Ingredients:
2 c. ground conch (about 4 conch) process medium
1 lg. red onion, chopped fine
1 med. green pepper, chopped fine
1 lg. celery stalk, chopped fine
1 tsp. key lime juice
1 tsp. celery salt, heaping
1/2 can tomato paste
1 tsp. ground thyme
1 tsp. baking powder
1 1/2 tsp. Tabasco sauce

Stir the above.
Add 1 small tomato, finely chopped.
Add approximately 1 1/2 cups Bisquick; mix well until “batter” is firm enough to form and hold together in 2″ balls. Drop fritters into hot oil. Brown on all sides. Drain on absorbent paper. Serve hot with tartar or cocktail sauce.

Note: Bisquick comes in several flavors that are perfect for this recipe such as: Cheese Garlic and Three Cheese.

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Ingredients:

• 4 (6 ounces each) grouper fillets
• 1/3 cup tequila
• 1/2 cup orange liqueur
• 3/4 cup fresh lime juice
• 1 teaspoon salt
• 3 cloves garlic, peeled
• 4 tablespoons olive oil
• 3 medium tomatoes, diced
• 1 medium onion, chopped
• 1 small jalapeno, seeded and minced
• 4 tablespoons chopped fresh cilantro
• 1 pinch white sugar salt to taste
• 1 tablespoon olive oil
• ground black pepper to taste

Directions: Place fish in a shallow baking dish. In a bowl, stir together the tequila, orange liqueur, lime juice, 1 teaspoon salt, garlic, and olive oil. Pour mixture over fillets, and rub into fish. Cover, and refrigerate for 1/2 hour, turning the fillets once.

Preheat the grill for high heat.

In a medium bowl, toss together the tomatoes, onion, jalapeno, cilantro, and sugar. Season to taste with salt. Set salsa aside.

Remove fillets from marinade, and pat dry. Brush the fillets with oil, and sprinkle with ground black pepper. In a small saucepan, boil remaining marinade for several minutes. Remove from heat, and strain out garlic cloves. Set aside to cool.

Grill fish for 4 minutes per side, or until fish is easily flaked with a fork. Transfer fillets to a serving dish. Transfer the fish to a serving plate.

Spoon salsa over the fish, and drizzle with the cooked marinade to serve.

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Makes 1 pie

• One 9” graham cracker pie crust
• 4 egg yolks
• 1 whole egg
• ¾ cup sugar
• ½ cup Key lime juice
• 1 stick butter
• 8 oz. semi-sweet chocolate chips
• ¾ cup heavy cream

Bake pie crust at 350 degrees for five minutes. Bring cream to boil, remove from heat, add chocolate chips, mix well until smooth. Let cool slightly but use still warm. (This is more than enough ganache for one pie. You can use leftover to frost cake or cupcakes. It will keep in fridge for about 2 weeks. If use later, gently heat in double boiler before using.) Let pie crust cool a little then spread entire inside of crust with warm chocolate ganache.

Lime curd

Mix egg yolks, whole egg and sugar together and beat until thick. Set aside.

Melt butter with Key Lime juice in double boiler. Add egg mixture and whisk until whisk leaves lines in custard. Be careful not to overcook. Pour into pie crust and cool. Top with whipped cream.

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Serves: 4 

• 2 lbs fresh Key West Pink Shrimp 
• 2 tablespoons butter 
• 1 fl oz oil 
• 2 onions, chopped 
• 2 cloves garlic, chopped 
• 2 tablespoons curry powder 
• 1 tomatoes, chopped 
• 1 sweet pepper chopped 
• Salt 
• Black pepper 
• 1 1/2 cups water

Peel and devein shrimp if necessary. Fry them in the butter and oil along with the chopped onions and garlic. Add the curry powder and continue to fry for two minutes. Then add the tomatoes, sweet peppers, salt and pepper. Finally, add water. Bring to a boil then reduce heat and simmer for 10 minutes.

Best served with white rice.

NOTE: This is a very spicy dish!!!!

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Servings: 8 persons 
Time to make: 30 minutes cooking, 1 hours 45 minutes preparing

INGREDIENTS: 
12 ea conch 
3 large mild red or white onions 
2 small green peppers 
2 tbsp peanut oil 
1 clove garlic, crushed 
1 tsp dried thyme 
4 piece bay leaves 
2 tsp sugar 
4 cup fresh milk or evaporated milk 
3 cup diced boiled potatoes 
2 tbsp butter 
2 tbsp flour 
1/4 cup sherry, madeira, or marsala 
Salt and freshly ground pepper 

STEP BY STEP: 
Skin conchs, pound with a mallet as if pounding veal cutlet, and cut into 1 1/2-inch squares. Chop onions and green peppers

Cook onions and peppers in oil until tender. Cover conch meat with water in a large kettle, then add garlic, thyme, bay leaves, and sugar

Simmer until conch is sweetly tender. Add milk and potato dice, stirring potato in gently. Add onions and green peppers. Season with salt and pepper to taste

Mix butter and flour to make beurre manié and use as much as needed to thicken the chowder. Add wine at the last. Serve with pilot biscuit, dried in the oven.

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