{"id":526,"date":"2011-04-02T19:45:38","date_gmt":"2011-04-02T19:45:38","guid":{"rendered":"http:\/\/marigoldonline.net\/?p=526"},"modified":"2011-04-02T19:45:38","modified_gmt":"2011-04-02T19:45:38","slug":"man-oh-manatee","status":"publish","type":"post","link":"https:\/\/marigoldonline.net\/?p=526","title":{"rendered":"Man Oh Manatee"},"content":{"rendered":"

\"\"<\/a><\/p>\n

Last week at the Fisher Island, FL marina,\u00a0 a group of people were clustered around a man holding a hose. I assumed he was washing his boat. Not so fast. Down below in the water were a mother and baby manatee, both reveling in a long drink of\u00a0 fresh water and a snack of lettuce. Both Mom and the youngster (probably three-quarters grown) had nasty scars on their bodies from run-ins with boat propellers. Up close and personal, the most impressive things about manatees is their enormous size, (an adult can easily weigh over a ton), and the way their\u00a0 nostrils open when they take a breath.<\/p>\n

A few nights later, we had dinner at Red Light Little River, \"\"<\/a>a restaurant on Biscayne Bay in Miami. The service is laid-back –putting it mildly–\u00a0 the food creative and the prices friendly.\u00a0 You enter upstairs into what looks like diner but the nicer area to eat in is a patio overlooking Miami’s (very dirty) Little River that gets more attractive as the sun goes down.\u00a0 Although a sign announces that the river is a manatee area, the only evidence we saw were occasional\u00a0 bubbles.<\/p>\n

Red Light–so named because it’s adjacent to what may be a hot sheet haven, (Motel Blu no less!) is also pretty hot thanks to chef and owner Kris Wessel who hails from New Orleans. Our party of three greatly enjoyed the BBQ shrimp with dipping bread, stuffed artichoke, fish creole and dry-rubbed ribs, in fact, one of us voted the ribs the best he’d ever eaten.<\/p>\n

\"\"<\/a>

Dry Rubbed Ribs with Apple Slaw -Red Light, Miami<\/p><\/div>\n

Too bad we couldn’t have tried the famed oyster pie but it would have taken a minimum of twenty-five minutes to prepare and we were too\u00a0 hungry.<\/p>\n

Since I couldn’t get Red Light to share the recipe, here’s a take on a barbeque sauce I’ve made.<\/p>\n\n\n\n
Coffee Barbecue Sauce (Sometimes referred to as Dark and Stormy BBQ Sauce)
\n<\/strong><\/p>\n

1\/2 c brewed strong, dark coffee
\n1 c ketchup
\n1\/2 c cider vinegar
\n1\/2 c firmly packed light brown sugar
\n1\u00a0Spanish onion, peeled and finely chopped, about 1 c
\n1-2 cloves garlic, peeled and crushed
\n2\u00a0tbls Worcestershire sauce<\/p>\n

(Note: some versions call for two or three jalepeno peppers crushed and added to the sauce. I’ve never done this.)<\/p>\n

Preparation:
\nPlace\u00a0all ingredients in a small sauce pot, stir together and bring to a simmer over medium-high heat.\u00a0Place on the lowest\u00a0heat so the mixture is just simmering.\u00a0Allow to simmer for 20 minutes. Remove the\u00a0sauce pot from the heat and allow\u00a0tit to cool.\u00a0 Baste ribs with sauce while cooking (ideally on an outdoor grill) and serve any left over sauce on the side. Don’t forget lots of paper napkins!<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"excerpt":{"rendered":"

Last week at the Fisher Island, FL marina,\u00a0 a group of people were clustered around a man holding a hose. I assumed he was washing his boat. Not so fast. Down below in the water were a mother and baby … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[77,78,76,79],"class_list":["post-526","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-bbq-ribs","tag-bbq-sauce","tag-manatee","tag-red-light"],"_links":{"self":[{"href":"https:\/\/marigoldonline.net\/index.php?rest_route=\/wp\/v2\/posts\/526","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marigoldonline.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marigoldonline.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marigoldonline.net\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marigoldonline.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=526"}],"version-history":[{"count":6,"href":"https:\/\/marigoldonline.net\/index.php?rest_route=\/wp\/v2\/posts\/526\/revisions"}],"predecessor-version":[{"id":561,"href":"https:\/\/marigoldonline.net\/index.php?rest_route=\/wp\/v2\/posts\/526\/revisions\/561"}],"wp:attachment":[{"href":"https:\/\/marigoldonline.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=526"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marigoldonline.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=526"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marigoldonline.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=526"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}