I posted this back in 2006 from a 1996 issue of BA. When I made it the brownies floated and I couldn't get them to stay on the bottom. Then last week we went back to Key West to get married and returned to Louie's Backyard for dinner that night. It took 17 years to figure out that you bake the freaking brownies in the custard cups and not in a baking pan like the recipe states. Live and learn.http://eat.at/swap/forum1/3260_Chocolate-Brownie_Creme_Brulee-Louies_Backyard_in_Key_West
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REC Not just another Creme Brulee
- Thread starter maycee
- Start date
mariadnoca
Moderator
Oh congradulations and best wishes to your bride! Such happy news smileys/smile.gif
Thank you, everyone! Here's a nice story of the wedding day...
After the ceremony we were walking down Duval St and it was steaming hot, as it tends to be in Key West the first week of October. We decided a frozen tropical cocktail was just what was needed at that moment and just what we told the bartender at New York Pasta Garden. She pulled bottles of dark, light, and coconut rum poured into a blender with orange, pineapple, and mango juices added ice and let it go.
She asked us all the touristy questions: where are you from, what have you done in KY, why did you come in the heat? She got very excited when I told her we had just come from getting married and was telling everyone who worked there. When the owner, John, showed up, Ali, of course told him. John is an older gentleman from New York who will be celebrating his 50th wedding anniversary in November. He and his wife opened the restaurant 26 years ago and it's been one of the top Key West restaurant's ever since.
John invited us to dinner as his guest to celebrate our wedding day. The food was delicious and generous. He sent out their Parmesan Crusted Artichoke Hearts in Garlic Butter app which was to die for. Then Ed had Veal Scallopini with Pasta and I had the Eggplant Parmesan with Pasta. Both meals were large enough to feed 3 people.
It was a good trip.
After the ceremony we were walking down Duval St and it was steaming hot, as it tends to be in Key West the first week of October. We decided a frozen tropical cocktail was just what was needed at that moment and just what we told the bartender at New York Pasta Garden. She pulled bottles of dark, light, and coconut rum poured into a blender with orange, pineapple, and mango juices added ice and let it go.
She asked us all the touristy questions: where are you from, what have you done in KY, why did you come in the heat? She got very excited when I told her we had just come from getting married and was telling everyone who worked there. When the owner, John, showed up, Ali, of course told him. John is an older gentleman from New York who will be celebrating his 50th wedding anniversary in November. He and his wife opened the restaurant 26 years ago and it's been one of the top Key West restaurant's ever since.
John invited us to dinner as his guest to celebrate our wedding day. The food was delicious and generous. He sent out their Parmesan Crusted Artichoke Hearts in Garlic Butter app which was to die for. Then Ed had Veal Scallopini with Pasta and I had the Eggplant Parmesan with Pasta. Both meals were large enough to feed 3 people.
It was a good trip.