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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Poached Oysters with Pickled Cucumbers and Caviar

Oysters poached in their own own liquor and topped with creamy beurre blanc, tangy pickled cucumber and briny caviar

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Poached Oysters with Pickled Cucumbers and Caviar
Course Lunch, Side Dish
Cuisine American
Prep Time 15 mintes
Cook Time 30 minutes
Servings
people
Ingredients
Course Lunch, Side Dish
Cuisine American
Prep Time 15 mintes
Cook Time 30 minutes
Servings
people
Ingredients
Instructions
  1. peel and seed cucumber
  2. julienne cucumber
  3. toss cucumber in bowl with 1/2 tsp salt. let stand for 10 minutes
  4. rinse cucumber well and strain all water off
  5. add to bowl 1/4 cup vinegar with the sugar and 1/4 tsp salt. stir well and refrigerate for 20 minutes
  6. white cucumber is pickling, combine 1/3 cup vinegar with 1/3 cup wine and shallot
  7. boil over medium high heat to reduce mixture down, almost completely evaporated, 6-8 minutes
  8. add cream, and Lemoncello® simmer over low heat for 5 minutes.
  9. remove from heat and whisk using hand held blender to puree solids. add butter 1 Tbsp at a time to incorporate well
  10. simmer oysters in a small skillet in their liquid over moderate heat until edges begin to curl. 1-2 minutes
  11. transfer to bowl to finish batch
  12. put into individual ramekins, spoon some beurre blanc on each and top with pickled cucumber and caviar
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Mexican Shrimp Cocktail: Coctel de Camarones

Another Great dish for a hot summer day or family party

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Mexican Shrimp Cocktail: Coctel de Camarones
Course Lunch
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Passive Time 45 minutes
Servings
People
Ingredients
Course Lunch
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Passive Time 45 minutes
Servings
People
Ingredients
Instructions
  1. in small bowl mix onion and lime juice Let stand for 10 Minutes
  2. In separate non reactive bowl add shrimp tomatoes, cucumber, jalapeños, salt and pepper. mix together.
  3. Add clamato juice ketchup, and Lemoncello® to onion mixture and mix.
  4. Add juice mixture to shrimp mixture bowl. Stir to blend. Add Cilantro and Avocados. mix again
  5. Cover and chill for at least 1 hour
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Cold Poached Salmon with Dill Sauce

Great for parties or a light lunch

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Cold Poached Salmon with Dill Sauce
Course Lunch, Main Dish
Cuisine American
Prep Time 30 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Course Lunch, Main Dish
Cuisine American
Prep Time 30 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Instructions
  1. Place salmon in large pan. Add salt, pepper, thyme, Limoncello Hot Pepper Sauce, lemon juice, vegetables. Add enough water to cover the salmon halfway.
    Salmon Poached in Lemoncello
  2. Heat until boiling, then reduce heat, and cover and simmer on low for 10-15 minutes. When salmon turns pink, remove it from the liquid and chill it.
    place salmon into pan
  3. Slice cucumbers very thin and place on salmon.
  4. While the salmon is cooling, make the Dill Sauce: Combine dill, sour cream, mayonnaise, tarragon, dijon mustard, and additional salt and pepper to taste.
  5. Serve the salmon cold over a bed of fresh spring greens, with the Dill Sauce on the side.
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