limes

  • Chili Lime Chicken Coconut Soup

    Chili Lime Chicken Coconut Soup
    Chili Lime Chicken Coconut Soup
    (Serves @ 6-10)
    2-3 Chicken breasts, boneless, cut into ¼ inch strips
    1 tblsp chili powder, mix together with the salt below
    ¾ tblsp salt
    lime zest, from 5 limes
    5 limes, squeezed for their juice
    2 lg cans of coconut milk
    10 cups of chicken stock
    1 stalk of lemon grass, optional, OR zest of 2 lemons
    1 tsp salt
    1 tsp white pepper
    1 roasted jalapeno pepper, seeds removed, minced
    1/8 tsp cayenne pepper
    2 corn tortillas, cut into 1½ inch by ¼ inch sliced strips and fried crispy
    1 green onion, optional, sliced thin
    NOTES:

    Bring stock to a simmer and stir in salt, white pepper, cayenne pepper.
    Now add the roasted jalapeno lime zest and lime juice and lemon grass/zest if using.
    Now turn heat to low, add coconut milk. Don't let the coconut milk boil as it may separate.
    Taste and adjust seasoning or salt.

    Roll the raw chicken strips into the mixture of salt and chili powder and then cut into small ½ inch pieces. Drop into soup and stir. The chicken should not take long to cook in the soup, around 3-5 minutes.

    Serve and garnish with chopped scallion and crispy tortilla strips.

  • Corn Fritters

    Corn Fritters
    Corn Fritters (Mexican street corn style)
    (Serves)


    4 cups of corn (fresh is best. Can use frozen or canned also)
    1/4 cup chopped cilantro
    1/4 cup chopped green onion
    1 jalapeno diced, roasted (deseeded and membranes removed)
    juice from 1/2 a lime (about 1 tablespoon)
    zest from 2 limes, minced
    1 cup all purpose flour
    1 teaspoon baking powder
    1/2 teaspoon salt
    1/4 teaspoon ground black pepper
    1/4 teaspoon chili powder
    2 eggs beaten
    1/4 cup milk
    1 and 1/2 cup shredded Cojita Cheese
    2 tablespoons extra virgin olive oil


    NOTES:
     

    Put corn in a large mixing bowl, corn should be relatively dry, use a paper towel if necessary. If you're using frozen corn I would heat it up in a skillet on high and keep tossing until the hiss of water disapears (about 2 minutes).

    Add to the corn, cheese, minced, roasted jalapeno, cillantro, green onion, lime juice and zest.
    In a smaller separate bowl add the flour, baking powder, salt, pepper and chili powder. Mix well and add to corn bowl, mix well again.

    In a small bowl beat two eggs and add in the milk, incorperate well and mix into the corn mixture. A tight batter will form.

    Heat a skillet to medium/high with just enough oil to coat the bottom. Once the skillet is hot make a small test fritter using a about 2 tablespoons of batter. Press it down so its not too thick and try and scoot the sides in to form a round circle or a rectangle, fry for about 3 minutes each side. If the fritter stayed together then cook the rest and serve! If they fall apart, they need a tad more batter so you can crack an egg with about a tablespoon of milk, beat well, and add to the corn batter.

    Serve hot, serve cold either case they are yummy (but better right out of the pan!)