May 10, 2012 |
Try this Carne Asada with a punchy marinade of lime juice, Worcestershire sauce, and garlic. Carne Asada With Salsa Makes 6 servings For the meat: 2 pounds sirloin tips 2 tablespoons lime juice 1 teaspoon salt 2 tablespoons Worcestershire sauce 2 tablespoons olive oil 1 teaspoon ground black pepper 2 cloves garlic, smashed For the salsa: 1 yellow bell pepper, cored...
June 14, 2012 |
2 cups sugar ? cup water ? cup lime juice Zest of 2 limes Cream of coconut, to drizzle 1. In a small saucepan over medium heat, combine the sugar, water, lime juice and lime zest. Heat, stirring until the sugar dissolves, about 3 to 4 minutes. Remove from the heat and allow the mixture to cool completely. Refrigerate until ready to use. 2. To use with shaved ice, drizzle a bit of the syrup over a cone or bowl of ice, then drizzle cream of coconut over the top. Alternatively, to make granita, stir another 1 ?
March 29, 2012 |
I recently lunched at Iron Chef Geoffrey Zakarian's restaurant, Tudor House Miami. I was won over by his pea soup with lime marshmallows. This recreation, sans marshmallows. puts lime juice in the soup. Creamy Pea Soup with Roasted Garlic and Lime Makes 8 servings 3 large yellow onions, chopped 2 heads garlic Olive oil 1 pound frozen peas 1 quart chicken broth 1 tablespoon minced jalapeno pepper slices 8-ounce container creme fraiche 3 tablespoons chopped fresh cilantro 2 tablespoons lime juice Salt and ground black pepper 1. Heat the oven to 400 degrees.
August 11, 2011 |
Looking for an adult alternative to those Popsicles your kids slurp down on a hot day? Here are booze-infused frozen treats for the grown-ups to enjoy. MARGARITA POPSICLE 1/2 cup sugar 1 cup freshly squeezed lime juice 1/2 cup water 2 ounces white tequila 2 ounces orange liqueur Combine sugar, lime juice and water in a small saucepan over medium heat. Cook, stirring, until sugar dissolves. Remove from heat and cool for around 30 minutes. Add liquors, stirring until thoroughly combined.
August 28, 2008
Here are a few of chef Jose Garces' recipes from his newest restaurant, Distrito. ESQUITES (MEXICAN CORN) 1 medium onion, small dice 8 cups corn kernels, cut off the cob 4 cups corn stock (recipe follows) 1 stick (4 ounces) butter 1 tablespoon chopped epazote, a fresh Mexican herb Lime Mayonnaise (recipe follows) Queso fresco Chili piquin Sweat diced onions in butter. Add corn kernels and cook until soft, about 15 minutes.
September 18, 1994 |
Imagine a quick and convenient way to make everything from swordfish steaks to chicken breasts taste flavorful. And, as a bonus, it's relatively low fat. The secret is a marinade called adobo, as essential to Cuban cooking as olive oil is to Greek cooking. Basically it's a mixture of seasonings, garlic and sour orange or lime juice, in which the food is coated rather than soaked. In Steven Raichlen's Miami Spice (Workman Publishing), the author refers to adobo as a "fragrant paste of garlic, salt, cumin, oregano and sour orange or lime juice that is Cuba's national marinade.
July 12, 2007 |
Even Simplified Pad Thai has more ingredients than a typical quick dish. But this adaptation by Cook's Illustrated editors in The Best 30-Minute Recipe (America's Test Kitchen, 2006) pares the list to essentials - like fish sauce - now widely available in supermarket Asian food aisles. Lime juice and brown sugar sub for the tamarind flavor. As the noodles soak, you can prep other ingredients. Simplified Pad Thai (Makes 4 servings) 8 ounces thick rice stick noodles (fettuccine-width)
January 24, 1996 |
Some ingredients are naturally sophisticated, and some aren't. A potato? Certainly enduring and vital, but a basic of the vegetable bin. Then there are leeks - charming and mysterious. Leeks are more popular in Europe than in the United States, and that also gives them cachet. Never mind that green or basic yellow onions are a cheap alternative. They aren't leeks. Leeks are great in soups and stews, but since they are expensive, why hide them? Instead, turn the stalks into an elegant seafood bed. Leeks resemble scallions with middle-age spread, but resist the urge to choose the fattest available because they tend to have woody centers.
May 31, 1989 |
Here's my idea of fast food: scallops! These tiny sea-scented bites of pure pleasure go from freezer to the dinner table in just a few minutes. Unlike other speedy dishes, scallops don't exact a high price in excess fat and calories. A whole pound, more than enough lean protein to serve four, weighs in at less than 400 calories, under 100 a serving. Scallops are short work even if you're the kind of cook who keeps everything edible in the freezer and never remembers to defrost until it's time for dinner.
March 15, 2012 |
An excerpt from the blog "My Daughter's Kitchen. " I know the last recipe for Thai lettuce cups sent my daughter in search of unfamiliar ingredients, namely lemongrass and fish sauce. So in the interest of thrift, not to mention continuing to expand her horizons, I offer a second recipe to use up those ingredients while they are still fresh: Thai Coconut Chicken Noodle Soup. It seems a perfect restorative for these March days, when the weather can't make up its mind.