Best recipe with coriander & lime?!
2 of my favorite ingredients!. I like spicy food!. Thanks!.Www@FoodAQ@Com
Answers:
http://www!.epicurious!.com/recipes/food/v!.!.!.
http://www!.foodnetwork!.com/recipes/dan-s!.!.!.
http://www!.foodandwine!.com/recipes/snapp!.!.!.
So!.!.!. when are you inviting me over!?Www@FoodAQ@Com
http://www!.foodnetwork!.com/recipes/dan-s!.!.!.
http://www!.foodandwine!.com/recipes/snapp!.!.!.
So!.!.!. when are you inviting me over!?Www@FoodAQ@Com
Coriander Lime Grilled Chicken Legs
1/4 cup fresh lime juice
2 limes, zested
1 tablespoon toasted ground coriander
2 tablespoons chopped cilantro leaves
2 tablespoons chopped scallions
1 tablespoon honey
1 cup olive oil
2 teaspoons salt
1 teaspoon ground white pepper
12 chicken legs
Special equipment: 10-inch cast iron grill pan
Directions
Put the lime juice, zest, coriander, cilantro, scallion and honey in the bowl of a food processor and pulse to combine!. With the processor running, add the olive oil in a steady stream!. Turn the motor off and add the salt and pepper!. Pulse to combine!. Pour the mixture into a nonreactive bowl and add the chicken legs to it!. Toss to coat well and refrigerate for 1 hour!.
Place a 10-inch cast iron grill pan over high heat for 3 minutes!. Put 4 of the chicken legs into the pan and grill 3 to 5 minutes per side, or until the juice runs clear if speared with a knife!. Repeat the process with the rest of the chicken!. Allow to cool to room temperature and refrigerate until ready to use
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Snapper and Spiced Crab with Lime-Coriander Broth
LIME-CORIANDER BROTH1 tablespoon unsalted butter
1 onion, thinly sliced
1 small celery rib, thinly sliced
2 garlic cloves, smashed
One 1-inch piece fresh ginger, smashed
1 teaspoon coriander seeds
1/2 teaspoon crushed red pepper
6 cardamom pods, crushed
1/2 star anise pod
1/4 teaspoon black peppercorns
10 cilantro sprigs
2 basil sprigs
2 kaffir lime leaves (see Note)
1/2 cup dry white wine
1/4 cup Asian fish sauce
1/4 cup fresh lime juice
2 cups water
Kosher salt
SNAPPER AND SPICED CRAB1 1/2 teaspoons cumin seeds
1 teaspoon cardamom seeds (from 12 pods)
1/4 teaspoon coriander seeds
1/4 teaspoon fennel seeds
1 star anise pod, broken
5 tablespoons vegetable oil
1 small red onion, finely chopped
1/2 pound lump crabmeat, picked over
2 tablespoons chopped cilantro
1 1/2 tablespoons fresh lemon juice
1 1/2 tablespoons fresh lime juice
Salt and freshly ground pepper
Six 5-ounce red snapper fillets
Directions
MAKE THE LIME-CORIANDER BROTH: Melt the butter in a large saucepan!. Add the onion, celery, garlic and ginger and cook over moderate heat until softened, about 5 minutes!. Add the coriander seeds, crushed red pepper, cardamom, star anise, peppercorns, cilantro and basil sprigs and lime leaves and cook for 1 minute!. Add the wine and cook over moderate heat until reduced by half, about 5 minutes!. Add the fish sauce, lime juice and water and bring to a boil!. Simmer over moderately low heat for 15 minutes!. Strain the broth into a small saucepan, season with salt; keep warm!.
PREPARE THE SNAPPER AND SPICED CRAB: In a small skillet, combine the cumin, cardamom, coriander, fennel and star anise and toast over moderately high heat until fragrant, about 1 minute!. Transfer to a spice grinder and let cool, then grind to a fine powder!.
In a medium skillet, heat 2 tablespoons of the oil!. Add the onion and cook over moderate heat, stirring occasionally, until softened and just beginning to brown, about 5 minutes!. Add the ground spices and cook over low heat for 1 minute!. Fold in the crabmeat, cilantro and lemon and lime juices and remove from the heat!. Season with salt and pepper!.
In each of 2 large nonstick skillets, heat 1 1/2 tablespoons of the remaining oil until shimmering!. Season the snapper with salt and pepper; add to the skillets, skin side down!. Cook over high heat, gently shaking the skillet, until the skin is golden brown and crisp, 5 minutes!. Flip the fillets and cook for 2 minutes longer!.
Mound the spiced crab mixture in warmed shallow bowls and top with the snapper fillets, skin side up!. Spoon the broth all around and serve right away!.
Make Ahead
The broth can be refrigerated overnight and reheated gently!.
Notes
You can substitute two 1-inch strips of lime zest for the kaffir lime leaves!.Www@FoodAQ@Com
1/4 cup fresh lime juice
2 limes, zested
1 tablespoon toasted ground coriander
2 tablespoons chopped cilantro leaves
2 tablespoons chopped scallions
1 tablespoon honey
1 cup olive oil
2 teaspoons salt
1 teaspoon ground white pepper
12 chicken legs
Special equipment: 10-inch cast iron grill pan
Directions
Put the lime juice, zest, coriander, cilantro, scallion and honey in the bowl of a food processor and pulse to combine!. With the processor running, add the olive oil in a steady stream!. Turn the motor off and add the salt and pepper!. Pulse to combine!. Pour the mixture into a nonreactive bowl and add the chicken legs to it!. Toss to coat well and refrigerate for 1 hour!.
Place a 10-inch cast iron grill pan over high heat for 3 minutes!. Put 4 of the chicken legs into the pan and grill 3 to 5 minutes per side, or until the juice runs clear if speared with a knife!. Repeat the process with the rest of the chicken!. Allow to cool to room temperature and refrigerate until ready to use
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Snapper and Spiced Crab with Lime-Coriander Broth
LIME-CORIANDER BROTH1 tablespoon unsalted butter
1 onion, thinly sliced
1 small celery rib, thinly sliced
2 garlic cloves, smashed
One 1-inch piece fresh ginger, smashed
1 teaspoon coriander seeds
1/2 teaspoon crushed red pepper
6 cardamom pods, crushed
1/2 star anise pod
1/4 teaspoon black peppercorns
10 cilantro sprigs
2 basil sprigs
2 kaffir lime leaves (see Note)
1/2 cup dry white wine
1/4 cup Asian fish sauce
1/4 cup fresh lime juice
2 cups water
Kosher salt
SNAPPER AND SPICED CRAB1 1/2 teaspoons cumin seeds
1 teaspoon cardamom seeds (from 12 pods)
1/4 teaspoon coriander seeds
1/4 teaspoon fennel seeds
1 star anise pod, broken
5 tablespoons vegetable oil
1 small red onion, finely chopped
1/2 pound lump crabmeat, picked over
2 tablespoons chopped cilantro
1 1/2 tablespoons fresh lemon juice
1 1/2 tablespoons fresh lime juice
Salt and freshly ground pepper
Six 5-ounce red snapper fillets
Directions
MAKE THE LIME-CORIANDER BROTH: Melt the butter in a large saucepan!. Add the onion, celery, garlic and ginger and cook over moderate heat until softened, about 5 minutes!. Add the coriander seeds, crushed red pepper, cardamom, star anise, peppercorns, cilantro and basil sprigs and lime leaves and cook for 1 minute!. Add the wine and cook over moderate heat until reduced by half, about 5 minutes!. Add the fish sauce, lime juice and water and bring to a boil!. Simmer over moderately low heat for 15 minutes!. Strain the broth into a small saucepan, season with salt; keep warm!.
PREPARE THE SNAPPER AND SPICED CRAB: In a small skillet, combine the cumin, cardamom, coriander, fennel and star anise and toast over moderately high heat until fragrant, about 1 minute!. Transfer to a spice grinder and let cool, then grind to a fine powder!.
In a medium skillet, heat 2 tablespoons of the oil!. Add the onion and cook over moderate heat, stirring occasionally, until softened and just beginning to brown, about 5 minutes!. Add the ground spices and cook over low heat for 1 minute!. Fold in the crabmeat, cilantro and lemon and lime juices and remove from the heat!. Season with salt and pepper!.
In each of 2 large nonstick skillets, heat 1 1/2 tablespoons of the remaining oil until shimmering!. Season the snapper with salt and pepper; add to the skillets, skin side down!. Cook over high heat, gently shaking the skillet, until the skin is golden brown and crisp, 5 minutes!. Flip the fillets and cook for 2 minutes longer!.
Mound the spiced crab mixture in warmed shallow bowls and top with the snapper fillets, skin side up!. Spoon the broth all around and serve right away!.
Make Ahead
The broth can be refrigerated overnight and reheated gently!.
Notes
You can substitute two 1-inch strips of lime zest for the kaffir lime leaves!.Www@FoodAQ@Com
pico de gallo, I make mine with fresh chopped cilantro, onion, bell pepper, tomatoes, a jualapeno, and pour a small bottle of pace picante sauce over it and squeeze a lime into it!. Let it marinate overnight or 8 hours before servingWww@FoodAQ@Com
if you add a little sugar and chili, it's good for dipping sauceWww@FoodAQ@Com