Key Lime Pie

I have been watching the HBO mini series MILDRED PIERCE starring Kate Winslet.  Personally, I still prefer the black and white 1945 version with Joan Crawford.  But watching the show has inspired me to add a pie recipe to my blog.

Serves 6

1 cup graham cracker crumbs

1/4 cup unsalted butter (melted)

4 egg yolks

1 (14 oz.) can sweetened condensed milk

1/3 cup Key limejuice

1/3 cup sour cream

Whipped cream (optional)

8” pie plate

Preheat oven 325 degrees.

Combine graham cracker crumbs with melted butter in a bowl.

Press evenly on the bottom and sides of an 8” pie plate. 

Chill while preparing the filling.

Beat the egg yolks in a large bowl until thick and pale yellow - 7-10 minutes.

Add the milk, limejuice and sour cream and beat until blended.

Pour into the crust and bake for 20 minutes or until center feels set when touched.

Cool on rack and chill in refrigerator.

Serve with fresh whipped cream on the side.

Grilled Salmon with Ginger Sauce

REVISED APRIL 21, 2011
A friend made this and noticed there wasn't as much sauce and I realized being IRISH I always add more alcohol than a recipe calls for!  So feel free to add more WINE than my recipe shows.

Last night I watched the french movie MADEMOISELLE CHAMBON and loved it.  If you haven't seen it you should.  I've decided to post a recipe that I learned in Paris.

Guests love this dish.  I learned it in Paris from Chef Samira. What works so well for entertaining is you can make the ginger sauce earlier in the day.  

Serves 6

4 tablespoons olive oil

1/2 cup shallots, minced - about 4 shallots

1/2 cup white wine (could go up to 1 cup)

4 tablespoons brown sugar

5 tablespoons soy sauce

1/4 cup lemon juice (about 2 lemons)

2 tsp. garlic, minced - about 3 cloves

4-6 tablespoons ginger root, grated - about 4 inches of ginger root

1/2 teaspoon cayenne pepper (optional)

6 salmon fillets, 5-6 oz. each

Heat 2 tablespoons olive oil in medium pan.

Add shallots and sauté for 2 minutes.

Add wine and cook another 2 minutes.

Add remaining ingredients except salmon and cook for 3 minutes.

Remove from heat and set aside.

Cover salmon fillets with some olive oil and grill for about 3 minutes on each side.

If not grilling you can sauté in olive oil in a sauté pan.

Place grilled salmon over sauce and cook a couple of minutes just to heat through.

Or you may prefer to pour the sauce over the salmon.  

Meatballs

My father, (Poppy) used only top quality ground beef not the combination of beef, pork, and veal.  Whenever I make these now I get a little teary eyed – I miss Poppy.

Makes 25 meatballs

2 slices white bread, stale

½ cup milk

2 tablespoons Parmesan, grated finely

1/4 cup flat leaf parsley, chopped finely

1-2 teaspoons kosher salt

1/2 small onion, grated or chopped very finely - approx. 1/4 cup

2 cloves garlic, minced

1/2 lb. ground pork

1/2 lb. ground veal

1/2 lb. ground beef

1 large egg, beaten

Fresh ground black pepper

1/3 cup olive oil

1 quart Tomato Gravy – see Fuggedaboutit Tomato Gravy

Spaghetti or whatever pasta you like

Pulse bread in Cuisinart - or chop in very small pieces.

In a small bowl toss breadcrumbs with milk, squeezing out excess.

In a large bowl combine the breadcrumbs, Parmesan, parsley, salt, onion, and garlic.

Add the meat to this mixture.

Add the beaten egg and mix with your hands (if you can stand it) until all combined.

Season with fresh pepper and mix again.

Using your hands form the meat mixture into golf balls.

Place on a cookie sheet and cover with plastic wrap.

Refrigerate for at least 1 hour

Heat 1/2 the oil in a large skillet over medium heat.

Add meatballs not too many at a time.

Turn occasionally until golden brown on all sides about 6 minutes - do not over cook.  Make batches adding more oil if needed.  Drain on a paper towel.

Add your meatballs to your pot of gravy to finish cooking through another 30 minutes.

Serve with spaghetti or some other type of pasta.