looking for some recipes!?

Question

-Florida grapefruit and jerk-frilled chicken with arugula salad
-Florida grapefruit salad with seared shimp
-sugar-crusted salmon with florida grapefruit and french green bean salad
-lemon and herb grilled trout
-chicken tabouleh pitas
-fajitas with guac

Answer 1

try cooks.com and foodnetwork.com has some delicious recipes as well.

Answer 2

Don Joses’s Fajitas

Marinade:
1 clove garlic, minced
2 tbs corn oil
1 tbs lemon or lime juice
1 tbs worcestershire sauce
dash of salt and pepper

4-5 boneless chicken breasts, cut in strips or 1 ½ lbs of shrimp, shelled and de-veined
1 tbs corn oil 1 large onion, sliced
1 green bell pepper, thinly sliced
1 red or yellow bell pepper, thinly sliced
12 small flour tortillas, heated

Combine all ingredients in the marinade together in a plastic container or zip lock bag, mix. Add chicken to coat. Marinade for at least 15 minutes, turning several times. Add oil to large skillet and heat on medium-high. Add chicken and saute until brown. Add onion and bell pepper and saute until cooked but slightly crisp. Serve on tortillas. Garnish with sour cream and shredded Cheddar or Jack cheese.

Guacamole

2-3 avocados, mashed
1/2 onion, chopped
1/2 tsp garlic salt
1/2 tomato, chopped
pepper
squeeze lemon juice
1/4 tsp tobasco sauce
1/2 tsp taco mix (package, used for ground beef) optional

Mix all together and serve

Answer 3

Grilled Lemon Trout
1/4 cup lemon juice
2 tablespoons margarine, melted
2 tablespoons olive oil
2 tablespoons dried parsley (or freshly chopped)
1 tablespoon Tabasco sauce (or 1/2 tsp pepper flakes)
1/2 teaspoon ginger powder
1/2 teaspoon salt
4 brook trout, about 1 pound each
Wash and pat dry the fish and prick it with a fork.
Mix all ingredients except the olive oil.
Brush this mixture on fish.
Marinade for two hours or overnight.
Brush grill with a bit of the olive oil.
Grill fish for a few minutes on each side until the fish flakes easily.


Grilled Chicken Pitas
6 boneless skinless chicken breast halves
2 tablespoons fresh lime juice
1/8 teaspoon salt
1/8 teaspoon fresh ground pepper
1/8 teaspoon crushed red pepper flakes
3 tablespoons reduced-calorie mayonnaise
1/2 teaspoon herb seasoning mix, like mrs. dash
3 whole wheat pita bread, halved
1 1/2 cups leaf lettuce, washed and dried,shredded
2 tomatoes, sliced
Rinse chicken and pat dry with paper towels.
Brush chicken breasts with lime juice, sprinkle with salt, pepper and crushed red pepper.
Rub into surface and let sit 5 minutes.
Place chicken on grill over medium coals.
Grill 8 to 10 minutes, or until chicken is no longer pink, turning once halfway through cooking time.
While chicken is grilling, mix together mayonnaise and dried herbs.
Remove chicken breasts from grill and thinly slice.
Slit pitas and spread mayonnaise mixture on the inside.
Fill each half with equal amounts of lettuce, tomato and sliced chicken

Taboule
1 (5 1/4 ounce) box bulgur wheat
1 large tomato, seeded and diced
1 small cucumber, peeled and diced
1/4 cup crumbled feta cheese
1 tablespoon lemon juice
Cook taboule wheat salad as directed on box.
Chill.
Combine ingredients for each in a large bowl, and serve.


Fajitas
1 teaspoon garlic powder
1 1/2 teaspoons seasoning salt
1 1/2 teaspoons ground cumin
1/2 teaspoon chili powder
1/2 teaspoon crushed red pepper flakes
2 tablespoons vegetable oil
2 tablespoons lemon juice
1 1/2 lbs beef or chickens
3-4 tablespoons vegetable oil
1/2 cup sliced onions
1/2 cup sliced green peppers
8 flour tortillas
2 avocados, peeled and sliced
salsa
sour cream
Combine the first 7 ingredients to make marinade.
Slice Chicken or beef into strips.
Add to marinade and marinate for 2 hours.
Quickly saute onions and peppers in oil until lightly browned.
Remove from pan.
Saute marinated meat about 4 minutes.
Toss with vegetables.
Spoon into flour tortillas.
Serve with avocado slices and sour cream.

Best Ever Guac
4 avocados, almost dead ripe
1/2 cup salsa, La Victoria, medium strength
1/2 onion, chopped, fine
1 pinch salt
1 pinch pepper
1/2 tablespoon lemon juice
Cut in half, seed and peel all avacados. With one of those tomato slicer things (multiple blades in a frame with a handle), slice all the avacados long-wise and then reslice them cross-wise (drop into bowl as you do the slicing).
Add the other ingredients and "mush" everything together.
Keep it a bit chuncky, serve with chips or on top of sandwiches, etc. Try some before it goes out to the masses, or you may not get any (that's why there's no picture, either)!


Fresh Grapefruit Salad
4 grapefruits, peeled and white pith removed
1/4 cup fresh lemon juice
3 (1/4 ounce) envelopes knox unflavored gelatin
1/4 cup cold water
1/2 cup boiling water
1/4-1 cup sugar, to taste
Peel the grapefruit over a large bowl to catch juices, removing all white pith. Cut along both sides of the membranes dividing grapefruit sections, letting segments fall into the bowl. Squeeze the membranes with your hands to extract all possible juice. Remove any seeds that fall into the bowl.
Juice one lemon to yield 1/4 cup juice; add to grapefruit segments. Set aside.
Measure 1/4 cup cold water into a 2 cup measuring cup or small bowl. Add gelatin and stir to soften. Add boiling water and stir to dissolve.
Add sugar to taste to gelatin mixture, stirring until dissolved. The amount of sugar you add will depend upon the tartness of the grapefruit. With the tart yellow grapefruit, I add about 1 cup of sugar, but with the sweeter red grapefruit, I may add as little as 1/4 cup.
Add the gelatin mixture to the grapefruit segments and juices, tossing gently to combine well.
Pour into a 9-inch square Pyrex dish and refrigerate tto set, 4 hours to overnight.


Grilled Grapefruit-Marinated Shrimp
12 jumbo shrimp, cleaned and split lengthwise
3 whole grapefruits
1/2 cup olive oil
3/4 cup cilantro, chopped
3 jalapeno peppers, chopped with seeds
6 scallions, chopped
1 cup extra-dry vermouth
salt and pepper
Submerge the zests of the grapefruit in olive oil and heat up to 160 degrees for five minutes.
Put oil and remaining ingredients in a shallow glass dish and submerge shrimp in it. Cover with plastic and refrigerate. Marinate shrimp for at least 3 hours so flavors can penetrate. Remove shrimp from marinade and place on a paper towel before grilling.
Grill for 1 1/2 minutes on each side over hot coals.
Season with salt and pepper if desired.


Charred Sugar and Chili Crusted Salmon
4-6 salmon fillets, skin removed
2 tablespoons oil
Dry Sugar Rub
2 tablespoons sugar
1 tablespoon chili powder
1 teaspoon black pepper
1/2 tablespoon cumin
1/2 tablespoon paprika
1/2 tablespoon salt
1/4 teaspoon dry mustard
1 pinch cinnamon
belnd all ingredients for Dry Sugar Rub.
Generously coat ONLY one side of each skinnless fillet with rub.
Heat oil in a heavy pan over high heat.
Carefully place salmon in pan- seasoned side down.
Cook 2 minutes to sear, then turn over fillets.
Reduce heat to medium and continue cooking 6-8 minutes until just opaque throughout.


French String Bean, Tomato & Basil Salad
1 lb thin string beans
2 tablespoons good quality red wine vinegar, preferably italian or french
3 tablespoons peanut oil or grapeseed oil
salt and pepper
3 large fresh tomatoes
1/3 cup virgin olive oil
1/3 cup thinly sliced onions, for garnish
15-20 basil leaves
Place approxinately 1/2 inch of water in a medium-sized stainless steel saucepan and add about 1/2 teaspoon salt.
Bring to a boil.
Add the string beans.
Cover and bring to a strong boil for 5 minutes.
They just turn crunchy, cooked and a wonderful green (not brownish!).
Using a skimmer, lift the beans from the pan and spread them on a large plate to cook off.
Toss the beans with 2 tbsps. white wine vinegar and oil.
Season and set aside.
Peel the tomatoes if desired but it is not necessary.
Slice crosswise very thinly.
Place the seasoned string beans in the center of a large platter and arrange the slices of tomatoes around.
Sprinkle generously with salt and peppper.
Tomatoes need a lot of salt.
Then sprinkle with vinegar and oil.
Wash the fresh basil leaves and separate the leaves.
Pile the largest leaves together.
Roll the leaves into a tight bundle and slice them into very thin, long strips.
Cut the onion into very thin slices and separate the slices into individual rings.
With the beans at the center of the plate, sprinkle the onions on top, surround the green beans with tomatoe slices, and then arrange the sliced basil leaves around it forming a border.


Jamaican Jerk Chicken and Seasoning
2 tablespoons ground thyme
1 tablespoon ground rosemary
1 tablespoon ground allspice
1 tablespoon ground ginger
1 1/2 tablespoons sea salt
1 1/2 teaspoons onion powder
1 1/2 teaspoons black pepper
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
3/4 teaspoon garlic powder
3/4 teaspoon paprika
2 teaspoons ground scotch bonnet peppers (habanero)
12 bay leaves (finely crumbled)
1/3 cup sugar
3 lbs chickens (pieces, wings, halves, whatever)
1 lime, juice of
1/4 cup olive oil
Combine all but chicken, lime juice and oil in mixing bowl and whisk to mix well.
Whisk together lime juice and olive oil.
Rub chicken well with lime/oil mix. Do not marinate.
Coat chicken with dry seasoning/spice mixture. The idea here is to get as much as possible to stick to the chicken. We store our seasoning in a leftover spice container with large sprinkle holes and use that to season. This is not a rub, so it should not be applied in rub fashion.
Refrigerate 1-3 hours, then remove from refrigerator and allow to come to near room temperature.
Prepare grill for direct/indirect grilling.
Grill chicken over hot direct fire. Don't worry about the black, it's supposed to be there. In fact, 30-40% of the skin should end up black, but it will not be bitter.
Once seared, remove to the indirect heat area of the grill and cook to 165* internal temperature.
One quick dance across the direct heat before serving will help crisp it a bit.
Serve with plenty of napkins.


Arugula (Rocket) Salad
arugula leaves
finest extra-virgin olive oil
old expensive balsamic vinegar, of modena italy no schnide stuff
parmigiano-reggiano cheese, shavings
get some fresh rocket leaves and place in a salad bowl.
mix together very small quantities of finest quality ex virgin olive oil and the oldest balsamic you can afford.
shake well and pour just enough over the salad to moisten the leaves and work through with your hands.
slice, very thinly some fresh parmesan reggiano on top-enjoy-this is heaven.