Key Lime Pie

Ingredients

24 Graham crackers (halves), crushed
2 T sugar
1/4 lb salted butter

4 t lime zest
4 egg yolks
14 oz condensed milk (1 1/2 Canadian cans)
1/2 cup fresh lime juice (3-4 limes)

Directions

1) Combine Graham crackers and sugar. Slowly mix in butter until the mixture just holds together - 1/4 cup is probably a bit more than you need. Press into a pie plate, using the bottom of a large measuring cup for a flat bottom. Bake at 350' for 10 minutes. Let cool.
2) Whisk egg yolks and zest until frothy and light green (about 2 minutes).
3) Mix in condensed milk, then lime juice.
4) Pour mixture into crust and bake for 12 minutes. Let cool - the longer the better.

Italian Sausage Soup

Ingredients

2 T olive oil
1 lb Italian sausage, casings removed
1 1/2 cups chopped onions
1 1/2 cups sliced carrots
2 stalks of celery, chopped
1 clove of garlic
1 t basil
1 t rosemary
1/4 t dried red pepper
1/4 t dried sage
14 oz can diced tomatoes
5 cups chicken broth
16 oz can kidney beans
1 cup cooked pasta or barley
Generous splash of wine (optional)

Directions

1) Heat the oil and brown the onions and sausage.
2) Add remaining ingredients except for pasta or barley, turn heat to low.
3) Simmer for several hours, then add grain.

Pasteis de Coco

Ingredients

2 T cornstarch
1 cup milk
1 cup shredded, sweetened coconut
3 large eggs
1 cup sugar
2 T unsalted butter, melted
1/4 t lemon extract

Directions

1) Move oven rack to middle; preheat to 375. Put 10 cupcake liners in the tin.
2) Dissolve the cornstarch in 1/4 cup of the milk.
3) In a large mixing bowl, stir eggs and sugar together with a wooden spoon. One by one, add the cornstarch mixture, remaining milk, coconut, melted butter, and lemon extract, stirring well after each addition.
4) Ladle the custard into the cups, stopping 1/4 inch from the top. Stir frequently to keep coconut well-mixed.
5) Bake for 30 minutes.

Shrimp Poached in Coconut Milk

Ingredients

1 can coconut milk
8 ounces chicken broth
1 T fish sauce
1 T garlic
1 t finely chopped ginger
1 t hot chili sauce
1 two-lb bag frozen shrimp
1 bunch cilantro, coarsely chopped
1 lb spaghetti

Directions

1) Boil spaghetti, drain.
2) Meanwhile, in a large, deep skillet, bring coconut milk and broth to a simmer over medium heat. Stir in the fish sauce, garlic, ginger, chili sauce and lime juice and cook for 2 minutes.
3) Stir in the shrimp and stir until just opaque, about 4 minutes. Stir in the cilantro and remove from the heat.
4) Add pasta to shrimp and toss together.

Cajun rub

Ingredients

1 T mustard powder
1 T ground cumin
2 t celery seeds
1 1/2 t pepper
1 t kosher salt
1 t brown sugar
1/8 t cayenne pepper

Directions

Coat 2 pounds of meat with 1 T olive oil. Sprinkle with the rub, pressing gently to help it adhere.

Mediterranean Herb Rub

Ingredients

2 T dried basil
2 t dried thyme
1 t dried sage
1 t fennel seeds (optional)
1/2 t kosher salt
1/2 t pepper

Directions

Coat 2 pounds of meat with 1 T olive oil. Sprinkle with the rub, pressing gently to help it adhere.

Barbecue Rub

Ingredients

3 T paprika
1 T brown sugar
1 T dried oregano
1 T ground coffee
1 1/2 t kosher salt
1/2 t pepper

Directions

Coat 2 pounds of meat with 1 T olive oil. Sprinkle with the rub, pressing gently to help it adhere.

Honey-Soy Glaze

Ingredients

1/4 cup honey
2 T soy sauce

Directions

Mix all ingredients. When meat is 5-10 minutes away from done, baste it with the glaze and turn frequently.

Apricot Glaze

Ingredients

1/2 cup apricot jam
2 T white wine vinegar
1/4 t kosher salt

Directions

Mix all ingredients. When meat is 5-10 minutes away from done, baste it with the glaze and turn frequently.