Florida Foodies Restaurant & Travel Magazine

Savory Harvest Stew

2008-10-13T21:31:00.000-07:00

I won brownie points with my family this weekend when I decided to prepare a tasty Harvest Stew to commemorate the arrival of Autumn. It's October, and even though my teenage son spent Sunday afternoon swimming and sunning at one of our famous Florida beaches, I was busy at home preparing one of my favorite fall comfort foods. With a little help from hubby--my favorite sous chef who more often than not prepares our meals--a huge pot of stew was ready to be served when my son returned from Fernandina Beach. He opened the door and said, "Wow! It's smells amazing in here!" He was beyond pleased to find out we hadn't enjoyed dinner without him and finished off two bowls before retiring to his room for the evening.

What makes this savory stew extra special is the apple juice and sweet potatoes that add a hint of autumn to the pot of simmering beef, onions, carrots and white potatoes. Chris was right...it smelled as good as it tasted. It's a hearty, warm-your-tummy recipe that will garner requests for a repeat performance.

SAVORY AUTUMN STEW

Ingredients:

2 pounds beef stew meat, cut in 1-1/2 inch cubes
2 tablespoons cooking oil
2 cups apple juice
1 tsp. Worcestershire sauce
1 clove garlic
1 medium onion, quartered
1 or 2 bay leaves
1 tab. salt
1 tsp. sugar
1/2 tsp. paprika
1/4 tsp. pepper
Dash of ground allspice or cloves
6 carrots, pared and cut into 1" cubes
5 yellow potatoes, pared and cut into 1" cubes
2 large sweet potatoes, pared and cut into 1" cubes
3 tab. all-purpose flour

Instructions:

On your stove top, brown meat in a dutch oven using 2 tab. vegetable oil. Turn often, browning the meat but leaving it rare to medium rare inside. With meat in pot, add 2 cups of apple juice and deglaze the bottom of the pot. Stir in the next nine ingredients. When the pot is boiling, turn back the temperature to simmer, cover, and cook for 1-1/2 hours, stirring occasionally to keep from sticking.

Add chopped vegetables, cover and cook 30-45 minutes, until vegetables are tender.

Ladle 1 cup of broth into bowl and add 1 cup of water. Slowly stir in flour until thoroughly mixed with no lumps. (You can also use sauce and gravy flour--Wondra or Pillsbury--follow instructions on container for thickening gravy). Slowly stir thickening back into the pot of hot stew, cooking and stirring until the gravy bubbles and thickens.

Serve in bowls with your favorite biscuits, rolls or croissants on the side. Makes 6-8 servings.

RELATED LINKS:

Brunswick Stew Recipe

Southern Roast Beef & Gravy Au Poivre

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What is YOUR favorite comfort food for Autumn?

Soup? Stew? Comment here or write to floridafoodies@gmail.com to talk about featuring your favorite soup, chili or stew recipe in a blog article.

Quick & Easy WonTon Soup

2008-09-17T13:24:00.000-07:00

These Florida Foodies were in the mood for Chinese food but lack of cash flow prevented a visit to a restaurant, so we concocted something special from food in the pantry and fridge.

The next time you're hankering for Wonton Soup, don't order take-out. Instead, try this recipe. You won't even need to buy ingredients to make your own wontons. This cheater's version uses frozen beef ravioli instead of the traditional pork wontons, but we think you'll be pleased with the delicious results.

Ingredients

8 cups fat free chicken broth, fresh or canned
4 cups water
1 cup chopped chicken (leftover chicken or canned is fine)
1 minced shallot
1 tab. chopped garlic
1 tsp. ground ginger
1 tsp. parsley
2 tsp. soy sauce
1 tab. white wine or sherry (optional)
1 40 oz. bag beef ravioli

Combine water and chicken broth; bring to boil. Add chopped chicken, shallots, garlic, ginger, parsley, soy sauce and wine. Mix together. Add frozen ravioli and return to boil, cooking 5-7 minutes until they float on top of broth.

Add pepper and salt to taste. The amount of salt you add will vary, according to the salt content in the broth you use. If necessary, add boullion cubes.

Ladle into a bowl and sprinkle with parsley flakes before serving.

Crab Cakes

2008-08-12T21:19:00.000-07:00

The first crab cake I ever ate was at Phillips Seafood House in Ocean City, Maryland. That was way back when I was still a teenager, but I still consider Phillips' crab cakes to be the best crab cake I've ever eaten.

Now that I'm in Florida, I still hanker for a good crab cake now and then, but I've yet to find one that rivals the one served in Phillips restaurants. Although the closest Phillips restaurant I can visit is in Myrtle Beach, I can still enjoy Phillips premium cakes. I've found their crab cakes in the frozen section of the seafood department in our local Publix supermarket, and I've also used their recipe to make my own at home on several occasions. I really appreciate that they're willing to share their recipes with the public.

Now, I present you with my favorite recipe for Phillips Premium Crab Cakes. What I really like about them is that the crab meat isn't overwhelmed by fillers or breadcrumbs. When you bite into this crab cake, you can really taste and appreciate the flavor of the crab. Developed by Phillips chef and general manager Todd VanGeluwe, this recipe gives a rich and buttery twist to the traditional crab cake.

PHILLIPS PREMIUM CRAB CAKES

Yield: Approximately 6 crab cakes

1/2 lb. Backfin Crab Meat *

1 lb. Jumbo Lump Crab Meat *

1/4 cup chopped parsley

3/4 cup Ritz crackers, crushed

1 large egg

3/4 tsp. Worcestershire sauce

3/4 tsp. lemon juice

3/4 tsp. seafood seasoning

3/4 tsp. Dijon mustard

1/2 cup mayonnaise

Combine the egg, Worcestershire sauce, lemon juice, seafood seasoning, Dijon mustard, and mayonnaise in a bowl. Place the crab meat, parsley, and Ritz crackers into a separate bowl. Mix very lightly to combine. Add the wet ingredients to the crab mixture and combine lightly. Portion into 5-ounce cakes and broil, bake, or pan fry until browned on both sides.

You'll find more recipes at Phillips web site. Enjoy!

* NOTE * If you don't catch your own crabs or you don't enjoy spending an afternoon picking crab meat from the shell, you'll find Phillips crab meat (or some other brand) in the seafood department at your local market.

The Blue Crab - Jacksonville

2008-08-10T21:11:00.000-07:00

What I've really missed this summer is at least one trip to a crab house since I'm originally from Maryland and I dearly love blue crabs. One of my favorite things to do on a weekend evening is to visit a crab house where they cover the tables with brown paper and the servers deliver spicy steamed crabs by the tray full. There are plenty of crab houses in Maryland, but its nearly impossible to find a real crab house in northeast Florida. Imagine my surprise when I discovered THE BLUE CRAB CRABHOUSE, a Maryland-style crab house in Mandarin.

The restaurant, located just off San Jose on Julington Creek Road, is decorated like a Maryland crab house and the highlight of their decor is the wall of scribbled signatures and messages left behind by well-fed customers. The inside dining room quickly fills up and spills over to the picnic tables on the outside deck. Table cloths are the mandatory brown paper, just the way I like it. My only real complaint about the restaurant is that I don't like the white plastic chairs that are a little wobbly for me, but I've found the same chairs in other restaurants too. I love the staff and owners. If you're a regular, they'll get to know you by name and will greet you with a wave or a smile when you walk through the door. Regulars also have personalized crab mallets waiting for them at the front counter.

Weekly and Early Bird "Dine In" Specials supplement the daily menu, including Crab Pasta, Fish & Chips, Steamed Oysters, and Stuffed Crab Delight served with a baked potato. The price for a tray of blue crabs, served by the dozen or half dozen, depends on the going market rate. A tray of crabs comes with a generous serving of french fries. If you don't prefer your blue crabs Maryland-style, you can also order garlic crabs with parmesan potatoes, Dungeness Crab Legs, Snow Crab Legs or King Crab Legs. All crab legs are served with a choice of two sides.

The King Crab legs are the highest item on the menu at $34. Still, we consider the menu to be very affordable, depending on your selection...a big plus for families with a thin wallet. The average dinner is $12-$15, but there are lesser priced items available (such as a fish sandwich for $6.95 or an Angus burger for $5.50).

For me, it's all about pick'n and eat'n the crabs. Give me a mallet, a few full crabs, a bucket for the shells and something cold to drink and I'm content to sit there forever, enjoying my meal and the company of my family and friends. My husband and son also require a huge bowl of steamed mussels in garlic butter to feel like the meal is complete. Although they offer more items on their menu, we rarely change our order because blue crabs and mussels are the main reason for a 30-minute drive from our side of town to THE BLUE CRAB. That is, with one exception.

Two years ago, my sister-in-law graduated from college and wanted to celebrate with friends and family, her only request being steamed crabs. None of us wanted to prepare a crab feast at home, so I suggested a gathering at THE BLUE CRAB. They reserved the back room for us and about 50 people gathered around three long brown papered tables. Since we were on a budget, we provided a tray of crabs for each table, and guests who wanted something else from the menu ordered individually (on separate checks). Some ordered french fries, onion rings, or corn on the cob to accompany the crabs. Others ordered from the menu, including soup, fish sandwiches and fried shrimp. The service, as usual, was brisk and friendly; and the entire staff is to be commended for their patience and courtesy as they helped us manage paying the individual receipts at the end of the meal.

A truly great restaurant that is worthy of a mention by FLORIDA FOODIES should not only serve good food, but they should also provide great service and a clean, welcoming atmosphere. THE BLUE CRAB CRABHOUSE meets all of our expectations and is at the top of our list of favorite Jacksonville haunts.

We owe it to ourselves to pay another visit to this restaurant before the summer is over.

HOW TO EAT STEAMED BLUE CRABS:

Steamed crabs can be a bit messy. Have a trash can or bucket nearby to discard shells. Some people like to protect their clothes with a crab bib. Others wear something that can "get messy", like an old t-shirt and blue jeans. Be careful when the crabs are served since they're hot, just out of the pot, and may be hard to handle. When selecting a crab to eat, remember a full crab with a good bit of meat will feel heavy.

Pull off the claws and set aside for later. Pull the hind legs off with a twisting motion. (Go ahead and eat any crab meat that comes off with the legs! Yum-O!)

Place the crab on its back, belly up, so you're looking at the bottom. Use your fingers or insert the tip of a knife into the apron (located in the middle of the body). We always call it the "pop top", a little like the pull tab on a can of soda. Pull it back and away from the body to detach it from the top shell.

Turn the crab over, right-side up. Put your thumb or a knife under the back edge of the shell and lift it up, off, and discard in a bucket or trash can.

With your fingers or knife, scrape off the gills on either side of the open body. Press down and break off the mouth. Remove the mustard. Discard all.

Take the remaining crab body in your hands and snap it in two. (You can also use a sharp knife to cut if in half). Use your knife or a crab fork to pick the meat from the shells.

Don't forget the claws you set aside. I like to open the pincers to see if I can coax out a hunk of crabmeat. If this doesn't work, use your knife and wooden mallet to crack them open. Place the sharp edge of your knife in the middle and tap the dull side of your knife with the mallet until the shell breaks. Pull the exposed meat out with your fingers or your teeth. If this doesn't work, coax it out with your knife. Enjoy!

The other legs don't have much meat, so many people ignore this part of the crab so they can rush on to another crab. I like to crack them open, using a mallet and knife. Then I squeeze out the little bit of meat inside before discarding the shell.

If you don't know how to work your way through a tray of blue crabs, the servers at THE BLUE CRAB will give you lessons.

Flippers Pizzaria - Orlando

2008-08-10T14:16:00.000-07:00

If you ever find yourself in Orlando, a trip to Old Town with the family is a must after you've spent a fortune at the larger theme parks. Old Town reminds me of the boardwalk at the beach, without the ocean -- this is where you'll find amusement park rides, game arcades, a haunted house, and a variety of shops and entertainment. Thursday night is "Bike Night (as in motorcycles). Friday and Saturday evenings feature the "Classic Car Cruise". If you're hungry, you'll find taffy, soft pretzels, cotton candy, ice cream, and several restaurants.

The front parking lots were full, so we dropped the three teenagers at one end of the midway and wound our way around until we found a parking place at the other end. When I called my son to tell him where we were, he said, "Hey, mom! You've got to walk to this end because we've already found a pizza place that smelled amazing when their doors opened." A few hours later, after strolling from shop to shop, we found our way to Flippers Pizzeria, where he had arranged to meet the rest of our crew. My husband ordered chicken wings, but the kids arrived just as our order was placed on the table so we grudgingly shared our appetizer with three famished teenagers. There were ten large boneless wings on a plate, served with blue cheese dipping sauce. My husband says, "There was enough for all of us to have two pieces each, enough to satisfy me (a man with a healthy appetite), and the wings were just hot enough to make us all happy."

"Flippers Big Pie" came with pepperoni, sweet Italian sausage, ground beef, ham, smoked bacon, green peppers, mushrooms, red onions and black olives. We asked for the extra large 16" deep dish and it fed all five of us, leaving no room for dessert. Service was fast and friendly, the atmosphere cozy and comfortable, and even the restrooms were clean. Flippers offers beer and a vast selection of wine, and diners can eat inside or outside on the patio. Menu selections include pizza (3 sizes, 3 crust choices ($14 and up, depending on your choice of crust/size/toppings), Flat Breads ($7-$9), Salads and Wraps ($4-$7), a variety of pastas with sauce ($7-$12), and Brick-Fired Sandwiches ($6-$7). Lunch specials are available from 11 a.m. to 4 p.m. The Kid's Menu is just $5.00. (Taxes and gratuity not included).

Their menu boasts the slogan "We Serve The Perfect Pizza". Five Florida Foodies have to agree.

Flippers Pizzeria has nine locations in the Orlando area, all of them convenient to hotels, timeshare condos, and for those of you who live in the big city year 'round.

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Flipper's Pizzaria
5770 West Highway 192
(Old Town-Celebration)
Orlando, Florida 347-46
Phone: 407-397-9509

Web Site: www.flipperspizzaria.com

(updated 11/29/2010)

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King and Prince Beach Resort - St. Simon's Island

2007-12-28T14:25:00.000-08:00

Christmas Eve was busy as we found ourselves on the road, picking up a few last minute items, claiming gifts we had hidden from our son at my mother's house, and visiting a former neighbor to deliver homemade lasagna as a last-minute Christmas gift. From the look on their faces, they were pleasantly surprised and I'm sure they welcomed the chance to eat one meal during the hectic holiday week that they didn't have to prepare themselves.

My son insists Christmas isn't really Christmas without our traditional cinnamon roll, so I got up around 8 o'clock and put it together to bake before we opened Christmas gifts. We left the house around 10:40 and headed north into Georgia to eat Christmas dinner in another state, like last year.

In 2006, we went to the Great Smokey Mountains for a week's vacation in Gatlinburg, Tennessee. We really enjoyed the colder weather that week, the mountains, and the beautiful light display in Gatlinburg and nearby Sevierville. Christmas afternoon, we sat down for a good ole' country dinner at the Applewood Farmhouse Restaurant.

We decided to stay home this year since we just moved into our new home and felt the need to snuggle in front of our own fireplace. But I still wanted to go out for a special Christmas dinner that would make the day extra memorable. St. Simons Island was our destination, and by noon we presented ourselves to the hostess at the King and Prince Beach Resort, a historical hotel by the ocean.

They presented a spectacular buffet fit for a king, prince, or even common folk like us. There was, of course, the prerequisite turkey with sage dressing and giblet gravy, but to say their Honey Glazed Ham in Georgia Peach Sauce or Sweet Potato Medallions in Raisin Rum Sauce were delicious would be an understatement. My husband and son particularly enjoyed the Seared Duck Breast with Candied Kumquats, Beef Wellington and Lobster Wellington in Champagne Sauce. Yes, I admit I wouldn't haven't served them such exquisite delicacies at home. Even with two trips to the buffet, we didn't find room for the Pistachio Encrusted Tilapia, Prosciutto Fortuity, or Sliced Prime Rib of Beef in Natural Au Jus. The unlimited buffet was $37 plus tax. It was well worth the price, and considerably more affordable than other hotels and restaurants that I priced for Christmas dinner from Georgia to Orlando, Florida.

I had a second serving of garlic Red Skinned Mashed Potatoes while they returned for more of their favorite Cheese and Mushroom Fritatta. Did I mention the Chilled Wild Georgia Shrimp? My mother, who is a light eater, filled her plate and finished practically every morsel before she had a piece of Marble Scented Pumpkin Pie. The buffet was so extravagant that I can't possibly list all of the delectable items they presented for our pleasure. Hubby, son and I capped our dinners off with hot cider and thick homemade eggnog along with enormous slices of Chocolate Kahlua Cake (that I couldn't finish!)

After dinner, we strolled along the beach, drove along the quiet streets, and took photos of the St. Simon's Lighthouse. Another visitor--a man with his family from Nevada--asked my husband to take a photo of him with his wife. As he walked away, he said, "Isn't this a beautiful little town?"

St. Simons Island is a wonderful place to visit at Christmas and any day of the year.

Breakfast Casserole

2007-12-24T14:46:00.000-08:00

Fondue - A Tasty Holiday Treat

2007-12-16T21:43:00.000-08:00

In our house, we all love to watch football so on most Sundays you'll find all of us gathered in front of the television. Football afternoon in our house means football food. Usually it's meatball subs, burgers or hotdogs, chili or hot wings. Last week, I threw together a pot of homemade minestrone soup. Soup is always a favorite in our house and it's great for me because it doesn't take long to put it together, and we leave it on the stove all afternoon so that anybody who wants some can dish up a bowl or two or three throughout the day.

Two days ago, it was in the 80's here in Jacksonville but a cold front came through and tonight's temperature is dipping into the low 40's. Knowing today would be a bit nippy, I immediately thought about "comfort food" for this afternoon's football treat. I'd been thinking about a visit to the Melting Pot restaurant, but then I remembered the cheese fondue we like to serve around the holidays. I have served it at many Christmas parties, but last year our family took the fondue pot with us when we went to Tennessee for the holidays and we gathered in front of the fireplace on Christmas eve and pigged out on Fondue Italiano. It's a recipe I discovered in a Better Homes & Gardens cookbook about 35 years ago. Today, I made a double recipe and our family wiped it out!

So, if you're looking for something fun to serve over the holidays, here's the recipe. You can find fondue pots with fondue forks at most kitchen stores. They make an excellent gift, even if you buy the gift for yourself.

Here's our favorite fondue recipe:

Fondue Italian Style

Brown 1/2 lb. ground beef in a pot over low heat. Drain, then add 1/2 envelope spaghetti sauce seasoning and 15 oz. of plain tomato sauce. Stir well. In a bowl or glass measuring cup, combine 1/2 cup chianti with 1 tab. cornstarch. Set aside. Add 8 oz. shredded cheddar slowly to the meat mixture over low heat, then slowly add 4 oz. shredded mozzarella cheese until melted and mixed together thoroughly. Add chianti/cornstarch mixture and heat until sauce is thick and bubbly.

Pour the mixture into a fondue pot set to low heat. Cut a loaf of italian bread into 2 inch cubes. Dip the cubes of italian bread into the fondue mixture and enjoy.

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Orange Meringue Pie

2007-11-28T15:21:00.000-08:00

It's that time of year again! Florida citrus fruits are in season--tangerines, navel oranges, and ruby red grapefruit--yet another reason I love this time of year. I can remember lugging bags of oranges and grapefruit onto airline flights before I moved to Florida. Now that I live here, I can just hop in the car and find a local fruit market, orchard, or even a friend's backyard. Some of the best grapefruit I've ever tasted came from a neighbor's tree. We recently moved away from that neighborhood. That means it's back to buying fruit again. No more freebies. But don't feel sorry for me. Citrus fruit grown along the Indian River has never disappointed me...it's always sweet and delicious. So, I'll happily make my purchase from a roadside vendor, from the back of a truck, at an orange grove, or from a fruit company that sells Florida fruit online.

Florida citrus fruits are still one of my favorite things to give as a gift, and they are always well received. It's the only gift I've given that consistently merits a thank you phone call from the gift recipient. I love to send fruit gifts as a "thank you" at Thanksgiving, and I've also sent oranges and grapefruits as a Christmas present.

So let me tell you how to add a little Florida sunshine to your holiday feast. How about a great dessert? My mom loves to bake and always provided our family with a variety of pies, cookies and cakes for the holidays. Here's a variation on her old-fashioned lemon meringue pie, this time made with oranges.

FLORIDA ORANGE PIE WITH MERINGUE TOPPING

1 cup orange juice
1 cup orange sections cut in pieces
2 tablespoons grated orange rind
1 cup sugar
5 tablespoons cornstarch
3 egg yolks, beaten
2 tablespoons lemon juice
2 tablespoons butter

Combine orange juice, orange sections, orange rind, sugar and cornstarch. Cook over low heat, stirring constantly, until mixture is thick and clear. Add a little of the hot mixture to the beaten egg yolks, then add back into the orange mixture. Continue cooking the hot mixture five minutes longer. Remove from heat and blend in lemon juice and butter.

Pour into baked pie shell or a store-bought graham cracker pie shell.

MERINGUE:

3 egg whites
1/2 tsp. vanilla
1/4 tsp. cream of tartar
6 tbsp. sugar

Combine ingredients and beat on high speed until you create soft peaks. Add sugar slowly and continue beating until peaks are high and stiff. Heap meringue over filling, carefully sealing to the edge of crust. Bake at 350 degrees 10 to 15 minutes or until meringue is lightly browned.

If you're looking for a gift for a friend or family member (or perhaps yourself!), you can find gift baskets and boxes, jellies & marmalades, cakes, sweets, nuts and gifts online. Florida citrus season runs from autumn to spring, with shipping dates depending on variety and supplier. Here is a general idea of the shipping season...

Oranges
November-April/May

Ruby Red Grapefruit
November-April/May

Tangerines
November-March

Honeybell Tangelos
January only

Temple Oranges
February only

Valencia Oranges
March-May

HYATT FRUIT COMPANY CATALOG

Shrimp Stuffed with Gruyere Cheese

2007-11-26T20:54:00.000-08:00

I came across this recipe about thirty years ago, when I participated in the Weight Watchers program. Like no other stuffed shrimp you've tasted, these shrimp are topped with a mixture of creamy Gruyère cheese, bread crumbs and dry sherry.

Perfect as appetizers, even better as an entrée although you might want to double the recipe. As a main course, these stuffed shrimp are a perfect companion for your favorite rice or noodle side dish.

INGREDIENTS

7 ounces jumbo shrimp
1 tablespoon freshly squeezed lemon juice
1 tablespoon dry sherry
1 minced garlic clove
3 tablespoons dried bread crumbs, plain or seasoned
1 ounce Gruyère cheese, shredded (Swiss may be substituted)
1 tablespoon chopped parsley
1 tablespoon whipped butter
1/8 teaspoon salt
Dash white pepper

DIRECTIONS

Shell and devein shrimp, leaving the tail in place.

Butterfly shrimp by splitting each along the back, down to tail, and cutting as deep as possible without going through to the other side.

Spread shrimp open so they lie flat.

In a small bowl, combine the lemon juice with the sherry and garlic; add shrimp and toss to coat with marinade.

Cover the bowl with plastic wrap and refrigerate for 15 minutes.

In a separate small mixing bowl, combine bread crumbs, cheese, parsley, butter, salt and pepper; add 1 tablespoon marinade mixture. Discard remaining marinade and stir until the mixture is thoroughly combined and moistened.

Spoon an equal amount of the stuffing mixture onto the center of each shrimp and press the mixture firmly so that it adheres to the shrimp and stays in place. Arrange shrimp in a casserole with the stuffing side up and the tails facing toward the center of the casserole, leaving space between each shrimp.

Bake at 400° for 15-20 minutes.

NOTE: If you don't know where to find Gruyère, most markets have it available as wedges of Laughing Cow Cheese. This creamy cheese has a nutty sweet flavor, but if you can't find it you may substitute Swiss.

Fried Turkey?

2007-11-13T22:01:00.000-08:00

I grew up in Maryland, a state that's not really sure if it's in the north or south, but I came from deeply southern roots. My dad was from Tennessee and my mom's parents were from Kentucky and North Carolina. That means southern cooking isn't something new to me but when I came to Florida, I found a few things I wasn't familiar with...like fried turkey.

I had heard about grilling a turkey on a rotisserie, but it never occurred to me that you can fry a turkey. I love fried chicken, so why wouldn't I love fried turkey too? Still, I thought it was a strange concept and I imagined turkey legs, thighs, wings and huge hunks of turkey breast tossed around in a flour mixture and fried in a skillet. Although the idea was interesting, I stayed within my comfort zone and continued to prepare a traditional oven-roasted turkey for several years.

The first time I tasted a fried turkey was when we visited a friend's house for Thanksgiving. They baked one turkey in their oven and cooked another in a deep fryer on their patio. My husband was intrigued so he went outside and got his first lesson on how to prepare and fry a turkey. We asked our friends why they would want to fry a turkey and they claimed that the deep fryer seals the juices inside which makes the turkey extra moist. When we tasted both turkeys, we decided both were moist and flavorful but the fried turkey had a crispier outside, so we decided to try frying a turkey ourselves.

So, what is a fried turkey? Well, a fried turkey isn't coated with flour or bread crumbs, and it's cooked whole, not in pieces and certainly not in a skillet. It doesn't get stuffed. You'll have to prepare your turkey dressing separately. You can season it the way you normally season a turkey or you can try any number of recipes you'll find online. Many people inject their turkey with a marinade while others use a dry rub. Some use both! You will have to decide which works best for you.

The first thing you will need is a turkey fryer. You should be able to purchase a good turkey fryer kit for $80-$150, depending on the size of the pot and what is included with it. We purchased our turkey fryer in our grocery store, but you can find them in department stores and online too. To see what a turkey fryer looks like and what is included in a kit, check out Grills Direct.

When you unpack the kit, make sure to read all of the directions from the manufacturer. You'll also need a propane gas tank, a deep fryer or candy thermometer, a meat thermometer and 3.5 to 5 gallons of oil.

Never fry a turkey indoors. Find a level dirt or grassy area to set up your frying station. Avoid frying on wood decks, garages, carports and covered porches because they can catch on fire. Avoid frying on concrete because the oil will cause stains. Always cook in an open area. Keep a fire extinguisher and oven mitt nearby for safety. You will want to use oils that have a high smoke point. We prefer peanut oil but you can also use corn or canola oil as well.

Select a turkey that is between 10 to 14 pounds. A larger bird will take longer to cook, and the extra cooking time results in over exposure to the skin and an overcooked turkey.

Thaw the turkey completely before frying. Remove the neck and giblets from the cavity and reserve for giblet graving or stuffing. You will also want to remove excess fat from around the neck to allow the oil to flow through the turkey. Discard the wire or plastic truss that holds the legs in place, and remove the pop-up timer, if applicable. Cut off the wing tips up to the first joint and cut off the tail.

Place the turkey in the pot and fill the pot with plain water until the water reaches about 2 inches above the top of the turkey. Remove the turkey from the pot. Note the water level by using a ruler to measure the distance from the top of the pot to the surface of the water. Do not overfill the pot with oil or you'll risk a huge grease fire. You need just enough oil to completely submerge the turkey.

When you remove the turkey from the water, dry both the turkey and the pot. Make sure to dry the inside of the turkey to prevent oil splatters when you lower it into the pot. Now is the time to season or marinade your turkey.

Using the candy or fryer thermometer to determine temperature, heat the oil to about 325°F and no higher than 350°F. It usually takes about 30 to 45 minutes to bring the oil to frying temperature. Once the oil is hot enough, turn off the burner, place the turkey in the basket or on the turkey hanger that came with the kit and slowly lower it into the pot. Be extremely careful and mindful of the oil level as you submerge the turkey. The oil may splatter so be very attentive. You don't want to get burned, and you do not want to splatter the oil into the fire! As soon as the turkey is safely in the hot oil, immediately turn the burner on again. This is an extra precaution that reduces risk as the turkey is lowered in to the pot. Never leave the hot oil unattended and keep children and pets away from the cooking area.

When you insert the turkey into the oil, the temperature will drop. Slowly increase the heat so that the temperature of the oil will come back to 325-350°. This will take several minutes. Use your thermometer to monitor the temperature of the oil. If the oil temperature rises to 375°F, reduce the cooking time OR if the temperature drops below 350°F, increase the heat and add a little extra time.

DO NOT USE THE LID TO COVER YOUR POT.

Whole turkeys should be cooked for approximately 3 to 3 1/2 minutes per pound. Remove the turkey from the oil and check its temperature with your meat thermometer. The temperature should reach 170°F in the breast and 180°F in the thigh. Watch the turkey closely because it will cook quickly and it is easy to overcook the meat. We made this mistake with our first fried turkey. The outside was too crispy, especially the wings, even though the meat inside was still moist and delicious.

When your turkey is fully cooked, turn off your turkey fryer burner at the tank before removing the turkey from the oil. With the pot still on the cooker, place your grab hook through the top loop of the rack and very carefully remove the rack with the turkey from the pot. Have a deep tray ready that has been lined with newspaper or some other absorbent material. You'll use the tray to drain the turkey. When your turkey has completely drained, carefully remove it from the rack and place your turkey on a serving platter. You will require help in accomplishing this task.

Allow the oil to cool completely before storing or disposing of it.

The cooking kit is an excellent investment. We use ours throughout the year as a steamer, cooker and fryer. One of our favorite things to prepare in the pot is a low-country boil with crabs or shrimp, corn on the cob, red potatoes and link sausage.

We don't always fry our turkey but it's a great option for holidays, parties and especially during the summer when we don't want to heat up the kitchen.

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B. A. PIG, Fernandina Beach, Florida

2007-11-02T21:06:00.000-07:00

Autumn brings comfort foods to mind, like homemade soups, chili and especially a good thick stew. I grew up eating what I think is a typical stew made of beef with potatoes, carrots and onions served in a savory gravy. I started adding sherry or a bit of apple sauce to my stew a few years ago and my husband immediately fell in love with the slightly sweet flavor it added to a simple old-fashioned recipe.

I'd never tasted Brunswick Stew until I moved to Florida. My first Brunswick Stew was served to me at the B. A. Pig Restaurant at Fernandina Beach, Florida, just a few miles south of the Florida/Georgia border, near Jacksonville. There are as many variations on the story of where this stew was created as there are recipes. Some stories say it came from Brunswick County, Virginia, while others say it originated in Brunswick, Georgia. In the old days, it was cooked for hours in a dutch oven and left to simmer over an open fire. I've seen recipes that included wild game (usually squirrel or rabbit), but typically you'll find it made with chicken, beef, pork or a combination of any of these meats. B. A. Pig's stew was especially tasty. They cook their stew with onions, limas, and tomatoes, but you'll find some recipes also throw corn, peas or okra into the pot.

B. A. Pig's satisfying stew definitely qualifies them as one of our favorite restaurants, but I also have to mention their delicious pulled pork barbeque and noteworthy baked beans. To be mentioned for their barbeque is a bonus point for this restaurant because we are definitely barbeque snobs! The biggest disappointment I've had at B. A. Pig is when we drove there for Sunday dinner and they were already closed. For that reason, I'm including their hours in this article.
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B.A. Pig BBQ
4768 Wade Place
(north of the Shave Bridge)
Fernandina Beach, Florida
(904) 491-7704

Hours: 11 a.m. to 8:30 p.m. Monday-Saturday
11 a.m. to 3 p.m. Sunday

*****

Here is the stew recipe we serve at our house. It is a combination of several recipes that suited our tastes:

BRUNSWICK STEW

1 four lb. chicken, cut up
3 pounds pork loin
2 large cans tomatoes, chopped and undrained
1 large vidalia onion, diced
4 medium potatoes, peeled and diced
3 cans lima beans, undrained
2 cans cream-style corn
1/4 cup sugar
1/4 cup unsalted butter or margin
1 tablespoon salt
1 tsp . pepper
2 tsp. hot sauce (or add more to your taste)

Season chicken and pork with ground pepper and garlic salt. In a large pot or a Dutch oven, bring meat to boil. If desired, season pork with a few shakes of Worcestershire sauce. Reduce heat and simmer for 40 minutes or until tender.

Remove meat and set aside, reserving 3 cups of the broth in the pot.

Pour limas and liquid through a wire-mesh strainer into the pot. Reserve beans.

Add tomatoes to pot and bring it to a boil over medium-high heat. Cook, stirring often, for 40 minutes or until the liquid is reduced by one-third. While the broth reduces, skin, bone and shred chicken. Pull pork into shreds. Set meat aside.

Mash the limas. Add back to pot along with onions, potatoes and shredded meat. Cook over low heat, stirring often for 3 1/2 hours. Stir in corn and remaining ingredients. Cook over low heat for 1 additional hour, stirring often.

Serve in bowls with bisquits or corn bread on the side.

SALT WATER COWBOYS - St. Augustine, Florida

2007-11-01T21:17:00.000-07:00

When I think of autumn, I immediately conjure memories of Salt Water Cowboys, one of our all-time favorite restaurants on Anastasia Island near historic St. Augustine. In 2007, Jacksonville Magazine mentioned the restaurant as one of the best in the region.

North Florida can be downright brisk during the fall and winter months. I call it "coat weather". That's the kind of day we were experiencing on our first visit to Salt Water Cowboys last year. The rustic building is reminiscent of a turn-of-the-century fish camp, with plank siding, a tin roof, and a long covered porch that flanks a salt marsh. Dinner is served seven days a week. No reservations are accepted, so we planned to arrive early when they opened their doors at five o'clock. At that time, We were amazed to find the parking lot already full to brimming. I don't know if they are always jam-packed, but it's definitely a popular place to dine on a Sunday afternoon. We gave the hostess our last name and sat outside on the porch where we enjoyed the view and watched the sun set over the Intracoastal Waterway. The evening air quickly chilled us to the bone so we sipped hot beverages and chatted with other patrons until we were seated inside within 30 minutes of our arrival.

The dining room was warm and inviting, with 100-year-old wooden floors, handmade willow twig furniture, and rusted tin ceilings with gator and snake skins mounted on the walls. Lace curtains and hanging plants added charm to its home-like atmosphere. The waitress was friendly and attentive. We were pleased when she delivered our sweet tea in Mason Jars, a sure sign that a southern meal is on the way. We often find ourselves reminiscing about the salad made with lettuce, spinach, onions, apple slices, walnuts and topped with the most wonderful tangy apple vinagrette dressing. My mouth still waters when I think about it again. Their savory freshly baked cheese bread quickly disappeared and our waitress brought more. The whole family loves clam chowder so we each had a cup of the New England variety. It was pleasantly thick with big clams, really delicious and very satisfying.

You might wonder what I can say about fried shrimp. Popcorn shrimp, 24 shrimp in a basket, and shrimp po-boy sandwiches appear on many menus, but most of the time it's hard to say anything unique or special about fried anything. Shrimp is shrimp. I've yet to find a shrimp I didn't like--be it chilled, fried, steamed or added to an entree--but I feel my job is to tell you why the shrimp at Salt Water Cowboys helps put them near the top of THE FLORIDA FOODIES' Favorite Restaurants list. You see, I take my shrimp and seafood (all food!) very seriously. So, with that said...

My son and I ordered fried shrimp and we were not disappointed. What made their shrimp "IT WORTHY" was that they served what I refer to as "2-bite shrimp". That means, it takes two, sometimes three, bites to finish one piece without stuffing the whole shrimp into your mouth until you look like a chipmunk. I may not be perfect, but I do try to show a little dignity and manners when eating in public. Not only were the locally-raised shrimp fried to perfection, but their coating was light, crispy and definitely not greasy or over-fried. I knew my son was enjoying his meal when his expression became concentrated and he stopped talking. He did make a few "Mmmm-mmm" noises now and then. The typical teen, he enjoyed a double order of fries, but I chose a baked potato along with a side of delicious home-style baked beans. My mother enjoyed but couldn't finish an extra-large portion of crisp grouper that was fried in the same light breading used for the shrimp. She said the fish was very flaky and prepared the way she likes it. She has a small appetite, but she ate more than she usually finishes at any meal which in itself is a real compliment to the chef. Hubby ordered his favorite fried catfish, coleslaw and a huge order of fries.

The menu offers a selection of "Florida Cracker Cooking", which includes chicken, catfish, cooter (soft shell turtle), alligator and frog legs...all fried, of course. For less adventurous people like me, they offer steamed or fried oysters, soft shell crabs, and they'll grill, fry or broil scallops, shrimp or the catch of the day to be served with lemon butter. Shrimp is also offered stuffed or "scampi style", and most of the above is available in a combination platter served with your choice of two sides. If you like your food hot and spicy, the chicken, steaks and seafood can be prepared blackened; or you might want to order their Cowboy Jambalaya. Their open-pit barbeque (ribs, chicken and shrimp) garnered accolades from The Food Network when they featured Salt Water Cowboys on "The Best of BBQ Bites". You can eat "expensive" or "cheap" at this restaurant, depending on your taste and pocketbook. Cowboy Quickies, like a hamburger, clam strips or chicken tenders start at $5.49. Barbeque starts at $9.99 up to $21.99, depending on the meat and size of portion. The bill for our family of four came in at less than $80. We didn't have appetizers or dessert. No room for that!

If you're searching for a restaurant that serves Florida old-style cooking, Salt Water Cowboys won't disappoint you. After more than 30 years of serving locals and tourists, they have garnered a well-deserved, well-respected reputation. Just remember that this is casual eating and that this restaurant does not serve what I refer to as "snooty food". They do not present a gourmet menu with glorified finger food offered as a main course. Instead, they serve generous portions and a variety of delicious down-to-earth food that is both tasty and memorable.

The Florida Foodies rarely dine at franchised restaurants because we feel they too often serve mediocre food that does not merit long lines and even longer waits. Time is precious when you're really hungry and anxious for a delicious meal. However, we definitely will wait patiently for a seat at a one-of-a-kind local restaurant like Salt Water Cowboys because great food and a welcoming atmosphere are always worth the wait.

Our 30-minute waiting period at Salt Water Cowboys proved to be just the beginning of an enjoyable evening and a great dining experience for all four members of our party. There wasn't a single complaint at the table, How often does that happen? You know the answer to that...

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Florida Menu Primer

2007-10-31T15:09:00.000-07:00

"What's THAT?"

That's a question you may have heard from your kids countless times, but that same question may just come from your lips when you visit some of Florida's restaurants. Before you patronize one of Florida's famous fish camps you might want to study our Florida Menu Primer.

CATFISH
Catfish is a mild flavored lean white fish with a firm texture. Today, more catfish come from farms than from lakes. They are raised in a quality-controlled environment of clay-based ponds filled with pure fresh water pumped from underground wells. Catfish are kept alive until processed, making them among the freshest freshwater fish. U.S. farm-raised catfish is ranked the fifth most popular fish consumed in the United States after shrimp, tuna, and cod.

CONCH
Conch (pronounced Konk in Florida) is a species of saltwater snail. It is the second best known edible snail, the first being escargot. Conch is a popular food source throughout the Caribbean and is an important food source in Haiti and the Bahamas where itis prepared in soups and salads. Conch meat has a mild, sweet clam-like flavor. The meat is extremely tough and must be pounded or marinated in lime juice to tenderize it prior to cooking. Many restaurants in Florida offer conch fritters and conch chowder, but you can also find it served as conch steaks or on a raw conch salad.

COOTER
A turtle widely found in the lakes and creeks of Florida.

CRACKER COOKING
Survival food that was prized by those who lived in undeveloped Florida, creekside or near the swampy marshes. Cracker food includes frog legs, squirrel, opossum, venison, quail, alligator, raccoon, wild boar, cooter, catfish and mullet. You can still find these dishes on old-fashioned Cracker menus, particularly in fish camps. They are usually served with traditional Southern sides, such as cheese grits, sausage and gravy biscuits, greens, fried okra, hushpuppies, fried green tomatoes and copious amounts of vegetables. In Florida lingo, the term "cracker" means native.

CRAWFISH (CRAYFISH)
Crawfish look like small lobsters. They are usually boiled live in a large pot with heavy seasoning (salt, red pepper, garlic, lemon, bay leaves, etc.)

DATIL PEPPER
The Datil is an exceptionally hot pepper, similar to habaneros, but they have a sweeter, fruitier flavor. Their level of spiciness may be anywhere from 100,000-300,000 scoville units. It is hotter than a jalapeno or Tabasco pepper but not quite as hot as an habenero. It is a little bigger than a jalapeno, with a green to yellow-orange color. Although Datil peppers are cultivated throughout the United States, they are sometimes referred to as the St. Augustine pepper. When the Minorcans migrated to St. Augustine in 1777, they brought the seeds of their datil pepper with them. The datil is indigenous to the St. Augustine area and was once thought to only grow there. You may find Minorcan Clam Chowder on a menu, particularly around St. Augustine. It is a tomato based, Manhattan-style chowder with datil added to add some fire to the pot.

GREENS
Greens are a very popular vegetable in the South. They can be mustard, collard, kale, dandellion or spinach greens. They are usually seasoned with ham, pork, or bacon and may be boiled, steamed, or stir-fried. Greens are usually served with a serving of cornbread.

GRITS
A popular dish in the southern United States, grits are served as a side dish or a hot breakfast cereal. It consists of coarsely ground grain and is often cooked by boiling it in water or milk. Grits usually are made from ground hominy, which is dried white or yellow corn kernels from which the hull and germ have been removed. Grits look like mashed potatoes but taste like corn.

HUSHPUPPIES
Hushpuppies are a distinctly southern food. They essentially are little cornbread ballsthat are flavored with chopped onion and deep-fried until crispy and golden on the outside. Traditionally, hushpuppies are often served as a side dish or appetizer as an accompaniment to seafood.

KEY LIME PIE
A pie that is similar to lemon meringue but made with the tart, yellowish Key limes from Florida.

MAHI-MAHI
Also known as Dorado or Dolphin, Mahi-Mahi is a firm textured extra lean fish, light with a sweetly moist meat, solid flake and moderate flavor. The mahi mahi should not be confused with the mammal called dolphin. It is one of the fastest swimming fish in the sea. They prefer the warmer tropical and subtropical waters of the Caribbean, Gulf of Mexico, and Gulf Coast of Florida.

MULLET
Mullet is a lean fish with a firm texture, light meat and moderate flavor. They are found worldwide in tropical and subtropical waters. In Florida, they're found in the bays and estuaries on the Atlantic and Gulf Coasts. They swim in large schools and are commonly seen jumping out of the water which makes it easy for fishermen to spot them, even at night. The two most commercially harvested species of mullet in Florida are the striped mullet and white mullet. The striped mullet is commonly called a black mullet, gray mullet or jumping mullet. The white mullet is called a silver mullet. The primary commercial fishery area in Florida is along the Gulf Coast.

RED GROUPER
A member of the seabass family, Grouper is a Florida favorite and is found in tropical and warm temperatures. It has firm white meat and large flakes and is extra lean with a mild flavor.

Clark's Fish Camp - Jacksonville

2007-10-31T13:21:00.000-07:00

Clark's Fish Camp is like stepping back into old Florida. It's Florida casual dining at it's finest. Located in Mandarin, just outside of Jacksonville, there are two ways to drive to the restaurant (one way from I-95, the other from I-295), both taking you through a neighborhood that has sprawled over the 30+ years since the restaurant first opened its doors to the public. At the end of a dead end street, Clark's sits beside beautiful Julington Creek. You can also navigate your way to the restaurant by boat.

We met friends for Friday evening dinner. They'd been there before and highly recommended the fish camp. I was searching for something that would remind me of the crab houses my family frequented when I lived in Maryland. I had heard stories from other people and read several online recommendations that led me to believe the half-hour trip to Mandarin would be worthwhile.

When we arrived, the parking lot was full and a long line of cars lined both sides of the street leading to the restaurant. Since they don't accept reservations for groups of less than 8, I had called ahead to reserve a table as we drove toward Mandarin. They'll allow you to do this 30 minutes prior to arrival. The outside deck was buzzing with diners who were conversing and patiently waiting for a table. We were pleased to be summoned inside within 10 minutes of our arrival. Calling ahead paid off.

The restaurant building is rustic and still has a fish camp atmosphere. It started out as a bait and tackle shop and grew to the unique restaurant you see today. Walking inside, you are literally greeted by lions, tigers and bears. The decor is a tribute to the taxidermist's artistry with a display of stuffed animals throughout the building. We were shown to a picnic-like table with sturdy benches, just inside the doors that lead out to the dining deck on the lake. We arrived around 6:30, just in time to watch the herons fishing for their dinner, and the sky slowly faded from blue to pink, then black, as the sun gracefully disappeared behind the trees.

I had downloaded Clark's menu online the day before, thinking it would give me extra time at home to make a choice from their huge selection of entrees; but I was wrong. Their menu has the largest variety of foods I have ever seen. I continued to study the list for endless minutes at the table, finally choosing their Fish Camp Platter. It was a wise decision because it gave me an opportunity to taste several of their dishes. The fish camp offers much more than seafood and features an amazing assortment of foods that caters to a wide range of tastes. At least one item from the list will appeal to every member of your group. Here's a small sample: Prime Rib, escargot, lobster, gator, kangaroo, venison, buffalo, trout, grouper, crawfish jambalaya and etoufee, Mahi Mahi, conch, soft shell crab, chicken, hot dogs and hamburgers. They can fry, charbroil, blacken, bake or serve your entree Caribbean style, and they offer a full page of appetizers as well as a variety of salads.

Three appetizers were ordered: a bowl of steaming mussels, fried green tomatoes, and cheese stix with marinara sauce. All were excellent. My husband and I orderedNew England Clam Chowder which surprisingly arrived in a big bowl instead of a cup. At $4.75 we got our monies worth. The chowder was thick and rich, a little salty for my taste, but very good. When the entrees arrived, I was amazed again by the plates that practically overflowed with food. My family and one of our friends stuffed ourselves full with heaping platters of fried oysters, clams, scallops, shrimp, Talapia, Imperial Crab, and hush puppies. The two other people at our table chose steak and barbequed shrimp. Dinner came with two side orders. Some of the sides we ordered were blackeye peas, new potatoes, applesauce, french fries, grits and baked potatoes. We capped the meal off with homemade Key Lime Pie and a cake named Chocolate Suicide that is served with raspberry sauce. Everything was prepared perfectly and we all went home with leftovers to enjoy again on Saturday. Three entrees, two bowls of soup, one appetizer, one dessert, and drinks for three totaled bout $85, not including tip.

Clarks's Fish Camp provided us with a memorable experience which we'll repeat again. The food and service was excellent, the waitress was friendly and patient when we took forever to order, and the atmosphere was perfectly casual for a balmy Florida evening.

Texas de Brazil - Miami

2007-10-09T13:38:00.000-07:00

There are times when life treats you to an unexpected treat. One such instance occurred when our family vacationed in Miami. The atmosphere in the car was cheerful as we laughed and recalled the previous hour, when we’d sped through the Everglades swamp grass on an air boat with the wind cooling our faces. We were hungry and had no idea where to stop for dinner, but none of us wanted fast food.

Then I remembered an interesting restaurant that was advertised in a book I’d skimmed through at our hotel. In fact, I had seen it the day before when we visited a book store at The Dolphin Mall. “Let’s try out Texas de Brazil,” I suggested. “It’s a Churrascaria.” Thanks to the Food Network, we knew we were on the way to a Brazilian Steak House, and all of us were excited because it promised to be a memorable event.

We arrived unannounced at the restaurant around five o’clock and were seated immediately. I’ve heard the crowds can get huge, so reservations are probably your best bet.

When I walked inside, I almost turned around to leave. We were casually dressed, but the two-story dining room’s ambiance was anything but informal and quite astonishing for a mall eatery. Although other customers were a tad bit dressy, the hostess flashed a wide smile and took us to our white linen covered table with shiny white china and glassware that literally sparkled beneath the overhead lights. I felt a little overwhelmed and was anxious to see the menu to determine if we could actually afford the meal. To my surprise, our waitress told us there was no menu and she presented each of us with a round disk to keep beside our plates.

Australian lobster and Brazilian shrimp cocktails were offered à la carte, but we barely paid attention to that suggestion when the waitress explained that an unlimited amount and variety of slow-roasted meats would be brought to our table by gauchos (Brazilian cowboys). She flipped a disk over and explained, “The green side means you want more, and the red side means you need to rest or stop.” She then pointed to a server strolling around the room with rib eye steaks on a sword-like skewer and suddenly any idea of leaving the restaurant went up in smoke, like the alluring aromas drifting in from the kitchen. I glanced at my family and realized the notion of leaving had never entered their minds, so I surrendered to the experience.

I remained at the table while the other three in my party strolled by an enormous salad bar. The waitress said there were 50 items in addition to salad greens, but when my family returned, I was struck by the diversity of their selections; including imported hard and soft cheeses, Greek olives, Italian salamis, sushi, roasted shrimp, soups, steamed asparagus, hearts of palm, salsas, artichokes, portobello mushrooms, pasta salads, and black beans with jasmine rice. My son came back with a plate stacked high, but he says he’ll never do that again because next time he plans to save room for more meat.

And that brings us to the highlight of our carnivorous meal…the never-ending onslaught of flame-grilled meats. I was ecstatic when the first gaucho arrived with bacon-wrapped filet mignon, but he was soon followed by carvers offering pork and beef ribs, grilled chicken, and an assortment of Angus steaks. We flipped our disks from red to green and back to red, taking our time to slowly enjoy the tantalizing and memorable experience. A gaucho appeared with grilled Brazilian sausage that he slid from the skewer onto my husband’s waiting plate. I loved the parmesan chicken and my guys were in love with the juicy lamb. Even my mother (a light eater) was visibly happy as she tasted the veal and pork chops. All of the food was hot, seasoned well, and cooked to perfection. The sides—yummy garlic mashed potatoes, fried bananas and outstanding house-baked Brazilian cheese bread—were really tasty but they definitely were not the stars of the show. We ended the meal in a very crowded dining room almost two hours later with a slice of first-class Key Lime Cheesecake that we shared between the four of us (we were too full to eat more!). We did not test their wine cellar, bar or cigar selections.

While Texas de Brazil is an expanding national restaurant chain, it is not franchised in the United States and it’s still a family-owned operation based out of Texas. Service from the hostesses, waitress, and servers was commendable and worthy of a generous tip. And while I was initially wary of the cost of the meal, I was pleasantly surprised when the check arrived. The full dinner was $44.99 per person, which we thought was reasonably priced for the quantity and quality of food and service, and because it was a special meal that became one of the prized memories of our vacation. They also offer light lunch and dinner, full lunch, and a brunch on Saturday and Sunday, each priced accordingly.

Texas de Brazil says they offer casual elegance. After our experience, I agree with a fond smile. I’m always happy when I find a restaurant that has that “IT” factor.

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Locations in Florida:

Texas de Brazil - Dolphin Mall
11401 NW 12th St., Suite 514
Miami, FL 33172
(305) 599-7729

Texas De Brazil - Miami Beach
At the Marina
300 Alton Road, Suite 200
Miami Beach, FL 33139
(305) 695-7702

Texas de Brazil - Orlando
5259 International Drive
Orlando, FL 32819
(407) 355-0355

Photos courtesy Texas de Brazil web site...except for the photo of that delicious Key Lime Pie. It was love at first sight for my husband when dessert arrived and he simply had to take a photo. So THAT photo is courtesy of L. McCants...my hubby foodie.

The Fish House, Key Largo

2007-10-07T19:19:00.000-07:00

While on vacation in Miami in June 2007, we took a day trip to Key Largo and planned to dine at a restaurant that had been featured on the Food Network. We were extremely disappointed to discover that particular restaurant had closed and moved to Marathon. We were starved, but we didn't want to eat at a fast food restaurant or in a hotel dining room. I leafed through a tourist magazine I'd brought with me from our Miami condo and found an advertisement for The Fish House, a restaurant we had passed by a few moments before.

With it's weathered siding and tin roof, the restauant didn't look like anything special. We figured it was frequented by locals and the occasional tourist driving through the Keys. We pulled into their gravel parking lot when it was still empty, a few minutes before they opened their doors to serve dinner. Inside, assorted strands of lights--fish, chili peppers, and starfish--hung from the ceiling. The walls were plastered with an unusal assortment of pictures and plaques depicting the seashore, fishing, and ocean life. Our 13-year-old son thought the decor was "cheesy" but it was just the kind of place we search for when we're seeking a special dining experience.

Our smiling waitress served us quickly and made several excellent suggestions. My mother said her pre-dinner Mai Tai cocktail was too strong, but my husband thought it was perfect. I was excited to find Mahi Mahi on their menu and ordered it without considering any other entree. A generous portion was dusted with flour, dipped in egg wash, and pan sautéed in butter with lemon and sherry. Delicious! Hubby and mom ordered Grouper Hemingway style, baked in a light breading and served topped with a basil cream, wine and garlic sauce. They both loved their meal. Our fish entrees were served with a choice of two sides. Son, Chris, is still talking about the Shrimp & Scallop Key Lime, a combination of nine large shrimp and scallops sautéed with lime juice, white wine, garlic, butter, mushrooms, scallions & hot sauce, served over pasta noodles. We were too full to order dessert and took leftovers back to our hotel.

By the time we left, about one hour later, the tables were filling up. Back in Miami, I read an article about The Fish House and discovered Bobby Flay had featured the restaurant and its seafood market on FOOD NATION on the Food Channel in 2003.

What a find!

What really makes The Fish House special is that they serve fresh local fish that is caught daily, filleted and prepared on premise. It's a restaurant with a casual Keys style atmosphere, excellent food, and friendly attentive service.

The Fish House is certainly worth a second trip to Key Largo.

READ MORE:
Relax & Enjoy Tranquil Key Largo