Archive

Tag Archives: lime juice

After a fabulous night in Brooklyn with my good friend from a previous job, we were in dire need of a refreshing drink and a heavy brunch. Being that we were out the door by 10:00 a.m. on a Sunday, and that my friend lives four blocks from Pies ‘n’ Thighs, the next step was obvious.

She ordered a Michelada, and since I wasn’t in the mood for sake in my Bloody Mary, I got the same. Naturally, on my way back to Connecticut, I stopped for hot sauce, and my cocktail hour hasn’t been the same since.

Roadmap to success:

In a pint glass, place two ice cubes (enough to chill, but not too much to dilute). Add 3-4 dashes of Worcestershire sauce (not typical in a Michelada, but it adds that Bloody Mary element that I adore), anywhere from 3-8 dashes of your favorite hot sauce (I like it hot), and a good squeeze of lemon juice (lime juice is traditional, but I think the yellow citrus works better with the Worcestershire). Top with a light, inexpensive beer of your liking (I go for Narraganset), stir, and enjoy–with a straw (not optional).

DSCN1334

Advertisements

This is ridiculously easy, and can be altered in many ways. Don’t feel like making the broth? Use store-bought chicken or vegetable broth instead. Are you vegan? Omit the chicken altogether, or replace with tempeh or tofu, and omit the fish sauce. Feel free to substitute the shiitakes with any other mushroom, or the snow peas with snap peas. Don’t like miso? Well, that ingredient I suggest not to mess with; it adds a sweet-salty, mild “funk” that is hard to achieve with other products. If you follow a gluten-free diet, choose a miso paste made with soy beans and/or rice (not barley; they even make miso out of chickpeas!), and use Tamari soy sauce, which is made without wheat.

2 quarts Thai-inspired chicken broth
1/2 cup white miso
1 1/2 teaspoons fish sauce
1 1/2 tablespoons soy sauce
2 chicken breasts, shredded (reserved from the Thai-inspired chicken broth)
8 oz shiitake mushrooms, thinly sliced (tops only)
9 oz snow peas, thinly sliced
Sriracha, for garnish (optional, but recommended)

1. Bring Thai-inspired chicken broth to a boil, and then reduce heat to medium-low.
2. Stir in white miso, fish sauce, and soy sauce.
3. Add chicken, shiitake mushrooms and snow peas and cook for about 5 minutes, or until heated through.
4. Garnish with sriracha, if you feel so inclined (and you should).

photo 3

This is attempt #2 at testing this recipe. I think this newer version is better than this previous attempt.

1 1/2 pounds carrots, peeled and roughly chopped
3 Tbsp olive oil, divided
1 Tbsp curry powder
Kosher salt and freshly ground black pepper
4 stalks celery, medium dice
1 medium onion, medium dice
4 cloves garlic, minced
2-inch knob fresh ginger, minced
1 can coconut milk
1 1/2 avocados, sliced or diced, for garnish (optional, but highly recommended)
Lime juice, for serving (optional)

1. Preheat oven to 400 degrees F.
2. Toss the carrots with 1 Tbsp olive oil, curry powder, salt, and pepper. Spread out on a sheet pan and roast for 25 minutes, or until dark brown and tender.
3. Heat remaining 2 Tbsp olive oil in large pot over medium-high heat. Add celery and onion and saute until tender, about 5-7 minutes. Add garlic and ginger and cook for another 3 minutes, stirring frequently.
4. Add the carrots to the pot and cover by 1 inch with water. Bring to a boil, then reduce heat and simmer for 25-30 minutes.
5. Puree the soup using an immersion blender, regular blender, or food processor. Adjust salt and pepper to taste and stir in coconut milk.
6. Garnish soup with avocado and freshly squeezed lime juice (optional). Fresh chopped cilantro would also be a great garnish.

Serves 4 (entree)-6 (appetizer)

20140118-090431.jpg

1/4 cup low-sodium soy sauce
1/4 cup rice wine vinegar
juice of 1 lime, divided
1 inch piece ginger, peeled and grated
1/4 tsp chili pepper powder (or cayenne) or sriracha
2 cloves garlic
1/2 pound fresh tuna steaks
1 small leek, white and light green parts only, thinly sliced
Kosher salt
1 Tbsp olive oil, divided
10 oz cremini mushrooms
2 bunches kale, torn

1. Combine the soy sauce, vinegar, half the lime juice, ginger, and chili pepper powder in a shallow pan.
2. Grate one of the garlic cloves into the pan and whisk together ingredients.
3. Place the tuna steaks into the pan and marinate for 30 minutes to an hour, flipping halfway.
4. Combine the leeks and the remaining lime juice and refrigerate for at least 20 minutes.
5. Preheat oven to 200 degrees F.
6. Remove tuna from marinade and shake off excess, removing any bits of garlic or ginger.
7. Season with salt and pepper on both sides.
8. Heat 2 tsp olive oil in a non-stick pan over high heat until the first whisp of smoke.
9. Add the tuna to the pan and sear for 1 minute on each side. Remove and keep warm in the oven.
10. Heat the remaining 2 tsp olive oil over medium high in a separate pan.
11. Add mushrooms to the pan and cook, stirring occasionally, until golden brown.
12. Mince the remaining clove of garlic and add to the pan. Sauté for about 30 seconds.
13. Add kale to the pan one handful at a time. Season with salt and pepper and cook until wilted.
14. Plate the greens and top with the seared tuna.
15. Garnish with marinated leeks and a dash of chili pepper powder, if desired.

20131010-223356.jpg

When life gives you stress, and a pint of blueberries, make fruit salad. And not just any fruit salad, but a big old mess of a fruit salad. Find whatever fruit you have on hand, combine, and eat. Hit it with a bit of freshly squeezed lime juice for a bright, tart finish.

“Have some fruit salad!” I encouraged my father.
“No–it looks too sloppy!” he replied. Yeah, but it was good.

photo (33)Sliced bananas, sliced plums and blueberries with lime juice.

photo (28)1 romaine heart, rough chop
8 radishes
2 corn cobs
1/2 bunch cilantro, rough chop
1/2 pint cherry tomatoes, quartered
4 scallions, thinly sliced on a bias
juice of 2 large limes
1/3 cup olive oil
kosher salt and black pepper, to taste
1 avocado, thinly sliced or medium dice

1. Place the chopped romaine in a large bowl.
2. Using a mandoline, julienne the radishes and add to the bowl.
3. Stand the corn upright and cut off the kernels with a knife. Add kernels to the bowl.
4. Add the cilantro, tomatoes and scallions to the bowl.
5. Squeeze lime juice over the salad, drizzle with olive oil, and season with salt and pepper.
6. Gently toss and garnish the top of the salad with avocado.

Enjoy this fresh, vegan salad with, well, ribs, of course! It’s the perfect foil to the slow-cooked meat.

photo (27) photo (26)

Okay, so, I really wanted to make this a vegan entree. BUT, the slaw just begged for a touch of mayonnaise. BEGGED! Either way, this is a fabulously easy vegetarian dinner that can be made vegan very simply with vegan mayonnaise. All it requires is a bit of prep work the night before.

photo (13)

juice 2 limes
1/4 cup soy sauce
1 tsp toasted sesame oil
1 10-oz package tofu, drained
1 red onion, finely sliced
1/4 cup rice wine vinegar (or white wine vinegar)
1 lb carrots, peeled
1 jalapeño, de-seeded and minced
1 1/2 Tbsp mayonnaise
2 Tbsp cilantro, roughly chopped

1. Whisk together the lime juice, soy sauce and sesame oil.
2. Slice the block of tofu lengthwise into 4 pieces and place into the lime and soy marinade.
3. Cover and marinate overnight.
4. Combine the sliced onions with the vinegar. Stir, cover and marinate overnight.
5. Shred the carrots using a grater or food processor, or julienne using a mandoline.
6. Combine the carrots with the jalapeño, mayonnaise and cilantro.
7. Add a few teaspoons of the lime and soy marinade to the carrot mixture, to taste. Cover and refrigerate.
8. The next day, plate the carrot slaw, top with pickled red onions and a slice of tofu, cut in half on a diagonal.