By Victoria Shearer
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Additional info for Florida Keys & Key West Chef’s Table: Extraordinary Recipes from the Conch Republic
Place snapper fillet in sauté pan and cook for 5 minutes. Turn fillet and cook for 2–5 minutes more, until fish is golden brown and flakes when tested with a fork. To make the sweet chili sauce: Meanwhile, place a medium sauté pan over medium heat for 2–3 minutes. Add 2 tablespoons butter and shallots and sauté until shallots are softened. Add cream and reduce until it thickens somewhat. Stir in 1 tablespoon butter and season with salt and pepper to taste. Simmer for 5 minutes. Stir in Asian sweet chili sauce.
They began teaching cooking classes with wine pairings that became wildly popular. “George is very talented with food,” says Smith. “He has a huge passion for it. I’ve studied wines. ” Opening a restaurant together seemed like a natural. T—Southern Asian Latin Tastes—in Islamorada in March 2014. They see the concept as a fusion of fun global flavors, beautifully presented on composed plates. “Everything has a meaning,” says Patti. “You use all your taste buds. We want your palate to wake up,” he says.
Carefully add onions and leeks. Sprinkle with brown sugar and add a pinch of salt and pepper. Sauté onions and leeks, stirring constantly, for 2 ½ minutes. Reduce heat to medium and sauté for another 2½ minutes, stirring constantly. Add butter and brandy. Reduce heat to low and simmer mixture until onions are light brown, soft, and caramelized. Remove from heat and set aside. To make the mashed potatoes: Place potatoes in a large saucepan over medium heat with water to cover. Add a pinch of salt and boil until potatoes are cooked through.