Category Archives: Appetizers

Smoked Mullet Spread

From the kitchen of Kermit’s Key West Key Lime Shoppe

Serves 4 to 8

This simple to make appetizer recipe doubles easily to serve larger numbers of people.

Ingredients:

1/2 sweet onion (such as, Vidalia, 1015, or Walla Walla),
4 smoked mullet
2 Tablespoons Dijon mustard(more or less to taste)
3 Tablespoons of mayonnaise (more or less to taste).  The mayonnaise acts as the binding agent, so add just enough to allow the mixture to hold together.
1-teaspoon Kermit’s Key West Key Lime juice (more or less to taste)
Fresh ground pepper to taste
Kermit’s P4 or Golden Hot sauce to taste (As a guide, 1 teaspoon provides great flavor and a nice touch of heat.)

Preparation:

For a spreading consistency, use a food processor.  For a chunkier dip, use a mixing bowl.

Note: Mullet has quite a few little bones that are hard to remove (by steven).  In using the food processor, most of the bones are chopped up.

Chop onion
Remove the fish from the bone; add to the food processor, pulse until pureed.  If using a bowl, mix well with a fork, until the fish is broken into small pieces.
Add mustard
Add mayonnaise
Add Key Lime Juice
Flavor with pepper and hot sauce to taste
Pulse several times to mix well.

Key Lime Citrus Salsa Appetizers

From the Kitchen of Gail Brown

Serves 4

This simple appetizer is quick and easy to fix.  The quantities may be doubled, if desired.

Ingredients:

4 ounces cream cheese
3 Tablespoons, heaping, Key Lime Citrus Salsa
Nabisco’s Wheat Thins or Nabisco’s Triscuit crackers

Preparation:

Combine softened cream cheese with citrus salsa.  Mix thoroughly.

Serving suggestion:

The citrus salsa appetizer may be prepared ahead of time and kept covered in the refrigerator.  For the best flavor, allow the mixture to come to room temperature, before serving.

Serve the citrus salsa mixture with Nabisco brand Wheat Thins or Triscuits.  Simple, easy, and delicious (by steven).  This appetizer is sure to please.

Kermit’s Pinwheel Appetizer

Kermit's Key Lime Mango Chutney
Kermit’s Key Lime Mango Chutney

Ingredients:

1 cup  Kermit’s Key Lime Mango Chutney
8-ounce package of cream cheese, softened
1/2-pound deli peppered ham, thinly sliced
1-package flour tortillas

Preparation:

Mix Kermit’s Key Lime Mango Chutney with cream cheese until smooth.
Spread one or two tablespoons of the chutney-cream cheese mixture over a tortilla.
Place one slice of ham over the chutney-cream cheese mixture.
Roll the tortilla.
Slice the roll to desired thickness of the pinwheels.

Serving suggestions:

Arrange pinwheels on an attractive platter or on a bed of greens on a platter and serve.  Platters should be kept refrigerated until just before serving.

For an interesting variation in taste and color, try using flavored flour tortillas.

Kermit’s Key West Chili

Medium Mannered Key Lime Barbecue Sauce 16oz
Medium Mannered Key Lime Barbecue Sauce 16oz

From the kitchen of Kermit’s Key West Key Lime Shoppe:

Serves 8 to 10

Key West Chili can be made ahead of time and refrigerated until ready to be reheated.  Key West Chili is a great dish for a tailgate party or for a quick make ahead evening meal.

Ingredients:

2 Tablespoons vegetable oil
4 cups of diced red onions
4 cloves minced garlic (1/2 teaspoon of minced garlic equals 1 clove)
2 pounds lean ground beef (the beef must be lean)
2 Tablespoons chili powder
1/2-teaspoon ground cumin seed
1 bottle (16 ounces) of Kermit’s Key Lime Barbeque Sauce, Medium Mannered
1 can (28 ounce) of diced tomatoes

Note:

For a spicier chili, use Kermit’s Key Lime Barbeque Sauce, Hot & Spicy.

For a milder chili, use Kermit’s Key Lime Barbeque Sauce, Sweet & Tasty

For Garnish:

Diced onion (red or sweet, as desired)
Diced fresh tomatoes
Cheddar cheese (use the best quality real Cheddar cheese)

Preparation:

In a large (5 quart Dutch Oven or 7 quart stockpot) heat the vegetable oil.  Add the garlic and onions; sauté.

Add the ground beef.  Using a wooden or plastic coated spoon (so the pan won’t get scratched) break up all the lumps in the ground beef.

Add the chili powder and

Stir until the ground beef is fully cooked.

Add the Kermit’s Key Lime Barbeque Sauce and mix in well with the onion, garlic, and ground beef.

Add the canned diced tomatoes, with the liquid.  Stir the mixture.  Heat until simmering.

If desired, add water to achieve a thinner mixture.

Cover chili.  Simmer for at least 4 hours.

The Key West Chili is best if it is refrigerated overnight and heated again the next day.

After the second heating, salt to taste

As desired, garnish with diced red or sweet onion and fresh-diced tomatoes.  Top with real Cheddar cheese.

Serving Suggestions:

Great with Fritos or Tortilla chips.  As a variation, use the Key West Chili as a potato topper or serve Cincinnati style over noodles.  Add Cole slaw or a side salad for a complete meal.

Key West PB&J

Kermit's Key Lime Mango Chutney
Kermit’s Key Lime Mango Chutney

 

Ingredients: Kermit’s Key Lime Mango Chutney  and your favorite brand of creamy/smooth peanut butter.

Preparation: Use liberal amounts of Kermit’s Key Lime Mango Chutney instead of Jelly to make your PBJ (Peanut Butter and Jelly) sandwich.

Serving suggestion: Great for lunch or snacks with a large glass of cold milk. As a variation, add Key Lime Mango Chutney on a ham, turkey or chicken sandwich

Guacamole

Guacamole From the kitchen of Anita Meyer

This recipe makes 3 cups

Ingredients:
3 ripe avocados, peeled and cut into chunks
6 Tablespoons mayonnaise
3/4-teaspoon chili powder
1/2 small onion, quartered
3 Tablespoons parsley flakes
2 Tablespoons cider vinegar
1 Tablespoon Kermit’s Key Lime juice
1 1/2 teaspoons salt
1/8-teaspoon black pepper

Note: this recipe is easy to divide by three for a smaller quantity.

Preparation:
Put all ingredients into a blender. Cover and process at puree until smooth.
You may also be able to mix the ingredients well enough by hand.

Serving Suggestions:
Great with Doritos, Fritos, or as a topping for taco salad.