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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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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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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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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