Dockside Market Recipe Book

We have assembled some of best recipes of the keys. A sure hit with family or parties.

Island Jerk Meatloaf

•1 1/2 pounds ground beef •1 onion diced •1 green pepper diced •2 cloves garlic •1/2 cup Dockside Island Jerk Sauce (cooked in meatloaf) •1/4 cup Dockside Island Jerk Sauce for finishing sauce.

Mix all ingredients and place in a loaf pan.

Cook at 350 till done. About 15 minutes before done generously pour on Dockside Island Jerk Sauce.

Cool and cut. Easy and good!

08/29/08

Jicama and Corn Fruit Salad

•1 large jicama, peeled and cubed •1 English cucumber, peeled and cubed •1 mango, peeled and cubed •1/2 pineapple, peeled, cored and cubed •4 ears of corn, kernels cut from cob •1/2 small red onion minced •1/4 cup cilantro leaves minced •1 jalapeno, stemmed and minced juice of 1 lime •1/4 cup fresh pineapple juice •1 teaspoon Mexico chili powder •salt and pepper In large bowl, combine all ingredients, toss well to coat. Serve cold.

08/29/08

Tomatillo and Swiss Cheese Enchiladas

•6 six inch corn tortillas •1/2 pound cooked shredded chicken and season with salt and pepper.

•1 jar of Dockside Tomatillo and Cilantro Salsa.

•Shredded Swiss cheese.

Steam the corn tortillas. Mix chicken and 1/4 cup of Salsa. Roll each tortilla with the chicken mixture and place in baking dish. Top it with a few spoonfuls of the chicken mixture. Repeat twice using 4 tortillas. On top of the last tortilla pour on Dockside Tomatillo and Cilantro salsa then top with Swiss cheese. Bake at 350 for 15 minutes or until brown on top.

08/29/08

Key Lime Cheesecake

Crust: 1/3 cup butter 1 cup brown butter 1 cup grape nuts 1/2 cup coconut Filling: 3 (8 oz.) packages softened cream cheese 1 cup sugar 1/2 cup lime juice 5 eggs 1 tsp. grated lime rind Crust: Melt butter and mix grape nuts, brown sugar and coconut. Press into bottom of a 10" spring form pan.

Filling: Cream sugar and cream cheese. Add 1 egg at a time. Beat well.

Add juice and rind. Pour into prepared pan. Bake at 325 for 45 minutes.

Remove from oven and cool then place in refrigerator and chill.

01/15/08

Seafood Bisque •1 qt. water •1 medium onion •2 sticks celery •1 medium carrot •1/2 pound shrimp (35-45 count) •2 cups sherry •1/2 teaspoon cayenne pepper •sea salt to taste •1/2 teaspoon white pepper •1 teaspoon Dockside Hurricane Citrus •2 tablespoons flour •1/2 cup minced fish such as wahoo or mahi-mahi •1 tablespoon honey •1/2 cup minced lobster •1/4 cup butter •6 ounce v-8 juice •1 quart heavy cream Peel and clean shrimp, remove tails and shells and put them in water with carrots, celery, salt, sherry and juice. Simmer for 2 hours.

Chop the shrimp and sauté in butter with the other seafood. Add flour and sauté a few more minutes until flour is cooked.

Strain liquid and discard the shells and vegetables.

Add the sautéed ingredients to a boining liquid. Stir until thick and reduce heat and add cream, honey, Hurricane Citrus and salt to taste.

01/15/08

Grilled Tropical Shrimp

•2 dozen large shrimp •Pineapple wedges •Sweet onions •Mango Tango Hot Sauce Alternate shrimp, pineapple, and onions on a skewer. Drizzle liberally with Mango Tango Hot Sauce. Grill just a few minutes till shrimp turn pink.

11/16/07

Jalapeno Hush Puppies

•1 1/2 cups yellow cornmeal •1/2 cup flour •1 teaspoon baking powder •1 teaspoon salt •1 teaspoon Hurricane Citrus Hot Sauce •1/4 cup minced onions •2 fresh jalapenos, minced •2 eggs, beaten •1/2 cup milk •1/4 cup bacon grease Preheat fryer with bacon grease and 2 inches of oil to 375. In a mixing bowl, combine the cornmeal, flour, baking powder, salt, hot sauce, onions, and jalapenos, together. Stir in the eggs and milk.

Mix gently until fully incorporated. Drop 1 tablespoon of the batter at a time. Fry the hushpuppies for 2 to 3 minutes or until they are golden brown. Stirring or turning constantly will ensure over-all browning. Remove from the oil and drain on a paper-lined plate.

11/16/07

Jalapeno Poppers

15 big fat jalape単os, sliced and gutted (put in ice water to take the heat down a notch). Wear gloves and mask when cleaning and seeding the jalapenos.

6 oz. cream cheese 1/2 container fat-free sour cream 1/2 lb. finely ground cooked country sausage, finely crumbled 2 tablespoons Hurricane Citrus Hot Sauce 2 sprinkles hot chili powder Microwave the cream cheese until mushy, then mix with the cooked sausage, sour cream and Hurricane Citrus Hot Sauce. Put mixture to overflowing into jalape単o halves. Sprinkle top with chili Powder. Serve with ranch dressing or a raspberry jam.

11/16/07

Tomatillo Fish

•Fish fillets, like grouper, dolphin or snapper.

•Dockside Market Tomatillo salsa •Colby jack and cheddar cheese grated •Flour •Butter •fresh cilantro •lime wedges Sautee fish with a light coating of flour mixed with salt and pepper.

Sautee in butter till flaky.

Place fish in baking dish and top fish fillets with Dockside Market Tomatillo, Key Lime Salsa.

Sprinkle colby jack, cheddar cheese on top and bake for 10 minutes.

Garnish with fresh cilantro lime wedges.

11/16/07

Artichoke Dip with Roasted Red Peppers

•1 cup mayonnaise •1 cup fresh grated parmesan cheese •1 can or jar artichoke hearts (12-14 ounces), drained •1/8 teaspoon garlic powder •¼ cup minced roasted red peppers •1 tablespoon Hurricane Citrus Hot Sauce Combine all ingredients; spread in a pie plate or shallow 1-quart baking dish. Bake at 350° for 30 minutes. Serve cold or heat in the oven for about 10 minutes at 350°. Don't reheat in the microwave or dip might separate.

11/14/07

Blue Cheese Burgers

•2 lbs Ground Beef •1/4 cup chopped onion •3 Tbsp Hurricane Citrus Hot Sauce •2 Tbsp honey •1 Tbsp garlic salt •1 tsp crushed red pepper flakes •1 tsp black pepper •6 oz. blue cheese (crumbled or cut into pieces.)

•6 Hamburger buns Preheat grill to medium-high heat. Combine beef, onion, Meltdown Marlin, honey, garlic salt, red pepper flakes and pepper in a large bowl; MIX WELL. Grill 8 to 10 min. or until done. Put burger on toasty buns and top burger with blue cheese crumbles.

11/14/07

Crab Cakes

•1 pound jumbo lump crab meat 1 egg •5 tablespoons mayonnaise •1 tablespoon parsley •2 tablespoons Dockside Island Jerk •1 teaspoon Dijon mustard •1 teaspoon salt •¼ teaspoon white pepper •4 ounces panko Japanese bread crumbs •12 saltine crackers crushed Mix all ingredients. Mix carefully as to not break up the jumbo crabmeat. Cover bowl and refrigerate 1 hour. Shape into balls and pan sauté in 1 tablespoon of butter. Cook about 5 minutes on each side till cooked through.

11/14/07

Tropical Dolphin

Season the fish fillets (6-8 fillets) with a little salt and white pepper. Grill quickly on a non-stick surface. The fish is done when it turns opaque throughout and flakes to a fork.

Mango pineapple salsa topping •½ cup mango cut into small cubes •½ cup pineapple cut into small cubes •¼ small sweet onion finely chopped •¼ cup red bell pepper •1 jalapeño diced and seeded •2 Tbs. cilantro leaves chopped •3 Tbs. fresh lime juice •2 Tbs. Mango Tango Hot Sauce Top fish fillets with the mango/pineapple salsa and serve with a garnish of 11/14/07 papaya and lime wedges. Great served with rice.

Smoked Fish Dip

1 lb. smoked fish. (Preferably smoked swordfish or wahoo) Hand crumble. ½ cup mayo ½ cup sour cream ¼ cup relish 1 bunch scallions chopped. Set a small amount aside for topping.

2 Tbs. dill 3 Tbs. horseradish 3 Tbs. key lime juice 3 Tbs. Hurricane Citrus Hot Sauce.

Mix all ingredients well. Sprinkle scallions on top and serve with crackers and top with hot sauce. (Meltdown Marlin, Too Hot Tuna, or Wailing Wahoo)

11/14/07

Tuna Ceviche

•½ pound raw tuna cup in small cubes •4 fresh key limes •1 bunch scallions finely chopped •¼ cup sesame seeds •1 tsp. fresh ground ginger •1 Tbs. Wasabi Wave Hot Sauce •1 Tbs. light soy Put the cubed tuna in a dish and squeeze the limes on the tuna.

Then add the Too Hot Tuna and the Soy. Mix in scallions, sesame seeds and ground ginger. Toss lightly as so not to injure the tuna.

Serve on top of seaweed salad.

11/13/07

Contact Us Call Toll Free: 1-800-813-2253 Between 9:00 a.m. and 6:00 p.m. eastern standard time, 7 days a week.

Phone: 1-800-813-2253 Fax: 1-305-397-2389 Direct: 305-283-6678 Address: Dockside Market P.O. Box 1002 Key Largo, Florida 33037 Sales / Customer Service: donna@docksidemarket.com General Information donna@docksidemarket.com

11/13/07