GREEN SALSA
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1 sweet green pepper |
1/4 cup chopped onion |
|
2 cups fresh or canned tomatillos* |
1/4 tsp. salt |
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1/3 cup fresh coriander leaves |
3 fresh jalapeno peppers, seeded |
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1 tbs. FLORIDA KEY WEST KEY LIME JUICE |
3 garlic cloves, crushed |
Heat broiler and broil green pepper until blackened on all sides. Place roasted pepper in a brown paper bag; set aside for about 15 minutes. (This makes the pepper very easy to peel.) Use a small knife to peel the pepper; remove and discard seeds and stem. Combine pepper, tomatillos and remaining ingredients in a blender or food processor and process until chunky. Makes about 2 1/2 cups.
*Available in Latin or Mexican food sections.
GRILLED BASIL CHICKEN
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1/4 cup FLORIDA KEY WEST KEY LIME JUICE |
4 boneless, skinned chicken breast halves (about 1 lb.) |
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1 tbs. dried basil |
2 cloves garlic, minced |
|
1/2 tsp. salt |
1/2 cup vegetable oil |
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2 tbs. white wine vinegar |
1/4 tsp. freshly ground pepper |
Combine oil and next 6 ingredients in shallow baking dish. Add chicken, turning once to coat both sides. Refrigerate for 30 to 45 minutes, turning once.
Prepare charcoal for grilling, or heat broiler. Grill or broil chicken 4 inches from heat, turning once, 3 to 5 minutes per side or until completely cooked through. Makes 4 servings.
GRILLED CORNISH GAME HENS
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3 tbs. FLORIDA KEY WEST KEY LIME JUICE |
2 tbs. butter or margarine 1/8 tsp. ground red pepper |
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4 game hens, split |
|
In a small saucepan melt butter. Stir in key lime juice and ground red pepper. Heat broiler. Place hens on broiler pan, skin-side down. Spoon or brush half of lime-pepper butter over hens. Broil, about 5 inches from heat, for 12 minutes. Turn. Spoon remaining butter over hens and broil 7 to 9 minutes or until fork-tender. Makes 4 servings.