We had Fish Tacos for diner. Blackened Catfish covered with a Homemade Pico Sauce in Deep Fried Corn Tortillas. While it was a great meal, it is too complicated to post right now. We did accidentally discover cinnamon discs; however, and that simple recipe is below.
You want a Cinnamon/Sugar recipe of 4 parts Sugar to 1 part Cinnamon (very pale brown color when mixed).
Heat some oil up in a frying pan, drop a soft corn tortilla in the hot oil. The tortilla should bubble up when it hits the oil. Let it cook unitl slightly brown and crunchy (less than a minute on each side). You can use your tongs to try and shape the tortilla while coooking.
Remove from the oil and coat with Cinnamon/Sugar mix and shake off excess. It's that easy, enjoy!
Saturday, July 18, 2009
Friday, July 10, 2009
Most Amazing Ice Cream - "Key Lime Pie Ice Cream"
All I can say is WOW! Cara is making a Key Lime Pie Sunday, so I thought I would try to one up her and make Key Lime Ice Cream. Amazing! You'll want to get all your ingredients laid out first, because you have to move fast once you start:
1 1/2 Cups of Whole Milk
1 3/4 Cups of Heavy Cream
1 Cup of Vanilla Yogurt
Zest of 1 Lemon and 1 Lime
1 3/4 Cup Sugar
3/4 Cup of Lime Juice (2/3 Cup if you find actual Key Lime Juice, which is better)
1 Tablespoon of Lemon Juice
1 3 oz packet of Lime Gelatin
1 Cup Crushed Graham Crackers
Let the Milk and Gelatin sit in a pot for a few minutes before adding heat. Heat, while stirring, until you get the mixture to 125F (you'll need a candy or fryer thermometer to check this). Add the sugar and continue to stir while heating to 175F. Immediately remove from heat and add the Lemon and Lime Zest and Juices. Stir to mix.
Place Heavy Cream and Yogurt in a mixing bowl. Slowly add hot mixture to the cream and yogurt, by adding a little at a time and stirring and then adding a little more until all of the ingredients (save the graham crackers) have been mixed together.
Let the mixture chill in the fridge for a few hours.
Add to Ice Cream Maker and let process. Add the crushed Graham Crackers with about 5 minutes of churning time left.
Because of the light dairy in the recipe, freeze overnight to allow to harden, it should melt at about the same pace of store bought ice cream.
1 1/2 Cups of Whole Milk
1 3/4 Cups of Heavy Cream
1 Cup of Vanilla Yogurt
Zest of 1 Lemon and 1 Lime
1 3/4 Cup Sugar
3/4 Cup of Lime Juice (2/3 Cup if you find actual Key Lime Juice, which is better)
1 Tablespoon of Lemon Juice
1 3 oz packet of Lime Gelatin
1 Cup Crushed Graham Crackers
Let the Milk and Gelatin sit in a pot for a few minutes before adding heat. Heat, while stirring, until you get the mixture to 125F (you'll need a candy or fryer thermometer to check this). Add the sugar and continue to stir while heating to 175F. Immediately remove from heat and add the Lemon and Lime Zest and Juices. Stir to mix.
Place Heavy Cream and Yogurt in a mixing bowl. Slowly add hot mixture to the cream and yogurt, by adding a little at a time and stirring and then adding a little more until all of the ingredients (save the graham crackers) have been mixed together.
Let the mixture chill in the fridge for a few hours.
Add to Ice Cream Maker and let process. Add the crushed Graham Crackers with about 5 minutes of churning time left.
Because of the light dairy in the recipe, freeze overnight to allow to harden, it should melt at about the same pace of store bought ice cream.
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