The Key To A Refreshing Sorbet
Wednesday - June 06, 2007
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Del.icio.usHere’s something to make your mouth water - the thought of the ever-popular annual Crabfest happening May 30 to June 30 at Dixie Grill, both on Ward Avenue and in Aiea.
The menu is fantastic, just what you’d expect from owner Ed Wary and his No. 1 right-hand guy, Jim Hamachek, who spend the year researching crab recipes for this event.
Some of the offerings on the menu this year include Na’awlins Crab Cakes, Colossal King Crab Legs with parsley-boiled red potatoes and grilled corn, and the famous Trash Can o’ Crab, where the restaurant puts down butcher paper and a roll of paper towels, piles on three types of crabs, plus crab cakes, fries, Kahuku kine corn and plenty of drawn butter, and you do the rest! Complementing the regular menu will be specials, including a Soft Shell Crab Po’ Boy, and the weekend piece de resistance, Fire Grilled Steak and Snow Crab, served with all the fixings.
So if you want to have a fun eating experience, don’t delay in joining all the gang at either Dixie Grill location.
Here’s an easy recipe for MidWeek readers to enjoy, compliments of Dixie Grill and Ed Wary.
Key limes are native to Southeast Asia, and were introduced through the Middle East, to North Africa and Europe during the Crusades. Spanish explorers brought them to the West Indies, and at some point the Florida Keys. Today, many are grown in Mexico, Central America, Texas and California.
Key limes are much smaller than the Persian limes we see in supermarkets. The peel on the Key lime is thin and smooth, and the color is more yellow when ripe, although they are usually picked when green. Key limes have a higher acidity than Persian limes, and are very juicy and fragrant. Key limes contain vitamin C, but not as much as lemons.
KEY LIME PIE SORBET
A Perfect Dessert For
Crabfest 2007
* 3/4 cup water
* 1/2 cup sugar
* 1 14-ounce can sweetened condensed milk
* 1 cup fresh or bottled Key lime juice
Bring water and sugar to a boil in a saucepan, stirring to dissolve sugar. Mix in condensed milk and then lime juice.
Transfer mixture to a bowl placed over a large bowl of ice water. Stir often until cool, about 30 minutes.
Process the lime mixture in an ice cream maker according to manufacturer’s instructions. Transfer sorbet to a medium container, cover and freeze until firm, at least four hours and up to two days.
Garnish servings with graham crackers or ginger snaps.
(Diana Helfand, author of “Hawaii Light and Healthy” and “The Best of Heart-y Cooking,” has taught nutrition in the Kapiolani Community College culinary arts program.)
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