What A Crock! for Oct. 8, 2009
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I like to sample local foods when I travel. On a trip to the Florida Keys last year, I tasted several versions of Key lime pie, Floribbean-style fish dishes, conch fritters and crab cakes.
Like Louisianians, residents of Key West value the flavors of their native foods. Every afternoon, the dock was full of boats bringing in the catch of the day and talk of fishing strategy and weather, good and bad. Each restaurant advertised its Key lime pie as being the best, much like Louisiana restaurateurs do here for gumbo or po-boys.
When I come home from a trip, the memories of those exotic dishes stay with me, and when I saw a recipe for Key West Ribs, I knew I wanted to try the dish. The lime and orange listed in the ingredients brought my taste buds and my mind quickly back to the relaxing sights and sounds of the colorful Florida Keys.
Black beans and rice were recommended sides to serve with the ribs. Garnish with lime slices for extra color in the presentation.
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