Ahi Tuna Tacos

What a great way to have Ahi Tuna and tacos at the same time. It makes for great weekend fare and is fun to do. Use of the chipotle pepper sauce and sour cream gives a zippy layer.

  • 1 lb. seared Ahi tuna
  •  1 tbsp. olive oil
  •  2 tsp. 5 spice powder
  •   1 tsp. steak seasoning
  •  1/2 tsp. black pepper
  •  1 lime
  •  3 cups shredded cabbage (red would be nice here)
  •  1/2 cup sour cream
  •  1 tsp. chipotle pepper adobo sauce
  •  12 x 6 inch tortillas (corn)
  •  cilantro
  •  lime wedges

Grate the lime peel and then juice the lime. Add to the shredded cabbage and pinch of salt.

In a small bowl, mix together the sour cream and chipotle sauce and set aside.

Wrap the tortillas in tin foil and place in a warming oven or on the grill for about 5 minutes, turning over just once. Do not burn.

Coat the ahi tuna with the 5 spice, steak seasoning, salt and pepper and sear just 2 minutes of each side. Cut into 1 inch cubes.

Spread the sour cream mixture over all the tortillas and fill the tortillas with the slaw, add the ahi tuna and lime wedges on the side.

This should make your mouth water just reading this. Now go and make it.

Shrimp With Cilantro And Lime

My  husband is such a great cook that, when we are in a restaurant and order a shrimp dish, we are at times disappointed. Some Chefs cook them too long and then they become like rubber.

Take a moment, think about the timing, then try this dish, and you can enjoy perfectly cooked shrimp.

 

  • 1  1/2 lbs. large shrimp, peeled, deveined and tails left on.
  • 1 tsp. rum
  • pinch of salt
  • 1 tsp. sugar
  • 1/4 cup mild curry powder
  • 3 tbsp. peanut oil or a really good olive oil
  • sprigs of cilantro
  • 2 limes, cut in wedges.

Pat the shrimp dry with a paper towel and then sprinkle them with the rum, toss and let stand for about 20 minutes. then pat dry again.

Sprinkle the shrimp evenly with the salt and sugar. Dust each shrimp wtih the curry powder to form a light coating and shake off any excess.

Heat a large skillet over medium heat, add 1 tbsp. of oil and heat for about 25 seconds. Add enough shrimp to cover the bottom of the pan in a single layer. Cook until shrimp are brown and crisp, about 1- 1 1/2  minutes per side. Transfer to a warm plate and repeat with remaining shrimp.

Arrange the shrimp on a large plate or individual plates and sprinkle a bit of cilantro over the shrimp and add a couple of lime wedges.

This makes a terrific appetizer to any meal. Enjoy, ‘cuz it really is yummy!

* Note: use more curry if you are a real fan.

Cornish Game Hens With A Madeira Citrus Sauce

I love cornish game hens and, like most people, tend to ignore them for periods of time. Try this and the sauce will make you want to cook this more often.

 

4 frozen cornish game hens, thawed

salt

pinch of pepper

3/4 cup melted butter

 

Heat oven to 500 degrees. Run cold water through the cavity of the hens and pat dry with a paper towel. Sprinkle cavity of each hen with a pinch of salt and pepper. Tie the legs together and arrange with breast side up in a shallow roasting pan. Brush with butter.

Roast for 15 minutes, uncovered,  then lower the temperature to 400 degrees.

Turn the hens upside down. Pour 1/2 cup water over the hens and cover with foil. Bake for 30 minutes.

Turn the hens one more time, baste with pan drippings and now, uncovered and basting often, roast a further 30 minutes, until tender.

 

Sauce

 

1/4 cup orange peel

1  1/2 tbsp. lime peel

3/4 cup orange juice

2 tbsp. fresh lime juice

1 cup, red currant jelly

1/2 cup Madeira wine

1 tsp. dry mustard

1/2 tsp. ginger

pinch of salt

drop of Tabasco

 

In a small saucepan, combine the orange and lime peels and  juices and bring to a boil. Cook over medium heat for 15 minutes or until the peels become translucent.

Add the wine, currant jelly, mustard, ginger, salt and Tabasco. Bring to a boil, stirring constantly. Reduce heat and simmer for 20 minutes to reduce to 1 1/4 cups, then cool for 10 minutes.

To serve, plate each one and pour sauce over. Any extra pour into a bowl for everyone to add more if needed. (there won ‘t be any, but I thought I would add it anyway).

Lemon (or Lime) Poppyseed Cake/Muffins

The neat thing about this recipe, make muffins instead and you will be a big hit, add some lemon icing on top when hot out of the oven and it melts all down the sides. Trust me, you will love these.

 

  • 3 3/4 cups flour
  • 2  1/2 tsp. baking powder
  • pinch of salt 1  1/2 cups  unsalted butter
  • 2  1/2 cups sugar
  • 7 large eggs, beaten
  • 1  1/2 tsp. pure vanilla
  • 1 cup milk
  • 3/4 tsp. each of lemon and lime grated peel (1  1/2 tsp if just one or the other)
  • 1/2 cup poppyseeds

Heat oven to 350 degrees.

Spray muffin tins with butter flavoured pam spray. Sift together the flour, baking powder, and salt in a medium bowl and set aside.

In your electric mixer cream the butter on medium speed for 2 minutes. Slowly add the sugar and beat for another 4 minutes. Scrape down the bowl to ensure all is blended. Gradually drizzle the eggs and beat until it is smooth and fluffy. Reduce the speed on the mixer and slowly add the flour mixture, alternating with the milk. Be sure to start and end with the flour.

Scrape down the bowl and then add the poppyseeds and citrus zest. Bake for about 25-30 minutes (I use the large muffin tins – I never use the smaller ones) and check at 20 minutes and then every 5 minutes until cooked through.

Remove from oven and let sit for a couple of minutes to cool down, run a knife carefully around the edges and invert. Turn them right-side up and let cool on racks

.   Lemon Glaze

  • 1  1/2 cup sifted icing sugar
  • 3 tbsp. freshly squeezed lemon OR lime juice

Place in a bowl and, using a small whisk, mix until completely smooth. Drizzle over hot muffins. YUMMMMMMMMY!

Ginger Pear Upside Down Cake

The combination of the ginger and pear makes this an exquisite dessert to serve company. It is so showy….walk to the table with a smile and say “this is the dessert course,” go back to the kitchen, pat yourself on the back and add a dollop of whipped cream to each slice to be served.

 

  • 2 tbsp. brown sugar
  • 3 firm fresh, ripe Bartlett pears
  • 1  1/4 cups CAKE flour
  • 1 tsp. ground ginger
  • 3/4 tsp. baking powder
  • 1/4 tsp. baking soda
  • pinch of salt
  • 3 tbsp. extra light olive oil
  • 3/4 cup sugar
  • 1  3/4 tsp. lime zest
  • 1 tsp. pure vanilla
  • 1 large egg, plus 1 large egg white
  • 3/4 cup buttermilk

Preheat 350 degrees. Spray the bottom of a 9 inch round cake pan with butter flavoured Pam spray and sprinkle the brown sugar over the bottom, shaking to distribute evenly.

Peel, core and halve the pears. Slice each half into thin slices and spread evenly over the bottom of the pan in a pretty pattern.

Sift together the flour, ginger, baking powder, baking soda and salt  onto a sheet of wax paper. With an electric mixer beat together the oil, sugar, zest, and vanilla in a large bowl. Add the egg and egg white and beat until thick and smooth.

With a spatula, alternating with the buttermilk, fold in the flour mixture, beginning and ending with the flour mixture until just blended.

Pour the batter over the pears, smoothing out to cover the pears completely. Bake until a toothpick inserted in the center comes out clean (about 35-40 minutes).

Let cool in the pan for about 10 minutes, then invert onto your prettiest cake plate. Let cool even a little longer before slicing. (allow it to set).

Add a dollop of whipped cream,  and all I can say is yummy…..yummy!

 

Lime Oatmeal Cookies

I love limes and I love oatmeal….so here is a good way to have both.

 

  • 1/2 cup butter, room temperature
  • 1 egg
  • 1/2 cup mashed banana
  • 1 tsp. pure vanilla extract
  • 1/2 cup dark brown sugar
  • 1  1/2 tsp. lime zest
  • 1 cup pastry flour
  • pinch of salt
  • 1 tsp. baking powder
  • 1  1/2 cups rolled oats (not instant)
  • 1/2 cup chopped pecans
  • 1/2 cup chopped candied ginger
  • 1/2 cup chocolate chips

 

Preheat oven to 350 degrees. Cream the butter and egg together until smooth. Gradually add in the banana, vanilla and brown sugar. Add the lime zest and mix well on low speed in your mixer until all the ingredients are thoroughly blended.

In a large bowl, sift the flour, salt, baking powder, oatmeal, nuts and chocolate chips and  use a whisk to combine the ingredients completely.  Stir the dry ingredients into the wet ingredients and mix until there is no dryness.

Using a parchment line cookie sheet, drop by heaping tablespoons, 2 inches apart, and with a dampened finger, press the top lightly to flatten. Bake for 20 minutes until lightly browned and then cool on a wire rack.

All I can say is YUMMY…..

Guajillo Prawns

This is another recipe from Liam at the NK’Mip patio restaurant in Osoyoos. We had such a good time at the cooking class and this food made it even better.

 

  • 2 tbsp. ground guajillo
  • 1 tsp. coriander
  • 2 tbsp canola oil
  • 24 tiger prawns, cleaned and peeled

Combine these 4 ingredients and let sit for 2 hours.

  • 1 tbsp. canola oil
  • 2 tbsp. white wine
  • 2 tbsp. butter, cold
  • Juice from 1 lime
  • 1/2 cup torn cilantro
  • pinch of salt and pepper

Over medium heat, bring the canola to ALMOST smoking, add the prawns and sear 1 minute. Flip each prawn and cook another minute.

Pour in the wine anad let it almost completely evaporate. Remove from heat and add the butter, shaking the pan so the butter can form a creamy sauce. Toss with lime juice and cilantro.

Pour over the prawns. OMGoodness, this is one delicious dish.

 

 

Chocolate Cake Martini

I have generally (translates to always) given our guests a martini as our signature drink. A friend sent me this one that was posted in the paper over a year ago and, going through a box of ‘treasures’, I re-read it and thought you would like to try it.

 

  • 1  1/2 oz. Citron Vodka
  • 1/2 oz. Creme de Cacao
  • berry sugar
  • 1 lime

Okay, I know it has only 2 ingredients, but when you finish the martini glass as below noted,  you will see that finishing the drink makes it so special.
Place the martini glass in the freezer while mixing the vodka and liqueur over crushed ice. Discard the ice.

Wipe the entire rim of the glass with a wedge of the lime and then only drip one half of the glass into the sugar.

The tartness of the bare lime side will counter the sweetness of the drink and, if you desire, sip from the sugar side as well.

It has been a while since I posted a martooni, so try it.  Hmmmm…tastes like two.

Sweet Potato Mash With Lime

I absolutely love the sweet potato and yam…between the USA and Canada, they appear to mean the opposite, so I will go by colour.

  • 1 large sweet potato (white one)
  • 2 tbsp. butter
  • 1 tsp. finely grated lime zest
  • 2 tbsp. fresh lime juice
  • pinch of salt
  • pinch of freshly grated nutmeg

Preheat oven to 425 degrees. Prick potato all over and bake on a parchment lined cookie sheet until completely tender if poked with a knife. This normally takes 45-60 minutes.

Remove from oven and slice in half lengthwise to scoop out the flesh.

In a small bowl, mash until smooth and add the remaining ingredients

This would be awsome with roasted chicken or barbecued chicken, using the drippings to drizzle over the potato. If more than 2 people, simply add another sweet potato or two and increase the ingredients accordingly.

Grilled Lobster with Tomato/Lime Butter

Nothing spells summer more than lobster….grilled…poached….anyway you can think of. This is easy, elegant and wonderful to present to company.

 

  • 4- 2 lb. lobsters, fresh as can be

Preheat the barbecue and while that is getting warmed up, make the tomato/lime butter and put a large pot of salted water on high to boil.

  • 1/2 cup butter
  • 1 tsp. tomato paste
  • 1 large lime, zested and juiced

In a saucepan, melt the butter. Remove from heat and add the remaining ingredients, stirring well to combine. Set aside.

Drop the lobsters in the boiling,  salted water. Return to the boil and cook for 2 minutes. Remove from the water and cut down the center of the back, lengthwise. Place shell side down on the grill and brush the lobster flesh with the tomato/lime butter.

Serve immediately with a crisp, chilled salad, glasses of chilled white wine, candles burning and great company around the table. Sounds pretty good to me.

Easter Breakfast Salad

This can be used also as a side dish if you are planning a buffet for breakfast or for a dessert by adding whipped cream. Either way, it is a winner and everyone will love the flavours.

  • 2 limes
  • 1/3 cup water
  • 1/3 cup sugar
  • 2 large mangoes or 4 ataulfo mangoes, peeled and cut into 1 inch cubes
  • 3 cups fresh blueberries
  • 1/4 cup finely chopped crystallized ginger

Grate the zest of a lime. Squeeze 3 tablespoons of juice from the limes and set aside. Put the lime zest into a saucepan along with the sugar and water and boil, stirring constantly until the sugar has all dissolved.

Boil for another 3 minutes, remove from the heat and stir in the lime juice. Let this sit for about 25 minutes and remove the zest with a slotted spoon and discard.

Toss the mangoes, blueberries and syrup in a large bowl and sprinkle with the ginger. Serve in your prettiest bowl(s).

If having this for breakfast, drizzle some homemade creme fraiche over the top. All I can say is….yum!

 

Harvest Trifle

It is called “Harvest” due to the fact  that pumpkin is used. I would also be tempted to use it a Christmas. It looks lengthy but is more than delicious. I have been tasting as we go. On Saturday, we will take pictures of the finished product to add to this site.

Pour  yourself a coffee, sit down and read this through. Take a deep breath and say “damn I can do this” and go for it. Not hard to do.

Vanilla Rum Custard

  • 1/4 cup cornstarch
  • 2 cups whole milk
  • 1 cup whipping cream
  • 3/4 cup sugar
  • 6 large egg yolks
  • pinch of salt
  • 2 tsp. pure vanilla extract
  • 2 tbsp. rum, or to taste

Whisk the cornstarch and 1/2 cup of the milk together in a medium bowl. Add the sugar, egg yolks and salt. Whisk until the sugar dissolves.

In a saucepan bring the remaining milk and cream to a simmer. Remove 1/2 cup of the hot milk mixture, whisking it vigorously into the yolk mixture until well blended. Gradually whisk the yolk mixture back into the saucepan.  Cook, stirring for about 2 minutes (to a boil) and then another 30 seconds more. Pour into a clean bowl and add the vanilla and rum, stirring to incorporate well. Cover the surface with plastic to avoid a skin forming. Let cool to room temperature and place in the refrigerator. (can be made 2 days ahead). You are not done yet….

Pumpkin Caramel Sauce

  • 1/4 cup butter
  • 1/2 cup sugar
  • 1 cup whipping cream
  • 1/2 cup pure canned pumpkin

Melt the butter in a heavy small saucepan over medium heat. Add the sugar and cook until mixture become a deep amber colour, stirring constantly –   about 8 minutes. Now don’t get scared here. SLOWLY AND CAREFULLY, add the cream, whisking as you pour. It will seize up like a newly washed girdle that got stuck in the drye,r but keep whisking. (I kid you not).  It will take up to 5 minutes for the caramel to dissolve and become smooth again. Add the pumpkin and salt and stir until completely blended.

Cover with plastic and when room temperature, place in the refrigerator. Nope..still not done. (Can be done 2 days in advance as well)

Roasted Fruit

  • 4 large Granny Smith apples, peeled, cored and cut into 1/2 inch pieces
  • 4 large firm Bosc pears, peeled, cored and cut into 1/2 inch pieces
  • 1/3 cup sugar
  • 4 tbsp. fresh lime juice
  • 1 tsp. ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp. grated lime zest
  • 1/4 tsp. ground cloves
  • 1/4 tsp. ground mace
  • 2 tbsp. cold butter, cut into small pieces

Preheat the oven to 400 degrees. Toss the fruit  in a large bowl with all the juice, sugar and spices to cover all the pieces. On a parchment lined cookie sheet, spread out the fruit in a single layer. Dot with butter and place in the oven. Every 15 minutes turn the fruit with a spatula for a total of 45 minutes. Really watch the last 15 minutes so the fruit doesn’t burn. Cool the fruit on the pan.

Pound Cake and Gingerbread Cookies

Bake your own, but it can be already made and  packaged – either one is okay

  • 20 gingerbread cookies are needed
  • 6 tbsp. a favourite liqueur (almost anything will do)

Wait until you read the full assembly instructions before doing anything here. This is just a heads up.

You have a choice here. Either make one large trifle or individual servings. In the case of the latter, just divide the ingredients equally in your prettiest dishes.

Line each dessert dish with cake cubes. Crumble the gingersnaps and use half to layer the cake pieces. Drizzle half of the liqueur over this. Drizzle enough of the caramel sauce to cover the cake. Spoon some of the roasted fuit into the dishes

Cover this layer with more cake and cookies, drizzle the remainder of the liqueur over, layer with sauce and add more fruit. You will not use up all the cake and cookies so just set it aside for the moment.

Now, cover all the dishes with plastic and place in the refrigerator until ready to serve.

Topping

  • 2 cups whipping cream
  • 3 tbsp. sugar
  • 1 tsp. pure vanilla
  • 1 tbsp. rum
  • sprinkling of gingersnaps

When ready to serve, place a large dollop of whipping cream on top of each dish, add a drizzle more of the caramel sauce and add a sprinkle of gingersnaps. Whew!

There, I told you you to do it. Now, I need a martini…….