Key West Classic Recipes from Locals
KEY LIME BUTTER
½ cup of melted butter
2 tbsp. of Key Lime Juice
½ tsp. dill weed
½ tsp of chopped chives
Melt butter in a pan, almost boiling, add Key Lime Juice, dill weed and chopped chives. Cook for 1 minute. Pour over fish or chicken
HONEY KEY LIME DRESSING
½ cup of honey
½ cup of Key Lime Juice
Mix ingredients together
Pour over chicken and bake at 350 ° and bake for 40 minutes or until done.
MRS. BIDDLES KEY LIME PIE
1 14oz. can of sweetened condensed milk
4 egg yolks
4oz. Key Lime Juice
1 - 9” graham cracker pie shell
Whipped cream topping
Mix milk and egg yolks at a slow speed. Slowly add juice, mixing until well blended. Pour mixture into 9” graham cracker pie shell and bake for 20 minutes at 350°. Refrigerate for several hours before serving, to allow filling to firm. Top with whipped cream around the edge and Enjoy!!
Key Lime Chipotle BBQ Shrimp
12 Large Key West Pink Shrimp headles
6 strips of bacon
6 Long Metal skewers 12" or so
Peel & de-vein the shrimp but leave the tails on. Cut the bacon in half and wrap each shrimp with a half slice. When wrapped, skewer the shrimp through the thick or head portion of the shrimp. Repeat this until you get all the shrimp skewered. Fire up the grill. If you have a gas grill cook on medium heat. If using charcoal keep the flames from flaring up from the dripping bacon fat. Use a spray bottle of water to do this. Grill on both side for 3 to 4 minutes lightly basting with our Key Lime Chipotle BBQ sauce. Remove from grill . Dip your shrimp in the sauce and enjoy.
Key Lime Pork Roast
2 lbs of Pork loin – boneless
⅓ cup of Key Lime Juice
3tbsp. of brown sugar
1 onion – chopped
3 tbsp. of ground ginger
4 cloves of garlic minced (or 1tsp of garlic powder)
½ tsp. of red pepper fakes
½ tsp. of salt
¾ tsp. of pepper
Trim fat from pork roast. Cut the roast in half horizontally across the center. Meat should lay flat like an open book. Place in plastic bag and combine all ingredients in bowl. Pour over meat in bag and refrigerate for 30 minutes. Preheat broiler, place meat 5 to 7 inches from heat source and broil for 20 to 30 minutes. Turn pork roast and baste about every 10 minutes. Discard unused marinade.
Key Lime Sponge Cake
2 eggs, separated
4tbsp of hot water
¾ cup of sugar
1 cup of flour
1 ½ tsp. of baking powder
3 tbsp. of Key Lime Juice
Preheat oven to 350°. Beat egg whites with sugar until stiff. Add hot water to egg yolks, beat until thick. Slowly add sugar and Key Lime Juice while beating. Mix flour and baking powder. Fold beaten egg whites and flour mixture together. Turn into loaf pan and bake for 35 minutes. Cool completely.
Key West Limeade
1 cup of sugar
1 cup of key Lime Juice
In a 2 quart container add sugar and Key Lime Juice. Then fill the rest of the container with water. Chill and serve over ice.
TIP: Dissolve sugar in small amount of warm water first
FAMOUS KEY WEST RECIPES !!!
Recipes compliments of: A & B Lobster House, Est. 1947
Conch Chowder
1/2 lb. salt pork, finely chopped
2 medium sized onions, finely chopped
4 cloves garlic, finely chopped
1 large green pepper, finely chopped
1 28-oz. can tomatoes, drained and chopped
1 6-oz can tomato paste
1 teaspoon poultry seasoning
10 bay leaves
2 tablespoons barbeque sauce, homemade or bottled
1 teaspoon oregano
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
2 lbs. conch
2 quarts hot water
1 tablespoon vinegar
3 lbs. white potatoes, peeled and sliced
In a large skillet, fry the salt pork over medium heat. Add the onions, garlic and green pepper; saute until tender. Add the next eight ingredients. Simmer over low heat for 10 minutes.
Pound the conch very well with a heavy mallet to break up the tough, connective tissue and cut into bit size pieces. In a 6-quart Dutch oven combine two quarts water and vinegar; bring to a boil. Stir in the conch and tomato and spice mixture and simmer about two hours. Add sliced potatoes and simmer 20 to 30 minutes until potatoes are tender. Remove bay leaves before serving. Serve hot.
Kermit’s Key Lime Recipes
Key Lime Pie
3 eggs, separated
1 14-oz can sweetened condensed milk
1/4 cup Key Lime juice or persian Lime juice
1/2 teaspoon sugar
1 9-inch baked pie crust or graham cracker crust
Preheat the oven to 400 degrees. Beat together the egg yolks and condensed milk. Add the lime juice and beat until smooth. Pour the mixture into a baked pie crust.
To make the meringue, beat the egg whites until stiff but not dry. Add the sugar, beating constantly. Swirl on the top of the lime custard. Bake until the meringue is brown.
Berlins Stewed Conch
2 Lb. Conch
1 small onion ,chopped
1 Lb. potatoes, sliced
3 tablespoons vegetable oil
2 cups of water
2 tablespoons of flour
Pound the Conch with a large meat mallet, whiskey bottle or hammer for 10-15 minutes and cut into bite-size pieces. Fry the onion the bottom of the pot in the oil until tender. Whisk in the flour, stirring until brown. Add water, conch and the potatoes. Simmer over low heat 45 minutes to 1 hour or until the conch is tender.
Diane's Dolphin
2 lb.Dolphin fillets
1 cup of Chardonnay wine
1 teaspoon fresh parsley, chopped
1 cup mushrooms, sliced
1 small onion, chopped
2 egg yolks, whiped
1 tablespoon butter
salt & pepper to taste
Preheat oven to 350. Put fillets in a shallow pan.
Pour wine all over fillets.
Add salt & pepper.
Bake 15-20 minutes(depending on thickness,until fish flakes).
Keep warm. Reserve 1/2 cup liquid. Drain off remaining liquid.
Fry onion in butter for about 3 minutes. Add mushrooms, cook for 2-3 minutes.
Add the 1/2 cup of the reserved liquid, blend in cream, egg yolks and parsley.
Cook over low heat, stirring until mixture thickens.
Serve sauce over hot Dolphin.
