With a theme ingredient like lime, this month’s Iron Chef Dinner could have spun in one of several directions. Interestingly, the meal was best defined by shrimp and tropical foods. There were grilled shrimp skewers with red peppers and mangoes, a jicama salad, two versions of ceviche, a lime pesto spread, margaritas, red pepper grilled shrimp, strawberry lime ice, and a pistachio lime angel food cake. It was one of those iron chef dinners when all of the dishes came together harmoniously. The only dish that seemed to be missing was key lime pie!
Larry took the lead on preparing our three dishes—the jicama salad, ceviche, and strawberry lime ice. All were inspired by Rick Bayless recipes. I was impressed to learn that Larry juiced 30 limes and drove to Oregon (20 minutes south of Madison) to pick up farm-fresh strawberries for the lime ice. That’s the kind of dedication that makes an Iron Chef!
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