Delicious Guide to Key West’s Food Scene
PIN IT!To be honest, I’ve been dreaming of a Key West getaway for years. I’ve always been drawn to the area’s mint-hued waters, the white beaches flanked by palm trees, the long summer days filled with chilled drinks and more fresh crab than you can handle.
It’s truly no wonder it was a favorite destination for Ernest Hemingway, Jimmy Buffett, and many more. However, probably the biggest reason I’ve wanted to go has to do with the food scene. With a distinct mixture of cultures, the island is not only home to a strong seafood scene, but a tantalizing fusion of cuisines. At night, the street a lit up with vibrant sidewalk cafes that lure in passersby with delicious scents of their specialties. Live music and hopping bars are the perfect pairings to watch the sunset into the Gulf of Mexico. Oh and THE BEST KEY LIME PIE IN THE COUNTRY (or world, really).
TB
One thing I didn’t know? That the Florida Keys is home to five districts, each with their own personality and attractions that make visitors feel like they are a world away. The southernmost paradise, Key West, is just miles from Cuba and is home to an enviably temperate climate and a delicious array of fresh seafood set to a beautiful backdrop.
Bringing together a multitude of cultures that have made Key West home during its history, Key West’s food scene has delicious flavors, like African and Cuban, that are difficult to find anywhere else in the US. And from what I’ve heard, the Cuban food is even better than the authentic dishes you eat when you’re strolling the streets of Havana.
As a guide to the restaurant and seafood landscape, Paul Menta of Three Hands Fish gave me the lowdown. A professional chef and community advocate, with long locks and a chill attitude that makes him seem more like a pro kite surfer, which he also is, Paul is the perfect person to talk to to find out the secret dining spots of Key West. As you know by now, I’m a huge purveyor of the “off the beaten path” charm of places, so Paul is really my kind of person. The Philly native began his culinary career in Spain and France and eventually came to Key West to continue his love for competitive kite surfing. An athlete, distiller, chef, and entrepreneur, Paul has made it his mission to tap into all Key West has to offer.
His most recent venture, Three Hands Fish is a community supported fish market in Key West. Its members, chefs and homecooks, have access to the freshest fish, shrimp, stone crabs, and lobster (YES, EVEN LOBSTER) that come in on the docks. As Paul describes it, the first hand is the hand of the fisherman, the second the market, and the third is when the fish makes it into the hands of the individual or restaurant. Paul is proud of his market as it brings local, traceable seafood to the people with plenty of variety to avoid over fishing a specific species.
Key West has seafood unlike anywhere in the world and the crucial ingredient is the water. The Gulf of Mexico mixes with the Atlantic ocean making a perfect nursery for a plethora of fish, crab, and lobster. Not to mention, the fishermen of the region have come together to create a sustainable plan for the future of their industry, naturally controlling overproducing populations that threaten to take over the ecosystem.
“Not only are visitors able to jump on the boat for themselves and go fishing in some of the clearest waters, but they are able to sit back and relax, knowing they can find the same fresh fish in local restaurants,” says Paul.
If you are looking for a taste of the freshest seafood right on the dock, Paul suggests visiting The Stoned Crab restaurant. This restaurant serves up some of the best of what Key West is known for, the stone crab, but they also do it in a stunning setting with an unbeatable view of the water (go during sunset, you won’t be disappointed). Housed in a resort built in 1956, the restaurant keeps alive the tradition of the fishermen bringing their catches straight to their dock, something that is no longer happening in other areas. And if you are looking for a place to stay, Paul recommends Ibis Bay Resort, which is home to The Stoned Crab and also has a retro feel. Stop in for fun cocktails and great seafood the restaurant catches themselves. Head here for stone crab, lobster, Key West shrimp, and more local fish. Be ready for a good time at The Stoned Crab!
For serious foodies, go for a ride on a private charter to catch the freshest fish for yourself. Paul recommends Lucky Fleet, chartered by Captain Moe, to take you on this adventure and help guide you in hooking the best seasonable seafood. Moe has been fishing the waters around Key West for over 30 years and knows his way around. Whether you are an avid deep sea fisher or this is your first time, Captain Moe will take you on a great adventure not just a boat ride. From sailfish to tuna or grouper, they will lead you to the right spot. To learn how to prepare the seafood you just caught, take a class at Isle Cook where Paul himself will teach you how to cook local recipes and healthy meals with seafood.
“Being a chef and commercial fisherman I can tell you there is no better teacher of how to use, care for, store, cook and eat a product than a fishermen. They have ideas and techniques that most chefs would die for….but they have to ask…..so we spread the word to them,” says Paul.
When visiting Key West, be sure to try fish you wouldn’t otherwise be able to, like Hogfish, Mangrove Snapper, and, as of late, the Lion Fish. Paul’s favorite? The Hogfish. This fish is caught by spear fishing, which is a fun challenge to try. Speared yourself or not, Paul suggests serving the fish whole and affectionately calls it the Key West Turkey, stuffed with lobster, onions, and herbs.
While you may have heard of Key West’s conch fritters, which is fried conch meat that actually native to the Caribbean, Paul prefers to make grouper fritters. Fisherman of Key West are able to catch the grouper right off the coast, so this is a true local specialty. Similar to the conch fritter, the grouper is mixed with onions carrots and a traditional Key West seafood seasoning by Key West Spice Company that is made of celery seed, salt, paprika, and red pepper. It is simple, but fresh grouper doesn’t need an overpowering of flavors. Once the batter is made, Paul fries the fish balls until golden and enjoys them inside of a sandwich or as an appetizer by the water.
Grouper Fritters
Recipe by: Paul Menta
Prep time: 10 – 15 minutes
Cook time: 3 – 5 minutes
Total time: 20 minutes
Ingredients
- 1 pound Grouper
- 1⁄2 cup Onions
- 1⁄2 cup Carrots
- 11⁄2 Tablespoons Key West seafood seasoning
- 1 Egg yolk
- 2 Tablespoons Key lime juice
- 1⁄2 cup Flour
- Coconut oil, for frying
Instructions
- Chop up, or use food processor, grouper. Fine dice, onions, carrots and mix with grouper. Add key west seafood seasoning, about 11⁄2 tablespoon. Mix all together with 1 egg yolk and 2 tablespoons of key lime juice. Add 1⁄2 cup of flour until mixture starts to form a batter.
- Use a spoon to make balls, fry in coconut oil till brown or bake in the oven on a sheet tray.
- As a sandwich filling instead of an appetizer, make the rounds larger.
Claire
Tags:best food key west, food guide to key west, key west, key west restaurant guide, travel guide
Roasted Beet, Chick Pea, Asparagus & Quinoa Salad
PHEW – what a mouthful, but I promise all of those ingredients are necessary to make this dish SING. It’s no surprise I’m in love with beets, you can find them here in this yogurt noodle dish, mac n’ cheese, pizza and more. They’re healthy and they really make every dish they’re in just that much prettier.
Can you resist the color in this? I can’t.
As I was racking my brain for some great Easter themed recipes (because I’m the world’s best “last minute blogger” and this one immediately came to mind. It’s not only fresh, beautiful, healthy and easy – it’s chock full of great seasonal produce to celebrate spring. It’s been officially spring for 2 days and I’ve eaten more asparagus and lemon than I can to admit. Instead of roasting and eating it like candy (or Cher in Clueless), I thought I’d feature it in a fresh side dish.
Easter side dishes never really get the love they should. Everyone is always so focused on the ham, or the roast – leaving just a sad plate of carrots or rolls on the side. See, I’m on the other side. I much prefer sides to mains (unless the main is a prime rib, then all bets are off). So, in honor of sides and spring and all things beauty, this beet dish is getting the spotlight.
Now, if you don’t like beets – there really isn’t any kind of substitute. You could omit them, of course, but I can’t promise it’ll taste (or look) as good. I may be stubborn here, but I want ALL OF YOU to give beets a chance, especially if you’re not sure of them. All musings aside, I’m truly so excited to be home for Easter this year. Well, home in Charleston. I know I owe y’all a big house tour, and don’t work, it’s coming. I’m just thrilled to have a brunch here at home, with my husband, 75 degree weather, this amazing side dish and lots of bubbly!
And pie, But don’t worry – that post is coming tomorrow. And cake on Thursday. And then a main dish just to kick it all off. Y’all, I’m going Easter crazy and you’re here for the ride.
Roasted Beets, Chickpea, Asparagus & Quinoa Salad
CLICK HERE FOR THE PRINTABLE VERSION OF THIS RECIPE!
Serves about 4 – 6. Recipe adapted from Gluten-Free Goddess.
Prep time: 15 – 20 minutes
Cook time: About 45 – 60 minutes
Total time: 80 minutes
Ingredients:
- 3 cups cooked quinoa
- 2 tablespoons olive oil
- 3 medium beets
- 1/4 cup olive oil
- 1 teaspoon white wine vinegar
- 3 tablespoons orange juice
- 1 tablespoon honey
- 1 teaspoon soy sauce
- 1 cup chickpeas, drained
- 1 bunch asparagus
- Salt and pepper
- 1 cup cherry tomatoes, sliced
- Fresh basil leaves for garnish
- Freshly grated parmesan for garnish
Directions:
- Preheat oven to 425 degrees F. Carefully rinse the beets and chop of stems. Place in a 9 x 13 baking dish lined with foil and drizzle with 1 tablespoon of olive oil. Roast for about 45 minutes, or until beets are fork tender. Once done, remove skins (carefully, with gloves) and then chop into bite-size pieces.
- Chop and prune the asparagus. Place asparagus in the same baking dish, lined with new foil. Drizzle with one tablespoon of olive oil. Roast for about 15 minutes. Then using tongs, toss and roast another 3 – 5 minutes. Remove and let cool. Once cool, chop into bite-size pieces.
- In a large bowl, carefully mix together the quinoa, beets, asparagus, chickpeas and cherry tomatoes.
- In another bowl, whisk together the olive oil, vinegar, orange juice, honey, soy sauce, salt and pepper. Pour the liquid mixture over the quinoa mixture, and stir to combine.
- Mix the quinoa and vegetables with salt, pepper and top with parmesan cheese. Add chopped basil for garnish.
Nutritional information per serving (about 1/2 cup):
Calories: 455
Fat: 21 grams
Carbohydrates: 48.25
Fiber: 4.2 grams
Protein: 10.75 grams
Weight Watchers Points: 10
Slow Cooker Mac N’ Cheese
This cheesy, decadent and oh-so-easy slow cooker mac n’ cheese is the ultimate in easy comfort food!
It’s comfort food season after all, y’all!
I’ve been practicing my best Southern accent since arriving in Charleston and, despite my husband’s mocking laughs, I think I’m getting pretty good at it. Now, the whole beautiful Southern belle thing is still a work in progress (she says with her hair in yet another messy bun, wearing the same flour-stained yoga pants as yesterday). However, I will say I’m mastering my Southern cooking skills – just peep this ultra creamy, ultra delicious slow cooker mac n’ cheese! Now, I know a proper Southern lady wouldn’t use a crock pot, but this “fancy lady in training” is still juggling 3 jobs so..
It’s amazing how quickly I’m adapting to life in the South. Things move a little slower here and I’m finding it easier than I thought to shake my DC-aggression and go with the flow. The other day, hubs and I went to visit an amazing little craft brew bar. Now, it was a Wednesday night and service was SLOW. Like, real slow. But instead of turning into anger from Inside Out, I found myself just enjoying the moment.
That is not something that would have happened in DC. I would have huffed and puffed until someone paid attention to me. I find every interaction and encounter down here immensely less stressful. That’s not to say I don’t find myself yelling at a crazy driver on the road or tapping my foot when the old woman in front of me at the super market is paying all in nickels (TRUE STORY). I just find my tolerance has increased and I just don’t sweat the small stuff I used to.
Which, given the level of stress I was functioning at back in DC, is nothing but good news for my body. I no longer have to pop xanax every two seconds and find myself more relaxed and more level-headed.
However, that all could just because I’m in my “Charleston honeymoon phase.” Check back with me in 2 months and see if I’m still as relaxed and Southern minded as I am now.
Slow Cooker Mac N’ Cheese
CLICK HERE FOR THE PRINTABLE VERSION OF THIS RECIPE!
Serves about 12. Slightly adapted from Taste of Home.
Prep time: About 15 minutes
Cook time: About 3 1/2 hours
Total time: 3 hours and 45 minutes
Ingredients:
- 16 ounces rotini pasta
- 1/2 cup melted butter
- 1 can (12 ounces) evaporated milk
- 1 can (10 ounces) fat-free cream of mushroom soup
- 1 large onion, finely chopped
- 2 cups Cabot shredded sharp cheddar
- 1 1/2 cup shredded part-skim mozzarella – divided
- 1/2 cup freshly grated parmesan cheese
- 1 cup milk (I used 1%)
- 2 eggs, beaten
- 1/2 teaspoon chili powder
- Salt and pepper to taste
Directions:
- Bring a large pot of water to a rapid boil. Add a dash of salt and noodles. Cook until al-dente, about 6 – 8 minutes. Rinse in cold water and immediately place into the basin of a crock pot. Drizzle the butter over the noodles.
- In a mixing bowl, whisk the evaporated milk, cream of mushroom soup, chopped onion, 2 cups cheddar and 1 cup mozzarella, milk and beaten eggs. Whisk until fully combined. Mix in the chili powder and salt and pepper.
- Pour the mixture over the noodles and stir to combine. Cover the mixture and cook for about 3 1/2 hours, or until thick and creamy. Add remaining mozzarella and parmesan cheese. Cook another 10 minutes, or until cheese is melted.
- Serve with additional parmesan cheese for zest and salt and pepper to taste.
Nutritional information per serving (about 1/2 – 2/3 cup)
Calories: 525
Fat: 22.5 grams
Carbohydrates: 44 grams
Fiber: 3.2 grams
Protein: 21 grams
Weight Watchers Points +: 13
Baked Blueberry & Cranberry Donut Holes
Easy, light and oh so fluffy, these baked blueberry & cranberry donut holes are the perfect breakfast snack!
How is it possible to have “one of those days” before 9am? I haven’t even been awake for 2 hours and everything seems to be going wrong. My ice-cream attachment went crazy and coated my kitchen with chocolate ice-cream. I somehow gained 3 pounds overnight for reasons unbeknownst to me. I have this stupid head cold that just won’t go away. And found a lizard family living in my favorite boots.
TODAY, you’re done! Move on and torment someone else, okay?
However, since it’s so early, I’m determined to turn it around and try to put my best foot forward this am. Instead of wallowing in a chocolate splattered kitchen, I’m going to attempt to fix the demonic attachment so I can bring my husband ice cream like I promised. And instead of going back to bed for the rest of the morning, I’m going to blog.
Because you know what tastes better than self pity? Baked blueberry & cranberry donuts. Now, I wish I had a batch of these to sooth my sorrows this am, but alas, I’ll just close my eyes and dream of them. Super soft, super fluffy and undeniably adorable, these bite-size bakery sweets are the perfect way to perk up any day, whether it starts like mine or not.
When making these, there are no rules. You can add in different fruit, omit (or add more) zest. And if you want, you can use the rest of the batter to make a batch of fluffy regular size donuts when one portable bite doesn’t do it for you.
Which is precisely why I did. However, not for the reasons mentioned above. My husband took it on himself to “test” all of the mini donut holes, you know. to make sure they weren’t poisonous. So all I was left with were the big boys. Such a travesty, I know.
At least I can promise you one thing, even if you did have a morning like mine, these will turn it around. Just looking at them brought a smile to my face.
Baked Blueberry & Cranberry Donut Holes
CLICK HERE FOR THE PRINTABLE VERSION OF THIS RECIPE!
Yields about 30 donut holes (or 15 regular donuts). Adapted from The Recipe Rebel.
Prep time: 15 minutes
Cook time: About 8 minutes
Total time: 30 minutes
Ingredients:
- 1/4 cup unsalted butter
- 1/4 cup coconut oil
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla bean paste
- 1 cup 2% milk
- 1 cup whole wheat flour
- 1 2/3 cup all purpose flour
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 tablespoon fresh lemon zest
- 1/2 cup fresh or frozen blueberries
- 1/2 cup chopped fresh cranberries (or dried, if you prefer)
For the glaze:
- 1 1/2 cups powdered sugar
- 1 1/2 tablespoons heavy cream
- 1/2 teaspoon vanilla bean paste
Directions:
- Preheat oven to 425 degrees F. Liberally grease a donut hole pan (or standard donut pans) with nonstick cooking spray.
- In a mixing bowl of a stand mixer, beat the butter, coconut oil, brown sugar, white sugar, eggs and vanilla bean paste. Beat until creamy.
- In another bowl, whisk flours, baking powder, baking soda and lemon zest. Add the flour to the butter mixture, alternating with the milk (but ending on the flour). Mix until fully combined.
- Gently fold in blueberries and cranberries.
- Add batter to the prepared pan, not quite filling to the top. (If it’s easier, pour the batter into a piping bag and pipe or carefully spoon it with a small spoon).
- Bake for about 8 minutes, or until golden brown. Meanwhile, whisk the sugar, cream and vanilla bean paste together.
- Let cool in pan for a few minutes then remove and cool on a wire cooling rack. Once cooled, drizzle with icing.
Nutritional information per serving (about 3 donut holes):
Calories: 150
Fat: 3.5 grams
Carbohydrates: 32 grams
Fiber: 2.1 grams
Protein: 2.2 grams
Weight Watchers Points: 4
Claire
Tags:baked recipes, donut recipes, easy blueberry donut recipes, quick and easy recipes, soft baked donuts
Mini Nut & Chocolate Chip Banana Bread Loaves
These adorable, delicious and bite-size mini nut & chocolate chip banana bread loaves are the perfect gift, snack or week day treat!
One thing I love about being in the food industry – the fact that every single day is dedicated to something. Today? Well, if you can infer from my post, it’s National Banana Bread Day. Now, I’m no stranger to this bread, as you see with my coconut blueberry banana bread and my banana nut zucchini muffins, but I thought it was time I made my favorite recipe a little more bite-size.
Yes, I’m talking mini and NO that food trend isn’t over. At least in my book. I know mini food had its heyday and now people are all “I want larger portions, rustic stuff and all the large bowls!” However, I’m all “gimme little so I can eat far more with less guilt.” I’m pretty sure that’s a mentality more of you, my dear friends, can get on board with.
So, in honor of a ridiculous, albeit delicious, food holiday, I whipped up mini loaves that are so cute you might die. Well, not die, but you get the hint.
Now, when it came to the filling, we had a small debate here in the Volkman household. My husband is a die-hard chocolate chip fan. His mom has been making banana bread for YEARS, always adding chocolate chips. Whereas I prefer just nuts. [Please infer as you must]. So, as a compromise, I added both.
Marriage, am I right? Whatever fillings you prefer, you’re going to love these mini loaves. Bite-size, super soft and moist and the absolute perfect midday snack. Or lunch. Or dinner. I won’t judge either way.
Mini Walnut & Chocolate Chip Banana Bread Loaves
CLICK HERE FOR THE PRINTABLE VERSION OF THIS RECIPE!
Yields about 8 mini loaves. Adapted from Betty Crocker.
Prep time: 20 minutes
Cook time: About 35 minutes
Cool time: About 1 hour
Total time: 1 hour and 55 minutes
Ingredients:
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/2 cup white sugar
- 2 organic eggs
- 1 1/2 cup mashed bananas (about 4 medium)
- 1 teaspoon vanilla bean paste
- 1/2 cup cream
- 1 1/2 cups all purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1/2 cup chopped nuts (I used a mix of walnuts and almonds)
- 1/2 cup milk chocolate chips
- Vanilla bean glaze for garnish (see this recipe)
Directions:
- Preheat oven to 350 degrees F. Grease 8 mini Le Creuset coquettes (or mini loaf pans) with nonstick cooking spray and set aside.
- In the bowl of a stand mixer, beat the butter, brown sugar and white sugar together until creamy. Add in the eggs, one at a time, beating well after each addition. Mix in the bananas, vanilla bean paste and cream.
- In another bowl, whisk the all purpose flour, whole wheat flour and baking soda together. Add the flour mixture to the banana mixture, beating well. Use a spatula to scrape the sides.
- Remove bowl from stand and mix in the nuts and chocolate chips.
- Pour the batter into the greased pans, smoothing over with the back of a spoon.
- Bake for about 35 minutes, or until golden brown and a toothpick inserted in the middle comes out clean. Let cool in pans for 5 minutes, then carefully remove. Place on a wire cooling rack and chill for another hour. Drizzle with vanilla bean glaze and serve with a few added nuts on top.
Nutritional information per serving (about 2 slices):
Calories: 115
Fat: 3.5 grams
Carbohydrates: 14 grams
Fiber: >1 gram
Protein: >1 gram
Weight Watchers Points: 2
Make your own mini breads with these multi-use cocettes!
