Floridian Getaways 2008 - (Page 26) Alice’s Black Bottom Key Lime Pie Alice’s Key West BEACHES OF SOUTH WALTON Bud & Alley’s Named for a couple of pets, this South Walton favorite in the town of Seaside serves fresh seafood dishes that never make it to a doggie bag. Its menu changes often to reflect the seasonal local catch. In the winter and early spring, pompano is popular, and Chef Edward Reese shares how to turn the fish into a delicacy not just for the mouth, but the eyes as well. (If you’re too squeamish to cut off the fins and tail, ask someone behind the seafood counter to do it for you.) WHOLE ROASTED POMPANO WITH AN ORANGE, FENNEL, BASIL AND BLUE CRAB SALAD 1 1/4 lb. pompano 1 tbsp. kosher salt 1 tbsp. cracked white pepper 1 lemon 4 sprigs thyme Extra virgin olive oil KEY WEST Alice’s Key West Chef Alice Weingarten has changed the name and location of her Key West restaurant, but the accolades and recipes have always followed her. Her current dining room on Duval Street is bold and eclectic, much like her menu. Several of her dishes are twists on American and Key West standards, including her Aunt Alice’s Magic Meatloaf and Black Bottom Key Lime Pie (recipe below). Being a Key lime pie-lover with a husband who would eat chocolate in his sleep if he could, I’ve had to add Key lime juice to every grocery list since I discovered her irresistible recipe. ALICE’S BLACK BOTTOM KEY LIME PIE Makes 1 pie When prepping the pompano, cut off all fins and tail. Season the belly with salt and pepper. Slice the lemon into circles. Stuff the fish with the lemon and thyme. Drizzle with extra virgin olive oil. When cooking, roast in a roasting pan filled with rock salt at 400º F for 18 minutes. ORANGE, FENNEL, BASIL AND BLUE CRAB SALAD 1 small fennel, shaved 4 leaves fresh basil 1 large orange, segmented 2 oz. picked jumbo lump blue crabmeat 1 oz. extra virgin olive oil 1 splash sherry vinegar Salt and pepper to taste Thinly sliced celery Mix all ingredients in large bowl. Top the pompano with the salad. Serve with steamed potatoes and haricots verts on the side. 9” graham cracker pie crust 3/4 cup heavy cream 8 oz. semisweet chocolate chips 4 egg yolks 1 whole egg 3/4 cup sugar 1 stick butter 1/2 cup Key lime juice Bake pie crust at 350° F for 5 minutes. Bring cream to boil, remove from heat, add chocolate chips and 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 refrigerator for about two weeks. If using 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. Whole Roasted Pompano Bud & Alley’s 26 Floridians.VISITFLORIDA.com http://Floridians.VISITFLORIDA.com
For optimal viewing of this digital publication, please enable JavaScript and then refresh the page. If you would like to try to load the digital publication without using Flash Player detection, please click here.