Recipes from Saturday, August 31st

Margarita pie

INGREDIENTS

6 Tbsp. unsalted butter

10 graham crackers

3 Tbsp. sugar

1/2 tsp. kosher salt, divided

3/4 cup chilled heavy cream

4 limes, halved

1 (14-oz.) can sweetened condensed milk

3 Tbsp. tequila blanco

PREPARATION

Melt butter in a small saucepan over medium heat. Let cool slightly.

Crumble graham crackers into a food processor. Add melted butter, sugar, and 1/4 tsp. salt and process until mixture resembles wet sand. Transfer mixture to a shallow 9"-diameter pie dish. Using the bottom of a measuring cup, press crust firmly and evenly across bottom and up sides of dish. Freeze 20 minutes.

Meanwhile, whisk cream in a medium bowl until stiff peaks form, about 4 minutes.

Finely grate zest from 1 lime half into a small bowl; set aside. Squeeze juice from all of the limes into a fine-mesh sieve set over a glass measuring cup (you should have about 1/2 cup juice).

Pour lime juice into another medium bowl. Add condensed milk, tequila, and remaining 1/4 tsp. salt and whisk until mixture is smooth. Gently fold in half of the whipped cream just to combine, then add the remaining whipped cream and gently fold until no streaks remain (be careful not to overmix; you want to keep as much air in the whipped cream as possible).

Remove pie dish from the freezer and scrape filling into crust. Use a spoon to gently spread filling evenly all the way to the edges. Sprinkle with reserved lime zest and freeze until filling is set, at least 8 hours.

Do Ahead: Pie can be made 3 days ahead. Cover; keep chilled. Let soften in fridge 30 minutes before slicing.

3 ingredient french toast

INGREDIENTS

1 pint vanilla ice cream (not gelato), melted

4 (1–1 1/2"-thick) slices challah or brioche

5 tablespoons unsalted butter, divided

PREPARATION

Preheat oven to 250°F. Pour ice cream into a large baking dish. Add bread, turn to coat, then let sit 3 minutes. Flip bread and continue to soak until saturated but not soggy, about 3 minutes more.

Heat 2 Tbsp. butter in a large skillet over medium. Using tongs, carefully lift 2 bread slices from custard, letting excess drip back into dish. Transfer to skillet in a single layer and cook until golden brown and the center of toast springs back when pressed, about 4 minutes per side. Transfer to a wire rack set inside a rimmed baking sheet; keep warm in oven until ready to serve. Repeat with 2 Tbsp. butter and remaining bread. Top toasts with remaining 1 Tbsp. butter and serve.

Tomato Corn Penne Salad

INGRiDIENTS

5 tablespoons olive oil

5 tablespoons red wine vinegar

1/2 cup chopped fresh basil

2 large garlic cloves, chopped

1 1/2 cups fresh corn kernels (cut from 3 ears) or frozen, thawed

1 1/4 pounds plum tomatoes, chopped

8 ounces penne pasta, freshly cooked

1/2 cup grated Parmesan cheese

PREPARATION

Whisk 4 tablespoons oil, vinegar, basil and garlic in large bowl to blend. Heat remaining 1 tablespoon oil in heavy large skillet over medium heat. Add corn; sauté 3 minutes. Add corn to dressing in bowl. Add tomatoes, pasta and cheese to bowl and toss to blend. Season salad with salt and pepper.

Grilled Shrimp with Turmeric Mojo Sauce

INGREDIENTS

6 garlic cloves, smashed

2 habanero chiles, seeds removed, chopped

1 (3") piece ginger, peeled, thinly sliced

1/3 cup fresh lime juice

1/3 cup fresh orange juice

1 Tbsp. sugar

2 tsp. unseasoned rice vinegar

1/2 tsp. ground turmeric

1/3 cup vegetable oil, plus more for grill

Kosher salt

1 1/2 lb. large shrimp, peeled, deveined

Cooked short-grain white rice (for serving; optional)

Flaky sea salt

PREPARATION

Prepare a grill for medium-high heat. Pulse garlic, chiles, ginger, lime juice, orange juice, sugar, vinegar, and turmeric in a food processor until combined and almost smooth. With the motor running, gradually stream in 1/3 cup oil and process until emulsified.

Pour half of the sauce into a small bowl; season with kosher salt. Set aside for serving. Transfer remaining sauce to a medium bowl and add shrimp. Season with kosher salt and toss to coat.

Clean and oil grate, then immediately arrange shrimp on grill. Grill until bright pink and lightly charred, about 1 minute per side. Divide shrimp among bowls. Spoon reserved sauce over; sprinkle with sea salt. Serve with rice if desired.

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