Grilled flank Steak with Lime and Chile

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Grilled flank Steak with Lime and Chile
Course Dinner
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Passive Time 5 minutes
Servings
servings
Ingredients
Course Dinner
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Passive Time 5 minutes
Servings
servings
Ingredients
Instructions
  1. Score the flank steak on both sides lightly. Place in plastic zipper bag
  2. mix lime zest and juice, green onions, garlic, cilantro, olive oil, coriander, cumin, chile powder, hot pepper sauce, salt, and pepper. put into bag and mix well coaring flank steak.
  3. Marinate in refrigeration overnight for 12 hours minimum.
  4. preheat grill. to medium high. put steat on grill. grill for 4-5 min a side for med. rare, 5-7 min per side for medium. 8-10 min a side for well done.
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Mango Chow

A traditional Trini snack

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Mango Chow
Course Lunch
Cuisine Tropical
Prep Time 15 min
Servings
servings
Ingredients
Course Lunch
Cuisine Tropical
Prep Time 15 min
Servings
servings
Ingredients
Instructions
  1. Put mango strips into nonreactive bowl. Add remaining ingredients, toss to combine. Serve immediately
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Turkey Pozole

A perfect way to use the leftover turkey from the holidays.

No sense relying on turkey hash, mix it up, turkeys are big with lots of extra meat.

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Turkey Pozole
Course Lunch
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Passive Time 5 minutes
Servings
people
Ingredients
Course Lunch
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Passive Time 5 minutes
Servings
people
Ingredients
Instructions
  1. Toast seeded nacho chilies in dry pan till darkened, about 4 min.
  2. Place chilis in med bowl, add 2 cups hot water, soak till soft about 5 minutes.
  3. pulse chilis, 1 cup of soaking liquid, garlic, tomato paste, until smooth
  4. Heat olive oil in large pot on medium, add onion, oregano, cumin, and yellow scotch bonnet sauce, and cook until translucent. About 6 minutes.
  5. Add chili paste, it should be about 3 Tbsp, Cook mixture until it thickens, about 4 minutes.
  6. Add the 2 cans of hominy, turkey stock, and cooked turkey. season with salt and pepper. Simmer for 10-15 minutes
  7. Serve with tortilla chips, sliced avocado, cilantro sprigs, lime wedges
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Mexican Shrimp Cocktail: Coctel de Camarones

Another Great dish for a hot summer day or family party

Print Recipe
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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Black Bean Soup

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Black Bean Soup
Course Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Passive Time 5 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Passive Time 5 minutes
Servings
people
Ingredients
Instructions
  1. Heat oil in large pan over medium heat. Add onion, jalapeño, garlic, and salt. cook stirring occasionally until onions are softened, about 5 minutes.
  2. Add oregano, cumin, chili powder, cayenne, and Black Nocino™ Pepper Sauce. Stir can cook 1 minute.
  3. Add beans and broth to pot, bring to a boil on high. Reduce heat to low and simmer for about 10 minutes allowing flavors to blend.
  4. Remove from heat and puree 3/4 of mixture in blender or with immersion blender. Add back into mixture, mix thoroughly.
  5. Serve in bowls with lime wedge to squeeze and stir into soup. Then top with dollop of sour cream. Garnish with Cilantro and Green onions
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