Saturday, July 17, 2010

Sweet Saturday

Lately I have been embracing my southern heritage by cooking OMP some of my mom's favorite recipes. When I was a kid, we would spend our summers in Myrtle Beach and Hilton Head South Carolina. It was wonderful to spend the days playing in the ocean, go with my mom in the afternoon and get shrimp right off the boat, only to have a shrimp boil at night. For my southern friends, ya'll know exactly what I am talking about-for those of you who are unfamiliar with the shrimp boil, let me introduce you.

Shrimp Boil
Grab a couple pounds of shrimp, deveined
Cut up a smoke sausage/kelbsa
Shuck some corn and cut it in half
Throw in some red potatoes
Now for seasonings-a bay leaf, some fish/shrimp old bay flavor and 1/2 of a cheap beer.

Throw the veggies into a pot of boiling water for about 7 minutes, then add the kelbsa for another 7 minutes, last throw in the shrimp until it turns a nice pink. Drain, throw some butcher paper down and dig in. Man, that is some good eating.

Now, you are saying-Pam, that ain't exactly sweet. Where's the dessert? Well, I'm getting there. My mom would pick up some fresh limes (preferably key limes) and make up the best Key Lime pie you have ever had. I decided to make bars, incase I wanted to cut a slice and take in on the run with me. I do have to keep up with three dogs ya know.


Key Lime Bars
Ingredients
1 cup and 2 1/2 tablespoons finely ground graham cracker crumbs
1/3 cup sugar
5 tablespoons unsalted butter, melted
3 large egg yolks
1 1/2 teaspoons finely grated lime zest
2/3 cup fresh Key lime juice
1 cup sweetened condensed milk, (14 ounces)
    For the pie crust (once it chills, it will be more cookie like and not as pie crust grainy)
    Make crust: Preheat oven to 350 degrees. Stir together graham cracker crumbs, sugar, and butter in a small bowl. Press evenly onto bottom of an 8-inch square glass baking dish. Bake until dry and golden brown, about 10 minutes. Let cool completely on a wire rack.(Leave oven on.)

    For the filling
    Make filling: Put egg yolks and lime zest in the bowl of an electric mixer fitted with the whisk attachment. Mix on high speed until very thick, about 5 minutes. Reduce speed to medium. Add condensed milk in a slow, steady stream, mixing constantly. Raise speed to high; mix until thick, about 3 minutes. Reduce speed to low. Add lime juice; mix until just combined.
    Spread filling evenly over crust using a spatula. Bake, rotating dish halfway through, until filling is just set, about 10minutes. Let cool completely on a wire rack. Refrigerate at least 4 hours

    Let me tell you! I could eat the whole pan of these! They are so good! Just the right amount of tart.

    Goodness me! I am so sleepy from my yummy dinner and dessert. I think I need to stretch out on the couch and "rest my eyes" for a little bit. Here's to your sweet sleepy Saturday.

    5 comments:

    Troublet said...

    Mmmmm...shrimp boil!

    Becky said...

    I do know what you're talking about!

    We spent a week or two every summer at Myrtle Beach. I miss the "real" MB.

    That pie/bar recipe looks fabulous!! And limes help keep scurvy away!

    giddy99 said...

    Key Lime is one of my Top Five; thanks for posting this! :)

    Becky said...

    Yummy. I am going to try the key lime pie recipe and substitute the sugar for Splenda (diabetic needs, y'know).
    Thanks Pam!

    Eva said...

    When we get settled in to Seattle y'all will have to come up for some fried chicken and banana pudding. :*