I'm meal planning tonight and came across some incredible sounding meals! If only we could afford to make these!  Here they are:

First up Key Lime Craze.....

Key Lime Mousse: (All recipes are from Gourmet Magazine)
Serves 4


* 1/2 Tbs grated Key lime zest
* 1/2 C. Fresh Key lime juice
* 1/2 C. Sugar
* Pinch of salt
* 3 Large eggs
* 3/4 Stick unsalted butter, cut into bits
* 2/3 C. Chilled heavy cream
---------------------------------------
1.) Whisk together zest, juice, sugar, salt, and eggs in a small heavy saucepan. Add butter and cook over medium-low heat, whisking frequently, until thick enough to hold marks of whisk, about 5 minutes. Force through a fine-mesh sieve into a bowl, then quick-chill in an ice bath, stirring occasionally, about 5 minutes.

2.) Beat cream until it hold stiff peaks, then fold into custard gently but thoroughly. Spoon into glasses and chill at least 2 hours and up to 12.
____________________________________________
Steak With Chile Key Lime Sauce:
Serves 4 (Pair with Key Lime Margaritas!)


1 lb. Skirt steak, cut into pieces
1/4 C. Fresh Key lime juice
3 Tbs Asian fish sauce
3 Tbs Water
2 Tbs Sugar
1 Large shallot, thinly sliced
1 Fresh serrano chile, chopped (about 2 tsp. including seeds)
Accompaniment: Steamed rice
---------------------------------------
1.) Preheat broiler

2.) Pat steak dry and season with 1 tsp salt and 1/2 tsp pepper. Broil on a broiler pan 4 to 6 inches from heat, turning once, about 6 minutes total fro medium-rare. Transfer steak to a cutting board and let rest 5 minutes before slicing.

3.) While steak rests, stir together remaining ingredients until sugar has dissolved. Serve sliced steak with sauce.

_______________________________________________________________________________
Red Wine-Braised Flank Steak with Roasted Peppers, Onions, and Gruyere 
Serves 4


3 Tbs. Vegetable oil
1 lb. Flank Steak
1 Medium carrot, cut into large dice
1/2 White Onion, cut into large dice
2 Garlic cloves, quartered
2 to 3 C. Red wine
2 Large sprigs fresh thyme
2 Tsp. kosher salt
1 Large red onion, sliced crosswise into 3/4-inch wheels
8 Tbs. Roasted peppers
2 Tsp. Extra-virgin olive oil
1/2 Tsp. Sherry vinegar
4 Ciabatta rolls
8 slices Gruyere Cheese
----------------------------------
1.) Preheat the oven to 350 degrees.

2.) Choose a heavy-bottomed oven proof skillet or Dutch oven that's large enough for the flank steak to lie flat but is as snug as possible. Add 2 Tbs. of the oil to the skillet over high heat. Once the oil starts to smoke, add the meat and cook for 5 to 7 minutes on each side, until deep brown in color. Remove the meat from the skillet and set the meat aside.

3.) Add the carrot and onion to the skillet, followed by the garlic. Saute the vegetables over medium-high heat until they start to brown but are still firm.  Add the red wine--enough to come three-fourths of the way up the side of the meat. Add the thyme and 1 Tsp. of the salt, cover the skillet, and transfer to the oven. Braise the meat for about 2 1/2 hours, until the meat can be pulled apart with a fork. Transfer the meat to a plate to rest and cool.

4.) Reserve and strain the pan juices and pour into a saucepan. Over medium-low heat, reduce the juices until thickened (it should coat the back of a spoon). With two forks, separate the meat into chunky strings and roughly cut them crosswise into 2-to3-inch pieces. Place the meat in the pot with the reduced juices and coat well.

5.) Brush the red onion with the remaining 1 Tbs. vegetable oil. In a grill pan or cast-iron skillet over high heat, grill the red onion (without separating into individual rings) until charred on the outside and slightly cooked on the inside. Place in a bowl and separate into rings. Add the peppers, olive oil, sherry vinegar, and remaining 1 Tsp. salt and mix well.

6.) Slice the ciabatta rolls in half. Place 1 slice of cheese on the bottom and top halves. Arrange the meat on the bottom halves of the rolls and the onions and peppers on the top halves and place all the roll pieces in the 350 degree oven. Remove once the cheese is melted. Enjoy!