Posts Tagged ‘Key West food’


Posted on June 1, 2015 - by

Mango-Avocado Salsa #recipe @LucyBurdette

LUCY BURDETTE: Life is a little crazy right now, with FATAL RESERVATIONS coming soon, so I thought I’d share a really easy recipe. I know, what sense does that make, right?

But some night when you’re pressed for time and want to quickly dress up a piece of fish or some shrimp, you’ll be glad to have this one in your hopper.

Salsa with Yellowtail

 

 

Ignore the ginger, I changed my mind on that!

Ingredients

One large ripe mango
One ripe avocado
1 tablespoon minced red onion
1 tablespoon minced jalapeno
2 tablespoons chopped fresh cilantro
Two key limes
1 to 2 teaspoons orange flavored olive oil
Salt-and-pepper to taste

Putting this together is so easy, it’s almost embarrassing: Cut the mango and avocado into small chunks. Mix this gently with the onion, cilantro, and jalapeno. Squeeze the key limes over the top and drizzle all with the olive oil. Then salt and pepper to taste.

Voila–salsa! You can serve this with pan fried yellowtail snapper or Key West pink shrimp. You could even serve it with tortilla chips as an appetizer. No one would complain!

When she is not blogging and cooking, Lucy Burdette writes the Key West food critic mysteries.

Fatal Reservations, the sixth book in the series, will be in bookstores on July 7, but you can certainly order it now!


Posted on September 4, 2014 - by

Caribbean Salad a la Paseo #KeyWest #Recipe

LUCY BURDETTE: Even Kenny Chesney said it when he performed at a free concert at the Hogs Breath Saloon two years ago: It’s hard to choose healthy foods in Key West! (Actually, I don’t think it’s only Key West–it’s eating out everywhere.)

Anyway, there’s a new restaurant in town that used to be the Paradise Cafe, where we bought our Cafe Con Leche in the morning and our Cuban mix sandwiches at lunch. It’s now called Paseo.

Hayley Snow reviews this restaurant in MURDER WITH GANACHE (2/2014). Of course she has to order a little of everything, including the fat and juicy Caribbean roll and the roast pork dinner. But I always enjoy the Caribbean salad so I decided to try making the dish myself. It’s not only colorful and healthy and easy–it’s delicious!

 

 

Caribbean Salad a la Paseo

2-3 skinned chicken filets
1 Tbsp sugar
2 Tbsp sesame oil
4 Tbsp soy sauce

Lettuce
Red cabbage, shredded
Cooked beets, slivered
Cilantro, cleaned and chopped
Avocado
Tomato

Mix together the sugar, sesame oil, and soy sauce, and marinate the chicken filets in a glass bowl–an hour at least or even overnight. Grill the chicken until just done and set aside.

Wash and dry the lettuce, tear into pieces, and put a nice amount on each plate as the bottom layer. (I included some arugula and red leaf lettuce, but Paseo uses romaine.) Cut about a quarter of the red cabbage into slivers and layer than in next. Cut cooked beets into matchsticks and put them on top. Tomatoes and avocado are not part of the Paseo dish, but I added some around the edges. Cut the chicken into strips and place them on top of the salad.

Cover all that with a sprinkling of fresh cilantro, to taste. And serve with vinaigrette.

Vinaigrette: 1 teaspoon French mustard (don’t use the yellow stuff!), 3 tablespoons vinegar (red wine or balsamic), 6 tablespoons good quality olive oil, splash of water. Whisk it all together until emulsified, taste to see if it needs salt.

I bet even Kenny Chesney would love this!

TOPPED CHEF is on bookshelves on now, followed by MURDER WITH GANACHE. DEATH WITH ALL THE TRIMMINGS is coming December 2 with more Key West adventures and food..

And click here to follow Lucy on Facebook, Twitter, and Pinterest.


Posted on September 4, 2012 - by

DEATH IN FOUR COURSES–Here now!

We admit, we’re sizzling over the release of the second Key West food critic mystery, DEATH IN FOUR COURSES. Here are a few of our favorite reviews so far:

“All the elements of a winning recipe: Key West, food and fun! The not-so-secret ingredients? Lucy Burdette’s exquisite plotting and sly prose set her apart. Death in Four Courses is a full course feast!”
~~Julia Spencer-Fleming, NYTBS author of ONE WAS A SOLDIER 

PUBLISHERS WEEKLY: “Near the start of Burdette’s yummy sequel to An Appetite for Murder, Key West food critic Hayley Snow brings her mother down from New Jersey for a visit… Outspoken Mom provides tart commentary as Hayley once again turns sleuth. Anyone who’s ever overpaid for a pretentious restaurant meal will relish this witty cozy.”

“What fun! ….Key West and food — a winning combination. I can’t wait for the next entry in this charming series.”
~~ New York Times bestselling author Diane Mott Davidson

“An excellent sense of place and the occasional humorous outburst aren’t the only things An Appetite for Murder has going for it, though: There is a solid mystery within its pages….Not only does Burdette capture the physical and pastoral essence of Key West, she celebrates the food.”
~~Ed Irvin, The Florida Book Review

To read about how I see the process of writing a book, here’s an essay on the New Haven Register’s book blog, hosted by the fabulous writer, Sandi Kahn Shelton.

And Susan Boyer’s terrific interview on Get Lost in a Story.

Did you know that early sales make a huge difference in whether a series is continued? Thanks for all your support–You can buy DEATH IN FOUR COURSES anywhere books are sold!

Barnes and Noble

Amazon

Books-a-Million

Your local independent bookstore


Posted on October 5, 2011 - by

Checking In

I’m scrambling to keep up with everything I need to do to get ready for the launch of AN APPETITE FOR MURDER, while writing the second food critic mystery, which is due December 1. Yikes! Anyway, I belong to a fun blog filled with posts from mystery book characters called Killer Characters. My turn is tomorrow, so come on over and see what Hayley Snow has to say about eating in Key West. And while you’re waiting for AN APPETITE FOR MURDER, here’s my very favorite picture of Tonka the wonderdog, taken in Key West on St. Patrick’s day by our good friend Jerry Touger. I swear the girls stopped us and insisted the dog be included. Don’t you just love it?



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