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Archive for the ‘Lime Juice’ Category

Makes 8 servings

  • 2 large shallots, peeled and chopped
  • 1 (2-inch) piece fresh ginger, peeled and chopped
  • 4 cloves garlic, smashed
  • 3/4 cup soy sauce
  • 1/2 cup fresh lime juice
  • 2 tablespoons sugar
  • 1/4 cup chopped green onions
  • 1/4 cup peanut oil
  • 1/4 teaspoon coarsely ground black pepper
  • 2 pounds large shrimp, shells and tails on
  1. Place shallots, ginger, garlic, soy, lime juice, and sugar in a blender and blend until smooth. Add the green onion and oil and blend until combined. Season with black pepper, to taste. Place shrimp in a large bowl, pour the marinade over, and let marinate at room temperature for 20 minutes.
  2. Preheat a grill to high. Remove shrimp from the marinade and grill for 1 1/2 to 2 minutes per side. Serve on brown paper bags, if desired.
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Serves 6

Asian chili sauce can pack a lot of heat.  If you prefer a milder dish, reduce to 1 tbsp in the salad.

For salad:

  • 4 oz rice-flour noodles
  • 1/2 seedless cucumber, cut into 2 inch long julienne sticks
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh basil
  • 2 scallions, green part only, cut into 2 inch long julienne strips
  • 2 tbsp fresh lime juice
  • 2 tbsp Asian chili sauce (preferably pineapple flavored)
  • 1 tsp soy sauce
  • 1/2 tsp Asian sesame oil

For kebabs:

  • olive oil, for grill
  • 1 3/4 lbs sea scallops
  • 1 tbsp fresh lime juice, plus wedges for garnish
  • 1 tbsp Asian chili sauce (preferably pineapple flavored)
  • 1/2 pineapple, rind cut away and core discarded, cut into 1×1/2″ chunks
  • 4 oz fresh snow peas, blanched
  • 2 orange bell peppers, sides sliced off core, stems and seeds discard, cut into 1 1/2″ pieces
  • 1 medium red onion, cut into 1 inch pieces
  • 12 (10 inch) bamboo skewers, soaked in water 30 minutes
  1. Make salad: Cook noodles according to package instructions and drain.  Rinse in cold water until cool; drain and toss with remaining ingredients in a bowl; salt and pepper to taste.  Set aside.
  2. Make kebabs: Preheat grill and lightly oil rack.  Rinse scallops and pat dry; remove small, tough muscle from side of each.  Combine juice and chili sauce in a large shallow bowl.  Add scallops and marinate at room temperature, turning once, about 15 minutes. 
  3. Alternately thread scallops, pineapple and vegetables onto drained skewers; season with salt and pepper.  Grill over moderately high heat, turning occasionally, until golden brown and scallops are just cooked through, about 7 minutes.  Transfer to serving plates with noodle salad in bowls on side.  Garnish with lime wedges, if desired.

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Makes 4 servings

  • 1/2 cup A1 Original Steak Sauce
  • 1/2 cup lime juice or orange juice
  • 1 medium tomato, chopped
  • 1 small onion, finely chopped
  • 1 chipotle pepper in adobo sauce, chopped
  • 1 tbsp olive oil
  • 1 clove garlic, minced
  • 1/4 tsp coriander
  • 1/4 tsp ground cumin
  • 1/8 tsp ground cinnamon
  • 1 flank or skirt steak (1 lb)
  1. Combine all ingredients except steak. 
  2. Place steak in resealable plastic bag.  Remove 1/4 cup of the steak sauce mixture; pour remaining steak sauce mixture over steak in bag.  Seal bag, then turn bag over several times to evenly coat steak.  Refrigerate at least 30 minutes to marinate. 
  3. Preheat grill to medium heat.  Remove steak from bag; discard marinade.  Grill flank steak, uncovered, 17-21 minutes (or skirt steak 10-13 minutes) for medium-rare to medium doneness, turning occasionally and brushing with the reserved 1/4 cup steak sauce mixture. 

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Makes 4 servings

  • 1/4 cup butter, softened
  • 1 Tbsp finely chopped shallots
  • 2 teaspoons snipped fresh basil or cilantro
  • 1-1/2 teaspoon lime juice
  • 1 teaspoon finely chopped chipotle pepper in adobo sauce
  • 2 teaspoons ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground white pepper
  • 1 tablespoon olive oil
  • 1/4 teaspoon adobo sauce (from canned chipotle pepper in adobo sauce)
  • 4 8- to 10-ounce beef ribeye steaks, cut 1 inch thick
  • Fresh basil or cilantro sprigs
  • Lime wedges
  1. For chipotle butter, in a small bowl stir together butter, shallots, snipped basil or cilantro, lime juice, and chipotle pepper until combined; set aside.
  2. In another small bowl stir together cumin, paprika, salt, and pepper. Stir in oil and adobo sauce until a paste forms. Spread mixture over both sides of steaks.
  3. Grill steaks on the rack of an uncovered grill directly over medium coals until desired doneness, turning once halfway through grilling. Allow 14 to 18 minutes for medium doneness (160 degree F). Serve steaks with chipotle butter and garnish with herb sprigs and lime wedges.

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Makes 4 servings

Satay

  • 16 large sea scallops (about 2 lbs)
  • 1/2 tsp grated lime zest
  • 3 tbsp fresh lime juice
  • 2 tbsp fish sauce
  • 2 tbsp peanut oil
  • 2 cloves garlic, crushed through a press
  • 2 small Thai chiles (do not seed), minced
  • 1 1/2 tsp grated fresh ginger
  • 1 1/2 tsp sugar

Peanut Sauce

  • 1/2 cup unsweetened coconut milk
  • 1/4 cup natural creamy peanut butter
  • 1 tbsp fresh lime juice
  • 1 tbsp fish sauce
  • 2 tsp grated fresh ginger
  • 2 tsp soy sauce
  • 2 cloves garlic, crushed through a press
  • 1 small Thai chile, chopped
  • 1 tsp sugar
  • 1/4 cup finely minced cilantro leaves
  • 16 (2 inch) pieces of scallion
  • 16 large grape or cherry tomatoes
  • peanut oil, for brushing
  • 8 large butter lettuce leaves
  • 2 cups cooked jasmine or basmati rice, at room temperature, tossed with 1/2 cup chopped fresh basil
  • lime wedges
  1. Satay: Pull off and discard the small white muscle wrapped around each scallop.  Mix lime zest, lime juice, fish sauce, peanut oil, garlic, chiles, ginger, and sugar in a large resealable food-storage bag to combine; add scallops.  Seal bag and toss to coat evenly.  Marinate 2 hours in refrigerator. 
  2. Peanut Sauce: Pulse all peanut sauce ingredients except cilantro in food processor until smooth; stir in cilantro.  Set aside. 
  3. Drain scallops; discard marinade.  Pat scallops dry with a paper towel.  Thread scallops alternately with scallions and tomatoes onto double-bamboo skewers.  Brush with peanut oil.  Grill satays over medium heat 6 minutes, turning skewers, or until scallops are just barely translucent in centers. 
  4. To serve, place 2 lettuce leaves on each plate and top with 1/2 cup of the rice mixture.  Remove scallops and vegetables from skewers; place over rice.  Serve with peanut sauce and lime wedges. 

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Serves 4

  • 1 avocado, pitted and peeled
  • 1 tsp fresh lime juice
  • salt
  • 4 (7″) flour tortillas
  • 2 cups black-bean or regular salsa
  • butter, for cooking eggs
  • 8 large eggs
  • 2-3 oz shredded sharp cheddar (about 8 tbsp)
  • grape tomatoes and cilantro sprigs for garnish
  1. In a small bowl, combine avocado and lime juice.  Mash together with a fork and season with salt.  Set aside. 
  2. Heat each tortilla in a dry nonstick skillet until hot and starting to crisp. about 1 minute per side.  Set aside and keep warm. 
  3. Warm the salsa and remove from heat. 
  4. Melt 1-2 tbsp butter in a large nonstick skillet (or 2 smaller ones) over medium heat.  Crack two eggs at a time into heated pan and cook until set, 1-2 minutes. 
  5. Place a tortilla on each of the flour plates, spoon about 1/2 cup salsa on each tortilla and top with 2 tbsp cheese and 2 eggs.  Garnish with the tomatoes, mashed avocado and a couple of cilantro sprigs. 

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Serves 4

  • 4 chicken breasts
  • 1 cup shredded cheddar cheese or Monterrey jack cheese, blend
  • 2 cups crumbled tortilla chips

Marinade

  • 1 cup water
  • 1/3 cup teriyaki sauce
  • 2 tbsp lime juice
  • 2 tsp minced garlic
  • 1 tsp mesquite liquid smoke flavoring
  • 1/2 tsp salt
  • 1/4 tsp grated ginger
  • 1/4 tsp tequila (optional)

Mexi-Ranch dressing

  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tbsp milk (or buttermilk if you’ve got it handy)
  • 2 tsp tomatoes
  • 1 1/2 tsp vinegar (or more if you like)
  • 1 tsp canned jalapeno slices
  • 1 tsp onions
  • 1/4 tsp dried parsley
  • 1/4 tsp Tabasco sauce
  • 1/8 tsp salt
  • 1/8 tsp paprika
  • 1/8 tsp dill weed
  • 1/8 tsp cayenne pepper
  • 1/8 tsp cumin
  • 1/8 tsp chili powder
  • 1/8 tsp garlic powder
  • 1/8 tsp black pepper
  1. Marinate 2-3 hours.
  2. For mexi-ranch blend all ingredients in blender.
  3. Grill chicken on outdoor or indoor grill. When done, place in casserole dish. Top with mexi- ranch dressing and cheese. Bake at 350°F until cheese is melted.
  4. Arrange on dinner plates on top of crushed tortilla chips. Seve with extra mexi- sauce.

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