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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Fried Chicken, Grandma’s Best

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Fried Chicken Grandma's Best
Course Lunch
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Course Lunch
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Instructions
  1. combine first 6 ingredients and sprinkle over chicken, making sure to cover all sides. Put chicken into refrigerator for 1 hour.
  2. Whisk buttermilk and hot sauce together, adding more heat if desired. Pour this mixture over the chicken and refrigerate overnight. Minimum 3 hours.
  3. Fill large pot with oil. Heat oil to 375. Combine flour, salt, pepper, and dill, and put into large paper grocery bag
  4. Remove chicken from fridge, and drain. Dredge the chicken in the flour, and shake off any excess flour.
  5. Gently place chicken into oil. as the temp of oil drops, try to keep it at 350. Turn chicken every 2 minutes, browning evenly. after 8 min. take one piece out and stick it with a fork all the way to the bone. If juice is clear it should be done.If juice is red put back-in and cook for 2 minutes more.
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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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Turkey Hash

Another great way to use that extra turkey from the holidays.

 

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Turkey Hash
Course Lunch
Cuisine American
Prep Time 20 minutes
Cook Time 60 minutes
Passive Time 5 minutes
Servings
people
Ingredients
Course Lunch
Cuisine American
Prep Time 20 minutes
Cook Time 60 minutes
Passive Time 5 minutes
Servings
people
Ingredients
Instructions
  1. In large pot. put 2 Tbsp olive oil, and onions. Cook over medium heat until translucent. about 4 minutes
  2. Add garlic, flour, and 2 Tbsp olive oil, 3/4 tsp salt, 1/2 tsp pepper, cook stirring frequently over medium low heat until a light brown roux is formed. about 4 minutes.
  3. Add turkey, carrots, potatoes, thyme and turkey stock. Mix well and bring to gentle boil. Reduce heat to simmer and cook for 45 minutes.
  4. Taste and add more seasoning if necessary. Thicken with 1 Tbsp flour mixed into1/2 cup of liquid from soup ad pour back into soup while stirring.
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Oven Roasted Salmon and Veggies

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Oven Roasted Salmon and Veggies
Salmon roasted with garbanzos and veggies
Course Lunch, Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Passive Time 5 minutes
Servings
people
Ingredients
Course Lunch, Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Passive Time 5 minutes
Servings
people
Ingredients
Instructions
  1. Preheat oven to 400° F. Coat 1 baking dish. Mix onion, red pepper, chick peas and season to taste. add freshly chopped herbs, stir to mix. Roast 20-25 minutes stirring occasionally until lightly browned.
  2. Coat 2nd baking dish, with cooking spray. Season salmon on both sides with salt and black pepper. lightly brush 1/4 tsp Lemoncello™ Hot Pepper Sauce on salmon. Place in baking dish and roast until flaky with fork, about 15 minutes. Brush with remaining Lemoncello™ Hot Pepper Sauce.
  3. Serve salmon with lemon wedge yogurt and vegetable mixture
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Spicy Black Bean Sandwich

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Spicy Black Bean Sandwich
Course Lunch, Main Dish
Cuisine Vegetarian
Prep Time 10 minutes
Cook Time 45 minutes
Servings
peoplee
Ingredients
Course Lunch, Main Dish
Cuisine Vegetarian
Prep Time 10 minutes
Cook Time 45 minutes
Servings
peoplee
Ingredients
Instructions
  1. Add oil and onion to large skillet cook over medium heat till golden brown. Add garlic, chili powdered cumin and black nocino™, stir in well. Next add the canned beans and broth, mix in well. Mash mixture with potato masher , and leave chunky. Add the lime and taste, correct seasonings using salt pepper and more hot sauce if necessary
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Grilled Scallops, Mango Passion

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Grilled Scallops, Mango Passion
Cuisine American, Tropical
Prep Time 10 minutes
Cook Time 10 minutes
Passive Time 5 minutes
Servings
peoplee
Ingredients
Cuisine American, Tropical
Prep Time 10 minutes
Cook Time 10 minutes
Passive Time 5 minutes
Servings
peoplee
Ingredients
Instructions
  1. Rinse scallops. Place scallops onto wooden skewers
  2. Season with salt and pepper. Brush scallops with Instant Luau™ Glaze
  3. Grill over medium high heat 3-5 min per side. Brush glaze on after turning.
  4. Garnish and serve.
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Sauteed Garlic Asparagus


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Sauteed Garlic Asparagus
Cuisine American
Prep Time 5 minutes
Cook Time 5 minutes
Servings
servings
Ingredients
Cuisine American
Prep Time 5 minutes
Cook Time 5 minutes
Servings
servings
Ingredients
Instructions
  1. Melt butter in shallow pan over medium high heat. Add garlic and saute lightly until translucent.
  2. Add the asparagus and saute until tender. Add Nocino™ Blonde Hot Pepper Sauce, stir and serve.
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Seasonal Green Sauté

Fresh seasonal greens quickly cooked to enhance flavor

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Seasonal Green Sauté
Course Dinner, Side Dish
Cuisine American, Italian
Prep Time 10 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Course Dinner, Side Dish
Cuisine American, Italian
Prep Time 10 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Instructions
  1. Toast the pine nuts in a large pan, stirring frequently until they begin to brown. Remove them from heat and the pan once toasted.
  2. Add olive oil to the pan, and over medium heat add the garlic. Do not brown the garlic.
  3. Add the greens to the pan and mix well. Stir often until the greens start to wilt and give up moisture (between 1 and 5 minutes depending on the greens).
  4. Add the pine nuts, the raisins, salt, and the Scotch Bonnet sauce. Add the wine (or water) and toss the mixture. Let the liquid boil away.
  5. Remove from heat and add salt and pepper to taste.
  6. Garnish with tomato, egg, and green onion.
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Instant Luau Glazed Pork Roast

Pork loin roast glazed and grilled over low heat to perfection.

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Instant Luau Glazed Pork Roast
Course Dinner, Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 1 1/2 hours
Passive Time 15 minutes
Servings
servings
Ingredients
Course Dinner, Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 1 1/2 hours
Passive Time 15 minutes
Servings
servings
Ingredients
Instructions
  1. Rinse the pork roast and pat it dry. Score the fatty side. Spread on papaya meat tenderizer if desired. Pierce the pork roast all over with a fork and place it in a sealed plastic bag for 30 minutes to tenderize.
  2. Remove the roast from the bag and place it on the indirect heat side of the grill. Roast/smoke it over very low heat, while basting every 15 minutes with Instant Luau Glaze. Keep the roast away from direct flames to avoid scorching the glaze.
  3. Roast the meat in this way for 1 1/2 hours or until a meat thermometer registers 170 degrees in the center. Remove from heat and allow the meat to rest for 15 minutes. Slice and serve.
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