The inaugural Iron Chef Battle was Emily’s attempt to test my creativity with limes. I kicked-off the meal with blue corn tortilla chips served aside a mouthwatering pico de gallo of ripe tomatoes, onions, and cilantro in lime juice. Note: I had to whip up a second batch after someone (ahem, Emily) finished it off while I was tending to the grill. The appetizer was served with Coronas with a wedge of lime. For the main course, I prepared sizzling fajitas with grilled chicken and skirt steak–both were marinated in a blend of soy sauce and lime juice. The accompanying toppings included sour cream, onions, and peppers (both yellow and red) sauteed in lime juice with a blend of Monterey jack, cheddar, and Asadero cheese. The fusion of lime throughout the fajitas was described as “piquant and colorful.” Others called it “fun and downright heavenly.” The main course was served with a side of Southwestern Cob–a delicious and bold corn on the cob that is first basted with lime, then sprinkled with salt, pepper, and chili powder. Next it is grilled and finally topped with savory Crema Mexicana. To end the evening, I shared a Wiley family favorite: lime cupcakes. A simple, yet sophisticated, dessert made with lime JELL-O that was carefully infused into both the cake batter and the homemade frosting.
This was a battle for the ages indeed … The limes were sour and the prospect of victory sweet.
Recipes from the Battle
3 thoughts on “Battle Limes”