SSometimes, cooking something that reminds you of someone, something, or some place, is a great way to remember and relive experiences. It’s certainly not the same, but it’s a great way to transport yourself or bring those memories into your home. For me, a slice of Key Lime Pie helped fill my soul on this cold, NY Sunday with a slice of Key West Life.

Key West, Florida is our favorite place in the world- and we don’t get there nearly enough. I miss it all the time, but I never miss it more than in the dead of winter. So, rather than sitting around on a lazy, cold, Sunday and dreaming of the Keys, I decided to make some Key Lime Pie and bring a little bit of Key West life to us.

I love Key Lime pie, but I had never made one from scratch before. So, after reviewing some recipes I decided to try one that I found on the Food Network website, courtesy of Joe’s Stone Crab Restaurant and I did use actual Key Limes! (What a work out to squeeze those little guys!)Once the pie was finished and was setting, I decided to round out our Key West meal and make some Mahi Mahi Fish Sandwiches for dinner, inspired by our favorite Key West fish sandwich from B.O.’s Fish Wagon. B.O.’s Fish Wagon is one of our most frequented lunch stops while in Key West. It’s a actual shack, it has long lines, and when they run out of fish for the day- the day is over and you’re out of luck. The secret is super fresh fish, grilled white onions, fresh bread and a quality Tarter sauce. B.O.’s uses a Key Lime Tarter Sauce, but for our purposes, I used Ina Garten’s Tarter Sauce.

After our Mahi sandwiches hit the spot we were primed up for the feature item of the evening…The Key Lime Pie.

The first bite was dreamy- the recipe was just perfect! I ate my slice slowly, gently, and let my mind wonder to memories of strolling around the streets of Key West wondering where the night would take us, stopping for a slice of Key Lime pie somewhere along the way.Get The Recipe

corn & basil salad salad

Ilove most vegetables…corn is not one of them! I think it’s over used, always over cooked (but that’s a subject for a whole other post!) and makes a mess! However, this corn salad is a staple when we bbq, attend a picnic or just want a break from the standard summer pasta salads – it’s my go-to summer salad recipe and I just love it! In recognition of this Labor Day weekend and all the Backyard BBQ’s and boating trips we will all be enjoying, I wanted to share this simple, delicious recipe with you! It’s sure to hit the spot!

Corn & Basil Salad
Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins
 

Corn and Basil salad is the perfect side dish for a your next barbecue

Course: Side Dish
Cuisine: American
Servings: 5
Ingredients
  • 5 ears of corn shucked clean
  • 3 tablespoons apple cider vinegar
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 cup julienned fresh basil leaves
  • 1 cup halved grape tomatoes (optional)
Instructions
  1. In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.
  2. Mix together in small bowl vinegar, olive oil, salt, and pepper.
  3. Gently combine kernels (and tomatoes, if using) with the vinaigrette.

  4. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.