Bring Back the Keys –Key West Recipes
“Why stop at South Beach when you can go all the way?” – Absolutely all Key West recipes beg this question. You can’t stop for more. Key West recipes are all about the inspired perseverance of the subtropical island of the Florida Keys. Love Key West but can’t seem to make it there this season? Try these Key West recipes to bring back memories of the Key West seaside and tropics.
KEY WEST RECIPES:
Key West Mango Chutney – An age-old Florida recipe revival of the century. *Eugene Walter’s Hints & Pinches
3-4 pounds mangoes (mixed green and ripe)
1 pound currants
1 pound white raisins
1 pound brown sugar
3-4 pieces fresh ginger-root
2-3 cups cider-vinegar
1/4 ounce ground-cloves
4 large-toes cloves-garlic
1/4 ounce salt
Crushed red-hellfire-pepperPeel mangoes, slice into large cooking pot, add other ingredients; cook to desired consistency.
COUNTRYHOME KEY WEST RECIPES:
Caribbean BBQ-Shrimp – Reminisce the Key West pink shrimp, a local variety, in all of the Key West recipes of shrimp.6 large shrimp, peeled and deveined (tails intact, about 1 lb.)
1 Tbsp. Blue Heaven’s Caribbean Blend (recipe below)
2 Tbsp. canola or cooking oil
1 tsp. finely chopped shallots
½ tsp. finely chopped garlic (1 clove)
1 Tbsp. beer
1 Tbsp. Worcestershire sauce
1 Tbsp. lemon juice
4 Tbsp. cold butter, cut up
Salt and pepper
Chopped chives (optional)
In a large bowl toss shrimp with Blue Heaven’s Caribbean Blend. In a large skillet, heat oil over medium-high heat about 2minutes or until very-hot. Add shrimp to skillet in a single layer. Add shallots and garlic. Cook shrimp for 2- 3 minutes or until shrimp turns opaque, turning once. Remove shrimp to a serving dish; keep warm.
Add beer to started recipe, stirring to scrape up browned bits. Add Worcestershire sauce and lemon juice. Remove skillet from heat; add butter and whisk until butter melts and mixture is smooth. Season with salt and pepper. Pour sauce over top of shrimp and garnish with chives, if desired. Serve with fresh corn seared with red onion, corn muffins, and chopped tomatoes. Makes 2 servings.
Blue Heaven’s Caribbean Blend – A recipe yielding more spice than you will need for the Key West shrimp.
Use the remainder in other fish/chicken recipes. In a small bowl combine ¼ cup dried basil, ¼ cup dried oregano, 3tablespoons paprika, 2tablespoons dried thyme, 1 tablespoon fresh ground black pepper, and ¼ teaspoon ground red pepper. Store at room-temperature in a sealed airtight-container.
Jerk Chicken – One of the tangy Key West recipes for great cocktail nibbling.
2 tsp. salt
2 tsp. sugar
2 tsp. garlic powder
1 tsp. minced garlic (1 large clove)
2 tsp. ground allspice
2 tsp. dried thyme, crushed
1 ½ tsp. ground sage
1 ½ tsp. fresh ground black pepper
½ tsp. ground nutmeg
½ tsp. ground cinnamon
¼ tsp. ground red pepper
½ cup chopped green onion
½ Scotch bonnet pepper, chopped with seeds
¾ cup white vinegar
¼ cup orange juice
3 Tbsp. soy sauce
2 Tbsp. olive oil
1 lb. skinless, boneless chicken breast halves, cut into 3x½-inch strips
1 lime, cut into wedges
In a medium bowl start recipe by combining salt, sugar, garlic powder, fresh garlic, allspice, thyme, sage, black pepper, nutmeg, cinnamon, ground red pepper, green onion, chopped pepper, vinegar, orange juice, soy sauce, and olive oil. Add chicken strips. Cover and refrigerate for 2 to 4 hours. Drain chicken; discard marinade.
In a well-seasoned large skillet cook half of the chicken strips over medium-high heat for 3 to 4 minutes or until chicken is tender and no longer pink, turning once. Repeat with remaining chicken. Garnish with lime and serve with Vegetarian Black Beans and Fried Plantains (see recipes below), rice, steamed fresh green beans, fresh corn seared with red onion, and chopped tomatoes. Makes 4 servings. Marinade is sufficient for up to 2 pounds Jerk Chicken.
Fried Plantains – A banana Key West recipe that tastes similar to squash and is used regularly in Caribbean cooking.
Peel 2 very-ripe plantains and bias-slice about ¼-inch thick. Melt 2 tablesppons. butter in a large skillet over medium heat. Sauté plantain slices about 2minutes on each side, until golden brown. Makes 4 servings.