Key Lime Pie

Hubby and Hubby's Father both enjoy Key Lime Pie...so Hubby requested it for fathers day.  This version is very sweet - because key limes are sweet.  If you want a lime flavor but a bit more tartness, try regular lime juice.

Crust                                                                           

  5 Tbl Butter, Melted                                                         Meringue

  1 1/2 Cup Graham Cracker Crumbs                                       2 Large Egg Whites

  1/2 Cup Slivered Almonds, Chopped                                      1/4 Tsp Cream Of Tartar

 Filling                                                                                  1/4 Cup Sugar

  28 Ounce Sweetened Condensed Milk                                   1 lime, zested.

  1 Cup Key Lime Juice                                                            

  2 Large Eggs

Preheat oven to 350 degrees.

Combine the crust ingredients and press into the bottom and sides of a 9 inch deep dish pie pan.  Bake for 15 minutes and remove from oven.

While crust bakes, mix sweetened condensed milk, key lime juice and eggs.  Whisk until well blended.

Pour into the pie crust.

 

Beat the egg whites and cream of tartar until soft peaks form.   

Add lime zest and gradually beat in the sugar until the mixture is stiff.  Spread over the filling, making sure to seal the edges.   

Bake for 15 minutes, until the meringue is golden brown.

Father's Day Pork Butt

On Mother's Day, Hubby cooks and I make dessert for any mother's we are celebrating with.  I usually cook on Father's Day.  This year, Hubby wanted to share some of the goodness that can be made on a big green egg, so he offered to cook a Pork Butt.  He did a fabulous job - his process is listed below.  Thank you honey!

The pork butt is listed as 7 lbs, but you can use anywhere from 6 to 8 pounds.  The best way we have found to shred pork is to use two large serving forks (they also work great as pastry blenders).

 Pork                                                                 Dry Rub 

  7 Lb Boneless Pork Butt                                      9 Tbl Dark Brown Sugar

 Injection                                                             1/4 Cup Hot Paprika

  1 Cup Apple Juice                                                1/4 Cup Kosher Salt

 Marinade                                                             1/4 Cup Chili Powder

  1/4 Cup Onion, Chopped                                       1 Tsp Dry Mustard

  1/4 Cup Water                                                     1 Tbl Black Pepper

  1/4 Cup Worcestershire                                        2 Tbl Old Bay

  3 Clove Garlic, Chopped                                       1/2 Tsp Ground Ginger

                                                                                  

Mix the marinade ingredients and set aside.  Mix the dry rub ingredients, set aside.

Inject the pork with the apple juice, spacing the injections about two inches apart.

Strain the marinade, rub the outside of the pork with the marinade then rub with the dry rub.  Place in a foil pan and let sit at least one hour.  Put your wood chips on to soak.

Heat the grill to 275 degrees.  (It looks really cool when you light it in the middle of the night).

Add the apple wood chips then add the plate setter (if using a big green egg) or whatever you need for indirect heat.  Place the pork, in the foil pan, on the grate and closed the lid.  Cook for 6 hours.  Pour 3/4 cup apple juice over pork, cover pan with foil and close the grill.  Cook the pork until it registers 210 degrees (about 2 hours).   Remove and let sit for 30 minutes.  Shred and enjoy.

White Beans and Kale

Kale - another green leafy vegetable I have learned to cook with thanks to my CSA share.  More than that, I actually like it, when cooked properly.  Makes 3 servings and a great lunch.

  2 Tbl Olive Oil                                                                         15 Ounce Navy Beans, Drained And

  2 Cloves Garlic, Minced                                                          -Rinsed

  1/4 Tsp Red Pepper Flakes                                                      3/4 Cup Chicken Stock

  3 Cups Kale                                                                             2 Tbl Pesto

Remove stems from kale, wash and spin dry.  Chop and set aside.

In a large skillet, heat oil.  Add garlic and red pepper flakes and stir until fragrant.   

Add kale.

Saute until slightly wilted (may need to add in two batches).  

Add beans, stock and pesto. 

Stir and cook until heated through.  

Per Serving: 347 Cal (39% from Fat, 20% from Protein, 42% from Carb); 18 g Protein; 16 g Tot Fat; 3 g Sat Fat; 10 g Mono Fat; 38 g Carb; 10 g Fiber; 2 g Sugar; 232 mg Calcium; 5 mg Iron; 1434 mg Sodium

Grilled Bacon Wrapped Tenderloin

Hubby was so excited by this recipe - he really liked it.  So, since he really liked it the first time, we tried it on the big green egg.  No venison?  No problem, use beef or pork.

  10 Ounce Soy Sauce                                                                1 to 2 Lb Tenderloin

  3/4 Cup Dark Brown Sugar                                                      2 Tbl Red Hot

  3/4 Cup Light Brown Sugar                                                      1/2 Lb Bacon

Mix the soy sauce and sugars, pour over the tenderloin.  

Marinade at least 3 hours.  Remove from marinade, DO NOT discard marinade.

Heat your grill to 350 degrees.  

Wrap the tenderloin in bacon and hold with toothpicks.  Brush bottom of tenderloin with oil and place on grill.  

Cook until meat registers 5 degrees below done (done is 140 for medium venison, 145 for medium beef).  When meat reaches the 5 degrees below done, remove it from the grill and let it rest.  No need to fry or turn, the bacon will be crispy from the grill.

Lettuce Wrap...or Stir Fry?

As with many things I like to make, this recipe gives you options.  Lettuce leaves from our CSA were absolutely beautiful, so this preparation will show you lettuce wraps.  If you have a nonstick wok, I highly recommend it for this recipe.  The cornstarch in the chicken will get very sticky.  If you don't want lettuce wraps, chop the chicken and vegetables by hand and keep them larger.  Serve over rice.

Chicken Prep:
3 Cubes 1/2 inch Fresh Ginger
2 Cloves Garlic
10 Ounces Chicken Breast, cubed.
4 Tsp Cornstarch
4 Tsp Soy Sauce
1Tbl Water
Place ginger and garlic into a food processor and pulse until chopped. 

Add chicken breast and pulse a few times.  Add water, sherry and cornstarch.  Pulse until well mixed.  Place in a bowl and set aside.

Vegetable prep:
1 Can sliced Water Chestnuts
1/4 Cup Baby Carrots
1/4 Cup Red Pepper
1/2 Cup Snow Peas
Firm Lettuce Leaves, rinsed and patted dry.

Place chestnuts, carrots, peppers and peas in the food processor and pulse to chop. 

Sauce:
1/4 Cup Hoisin Sauce
2 Tbl Soy Sauce
1 Tbl Water
2 Tsp Cornstarch
1 Tbl Sesame Oil
1/4 Tsp Black Pepper, ground
1 Tsp Sugar
1 Tsp Red Hot

Stir together and set aside.

Preparation:

Heat 2 tablespoons Oil in a large wok.  Add chicken mixture and stir until cook.  Remove from pan and set aside.  Add 2 more tablespoons oil to the pan and add vegetables.  Stir fry for 2 minutes, return chicken to the pan and stir until heated.  Add sauce and stir until thickened, stirring to combine.  Serve on lettuce leaves, wrap and enjoy. 

Grilled Roasted Chicken - Step 3 - Time to Cook!

Okay, your chicken is brined, your seasoning is mixed, now what?  Now it is time to go heat your grill.  You want your grill to be about 375 to 400 degrees.  While the grill heats, remove the chicken from the brine.  Reserve one cup of the tea.  Take the butter and rub it all over the chicken - inside the cavity, under the skin and on top of the skin.

Place the chicken on a standing roaster, like this one.  If you do not have a standing roaster, you may use a beer can.  If using a can, place 1/2 of reserved liquid in the can before inserting can in chicken.

 

Set chicken in a drip pan. When grill is heated, set the chicken on the cooking grate and add the reserved liquid. 

Close the grill and start timing the chicken when the heat rebounds to 375 degrees.  Cook for 45 minutes and temp the chicken - it should be cooked to at least 160 degrees.  Close grill and continue to cook until internal temperature is reached.

Grilled Roasted Chicken - Step 2 - Jerk Seasoning

The Big Green Egg Roasted chicken started in a bath of Sweet Peach Tea brine.  While it was resting, I mixed the following spices into a Jerk Seasoning.  I mixed everything in a spice grinder (aka - a coffee grinder I purchased as a spice grinder). 

2 tsp Thyme
1 tsp Allspice
2 tsp Black Pepper
1/2 tsp Cinnamon
1/2 tsp Cayenne Pepper
1 tsp Salt
1 tsp Onion Powder
1 Tsp Hot Paprika
1 Tsp Garlic Powder
1 Tsp cumin.

Mix all ingredients in a spice grinder and grind until no large pieces remain.  Put into a spice jar.

Mix 1 Tablespoon of the jerk seasoning with 4 Tablespoons unsalted, room temperature butter.