Filed under: Summer of Love, avocado, chilis, cilantro, lime, red onion, salsa, skinnydipping, tomato
I recently bought a bag of 10 limes. Paul looked at me with austerity when I shared this information with him a few days later and asked,”Why?” I just wanted them. They looked green and refreshing. Now they are in the fridge. The man used one tonight to make zucchini bread. Nice twist. We’re going camping this weekend and these tasty loaves are great to have on hand for a quick breakfast before a bike ride or hike or a swim in a kettle pond.
This recipe for salsa is one that I will have to make as soon as we return from the trip, with some of the limes we have. It’s one that I haven’t made in years, but I remember it being super delicious. It was one of the recipes from the Summer of 2004…the summer of love!!! Right, Paul? ‘Member the summer of love?
Enjoy!
1 lg. avocado, pitted, peeled, chopped
1/2 cup tomato, diced
1/4 cup red onion, diced
1/4 corn (best if pan-seared and toasted)
2 Tbs. fresh cilantro, chopped
1 Tb. fresh lime juice
1 Tb. canned chilis, drained and dice
Salt to taste
Combine all ingredients. Cover and chill for 1 hour.
INGREDIENTS:
1/4 cup olive oil
1/4 cup fresh lime juice (about 2 limes)
1/2 cup orange juice concentrate
1/8 cup tequila (see Note)
1 Tbsp Triple Sec or Cointreau orange liqueur
1/4 cup cilantro, chopped
2 cloves garlic, pressed
1/4 cup minced sweet onion
1/2 tsp curry powder
1 tsp kosher salt
1/4 tsp turmeric
1/2 tsp ground cumin
1/4 tsp cayenne pepper, or more to taste
1/4 tsp freshly ground black pepper
1 Tbsp olive oil
1 to 1-1/2 pounds fresh shrimp, peeled and deveined
PREPARATION:
Measure 1/4 cup olive oil, lime juice, orange juice concentrate, tequila, Triple Sec, cilantro, garlic, sweet onion, curry powder, salt, turmeric, cumin, cayenne pepper, and black pepper into a large zip-top bag.
Seal and squish contents to mix. Add shrimp to marinade, squeeze out all the air, and seal. Turn bag to coat shrimp. Refrigerate for 1 hour. (Do not over-marinate or the citrus acids will “cook” the shrimp.)
Heat a large heavy skillet over medium-high heat. Add 1 Tbsp olive oil to hot pan and swirl to coat. Remove shrimp from marinade, reserving marinade, and place in a single layer in the hot pan. Cook for 1 minute, then flip the shrimp to the other side. Do not overcook the shrimp or it will become rubbery. Add the reserved marinade to the pan. Cook 1 minute, then remove shrimp and keep warm. Continue cooking the marinade until it reduces to a thin sauce. Turn off heat, return the shrimp to the pan, and toss in the sauce.
Serve Caribbean Island Lime Shrimp over white rice. This dish is also good as a room temperature appetizer for parties.
Note: If you do not normally stock tequila and/or Triple Sec at home, simply pick up the mini single serving bottles. This recipe will use about half of a mini bottle of each. If you cannot consume alcohol, simply leave them out.
Yield: 4 servings
Recipe by: Peggy Trowbridge Filippone
http://homecooking.about.com/od/shellfishrecipes/r/blshrimp9.htm
Ingredients
3/4 cup peeled garlic cloves (about 2 large heads)
1 cup good-quality oil, preferably extra-virgin olive oil
Salt
Juice of 1 lime
2 canned chipotle chiles en adobo, seeded and cut into thin strips
2 limes, cut into wedges
2 pounds (about 48) medium-large shrimp, peeled (leaving the last joint and tail intact if you
3 tablespoons chopped fresh cilantro or flat-leaf parsley (optional)
Directions
Preparing the mojo de ajo: Either chop the garlic with a sharp knife into 1/8-inch bits or drop the cloves through the feed tube of a food processor with the motor running and process until the pieces are roughly 1/8 inch in size. You should have about 1/2 cup chopped garlic. Scoop into a small (1-quart) saucepan, measure in the oil (you need it all for even cooking) and 1/2 teaspoon salt and set over medium-low heat. Stir occasionally as the mixture comes barely to a simmer (there should be just a hint of movement on the surface of the oil). Adjust the heat to the very lowest possible setting to keep the mixture at that very gentle simmer (bubbles will rise in the pot like sparkling mineral water) and cook, stirring occasionally, until the garlic is a soft, pale golden (the color of light brown sugar), about 30 minutes. The slower the cooking, the sweeter the garlic.
Add the lime juice to the pan and simmer until most of the juice has evaporated or been absorbed into the garlic, about 5 minutes. Stir in the chiles, then taste the mojo de ajo and add a little more salt if you think it needs it. Keep the pan over low heat,so the garlic will be warm when the shrimp are ready. Scoop the lime wedges into a serving bowl and set on the table.
The shrimp: Devein the shrimp if you wish: One by one, lay the shrimp on your work surface, make a shallow incision down the back and pull or scrape out the dark (usually) intestinal tract.
Set a large (12-incu) heavy skillet (preferably nonstick) over medium-high heat and spoon in 1 1/2 tablespoons of the oil (but not any garlic) from the mojo. Add half of the shrimp to the skillet,
sprinkle generously with salt and stir gently and continuously until the shrimp are just cooked
through, 3 to 4 minutes. Stir in half the cilantro or parsley, if you’re using it. Scoop the shrimp
onto a deep serving platter. Repeat with another 1 1/2 tablespoons of garlicky oil and the remaining shrimp.
When all of the shrimp are cooked, use a slotted spoon to scoop out the warm bits of garlic and
chiles from the mojo pan, and scatter them over the shrimp. (You may have as much as 1/3 cup of the oil left over, for which you’ll be grateful-it’s wonderful for sauteing practically anything.) If
you’re a garlic lover, you’re about to have the treat of your life, served with the lime wedges to
add sparkle.
Recipe courtesy of Mexico: One Plate at a Time (Scribner, 2000) by Rick Bayless
Filed under: cauliflower, cilantro, fresh coriander, ginger root, lemon juice, mustard seeds, turmeric
3 tablespoons vegetable oil
2 teaspoons yellow mustard seeds or black mustard seeds (available at East Indian markets and some specialty foods shops)
2 teaspoons grated peeled fresh gingerroot
1/2 teaspoon turmeric
1 large head cauliflower (about 1 3/4 to 2 pounds), cut into in small 1-inch florets
1 1/2 teaspoons fresh lemon juice
3 tablespoons chopped fresh coriander, optional
In a large skillet, heat the oil over moderate heat until it is hot but not smoking; cook the mustard seeds, covered, stirring occasionally, until the popping subsides. Add the gingerroot and the turmeric and cook the mixture, stirring, for 30 seconds. Add the cauliflower, stirring to coat it with the oil, and 1/2 cup water and steam the mixture, covered, adding more water a few tablespoons at a time if it evaporates, until the cauliflower is just tender, about 6 to 10 minutes. Season the cauliflower mixture with the lemon juice, salt, and pepper and stir in the coriander, if using.
Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 10 minutes
Yield: 4 to 6 servings
Recipe courtesy Gourmet Magazine
