Key Lime Pie

Key Lime Pie.   These three little words make me sit on the edge of my seat in anticipation.  In my book, it is one of the most perfect desserts.  The fact that it is ridiculously easy gives it major bonus points. 
Growing up, I don't think I'd even heard of key lime pie.  We had apple, peach, strawberry-rhubarb, blueberry, pecan, pumpkin, lemon meringue, chocolate cream, but never key lime. 

Perhaps that is why I have developed a serious love for this barely green, barely sweet little tart.
We weren't introduced until I was able to have a proper appreciation for something so perfect in its simplicity.
My insatiable sweet tooth has been discussed on several occasions right here on this very blog and although I won't deny that I love dessert, what I do not love is desserts that are cloying.

That makes this pie the perfect sweet for me.  It is creamy and smooth,  just barely sweet with a nice tart bite that gets you right on the sides of your tongue making you immediately go back for more (or maybe that's only me).
The graham cracker crust harkens back to pre-school with it's sweet smell that makes one long for mandatory nap time.


Key Lime Tart
recipe barely adapted from America's Test Kitchen

I wouldn't dare suggest that you only make this pie with actual key limes, as most of you probably don't have access to them.  I made this filling with regular (Persian) limes and their zest.  I also tried bottled key lime juice, but preferred the juice of fresh limes for their bright, citrusy flavor.

Normally, the filling for this pie is not cooked and it sets up in the refrigerator.  I'm sure those of you that have ordered (or even made) key lime pie have found yourselves a bit disappointed on occasion.  Although the filling is set enough to slice, it can be a bit too loose.  After reading dozens of recipes, I found a solution: 
a short stint in the oven to set the filling resulted in a creamy, custard-like filling that set beautifully and sliced perfectly clean. 

-This recipe will make a 9" pie or 4 tarts (4 1/2" size)


For the filling:
4 large egg yolks
1 heaping tbsp. grated lime zest
1/2 cup fresh lime juice (about 5 - 6 limes)
1 can sweetened condensed milk (14 oz)
tiny pinch salt

Whisk egg yolks and lime zest together in a medium bowl.

After 1 1/2 - 2 minutes, your mixture should look like this.  Bright yellow - green from the lime zest.  No need for green food coloring!

Whisk in condensed milk until mixture is smooth, then whisk in lime juice.  Cover and set aside.

Now make the crust...


For the Crust
8 graham crackers, broken into pieces
5 tbsp. unsalted butter, melted and cooled
3 tbsp. sugar
pinch salt

Preheat oven to 325.   Put graham crackers in food processor and run for about 45 seconds until you have fine crumbs.   Pour melted butter over crumbs, add sugar & salt and pulse (5 -7 times should do) until you have what resembles wet sand.

Pour crumbs into pie plate, (or if using tart molds: 1/4 - 1/3 cup in each) pressing crumbs into an even layer on bottom and sides. 
Using the bottom of measuring cup makes this task much easier!
Bake crust for 13 - 16 minutes (tarts: approx. 12 minutes); remove from oven and set on wire rack. 
Do not turn off oven.

Pour filling into warm pie crust and bake 15 - 18 minutes (tarts: 10 - 12 minutes).  Remove from oven and let them cool for about an hour before refrigerating. 
Once cooled, place in refrigerator for 2 - 3 hours until chilled and set.

Top with whipped cream.

Chirmol

As many of you are fully aware, I have an exploding tomato population.  I went a bit "Little House on the Prairie" thinking I needed to sow all my seeds to get me through the long, hard winter on the farm apparently.  Well, now...  I am reaping what I have sown.   PUN. FULLY. INTENDED.

It's mass chaos back there.  I think the tomatoes get together in some sort of secret society at night while I'm sleeping, plotting to overthrow me.  One day I may wake up to them all crouched down waiting to pounce (think: Lord of the Flies).  OK, clearly I've gone off on a tangent...

Last week I made a joke about "101 things to do with tomatoes", listing all of the recipes that were likely to show up here because they are bountiful and I can barely keep up.  And while it is inevitable that more tomato recipes will appear, I would have to say in all honesty that the best thing to do with a tomato is eat it right from the plant, still warm from the sun.  Nothing beats it.

A friend of mine suggested I share a salsa recipe.  He said he's always looking for new ones to try and then another friend of mine said she needed one too, so here we are. 

There are no shortage of salsa recipes out there, that is for sure, but maybe you've never had one like this before. 

If you've ever spent time in Guatemala, Nicaragua, Honduras or El Salvador, chances are you've had chirmol.  If you have friends or family from that area or if you've ever eaten at a restaurant representing one of those countries, it is almost a certainty.
It is the go-to condiment served with grilled meat and makes an appearance at every barbecue. 

The sharpness of the lime, the bite of the onions, the acidity in the tomatoes all work together perfectly to cut through the richness of the grilled meat.  I'm salivating just thinking about it...
It is a delicious combination.  Don't just take my word for it, get in the kitchen!

Chirmol is basically a pico de gallo or salsa.  It is scrumptious mixed in with rice and/or beans or scooped up with a tortilla chip. I even throw some in with my eggs in the morning.  If you like salsa, you'll love this.

Salsas are one of the quickest and easiest things to throw together.  In less than 10 minutes, it's done.  Start to finish.  It does not require incredible knife skills, so whether you have been cooking forever or are just beginning, everyone can manage this.  


Chirmol
8 plum tomatoes
1 small onion, finely diced
1 lime, juiced
1/4 cup cilantro, roughly chopped
1 tbsp olive oil
1/2 - 1 jalapeno pepper (optional)
salt & pepper

Coat tomatoes with about a teaspoon of oil, just enough to slick their skin. Grill until skin is lightly charred, set aside in a bowl to cool slightly before peeling.  Sometimes mine burst open before they get charred enough.  If this happens, don't sweat it!  You can either let them hang out for another minute or just pull them off the grill.

If the tomatoes are the only thing you need grilled & you don't want to go through the trouble, you can do them in a pan on the stove or in the oven. 
If you don't feel like cooking them at all, that's fine too. 
We're not trying to split the atom, it's just a tomato...

Once the tomatoes have cooled enough to handle, slip the skins off and chop them up.  If you like a smooth salsa, puree them in the blender.

Let the diced onions hang out in the lime juice for about 10 minutes, this helps to mellow them out.  Then add the rest of your ingredients and mix to combine.  Season with salt & pepper.

This is the basic, traditional recipe for chirmol.  If you are in the mood for a more gussied up version, feel free to experiment and add in roasted or fresh corn, diced bell pepper, diced mango, peach or pineapple.
You can also switch up the chilies; add chipotles in adobo to make it even smokier or if you REALLY like heat, add in a habanero, or Scotch bonnet. 

I'll have what she's having...

I'm not really sure why,  but when I think of strawberry daiquiris, I think of the 80's.   Things like parachute pants and rubber bracelets,  big hair and Duran Duran.  Considering I was barely a "tween" in the mid-80's and not yet the cocktail connoisseur I am today, there really is no basis for this. 

But, here's the thing... no one seems to tip back fruity drinks with little umbrellas anymore, everything is a "skinny" something or another now.  Not that there's anything wrong with watching your caloric intake, but sometimes a girl needs a drink.  A proper drink- made in a blender, served in a pretty glass with a little garnish.

I'm sure most of us can't even remember the last time we had one (unless of course that's because you had MANY), which is a shame because it really is one of those great summer drinks.
Well, I intend on bringing this little libation that could back into the spotlight.

If you've never had a strawberry daiquiri made from actual strawberries, then you are in for a treat.  The drinks made from that bottle of  chemical-laden red stuff can not begin to compare with one made from fresh ingredients.  The sweet fragrance of ripe strawberries filling your kitchen is enough to start your mouth salivating.

There will be no sickly sweet, artificially flavored mixes that are a most unnatural and slightly unnerving shade of red.  Just berries, rum, some sugar & a splash of lime juice blended with some ice & you are well on your way to one of the best things you can put in a glass.

It is summer so get some local berries and throw them in the blender, saunter out to the porch/patio/deck, put your feet up and put on some of your best 80's tunes...

Strawberry Daiquiri

• 4 cups strawberries, hulled & halved
• 1 cup white rum
• 1/4 cup fresh lime juice
• 1/2 cup simple syrup
• 1 cup crushed ice

- Throw everything into the blender & let it rip... 
If you like your drinks a little "slushier" (yes, that's a word now) add in another 1/2 cup or so of ice.


Cheers!

Chicken Soup for My Soul...

Last I checked April showers bring May flowers, right?  Well, someone missed the mark on that...  The weather here in New York has been unusual to say the least.  We had 80 degree days in March, freezing temps in April and it feels like it's been raining for weeks... 

Chilly, gray days make me want a bowl of something good.  I had a quart container of "liquid gold" in the refrigerator that had been giving me the stink eye every time I opened the fridge...  It felt neglected, and rightfully so.  

A few weeks back, I had braised some chicken, strained the liquid and set it aside for another use.  That is liquid gold.  It is intensely flavored, uber-chicken-y goodness and while looking around the kitchen I realized I had almost everything I needed for tortilla soup (otherwise known as Mexican penicillin).

So, with a quick trip to get an avocado and a lime it was time to get cooking...



Tortilla Soup
Sopa de Tortilla

• 2 1/2 quarts chicken stock
• 2 chicken breasts, cooked and shredded
• 1 medium onion, finely diced
• 3 stalks celery, finely diced
• 3 carrots, thinly sliced
• 1 can diced tomato (15 oz)
• 2 ancho chile peppers + 2 cups water
• 3 tbsp canola oil
• 1 bunch cilantro, washed & leaves picked
• 4 corn tortillas
• 1 avocado
• 2 limes

Ancho Chile Peppers

Ancho Chile peppers are dried Poblano peppers, they can be found in any Latin American market or some grocery stores in the Ethnic food section. 

1. Heat 2 cups water to near boiling and soak the ancho peppers for approximately 20 minutes.  When peppers are soft, blend to puree.
2. In a medium stock pot, heat canola oil over medium heat.  Add onions, celery and carrots.  Saute for about 5 minutes to soften.
3. Add chicken stock, diced tomatoes and ancho puree.  Bring to a simmer, not a boil. Turn down the heat if necessary.  Cook for 20 minutes.
4. Add shredded chicken, stir and simmer an additional 10 minutes.
5. Remove from heat, add half of the cilantro and stir to combine.  Reserve the rest of the cilantro for garnish.
6. Garnish with sliced avocado, tortilla strips, a squeeze of lime juice and cilantro.

Tortilla Strips

Heat 2 quarts of oil in a deep pot, leaving at least 3 inches of space from the top of the pot.  While oil is heating, cut tortillas in half and stack on top of each other.   Cut into thin strips.

When oil has reached 350- 360 degrees,  carefully place tortilla strips into oil.  Fry until golden brown and crispy (about 3- 4 mins). 

Remove from oil and lay on paper towels to drain.
Sprinkle with salt and serve immediately.

Doing My Part to Prevent Scurvy...

Every now and then I buy random things and hope I can make something good with the various items that have found their way into my cart.   Once in a while I'll stumble upon something magnificent, on (thankfully rare) occasions it's been a disaster, in which case the pizzeria is on speed dial and more often than not it's pretty good, although I'm in no way getting sassy about it...
One of the ingredients that found their way home with me were finger limes.

They are rather interesting... inside the lime are little pearls that resemble caviar.   It's a great garnish for fish, drinks, hors d'oeuvres or even desserts.

A beautiful piece of wild grouper had also found its way home with me in my ever-present quest for eating healthier, so this was my jumping off point.  A couple of years ago, on a trip to Punta Cana in the  Dominican Republic I had grouper grilled on the beach and that is where my love for this fish was born. 

Grouper is a mild whitefish, similar in flavor to snapper or orange roughy.  For those who don't care for "fishy" tasting fish, this is a great option. 

Soy-Glazed Grouper with Crispy Skin

• 2-  6oz pieces grouper
• 1/2 cup soy sauce
• 2 tbsp kecap manis (sweet soy)
• 1 tbsp sriracha (or other hot sauce)
• juice and zest of 1 lime
• 1 tbsp canola oil
• kosher salt & freshly ground black pepper
• 1 finger lime
• sauteed spinach

1. Preheat oven to 350 degrees.
2. Make the marinade: combine soy sauce, kecap, sriracha, lime zest & juice in a bowl.
3. Place the fish in the marinade for 10 minutes, remove and pat dry. Season with salt & pepper.
4. Heat an oven safe saute pan over med-high heat.   Add canola oil.
5. When oil is hot, place grouper in pan skin side down.  Cook undisturbed for 2 - 3 minutes.
6. Turn fish over and slide into the oven for 5 - 6 minutes.  Remove from oven and let fish rest for a few minutes before serving.
7. Serve over sauteed spinach and garnish with finger lime.