The Dark Side of Key Lime Pie

Surprisingly, I have not had a slice of Key Lime Pie all week- AND IT HAS BEEN MY BIRTHDAY WEEK!!  But I've been holding onto this post a little too long.

One of my all-time favorite desserts is the Key Lime Pie.  There is something about the tangy tartness and creamy texture that I absolutely love.  In fact, I love Key Lime Pie so much that I wanted a Key Lime Pie to be my groom's cake for our wedding.  Sadly, that idea was rejected because a pie is not photogenic enough.

Anybody that has been to Key West knows the Key Lime Pie has a dark side.  The creamy, tart dessert occasionally partners with hard, semi-sweet chocolate to form the Key Lime Pie on a Stick.  This treat can be found at many places, but I remember seeing it offered at Kermit's Key (West) Lime Shoppe.

In honor of this treat, I've concocted a new twist on the classic key lime pie:
Ingredients:

• 1 1/2 cups Chocolate Cheerios crumbs
• 1/2 cup granulated sugar
• 1 Tablespoon Cocoa Powder
• 3/4 stick unsalted butter (softened)
• 2 (14-ounce) cans sweetened condensed milk
• 1 cup key lime juice
• 2 eggs
• 1 cup heavy whipping cream
• 2 Ounces Vanilla
• 1 nitrous oxide canister
• 1 tablespoon lime zest
• Chocolate syrup for drizzling

Preheat the oven to 375 degrees.  Using your hands mix together the Cheerios crumbs, sugar, cocoa powder, and butter in a large bowl.  Once the ingredients are well combined, firmly press them into a greased or non-stick 9 inch pie tin.  Make sure the bottom and sides are covered.  Place the pie crust into the oven and allow to bake for approximately 20 minutes or until the crust is starting to brown.  Remove the pie crust and allow to cool.

Lower the oven to approximately 325 degrees.  In a large bowl whisk together the sweetened condensed milk, key lime juice and eggs.  Once the ingredients are well blended, pour them into the cooled pie crust.  Place the pie into the oven and allow to bake for approximately 15 to 20 minutes.  BE CAREFUL NOT TO OVER COOK THE PIE!  Remove the pie from the oven and allow to chill in the refrigerator for at least two to three hours.  This allows the filling to firm.

You have two options when making the whipped cream: do it by hand in a cool bowl or use a whipped cream canister.  Personally, I use the canister.  Pour the whipping cream and vanilla into the canister.  Secure the lid and shake.  Insert the nitrous oxide canister to "whip" the cream.

After the pie has chilled.  Top it with the whipped cream, lime zest, and drizzle with chocolate.  Now, you can join the dark side of key lime pie!

Completing my 26th trip around the sun

Today is my 27th birthday!  It has become a tradition in my family to celebrate my birthday and my dad's birthday with a family dinner full of delicious, fresh SEAFOOD!  This year we celebrated with freshly steamed blue crabs and shrimp from Captain Greg's Seafood in Mechanicsville.

The shrimp took a beating, and the crabs didn't fair that well either. Melissa fussed at me because I "made a mess," but she doesn't realize this is the sign of a very delighted, full seafood lover.

I highly recommend trying Captain Greg's.  He has a special spice blend made somewhere in downtown Richmond.  Personally, I tend to like it a little more than Old Bay.

Our feast was ended with two delicious pies from Williams Bakery, also of Mechanicsville.  We had a fresh lemon meringue pie and chocolate meringue pie.  Thank you for a great birthday celebration! And HAPPY BIRTHDAY, DAD!

A recent find in Williamsburg, Virginia

On Tuesday of this week I was in Williamsburg for a work event.  The group decided to have lunch together at a place they knew called "The Backfin." I have been to Williamsburg plenty of times because it is only a 45 minute drive from home, so I cannot figure out why I didn't know about this place.  This is the best casual seafood restaurant that I can think of within driving distance of the house (But I have heard there is a place in Chester that I need to try).  The menu was nice and showed the restaurant knew it was a casual seafood place.

The bread was cornbread, which I'm not usually a huge fan of.  However, this cornbread was moist with a distinctive corn sweetness (Melissa would have loved it!).  I ordered a Caesar salad with blackened tuna.  The portion size was great and I loved the amount of blackening on the fish.  My only problem was the fish was well cooked instead of the typical medium rare that I like.

Like I said, this place will get many future visits!

3701 Strawberry Plains Road
Williamsburg, Virginia 23188

Tortilla Crusted Ocean Perch over Lime and Cilantro Infused Rice with Fresh Salsa

Recently, Melissa was away for the weekend giving me the freedom to experiment in the kitchen.  I happened to have some frozen ocean perch in the freezer, tortilla chips in the pantry, and jarred salsa in the fridge.  This seemed like an excellent recipe in the making.  Here is what I came up with:
Ocean Perch:
2) 6-8 oz. Filets with Skin
1) Tablespoon Key Lime Juice
1) Cup Crushed Tortilla Chips
Extra Virgin Olive Oil
Kosher Salt and Pepper for Seasoning
Rice:
2) Cups Water
1) Cup Long Grain White Rice
1/4) Cup Coarsely Chopped Fresh Cilantro
2) Teaspoons Key Lime Juice
Pinch of Kosher Salt
Salsa:
2) Medium Tomatoes (1/4 inch cubes)
1/3) Cup Onion (Coarsely Chopped)
1/3) Cup Fresh Cilantro (Coarsely Chopped)
2) Jalapeno Peppers (Coarsely Chopped)
1) Teaspoon Freshly Squeezed Lime Juice
1/2) Teaspoon Kosher Salt
Preparation:
Prior to preparing the rice and fish, mix together the ingredients for the salsa.  Cover and place in the refrigerator for at least one to two hours.

Preheat your oven to 400 degrees.  Pour the water, rice, and pinch of kosher salt into a medium sauce pan and bring to a boil on the stovetop.  Cover and reduce the heat to low and allow the rice to sit for approximately 10 to 15 minutes.  Meanwhile, heat a large non-stick frying pan at medium-high heat.  Once the pan is heated, carefully coat the bottom with the olive oil.  You do not want to fry the fish, but have enough to add flavor and assist with crisping the skin on the fish.  Sprinkle salt and pepper on both sides of the fish (only use enough to add seasoning!).  Place the fish into the frying pan skin side first.  Using your spatula, gently press the fish down so the skin becomes nice and crispy.  This won't take too long, maybe 3 to 5 minutes.  Spray the flesh side of the fish with the lime juice then cover the flesh with the tortilla chips.  After crisping the skin place the frying pan into the oven to allow the flesh to cook and the tortilla chip crust to form.  This may take about 5 minutes.

Once the rice has set for 10 to 15 minutes, remove the lid and fork in the chopped cilantro and key lime juice.  Ensure the ingredients are well dispersed through the entire rice.  Use a large spoon and place the rice onto dinner plates.  Divide it evenly. Remove the fish from the oven and place one filet on top of the rice.  Using the same frying pan saute the salsa and spoon it onto the fish.  Now its time to serve!

I hope you enjoy this dish.  Remember, play with it and make it your own.

I have a confession to make...

Welcome to Coastal Confessions of a Seafood Lover!  This is my creative outlet to share some fun stories, personal recipes, and favorite places to find awesome seafood!  So, maybe I should share a little bit about myself.

I am a native Virginian that strongly believes some of the best seafood can be found here in the Mid-Atlantic where "Old Bay" is the king of seafood seasoning.  Lets put it this way, when I am visiting my in-laws in Savannah I become very disheartened when I cannot find spiced shrimp on the menu, and friends made me want to cry when they washed "Old Bay" off steamed blue crabs.  THEY CALL THEMSELVES SEAFOOD LOVERS! 

As I travel to new places I am always on the hunt for the best local seafood restaurant.  This will be my way of sharing some of my favorite spots.  I also love to reinterpret some of my favorite seafood dishes (and some of my favorite non-seafood dishes, as well).  Hopefully, we can share in the fun.  Please let me know of your favorite seafood places and feel free to share some great recipes, too.