Lime Juice
264 recipes found
Mexican-Style Marinated Steaks
Haitian Epis (Pepper, Herb and Garlic Marinade)
Epis is a foundational ingredient used to flavor a wide array of Haitian dishes. Gregory Gourdet, a Haitian-American chef, uses it to marinate everything from fish to chicken thighs to beef short ribs. He encourages home cooks to make extra to use as a marinade or to flavor stews, soups, vinaigrettes, sautéed vegetables or even meatloaf. The chunky, spicy purée keeps in the refrigerator for one week, and in the freezer for two months.
Smashed Potatoes With Thai-Style Chile and Herb Sauce
This recipe is inspired by suea rong hai, or “crying tiger,” a Thai dish of grilled beef served with a fiery sauce of crushed Thai chile, fish sauce, lime juice, toasted rice powder and cilantro. Here, the bright and punchy sauce is the perfect foil to crispy roasted potatoes, but it would be just as welcome spooned over fried brussels sprouts, sautéed shrimp or grilled steak. Finally, while the sauce in this recipe is equal parts acidic and spicy, feel free to add more chile — including the seeds and ribs — to take the heat up a notch.
Asparagus 'Guacamole'
High Five
This drink is a little miracle in liquid prestidigitation: five ingredients (three of them alcoholic) getting together to assume the guise of an innocent cherry cola. That flavor profile was exactly the intention of the bartender Jeff Lyon, who set out to make an alcoholic cola that tasted like “more than the sum of its parts.”
Griot (Spicy Pork Shoulder)
Mango Lime Sorbet
This sorbet is tangy and not very sweet. I added only enough sugar and corn syrup to allow the mixture to freeze properly without developing ice crystals.
Strawberries in a Mango Sea
A ripe mango gives a bit when pressed, and its fragrance should be heady and sweet. To dice a mango, cut down the broad side of the fruit, slightly off center, from the stem end to the tip end. The knife should slide down against the flat side of the pit. Repeat on the other side, cutting as close to the pit as possible. Cut the flesh from the sides of the pit, following the curve of the pit. Lay each half on your cutting surface and score with the tip of your knife in a crosshatch pattern, down to — but not through — the skin. Lift the mango half, and press on the skin with your thumbs to turn it inside out. Little cubes will pop out on the other side, and you can easily cut them away from the skin. One summer I lived in Cuernavaca, Mexico, and I would gather mangoes from the ground in a park. If I had had a food processor or a blender, I would have made this every day.
Pork and Mango Salsa Burrito
Lime Cumin Vinaigrette
This dressing is a good match for bean salads and for roasted vegetables, and it goes well with grains and fish.
Paillard Of Squid
Daiquiri No. 2
Baja Ceviche
Thai-Style Baby Back Ribs
Pork ribs are often found under layers and layers of sauce and seasoning. In this recipe, stripped down to tropical-climate easiness, the ribs are grilled after being sprinkled generously with salt and pepper, not marinated or spice-rubbed. The infusing of the flavors — fish sauce, soy sauce, lime juice, jalapeños, ginger, garlic and lemon grass — comes after the cooking is done. It’s pretty neat how good that tastes. The recipe makes three or four entrée servings, but it also makes a good appetizer for six to eight.
Peach and Passion Fruit Smash
Hipster BBQ
Made with pale ale and Lawry’s Seasoned Salt, this drink whets the appetite for a juicy steak.
Bloody Marias
Juniper and Tonic
Brussels Sprouts With Paneer and Lime Dressing
One of my go-to side dish hacks is sprinkling crunchy, cracked whole spices onto a pan of vegetables before roasting. The spices toast in the oven, releasing their fragrance and flavor, which can be absorbed by the likes of the brussels sprouts, cherry tomatoes or sweet potatoes sharing the pan. Adding paneer to the pan in this recipe, adapted from “Dinner in One: Exceptional & Easy One-Pan Meals” (Clarkson Potter, 2022), turns a side dish into a light and tasty meal, one that’s easily filled in with a little yogurt and some flatbread served on the side.
Grilled Tuna Stuffed With Mesclun
Papeete I'a Ota (Tahitian Fish Salad)
Ecuadorean Shrimp Ceviche
Frozen Watermelon Slush
