Campfire Chicken Pouches

Dedicated to the men formerly of BSA Troops 354 and 747 of the Yellow River District in the Atlanta Area Council.

Campfire Chicken Pouches

Ingredients
2 Chicken Thighs, bone-in, skinless
2 Chicken Breasts, boneless, skinless
1 small Yellow Onion, diced (Vidalia ideally)
1 1/2 dozen Table Mushrooms, quartered
1 yellow Bell Pepper, diced
6 cloves Garlic, slivered
1 Corn on the Cob, cut in half
4 Sprigs of Rosemary
4 Tbsp Butter, divided in sixteen pieces
1/2 tsp Black Pepper, ground
1/2 tsp Cumin, ground
1/2 tsp Coriander Seed, ground
1/4 tsp Fennel Seed, crushed
1/4 tsp dried Oregano, crushed
Salt to taste

Directions:

  • Prepare Coals or Preheat Oven to 350F. If you have the luxury to be camping and cooking over a fire, you’ll want to create an area of charred wood–like a bed of coals. You could also use charcoal in a grill. You should know that on open fires, it is difficult to gauge the temperature–so be vigilant and have tongs ready to move your goods.
  • Cut four pieces of Aluminum Foil AT LEAST 1 foot by 1 1/2 feet. I recommend getting the extra-wide Aluminum Foil and cutting 4 squares.
  • Season the Chicken pieces with Salt and Pepper.
  • On two of the sheets of Aluminum foil, place on each: one Thigh, one Breast, one half of the Corn.
  • Mix the Mushrooms, Peppers, Butter, and Spices together and divide among the two Squares, keeping everything in the center in a mound.
  • Put a Sprig of Rosemary in each.
  • For each pouch, carefully pull two sides together and fold the seam together. Then fold and roll each side remaining. I recommend then placing in a second piece of Aluminum foil and repeating – helps prevent spillage and tares.
  • Roast for about an hour, making sure to heat evenly. If using an oven, place the Pouches on a baking sheet.

Makes 2 pouches (2 servings)

NOTES: So this takes me back to when I was a Boy Scout in troops 354 and 747 in Conyers. We used to make some variation of this on a camping trip–usually with skin-on chicken and a bag of mixed veggies. Sometimes we would add fresh veggies and potatoes, and rarely any herbs or spices outside of Seasoned Salt. This is my version with real Spices, fresh Rosemary, and Mushrooms instead of Potatoes. The vegetables you choose to use are up to you, and limited only by how many they fit inside a pouch. If you use Potatoes, I would suggest adding more salt and pepper.

It is memories of the times like camping that really stand out to me. Looking back, most of my friends from my later troop are very distant now–probably because we’ve moved on geographically, but also because they’re much more conservative than I am–me being gay probably doesn’t help as a result. Regardless, I dedicate this to those folks.

Baked Mahi Mahi with a Bruschetta Topping

Baked Mahi Mahi with a Bruschetta Topping

Ingredients:
4 10-12 oz Fillets Mahi Mahi, skin-on
Salt and Pepper to Taste
2 Tbsp Butter, divided
Olive Oil just a drizzle

Bruschetta Topping
6-8 Plum Tomatoes
2 cloves Garlic, minced
1 yellow Onion, minced
1 Tbsp Capers, minced
1 tsp Balsamic Vinegar
1 Tbsp Olive Oil, divided
2-3 Tbsp fresh Basil, chopped fine
1 Tbsp fresh Flat-Leaf Parsley, chopped fine
Salt & Pepper to taste
Water for Parboiling

Directions:

  • Bring a pot of water to a boil on your stove. There should be enough room for the Tomatoes, but they should not yet be put in the pot.
  • Remove from the heat, and place the tomatoes in the hot water for 1 minute.
  • Using tongs, remove the Tomatoes.
  • Carefully remove the skin with a knife; and then cut in half and remove the seeds and juice.
  • Dice the Tomatoes and set to the side in a large bowl.
  • Add the minced Garlic, Onion, Capers, Balsamic Vinegar, Herbs, 1 Tbsp of Olive Oil, and Salt and Pepper to taste; Stir well, and leave to marinate. Chill.
  • Preheat the Oven to 425°F.
  • Drizzle a little Olive Oil on an aluminum foil lined baking sheet.
  • Place the Mahi Mahi skin-side down, and sprinkle with Salt (liberally) and Pepper.
  • Bake for 20 minutes, or until the fish is flaky.
  • Dab each Fish with 1/2 Tbsp of Butter,  and continue to cook for 5 minutes.
  • Use a spatula and to remove the fish and plate.
  • Taking a large spoon, divide the Bruschetta among the four fillets. I recommend draining as much liquid as you can from each spoonful.

Makes: 4 servings.

NOTES: Mahi Mahi is the Hawaiian name for the Dolphinfish, meaning “very strong”. It is a mild fish, similar to a tuna in texture, though the filet is white and usually sold skin-on. Though I’m using a Hawaiian/Caribbean fish, this dish is more of a fusion dish that I came up with when I read somewhere that tomatoes bring out the flavor of the fish.

You may also choose to try this Grilled.  I recommend if you do that, to keep the high heat, but to wrap the fish in aluminum foil or cook it on a closed grill.  Grilling would also provide some smoky flavors to the fish which are amazing!

Pumpkin Seed and Sage Crusted Tilapia with Roasted Garlic

Pumpkin Seed and Sage Crusted Tilapia with Roasted Garlic

Ingredients:
2 heads of Garlic
2 tsp Olive Oil (for roasting)
1 tsp Salt (for roasting)
4 Tilapia fillets
Salt and Pepper to Taste)
1 cup Pumpkin Seeds
1 Tbsp dried Sage
2 Tbsp Olive Oil

Directions:

  • Preheat the Oven to 400°F.
  • Take a 12″ x 12″ square of Aluminum foil and crinkle into a nest or bowl, big enough to support the heard of Garlic.
  • Using a chopping knife, cut off the top of the Garlic head, exposing the tops of the cloves.
  • Place the Head in the nest, and drizzle the Olive Oil over the exposed Garlic cloves.
  • Sprinkle with Salt.
  • Place nest on a baking sheet, and bake for 30 minutes or until the Garlic is tender to the touch. Remove when done and set aside.
  • While the Garlic is roasting, place the Pumpkin Seeds and Sage in a food processor and pulse until mealy, like bread crumbs.
  • Salt and Pepper both sides of the Fillets.
  • Place the Pumpkin Seed crumbs in a bag, and dip the Tilapia filets one at a time, pressing the crumbs onto the fillets.
  • Heat the Olive Oil in a large skillet on medium heat.
  • Fry the Fillets for 3-5 minute on each side, until golden brown.
  • Remove the fish and rest on a cooling rack or paper bag to remove excess Oil.
  • Plate the Fillets.
  • Using the Aluminum foil to hold the Garlic, squeeze the cloves out into a bowl, like a paste.
  • Top the Filets with the Roasted Garlic paste.

Makes 2-4 servings, depending on the size of the fillets.

NOTES: Pumpkin Seeds are an almost forgotten ingredient, but used as a breading they add a healthy nutty crust. I love this dish also because it smells so good while its being prepared–tips hat to roasted Garlic. Though there are a lot of “steps” to the roasting of the Garlic, this is actually a rather simple yet flavorful meal–the best kind.

Curried Turkey Stuffed Peppers

Curried Turkey Stuffed Peppers

Ingredients:
1 lb ground Turkey
4 Bell Peppers, large
4 cloves Garlic, minced
2 Shallots, minced
3 Jalapeno Peppers, minced
1-2 Tbsp Ginger, minced
1 Tbsp Chives
1 Tbsp Cumin
2 Tbsp Curry Powder
2 tsp Cayenne Pepper
1 tsp Turmeric Powder
1 tsp ground Coriander Seed
2 tsp Salt
1 cup Chickpeas
1/2 cup Bread Crumbs
1 Egg
Water for Baking
1/4 cup Greek Yogurt for garnish
Paprika for garnish

Directions

  • Preheat the Oven to 375°F
  • Fill a baking dish with water, 1 inch deep. The baking dish should ideally be able to be covered with a lid, and large enough to hold the Peppers.
  • Remove the top of the Peppers and all the inside seeds.
  • Combine all other ingredients in a large bowl and mix well by hand.
  • Divide the stuffing into the Peppers, and place them in the baking dish with the topside up.
  • Bake for 30 minutes.
  • Top with the Yogurt and sprinkle with the Paprika.

Makes 4 Peppers.

NOTES: This is a super simple but flavorful dish. Do not forget the Salt–it is important for bringing out the flavors. My first batch, I left it out and so it was hot but not flavorful–bland even with the Chickpeas. You can also add some seasoning to the Yogurt if you like–it acts as a cooling effect if the Jalapenos prove too spicy. This is an original recipe–inspired by Indian flavors. I hope you enjoy.

Shrimp and Lobster Scampi

Shrimp and Lobster Scampi

Ingredients:
6 Rock Lobster Tails, shelled, meat cut in large chunks
1 lb Shrimp, shelled, de-veined
1/2 cup Butter
2-3 Tsp Cayenne Pepper
6-8 cloves Garlic, sliced thin
2/3 cup Vermouth
Juice of 2 Lemons
2 cups Broccoli, cut in bite-size pieces
2 Tbsp Olive Oil
1 Tbsp Salt
2 cups Water (for steaming)

Directions

  • Bring the water to boil and place the Broccoli in a Steamer.
  • Sprinkle liberally with Salt, and drizzle the Olive Oil over them.
  • Close and steam for 3-5 minutes or until the Broccoli begins to turn bright Green. Set to the Side.
  • Pat the Shrimp and Lobster meat dry, and sprinkle the rest of the Salt, as well as the Cayenne Pepper on all sides of the meat.
  • Melt the Butter in a large skillet, and when the bubbles die down, carefully add the Shrimp and Lobster.
  • Cook thoroughly in the Butter on all sides, about 5-7 minutes on high heat, stirring often.
  • Carefully remove the Lobster and Shrimp to a bowl, leaving the Butter in the skillet. If there are small remnants of Lobster, that is ok.
  • Add the Garlic, Vermouth, and Lemon to the Butter. Be careful in case the flame rises.
  • Cook stirring for about 6 minutes, until the sauce begins to thicken.
  • Toss in the Lobster, Shrimp, and Broccoli.
  • Heat for another 3 minutes, tossing well.
  • Serve as is, or over Pasta or Rice.

Makes 4 Servings, 6 if you use over Pasta or Rice.

NOTES: I love this type of buttery, velvety, lemony, goodness of a dish. I would love to know from where in the world it really came from. In America, we tend to say it is an Italian dish, but so much of our Italian dishes are really in the “spirit of Italy”. In England, Scampi is a bar food made from a Prawn that is battered and fried–nothing like the dish we think of. The name Scampi is Italian in origin, though it refers not to the method of cooking, but rather to a lobster-like curved (ref. scampo) crustacean. The American version of Scampi uses Shrimp, though one often can find “Chicken Scampi”, suggesting that in America, we’ve lost the meaning of the word and use it to refer to the method of cooking it in a garlicky, lemony, butter and wine sauce. Nothing new there.

Sesame-Crusted Chicken with an Apricot Ginger Sauce

Sesame-Crusted Chicken with an Apricot Ginger Sauce

Ingredients:
2 skinless, boneless Chicken Breasts, butterfly-cut
1-2 cups All-Purpose Flour (for dredging)
1 Egg, beaten (for dredging)
1 Tbsp Water (for dredging)
1 Tbsp Honey (for dredging)
1 cup Sesame Seeds (for dredging)
Salt and Pepper for seasoning the Chicken
2 Tbsp Olive Oil

Sauce:
1 cup dried Apricots, diced fine
1 Tbsp fresh Ginger, julienne cut
1 cup Peach Schnapps
2 Tbsp Butter
1/2 cup Chicken Broth
1 Tbsp Garlic, minced
1/2 tsp Turmeric
1/2 tsp Nutmeg
1 tsp Salt
Pepper to taste

Directions:

  • Soak the Apricots in the Peach Schnapps for 1/2 an hour.
  • Set up dredging stations: 1 tray with Flour; 1 tray with Egg, Water, and Honey; and one tray for Sesame Seeds. Do not put all the Sesame Seeds in the tray, as you can always add more, but after you’ve dredged, can’t use the left overs.
  • Pat the Chicken breasts dry with a paper towel, and season with Salt and Pepper.
  • Dredge the Chicken in the Flour on both sides; then the Egg mixture on both sides; and finally the Sesame Seeds. Set to the side.
  • Turn the Oven on to 200F, and cover a baking sheet with aluminum foil. Place a cooling rack over the pan. Set to the side.
  • Heat the Olive Oil in a skillet, and brown the Chicken on both sides. Place the Chicken breasts on the cooling rack, and then in the Oven to keep warm.
  • In a Sauce Pan, melt 6 Tbsp of Butter.
  • Add the Garlic and Spices, and let cook for 2 minutes, stirring.
  • Add the Schnapps-soaked Peaches (liquid and all) to the Pot, and stir well. Heat for 5 minutes, stirring constantly.
  • Plate the Chicken and cover in the Apricot Ginger Sauce.

Makes 4 Servings.

NOTES: This is a recipe I came up with to appease Michael–he loves Apricots. I’m not really a big fan, though from time to time I will eat one. It has a sort of Asian feel to it, though I personally see it as more of a Middle-Eastern flavor. Regardless, I hope you enjoy it.

Blackened Chicken with Grilled Fruit

Blackened Chicken with Grilled Fruit

Ingredients:
3 Chicken Breasts, boneless, skinless, butterfly cut
3 Tbsp Butter, melted
1/2 – 1 Tbsp Olive Oil

Blackened Seasoning
2 1/2 tsp Salt
1 tsp Onion Powder
2 tsp Garlic Powder
1/2 tsp Allspice
1/2 tsp Coriander Seed
3/4 Tbsp Paprika
1 tsp Cayenne Pepper
1/2 tsp Crushed Red Pepper
1/2 Tsp Black Pepper ground
1/2 Tsp White Pepper ground
1/2 tsp Thyme dried
1/2 tsp Oregano dried
1/2 tsp Fennel Seeds dried

Grilled Fruit
1 Papaya, skinned, cut in chunks or slices
1 Pineapple, skinned, cut in chunks or slices
1-2 Mangoes, skinned, cut in chunks or slices
1-2 tsp Olive Oil
1 tsp Salt
1 tsp Black Pepper ground
1/2 tsp Cinnamon

Directions:

  • Prepare the Fruit and place on Skewers.
  • Brush with Olive Oil.
  • Sprinkle with Salt, Pepper, and Cinnamon.
  • Place on a hot grill or in the Broiler for 5 minutes per side. Set to the side, or cook while you prepare the Chicken.
  • Put all of the Ingredients of the Blackened Spice Rub in a Mortar and rub with the Pestle to mix well and open up some of the spices and herbs. Place to the side.
  • Begin heating a cast-iron skillet on high with the Olive Oil. You do not need to use all of it, just enough to coat the skillet. You do not want a puddle of oil.
  • Dredge the Chicken in the melted Butter, and then coat with the Spice Rub on all sides.
  • Place in the Skillet, and cook both sides. They will blacken because of the Butter and herbs. Each side should be about 5 minutes. Because the Chicken was butterfly cut, it will cook all the way through.
  • Plate the Chicken and cover with the Grilled Fruit (on or off the skewers, your choice).

Makes 3 Servings.

NOTES: Blackening is a technique of cooking often associated with Cajun cooking. I have read some places that attribute it however to a modern chef named Paul Prudhomme (who specializes in Cajun cooking). Whether an old technique, or a modern one, it extremely flavorful. I recommend playing with the amounts of spices–some like it hot, some don’t like it as hot–but Blackened is intended to be Spicy. If you are wanting to cheat, pick up some Hot Shot instead of the various types of Peppercorns, but do not skimp on the flavors. A lot of folks seem to want to avoid using Butter in the recipe–it is essential for true Blackened food, as the milk solids are part of the Blackening process. If you want a spicy chicken on the grill with the rub, great, but it’s not truly Blackened… just spicy ;-).  

Also, just a note, this Blackened Spice Rub can be used on Fish (it’s original intention), as well as other forms of protein.

Grilled Vegetable Salad

Grilled Vegetable Salad

Ingredients:
1 bunch Asparagus, cleaned
1 Red Onion, cut in rings
1 Red Bell Pepper, slice each side off
4 oz Halloumi Cheese χαλούμι
1-2 tsp Olive Oil
1/2 cup Cherry Tomatoes, Sliced
1 Avocado, diced
1 tsp Salt
1 tsp Black Pepper
2 Tbsp Lemon Juice
2 Tbsp Olive Oil
1 tsp Dijon Mustard
1/2 tsp Honey
1-2 tsp Sesame Seeds

Directions:

  • Using a brush, lightly cover the grilling grates, Asparagus, Bell Pepper, Onion, and Halloumi.
  • Prepare the Grill or Broiler as directed by manufacturer–you want medium high heat.
  • Place the Asparagus, Bell Pepper, and Halloumi on the grates and cover with the Onions and sprinkle with the Salt and Pepper. I suggest using an oven-safe cooling rack and placing it on top of the grate. If you use the cooling rack, it is easier to pick everything up in the end.
  • Close and grill for 5-7 minutes or until the onions and Halloumi begin to get a nice golden brown on the outside.
  • Remove and combine with the rest of the Vegetables in a large bowl.
  • In a separate bowl, whisk together the Lemon Juice, Olive Oil, Honey, and Dijon Mustard.
  • Drizzle over the Vegetables, sprinkle with Sesame Seeds, and Toss.

Makes about 6-8 servings.

NOTES: This is an ideal summer salad–full of fresh ingredients, tons of grilled flavor, and yet light, sweet, and citrusy. You can substitute Zucchini or Broccoli or just add them to the lot. I do not recommend grilling the Tomatoes, as they tend to fall apart Halloumi is a Cypriot/Middle Eastern cheese that is very dense, mildly salty, and can be GRILLED! It is a great addition to this dish, and complements the Asparagus and Sesame Seeds amazingly.

Peanut Butter with Honey

Ingredients:
2 cups Peanuts, shelled and roasted
1 tsp Honey
1 tsp Peanut Oil (optional)
dash of Salt

Directions:

  • Place the Peanuts and Salt in a food processor, and process for 30 seconds.
  • Add half the Honey
  • Process for an additional 30 seconds.
  • Add the remaining Honey and the Peanut Oil.
  • Process for an additional 30 seconds to a minute (to desired consistency).  Add more Honey if needed.

Makes 2 cups.

NOTES: Peanut Butter is a true American food. The earliest accounts come from the Aztecs who ground peanuts into a paste. The first US Patent for Peanut Butter was from a Canadian named Marcellus Gilmore Edson for use in peanut candies. The addition of Honey is something I highly recommend, as it adds some sweetness and spread-ability to the paste. Adding Peanut Oil is optional, but it does help make the paste smoother like many store-bought versions. Making your own peanut butter is a way to guarantee you’re getting something all natural–look at the ingredients of some of the name-brands and see what I mean. Plus making all-natural yourself is much cheaper than some of the prices sold in the stores as well.

You can also play with the recipe and use other types of nuts. Look at the price of Almond butter in the store, and you’ll soon see its much cheaper to make your own! You can also add some flavors to the nut butters you make. I like to add chocolate chips and roasted coconut–don’t judge till you’ve tasted it.

Published in: on March 20, 2011 at 1:01 am  Leave a Comment  
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Sesame-Crusted Chicken with Bok Choy Salad

Sesame-Crusted Chicken with Bok Choy Salad</span>

Ingredients
2 Chicken Breasts, boneless, skinless, cut in strips
1-2 cups All-Purpose Flour (for dredging)
1 Egg, beaten (for dredging)
1 Tbsp Water (for dredging)
1 Tbsp Honey (for dredging)
1 cup Sesame Seeds (for dredging)
Salt and Pepper for seasoning the Chicken
2 Tbsp Vegetable Oil
2 cups Baby Spinach
2 cups Bok Choy 白菜, chopped
1 Red Bell Pepper, diced
1 Red Onion, diced
1 cup Broccoli, chopped into bite-size pieces
1 cup Snow Peas
1 Asian  Nashi Pear ナシ, diced
Water for steaming
1/2-1 cup Sesame-Ginger Dressing

Directions:

  • Prepare pot of water and steamer for steaming/
  • Steam the Broccoli for 2 minutes, just until the color of the Broccoli turns bright green. You do not want to cook it, just steam it to make it tender and colorful. Remove and run through cold water, set to the side.
  • Set up dredging stations: 1 tray with Flour; 1 tray with Egg, Water, and Honey; and one tray for Sesame Seeds. Do not put all the Sesame Seeds in the tray, as you can always add more, but after you’ve dredged, can’t use the left overs.
  • Pat the chicken slices dry with a paper towel, and season with Salt and Pepper.
  • Dredge the Chicken in the Flour on both sides; then the Egg mixture on both sides; and finally the Sesame Seeds. Set to the side.
  • Turn the Oven on to 200F, and cover a baking sheet with aluminum foil. Place a cooling rack over the pan. Set to the side.
  • Heat the Olive Oil in a skillet, and brown the Chicken pieces on both sides. Place the Chicken pieces on the cooling rack, and then in the Oven to keep warm.
  • Build the Salad (make the dressing now if you have not yet done so as well). You can do this as one big bowl, or in individual bowls–it is up to you.
  • Start with a bed of Spinach.
  • Top with the all the ingredients. You may choose to do this artistically–I like to use the Snow Peas as a frame around the side of the dish. It is completely up to you.
  • Remove the Chicken from the Oven, and slice into 1″ pieces across the strips of Chicken. Place on the top of the Salad.
  • The Salad is ready to serve. You may dress it now, or leave it on the side.

Makes about 4 servings.

NOTES: This salad can serve as a side dish, but also as a main course salad. Though it has “East Asian” flare to it, I would not necessarily call it an Asian salad… maybe East Asian inspired salad with the Bok Choy (白菜), with the Sesame Ginger Dressing are the most Asian aspect of the salad. Some folks may want to add Ramen-style noodles on top. Not a fan of them, I just can’t bring myself to add them to the recipe. So if you do that, please don’t tell me. Thanks.

Chess Pie

Ingredients
1 Pâte Brisée for 9″ shell
1 1/2 cups Granulated Sugar
1/2 cup Brown Sugar
1/2 cup Butter, room temperature
2 Tbsp Cornmeal
1 tsp Vanilla extract
1/2 tsp Cinnamon
5 eggs
2/3 cup Buttermilk

Directions

  • Preheat oven to 350°F
  • Cream the Sugars, Butter, Corn Meal, Cinnamon, and Vanilla Extract.
  • Slowly beat in each egg.
  • Finally, beat in the Buttermilk gradually.
  • Roll out your Pâte Brisée to 1/8 inch thick, and big enough for a 9″ pie. Place in pie pan and crimp the edges as you desire.
  • Pour filling into the shell.
  • Bake for 45-50 minutes, or until it has set. The edges may brown slightly.

Makes 1 pie.

NOTES: I cannot find any definitive reason why Chess Pie is called so. Some theories say it is because it came to the Americas from Chester, England. Other theories say it comes from a pie chest (or piece of furniture for pies). All I know, is it is very common in the South, and always made with buttermilk! I highly discourage making this with cream or milk, unless you add a little of vinegar.

Salsiccia Dolce con Peperoni e Cipolle – Sweet Italian Sausage with Peppers and Onions

Salsiccia Dolce con Peperoni e Cipolle

Ingredients:
6-8 links of Sweet Italian Sausage
1 Red Bell Pepper, sliced in strips
1-2 Peperoncini or Banana Peppers, sliced in strips
1 Yellow Onion, cut in wedges
2 cups Plum Tomatoes, diced
4-6 cloves Garlic, sliced
1/2 cup Water
1/2 cup Pinot Grigio or other dry white wine
1/2 tsp dried Oregano
1/2 tsp dried Thyme
1/2 tsp dried Basil
1/2 tsp Salt
1/2 tsp Pepper
Parmesan, shaved for garnish.

Directions:

  • Poke the Sausage with a fork one or two times.
  • Place the Sausage in a skillet on medium heat with the Water, and cook for 10-15 minutes. Only flip the Sausage once or twice. You are basically poaching the Sausage, but by the time it is cooked, the water will have evaporated.
  • Remove the Sausage to a broiling pan, and place in the Broiler.
  • De-glaze the Skillet with the White Wine.
  • Add the Peppers, Onions, Garlic, Tomatoes and Herbs to the Skillet.
  • Heat through, stirring often so that nothing sticks or browns; about 5 minutes.
  • Check on the Sausage, and flip so that both sides get broiled.
  • Continue heating the Onions and Peppers for about 2-3 more minutes. If the skillet is small, and thus the mixture very deep, you should cover and let the steam help cook the Onions and Peppers.
  • Plate the Onions and Peppers on a platter, and then arrange the Sausage on top. Serve the Parmesan on the side.

Makes 6-8 Sausages

NOTES: This dish is great by itself or divided into Hoagies. You can use Salsiccia Piccante (Spicy Italian Sausage) if you prefer. Additionally, you may choose to top with Mozzarella, though I think the crunchy nutty flavor of the Parmesan can’t be beat. You can also do the Sausages on the Grill. If you do this, you can cook the Peppers and Onions in the Skillet starting with the adding of the Wine.

Hawaiian Pork Chops

Hawaiian Pork Chops

Ingredients:
4 thick-cut Pork Chops (8-10 oz each)
1 Tbsp Steak Spice Rub
1/2 Tbsp Olive Oil
1/4 cup Coconut Rum
1 can Pineapple Chunks
1 Shallot, diced
3 cloves Garlic, sliced horizontal
2 tsp fresh Ginger, minced
1 Bell Pepper, diced
1 tsp Crushed Red Pepper
1 Tbsp Soy Sauce
1 tsp Granulated Sugar
2 tsp Dijon Mustard

Directions:

  • Rub the Steak Spice Rub on both sides of the chops. Use more Spice Rub if needed.
  • Preheat the Oven to 400°F.
  • Heat a large heavy skillet on high with the Olive Oil.
  • Place the Chops in the skillet and let cook for 2 minutes. Do not move them while they cook.
  • Flip and cook for an additional 2 minutes.
  • Remove to a baking sheet and place in the oven.
  • Deglaze the pan with the Coconut Rum. Be careful, as it will likely flame up.
  • Add the Pineapple and Juice, as well as all the other ingredients to the pan.
  • Cook for 6-8 minutes, stirring constantly, and coating the Fruit with the sauce.
  • Remove the Pork Chops from the Oven (if internal temp is at 160°F) and plate.
  • Pour the Sauce and Fruit over the Pork Chops.

Makes 4 chops.

NOTES: It appears that any recipe with Pineapple is called “Hawaiian”–though no specific “style” of cooking seems to accompany it. I prefer a pan sauce, myself.  Though the pan sauce could be used as a glaze poured on pork chops cooked on the grill.

Bison Chopped Steak with Whiskey Mushrooms and Onions

Ingredients:
1 lb ground Bison
1 Tbsp Steak Spice Rub
2 tsp Salt, divided
1 Tbsp Olive Oil, divided
1/4 cup Tennessee Whiskey
1 Yellow Onion, halved and sliced
3 cups Table Mushrooms
1 Jalapeño, diced
2 cloves Garlic, diced
1 tsp dried Thyme

Directions:

  • In a large bowl, combine the Bison with the Steak Spice Rub and 1/2 the Salt. Mix well and form patties.
  • Heat he Olive Oil in a skillet on medium high heat.
  • Preheat the Oven to 300°F.
  • Place the Bison patties in the skillet and cook each side 2-3 minutes, or until they begin to brown. Make sure not to over crowd the skillet. The Bison meat will yield a greyish-reddish fat that you should discard.
  • Move the Bison to a baking sheet, and place in the oven.
  • Deglaze the skillet with the Tennessee Whiskey. Be careful, as it may flame up.
  • Add the Onions, Jalapeños, Mushrooms, Thyme, Garlic, and the remaining Salt.
  • Heat for about 7-10 minutes, or until the Mushrooms have shrunk and cooked.
  • Remove the chopped-steak and plate. Cover the steaks with the Whiskey-soaked Mushrooms and Onions mixture.

Makes about 6 chopped steaks.

NOTES: I swear I am not paid by any company, but I have to say now if you want this to taste good, use Jack Daniels Whiskey–preferably Gentleman’s Jack. By the time it comes to the table, the alcohol is gone, but the flavor still remains and has been absorbed into the mushrooms. I recommend Bison for this dish, however you can use a lean ground beef or ground turkey as well.

Cheese Straws

Cheese Straws

Ingredients:
1/2 cup Butter, room temperature
2 cups Cheddar Cheese, shredded, room temperature
1/2 tsp Cayenne Pepper
1 tsp House Seasoning
1 1/4 cups All-Purpose Flour
1-2 Tbsp Milk

Directions:

  • Preheat the Oven to 350F.
  • Combine the Butter, Cheese, Cayenne Pepper, and House Seasoning in a Food Processor, and pulse to combine. Batter should be somewhere between clumpy and grainy. You should not be able to distinguish pieces of cheese.
  • Slowly add the Flour to the mixture, pulsing each time.
  • Lastly start adding the Milk, and the dough will clump together.
  • Fill a Pipping Bag or Cookie Press fitted with a Star Mouth with the Batter. It is essential that the batter be room temperature to do this, or you will kill your arms.
  • Slowly pipe the Dough in strings on a parchment-lined baking sheet.
  • Take a knife or pizza cutter, and score the strings every 2 inches.
  • Bake for 10-12 minutes, or until begins to lightly brown.
  • Remove to cooling racks.

Makes about 5-6 dozen (depending on the size of the Star mouth piece)

NOTES: Cheese straws are a real Southern appetizer food. The first time I had them was when I worked at Kanuga Conferences–they were a staple item for their mixers. I love the crunchy cheesy warmness with the Cayenne bite after taste.

Salade Niçoise à l’Américaine – Niçoise Salad (American Style)

Ingredients:
4 Tuna Fillets (about 6 oz each)
1/2 Tbsp Olive Oil
1/2 tsp Sea Salt, or coarse Kosher
1/2 tsp Black Pepper, ground
12 baby Red Pontiac Potatoes
1 Roasted Red Bell Pepper
4-6 oz Green Beans, trimmed
4 Eggs
Water for boiling
1/3-1/2 lb Butterhead Lettuce
1/2 cup Fresh Basil
2 Tbsp Fresh Thyme
1/4 cup Fresh Mint
4 Plum Tomatoes, Quartered
2 Tbsp Capers
12 Niçoise Olives
4-8 Anchovies (optional)
1 cup Niçoise Vinaigrette

Directions:

  • Prepare the Tuna:
    • Heat a skillet on medium heat with 1/2 Tbsp of the Olive Oil.
    • Cut the Tuna into 2″ x 1″ strips.
    • Rub with the Salt and Pepper.
    • Place the Tuna in the pan, and sear each of the four long sides, watching the small sides to make an even searing to desired done-ness.
    • Set in the Refrigerator.
  • Place the Eggs in a pot and cover with water.
  • Bring to a boil.
  • Turn off the heat and let sit for 12-15 minutes.
  • Remove and run under cold water, and peel the eggs; in the Refrigerator.
  • Return the Water to a boil.
  • Add the Potatoes and the Green Beans
  • Cook for 4 minutes, until the Green Beans turn bright Green.
  • Remove the Beans first, using tongs, and then the Potatoes.
  • Run both under cold water and set in the Refrigerator.
  • Give all the ingredients at least 20 minutes to cool.
  • Prepare wide bowls or salad plates for plating by dividing the Lettuce evenly.
  • Tear the Basil and Mint, and divide with the Thyme among the salad plates.
  • Quarter the Tomatoes, Potatoes, and Eggs.
  • Decoratively divide the Tomatoes, Potatoes, Eggs, and Green Beans among the salad plates. Usually this salad is deconstructed with the different items in piles next to each other on the Lettuce.
  • Slice the Tuna pieces perpendicular to the seared sides, in 1/4″ slices, and add to the Salad.
  • Add the Capers and Anchovies, and drizzle the Vinaigrette over it.

Serves 4

NOTES: Despite being what one would commonly find in most restaurants and diners in America and what Julia Child’s recipe calls Salade Niçoise, it is strikingly different from a true Salade Niçoise from Nice, France or the Côte d’Azur. Most noteworthy is the use of Blanched Potatoes and Green Beans–something not commonly used in the French namesake. Additionally, Mescaline salad would be used, and other items like Artichokes would be present. Still this is the version most Americans will know and recognize, and I find it tasty (without the Anchovies, which I have not yet come to like).  OH I should also mention that many of the French recipes  use Canned Tuna–I can only assume theirs is not “Chicken of the Sea”, though I’ve seen some marinated vacuum-sealed Tuna that may serve the purpose–and Lord know’s most diners use canned.

This salad, is often served as an Entrée, in a similar manner to the Cobb Salad.

I do have to share what Julia Child says about this sald in her book Julia’s Kitchen Wisdom:

Of all main-course salads, the Niçoise is my all-time favorite, with its fresh butter-lettuce foundation; its carefully cooked, beautifully green green beans; its colorful contrast of halved hard-boiled eggs, ripe red tomatoes, and black olives; all fortified by chunks of tunafish and freshly opened anchovies. It’s a perfect luncheon dish, to my mind, winter, summer, spring, and fall — an inspired combination that pleases everyone.

Banana Pudding

Ingredients:
4 cups Milk
1 cup Granulated Sugar
1/2 cup Cornstarch
1/2 tsp Salt
4 Egg Yolks
3 tsp Vanilla Extract
2 Tbsp Butter
4-6 Ripe Bananas, sliced
2-4 cups Savoiardi Lady Fingers, cut into pieces

Meringue Topping or
Whipped Cream

Directions:

  • Line a baking dish with a layer of the Savoiardi followed by a layer of the Bananas.
  • If using the Meringue Topping, preheat the oven to 375°F.
  • In a large sauce pan, combine the Cornstarch, Salt and Sugar.
  • In a bowl whisk together the Egg Yolks and the Milk.
  • Slowly add the Yolk/Milk mixture to the Dry Ingredients, whisking with a balloon whisk. Whisk well to prevent any lumps.
  • Heat on low-medium Heat, stirring constantly. Do not bring to a boil.
  • As the pudding heats up, the cornstarch will start to thicken the sauce. Be vigilant as it will go from broth to custard almost with no warning. When it starts to turn to custard, it is done cooking.
  • Remove from the heat and mix in the Vanilla and Butter.
  • Pour half of the mixture over the Bananas Cookie Layer, then add additional Savoiardi and Bananas.
  • Top:
    • If using a meringue, make the meringue mixture and top; bake for 12-15 minutes or until the meringue is golden.
    • If using whipped cream, spread over the top of the pudding; crumble the remaining cookies, and sprinkle on top; then refrigerate.

NOTES: Banana Pudding is a Southern comfort food. In the Summer time it is traditional to use a Meringue topping, however no one will fault you for using whipped cream. Though traditionalists would probably scream, I prefer Ladyfingers or Savoiardi to Vanilla Wafers, and I partially wonder if that is what was used before Vanilla Wafers were mass-marketed. Regarding the bananas, they need to be real ripe with brown speckles on the skin. You can rush the ripeness by putting them in a dark place ina bag or in the fridge.

Meringue Topping

Ingredients:
4 Egg Whites, room temperature
5 Tbsp Granulated Sugar
1/4 tsp Cream of Tartar
1/2 tsp Vanilla Extract

Directions:

  • Beat the Egg Whites until they form soft peaks.
  • Add the cream of tartar, and continue to beat, gradually add the sugar, a tablespoon at a time, until stiff peaks form.
  • Fold the vanilla into the meringue

NOTES: You can use this topping on Banana Pudding, but also on any custard pie, or other pie that would require Meringue topping. Just cover the pie, and bake at 375°F until golden brown.

Schnitz un Knepp

Ingredients:
2-3 lb Ham, pre-cooked
2 cups dried Apple Rings
3 Tbsp Brown Sugar
1 medium Yellow Onion, diced
2 cups All-Purpose Flour
4 tsp Baking Powder
1 tsp Salt
1 tsp Black Pepper
1/2 tsp Nutmeg
1 Egg, beaten
3 Tbsp Butter, melted
1/2-2/3 cup Milk
Water for Ham and Apples

Directions:

  • Put the Ham in a large pot, and cover with water.
  • Bring to a boil, and then cover and simmer for 2 1/2-3 hours until the ham is very tender.
  • Put the Apple slices in a bowl and cover with water, letting them soak the duration it takes to cook the Ham.
  • Add the Apples, the soaking Water, the Brown Sugar, and the Onions to the Ham, and bring to a boil.
  • In a large bowl combine all the dry Ingredients, Egg, and Butter. Slowly add the Milk to the batter–you may not need all 2/3 cup–you want it to be a sticky and gloppy batter, not runny.
  • Drop Tablespoon size-balls of dough into the Ham pot, and cover.
  • Simmer for 15 minutes, and then serve.

NOTES: Schnitz un Knepp is an Amish dish popular in Pennsylvania. Literally translated, it means “Slices and Buttons”. Schntiz comes from Schnitzen – slices and Knepp for button referring to the dumplings. I don’t know who the ham angered, that it didn’t make it into the name! The first time I had this was at YMCA camp in Ohio, when they took us to an Amish farm. The meal is very simple, and easy to serve to a large group of folks–and not what one gets every day in non-Amish circles. I recommend this with left-over ham after a holiday, or in the fall or winter. I’ve also seen this spelled Schnitz un Gnepp, as well as with the “un” spelled out “und”. The Amish German dialect pounces it “schnitz-un-nep”, alighting the ordinarily pronounced K/G sound right out.

Creamy Red Coleslaw

Dedicated to The Rev. Tommy S., my Southern brother in Christ and friend in Dorothy, in honor of his recent move.

Creamy Red Coleslaw

Ingredients:
1 head Red Cabbage (about 4 cups shredded, shredded finely
1 large Carrot, shredded
1/4 Yellow Onion, grated
1 1/4 cup Mayonnaise
1 Tbsp Dijon Mustard
Juice of 1 Lemon
Juice of 1 Lime
1/4 cup White Wine Vinegar
2 Tbsp Sugar (more or less to taste)
1 tsp fresh Ginger, grated
1/4 cup Raisins
2 Tbsp Sesame Seeds
1 tsp Herbes de Provence
1 tsp fresh Chives
1 tsp Steak Spice Rub
Salt and Black Pepper to Taste

Directions:

  • In a large bowl, combine the Cabbage, Carrots, Ginger, Onion, and Raisins. Toss together.
  • In a gallon-size zipping baggy, combine the Mayonnaise, Dijon Mustard, Chives, Herbes de Provence, Steak Spice Rub, Salt and Pepper, Sugar, Juices, and Vinegar. Seal and mix well.
  • Pour over the top of the Cabbage Mix, and sprinkle with the Sesame Seeds.
  • Fold the mixture together until everything is coated.

NOTES: This is a tangy flavorful Cole Slaw that is very creamy. If you do not have Herbes de Provence, then you can substitute with Parsley, Basil, and a little Oregano and Thyme… just make sure the total amount is similar. This can be saved, sealed, for a week, and will become more flavorful as you go.

Variations:
S›Ƨ – Substitute Splenda® for the Sugar.

Potato Salad with Avocado-Yogurt Dressing

Potato Salad with Avocado-Yogurt Dressing

Ingredients:
6 large Red Pontiac Potatoes, cleaned, and chopped
2 Avocados, mashed
1/2 cup Greek-Style Yogurt
3 Tbsp fresh Chives, diced
1 Tbsp fresh Dill, diced
1 Roasted Yellow Bell Pepper, chopped
1 Roasted Orange Bell Pepper, chopped
Juice of 1 Lemon
2 Tbsp Olive Oil
1 tsp Dijon Mustard
1 tsp Salt
Pepper to Taste
Water for boiling

Directions:

  • Boil the Potatoes until fork tender. I suggest cutting them before because they will cook quicker, but you can cut after.
  • While the Potatoes are cooking, in a food processor, combine the Lemon Juice, Yogurt, Avocados, Mustard, and Herbs. Pulse to combine.
  • Slowly drizzle in the Olive Oil.
  • Add Salt and Pepper to Taste.
  • Drain the Potatoes and move them to a large bowl.
  • Add the Roasted Peppers.
  • Slowly add the Dressing, tossing to mix well. You may not use all the dressing.

NOTES: I like Potato Salad, but I often find it either tasting too much like Mustard or too much like BLAH. If you want a kick, add a diced Jalapeño to the mix.

Smoky Baked Beans

Ingredients:
2 cups Haricot/Navy Beans
6-8 cups Water for Soaking
1/2 lb thick-cut Bacon, diced
1 Yellow Onion, diced
3 cloves Garlic, minced
1/3 cup Jack Daniel’s Tennessee Whiskey
3 Tbsp Honey
1/2 tsp Liquid Smoke
1/2 cup Tomato Paste
1 Tbsp Dijon Mustard
2 tsp Salt
1 tsp Black Pepper
2 Tbsp Worcestershire Sauce
1/2 tsp dried Chipotle Pepper, minced
2 Tbsp Brown Sugar

Directions:

  • In a large bowl, soak the Beans in the Water overnight.
  • Drain the Beans, reserving the liquid.
  • Preheat the Oven to 325F
  • In a large Pot brown the Bacon.
  • Add the Onion and Garlic and cook for 2-3 minutes, stirring well.
  • Add 1 cup of the Reserved Water, and all other ingredients EXCEPT the beans, and heat for 5 minutes, until bubbly.
  • Mix with the Beans and place in a Dutch Oven.
  • Bake for 30 minutes, covered.
  • Stir well and bake for an additional 15-20 minutes uncovered.

NOTES: I was a Boy Scout in my younger days. On camp outs I took joy in being on the kitchen patrol and cooking. Then we’d cook them in a cast-iron Dutch Oven over the campfire. Over time my Baked Beans became a request of the troop, though back then I didn’t get to use Jack Daniel’s.

So with regards to Baked Beans, there are a variety of “styles”. In Boston Style, Beans and Salt Pork are stewed with tomato paste and molasses. Southern Style incorporates Mustard and Bacon into the mix. In Vermont north through Quebec the sweetener is Maple Syrup. Cowboy Beans incorporate BBQ Sauce and Ground Beef. My beans are sort of a hybrid of baked beans with a very smoky flavor that is reminiscent of a campfire stove.

General Tso’s Chicken – 左宗棠雞

Ingredients:
3 lb Chicken Thighs, boneless, skinless, cut in bite-size chunks
1 cup & 2 Tbsp Corn Starch, divided
1-3 tsp Cayenne Pepper
2 Tbsp Vegetable Oil
1/4 cup Shaoxing Rice Wine 绍兴酒
1/2 cup and 1 tsp Soy Sauce, divided
1/4 cup Rice Wine Vinegar
1/2 cup Chicken Broth
3 Tbsp Honey
1/2 tsp Crushed Red Pepper
4 cloves Garlic, slivered
1 Tbsp Ginger, minced
8-12 Dried Tiānjīn Red Chili Peppers 天津辣椒
2 Scallions, cut in pieces
4 cups Broccoli, cut in bite size pieces
2 cloves Garlic, minced
Juice of 1 Lemon

1 1/2-2 cups Brown Rice
3-4 cups Water (or more)

Directions:

  • Cook the Brown Rice according to the directions on the bag and set aside
  • In a seal-able plastic bag, combine 1 cup Corn Starch and the Cayenne Pepper, mixing well.
  • Pat the Chicken pieces dry with a paper towel, and add to the bag. Seal and shake, coating the chicken in the powder.
  • Bring a wok to high heat and add 1/2 of the Vegetable Oil.
  • Remove the chicken from the bag and saute in the oil until browned on all sides.
  • Drain the chicken on paper towels.
  • Blanch or Steam the Broccoli spears and set to the side.
  • In a glass, whisk together the Rice Wine and remaining Cornstarch.
  • Heat the wok again, and add the Rice Wine/Corn Starch mixture, 1/2 cup of Soy Sauce, Rice Wine Vinegar, the Honey, Chicken Broth, Ginger, slivered Garlic, and Crushed Red Pepper, mixing well.
  • Heat until the mixture begins to bubble.
  • Add the Scallions, Tiānjīn Red Chili Peppers, and Chicken and coat well.
  • Pour the Mixture into a serving dish.
  • In another sealed bag, combine the remaining Soy Sauce, minced Garlic, and Lemon Juice.
  • add the Broccoli Spears and mix well.
  • Garnish the Chicken with the Broccoli or serve in a separate dish.

Makes 4 servings.

NOTES: So I was inspired to make this dish because of a very awful version that I ordered in from the local take-away. This version should be more flavorful, slightly spicier, and not as unhealthy as the heavy batter, deep-fried kind.

General Tso’s Chicken is believed to have been created in New York City in the 1970s as an attempt to introduce the spicier Hunan cuisine to what was generally Cantonese cuisine in the city. There are two chefs who are attributed as possible inventors of this dish, Chef Peng Jia of Peng’s Restaurant formerly of E 44th St and Chef T. T. Wong of the Shun Lee Palace restaurants. I have also found claims of invention by a chef in Taiwan about the same time. As far as I can tell, the Peng Jia seems to be the most widely accepted, though no one seems to know for sure.

General Tso’s Chicken is named after Zuo Zongtang (左宗棠, 1812–1885), a Qing Dynasty general from Hunan Provence. I cannot find any reason or rational as to why the dish is named after him. Another source suggests that the name is really a mis-translation. Eileen Yin-Fei Lo states in her book The Chinese Kitchen that the dish originates from a simple Hunan chicken dish, and that the reference to “Zongtang” in “Zuo Zongtang chicken” was not a reference to Zuo Zongtang’s given name, but rather a reference to the homonym zōngtáng 宗堂, meaning “ancestral meeting hall”. As one who is completely ignorant to Chinese languages, I’ll have to take her word for it. Also regionally, in the US, there are various spellings of used…Gua, Tsao, Tsa, Cua, Zuo, etc… reflecting how poorly we Americans transliterate Chinese.

New England Clam Chowder

New England Clam Chowder

Ingredients:
3 medium Russet Potatoes, skinned and diced
1 medium Yellow Onion, diced
3 cloves Garlic, minced
3 pieces of Bacon, diced
4 Tbsp Butter
2 Tbsp All-Purpose Flour
1 1/2 cups Clam meat, diced
1 cup Clam Juice
1 cup Heavy Cream
2 cups Milk
1 tsp Black Pepper
1 tsp Thyme
1 tsp Parsley

Directions:

  • In a saucepot, cook the Bacon until crisp on medium heat.
  • Add the Onions and cook for 2 minutes, stirring often.
  • Add the Potatoes and Garlic, coating with the Oily Onion/Bacon mixture. Cook for 5 minutes, stirring.
  • In a bowl combine the Butter and the Flour to form a paste called a beurre manié.
  • Add the beurre manié, Clams, and Clam Juice to the pot and bring to a boil.
  • Add the Milk, Heavy Cream, and Herbs.
  • Reduce the heat to low, and simmer for 15-20 minutes, stirring often.

NOTES: I prefer to use bigger chunks in my Clam Chowder, so my dices are a little bigger than others…especially the Clams. However you should avoid having whole clams as they can be chewy–quartering is the best. I have no problem using high-quality canned clams for this, so long as preserved in water and not oil. Oh, and you’ll notice that I omitted the use of Salt in this recipe. This is because of the salty bacon and salty clam juice, and the lower amount of potatoes, however you can always add salt to taste.

There are other types of Clam Chowder — Manhattan, Rhode Island, and Outer Banks (from the Carolinas), but none of them have the appeal of New England Clam Chowder to me. This is a true comfort food, and reminds me of the days when my family would go to buffet restaurants like Ryan’s Steakhouse and Golden Corral. I would always start with a big bowl of New England Clam Chowder, and pick out the potatoes which seemed to take away from the clams!

Variations:
Cassava Clam Chowder – Substitute Cassava for the Potatoes.

Rhode Island Clam Chowder –  When adding the Clams, also add 1 cup diced Tomatoes.

Herbed Egg Salad

Ingredients:
6 Eggs, hardboiled and diced
1 small Red Onion, minced
1 large Sweet Gherkin, minced
1 tsp Capers, minced
2-3 Tbsp Greek-style Yogurt
1 Tbsp Dijon Mustard
1 tsp Basil, chopped fine
1 tsp Parsley, chopped fine
1/2 tsp Chives, chopped fine
Dash of Paprika

Directions:

  • Mix everything but the Yogurt together.
  • Slowly incorporate the Yogurt to the desired consistency.

NOTES: Egg Salad is an American dish that is commonly served as a sandwich or on on a bed of lettuce. This recipe uses Greek Yogurt rather than Mayonnaise, however if you prefer you can substitute Mayo for the Yogurt. Greek Yogurt is denser and less runny than other Yogurts.

Key Lime Pie

Persian “Key” Lime Pie

Ingredients:
2 1/2 cups Sweetened Condensed Milk
4 Egg Yolks, beaten
1 cup Lime Juice
1 Graham Cracker Pie Crust

Directions:

  • Combine the Sweetened Condensed Milk with the Egg Yolks in a large bowl, mixing well.
  • Slowly incorporate the Lime Juice, and mix well.
  • Pour into the Pie Crust.
  • Refrigerate for 1 hour

NOTES: This is a super easy no-bake pie that is sure to please everyone!

Most limes one finds in the grocery store are Persian limes. To make REAL Key Lime Pie, use Key Lime Juice. Key Limes are specifically from the Florida Keys and are smaller and more tart. Authentic Key Lime Pie recipes are non-bake. The condensed milk was used because of poor refrigeration options. Some folks will add a meringue to the pie, but as I hate most meringue toppings, I refuse.

The use of the highly acidic lime juice with the Condensed Milk and Egg Yolks “cooks” the pie, so no additional baking is needed.  Some folks also add some Green Dye to the pie to make it Green–but something just does not sit right with me dying a pie.