6-7 medium limes
3 cups sugar (about)
3 tablespoons tequila, preferably silver
1 tablespoon triple sec or Cointreau liqueur
3 cups
1 hour 30 minutes 1 hr prep
Zest the limes, measuring 6 tablespoons to 1/2 cup lightly packed lime peel (The strips of peel should be no wider than about 1/4 inch).
Using a sharp knife, peel off the white pith from the limes and discard it.
Chop lime fruit, eliminating the seeds; measure 1 1/3 cups of pulp.
Place the zest in a heavy nonreactive saucepan; cover with water.
Bring to a boil over high heat; boil 1 minute, and pour off water.
Add the chopped pulp and 3 cups water to the pan; let the mixture stand, lightly covered, for at least 4 hours or up to 24 hours.
Sterilize 3 half-pint canning jars.
Bring the mixture to a boil; boil until the fruit and zest are tender (about 10 minutes).
Measure the fruit and its liquid and add an equal amount of sugar.
Bring the mixture back to a full rolling boil; boil until it gels, which may be as little as 3 minutes more since it is already hot.
Spoon a teaspoon of the marmalade onto a chilled saucer; let the mixture sit for about 10 seconds, then tip the sauce of bit; if the liquid separates and runs like water across the plate, it is not done yet.
Test every minute or two, until the marmalade holds a soft shape.
Stir in the tequila and Triple Sec.
Pour the marmalade into the jars, leaving at least 1/4 inch headspace.
Cover, cool, and refrigerate, or process in a boiling-water bath for longer storage.
Store upside down for the first few hours to help distribute the fruit evenly.
It takes at least several hours for the marmalade to set up.
It keeps refrigerated for several weeks.
2 cups frozen unsweetened strawberries (thawed for about 1 hour)
1 cup diced dried pineapple
12 servings 3 cups
5 minutes 5 mins prep
Place pineapple and strawberries in a food processor and blend until thick and quite smooth. This should be thick enough to spread easily, like apple butter.
Pour into a 3-4 cup jar and chill.
This jam will keep for 4-5 days in the refrigerator.
This saucy marinade, inspired by the famous Mexican drink, complements salmon's full-bodied flavor.
MARINADE1 tablespoon tequila1 teaspoon salt1 teaspoon paprika2 teaspoons lime juice2 teaspoons olive oil1/8 teaspoon ground red pepper (cayenne) SALMON4 (6-oz.) salmon fillets, skin on
1. In small bowl, combine all marinade ingredients. Place salmon fillets in shallow baking dish. Generously brush marinade over fillets. Cover; refrigerate at least 1 hour or up to 3 hours.
2. Heat grill. Place salmon fillets on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals.
3. Cook 8 to 10 minutes or until fish just begins to flake, turning once.
4 servings
PER SERVING: 215 calories, 9 g total fat (2.5 g saturated fat), 30.5 g protein, 0 g carbohydrate, 95 mg cholesterol, 230 mg sodium, 0 g fiber
Prep: 5 min.
Ingredients
1-1/2 teaspoons ground white pepper
1-1/2 teaspoons ground black pepper
1 teaspoon ground red pepper
1 teaspoon dried thyme, crushed
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon salt
1. Stir together the white pepper, black pepper, red pepper, thyme, onion powder, garlic powder, and salt in a small bowl. Store in an airtight container for up to 3 months.
2. To use, sprinkle mixture evenly over meat; rub in with your fingers. Store in a tightly covered container. Makes 7 teaspoons (enough for about 3-1/2 pounds of pork, chicken, or seafood).
Start to Finish: 10 min.
Ingredients
1 tablespoon paprika
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/4 to 1/2 teaspoon ground black pepper
1/4 to 1/2 teaspoon ground red pepper
Directions
1. Stir together the paprika, cumin, chili powder, salt, coriander, black pepper, and red pepper in a small bowl.
2. To use, sprinkle mixture evenly over meat; rub in with your fingers. Store in a tightly covered container. Makes about 6 teaspoons (enough for 3 pounds of beef, pork, or chicken).
Ingredients
1 teaspoon ground coriander
1/4 teaspoon paprika
1/4 to 1/2 teaspoon ground black pepper
1 small dried chipotle pepper, seeded and crushed or 1/8 to 1/4 teaspoon ground red pepper
Directions
1. In small bowl stir together coriander, paprika, black pepper, chipotle pepper, and red pepper. Rub onto meat. Grill. Makes enough for 2-1/2 pounds of meat.
Prep: 10 min.
Ingredients
• 1 tablespoon Hungarian paprika
• 1 tablespoon lemon-pepper seasoning
• 1 tablespoon onion powder
• 1-1/2 to 2 teaspoons coarsely ground black pepper
• 1-1/2 teaspoons garlic powder
• 1 teaspoon Kosher or coarse salt
• 1 teaspoon dry mustard
• 1 teaspoon ground ginger
• 1/2 teaspoon ground allspice
Directions
Combine all ingredients. Rub over meat before grilling. Makes 1/3 cup, enough for about 4 pounds of pork or venison chops.
Ingredients
2 cloves garlic
1/4 cup loosely packed fresh basil leaves
2 tablespoons fresh thyme leaves
1 tablespoon fresh rosemary
1 tablespoon fresh mint leaves
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
Directions
1. With food processor or blender running, add garlic through feed tube or lid. Process or blend until garlic is finely chopped. Add basil, thyme, rosemary, and mint. Cover and process or blend until herbs are chopped. With food processor or blender running, add oil in a thin, steady stream. (When necessary, stop food processor or blender and use a rubber scraper to scrape the side of bowl or container.) Stir in salt and pepper. Spread evenly onto meat. Grill. Makes enough for 1-1/2 pounds of meat.
Ingredients
1 tablespoon lime juice
1 tablespoon water
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon pepper
Directions
1. In small bowl stir together lime juice and water; brush onto poultry or fish. In another small bowl stir together paprika, salt, ginger, allspice, and pepper; rub onto poultry or fish. Grill. Makes enough for 1 pound of poultry or fish.
Prep: 10 min.
Ingredients
1/2 cup broken pecans
1/2 cup fresh oregano leaves
1/2 cup fresh thyme leaves
3 cloves garlic, cut up
1/2 teaspoon finely shredded lemon peel
1/2 teaspoon pepper
1/4 teaspoon salt
1/4 cup cooking oil
Directions
Combine pecans, oregano, thyme, garlic, lemon peel, pepper, and salt in a blender container or food processor bowl. Cover and blend or process with on-off turns until a coarse puree forms scraping the sides as needed. With the blender running gradually add oil until mixture forms a paste. Makes 1/2 cup, enough for 3 pounds of fish or chicken
Prep: 10 min.
Ingredients
2 teaspoons dried rosemary
2 teaspoons dried thyme
2 teaspoons dried minced onion
2 teaspoons dried minced garlic
1 teaspoon coarse salt
3/4 teaspoon pepper
Directions
1. Combine the rosemary, thyme, onion, garlic, salt, and pepper in a blender container; cover and blend until mixture is coarsely ground.
2. To use, sprinkle mixture evenly over meat; rub in with your fingers. Store in a tightly covered container. Makes about 10 teaspoons (enough for 5 pounds of beef, pork, chicken, or seafood)
Prep: 5 min.
Ingredients
2 teaspoons sugar
1-1/2 teaspoons onion powder
1-1/2 teaspoons dried thyme, crushed
1 teaspoon ground allspice
1 teaspoon ground black pepper
1/2 to 1 teaspoon ground red pepper
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
Directions
1. Stir together the sugar, onion powder, thyme, allspice, black pepper, red pepper, salt, nutmeg, and cloves in a small bowl.
2. To use, sprinkle mixture evenly over meat; rub in with your fingers. Store in a tightly covered container. Makes about 8 teaspoons (enough for about 4 pounds of pork, chicken, or seafood).
Prep: 10 min.
Ingredients
1/4 cup sugar
2 tablespoons dried thyme, crushed
2 tablespoons ground allspice
1 tablespoon ground black pepper
1-1/2 teaspoons salt
1-1/2 teaspoons ground red pepper
1-1/2 teaspoons ground nutmeg
3/4 teaspoon ground cloves
Directions
Combine all ingredients. Rub over meat before grilling. Makes about 2/3 cup, enough for 3 pounds poultry, pork, seafood, or vegetables
Prep: 10 min.
Ingredients
1 cup sugar
1/4 cup seasoned salt
1/4 cup paprika
1/4 cup barbecue sauce
1/4 cup garlic salt
2 tablespoons chili seasoning
2 tablespoons ground black pepper
2 tablespoons onion salt
2 tablespoons celery salt
1 tablespoon ground ginger
1 tablespoon lemon-pepper seasoning
1 teaspoon ground thyme
1/2 teaspoon ground red pepper
Directions
Combine all ingredients. This seasoning is ideal for indirect grilling. Makes 2-2/3 cups, enough for up to 8 pounds of beef, pork, and/or chicken.
Prep: 10 min.
Ingredients
2 tablespoons margarine or butter, melted
1 tablespoon sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground black pepper
1/2 teaspoon ground red pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon salt
1/4 teaspoon ground cardamom
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
Directions
Combine all ingredients. Rub over meat before grilling. Makes about 3/4 cup, enough for 4 pounds of beef, lamb, or pork.
Ingredients
4 cloves garlic, minced
2 tablespoons grated fresh ginger
2 tablespoons curry powder
2 teaspoons ground cumin
1/2 teaspoon salt
1 8-ounce carton plain yogurt
Directions
1. In small bowl stir together garlic, ginger, curry powder, cumin, and salt. Wearing disposable or plastic gloves to avoid staining hands, rub evenly onto meat. Spread meat evenly with yogurt to coat. Cover meat and refrigerate at least 4 hours or up to 24 hours. Grill. Makes enough for 3 pounds of meat.
Very basic mix that I use as a marinade, a salad dressing, or over stir-fry/ sautees as I'm cooking.
Ingredients:
Olive Oil
( I don't usually use Extra Virgin olive oil if I intend to use the blend as a marinade or for cooking-- Extra Virgin is great for salad dressing, but I prefer regular olive oil press for sautees and stir-fries)
Sesame Oil
Tamari (I use low-sodium stuff from the health food store, not
the kind that has sugar added to it).
Balsalmic Vinegar
Seasoned Rice Vinegar (my favorite is Nakano brand, Original)
Optional: fresh grated ginger, not much more than 1/2 teaspoon.
Equal parts:
Olive Oil
Sesame Oil
Tamari
Equal Parts:
(Increase or decrease to taste, but these parts should be at least twice as much as the oils)
Balsalmic Vinegar
Seasoned Rice Vinegar
Mix together well and serve, or use for cooking.
This recipe was developed after almost a year of trying to put together several important ingredients that are necessary to my diet. I had been sick for quite some time and needed to increase my health, vitality, energy, brain power, etc. etc. I kept reading what foods/nutrients I needed. I took them, drank them, mixed them, mushed them. Finally, I put something together that is pretty quick and easy. It's magic what it does for you.
Ingredients (Lasts me about 4-5 days, eating about 2tbsp per day)
2 tsp. sesame seeds (calcium; fat); 2 tsp. hemp seeds (protein, fat; if not available, sub. with more sesame seeds); 1 tsp wheat germ (vit. E); 1 tsp sunflower seeds (fat, other good stuff); 2.5 tblsp soy protein powder (protein); 1-2 tblspoons EACH: Flax oil and Fish oil (good fats); 2tblsp-1/2cup blackstrap molasses or honey (depends on how sweet you like it, blackstrap molasses has lots of iron); 1/2 tsp. salt.
Mix all dry ingrediants, mix all wet ingredients and pour into the dry ingredients. You may need to add water to adjust the consistency. Keep refrigerated at all times. You could also add cinnamon or cocoa for flavoring.
I make this butter/paste and add it to my oatmeal, yogurt, cottage cheese or anything at almost every meal.
I know it sounds like a lot of ingredients. It is. You can omit any you don't like and include what you do. But, it's basically a 1-stop shopping trip to a bulk or health store andvthat should set you up for a few months. This stuff is MAGIC. I have felt my brain truly awaken and my energy increase with just a tablespoon. Good fats, good fiber, good protein, good vitamins: mix and magic!
3/4 cup Oil
1/2 cup Honey
1/4 cup soy sauce
2 tablespoons vinager
2 tablespoon green onion
1 clove garlic
1&1/2 teaspoon ginger
Mix all together and Steak Marinade for a few hours in Fridge. Then grill.
I got this from all recipes. Its good on pork or chicken!
1/3 cup honey
3 tablespoons orange juice
1 tablespoon apple cider vinegar
1 teaspoon white wine
1 teaspoon Worcestershire sauce
2 teaspoons onion powder, or to taste
1/4 teaspoon dried tarragon
3 tablespoons Dijon mustard
Place honey, orange juice, vinegar, wine, Worcestershire sauce, onion powder, tarragon, and mustard in a large resealable plastic bag. Let meat marinate in the refrigerator for at least 2 hours.
We use this with everything! Especially Buffalo Style Chicken Wings and Strips and Buffalo Chicken Salad! My kids love it with Veggies!
INGREDIENTS:
*3/4 cup sour cream
*1 1/3 cups mayonnaise
*1 teaspoon Worcestershire sauce
*1/2 teaspoon dry mustard
*1/2 teaspoon garlic powder
*1/2 teaspoon salt
*1/2 teaspoon ground black pepper
*4 ounces blue cheese, crumbled
NOTE: We get our cheese from Trader Joes! Its the best!
DIRECTIONS:
In a large bowl, whisk together the sour cream, mayonnaise and Worcestershire sauce. Season with mustard, garlic powder, salt and pepper. Stir in blue cheese. Cover, and refrigerate for 24 hours before serving.
Backstory: Came from www.AllRecipes.com! We always have this in our fridge! When I have family members visit they raid my fridge for it!
"When it comes to strawberry jam, my mom's secret was to never cook the fruit itself. This lends to an incredibly fresh and delicious jam that comes together in about 15 minutes."
Strawberry, Lavender & Honey Freezer Jam
Makes Five - 8 oz. Jars
4 cups strawberries, chopped
1/2 cup good quality honey (My kind had a bit of honeycomb still in it, yum)
1/2 cup sugar
5 oz. dried lavender or 1-2 Sprigs, fresh lavender
1 packet Fruit Jell - Freezer Jam Pectin
5 jam containers, ready to use (They sell specialty Freezer Jam Jars, I believe by the same manufacturer, with cute purple tops.)
1. In a large bowl, crush strawberries until only small pieces remain and mixture is quite liquid. This takes several minutes for me, using a makeshift 'masher'. Set aside
2. If desired, rehydrate lavender by adding a small amount of water in a bowl to your lavender. Stir and let sit for a minute. Drain, set aside.
3. In a small bowl, mix Pectin and sugar together until incorporated. Add to mashed strawberries. Add honey (microwaving if necessary to get it thin enough to pour). Stir for 3 minutes. Add lavender and lightly stir.
4. Ladle into clean jam jars, leaving 1/2" space at the top. Cap and let sit for 30 minutes. Store in your freezer until ready to use, or transfer to fridge and eat!
"I like raspberry jam pretty tart, so if you prefer a sweeter jam, add another 1/2 cup of sugar."
Raspberry, Honey & Lavender Freezer Jam
Makes Five - 8 oz. Jars
4 cups raspberries
1/2 cup good quality honey (My kind had a bit of honeycomb still in it, yum)
1/2 cup sugar
5 oz. dried lavender (to rehydrate, see instructions above) or 1-2 Sprigs, fresh lavender
1 packet Fruit Jell - Freezer Jam Pectin
5 jam containers, ready to use (They sell specialty Freezer Jam Jars, I believe by the same manufacturer, with cute purple tops.)
1. In a large bowl, crush raspberries until only small pieces remain and mixture is quite liquid. This may take a few minutes.
2. In a small bowl, mix Pectin and sugar together until incorporated. Add to mashed raspberries. Add honey (microwaving if necessary to get it thin enough to pour). Stir for 3 minutes. Add lavender and lightly stir.
3. Ladle into clean jam jars, leaving 1/2" space at the top. Cap and let sit for 30 minutes. Store in your freezer until ready to use, or transfer to fridge and eat!
Jam keeps several weeks in the fridge or up to one year in the freezer.
1 C. Scottish (or similar) Ale
1 tsp. brown sugar
1/2 tsp. McCormick Seasonal®
1/4 tsp. ground black pepper
1/4 tsp. MSG
Place your favorite cut of steak in a shallow pan and pour ale on steak and marinate for 1 hour in refrigerator. Remove steak from ale and mix dry ingredients together and rub steak on both sides. Let marinate with dry ingredients for 1/2 hour. Preheat a skillet or grill to medium high heat. Add vegetable spray or vegetable oil and braise to perfection.
I prefer this with more spices. Start small and adjust to your tastes.
1 (15 ounce) can pure pumpkin
2 medium apples, peeled and grated
1 cup apple juice
1/2 cup packed brown sugar
1 tsp cinnamon
1 tsp nutmeg
1/2 teaspoon each: cloves, allspice, ginger
Combine pumpkin, apple, apple juice, sugar and spices in medium, heavy-duty saucepan. Bring to a boil; reduce heat to low. Cook, stirring occasionally, for 1 1/2 hours. Add spices to taste. Store in airtight container in refrigerator for up to 2 months.
I know what you are thinking. GROSS. And honestly, I have yet to try it, but on of my favorite food writers, David Lebovitz, made this jam for the "can you can"; delicious days' is my blog burning? jam contest. And since I work in a chocolate factory, and love love love cocoa nibs, I need to , have to, it will be my next thing to make BEER AND COCOA NIBS?!?!? I love it. So here is my word, I will make this within a week. And if you get to it before me, let me know.
from davidlebovitz.com:
Shallot, Cocoa Nib, Beer, and Prune Jam
About 1 1/2 cups
This goes great with pâté or as a sweet counterpoint to anything rich and meaty. In Paris, there's normally a gathering before dinner for drinks, such as a kir or a glass of Champagne. I've served this with slices of foie gras on toasted brioche, a perfect partnership.
I used the largest shallots I could find since I'm too lazy to peel those little ones. Feel free to substitute raisins for the prunes (I sometimes mix them), and if you'd like to use white wine or rosé instead of beer, allez-y.
1 pound (450g) shallots, peeled and sliced
2 tablespoon unflavored vegetable oil
big pinch of coarse salt
a few turns of freshly-cracked black pepper
1/2 cup (100g) beer
1/4 cup (50g) sugar
2 tablespoons honey
3 tablespoons cider or balsamic vinegar
8 prunes (3 oz/90g), pitted, and cut into tiny pieces
1 heaping tablespoon cocoa nibs (see Note)
In a medium-sized heavy-duty skillet or saucepan, heat the oil and sauté the shallots over moderate heat with a pinch of salt and pepper, stirring frequently, until they're soft and wilted, which should take about 10 minutes.
Add the beer, sugar, honey, vinegar, prune pieces, and cocoa nibs and continue cooking, stirring frequently, until the shallots begin to caramelize. While cooking, continue stirring them just enough to keep them from burning.
3 lbs hamburger, 2-3 cups water(I use 2 to 2 1/2 other wise can be to runny) , 1/2 cup chopped onion, 3 teaspoons salt, 2 teaspoons black pepper
Simmer the above for 1 hour (with lid on)
Add:
3 Tablespoons chili powder, 3 cups ketchup,
Simmer for 30 minutes or more.
If you like spicy I add more pepper
What you don't use freeze for another time.
This was a spur-of-the-moment creation for me a few weeks back. We were barbequing pork chops that night, and I discovered a nearly-forgotten mango in my fridge. This is the result. (the jalapeno is optional)
1 mango, peeled & diced
1/2 red onion, finely chopped
1/2 green pepper, small dice
1/2 red pepper, small dice
1/2 jalapeno pepper, seeded & finely diced
1/2-1 tsp chipotle powder
1 tbsp lemon juice
1 tbsp vinegar
1 tsp brown sugar
fresh cilantro, roughly chopped
>Mix all ingredients together in small bowl. Cover & let chill for 30 minutes or more, to allow flavours to develop.
**special note: this is even better on day 2!**
Allow me to introduce you to one of the tastiest spreads ever: Garlic Rosemary Jelly. It may sound a little odd, but this little baby can perk up Sunday morning eggs, tofu (as well as a good glaze for meat eaters, I'm sure), avocado sandwiches, mushrooms¦wherever! I first encountered this jelly at the Union Square Market. I was a little bit afraid. I took a taste of it and was hooked. The garlic is there, but it's not overpowering and the jam is sweet with the herbiness (is that a word?) of rosemary in the background. Completely delightful, but pricey, so I opted to create my own.
Garlic Rosemary Jelly*
Ingredients:
1 3/4 dry white wine
1/4 cup white wine vinegar
1/2 cup finely chopped garlic (I got one of those packages from the store where they are already peeled - lazy!)
1/4 cup finely chopped fresh rosemary
3 1/2 cups sugar
1 tsp butter
1 3 oz. package liquid fruit pectin
4 sterilized 1/2 pint mason jars and lids (go here to learn how to do that>
To Do:
Put the largest pot you've got on the stove and fill it up with water and start boiling. You might also want to boil water in a kettle on the side, just in case you need it for later.
Now, in a large nonstick pot stir together wine, vinegar, garlic, rosemary and sugar and bring mixture to a rolling boil over high heat, stirring constantly for about 2 minutes. If the mixture is foaming, add the butter to help reduce the foam. Stir in the pectin quickly. Keep stirring and bring mixture back to a full rolling boil for one (1) minute (follow these instructions from the pectin instruction packet). After a minute is up, remove from heat.
If any foam remains, skim it off and ladle jelly immediately into jars, filling to within 1/4 inch from top. Wipe rims with dampened cloth and seal jars with lids. Place the jars carefully in that big pot of water that should be boiling water by now and make sure that all of the lids are covered by at least an inch (preferably two) of water and boil for 5 minutes. Turn off heat and let jars sit in the water for 5 minutes. Remove jars and place in a cool, dark place. It will start to be jelly-ish in 24-hours - don't be scared!
Great if you have a crockpot. It makes a fabulous gift and is perfect for the upcoming fall apple picking season!
Lazy Apple Butter
Ingredients:
This makes about 2 half-pint jars.
10 medium apples, cored, peeled and chopped (I used Winesaps, Maccouns, Macs and one lone Granny Smith)
juice of one lemon
1 cup sugar (I used vanilla sugar)
1 cup brown sugar
1 tablespoon cinnamon
2 tsp. cloves
2 tsp. nutmeg
1/2 tsp. salt
2 1/2 cups apple cider
To Do:
Put the apples in the crockpot and coat with lemon juice.
In a seperate bowl combine the rest of the dry ingredients and then combine with the apples. Use your hands (or a spoon) and make sure the apples have spices all over them.
Pour 2 cups of the apple cider over the spiced apples.
Cook on HIGH in the crockpot for one hour. Then switch the heat to low and let the mixture cook for about another 10 hours or so. I recommend doing this at night while you sleep so you can wake up to apple butter goodness.
After 10 hours (or when you wake up), check the butter. If it looks like a bowl of brown goo and tastes good, you're done. If it looks too gloppy, put in the other 1/2 cup of cider, take off the lid of the crockpot and let cook on low heat for another hour.
Place in sterilized jars and eat up. If you're going to be eating this within a few days, you don't have to go through the rigors of preserving, but if you're planning on giving away some jars as gifts or you don't think you can finish a half-pint of apple butter in a few days, I recommend it.
Click here to find more about sterilizing and preserving the apple butter.