Chili Lime Cream Sauce Recipes

RECIPE: HOMEMADE CRAB CAKES WITH SWEET CHILI LIME SAUCE

Steps:

• In a large mixing bowl, combine 1/4 C mayo, green onions, 1/2 tbsp dijon mustard, Italian dressing seasoning and 1/2 of the lime juice.
• Add the crab meat and panko and mix until well combined.
• Form into 3 half cup patties or 6 quarter cup patties. Cover the patties and refrigerate for 30 minutes.
• Meanwhile, prepare the sauce by combining 1/4 C mayo, the sweet chili sauce, 1/2 tbsp dijon mustard and the remaining lime juice. Set aside.
• Heat the vegetable oil over medium heat in a cast iron skillet. Cook the crab cakes for 3-4 minutes per side or until nicely browned.
• Top with the Sweet Chili Lime Sauce.

LIME CREMA

Steps:

• In a small mixing bowl, combine all of the ingredients and whisk until well blended and creamy.
• Use at once or cover and refrigerate for up to 2 days.

SHRIMP CAKES WITH CHILI-LIME CREAM SAUCE

Steps:

• Coarsely chop shrimp in processor. Add egg, green onion, lemon juice, mustard, cilantro, hot pepper sauce, salt, and pepper. Blend in using on/off turns. Add 1 cup panko and blend in using on/off turns. Form mixture into twelve 3-inch-diameter cakes. Roll cakes in remaining 1 cup panko; transfer to waxed-paper-lined baking sheet. Refrigerate 10 minutes. (Can be made up to 4 hours ahead. Cover and refrigerate.)
• Heat 2 tablespoons peanut oil in heavy large skillet over medium-high heat. Working in batches, fry cakes until cooked through and golden brown on both sides, adding more oil to skillet as needed, about 6 minutes.
• Spoon 3 tablespoons Chili-Lime Cream Sauce onto each of 6 plates. Place 2 shrimp cakes on each and serve immediately.

STEAK BURRITOS WITH CHILI LIME SAUCE

Steps:

• Toast the peppercorns, coriander seeds and red pepper flakes in a small pan until fragrant.
• Crush the spices using a mortar and pestle, or with the back of a heavy pan on a cutting board.
• Combine the toasted spices in a bowl with the sugar, salt, cumin, lime juice and oil.
• Place the steak into a zip-top bag and cover with the spice mixture. Marinate in the fridge for 30 minutes.
• Combine all ingredients in a bowl, adjusting seasonings to your personal preference. Cover the bowl and place the sauce in the fridge until ready to serve.
• Add some oil to a medium pan and cook the steaks for 2-4 minutes per side, or to your liking. Allow the steaks to rest for a few minutes before slicing them into thin pieces, cutting against the grain.
• Heat the refried beans, either on the stovetop or in the microwave, and set aside.
• Wrap the tortillas in tin foil and heat in the oven, or just warm them in the microwave.
• Spread each tortilla with the refried beans, add the toppings you want, then add a dollop of the chilli lime sauce.
• Fold your tortilla and serve with salsa, plain sour cream, guacamole or other sauces for dipping.

GREEN CHILE CREAM SAUCE

Steps:

• heat chiles in small sauce pan with butter until butter is melted.
• simmer over low heat for about 2 minute.
• slowly add flour and stir in to make rioux.
• add milk and garlic then mix and simmer until desired consistancy is reached.
• season with salt and pepper.

CHOPPED COBB SALAD WITH CREAMY GARLIC DRESSING

Steps:

• To prepare dressing: Whisk yogurt, mayonnaise, lemon juice, Parmesan, parsley, chives, tamari (or soy sauce), garlic, and pepper in a small bowl.
• To prepare salad: Combine lettuce, cucumbers, tomatoes and chickpeas in a large bowl. Add eggs and avocado and gently toss to combine. Add ¾ cup of the dressing and toss to coat well. Add 1 or 2 more tablespoons dressing if desired. Reserve additional dressing for another use (cover and refrigerate for up to 2 days). Divide the salad among 4 bowls; sprinkle with blue cheese, if desired.

LIME CREMA FOR CHILI, TACOS, FAJITAS AND MORE

Steps:

• Whisk all three ingredients together and serve with any Tex Mex or Mexican recipe instead of plain sour cream.

CHILI-LIME CREAM SAUCE

Steps:

• Combine first 4 ingredients in heavy small saucepan. Boil over high heat until reduced by half, about 3 minutes. Add cream and boil until reduced by half, about 2 minutes. Reduce heat to low. Mix in chili-garlic sauce. Add butter, 1 piece at a time, whisking just until melted before adding next piece.
• *Available in the Asian foods section of many supermarkets and at Asian markets.