Tangerine – Lime – Tequila Dressing

I was working in the lab, late last night. Or at least that’s what I tell myself. And its going to be a lot more spring-like this weekend and perhaps a simple spring greens salad would be nice. These are plenty of sales in the produce down at Sweet Pea market. While I was there, I found a small pint size bottle of tangerine juice. Now that got me thinking about tangerines, and limes, and with limes… tequila! Now, how about those greens with tangerine – lime – tequila dressing.

Here’s what you’ll need:

  • ¼ cup tangerine juice
  • ¼ cup olive oil
  • 2 tablespoons Silver Patron tequila
  • 2 tablespoons lime juice
  • 2 tablespoons brown sugar

Combine the ingredients and mix well… serve on top of those greens of course.

Tequila- Patron-Silver

Lime Sauce and Andy Murrays

I mentioned on Sunday that we made a pitcher of ‘Andy Murrays’ to enjoy during the Wimbledon Men’s Final. So, I figured I would share the secret with you all, only if you promise not to tell anyone else. It’s just between us friends… right? We start by making a simple lime sauce before hand.

Here’s what you’ll need:

  • 1/2 cup water
  • 6 tablespoons sugar
  • 2 tablespoons cornstarch
  • ¼  cup fresh squeezed lime juice (pulp is ok here)

In a saucepan, bring water, sugar, and cornstarch to a boil. Boil this for about a minute to get everything all dissolved. Now add the lime juice. Bring to a boil and cook for another 1 or 2 minutes. Remove this from the heat and store in the fridge.

Use the lime sauce for the Andy Murray

Here’s what you’ll need:

  • 1 cup gin
  • 2 cups of tonic
  • ¼  cup lime sauce
  • A pitcher

In a nice glass pitcher, combine the ingredients and give it a gentle stir.  I like to serve these in a lowball glass without ice. This yields a service of four.

And here’s what you’ll feel like when you’re drinking it!

Andy Murray

Andy Murray

Tomato, Onion, Cilantro Salsa

I’m still using those limes I picked up at the great Western Beef sale. Today, I share another one of my salsa recipes. This one uses a little lime juice with tomatoes, onions, poblanos, and cilantro. The trick to cutting down on the bite of the onion is to wash the diced onion before adding it to the mixture.

 

Here’s what you’ll need:

  • 3 small white onion finely chopped
  • 2 small cloves garlic, minced
  • 3 large ripe tomatoes, peeled and seeds removed, chopped
  • 1 poblano pepper, finely chopped
  • 2 to 3 tablespoons minced cilantro
  • 1 1/2 to 2 tablespoons lime juice
  • salt and pepper

Put chopped onion and garlic in a strainer; pour 2 cups boiling water over them then let drain throughly. Discard water and let it cool.

Combine onions and garlic with chopped tomatoes, peppers, cilantro, lime juice, salt, and pepper. Refrigerate for 2 to 4 hours to blend flavors. This makes about 2 cups of salsa.

fresh tomato salsa

fresh tomato salsa

Tomatoes Stuffed with Crab

Hazy Hot and Humid… So, yesterday I mentioned making a chicken salad stuffed tomato. Well, I decided to stop off at the fish shop on the way home and got a great deal on crab meat. So, instead of chicken salad stuffed tomatoes, I made crab salad for them. I like to make these easy meal items that go straight from the fridge to the plate on these hazy, hot, humid days.

Here’s what you’ll need:

  • 2 fist sized ‘slicing’ tomatoes
  • 1 pound crab meat
  • 1 lime
  • 1 red onion
  • 1 rib celery
  • 2 spring leeks
  • two tablespoons mayo
  • sea salt and pepper

Start by cutting the crab meat into modest chunks. Cut the lime in half and squeeze the juice over the crab meat. Take a butter knife and shave off some of the lime pulp into the crab meat. Combine this thoroughly. Then add the minced celery and onion, then cut the leeks lengthwise and chiffonade and add the shreds to the crab. Now, add the mayo and mix thoroughly.

Take each tomato and hollow them out. I usually fine that one of those serrated grapefruit spoons works well for this task. Save the innards for making salsa, or chunked into a side salad. Now, stuff the crab salad into the tomato and store them in the fridge till you are ready to serve them up.

Tomato Stuffed with Crab

Summer Lime-Aide

As I may have mentioned previously, Western Beef had one of those ‘i cant believe it’ lime sales, 16 little limes for about two dollars or so. But, you may be asking yourself, could you possibly do with that many limes and no pie crust. Well, I used a bunch of them in various ways but, here’s one way to use little limes with a trick my mother told me. A tasty lime-aide.

Here’s what You’ll need:

  • 1 quart water
  • 2 scoops sugar
  • half a dozen little limes

Cut 1/4 off each end of each lime. Then, cut the remaining 1/2 lime into slices and put these into a freeze safe zip-lock bag. Toss them in the chill-chest. With the remaining lime ends, squeeze them into a large ( 4 cup ) measuring cup. To really get all that juice out, twirl the end between your thumb and forefinger.  This will hopefully get a little pulp into the mix.

Once you’ve collected all that juice, add about three cups of water. Now add two scoops of sugar. My scoop tends to be about two and a half tablespoons. Dissolve the sugar and pout it into a one quart container. Add the rest of the water and chill.

When your ready to serve, grab a tall glass and take one or two frozen lime slices a couple of ice cubes. pour the lime-aide over these and serve then out. Later, this mixes well with tonic water and a splash or two of gin.

limes

limes for simple summer lime-aide

Crab Salad w Spring Leeks

From the sustainable seafood section; here’s a salad that works well by itself, or as a filling for a picnic sandwich. It uses those wonderfully sweet spring leeks that seen so plentiful at H-Mart, the local Asian market, and the crab meat on sale at Western Beef. So, grab some crab and a lime and lets get cracking.

Here’s what you’ll need:

  • 1 pound crab meat
  • 1 lime
  • 1 red onion
  • 2 spring leeks
  • two tablespoons mayo
  • sea salt and pepper

Start by cutting the crab meat into modest chunks. Cut the lime in half and squeeze the juice over the crab meat. Combine this thoroughly. Then cut the leeks lengthwise and chiffonade. Add the shreds to the crab. cut the red onion into fine shreds and add this too. Now, add the mayo and mix thoroughly.

A simple salad that stands on its own, or nestled inside a kaiser roll. Take it along on your next picnic.

 

Shrimp Salad for Summer

Here’s a nice appetizer that you can make for the hotter days of summer with all that shrimp we stocked up on at the Stop and Shop sale… right… Well, I enjoy this roast shrimp salad served on endive. It’s a simple presentation for an appetizer that’s a little more complicated.

Here’s what you’ll need:

Roasted Shrimp with Lime

  • 1 pound shrimp, shelled and deveined
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons lime juice

Shrimp Salad Dressing

  • 1/2 cup sour cream
  • 2 tablespoons mayonnaise
  • 1 teaspoon lime zest
  • 1 tablespoon lime juice
  • 1 tablespoon chopped tarragon leaves
  • 2 teaspoons chopped mint leaves
  • 3 tablespoons chopped parsley
  • pinch sea salt

Preheat oven to 425 degrees F. Toss shrimp with olive oil, salt and pepper then bake in the oven for 4-6 minutes (depending on shrimp size) or until light pink and the edges are slightly curled.

Remove the shrimp from the oven and immediately toss with lime juice, set aside to cool.

Now, let’s make the dressing. In a large bowl, combine the sour cream, mayonnaise, lime zest, lime juice, tarragon, mint, parsley, and sea salt… and blend well.

Chop the roasted shrimp into small pieces then toss with the dressing. Slice the end of each endive and separate the leaves. Fill each leaf with a spoonful of shrimp salad and present on a serving platter.

Squid Week – Mexican Style

Sustainable squid, squid-week continues… Mexican style. Today it’s a simple squid cerviche. Ceviche is a seafood dish marinated in a citrus-based mixture, usually with lemons and limes providing the acid. In addition to adding flavor, the citric acid causes the proteins in the seafood to become denatured, cooked essentially, but not cooked with heat. This makes it a perfect picnic dish.

Here’s what you’ll need:

  • 6 to 8 whole squid, cleaned and sliced into ¼-inch rings
  • 1 small red onion, diced
  • 1 jalapeno, diced small
  • 2 Tbsp cilantro, chopped
  • Fresh squeezed lime juice (about 16 – 20 limes)
  • 1 clove garlic, smashed (not minced, not pressed)
  • Salt and black pepper, to taste
  • Tortilla chips and lime wedges, for serving

Start by juicing one lime into a large glass or ceramic bowl. Smash a clove of garlic and add it to the juice we want to infuse this juice with the garlic so I often use a garlic press here to smash the clove. Leave the garlic in the juice while you clean and slice the shrimp and chop the vegetables and cilantro. As your chopping all these ingredients, keep them off to the side, and don’t add then to the bowl yet.

After chopping all the ingredients, remove the garlic from the bowl and then add all of your ingredients except for the salt and pepper to the bowl.

Now, juice the limes over the ceviche, making sure there is enough to nearly cover the squid. Stir well, cover, and refrigerate for one hour. Remove, stir again, and return to the refrigerator. Marinate for another 2-3 hours, season to taste with salt and black pepper and serve with tortilla chips and lime wedges.