Tropical Monkey Bread

Tropical Monkey Bread is absolutely the most delicious bread and it will be a big hit at any brunch or gathering. I served this at our Easter brunch and it was the hit of the day with my Key Lime Pie following close behind.  The guava, banana and macadamia nuts adds a delicious favor to the bread. The Tropical Monkey Bread recipe comes from the famous Checca Lodge in Islamorada, Florida.

Tropical Monkey Bread¼ cup granulated sugar
2 tablespoons ground cinnamon
3 (12-ounce) cans refrigerated biscuits (30 biscuits)
¼ cup chopped macadamia nuts
1 small banana, sliced – not too ripe
½ cup packed brown sugar
6 tablespoons butter
2 ounces cream cheese
4 tablespoons butter
¼ cup guava paste
1 cup confectioners’ sugar
¼ teaspoon pure vanilla extract
¼ teaspoon lemon juice

  1. Preheat oven to 350 degrees. Spray an 8- to 9-inch tube pan with non-stick baking spray.
  2. Mix the sugar and cinnamon in a medium-size plastic bag. Open the biscuit tubes and remove the biscuits. Cut the biscuits in halves. Place six to eight biscuit pieces in the sugar-cinnamon mix in the bag and shake well. Arrange the pieces in the bottom of the greased pan. Coat the remaining biscuit pieces with sugar and cinnamon in the same manner. Continue layering the biscuit pieces, sprinkling the macadamia nuts and banana slices among the pieces as you layer them. The pan should be ¾ filled. Do not overfill the pan.
  3. In a small saucepan, melt the butter with the brown sugar over medium heat. Boil for 1 minute. Pour over the layered biscuits.
  4. Bake for 40 minutes and remove from the oven. Let the bread cool in the pan for 10 minutes; then turn out onto a plate. Let cool for about 10 minutes more before adding the icing.
  5. Allow the cream cheese and butter to come to room temperature. Spray a small saucepan with vegetable oil spray. Place over low heat and add the guava paste.
  6. Cook until the paste is soft and can be blended into the butter and cream cheese. Beat the butter, cream cheese and heated guava paste together in an electric mixer. Slowly add in the confectioners’ sugar. After the sugar is added, mix for 12 minutes (do not shorten the time). When almost done, add in the vanilla extract and lemon juice. Spread over the warm bread.

Serves 10

Cook’s Note:  Make sure you spray the tube pan with non-stick baking spray.

Flavors of Key West (2010)

Station House 4 wins Rib Cook Off in Sarasota

Fire EngineThis past Saturday I attended the 12th annual Rib Cook Off to benefit the Sarasota Fire Fighters Benevolent Fund.  Thirteen teams from Station Houses from all corners of Sarasota County. Over 2,000 people attended and consumed over 3,000 pounds of ribs.  It was a warm day for March, but everyone happily chewed on ribs and voted for the one they liked the most.  My first stop was at table “M” which represented Station House 4 in Sarasota. I was very impressed with their product which I found to be moist, juicy and cooked just right.  What really impressed me were the 8 different sauces (all homemade) which were available for you to try with their ribs. I continued through the event and tried several more some I liked and other not so much.  Some were cooked too much, I’m not fond of crispy meat and others not enough.

Selecting Sauce at Station House 4Finally, the time came to vote and my choice was clear – it was the fire fighters from Station House 4. They also won first place in 2014.  I believe what sets them apart from their competitors are their selection of sauces. Others had sauces, but they were bought at Publix. This pictures shows a father and son trying to decide which to choose.

They won the People’s Choice and were selected number  one by the team of judges. The Florida Division of Forestry came in second and Station House 8 (located on Bee Ridge Road) came in third.  Congrats to all the winners.

Cranberry Country Style Baby Back Ribstasteofcapecod-button

Ingredients

4 pounds baby back pork ribs
salt and pepper
2½ cups fresh or frozen cranberries
½ cup water
½ cup sugar or honey
1 cup brown sugar
½ cup chili sauce
6 tablespoons red wine or cider vinegar
¼ cup chopped onion
¼ Worcestershire sauce Read more

Introducing new website

Today, begins a new era with this beautiful website designed by Erin Sweeney.  It is crisp in its design, fresh looking and easy to use.   Though the years you might say I’ve had a bit of an identity crisis.  While the books are published by Bass Pond Press, customers do not connect the name with the books.  To be more confusing the name of Phoebe’s Kitchen is also connected to the books.  This past fall when I was at the Harvest Festival in Rockport, a woman said to me, “Oh, you are the author of the taste and tales series.”  A light bulb went off, that is who we are.  From now on our blog will reflect not only on good food, but on tales about a restaurant, museum, city, etc and will have a recipe
that goes along with it.MA front cover 6-08a

For instance, the two previous blogs talk about Woodman’s in Essex and introduces their new cookbook that celebrates their 100th anniversary, but also tells the history of Chubby and the fried clam. This recipe can be found in the Taste and Tales of Massachusetts.  The next one talks about Cortez Fishing Village in Bradenton, FL.  Though I have been going to and living in Florida since the early 70s, last year was the first time I had actually visited the village.  It is one of the last old Florida fishing villages left in the state, Cedar Key being another on the west coast of Florida.  While it does n0t have a recipe, I have to say it was the best cole slaw I have ever had at the Star Fish Market.  Wish I could get the recipe for it. I’ll try when I go this year.

 

 

Cortez Fishing Village’s Star Fish Market

Historic_fishing_village_of_Cortez,_Florida (1)Cortez village is one of the last remaining fishing villages on Florida’s southwest Gulf coast.  The area was originally settled In the 1880s by families from the southern edge of the Outer Banks in North Carolina who came to the area known then as Hunter’s Point to escape the Atlantic hurricanes. Records indicate that by 1887, Cortez was a thriving fishing village with a store and school.  A hurricane in 1921 destroyed virtually all the buildings, but the residents, in true Florida fashion rebuilt.

Many of the descendants still live in the village. The residents called the eastern shore of Sarasota Bay south of the village “The Kitchen” as its wealth of fish, scallops, and other seafood made it possible for them to feed their families in hard time.

Docks 1The Village comprises homes, stores, marinas, and restaurants.  I have been hearing about the village for decades, but finally decided to explore some of it this year.

My neighbor was celebrating her 87 birthday and I decided we needed to have lunch at the Star Fish Market.  We arrived around 11:45 a.m. figuring we were ahead of the lunch crowd – wrong!!  I stood in line for 45 minutes to place our order and then waited another 30 for the meal to be delivered in a white box.  Nobody complained about the wait because the meal was well worth it.                                                                              Grilled Haddock

I had my usual, grilled grouper from the best flat top grill in the area and the birthday girl had crab cakes.  This was by far the freshest grouper I have ever had, most likely caught within 24 hours.  The meals come with fries, hush puppies and the absolutely very best cole slaw I’ve ever had.  They chop the slaw into small pieces and it had a wonderful flavor.  I took home a Stone Crab and Corn Chowder and more slaw to have the next evening.  There was enough to serve 3 of us.

Seating on the dock watching all the activity was fun.  Seems that the waters off the docks are the home to a flock of white pelicans.  I have spent years trying to add this bird to my life list, but Pelicanshave never located them in the area.  Imagine my surprise when I look out and there they are.  While eating a pod o f dolphins also swam by.

So the next time you are visiting the west coast of Florida stop by and grab a bite.  Also in February they also have the Cortez Fishing Village Festival which attracted 25,000 attendees this year.