How to Make Key Lime Pie and Citrus Chicken | Cook's Country Full Episode (S16 E3)
ฝัง
- เผยแพร่เมื่อ 7 มิ.ย. 2024
- Morgan Bolling makes host Julia Collin Davison Smoked Citrus Chicken, and Toni Tipton-Martin shares the origins of Key Lime Pie. Christie Morrison makes host Bridget Lancaster Really Good Key Lime Pie.
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Get our Key Lime Pie recipe: cooks.io/3Uf0J1C
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I brown the butter for my graham cracker crust. Takes it up a notch.
Citrus flavored everything remind me so much of summer days, yay!
Made my mouth water watching that key lime recipe
Thank you for doing this because I no longer get local channels.
have you tried using an antenna?
@@paulross2979 "Local" is relative. Most of the over the air channels in my area are broadcast far enough away that I don't get a very good signal.
Christie is so great. I always love her recipes and her whole attitude is so full of joy and happiness. You can really tell how much she enjoys and cares about cooking.
Christie has a great personality and is a great teacher, but this recipe was developed by her colleague Morgan Bolling.
@@sandrah7512where can you see who developed the recipes?
@@MrMdprosser You can typically find that with the written recipes online and in the issue of the print magazine where it first appeared. ATK has been getting a lot better identifying their chefs with their online recipes in the past couple of years. Historically, it seemed that only the Cook's Illustrated recipe developers were identified, but that has been changing.
I do have to correct myself concerning this Key Lime Pie recipe though. It seems the development was a collaboration between Morgan and Chef Lindsay Autry who is currently the Chef/Owner of Honeybelle Restaurant at the PGA National Resort in Palm Beach Gardens FL. Only Morgan is listed with the recipe on the ATK website, but both Morgan and Lindsay are listed as the authors of the recipe article in the magazine issue.
@@sandrah7512 thank you for that. They really should credit them in the videos or at least the video description. I’ve always assumed they were developed partly by the person making the dish in the video.
There is an ice cream shop nearby that often will have Key Lime Pie as one of the flavors, complete with bits of graham cracker crust. Yes, it good….very good!
What a great update! Can’t wait to try this one!
I have used a similar recipe for Key Lime Pie but with lemons because my lemon tree was full but my lime tree was bare. It turned out great. Being Key Lime is one of my favorite pies this was a pretty good alternative.
I use the zest from 2 of the limes in the custard. Really adds some flavor plus a little lime zest on the top of the meringue .
I'm going to make a Calypso Lime Pie, and add a nip of rum.
Key Lime looks yummy. If I wanted to make two pies , Can I double the portion of the topping to top both pies or would it not whip up as well ?
What puzzles me was that she added pretzel to balance the sweetness of the G crackers, then she added brown sugar !
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That’s going to be a lawsuit…teasing us at home with a pie like that!
Where can I find the written recipes please?
Couldnt you have carmelized that egg white on that beautiful key lime?
Milk Street America's Test Kitchen and now Cooks Country...nice!
all these grill recipes but i don't have a grill
I'll stick with the Key (Persian) Lime Pie recipe that's in the ATK cookbook. That's based on the classic recipe that's been around forever. It appears that Cook's Country is doing something different just for the sake of doing something different.
This isn't even close to El Pollo Loco. Cinnamon, uh,uh. Pineapple, orange, lemon, and lime juices, yes. And I'll take my key lime pie topped with freshly whipped cream.
Boy, at 1:40 on the video, that spice referred to a cumin sure looked a lot light light brown sugar. It even came out of the ramekin in one blob like sugar would. I'm getting old so I would bet I'm wrong.
I cook with both brown sugar and cumin regularly and it also looked like light (and behaved like) brown sugar.
i keep hearing the comment "purple will like it," or "purple will be able to see what they're eating," so do this, that, or ta utter. Folks, this is supposed to be for homecooks, not restaurant chefs!! If purple don't like the look, or the taste of what you work to prepare, then let the eat cake!!
Of course, you'll want to make pleasing dishes, but let's not lose perspective like so many monetized-oriented EweTubes do. Perspective is as important as the recipe, and the ingredients you use. It's not about winning approval from "the publick,", that's for Ewetube authors, but about giving a project your best.
Who is purple?
@@sociopathmercenaryYes, my thoughts exactly
Ahh….. Did you have spell and grammar checking off? Or where trying to sound like you are from Jamaica because this post made no sense. Who is “Purple”???
I used a very similar Key Lime Pie recipe only using lemons because my lemon tree was full, and my lime tree was bare.
It came out fantastic. Key Lime Pie is one of my favorites so this was a close second to it! So if you’ve got a lot of lemons, go for it!
I'm lost...
🤷♂️😐🤷♀️😐🤷
Lemon Meringue pie has meringue, Key Lime pie has whipped cream. Meringue is too sweet for key limes.
In Key West we use meringue all the time on key lime pie.
Repeat.
You don’t cook the meringue? Raw eggs?
The 240 degree syrup that is added to the mixture in the mixing bowl cooks the meringue.
If you are really worried, you can always use pasturized eggs that are available at most supermarkets now, or pasturize your own before making this recipe.
As much as I like ATK, whenever they do “Mexican” food or try a copy-cat recipe I cringe. I live in SoCal, I remember the first El Pollo Loco back when they were still owned by the founder (he sold them off to Denny’s around 1982), and I have seen lot’s of copy cat recipes. Vinegar, pineapple and lime juices or the main ingredients. So here you are making this chicken with none of that….and adding cinnamon? What????
Morgan wasn't trying to "copy cat" the recipe: "The basics of the recipe are to marinate half chickens in fruit juice, garlic, and spices before slowly grilling them to tender, smoky perfection. Inspired by this, I set out to make moist, nicely charred grilled chicken infused with the flavors of lemon, orange, and spice. I wasn’t trying to duplicate El Pollo Loco’s version but rather use its collection of flavors as the basis for my own unique spin.
For this version, start with chicken pieces instead of halves; the pieces cook more evenly than halves and are easier to move around the grill. To create a pathway for the marinade to penetrate and more surface area for it to cling to, cut slits in the chicken pieces before marinating. Instead of citrus juice (it is believed that El Pollo Loco also includes pineapple juice), grate some fragrant, concentrated zest from an orange and a lemon and mix that with olive oil, minced garlic, cumin, cinnamon, cayenne, and salt and pepper. Marinate the chicken pieces in this mixture for at least an hour or up to a day. Then you’re ready to grill."
@@sandrah7512 Then why mention El Pollo Loco? It may have been a great marinade, but in reality it had nothing to do with how El Pollo Loco does it.
@@FunAtDisney Because the recipe was inspired by the El Pollo Loco chicken and good people give credit where credit is due? Recipe development is a process. ATK has a recipe brought to their attention and their MO is to make the recipe accessible and doable for the home cook. In this case, their also taking a commercial restaurant process and scaling it down to feed 4-6 people.
Inevitably, there are going to be modifications and adjustments to make the recipe home cook friendly like Morgan switching out the traditional juice marinade used by the restaurant for citrus zest, for example. Juices like pineapple and citrus can affect the meat's texture in a negative way if they're left to sit in them for too long. The juice marinade works for restaurants that have a high turnover of customers and where the use of zest may be impractical. But in the home, by using zest, salt and spice, you now have the advantage of letting the meat sit for a wide range of time - from an hour to up to a day - to suit your schedule and not affect the meat.
@@sandrah7512 Yes because lime and pineapple juice is so hard to find…… Please! ATK has done countless recipes with a given marinade time so that argument is totally moot. And they have made countless recipes using actual fruit juices. My point is do not reference a recipe that is from a popular chicken place (at least here in California) and then do a recipe that has nothing to do with it! What’s the point?
I totally agree with you, this isn't even close to El Pollo Loco. Cinnamon, uh,uh. Pineapple, orange, lemon, and lime juices, yes. And I'll take my key lime pie topped with freshly whipped cream.
Two things she did wrong. She misrepresented a persian lime pie as a key lime pie which is the biggest transgression (persian limes are green, key limes are yellow), and using meringue as a topping, when sweetened whipped cream is the true value. I cannot believe ATK would perpetrate such a fraud.
Using a Key Lime Pie recipe (not this one) I make Persian Lime Pie, and that's what I call it. I don't lie and call it Key Lime Pie. At my grocery store, both Persian Limes and Key Limes are green. My understanding is that limes turn yellow when they are given additional ripening time before being picked.
Own to your word because women are no off limits.
Your protein isn’t smoking at 400.
The recipe is for citrus chicken. You're just looking for smoking notes not actual smoked barbecue here
You could have called this Lime Pie or Persian Lime Pie. Calling it Key Lime Pie is false.
Being from the south and also growing up on this pie, I can truly say that the crust they made here won’t fly for this pie. The texture should be more coarse, and the brown sugar and pretzels simply muddy up what the taste should be. It may be good, but it isn’t authentic. Sorry!
Well... It doesn't say key lime pie like your mama used to make.
I riff off of key lime pie to make various citrus pies. Lemon, blood orange, grapefruit, and key lime. You probably wouldn't like my key lime pie either because I usually use some kind of cookie for the crust. Mom always used Nilla wafers but I've found some crunchy lemon cookies and some coconut cookies that work pretty good too. I like graham cracker and other stuff too but variety is the spice of life. Enjoy!
I will agree that you shouldn't call it key lime pie if you're using regular limes. That's just false advertising
Well the earliest, documented, published or written recipe calls gor a pastry crust, so....
First
I second that 😉
TOO much chicken prep, I'd just buy some boneless chicken breast and start from there.. The marinate looks good!
If you needed to save money, isn't it nice to know how?
With all due respect, that isn't key lime pie. That's Persian lime pie. It's kinda similar but isn't the same.
Ive been a fan for decades, but they need to acquire a real BBQ representative for when they want to go to the grill. I know they want connect to Middle America but at this point the information for BBQ is more ubiquitous. Smoking on a Gas grill is not really doing what you’re try to portray.
I KNEW I couldn't have been the only one who noticed this! I'm sure that lady's a good chef in her own right but so far I haven't seen anyone on this channel make anything I'd consider grill worthy 🤣
I see what you are saying, but maybe they are not trying to delve into pure BBQ zone with this recipe, more like "grilling a chicken" that will have hint of smoke, targeted towards weeknight grillers who want to do a good grilled chicken..
Most Americans grill on gas.
You can definitely get a decent smokey flavor on a gas grill with a couple wood chip packets. It's not "smoked" BBQ by any means but it adds something.
@@JonMeFree Which only means they are doing it wrong.
How can you call it a "key lime" pie and not use key lime juice. There's definitely a flavor difference.
So you are not really making a key lime pie.
I just can't watch this channel anymore. This hostess is so visually off-putting. She seems so angry. I think I'll get my tips elsewhere.
Which hostess?
@@kimberlyemerson2754 The tight-lipped woman with a short haircut who introduced this video.