Key West Lifestyle
Key Lime Mousse
Let’s admit it. It’s hard not to love Key Lime pie. For all its touristy, clichéd connotations and its ubiquitous presence on Duval Street menus, this pie really can be amazingly good! We can argue until sunup about the right way to make it (that’s a discussion for another day), but almost all variations are pretty darn good in their own way if properly prepared with fresh ingredients. Rather than re-engage in debates about merengue, color, crusts and all that, how about we go a different way all together?
Fried Grouper Cheeks with Tartar Sauce
Key West has some of the richest fishing waters in the world. You couldn’t dream up a more perfect situation than ours – 130 miles out to sea, the warm, shallow Gulf of Mexico to our north, the surging gulfstream to our southeast and balmy tropical breezes blowing all year long. Something tasty is swimming nearby all year long! Sleek tuna and king mackerel are abundant in winter, while neon dolphin fish liven up the summer. The reef is teeming all year long with snapper, grouper, cobia and jacks. Our only problem is choosing how to cook this bonanza.
Fifty Key Ingredients to Have on Hand At All Times
There is no greater freedom than knowing you have key essential ingredients on hand all the time. Here in Key West, this becomes clear on sunny afternoons when a trip to the grocery (all quarter mile of it!) would be a terrible interruption of our pool time cocktails.