Download Florida Keys & Key West Chef’s Table: Extraordinary Recipes by Victoria Shearer PDF

By Victoria Shearer

Surrounded by means of water, the Florida Keys yields a bounty that simply may qualify because the 8th ask yourself of the realm. The Keys can expectantly boast that nowhere else within the continental US will you discover more energizing, extra innovatively ready fish and seafood. designated common assets, from stone crabs and yellowtail snapper to cracked conch and key limes, are served any approach you love and the secure surroundings of the eating places is mirrored within the delicacies. Be it a roadside cafe or a hotel eating room, the food is all “Keys casual.” With eighty recipes for the house cook dinner from Florida's so much celebrated eateries and showcasing over 2 hundred full-color photographs that includes mouth-watering dishes, well-known cooks, and plenty of neighborhood taste, Florida Keys & Key West Chef's desk is the final word reward and memento cookbook for either travelers and citizens of the Keys.

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Many cooked at their mother’s knee as a child or foraged in their grandmother’s garden. Some trained at prestigious culinary institutes before joining our melting pot, but many started out at the bottom of the kitchen hierarchy, washing dishes and working their way up the line, restaurant by restaurant. All are in the kitchen because that is where their passions lie. They can’t imagine themselves anywhere else. These talented men and women chefs, the best of the best in the Florida Keys, bring unique culinary visions and concepts to their restaurants, fusing the flavors of their personal histories, travels, and cultures with our indigenous island ingredients.

S SIGNATURE KETCHUP (MAKES 22 OUNCES) 12 pounds ripe tomatoes, quartered 1½ teaspoons kosher salt 6 whole Vidalia onions, cut into chunks 3 whole garlic cloves 1 tablespoon ground cardamom 1 (7-ounce) can chipotle chilies in adobo sauce 4 (12-ounce) jars mango chutney 3 teaspoons ground allspice 2 tablespoons chopped fresh gingerroot 4 small bay leaves 3 pints (48 ounces) white vinegar 6½ cups tomato paste 2 tablespoons sugar Preheat oven to 400°F. Place tomatoes in a large ovenproof saucepan in layers.

So, ladies and gentlemen, meet the chefs of the Florida Keys! COM CJ BERWICK AND DOUG PREW, OWNERS SAM QUEZADA, EXECUTIVE CHEF Burned out from their mainland jobs, Doug Prew and CJ Berwick landed in Key Largo in 1987 and bought a tiny little fish joint called the Fish House. “It was nothing,” says Prew. ” Within a month, the couple found out just how steep their learning curve was going to be. The chef got mad and walked out, leaving Prew and Berwick scrambling. Prew called his brother, an amateur cook, and said, “I’m in trouble .

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