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Key Lime Pie VII

Reviewed: Jan. 14, 2013
This recipe has all the taste but it's not quite right yet. I like the idea of using sour cream and ommitting the egg yolks because you don't get that eggy residue taste in your mouth. The lime becomes the real star where flavor is concerned. Though I tried to follow the directions exactly as written, the end result is that the filling didn't set up right. I ended up making an executive decision to continue baking it in the oven more than twice as long than the recipe suggested because 5-8 minutes was just a joke. I now wish I would have baked it for another 10 minutes as I wonder if that would have resulted in a firmer consistency. I will probably try that in the next go. Does anyone have a suggestion for how this recipe - using just fresh lime juice, condensed milk and sour cream can result in a pie fillign that is not goey or runny? PS - I got 3/4 cup of lime juice from exactly 6 limes. That was a nice surprise!
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Taqueria Style Tacos - Carne Asada

Reviewed: Mar. 15, 2014
I really liked this marinade but it was screaming to be revised in order to deliver authentic Mexican flavor! So, here's what I did. I added a few tablespoons of tequila and doubled the lime (4 limes instead of two). I also used a mild/medium Mexican chili spice blend instead of regular chili and this seemed to make a big difference. Extra dried oregano as well. And a few dashes of liquid smoke (optional). Post-alternations, it worked really well and the beef that we marinated this in was tender and had a wonderful flavor with a hint of tequila. Because it was not too spicy, our three year old enjoyed it as well but if you like heat, add more chili. Chipotle would give it a nice smoky flavor but it is a very very hot chili so be take it easy. Next time, I will cut the soy sauce in half and see how it goes.
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