More possibilities for you..... kinda long...lol
Sweet Corn Risotto
2 ears corn (about 8"), (about 1 cup total)
2 cups finely chopped mild onions
1 to 3 tsp butter or margarine
2 tbsp water
1 cup arborio rice or short-grain rice such as pearl
about 1/4 cup lime juice
4 cups chicken or vegetable broth
1 to 2 tbsp thinly sliced green onion tops or chives
finely shaved or grated Parmesan cheese
salt and freshly ground pepper
Husk corn and rinse ears. Cut kernels from cobs. In a large saucepan, combine 1 cup onions, butter and 2 tbsp water. Stir often over medium-heat until liquid has evaporated and onions are limp, about 5 minutes. Add rice and stir often until it turns opaque, about 3 minutes. Add 2 tbsp lime juice and 3 cups broth to the rice. Stir often over high heat until liquid is absorbed, about 10 minutes. Add 1 more cup broth, corn, and the remaining onions and lime juice. Stir often until rice is tender to bite and mixture is creamy, 6 or 7 minutes more. Spoon risotto into warm wide bowls, sprinkle with green onion and top with Parmesan cheese. Season to taste with salt and pepper. Serves 2 as a main course.
Pat’s notes: Easily serves 4 as a side dish. Great served with Lemon Roast Chicken, steamed fresh asparagus, and sliced tomatoes. Also quite nice with salmon or pork chops.
Source: Adapted from Quick, Light & Healthy Cookbook.
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Grilled Tri-tip Roast with Tequila Marinade and Cherry Tomato Relish
Marinate the tri-tip for at least two hours.
1/2 cup fresh lime juice
1/2 cup chopped fresh cilantro
1/2 cup olive oil
1/3 cup soy sauce
1/4 cup tequila
7 garlic cloves, finely chopped
2 tsp grated lime peel
2 tsp ground cumin
2 tsp dried oregano
1 tsp ground black pepper
2 2-pound beef loin tri-tip roasts, trimmed
Cherry Tomato Relish
Whisk first 10 ingredients in medium bowl. Using small sharp knife, pierce meat all over. Place meat in large resealable plastic bag; add marinade. Seal bag. Refrigerate at least 2 hours or overnight, turning plastic bag occasionally. Prepare barbecue (medium-high heat). Remove meat from marinade. Discard marinade. Grill meat to desired doneness, about 10 minutes per side for medium-rare. Transfer to cutting board. Tent with foil; let stand 10 minutes. Cut diagonally across grain. Serve meat with Cherry Tomato Relish.
Makes 8 servings.
Cherry Tomato Relish
Halved cherry tomatoes and diced green chilies make a chunky relish for the tri-tip.
1/4 cup balsamic vinegar
4 tsp chopped fresh oregano
3/4 cup olive oil (I used a bit less)
1/8 cup drained canned diced mild green chilies
4 green onions, finely chopped
4 cups halved cherry tomatoes
Whisk vinegar and oregano in medium bowl to blend. Gradually whisk in oil. Mix in green chilies and green onions. (Can be made 6 hours ahead. Cover; chill.) Add tomatoes; toss to coat. Season with salt and pepper. Makes 8 servings.
Source: 6/00 Bon Appetit
Pat’s notes: very good meat flavor. Cherry tomato relish was good but pico de gallo works well too. The suggested spicy coleslaw with cumin-lime dressing was a disappointment. The dressing lacked something.
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Grilled Shrimp with Feta, Cilantro and Lime
6 tbsp olive oil
1/4 cup fresh lime juice
3 large garlic cloves, pressed
2 1/2 tbsp chopped fresh cilantro
12 large uncooked shrimp, peeled, deveined, tails intact
3 bamboo or metal skewers
2 1/2-inch thick red onion slices
2 ounces crumbled feta cheese
Mix first 3 ingredients and 1 tablespoon cilantro in large bowl. Add shrimp; toss to coat. Let stand 10 minutes. Prepare barbecue (medium-high heat) or preheat broiler. Remove shrimp from marinade. Skewer 6 shrimp on each of 2 skewers. Skewer onions on remaining skewer. Season shrimp and onions with some of marinade. Grill onions until tender and cooked through, about 3 minutes per side. Add shrimp to grill; cook until pink, about 2 minutes per side. Coarsely chop onions. Remove shrimp from skewers; divide between plates. Bring marinade to boil. Mix in onions, cheese and remaining 1 1/2 tbsp cilantro. Spoon onion mixture over shrimp. Serves 2. Source: Bon Appétit
Pat’s notes: I marinated the shrimp about 45 minutes so it would take on more flavor. Suggestions for serving: would be great on a bed of angel hair pasta. I actually served it with another pasta dish which had feta cheese in it as well “Greek Spaghetti with Tomatoes and Feta”. It was 'over the top' to do 2 things with feta in them but I was dying to try both of the recipes.
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Soy-Ginger Chicken
8 skinless chicken thighs, about 2 1/2 lbs. total
1-2 tbsp canola oil
1/2 tsp salt
1/4 tsp freshly ground pepper
1 cup chicken broth
1 tbsp soy sauce
1 tbsp fresh lime juice
3 slices fresh ginger
1 large clove garlic, crushed
2 large bunches (8 oz. total) watercress, trimmed and cut in half
6 green onions, cut into 2-inch thin strips
1/4 cup chopped fresh cilantro
4 cups cooked rice
Heat a 12-inch skillet over medium-high heat, 2 minutes, add oil. Sprinkle chicken with salt and pepper; add to skillet and cook 5 minutes, turning once, until lightly browned. Drain off any fat; add broth, soy sauce, lime juice, ginger and garlic. Reduce heat and simmer chicken 20 minutes, until cooked through. With slotted spoon, transfer chicken to plate; cover and keep warm.
Add watercress, green onions and cilantro to skillet; cover and cook 1 to 2 minutes, until onions are tender-crisp.
Divide greens and broth mixture between 4 serving plates. Arrange 2 thighs over top of greens and serve with 1 cup rice. Makes 4 servings.
Per serving: Calories 475, Total Fat 9 g, Sodium 1,009 mg, Carbohydrates 48 g, Protein 47 g, Calcium 118 mg
Pat’s notes: At first I wanted to omit the watercress but I’m glad I didn’t. It was wonderful with the chicken. Great flavor. Original recipe didn’t call for oil or garlic.
Adapted from LJH online at:
http://www.lhj.com
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Spiced Pork Tenderloin and Avocado Salsa
2 1/2 tbsp coarse salt (definitely recommend cutting back on the salt)
1 tbsp ground allspice
1/2 tbsp cayenne (orig. recipe called for 1 tbsp)
3 (3/4-lb) pork tenderloins
1 tbsp oil
Accompaniment: pineapple-avocado salsa
Preheat oven to 400 degrees F.
Stir together salt, allspice, and cayenne. Pat pork dry and sprinkle spice rub all over pork, pressing to adhere.
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown pork, 1 tenderloin at a time, on all sides, about 1 minute each. Transfer as browned to a large roasting pan and arrange 2 inches apart.
Roast in middle of oven until an instant-read thermometer inserted diagonally 2 inches into center of each tenderloin registers 155̊F, 20 to 25 minutes. Let pork stand 5 minutes before slicing.
Serves 6. Source: 4/00 Gourmet
Pat’s notes: After reading the reviews I cut the cayenne in half...would definitely cut back on the salt next time. Delicious dish...very tender.
Pineapple-Avocado Salsa
1 cup 1/4-inch-dice fresh pineapple (I sometimes use canned)
2 plum tomatoes, seeded and cut into 1/4-inch dice
1 firm-ripe California avocado, cut into 1/4-inch dice
1/2 cup chopped sweet onion
1/4 cup chopped fresh cilantro
1 1/2 teaspoons minced fresh jalapeño chile, including seeds
3 tablespoons fresh lime juice
3 tablespoons fresh orange juice
2 tablespoons extra-virgin olive oil
Stir all ingredients together and season with salt.
Serves 6. Source: 4/00 Gourmet
Pat’s notes: The salsa is EXCELLENT with the pork tenderloin. It’s a nice cool contrast to the spiciness of the pork. I’ve found the salsa is equally nice with grilled fish and grilled chicken.
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Grilled Corn and Black Bean Salad
3 ears shucked corn
1/2 cup fresh lime juice (about 2 limes)
1/3 cup minced red onion
1/3 cup minced fresh cilantro
3 tbsp white vinegar
2 tsp sugar
2 tsp ground cumin
2 tsp chili powder
1 (15 oz) can of black beans, drained
Prepare grill.
Place corn on a grill rack, grill 20 minutes or until corn is lightly browned, turning very 5 minutes. Cool. Cut kernels from corn, place in a bowl. Add juice and remaining ingredients, stir gently. Cover and chill for 1 hour. Yield: 6 (half cup) servings
Calories: 98 (8% from fat)
Source: Cooking Light, summer 2001
Pat’s notes: Delicious. Nice with Grilled Lime Shrimp, pico de gallo and a salad. Also great with pork tenderloin or chicken or grilled fish.
Deb in MI’s notes: I made this two days ago (from Cooking Light) and it was wonderful! Can definitely be made ahead and kept in the fridge for a couple of days. I did not actually grill the corn (it was 98 degrees outside!), instead roasted them for 20 minutes, turning once, in the oven at 450.
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Grilled Lime Shrimp
1/2 teaspoon fresh lime zest
1/4-1/2 teaspoon cumin
1/2 teaspoon dried oregano
1/2-1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil
2-3 tablespoons fresh squeezed lime juice
3 cloves garlic, minced
1 lb shelled deveined uncooked shrimp
Mix together the first 8 ingredients in a bowl. Add shrimp; toss to coat. Let stand at room temperature for 10 minutes to marinate. Thread shrimp on metal skewers; reserve marinade.
Place skewered shrimp on grill over medium heat. Cook 3-7 minutes or until shrimp turn pink, turning once and brushing with marinade occasionally. Serves 4
Pat’s notes: these are delicious. Great served with jasmine rice, pico de gallo and grilled zucchini.
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Avocado Mango Salsa
Serve this colorful salsa with grilled fish or chicken, or with black beans and rice.
1 ripe mango, peeled, seeded, diced
1 tomato, seeded, diced
2 green onions, finely sliced
1/4 cup fresh lime juice
1 jalapeño chili, minced
1 avocado, peeled, seeded, diced
Combine first 5 ingredients in bowl. (Can be made 3 hours ahead; refrigerate.)
Stir in diced avocado and season to taste with salt and pepper.
makes about 3 cups.
Per 1/4-cup serving: calories, 40; fat, 3 g; sodium, 3 mg; cholesterol, 0 mg
Source: Bon Appétit, Light and Easy
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Red Snapper Veracruzana
1 pound snapper or other white firm fish
3 whole limes, juiced
6 oz water
1 tablespoon olive oil
1 whole onion, chopped
2 cloves garlic, mashed
1 dash cumin
1 dash pepper
3 tablespoons capers with juice
1/3 cup spanish olives with juice, chopped
1 whole bay leaf
3 whole tomatoes, chopped
jalapenos or serranos to taste, chopped big
1 cup dry white wine
Marinate fish in lime juice water and salt for 1/2 hour. Drain and place fish in a lightly oiled baking dish.
Preheat oven to 350F.
In a large pan, saute all ingredients for sauce. Pour the sauce over the fish. Bake for 15 - 20 minutes or until fish is opaque.
Serve with boiled potatoes.
Can also be made with shrimp.
Source: Sandra in Australia
Pat’s notes: Easy and tasty. The second time I made it was even better. Sauteed the sauce ingredients (cutting back on the wine to about 1/2 cup and omitted cumin) then placed fish fillets (perch) and shrimp on top and nestled down into the sauce a little. Allowed them to cook in the sauce, turning once. Was absolutely delicious. Hubby kept going wow over the dish. Served with jasmine rice and steamed zucchini.
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Grilled Lavender Chicken
8 boned half chicken breasts, skin left on
3/4 cup dry white wine
1/2 tbsp fresh lime juice
4 tbsp grated lemon zest
4 tbsp honey
1/4 cup extra virgin olive oil
1 tbsp cracked black peppercorns
juice of 1 lemon
1/2 cup fresh minced lavender (flowers and leaves)*
1 tsp sea salt to taste
Mix first 8 ingredients in a large bowl. Add chicken and turn to coat in a nonreactive bowl large enough to hold chicken. Pour the marinade over chicken; cover and refrigerate 4 hours.
Preheat a grill until the coals are white. Place the chicken breasts, skin side down on the grill. Using tongs, turn the chicken every 5 minutes until the skin is crisp and the chicken opaque. Brush with the marinade from time to time during the grill.
Serves 8
*Note: Do not use the lavender from sachets, as it has been chemically treated!
Source: adapted from Mon Cheri Cooking School & Caterers
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Scallop Brochettes Laced with Bacon
These tasty tidbits may be prepared almost entirely in the morning. Place the assembled skewers on a plate, covered with plastic wrap, and store in refrigerator. Broil or grill just before serving.
Equipment:
30 6-inch bamboo skewers
1/2 lb. sea scallops
1/2 lb. bacon, each slice cut in half lengthwise
30 cherry tomatoes
Marinade:
1/4 cup fresh lime juice, plus enough rice vinegar to make 1/3 cup
1/3 cup Thai or Vietnamese fish sauce*
1/3 cup sugar
1-1/2 inches of ginger root, peeled and minced
1/4 tsp red pepper flakes
1 clove garlic, minced
If you’re using large scallops, cut each into 4 pieces. You should end up with about 30 altogether. For the marinade, combine lime juice/vinegar, fish sauce, sugar, ginger, red pepper, and garlic in a glass or ceramic bowl. Add the scallops, and marinate, refrigerated, for 1 to 3 hours. Meanwhile, soak the skewers in cold water for 1 hour.
Cook the bacon in a skillet until done, yet not crisp. Drain on paper towels.
Assembly: Preheat broiler, or heat grill.
On a skewer, pierce one end of a bacon strip, then a scallop, then the middle of the same piece of bacon, then a cherry tomato, then the end of the bacon. The bacon should be laced in and out of the scallop and tomato. Repeat until all ingredients are used. Broil or grill for 2 minutes on each side. Makes 30 brochettes.
Source: The Art of the Cocktail Party, Leslie Brenner
Pat’s notes: these are yummy. *I used Golden Boy Fish Sauce (nuoc mam)
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Grilled Swordfish Verde
The verde on the succulent swordfish comes from the cilantro and chili marinade and a silky avocado mayonnaise. Start out with salsa and tortilla chips, and serve Mexican beer throughout the meal.
Avocado mayonnaise
1 cup thinly sliced green onions
3/4 cup (packed) cilantro leaves
3 tablespoons extra-virgin olive oil
3 tablespoons fresh lime juice
1 1/2 tbsp grated lime peel
1 1/2 tbsp golden brown sugar
1 tbsp coarsely chopped seeded jalapeño chili
6 8-oz swordfish steaks (about 3/4 inch thick)
1 cup hickory smoke chips, soaked in water 30 minutes, drained
Blend first 7 ingredients in processor until almost smooth. Season with salt and pepper. Pour marinade into 13x9x2-inch glass baking dish. Add swordfish, turning to coat. Cover and refrigerate 2 hours, or let stand at room temperature 1 hour, turning fish twice.
Prepare barbecue (medium heat). Place smoke chips in 8x6-inch foil packet with open top. Set packet atop coals about 5 minutes before grilling. Grill fish until cooked through, basting often with marinade, about 4 minutes per side. Serve fish with avocado mayonnaise. Makes 6 Servings.
Source: 7/97 Bon Appetit
Pat’s notes: This was just delicious. Made half the marinade for 2 large swordfish steaks, marinated about 1 hour then grilled. Didn’t make the avocado mayonnaise and didn’t miss it. Have also used this marinade on sturgeon which was great!
Moyn said: Did your Grilled Fish Verde last night... double yummmmmm! Couldn't find swordfish, so just used a thick salmon filet..... and roasted it in oven, instead of grilling. BUT it was terrific (even with the brown sugar in the marinade, LOL). I served it with Charlie's recipe for green beans, but, in place of the beans, I used a whole cuke & green pepper, julienned. Also terrific!! Thanks, once again, my friend, for another winner!!
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Pan-Seared Tilapia With Chile Lime Butter Recipe
For chile lime butter
1/4 cup unsalted butter, softened
1 tablespoon finely chopped shallots
1 teaspoon finely grated fresh lime zest
2 teaspoons fresh lime juice
1 teaspoon minced fresh serrano chilies, including seeds
1/2 teaspoon salt
For fish
6 (5 oz) skinless tilapia fillets
1/2 teaspoon salt, to taste (I prefer kosher)
2 tablespoons vegetable oil
Make chile lime butter:.
Stir together butter, shallot, zest, lime juice, chile and salt in a bowl.
Pat fish dry and sprinkle with salt.
Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until just smoking. Saute 3 pieces of fish, using a spatula to turn once, until golden and just cooked through, 4 to 5 minutes. Transfer to a plate and saute remaining fish in same manner. Serve each piece of fish with a dollop of chile lime butter.
Source: GaylaJ @ Recipezaar adapted from Gourmet
Gayla’s notes: Nice, fresh-tasting dish that comes together in a snap. Make it even quicker by preparing the chile lime butter ahead of time. It can be made 1 day ahead, covered and chilled. Just make sure to bring to room temperature before using. I like this served atop jasmine rice. -adapted from Gourmet
Pat’s notes: Verrry good. Used fresh cod. Was a nice dinner built around Copia’s Cumin Cornbread along with a sliced avocado and orange segment salad.
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Sandra's Pollo a la Veracruzana
serves 4
1 pound chicken pieces
3 whole limes -- juice
6 ounces water
1 tablespoon olive oil
1 whole onion -- chopped
2 cloves garlic -- mashed
1 dash cumin
1 dash pepper
3 tablespoons capers with juice
1/3 cup spanish olives with juice -- chopped
1 whole bay leaf
3 whole tomatoes -- chopped
jalapenos or serranos -- chopped big
1 cup dry white wine
Marinate chicken in lime juice, water and salt for 1/2 hour. Preheat oven to 350F. Place chicken in lightly oiled baking dish. Saute all ingredients for sauce. Pour sauce over fish.
Bake for 15 - 20 minutes or until fish is opaque.
Can also be made using fish or shrimp...
Buen Provecho
Source: Sandra in Australia
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Southwestern Potato Salad
1 (7-oz.) can chipotle chiles in adobo sauce
2 lbs small red potatoes
Cooking spray (I used a little olive oil instead)
1-1/2 cups fresh corn kernels (about 3 ears)
1/2 cup chopped celery
1/2 cup finely chopped red onion
1/2 cup chopped red bell pepper
1/4 cup chopped fresh cilantro
1 (15-oz.) can black beans, rinsed and drained
1 jalapeno pepper, seeded and finely chopped
1/4 cup fresh lime juice
3 tbsp canola oil
3/4 tsp salt
1/4 tsp freshly ground black pepper
Remove 1 chipotle chile from can. Chop chile to measure 2 teaspoons. Reserve remaining chiles and adobo sauce for another use.
Place potatoes in a saucepan, and cover with water. Bring to a boil. Reduce heat; simmer 10 minutes or until tender. Drain; cool. Cut potatoes into 1/4-inch cubes. Place potatoes in a large bowl.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add corn; saute 5 minutes or until lightly browned. Add corn, celery, and next 5 ingredients (celery through jalapeno) to potatoes; toss gently.
Combine 2 teaspoons chopped adobo chile, lime juice, oil, salt, and black pepper, stirring with a whisk. Drizzle the lime juice mixture over potato mixture, and toss gently. Cover and chill 1 to 24 hours.
Nutritional info: calories 209 (25% from fat); fat 5.8g (sat 0.4g, mono 3.1g, poly 1.8g); protein 5.1g; carb 37.9g; fiber 5.7g; chol 0mg; iron 2.3mg; sodium 413mg; calc 33mg
Source: Gecko @ Gails from Cooking Light
Pat’s notes: This was delicious. A nice accompaniment to Baked Salmon and a salad.
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Shrimp on the Barbie with Kiwi Salsa
30 medium sized prawns
1 - 1 1/2 cups kiwi salsa
8 skewers
Peel prawns and marinate in part of the salsa up to 2 hours. Thread five prawns on each skewer and grill. Baste shrimp with salsa as you grill. Use remaining salsa in separate container for dipping. Serves 8.
Kiwi Salsa:
4 kiwis, peeled and diced (1-1/2 cups)
2 med tangerines or 1 orange, peeled and diced (used tangerines)
1 cup jicama, peeled and diced (I didn’t use)
1/2 cup diced sweet yellow or red bell pepper
1/4 cup chopped cilantro
1 tbsp lime juice
1 tbsp vegetable oil
1/4 tsp salt
small minced jalapeno pepper, seeded
about 2 tbsp chopped green onion (white and green parts), Pat’s addition
In large bowl, combine all ingredients, mixing well. Chill briefly.
Source: Dawn/NYS from 94 FIT magazine
Pat’s notes: The salsa is excellent (didn’t use jicama) as an accompaniment to Roast Pork Calypso, accompanied by steamed jasmine rice, and a mesclun salad topped with cucumber, grape tomatoes, green onion, white beans and basil vinaigrette.
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Mango, Jicama and Avocado Salad
1/4 cup fresh lime juice
2 tbsp olive oil
1 tsp salt
1-1/4 tsp freshly ground pepper
2 ripe mangoes, peeled, seeded and cut into 1/2-inch dice
1 jicama (about 1 pound) skinned and cut into 1/2-inch dice
1 haas avocado, ripe but firm
1/4 cup cilantro leaves, coarsely chopped
In a small bowl, whisk together lime juice, olive oil, salt and pepper and set aside.
In a medium bowl, combine mango and jicama. Cut avocado in half; remove pit and skin. Cut into 1/2-inch cubes and add to mango and jicama. Add lime vinaigrette and toss well to combine. Add cilantro, adjust seasoning and toss again.
edited to add source: Steve2/LA (thanks Steve for another winner)
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Pico de Gallo
In a bowl, mix:
2 cups diced fresh tomatoes
1/2 cup finely diced onion
2 tbsp minced jalapeno chiles
1/4 cup minced fresh cilantro
2 tbsp fresh lime juice
1 clove garlic, minced
salt to taste (don't omit, it brings out the flavors and juices of the other ingredients)
Can be used right away but if time permits, cover, refrigerate and allow flavors to blend for at least an hour. Yield: about 2 cups. Great served with tortilla chips, or on tacos, quesadillas, eggs, omelets and other baked breakfast casseroles.
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Parchment Wrapped Fish
Diners are greeted by aromatic bursts of southwestern flavors when they cut open these puffed packets. The rest of the meal should be completely ready so that the parchment bundles can go directly from the oven to the table.
The only problem with this cooking method is the inability to test the fish to see if it is done, you'll have to rely on measuring the thickness of the fish beforehand and cooking it to minutes per inch for completely opaque fish, or a little less if you prefer moister fish. Choose firm-fleshed or flaky-fleshed fish for this method, soft-fleshed fish cooks too quickly.
Unsalted butter, at room temperature, vegetable oil, or cooking spray for greasing
About 2 medium-sized ears corn, or 1 cup thawed frozen or drained canned corn kernels
2 small carrots, peeled and slivered
2 green onions, including green tops, slivered
1/2 large red sweet pepper, stem, membranes, and seed discarded, slivered
1 or 2 fresh serrano or other small hot chiles, stems, membranes, and seeds, discarded, slivered
1/2 cup coarsely chopped fresh cilantro (coriander)
6 firm-fleshed or flaky-fleshed fish steaks, about 8 ounces each and 1 inch thick, or 3 pounds fish fillet, skinned and cut into 6 equal pieces
6 tablespoons tequila
6 tablespoons freshly squeezed lime juice
3 tablespoons unsalted butter, melted
Salt
Ground ancho, pasilla, or other dried mild to medium-hot chile
6 thin lime slices
Fresh cilantro (coriander) sprigs for garnish
Preheat an oven to 475 degrees F.
Cut kitchen parchment into 6 rectangles measuring 10 by 20 inches each. Using a pastry brush, lightly brush one side of each sheet with butter or oil, or coat with spray. Fold each rectangle in half to form a square with greased sides facing each other. Set aside.
If using fresh corn, cut the kernels from the cobs and measure out 1 cup.
In a bowl, combine the corn, carrots, onions, sweet pepper, fresh chiles, and chopped cilantro. Open the greased parchment and scatter half of the mixture evenly over one half of each piece of parchment, dividing evenly and leaving at least a 2-inch border all around each piece.
Quickly rinse the fish under cold running water and ate dry with paper toweling. Place a piece of fish on top of the vegetable on each piece of parchment.
In a small bowl, stir together the tequila and lime juice. Spoon 2 tablespoons of the mixture over each piece of fish. Drizzle the fish evenly with the melted butter and sprinkle with salt and ground chile to taste. Place a lime slice on each piece of fish and scatter the remaining vegetable mixture evenly over the tops.
Fold the other halves of the parchment over the fish and seal each packet securely by making a series of tight overlapping folds along each side to form a square. Place the packets on a baking sheet and bake until the packets puff up, about 10 minutes.
Transfer the packets to warmed plates, garnish with cilantro sprigs, and serve immediately, allowing diners to open packets at the table.
Makes 6 servings
Source: James McNair's Favorites
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Foster Farm's BBQ Chicken
2 whole chickens, cut up
2-1/2 cups rice vinegar
1 cup soy sauce
1 cup fresh lime juice
1-1/2 tsp ground black pepper
4 cloves garlic, minced or pressed
Remove skin from chicken. Marinate chicken in a single layer, in a covered baking dish (or Ziploc bag) refrigerated, turning once for at least 3 hours, up to overnight. Bring to room temperature, and drain. Grill on barbecue until chicken is cooked through and juices run clear.
Pat’s notes: I didn’t remove the skin, prefer it left on. The marinade makes a lot, I definitely cut it in half. Used just thighs and marinated about 5 hours. Very good. Good accompaniments were Moyn’s Tomato Salad, grilled skewered zucchini and grilled marinated portobello mushrooms on a bed of mesclun.
Source: Dawn/SanDiego
Moyn’s notes: We just loved it! I had it marinating since Monday in the fridge. The only addition was a couple of dashes of cayenne in the marinade. I boiled the marinade, afterward, for about 15 minutes, and served it at the table. Just loved the gorgeous, mahogany color of the chicken. Only part I HATED was removing the skin from drumsticks!!! (I used half thighs & half drums). Wonder if it would be as good with the skin left on? Anyone???
From: Dawn/SanDiego - Hi Moyn! I am so glad you liked it. I have used this marinade on other meats also with very good results. I have used it on thresher shark, and grilled them and they turned out great. I didn't marinate the fish for very long...a few hours I think, but it was very good also. I am sure it would work with the skin on, I think the original recipe might leave it on, I will try to see if I can find the original and let you know.
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enny Evans/Foster Farms, I think.