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Cinco De Mayo = Fresh Limes!

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Cinco De Mayo is almost here! I normally post reactively to show you guys what I’ve made for an event, but from now on I’m going to try to post proactively to help with preparation for an event. What better celebration to start with than Cinco De Mayo!?

I recently had taco night in which I made steak tacos marinated in MoJo sauce, and at an unrelated event made Key Lime Cupcakes. Whats the common element? FRESH LIMES! Both would be great for a Cinco De Mayo celebration!

MoJo:

  • 1 large jalapeno
  • 6 cloves of garlic
  • 1 large handful fresh cilantro leaves
  • 2 teaspoons salt
  • 2 teaspoons freshly ground black pepper
  • 3 limes, juiced
  • 1 orange, juiced (or 1 tablespoon orange concentrate)
  • 2 tablespoons white vinegar
  • 1/2 cup olive oil

•In a small food processor chop jalapeno, garlic, and cilantro. Add that mixture to a large mixing bowl • Then add all remaining ingredients to mixing bowl. Whisk until well incorporated • Then marinate steak, chicken, pork, or shrimp in Mojo sauce for 3 -6 hours • Enjoy!

My Key Lime Cupcake cake is a secrete recipe, but my cream cheese frosting isnt. I’ll also tell you the trick to any citrus cupcake and that’s the important part here!: Mix the juice from two fresh limes with 1/4 cup confectioners sugar. When the cupcakes (or cake) are cooling brush the juice mixture over the cupcake using a basting brush. The juice will help the cupcakes stay moist and add extra citrus favor to the cake. Once the cake is cool top with cream cheese frosting and ENJOY!

Cream Cheese Frosting

1 block cream cheese, softened

1 stick softened unsalted butter, softened

2 teaspoons vanilla extract

16 oz confectioners sugar

• Mix cream cheese, butter, and vanilla untill well incorporated • Then slowly add confectioners sugar untill creamy • This isn’t a lot of frosting so you may want to double recipe!

Happy Cinco De Mayo!

♥ Tyler!

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What Can You Get For $20.00?? A Lot!!

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People often tell me that they can’t afford to eat like I do, or ask me if Paleo is expensive. My response is always: If you buy Local and Seasonal, then NO it’s not expensive! So here is some proof for the pudding:

2 1/2 Dozen Eggs

2 Sweet Potatoes

2 heads of brocoli

1 pound carots

3 turnip roots

1 bunch kale

6 large yellow onions

3 large red grapefruit

4 large apples

2 bags of radishes

and

4 zuchini

ALL FOR $20.00…. You hear that Auburn, Alabama, The Southeast, or AMERICA…. If you buy Local and Seasonal you can get ALL THAT FOR $20.00 ($19.23 to be exact)

Okay? Happy Monday! I am now going to step down from my soap box vveerryyy carefully.

♥ Tyler!

 

My First Pie: Whiskey Buttermilk!?

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I was recently selected by the first letter of my last name to create a desert for our office thanksgiving pot luck. Coincidence? Maybe, maybe not, but I never turn down a chance to bake something yummy! Right after reading my email I saw this recipe for Whiskey Buttermilk Pie, from Elizabeth Kamel, the Executive Chef of Hill Country Barbecue Market and Hill Country Chicken. It was featured on Eatocracy on November 10th 2011. (Have I ever mentioned how much I love CNN’s food blog Eatocracy? Check it out: News + Food = Great combination of my two obsessions)

Only kink…. I have never, ever, ever baked a pie. I don’t even own a pie pan! Here is the recipe. I am going to attempt to bake this tomorrow night. Wish me luck!

WHISKEY BUTTERMILK PIE

All-Butter Pie Crust: Ingredients

•6.5 ounces (3/4 cup plus one tablespoon) unsalted butter

•10 ounces (1 1/2 cups) all-purpose flour

•1 teaspoon fine-grain sea salt

•2 teaspoons white sugar

•3 tablespoons ice water

Cooking Directions 1.Cut cold butter into small pieces and set aside. Whisk flour, salt and sugar together and cut into the butter, using a pastry cutter or two knives in a crisscross motion (you could also use a food processor but be sure you don’t over process it) When the flour resembles coarse meal, add the ice water. 2.Mix with a large fork or your hands until the dough comes together. You want the dough to be moist but not wet. 3.Chill dough in the refrigerator for at least 30 min before rolling out, and use according to recipe. You can refrigerate it overnight if needed. 4. On a well-floured surface, roll the dough out until it’s about 1/8-inch think, turning the dough a quarter turn before each roll to keep a uniform circle.

Tip: If the dough is sticking too much to the board or rolling-pin, you don’t want to keep adding flour because it will toughen up the dough. If you run into this problem, try rolling out the dough between two pieces of plastic wrap. For easy transfer of the dough to the pie dish, place the pie dish upside down in the center of the dough. If you used plastic wrap remove the top layer before placing the pie dish on top. Trim off any excess, leaving a small edge. Save the scraps for decoration. Using seasonally shaped cookie cutters to cut designs out of the extra dough. You can use ice water to repair any tears in the dough, and to seal the seasonal cut-outs to the edge.

Whiskey Buttermilk Pie:  Ingredients

•1 unbaked pie crust

•3 large eggs

•1 cup granulated sugar

•2 tablespoons all-purpose flour

•1 cup buttermilk

•1 generous teaspoon real vanilla extract

•Pinch of fine-grain salt

•1 tablespoon bourbon

•Pinch of orange zest

•Bourbon whipped cream for garnish

Cooking Directions: 1.Preheat oven to 350°F 2.Beat eggs, sugar and flour until smooth. Add buttermilk, vanilla, salt, whiskey and orange zest. Whisk until slightly frothy. 3.Pour into unbaked pie shell and place pie on a baking sheet in the center of your oven. Bake until the edges puff up and the center of the custard is firm, about 30-40 minutes depending on depth of your pie. 4.Place the pie on a cooling rack and let cool to room temperature. This pie is good served room temperature or cold. 5.Top with Bourbon Whipped Cream and a bit of orange zest.

*For Bourbon Whipped Cream: Add 1 tablespoon super-fine sugar, a pinch of sea salt and 2 tablespoons bourbon to a pint of cream as it is being whipped in a very cold bowl. Beat until stiff and serve immediately. Refrigerate any unused cream.