Pollo Pibil

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Pollo Pibil
Course Dinner, Main Dish
Cuisine World
Prep Time 15 minutes
Cook Time 50 minutes
Passive Time 5 minutes
Servings
servings
Ingredients
Course Dinner, Main Dish
Cuisine World
Prep Time 15 minutes
Cook Time 50 minutes
Passive Time 5 minutes
Servings
servings
Ingredients
Instructions
  1. Assemble ingredients
  2. Roast garlic
  3. juice citrus
  4. Put Achiote paste,juices, oregano and cumin in blender. Puree until mixture is smooth about 2 minutes.
  5. Put chicken pieces into a large non reactive bowl and cover with the blender pereperation. let marinate for at least 1/2 hr in the refrigerator, or overnight is better.
  6. cut banana leaves into 12 x 12 pieces
  7. prepare banana leaf packets by: placing one piece of chicken in center of piece, spoon some marinate sauce on it, add tomato slice, some sliced onion, 1 epazote leaf, 1 roasted garlic clove, salt and pepper
  8. fold up banana packets, and place into steamer or dutch oven. heat water to boiling, steam for about 12 minutes on high, then lover heat and cook for45- 50 minutes till done
  9. Alternate version: Put chicken into large casserole cover with Achiote sauce, and cook for 45-50 minutes. just add extra liquid if needed
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Dal

Dal is a simple lentil curry with limitless variations

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Dal
Course Lunch, Main Dish
Cuisine India, Vegetarian
Prep Time 10 min
Cook Time 40 min
Servings
servings
Ingredients
Course Lunch, Main Dish
Cuisine India, Vegetarian
Prep Time 10 min
Cook Time 40 min
Servings
servings
Ingredients
Instructions
  1. Heat clarified butter in large pot on medium heat. Add onions and cook till just wilted.
  2. Add garlic, jalapeno, cumin, lentils, ginger, curry powder, salt, pepper, sugar and bay leaf. Saute for 1 to 2 minutes until fragrant.
  3. Add the tomatoes and deglaze pan with the vinegar. Add the chicken stock, bring to a boil and then lower to a simmer and cook until lentils are tender, stirring occasionally.
  4. Taste and adjust seasoning with additional cumin, salt, pepper, sugar
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French Country Chicken Soup

This classic soup is made with fresh vegetables and seasonings to take you back to France.

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French Country Chicken Soup
Cuisine European
Prep Time 15 minutes
Cook Time 3 hours
Passive Time 5 minutes
Servings
servings
Ingredients
Cuisine European
Prep Time 15 minutes
Cook Time 3 hours
Passive Time 5 minutes
Servings
servings
Ingredients
Instructions
  1. Assemble ingredients. Don't forget the carrots. Remove skin and fat from chicken. Pour broth into pot, whisk in Dijon mustard and seasonings. Add chicken, potatos, celery, leeks, and shallots.
  2. Cover mixture and cook until chicken is tender.
  3. Remove chicken to cutting board, and debone it, then cut chicken into chunks
  4. Stir back into the soup serve with fresh french bread cubes or garnish of your choice
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Shrimp Provencial with Lemoncello®

This Dish is reminiscent of a dish I ordered many years ago in a fine French Restaurant in Quebec.

I remember calling it Shrimp Proffa Sally: I was a little kid after all. It looked so good but….. I couldn’t stand garlic, and would not eat one bit of if after I tasted the garlic.

Now I love this dish and This is pretty close to the original, only better with the Lemoncello® Sauce.

You can do the same thing with sea scallops.

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Shrimp Provencial with Lemoncello®
Cuisine European
Servings
Ingredients
Cuisine European
Servings
Ingredients
Instructions
  1. Assemble ingredients :note the garlic cloves are not pictured
  2. Devein peeled shrimp
  3. In large skillet over medium high heat melt clarified butter and add 2 tbsp. olive oil. Season shrimp with salt and pepper. add to the skillet and cook till lightly browned around edges, about 2 min.. Add garlic and stir well while cooking
  4. chop green ingredients:parsley, basil, cilantro
  5. Add remaining 2 tbsp olive oil to pan,along with tomato paste and capers. mix well add the lemon juice and the parsley, basil and cilantro. cook over low heat until shrimp are cooked through and sauce thickens 4-5 min.
  6. Transfer shrimp to serving plate and spoon some sauce over them put a drop of Lemoncello® on each shrimp. Serve with rice or crusty French bread.
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Conch Salad

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Conch Salad
Course Lunch, Main Dish
Cuisine Tropical
Prep Time 30 minutes
Cook Time 0
Passive Time 2 hours
Servings
servings
Ingredients
Course Lunch, Main Dish
Cuisine Tropical
Prep Time 30 minutes
Cook Time 0
Passive Time 2 hours
Servings
servings
Ingredients
Instructions
  1. Gather ingridents
  2. Combine all ingredients except tomato and avocado in large nonreactive bowl, Stir and refrigerate for 2 hours to blend flavors.
  3. Add tomato and avocado to bowl, fold in gently and serve in chilled bowls.
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Standing Rib Roast with Wasabi-Dijon Coating

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Standing Rib Roast with Wasabi-Dijon Coating
Course Dinner, Main Dish
Cuisine American
Prep Time 20 min
Cook Time 2 hrs
Passive Time 15 min
Servings
peoplee
Ingredients
Course Dinner, Main Dish
Cuisine American
Prep Time 20 min
Cook Time 2 hrs
Passive Time 15 min
Servings
peoplee
Ingredients
Instructions
  1. Assemble Ingridents
  2. Preheat oven to 450
  3. Mix in small bowl mustard, garlic, thyme, pepper, wasabi sauce, and 2 tsp kosher salt
  4. Place meat bone side down in roasting pan and season lightly with salt and pepper. Roast meat in lower 1/3 of over for 20 minutes.
  5. Remove meat from oven, reduce heat to 350. Bursh meat with mustard mixture, coating the top and sides of meat.
  6. Roast for 1 1/2 hrs more rotating every 20 minutes. Meat will be done when thermometer reads 120 for med rare, 135 for med.
  7. Transfer meat to carving board and let rest for 20-30 minutes under foil before carving
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Southwest Lemoncello® Lobster Roll

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Southwest Lemoncello® Lobster Roll
Course Lunch, Main Dish
Cuisine American
Prep Time 40 min
Cook Time 10 min
Servings
People
Ingredients
Course Lunch, Main Dish
Cuisine American
Prep Time 40 min
Cook Time 10 min
Servings
People
Ingredients
Instructions
  1. Assemble ingridents
  2. Split lobster tails and de-vein
  3. Place lobster into ziplock and add Lemoncello® sauce. put int refrigerator.
  4. Add mayonnaise, buttermilk, cilantro, lime zest, and juice to bowl. Season with salt and pepper, and mix well.
  5. Combine 4 Tbsp butter, and garlic in sauce pan cook until garlic becomes soft ~ 5-6 min. Set aside
  6. In small saucepan mix 4 Tbsp butter, Lemoncello®, shallot and capers. Cook over medium heat until shallots become translucent. Deglaze pan with white wine, and lime juice/zest mix, cook until mixture has reduced. Transfer to bowl and reserve on side.
  7. Prepare a grill to medium-high heat. Brush the lobster tail pieces with the habanero butter. Place the tails shell-side down on the grill. Cook for 3 minutes, flip the lobster over and baste with more of he butter. done when lobster turns opaque
  8. Brush buns with garlic butter and grill till golden, 30 seconds
  9. Assemble lobster roll. Put avocado on bun. put lobster tail on, top with sliced tomato, and cabbage mixture. Serve and enjoy
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Thai Chicken Salad with Peanuts and Lemoncello®Lime

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Thai Chicken Salad with Peanuts and Lemoncello®Lime
Course Lunch, Main Dish
Cuisine Asian
Prep Time 10 minutes
Servings
People
Ingredients
Course Lunch, Main Dish
Cuisine Asian
Prep Time 10 minutes
Servings
People
Ingredients
Instructions
  1. Using fork thread chicken meat
  2. Put lettuce in large bowl
  3. Top Lettuce with chicken, cucumber, tomato, and onion
  4. In a small bowl whisk together broth, peanut butter, soy sauce, lime juice, sesame oil, and Lemoncello®Lime
  5. Pour mixture over salad and top with peanuts just prior to serving
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Kimchi Fried Rice

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Kimchi Fried Rice
Course Main Dish
Cuisine Asian, Vegetarian
Prep Time 15 minutes
Cook Time 10 minutes
Passive Time 0 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Asian, Vegetarian
Prep Time 15 minutes
Cook Time 10 minutes
Passive Time 0 minutes
Servings
people
Ingredients
Instructions
  1. Slice bok chop into 1/4 inch strips. Seperate tops from stems. Heat 2 Tbsp oil in large pan over medium heat. Put onions and carrots in pan cook until onion is translucent, around 3 min.. Add bok choy stems kimchi and sugar to pan. Saute about 2 min. until aromatic. Add butter and peas, saute peas until bright green.
  2. Add rice and stir fry until lightly crisp about 4 min. Add bok choy leaves and green onions and saute till soft 1-2 min.. Stir in Red Habanero Pepper Sauce
  3. Option: top individual portions with sunny side up fried egg
  4. Season with salt, and sesame oil. Garnish with nori strips and sesame seeds
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Ham and Bean Soup

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Ham and Bean Soup
Course Main Dish
Cuisine American
Prep Time 30 minutes
Cook Time 4 hours
Passive Time 15 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine American
Prep Time 30 minutes
Cook Time 4 hours
Passive Time 15 minutes
Servings
people
Ingredients
Instructions
  1. Sort rinse and soak beans overnight. Place rinsed beans into large pot cover with water and add, celery, onion, bay leaves, cumin and garlic powder.
  2. Bring to a boil, then reduce heat and simmer. get ham bone.
  3. Add ham bone to pot, make sure water covers bean mixture. Return mixture to boil, and reduce heat to simmer. Add tamari and nutritional yeast. Cook, simmer for until beans are tender, (about 4 hours). Add additional salt and pepper to taste, and carrots cook 20 more minutes
  4. Serve and enjoy
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