FAJITAS
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1/2 cup FLORIDA KEY WEST KEY LIME JUICE |
2 tsp. minced garlic 1/2 tsp. red pepper flakes |
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2 lbs. boneless, skinned chicken breasts (or flank steak) |
salt 12 flour tortillas |
Salsa:
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6 fresh plum tomatoes, diced |
1/2 cup minced red onion |
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1/4 cup chopped fresh cilantro |
2 jalapeno chilis, minced |
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1 tsp. salt |
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Guacamole:
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2 ripe avocados, peeled & pitted |
1/4 cup minced red onion |
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2 tbs. FLORIDA KEY WEST KEY LIME JUICE |
1/2 tsp. salt 1/4 tsp. red pepper sauce |
Combine key lime juice, garlic and red pepper in glass bowl. Add meat; cover and refrigerate, turning occasionally, 1 hour or up to 24 hours.
Prepare grill, remove meat from marinade. Sprinkle with salt. Grill 3 inches from heat source 4 to 5 minutes per side (3 to 4 minutes for steak). Slice and serve with warm tortillas, salsa and guacamole. Makes 6 servings. Salsa: Mix all ingredients. Makes 3 cups; Guacamole: Mash all ingredients in bowl with potato masher. Makes 2 cups.
GAME HENS WITH GREEN SALSA
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8 game hens |
1/3 cup vegetable oil |
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1/3 cup FLORIDA KEY WEST KEY LIME JUICE |
1 tbs. ground cumin 1 tsp. salt |
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Green Salsa (recipe follows) |
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With poultry shears or a sharp heavy knife, cut along each side of backbone of hens. Remove and discard backbones. Flatten hens. In large shallow roasting pan combine remaining ingredients except salsa. Add hens and turn to coat. Cover with plastic wrap. Refrigerate 4 hours or overnight, turning occasionally. Heat oven to 425o. Pat the hens dry and place breast-side down in clean roasting pans or jellyroll pans. Bake for 10 minutes. Turn hens and roast for an additional 20 to 25 minutes or until skin is golden and crisp and hens are fork tender. To serve, spoon some Green Salsa on to a plate. Place hen on top of salsa. Makes 8 servings. NOTE: If you do not have the oven room to roast the hens split, then marinade them whole and roast at 375o for 1 hour.