Posts Tagged ‘lime

14
Nov
08

Nyonya Grilled Shrimp with Coconut Sauce

shrimpnyonyadone

Nyonya Grilled Shrimp with Coconut Sauce

This Food and Wine recipe uses a lot of spices I use very infrequently, such as turmeric, coriander, cloves and curry.  I wasn’t sure how it would come out and didn’t want any of those spices to overwhelm the flavor.

shrimpmarinating

When it was ready, I was really happy with how the flavors came together.  Although the sauce is called coconut sauce, the garlic, jalapenos and lime came out the most noticeably with the coconut as a faint mellowing influence.  It tasted great, though.

saucesauteeing

The shrimp marinade left them with just a touch of curry flavor.  I would recommend this recipe and think it would be spectacular with some margaritas!

saucedone

21
Oct
08

Confetti Slaw with Lime Dijon Dressing

Confetti Slaw

This fresh, colorful slaw is a great alternative to a run-of-the-mill salad. Toss all the ingredients together and dress with the lime Dijon below.

1/3 package shredded coleslaw mix with red and green cabbage and carrots
3 tablespoons finely chopped red onions
½ yellow bell pepper, finely chopped
½ large apple, finely chopped
¼ cup freshly grated Parmesan
Salt and freshly ground pepper

Zesty Lime-Dijon Dressing

3 tablespoons Extra Virgin Olive Oil
Juice of ½ lime
1 teaspoon Dijon mustard
1 teaspoon honey
½ clove of garlic, minced
Freshly ground sea salt and pepper to taste

Whisk ingredients together in a small bowl.  Add more EVOO or lime juice to your taste. This dressing is also great on a chopped salad.

24
Sep
08

Herbed Chicken Breasts with Tomatillo Salsa and Queso Fresco

Herbed Chicken Breasts with Tomatillo Salsa and Queso Fresco is another great Cooking Light Recipe.  If you don’t have time to make homemade salsa and breadcrumbs, store-bought can be substituted and it’s still good.  Also, if you can’t find queso fresco, feta works as a substitute.

For the chicken, I stuck with the recipe, but used chicken tenders.  This is also a good time-saver since you don’t have to pound out the chicken breasts and tenders cook faster anyway.

For the Tomatillo Salsa, I made a couple of changes.  I used two Roasted Green Chiles instead of the one called for in the recipe, and added a little extra lime juice.

When I took the salsa out of the food processor and tasted it, it was missing something in terms of depth of flavor.  I think it needed more garlic from the outset.  I added a dash or two each of garlic powder and cumin and that really helped.

I like to serve this with Hot Mexican Rice and garnish it with lime wedges and cilantro.  Warm flour tortillas on the side are great for soaking up extra salsa and cheese.  The tomatillo salsa or “salsa verde” tastes great on its own with chips.

17
Sep
08

Huevos Rancheros with Hash Browns

Huevos Rancheros (Country-Style Eggs) are a New Mexico favorite and are rumored to have great hangover-curing powers.   The sauce can be made ahead and stored – just add a little bit of water when you reheat it.  I could see using this sauce on top of grilled chicken or steak with some cheese, or in a hot flour tortilla with cheese.  This recipe makes four servings.

Sauce

1 cup chopped onion
2 large garlic cloves, minced
2 cups canned crushed tomatoes
1 cup chopped roasted green chile
1 teaspoon cumin
1 teaspoon vinegar
salt and pepper
fresh lime juice and wedges and cilantro (optional)

Cook onions and garlic in a large skillet until soft.  Add other ingredients. Bring to a boil, then reduce heat and simmer approximately 15 minutes.  Just before serving, a squeeze of fresh lime juice and chopped cilantro can be added.

Eggs and Tortillas

8 corn tortillas
8 eggs
¼ cup cooking oil
1 tablespoon butter
3/4 cup shredded Colby Jack cheese

Preheat oven to 350 degrees. Set aside an oven-safe dish for tortillas and put paper towels in the bottom for draining. Cover the bottom of a sauce pan with cooking oil and heat on medium-high until bubbly.  Dip tortillas one-by-one into the hot oil, just for a few seconds, until softened.  Put the tortillas into the dish, layering with additional paper towels as needed and then put the dish in the oven to stay warm.

Pour out excess oil in the pan so that just a couple tablespoons remain. Reduce heat to medium.  Add a teaspoon or two of butter and let it melt in the pan.  Fry eggs two at a time (or however many will fit in your pan).  Spoon some of the oil/butter mixture over the eggs whites to help them cook evenly. Add more butter to the pan as needed. The frying usually takes around two minutes.  I like to leave the yolks soft.

Assemble plates by putting two slightly overlapping corn tortillas on each plate.  Put two fried eggs on each plate on top of the tortillas.  Sprinkle shredded cheese on top of the eggs.  Spoon sauce over the whole thing.  Garnish with a lime wedge and cilantro spring.  I also like serving this with a plate of warm flour tortillas – they’re great for soaking up extra sauce and the liquid of the eggs.  You can wrap some in foil and put them in the oven while the corn tortillas are warming.

Hash Browns

12-15 small red-or-white skinned potatoes, cooked, with skin on
¼ cup chopped onions
2 tablespoons butter
Salt and pepper

I used the leftover potatoes from last night’s Grilled Potato and Shallot Packages.  Left over baked or boiled potatoes work well, too.

Chop up cooked potatoes and mix with onions.  Melt one tablespoon of butter in a pan on medium-high heat.  Add potato and onion mixture.  Allow potatoes to brown on one side before turning (usually about 10 minutes).  Turn potatoes and add more butter.  Season with salt and freshly-ground pepper.  Cook until potatoes are evenly golden brown on the outside and onions are soft.

02
Sep
08

Chopped Salad with Zesty Lime-Dijon Dressing

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