Chef Anthony Green, Culinary Arts Instructor at Marathon High School, offers this recipe.
Posted - Monday, October 13, 2008 11:40 AM EDT
- Recipe: Corn and Salted Cod Fish Fritters
- Recipe: Conch cakes
Chef Peter Tselikis serves a conch cake at The Fish House Encore in Key Largo. Contributed photo
Chef Peter Tselikis of The Fish House Encore Restaurant, Sushi Bar & Piano Lounge in Key Largo shared this appetizer recipe. Yield: 4 cakes. Visit www.fishhouse.com for more information.
Posted - Monday, October 13, 2008 11:40 AM EDT
- Recipe: Conch chowder
Conch chowder from the Fish House in Key Largo. Contributed photo
Chef Peter Tselikis of The Fish House Encore Restaurant, Sushi Bar & Piano Lounge shares this soup recipe. It makes 2 quarts.
Posted - Monday, October 13, 2008 11:40 AM EDT
- Recipe: Conch fritters with wasabi and hot pepper jelly
Doug Shook, executive chef of Louie’s Backyard in Key West, offers this recipe, which serves 4 to 6. For more information about Shook and his restaurant, visit www.louiesbackyard.com.
Posted - Monday, October 13, 2008 11:40 AM EDT
- Recipe:Dolphin Grand Marnier
Joseph DeConda of the Cracked Conch Café in Marathon offers this recipe for sauteed dolphin in a Grand Marnier sauce. It serves two people.
Posted - Monday, October 13, 2008 11:40 AM EDT
- Recipe: Chocolate coconut rum cake
Courtesy of Chef Tanya Green of Cristiano’s Cafe & Catering at 2264 Overseas Highway in Marathon. Visit cristianoscafe.com for more information.
Posted - Monday, October 13, 2008 11:40 AM EDT
- Recipe: Black & Bleu Grouper
The folks at Fish Tales Market & Eatery in Marathon contributed this recipe. For more information, visit www.floridalobster.com.
Posted - Monday, October 13, 2008 11:40 AM EDT
- Recipe: Puff pastry
This recipe comes from Angelo Belcher of Santiago’s Bodega in Key West.
Posted - Monday, October 13, 2008 11:40 AM EDT
- Recipe: Scallops Galician
This recipe works well as an appetizer or small plate for four. Courtesy of Spanish Gardens Cafe, 80925 Overseas Highway, Islamorada. Call 664-3999 for more information.
Posted - Monday, October 13, 2008 11:40 AM EDT
- Recipe: Steamed Grouper with a Sake-Soy Glaze and Cucumber-Wasabi Remoulade
The Hurricane’s Mike Savinelli shares this recipe. To learn more about the Hurricane in Marathon, visit www.thehurricanegrille.com.
Posted - Monday, October 13, 2008 11:40 AM EDT
