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Posted: Oct/25/2005 12:44 AM PST
DILL-SCENTED CHICKEN CUTLETS
2-1/4 lbs. ground chicken
1 cup finely chopped onions
1/4 cup FLORIDA KEY WEST
KEY LIME JUICE
1 tbs. dried dill
1-1/2 tsp. Salt
1/8 tsp. coarsely ground black pepper
1/2 cup flour
1/4 cup vegetable oil
3 cups low-sodium chicken stock
Fresh dill sprigs for garnish, optional
3 cups low-sodium chicken stock
Place ground chicken, onions, 1 tbs. of key lime juice, dried dill, salt and pepper in large mixing bowl and mix well with spoon to combine. Divide mixture into 8 equal portions and shape into patties about 1/2-inch thick. Patties can be prepared several hours ahead. Cover with plastic wrap and refrigerate until needed.
When ready to saut patties, spread flour on dinner plate. Lightly dredge each patty in flour. Place 2 large, heavy skillets over medium-high heat and add 2 tbs. oil to each. When oil is hot, place 4 patties in each pan and saut until golden on both sides, about 3 to 4 minutes per side. Lower heat to medium, cover each pan and cook cutlets for 5 minutes more. Remove patties to plate and cover loosely with aluminum foil.
Keep heat on medium. Add 1-1/2 cups chicken stock to each skillet and whisk together stock with pan drippings. Simmer briskly, stirring often, until liquid has reduced about one third (about 3 to 4 minutes). Stir 1-1/2 tbs. lime juice into each pan. Season to taste with salt and pepper. To serve, arrange cutlets on warm serving platter. Dab each with a little sauce and garnish with a sprig of dill. Pass remaining sauce separately. Makes 8 servings.
KEY LIME-JALAPENO SHRIMP
Shrimp can be broiled or grilled as kabobs on skewers or prepared as a batch, served over a bed of yellow rice.
1 lb. large shrimp, peeled and deveined
1/2 cup orange juice
1/4 cup Florida Key West Key Lime Juice
1/2 tsp. cumin
1/2 tsp. minced garlic
2 jalapenos, seeded and chopped
Rinse shrimp; pat dry. Combine all ingredients in a resealable plastic bag. Marinate for 30 minutes. Remove shrimp from marinade. Spray broiler pan or grill rack with nonstick cooking spray. Thread shrimp on skewers or place on rack for broiling/grilling. Cook approximately 4 minutes per side, basting frequently with the marinade. [Substitute skinned boned chicken breast, pork tenderloin or beef cubes for shrimp.]
Key West Mustard Sauce
3 green onion stocks, finely chopped
1 clove garlic, minced
2 tablespoons Worcestershire sauce
1/2 cup key lime juice
1 lb. butter
3/4/ cup Dijon mustard
1/2 cup cooking sherry
Mix all ingredients in a large saucepan. Simmer, stirring constantly until smooth and slightly thickened or about 10 minutes. Let cool. This can be used for a dip with seafood, or a marinade for other foods.
Roasted Pork with Key Lime Mustard Sauce
one batch of Key Lime Mustard Sauce
1 - 3 to 5 lb. pork roast
boneless works better, but is more expensive
about 5 cloves of garlic, thinly sliced
Slit pork roast at 1 inch intervals, about 1/4 of the way through. Put garlic slices inside slits. If roast is boneless, tie it so that it will not fall apart while it is cooking. Put prepared roast into a baking pan with sides to catch the drippings. Baste with mustard sauce. Seal the pan with foil. Bake at 400 degrees for the first hour. Uncover, baste again, use the juice in the pan if needed. Reduce temperature to 375 degrees. Bake for another 2 hours. Baste every hour. Do not let pan dry out.
Key West Shrimp with Key Lime Mustard
1 3/4 pounds unpeeled, large fresh shrimp
Three 12-ounce cans beer
2 tablespoons Old Bay seasoning or dry shrimp-and-crab-boil seasoning
Rinse and drain shrimp.
Bring beer and seasoning to a boil; add shrimp and cook 3 to 5 minutes or until shrimp turns pink. Drain well. Serve immediately with Key Lime Mustard.
Makes 4 main-dish servings or 12 appetizer servings.
Key Lime Mustard:
3/4 cup non-fat mayonnaise
1/4 cup Dijon mustard
1/4 cup bottled Key lime juice or fresh lime juice
1/8 teaspoon freshly ground pepper
Combine all ingredients. Makes 1 1/4 cups.
Florida Key West Recipes
84 matching recipe
Posted: Oct/25/2005 4:20 AM PST
Someone had a question as to a source for Key Lime....
You might check any of the following suggestions.
Use bottled Key lime juice. Check your supermarket also the liquor section! Some people buy lime juice for mixed drinks.
Key West Nellie & Joe's sells bottled Key lime juice by the case of 12 bottles. For more information, call them at 1-800-LIME-PIE.
Key West Key Lime Shoppe is another source (last time I checked store was down) Lee is always looking for additional sources for bottled and fresh Key lime juice which will be posted here.
Famous Florida advertizes genuine Key lime juice at $2.95 bottle.
Use regular Persian limes. Adding ascorbic acid gives regular lime juice exta sourness for Key lime recipes. Ask for "citrus acid" or "citrus salt" either in the pickling section of your supermarket or at a pharmacy. Refer to Ann Hodgmon's cook book Beat That for her Key Lime Pie recipe.
Ann recommends 1/4 tsp. citrus salt be added to 1 1/3 cups lime juice.
Use half regular Persian lime and half lemon juice. Color will be closer to Key lime yellow. You could add a bit of citrus salt too.
Check your Mexican/Latino grocery/food-- stores; they seem to be more available places these days.