There is a mystique associated with the Florida Key’s restaurants, which are studded like pearls on each individual coral islet. From dining tables flanked by maitre d’s to dives on dirt roads known only to locals, restaurants in the southernmost section of the United States are famous and their recipes are suburb. Some of the ingredients for their recipes are contingent to the Keys, but available to aspiring aficionados through web sites orders. Nevertheless, it is a little known fact that conch, snapper, dolphin, key limes, and chowder are not the only recipes that do well in the Keys. World-renowned chefs make their home there, concocting original recipes that range from pancakes to steak tartare.
The more famous restaurants have served delicious food for at least 10 years and most for much longer than that. Prominent restaurants feature with cuisine run by chefs and also” holes in the wall” with kitchens run by cooks and their own exclusive recipes.
To eat like a true Keys “Conch” ( slang for natives to the coral islands) is a simple matter. Most of the culinary staff eagerly turn over their cookbook to inquiring guests, and even provide pen and paper to copy them. Then a delicious dish from a restaurant dined at on a vacation to the Keys, or incorporating Keys cuisine into a domestic menu, is an easy ambition for creative cooks.
Below is a recipe from a Keys breakfast site, which is located off the beaten path of famous Duval Street.
This famous restaurant that sits off Duval, on Petronis, displays its motto on a wooden sign: You Don’t Have to Die to Get There. Two artists opened the restaurant in 1992, and it’s a big “inside” favorite because of the relaxed outside dining amid the bar, the ping pong table, the banyan and the almond trees, and the chickens. Yes, chickens. Chickens are underfoot everywhere, and they even perch on the patio umbrellas. Everything at this restaurant is fresh and made from organic ingredients. The atmosphere is casual, but the food is rich.
The pancake recipe below pancake recipe is cut in half, but still serves 18.
Richard’s Very Good Pancakes
Large frying pan
1.Melt a stick of butter in a large frying pan.
2. Combine……………………………………………… 6 cups flour
¾ cup sugar
¼ cup baking soda
1 tblsp salt
3. In a separate bowl, mix together…………………….2 tbsp cider vinegar
4 cups milk
¾ cup oil
¼ cup beer
4. Spoon tablespoons of batter onto hot frying pan.
5. Flip with pancake turner when bubbles pop appear in batter.
6. Stack and serve with butter and syrup.