Arnauld wanted to make ribs. After finding a new local butcher he went to work mixing up his favorite rub and barbeque sauce. He gets very serious and moves quickly around the kitchen when preparing these...a very serious chef. His hard work paid off though because his ribs were a big hit! I finished off the menu with an old favorite, baked macaroni and cheese, along with a few new dishes and a new key lime pie recipe (one of my Dad's favorites!).
Baby Greens, Strawberry, and Avocado Salad with Lemon Poppy Seed Dressing
Ingredients
6 cups baby greens
1 cup sliced strawberries
1 avocado, cubed
1/2 cup feta
1/4 cup sliced almonds
Dressing
2 tbsp olive oil
2 tbsp fresh lemon juice
1 tsp honey
1/2 tsp poppy seeds
1/8 tsp salt
1/8 tsp freshly ground black pepper
Method
1. Toss all of the salad ingredients together.
2. Combine all of the dressing ingredients in a shaker bottle or a jar. Shake until mixed well.
3. Top salad with dressing and toss to coat evenly.
Key Lime Pie
Crust
1 cup graham cracker crumbs
1 tbsp brown sugar
1/8 tsp salt
1/4 cup white chocolates, grated or finely chopped
2 tbsp butter, melted and cooled
1 tbsp canola oil
Filling
1/2 cup plain Greek Yogurt
1/2 cup fresh lime juice
1/2 tsp grated lime rind
3 large egg yolks
1 (14oz) can sweetened condensed milk
Cool Whip for topping
Method
Preheat oven to 350 degrees
1. Combine the crumbs, sugar, salt, and chocolate in a bowl to begin making the crust. Stir to combine. Add the butter and oil and use a fork to toss.
2.Press the crumbs into a 9 inch pie plate coated with cooking spray. Bake for 8-10 minutes or until it begins to brown.
3. For the filling, place the yogurt, lime juice, lime rind, yolks, and condensed milk in a bowl. Beat at medium speed for 2 minutes. Pour the mixture into the crust.
4. Bake for 14 minutes or until set. Cool completely before topping with whipped cream and serving.
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