The Monday main meal occurred early in the day, both to get me away from snacking temptations and also because I had a pretty enticing dessert already made and chilling in the fridge. And since the day was dedicated as National Cheeseburger Day, I could only abide by that dictate, even though burgers were so recently on the menu. Mostly cooked via sous vide, since I’d prepped, pattied, and vacuum-sealed them to store away in the freezer, these were finished in the skillet where the requisite cheese was piled on. A heap of kettle chips was nice but even better was the homemade special sauce that dripped and oozed with each hungered bite.
While the cheeseburgers and chips were more than enough food for the day, I had already made dessert for that evening and it was chilling in the fridge. It was a return to the marvelous Atlantic Beach pie, a seafood restaurant speciality from the North Carolina coast, our Tar Heel lemon version of the better known key lime pie. Ours can be made either with a saltine cracker crust or, as I prefer, crushed Ritz crush. As the article proclaimed it (linked below), it's pretty phenomenal.
The lovely weather made for excellent skink pursuits by the house pooch Sumner. In the photo above, you'll find the skink all the way down at the lower left corner, but I also caught Sumner and the skink in a moment of greater closeness than the skink might have wished:
"One Phenomenal Pie: Atlantic Beach Pie," from Chef Bill Smith. Published in Our State Magazine, May 2014. Also featured in "Found Recipes" on All Things Considered from National Public Radio, broadcast April 13, 2013.
No comments:
Post a Comment