"KRR"Keys Restaurant Review
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See you on Fridays in Key West & Bahamas AREA CODE FOR KEYS IS 305
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Alonzo's Oyster Bar 294-5880 comments stay with local seafood
Blue Heaven 296-8666 comments funky and good in unusual Key West area
Conch Republic Seafood Co. 294-4403 comments great location and yellow snapper and look for Mel's bust
Green Parrot (the) 294-6133 comments greenparrot.com a place where locals meet all night
Half Shell Raw Bar 294-7496 comments great place for seafood and lime daquiri / look - mizzou license*
Hard Rock Cafe 293-0230 comments always consistent and bar tenders are some of the best on duval
Hurricane Joe's/Hole 294-8025 comments a fantastic place for food and layed back ambiance - Friendly staff!
Island Dogs Bar 294-0501 comments Positively excellent for Mojitos, wonderful food! and location... some of the cleanest/best bathrooms in Key West dining and good service! 505 Front Street Key West
Jack Flats 294-7955 comments great Lime Shrimp and wonderful menu
La-te-da 296-6706 comments for a snack try the Cuban Nachos and meet one of Key West's best Mixologists... 'Mark' at outside bar!... Also Great 'Cabaret' shows with Randy and another Mark
Latitudes 292-4313 comments great Key West Chicken Picatta at this great location on Sunset Key
Little Palm Island 872-2551 comments excellent - reservations!
Louie's Backyard 294-1061 comments simply the best on the ocean - conch chowder a must
Pepe's Cafe 294-7192 comments peep holes a local place
Schooner Wharf 292-9520 comments schoonerwharf.com - casual and "key westy" fun buy the album and dog t-shirt
Sloppy Joe's 294-5717 comments a must do but food average -great drinks
Sunset Pier Bar & Grill 296-7701 comments watch the sunset and orderm the Pina
Two Friends Patio Restaurant 296-3124 comments karoke but the food is a lot better then most the singers
Fill blender with ice, no less than 2 shots of rum - Captain Morgan - and Pina Colada mix to top of ice. Blend until smooth and creamy. Top with fresh coconut
Florida`s regulatory agencies consider three species of crab to be true Gulf of Mexico stone crabs; Menippe mercenaria,
Menippe adina, and the interbreeding hybrid of the two species. Stone crabs differ from blue crabs in that only the over-sized claws
are harvested. This highly nutritious meat is considered a delicacy and is usually boiled and served in the shell with a sauce.
The meat resembles lobster in appearance and flavor. Adult stone crabs are easily recognized by their oval body and two large claws.
The adult body of the stone crab is dark brownish red, more or less mottled and spotted with dusky gray. An interesting feature about
the stone crab is the mark on the inside of the large claw that resembles a thumb print.
Stone crabs inhabit bays and estuaries where they hide under rocks and shell fragments. When fully grown they move into shoals
just below the low tide mark and dig oblique burrows 12 to 20 inches deep. Stone crabs are found along the Atlantic and Gulf Coasts
but are commercially harvested almost entirely in Florida. Fishery regulations specify a harvest season of October 15 to May 15. Stone
crabs are captured commercially with traps which are re-baited every other day. Florida law forbids the taking of whole stone crabs. Fishermen
are allowed to take claws at least 2 3/4 inches long and are required to return stone crabs safely to the water. The stone crab can regenerate
its claws three to four times. Stone crab claws are cooked immediately after harvest to prevent the meat from sticking to the inside of the shell.
When purchasing stone crab claws an indication of freshness is the presence of a mild odor. Store cooked stone crab claws in the refrigerator
at 32-38 degrees F or pack in ice for up to three days. Freeze claws that are completely intact (occasionally claws are cracked during handling) at
0 degrees F and use within six months. Frozen claws will thaw in the refrigerator in 12-18 hours. Quality is lost when claws are thawed under cold
running water. Never thaw at room temperature. Approximate nutritional values for 3 ounces (85 grams) of cooked, edible portion: calories--
60; calories from fat--0; total fat--0 gram; saturated fat--0 gram; cholesterol--45 milligrams; sodium-- 300 milligrams; total carbohydrate--0 gram;
protein--15 grams; calcium--4% DV*; iron--0% DV.
*DV means Daily Value. Courtesy of and credit to Florida Department of Agriculture and Consumer Services
Seafood Caution update/Public Service Announcement:
Eating raw oysters - be aware that there are risks involved. Vibrio vulnificus is a bacterium naturally occurring in marine waters and is
commonly found in Gulf of Mexico oysters. While not a threat to most healthy people, Vibrio vulnificus can cause sudden chills, fever,
nausea, vomiting and blood poisoning. In people with certain medical conditions, death can occur within two days. If you have any of
the following, you should not even think about eating an oyster raw: liver disease; hemochromatosis, an iron disorder; diabetes;
stomach problems; cancer; immune disorders, including HIV; long-term steroid use, as for asthma and arthritis. Fully cooking
oysters kills the bacteria. This disease is not a result of polluted waters, so eating oysters from clean waters does not provide
protection. Eating oysters with hot-sauce or while drinking alcohol does not kill the bacteria. 3-19-02 If you do plan to serve raw
oysters at home, there are some guidelines you can follow to maximize your safety: Only buy shellfish from a reputable merchant,
preferably one who specializes in sea-food. Don't put oysters in closed plastic bags or they will suffocate. Instead keep them in open
containers, covered with clean, damp cloths. Don't refrigerate for more than 12 hours. Oysters and other shellfish begin to deteriorate
at temperatures above 32 degrees and most home fridges maintain an average temperature of 40 degrees. If you must keep them
longer bury them in a large container filled with ice. Discard any oysters if their shells don't close when tapped. Wash everything;
towels, cloths, knives, cutting boards, your hands, everything that has come into contact with the oysters. Don't keep raw oysters
out of the fridge for longer than two hours, even on a bed of ice.
To cook oysters in the shell: Boil for 3 to 5 minutes after the shells open. Discard any that do not open during cooking. Steam 4 to 9
minutes in a steamer that's already steaming.
To cook shucked oysters: Boil or simmer for 3 minutes, or more, until edges curl. Fry in oil for at least 3 minutes at 375 degrees.
Broil 3 inches from the heat for 3 minutes. Bake for 10 minutes at 450 degrees.
The old saying about not eating oysters in months that do not contain the letter R does have a basis in reality: May, June, July
and August are the oyster breeding season and they tend to be thin, watery and tasteless during those months.
TO SHUCK OYSTERS :
Scrub the oysters thoroughly with a stiff brush under running cold water. Hold each oyster flat side up on a work surface with the
hinged end away from you, insert an oyster knife between the shells at the hinged end, twisting the knife top pop open the shell,
and slide the blade against the flat upper shell to cut the large muscle and free upper shell. If the shell crumbles and cannot be
opened at the hinge, insert the knife between the shells at the curved end of the oyster, pry the shells open, and sever the large
muscle. Break off and discard the upper shell and slide the knife under the oyster to release it from the bottom shell.
How to prepare conch - only legal catch!
Conch has a reputation for being tough, and unless itís prepared properly, it can be as chewy as proverbial shoe leather. The
first trick is to tenderize it by pounding, much as you would a veal scallop. The second is to cook it hardly at all or in a pressure
cooker for 40 to 60 minutes. Conch cooking is very much like squid cooking: Itís best served barely cooked or cooked long enough
to pass through the tough stage and back into a second tender stage.
Virtually all the conch sold in this country arrives frozen in 5-pound blocks. Fortunately, conch freezes better than most seafoods,
and it doesnít lose its sweetness. When buying, look for firm, white meat tinged with pink, peach or orange. Avoid conch that is
grayish in color or smells fishy or ammoniated. Figure on 1/4 to 1/2 pound per person.
To prepare conch for cooking, trim off any bits of dark membrane. Place the conch in a plastic bag or between two sheets of
plastic wrap and pound it with a ridged mallet to a thickness of 1/4 inch. For fritters and chowder, the conch should be ground
in a meat grinder or food processor or chopped by hand.
Market analysis from "The Financial Haven Key West, Florida"
"Don't find your investment strategy from a painted TV face or your Cuz' Daryl" - SENSEI
Hulacaneä Daiquiri: 2oz of Rum, Sugarcane stalk, 2oz Sweet & Sour mix, Secret ingredient, 1oz pineapple juice,
Shake in a circular motion over ice and strain into a chilled martini glass, garnish with wedge of lime..
8 ounces tenderized conch (see above), cut into 1/2-inch pieces
1 cup all-purpose flour
1 teaspoon sugar
1 teaspoon baking powder
1 egg, beaten
6 to 8 teaspoons buttermilk or milk
1 pickled jalapeno chile, minced
1/4 cup finely chopped onion
1/4 cup finely chopped red bell pepper
1/4 cup minced celery
1 clove garlic, minced
Salt and freshly ground black pepper, to taste
About 2 cups vegetable oil for frying
Finely grind the conch in a food processor or meat grinder.
Combine the flour, sugar, baking powder and egg in a large bowl and beat well, adding buttermilk as necessary to obtain a thick paste.
The mixture should be the consistency of muffin batter. Stir in the conch, vegetables and salt and pepper.
Just before serving, pour the oil to a depth of at least 1 inch in a small frying pan or electric skillet and heat to 350 degrees. Using 2
spoons or an ice cream scoop, drop 1-inch balls of batter into the oil. Fry, turning with a slotted spoon or wire skimmer until golden
brown, about 2 minutes total. Work in several batches so as not to crowd the pan.
Using a slotted spoon, transfer the fritters to paper towels to drain. Arrange the fritters on a platter lined with a doily and serve at once.
Originated in the Florida Keys in the 1800's when local key limes were used in the pies and drinks
- Our recipe is from 1890.
FAMOUS KEY LIME PIE RECIPE
Serving Size : 8
Crust 1 1/4 cups Graham cracker crumbs
2 tablespoons Sugar
1/3 cup Butter --
3/4 cup Freshly squeezed lime juice
1/2 cup Sugar
1/8 teaspoon Salt
2 tablespoons grated lime peel
2 1/2 cups Heavy cream
2 key limes,sliced
Develop crust: Preheat oven to 375 degrees. Take a 9" pie plate with graham cracker crumbs and 2 tablespoons. sugar--
blend in butter. Cover bottom and sides of pie plate; bake around 8-10 minutes until browned (watch to make sure that
it is not over baked. Let crust cool and in prepare by beating egg yolks, key lime juice,1/2 cup sugar and salt until well
blended. Put over simmering water-- cook about 7 minutes,stirring constantly until mixture is thick. Remove from heat;
stir in 2 tablespoons of key lime peel. Put in Refrigerator the bowl mixture about an hour until cool. Take a bowl and
beat cream until thickness forms. Put 1 cup whipped cream in a cup roll key lime mixture into the remaining cream.
Pour or spoon filling into crust -- refrigerate 3 hours until set.
Serve: Whipped cream should be spread on top of pie from the cup you had extra - take key lime slices and place in
a HAPPY PATTERN AND THINK KEYS.
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