Mojo Chicken and Rice
1 chicken, cut into 8 pieces with skin on
1 cup diced, Spanish onion
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
1/3 cup chopped parsley
1 small jar chopped pimento or bell pepper
3 key limes, cut in half
1 1/2 cups white rice
1 cup Nellie & Joe�s Mojo Criollo Sauce
1 cup dry black beans; soaked
1 cup water
Brown all sides of chicken in a frying pan, use a little oil to avoid sticking to pan. Preheat oven to 325F. Use a 9 x 13 casserole.
Blend salt, pepper and cumin together in a cup. Save til last. Spread rice evenly in pan bottom, mix in onion, pimento and parsley. Pour beans down middle of the rice. Pour water over rice. Place chicken on rice so that it settles into rice. Pour Mojo sauce over the entire dish. Squeeze lime juice over chicken and sprinkle spices over entire dish. Cover and bake for 1 to 1 1/2 hours until chicken is tender.
Key Lime Pie
1 envelope unflavored gelatin
1/4 cup cold water
4 eggs, separated
1 cup sugar
1/3 cup fresh lime juice
1/2 teaspoon salt
2 teaspoons grated lime peel
green food coloring
9 inch pie shell
Sprinkle the gelatin over the cold water. Let it soak for 5 minutes. In the top of a double boiler, beat the egg yolks until light. Add the 1/2 cup sugar, the fresh lime juice and the salt. Cook the mixture over hot water until it has slightly thickened, stirring constantly. Add the grated lime peel and the gelatin and stir until the gelatin had dissolved. Remove the filling from the heat. Add just enough of the food coloring to make the filling a pale green. Cool. Beat the egg whites until stiff. Gradually add the remaining 1/2 cup sugar and beat the whites until thick. Fold them into the cooled lime mixture. Turn the filling into the baked pie shell. Chill until firm. Garnish the pie with fresh mint leaves and lime slices.
Honey Key Lime Chicken
1 1/2 ounces key lime juice
2 tablespoons honey
1/2 teaspoon salt
1/2 teaspoon ground hot red pepper
1 pound chicken pieces
Combine all ingredients and brush chicken. Bake at 450F for 25 to 30 minutes. Turn and baste with pan juices every 10 minutes. Broil chicken 3 to 4 minutes or until browned. Serve with rice. Serves 4.
No Bake Key Lime Cheesecake
4 ounces key lime juice
1 8 ounce package cream cheese, softened
1 8 ounce container frozen whipped topping, thawed
1/3 cup sugar
Beat cheese until smooth. Gradually beat in sugar. Gradually blend in key lime juice until smooth. Fold in whipped topping, blending well. Spoon into crust, chill until set, at least 4 hours. Top with whipped topping if desired.
Roasted Pork with Key Lime Mustard Sauce
one batch of Key Lime Mustard Sauce, recipe follows
1 3 to 5 pound boneless pork roast
5 cloves of garlic, thinly sliced
Slit pork roast at 1 inch intervals, about 1/4 of the way through. Put garlic slices inside slits. Tie it so that it will not fall apart while it is cooking. Put prepared roast into a baking pan with sides to catch the drippings. Baste with mustard sauce. Seal the pan with foil. Bake at 400F for the first hour. Uncover, baste again, use the juice in the pan if needed. Reduce temperature to 375F. Bake for another 2 hours. Baste every hour. Do not let pan dry out.
Key West Mustard Sauce
3 green onions, finely chopped
1 clove garlic, minced
2 tablespoons Worcestershire sauce
1/2 cup key lime juice
1 pound butter
3/4/ cup Dijon mustard
1/2 cup cooking sherry
Mix all ingredients in a large saucepan. Simmer, stirring constantly until smooth and slightly thickened or about 10 minutes. Let cool. This can be used for a dip with seafood, or a marinade for other foods.
Key West Shrimp with Key Lime Mustard
1 3/4 pounds unpeeled, large fresh shrimp
3 12 ounce cans beer
2 tablespoons Old Bay seasoning or dry shrimp and crab boil seasoning
Rinse and drain shrimp. Bring beer and seasoning to a boil; add shrimp and cook 3 to 5 minutes or until shrimp turns pink. Drain well. Serve immediately with Key Lime Mustard. Makes 4 main dish servings or 12 appetizer servings.
Key Lime Mustard
3/4 cup non fat mayonnaise
1/4 cup Dijon mustard
1/4 cup bottled key lime juice or fresh lime juice
1/8 teaspoon freshly ground pepper
Combine all ingredients. Makes 1 1/4 cups.
Key Lime Cheesecake Pie
Crust:
1/2 of 15 ounce package all ready pie crusts
1 teaspoon flour
Filling:
1 envelope unflavored gelatin
1/2 cup fresh lime juice
1 cup sugar
2 eggs, beaten
2 3 ounce packages cream cheese softened
1/4 cup butter or margarine, softened
1 cup whipping cream
1 1/2 teaspoons grated lime peel
whipping cream, whipped, sweetened
lime slices
Prepare pie crust with flour according to package directions for unfilled one crust pie using 9 inch pie pan. Generously prick crust with fork. Bake in preheated 450F oven 9 to 11 minutes or until lightly browned. Cool. To make filling, in small saucepan, soften gelatin in lime juice 5 minutes. Blend in sugar and eggs. Over medium heat, bring mixture to a boil. Reduce heat. Boil gently 3 minutes, stirring constantly. In small bowl, combine cream cheese and butter; beat well. Pour in hot lime juice mixture; beat until smooth and well blended. Refrigerate until cool, about 45 minutes, stirring occasionally. In medium bowl, beat 1 cup whipping cream until stiff peaks form. Fold in cooled lime juice mixture and lime peel. Spoon into cooled pie crust. Refrigerate until firm, about 2 hours. Garnish with whipped cream and lime slices. Store in refrigerator. Makes 8 to 10 servings.
Key Lime Cheesecake
1 1/4 cups graham cracker crumbs
1/4 cup butter or margarine, melted
3 8 ounce packages softened cream cheese
3 eggs
1/4 cup key lime juice
2 cups sour cream
1 fresh strawberry
2 tablespoons sugar
1 teaspoon grated lime rind
3/4 cup sugar
1 tablespoon grated lime rind
1 teaspoon vanilla extract
3 tablespoons sugar
lime slices
Combine crust ingredients and stir well. Press crumb mixture evenly over bottom and up sides of a 9 inch spring form pan. Bake at 350F for 5 to 6 minutes. Let cool. Beat cream cheese until light and fluffy; gradually add 3/4 cup sugar, beating well. Add eggs, one at a time, beating well after each addition. Stir in lime rind, juice and vanilla. Pour mixture into prepared pan. Bake at 375F for 45 minutes, or until set. Combine sour cream and 3 tablespoons sugar; stir well and spread evenly over cheesecake. Bake at 500F for 5 minutes. Let cool to room temperature on a wire rack; chill at least 8 hours. To serve, carefully remove sides of spring form pan. Garnish with strawberry and lime slices. 1 9 inch cheesecake.
Sauteed Tilapia Fillets with Lime
1 to 1 1/3 pounds tilapia fillets, about 1/2 inch thick
3 tablespoons all purpose flour
salt and pepper
1 clove garlic, minced or pressed
1/2 cup dry white wine
1 tablespoon lime juice
1/2 tablespoon butter
1 tablespoon olive oil
3 green onions, chopped
Rinse the fish and pat dry. Put the flour on a plate and season it with salt and pepper. Dredge the fillets in the flour, patting to remove excess. In a small bowl, combine the garlic, wine, lime juice and butter, then set aside. Heat the oil in a 10 to 12 inch frying pan over medium high heat. Add the fillets without overlapping. Cook until golden on the bottom, about 3 minutes. Turn the fillets over and cook until opaque through the thickest part, 1 to 2 minutes more. Transfer the fish to a platter and keep warm; cover with foil or place in a 200F oven. Add the wine mixture to pan and boil, scraping up cooked bits, until reduced by half, 2 to 3 minutes. Stir in the onions and heat on low about 30 seconds. Pour the sauce over the fish and serve. Serves 4.
Lime Rickey Cocktail
1/2 cup fresh lime juice
1/2 cup sugar syrup; 2/3 cup sugar + 2/3 cup water, boil and cool
1/2 teaspoon bitters
3 cups club soda
lime peel spirals for garnish
Mix lime juice, syrup and bitters in glass measure. Pour into 4 ice filled tall glasses. Top each with 3/4 cup soda. Garnish with lime peel.
Tequila Lime Chicken
Marinade:
1 cup water
1/3 cup teriyaki sauce
2 tablespoons lime juice
2 teaspoons minced garlic
1 teaspoon mesquite liquid smoke flavoring
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon tequila
4 chicken breast fillets
Mexi Ranch Dressing:
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon milk
2 teaspoons minced tomato
1 1/2 teaspoons white vinegar
1 teaspoon minced canned jalapeno slices
1 teaspoon minced onion
1/4 teaspoon dried parsley
1/4 teaspoon Tabasco pepper sauce
1/8 teaspoon salt
1/8 teaspoon dried dill weed
1/8 teaspoon paprika
1/8 teaspoon cayenne pepper
1/8 teaspoon cumin
1/8 teaspoon chili powder
dash garlic powder
dash ground black pepper
1 cup shredded cheddar/monterey jack cheese blend
2 cups crumbled corn chips or fried tortilla strips
Prepare marinade by combining marinade ingredients in a medium bowl. Add the chicken to the bowl, cover and chill for 2 to 3 hours. Make the mexi ranch dressing by combining all of the ingredients in a medium bowl. Mix well until smooth, then cover dressing and chill it until needed. When you are ready to prepare the entree, preheat the oven to high broil. Also, preheat your barbecue or indoor grill to high heat. When the grill is hot cook the marinated chicken breasts for 3 to 5 minutes per side, or until they're done. Arrange the cooked chicken in a baking pan. Spread a layer of mexi ranch dressing over each piece of chicken, followed by 1/4 cup of the shredded cheese blend. Broil the chicken for 2 to 3 minutes, or just until the cheese has melted. Spread a bed of 1/2 cup of the tortilla strips or crumbled corn chips on each of four plates. Slide a chicken breast onto the chips on each plate and serve with your choice of rice and pico de gallo or salsa. Serves 4.
Lime Ginger Vinaigrette
1 egg yolk
1 teaspoon water
1 cup peanut oil
1/2 cup cilantro, basil and mint leaves, loosely packed
2 tablespoons rice wine vinegar
juice of 1 lime
1 tablespoon minced fresh ginger
salt and pepper
Place the egg yolk and water into the work bowl of a food processor and turn it on. Slowly add half of the oil then add the herbs and ginger then puree until the mixture becomes smooth. Add the vinegar then add the remainder of the oil. Finish with the lime juice then season to taste with salt and pepper.
Lime Jelly
3 cups sugar
1 cup water
6 ounces frozen limeade; thawed
2 tablespoons lemon juice
5 drops green food coloring
2 drops yellow food coloring
3 ounces liquid fruit pectin
Heat the sugar and water to boiling in a Dutch oven, stirring occasionally. Boil and stir for 1 minute more then remove from the heat. Stir in the limeade concentrate, lemon juice and food colorings. Add the fruit pectin and skim off the foam. Immediately pour into hot sterilized jars, glasses, or freezer containers. Cover tightly and cool to room temperature. Store no longer than 4 weeks in the refrigerator or 2 months in the freezer. Makes six 5 ounce glasses of jelly.
Basil Lime Mayonnaise
2 cups mayonnaise
1/4 cup fresh basil, chopped
juice of 1 to 2 limes
salt and pepper
Mix the above ingredients together in an airtight container and let sit in the refrigerator until ready to use.
Shrimp in a Curry Lime Coconut Broth
1 pound jumbo shrimp
1 medium sweet potato; baked, cooled and chilled
1 tablespoon corn oil
1 tablespoon thinly sliced garlic
1/2 cup thinly sliced shallots
1/4 cup chopped ginger
3 cups chicken stock
1 teaspoon curry powder
2 tablespoons extra virgin olive oil
1 tablespoon chopped chives
1/4 teaspoon coarse salt
pinch of cayenne pepper
4 stalks lemon grass, sliced
1/4 cup unsweetened coconut milk
1 strip lime zest
1/2 cup fresh cilantro
1 ripe but firm avocado
1 large tomato
1 tablespoon unsalted butter, melted
1 tablespoon fresh lime juice
salt
white pepper
1 tablespoon thinly sliced cilantro leaves for garnish
Heat corn oil in medium saucepan over medium low heat. Add garlic, shallots and ginger. Cook until tender, but not brown, about 3 minutes. Stir in chicken stock and curry and let simmer. While broth is simmering, peel and devein shrimp. Toss in a bowl with olive oil, chives, salt and cayenne. Let sit to marinate. Return to broth. Add lemon grass, coconut milk and lime zest. Simmer 10 more minutes. Remove from heat, add cilantro and let stand for 10 minutes. Peel sweet potato and cut into 1/2 inch cubes. Peel and pit avocado and cut into 1/2 inch cubes. Peel and quarter tomato and remove seeds and cores, leaving strip of outer tomato meat. Cut tomato strips into 1/2 dice. Divide sweet potato, tomato and avocado among four 8 inch soup bowls. Place in 200F oven to warm. Strain broth through a fine sieve into a clean saucepan. Add salt to taste. Bring to a boil and whisk in butter. Add lime juice. Lower heat and simmer for 5 minutes. While broth is simmering, place shrimp on a pie tin and season with salt and white pepper. Broil for 2 minutes on each side until pink and firm, but still slightly opaque. Do not overcook. Remove soup bowls from oven. Arrange shrimp around edges. Remove broth from heat, tilt pan to one side and whip with a whisk. Ladle hot broth into bowls, garnish with sliced cilantro and serve. Serves 4.
Asparagus with Lime Butter
2 pounds fresh asparagus
2 tablespoons unsalted butter
juice of 1 lemon
freshly grated nutmeg
2 cups cooked white rice
salt and black pepper
In a deep wide frying pan cook asparagus in water over high heat until spears are tender. Drain. Cut spears into thirds. Melt butter in frying pan and add lemon juice. Grate in nutmeg. Add salt and black pepper. Place asparagus in mixing bowl with rice. Pour sauce over and toss well. Adjust seasoning to taste. Serves 4.
Banana Lime Bread
1/2 cup shortening
3/4 cup brown sugar
2 tablespoons white vinegar
3 ripe bananas, mashed
3 tablespoons water
1 tablespoon fresh lime juice
1/2 teaspoon salt
1/2 teaspoon ground ginger
3/4 cup grated coconut
1 teaspoon baking powder
2 cups white flour
Glaze:
1/4 cup brown sugar
1 tablespoon oil
1 tablespoon rum
3 tablespoon lime juice
Beat shortening for a few seconds. Add brown sugar and beat till well blended and creamy. Stir in vinegar, bananas, water and lime juice. Ensure that all ingredients are well mixed. Add salt, ginger and grated coconut. Mix well. Stir in baking powder. Sift flour and beat with a wooden spoon till well blended and smooth. Transfer into a greased loaf pan and bake at 350F for 1 hour. Let cool for 10 minutes before removing from pan to a wire rack. Meanwhile, combine brown sugar, oil, rum and lime juice in a small pot over a low heat. Stir constantly for 5 minutes until you have a thin syrup. Pour over the loaf, spreading it with a spatula, let it run over the sides.
Bay Scallops with Lime and Cream
1/2 pound very fresh raw bay scallops*
3 tablespoons fresh lime juice
1 cup creme fraiche
freshly ground black pepper
radicchio or lettuce leaves for serving
watercress and lime peel for garnish
Put the scallops in a bowl and toss them with lime juice. Chill until ready to serve. just before serving, pour off the lime juice and fold in creme fraiche. Season with pepper; do not add salt. Serve on radicchio or lettuce leaves and garnish with a sprig of watercress and fine shreds of lime peel.
*Physicians advise that people whose immune systems have been weakened by illness, such as diabetes or cancer or by long term steroid use not eat raw seafood.
Beef or Chicken Fajitas in Lime Juice
beef or chicken strips
lime juice
cumin
fresh coriander leaves
chopped onions
chopped peppers
garlic
yogurt
chopped tomatoes
salsa
warm tortillas
Use enough ingredients for the amount of people you are serving. Marinate the beef or chicken in lots of lime juice, at least a few hours. Drain. Saute with cumin and garlic in a bit of oil in a nonstick skillet until meat is cooked through. Add onions and peppers. Cook until crisp tender. Serve in warm tortillas with yogurt, tomatoes, salsa and fresh coriander leaves.
Lime Vinaigrette
6 tablespoons olive oil
juice of 2 limes
1/2 bunch cilantro, leaves only, chopped
garlic clove, minced
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
Combine the dressing ingredients in a small jar with a lid. Chill ready to serve. Shake well before using.
Chicken, Lime and Tortilla Soup
6 cups chicken stock
1/4 cup fresh lime Juice
1/2 cup tomato juice
1 jalapeno, seeded and diced
1 cup chopped cilantro
2 scallions, chopped
salt and freshly ground pepper
2 boned and skinned chicken breasts, grilled
6 corn tortillas
oil for frying
1 avocado
minced garlic to taste
Place the stock, lime juice and tomato juice in a saucepan and bring to a simmer over medium heat. Add the jalapeno, 1/2 of the cilantro and scallions. Season with salt and pepper. Simmer, covered for 45 minutes. Strain and reserve. Dice the grilled chicken and reserve. Julienne the tortillas and fry in hot oil until crispy. Drain and reserve. Peel and dice the avocado. To serve: place the chicken in serving bowls. Pour over the soup and sprinkle with the tortilla strips and diced avocado.
Key Lime Shamrock Torte
2 packages firm silken tofu
3/4 cup brown rice syrup
1/2 cup honey
3/4 cup lime juice
1 tablespoon agar powder
4 tablespoons arrowroot
2 tablespoons corn oil
1 carob cake
2 kiwi fruit
Glaze:
1 teaspoon agar powder
1/2 cup water
1/2 cup brown rice syrup
2 dashes mint extract
Blend the tofu, brown rice syrup, honey, lime juice, agar, arrowroot and corn oil until smooth. Transfer to a double boiler and heat till the mixture thickens. It should reach the consistency of heavy cream. Set aside to cool. Split the carob cake into 2 layers; you'll need only 1 layer. Line a 9 inch cake pan with a sheet of plastic wrap. Place one layer of cake in the bottom of the pan and refrigerate while the filling is cooling. When the filling is cool, pour it into the cake and refrigerate until the filling sets completely, about 2 hours. Peel the kiwi fruit, cut it into thin slices and fan out the slices over the entire torte. Glaze if desired by pouring a thin layer of still warm glaze over the cool cake. Refrigerate the cake again for 10 minutes before cutting it. To serve, remove the cake from the pan by lifting out on the plastic wrap.
Glaze: In a small pot, dissolve the agar in the water. Add brown rice syrup and mint extract. Bring to a simmer and remove from heat. Allow to cool slightly.
Lime and Cumin Mahi Mahi
1 1/2 pounds Mahi Mahi fish fillets
1/4 cup olive oil
1 large lime, juiced
2 tablespoons stone ground mustard
2 tablespoons ground cumin
1 tablespoon cracked black pepper
1 tablespoon garlic powder
1 teaspoon onion powder
1 teaspoon cinnamon
1/2 teaspoon kosher salt
Mix oil with all wet and dry ingredients until it becomes a paste. Brush paste onto top and bottom of fish filets. Place charcoal in a pyramid shape and light. Wait until coals are gray and spread in a single layer for the direct heat method. Spray grid with nonstick spray and let grid heat over the hot coals. Place the filets on the grid over a medium hot fire and cook for 6 to 7 minutes per side or until desired doneness. Prior to turning, brush with additional paste mixture. When both sides are cooked, remove from grill and let sit for 5 minutes prior to service since it will cook a slight bit more after removal from grill.
Lime Baked French Toast
1/2 cup unsalted butter
3/4 cup light brown sugar
2 tablespoons light corn syrup
zest of 3 limes
4 tablespoons frozen limeade concentrate, defrosted
5 eggs
1 1/2 cups milk
1 tablespoon vanilla
1 loaf French bread, cut into 3/4 inch slices
Spray a 9 x 13 inch baking dish with olive oil spray. In a medium saucepan, over medium low heat, place the butter, brown sugar, corn syrup, zest and limeade and cook until butter and sugar have melted, 3 to 5 minutes. Pour into the baking dish. In a small mixing bowl, mix the eggs, milk and vanilla and blend well. Arrange the bread slices in one layer over the syrup mixture and pour the egg mixture over the bread. Cover and refrigerate overnight. One hour before baking, remove the French toast from the refrigerator and allow to return to room temperature. Preheat oven to 350F and bake uncovered for 30 minutes. Serve immediately.
Lime Bars
2 1/4 cups all purpose flour
1 cup chilled unsalted butter, cut in small pieces
1/2 cup powdered sugar
1/4 cup slivered almonds, finely ground
1 teaspoon grated lime peel
1/4 teaspoon salt
1 1/2 cups sugar
4 large eggs
3/4 cup fresh lime juice
1 teaspoon baking powder
additional powdered sugar
Preheat oven to 350F. Generously butter 13 by 9 inch baking pan. Combine 2 cups flour, butter, 1/2 cup powdered sugar, ground almonds, lime peel and salt in processor and process until moist clumps form. Press onto bottom of prepared pan. Bake until edges are golden, about 20 minutes. Whisk sugar, eggs, lime juice, baking powder and remaining 1/4 cup flour in large bowl until well blended. Pour over hot crust. Bake until topping is set and lightly golden, about 25 minutes. Cool in pan on rack. Sift additional powdered sugar over top. Cut into squares.
Roasted Potato Slices with Lime and Chili
2 1/2 pound russet baking potatoes
1 tablespoon extra virgin olive oil
2 tablespoons mayonnaise
2 teaspoons fresh lime juice
1/4 teaspoon chili powder
Preheat oven to 450F. Peel potatoes and halve lengthwise. Cut potatoes crosswise into 1/4 inch thick slices and on a baking sheet toss with oil and salt and pepper to taste. Bake potatoes in one layer in middle of oven, stirring occasionally, 15 minutes, or until golden. In a bowl stir together mayonnaise, lime juice and chili powder. Add warm potatoes and combine well. Serves 2.
Rosemary Lime Sauce
3/4 cup chicken stock
2 tablespoons chopped scallions
1/2 teaspoon dried rosemary
1/4 teaspoon coarsely grated lime peel
2 tablespoons freshly squeezed lime juice
1 tablespoon cornstarch dissolved in 1/4 cup buttermilk
Put chicken stock, scallion and rosemary in saucepan. Cook over medium heat for about 3 minutes. Stir in lime peel and juice. Whisk in cornstarch/buttermilk mixture. Continue to cook, whisking constantly, until sauce has thickened, about 2 minutes. Serve immediately. This recipe yields about 1 cup of sauce. This sauce may be stored in the refrigerator for up to two days. Suggested pairings: grilled or broiled fish or chicken.
Salmon with Lime and Cucumber
2 tablespoons chopped cilantro
1 tablespoon fresh lime juice
10 ounce salmon fillet, washed, dried
1/4 cup nonfat yogurt
2 tablespoons low fat sour cream
1/4 teaspoon lime zest
2 small unpeeled cucumbers trimmed, cut into 1/2 inch chunks
1/2 teaspoon olive oil
Combine 1 tablespoon of the cilantro with lime juice in medium bowl. Add salmon and turn to coat on both sides, leaving skin side up. Allow to marinate until ready to cook. Mix yogurt, sour cream, oil, lime zest and remaining cilantro in serving bowl. Stir in cucumbers. Spray stove top grill with nonstick vegetable oil spray. Grill salmon, skin side up, 8 to 10 minutes per inch of thickness. Turn once. Serve with cucumber mixture on side or top. 2 servings.
Creamy Shrimp Nachos
2 cups grated monterey jack cheese
1/3 cup mayonnaise
4 ounces cooked shrimp, peeled, deveined and coarsely chopped
1/4 cup minced green onions
1 chipotle chili in adobo sauce, pureed and strained
1 tablespoon chopped fresh cilantro leaves
1/2 teaspoon grated lime zest
1/4 teaspoon ground cumin
salt and freshly ground pepper, to taste
3/4 cup grated Cotija cheese
2 1/2 dozen large, flat tortilla chips
2 1/2 dozens fresh cilantro leaves
Preheat broiler. In medium bowl, stir together monterey jack cheese, mayonnaise, shrimp, onions, chipotle puree, chopped cilantro, lime zest and cumin. Season with salt and pepper. Spread about 1 tablespoon mixture onto each tortilla chip and place on a baking sheet. Broil until mixture begins to brown, about 1 minute. Sprinkle each with generous teaspoon Cotija cheese. To Serve: Put a cilantro leaf on each nacho and serve immediately. Makes 2 1/2 dozen.
Tequila Lime Relish
2 limes peeled and cut into sections
2 ounces tequila, preferably Cuervo Gold
1 small white onion diced
2 tablespoons hot pepper jelly
2 tablespoons white wine
1 tablespoon sherry or champagne vinegar
1 tablespoon chopped fresh cilantro
1 teaspoon toasted cumin seeds
Mix all the ingredients and let stand for 1 hour. For garnish, use carrot peels and chives. Crush the cumin seeds in a mortar and pestle or in a spice mill. Peel the garlic and mash in a mortar and pestle or with a fork. Mix with the yogurt and toss with the shrimp, chiles and cilantro. Add salt and pepper to taste. Top the tortilla chips with the shrimp mixture, garnish with sliced lime and cilantro sprigs and serve. Serves 4 to 6.
Smoked Corn Crab Cakes with Tequila Lime Butter
Crab Cakes:
2 pounds crab meat, cleaned
2 tablespoons mustard
2 teaspoons Worcestershire sauce
1/2 teaspoon cayenne pepper
1 cup bread crumbs
1 cup mayonnaise
2 serrano peppers, seeded and diced
1/2 cup roasted corn
1/2 red bell pepper, diced
1/2 red onion, diced
2 tablespoons fresh cilantro, minced
salt and pepper
Tequila Lime Butter:
1 cup chicken stock
1/2 cup tequila
1/4 cup lime juice
1 cup white wine
1/4 cup heavy cream
2 pounds unsalted butter
salt and white pepper
Crab Cakes: Roast corn in oven. Combine all ingredients except mayonnaise, mustard and crab meat and mix well. Add crab meat and toss with mustard and mayonnaise. Form into cakes and brown in skillet. Serve with Tequila Lime Butter.
Tequila Lime Butter: Combine all liquids in a large pot and reduce to one quarter of the volume. Cut butter into one inch squares and add two cubes at a time to liquid, continually whisking. In blender, pulse three to five times until emulsified. Salt and pepper to taste.
Sopa De Lima
1 cup onions, chopped
4 large garlic cloves, minced
3 tablespoons vegetable oil
2 serrano peppers, chopped
1 teaspoon ground cumin
1/2 teaspoon dried oregano, crumbled
3 1/2 cups fresh tomatoes, chopped
3 cups chicken broth
1/3 cup fresh lime juice
salt to taste
6 corn tortillas
2 tablespoons vegetable oil
1 cup monterey jack cheese, shredded
1/2 cup fresh cilantro, chopped
In a medium soup pot, saute the onions and garlic in 3 tablespoons of oil until onions are translucent. Add the peppers, cumin and oregano and saute for a few more minutes. Add tomatoes and sprinkle with a dash of salt. Cover the pot and cook gently until the tomatoes are softened. Add broth and simmer, covered, for about 15 minutes. Add the lime juice and salt to taste. Meanwhile, slice tortillas into thin strips and saute in oil in a hot skillet quickly, then drain on paper towels. To serve arrange tortilla strips in bowls, cover with soup and top with scattering of cheese and cilantro.
French Dressing with Lime
1/2 cup lime juice
3/4 cup ketchup
1/2 cup onion
1/2 cup sugar
1 1/2 teaspoons salt
1 cup corn oil
Add everything to the blender and blend until smooth. Chill.
Fresh Limeade
1 1/2 cups sugar
1/2 cup boiling water
2 to 3 teaspoons grated lime rind
1 1/2 cup fresh lime juice
5 cups cold water
lime slices
fresh mint sprigs
Combine sugar and boiling water, stirring until sugar dissolves. Add lime rind, lime juice and cold water; mix well. Chill. Serve over ice. Garnish with lime slices and mint sprigs. 2 quarts.
Fried Pork Chops with Lime Juice and Cilantro
1 tablespoon olive oil
6 medium cut pork chops
salt and pepper, to taste
juice of 2 limes
1/4 cup cilantro
Heat an iron skillet to medium high heat. Add olive oil. Season pork chops on both sides with salt and pepper. Add pork chops to the heated skillet and cook until well browned, about 3 minutes. Turn pork chops over and continue cooking for about 4 more minutes. Before removing pork chops from skillet, add lime juice to deglaze. Add cilantro and stir in pan. Remove pork chops and place on a warm platter. Serve immediately. 6 servings
Game Hens with Lime, Garlic and Oregano
3 limes, juiced
8 garlic cloves, minced
1 tablespoon dried Mexican oregano, crushed
2 tablespoon olive oil
2 rock cornish hens, washed, patted dry
1 bunch oregano
1 lime, cut in half
1 onion, cut in chunks
salt, to taste
freshly ground black pepper
In a small bowl, mix the juice of the 3 limes, garlic, dried oregano and olive oil. Rub all over the hens and set in the refrigerator 1 to 2 hours. Preheat the oven to 375F. Remove the hens from the refrigerator. Stuff the cavity of each with half of the fresh oregano, a lime half and half of the onion chunks. Tie the legs together with string and sprinkle all over with salt and pepper. Place on a rack in a roasting pan and roast breast side up, 20 minutes. Turn breast side down and roast another 20 minutes. Then turn over again and roast 20 minutes longer; 1 hour total. Serve hot. This recipe yields 2 to 4 servings.
Green Pepper Lime Wing Sauce
1 1/2 cups Tabasco brand Green Pepper Sauce
1 1/2 cups corn syrup
3/4 cup fresh lime juice
1 1/2 tablespoons cornstarch
4 tablespoons chopped fresh cilantro
Whisk together Tabasco brand Green Pepper Sauce, corn syrup, lime juice and cornstarch in a saucepan. Bring to a boil; boil one minute. Remove from heat, add cilantro. Hold refrigerated until needed. This recipe yields 1 quart for approximately 12 pounds of chicken wings.
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