Place the water, wine and key lime juice in a large saucepan
he ingredients except for the butter and olive oil. Moisten hands
/4 cup for Cactus-Lime-Butter Sauce.
Combine 1 cup tempura
ith 1 tablespoon lime butter sauce.
***Lime Butter Sauce:
Puree garlic with lime juice, salt
cup of butter with hot pepper sauce and Key lime juice in a
Reduce the vinegar, wine, keylime juice, shallots, salt and pepper in a saucepan over medium heat until the liquid is nearly evaporated.
Add the heavy cream and reduce by half.
Cool the mixture to 140\u00b0F.
Place the saucepan with the reduced mixture over extremely low heat and whisk in the butter tablespoon by tablespoon, whisking vigorously the entire time.
Strain the sauce.
Keep warm until ready to serve - do not allow the sauce to boil or it will separate.
Stir mayonnaise, lime juice, Dijon mustard, sugar, and hot pepper sauce together in a bowl until smooth; season with salt and pepper.
Cover bowl with plastic wrap and refrigerate mustard sauce for at least 2 hours.
Mix beer, lemon juice, seafood seasoning, hot pepper sauce, garlic, cayenne pepper, and black pepper together in a saucepan; bring to a boil and add shrimp. Cook shrimp just until they are bright pink on the outside and the meat is no longer transparent in the center, about 2 minutes; drain immediately.
he cocktail sauce, combine the ketchup, key lime juice, Worcestershire sauce and pepper sauce in
For Shrimp Boil, add all ingredients to a large stock pot. Bring to boil and add shrimp. Stir and cook until JUST pink -- around 2 minutes.
Strain in colander. At this point, you can either chill them down or serve warm.
For the Key Lime Mustard Sauce, mix all ingredients in a small bowl. Chill for at least 2 hours, or longer.
In a blender, puree the garlic, lime juice, salt and pepper until smooth. Add melted butter and blend another 30 seconds. Season salmon fillets all over with salt and pepper. Grill over medium heat on lightly oiled grill rack 4 to 6 minutes (cover if using gas grill.) I used the Flavorwave Oven. Turn fillets over and grill until just cooked through, 4 to 6 minutes more. Sprinkle fillets with lime zest and cilantro and then top with the lime butter sauce.
nd 1/3 cup melted butter. Press mixture firmly.
on
rumbs, brown sugar and melted butter. Press mixture 1/4 - 1
condensed milk, egg yolks and lime juice to combine.
In
he sugar and butter until creamy. Mix in the lime juice and
tablespoons of the the butter and 1 teaspoon olive oil
Combine wine, lime juice, onion, garlic, salt and
Simple syrup: In a small saucepan, combine 1 cup sugar with 1 cup water and bring to a boil. Simmer until the sugar is dissolved about 3 minutes. Store in a closed container in refrigerator.
Rim of Glass: Line the rim of a martini glass with honey and dip into graham cracker crumbs, coating the rim with crumbs.
Martini: Combine vanilla vodka, fresh key lime juice, simple syrup, half and half and ice in a martini shaker. Shake well until very cold. Strain into martini glass. Garnish with cinnamon stick and lime wedge.
n a bowl, add melted butter, blend well and press into
owl, cream together 1 cup butter, 1/2 cup shortening and
owl and slowly add the key lime juice.
Mix until creamy