by Monika Bartyzel, Posted Oct 15th 2009 @ 12:00PM
- What's shrimp the "Key West way"? Peel-and-eat, with a side of Tropical Coleslaw.
- And speaking of slaw -- it doesn't have to be predictable and traditional; it can be amped up with international flavor.
- Desperation Dinners shares an at-home recipe for Traditional Steak Diane.
- Chismosa Taqueria is Miami Beach's new Mexican takeout spot dishing up "gooey quesadillas" and more.
- Edda Martinez is seeing her Edda's Cake Designs go national, with bundt cakes available online.
- Writer Fred Tasker pleads that we forget "Sideways"-instigated merlot hate and revisit the red, with 2005 Rutherford Hill and 2006 Gloria Ferrer.
- Siam Bistro, in West Kendall, serves up Thai fare in the "Bangkok style of the south."
- Bar Rosso gets a stinger review, saying it "seems cold and empty, the staff untrained and the food simply not up to the task."
- Nabisco morphs Wheat Thins into Wheat Thins Flatbread.
Filed Under: In Sixty Seconds
Tags: key west, key west shrimp, KeyWest, KeyWestShrimp, merlot, peel-and-eat shrimp, Peel-and-eatShrimp, siam bistro, SiamBistro, slaw, steak diane, SteakDiane, The Miami Herald, TheMiamiHerald, TraditionalSteakDiane, Wheat Thins, wheat thins flatbread, WheatThins, WheatThinsFlatbread