The A & B was opened by Eliose & Berlin Felton in 1947 and has been serving the finest seafood for the last 48 years. Here is some of Eliose favorite recipes.
Conch Chowder 1/2 lb. salt pork, finely
2 medium sized onions, finely chopped
4 cloves garlic, finely chopped
1 large green pepper, finely chopped
1 28-oz. can tomatoes, drained and chopped
1 6-oz can tomato paste
1 teaspoon poultry seasoning
10 bay leaves
2 tablespoons barbeque sauce, homemade or bottled
1 teaspoon oregano
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
2 lbs. conch
2 quarts hot water
1 tablespoon vinegar
3 lbs. white potatoes, peeled and sliced
In a large skillet, fry the salt pork over medium heat. Add
the onions, garlic and green pepper; saute until tender. Add the
next eight ingredients. Simmer over low heat for 10 minutes.
Pound the conch very well with a heavy mallet to break up the tough, connective tissue and cut into bit size pieces. In a 6-quart Dutch oven combine two quarts water and vinegar; bring to a boil. Stir in the conch and tomato and spice mixture and simmer about two hours. Add sliced potatoes and simmer 20 to 30 minutes until potatoes are tender. Remove bay leaves before serving. Serve hot.
2 cups Key Lime juice or Persian Lime juice
1 tablespoon salt
2 Bird Peppers or a few drops of hot sauce
Mix all ingredients together. Let stand one day or longer.
Strain through cheesecloth four times, reserving peppers. Pour
into bottles with Bird Peppers. Cork. Refrigerate two weeks or
more before using. Store in refrigerator two to three months.
Old Sour is a very old Key West tradition and Conchs use on it just about everything.
Key Lime Pie 3 eggs, separated
1 14-oz can sweetened condensed milk
1/4 cup Key Lime juice or persian Lime juice
1/2 teaspoon sugar
1 9-inch baked pie crust or graham cracker crust
Preheat the oven to 400 degrees. Beat together the egg yolks
and condensed milk. Add the lime juice and beat until smooth.
Pour the mixture into a baked pie crust.
To make the meringue, beat the egg whites until stiff but not dry. Add the sugar, beating constantly. Swirl on the top of the lime custard. Bake until the meringue is brown.
Berlins Stewed Conch
2 Lb. Conch
1 small onion ,chopped
1 Lb. potatoes, sliced
3 tablespoons vegetable oil
2 cups of water
2 tablespoons of flour
Pound the Conch with a large meat mallet, whiskey bottle or hammer for 10-15 minutes and cut into bite-size pieces. Fry the onion the bottom of the pot in the oil until tender. Whisk in the flour, stirring until brown. Add water, conch and the potatoes. Simmer over low heat 45 minutes to 1 hour or until the conch is tender.
2 lb.Dolphin fillets
1 cup of Chardonnay wine
1 teaspoon fresh parsley, chopped
1 cup mushrooms, sliced
1 small onion, chopped
2 egg yolks, whiped
1 tablespoon butter
salt & pepper to taste
Preheat oven to 350. Put fillets in a shallow pan.
Pour wine all over fillets.
Add salt & pepper.
Bake 15-20 minutes(depending on thickness,until fish flakes).
Keep warm. Reserve 1/2 cup liquid. Drain off remaining liquid.
Fry onion in butter for about 3 minutes. Add mushrooms, cook for 2-3 minutes.
Add the 1/2 cup of the reserved liquid, blend in cream, egg yolks and parsley.
Cook over low heat, stirring until mixture thickens.
Serve sauce over hot Dolphin.
2 Lb. Swordfish Steaks
2 tablespoons of butter
Salt & pepper to taste
1 large onion, sliced
1 tablespoon of lime juice
Put steaks in a pan, cover 3/4 with water. Add salt & pepper and butter. Place sliced onions on top and simmer over medium heat just until fish flakes, 10-15 minutes.