canesmojo

I wanted to love this because it seemed like it would be right up my street. I frequently adapt shrimp recipes to use chicken, because my partner is allergic to shellfish, and it usually works out great. This time It turned out... “fine, I guess?” Normally I’m a big fan of contrasting flavors like this — sweet & sour, hot & sour, hot & sweet, but in this case I could only describe it as the sweet and the hot were trying to talk over each other, rather than harmonize. It was like a debate with no moderator. I suspect that was the job the lime was assigned, but it wasn’t quite up to the task. But adding more lime wasn’t going to improve anything I don’t think. It would have only had the moderator trying to talk over both of the participants.There has to be a catalyst that would work, I’m just not sure what it is. My only deviations (other than the obvious chicken for shrimp substitution) were jasmine rice instead of plain white rice, and I didn’t have peanut oil on hand, so I used canola instead. I considered using sesame oil, but I was trying to stay as close to the written recipe as possible on the first run. If I try it again, I’ll swap in the sesame for all or part of the canola, and maybe add a bit of minced garlic and a dash of something savory — coriander or cardamom, maybe.There’s real potential here, it just needs a tweak or two (in my opinion).

I made a couple of small changes, but mainly stuck ot the basic recipe. I was using boneless loin chops with very little fat, so I added some olive oil to the marinade and like some of the other reviewers, mixed all of the marinade ingredients together and put the chops and the marinade in a freezer bag in the fridge for about 2-3 hours. And like at least one other reviewer, I cooked over indirect heat. I put my charcoal on one side of the grill and the chops on the other, with the vent lid over the food, and a smoker box on the fire side. (I do this with almost everything on the grill that isn't cooked to temp.)The result was a first ballot keeper of a recipe. Smothered it in baby bello mushrooms, and slivered onions sautéed in butter and fresh ground pepper, and paired it with sautéed broccoli and roasted seasoned potato wedges.This hit all the right notes for me -- easy, not terribly expensive, and amazing.

To answer the question about self rising flour, you can make your own by adding 1/2 teaspoon salt and 1 1/2 teaspoons baking powder to 1 cup of all purpose flour.I have used ginger ale as a beer substitute before, with favorable results. For recipes where you want a more neutral flavor, club soda is a good option.

Paired this up with some linguine in garlic butter and the rest of the goat cheese. But I think next time I might try a bed of wilted spinach. It would make a perfect foil for the balsamic reduction.

We found this while looking for ways to use the leftover egg yolks from making angel food cake. I’m a YUGE key lime pie fan, so this was a no brainer for the purpose. Loved the flavor, and let’s face it, you won’t find recipes much simpler than this one. My only complaint, if you could call it that, was that the custard fell well short of filling the shell. We might experiment with doubling the recipe, since it’s time for our annual angel food birthday cake adventure, and that presents us with twice the number of egg yolks required here anyway. And offered as a public service, if you have a garlic press, it can be repurposed for squeezing those key limes if you cut them in quarters lengthwise and put them in the press rind side up. (Just make sure your garlic press is spotless clean first so you don’t end up with garlic flavored lime juice!) I can get about 2/3 cup of juice out of a pound bag of key limes on average this way.