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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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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Lemoncello® Shrimp & Scallop Ceviche with Mango, Avocado, & Tomato

Sweet pieces of mango, and creamy avocado pieces mixed with fresh tomato make for a festive and colorful ceviche.

It is made spicy with the ripe Serrano pepper diced with seeds, and the addition of Lemoncello® Hot Pepper Sauce.

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Shrimp & Scallop Ceviche with Mango, Avocado, & Tomato
Course Lunch, Side Dish
Cuisine American, Tropical
Prep Time 20 minutes
Cook Time 0 min
Passive Time 2 hr.
Servings
people
Ingredients
Course Lunch, Side Dish
Cuisine American, Tropical
Prep Time 20 minutes
Cook Time 0 min
Passive Time 2 hr.
Servings
people
Ingredients
Instructions
  1. Assemble ingrédients
  2. Dice red and green onions put into container
  3. Dice ripe serrano peppers: Remove seeds and ribs if milder mix is wanted Add to onion mixture.
  4. Squeeze fresh lime juice, add Lemoncello®
  5. Cut scallops into 4 pieces each. Peel and devein shrimp
  6. Add shrimp, scallops, and lime mixture to bowl: Bowl must be nonreactive, stainless, glass, or ceramic. Place mixture into refrigerator for 2 hours or more until shrimp and scallops have firmed up.
  7. While waiting for Ceviche to firm up: Chop cilantro and place into container. Peel, dice 2 medium avocados, and place into container.
  8. Peel and dice mango, place into container with cilantro and avocados. Add 2 Tbsp extra virgin olive oil to mixture.
  9. Once scallop mixture has firmed up. Mix all ingredients together in large container and toss in the tomatos Check seasonings and serve with lettuce or tortilla chips
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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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Fried Oyster Po’ Boy

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Fried Oyster Po' Boy
Course Lunch, Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 5 minutes
Passive Time 5 minutes
Servings
peoplee
Ingredients
Course Lunch, Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 5 minutes
Passive Time 5 minutes
Servings
peoplee
Ingredients
Instructions
  1. Drain oysters. mix with hot sauce and egg. marinate in refrigerator for at least 2 hrs.
  2. Heat butter in saucepan over med high heat. Hat to 350.
  3. Add all remaining breading mixture ingredients and mix well. Add oysters and coat well. Shake off excess flour and fry in small batches, till golden brown: around 1 1/2 min.
  4. Drain on paper towels. Split rolls. Add 4 oysters to each roll, lettuce, tomato, avocado, and onion. Top with your favorite Remoulade
  5. Assemble any way you like. Just enjoy
Recipe Notes

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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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