Upsides to the Down Economy/ Eat Like a Cow

I have a confession to make. I wasn't exactly "alone, alone, alone" in Key West. I talked hubby Zeke, into joining me Saturday night. We had planned an expensive, romantic dinner at Louie's Backyard (where Norman Van Aken got started in the 80's) but he was delayed due to a Miami to Key West running relay, so we had a late lunch. We started at Blue Heaven, a quintessential Key West place with roosters running around colorfully painted signs, jerk chicken and a waiter with a deep N'awlin's accent whose mother went to University of Alabama (roll tide). Had some Key West pinks there (with a glass of white wine) and then mosied on down to the Historic Seaport to sample conch fritters (with a pitcher of beer) at the Half Shell Raw Bar. Needless to say, by that point, the big fancy dinner was out the window. We wanted to try their conch fritters because it is where my recipe, (which has since been stolen by my brother-in-law who now claims it is his) came from. The conch fritters were good, but not as good as John's version (which have more conch). After that, we went back to our hotel to take a dip in the pool and dry out a bit. We headed back out to Mallory Square to watch the sunset show of carnie folk, but unfortunately missed the sunset. The carnie folk, however, were in full force. After walking around a while we worked up a thirst (and Zeke wanted to watch a NFL playoff game) so we ended up at The Flying Monkey on Duval. I ordered a frozen Margarita, in honor of Jimmy Buffet and because I was sick of wine and beer. The guy next to me had the most amazing hamburger- big, juicy and topped with chopped tomatoes, chopped scallions, blue cheese and bacon bits. After walking down Duval street some more, we returned to split a "Cheeseburger in Paradise". It did not disappoint. The next morning we had breakfast at Sarabeths, a writer's hangout with coffee the size of a soup bowl and amazing almond crusted french toast, with apple butter and bananas. For the amount we would have spent on one dinner, we got lunch, dinner, snacks, drinks and breakfast. So, while there is a time and place for the expensive, romantic dinner, enjoying the local color and sampling the regional favorites is actually my favorite way of eating. You can call it grazing, tapas, small plates, whatever... It's good eats. Here's the recipe for the Conch Fritters. They're good eats too. (Just not as good as John's.)

Half Shell Raw Bar Conch Fritters

1 pound conch, sinew removed, pounded with fine end of a tenderizing mallet

1/2 sweet red pepper, finely chopped

1/2 sweet Bermuda or white onion, finely chopped

1 jalapeno pepper, very finely chopped

1/2 box (16 oz) Aunt Jemimia Complete Pancake Mix

Dash of Key lime juice

16 oz peanut oil for deep frying

After conch has been pounded tender, coursely grind the meat in a food processor. Reserve juices. Place red pepper and onion in a sieve and blanch in boiling water, cooking no more than 1 minute. Add conch and its juice, pepper, onion and jalapeno and lime juice to pancake mix, adding more lime juice if necessary but keeping batter only moist enough to adhere to ingredients. Allow mixture to set for 30 minutes. Shape into the size of golf balls, no more than 1 inch in diameter. Heat oil in deep fryer to 350 degrees or higher, removing before they turn brown. Pat dry and cool. Just before serving, cook a second time in same oil until they are an amber color. Serve with cocktail and mustard sauce. (I like to dip in both.)