Watermelon Pineapple Summer Splash
Make a splash with this ultra cold sweet & tangy summer cooler. Can be made with or without alcohol. Break out the little umbrellas and big straws.
Ingredients:
1 6-ounce can frozen pineapple juice concentrate, thawed
4 cups seeded watermelon - cubed
12 oz seltzer or club soda
Lime wheels
Lime peel curls
Optional for "adult style" version:
4 oz vodka or silver rum
Preparation:
In a blender container or food processor bowl, combine pineapple juice concentrate and watermelon. Cover and blend or process until smooth. Pour into four goblets. Divide the sparkling water among the four goblets and stir to combine. Garnish each glass with a lime wheel and a lime peel curl.
Serves 4
Crab Meat Deviled Eggs
Remember deviled eggs at the beach? The delicious your mom (or a friend's mom) made? Now think...crabmeat. Unhuh. We know. Sorry mom, your now-grown children have just trumped your hip 70's recipe.
Ingredients:
6 hardboiled eggs halved with yolks in separate bowl
6 oz. picked crab meat
2Tbl mayonnaise
1tsp Old Bay seasoning
Preparation:
Mix crab, mayo and old bay with yolks and combine with fork.Fill each cavity of egg whites with mix and top with a sprinkle of old bay and chopped parsley.
Serve chilled.
Serves 4 as a light appetizer
Chef Dan's Gumbo Ya-Ya
This makes a big batch. It's great for a big party or good for putting into smaller containers and freezing. Hey Gang, y'all want some gumbo? YA YA!
Ingredients:
1 lb butter
1 lb flour
4 oz chopped garlic
1 cup fresh chopped parsley
2 cups chopped celery
2 cups chopped onion
3 cups sliced okra
2 cups chopped bell pepper
3 tbls black pepper
1 tbls cayenne pepper
3 tbls cumin
2 tbls onion powder
2 tbls paprika
3 gal. chicken stock
3 lbs chicken thighs
1 lb Andouille sausage
2 lbs crawfish tails
2 lbs shrimp
1 cup white wine
hot sauce to taste
Preparation:
Make a Roux - In a large, heavy bottomed pan; melt butter on high heat and let brown a bit, stirring constantly being careful not to burn. Lower heat to medium and stir in flour, careful not to stir in any lumps. Continue stirring until roux is brown in color.
Next:
Add vegetables (except for the okra) and seasoning and continue stirring. When onions are translucent in color, increase heat and add the chicken stock and wine. Stir with whisk to avoid lumps and bring to a boil. Add remaining ingredients, except shrimp and crawfish, reduce heat to low and continue cooking for 1 1/2-2 hours. Add shrimp and crawfish just before serving so as not to over cook. Adjust seasoning with salt and pepper. Serve over white rice.
Take this to you next big function or tailgate party and you will be the big hit of the day.
*Chef's tip - if you can, deep fry the okra at 350F for 1 minute before adding to gumbo, this will keep it from getting soggy.
Buffalo Mahi Fingers
Easy to prepare! These great as a summer dinner appetizer or lunch entree They're on our new lunch menu...if you don't feel like cooking.
Ingredients:
1b Mahi fingers cut into 1x4 inch strips
1cup flour, seasoned with salt and pepper
3 eggs beaten
1 cup Panko bread crumbs (found in the Asian section of your market)
1cup Buffalo sauce
Preparation:
One at a time, coat fish strips in flour and shake off excess, dip into egg wash and then dip into bread crumbs. Repeat process till all fish is completely breaded. Deep fry fish at 350F for about two minutes or till fish is done. Toss cooked fish gently in buffalo sauce and serve with cold blue cheese dressing and celery sticks.
Serves 3-4
Easy Pound Cake
This isn't the Green Turtle Inn's recipe for 7th Generation Pound Cake, (because Terry - whose family recipe it is - won't give it to me), but this is very good and it's easy to make. There are only a few ingredients involved and you probably already have them. You can eat this plain or put any of your favorite toppings on it. Personally, I like it warm from the oven with a cold glass of milk. For guests a warm berry sauce will make it really special.
Ingredients:
1/2 lb of butter
1 3/4 cup sugar
5 eggs
2 cups flour, sifted
1 tsp vanilla
pinch of salt
Preparation:
Preheat oven to 325 degrees. Prepare loaf pan by greasing. Cream butter and sugar thoroughly. Add eggs, one at a time, beating well between each egg. Add salt, then flour gradually while beating. Add vanilla. Pour mixture into prepared loaf pan and bake at 325 degrees for 55 minutes or until cake pulls away from the side of the pan.
Optional: Supreme Strawberry Topping
Ingredients:
1 quart strawberries, cleaned and stemmed
2/3 cup white sugar
2 tsp vanilla
Preparation:
Cut strawberries in half. Set 1/3 aside. In a saucepan over medium high heat, combine 2/3 of the strawberries, the sugar and vanilla. Cook, stirring occasionally, until sauce thickens, about 5 minutes. Remove from heat. In a blender, puree the cooked berries, (or hand whisk well in saucepan) then mix together with remaining 1/3 that are uncooked. Drizzle warm over pound cake. Store extra in refrigerator.
Serves 8
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Prosciutto Wrapped Shrimp and Apricot Skewers
Try something a little different for your friends and family with an apricot twist. I think you'll like it. ~ Chef Dan
Ingredients:
2 teaspoons toasted sesame oil
1 teaspoon minced garlic
1 teaspoon minced fresh ginger
1/4 cup apricot jam
1/3 cup fresh orange juice
2 tablespoons fresh lemon juice
2 tablespoons soy sauce
12 paper-thin slices prosciutto cut in half lengthwise
24 large peeled and deveined shrimp
6 apricots, quartered
1/3cup chopped green onions
Preparation:
Heat oil in a small saucepan over medium heat. Cook garlic and ginger until fragrant, about 2 minutes. Add jam, juices, and soy sauce and cook until simmering. Measure out 1/2 cup glaze and set remaining aside.
Wrap a prosciutto strip around a shrimp and thread onto a skewer. Alternate threading shrimp and apricots, 2 pieces each per skewer. Grill the skewers, turning as needed and brushing with reserved 1/2 cup glaze about 8 minutes. Sprinkle with green onions and serve with extra sauce on the side.
Makes 12 skewers
Korean Kimchee Burgers
"Dressed-up" Burgers are all the rage right now so try these at your next cook out with some cold Asian style brews. This recipe is a guaranteed cook-out home run!
Ingredients:
3 cups finely shredded cabbage
1/2 cup thinly sliced green onions, divided
3 tablespoons seasoned rice vinegar
4 teaspoons minced garlic, divided
4 teaspoons minced fresh ginger, divided
1 tablespoon toasted sesame oil, divided
1 1/2 teaspoons Asian chili garlic sauce, divided
1/4 cup mayonnaise
1 1/4 pounds ground beef chuck
2 tablespoons soy sauce
4 classic hamburger or brioche buns
Preparation:
Mix cabbage, 1/4 cup green onions, the vinegar, 1 tsp. each garlic and ginger, 2 tsp. sesame oil, and 1/2 tsp. chili sauce in a large bowl. Set relish aside, stirring occasionally. In another bowl, mix mayonnaise with remaining 1 tsp. chili sauce.
Combine beef, soy sauce, and remaining 1/4 cup green onions, 1 tbsp. each garlic and ginger, and 1 tsp. sesame oil.
Shape into 4 patties, each about 1/2 in. thick.
Next: Oil cooking grate, using tongs and a small bunch of oiled paper towels. Grill burgers, covered, turning once, grilling for 7 to 8 minutes total for medium. Spread chili mayonnaise on toasted buns. Set burgers on buns and add a dollop of cabbage relish on each. Serve with remaining relish.
Makes 4 burgers
Bahamian Conch Salad
Conch, in the Florida Keys we know conch. You, whether here or far away, know it's delicious. Try it in a cool summer salad.
Ingredients:
1/3 red bell pepper, de-seeded and small diced
1/3 green bell pepper, deseeded and small diced
1/3 stalk celery, small diced
1/4 onion, minced
1/3 large tomato, deseeded and small diced
5 fresh limes, juiced
1/2 jalapeno, minced (more if you like the heat)
2 lbs Queen conch, cleaned and very small diced
Dash of Cayenne pepper
Salt and Pepper to taste
Preparation:
Mix all ingredients together, let marinate for at least 2 hours. Serve over a bed of julienne romaine lettuce. Drizzle with olive oil
and garnish with fresh lime.
Serves 6-8
Perfect Lemonade Recipe
Nothing is more refreshing than ice cold lemonade - and it's so easy to make that you may never buy the processed kind again! If you need proof, try some side by side...
Ingredients:
1 cup sugar
1 cup water (for the simple syrup)
1 cup fresh lemon juice
3 to 4 cups cold water (to dilute)
Mint sprigs for garnish
Preparation:
Make simple syrup by heating the sugar and water in a small saucepan until the sugar is dissolved completely.
Squeeze juice from 4 to 6 lemons, enough for one cup of juice. Add the juice and the sugar water to a pitcher. Add 3 to 4 cups of cold water, more or less to the desired strength. Refrigerate. If the lemonade is a little sweet for your taste, add a little more lemon juice to it. Serve with ice, sliced lemons and mint sprig.
Chef's note: With this basic recipe, you can make many different variations. Try adding some frozen raspberries or strawberries. Mix 1/2 lemonade and 1/2 ice tea for an "Arnold Palmer". Freeze big chunks of you favorite fruits and use them instead of ice (pineapple is my personal favorite.)
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Keys Seafood Cakes
If you're lucky enough to live in the Florida Keys these are easy to make and a shame if you don't. If you live north...then make 'em, so you feel like you're back in the Keys! I make these into bite size cakes for If your lucky enough to live in the Florida Keys these are easy to make and a shame for your dinner guests if you don't. I make these into bite size cakes for parties and larger patties for great sandwiches or a main course.
Ingredients:
1 lb crab meat
1 lb lobster meat - cooked and chopped
1 lb baby shrimp - peeled, deveined and steamed
(fresh or frozen works well)
2 cups mayonnaise
2 cups bread crumbs
1/2 cup finely diced celery
1/2 cup finely diced onion
4 eggs
2-3 Tbl Old Bay Seasoning
Preparation:
Mix last six ingredients together well. Fold in crab, lobster, and shrimp. Cover and let set in refrigerator for 1 hour. Wearing rubber gloves and form into desired size patties. Fry the cakes in a little butter, in a non-stick pan over medium high heat, until well-browned on both sides (about 2 min each side). Remove from pan and serve immediately.
Chef's note: This makes a substantial quantity, so wrap and freeze extra uncooked patties. They will keep for up to 3 months.
Chili and Coffee Rubbed Cowboy Steaks
Prep the grill, ice some beers and gather the family or call some friends. This is a great steak you won't soon forget. Grill some seasonal vegetables and make loaded baked potatoes for a classic beef dinner.
Ingredients:
1 Tbl coarse kosher salt
1 tsp Hungarian sweet paprika
1 tsp garlic powder
1 tsp coarsely ground black pepper
1 tsp dried ground thyme
1 tsp finely ground coffee beans
Four 1 1/4 to 1 1/2-inch-thick bone-in beef rib steaks (each weighing 12 to 16 ounces)
Preparation:
Mix the first six ingredients together and rub on both sides of steaks. Let steaks stand at room temperature for one hour. Grill over a hot grill to desired doneness (about 4 min. per side for medium rare). Remove steaks from heat and let sit for 5 minutes before cutting.
Chef’s note: I personally like these steaks with a crisp iceberg lettuce salad.
Florida Panhandle Clams
These are refreshingly easy to make and anyone that tastes them will think you studied the culinary arts in New Orleans.
Ingredients:
12 live Florida clams (any “middle neck” size clam will work)
3 oz sliced Andouille sausage
1/4 onion, julienned
1 tsp hot pepper flakes (more if you like the heat)
1/4 cup chicken stock
1/4 cup clam juice
4 tsp butter
1 Tbl scallions
Preparation:
In a hot sauté pan, melt 1 tsp butter and add onion and sausage. When both sausage and onion are nicely browned, add both stocks and pepper flakes and bring to a boil. Gently add clams to broth with remaining butter and cover, shaking gently for 2-3 minutes. When shells have opened, remove lid and let sauce reduce for about 1 minute. Pour all into large bowl, garnish with scallions and serve with good crusty bread.
Chef’s note: This is one serving. If making more, be certain to prepare them in small batches to ensure even cooking and quality control.
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Tomato Gorgonzola Soup
Can't get your kids to eat vegetables? Sneak up on them with this. Great on cold days with a grilled cheese sandwich or drop some cooked pasta in for a quick, hearty lunch.
Ingredients:
1 small yellow onion diced
4 Tbl extra virgin olive oil
4 Tbl all purpose flour
32 oz V-8 juice
16 oz chicken broth
4 oz fresh basil, stems and all
8 oz gorgonzola cheese
1 tsp hot pepper flakes
Salt and pepper to taste
Preparation:
In a heavy bottom pot, heat oil and add onions. Cook until onions are translucent and start to develop some color. Whisk in flour and hot pepper flakes and continue to stir for 1-2 minutes. Add V-8 and chicken broth and bring to boil. Reduce heat to simmer and cook for 10 minutes. Add chopped basil and gorgonzola. Stir until cheese is melted. Put into refrigerator to cool. When soup is cooled, working in batches, puree in blender till smooth. Reheat, adjust seasoning and enjoy.
Cajun Jambalaya
Cajun goodness at its best. To many a southerner this is a staple menu sure to be a hit with family and guests alike.
Ingredients:
2 c parboiled rice
3 c chicken broth
1 c white wine
2 Tbl butter
8 oz Andouille sausage in 1/4in. slices
4 boneless chicken thighs cubed
1 small yellow onion finely diced
1 green bell pepper finely diced
1 celery rib, finely diced
3 Tbl blackening seasoning
hot sauce to taste*
salt and pepper to taste
Preparation:
In a large cast iron skillet, on high heat, melt butter. Add chicken and sausage and cook till chicken is nicely browned. Add vegetables and seasoning and cook till veggies are tender. Add rice and stir for 1 minute. Add liquid to pan and scrape up any browned bits on bottom. Bring liquid to boil then shut off heat. Cover skillet and let sit for 45 minutes. Remove lid. Stir to incorporate ingredients (All liquid should be absorbed. If not, cover for another 10 minutes.) Adjust seasoning.
*Green Turtle Inn sells three kinds of terrific hot sauce at our online store: www.islamoradashopping.com
Warm Bread Pudding with Bourbon Sauce
I'm no pastry chef, but this is an easy dessert that doesn't require a bunch of technique or special knowledge. It is however, tasty and super comforting. Try it once and you'll be hooked.
Ingredients:
1 loaf soft, white bread cubed
1.5 c sugar
1 Tbl real vanilla extract
8 ea eggs
1 qt whole milk
pinch salt
Preparation:
Combine all ingredients except bread cubes in mixer till sugar is dissolved. Fold in bread cubes by hand. Put in well buttered baking dish, cover and let sit overnight in refrigerator. Bake covered at 300F for 11/2 -2 hours till pudding is set and cake tester comes out clean. Remove from heat and let cool on countertop.
Bourbon Sauce Ingredients:
1 c light Kayo syrup
1 c dark brown sugar
1 c Jim Beam Bourbon
1/4 lb butter
1 Tbl cinnamon
1 tsp nutmeg
1 pinch all spice
Preparation:
Combine all ingredients into deep sided pot and bring to boil. (Take care not to boil over). Reduce heat to low and continue cooking for 20 min.
To Serve: Cut pudding into squares and reheat till just warmed through. Top with generous helping of bourbon sauce and whipped cream. This dessert is always great, but I like it best when it?s nice and cold outdoors.
Chef's tip: If you happen to let this over cook a bit and it comes out dry don't worry. Just let it cool down completely, cut into slices and use it for some of the greatest French toast you'll ever try.
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Make
reservations
for breakfast,
lunch, or dinner
by calling
us at:
305.664.2006.
Reserve
a table
online
by visiting
our reservation
page here.
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Do you know that
"The Turtle" offers
offsite Islamorada catering?
We - along with
our sister restaurant-
Kaiyo Grill can
cater your next
group gathering
or Florida Keys wedding.
Learn more here.
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If you're here in the FL Keys or planning to visit soon; visit our menus and our wine list to read about what we have to tempt you with here in our Islamorada restaurant.
For reservations call us at 305.664.2006 or book a table on line here.
Islamorada Catering & Florida Keys Weddings
Interested in our offsite catering for special events and Florida Keys Weddings? Get tempted here:
Catering Islamorada Catering Menus
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