I don't care what you say (I know I can't hear you just go with it), there's nothing better than having a homemade meal with a bunch of old friends. Nothing. Tonight was exactly what I needed before heading off to 'Nam, and boy was this an AMAZING dinner. One of my good friends, who is Thai, made us a huge hot pot to all partake in. It was my first hot pot experience, and I cannot believe I've gone 25 years without enjoying this food of the Asian gods.
A huge pot of delicious broth teeming with fresh cabbage, spinach, tofu, noodles, parsnips and beef bones. Then you fill these adorable little baskets with shavings of raw meat, shrimp, fish balls or dumplings, let them cook in the broth, and gobble them up with all the veggies and broth. I ate past the point of being full. I ate past the point of pain. I ate till I physically had to stand up and walk away so I would simple stop eating. But then...there was pie.
Now I know I am pretty proud of most of my recipes on this blog, but I have to admit: I make a darn good key lime pie. And it was kinda the best ending to this meal. I think I'm going to float the suggestion that we do a monthly "Hot Pot and Pie" deal. Perhaps weekly. Perhaps we do it again on Tuesday. Whatever.
So about this pie. It's all about the balance of tart and sweet. And forget those who say you absolutely need key limes to make this pie. That's bull. But fresh lime zest and juice is essential. Don't you dare put one of those little plastic lime containers of juice anywhere near this pie. I'll slap you.