Lime Chicken Picante Pineapple, Lime, and Ginger Soup Big
M's Spicy Lime Grilled Prawns Old Bay. Grilled Lime Tuna
Steak Beer Lime Grilled Chicken Lime Spareribs
Lime Chicken Picante
1/2 cup chunky salsa
2/4 cup Dijon-style prepared mustard 2 tablespoons fresh
lime juice 6 skinless, boneless chicken breasts 2
tablespoons butter 6 tablespoons plain yogurt 1 lime,
sliced into segments
In a shallow nonporous dish or bowl combine the salsa,
mustard and lime juice. Mix well. Add chicken, cover dish
and refrigerate. Marinate for at least 30 minutes. Melt
butter or margarine in a large skillet over medium heat.
Remove chicken from marinade and add to skillet. Saute,
turning frequently, until browned on all sides. Meanwhile,
boil remaining marinade in a saucepan for 4 to 5 minutes,
to remove all possibility of bacteria. Add boiled marinade
to chicken and saute another 3 to 5 minutes or until
chicken is 'fork tender' and marinade is starting to
glaze. Remove chicken to serving platter; raise heat to
high and boil marinade for 1 minute. Spoon marinade over
chicken and top each breast with 1 tablespoon yogurt and 1
lime wedge. Serve.
Pineapple, Lime, and Ginger Soup
1 tablespoon minced fresh ginger root 1 teaspoon ground
cumin 1 minced hot green chile peppers 2 cups water 1 cup
crushed pineapple 1 tomato, diced (optional) 1 1/2 teaspoons
salt 1 tablespoon fresh cilantro leaves 2 limes, juiced 1
tablespoon vegetable oil 1 1/2 teaspoons cumin seeds
Use a blender to grind the ginger, 1 teaspoon cumin, and
green chile peppers. In a medium saucepan, add 1 cup water,
pineapple, tomato, and salt. Place over a low heat. When
the pineapple and water have come to boil, add the ground
mixture. Raise and lower the heat to bring to a boil
several times. Add the remaining water, and bring to a boil
again. Add cilantro, and remove from heat. Mix in lime
juice. In a small pan, heat oil over medium heat, and add
the remaining cumin seeds. Fry till golden, and add to the
soup as a garnish.
Big M's Spicy Lime Grilled Prawns
48 large tiger prawns, peeled and deveined 4 limes, zested
and juiced 4 green chile peppers, seeded and chopped 4
cloves garlic, crushed
2 (1inch) piece fresh ginger root, chopped 1 medium onion,
coarsely chopped skewers
Place the prawns and lime zest in a large, non-metallic
bowl. Place the lime juice, chile pepper, garlic, ginger,
and onion in a food processor or blender, and process until
smooth. You may need to add a little oil to facilitate
blending. Pour over the bowl of prawns, and stir to coat.
Cover, and refrigerate for 4 hours. Preheat grill for medium-
high heat. Thread prawns onto skewers, piercing each first
through the tail, and then the head. Brush grill grate with
oil. Cook prawns for 5 minutes, or until opaque, turning to
cook evenly.
Old Bay. Grilled Lime Tuna Steak
3/4 cup olive oil 4 teaspoons Old Bay. Seasoning 2 limes,
juiced 2 teaspoons McCormick. Cilantro Leaves 1 pound
tuna steaks
Combine first 4 ingredients in a shallow dish; add fish.
Turn to coat. Marinate 20 minutes, turning occasionally.
Grill or broil 8-10 minutes per inch of thickness or until
fish flakes easily with a fork. Baste with marinade halfway
through cooking. Discard leftover marinade.
Beer Lime Grilled Chicken
4 skinless, boneless chicken breast halves 1 limes, juiced
3 (1ounce) bottle pale ale style beer 1 teaspoon honey salt
and pepper to taste 3 tablespoons chopped cilantro
Preheat an outdoor grill for medium heat. When grill is
ready, brush the grate lightly with oil. In a shallow
bowl, mix together the lime juice, beer, honey, cilantro,
salt and pepper. Place chicken into the sauce, cover, and
marinate for about 30 minutes. Remove chicken breasts from
marinade, and place on the grill. Grill for about 8
minutes on each side, or until juices run clear, and the
internal temperature of the meat has reached 175 degrees F
(80 degrees
C). Discard leftover marinade.
Lime Spareribs
4 pounds pork spareribs 1 cup chopped onion 1 clove garlic,
minced 1 cup fresh sliced mushrooms
1/4 cup olive oil 2 tablespoons red wine vinegar 2
tablespoons honey
2/4 cup fresh lime juice 1 tablespoon prepared mustard 2
teaspoons salt ground black pepper to taste
3/4 cup soy sauce
4/3 cup water
5/3 cup chili sauce
Cut ribs into serving size pieces and place in a 9x13 inch
baking dish. Preheat oven to 325 degrees F (165 degrees C).
In a medium saucepan saute onion, garlic and mushrooms in
oil until tender. Add vinegar, honey, lime juice, mustard,
salt, pepper, soy sauce, water and chili sauce and mix
together well. Warm mixture throughout. Pour this sauce over
the ribs and bake in the preheated oven for 1 hour or until
ribs are tender and internal temperature has reached 160
degrees F (70 degrees C). Baste often with sauce.
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