Robert's of Charleston: Recipes - Charleston, South Carolina (sc)

Recipes from Robert's of Charleston

MariElena's Key Lime Pie

This is a truly decadent and easy version of the classic.

6 ea egg yolks

2 cans sweetened condensed milk (14 oz)

3/8 cup key lime juice

1 tbsp lime zest

2 pckg graham crackers

1/4 cup butter

1/3 cup sugar

Preheat oven to 350º

In a food processor break up the

crackers and sugar into a fine

crumb. While processing slowly drizzle in

the melted butter until it

clumps together. Line an 8 inch spring form

pan on the bottom and sides with the

graham cracker mixture and prebake for 15 minutes. In an electric mixer whip egg

yolks at high speed until they are thick ribbons (about 5 minutes). Slowly add all of

the sweetened condensed milk and continue to whip for another couple minutes. Turn

the mixer down to low and slowly add the lime juice and lime zest. Pour the mixture

into the pre-baked pie shell and bake for an additional 15-20 minutes (until set, but be careful not to brown).

Cool thoroughly in the freezer for about 2 hours, slice and serve.

Gorgonzola Wrapped Grapes
This is a wonderful cocktail hour hors d'oeuvre and a true crowd pleaser.

1 cup high-quality blue cheese
½ cup cream cheese, softened
1 bunch seedless grapes
1 cup pistachios, finely ground

In an electric mixer, mix blue cheese and cream cheese together until well combined. Wash grapes and leave to dry. Add ground nuts to a pie tin. Take the blue cheese mixture and pat around grapes. Roll around in hand until evenly coated. Place the ball into the ground nuts and coat. Arrange finished grapes on a platter in the shape of a grape vine.

White Bean Stuffed Calamari
The squid can also be cut into pieces and mixed with the white bean salad, then served on a crostini.

Serves 8

2 ½ pound package squid (tubes and tentacles)
8 oz canned white beans
1 small red onion, finely sliced
4 ribs celery, finely sliced
1 Tbsp Robert's Seasoning
2 Tbsp Extra virgin olive oil
1 Tbsp apple cider vinegar
Juice of one lime
Salt and pepper
Finely slice celery and red onion ( with a mandolin if possible). Drain beans and add to vegetables. Season with Robert's, olive oil, and vinegar. Stuff calamari tubes with 2 tsp of the bean mixture. Grill calamari and season with salt and pepper. Sprinkle lime juice to finish.

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