Nuwe resepte

Die Rich Bounty van Key West Seafood

Die Rich Bounty van Key West Seafood


Aan die einde van die 19de eeu was Key West, Fla., Die rykste gemeenskap per capita in die Verenigde State. Die rykdom het uit die see ingestroom, en die mense wat die eiland gevestig het, het ondernemings ontwikkel wat verband hou met die see. Teen die dertigerjare het die vrywinddorp berug geword, en dit het letterkundige mense begin lok (Hemingway, Dos Passos en Robert Frost was deel van die beroemde eerste golf). Vandag bly visvang en skryf die belangrikste belangstellings vir Key Westers en hul besoekers.

Toe ek die eerste keer in Key West kom, was dit 'n baie werkende vissersdorp as vandag. Die eiendomsopbloei het iets daarmee te doen gehad. In die sewentigerjare het die garnale bote nog steeds die hawe by Land's End Village bewerk. Die kroeë en klein restaurante oorkant die straat was wonderlike plekke om die verhale te hoor van wat op die waters buite ons klein eiland aangaan. Ek het nie die vis van hierdie plek geken nie, maar ek het gou 'n aanhanger geword. My kookloopbaan was onbestaande toe ek daar aankom. Die eerste plek wat ek in Key West gekook het, was 'n braaivleisplek wat oor die algemeen uitgesluit seekos was. Maar in 'n baie kort tydjie het ek begin opbeweeg, en met elke restaurant waarin ek gekook het, het my repertoire 'vis vir vis' begin uitbrei.

Ek is geleer deur Bahamese en "Conch" kokke. (Mense wat op Key West gebore is, word liefdevol bekend as "Conchs.") Die voorkeurmetodes van die manne en vroue was deurdrenk van tradisie en is deur tyd getoets. Daar was 'n tyd van wilde eksperimentering gedurende die 80's in sommige restaurante, maar dit het nie gehou nie. Trouens, die ou resepte kom terug omdat mense geleer het om die wortels van Amerikaanse kos te eer, veral in die suide. En twyfel nie daaroor nie: ons in Key West is in die suide. Ons geboortedatum bevestig 'n lang woonplek hier. Dit is interessant om 'Key West's Oldest House' (oorspronklik in Whiteheadstraat voordat u na Duval verskuif is), wat teruggaan na 1829, te besoek en die Cook House, 'n aparte gebou agter die hoofhuis, te besoek. en sien die simmetrie wat op dieselfde manier bestaan ​​as in die ou huise van Charleston, SC en ander kusstede in die suidooste.

Die Overseas Highway wat 100 kilometer tot by Key West strek, kan waarskynlik beskou word as die langste visvangsteel ter wêreld. Die omvang vis wat beskikbaar is vir die hengelaars aan die rand van US 1 is verbysterend! Elke jaar kom meer mense na die Keys om aan die vissersport deel te neem. Hulle verskil in vermoë en belangstelling, maar hulle het almal een ding gemeen; 'n aptyt vir seekos.

Dit is 'n ware inspirasie om te kook met vis van die uitstekende gehalte wat hier beskikbaar is. Op 'n gegewe dag kan ek die varsste garnale ("Key West -goud"), snapper, geelstert, grouper, tuna, dolfyn, stekelkreeftjies, klipkrab en swaardvis kry. Deur die jare het ek 'n groep professionele persone ontwikkel wat weet hoe om vir hul vangs te sorg en my die beste te gee.

As u 'n ware voorsmakie wil kry van wat 'n Key West -seekosgereg is, wil u miskien na die spyskaarte kyk vir een van die mees basiese van ons geregte: egte Bahamiaanse koekhoring, gemaak met 'n weekdier wat net so gewild is in die Bahamas en Key West. Dit het my beslis begin met my nou oneindige liefde vir wat in Key West gekook of verteer kan word. Omdat dit moeilik is om vars konke weg van Key West en omstreke af te vind, kan die resep aangepas word vir enige geurige witvleis seevis.

Die nuutste boek van sjef-restaurateur Van Aken is 'n herinnering, 'No Experience Necessary: ​​The Culinary Odyssey of Chef Norman Van Aken.'


Louisiana resepte

Ingalls Fotografie

Van die klein plase in Cajun Country tot die elegante Creoolse restaurante van New Orleans, Louisiana is die tuiste van een van die kleurrykste keukens ter wêreld. Hier is ons gunsteling resepte uit die staat, van gumbo tot piesangs Foster tot die klassieke Sazerac.

Boudin

Dit is 'n tradisionele gereg wat by baie boucherie (cajun -varkpartytjie) in die suide van Louisiana bedien word. Sien die Boudin -resep

Oyster Po ’boy

Hierdie seuntjie uit New Orleans word opgehoop met gebraaide oesters. Die pittige sous in hierdie New Orleans-resep marineer 'n volle 2-7 dae voordat die garnale daarin gaargemaak word, sodat dit 'n heerlike intensiteit kan ontwikkel. Sien die resep vir Shrimp Uggie »

Soetpatatbroodpoeding

'N Cajun-geïnspireerde nagereg kom uit die huis van Marcia Ball, blues-sanger en klavierspeler.

Brennan se brandewynmelkpons

Saam met die bloedige mary is hierdie romerige skemerkelkie 'n brunch -steunpilaar in New Orleans. Dit bevat 'n aromatiese konjak wat vernoem is na die Franse keiser Napoleon Bonaparte wat minstens vyf jaar oud was. Kry die resep vir Brennan ’s Brandy Milk Punch » Acadian Stroopkoek »

Upperline ’s Oesters St. Claude

Gebraaide oesters word gekombineer met 'n garlicky -sous in 'n lekker voorgereg wat bedien word in Upperline, 'n restaurant in New Orleans en die stad#8217 Uptown. Kry die resep vir Upperline ’s Oesters St. Claude »

Langvis Étouffee

Ek het baie keer gewerk deur die argaïese taal en tikfoute Die kreoolse kookboek van Picayune en#8217 weergawe van hierdie Cajun -klassieke. Maar SAVEUR se Crawfish Étouffee is eweneens outentiek, geskryf vir kombuise in die 21ste eeu en het geen foute nie. Ek hou ook van Psilakis ’ Ladolemono – 'n baie tert, liggies geëmulgeerde sous uit die Griekse uitgawe. Maar ek is gedeeltelik: ek suig as kind aan suurlemoene. ” _ –Marne Setton, assistent -redakteur_ Sien die resep vir Crawfish Étouffee » Sien die resep vir suurlemoen- en olyfoliesous (Ladolemono) »

Gebraaide vis in kreoolse styl

Hierdie resep is aan ons gegee deur Lonnee Hamilton, wat aanbeveel om spekvet in die braai -olie te skep om die vis 'n rokerige geur te gee.

Stormagtige oggend

Ons wou 'n drankie ontwerp rondom hierdie wonderlike violet likeur, maar ons wou nie hê dat dit te blommig en te seperig sou wees nie, wat kon gebeur het as dit alleen was. Ons het verskillende dinge begin byvoeg en dit by hierdie spesifieke drankie aangepas. Terwyl jy die bestanddele gooi, sweef die pers van die creme de violette in die glas rond en gaan lê soos 'n donker wolk in die bodem — soos 'n stormagtige oggend. ” Sien die resep vir die Stormy Morning »

Pigs ’ Ore (Oreilles de Cochon)

Hierdie knapperige koekies word gewoonlik geëet vir ontbyt of as 'n middagete saam met 'n koppie cafe au lait. Kry die resep vir Pigs ’ Ears (Oreilles de Cochon) »

Koningkoek

Hierdie tradisionele koek, gemaak met 'n ryk brioche -deeg en gevul met 'n dekadente roomkaasvulsel, bedruip met 'n karringmelkglasuur en besprinkel met knapperige groen, goud en pers skuur suikers. Om die roux voortdurend te roer, is die sleutel om dit eweredig te bruin vir hierdie stewige bredie wat oor rys bedien word. Sien die resep vir Chicken and Andouille Étoufee »

New Orleans Franse brood

Bekend om sy onweerstaanbare knapperige kors en yl krummels, is Franse brood die ideale po seil, of sny dit in kwarte en bedien saam met krapmaison. Kry die resep vir die Franse brood van New Orleans »

Sazerac

Hierdie anys-geparfumeerde skemerkelkie is 'n klassieke in New Orleans.

Crabby Jack ’s Oyster Po ’boy

Oesters word gebraai in 'n pittige mieliemeelbrood vir hierdie klassieke New Orleans -toebroodjie.

Klassieke Bananas Foster

Hierdie botterige, botterige mengsel van gekarameliseerde piesangs wat in rumsous geglasuur is, is 'n uiteetklassieker wat uitgevind is by die legendariese restaurant in New Orleans, Brennan ’s.

Henry C. Ramos ’s Gin Fizz

'N Mengsel van oranje blomwater en jenewer gee hierdie eerbiedwaardige New Orleans -skemerkelkie 'n blommekarakter met 'n sweempie jenewer, terwyl 'n eierwit en swaar room dit skuim gee. Hoe langer jy die cocktail skud, hoe skoner word dit. Sien die resep vir Henry C. Ramos ’s Gin Fizz » Sien die resep

Arnaud ’s Café Brûlot Diabolique

Ons vereenvoudigde weergawe van die vlammende koffie -skemerkelkie wat by Arnaud ’s in New Orleans bedien word, gebruik sterk swart koffie, gekruid met heel naeltjies en sitrusskille. Oranje curaçao en brandewyn gee dit 'n soet, boesemskop. Kry die resep vir Arnaud ’s Café Brûlot Diabolique »

Galatoire ’s Rémoulade Blanc

Hierdie wit, mayonnaise-y mengsel van Creoolse mosterd, mierikswortel, rooipeper en witpeper is gewortel in die klassieke Franse resep, geïnspireer deur 'n rémoulade bedien in New Orleans ’ Galatoire ’s.

LeRuth ’s Rooi Garnale Rémoulade

Pittige paprika en volgraan mosterdsous jasse mollige garnale in hierdie klassieke New Orleans-rooi rémoulade van wyle sjef Warren Leruth.

Kreoolse Okra Gumbo

Gebraaide hoender en Andouille Gumbo

Die sjef van New Orleans, Donald Link, is gebore en getoë in die Cajun -stad Lake Charles, Louisiana, en hierdie rustieke gumbo, wat gereeld in sy restaurant in St. Charles Avenue Herbsaint bedien word, herinner hom altyd aan die huis. Om die gumbo meer geur te gee, maak Link sy roux met dieselfde olie as wat hy gebruik om die hoender te braai, wat hy later stukkend sny en in die pot voeg, saam met sy tuisgemaakte andouillewors. Die resultaat is 'n donker, dik, rustieke bredie met net die regte hoeveelheid hitte. Een van die beste dinge oor gumbo is dat dit 'n werklik verbeeldingryke gereg is - een wat gemaak kan word met alles wat op 'n gegewe tydstip in u kombuis voorkom. Hierdie resep-gebaseer op 'n handgeskrewe weergawe wat Barbara Sias, 'n kok in die Rice Palace-restaurant in Crowley, Louisiana, aan ons gegee het-kombineer goedkoop vleissnitte, insluitend beesstert, gemaalde wors en kalkoenhals, wat 'n ryk, stewige gumbo wat, ondanks sy beskeie bestanddele, niks minder as buitengewoon is nie. Abbeville, inwoner van Louisiana, Janice Macomber, wat kookkuns leer in die New Orleans Food Experience, gee ons die resep vir hierdie seekosbelaaide, subtiel pittige gumbo gemaak uit die oorvloed van die Louisiana-waters. In die pot gaan blou krappe, garnale en heerlike stukkies krapvleis, wat lei tot 'n gereg wat herinner aan die baai van die suide van Louisiana. Maak nie saak waar jy woon nie, maak seker dat jy die varsste seekos gebruik.

Gerookte gans en Foie Gras Gumbo

Gerookte gans en Foie Gras Gumbo Café Vermilionville, geleë in 'n Lafayette, Louisiana -plaashuis uit die 1830's, wat gedien het as 'n hoofkwartier van die Konfederale Weermag en tydens die olie -oplewing in die 1980's in die stad, 'n enkelkroeg, rook rook deur die kalkoen vir hierdie luukse gumbo in 'n tydelike roker. . Die gevolglike gereg toon die ryk geure van donker roux en gebraaide vleis. Hierdie gereg is 'n soortgelyke gumbo in omgekeerde volgorde: kwartels, gebraai tot diep goudbruin, gevul met vuil rys en versmoor in 'n sjokoladekleurige puree van roux, andouille, eend en groente. As jy die kwartels sny, val die vuil rys uit, mors in die bak en meng met die sous.

Okra versmoor

Okra is 'n gewaardeerde bestanddeel in Louisiana, veral vir gumbo, waar dit 'n aardse geur gee en dien as 'n natuurlike verdikkingsmiddel. Aangesien die fuzzy green peule se groeiseisoen tot die lente tot die herfs beperk is, bewaar vindingryke huiskokke die groente op verskillende maniere. Tina Hensgens, wat by die Falcon Rice Mill in Crowley, Louisiana werk, smoor haar vars geplukte okra in die somer met tamaties en vries groot hoeveelhede daarvan sodat sy en haar man dit die hele jaar kan geniet. Sien die resep vir gesmoorde okra » As u een van die skouspelagtige gumbos bestel wat in die Prejean ’s restaurant in Lafayette, Louisiana bedien word, sal die bedieningspersoneel waarskynlik vra: “ Sou u aartappelslaai daarmee hou? ” Die weergawe wat hulle bedien, is eenvoudig nie bedoel om te wees nie eenkant hier, is dit algemeen dat diners die slaai in die gumbo roer. Deur dit af te koel, word die gumbo tot kamertemperatuur afgekoel en voeg dit 'n romerigheid by wat soos roomys gesmelt word.

Gerookte eend Gumbo

MEER OM TE LEES

Oor gebakmaak en die punk-rock-appèl van pop-ups

In die aanloop tot hul eerste kulinêre samesyn, sit Natasha Pickowicz en Doris Hồ-Kane en gesels daaroor dat hulle skelm bly.


Bill Stockton, uitvoerende sjef by Bistro 245

Bill Stockton van Bistro 245 by Margaritaville Key West Resort & Marina in die kombuis grootgeword. Hy kom uit 'n groot gesin wat lief is vir goeie kos, waar byeenkomste gewoonlik groot maaltye behels.

'My ma het van my 'n sous -sjef gemaak toe ek oud genoeg was om 'n voorskoot vas te maak,' het Stockton gesê. Nadat hy aan die Western Carolina University gestudeer het en sy B.A. in hotel-/restaurantbestuur, kook hy onder meer by 'n paar ander hot spots by California Pizza Kitchen en Loews Anatole Hotel Dallas, voordat hy in Key West beland.

Stockton hou daarvan om klassieke geregte op te dateer deur verskillende bestanddele en tegnieke te gebruik met behulp van vars, plaaslike seekos soos geelstertsnipper, mahi mahi, groper en stekelkreef.

'Ek hou daarvan om met vars bestanddele te kook, en wat ek regtig graag wil doen, is om bestanddele te gebruik wat in die seisoen is - wat vandag vars is,' het hy gesê.

Buite die Bistro 245 -kombuis gebruik Stockton steeds sy kookkuns.

Hy neem gereeld deel aan die Master Chef Classic, 'n voordeel vir die Monroe Association for ReMARCable Citizens (MARC), nou in sy 25ste jaar.

Die nie-winsgewende agentskap bedien volwasse kliënte met ontwikkelingsgestremdhede.

Hou 'n vergadering by Bistro 245

Stockton het verduidelik dat die voorsiening vir elke spesifieke groep se spesifieke behoeftes en die keuse van spyskaarte 'n kernwaarde van die restaurant is.

'Ons werk baie hard daaraan om dieselfde a la carte -kwaliteit en ervaring vir groepe te skep as vir ontspanningsgaste, sodat almal hier buitengewone maaltye geniet, ongeag waar hulle eet of saam met wie hulle eet', het hy gesê.

Terwyl groepe vroeër om 'n sjefstafel gevra het, het Stockton gesê dat dit nie so gewild is dat die meeste restaurante 'n uitsig oor die kombuis bied as deel van hul algemene ontwerp nie.

Die restaurant en oord kan groot groepe akkommodeer met sy verskillende ruimtes:

  • Die boonste dek en patio van die restaurant het 'n uitsig oor die Golf van Mexiko, ideaal vir groepsaande tydens sonsondergang.
  • Die nabygeleë Truman -balsaal kan tot 300 byeenkomste akkommodeer.

Ander vergaderruimtes by die oord is klein raadsale en die pier aan die water.


Voedselfeeste van Januarie

Coconut Grove Chamber of Commerce bied die 19de jaarlikse Great Taste of the Grove aan, 'n kenmerkende kos-, musiek- en drankfees met lewendige vermaak en kookkuns uit die uiteenlopende restaurante van Coconut Grove.

4de jaarlikse Florida Keys Seafood Festival - 17 Januarie 2009 - Key West, FL

Kom deel in die pret en eet van die varsste seekos in die stad. Gevang, gekook en bedien deur u plaaslike vissers.

Winter yswynfees - 13 - 18 Januarie 2009 - Okanagan, BC, Kanada

Die jaarlikse Okanagan Icewine Festival in Januarie by Sun Peaks Resort is die mees unieke van al die wynfeeste. Fantastiese wyne en 'n bekroonde alpiene oord sorg vir 'n ongelooflike naweek van opvoeding en ontspanning.

The Sun WineFest - 17-18 Januarie 2008 - Mohegan Sun, CT

Leer van bekende sjefs terwyl u kos en wynproe geniet op die grootste Wine & amp Food -vertoning in Connecticut.

The Kingdom of Navarra Gastronomic Week - 17-25 Januarie 2009 - Boston, MA en New York, NY

Berei u smaak voor vir Piquillo -soetrissies en rosado -wyn! Navarra, Spanje - The Kingdom of Flavors - besoek nege dae lank Boston en New York vir 'n gastronomiese viering. Restaurante bied spyskaarte aan wat Navarra se unieke tradisionele geregte en plaaslike wyne beklemtoon.

5de jaarlikse smaak van deernis - 19 Januarie 2009 - Palm Beach, FL

"Dine Around the World" met 20 van die beste sjefs in die Palm Beach County wat 'n volledige keuse van fynproewers uit hul spyskaarte sal voorberei. Southern Wines and Spirits bied uitstekende wyne aan om elkeen van die gewilde geregte te komplimenteer. 'N Lekkerny vir die fynproewers in ons almal!

2009 Montana Winter Fair - 22-25 Januarie 2009 - Lewistown, MT

Versoek u smaak met die Death by Chocolate -wedstryd, Cinnamon Roll Bake Off, Chili Cook Off en Dutch Oven Cooking.

Deirdre's House wyn- en sjokoladeproe - 23 Januarie 2009 - Morristown, NJ

Drink wyn en proe sjokolade vir 'n goeie doel: 100% van die netto opbrengs is ten bate van mishandelde en verwaarloosde kinders van Morris County en die omliggende gemeenskappe.

10de jaarlikse Mendocino Crab and Wine Days - 23-24 Januarie 2009 - Mendocino, Kalifornië

Hierdie prettige FUNdraiser is onlangs aangewys as een van die top 10 seekos- en wynfeeste in Coastal Living Magazine, en bevat twee van die gewildste goedere van Mendocino County: Dungeness Crab en Premier Wines! Kom betyds op die gesinsstyl, alles wat u kan eet, Vrydagaand, en bly Saterdagmiddag vir die marathon Crab Cake Cook-Off & amp; Wine Tasting Competition!

Oregon Seafood & amp Wine Festival - 23-24 Januarie 2009 - Portland, OR

Hierdie wintergeleentheid is 'n viering van alle dinge in Oregon, maar veral ons wonderlike Oregon -seekos en wyne. Gedeeltes van die toegangsgeld baat by die Oregon -hoofstuk van die National MS Society.

Yuma Sla -dae - 24 Januarie 2009 - Yuma, AZ

"Die Winterslaanshoofstad van die wêreld" vier meer as blaarslaai tydens die komende sewende jaarlikse Yuma -blaarslaaidae. Meer as 93 persent van die land se wintergroentegewasse word in hierdie gebied verbou.

18de jaarlikse Holtville Athletic Club's Rib Cook -off Extravaganza - 24 Januarie 2009 - Holtville, CA

Kom kyk hoe spanne hul gunsteling ribresepte kook - en probeer 'n paar daarvan. Die geleentheid begin om 10:00 en duur totdat die ribbes weg is.

7de jaarlikse St. Louis -kos- en wynervaring - 24-25 Januarie 2009 - St. James, MO

Louis St. Moenie gunstelingresepte van bekende sjefs en heerlike monsters van koskenners misloop nie.

25ste jaarlikse Lowcountry Oyster Festival - 25 Januarie 2009 - Mount Pleasant, SC

Hier vind u 65,00 pond oesters en die grootste oesterbraai ter wêreld!

Oregon Truffelfees - 30 Januarie - 1 Februarie 2009 - Eugene, OR

Hierdie fees bring oesters, sjefs, produsente en gastronomiese liefhebbers bymekaar in 'n ongeëwenaarde viering van een van die ongelooflikste skatte in Oregon.

62ste jaarlikse Holtville Wortelfees - 30 Januarie - 8 Februarie 2009 - Holtville, CA

Mal vir wortels? Die Wortelfees bevat alles van 'n afskopbanket tot 'n braai, 'n gholftoernooi, kookwedstryde, kuns en kunsvlyt en 'n karnaval.

Jaarlikse Kumquat -fees - 31 Januarie 2009 - Dade City, FL

Die Kumquat -fees vier die oes van kumquats, 'n soet en suur vrugte wat deel uitmaak van die sitrusfamilie. Kumquats is 'n aangename toevoeging tot baie geregte en nageregte.

21ste jaarlikse winterwyn- en kosfees - 31 Januarie 2009 - Sacramento, CA

Geniet heerlike kos en wyn van meer as 60 bekende wynkelders in Noord -Kalifornië, 60 plaaslike restaurante en 7 mikrobrouerye - alles vir 'n goeie doel. Daar sal ook 'n stille veiling en 'n eksklusiewe lewende wynveiling aangebied word. Verlede jaar is meer as $ 700,000 ingesamel om wense te bevredig. Die geleentheid is tot voordeel van die Make-A-Wish Foundation.

Napa Valley Mosterdfees - 31 Januarie - 28 Maart 2009 - Napa Valley, CA

Vier die kos, wyn, kuns en die ryk, unieke landbou- en kulturele oorvloed van die Napa -vallei. Hierdie fees bied 'n volledige palet van kos, wyn, kuns, vermaak en kulturele aktiwiteite wat regoor die wêreldberoemde druiwe-teeltgebied aangebied word.


Florida Seafood van A tot Z

Aangesien daar soveel soorte vars vangste beskikbaar is, kan aandete soms 'n moeilike besluit wees. Om 'n bietjie makliker te eet, het ons 'n lys saamgestel van seekos wat u waarskynlik in Florida -spyskaarte sal sien. Van amberjack tot vermilion snapper, jy ontdek baie lekker skatte uit die oorvloed van die see. Kyk dus na ons fantastiese seekosgids in Florida - en u sal sekerlik verslaaf raak.

Amberjack: 'n donkerder vleisvis met 'n matige tekstuur wat heerlik gebraai, gebraai, gerook, gebak, diep gebraai, gebraai of gebak word.

Blou krap: gevind langs die Golf- en Atlantiese kus van Florida, bedien in beide sy harde en (meer algemeen) sagte dop toestand.

Vang van die dag: jy kan nie verkeerd gaan met hierdie vis nie, want dit het waarskynlik nog in die kombuis rondgeslinger toe jy by die deur instap vir ete. Kyk na die bord vir spesiale aanbiedinge, maar die vars vangs is meestal snapper, grouper of dolfyn (sien individuele beskrywings vir meer inligting oor elkeen).

Katvis: gebraaide baber is die uiteindelike suidelike spesialiteit van die Kanaalse baber, en kan oral in die staat gevind word.

Konk: uitgespreek & quotkonk. & quot Hierdie taai weekdiere word bedien met lemmetjiesap, rou en in slaai gekap. Dit word ook gekap, gepaneer en gebraai as konkbroodjies en in konskoude (gewoonlik rooi en pittig).

Cooter: 'n gebraaide gunsteling, die vleis van 'n sagte skilpad (meer soos & quotlakefood & quot of & quotriverfood & quot than & quotseafood, & quot; maar ons wou hê dat u voorbereid sou wees as u op 'n spyskaart sou afkom).

Krap: sien beskrywings onder Blue crab en Stone crab claws.

Dolfyn: (die vis, nie Flipper nie) ook genoem Mahi mahi 'n stewige, witvleis vis wat heerlik gebraai, geswart of in Cajun-styl is.

Paling: donkerder vleis met 'n matige geur en tekstuur wat meestal in rou geregte in Japannese restaurante bedien word, maar kan ook gebak, gestoof of gebraai word.

Florida kreef: bekend as die stekelrige kreef, het dit geen kloue soos die Maine -variëteit nie. Die sterte word gebraai en bedien met gesmelte botter. Heerlik!

Plunder: 'n fyn tekstuur en delikate vis kan gebak, gebraai, gebraai of gestoom word.

Grouper: een van die sagste visse wat beskikbaar is, word as 'n voorgereg swartgemaak, gebraai of gekook, maar 'n gebraaide groentebroodjie is moeilik om te verslaan.

Hogfish snapper: hierdie rariteit (ook genoem varksnipper) word deur baie liefhebbers van seekos beskou as die beste proe van alle rifvisse. Die vleis is suiwer wit met 'n heerlike, subtiel soet geur. Dit is meer waarskynlik dat u dit op Keys se spyskaarte sal sien as elders in Florida.

Ipswich -mossels: ingevoer uit Ipswich, MA (wie sou kon dink?), is hierdie mossels wat op baie Florida -spyskaarte voorkom, kleiner en soeter as die meeste van hul neefs. Hulle word gebraai, gebak of gestoom bedien.

Jambalaya: (o.k., dus dit is nie 'n vis nie, maar dit is 'n visgereg) alhoewel hierdie suidelike gunsteling meestal geassosieer word met die Creoolse kombuis van Louisiana, het Floridians hierdie gereg as een van hul eie aangeneem. Deur vars (dikwels plaaslike) seekos en 'n verskeidenheid vindingryke kruie en speserye te gebruik, het Florida 'n unieke wending by hierdie klassieke Cajun -skepping gegee.

Key West pienk: groot pienk garnale wat eens die helfte van Key West se vissersondernemings uitgemaak het. Die oplewing is verby, maar garnaalbote treil steeds in die nag November - Julie en restaurante in Key West bied hulle die hele jaar deur.

Littleneck mossels: broeikaste is geleë in Cedar Key en Boca Grande. Hulle word heerlik rou op die halfdop bedien, gestoom, in sop en gebraai met pasta.

Kreef: sien Florida kreef

Mahi mahi: sien beskrywing onder Dolphin.

Maine kreef: Goed om meer in New England te bestel, maar as jy in die Sunshine State is, meng by die plaaslike bevolking en bestel Florida kreefsterte.

Mullet: 'n lekkerny in Florida, hierdie vis word gewoonlik gerook bedien. ('N Ander' delikaatheid 'in Florida - of 'n ramp, hoe u dit ook al kan sien - is die kapsel van 'n mullet. Hierdie unieke haarstyl - en ons gebruik die woord' quotstyle 'liggies - is kort bo -op en lank onderaan. Gewoonlik aangetref in meer & quotcountrified & quot -gebiede van die staat .)

Mossels: word gewoonlik gestoom en teen die dosyn bedien.

Negaprion brevirostris: As u die afgelope tyd nog nie u Latyn opgedoen het nie, kan u hierdie lekkerny onder die algemene naam bestel - suurlemoenhaai. Dit is heerlik gebraai, maar jy kan dit ook vind of gebraai.

Seekat: Rubberagtige vleis kan rou geëet word (word gereeld op sushi-spyskaarte gesien), gerook, gepekel, gebraai, gebraai of gekook.

Oesters: sien beskrywing onder Apalachicola Oesters.

Pompano: 'n donkerder vleisvis met 'n matige tekstuur en geur wat die beste gebak, gebraai, gebraai of gebraai kan word. Sommige beskou dit as "die beste vis van Amerika."

sQuid: (dit is weliswaar moontlik dat ons 'n bietjie bereik), alhoewel dit meestal gesien word as die Italiaanse gereg & quotcalamari & quot (beskikbaar op die meeste seekos -spyskaarte), kan inkvis ook gebak, gebraai, gebraai of saam met pasta en slaaie bedien word.

Rooi snapper: sagte, pienk vleisvis bedien, gebraai, verswart of gebraai. Die beste met botter sous gemaakte tert met Key lime sap.

Rotsgarnale: klein garnale uit die Golfwaters berei soos gewone pienk garnale voor, maar in minder tyd. Die smaak lyk soos dié van kreef.

Kammossels: soet, sappige vleis wat eintlik die spier tussen twee skulpe is, sint -jakobsschelpe word liggies gepaneer en gebraai, gebraai, gebraai, in sop of op slaaie bedien. In Florida word sint -jakobsschelpe in die waters van die Golf aangetref, en langs die ooskus kan jy in die somermaande selfs jou eie kammossels vang in die klein vissersdorpie Steinhatchee en sy omgewing.

See bas: 'n maer vleis wat geskik is vir byna elke kookmetode. Die wit seebaars wat die meeste op die spyskaarte voorkom, is eintlik 'n lid van die tromfamilie.

Garnale: sien beskrywings onder Key West pienke en Rock garnale.

Stekelrige kreef: sien beskrywing onder Florida kreef.

Klipkrabkloue: warm of koud bedien met botter en suurlemoen of met mosterdsous. Dit is 'n seisoenale lekkerny wat van Oktober tot Mei aangebied word.

Tilapia: 'n geurige, skilferige, wit vleisvis wat 'n paar jaar gelede in die waters van Florida ingebring is. Word nou net gewild. Die beste gebraai of gebraai.

Forel: Gevlekte sitruswortel is 'n ligte vleisvis met 'n matige geur en ferm tekstuur, maar dit word meestal gebraai, maar kan ook gebak, gestoom, gebraai en gebraai word.

Tuna: sien beskrywing onder geelvintuna.

Ongekookte vis: Hierdie Japannese stapelvoedsel, beter bekend as sushi of sashimi, is 'n groeiende neiging in seekos in Florida. Aangebied alleen (sashimi) sowel as op 'n rysbed (sushi), word lang lyste rou vis op verskillende spyskaarte aangetref. U vind tuna, salm, witvis, seekat en nog vele meer.

Vermilion snapper: donkerder, ryker en meer lewendig gekleurde vleis as die meer algemene rooi snapper.

Wahoo: 'n soet, wit vleis (met rooi ondertone) vis bedien gebak, gebraai of gebraai.

Witvis: 'n saggemaakte vis wat meestal gebak, gebraai of gebraai word.

Xiphias gladias: (ook bekend as swaardvis) hierdie vurige vis is gevaarlik in die water, maar heerlik op jou bord. Die vis kan gebraai, gebraai of gebak word. Dit word gereeld bedien met 'n vrugtesalsa of blatjang, wat 'n smaaklike byvoeging gee aan sy sagte smaak.

Geelvintonyn: 'n stewige, smaakvolle halfdonker vleisvis wat gebraai, gebraai of geswart kan word. Tuna word ook skaars op baie Japannese spyskaarte bedien en is die gunsteling by die meeste sushi -fynproewers.

Zander: 'n sappige vis wat meestal gestoom of gebraai word (wat jy ongelukkig nie op Florida -spyskaarte sal kry nie, maar ons het 'n & quotZ nodig gehad, anders sou ons dit die & quot; Florida Seafood A tot Y & quot; moet noem)


Vleiseter

Jagter, skrywer, kok en natuurbewaarder Steven Rinella stap die wêreld se mees afgeleë, mooiste streke in en bring wildsvleis van die veld na die tafel.

Deel 2 van MeatEater se seisoen 9 is nou beskikbaar op Netflix! Maak seker dat u inskakel om Steve te volg terwyl hy op pad is na meer avonture in Colorado, Suid -Dakota, Alaska en Montana.

Steven Rinella en wildlewe -bioloog Brandt Meixell het tien dae gejag voordat die vliegtuig terugkeer met 'n bosvliegtuig op 'n afgeleë meer in die wildernis van die Brooks Range in Alaska. Groot Yukon-elande is min, maar harde werk kan vrugte afwerp vir jagters wat daarby bly tot die bitter einde.

Steven Rinella en wildlewe -bioloog Brandt Meixell het tien dae gejag voordat die vliegtuig terugkeer met 'n bosvliegtuig op 'n afgeleë meer in die wildernis van die Brooks Range in Alaska. Groot Yukon-elande is min, maar harde werk kan vrugte afwerp vir jagters wat daarby bly tot die bitter einde.

Steven Rinella het al voorheen op hierdie gebied gejag, maar hy voel dat hy net die oppervlak gekrap het deur die omliggende land te verken. Die top van die berg roep altyd Steve se naam, en vir hierdie ernstige rugsakjag in Alaska bring hy komediante Joe Rogan en Bryan Callen saam. Koue, nat weer en taai jag op grimmige Sitka -takbokke maak dit 'n avontuur in die suidooste van Alaska wat hierdie jagters nooit sal vergeet nie.

Aangesien die eerste snitte gewoonlik die eerste is, sit die meeste gesinne met 'n vrieskas vol gemaalde wildsvleis. Uit die bladsye van sy komende Wild Game -kookboek, deel Steve 'n verskeidenheid resepte, van burger tot vleisbrood en meer - wat ontwerp is om hierdie aanbod te verminder en jou gemaalde vleis te laat opkom.

Steve is gefassineer deur inheemse mense wat in die natuur in Suid -Amerika woon. In hierdie reeks van drie dele reis hy diep in die oerwoud van die Amasone om mee te jag en by die inwoners daar te leer. Dit sal nie net 'n wonderlike jagavontuur wees nie, dit sal 'n opwindende, lewensveranderende gebeurtenis wees. Van boogvis tot jag in die oerwoud in die nag, jy weet nooit wat die aand se spyskaart sal inhou nie.

Steve is gefassineer deur inheemse mense wat in die natuur in Suid -Amerika woon. In hierdie reeks van drie dele reis hy diep in die Amazone-oerwoud om mee te jag en te leer van die plaaslike bevolking daar. Dit sal nie net 'n wonderlike jagavontuur wees nie, dit sal 'n opwindende, lewensveranderende gebeurtenis wees. Van boogvis tot jag in die oerwoud in die nag, jy weet nooit wat die aand se spyskaart sal inhou nie.

Steve is gefassineer deur inheemse mense wat in die natuur in Suid -Amerika woon. In hierdie reeks van drie dele reis hy diep in die Amazone-oerwoud om mee te jag en te leer van die plaaslike bevolking daar. Dit sal nie net 'n wonderlike jagavontuur wees nie, maar ook 'n opwindende, lewensveranderende gebeurtenis. Van boogvis tot jag in die oerwoud in die nag, jy weet nooit wat die aand se spyskaart sal inhou nie.

Brittany en Helen het meer werk op MeatEater gedoen as byna almal. Hierdie avontuurlustige dames het twee jaar lank 'n intense begeerte opgebou om te leer hoe om te jag, en dit is tyd dat hulle daar uitkom. Steven Rinella neem hulle van begin tot einde deur die proses. Hulle moet hul jagters veilig kry, leer skiet, oefen vir die bos en moet gereed wees. As November kom, is hulle gereed om te gaan, en hulle slaan die berge van die noordelike Montana uit vir die avontuur van hul lewens. First Lite se Ryan Callaghan kom help en help almal die Sweetgrass Hills in met die hoop om 'n tradisionele maaltyd van die eerste jagters van vars elghart te eet.

Steve keer terug na die suide van Arizona om die ontwykende hert van Coues te bekruip. Steve, sonder begeleiding, verdiep hom in die stil suidwestelike woestyn en raak intiem met een van die mees versigtige diere in die weste. Gedurende die jagtog verwoord Steve waarom solotyd in die trofee -land goed is vir die siel.

Steve en voëljagliefhebber Ronny Boehme werk saam met wildlewe -bioloog Ed Arnett in Lubbock, Texas, om Sandhill -hyskrane te jag. Die Sandhill -kraan bied 'n unieke geleentheid om vlerke te skiet en dra ook die bynaam "rib eye of the sky" vanweë die vermeende ooreenkomste met 'n aantreklike stuk vleis. It’s fast action and plenty of laughs as Steve, Ronny, and Ed explore the culinary delights of these birds with a Texas style “Crane Cookout.”

Lightning strikes twice: Steven Rinella has somehow beaten the odds and drawn a second Muskox tag after having to forfeit his first one four years ago due to unforeseen circumstances. Steve has always regretted passing up an opportunity to hunt Muskox but with another tag in his pocket, nothing will stop this adventure. We learn about the native history and culture of Nunivak Island's as Steve tries to stay warm while chasing Muskox 30 miles offshore in the Bering Sea. The muskox is delicious and so is the tomcod dipped in seal oil.

The last time Joe Rogan and Bryan Callen went out with Steven Rinella they were soaked head to toe and came home meatless. To remedy their meat crisis while keeping them dry, Steve sets up a springtime wild turkey hunt in sunny California. Steve gives Joe and Bryan the A to Z on hunting, butchering, and cooking the wild turkey. Steve caps off the introductory lesson by preparing his favorite turkey recipe: Schnitzel.

In the first part of this series, Steve attempts a unique spring hunt for sooty grouse in the coastal rainforests of southeast Alaska. These mysterious hooters make for a hunt that is markedly different from any other and success doesn't come easily.

In Part One, Steve experienced the difficulty of hunting the Sooty grouse of southeast Alaska. In Part 2, Steve joins his friend Barbara in Juneau who shows him the in and outs of finding “hooters.” Tromping through Southeast Alaska rainforest, Steve and Barbara discover a mutual fondness for an unconventional hunt. Barbara concludes the hunt with a beachside meal of fettuccine a la sooty grouse.

Steve loves to fish as much as he loves to hunt. Steve is on a river in SW Montana for a day to catch some rainbow trout and cook a few over a fire. As fishing and campfire cooking offer time for reflection, Steve takes the time to recall a few memorable MeatEater meals. From caveman style sheep ribs in the Alaska Range to curiosity-induced coyote BBQ in Mexico, these meals give Steve the chance to explore what it means to be a MeatEater.

Last spring, Steve decided to pass up an opportunity to kill a black bear in favor of an extended up close and personal experience. This time, Steve heads back to his shack on Prince of Wales Island and he’s brought his friend Paul Neess from Vortex Optics along to share the experience of using a canoe to slip in close to these giant black bears.

Steve ventures out to his hunting and fishing shack on a remote coastline of southeast Alaska’s Prince of Wales Island. While hunting bears from a skiff and a canoe, Steve gathers a variety of prime seafood and makes a discovery about his own motivations as a bear hunter.

Steven Rinella breaks down an entire boar and shares some of his favorite recipes in this Cooking Special.

Steve and his buddy Ryan Callaghan float a remote river on a bull moose hunt in the wilderness of British Columbia. Here, they'll face one of the most dangerous moments in Steve’s life as a hunter. But they'll also enjoy one the best wild game meals they've ever tasted.

Steve must deal with bad weather and fierce competition during a late-season central Montana elk hunt. With some tips from a friend, Steve encounters plenty of elk on this public land hunt. But he'll have to hike hard in steep country and deep snow to get to the elk and away from other hunters.

Steve and his buddy Ryan Callaghan, a British Columbia guide, hike into the steep backcountry of northern British Columbia in search of grizzlies and black bears. This alpine adventure includes some intense and up-close bear action – almost too close.

Steve and his buddy Ryan Callaghan, a British Columbia guide, hike into the steep backcountry of northern British Columbia in search of grizzlies and black bears. This alpine adventure includes some intense and up-close bear action – almost too close.

Steven Rinella and his buddy Doug Duren give comedians Joe Rogan and Bryan Callen their first taste of Midwest deer hunting culture by sitting in freezing ground blinds on opening day in Wisconsin. It just wouldn't be a trip to the Duren Family Farm without a little trapping and duck hunting thrown in, rounding out the larder for a big wild game feast.

Steven Rinella and his buddy Doug Duren give comedians Joe Rogan and Bryan Callen their first taste of Midwest deer hunting culture by sitting in freezing ground blinds on opening day in Wisconsin. It just wouldn't be a trip to the Duren Family Farm without a little trapping and duck hunting thrown in, rounding out the larder for a big wild game feast.

Steven Rinella and his friend and wild turkey specialist, Robert Abernathy, head to southern Florida to hunt Osceola gobblers. Steve hopes to finish off his Royal Turkey Slam, achieved by bagging all five subspecies of the American wild turkey—a quest that’s been a decade in the making. These two turkey hunting fanatics celebrate with a delicious meal of grilled and stuff wild wild turkey breast.

Steven Rinella is invited by the Rocky Mountain Elk Foundation for a special opportunity to hunt elk during the rut in the mountainous coal country of southeastern Kentucky, a place where his hero Daniel Boone once roamed. This is Steve’s first eastern elk hunt, and he quickly realizes that the rules of the game here are different. If he manages to track one down, he’ll prepare what was supposedly Boone’s favorite meal: elk liver.

Shrimp, crab, fish, and clams. When it comes to seafood, this is as good as it gets. Join Steve as he shares some easy-to-replicate seafood recipes on this Cooking Special.

Steve's annual quest for a giant mule deer buck continues this year in southwest Colorado. Here, Steve fills us in on his favorite critter, the mule deer. As he hunts will share his vast knowledge about these special western game animals including how to hunt, butcher, and most importantly how cook them-if he can put his tag on one.

Steven Rinella scratches his spring turkey itch this year as he visits Southeast Wisconsin to call in some big eastern Toms with his buddy Jerod Fink. The guys also plan to do some bow fishing after dark so they can enjoy a real Midwest turkey and fish fry.

Breakfast is the most important meal of the day, but is often overlooked by wild game cooks at home. Following a series of successful hunts across North America this past fall, Steve demonstrates how to cook a variety of breakfast classics using wild game ingredients—including black bear bacon, which Steve has never tried before.

After four years of waiting, Steven Rinella draws a coveted, limited-entry public land bull elk tag for New Mexico’s Gila National Forest. Steve heads into the backcountry on a solo backpack hunt where his biggest challenge is the vast expanse of hills covered in thick timber. This demanding hunt requires lots of glassing and even more hiking. Here, even just one missed opportunity could result in an empty freezer.

While it’s considered a long-standing hunting tradition to eat the heart of your first kill, the heart is otherwise often underutilized in a wild game chef’s repertoire. Using the hearts from a wild boar, mule deer, caribou, moose and elk, Steve shares five of his favorite methods of preparing this underappreciated, nutrient-rich muscle.

Steven Rinella will take Navy SEAL Rorke Denver on his first hunt deep into the Alaskan backcountry to search for black bears in the mighty Alaska Range. In the remote wilderness, two friends will look into the differences and similarities between the hunter and the warrior. The bears are out but Rorke and Steve will have to work hard to put a tag on one.

Steven Rinella will take Navy SEAL Rorke Denver on his first hunt deep into the Alaskan backcountry to search for black bears in the mighty Alaska Range. In the remote wilderness, two friends will look into the differences and similarities between the hunter and the warrior. The bears are out but Rorke and Steve will have to work hard to put a tag on one.

Steven Rinella and his friend Ronny Boehme drive into the mountains of southwest Montana to hunt the high ridge tops for dusky grouse. Ronny’s Bracco Italiano hunting dogs have been bred and trained for this work, but can Ronny handle the altitude? The duo prepares dusky grouse jalapeño poppers and grouse fettuccine with a white wine and cream sauce.

The goal on MeatEater has always been to make viewers feel like they’re on a hunt with Steven Rinella, but on this two-part episode Rinella grants his viewers an all-access pass to see just how the MeatEater crew works together to make the show.

The goal on MeatEater has always been to make viewers feel like they’re on a hunt with Steven Rinella, but on this two-part episode Rinella grants his viewers an all-access pass to see just how the MeatEater crew works together to make the show.

Television personality Joe Rogan and his best friend, comedian Bryan Callen, join Steven Rinella for their very first hunt. On a float trip for mule deer through the rugged Missouri Breaks, this is as adventurous of a first hunt as anyone could hope for, and Steve’s special guests are in for a memorable experience and delicious wild game field cooking in some gorgeous country.

Television personality Joe Rogan and his best friend, comedian Bryan Callen, join Steven Rinella for their very first hunt. On a float trip for mule deer through the rugged Missouri Breaks, this is as adventurous of a first hunt as anyone could hope for, and Steve’s special guests are in for a memorable experience and delicious wild game field cooking in some gorgeous country.

While Steven Rinella has hunted for javelina, in this episode he’s shown an entirely new tactic when his buddy Remi Warren demonstrates how to use a predator call to call them in at a full charge. After the hunt, the plan is to enjoy a local delicacy, Chorizo de Javelin, with help from an experienced Mexican ranch cook. In addition, Steve and Remi hunt for coyote with the intent of roasting the animal. It's an experience neither hunter will soon forget.

Steven Rinella returns to his cherished boyhood stomping grounds along Michigan’s Muskegon River. He'll paddle his canoe through the marsh to camp and bow fish for sucker, bowfin, and gar. With the rich bounty of overlooked aquatic foods that can be found in this freshwater paradise, he'll demonstrate how beat the heat by salt curing fish and later he'll prepare a camp meal of fried gar.

Steven Rinella and friend Cody Lujan head to Northeastern New Mexico to hunt pronghorn antelope, the fastest big game animal in the United States. In the wide open desert plains, Steve will have to work hard to stalk within range of a mature buck. The payoff will be antelope loin topped with local New Mexico chiles.

In this cooking special, Steven Rinella shows his fans some of his favorite preparations for big, bone-in cuts of red meat. Interspersed with highlights from his recent caribou, buffalo, and mule deer hunts, the show features recipes that utilize some of the most underappreciated parts of big game animals. This episode is an attractive and delicious tribute to Steve’s gun-to-table ethic.

Steven Rinella returns to his favorite hunting grounds of Sonora, Mexico to hunt for a Coues deer buck during the peak rutting season. Steve sets up camp and spends days glassing mountains and canyons for these elusive, wary desert whitetails. Meanwhile, his hunting partner, Remi Warren, attempts the difficult task of stalking one with a bow. To cap off the hunt, Steve cooks a batch of venison ribs braised in a Dutch oven buried beneath hot coals.

In this episode, Steven Rinella joins forces with fellow hunter and wild game chef Hank Shaw in the hills of Central California to go after Columbia blacktail deer, wild pigs, and a handful of small game species that are in season. The end result is a culinary smorgasbord of epic proportions.


Bizarre Foods: Delicious Destinations

From the blistering "Hot Pot" and fiery Mapo Tofu to spicy Kung Pao Chicken, Andrew Zimmern explores the famous scorching dishes that make Chengdu, China, a delicious destination.

Shanghai

Andrew Zimmern introduces the popular tastes of Shanghai, China. From creamy hairy crab and savory pork-filled dumplings to rice wine-soaked chicken and scallion pancakes on the go, cuisine in this big city is sweet and simple.

San Antonio

Andrew Zimmern showcases the Tex-Mex favorites of San Antonio, Texas, including puffy tacos and a giant chalupa burger. Other featured foods include slow-cooked brisket, melt-in-your-mouth barbacoa and marinated stuffed quail cooked over mesquite.

Dallas

Andrew Zimmern explores the big and bold flavors that are decidedly Dallas -- from comforting chicken fried steak and sweet, creamy pecan pie to hearty tortilla soup and steak aged for 240 days.

Chiang Mai

Andrew Zimmern reveals the most iconic foods of Chiang Mai, Thailand. From coconut curry soup to a signature sausage with pork and chile paste, fish roasted in banana leaves to minced pork salad, the northern city has a regional cuisine unlike any other, boasting salty and bitter flavors, fresh vegetables and thriving rice crops.

Phnom Penh

Andrew Zimmern discovers the complex flavors of Phnom Penh, Cambodia. Spicy grilled crab, cold and refreshing beef salad and herbaceous fish and noodle soup reflect a mission to preserve the uniqueness of Cambodian cuisine.

Cape Town

Andrew Zimmern leaves no meal unexplored in multicultural Cape Town, South Africa, where meat comes in all forms, from sausage to stew to pie. The coastal city's seafood is out of this world, and the favorite pastry is nothing without a coat of syrup!

Mauritius

From piping-hot fried dumplings and handmade egg noodles to veggie-stuffed flatbread and curried swordfish, Andrew Zimmern showcases the flavorful fusions of the island paradise of Mauritius.

Asheville

Andrew Zimmern reveals the iconic eats of Asheville, North Carolina. The eclectic food city features tangy barbecue, decadent sweet potato pie, mouthwatering fried chicken, succulent rainbow trout and giant soft-dough biscuits with savory gravy.

Savannah

Andrew Zimmern dives into the flavor-packed favorites of Savannah, Georgia, like creamy shrimp and grits, briny oysters in a half shell, upscale crab bisque and down-home barbecue stew so thick it'll make your spoon stand up.

Jerusalem

Andrew Zimmern investigates the rich culinary heritage of Jerusalem. From savory classics like shawarma, falafel, kubbeh and hummus to tempting pastries like halva and bureka, this holy city's edible icons are steeped in history.

Amman

Andrew Zimmern introduces the rich and welcoming dishes of Amman, Jordan. The city's multicultural influences have created a culinary scene steeped in hospitality. Andrew samples some of the more well-known dishes such as multi-tiered towers of goat and veggies, sumac-coated chicken with onions, lamb cooked in creamy yogurt sauce and fava bean spreads perfect for sharing.

Mumbai

Andrew Zimmern unveils Mumbai's multicultural flavors and addictive ingredients. A city built on chaos, hard work and multicultural melding, Mumbai showcases its history through its delicious eateries. The city's edible icons include deep-fried fish and prawns, saucy goat over rice and vegetarian dishes from puffed rice salad to spicy potato mashups.

Hyderabad

Andrew Zimmern explores the aromatic treasures of Hyderabad, India. From savory potato pastries and silver-garnished syrupy fried bread to spicy pancakes and hearty meals of meat and rice, Hyderabad's menus are fit for royalty.

Panama City

Andrew Zimmern digs in to Panama City's classic tastes inspired by the blended cultures that make up the capital city's population. From fried whole fish and plantains to citric ceviche and yucca fritters packed with steak, the Latin flair of this multicultural city seasons every dish.

Trinidad and Tobago

Andrew Zimmern samples the island flavors and culinary mashups of Trinidad and Tobago. These twin islands have a singular passion for food and life, featuring dishes like curried crab with dumplings, crispy fried shark sandwiches, and soft and silky flatbreads perfect for scooping veggies and curries.

Mississippi Delta

Andrew Zimmern explores the iconic soul food of the Mississippi Delta. From fried catfish and hushpuppies to smothered oxtails and decadent mud pie, the Deep South's down-home dishes soothe the soul.

Key West

Andrew Zimmern delights in the fun and funky flavors of Key West, Florida. From conch fritters, coconut pink shrimp and fried hogfish sandwiches to toasty Cubanos and quintessential Key lime pie, Key West is full of fresh eats and local ingredients.

Quito

Andrew Zimmern explores the diverse culinary classics of Ecuador's capital city, Quito. The urban cuisine satisfies stomachs with fried pork and potato cakes, fresh ceviche, sugar-coated roasted peanuts, fish soup and more.

Antigua Guatemala

Andrew Zimmern checks out the vibrant and flavorful fusions of Antigua Guatemala, home to sacred food traditions and cultural mashups of Mayan and Spanish heritage. His culinary adventure includes colorful enchiladas that face the sky, tiny tamales, traditional handmade confections and sweet and savory pockets of beans and plantains.

Cartagena

Andrew Zimmern shows off the tempting flavors of Cartagena, Colombia. From fried fish and sizzling egg arepas to bedroom-boosting fruits and seafood stews, the taste of the coast infuses every bite.

Dominican Republic

Andrew Zimmern takes a culinary tour of the Dominican Republic, a meat-lover's paradise. From whole roast pig and crispy, Lebanese-inspired fried dough pockets to beef and plantain casseroles, Dominican gastronomy is full of surprises.

Oaxaca

Andrew Zimmern explores regional specialties in Oaxaca, Mexico. From complex mole negro sauce over Mayan-era tamales and crispy tortilla with pork lard to egg bread dunked in hot chocolate, local tradition flavors each bite.

Andrew Zimmern dives in to the Mediterranean and seafood-heavy cuisine of Baja California, Mexico. From simple smoked tuna to crispy fish tacos, Caesar salad to zesty seafood cocktail hangover cures, Baja's cuisine is an international sensation.


To Know Florida Clams, You Need to Understand Cedar Key Clams

Surrounded by the Gulf of the Mexico, this Levy County island community (population around 1,000, spiking to 1,300 in the tourist season) is rich in history, funky art galleries and wildlife refuges.

People come here for its laid-back atmosphere and the unspoiled natural environment. On land, they get around on fat-tired bikes and spiffed-up golf carts offshore, they explore the estuaries and open waters in canoes, kayaks, fishing boats and paddleboards.

Drive over the four bridges from the mainland leading to the heart of Cedar Key and it’s like a step back in time. There’s the charming downtown Island Hotel and Restaurant, established in 1859, which has no televisions or telephones in its turn-of-the-century decorated rooms, but does have a resident ghost wandering the halls. Neighborhoods are lined with two-story clapboard houses in pastel colors and vibrant hues with welcoming wrap-around porches.

The vibe is everywhere you go: Turn off your smart phone, slow down, chill out and exhale.

But second to tourism, something else has put Cedar Key on the map: commercial clamming an Florida clams. It’s grown into a multimillion-dollar industry, giving the local economy a shot in the arm and providing much-needed jobs in Florida’s first key.

And from an ecological standpoint, shellfish aquaculture is regarded a source of habitat enhancement and improved water quality. Marine farmers have bragging rights that their work supports and enhances the state’s fresh, sustainable “green” seafood industry.

Jon Gill of Southern Cross Sea Farms, one of Florida’s largest producers of hard-shell clams, thinks a first-hand education of this thriving business is a must-see for visitors. So he and partner Shawn Stephenson open the doors late fall through May to their full-scale operation for a free behind-the-scenes tour every Friday at 1 p.m.

Apparently, there’s a lot of interest in the birth and life of a clam. The tours have become so popular, Gill says, that they now take reservations for big groups. Their clam farm is the only one on the island that offers an inside glimpse into this burgeoning business.

“All that brownish water at our shoreline may not be so pretty to look at, but it’s why we can have clam farms,” Gill says. “Turns out we have the perfect conditions to raise the best clams.”

For starters, the industry rescued many commercial fishermen who found themselves out of work in 1995 when Florida residents voted to ban the use of gill nets in state waters. Some took advantage of a state initiative that provided clam training programs. Gill (yes, that’s his real name) was one of them.

“I love working on and around the water. This was a natural progression. And I’m happy to say it’s worked out very well.”

Inderdaad. Southern Cross, which calls itself a “vertically integrated” clam business, ships 20 to 30 million clams annually all over the country. Three years ago, they added oysters to the operation. They’re faster to produce and are in big demand, so that decision turned out to be a profitable one.

Gill typically leads the tour, which runs about an hour.

Think of a mash-up of biology, ecology and business, laced with a little stand-up comedy. It starts at the beginning in the hatchery with the spawning, a temperature-controlled process in a tank that involves no romancing.

“It’s just about getting the moms and dads together and releasing eggs and sperm,” he says. “We don’t keep mood music and wine in here.”

The babies – millions of them in a single batch – are fed a nutrient-rich phytoplankton of cultured algae daily, 365 days a year. Six weeks later, measuring about the size of the head of a pin, they are transferred to the nursery. They live in the farm’s floating dock system for about three months, until they reach the size of an aspirin.

Next is the field work, where they’re put into bags and planted in one of several “lots” in the water leased from the state. Once they grow to the size of a dime, they’re transferred to another set of “growout” bags and taken to fertile clam leases three miles offshore of Cedar Key for a year to 18 months.

Southern Cross keeps four boats available to head out at daybreak to keep on top of filling orders from restaurants all over the country. Once retrieved, the bounty is brought back to the farm to be tumbled (getting rid of anything that’s not a live clam), sorted by four different sizes and counted.

Because freshness is so critical, the Cedar Key clams are harvested, processed and shipped live on the same day.

A little-known clam fact that always surprises the tour participants: The whole process from seed to table takes two years. Though the operation runs like a well-oiled machine, a disruption like a bad storm can wreak havoc.

“If just one step is compromised along the way, it could really knock out our business,” Gill says. “It’s not an overnight process. It requires patience and 24/7 monitoring.”

Southern Cross maintains a small retail operation on location, offering fresh clams and local fish. Epicureans, take note: Pick up free copies of seafood recipes next to the freezer case.

The best way to top off the tour? Head to Tony’s right down the street. What the dinette lacks in charm and space, it makes up for it with some of island’s best home-cooked fare. Topping the list is its famous clam chowder, a three-time consecutive winner in the annual Great Clam Chowder Cook-Off in Newport, R.I., considered the “Super Bowl” of cook-offs.

One bowl of this thick chowder – chock full of clams and potatoes and laced with heavy cream – is the perfect way to fully appreciate the industry that’s keeping Cedar Key humming year-round.

Tony’s also sells fresh, frozen and canned chowder to take home.

“I think if you really want to know Cedar Key, you need to understand this whole clam thing,” Gill says. “Clams gave us new life here. It could have been a sad story after that law was passed, but instead, we have a happy ending.”

Southern Cross Sea Farms
12170 State Road 24
Cedar Key, FL 32625
(352) 543-5980


Taste the flavors of Key West on a sweet and savory food tour

While nibbling a flaky chicken empanada in a poolside cabana at the Havana Cabana hotel in Key West, Florida, it dawned on me that my familiarity with Caribbean flavors does not extend to Cuba. Courtesy of the hotel’s food truck, Floridita, I had been dining regularly on Cubano sandwiches, filled with roast pork, ham and Swiss cheese, and ropa vieja, a shredded beef dish traditionally served over rice but stuffed in a roll here. I savored these meaty treats but wondered why Cuban fare wasn’t as seafood-centric as other corners of the Caribbean. And where was the spice?

The conundrum inspired me to tuck deeper into this distinctive cuisine, so I joined the Southernmost Food Tasting & Cultural Walking Tour, a flavorful, three-hour journey by foot through Key West that highlights the island’s Cuban and Caribbean influences.

El Siboney restaurant, the first stop, is a Key West landmark cherished by locals of Cuban descent, like Analise Smith, the tour company owner and guide.

Who knew so much history could be on a plate of puerco asado, or shredded roast pork?

Smith explained that Cubans' love of pork can be traced back to the 15th century when Spanish colonizers introduced pigs and cattle to a people that had subsisted mostly on seafood. They’ve been eating high on the hog ever since, serving it at almost every holiday and special occasion.

El Siboney serves succulent roast pork so tender you could eat it with a spoon. It’s piled high with onions and topped with a lime wedge that’s meant to be squeezed over the fragrant meat. A mound of white rice, a sweet plantain and a bowl of black beans round out this “tasting” that is more of a full-blown meal.

The meat gets its tangy zip from a mojo sauce marinade made from sour orange, garlic and Cuban oregano. It’s flavorful, but not spicy.

“There’s a common misconception that ‘Hispanic’ foods are spicy, primarily coming from people who are familiar with Mexican cuisine, which uses hot peppers,” said Smith. “Cuban cuisine has spice, but there’s no heat. You’ll never see Cubans putting hot sauce on their food.”

Even humble black beans and white rice, an everyday staple, reflects Cuba’s multi-cultural heritage. It’s called Moros y Cristianos, Moors and Christians, a reference to Medieval Spain when North African Muslims and European Christians battled for control of the Iberian Peninsula. It’s likely the Moors introduced the dish to Spain, and the Spanish brought it to Cuba.

Enslaved Africans who labored on Cuban sugar cane plantations ushered in their own culinary traditions, such as mixing white rice with a variety of vegetables and sauces.

When we had our fill, we hit the sunny streets for a little sightseeing, sidestepping the lethargic feral cats that rule the island. Smith pointed out the Key West Lighthouse and the long-shuttered Gato cigar factory that produced cigars made with robust Cuban tobacco.

Raul Vasquez, a prominent Key West citizen, was a cigar selector there, but he had a far more interesting side gig as a Prohibition-era rum runner.

He once owned what is now the Speakeasy Inn, home to the iconic Rum Bar. As we sipped rum punch on the breezy front porch of the historic property, we heard about how his frequent trips across the Straits of Florida kept his not-so-secret Florence Club in the back of the inn stocked with fine Cuban rum.

Prohibition ended long ago, but the U.S. enforces import restrictions on Cuba, so commercial importation and distribution is still illegal. At the Rum Bar, drinkers make do with a selection of 350 rums from around the world and an impressive list of rum cocktails that includes the house specialty, the Painkiller, a riff on the Piña Colada. Blend Pusser’s rum with coconut cream, orange juice and pineapple juice, sprinkle with a dusting of fresh nutmeg, and you’ve got a panacea for whatever ails you.

Rounding up a herd of content rum-imbibers proved to be a bit of challenge, but Smith eventually persuaded us that a world of gastronomic delights awaited, if we would only pry ourselves out of those comfy chairs.

We were well rewarded for our efforts at Mangoes, a Duval Street restaurant known for Caribbean classics such as fish tacos and deep-fried conch fritters served with a dollop of key lime caper aioli. These are the Caribbean seafood dishes I know and love, and I could have wolfed down every last one of those delectable fritters.

Duval Street has its share of fine restaurants and other attractions, but this tour goes beyond the touristy hotspots and onto charming side streets.

Bahama Village, a 16-block Old Town neighborhood founded by 19th-century Bahamian immigrants, features rows of pastel cottages with tropical flowers tumbling over fences with quirky cut-outs. The neighborhood teems with restaurants and bars with a cool calypso vibe.

“A lot of people think of Key West as just a big party town, and they stay on Duval Street,” said Smith. “But this a culture-filled town with a rich history that has been passed down through generations of families, so I’m proud to share a different side of the island.”

Dessert is served at Moondog Café & Bakery, an eatery with eye-catching murals reflecting Key West life. Key lime pie is an American creation without Cuban or Caribbean roots, but who cares? You can’t have a Key West food tour without a slice.

One bite delivers a trifecta of contrasting textures and flavors — a delicate graham cracker crust, a tart-sweet filling made with condensed milk and a puffy cloud of meringue on top. There’s a longstanding meringue versus whipped cream debate among “conchs,” as Key West residents are called, but since practically every restaurant in the city serves some version of this Southern specialty, finding your topping of choice is easy as pie.

I return to the hotel not only sated by delicious Cuban and Caribbean fare, but full of knowledge about the cultures that brought those flavors to Key West. But now I’m curious about the origins of Key lime pie. I guess that’s a food tour for another day.

Key West, Florida, is 820 miles south of Atlanta. Non-stop flights from Atlanta are available on Delta Air Lines.


  • ASIN : B00AE5T7JG
  • Publisher : Globe Pequot Second edition (November 20, 2012)
  • Publication date : November 20, 2012
  • Language : English
  • File size : 10485 KB
  • Text-to-Speech : Enabled
  • Enhanced typesetting : Not Enabled
  • X-Ray : Not Enabled
  • Word Wise : Enabled
  • Print length : 304 pages
  • Lending : Enabled

Top reviews from the United States

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This cookbook is a good bet for those who love the Florida Keys.. Photos are present, but only for a few recipes. The best part of this cookbook is the history of the Keys. The mixtures of cultures has given the keys a rich heritage. Of course, we all know that famous people inhabit the keys. It was not until the 1990's that the Keys became a place for tourists. It is also known as the place to go for the Gay population.

The history of the Keys takes up a great bit of the beginning, and it is the best part of the book. The book is divided into the history, chapters for food, and then at the end a directory of where you can purchase all the food stuffs found in the book. The book counts heavily on restaurant recipes and is thus credited.

Chapter One- Cocktails - most have a heavily laden rum content,and it was the mojitos that interested me the most. A ship Captain was used to drinking whiskey, sugar water and limes until he ran out of whiskey, he substituted rum and the Mojito was born!

Chapter Two- Soups, Bisques and chowders, the usual roundup but conch is a big draw.

Chapter Three- Salads and veggies- nice coverage of many salads and fruit salad with bananas are featured.

Chapter Four- Rice, Beans, Tubers and Pastas- nice selection all of which are found in the Keys.

Chapter Five- fish and Seafood, this was my favorite with many recipes dedicated to the fish found in the Keys.

Chapter Six-Meat and poultry- Steak is heavily represented along with chicken. Nice selection.

Chapter Seven- Grand Finales- as mentioned elsewhere, cake mixes are featured, but for only a few recipes. The others look delicious and, of course, Key Lime Pie is featured.

Chapter Eight- Bread and Breakfast- luscious food is featured, my favorite part of the recipes.

The absence of photos of the food really took away from this book. As mentioned, the history of the Keys is well worth the price of the book.


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