August 11th, 2011 § § permalink
Serves 6
Ingredients
1 tablespoon canola oil
1 tablespoon avocado oil
1 white onion, chopped fine
2 zucchinis, chopped fine
1 portabella mushroom, chopped fine
1 red bell pepper, chopped fine
1 jalapeño, chopped fine
Juice and zest of 1 lime
1 tablespoon cumin
Salt
Tortillas, soft or hard, for serving
Monterey Jack cheese (optional)
Avocado (optional)
Directions
In a large sauté pan, over medium heat, add canola oil and avocado oil. Sauté onion until translucent, 5 minutes. Add zucchini, peppers and jalapeño and cook, about 3-4 minutes more. Add the portabellas and cook another few minutes (3-4). Add lime juice, zest, cumin and season with salt. Serve with tortillas. Garnish with cheese and avocado.
August 10th, 2011 § § permalink
Serves 6
Ingredients
2 small white eggplants (about 1 pound each) cut into ½ inch thick slices the long way
Sesame oil
2 cloves garlic, chopped fine
1 shallot, chopped fine
2 red chilis, deseeded and chopped fine
1 teaspoon lime zest
1 tablespoon peanut butter
2 tablespoons tamari
2 tablespoons yuzi rice vinegar
Juice of 1 lime
Cilantro Red Pepper Relish (recipe follows)
Directions
Lay the eggplant down on a large baking sheet and season with salt. Set aside. In a small bowl whisk together the garlic, shallot, chilies, 1 tablespoon sesame oil, zest, peanut butter, tamari, vinegar and lice juice. Pour the mixture over the eggplant and flip brushing it all over the eggplant. Grill the eggplant on a hot grill for about 3 minutes per side or until browned and grilled nicely. Serve with Cilantro Pepper Relish.
Cilantro Red Pepper Relish
Makes 2 cups
Ingredients
3 red bell peppers, deseeded and chopped small
2 cloves garlic, chopped superfine
1 shallot, chopped superfine
1 teaspoon lemongrass bulb, chopped fine
1 teaspoon lime zest
2 teaspoon red chili, chopped
1 tablespoon fresh mint, chopped fine
1 tablespoon fresh thai basil, chopped fine
¼ cup fresh cilantro, chopped fine
1 tablespoon yuzu rice vinegar
1 tablespoon honey
1 teaspoon salt
Directions
Mix together all ingredients in a small bowl and let stand for about 10 minutes before serving.
August 10th, 2011 § § permalink
Serves 6
Ingredients
4 large chicken breasts, boneless, skinless
Salt/pepper
1 teaspoon lime zest
Juice of 1 lime
2 tablespoons lemon juice
2 tablespoons white balsamic vinegar
3 tablespoons almond oil
1 tablespoon agave nectar
2 tablespoons fresh mint, chopped fine
1 tablespoon fresh parsley, chopped fine
1 tablespoon fresh tarragon, chopped fine
½ medium sized cantaloupe, deseeded, peeled and chopped small
2 large cucumbers, deseeded and chopped small
½ red onion, chopped fine
Salt & black pepper
Directions
Pound the chicken breasts in between two sheets of plastic or in a zip lock bag with a meat hammer until about ½ inch thick and consistently even. Cut into small triangle or similar shapes about 3-4 inches in circumference. Season with salt & pepper. Preheat your grill or an oven to 325°F. In a small bowl whisk together the zest, citrus juices, vinegar, oil and agave nectar until well mixed. Season with salt and pepper to taste. Add the fresh herbs. Pour over the cucumbers and melons in another bowl and mix well. Let stand at room temperature while the chicken cooks. Place chicken on greased grill for a few minutes on each side or in the oven for about 5-10 minutes flipping once more. Serve the chicken pillards with the salsa spooned over the top.
August 10th, 2011 § § permalink
Serves 6
Ingredients
4 large chicken breasts, boneless skinless
Salt/pepper
2 medium peaches, pitted and chopped fine
1 medium Pepino melon, seeds removed, peeled and chopped fine (1 cup chopped honeydew melon can be substituted)
1 medium red bell pepper, chopped
2 teaspoons jalapeño or serrano pepper, chopped fine
¼ cup fresh cilantro, chopped fine
Juice of 1 lime
1 teaspoon lime zest
2 tablespoons avocado oil or canola oil
1 tablespoon peach preserves
1 tablespoon chipotle in adobo sauce, mashed
Directions
Pound the chicken breasts in between two sheets of plastic or in a zip lock bag with meat hammer until about ½ inch thick and consistently even. Cut into small triangle or similar shapes about 3-4 inches in circumference. Season with salt & pepper. Preheat you grill or an oven to 325°F. In a medium bowl combine peaches, bell peppers, jalapeños, and cilantro and toss together. Let stand at room temperature while the chicken cooks. Place chicken on greased grill for a few minutes on each side or in the oven for about 5-10 minutes flipping once time. Serve the chicken paillards with the salsa spooned over the top.
August 10th, 2011 § § permalink
Makes 1 soda
Ingredients
Herbal melon ice cubes
Juice of 1 lime
2 ounces basil lime syrup
Soda water
Melon ball ice cubes
Directions
Squeeze the juice of 1 lime into a large glass filled with herbal melon ice cubes. Place 2 ounces of the basil lime syrup inside and fill with soda water and stir. Add more syrup for added sweetness. Garnish with a basil leaf.
Basil Lime Syrup
Makes 1 cup
Ingredients
1 tablespoon lime zest
Juice of 3 limes
½ cup sugar
½ cup water
½ cup fresh basil leaves
Directions
Combine the lime zest, lime juice, sugar, water and basil leaves in a medium saucepan and bring to a boil. Reduce heat to simmer and cook for about five minutes. Take off heat, cool and strain.
Herbal Melon Ice Cubes
Makes 2 cups
Ingredients
2 cups melon of choice
½ cup basil lime syrup
½ cup fresh basil leaves, chopped fine
Directions
Place all ingredients in a blender and blend until smooth. Pour in cube trays and freeze.
August 6th, 2011 § § permalink
Makes approx ¾ cup
Ingredients
¼ cup honey
1 teaspoon grated ginger
Juice and zest of 1 lime
1 tablespoon fresh mint, chopped fine
Fresh seasonal summer fruit: melons, peaches, plums, wedge and chopped
Directions
In a small mixing bowl, whisk together all ingredients together until blended well. Place the fruit in a large bowl or on a large platter and drizzle the dressing over it.
July 29th, 2011 § § permalink
Serves 6
Ingredients
2 pounds Atlantic Mackerel fillets, chopped in large flat pieces
2 teaspoons salt
Juice of 2 lemons
Juice of 1 lime
2 tablespoons champagne vinegar
1 tablespoon olive oil
1 teaspoon lemon zest
1 teaspoon lime zest
2 teaspoons fresh red chili, de-seeded and chopped super fine
1 teaspoon fresh green chili, de-seeded and chopped superfine
1 tablespoon fresh parsley, chopped fine
1 tablespoon fresh mint, chopped fine
2 avocados sliced
1 cup segmented citrus pieces, lemons, oranges and grapefruits (your choice)
Directions
Place the chopped fish in a large bowl and salt it and let sit for a few minutes. In separate bowl whisk together the lemon juice, oil, zest, chilis and herbs until well combined. Pour over the fish and mix well. Let stand in the refrigerator for about 20 minutes before serving. For serving place fish down and garnish with avocado and citrus segments and drizzle ceviche juice over the top.
July 26th, 2011 § § permalink
Makes 1 cup
Ingredients
2 roasted red bell peppers, deseeded and peeled
2 teaspoons lime zest
¼ cup lime juice
½ teaspoon salt
1 teaspoon champagne vinegar
Directions
Blend all ingredients in a blender until a smooth sauce is formed.
July 26th, 2011 § § permalink
Serves 6-9
Ingredients
3/4 cup all purpose flour
¼ cup course corn meal
1 teaspoon baking powder
2 eggs
¾ cup milk or buttermilk
1 teaspoon salt
1 teaspoon lime zest
½ cup poblano pepper, chopped fine
2 teaspoons Serrano peppers, chopped superfine
4 cups sweet corn kernels (fresh)
1 tablespoon fresh cilantro, chopped super fine
Canola oil for frying
Maldon salt
Sweet Red Pepper Sauce (recipe follows)
Directions
In a large bowl whisk together flour, baking powder. Whisk in eggs, milk, salt and lime zest until a loose batter is formed. Fold in the peppers and corn and gently mix, afterwards adding the fresh herbs until mixed well. In the meantime heat the oil in a large frying pan. Drop by small to medium spoonfuls into the hot oil and cook flipping as needed until all sides are golden brown. Remove from the oil and immediately season with the Maldon salt. Serve with the Sweet Bell Pepper Sauce.
Sweet Red Pepper Sauce
Makes 1 cup
Ingredients
2 roasted red bell peppers, deseeded and peeled
2 teaspoons lime zest
¼ cup lime juice
½ teaspoon salt
1 teaspoon champagne vinegar
Directions
Blend all ingredients in a blender until a smooth sauce is formed.
July 26th, 2011 § § permalink
Serves 6
Ingredients
4 large chicken breasts, boneless skinless
Salt/pepper
2 medium peaches, pitted and chopped fine
1 medium Pepino melon, seeds removed, peeled and chopped fine (1 cup chopped honeydew melon can be substituted)
1 medium red bell pepper, chopped
2 teaspoons jalapeno or Serrano pepper, chopped fine
¼ cup fresh cilantro, chopped fine
Juice of 1 lime
1 teaspoon lime zest
2 tablespoons avocado oil or canola oil
1 tablespoon peach preserves
1 tablespoon chipotle in adobo sauce, mashed
Directions
Pound the chicken breasts in between two sheets of plastic or in a zip lock bag with a meat hammer until about ½ inch thick and consistently even. Cut into small triangle or similar shapes about 3-4 inches in circumference. Season with salt & pepper. Preheat your grill or an oven to 325° F. In a medium bowl combine peaches, bell peppers, jalapenos, and cilantro and toss together. In a separate bowl, whisk together the lime juice, zest, avocado oil, peach preserves and chipotles until a smooth sauce is formed. Season with a pinch or two of salt and pour over peach mixture and toss together. Let stand at room temperature while the chicken cooks. Place chicken on greased grill for a few minutes on each side or in the oven for about 10-5 minutes flipping once time. Serve the chicken paillards with the salsa spooned over the top.
July 22nd, 2011 § § permalink

Serves 12
Ingredients
For the dressing
1 clove garlic, chopped fine
½ teaspoon fresh ginger, peeled and chopped
1 teaspoon habanero pepper, deseeded and chopped
½ teaspoon lime zest
½ teaspoon orange zest
1 pinch allspice, ground
1 pinch nutmeg, freshly grated
1 pinch cinnamon, freshly grated
½ teaspoon black pepper, ground
1 pinch salt
2 teaspoons brown sugar
1½ teaspoon fresh thyme leaves
1 tablespoon canola oil
1 tablespoons lime juice
2 tablespoons orange juice
2 tablespoons apple cider vinegar
¾ cup mayonnaise
For the salad
3 cups red cabbage, shredded
2 carrots, shredded
1 red onion, chopped
1 jalapeño, chopped fine
1 red bell pepper, chopped
1 orange bell pepper, chopped
½ cup fresh cilantro, chopped
Directions
In a mixing bowl whisk together all ingredients for the dressing until smooth and set aside. Toss together cabbage, onions, carrots, peppers and cilantro until mixed. Mix in dressing and toss until evenly distributed. Season with salt to taste.
July 11th, 2011 § § permalink
Makes 4 servings
Ingredients
1 pint 0% Greek Yogurt
4 key limes zest
1 teaspoon agave nectar
1 vanilla bean pod
½ cup flaked almonds, toasted
1 tablespoon golden flax seeds, ground
½ cup of your favorite seasonal fruit (cherries, berries or mango work great)
¼ cup dried coconut
½ cup of granola
10 ginger snap cookies
Directions
In a small mixing bowl, mix together with egg beater yogurt, vanilla, lime zest, and agave. Toast almonds in a dry pan till golden. Crumble ginger snaps and flax seeds in a baggie. In tall clear glasses layer until the glass is filled:
a. Yogurt
b. Fruit
c. Coconut
d. Ginger snaps
e. Repeat
Top with the flaked almonds and granola.
July 11th, 2011 § § permalink
Makes 8 servings
Ingredients
4 bananas
8 wooden skewers
Parchment paper
80% dark organic chocolate bar
Organic White chocolate bar
¼ teaspoon cinnamon
1 pinch cayane pepper
½ teaspoon coarse sea salt
¼ cup walnuts, chopped
Zest of 1 lime
Zest of 1 orange
¼ teaspoon fresh nutmeg
¼ teaspoon fresh grated ginger
Directions
Cut bananas in ¼’s or ½ depending on size. Place parchment paper on a baking sheet. Skewer bananas, ready for dipping. Simmer enough water to cover the bottom of a large sauce pot. Take a metal or glass bowl and place over boiling water, being careful not to let the water touch the bowl. In one bowl, break up dark chocolate and add cayenne & cinnamon, place over water and stir till melted. In the other bowl break up white chocolate, adding in ginger, nutmeg, and citrus zest. mix till melted.
Dip ½ of the skewers in the dark chocolate, and the other ½ in white chocolate. Sprinkle the white chocolate skewers with the chopped walnuts, and the dark with the sea salt. Place on parchment and put in freezer for about 45 minutes to 1 hour.
July 11th, 2011 § § permalink
Serves 4
Ingredients
1 pound chicken breasts (free Range) cut into cubes
1 teaspoon salt
Zest of 1 lime
Juice of 2 limes
¼ cup red onion, chopped fine
¼ cup red peppers, chopped fine
¼ cup cilantro, chopped fine
1 jalapeño, deseeded and chopped fine
1 tablespoon cumin powder
Directions
Grind all ingredients in the food processor using the pulse button until the meat is coarsely ground. Form patties, place on wax paper and freeze for about six minutes on each side or until par frozen. Grill on high heat on a very clean grill, flipping only once per side. Cook for about four minutes per side for a well done burger and three minutes per side for medium burgers. Serve with pepper jack cheese and avocado slices.
July 7th, 2011 § § permalink
Makes 3 cups
Ingredients
½ cup sugar
½ cup water
½ cup fresh mint leaves
Juice and zest of 2 limes
2 cups watermelon
Directions
In a blender place all the ingredients and blend until smooth. Pour into a low metal dish with sides and freeze. After the first hour, using a fork, scrape puree every 20-30 minutes while it freezes. This should create flaky crystals. Freeze and scrape until desired consistency. The process should take approximately 2-3 hours. The granita can be scraped at the very end as well but the consistency (flaky ice crystals) will be better if you follow the method of occasional scraping. Before serving, scrape well to get icy crystals.
July 7th, 2011 § § permalink
Makes 1 pitcher
Ingredients
3 ripe mangoes, peeled, deseeded and chopped
Zest of 2 limes
1⁄3 cup fresh cilantro leaves, chopped
Juice of 15 limes
1½ cups Cointreau Triple Sec
2 cups tequila blanco
Coarse salt
Limes for garnish and taste
Directions
Puree the mangoes, lime zest, cilantro leaves and lime juice in a blender or with a hand held food processor until very smooth. Refrigerate mango puree until just before serving. When ready to serve, combine the puree with the triple sec and tequila blanco and mix very well. It can also be blended with ice at this stage for a frozen drink. Garnish salt-rimmed glasses with limes. Of course, some folks may prefer a little more tequila!
Recipe Property of Roberto Santibañez, from Contemporary Flavors of Mexico
July 7th, 2011 § § permalink
Serves 6
Ingredients
For the dressing
1 clove garlic, chopped fine
½ teaspoon fresh ginger, peeled and chopped
1 teaspoon habanero pepper, deseeded and chopped
½ teaspoon lime zest
½ teaspoon orange zest
1 pinch allspice, ground
1 pinch nutmeg, freshly grated
1 pinch cinnamon, freshly grated
½ teaspoon black pepper, ground
1 pinch salt
2 teaspoons brown sugar
1½ teaspoon fresh thyme leaves
1 tablespoon canola oil
1 tablespoons lime juice
2 tablespoons orange juice
2 tablespoons apple cider vinegar
½ cup mayonnaise
For the salad
2 cups red cabbage, shredded
1 carrot shredded
1 red onion, chopped
1 jalapeño, chopped fine
1 red bell pepper, chopped
1 orange bell pepper, chopped
1/3 cup cilantro chopped
Directions
In a mixing bowl whisk together all ingredients for the dressing until smooth set aside. Toss together cabbage, onions, carrots, peppers and cilantro until mixed. Mix in dressing and toss until mixed. Season with salt to taste.
July 7th, 2011 § § permalink
Serves 6
Ingredients
For the dressing
1 clove garlic, chopped fine
½ teaspoon fresh ginger, peeled and chopped
1 teaspoon habanero pepper, deseeded and chopped
½ teaspoon lime zest
½ teaspoon orange zest
1 pinch allspice, ground
1 pinch nutmeg, freshly grated
1 pinch cinnamon, freshly grated
½ teaspoon black pepper, ground
1 pinch salt
2 teaspoons brown sugar
1½ teaspoon fresh thyme leaves
1 tablespoon canola oil
1 tablespoons lime juice
2 tablespoons orange juice
2 tablespoons apple cider vinegar
½ cup mayonnaise
For the salad
2 cups red cabbage, shredded
1 carrot shredded
1 red onion, chopped
1 jalapeño, chopped fine
1 red bell pepper, chopped
1 orange bell pepper, chopped
1/3 cup cilantro chopped
Directions
In a mixing bowl whisk together all ingredients for the dressing until smooth set aside. Toss together cabbage, onions, carrots, peppers and cilantro until mixed. Mix in dressing and toss until mixed. Season with salt to taste.
June 23rd, 2011 § § permalink
Serves 6
Ingredients
Zest of 1 lime
Juice of 2 limes
¼ cup fresh mint leaves, chopped fine
½ cup raw sugar or regular sugar
2 cups watermelon cubed into ½ inch cubes
Directions
In a mixing bowl combine the lime zest, mint, lime juice, and sugar and whisk until all sugar is incorporated. Place the watermelon cubes in a large bowl and pour the juice and zest mixture over the cubes. Toss together and place in a zip lock freezer bag and freeze for about 2-3 hours. Pop into your mouth and enjoy!
June 23rd, 2011 § § permalink
Serves 1-2
Ingredients
1 tablespoons canola or olive oil
1 clove garlic, chopped fine
Zest of 1-2 limes (reserve half of the cream fraiche)
3 medium carrots, chopped, peels on
1 cup water
Juice of ½ a lime
Salt
Black pepper
Cilantro-Lime Créme Fraiche, to garnish (recipe follows)
Directions
In a heavy bottomed soup pot over medium heat, add oil. Cook garlic and onions for a few minutes or until the onions start to get translucent. Add the lime zest and cook, 1 minute. Add the carrots and water and bring to a gentle boil. Lower the heat, and simmer for 15 minutes or until the carrots are tender. Remove from heat and cool for a few minutes. Once soup has cooled, add lime juice, and season with salt. Puree soup with a hand blender or standing blender until smooth. If your soup is too thick, add more water. Season to taste with salt and pepper. Finish soup with a drizzle of cilantro-lime créme fraiche and garnish with cilantro leaves.
Cilantro Lime Créme Fraiche
Makes 2 tablespoons
Ingredients
2 tablespoons créme fraiche
1 tablespoon lime juice
Pinch of lime zest
½ tablespoon fresh cilantro leaves, chopped fine
Salt
Directions
Place all ingredients in a small bowl, and whisk. Set aside.
June 23rd, 2011 § § permalink
Makes 2 tablespoons
Ingredients
2 tablespoons créme fraiche
1 tablespoon lime juice
Pinch of lime zest
½ tablespoon fresh cilantro leaves, chopped fine
Salt
Directions
Place all ingredients in a small bowl, and whisk. Set aside.
June 23rd, 2011 § § permalink
Serves 6
Ingredients
1 tablespoon coconut oil
1 tablespoon sesame oil
3 cloves garlic, chopped fine
1 tablespoon fresh ginger, chopped fine
Zest of 1 lime
1 small red onion, chopped fine
3 tomatoes, chopped medium
Juice of 2 limes
2-3 tablespoons red curry paste
½ cup IPA beer
½ stick butter
1 teaspoon maldon sea salt
3 pounds mussels, scrubbed and cleaned
Cilantro for garnish
Directions
In a large pot heat the oils to a medium high heat. Add the garlic, zest and ginger and red onion and cook a few minutes until tender, about 3-4 minutes. Add the tomatoes and lime juice and mix well. Next add the red curry paste and beer, mix well. Add the butter and melt fully. Slowly drop the mussel in the pan and stir. Cover and reduce heat to a low boil. Cook for about 5 minutes or until all mussels are opened (discard any opened mussels). Season with salt and garnish with cilantro. Serve with crusty bread over rice.
June 23rd, 2011 § § permalink
Makes 1 cup
Ingredients
5 small fresh red chilies
5-6 cloves garlic, chopped fine
2 tablespoons shallots, chopped fine
2 teaspoons coarse sea salt
2 tablespoons galangal root, peeled and chopped fine
2 tablespoons ginger root, peeled and chopped fine
2 tablespoons lemongrass bulb, cleaned and trimmed and chopped fine
2 tablespoons lime zest
2 tablespoons white peppercorns, crushed
1 tablespoon coriander seeds, toasted and crushed
1 tablespoon cumin seeds, toasted and crushed
5 cardamom pods, toasted, husks removed and seeds scraped
1 teaspoon cinnamon
3 cloves, toasted and crushed
1 cup fresh cilantro leaves, chopped
Directions
Place all ingredients in a blender and pulse on chop until a chunky paste is created, add water as needed. Alternatively crush together in a alarge mortar witha pestle or crush and drag into a paste using a large knife.
June 23rd, 2011 § § permalink
Makes 1 cup curry paste
Ingredients
5-10 small fresh red chilies (10=HOT)
5-6 cloves garlic, chopped fine
2 tablespoons shallots, chopped fine
2 teaspoons coarse sea salt
2 tablespoons galangal root, peeled and chopped fine
2 tablespoons ginger root, peeled and chopped fine
2 tablespoons lemongrass bulb, cleaned and trimmed and chopped fine
2 tablespoons lime zest
1 tablespoon turmeric
1 tablespoon paprika
2 tablespoons white peppercorn, crushed
1 tablespoon coriander seeds, toasted and crushed
1 tablespoon cumin seeds, toasted and crushed
2-3 kfir lime leaves, chopped
1 cup fresh cilantro leaves, chopped
1/2 cup lime juice
Directions
Place all ingredients in a blender and pulse on chop until a chunky paste is created, add water as needed. Alternatively crush together in a alarge mortar witha pestle or crush and drag into a paste using a large knife.
June 23rd, 2011 § § permalink
Makes 1 cup curry paste
Ingredients
5-10 small fresh green chilies (10=HOT)
5-6 cloves garlic, chopped fine
2 tablespoons shallots, chopped fine
3 teaspoons coarse sea salt
2 tablespoons galangal root, peeled and chopped fine
2 tablespoons ginger root, peeled and chopped fine
2 tablespoons lemongrass bulb, cleaned and trimmed and chopped fine
2 tablespoons lime zest
2 tablespoons black and white peppercorns, crushed
1 tablespoon coriander seeds, toasted and crushed
1 tablespoon cumin seeds, toasted and crushed
2-3 kfir lime leaves, chopped
1/2 cup lime juice
1 cup fresh cilantro leaves, chopped
Directions
Place all ingredients in a blender and pulse on chop until a chunky paste is created, add water as needed. Alternatively crush together in a alarge mortar witha pestle or crush and drag into a paste using a large knife.
June 12th, 2011 § § permalink
Makes 2 cups
Ingredients
1 cup pineapple, chopped small to fine
1 cup sugar
2 tablespoons lime juice
1 tablespoon lime zest
1 vanilla bean, cut and scraped (scraped parts reserved)
½ teaspoon cinnamon, freshly grated
½ teaspoon ground cloves
Directions
Place all ingredients in a medium sauce pan on low heat and cook slowly stirring often for about 20 minutes.
June 12th, 2011 § § permalink
Makes about 12 tarts
Semita is the most popular pastry in El Salvador and its basically a bread dough filled with jam. The most popular filling is pineapple utilizing El Salvador’s sweet pineapples!
Ingredients
1 cup milk
½ cup butter, unsalted
½ cup sugar
2 teaspoons salt
1⁄3 cup warm water
1 package active dry yeast
5 cup all purpose flour
3 eggs, beaten
1 teaspoon vanilla
1½ cups pineapple preserves (recipe follows)
(egg and water for glaze)
Turbinado sugar for dusting
Directions
Preheat oven to 350°F. In a saucepan heat the butter, sugar and milk until all the sugar is dissolved, remove from heat and cool to a lukewarm temperature. In a small bowl whisk together water and yeast and set aside for about 3-4 minutes until yeast is frothy. In a large bowl combine the flour and salt and make a well in the center. Mix together the milk mixture and the yeast mixture and slowly add to the flour bowl mixing as you add forming a bread dough. Once a bread dough is formed and all the ingredients are mixed well, transfer to a floured surface and knead until the dough is smooth and elastic. Transfer to a lightly oiled metal or ceramic bowl and cover with plastic wrap or a kitchen towel and let rise in a warm spot for about 1½ hours or until doubled in size. Punch the dough down and divide into two sections and place again on a lightly floured surface and roll out the dough into a rectangle sheet the size of a baking sheet. Place the dough on a lightly greased baking sheet (save the trimmings of dough if you have). Spread the pineapple preserves all over the dough evenly leaving a border around the edges for sealing the top layer. Roll out the second section of dough and place over the top of the jam. Making sure to seal the edges (by pressing together tightly). Roll out the strips of dough into long strips and make criss-cross pattern over the tart. Take some beaten egg and water and brush the tops of the tart and sprinkle with the turbanado sugar. Poke many holes in the tart to prevent it from puffing ad let the tart rest for about 30 minutes before placing in the oven to bake. Bake for about 30-40 minutes or until a toothpick inserted into the dough (on the side) comes out clean. Remove from the oven and let stand about 10 minutes before cutting and serving.
Pineapple Preserves
Makes 2 cups
Ingredients
1 cup pineapple, chopped small to fine
1 cup sugar
2 tablespoons lime juice
1 tablespoon lime zest
1 vanilla bean, cut and scraped (scraped parts reserved)
½ teaspoon cinnamon, freshly grated
½ teaspoon ground cloves
Directions
Place all ingredients in a medium sauce pan on low heat and cook slowly stirring often for about 20 minutes.
June 12th, 2011 § § permalink
Makes quite a few snow cones
Most of us don’t have ice scrapers in our kitchen for snow cones so this raspado recipe is modified to utilize the tools we all typically have in our kitchen while still being able to enjoy the authentic taste of a snow cone!
Ingredients
For a mango raspado
2 mangoes, ripe, peeled, deseeded and cubed
1 cup water
½ cup sugar or honey
Juice of 2 limes
Zest of one lime
For a pineapple raspado
3 cups fresh pineapple
1 cup water
½ cup sugar or honey
For a coconut lime raspado
1 cup coconut milk
1 cup shaved raw coconut
1 cup water
Juice of 2 limes
Zest of 2 limes
½ cup sugar
Directions
In a blender blend up all ingredients until smooth. Pour into a low metal dish with sides and place in the freezer to freeze, scraping with a fork every few minutes in order to get a ice consistency. Once frozen serve by scraping up with a fork and placing in a bowl.
May 27th, 2011 § § permalink
Serves 4-6
The yogurt in this curry creates a mild and cool flavor, very herbaceous and not too spicy!
Ingredients
Olive Oil
1 tablespoon sesame oil
1 tablespoon coconut oil
2-3 cloves garlic, chopped fine
1 tablespoon ginger, chopped fine
1 serrano chili peppers, deseeded and chopped (optional)
1 medium red onion, chopped coarsely
1 red bell pepper, chopped coarsely
1 ½ cups cauliflower florets
3 medium chicken breasts, sliced in strips
2 medium tomatoes, chopped
1 cup snap peas
2 tablespoon of Ger-Nis Mild Curry (recipe follows)
Juice of 4 limes & zest
¾ cup yogurt
¼ cup fresh cilantro, chopped fine
¼ cup fresh mint, chopped fine
Directions
Heat oils in a large skillet on medium high, add garlic, ginger and chili pepper. Sauté approximately 2 minutes, then add red onion and red bell pepper. Sauté until just tender, approximately 2 more minutes. Add chicken and sauté until chicken is cooked through, about 4 minutes, stirring constantly still on medium high heat. Add the cauliflower florets. Reduce heat to simmer and add tomatoes and curry seasoning as well as lime juice and zest, mix well and cook on low heat for about 3-4 minutes stirring constantly until tomatoes fall apart. Add the snap peas and mix in. Reduce heat again to simmer and add yogurt and mint and cilantro and mix until all yogurt is blended in. Take off heat & Serve over rice or with Indian Naan bread.
Ger-Nis Mild Curry Seasoning
Makes 1 cup
A delicious yet mild curry seasoning that can be made and stored for up to six months in a glass jar for future use!
Ingredients
4 tablespoons ground cumin
4 tablespoons ground coriander
5 tablespoons ground turmeric
2 teaspoons ground mild mustard powder
2 teaspoons ground ginger
1 teaspoon ground mace
1 teaspoon cinnamon
½ teaspoon cayenne pepper
1 teaspoon white pepper
Directions
In a mixing bowl mix together all ingredients place in a jar and store for up to six months!
May 23rd, 2011 § § permalink
Makes 1½ cups
Ingredients
1 cup coconut, freshly grated
Zest of one lime
Juice of one lime
2 curry leaves
1 thai chili
2 tablespoons brown sugar
Directions
In a small sauce pan add all ingredients and bring to a boil. Reduce heat, stirring constantly until thick and creamy. Cool. Serve over Lime Granita.
Mango-Lime Granita
Serves 6
Ingredients
2 large ripe mangoes, chopped
Zest of one lime
Juice of 4 limes
½ cup light brown sugar
½ cup water
Directions
In blender, blend all ingredients until smooth. Pour into a shallow metal pan and freeze, making sure to scrape with a fork while freezing to result in an icy freeze.
May 23rd, 2011 § § permalink
Serves 6
Ingredients
2 large ripe mangoes, chopped
Zest of one lime
Juice of 4 limes
½ cup light brown sugar
½ cup water
Directions
In blender, blend all ingredients until smooth. Pour into a shallow metal pan and freeze, making sure to scrape with a fork while freezing to result in an icy freeze.
May 23rd, 2011 § § permalink
Serves 6
Ingredients
1 pound flank steak
Salt
1 fresh thai chili, sliced thin
1 tablespoon fresh ginger, chopped
2 cloves garlic, chopped
Zest of one lime
Juice of three limes
2 tablespoons fresh mint, chopped
2 tablespoons fresh cilantro, chopped
1 tablespoon fresh thai basil, chopped
1 tablespoon sweet chili sauce
2 tablespoons rice wine vinegar
2 tablespoons sesame oil
2 cups red cabbage, shredded
2 medium carrots, shredded
½ cup daikon radish, cut into 2-inch matchsticks
1 cup baby romaine lettuces
Black sesame seeds
Lime wedges
Directions
Season the flank steak with salt and the thai chili and let stand for about 10 minutes at room temperature. In a blender add the ginger, garlic, zest, lime juice, fresh herbs, sweet chili sauce, rice wine vinegar, and sesame oil. Blend until smooth. Add a few spoonfuls onto the meat (both sides). Preheat broiler. In a large mixing bowl toss together cabbage, carrots and daikon. Toss together with baby lettuces. On a flat baking sheet broil the flank steak (or cook on the grill) for about 5 minutes, or until desired doneness, making sure to slit halfway through. Let stand to cool a few minutes. In the meanwhile, toss together a little of the sauce with the cabbage until dressed with desired amount. Slice the beef thin and serve warm on top of cold salad. Sprinkle with sesame seeds and serve with lime wedges.
May 23rd, 2011 § § permalink
Serves 6
Ingredients
2 firm-greenish ripe mangoes, sliced in thin long wedges
½ cup scallions, chopped fine
1 small red onion, sliced thin
½ cup fresh mint leaves, sliced
½ cup fresh cilantro leaves, sliced
1 small thai chili, sliced thin
Salt
Zest of one lime
Juice of two limes
2 tablespoons rice wine vinegar
1 teaspoon sweet chili sauce
1 teaspoon brown sugar
Directions
In a medium mixing bowl toss together the mangoes, scallions, onion, herbs and chili until mixed well. Season with about 2 teaspoons salt. In a small mixing bowl, whisk together lime zest and juice, vinegar, chili sauce and brown sugar. Drizzle over the mango salad and toss until mixed. Let stand about 10 minutes before serving.
May 16th, 2011 § § permalink
Serves 6
Ingredients
1 pound (about 30-40 medium spears) fresh green asparagus, ends trimmed
1 teaspoons lemon zest, plus 2 teaspoons extra
Salt
¼ cup butter
1 tablespoon olive oil
2 cloves garlic, chopped superfine
1 teaspoon lime zest
1 teaspoon orange zest
1 teaspoon coarse salt
Maldon salt
Directions
Bring 2 inches of water in a large skillet to a rapid boil. Toss in 1 teaspoon of lemon zest and a pinch of salt. Toss in asparagus making sure they are fully submerged in the water. Cook the asparagus for about 2-3 minutes or until bright green and just tender. Remove asparagus from the pan and immediately submerge in a big bath of ice water. Plunge the asparagus in the ice water until the asparagus is no longer hot but warm or tepid. In a small sauce pan heat the butter, olive oil, garlic, zest and coarse salt until just melted. Drizzle on asparagus and finish with a pinch of Maldon salt.
May 16th, 2011 § § permalink
Makes approximately ½ cup
Ingredients
3 cloves garlic
Juice of 1 lemon
1 tablespoon lemon zest
1 teaspoon lime zest
1 large egg yolk
½ teaspoon Dijon mustard
Coarse sea salt
¼ cup extra virgin olive oil
2 tablespoon canola oil
Freshly ground black pepper
Directions
Place garlic, lemon juice and zest, lime zest, egg yolk and Dijon in a blender and puree. Season with salt. Slowly stream in oils until creamy and everything is emulsified.
May 16th, 2011 § § permalink
Serves 8
Ingredients
2 tablespoons lemon juice
2 tablespoons citrus champagne vinegar
2 tablespoons olive oil
1 tablespoon Dijon mustard
1 teaspoon cayenne pepper
1 teaspoon salt
2 bunches (about 12 pieces per) asparagus, ends trimmed
1 cup white Japanese-style breadcrumbs (Panko)
Directions
Preaheat oven to 450°F. Line 2 baking sheets with parchment paper. In a small mixing bowl, whisk together the lemon juice, vinegar, olive oil, mustard, cayenne and salt. Place the trimmed asparagus in a shallow baking dish and pour the lemon mixture over, making sure to cover the asparagus completely. In a second shallow baking dish, add the breadcrumbs until evenly distribute at the bottom. Taking one spear at a time, roll the asparagus in the breadcrumbs until evenly coated, then place on a lined baking sheet. When all the spears are coated, place the baking sheets in the oven and bake until the breadcrumbs are browned and the asparagus are tender, about 20 minutes.
Citrus Aioli
Makes approximately ½ cup
Ingredients
3 cloves garlic
Juice of 1 lemon
1 tablespoon lemon zest
1 teaspoon lime zest
1 large egg yolk
½ teaspoon Dijon mustard
Coarse sea salt
¼ cup extra virgin olive oil
2 tablespoon canola oil
Freshly ground black pepper
Directions
Place garlic, lemon juice and zest, lime zest, egg yolk and Dijon in a blender and puree. Season with salt. Slowly stream in oils until creamy and everything is emulsified.
May 6th, 2011 § § permalink
Makes 15 tamales (large)
Nacatamales are similar to Mexican tamales but they are quite large and filled with a potato, rice, corn, vegetable and herb mixture and are typically served on holidays and special occasions. This recipe makes ½ size portions of the traditional tamale.
Ingredients
For the tamale dough
2 cups masa harina
2 cups pork stock, reserved from poached pork
½ cup lard
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon lime zest
For the filling
1 pound pork butt cubed (about 1 inch cubes)
1 medium red onion, sliced thin
1 medium green bell pepper, sliced thin
2 medium tomatoes, chopped medium
1 cup fresh corn, chopped fine
½ cup long grain rice, cooked al dente
3 potatoes, 1-inch cubes (about 1½ cups)
½ cup fresh mint, chopped fine
½ cup fresh cilantro, chopped fine
Juice of 3 limes
1 teaspoon cumin
1 tablespoon hot sauce of choice
Salt
Pepper
Banana leaf squares
Directions
For the tamale dough
In a large mixing bowl combine the masa harina, lime zest, and 2 cups of the reserved pork liquid. Mix well. In a kitchen aid or with an electric mixer, mix the lard until fluffy or about five minutes. A little at a time mix the lard into the masa harina until fully incorporated. Mix in the baking powder and the salt and mix well. The dough is ready (well mixed) when a small piece of the dough floats in a glass of cold water.
For the filling & assembly
In a large mixing bowl combine the filling ingredients and mix well, making sure the rice is well combined. In the center of each banana, place about 4 tablespoons of masa harina mixture. Flatten with a spoon leaving about 1 inch around each border of the banana leaf. Atop that place about 2 tablespoons meat and vegetable mixture. Fold over the banana leaf like you are folding a present. Tie the wrapped package with banana leaf ties or kitchen twine.
Place the wrapped tamales in a steamer and cover the top of the tamales with a kitchen towel (to prevent drips from making tamales soggy). Steam tamales on medium heat for about 45-60 minutes or until soft and cooked through.
May 5th, 2011 § § permalink
Makes 1 pitcher of bloody mary mix
Ingredients
5 red beets, washed and scrubbed
3 carrots, washed and scrubbed
1 large bunch parsley
2 cups water
1½ tablespoons fresh horseradish, grated
1 teaspoon celery seeds
1 tablespoon lime zest
1 tablespoon lemon zest
1 tablespoon citrus champagne vinegar
Juice of 2 lemons
Juice of 2 limes
1 tablespoon salt
Smoky Salt
Vodka
Directions
Using a juicer, juice the beets, carrots and parsley. In a large pitcher, combine all ingredients and stir well. In a tall, smoky salt-rimmed glass filled with ice, pour 2-4 ounces of vodka and fill with bloody mary mix. Garnish with a lime or lemon wedge and pickled green bean, asparagus, or celery stick.
May 5th, 2011 § § permalink
Makes 1 pitcher of bloody mary mix
Ingredients
4 cups tomato juice
2 tablespoons worcestershire sauce
1½ tablespoons fresh horseradish grated
2 cloves garlic, pressed through a garlic press (juiced)
2 tablespoons Ger-Nis Tabasco
1 teaspoon celery seeds
1 tablespoon lime zest
1 tablespoon lemon zest
1 tablespoon citrus champagne vinegar
Juice of 2 lemons
Juice of 2 limes
1 tablespoon salt
Smoky Salt
Vodka
Directions
In a large pitcher combine all ingredients and stir well. In a tall smoky salt-rimmed glass filled with ice, pour 2-4 ounces of vodka and fill with bloody mary mix. Garnish with a lime or lemon wedge and pickled green bean, asparagus, or celery stick.
May 4th, 2011 § § permalink
Serves 6-8
INGREDIENTS
2 pounds extra lean ground turkey
2 cups fresh spinach, chopped fine
2 sprigs onions, chopped (including green parts)
1 cup fresh parsley leaves
2 tablespoons lemon thyme or regular thyme
1 tablespoon lemon zest
2 teaspoons salt
2 teaspoons black pepper
¼ – ½ cup bread crumbs
2 eggs
1 tablespoon tabasco or hot sauce (Ger-Nis tabasco)
Ger-Nis Tabasco
INGREDIENTS
2 red bell peppers, deseeded and chopped
3 jalapeño peppers, roasted, peeled and chopped
1 can chipotle chilies in adobo, chopped
3 cloves garlic, roasted
1 tablespoon salt
1 cup citrus champagne vinegar
½ cup water
Zest of 2 limes
Juice of 3 limes
1 teaspoon smoked salt
DIRECTIONS
In a medium sauce pan, combine red bell peppers, jalapeño, chipotles, garlic, salt, vinegar and water. Bring to a boil, and let simmer for about 5-7 minutes. Allow to cool. Place in a bottle for dispensing.
April 27th, 2011 § § permalink
Serves 4-6
Ingredients
1 pound (abut 30-40 medium spears) fresh green asparagus, ends trimmed
1 teaspoons lemon zest, plus 2 teaspoons extra
Salt
¼ cup olive oil
2 cloves garlic, chopped superfine
1 teaspoon lime zest
1 teaspoon orange zest
1 teaspoon coarse salt
1 tablespoon maldon salt
Directions
Bring 2 inches of water in a large skillet to a rapid boil. Toss in 1 teaspoon of lemon zest and a pinch of salt. Toss in asparagus making sure they are fully submerged in the water. Cook the asparagus for about 2-3 minutes or until bright green and just tender. Remove asparagus from the pan and immediately submerge in a big bath of ice water. Plunge the asparagus in the ice water until the asparagus is no longer hot but warm or tepid. Place the asparagus on a flat plate and drizzle with olive oil and garlic. In a small mixing bowl combine the zest and the maldon salt and mix well. Sprinkle desired amount on the asparagus and let it sit for about 3-4 minutes before serving.
April 24th, 2011 § § permalink
INGREDIENTS
2 cups water
2 cups sugar
½ cups chopped mint
2 cups fresh mango, peeled, deseeded and chopped
Zest and juice of 1 lime
¼ cup heavy cream
DIRECTIONS
Make simple syrup in a medium saucepan by combining the sugar and water and chopped mint. Bring to a boil until sugar dissolves, simmer for 5 minutes, take off burner, add lime zest and juice, cool, strain, and set syrup aside. In a food processor, blend up the mangoes until a puree forms. Mix simple syrup, cream and pureed mangoes and follow ice cream maker instructions for making sorbet.
April 24th, 2011 § § permalink
Makes 1 cocktail
INGREDIENTS
1½ ounce tequila blanca
1½ ounce Grand Marnier
1 ounce cactus fruit syrup (recipe follows)
1 ounce agave syrup
1 ounce lime syrup (recipe follows)
DIRECTIONS
Add all ingredients into a strainer filled with ice, shake vigorously. Strain through fine mesh strainer. Serve over ice garnish with a lime wedge and cilantro leaves.
Cactus Fruit Syrup
Makes approximately 2 cups
INGREDIENTS
1-2 cactus fruit, peeled and chopped
1 cup water
1 cup sugar
DIRECTIONS
In a small saucepan over medium heat, add cactus fruit, water and sugar. Bring to a boil and then reduce heat. Let simmer gently for about 5 minutes. Cool, blend and strain.
Cilantro Lime Syrup
INGREDIENTS
1 cup lime juice
¼ cup fresh cilantro
1 cup sugar-in-the-raw
2 tablespoons lime zest
DIRECTIONS
In a medium saucepan over medium low-heat, add lime juice, sugar in the raw and lime zest. Warm through until sugar is dissolved. Take syrup off heat and let cool until ready to use.
April 24th, 2011 § § permalink
Makes 2-10 ounce smoothies
INGREDIENTS
1 cup dandelion greens, chopped
1 cup fresh parsley leaves, chopped
½ cup fresh basil leaves, chopped
Juice of 1 lime
1 teaspoon lime zest
2 kiwis, peeled and chopped
1 cup water
1 cup ice
1 teaspoon salt
DIRECTIONS
Place all ingredients into a blender and blend until smooth.
April 23rd, 2011 § § permalink
Makes 20 tamales
INGREDIENTS
For the red chili pork
2 cups water
1 medium tomato, chopped medium
1 red chile, torn into pieces
1 medium yellow onion, chopped medium
3 cloves garlic, chopped fine
1 tablespoon ground cumin
1 tablespoon cumin seeds, toasted
1 pound pork butt
1 teaspoon salt
1 fresh bay leaf
2 tablespoons fresh cilantro, chopped
1 tablespoon fresh oregano, chopped
2 tablespoons fresh parsley, chopped
For the tamale dough
2 cups masa harina
1 teaspoon lime zest
2 cups pork stock, reserved from poached pork
½ cup lard
1 teaspoon baking powder
1 teaspoon salt
Corn husk wrappers
Hot sauce
DIRECTIONS
For the red chili pork
Place water, tomatoes, chile, onions, garlic, spices, pork butt, salt and bay leaf in a medium saucepan and bring to a boil. Reduce heat and simmer for about 1 hour or until pork is falling apart and soft. Take off heat and cool. Discard the bay leaf. Shred the pork by pulling apart the fibers using a fork or your fingers. Place shredded meat into a medium sized bowl and add fresh herbs and combine. Set aside.
For the tamale dough
In a large mixing bowl combine masa harina and lime zest with 2 cups of the reserved cooking liquid from pork and mix well. Meanwhile, in the bowl of a kitchen aid mixer or with an electric hand held mixer, mix the lard until fluffy, about five minutes. Add the lard to the masa harina mixture, a little at a time, until fully incorporated. Add the baking powder and the salt and mix well. The dough is ready (well mixed) when a small piece floats in a glass of cold water.
For the wrappers
For corn husk wrappers, place the corn husks in boiling, water for 1-2 minutes, take out and cool slightly before handling. In the corn husk, place about ½ cup of the masa mixture topped with shredded pork and herb mixture. Fold over the corn husk like you are folding a present and tie the package with a corn husk tie or kitchen twine.
Place the wrapped tamales in a steamer and cover the top of the tamales with a kitchen towel (to prevent drips and tamales from getting soggy). Steam tamales on medium heat for about 30-45 minutes or until soft and cooked through. Serve with hot sauce.
April 23rd, 2011 § § permalink
Makes 1 gallon
INGREDIENTS
2 ripe mangoes, peeled, deseeded and pureed
Zest and juice of 2-3 limes
½ cup honey or light brown sugar
1 cup hot water
Gallon of ice cold water
DIRECTIONS
In a gallon pitcher combine the pureed mangoes, the lime juice and zest and the hot water, add the sugar or honey and stir until totally dissolved. Fill pitcher with ice cold water. Garish with a lime wedge!
April 20th, 2011 § § permalink
Ingredients
1 teaspoon freshly grated ginger
1 tablespoon lime zest
1 cup fresh basil leaves
½ cup shaves plain soap
1 tablespoon almond oil
Directions
Prepare a piece of cheesecloth by cutting it into a 12 X 12 inch square and set aside. Crumble up all herbs, releasing the oils. Lay the cheese cloth out flat, and pile the ingredients into the center. Tie the pouch with the kitchen twine, and toss it into your bath!
February 24th, 2011 § § permalink
Makes one 9″ pie – Serves 8
INGREDIENTS
For ginger snap crust
1¾ cups gingersnap cookies, crushed
¼ cup brown sugar
1 tablespoon all-purpose flour
½ teaspoon kosher salt
3 tablespoons unsalted butter, melted
For lime pie filling
1 can (14-ounce) can sweetened condensed milk
4 large egg yolks
½ cup lime juice, freshly squeezed
2 tablespoons lime zest, plus more for garnish
DIRECTIONS
Preheat oven to 350°F.
In a large bowl, whisk together crushed gingersnap cookies, brown sugar, flour, and salt. Add butter, and stir until mixture is well combined.
Press crumb mixture into a 9-inch pie plate, evenly covering the bottom and sides. Place pie plate on a baking sheet, and bake until crust is set, about 10 minutes. Once out of oven, let cool completely.
Lower oven to 325°F.
In a medium bowl, gently whisk together condensed milk, egg yolks, lime juice, and zest. Pour into the prepared, cooled crust.
Bake until the center is set, but still has slight movement, 15 to 17 minutes. Let cool completely on a wire rack.
February 24th, 2011 § § permalink
Serves 8
INGREDIENTS
2 tablespoons canola oil
2 cloves garlic, chopped fine
1 large yellow onion, chopped
1 teaspoon cumin
4 cups carrots, chopped
4 cups vegetable broth or water
Juice of ½ a lime
Salt
Cilantro-Lime Cream, to garnish (recipe follows)
DIRECTIONS
In a heavy bottomed soup pot over medium heat, add canola oil. Add the garlic and onions, and sauté for a few minutes or until the onions start to get translucent. Add the cumin and cook, 1 minute. Add the carrots and vegetable broth or water, and bring to a gentle boil. Lower the heat, and simmer for 25 minutes or until the carrots are tender. Remove from heat, and cool for a few minutes.
Once soup has cooled, add lime juice, and season with salt. Puree soup with a hand blender or standing blender until smooth. If your soup is too thick, add more vegetable broth.
Finish soup with a drizzle of cilantro-lime cream, and serve.
Cilantro-Lime Cream
Makes a ½ cup
INGREDIENTS
½ cup sour cream
Juice and zest of 1 lime
2 tablespoons fresh cilantro, chopped
Salt
DIRECTIONS
Place all ingredients in a small bowl, and whisk. Set aside.
February 23rd, 2011 § § permalink
Serves 4-6
INGREDIENTS
1 tablespoon canola oil
1 white onion, sliced thin
2 zucchinis, cut in half lengthwise and sliced thin
1 red bell pepper, sliced in strips
1 jalapeño, deseeded and thinly sliced
Juice and zest of 1 lime
1 teaspoon cumin
Salt
Tortillas, for serving
DIRECTIONS
In a large sauté pan, over medium heat, add canola oil. Sauté sliced onion until translucent, 5 minutes. Add zucchini, peppers and jalapeño and cook, 7 minutes more. Add lime juice, zest, cumin and season with salt. Serve with tortillas.
February 22nd, 2011 § § permalink
Serves 4-6
INGREDIENTS
½ tablespoon cumin
½ tablespoon chili powder
½ teaspoon cumin seeds
Zest of 1 lime
1 chicken breast
Salt/pepper
1½ tablespoons canola oil
½ a large white onion, chopped medium
1 poblano pepper, chopped
Juice of 1 lime
3 whole chipotle peppers in adobe, chopped
¼ cup tomato sauce
3 tablespoons chicken stock
Tortillas, for serving
For garnish:
Pickled onions
Avocadoes
DIRECTIONS
In a bowl, combine all spices and lime zest and mix well. Rub all over chicken breasts and season with salt and pepper. In a medium heavy bottom skillet heat canola oil and brown chicken breasts on each side until brown. Remove from pan and set aside, add onions and poblanos and cook until tender.
Add lime juice, chipotles, tomato sauce and chicken stock. Stir well. Place chicken breasts back in pan with sauce and cook for about 15 minutes on a gentle boil or until tender. Take out chicken and shred with a fork. Place meat back in pan.
Serve on flour or corn tortillas garnished with pickled onions and avocadoes.
February 22nd, 2011 § § permalink
Serves 4-6
INGREDIENTS
½ a medium yellow onion, chopped
2 cloves garlic, chopped
½ tablespoon fresh ginger, peeled and chopped
½ habañero pepper, deseeded and chopped
½ tablespoon lime zest
½ tablespoon orange zest
½ teaspoon allspice, ground
½ teaspoon nutmeg, freshly grated
½ teaspoon cinnamon, freshly grated
½ tablespoon black pepper, ground
½ teaspoon salt
1½ tablespoons brown sugar
1½ tablespoons fresh thyme leaves
3 tablespoons canola oil
1 pound pork butt
3 tablespoons lime juice
3 tablespoons orange juice
3 tablespoons apple cider vinegar
Tortillas, for serving
For garnish:
Mangoes
Pickled onions
DIRECTIONS
In a food processor place all ingredients except the pork butt, lime juice, orange juice and cider vinegar.
Pulse until the mixture is ground into a course paste. Rub the mixture all over the pork butt, let stand for 10 minutes. In a large cast iron pan over high heat, add canola oil. Brown the pork butt so that all sides are well seared. Add the lime juice, orange juice and cider vinegar; stir scraping the bottom of the pan to remove the cooked bits and pieces. Add the entire mixture to a heated crock pot and let cook for about 4 hours or until pork butt falls apart. Take the port butt out and pull apart with a fork and then place back in the crock pot and cook for another 10 minutes. Serve on tortillas with mangoes and pickled onions.
February 22nd, 2011 § § permalink
Makes 2 cups
INGREDIENTS
1 large red onion, cut in half and sliced thin
1 jalapeño, sliced in half, deseeded and sliced thin
½ cup lime juice
Zest of one lime
¼ cup citrus champagne vinegar or white vinegar
½ cup water
½ cup sugar in the raw
3 teaspoons salt
1 teaspoon black peppercorns
1 teaspoon coriander seeds
DIRECTIONS
In a medium sauce pan filled with boiling water, blanch the red onions and jalapeño for 1 minute and set aside. In a medium bowl, whisk together, lime juice, water, vinegar, sugar, salt, peppercorns and coriander. Once the sugar has dissolved add the onions and jalapeño, transfer to a glass jar and let stand for at least 6 hours. Store the pickled red onions for up to 3 weeks in the refrigerator.
February 22nd, 2011 § § permalink
Makes 1 cocktail
INGREDIENTS
1½ ounce tequila blanca
1½ ounce Grand Marnier
1 ounce cactus fruit syrup (recipe follows)
1 ounce agave syrup
1 ounce lime syrup (recipe follows)
DIRECTIONS
Add all ingredients into a strainer filled with ice, shake vigorously. Strain through fine mesh strainer.
Serve over ice garnish with a lime wedge.
Cactus Fruit Syrup
Makes approximately 2 cups
INGREDIENTS
1-2 cactus fruit, peeled and chopped
1 cup water
1 cup sugar
DIRECTIONS
In a small saucepan over medium heat add cactus fruit, water and sugar. Bring to a boil and then reduce heat and let simmer gently for about 5 minutes. Cool, blend and strain.
Lime Syrup
INGREDIENTS
1 cup lime juice
1 cup sugar-in-the-raw
2 tablespoons lime zest
DIRECTIONS
In a medium saucepan, over medium-low heat, add lime juice, sugar-in-the-raw and lime zest and warm through until sugar is dissolved. Take syrup off heat and let cool until ready to use.
February 3rd, 2011 § § permalink
Makes 1 cup
INGREDIENTS
4-5 red chilies, seeds in tact and chopped
3 thai green chilies, seeds in tact and chopped
1 red bell pepper, deseeded and chopped
3 cloves garlic, chopped
3 teaspoons tamari
1⁄3 cup rice vinegar, yuzu flavored preferred
¼ cup water (more as needed)
1 tablespoon salt
2 teaspoons lime zest
Juice of ½ lime
DIRECTIONS
In a medium sauce pan add chilies, bell pepper, garlic, tamari, vinegar, water and salt. Bring to a boil, reduce heat and let boil gently on low for about 10 minutes. Take off heat and allow to cool, add lime zest and lime juice and blend together in a blender until smooth and all is incorporated. Strain and place in a squeeze bottle and refrigerate. Store in the refrigerator for up to 3 weeks.
January 18th, 2011 § § permalink
For the beer drinkers who can’t decide between beer or a cocktail, we offer a house favorite, it’s like a heavy meal with a spicy and boozy kick! Highlighting our fresh cilantro and homemade Tabasco.
Makes one drink
INGREDIENTS
2 ounces cilantro jalapeño infused tequila Blanco, recipe below
½ ounce agave syrup
½ ounce lime juice
1 teaspoon house made cilantro, chipotle lime Tabasco, recipe below
Negro Modelo
Smoked salt
Lime wedge, for garnish
DIRECTIONS
Shake everything but the beer in a shaker and strain into a beer glass. Fill glass up with the Negro Modelo and garnish with a smoky salted lime wedge and a cilantro leaf.
Cilantro Jalapeño Infused Tequila
Makes 4 cups
INGREDIENTS
2 jalapeños, deseeded and sliced thin
½ cup cilantro leaves and stems
4 cups tequila Blanco
DIRECTIONS
Place all ingredients in a quart jar. Let stand about 4-6 days. Less days for less heat, 6 days for the hottest!
Cilantro Chipotle Lime Tabasco
INGREDIENTS
2 red bell peppers, deseeded and chopped
3 jalapeño peppers, roasted, peeled and chopped
1 can chipotle chilies in adobo, chopped
3 cloves garlic, roasted
1 tablespoon salt
1 cup citrus champagne vinegar
½ cup water
Zest of 2 limes
Juice of 3 limes
1 teaspoon smoked salt
DIRECTIONS
In a medium sauce pan, combine, red bell peppers, jalapeño, chipotles, garlic, salt, vinegar and water.
Bring to a boil and let simmer for about 5-7 minutes. Allow to cool. Place in a blender and add lime juice, lime zest and smoked salt. Blend. Add more salt as needed.
January 14th, 2011 § § permalink
Makes about 30 Chicken Wings
INGREDIENTS
3 pounds chicken wings or little drumsticks
¾ cup dried cherries
½ cup mezcal (the smokier the better)
½ cup agave syrup
Zest and juice of 1 lime
½ cup fresh cilantro leaves
2 teaspoons cumin seeds, toasted
Salt/cracked black pepper
DIRECTIONS
Preheat oven to 400°F.
On a lightly greased baking sheet, place chicken wings, and generously season them with salt and cracked black pepper. Place in the oven, and back for about 15 to 20 minutes or until just before golden brown and just about done.
In a small saucepan, combine dried cherries, mezcal, agave, and zest and juice of lime. Bring to a boil then take off heat. Add cilantro leaves and cumin seeds, and allow to soak until totally cool, about 10 to 15 minutes. Blend mixture in a blender until smooth.
In a large mixing bowl, or mixing in two batches, gently toss chicken wings with sauce. Place back on baking sheet, and bake another 5 to 7 minutes or until browned well.
January 14th, 2011 § § permalink
Makes 4-5 cups of Slaw, serving 12-15 people
INGREDIENTS
1 medium to large head of red cabbage, shredded and center discarded
2 large carrots, peeled and shredded
1 red bell pepper, deseeded, pith removed, and chopped
1 yellow bell pepper, deseeded, pith removed, and chopped
1 orange bell pepper, deseeded, pith remove, and chopped
½ cup fresh cilantro leaves, chopped
¼ cup fresh chives, chopped fine
¼ cup fresh parsley leaves, chopped fine
¼ cup fresh mint leaves, chopped fine
½ cup mayonnaise
¼ cup champagne vinegar
Zest and juice of 1 lime
1 tablespoon light brown sugar
1 teaspoon dried chipotle chili flakes
2 teaspoons cumin seeds, toasted
Salt
DIRECTIONS
In a large salad bowl, toss together cabbage, carrots, bell peppers, and fresh herbs. In a separate mixing bowl, whisk together mayonnaise, vinegar, lime zest, juice, brown sugar, chili flakes, and cumin seeds. Season with salt. Gently mix with cabbage mixture, coating evenly. Let stand at room temperature, about 20 minutes. Serve at room temperature or cool-not cold.
January 14th, 2011 § § permalink
Makes about 20 Party Size Sandwiches
For the chipotle-herb sauce (makes 2 cups)
INGREDIENTS
1 (12-ounce) can of chipotle peppers in adobo sauce
½ cup white onion, chopped
¼ cup fresh cilantro, chopped
¼ cup fresh parsley, chopped
¼ cup fresh chives, chopped
Juice of 3 limes
Zest of 2 limes
1-2 jalapeños, deseeded and chopped
Salt/pepper
DIRECTIONS
Blend all ingredients in a blender until smooth.
For the sloppy joes
INGREDIENTS
Vegetable oil
1 medium white onion, chopped
2 pounds lean ground beef
1 green bell pepper, deseeded, pith removed, and chopped
Chipotle-herb sauce
DIRECTIONS
In a large skillet, heat oil on medium-high heat. Sauté onions for a few minutes, and add ground beef. Cook until all of the meat is browned. Add green peppers, and sauté until the green peppers are cooked through and tender but not soft. Drain any excess oil or fat. Add chipotle-herb sauce, and mix well. Cook uncovered over medium-low heat for about 5 more minutes until some of the tomatoes sauce cooks off and the sauce sticks nicely to the meat. Serve on party size buns.
January 14th, 2011 § § permalink
Makes 15-20 Party Size Sandwiches
INGREDIENTS
For the dry rub
1 teaspoon dried chipotle flakes
2 tablespoons dark brown sugar
1 tablespoon smoked paprika
1 tablespoon cumin
1 tablespoon lime zest, grated finely
2 tablespoons coarse salt
For the mango bbq pork
4-5 pounds pork butt, cut into a few large pieces
½ cup mango purée
2 cloves garlic
1 medium yellow onion, chopped
½ cup apple cider vinegar
½ cup tomato sauce
2 tablespoons light brown sugar
¼ cup fresh sage leaves, chopped
1 tablespoon cumin
1 tablespoon salt
1 teaspoon cumin seeds, toasted
Vegetable oil
DIRECTIONS
In a small mixing bowl, mix all of the spices. Rub mixture all over pork butt pieces, and set aside. In the meantime, mix all remaining ingredients in a blender until smooth. These blended ingredients will function as your BBQ sauce.
In a hot and lightly greased cast iron pan over high heat, sear the pork butt pieces on each side until a brown sear is present. Place pork butt pieces and BBQ sauce in a crock pot on low, about 3 to 4 hours. Pull meat apart, and mix with sauce. Serve on party size buns.
January 14th, 2011 § § permalink
Makes 20-25 Fritters
INGREDIENTS
10-12 jalapeños, pre-roasted and deseeded
2 cups all-purpose flour
2 cups green or yellow cornmeal
1½ tablespoons baking soda
1 teaspoon dried chipotle flakes
Salt
2 cups buttermilk
2 teaspoons lime zest
Juice of 1 lime
2 eggs
½ cup cream cheese, room temperature
1 cup cheddar cheese, grated
½ cup fresh cilantro leaves
4 cups vegetable oil for frying
DIRECTIONS
Chop the roasted peppers, and set aside in a small bowl. In a large mixing bowl, mix together all dried goods and 1 teaspoon of salt. In another medium mixing bowl, whisk together buttermilk, lime zest, lime juice, and eggs until eggs are beaten well. Add the cream cheese, beating well, and then add the cheddar cheese and cilantro leaves. Mix well. Slowly add small amounts of the wet mixture to the dry mixture until blended well and until all the wet mixture is incorporated. At this point, you should have fritter dough of a medium thickness.
Heat the vegetable oil over high heat until very hot. When the oil is very hot, drop spoonfuls of the batter into the oil, careful to avoid oil splatter. Allow to fry, turning over as needed until golden brown, about 3 to 4 minutes in total. Take out, and place on paper towels to absorb excess oil. Serve with fresh salsa.
November 30th, 2010 § § permalink
Serves 6
Salsa Verde
INGREDIENTS
1 pound tomatillos, husks removed, cut in quarters
3 poblano chili peppers, seeded and chopped
1 teaspoon cumin
1 cup water
1 teaspoon salt
1 cup fresh cilantro leaves
½ cup half-and half
Juice of 1 lime
PREPARATION
Place the tomatillos, poblano peppers, cumin, salt, and water in a medium sauce pan, and boil for about 15-20 minutes or until tomatillos are soft. Take off burner, and allow to cool for about 30 minutes. Transfer tomatillo mixture to a blender, and add cilantro, half-and-half, and lime juice. Blend until smooth. Refrigerate.
Salsa Rojo (Red Sauce)
INGREDIENTS
2 tablespoons olive oil
4-6 medium dried red chilies, seeded, and chopped (stems included)
1 medium yellow onion, chopped
1 poblano pepper, seeded and chopped
2 medium tomatoes, chopped
2 tablespoons tomato paste
½ cup fresh cilantro leaves
2 cloves garlic, chopped
2 teaspoons cumin
1 teaspoon cumin seeds
1 teaspoon smoky chili powder
3 teaspoons salt
2 cups water (or chicken broth)
PREPARATION
In a medium sauté pan, heat oil over medium heat. Sauté chilies, onions, and poblanos until tender, 5 to 7 minutes. Add tomatoes, tomato paste, cilantro, garlic, spices, salt and water, and bring to a boil. Let simmer for about 15-20 minutes. Let cool and process in blender.
Enchiladas
INGREDIENTS
2 tablespoons olive oil
1 medium yellow onion, chopped fine
1 medium red bell pepper, chopped fine
Zest of 1 lime
1 pound medium sized shrimp, peeled and deveined
1 cup fresh crab meat
3 ears of fresh corn, taken off the cobs
½ cup fresh cilantro leaves, chopped
¼ cup fresh chives, chopped fine
Juice of 1 lime
1 teaspoon cumin
6 medium flour tortillas
1 cup cotija cheese, crumbled
PREPARATION
Preheat oven to 375°F.
In a large sauté pan, heat oil over medium high heat. Sauté onions, bell peppers, and lime zest until onions are translucent. Add shrimp and crab, sauté for another 3 minutes. Add corn, and sauté another 4 minutes or until all shrimp and crab is cooked through. Add herbs, lime juice, and cumin. Stir well. Take off burner. To assemble enchiladas, place a spoon full of mixture in a tortilla and a small sprinkle of cheese in each one. Wrap and lay folded side down in a greased, rectangular glass baking dish. After all enchiladas are assembled, pour salsa vede over all enchiladas evenly. Sprinkle the top with remaining cotija cheese. Bake for approximately 30 minutes or until slightly golden brown on top.
November 30th, 2010 § § permalink
Serves 6
INGREDIENTS
For Sauce
1 jalapeño, deseeded and chopped fine (set aside half for tacos)
½ cup crème fraiche
½ cup fresh cilantro leaves, chopped fine
Pinch of lime zest
Juice of 2 limes
Pinch of cumin
2 teaspoons salt
For Tacos
2 tablespoons canola oil
1 medium red onion, cut in half and sliced thin
½ jalapeño, reserved from sauce
1½ pounds halibut or snapper fillet (or other white flaky fish)
2 tablespoons fresh tomato salsa
1 teaspoon cumin
Juice of 1 lime
Salt
12 corn tortillas
PREPARATION
For the sauce, combine all the ingredients in a mixing bowl and whisk until blended and creamy. Set aside.
In a medium sauté pan over medium heat, add oil and cook onion and jalapeño, 3 to 5 minutes. Next, add fish and cook until almost done, 5 to 7 minutes. Then add salsa, cumin, lime juice; season with salt and cook until all liquid is gone and fish is cooked through.
Meanwhile, warm tortillas on gas burner (or in oven). Serve tacos with fish and sauce drizzled over.
November 30th, 2010 § § permalink
Serves 6
INGREDIENTS
For the Meatballs
1 pound ground chicken
Zest and juice of 2 limes
½ cup fresh cilantro, chopped fine
1 teaspoon jalapeño pepper, chopped fine
¼ cup red bell pepper, chopped fine
1 tablespoon dried cumin
1 teaspoon salt
1 egg, beaten
For the Soup
Olive oil
2 cloves garlic, chopped fine
1 medium red onion, chopped
1 medium red bell pepper, chopped
1 medium carrot, peeled and chopped
1 medium zucchini, sliced round
1 teaspoon jalapeño pepper, seeded and chopped fine
1 tablespoon ground cumin
2 teaspoons salt
1 teaspoon cracked pepper
1 teaspoon chili powder
4 cups chicken broth
4 small fresh corn totillas, sliced in thin strips
Avocado, for garnish
Cotija cheese, for garnish
PREPARATION
To assemble meatballs, use hands to mix together all ingredients until well blended. Form into balls from 1 to 2-inches in diameter. Set aside.
Heat olive oil in a large soup pan over medium-high heat. Sauté garlic, onions, red pepper, and carrots for about 5 minutes, stirring constantly. Add zucchini, jalapeños, and spices. Mix well, sautéing for another few minutes. Pour in the chicken brtoh, and stir until well combined. Gently lower the meatballs into the pan. Bring to a boil, and reduce heat to a low simmer. Cook for another 20 to 30 minutes over low heat, until meatballs are cooked through. Take off heat, and add tortilla strips. Let stand for about 5 minutes before serving. Garnish with avocado and cotija cheese.
November 29th, 2010 § § permalink
Makes 20 medium latkes
Bring a touch of the Middle East into your Hanukah celebration with these spiced latkes!
INGREDIENTS
For Latkes
6 sweet potatoes, washed, peeled and grated
½ cup raisins
3 eggs, beaten
1 cup all-purpose flour
1 tablespoon cumin
1 tablespoon curry powder
2 teaspoons salt
2 teaspoons black pepper
Vegetable oil
For Curry Mint Sour Cream
1 cup sour cream
2 tablespoons curry powder
1 tablespoon cumin
2 tablespoons fresh mint, chopped fine
1 teaspoon lime zest
Juice of half of a lime
2 teaspoons salt
PREPARATION
In a large mixing bowl, combine potatoes, raisins, eggs, flour, cumin, curry powder, salt, and pepper, and mix well. Heat a large heavy bottom skillet to high heat making sure there is enough oil to cover the bottom generously. Form 2 to 3-inch pancakes, drop into pan, and brown on both sides until deep golden brown, about 2 to 3 minutes on each side. Take off heat, and place on paper towels so excess oil can be drained.
Combine all ingredients for curry mint sour cream in a small mixing bowl, and combine until smooth and thoroughly mixed. Serve cold on top of hot latkes.
November 29th, 2010 § § permalink
Makes 20 medium latkes
Cool, healthy, and refreshing, these carrot latkes are incredibly fresh and zesty!
INGREDIENTS
For Latkes
10 large carrots, peeled and shredded
1 cup all-purpose flour
1 teaspoon baking powder
3 eggs, beaten
3 tablespoons fresh cilantro, chopped
½ cup green onions, sliced thin
1 tablespoon fresh ginger, peeled and grated
2 tablespoons salt
2 tablespoons black pepper
Vegetable oil
For the Lemongrass Chili Mint Yogurt
1 cup plain yogurt
1 teaspoon lemongrass, chopped superfine
1 tablespoon fresh mint, chopped fine
1 tablespoon fresh cilantro, chopped fine
1 small Thai chili, seeded and chopped superfine
Zest and juice of 1 lime
Salt and pepper
PREPARATION
In a large mixing bowl, combine carrots, flour, baking powder, cilantro, green onions, ginger, salt, and pepper, and mix well. Heat a large heavy bottom skillet over high heat, making sure there is enough oil to cover the bottom generously. Form 2 to 3-inch pancakes, drop into pan, and brown on both sides until deep golden brown, about 2 to 3 minutes on each side. Take off heat, and place on paper towels so excess oil can be drained.
Combine all ingredients for lemongrass chili mint yogurt in a small mixing bowl, and combine until smooth and thoroughly mixed. Serve cold on top of hot latkes.
November 29th, 2010 § § permalink
Serves 6
INGREDIENTS
2 cups adzuki beans, cooked
½ cup arame sea vegetables
2 medium carrots, peeled and shredded
1 red bell pepper, chopped fine
1 green onion, sliced super thin
¼ cup yuzu rice vinegar or plain rice vinegar
1 tablespoon lime zest
1 tablespoon lime juice
1 tablespoon orange zest
1 tablespoon orange juice
¼ cup tamari
1 tablespoon sesame oil
2 tablespoons vegetable oil
1 teaspoon fresh ginger, peeled and chopped fine
1 clove garlic, chopped fine
1 pinch red chili flakes
PREPARATION
In a large mixing bowl, combine beans, seaweed, carrots, bell pepper, and green onion.
In a separate smaller mixing bowl, combine remaining ingredients, and whisk until well combined. Drizzle over bean mixture, and mix well. Let stand for about 5 to 10 minutes before serving.
November 29th, 2010 § § permalink
Serves 6
INGREDIENTS
For the Rub
2 tablespoons cumin
2 tablespoons green chili powder
2 tablespoons salt
3 pounds pork butt, cubed in 1-inch pieces
For the Chili
Vegetable oil
2 medium yellow onions, chopped
1 jalapeño, seeded, pith removed, and chopped
1 pound tomatillos, husks removed and chopped
3 poblano chilies, roasted, peeled, seeded, and chopped
1 tablespoon cumin
2 tablespoons cumin seeds, toasted
Zest and juice of 2 limes
1 cup pinto beans, cooked
1 cup white kidney beans, cooked
1 cup black beans, cooked
1 cup water
Salt
1 cup fresh cilantro leaves, chopped
Cheddar or Cotija cheese, to garnish
PREPARATION
In a small bowl, mix spices for the rub, and rub all over the meat. Let sit for about 10 minutes while meat soaks up flavor. In a heavy bottom soup pan, add oil, and place over medium-high heat. Add the onions and jalapeño, and sauté for a few minutes. Add the seasoned meat, and sauté until meat is browned on all sides. Next, add the tomatillos, poblanos, cumin, cumin seeds, lime zest and juice, beans, and water. Mix well, and bring to a boil. Once boil is reached, turn to low, and let simmer for about 20 minutes and season with salt. Take off heat, add cilantro leaves and let stand for about 20 minutes before serving. Serve with cheese!
November 19th, 2010 § § permalink
Makes 2 cups of gravy
INGREDIENTS
1 pound tomatillos, husks removed, cut into quarters
1 teaspoon cumin
1 teaspoon salt
1 cup chicken broth
3 poblano chili peppers, roasted, seeded and chopped
1 jalapeño pepper, roasted, seeded and chopped
1 cup fresh cilantro leaves
½ cup heavy whipping cream
Juice and zest of 1 lime
PREPARATION
Place the tomatillos, cumin, salt and chicken broth in a medium sauce pan and boil, about 15 to 20 minutes or until tomatillos are soft. Remove from the heat and allow to cool. Transfer tomatillo mixture to a blender and add roasted peppers, cilantro, cream, lime juice and zest and blend until smooth.
October 13th, 2010 § § permalink
INGREDIENTS
2 liters seltzer water
2 cups lime simple syrup (1 cup sugar, 1 cup water, 2 T lime zest)
2 cups fresh blueberries
Fresh mint leaves for garnish
PREPARATION
Smash blueberries in a medium sized mixing bowl. In a pitcher, add seltzer, lime simple syrup and smashed blueberries. Pour rickey over ice and blueberries and garnish with fresh mint.

October 11th, 2010 § § permalink
Makes ½ Gallon
INGREDIENTS
1 cup lime sugar syrup, recipe below (see note*)
2 tablespoons lime zest
½ cup lime juice (10 to 15 juicy limes)
7 cups water
PREPARATION
In a half gallon pitcher combine lime sugar syrup, lime zest, lime juice, and water, stir well.
Serve over ice with lime wedge.
Lime Sugar Syrup
INGREDIENTS
1 cup sugar
1 cup water
2 tablespoons lime zest
PREPARATION
In a medium saucepan, over medium-low heat, add sugar, water and lime zest and warm through until sugar is dissolved.
Take syrup off heat and let cool until ready to use.
*Note: If not using sugar syrup, you can simply pour hot water over sugar and stir until dissolved.