
Gulf Shrimp and Spinach Soup 116
Snacks
Jon’s Pork Empanadas 39
Full Moon Fish Sandwich 59
Black Eye’d Pea Bollos 60
Mollete Sandwich 63
Tostones 67
Key West International Conch Fritters 74
David’s Baked Potato Skins 83
Peel ‘n’ Eat Pinks 121
Midnight Sandwich 124
Meat
Bicycle Sammy’s Rib-Meat Chili
Tournedos for a Mother 30
Braised Lamb Shanks with Mustard Crust 48
Spanish Steak Tartare with Salsa and
Manchego Vinaigrette 52
Ropa Vieja 64
Chuletas Empanizadas 69
Pork Havana, Key West Style 88
Stuffed “Whamburgers” 127
Pork Tacos with Red Onion Jam 132
Country Ribs “Boucan” 134
Poultry
Buttermilk Fried Chicken and Waffles 25
Grilled Duck Breast with Raisins and Pineapple Sauce 94
“Yard Bird” Fricassee 130
Mojo Roast Chicken 133
Seafood
Batter-Fried Shrimp Lou 2 27
Captain Tony’s Sunday Fish Fry 32
Lobster with Capers, Croutons and Lemon 46
Jerked Hogfish 49
Shrimp Annatto with Cumin-Lime Butter and Smoked Tomatoes 53
Grilled Grouper with Mussel-Saffron Sauce 56
Crabmeat Enchilados 64
Whole Snapper with Anchovy Butter 78
Old School Pan-Cooked Yellowtail 84
Catfish with Lemon BBQ Sauce 117
Mango BBQ’d Swordfish 118
Conch Steaks and Grits with Salsa Rosa 122
Vegetarian MAINS and Sides
Cayo Hueso Cornbread 20
Sweet Potato Cakes with Cayenne and
Tapenade 102
Fried Green Tomatoes with Pick-a-Peppa
Cream Cheese 142
“Veg Head” Pilau 138
Eggplant Tostados 140
Black Beans 163
Garlic Oil Roasted Potatoes 172
Janet’s Fries 174
Yellow Rice 175
Cheesy Corn Grits 178
Blistered Corn 178
Smokey Oven-Roasted Tomatoes 181
Desserts
Sunshine’s Lime Pies 22
G.D.F. Cake 86
Caramel Flan con Coco 99
Honey Mango Ice Cream with Macadamia
Nut Cookies 105
Georgia Peach and Pecan Crisp 145
Rhum Cake 146
Sour Cream-Vanilla Ice Cream 148
Justin’s Best-Ever Peanut Butter Ice Cream
149
Breakfast and Brunch
Buttermilk Fried Chicken & Waffles 25
Tamale Scramble with Chorizo and Jack
Cheese 131
Caramelized Plaintain Frittata 141
Soft-Shell Crab Pan Stew on Sausage-Stuffed
French Toast 152
Golden Pancakes with Citrus Curd 153
Beverages
Mamey Batido Milkshake 16
Prep Room Mango Daiquiris 26
Café con Leche 40
Woman Gone Crazy Bloody Mary 41
Sunset Celebration 76
“90 Miles to Cuba” Rum Runner 77
Sangria Cooler 79

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