Stone crabs are one of the many things I love about Key West. Not only does their sweet, firm meat taste amazingly good but their arrival also signals the end of summer and the approach of near-perfect weather for the next seven or eight months.
This recent post from Tasting Table resulted in finding a wonderful olive oil condiment that I plan to use regularly. Take a look.
Aioli, Spanish Garlicky Mayonnaise
Aioli is a great accompaniment to Seafood Paella on the Grill or any dish that benefits from a garlic or saffron boost. The key to success here, as with any mayonnaise, is patience.
Homemade mayonnaise is a treat when a dish features mayo as a key component. It changes a BLT from a ho-hum everyday sandwich to a well-crafted delicacy. The key to success here is patience. The oil must be added ever so slowly to allow emulsion with the egg yolk to occur.
Spicy Thai Sauce
I love spicy Thai food. This sauce is a basic Thai preparation that is very versatile and transforms any dish into an interesting, exotic creation. Experiment with it on all sorts of stuff!
Orange Marmalade Cocktail Sauce
This dipping sauce is excellent with grilled Key West pink shrimp. It is also delicious with grilled chicken.