As I may have mentioned previously, Western Beef had one of those ‘i cant believe it’ lime sales, 16 little limes for about two dollars or so. But, you may be asking yourself, could you possibly do with that many limes and no pie crust. Well, I used a bunch of them in various ways but, here’s one way to use little limes with a trick my mother told me. A tasty lime-aide.
Here’s what You’ll need:
1 quart water
2 scoops sugar
half a dozen little limes
Cut 1/4 off each end of each lime. Then, cut the remaining 1/2 lime into slices and put these into a freeze safe zip-lock bag. Toss them in the chill-chest. With the remaining lime ends, squeeze them into a large ( 4 cup ) measuring cup. To really get all that juice out, twirl the end between your thumb and forefinger. This will hopefully get a little pulp into the mix.
Once you’ve collected all that juice, add about three cups of water. Now add two scoops of sugar. My scoop tends to be about two and a half tablespoons. Dissolve the sugar and pout it into a one quart container. Add the rest of the water and chill.
When your ready to serve, grab a tall glass and take one or two frozen lime slices a couple of ice cubes. pour the lime-aide over these and serve then out. Later, this mixes well with tonic water and a splash or two of gin.
Western Beef; that place with the great meat room, has a special on whole trouts. Memorial Day – Trout, hmmm GRILLING! The great advantage of grilling whole trout is that you don’t have to worry too much about it falling apart and you can stuff the fish with all kinds of flavors. Pack whole trout with lemon and lime slices, whole sprigs of rosemary, and cloves of garlic or anything else you like. Once the fish is cooked the skin comes off easily and you can quickly pull the bones right out of the fish.
Here’s what you’ll need:
1 whole trout cleaned
1 sprig of thyme
Rinse the trout, making sure the cavity is clean. Pat it dry. Slice the lemon and lime. Now I use the central 1/3 of the lemon and the line to make the slices, saving the outer 2 thrids for squeezing later.
Place the slices inside the trout’s cavity with a sprig of thyme, fresh thyme. Now wrap this in foil and place on a medium heat grill… about 300 degrees or so. Place two ears of unhusked corn on the grill with the fish.
In twenty minutes, when the beers are sufficiently cooled, take the fish off the grill and unwrap. Lets eat.