Tag Archives: Limes

Stove-top Pork Ribs

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Today, we are presenting our Stove top braised pork ribs in a soy sauce and balsamic vinegar reduction…..

Need we say more?

As you know, ribs are one of the most popular foods in the entire world, yet most people still have difficulty making them at home. Here is a foolproof braising technique that does not require any special equipment, just one pot and your stove top!

By cooking your ribs in a cooking liquid  we can guarantee that you will have a moist, tender and extremely flavorful rib. Perfectly salted with soy sauce and totally herbaceous, with taste of fresh lime to add zip to every bite. You do not have to grill your ribs over hot coals or smother them in barbecue sauce, for an authentic foodie experience and this recipe proves it just fine!

 

Adapted From
by Michael Bednarz
shared.com
May 11, 2017

Serves 4

Ingredients:
10 pork spareribs
1/2 cup soy sauce
1/4 cup balsamic vinegar
1/3 cup brown sugar
1/3 cup granulated white sugar
10 cloves garlic, crushed
2-3 tablespoons ground cumin
2 teaspoons granulated onion powder
1 tablespoon dried rosemary
3-4 sprigs fresh oregano
3-4 sprigs fresh thyme
2 bay leaves
1 lime, juiced
2 tablespoons red wine vinegar
1 chicken bullion cube
Kosher salt, to taste*
ground black pepper to taste
2 limes, cut into wedges, for garnish
3-4 tablespoons snipped fresh chives, for garnish

Directions:
Place the spareribs into a large pot, and fill with just enough water to cover. Add the cup soy sauce, balsamic vinegar, brown sugar, granulated white sugar, garlic, cumin, onion powder, fresh oregano,thyme, bay leaves, lime juice, red wine vinegar,chicken bullion cube and salt and pepper,to taste. Bring to a rolling boil, then reduce heat and simmer uncovered over medium heat until the water has completely evaporated, about 45 minutes to an hour.

When all of the water has evaporated, remove the bay leaves, and allow meat to brown, turning occasionally using tongs. Use a spatula to scrape up browned bits and softened garlic from the bottom of the pot, and toss them with the pork. The garlic will dissolve into the meat.

Remove the meat, and drain on paper towels. Season with black pepper and garnish with lime wedges and chives.

Cook’s Notes:
Depending on the brand of soy sauce that you will use, you can completely eliminate the use of salt in this recipe if desired.

Dark soy sauce is one of the two types of soy sauce used most often in Chinese cooking. The light variety of soy sauce tends to be the other one used in Asian cuisine.

Dark soy sauce is aged for longer periods of time and usually contain molasses or caramel and a bit of cornstarch added, making it s thicker and darker in color than light soy sauce. Also note that dark soy sauce varieties tend to have a high sodium content, although not as high as light soy sauce. Because it tends to be a more full-bodied flavor, dark soy sauce is frequently added to marinades and sauces to add color and flavor to a dish.

Although dark soy sauce is used primarily in cooking, as it needs heating to bring out its full flavor, you will also sometimes find it in dipping sauce recipes.

To see how this recipe was originally made, see the video from shared.com in the video below:

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Thai Chicken Satay

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If you like Thai food and it amazing combination of  flavors, then you are going to love this recipe for Thai Chicken Satay. And the best part about this recipe is that the chicken can be BAKED OR GRILLED and we have  included instructions for baking or indoor/outdoor grilling so you can make this recipe year round – because you will want to make this recipe year round. I am specifically posting it RIGHT NOW. Not only will it be a showstopping main dish for a backyard barbecue, but you will want to have it for a special occasion or a holiday meal, later on in the year, like for Christmas or New Year’s. And to get even more mileage out this recipe, simple use chicken wings to make a fantastic appetizer!

Serve 4 to 6

Ingredients:
2 pounds chicken thighs and drumsticks
2 cups low-fat plain yogurt
1/4 cup packed brown sugar
1 1/2 tablespoons lime juice
1 1/2 teaspoons ground coriander
1 teaspoon yellow curry powder
1 teaspoon dried basil
1/2 teaspoon ground ginger
1/4 teaspoon turmeric powder
1 teaspoon fish sauce
1/2 teaspoon chili oil
1 cup prepared Thai peanut sauce, extra  for serving
1 tablespoon chopped fresh cilantro, for garnish
1 tablespoon chopped unsalted peanuts, for garnish
Lime wedges, for serving
Cooked Jasmine Rice, for serving

Directions:
In a medium bowl, stir together the yogurt, ground coriander, curry powder, fish sauce,  chili oil and peanut sauce. Add the chicken and stir to coat. Cover, and refrigerate for at least 30 minutes, or overnight for best results.

Line a baking sheet with foil and add marinated chicken, discarding excess yogurt. Bake for 18–20 minutes or until an internal thermometer registers 165°F when inserted into the thickest part of the meat. Set broiler to high. Place chicken under broiler for 4 minutes until golden brown.

Transfer the chicken  to a serving plate, and garnish with  cilantro and peanuts. Serve with limes,  peanut sauce for dipping and jasmine rice for a main course.

Cook’s Notes:
One 14-ounce can of coconut milk can be used as substitute for the yogurt.

TO GRILL: Grease an indoor or outdoor grill and heat to medium heat. Once hot, grill chicken approximately 10-12 minutes per side, or until chicken is cooked through (internal temp of 165 º F).

Add reserved Sauce to a small saucepan and bring to a boil. Simmer for 1 minute. Remove from heat then stir in 1/2 cup peanut butter until completely combined. If you prefer a thinner sauce, stir in water 1 tablespoon at a time. Taste and add additional chili sauce if desired for a spicier sauce.

All photographs and content are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

Thank you so much!

 

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Coconut Braised Chicken

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This perfectly braised fragrant chicken stew is a cultural transformation of Asian, Central and South American ingredients—coconut, Mexican chorizo, cilantro and lime.

Serves  4

Ingredients:
2 Tablespoons canola oil
3 whole chicken legs
3 chicken thighs
Kosher salt, to taste
Freshly ground black pepper, to taste
½ pound fresh Mexican chorizo, casings removed
1 medium onion, thinly sliced
1 Tablespoon minced peeled fresh ginger
1 garlic clove, minced
1 dried chile de árbol, finely crushed
3 cups unsweetened coconut milk
1 pound baking potatoes, peeled and cut into 2-inch pieces
1 Tablespoon unsalted butter
2 Tablespoons fresh lime juice, plus lime wedges for serving
Cilantro sprigs, for garnish

Directions:
Preheat the oven to 425° F.

In a large enameled cast-iron casserole or Dutch oven, heat the oil.

Season the chicken with salt and pepper.

Working in 2 batches, brown the chicken over moderate heat, turning occasionally, about 8 minutes per batch. Transfer the chicken to a large plate, and set aside.

Add the chorizo and onion to the casserole or Dutch oven and cook, stirring to break up the meat, until the onion is translucent, cooking for about 5 minutes.

Stir in the ginger, garlic and chile and cook until fragrant, cooking for about 1 minute.

Add the coconut milk, potatoes and chicken to the casserole or Dutch oven and bring to a simmer.

Cover and braise in the oven for about 1 hour, until the chicken is cooked through. Stir in the lime juice and butter. Taste and adjust the seasoning with salt.

To serve, spoon the braised chicken and potatoes into shallow bowls. Garnish with cilantro sprigs and serve with lime wedges.

Note:
This recipe was featured on the NBC TODAY Food Club webpage in November 2015.

All photographs and content are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

Thank you so much!

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Merluza a la Romana

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Traditional Spanish food is influenced by the Greek, Roman, Phoenician and Moorish settlements over the centuries. With the immense variety of Spanish food recipes, there is enough to satisfy every one. And Merluza a la romana (battered fried hake) is  popular dish Argentina that just happens to be of Spanish origin and it  one of the  various minutas served daily through out the country.

What are minutas, you ask? Well, think of them as Argentinian “fast food”. They are a reliable set of dishes that are simple, popular, quick-to-prepare. These short-order dishes are served as a sit-down meal, with china plates and waiter service and often available at all hours.

The tradition of minutas was invented to offer standard, affordable fare to working men. Siesta culture may be long dead in Buenos Aires, but, to this day, many workers still take the time out in the middle of the day to go to their local cafés for a hot meal, even on stiflingly humid summer days.

The minutas menu varies little, and almost always usually includes these usual suspects:
Pasta– ravioles or tallarines (thick spaghetti), with a meat or tomato sauce
Merluza a la romana (battered hake) –  the only fish dish that is commonly available
Revuelto Gramajo – a pile of thin match stick potatoes with ham onions, and eggs
The ubiquitous milanesa (beef schnitzel), sometimes served “a la napolitana”
Bife (steak), churrasco (thin cut of grilled steak) or pollo (chicken)- served with of mashed potatoes or french fries

For this recipe, hake was not available in my neck of the woods, but I was able to find barramundi or Asian sea bass. Barramundi have a mild flavor and a white, flaky flesh, with varying amount of body fat. In the U.S., barramundi is growing in popularity. Monterey Bay Aquarium has deemed U. S. and Vietnam-raised barramundi as “Best Choice” under the Seafood Watch sustainability program.

If you are unable to find hake, another white firm-fleshed fish such as cod or haddock can be used in this recipe as great substitutions.

 

Serves 6

Ingredients:
For the Mayonnaise:
1 large egg
1 Tablespoon Dijon mustard
1 1/3 cups vegetable oil
4 teaspoons freshly squeezed lime juice
Kosher salt, to taste
Freshly ground white pepper, to taste
1 clove garlic, finely minced
½ Tablespoon horseradish
2 Tablespoon fresh chopped parsley

For the Fish:
Six 4 ounce Hake fillets
Salt, to taste
Freshly ground white pepper, to taste
All-purpose flour, for dusting
2 Eggs
Olive oil, for frying
Lime wedges, for garnish

Directions:
For the mayonnaise, combine the egg yolk only and mustard in a bowl and whisk until well mixed.

Gradually whisk in the oil, a little at a time, until completely incorporated and the mayonnaise is thick and silky smooth. Note: When the whisk is lifted, the mayonnaise should hang off but not fall. Whisk in the lime juice and add the horseradish, garlic and parsley. Season with salt and pepper to taste.

For the fish, pour about an ½ inch of olive oil into a large cast iron skillet, placed over a medium heat.

In a shallow dish, lightly beat the eggs.

Pat the fish with paper towel to remove excess moisture.Season both sides of fish with salt and pepper, to taste. Dredge each piece of fish flour, shaking off the excess and then coat well in the beaten egg. Place into the hot oil and fry for about four minutes on each site, depending on the thickness of the fish, until golden-brown. Remove the fish from the oil an drain on a paper towel lined platter.

To serve, take 1 tablespoon of the mayonnaise and streak the center of the serving plate with the back of a spoon. Place the fish on top and garnish with lime wedges.

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Crispy Potato, Duck and Chorizo Tacos

Crispy potato and chorizo are a classic taco combination—and I added just one more ingredient- duck breast, that elevated this taco to the next level. The ideal potato and chorizo taco should be deeply browned and flavorful, each crisp cube of potato coated in a thin layer of bright red fat packed with spicy, meaty flavor. The chorizo itself should have a range of textures from tender and moist to crisp. It’s a very straight-forward process to get there, but it does take a bit of time.

To get the perfectly crispy cooked potatoes, par-cook your potatoes in vinegar-spiked water. This technique will help the potatoes in achieving that  extra crispness when subsequently fried in hot fat in a cast iron skillet.

For the best results, use fresh chorizo. In cooking chorizo, just when you think it is past point of being done, cook the meat just a little bit longer, browning it to a deep dark almost black color, but not brunt. The chorizo will be  crisper, better browned,  and much more tastier in the end.

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Serves 4

INGREDIENTS:

3 large Yukon Gold potatoes, cut into 1/2-inch dice
Kosher salt, to taste
1 Tablespoon white vinegar

One 8-ounce D’Artagnan Rohan Duck Breast in Southwest-Style Marinade (click here for the resource)

6 Tablespoons vegetable oil, divided
1 pound fresh Mexican chorizo
12 to 16 warm soft corn tortillas, for serving
cojita or goat cheese, for serving
1 white onion, minced, for serving
1/2 cup chopped fresh cilantro leaves, for serving
Homemade or store-bought salsa verde, for serving
2 limes cut into 8 wedges each, for serving

DIRECTIONS:

For the Potatoes:
Place potatoes in a large pot and cover with cold water by 1 inch. Add vinegar and 2 tablespoons salt. Bring to a boil over high heat and cook until potatoes are just cooked through, about 5 minutes after coming to a boil. Drain potatoes and let rest over sink until mostly dry.

Heat 4 tablespoons vegetable oil in a large non-stick or cast iron skillet over medium-high heat until lightly smoking. Add potatoes, shake to distribute around the pan, and cook, tossing and stirring occasionally until very crisp and golden brown on all sides, about 15 minutes.

For the Duck Breast:
With a knife, score the skin of the duck breast in a cross-hatch pattern, making the squares as small as possible without cutting into the meat. Season with salt and pepper on both sides.

Place in a hot skillet skin side down and reduce heat to medium. Cook for 8 minutes, while continuously draining off the rendered fat.

Flip over and cook for 4 minutes on the meat side. On a heated grill, finish cooking on the meat side for 4 minutes.

Cover the duck breast with foil to keep warm  and allow to rest rest for 10 minutes, then slice it very thinly across the grain. Cover again and set aside.

Drain fat from pan.

For the Chorizo:
Heat remaining oil in a medium non-stick or cast iron skillet over high heat until shimmering. Add chorizo and cook, stirring, until heated through. Continue cooking, stirring and tossing frequently, until all the liquid has evaporated, some fat breaks out, the chorizo starts sizzling, and eventually is quite dry and well-browned, about 15 minutes.

Transfer cooked  duck and chorizo to pan with potatoes. Toss to combine and season to taste with salt.

For the Tortillas:
Warm the tortillas with a little heat to make them soft and pliable.  Place the tortillas in a dry (no oil) stainless steel skillet over medium heat and cook them for about 30 seconds on each side.

Alternatively, you can also do away with the skillet and char the tortillas directly over the gas flames for a few seconds using tongs. These stove-top methods work best when the tortillas are very fresh.

Serve the meat and potato mixture immediately with tortillas, onions, cilantro, salsa, and limes on the side.

TODAY.com Parenting Team FC Contributor

Spiral Carrot Noodle Salad with Ginger Lime Peanut Dressing

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Spring time brings and abundance of fresh produce in the local supermarkets and farmer’s markets .
I am always looking for meals that take less cooking in the kitchen, and mostly raw if possible.Such is the case with spring vegetables, which are perfect for leaving raw, keeping the nutritional value intact.

Using a spiral vegetable slicer. It gives good noodle.This handy little gadget is  much easier to use than a mandoline or vegetable peeler. You can purchase a GEFU SpirelliSpiral Slicer or a Paderno World Cuisine Spiralizer, which is another incredible kitchen gadget perfect for  spiralizing all sorts of hearty  vegetables like sweet potatoes, beets and butternut squash into noodles.

But if  you don’t have a spiral slicer, you can simply grate the carrots with a box grater to make this recipe.

You can even spiral carrots. Carrots remotely taste like pasta, but as a vegetable, it can offer a vegetarian,  paleo option for those looking for something off the beaten path.The carrot noodles are crisp and fresh and the ginger-lime peanut sauce makes your taste buds  spin. And the bonus is  that recipe is ever so simple and requires zero cooking, because let’s face it, who wants to spend time over a hot stove during this time of year. Also, this is  the perfect dish for “Meatless Mondays”.

Serves 4 to 6

Ingredients:
For the Carrot Pasta:
5 large carrots, peeled and spiraled into noodles
1/3 cup roasted cashews or peanuts
2 Tablespoons fresh cilantro, finely chopped

For the Ginger-Lime Peanut Sauce:
2 Tablespoons creamy peanut butter
4 Tablespoons coconut milk
A pinch cayenne pepper
2 large cloves garlic, finely chopped
1 Tablespoon fresh ginger, peeled and grated
1 Tablespoon lime juice
Kosher salt,  to taste
Sliced scallions, for garnish

Directions:
To Prepare the Ginger-Lime Peanut Sauce:
Combine all ingredients in a small bowl and mix together until smooth and
creamy.

To Prepare the Carrot Pasta:
Wash carrots well, peel them, and pat them dry.Using your spiral slicer, make noodles out of all of the carrots. It will be more difficult to make the noodles once there is only a few inches of carrot left, so you can grate what’s left of the carrot.

To serve, place the carrot noodles into a large serving bowl. Pour the Ginger-Lime Sauce over the noodles and gently toss together. Garnish with roasted cashews or peanuts, scallions and freshly chopped cilantro.

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Pollo Al Carbon (Marinated Chicken Kabobs)

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From Heather Thomas

“The Essential Mexican Cookbook”, 1995

Ingredients:
Juice of 2 limes or lemons
1 Tablespoon honey
1 green chilli, finely chopped
2 Tablespoons olive oil
6 chicken breasts
For the avocado sauce:
1 large avocado, peeled, stoned and mashed
1 Tablespoon red wine vinegar
3 Tablespoons olive oil
1 large tomato, skinned and chopped
2  scallions, chopped
1/2 cup sour cream
Seeds of 1 pomegranate

Directions:
Make the marinade:squeeze the lime or lemon Juice into a large bowl and mix in the honey, chopped chilli and olive oil, until the mixture is well blended and smooth. Bone and skin the chicken breasts and cut the flesh into large chunks. Add to the marinade and stir gently until thoroughly coated. Cover and refrigerate for at least 1 hour.

Thread the chicken on to wooden skewers and brush with the marinade. Place under a preheated hot grill or cook on a barbecue, turning occasionally, until the chicken is cooked, tender and golden brown. Brush the kebabs with more marinade if necessary.

Meanwhile, make the avocado sauce: blend the olive oil and vinegar together in a bowl and then beat in the mashed avocado until thick and smooth. Stir in the chopped tomato and scallions, and then the sour cream. Serve the kebobs accompanied by a mound of avocado sauce, scattered with pomegranate seeds.

Lobster Tacos

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Sometimes, you have to come out of “shell” and try something new.

Such is the case with me trying out this new Shrimp Taco tacosSeasoning Mix from McCormick®, that caught my eye in the spice aisle at the local supermarket. I usually make my own spice mixes, but I thought this would be easier for a change of pace.I also like using Old El Paso® Crunchy Taco Shells, I have used for Old El Paso® products for years and I just find them ever so reliable. Instead of using shrimp, as the spice packet advises, I decided to used 1 pound of Maine lobster meat, just to give this recipe a twist. tacoshellscrunchyI am sure that you could also substitute the shrimp for a white fish like tilapia or cod for easy fish tacos on soft flour tortillas, as well.

 

Serves 4
Ingredients:
For the Pico de Gallo:
1/2 yellow onion, diced
2 medium tomatoes, seeded and diced
Fresh lime juice, to taste
Kosher salt, to taste

For the Cilantro Coleslaw:

1 head green cabbage, sliced thin
1 head purple cabbage, sliced thin
1 small jalapeño, seeded an diced
2 cups whole milk, plus more for thinning
1 cup mayonnaise
2 tablespoons sugar
4 teaspoons white vinegar
1/2 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
2 cups fresh cilantro leaves, barely chopped

For the Lobster:

1 package of McCormick® Zesty Garlic Shrimp Taco Seasoning
Mix
1 Tablespoon water
1 Tablespoon canola oil
1 pound of cooked lobster meat, chopped into chunks
8 6-inch Old El Paso, crunchy corn tortilla shells
1 1/2 cups shredded lettuce
1 1/2 cups shredded cheddar cheese

Directions:
Preheat an oven to 325ºF.

To make the pico de gallo, in a bowl, stir together the onion, jalapeños and tomatoes. Season with lime juice and salt. Set aside.

To make the cilantro coleslaw, combine the shredded cabbage and jalapeño in a bowl. In a separate bowl, mix the milk, mayonnaise, sugar, vinegar, salt, black pepper and cayenne. Add more milk if you like the dressing a little thinner. Pour over the cabbage. Toss to combine. Just before serving, toss in the cilantro. Can mix the slaw up to 2 hours before serving.

For the taco shells, unwrap the store bought taco shells and place them  on a baking sheet and pull apart slightly. Bake at 325ºF for 6 to 7 minutes until crisp.

Heat oil and water in a large cast iron skillet on medium heat. Add the lobster meat and Seasoning mix an stir for about 2 minutes or just until lobster is heated through.

To assemble the tacos, add shredded lettuce, coleslaw, lobster meat and cheese. Serve on a platter with the pico de gallo on the side.