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Archive for the ‘Lime’ Category

Makes 4 servings

  • 8 ears corn
  • 4 fresh limes, quartered
  • Garlic butter, recipe follows
  • 1/2 cup grated cotija cheese
  • 2 tablespoons chopped chives, for garnish
  1. Preheat grill to medium. Peel back the husks of the corn without removing them. Remove the silks and recover the corn with the husk. Soak in large bowl of cold water for 30 minutes. Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes.
  2. Unwrap corn and brush with the garlic butter. Sprinkle with the cotija cheese and squeeze with lime. Sprinkle with chopped chives, to garnish.

Garlic Butter:

  • 2 sticks unsalted butter, slightly softened
  • 8 cloves garlic, peeled and coarsely chopped
  • 1/4 habanero pepper, seeded
  • 1/4 bunch fresh chives
  • Salt and freshly ground black pepper
  1. Combine butter, garlic, habanero, and chives in a food processor and process until smooth. Season with salt and pepper. Set aside until ready to use.

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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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Serves 3-4

  • 1 flank steak (about 1 3/4 lbs)
  • 3 tbsp extra-virgin olive oil
  • 2 tbsp sweet paprika
  • 2 tbsp light brown sugar
  • 1 tbsp kosher salt
  • 2 tsp chili powder
  • 1 lime, zested
  1. Preheat broiler to high.  Bring the steaks to room temperature about 20 minutes before cooking. 
  2. Mix the olive oil, paprika, sugar, chili powder, salt and zest in a bowl to make a paste.  Rub the spice mixture all over the steak.  Broil until just charred and crispy on top, about 6 minutes on one side.  Flip the steak over and cook until beginning to char, about 6 minutes more or until rare and temperature registers 115°F on an instant read thermometer.  Place the steak on a cutting board and let rest, tented with foil for about 10 minutes.  Slice across grain and serve. 

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Serves 6-8

  • 6-8 pieces skinless tilapia fillets
  • 1/4 cup butter (1/2 stick), softened
  • 1/2 small yellow onion, chopped fine
  • zest and juice of one lime
  • 1 Serrano chile, minced
  • 1/2 cup breadcrumbs
  • 2 tbsp vegetable oil
  • 1/2 tsp coarse salt
  • freshly ground pepper to taste
  1. To make the lime-butter, mix together the butter, onion, zest, lime juice, chile and salt in a bowl.  Place in refrigerator until needed. 
  2. Place the breadcrumbs on a plate and sprinkle the fish with salt and pepper.  Roll the fish in the crumbs. 
  3. In a nonstick skillet, heat the oil over medium heat until just smoking, then sear the fish carefully turning over once with spatula.  If you have to work in batches, add 1 tbsp oil before the second batch. 
  4. Serve the fish with a dollop of the lime butter. 

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Makes 6 servings

  • 1 envelope unflavored gelatin
  • 1/2 cup water
  • 1 lime
  • 1 lb strawberries, plus 1 cup for garnish
  • 1/2 cup sugar plus 1 tbsp for garnish
  • 1/3 cup heavy or whipping cream
  • 6 round sugar or shortbread cookies (about 3″ diameter)
  • whipped cream (optional)
  1. In a 1 qt saucepan, sprinkle gelatin evenly over 1/4 cup cold water to soften gelatin slightly.  Set aside. 
  2. From lime, grate 1/2 tsp peel and squeeze 1 tbsp juice.  Coarsely chop 1 lb strawberries. 
  3. In blender, combine chopped strawberries, lime peel and juice, 1/2 cup sugar, and remaining 1/4 cup water; blend until pureed.  Transfer strawberry mixture to medium bowl.  Place bowl with strawberry mixture in larger bowl of ice water. 
  4. Heat gelatin mixture over low heat about 5 minutes or until gelatin is completely dissolved, stirring frequently.  Stir gelatin mixture into strawberry mixture. 
  5. With rubber spatula, stir strawberry mixture frequently just until it begins to mound, about 20 minutes.  Remove bowl from ice bath. 
  6. In small bow, with mixer at medium speed, beat heavy cream until stiff peaks form; fold into strawberry mixture with rubber spatula until blended. 
  7. Spoon strawberry mixture into six 6 oz ramekins; top each with a cookie.  Place ramekins on tray for easier handling; cover and refrigerate until set, at least 6 hours or overnight. 
  8. If you like, for garnish, about 15 minutes before serving, cut each strawberry, from 1 cup strawberries, into quarters.  Place strawberries in bowl with 1 tbsp sugar and toss well.  Set aside. 
  9. Meanwhile, to unmold creams: Run tip of knife around inside of 1 ramekin.  Tap side of ramekin sharply with hand to break seal; invert cream onto dessert plate.  Repeat with remaining creams.  Garnish with strawberries and their juice.  Serve with whipped cream if you like. 

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Makes 8 appetizer servings.

  • 1 pound fresh or frozen shrimp
  • 1/4 cup ketchup
  • 1/4 cup lime juice
  • 1 to 2 teaspoon bottled hot pepper sauce
  • 1/2 cup chopped tomato
  • 1/4 cup chopped onion
  • 1/4 cup snipped fresh cilantro
  • 2 avocados, seeded, peeled, and chopped
  • Lime wedges (optional)
  • Purple flowering kale (optional)
  1. Thaw shrimp, if frozen. Peel and devein shrimp. Cook shrimp in a large amount of boiling water for 1 to 2 minutes or until shrimp are opaque, stirring occasionally. Drain; rinse under cold running water.
  2. In a large bowl, stir together ketchup, lime juice, and hot pepper sauce. Add shrimp, tomato, onion, and cilantro; toss to coat. Cover and chill for at least 2 hours or up to 4 hours.
  3. Just before serving, add avocados; toss to coat. If desired, garnish with lime wedges and flowering kale.

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Perfect for corn on the cob

  • 4 ears of corn
  • 1 1/2 tsp thyme, crushed
  • 1/4 cup butter, softened
  • 1/2 tsp finely shredded lime peel
  1. In a small mixing bowl, thoroughly combine the butter, thyme, and lime peel.  Serve herb butter with hot corn. 

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Serves 8

  • 6 cups orange juice
  • 1/2 cup fresh lime juice
  • 2 tbsp plus 2 tsp grenadine syrup
  • 1 cup unsweetened pineapple juice
  • 1/4 cup confectioners’ sugar
  • lime slices for garnish
  • maraschino cherries for garnish
  • pineapple leaves for garnish
  1. In a large pitcher, combine orange juice, unsweetened pineapple juice, lime juice and confectioners’ sugar.  Mix well.  Chill completely. 
  2. Fill 8 tall glasses with crushed ice.  Pour fruit punch over ice.  Gradually pour grenadine syrup into each glass, dividing evenly; do not stir. 
  3. Garnish glasses with lime slices, cherries and leaves.  Serve immediately. 

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Serves 4

  •  1 1/2 lb large shrimp (about 24), peeled and deveined
  • 1/4 cup fresh lime juice
  • 3/4 tsp salt
  • 1/2 tsp freshly ground pepper
  • 4 cloves garlic, peeled
  • 2 medium tomatoes (8 oz) cored and quartered
  • 1 chipotle chile in adobo sauce
  • 2 tbsp extra-virgin olive oil
  • 2/3 cup chopped onion
  • 1 tsp dried Mexican oregano
  • 1/4 cup chopped fresh cilantro leaves, for garnish
  1. Toss shrimp with lime juice, salt and pepper in medium bowl; set aside. 
  2. Process garlic, tomatoes and chipotle chile in food processor or blender until smooth. 
  3. Heat oil in large skillet over medium heat; add onion and cook, stirring occasionally, until softened and very lightly browned, about 5 minutes.  Stir in the garlic mixture; raise heat to medium-high and cook, stirring constantly, until thickened and ark, about 5 minutes. 
    Add shrimp with marinade and cook, stirring occasionally, 3-4 minutes; stir in oregano.  Adjust seasonings with extra salt & pepper, if necessary.  Transfer to a bowl and garnish with cilantro. 

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Serves 4

Spice Paste

  • 2 medium red or green jalapeno peppers, seeded
  • 2 cloves garlic, peeled
  • 2 scallions, trimmed and cut up
  • 3/4″ piece fresh ginger, peeled and halved
  • 1 plum tomato, peeled and halved
  • 2 tsp olive oil

Chicken

  • 1 lb ground chicken
  • 1/2 cup sweetened flaked coconut
  • 2 tbsp chopped fresh cilantro
  • 1 large egg
  • 2 tsp brown sugar
  • 1 tsp each grated lime zest, soy sauce, salt and pepper

Wasabi Mayo

  • 1/2 cup mayo
  • 2 tbsp plain yogurt
  • 1 tbsp chopped cilantro
  • 2 tsp each wasabi paste and lime juice
  • Eight 10″ skewers, soaked in water if wooden
  1. Spice Paste: Put ingredients in food processor; pulse until coarsely chopped. 
  2. Heat oil in a medium skillet over medium-high heat.  Add spice paste; cook, stirring, 2 minutes.  Let cook. 
  3. Have broiler pan with rack ready.  Coat broiler-pan rack with nonstick spray.  Heat broiler. 
  4. Chicken: Put ingredients in food processor.  Add spice paste; pulse until combined.  Divide into 8 equal portions.  Shape each with moistened hands into 1 1/2″ thick log, tapered at ends.  Insert skewer length-wise in each. 
  5. Place skewers on broiler-pan rack.  Broil 4-6 inches from heat source 12 minutes, turning once, until cooked through.  Arrange skewers on platter. 
  6. Wasabi Mayo: Mix all ingredients together in small bowl.  Cover; chill until served.

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