Blimey! It's Limey - Key Lime Gelato

Well, it has happened.  Puppy is now 12 weeks old, or about 3 months. I was reading the "New" aging article.  You know how they use to say that every year your dog aged it was the equivalent of 7 human years.  Well they have decided that those ratios are incorrect.  The new figures state that when I brought him home at 2 months, he was about 14 months old in human years.  By the time he is 6 months old he will be the equivalent of a 5 year old.  Thus I have computed that since he is 3 months old he is somewhere around the terrible 2's.  Oye. 

Needless to say I have even less time in the kitchen.  Oh, he is very good and sits by the back door, for about 5 minutes.  Once he becomes bored with that he wants to go "outside" every 5 minutes or starts tormenting the cats. (Don't get me started on the "barking" as soon as I get on the phone.)  LOL

So when I was in the mood for ice cream, I had to think fast.  I had seen a quick ice cream on TV, but I could not remember who actually did it.  All I could remember was that their was about 1/2 cup of juice, 1 cup of Confecctioners' Sugar and 2 cups of heavy whipping cream.  That was good enough for me.

The interesting part of this method is that you whip the whole thing together, to incorporate air, then toss it in the freezer.  The idea is the same as making traditional ice cream with a dasher, which incorporates the air, and ice, just a little less hands on.  Perfect when you are in a hurry.

So, if you are ready to embark upon a no fuss no muss path to Iced "whipped" Cream deliciousness, this one is a winner.  Granted, the texture is a little more like an Ice Milk, but I like a slightly "icy" texture to my ice cream.   I find it more refreshing., especially since I am making Key Lime.  YUM. 

My only regret is that I did not save out a slice of lime for a garnish... oops.  It simply takes too many key limes to get 1/2 cup of juice.  Alas, there were none left.

Key Lime Iced Whipped Cream

1/2 cup (4 oz) Key Lime Juice (about 12 limes)
Zest of 3 Key Limes
1 cup Confectioners' Sugar
2 cups Heavy Cream

Simply combine the Key Lime juice and zest in a bowl.

Add Confectioners' Sugar....

Whisk until the Sugar dissolves completely.

Add the Heavy Cream.

Begin whisking until the Heavy Cream becomes sort of thick and flowing, not completely stiff.  I like to call it "Zshuzshy", though I have no idea how to spell that.  ;)

Pour into a container, cover and freeze for at least 8 hours.

Place a few ginger snaps in a zip lock bag and get all medieval on them with a rolling pin. (turn them into powder)

Place the resulting pulverized cookie powder in a shallow dish and grab a champagne coup.

Rub the rim of the coup with some lime or lemon juice and dip it into the cookie dust.

Scoop some of the delicious iced Whipped Cream into the glass, and sprinkle with the ginger snap powder.  Delish!

Mangia!!
~~

Holy Guacamole!

I think that I shall never see,
A poem lovely as Guacamole.

This recipe really doesn't need an introduction or an anecdote.  It's Guacamole baby!  The most delicious concoction ever invented.  Thanks be to the Aztecs for this one.

Guacamole

1/2 bunch of Cilantro (leaves only)
3/4 tsp Cumin seeds
2 cloves Garlic
3 Green Onions, white and light green parts
1 Serrano Chile, seeded (but I leave the membranes in for more heat)
1/2 tsp Salt
2 medium Haas Avocados
2-3 Key Limes
a few grinds of Black Pepper
a couple Shots of Chipotle Tobasco
Lots and lots of Tortilla chips.... Or a spoon

Place the Cilantro, Cumin, Garlic, Onion, Chili and salt in your Molcajete.

Grind everything into a paste.

Add the Avocado...

Add the juice of 2 of the Key Limes. (to keep the avocado from turning black)

Smash everything together.  (I like mine a little on the chunky side)

Season with Black Pepper and taste.

Add the juice of a 3rd Key Lime, if necessary.

Hit it with a couple shots of Chipotle Tobasco and mix again.

Enjoy with Tortilla chips....  or a spoon.  :)

Evidently, I did a fairly decent job when I seasoned the Molcajete, cause there was absolutely no grit or sand in the mix.  ;)

¡¡Come!!
~~

German Chocolate Chicken?!?!? - Coconut Pecan Chicken

This is a recipe I posted on BakeSpace many many moons ago. In fact, I don't think I have made it since I posted it back in 2007. Mainly because it's not exactly good for you. After all, it may be Peanut oil, which is higher in Monounsaturated fats and has a higher heat tolerance before going "toxic" like canola oil, but it is still frying none the less, and fried foods just aren't a good habit to get into. But it sure is tasty, and it's been over 2 years, so I figure I can indulge....

These are excellent with Ginger-Lime dipping sauce, though an Orange sauce is can be nice as well. Heck, it might even be good with Chocolate and Caramel sauce; after all, Pecans and Coconut love being paired with Chocolate & Caramel... Hmmmm; German Chocolate Chicken.

Yeah, never mind... I just got a little carried away. ;)

Coconut Pecan Chicken

24 oz Boneless skinless chicken breasts cut in one inch strips
Kosher Salt and Black Pepper
3/4 cup Pecans ground
1 1/2 cup Shredded Coconut (unsweetened)
1/2 tsp Thai Red Curry Paste (or more if you heart desires a spicier dish)
2 Large Eggs, beaten
1/4 cup AP Flour
Peanut oil for frying

Ginger-Lime Dipping Sauce
2 TB Raspberry Honey
3 TB Ginger Preserves
1 tsp White Rum
1 1/2 TB Key Lime Juice
1 tsp Tamari Soy sauce
1/2 tsp Thai Red Curry paste

Cut up the chicken breasts into 1 inch strips... (this works better if you are using cutlets, and if you can find chicken breast tenders, you can skip this step all together)

Blot the Chicken with paper towels to remove excess moisture. (the drier the chicken, the better the "Breading" will stick.

Season the chicken with Salt and Pepper.

Grind the Pecans finely in a food processor.

In a shallow bowl, combine the Pecans and Coconut. (Make sure it is UNsweetened coconut, not Baker's Angel flake - Whether it's Organic or not is entirely up to you)

Whisk the Eggs and Thai Red Curry Paste in a second bowl.

Create your dredging station...
Place the Flour on a plate, the Curried Egg wash in a bowl, and the Coconut/Pecan mixture in the second bowl.

Dredge the chicken in the flour,

then the Curried Egg wash,

and finally in the Coconut/Pecan mixture.

Continue until all the chicken has been coated

Heat Peanut Oil, to a depth of 1 inch, in a large skillet to 375 degrees. (I use an electric skillet for this, to better control the temperature of the oil)

Fry chicken in batches....

Turning after 2-3 minutes (depending on how large your pieces are)

And cooking until golden brown.
Remove from oil and drain on a paper towel.

Serve with dipping sauce.....

For the sauce, simply place all the ingredients in a small bowl...

And mix together....

Then dip away.


Mangia!!
~~

Risotto Runnin' For The Border - Risotto alla Tex-Mex

I am sure you were all sitting on pins and needles, pondering how long it would be before I posted another risotto recipe. Well the wait is over! LOL

I have been playing with flavors from "south of the border" over the last week. And it all started because I made a big batch of Chipotle Pulled Chicken. So when it came time to prepare Lemon Risotto, I decided to make a foray into a somewhat unfamiliar territory. Sometimes I have to remind myself that it's OK to "Live on the Edge"... The earth is round, so I can't fall off.

There is something to be said for Italian food with a "Mexican" flair. After all, it was an Italian living in Tijuana who invented the Caesar Salad (Caesar Cardini). Not that I think this risotto recipe will experience that kind of renown, but hey, you never know. Stranger things have happened. (I lived through my 20's, it doesn't get much stranger than that)

Risotto alla Tex-Mex

2 1/4 - 2 3/4 cups Chicken Stock
2 TB Unsalted Butter, plus 1 TB for later
1 Medium Shallot, diced
1 Clove of Garlic, Minced
1 cup Arborio or Carnaroli rice (Arborio is easier to find)
1/2 cup room temperature Sparkling Wine (I used Spanish Cava)
2 TB grated Queso Asadero
2 TB Mascarpone cheese
Zest of 1/2 Lime or 2 Key Limes
3/4 tsp Kosher salt
1/4 tsp Cayenne Pepper
1 1/2 oz Lime juice or Key Lime juice
dash of Tabasco Sauce
Cilantro and lime slices for Garnish

The choice of lime is all up to you, but for this one, I liked the regular lime better than the Key lime.

As always, begin heating your stock in a small saucepan, then melt butter in a separate saute pan and adding the shallot and garlic when the foam subsides.

When translucent, add the rice and cook, stirring occasionally, for about 2-3 minutes.

Deglaze the pan with the Spanish Champagne (Cava)

Once the rice has "soaked up" the Cava, begin adding chicken stock 1 ladle at a time, stirring until absorbed before adding the next.

When the rice is al dente, remove from the heat and add the remaining 1 TB of Butter, Queso Asadero, Mascarpone, Lime zest, Cayenne and Salt, stirring to incorporate; then cover and let it set for 3-5 minutes.

Before serving, stir in the Lime Juice,

and don't forget the Tabasco!

Garnish with a slice of lime and some Cilantro.

Mangia!!
~~