Alligator Fingers
Place alligator meat in a medium bowl, and mix with vinegar, salt, and pepper. Cover, and refrigerate about 10 minutes. Pour oil into a large skillet to a depth of 1 inch, and heat over a medium-high flame. Add to a large resealable bag the ... [... more]
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Alligator Swamp Water
Fill a highball glass with ice. Pour in melon liqueur and orange juice. Stir, and serve. Melon liqueur and orange juice make up this beautifully bright drink served over ice. 1 (1.5 fluid ounce) jigger melon liqueur 1/2 cup cold orange juice [... more]
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Florida Strawberry Muffins
In a small bowl, combine the strawberries and 1/2 cup sugar. Set aside for 1 hour. Drain, reserving liquid and berries separately. Preheat the oven to 425 degrees F (220 degrees C). Grease a 12 cup muffin tin, or line with paper liners. In a ... [... more]
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Key West Chicken
In a shallow container, blend soy sauce, honey, vegetable oil, lime juice, and garlic. Place chicken breast halves into the mixture, and turn to coat. Cover, and marinate in the refrigerator at least 30 minutes. Lightly oil the grill grate. ... [... more]
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Fiesta Conch
Pound the conch meat with a mallet until tender. Chop into bite-size pieces. Place in a bowl, sprinkle with lemon juice, and set aside. Heat the oil in a skillet over medium heat, and cook the garlic, onion, green bell pepper, red bell pepper, ... [... more]
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Classic Cuban Midnight (Medianoche) Sandwich
Split the sandwich rolls in half, and spread mustard and mayonnaise liberally onto the cut sides. On each sandwich, place and equal amount of Swiss cheese, ham and pork in exactly that order. Place a few pickles onto each one, and put the top of ... [... more]
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Miami Chocolate Chip Cookies
In a large bowl, mix butter, sugars, eggs and vanilla until smooth. In a small bowl, mix flour and baking powder. Add the flour mixture to the butter mixture and slowly add the sour cream. Mix well and add the chocolate chips. Place by ... [... more]
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Perfect Fried Chicken
Frying chicken can be as simple or complicated an undertaking as you like. Some cooks swear by soaking the chicken overnight in buttermilk--which flavors, moisturizes, and tenderizes the meat--before coating it in seasoned flour, while others ... [... more]
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Smoked Mullet Spread
Pick the meat off of bones, discard any dark meat (it has a nasty flavor), and make sure you chop the meat up fine afterwards. In a small mixing bowl combine the meat, cream cheese and hot sauce. Mash the mixture well. Refrigerate overnight. This ... [... more]
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Panhandle Grits
Heat a large saucepan over medium-high heat. Add sausage, ham and bacon; cook and stir until browned. Remove the meat from the pan and set aside. Reserve 2 tablespoons of grease in the pan. Return the pan to medium heat and add the onion, bell ... [... more]
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Key Largo Key Lime Pound Cake with Key Lime Glaze
Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan. In a large bowl, beat 1 cup of butter, shortening and 2 cups of sugar until light and fluffy. Beat in the eggs, one at a time, blending each one thoroughly. ... [... more]
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Rachael's Superheated Cajun Boiled Peanuts
Place peanuts, crab boil, jalapenos, garlic powder, salt, Cajun seasoning, and red pepper flakes into a slow cooker. Pour in water to cover the peanuts and stir to combine. Cover and cook on Low until peanuts are soft, at least 24 hours. Stir ... [... more]
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