Saturday, April 17, 2010

A Simple Flordian Menu

I’m currently in Florida with some friends for a long weekend at the beach, thanks to the generosity of Mary’s parents (Thanks Joy and Rennie for letting us stay at your place!). We spend the day at the beach, have a picnic lunch and then come home to drink and eat a menu inspired by fresh seafood. Since my internal alarm clock won’t let me sleep late, I’m up and there is nothing on but infomercials so I’m posting this yummy recipe we had last night. Ever since I had Key Lime Pie in Miami in March I have been craving it again so I wanted to try a simple recipe that anyone could make. Last night’s menu was simple but tasty: Fresh Fish Tacos Homemade Salsa and Guacamole Key Lime Pie The Fish Tacos are comprised of fresh fish (whatever your favorite is, the flounder at the fish market looked the best so that is what we had) with whatever flavoring you prefer, we used old bay seasoning and broiled it until done. We had corn tortillas and made our own spicy slaw by using a bag of pre-cut cole slaw and adding chili powder (or whatever Mexican spices you prefer), a halved and seeded jalapeno, some cilantro, a tablespoon of sugar and some white vinegar (thanks Jennifer for making the spicy slaw). Remove the jalapeno before you serve…or if you really like spice then chop it up and leave it in. Salsa and guacamole are easy (especially with the Tupperware spin chopper or a food processor)…onions, roma tomatoes, jalapenos (seeded), cilantro, lime juice and salt. Make the salsa as you like, once you have the avocados mashed up, add the salsa to it until it tastes like you want. Ok on to the good stuff. I got this recipe off of the site… There are millions of recipes on there and millions of versions of popular recipes, this one is by far the easiest and best flavored Key Lime Pie recipe than I’ve ever made before. Key Lime Pie VII (not my number but theirs) 1 9-inch Graham Cracker crust (buy it or make your own) 3 cups sweet condensed milk (about 1 and ½ cans so buy 2 cans) ½ cup sour cream ¾ cup key lime juice (this will take about 20-30 key limes, remember to roll your limes on the counter before cutting them to release all the juices or have Angie there to roll and cut the limes for you) 1 tbs grated lime zest Preheat oven to 350 degrees. In a bowl, combine condensed milk, sour cream, lime juice and zest. Mix well, it will be lumpy for a while until you get it good and smooth then pour into crust. Bake in preheated oven for 5-8 minutes or until tiny pinhole bubbles burst on the surface of the pie. Be careful and watch closely you do NOT want to brown this pie. Chill pie thoroughly before serving. Add whipped cream, slice and serve. If you want to make it really special and have time, cut small strips of rind. In a small saucepan combine 1 cup of water with ½ cup of sugar, add rind and bring to a boil, drain candied lime strips and let dry/crystallize. Sorry no pictures, we ate it so fast I forgot to take them...or maybe that was the tequila shot that forgot them! :)

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