Come on, it’s summer time and the breezes are light, the temperature is perfect for being on the deck with a great appetizer coming your way. I mean, after you make it and then serve it to one and all, they will all want to be asked back.
- 30 prawns, raw
- 2 tsp. each of fresh lime juice and grated ginger
- 1 tsp. soy sauce
- 2 tbsp. olive oil
- pinch of 5 spice powder
- skewers that have been soaking for an hour
Shell and devein the shrimp, but leave the tails on. Combine the remaining ingredients in a small bowl. Stir in the prawns, making sure to coat and refrigerate for one hour, covered.
Thread the prawns on the skewers and fry in pan, making sure the oil is hot first. Do not over cook.
I told you it was easy. All you need now is some sliced pineapple and mango to accompany the shrimp. Oh yeah, I forgot ……don’t forget the wine.
Queso Fresco (Mexican Cheese)
This is so easy, it is ridiculous. Not only that, it is good too.
- 4 cups whole milk (not skim, 1 or 2%)
- 2 tbsp. Greek yogurt
- juice of 2 limes
- cheesecloth
Bring milk and yogurt to 180 F over medium heat. Remove from heat and mix in the lime juice. Cover with a damp clolth and let sit 15 minutes.
Strain through the cheesecloth for 25-35 minutes, depending on soft you want the cheese to be. Refrigerate.
I told you it was simple.
Chicken Baked My Way
This recipe has a little Moroccon flavour. It has been adjusted slightly for our tastes. I hope you will try it and enjoy.
- 2 x 2 1/2 lbs. chickens, quartered
- 2 tbsp. grated lime peel
- 1/2 cup lime juice
- 2 cloves garlic, minced
- 2 tsp. dried thyme leaves
- pinch of salt
- pinch of freshly grated pepper
- 1/4 cup melted butter
- 3 limes, sliced thin
- 1/2 cup chopped parsley
Wash the chicken under water and dry well with paper towels. Arrange the chicken in a single layer in a shallow baking dish.
Combine the lime zest, juice, garlic, thyme, salt and pepper and mix well to combine. Spoon over the chicken, making sure to turn it over to completely coat. Cover and refrigerate for about 4-5 hours, turning the chicken every hour.
Preheat oven to 425 degrees. Remove the chicken and drain on paper towels. Save the marinade. Arrange the chicken in a 2-3 quart casserole and brush with melted butter.
Bake uncovered for 25 minutes. Brush with the marinade reserve and bake for another 35-40 minutes. Brush with the marinade a few times during this second timing.
Garnish with the lime slices and sprinkle with the parsley.
This will serve 8 people. You can also heat the marinade and put it in a gravy boat so it can be served as a sauce. With this chicken serve with rice or broad buttered noodles. YUMMY!
Lime Cucumber Relish
This is a wonderful traditional relish to accompany grilled or roasted chicken. It has a yogurt sauce as well. So with these two companions you have a super great meal in minutes.
- 1 medium English cucumber, chopped ( 2 1/2 cups)
- 1 large tomato, chopped (1 cup)
- 1/4 cup finely chopped onion
- 1 tsp. shredded lime peel
- 2 tbsp. fresh lime juice
- 2 clove garlic, minced
In a medium bowl, combine all the ingredients and stir to blend it well.
Yogurt Sauce
- 1/3 cup plain Greek yogurt
- 1 tbsp. honey
- 1 tsp. cream
Whisk this together until smooth.
When serving this with grilled or roasted chicken, top the chicken with the cucumber relish and then drizzle the yogurt sauce over.
Catfish With Crisp Apple Coleslaw
This fish is something new for me. It is great when served with homemade baked beans and/or homemade sweet potato fries. If you have a deep fryer, it is easy as can be.
- 1 large lime
- 1/3 cup mayo, not salad dressing
- 1 tbsp. honey
- 3 stalks celery, peeled and thinly sliced
- 1 red delicious apple, peel on and cored
- 1 cup shredded cabbage
- 1 -1 1/2 lb. catfish fillets
- 1/3 cup yellow cornmeal
- 1 tsp. chili powder
- pinch of salt and pepper
- 2 tbsp. oil for frying
Cut half of the lime into wedges and set aside. Juice the remaining half into a large bowl. Combine the mayo and honey with the juice, using a whisk. Reserve 2 tbsp. of this. Stir in the apple, celery and cabbage, mixing well to combine. Cover and place in the refrigerator until ready to plate the catfish.
Sprinkle the fish with a pinch of salt and brush with the reserved lime-mayo mixture. In a small bowl, combine the cornmeal and chili powder. Coat the fish fillets and cook in 2 tbsp. hot oil 3-4 minutes each side until it becomes a nice golden colour.
Serve with the chilled slaw, lime wedges and beans and/or fries. All that is needed now is a nice cold beer.
Yummy good. I tell the truth, catfish is a wonderful fish to eat.
Starting Ahead of Baking Time
With so much over-whelming news about the east coast weather and on the west coast…two earthquakes in three days…I decidedI needed a pick-me-up. I made the dough for my cheese shortbread and put it in the freezer and I now have the Gumdrop Christmas Cake in the oven.
The dishwasher is going and when my cake comes out of the oven, I will make lunch and then clean my oven. Next week it will be running for hours on end and it needs to be sparkling clean before we start.
THEN I have to make a list of things to be done in order be ready for the dinner next Saturday. This may sound crazy, but when I do this (for me it works), I don’t have any last minute panics. Things like cleaning the silverware, lining up what we are serving, making sure the grocery list is completed, table setting ideas…..
Darn good thing I did…the dessert I am making will take about three days prepping. Day 1 I will make the pound cake and then on day 2, I will make the pumpkin/rum/lime custard….did I get your attention?
Day 3 – I will complete the dessert. The dessert is a pumpkin-rum trifle and is truly amazing. It is one of those recipes that says to you “damn I can do this”. I did.
Wow! I may have to have a martini later….haha
We did a ton of shopping last weekend but it had to cover the baking we do on November 11th.
Pear and Ginger Jam
This will get you prepared for the summer delights coming from the orchards such as perfect pears. Yummmmm I can taste them now.
- 3 lbs. ripe pears, peeled, cored and chopped
- 3 cups sugar (I prefer the Berry sugar)
- 1/2 lb. candied ginger, finely chopped
- juice and grated peel from 1 1/2 limes
When chopping the ginger, make sure you spray pam on the knife or scissor blades. This way, they won’t stick. Just sayin’.
Put the pears, ginger, sugar and lime juice in a heavy bottom saucepan. Bring this slowly to a boil and boil for about 10 mimutes WITHOUT stirring.
Stir and let cool. Place in sterilized jars and tightly seal. Store in a cool, dark place (pantry?)
If you can keep your hands off, leave them cool completely and try a jar tomorrow. this makes 6 pints.
Okay, okay…I can hear the moans of delight from here. Yum yum…
Colourful Crab Salad
This is, truly, one of the top two salads I simply love….this looks special and even tastes better. Serves six starving or eight polite guests
- 1 celery stalk, peeled
- 1 each, red and yellow peppers
- 1/4 cup fresh chopped cilantro
- 1/2 cup frozen peas
- 3/4 lb. imitation king crab
- 2 limes
- 1/2 cup mayonnaise, not salad dressing
- 1/2 tsp. Tabasco
- Pinch of salt
Do all the chopping first. Finely chop the celery, de-seed the peppers and chop fine, chop the cilantro and put all three in a large bowl. Add the peas. Coarsely chop the crab and add to the mixture.
In a small bowl, squeeze 2 tbsp. lime juice from one lime. Into this juice, add the mayonnaise, Tabasco sauce and salt. Drizzle this over the crab mixture and mix well. Cover and refrigerate for no longer one hour before serving.
Now find your sexiest glasses and put the salad into each one. Place 3 crackers on the plate. Put a small wedge of lime on the side of the glass bowl.
Bass with Papaya Salsa
This is a really tasty dish. The salsa really works.
Serves 4
For the Fish, you need:
- 1 1/2 tbsp paprika
- 1 tbsp minced fresh garlic
- 1 tbsp. extra virgin olive oil
- 1/2 tbsp. chili powder
- 1/2 tbsp finely chopped fresh oregano
- 1/4 cup lime juice
- 4 sea bass fillets
Put all dry ingredients in a food processor until almost smooth. Add juice and blend well. Season with a little salt and pepper. Rub the mixture on each fillet, cover and place in the fridge for a couple of hours.
When ready, preheat the grill, remove the fish from the marinade and grill approximately three minutes on each side.
For the Dressing:
- 1/8 cup plus 1 tbsp. lime juice
- 1/8 cup extra virgin olive oil
- 1 tbsp. Sherry vinegar
- 3/4 tbsp. finely chopped fresh mint
- 1/2 tbsp. chopped fresh ginger
Whisk the ingredients together and keep in fridge until ready to serve. Add the dressing at the last to a small bag of spring baby greens, two large mangoes, thinly sliced, one avocado peeled and thinly sliced , fresh orange segments and one papaya, peeled and thinly sliced.
Plate in a pretty way and present to oohs and ahhs.
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Nectarine and Scallop Summer Salad
I love the summer months and certainly all the ways to make salads zing. This is a lovely salad and one not to miss trying.
Serves 4
Dressing
- 3 tbsp fresh lime juice
- 1 1/2 tsp grated lime zest
- Pinch of chili powder
- 3 tbsp extra virgin olive oil
Whisk juice, zest and chili powder together, slowly add oil, whisking briskly to incorporate.
Do this the day before. Put in the fridge overnight, but make sure it is room temperature the day of the party.
Ingredients for Salad
- 16 sea scallops, side muscles removed and pat dry
- 3 ripe but still firm, white nectarines, sliced into wedges
- Extra virgin olive oil for brushing
- 1/3 cup whole corn kernels
- 1 tomato chopped fine
- Julienned basil for decoration
Set bbq on med-high heat. Brush oil on scallops and nectarine wedges. Grill scallops until slightly charred but cooked (two minutes each side), grill nectarines about one minute each side (depends on thickness).
Arrange four scallops on each plate. In a bowl, toss the tomatoes in some of the dressing. Again, in another bowl, toss the corn kernels with some of the dressing. Spoon the corn kernels around the scallops, scatter tomatoes over the corn. Arrange the nectarine wedges in a decorative pattern. Now, lightly sprinkle the julienned basil over the top.
Note: If white nectarines are not available in your area, you can use the yellow nectarines.
Okay, who has the wine glasses?
Italian Biscotti with Dried Mangoes
I like Biscotti with a cup of freshly brewed coffee but I do not like the commercially prepared cement blocks. Homemade is better in texture, flavour and taste. Try it and see if you feel the same.
- 3 cups flour
- 5 1/2 tsp. baking powder
- pinch of salt
- 1/2 cup coarsely chopped almonds (toasted)
- 4 eggs
- 1 tsp. almond flavouring
- 4 squares semi-sweet chocolate squares, melted
- 1 cup dried, chopped mangoes
- 2 lemons, grated peel
- 2 lime, grated peel
- 1 orange, grated peel
Combine the flour, baking powder, salt, sugar and chopped almonds. Whisk the remaining ingredients together. Add the wet ingredients to the dry and really mix this well. It will be a very stiff dough.
On a parchment lined cookie sheet, divide the dough into 2 pieces and roll into logs. They should be about 3 inches wide and as long as your cookie sheet. Try to square off the ends and bake for 25 minutes.
Remove from the oven and slice each log on the diagonal. On a second, parchment lined cookie sheet, lay the slices on their side. Reduce your oven to 350 degrees and bake another 10 minutes. Turn them over and bake a further 10 minutes. Cool completely and store in an airtight container.
Now, clean up the kitchen, make a fresh pot of coffee, grab a friend or magazine….put a couple of biscotti on a plate and enjoy!
Lime Daquoise
Oh my, Oh my, Oh my! You will LOVE this one.
- Candied lime rind (recipe follows)
- 2 1/4 cups sliced almonds
- 1 1/2 cups sugar
- 2 tbsp. cornstarch
- 9 egg whites
- 1/2 tsp clear vanilla extract
- 2 cups whipping cream
- 3/4 cups icing sugar
- 2 tbsp. lime juice
- grated lime rind
Preparation:
Preheat oven to 350 degrees. Line two cookie sheets with parchment paper. Draw eight inch circle on each one. Turn the paper over and put aside.
Spread almonds in oven on a flat pan and bake about seven minutes until a light golden colour. Let cool . Lower oven temperature to 275 degrees.
In a processor, grind the almonds, one half of the sugar and cornstarch until it becomes a powdery consistency. In a separate bowl, beat the egg whites until soft peaks form and add the remaining sugar a tbsp at a time, beat until stiff peaks form. Beat in the vanilla extract. Sprinkle in one half of the ground almonds and fold in the egg whites. Now fold in the remaining almond mixture.
Divide this mixture between the two pans and spread evenly to fill. Bake in top and bottom third of the oven set to 275 degrees for about sixty five to seventy minutes. Rotate the baking pans in the oven halfway through.
While this is hot, take the cake pan (used to draw circles) and set over the meringue, Cut around with a serrated knife so that both circles are the same size. Transfer to a rack and cool completely.
To make the lime cream, whip the sugar, lime juice and cream, and stir in the grated lime rind. Set aside two cups of this mixture for the icing segment.
Centre 1 meringue layer on a serving plate. Make sure to put strips of waxed paper underneath the meringue to prevent sloppy spills on the plate. Spread with one third of the lime cream. Place the second meringue on top and repeat with the remaining cream and meringues. Spread the reserved cream on the sides first, then the top of the cake. Press remaining almonds on the cake side. Refrigerate up to eight hours making sure to remove the wax paper strips.
To poach the rind, take a paring knife and cut strips of rind top to bottom and then be sure to slice into straight edges. Take 1/2 cup sugar and 1/2 cup water in a sauce pan and bring to the boil. Add the rind and again, bring to the boil. Cook for a few moments until it gets thick. Remove the rind, drain off the liquid and toss in a plate covered with berry sugar, roll around and set on a rack to dry.
Set these out in a pretty fashion on top of your cake when ready to serve.