Tweet Before You Eat – New Cookbook Proves Sharing a Meal Has Taken on a Dual Meaning

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Celebrity Chef Adrianne Calvo reveals her culinary masterpieces in her very own “I’m allergic to boring!” style, in a first of its kind cookbook “#MaximumFlavorSocial: Food, Family and Followers”

#condensed milk key lime pie
1 ½ cups graham cracker crumbs
½ cup granulated sugar
4 tablespoons (½ stick butter) melted
2 (14-ounce) cans sweetened condensed milk plus
more for drizzling
1 cup key lime or regular lime juice
2 whole large eggs
1 tablespoon lime zest
1 cup heavy whipping cream
¼ cup sugar

Preheat the oven to 350 degrees F.
In a bowl, mix the graham cracker crumbs, sug-ar, and butter. Press the mixture firmly into a 9-inch pie pan, and bake until brown, about 15-20 minutes. Remove from the oven and allow to cool to room temperature before filling.
Lower the oven temperature to 325 degrees F.
In a separate bowl, combine the condensed milk, lime juice, and eggs. Whisk until well blended and place the filling in the pie shell.
Bake in the oven for 15 minutes and allow to chill in the refrigerator for at least 2 hours.
Using an electric mixer, whip heavy cream on high adding the sugar to make stiff peaks.
Top the chilled key lime pie with the whipped cream before serving and drizzle more con-densed milk over the top. Serves 8


#candied jalapeno new zealand lamb chops

12 baby lamb chops
olive oil
salt and freshly ground pepper
4 pounds fresh jalapeno peppers, sliced
2 pounds onions, diced
cup vinegar
cup water
6-8 cups sugar
2 tablespoons mustard seeds
1 teaspoon turmeric
2 teaspoons celery seeds (optional)
1 fresh garlic cloves ( 1 per jar)
1 teaspoon ginger

Preheat grill to high. Brush chops on both sides
with olive oil and season with salt and pepper.
Grill for 2 to 3 minutes on both sides for medi-um-rare doneness. Remove from grill and top with candied jalapenos. Garnish with green on-ions.
Slice Jalapenos into thin slices and dice onions (I would suggest a pair of rubber gloves for han-dling jalapenos, personal experience, do not
touch your face!). Place in pan with water and vinegar, bring to a boil, reduce heat & simmer about 2 min. (do not breath fumes).
Pour off most of the water vinegar mixture, add the sugar and spices. Bring to soft candy tem-perature to completely dissolve sugar about
another 10 minute Place boiling mixture into jars, leaving 1/4 inch head space. Adjust caps.
Serves 4

#grilled shrimp
mint cilantro chimichurri

2 tablespoons garlic salt
2 tablespoons brown sugar
2 tablespoons paprika
2 tablespoons canola oil
juice of 2 lemons
kosher salt and freshly ground black pepper
1 pound large shrimp (16/20), shelled,
deveined, tails left on and patted dry
1 cup tightly packed fresh cilantro leaves
¼ cup tightly packed fresh mint leaves
¼ cup tightly packed fresh parsley
7 scallions, chopped
½ jalapeno, seeded and minced
zest of 1 lime
2 tablespoons honey
2 tablespoons canola oil
kosher salt and freshly ground black pepper
sriracha, (optional)

In a medium mixing bowl, whisk together gar-lic salt, brown sugar, paprika, canola oil, lemon
juice, salt and pepper. Add the shrimp and mar-inade for 20-30 minutes.
Meanwhile, combine all the ingredients for
the mint-cilantro chimichurri in a food proces-sor and blend until smooth. You might have to
pause and scrape down the sides, and pulse a
few times more.
Season with salt and pepper to taste and set
For the shrimp, heat a grill pan or sauté pan to
medium high heat. Add the shrimp and cook
1-2 minutes on each side or until opaque and
begin to curl up. To serve, spoon the mint cilan-tro chimichurri on the dish, and then place the
shrimp on top. If desired, make a line of Srira-cha adjacent to the chimichurri for added heat.
Serves 4