Joe's Stone Crab's Key Lime Pie

Filling:

5 egg yolks
2 cans (14-ounce) sweetened condensed milk
1 cup fresh lime juice
Zest of 1/2 lime

Graham Cracker Crust:

10 graham crackers, crushed
1/4 cup sugar
5 tablespoons melted butter
Whipped cream, optional

Procedures:

For the filling: Mix yolks, milk, juice, and zest.

For the crust: Mix crackers, sugar, and butter. Form the crust in a 12" pie pan. Bake 8 minutes at 375 degrees F. Remove and let cool.
   
Pour in the filling and bake another 8 minutes at 375 degrees F. Remove and let cool. Once cool, place in the freezer until ready to use.
   
Before serving, remove from the freezer and let thaw at room temperature for 15 minutes. Top with whipped cream if desired.

Serves 10 people.

Source: Joe's Stone Crab

Lobster Salad with Basil and Lemon Vinaigrette

Ingredients:
2 live lobsters; 1 1/4 to 1 1/2 pound
1/2 pint red cherry tomatoes; halved
1/2 cup fresh corn; removed from cob
1/2 cup celery; sliced diagonally
1 Tbs minced fresh basil leaves
1 Tbs freshly grated lemon zest
3 Tbs fresh lemon juice
1/3 cup hazelnut oil
4 lemon wedges, for garnish

Procedures:
In a large stock pot of boiling salted water, plunge the live lobsters and boil them, covered, for 8 to 10 minutes. Transfer the lobsters with tongs to a cutting board and let cool until they can
be handled. Break off the claws at the body, crack them, and remove the meat, cutting it into 3/4 inch pieces. Halve the lobsters lengthwise along the underside, remove the meat from the tails, and
cut it into 3/4 inch pieces. In a large bowl combine the claw meat and the tail meat. Break off the legs carefully at the body, reserving them for another use, remove the meat from the body
cavities near the leg joints, and add it to the bowl.

Add the halved cherry tomatoes, corn, and celery to the lobster meat. Toss in the basil and lemon zest and stir to combine.

In a small bowl, whisk the lemon juice with the hazelnut oil and season with salt and pepper.

Drizzle over the lobster mixture and toss to coat it well. Season to taste with salt and pepper.

Serves 2 person

Source: The Best Salads

Panera Asian Sesame Chicken Salad

Salad:
2 wonton wrappers
2 Tbs. almonds, sliced
4 Cups romaine lettuce
1 Tbs. fresh cilantro, chopped
3 oz. boneless skinless chicken breasts, grilled and sliced

Dressing:
1/2 Cup rice vinegar
4 Tbs. sugar
2 Tbs.canola oil
1/2 Tbs. sesame oil
1/2 tsp. salt
1/2 tsp. sesame seeds
Black pepper

Procedures:

Preheat the oven to 350°F.

Cut the wontons into 1/4 inch strips.

Heat the canola oil to 365°F in a heavy skillet.

Fry the wonton strips.

Toast the almonds in the oven for 5 minutes.

Toss then toast for 5 minutes more. Remove from oven and let cool.

To assemble the salad, in a large bowl, toss the romaine lettuce, cilantro, wonton strips, chicken and dressing.

Top with the sesame seeds and almonds.

For the dressing: In a small sauce pan, heat the vinegar and sugar until the sugar dissolves, stirring often. Let it cool completely. Mix the oils together. Whisking constantly, pour in the oil mix to make an emulsion.  Add salt, pepper and sesame seeds.

Serves 4 person

Source: Recipe4Living