Fresh Carrot & Lime Sodas

February 16th, 2013 § 0 comments § permalink

Makes 1 pitcher

Ingredients

2 tablespoons fresh mint leaves
2 tablespoons fresh ginger, peeled and chopped fine
½ cup sugar
¾ cup water
1 cup fresh carrot juice
1 cup fresh lime juice
Ice
Seltzer water

Directions

In a medium sauce pan combine the mint, ginger, sugar and water.  Bring to a boil while stirring to dissolve all the sugar.  Reduce heat and simmer for about 5-10 minutes.  Take of the heat and set aside to cool completely.  Strain.  In a large pitcher filled with ice, place the ginger syrup, carrot and lime juice and stir well, fill with seltzer to taste.

Oven Caramelized Citrus Sundaes with Vanilla and Sage

January 16th, 2013 § 0 comments § permalink

Serves 4

Ingredients

1 lemon, halved and sliced
1 lime, halved and sliced
1 mandarin orange, halved and sliced
10 kumquats, halved
1 cup demerara sugar
Handful of fresh sage leaves
1 fresh vanilla bean, split
Vanilla Ice Cream

Directions

Pre heat oven to 400° F.  In a large bowl combine all the citrus halved and sprinkle with ¼ cup of the sugar and toss together well.  Chop up the fresh sage (leaving a few sprigs whole) and toss those into the citrus bowl, along with the vanilla bean.  Arrange the segments on a baking sheet flat and sprinkle with the remaining amount of sugar. Place in the oven and bake for about 10 minutes.  Place the oven on broil and broil for a few more minutes until the citrus is charred slightly.  Spoon the mixture over vanilla ice cream!~

Sweet Chili Sauce

August 10th, 2011 § 0 comments § permalink

Makes 1 cup

Ingredients

½ rice wine vinegar
¼ cup roasted red pepper puree
2 teaspoons garlic, chopped superfine
1 teaspoon fresh ginger, chopped superfine
1 teaspoon red chili paste
1 tablespoon lime juice
4 tablespoons hot water
2 tablespoons light brown sugar
Salt

Directions

In a mixing bowl whisk together all ingredients until smooth. Season with salt to taste.

Mutton Holler Swamp Coolers

August 3rd, 2011 § 0 comments § permalink

Makes one gallon of non alcoholic mixer

Ingredients

Zest of 5 limes
Zest of 4 lemons
Juice of 10 limes
Juice of 10 lemons
2 cups mint simple syrup
1 cup cucumber puree (cucumbers pureed)
1 cup strawberry puree (strawberries pureed)
4 cups water
4 cups seltzer water
Ice
Cucumber slices, strawberry sliced, lemon slices and mint leaves
Cucumber infused gin for the alcoholic drinks (cucumber slices infused in gin for 2 days)

Directions

In a big jug mix all ingredients and stir well. Pour in ice. For alcoholic drink place 2 ounces of cucumber gin in a glass and fill with mutton holler swamp cooler juice!

Thai Coconut Scallop Ceviche

July 29th, 2011 § 0 comments § permalink

Serves 6

Ingredients

2 pounds of Nantucket Bay Scallops
2 teaspoons salt
Juice and zest of 3 limes
½ cup coconut milk
2 tablespoons hoisin sauce
1 tablespoon lemon grass bulb, chopped into a paste
1 tablespoon garlic, chopped into a paste
1 tablespoon ginger, chopped into a paste
1 tablespoon raw sugar
1 or 2 red thai chilis, sliced thin
1 red bell pepper, chopped fine
2 tablespoons fresh thai basil, chopped
2 tablespoons fresh cilantro, chopped
1 tablespoon fresh mint, chopped
Chopped peanut for garnish (optional)

Directions

Place the scallops in a bowl and season with salt. In another mixing bowl mix the lime juice, coconut milk, hoisin and all the garlic, ginger lemon grass and sugar until well mixed. Add the thai chilis, bell pepper and mix well. Marinate refrigerated about 30-45 minutes. Take out or the refrigerator and add the fresh herbs, let stand for 10 minutes and serve garnished with peanuts!

Frozen Mango Margaritas

July 7th, 2011 § 0 comments § permalink

Makes 1 pitcher

Ingredients

3 ripe mangoes, peeled, deseeded and chopped
Zest of 2 limes
13 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

Strawberry Margaritas with Dried Strawberry Lime Salted Rims

June 26th, 2011 § 0 comments § permalink



007

Makes 1 margarita

Perfectly simple and delicious, a fresh strawberry margarita says summer like few other things do. With eh addition of the strawberry lime salted rim this drink becomes exquisite

Ingredients

2 ounces tequila (white or pink is best)
1 ounce orange liquor (triple sec or grand marinier type)
Pinch of lime zest
Juice of 2 limes
1 ounce strawberry puree (more for a sweeter version)
Strawberry Lime Salt for inside and the rim (recipe follows)

Directions

In a shaker filled with ice, place the tequila, orange liquor, pinch of lime zest, juice or 2 limes and the strawberry puree. Add a pinch of the strawberry salt and shake vigorously. Pour the mixture, ice and all, into a low ball glass rimmed with the strawberry salt. Garnish with a strawberry or a lime wedge.

Dried Strawberry Lime Salt
Makes ½ cup

An amazing little salt garnish for a plethora of desires, most importantly making the rim of you margaritas a tasty treat.

Ingredients

1 tablespoon lime zest
1 tablespoon dried strawberries, crushed into dust
½ cup pink Himalayan coarse sea salt (maldon salt ok as well)
Juice of 1 lime

Directions

In a mixing bowl mix together all ingredients until combined well and semi moist and clumpy like margarita salt. Depending on the juice amount of the lime you may need another one. Store in airtight container in the refrigerator for about a month.

Panamanian Sancocho

May 27th, 2011 § 0 comments § permalink

Serves 6

Ingredients

1 chicken breast, 1 chicken wing, 1 chicken thigh and 1 chicken drumstick
Salt
Pepper
Vegetable oil (avocado oil preferred)
2 cloves garlic, chopped fine
1 medium yellow onion, chopped fine
1 bunch green onions, chopped fine
1 jalapeno, deseeded and chopped fine
1 cup yucca, chopped in ½ inch squares
1 red pepper, chopped fine
1 medium carrot, chopped fine
1 cup chopped tomatoes
½ cup fresh cilantro, chopped fine
¼ cup fresh oregano, chopped fine
1 tablespoon ground cumin
1 cup zucchini or pumpkin, chopped, medium
1 large plantains, sliced in 1 inch sliced
Juice and zest of 2 limes
1 tablespoon hot sauce
4 cups chicken stock, or water
1 -2 ears of fresh corn on the cob, sliced in 2-inch sections
Cotija cheese

Directions

Season all the chicken parts with salt and pepper. In a large soup pan heat oil to a high heat. Brown chicken and remove from pan. Sauté garlic, onions and jalapeno until semi translucent or about 3 minutes. Add the yucca, red pepper and carrot and sauté for another 3-4 minutes. Next add the tomatoes, the fresh herbs and the cumin and mix well. Add the squash, the plaintains, the lime juice and zest, the hot sauce and the chicken stock or water and add chicken. Mix well and bring to a boil. Once at a boil turn to low and simmer for about 15-20 minutes. Add the corn pieces and simmer for another 10 minutes. Serve garnishes with cotija cheese. Serve over Arroz con Coco.

Pescado Frito

May 27th, 2011 § 0 comments § permalink

Serves 6

Ingredients

1 ½ -2 pounds whole fish (sea bass, snapper)
1 clove garlic, mashed
1 chili, chopped fine
1 tablespoon olive oil
1 teaspoon coarse salt
¾ cup whole-wheat flour
¼ cup cornstarch
1 teaspoon salt
1 teaspoon pepper
Vegetable oil
Lime wedges

Directions

In the body of the fish cut shallow criss-cross line (patterns) across the fish on both sides of the body. Mix the garlic, chili, olive oil and coarse salt together and rub all over fish. Mix together the whole-wheat flour and corn starch and salt. Dredge the fish into the flour mixture well, making sure all parts including cut parts are well coated. Heat about ½ inch of oil in a sauté pan on high heat. Add the fish and fry for about 4-5 minutes per side or until golden brown. Drain on paper towels and serve immediately with lime wedge garnishes.

Panamanian Ceviche

May 27th, 2011 § 0 comments § permalink

Serves 6-8

Ingredients

2 pounds red snapper filets, cut into bite sized pieces
1 medium red onion, chopped fine
1 red pepper, chopped fine
1 jalapeno, deseeded and chopped fine
½ cup fresh cilantro leaves, chopped fine
Juice of 5 to 6 limes
1 tablespoon salt (maybe more to taste)

Directions

Mix all ingredients gently together and let stand for 1-2 hours. Serve Ice cold with tortillas chips or crackers.

Curried Cauliflower Yogurt Chicken

May 27th, 2011 § 0 comments § 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!

Thai Poached Chili-Lemongrass-Ginger Mint Shrimp with Fresh Sweet Chili Sauce

May 23rd, 2011 § 0 comments § permalink

Serves 6

Ingredients

3 cups water
1 tablespoon ginger, sliced thin
1 tablespoon lemon grass, sliced thin
3 sprigs of fresh mint
1 thai red chili, sliced
2 limes (1 sliced, 1 wedged)
1 pound medium sized shrimp
Sweet Chili Sauce

Directions

In a medium sauce pan add the water, lime, ginger, lemon grass, mint and red chili and bring to a boil. Reduce to a low boil and add shrimp. Poach shrimp for a few minutes until bright pink and semi firm. Place in an ice bath to flash cool. Serve with sweet chili sauce and lime wedges.

Fresh Thai Beef Cabbage Salad

May 23rd, 2011 § 0 comments § 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.

Fresh Lime Orange Juice

May 5th, 2011 § 0 comments § permalink

Makes 1 juice glass cup

Fresh and zesty, this simple small juice glass is a perfectly way to start your morning!

Ingredients

2 Valencia juice oranges
1 lime

Directions

Juice oranges and lime and combine in glass and mix!

Ger-Nis Tabasco

April 21st, 2011 § 4 comments § permalink

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.

Foaming Invigorating Ginger Basil Lime Bath

April 20th, 2011 § 0 comments § 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!

Beef Pho

February 3rd, 2011 § 0 comments § permalink

Serves 6-8

INGREDIENTS

For the broth

2 medium onions, chopped large
A 1-inch piece of galangal, peeled and chopped
2-inch piece of ginger, peeled and chopped
3-5 pounds of good beef bones, preferably leg and knuckle
1 pound beef chuck, cubed
1 cinnamon stick
1 tablespoon coriander seeds
1 tablespoon fennel seeds
3 star anise
1 cardamom pod, shell removed
3 cloves
10 cups water
2 tablespoons salt
¼ cup tamari
¼ cup fish sauce
¼ cup raw sugar

For the noodle bowls

2 pounds rice noodles, cooked
2 pounds London broil or flank steak sliced thin and cooked in the broth for about 1 minute.
Pho vegetables: thinly sliced red onions, thinly sliced scallions, thinly sliced chili peppers, bean sprouts, shredded carrots, lime wedges, and sliced bell peppers (optional)
Pho herbs: fresh mint leaves, fresh Thai basil leaves, fresh cilantro leaves, fresh red basil leaves
Hoisin Sauce
Siracha hot sauce

DIRECTIONS

Preheat oven to broil. Place the onions, galangal, ginger, beef bones and beef and spices on a lined baking sheet and place in the oven under the broiler for about 5 minutes or until all is heavily charred, no black, but charred on the edges. Place all charred ingredients into a large soup pan and add the salt, fish sauce, tamari and raw sugar. Bring to a boil and then reduce and simmer at a low gentle boil for about 30-45 minutes. Making sure you spoon away the “scum” that rises to the top of the soup ban from the bones. Strain and place broth back in the soup pan and bring to a rolling gentle low boil again.

To assemble the bowl, place the cooked rice noodles in the bottom of a large noodle bowl. Place the raw beef into the pot of boiling stock and cook for 1 minute. Remove and place atop the noodles, ladle broth over the noodles and beef and garnish with desired pho vegetables and pho herbs and season with hoisin and siracha.

Chicken Pho

February 3rd, 2011 § 0 comments § permalink

Serve 6-8

INGREDIENTS

For the broth

2 medium onions, chopped large
A 1-inch section of galangal, peeled and chopped
A 2-inch section of ginger, peeled and chopped
3-5 pounds of chicken pieces, wings and other bones
1 cinnamon stick
1 tablespoon coriander seeds
1 tablespoon fennel seeds
3 star anise
1 cardamom pod, shell removed
3 cloves
10 cups water
2 tablespoons salt
¼ cup tamari
¼ cup fish sauce
¼ cup raw sugar

For the noodle bowls

2 pounds rice noodles, cooked
2 chicken breasts, poached in the broth and shredded with fingers and set aside
Pho vegetables: thinly sliced red onions, thinly sliced scallions, thinly sliced chili peppers sliced thin, bean sprouts, shredded carrots, lime wedges, and sliced bell peppers (optional)
Pho herbs: fresh mint leaves, fresh Thai basil leaves, fresh cilantro leaves, fresh red basil leaves
Hoisin sauce
Siracha hot sauce

DIRECTIONS

Preheat oven to broil. Place the onions, galangal, ginger, chicken bones and spices on a lined baking sheet and place in the oven under the broiler for about 5 minutes or until all is heavily charred, no black, but charred on the edges. Place all charred ingredients into a large soup pan and add the salt, fish sauce, tamari and raw sugar. Bring to a boil and then reduce and simmer at a low gentle boil for about 30-45 minutes. Making sure you spoon away the “scum” that rises to the top of the soup ban from the chicken. Strain and place broth back in the soup pan and bring to a rolling gentle low boil again.

To assemble the bowl, place the cooked rice noodles in the bottom of a large noodle bowl. Place the shredded chicken into the pot of boiling stock to reheat, for about 10 seconds only. Remove and place atop the noodles, ladle broth over the noodles and chicken and garnish with desired pho vegetables and pho herbs and season with hoisin and siracha.

Tofu Vegetable Pho

February 3rd, 2011 § 0 comments § permalink

Serves 6-8

INGREDIENTS

For the broth

2 medium onions, chopped large
3 cloves garlic
1 shallot, chopped large
A 1-inch piece of galangal, peeled and chopped
A 2-inch piece of ginger, peeled and chopped
2 small carrots, cut into large pieces
1 cinnamon stick
1 tablespoon coriander seeds
1 tablespoon fennel seeds
3 star anise
1 cardamom pod, shell removed
3 cloves
10 cups water
¼ cup dried shitakes
2 tablespoons salt
¼ cup tamari
¼ cup raw sugar

For the noodle bowls

2 pounds rice noodles, cooked
2 pounds of tofu, cut into bit sized squares, seasoned with tamari and fried
Pho vegetables: thinly sliced red onions, thinly sliced scallions, thinly sliced chili peppers, bean sprouts, shredded carrots, lime wedges, and sliced bell peppers (optional)
Pho herbs: fresh mint leaves, fresh Thai basil leaves, fresh cilantro leaves, fresh red basil leaves
Hoisin Sauce
Siracha hot sauce

DIRECTIONS

Preheat oven to broil. Place the onions, shallots, carrots, galangal, ginger, and spices on a lined baking sheet and place in the oven under the broiler for about 5 minutes or until all is heavily charred, no black, but charred on the edges. Place all charred ingredients into a large soup pan and add the dried shitakes, salt, tamari and raw sugar. Bring to a boil and then reduce and simmer at a low gentle boil for about 30-45 minutes. Strain and place broth back in the soup pan and bring to a rolling gentle low boil again.

To assemble the bowl, place the cooked rice noodles in the bottom of a large noodle bowl. Place the fried tofu on top of the noodles and ladle broth over the noodles and garnish with desired pho vegetables and pho herbs and season with hoisin and siracha.

Fresh Guacamole

November 30th, 2010 § 0 comments § permalink

Makes approximately 3 cups

INGREDIENTS

6-8 avocados, ripe and soft, but not mushy
½ cup fresh cilantro leaves, chopped fine
½ cup tomatoes, chopped fine
½ cup white onions, chopped fine
1 jalapeño, seeded and chopped fine
1 teaspoon cumin powder
Salt
5-6 limes

PREPARATION

In a large mixing bowl mash avocados one by one with a large fork until chunky, but relatively smooth. Add cilantro, tomatoes, white onions, jalapeño, and cumin. Continue to mash and mix all ingredients and then add a few pinches of salt and mix well. Begin to juice the limes into the guacamole one by one mixing and mashing after each one. Taste the guacamole and adjust seasoning if needed, and more salt, pinch by pinch until desired flavor, which will be approximately 3 teaspoons of salt in total.

Pisco Sour

October 14th, 2010 § 0 comments § permalink

Makes one drink.

INGREDIENTS

2½ ounces Pisco
½ ounce simple syrup
Juice of 2-3 limes
1 egg white
Bitters

PREPARATION

In a shaker filled with ice, combine all ingredients. Shake vigorously for about 20 seconds. Strain into a 6 ounce glass and drop a few drops of bitters on the top of the frothed egg whites.

Pisco Sour

Peruvian Ceviche

October 14th, 2010 § 0 comments § permalink

Serves 4

INGREDIENTS

1 lb fresh whitefish, cut into this strips
1 medium red onion, halved and sliced thin
1 clove garlic, chopped fine
1 hot pepper, jalapeño or other, deseeded and chopped fine
1 teaspoon or pinch of cayenne pepper
Juice of 3 lemons
Juice of 2 limes or sour oranges
¼ cup fresh cilantro, chopped fine
¼ cup fresh parsley, chopped fine

PREPARATION

Mix all ingredients together and let marinate in the refrigerator for at least 2 hours, making sure all the fish is covered in juices. Serve on a bed of butter leaf lettuce with a cold sweet potato round and a handful of Cancha.

PERUVIAN CANCHA

This popular snack in Peru is made with a special type of large-kernel corn called maiz chilpe. The dried kernels are tossed with oil and toasted in a skillet until they are brown and puffed and then seasoned with salt.
*Maiz Chilpe can be found at specialty Latin Stores or at times in farmers markets in Latin communities, the variety is extremely rare in the USA.

Peruvian Ceviche con Cancha

Ginger Ale

October 13th, 2010 § 1 comment § permalink

Makes 1 large pitcher

INGREDIENTS

2 chunks of fresh ginger the size of a medium sized hand each
1 cup sugar
1-2 limes juiced
1-2 liters seltzer water
2 cups water

PREPARATION

Wash and scrub ginger well, remove skin by scraping ginger with a spoon, not worrying too much about getting all peel off. Chop Ginger up into medium chunks, like chopping an onion roughly. In a medium sauce pan place ginger and 2 cups water and bring to a boil, let simmer for about 30 minutes. Take off burner and let rest until room temperature. Strain out ginger chunks and discard ginger. Add 1 cup of sugar and place back on burner, bring to a boil and then reduce temperature to simmer about 5 minutes. Cool mixture completely.

In a pitcher combine ginger syrup and lime juice and 1-2 liters of seltzer water, until desired sweetness and taste. Chill & serve over ice.

Ginger Ale

Limeade

October 11th, 2010 § 0 comments § 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.

Yellow Gazpacho Cocktails with Grilled Cilantro Pesto Shrimp & Avocadoes

October 11th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

15 medium yellow tomatoes cut into little pieces, making sure to retain liquid
1 teaspoon lemon zest
2 tablespoons fresh cilantro, finely chopped
2 medium cucumbers, peeled
¼ cup olive oil
1 teaspoon salt
1 red bell pepper, finely chopped
1 teaspoon cracked pepper
1 medium red onion, finely chopped
15 shrimp, tail on and cleaned
2 cloves garlic, finely chopped
¼ cup cilantro pesto, recipe below
¼ cup white wine vinegar
Avocado, for garnish

PREPARATION

Mix all ingredients except shrimp, cilantro pesto and avocado in a large mixing bowl. Take 1 cup of mixture and blend in a food processor or blender, pulsing until semi-smooth. Alternatively grind up with a mortar and pestle until desired consistency. Pour liquid back into mixing bowl and stir well. Refrigerate for at least 2 hours before serving.

Grill shrimp, brushing occasionally with cilantro pesto. Serve in martini glasses with 2 grilled shrimp and avocado for garnish.

Cilantro Pesto

INGREDIENTS

1 bunch fresh cilantro (approx. 1½ cups)
Juice of 4 limes
3-4 cloves fresh garlic
Juice of 1 lemon
Zest of 2 limes
1 tablespoon cumin
1 jalapeño pepper, chopped and seeded (optional)
½ cup walnut oil or olive oil
Salt, to taste

PREPARATION

In a blender, or with a handheld food processor, combine all ingredients with salt and blend until smooth.

Cilantro Pesto

October 11th, 2010 § 0 comments § permalink

INGREDIENTS

1 bunch fresh cilantro (approx. 1½ cups)
3-4 cloves fresh garlic
Zest of 2 limes
1 jalapeño pepper, chopped and deseeded (optional)
Juice of 4 limes
Juice of 1 lemon
½ cup walnut oil or olive oil
1 tablespoon cumin
Salt

PREPARATION

In a blender, or with a handheld food processor, combine cilantro, garlic, lime zest, lime juice, lemon juice, jalapeño pepper and oil with a little salt and blend until smooth.

Mexican Herbed Chicken & Albondigas Soup with Winter Greens

October 8th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

Meatballs

1 pound ground chicken
2 limes, zest and juice
½ cup fresh cilantro, chopped fine
1 teaspoon jalapeño pepper, chopped fine
¼ cup red pepper, chopped fine
1 tablespoon dried cumin
1 teaspoon salt
1 egg, beaten

Soup

Olive oil, for sautéing
2 cloves garlic, chopped fine
1 medium red onion, chopped
1 medium red pepper, chopped
1 medium carrot, chopped
1 medium zucchini, sliced round
1 teaspoon jalapeño pepper, deseeded and chopped fine
1 tablespoon dried cumin
1 teaspoon chili powder
2 teaspoons salt
1 teaspoon cracked pepper
4 cups chicken stock
4 small fresh corn tortillas, sliced in thin strips
Avocado, for garnish
Cotija cheese, for garnish

PREPARATION

To assemble meatballs, use fingers 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 on medium high heat. Sauté garlic, onions, red pepper and carrots for about 5 minutes, stirring constantly. Add zucchini, jalapeños and spices, season with salt and pepper. Mix well, sautéing for another few minutes. Pour in the chicken stock 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 on low and until meatballs are cooked through. Take off heat and add tortilla strips. Let stand for about 5 minutes before serving.

Thai Chicken & Coconut Green Herb Curry Soup

October 8th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

Olive oil, for sautéing
4 garlic cloves, chopped
2 tablespoons fresh ginger, chopped
2 green chilies, chopped
1 tablespoon lemongrass, chopped fine
3 limes, zest and juice
1 large red onion, chopped
4 chicken breasts sliced into thick, long slices about 1 inch wide and the length of the breast
2 large leeks, chopped
1 large orange pepper, chopped in large pieces
1 large red pepper, chopped in large pieces
Salt
Pepper
1 cup coconut milk
1 cup chicken stock
1 cup cilantro, chopped
Lime wedges, for garnish

PREPARATION

In heavy stew pan over medium-high heat, add olive oil. Sauté garlic, ginger, chilies, lemongrass, onions and lime zest and cook until onions are tender, about 7 minutes. Add chicken and sauté another few minutes trying to brown the chicken a bit. Add leeks and stir well. Add orange and yellow pepper and continue to sauté mixture for another few minutes. Add lime juice, season with salt and pepper. Add coconut milk; bring to a boil and let cook for about 3 minutes on high heat. Reduce heat to simmer. Add chicken stock and stir well. Simmer for about 45 minutes. Add cilantro and stir well just before serving.

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