Orange Crush Slush

Freeze 9 to 12 oz. fresh-squeezed Valencia orange juice in ice trays. Add frozen cubes to a blender with 3 oz. Tito's Handmade Vodka and a splash of Cointreau. Blend until slushy. Add slush to a glass, and garnish with a fresh orange wedge.

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Fried Snapper With Stone Crab and Spicy Coconut-Basil Cream

Serves 4 BY CAPT. ANDY FORD 

Snapper-or better, hogfish-is the ideal culinary vehicle. It accepts the flavors introduced to it but is still able to maintain its own firm and mild-tasting character. Paired with lumps of rich stone crab in a spicy coconut cream makes all the work that much more worthwhile.