Lime Chicken Picante
Pineapple, Lime, and Ginger Soup
Big M's Spicy Lime Grilled Prawns
Old Bay. Grilled Lime Tuna Steak
Beer Lime Grilled Chicken
Lime Spareribs

Lime Chicken Picante

1/2 cup chunky salsa
1/4 cup Dijon-style prepared mustard
2 tablespoons fresh lime juice
6 skinless, boneless chicken breasts
2 tablespoons butter
6 tablespoons plain yogurt
1 lime, sliced into segments

In a shallow nonporous dish or bowl combine the salsa, mustard and
lime juice. Mix well. Add chicken, cover dish and refrigerate. Marinate
for at least 30 minutes.
Melt butter or margarine in a large skillet over medium heat. Remove
chicken from marinade and add to skillet. Saute, turning frequently,
until browned on all sides. Meanwhile, boil remaining marinade in a
saucepan for 4 to 5 minutes, to remove all possibility of bacteria.
Add boiled marinade to chicken and saute another 3 to 5 minutes or
until chicken is 'fork tender' and marinade is starting to glaze. Remove
chicken to serving platter; raise heat to high and boil marinade for 1
minute. Spoon marinade over chicken and top each breast with 1
tablespoon yogurt and 1 lime wedge. Serve.




Pineapple, Lime, and Ginger Soup

1 tablespoon minced fresh ginger root
1 teaspoon ground cumin
1 minced hot green chile peppers
2 cups water
1 cup crushed pineapple
1 tomato, diced (optional)
1 1/2 teaspoons salt
1 tablespoon fresh cilantro leaves
2 limes, juiced
1 tablespoon vegetable oil
1 1/2 teaspoons cumin seeds

Use a blender to grind the ginger, 1 teaspoon cumin, and green chile
peppers.
In a medium saucepan, add 1 cup water, pineapple, tomato, and salt.
Place over a low heat. When the pineapple and water have come to boil,
add the ground mixture. Raise and lower the heat to bring to a boil
several times. Add the remaining water, and bring to a boil again. Add
cilantro, and remove from heat. Mix in lime juice.
In a small pan, heat oil over medium heat, and add the remaining
cumin seeds. Fry till golden, and add to the soup as a garnish.




Big M's Spicy Lime Grilled Prawns

48 large tiger prawns, peeled and deveined
4 limes, zested and juiced
4 green chile peppers, seeded and chopped
4 cloves garlic, crushed
1 (2 inch) piece fresh ginger root, chopped
1 medium onion, coarsely chopped
skewers

Place the prawns and lime zest in a large, non-metallic bowl. Place
the lime juice, chile pepper, garlic, ginger, and onion in a food
processor or blender, and process until smooth. You may need to add a
little oil to facilitate blending. Pour over the bowl of prawns, and
stir to coat. Cover, and refrigerate for 4 hours.
Preheat grill for medium-high heat. Thread prawns onto skewers,
piercing each first through the tail, and then the head.
Brush grill grate with oil. Cook prawns for 5 minutes, or until
opaque, turning to cook evenly.




Old Bay. Grilled Lime Tuna Steak

1/4 cup olive oil
4 teaspoons Old Bay. Seasoning
2 limes, juiced
2 teaspoons McCormick. Cilantro Leaves
1 pound tuna steaks

Combine first 4 ingredients in a shallow dish; add fish. Turn to
coat. Marinate 20 minutes, turning occasionally.
Grill or broil 8-10 minutes per inch of thickness or until fish
flakes easily with a fork. Baste with marinade halfway through cooking.
Discard leftover marinade.




Beer Lime Grilled Chicken

4 skinless, boneless chicken breast halves
1 limes, juiced
1 (12 ounce) bottle pale ale style beer
1 teaspoon honey
salt and pepper to taste
3 tablespoons chopped cilantro

Preheat an outdoor grill for medium heat. When grill is ready, brush
the grate lightly with oil.
In a shallow bowl, mix together the lime juice, beer, honey,
cilantro, salt and pepper. Place chicken into the sauce, cover, and
marinate for about 30 minutes.
Remove chicken breasts from marinade, and place on the grill. Grill
for about 8 minutes on each side, or until juices run clear, and the
internal temperature of the meat has reached 175 degrees F (80 degrees
C). Discard leftover marinade.




Lime Spareribs

4 pounds pork spareribs
1 cup chopped onion
1 clove garlic, minced
1 cup fresh sliced mushrooms
1/4 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons honey
1/4 cup fresh lime juice
1 tablespoon prepared mustard
2 teaspoons salt
ground black pepper to taste
1/4 cup soy sauce
2/3 cup water
1/3 cup chili sauce

Cut ribs into serving size pieces and place in a 9x13 inch baking
dish. Preheat oven to 325 degrees F (165 degrees C).
In a medium saucepan saute onion, garlic and mushrooms in oil until
tender. Add vinegar, honey, lime juice, mustard, salt, pepper, soy
sauce, water and chili sauce and mix together well. Warm mixture
throughout.
Pour this sauce over the ribs and bake in the preheated oven for 1
hour or until ribs are tender and internal temperature has reached 160
degrees F (70 degrees C). Baste often with sauce.


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