Key Lime Pie French Toast with Berry Compote (page 80)

This special French toast is a perfect start to any day. It’s the signature dish at Azur Restaurant—a local favorite, tucked into a quiet corner on Grinnell Street in Key West.

Tom’s Harbor House Watermelon Salad (page 177)

Enjoy the color and spice of the keys with a light, tropical salad of juicy watermelon, spiced pecans, and a citrus dressing. It’s from Tom’s Harbor House at Hawks Cay Resort on Duck Key.

Stone Crab and Artichoke Dip (page 27)

Andrea Morgan from the Eaton Street Market in Key West warmed this dip and served it to me. It was an immediate hit. If I don’t have stone crabs, I use lump crab and love it.

Keys Restaurants—From Waterfront Beach Shacks to Resort Dining Rooms

Mrs. Mac’s Kitchen

Beach Grill Soft Tacos (page 192)

With my toes in the sand and a slight breeze blowing through the palm trees, I tasted this barbecued beef taco dish. It’s from the Beach Grill at Hawks Cay Resort and Marina where you can eat lunch under the palms or dinner under the stars.

Sangria-Braised Pulled Pork Sliders (page 158) and Alma’s Rich Sangria (page 50)

Pork braised in Sangria makes an amazing pulled pork sandwich. The perfect drink with it is Alma’s Rich Sangria from Hawks Cay’s signature Alma Restaurant.

Alma’s Ocean Bounty (page 122)

Chef Wolfgang Birk created this dish using the fresh, sweet, seafood bounty from the waters surrounding him at Hawks Cay Resort and Marina.

Buddy Owen, Owner, BO’s Fish Wagon

Catch of the day from Hawks Cay Resort and Marina Charter Fishing Boat Tailwalker

Green Curried Keys Shrimp (page 106)

Sweet Keys pink shrimp float on a tangy Thai green curry sauce to make this delicious Keys fusion dish.

Hogfish Bar and Grill Killer Hogfish Sandwich (page 190)

Just caught fresh fish, lightly sautéed with a delicate crust, is the basis for this sandwich. No wonder it’s an island favorite!

Heavenly Hogfish and Tomatoes (page 124)

Thin fillets, lightly cooked with a crisp crust and creamy inside is a perfect way to enjoy fresh fish from the marina just outside Tom’s Harbor House at Hawks Cay Resort and Marina. It’s perfect with the tomato, onion, and mango topping.

Presidential Blackened Grouper (page 137)

President Bush, Sr. told captain/chef Bill Whitney that this was the best grouper he had ever eaten. It’s no wonder. The salmon creates a creamy center between two fillets dusted with blackened seasoning.

Beach Grill Black Grouper (page 132)

This tasty fish with a cucumber-tomato salsa or a tomato parmesan sauce is a simple way to enjoy fresh fish created at the Beach Grill at Hawks Cay Resort and Marina.

Alma’s Key Lime Mango Parfait (page 218) and Key Lime Cookies (page 212)

Sweet mango sauce contrasted with a tart key lime cream make a light, spectacular end to a meal. It goes perfectly with my Key Lime Cookies. I’m a confessed cookie monster and felt they were a must for the Key Lime chapter.

Dulce de Leche Cheesecake (page 231)

Caramel-flavored dulce de leche sauce is marbled throughout this luxurious cheesecake. It’s a perfect party dish from Hawks Cay Resort and Marina.

Hawks Cay Resort and Marina Charter Captains Matt Bellinger and Bill Whitney