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Bruce Weinstein and Mark Scarbrough, Cooking Light MAY 2007
Try this fiery rub on white-fleshed fish fillets such as catfish or snapper, or chicken breasts or shrimp. You can sprinkle it on burgers of any variety, turkey to beef--or over lightly oiled corn on the cob.
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Oxmoor House Cooking Light Collection, Oxmoor House 1995
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dimensionally transcendental
This has to be the easiest recipe in the known universe that manages to look and taste impressive. I got the idea when I went to a restaurant and thought 'I can do that'. It has been my favourite dinner party recipe for first-time guests for years now, simply because it can be knocked up in no time at all. When I do this for guests I serve it with balsamic goats cheese crostini and a green salad.
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damiko
I had this dish at a local restaurant. The waitress quickly told me the ingredients and I experimented with the amounts. It tastes very close to the original dish (good thing, the restaurant is no longer open). I like spicy dishes and this is good. Enjoy!
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Hey Jude
I found this in Sam the Cooking Guys's cookbook called 'just a bunch of recipes'. I needed to use up a bounty of corn purchased at a farm stand. I tweaked it to our tastes, of course. The original recipe called for 1/2 to 1 tsp. of cayenne pepper (way too much for my husband's taste)_so I used 1/4 tsp. The original called for the juice of 1 lime, which I would have been happy to use but, I lacked a lime so I used 2 T. of bottled lime juice. Also, the original called for crumbled goat cheese but I used what I had on hand....a Mexican (Cacique) Cotija Queso Seca cheese that crumbles. I think you could use any crumbly type cheese but I would stay away from really strong flavored ones, such as blue or roquefort. The Cacique was perfect for our tastes, just right! I'm posting the recipe with my changes. Oh, also, if you don't like cilantro, please don't try this recipe because, in my taste buds, the fresh cilantro really makes this dish. This is a wonderful, colorful side dish. My daughter said it lo
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TasteTester
The salsa is what makes this recipe. I also tried it on halibut fillets and they turned out beautifully. I love its creamy, fruity and sweet flavor.
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Lvs2Cook
A nice quick recipe for summer that won't heat up your kitchen! Ranch is a good dressing to use and any type of salad greens can be used.
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Shawn C
This is a great dish. The seasoning can be kept in a tighly sealed jar for 6 months so why not double or triple it to use anytime!
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snuglebunnygirl
I went to Papa Deaux the restaurant and tried it and was hooked. Took me months to perfect the recipe but here you go. Relativity quick. Be forewarned it smokes up the house pretty quick if you don't watch it.
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Impera_Magna
All I can say is: YUM-O!!! "The magic of this recipe arises from the blending of flavors, the spiciness of the seasonings and the tartness of the yogurt sauce. I like to garnish the servings with large bunches of seedless red grapes or fresh orange wedges." -Paulette Mitchel (my fav chef)
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carterl
This is a great rub for any kind of fish or any other white meat. Makes great leftover sandwiches!
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dextergirl
We are lucky to have a ton of halibut from my hubby's fishing trip to Alaska, so we have this about twice a month. WONDERFUL. Halibut is such a mild fish, the flavors really complement it.
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