Recipes

Here are a few of our favroite recipes. If you have a recipe you would like to share please send the recipe. We will be adding more so please keep checking back.

• Tequila-Cilantro Grilled Chicken
• Avocado and Papaya Salsa
• Wasabi Salmon
• Zesty Key West Shrimp Cocktail
• Ginger Shrimp and Coconut
• Macadamia Nut Crusted Mahi-Mahi
• Mango-Pineapple Salsa
• Maryland Style Crab Cakes
• Parmesan Chicken
• Spicy Burritos
• Grilled Baja Fish Tacos
• Pickled White Onions (goes with Baja Fish)
• Guacamole
• Mexican Green Salad
• Condo Quiche

Tequila-Cilantro Grilled Chicken

In the picture above we sliced the chicken and placed on a bed of rice and topped it off with an Avocado and papaya salsa (see below), yummy!

• 2 chicken breasts halves
• At least 2 cups of fresh coarsely chopped cilantro
• 4 cloves of garlic, chopped
• 4 limes, juiced
• 3 oz of tequila (more if you want more tequila kick)
• 1 jalapeno (optional, more if desired)
• salt and pepper to taste
• water

Glaze:

• 1 cup of honey
• 2 limes, juiced
• 1/4 cup finely chopped cilantro

Take a large bowl add tequlia, fill with water till it covers chicken breasts. Add cilantro, garlic, lime juice, jalapeno, and salt and pepper. Refrigerate overnight. Remove from marinade and discard marinade. Preheat grill, then grill chicken breasts until done. Glaze chicken breasts immediately after removing from grill, gently pour glaze over chicken and retain extra glaze for use at the table. It is important to use as much cilantro and garlic as possible due to the water used to cover the chicken breasts. More is definitely better with this marinade. Sometimes I like to add some crushed red peppers to the marinade to get a bit of a kick, the blend of spice as it goes well with the jalapenos.

 

 

Avocado and Papaya Salsa

This is a refreshing salsa to serve over any spicy grilled chicken or fish, or even just as a snack with chips.

• 1 ripe avocado, cubed
• 1 ripe papaya, pealed, seeds removed and cubed
• 1 tomato, cubed
• 1 garlic clove, crushed and chopped
• 1/2 jalapeno, finely chopped
• 1/4 cup of chopped cilantro, more or less as desired
• juice of 1/2 a lime
• salt to taste

Combine all ingredients, stir gently to avoid mashing the soft fruits, let stand for 10 to 20 minutes for flavors to blend.

Wasbi Salmon

This is one of my favorite Salmon recipes. This recipe came from the sailing magazine Crusing World.

• 2 lbs. Salmon
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 2 or 3 Garlic cloves minced
• 3 tablespoon Teriyaki Marinade
• white Sesame seeds to taste
• 1 lime, sliced (optional)
• cilantro, for garnish (optional)

Wasabi Sauce is made up with:

• 2 tablespoon mayonnaise
• 3 teaspoon wasabi paste or powder, add more or less depending on your taste

Pat the salmon dry with a paper towel. Score the salmon with diagonal strokes every 1/2 inch 1/8 the inch deep

In a bowl mix sesame oil, rice vinegar, and teriyaki marinade.

Put the marinade in a plastic bag and add Salmon, Leave on for about 15 minutes.

Place the salmon on hot grill, cook about 3-4 minutes. Flip fish over and brush on a little bit more marinade. Cook about 7 minutes. Apply thin strips of wasabi mayo and add a few sesame seeds. Cook for a few more minutes until the mayo begins to glaze, don't overcook. Garnish with lime and cilantro. Serves 4-5 people

Zesty Key West Shrimp Cocktail

A simple recipe that really stands out in the crowd.

• 1 1/2 lbs. fresh shrimp or thawed frozen
• 1/4 cup ketchup
• 2 tablespoon orange Juice
• 1 tablespoon vegetable oil
• 2 teaspoon prepared horseradish
• 1/8 teaspoon salt
• 1/8 teaspoon cayenne pepper

Devein shrimp and boil in lightly salted water. Cook for 1-3 minutes, when shrimp looks opaque remove from heat and run under cold water. Refrigerate 2 hours or overnight.

Whisk together remaining ingredients. Cover and chill. Serve with shrimp

Ginger Shrimp and Coconut

• 1 lb. jumbo shrimp, peeled and deveined
• 1/2 large sweet onion chopped
• 2 tomatoes chopped
• 2 tablespoon peanut oil
• 1/2 teaspoon crushed red chilies
• 1 tablespoon ground turmeric
• 2 teaspoon ground ginger
• 1 teaspoon granulated garlic
• 1/4 cup chopped cilantro
• 1 teaspoon crushed black pepper
• 3/4 cup unsweetened coconut milk

In a small bowl combine ginger, garlic, turmeric, red chilies, and 1/2 the chopped cilantro, and black pepper. Mix thoroughly and set aside.

In large sauté pan heat peanut oil, add onions and the bowl of spices. Saute until onions begin to turn transparent. Add shrimp and stir until shrimp begins to turn an opaque pink. Add tomatoes and stir to warm, add coconut milk, reduce heat and cover. Simmer for 6-7 minutes, or until the shrimp are cooked through and are tender. Add the rest of the cilantro and toss.

Serve this wonderful dish over rice. A good side dish would be tropical fruit (papaya, mango, or banana).

Macadamia Nut Crusted Mahi-Mahi

I first enjoyed a recipe similar to this at a resturant in Fresno California, it took quite a bit of experimenting to find a recipe that was as good. This recipe from Alton Brown on food TV is my favorite. It is best served over a bed of the Mango-Pinapple Salsa below.

• 1 1/4 cup coarsely ground, roasted macadamia nuts
• 1/2 cup panko (Japanese-style bread crumbs)
• 2 tablespoons all-purpose flour
• 1/4 cup butter, melted
• vegetable oil, for brushing foil
• 4 (6 to 8-ounce) Mahi-Mahi fillets or any firm white fish
• kosher salt and pepper
• 2 tablespoons coconut milk

In a medium bowl, stir together the nuts, panko, flour, and butter. Set aside.

Place a piece of aluminum foil on a baking sheet and brush it liberally with vegetable oil. Place the Mahi Mahi on the foil and sprinkle each fillet with salt and pepper on both sides. Bake for 5 minutes. Remove from the oven and brush each fillet with the coconut milk. Divide the nut mixture among the tops of the 4 fillets, patting the mixture to spread and adhere to the fillets. Return to the oven and bake for 5 to 10 minutes, or until the crust is golden brown.

Remove from the oven and allow standing 10 minutes before serving.

Mango-Pineapple Salsa (Goes great with Macadamia Fish)

Great salsa to put under Macadamia Nut Crusted Mahi-Mahi.

• 2 large mangoes, ripe but still firm, peeled
• 1 pineapple, peeled and cored
• 1 large red bell pepper, seeded
• 1 medium red onion, peeled
• 2 jalapeno peppers, seeded and minced
• 1/2 cup chopped fresh cilantro
• 1/4 cup freshly squeezed lime juice

Cut mangoes, pineapple, red bell pepper, and red onion into 1/4-inch cubes.

Combine all ingredients in a large bowl.

Cover and refrigerate for several hours before serving.

Maryland Style Crab Cakes

This is my favorite crab cake recipe, and believe me I have tried many.

• 1 egg
• 1/2 cup mayonnaise
• 1/2 teaspoon garlic
• 1/2 teaspoon Cyrstal's Louisana's Pure hot sauce
• 2 teaspoon worcestershire
• salt and white pepper
• 2 lbs. crab meat
• 1/2 medium red pepper
• 1/2 yellow pepper
• 2 ribs of celery
• 1/2 small red onion
• 1/2 jalapeno minced
• 3/4 cup panko bread crumbs

Combine egg mayonnaise, garlic, Louisana's Pure, worcestershire, salt and pepper. Mix well to make a sauce. Finely chop all vegis and combine with crab and add to sauce. Sprinkle breadcrumbs over mixture. Carefully mix with hands to combine well. Divide into 18 parts and each into a biscuit size cake.

Preheat oven to 450 degrees, heat oven proof skillet with a mixture of 1/2 butter and 1/2 oil. Cook cakes to light golden brown on one side turn over and place in oven for 5 minutes do not overbrown (depending on oven this can take a bit longer).

Mustard Cream Sauce

• 2 teaspoon shallots
• 2 cup dry white wine
• 2 cup heavy cream
• 4 tablespoon dijon mustard

Bring shallots and wine to a boil, reduce heat to medium and continue cooking until reduced by 3/4. Reduce heat to simmer and stir in mustard then cream. Cook down to desire consistency, strain and serve.

Parmesan Chicken

This recipe produces a tasty and more elegant version of a chicken nugget.

• 1 clove garlic, minced
• 1 stick unsalted butter (1/2 cup or 1/4 pound), melted
• 1 cup dried bread crumbs
• 1/3 to 2/3 cup grated Parmesan cheese
• 2 tablespoon chopped fresh parsley
• 1/4 teaspoon salt
• 1/4 teaspoon garlic salt
• large pinch of Italian seasoning
• 1/8 teaspoon ground black pepper
• 2 lbs. of skinless, boneless, chicken meat, cut into pieces no larger than 2x2 inches

Preheat oven to 450 F. Pat the chicken pieces dry with paper towels.

In a bowl, combine the minced garlic with the melted butter. In another bowl mix together the bread crumbs, Parmesan, parsley, salt, garlic salt, Italian seasoning, and pepper. Dip chicken pieces into garlic butter, then into crumb mixture to coat.

Place coated chicken pieces on to a 9x13 baking dish. Try to leave a little room between each piece. Drizzle with remaining garlic butter and bake uncovered 15 minutes, or until chicken is cooked through and juices run clear. Note: If you would like the chicken to be equally brown on bottom and top turn chicken over after about 10 minutes and continue cooking, bottom will brown faster than top.

Yield: Serves 4-6

Spicy Burritos

This is simple and readily pleases kids and adults alike, alter the spicy kick depending on your taste. This is one of our standard vacation recipes and we have gone to substituting the beginning six spices for the Mexican Spice Mix or the Taco Seasoning Mix found on the Spice Blends page.

• 1 1/2 lb. ground beef or chicken
• 1 tablespoon cumin
• 2 teaspoon garlic powder
• 2 teaspoon oregano
• 1/4 teaspoon cardamom
• 2 teaspoon chili powder
• 1 tablespoon onion flakes
• 1 tablespoon limejuice
• flour tortillas
• shredded cheese
• diced tomatoes
• fresh lime wedges
• 4 oz sour cream
• 1 tablespoon chipotle chili powder

Add chipotle powder to sour cream, mix thoroughly and set aside in refrigerator.

Place cumin, garlic powder, cardamom, chili powder, and onion flakes is a dry skillet and cook on medium heat until roasted and fragrant, about 2 to 3 minutes. Add meat and oregano and cook meat thoroughly. Remove skillet from heat and add 1 tablespoon lime juice. Warm tortillas, spoon meat mixture into tortilla, sprinkle with shredded cheese and tomato, add a spoonful of sour cream, fold and serve.

Grilled Baja Fish Tacos

When we returned from a trip to Baja in 1996 we were in love with 'fish tacos' and couldn't wait to have friends and family over to dinner. They all humored us, letting us feed them dinner. All admitted later to thinking we had lost our minds, fish in tacos! you've got to be kidding. It wasn't much later, 5 to 10 years, and fish tacos were becoming a staple in many restaurants. This is the recipe that we brought back from Baja, and it is still my favorite.

• 1 lb. fresh firm white fish (snapper, cod, etc)
• 2 limes
• 2 teaspoon oregano
• 1 teaspoon salt
• Corn tortillas
• Shredded cabbage or lettuce (Cabbage has a much longer life span away from a refrigerator, and it lends a good crunch to the tacos)
• queso fresco (crumbled feta cheese works if you don't have access to fresh Mexican cheese)
• 1/2 cup of mayonnaise
• 1 tablespoon vegetable oil

Pickled white onions, salsa, and guacamole (recipes follow).

Real Baja fish tacos are battered and deep fried. Very, very good. However, they are messy to prepare and not as good for you as this grilled version.

Place rinsed fish in a shallow bowl or baking dish, squeeze the juice of 1 lime over the fish and sprinkle with oregano and salt. Cover and let marinate for 30 to 60 minutes, keeping the fish cool. Mix the 1/2 cup mayonnaise with the juice of 1/2 a lime (I use more or less limejuice depending on taste, you are going for a bit more lime flavor than mayonnaise flavor), cover and keep cool. Cut the other half of lime into wedges to serve with the tacos.

For grilling, use a fish or vegetable grill, something the fish can not fall through as it cooks. Oil the grill and place over a medium to hot fire. Place fish on grill and cook for 3 to 5 minutes per side, or until done. Begin warming tortillas when fish is turned.

Serve two corn tortillas per taco. Spread a tablespoon of the lime mayonnaise mixture on the tortillas; place a small amount of fish on the mixture, top with shredded cabbage, pickled onions, guacamole and salsa. Enjoy

Pickled White Onions (goes with Baja Fish)

• 1 large white onion thinly sliced
• 1 1/2 cup white vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon crushed black pepper
• 1 teaspoon oregano

Place sliced onion in sealable container, mix vinegar, salt, pepper and oregano together and poor over onion. Cover and let sit for 1 hour. This can be made ahead of time and stored in the refrigerator for up to a week.

Guacamole

• 2 ripe avocados
• 2 tablespoons mayonnaise
• 1 tablespoon lime juice
• 1 tablespoon finely chopped cilantro
• salt to taste
• 1/2 teaspoon pepper

Seed, peel and dice avocados, mash with a fork, add the rest of the ingredients and mix well.

Mexican Green Salad

Dressing:

• 1/2 cup olive oil
• 4 tablespoons cilantro cut into small pieces
• 4 tablespoons cider Vinegar
• 4 tablespoons chipotle hot sauce
• 2  garlic cloves, crushed then finely diced
• salt and pepper to taste.

Put ingredients into a jar with a lid shake well and set aside.

Salad:

• 10 cups Lettuce, or enough for all
• 2 half chicken breasts rubbed with Taco Seasoningand grilled, then shredded or cut into bite size pieces
• grape tomatoes or tomato slices
• 1 cup cooked Jasmine rice
• sliced green onion
• corn and black bean relish see recipe below
• feta cheese or Queso Fresco
• slices of avocado

Corn and Black Bean Relish:

• 1 package frozen roasted corn and peppers
• 1 can black beans rinsed
• 2 tablespoons chipotle hot sauce
• 4 tablespoons salsa
• 3 tablespoons of the prepared dressing above

Combine ingredients and set aside.

On large dinner plates, place lettuce and arrange rice, chicken, corn and black bean relish, green onion, tomatoes and avocado in vertical rows on top of lettuce. Sprinkle cheese on top and drizzle with additional dressing to finish.

Condo Quiche  (Vegie Frittata) Courtesy of Marguerite

We have now used this recipe on many vacations, it is simple and delicious. Use whatever vegitables that you have on hand, alter this to meet your individual tastes. Enjoy!

Saute:

• 2 tablespoons oil
• 1 cup diced mushrooms
• 3/4 cup chopped onion
• 2/3 cup chopped bell pepper
• 1 cup zucchini, sliced and quartered
• 1 teaspoon minced garlic

Beat:

• 5 eggs
• 1/2 cup cream
• 1/2 teaspoon salt
• dash pepper

Add:

• Vegies
• 1 1/2cup cubed bread
• 8 oz. cream cheese, cubed
• 1 cup cheddar cheese, grated

(Marguerite’s latest variation includes can of diced green chilis!)

Mix gently.  Pour into greased 9” pan/casserole dish.

Bake 350 degrees for 45 min.