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Lewes, Delaware
Jim's Towing Service
May 30, 2003     Cape Gazette
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78 - CAPE GAZETTE, Friday, May 30 - June 5, 2003 Cool Key Lime Pie sizzles this summer When you're wilting in the sun, lime's tanginess is an instant perk-me-up, whether it's in mar- garitas, mojitos, salsas or refresh- ing desserts. One of the best varieties is Florida's famous Key lime, named for the islands where it is grown. Compared to green limes, this yellow-tinged citrus fruit is smaller, more flavorful and brighter tasting, adding zip to everything from fresh papaya sal- ad to rich Key lime pie. Oddly enough, those famous pies are usually enjoyed in restau- rants because Key limes are hard to find in grocery stores. Fortu- nately that is changing, and now pie with great Key time flavor is a breeze to make at home with a mix, ready for parties or a family treat. This recipe makes a rich, deli- cious pie that captures the flavor of Key limes and tastes even bet- ter when served frozen. It's the essence of easy-all you do is press the crust into a pie plate and bake it. Then fill it and chill it. KEY LIME PIE 1 package Key Lime bar mix (1 pouch each complete crust and lime filling mix) 2 C heavy whipping cream 1-2 drops green food color Preheat oven to 350 degrees. Press full pouch of complete crust firmly into bottom of lightly greased nine-inch pie pan (no ad- ditional ingredients required). Bake 15 minutes. Let cool completely. Place whipping cream, full pouch key lime filling mix and green food color in large bowl. Using an elec- tric mixer, mix on high speed until mixture is thick or until stiff peaks form. Spoon filling into baked pie shell and chill 2-3 hours or overnight. For firmer set, freeze several hours or overnight and serve frozen. Garnish with lime slices and whipped topping, if desired. Makes 12 servings. Cookbook Continued from page 77 with the barbecue sauce for the last 10 minutes. Serve with addi- tional barbecue sauce on the side. Grill Method: Prepare the grill and cook chicken over hot coals for about 40 minutes, turning of- ten. During the last 10 minutes of the grilling process, lightly brush the chicken with barbecue sauce. Serve with additional barbecue sauce on the side. SHRIMP & SWEET CORN FRITTERS 3/4 C all-purpose flour l/2-t salt 1-1/2 t baking powder 1/8 t cayenne pepper 2 eggs, beaten 1/2 C milk 2 T finely chopped green onion or all'YeS 1 C coarsely chopped cooked shrimp 1/2 C corn kernels Vegetable oil, for frying Powdered sugar Fruit Chutney Sauce (recipe follows) Sift together the flour, sail bak- ing powder, and cayenne pepper in a large bowl. Stir in the eggs. Add the milk and green onion and mix well. Fold in the shrimp and corn. Pour oil into a heavy skillet to a depth of 1 inch, and heat until very hot, about 375 degrees F. Drop the batter in by the table- spoonful, a few fritters at a time, and fry until golden brown, 3 to 4 minutes. Remove fritters with tongs from oil and place on paper towels to drain. Dust with pow- dered sugar and serve with Chut- ney Saul. FRUIT CHUTNEY SAUCE 1/4 C pureed fruit (apple, man- go, or peach) chutney (note: if chutney is too exotic, substitute peach preserves) 2 T mayonnaise 2 T sour cream Mix all ingredients together in a bowl. LADY LIBERTY SEAFOOD SALAD A family Fourth of July picnic at the Biddlecombs' in Reville, Va., on the Chesapeake Bay, just wouldn't seem right without this colorful salad, a longtime family favorite. Primarily a seafood sal- ad, it contains just a small amount of pasta and fresh, crisp summer vegetables that are bound togeth- er with a light vinaigrette sauce. 2 C small shell macaroni 1 C thinly sliced celery 112 green bell pepper, finely chopped 1/2 red hell pepper, finely chopped 329 (3 112 small red onion, finely chopped 2 green onions, minced 1/4 C mayonnaise 1/4 C vinaigrette salad dressing I t Cajun seasoning 1-1/2 ibs. cooked shrimp, cut in- to small pieces Freshly round black pepper, to taste Cook the macaroni in boiling  salted water until tender but not mushy. Drain and rinse with cold water. Put the pasta in a large bowl and add the celery, green and red bell peppers, red onion, and green onion. In a small bowl, mix together the mayonnaise, vinaigrette dressing, and Cajun seasoning. Pour the mayonnaise mixture into the pasta and mix well. Add the shrimp and fold all ingredients together. Season with pepper and serve. ?Adapted:from Chesapeake Bay Cooking with John Shields, Broadway Books, 1998 Key Lime Pie is a deli- cious, cook treat during the warming summer months. The rich, delicious pie cap- tures the flavor of Key limes and tastes even better frozen. I . | II 1-1/2 Ibs. mahi-mahi fillets II Salt & freshly ground pepper to taste I 1 cup whole salted macadamia nuts I I 1 cup unsweetened coconut milk 1 i II 1. Preheat oven to 350F 2:: Rinse mahi-mahi and pat dry. Cut diagnolly into four 1" I I wide pieces. Place pieces 12.5"x8.5" baking dish in a single I I layer. Rub with salt and pepper. 3. Divide macadamia nuts and sprinkle half on fillets. Pour I I the coconut milk around the fillets. I 4. Bake 18 minutes or until opaque. Chop the remaining II nuts and sprinkle over fillets. Serve immediately. Serves 4. 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