Saturday

Fried Zucchini



...recipe adapted from here
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
1 cup milk
1/2 cup water
2 tablespoon oil
1 pound zucchini, cut into sticks
vegetable oil for frying
freshly grated parmesan cheese

Mix together the dry ingredients. In a separate bowl whisk together the wet ingredients. Gradually whisk the dry ingredients into the wet ingredients.

Heat oil in a pan on the stove. When hot dip the zucchini sticks in the batter and carefully place in the oil and fry until golden brown. Drain on paper towels. Top with freshly grated parmesan cheese.

Serve with garlic aioli.

Friday

Frozen Key Lime Pie with Chocolate Sauce



i love key lime pie! this is the first time i tried freezing it and serving it with chocolate. i got the idea after watching a program on the food network this week. they were visiting a place in key west that serves frozen key lime pie on a stick dipped in chocolate. i just used my recipe for key lime pie and then froze it and drizzled it with chocolate sauce. here's the recipe...

...recipe for two layer key lime pie slightly adapted from Bon App├ętit magazine
for the crust:
1 package graham crackers, crushed into crumbs
1 sitck butter, melted
3 tablespoons sugar

for the baked layer:
1 14 ounce can sweetened condensed milk
1/2 cup key lime juice
3 large egg yolks

for the chilled layer:
1 8 ounce package cream cheese, softened
1/2 cup sweetened condensed milk
1/4 cup key lime juice
1 teaspoon vanilla

Crust:
Preheat oven to 350 F. Mix graham cracker crumbs, butter, and sugar in a medium bowl. Press mixture into the bottom and up the sides of a 9 inch deep dish glass pie plate. Bake crust 8 minutes. Remove from oven and cool completely. Reduce oven to 300 F.

Baked Layer:
Whisk condensed milk, lime juice, and egg yolks in a medium bowl to blend. Pour into pie crust. Bake until set, about 25 minutes. Cool to room temperature.

Chilled Layer:
Beat cream cheese, condensed milk, lime juice, sugar, and vanilla in a large bowl. Pour over baked layer; smooth top. Cover and freeze. Serve with chocolate sauce.

for the chocolate sauce:
chop 4 ounces of dark chocolate and put in a small bowl with 1/4 cup whipping cream. microwave in 30 second increments stirring until smooth.

Tuesday

Greek Surf and Turf



i made this for dinner tonight. it was really good and great meal to make on a hot day. everything was cooked out on the grill, so the kitchen didn't heat up. here's the recipe...

...recipe slightly adapted from the july/august 2006 issue of Weekend magazine
8 single-rib lamb chops
12 jumbo prawns, peeled and devained (tails left on)
3 tablespoons olive oil, plus more
juice of 1 lemon
2 tablespoons fresh rosemary
2 tablespoon fresh oregano
2 beefsteak tomatoes, cut into 8 slices
1/2 red onion, thinly sliced
balsamic vinegar
freshly ground salt and pepper
2 cloves garlic, minced
3 ounces feta

Place lamb chops in one dish and the prawns in another. Drizzle 1 tablespoon olive oil and half of the lemon juice over each and sprinkle with the rosemary and oregano. Add the minced garlic and season with salt and pepper. Marinate for 30 minutes. Coat the tomato slices with 1 tablespoon olive oil.

Heat the grill, then oil it. Grill the lamb about 3-4 minutes on each side. Grill the prawns about 3 minutes per side. Grill the tomato slices for one minute on each side.

On each of four plates, stack tomato, followed by feta, onion, and oregano leaves, repeating once. Drizzle with oil and vinegar and sprinkle with salt and pepper. Divide chops and prawns amoung plates.