Chef Todd’s Thai Inspired Take

by: Casey Pukl

Key limes aren’t just for pie anymore— at least not in Chef Todd Allison’s kitchen. These little gems of tartness are currently in season at the local farmer’s market here in San Diego, and Todd has two great suggestions for how to use them that are bound to knock your dinner guests’ socks off. Best of all, he’s got you covered for both dinner and dessert.

Key Lime Marinated Prawn Kabobs

Kabobs are not only delicious, but they look impressive, colorful, and are great for any number of occassions. They can be used as an appetizer or an entree, and since they’re skewered, they work particularly well for large parties where there is no formal seating. To make Chef Todd’s kabobs, you’ll need to start by making your marinade. The beauty of the marinade is that it’s quick, easy, and packs a ton of flavor. You’ll need to juice your key limes first, then add salt, pepper, garlic, cilantro, mint, basil, ginger, fish sauce, and a little sesame oil. Marinate your prawns (peeled and deveined) in the mixture for about two hours.

While the prawns are marinating, you can cut up the additional ingredients for your kabobs. Chef Todd recommends using hearts of palm, green onions, red peppers, and snow peas as the additional veggies on your skewers.

Once the prawns are done marinating, start alternating the prawns and veggies on your skewers! You can either grill the skewers, bake them at 350 for 15-20 minutes, or broil them (turning every few minutes). If you want to get really fancy, you can serve them with a soy sauce, peanut, and chili paste dipping sauce.

For dessert, Chef Todd recommends something equally as sinful and delicious.

Key Lime/Basil Custard with Butterscotch, Blackberry, Caramel Drizzle

Custard is great because it can be made ahead of time, and Chef Todd actually recommends making at least the night before. “Let it sit overnight. Then the flavors will really develop,” Allison says. Chef Todd recommends using a standard custard recipe, like the one I found here. You’ll want to add key lime zest and torn basil leaves after the sugar has dissolved in your cream mixture. Chef Todd also recommends using a thermometer to make sure you don’t let your eggs get above 160 degrees. Pour the custard mixture over a graham cracker crust, and let sit over night before baking.

While the custard will be delicious served as-is, you can step it up a notch by making a butterscotch, blackberry, and caramel sauce. Drizzle the sauce over top of your custard before serving.

Be sure to let us see what you’ve made from our Farm Fresh Pick of the Week! Head to our Facebook Page, and upload your photo!