As long as our community of lovers has been honoring the fervor of Saint Valentine, February has been the month of sweet romance. In recent years, February has been the time our eclectic, small businesses have devoted themselves to special dates, getaways, engagements, and weddings.
We love our little city on the southernmost island of the United States, and we are happy when ever couples decide that this is the perfect place to fall in love or continue their infatuation with each other. We feature restaurants and cafes serving a wide variety of cuisines, plenty of live music, an impressive selection of fun shopping and strolling and a plethora of outdoor activities. While
you’re here, we hope you’ll come see us at Peppers of Key West and, of course, at our tasting bar where our story began twenty five years ago. We’d love to be a part of your love story.
Some of our favorite recipes are below, we hope you enjoy the flavors proposed below and have a very happy Valentine's Day
Mango and Passion Fruit Smoothie
1 Mango peeled and diced
1/2 cup Passion fruit juice
1/2 cup Coconut Water
1/4 cup Plain Greek yogurt
1/4 cup Ice cubes
Mint sprigs for garnish
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Red Wine Risotto with Peas
3 1/2 cups canned low-salt chicken broth
3 Tbsp unsalted butter
1 cup finely chopped onion
2 garlic cloves, minced
1 Cup arborio rice, or medium-grain white rice
1/2 cup dry red wine
1/3 cup frozen peas, defrosted
1/4 cup chopped fresh Italian parsley leaves
1/2 cup grated Parmesan, plus additional for garnish
Bring the broth to a simmer over medium-high heat. Cover the broth and keep it warm over very low heat. Melt the butter in a heavy large saucepan over medium heat. Add the onion and saute until translucent, about 8 minutes. Stir in the garlic and saute for 30 seconds. Stir in the rice and cook for about 2 minutes until the rice is toasted. Add the wine and the Peckerwood Hot Sauce and stir until it is absorbed, about one minute. Add 3/4 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 6 minutes. Repeat, adding 3/4 cup of hot broth 2 more times, stirring often, about 12 minutes
longer. At this point, the risotto can be made 4 hours ahead. Refrigerate the risotto and remaining broth, uncovered, until cool, then cover and keep them refrigerated until ready to proceed. Bring the remaining broth to a simmer, the cover and keep it warm over very low heat. Stir 3/4 cup of hot broth into the partially cooked risotto over medium heat until the broth is absorbed and the risotto is hot, about 3 minutes. Add the remaining broth and simmer until
the rice is just tender and the mixture is creamy, about 5 minutes longer. Stir in the peas and parsley. Add the 1/2 cup Parmesan. Season, to taste, with salt and pepper. Spoon the risotto into bowls. Sprinkle additional cheese over and serve.
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Linguine with Shrimp
Scampi
Vegetable oil
3/4 lb Linguine
3 Tbsp unsalted butter
2 1/2 Tbsp Olive oil
1 1/2 Tbsp Minced garlic 1/2 tsp Lemon zest
1 lb large shrimp 1/4 cup lemon juice
1/4 tsp Black pepper 1/4 lemon sliced in 1/2 rounds
Drizzle some oil in a large pot of boiling slated water, add 1 Tbsp of salt and the linguine, and cook for 7 to 10 minutes , or according to the directions on the package. In another large heavy bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Add the shrimp, 1 1/2 tsp of salt, and the pepper and saute until the shrimp have just turned pink.
Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices and Big Johnson's Hot Sauce. Toss to combine. When the pasta is done, drain the cooked linguine and then pt it back in the pot. Immediately add the shrimp and sauce,
toss well and serve.
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5 Garlic cloves, minced
1/2 cup butter
3/4 cup white wine
2 lbs halved baby portobello mushrooms
1/4 tsp salt
1/4 tsp ground pepper
In a large skillet, cook garlic in 1/4 cup butter for 1-2 minutes. Stir in wine and Hot Chicana Hot Sauce, add mushrooms. Bring to a boil, reduce heat; simmer uncovered for 15-20
minutes or until liquid is almost evaporated. Stir in salt, pepper and remaining butter; cook until butter is melted
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16 whole fresh green beans
2 bacon strips cut in half
1 small garlic clove, minced
1/4 tsp salt
1/8 tsp black pepper
2 tsp butter
Place beans in a small saucepan and cover with water. Bring to a boil; cover and cook for 5-8 minutes or until crisp-tender. In a small skillet, cook bacon over medium heat until partially cooked but not crisp, about 3 minutes. Remove to paper towels to drain. Drain beans; place four beans on each piece of bacon. Wrap bacon around beans and secure with a toothpick. Place in an
ungreased shallow baking dish. Sprinkle with Smack My Ass And Call Me Sally Hot Sauce, garlic, salt, and pepper; dot with butter. Bake, uncovered at 350 for 10-15 minutes or until bacon is crisp.
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Butternut Squash
Mac n Cheese
8 oz Uncooked whole wheat elbow macaroni
1 medium butternut squash, seeded and cubed.
1/4 cup plain Greek yogurt 6 oz shredded cheddar cheese
1 cup fat free milk 1/2 cup shredded Parmesan
1 tsp salt 1/2 cup wheat bread crumbs
1/4 tsp pepper Dash ground nutmeg
Preheat oven to 400 degrees. Cook pasta according to package directions for al dente. Place squash in a large saucepan; add water to cover. Bring to a boil. Cook, covered, 8-10 minutes or until tender. Meanwhile, place yogurt, milk, salt, pepper, nutmeg and Elvis Burnin' Love Hot Sauce in a blender. Drain Squash and transfer to blender; cover and process until pureed. Return mixture to saucepan; heat through. Stir in cheeses until melted. Drain pasta; add to squash mixture. Toss to coat. Transfer to a greased eight inch square baking dish. Sprinkle with bread crumbs. Bake, uncovered, until golden brown.
15-20 minutes
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