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Mandarin Beef
From the kitchen of Anita Meyer
This recipe serves 4 to 6
Ingredients:
2 Tablespoons olive oil
2 pounds flank steak, cut across grain into thin strips
1/4-teaspoon garlic powder
1/2-teaspoon salt
1/8-teaspoon pepper
1/4-teaspoon ground ginger
1/2 cup of Kermit’s Key Lime Ginger Wasabi Marinade & Dipping Sauce
1/2-teaspoon sugar
2 tomatoes, quartered
1-cup cauliflower, cut into small pieces
2 green peppers, cut into chunks
1 can bean sprouts, drained
2 Tablespoon cornstarch
Preparation:
Heat an electric skillet or frying pan to 380 degrees. Place oil in pan and add beef, garlic powder, salt, pepper, and ginger. Brown beef quickly. Turn pan to simmer. Add Key Lime Ginger Wasabi Marinade and sugar. Cook, covered, 5 minutes. Add tomatoes, cauliflower, pepper, and bean sprouts. Bring to a boil, cover, and cook 5 minutes. Combine cornstarch and 1/4 cup water; add to beef mixture. Cook, stirring until slightly thickened.
Serving Suggestions:
Warm some of the Kermit’s Key Lime Ginger Wasabi Marinade & Dipping Sauce and serve it with the meal, for those desiring a stronger flavor.
This Chinese dish calls for fluffy white rice. Serve preserved kumquats for dessert.
Broccoli Slaw
From the kitchen of Dee Dee Crowling
This recipe makes 4 servings
Ingredients:
12 oz. package of Broccoli slaw
2 tbs. butter
1 package of Ramen noodles
10 oz. bottle Kermit’s Key Lime Ginger Wasabi Marinade and Dipping Sauce
Pinch of sugar (optional)
Directions:
Toss a package of Broccoli slaw with Kermit’s Key Lime Ginger Wasabi Marinade and Dipping Sauce to taste. Add a pinch of sugar, if desired.
Top the Broccoli slaw and dressing with Ramen noodles that have been broken apart and sautéed in butter until crisp.
Serving suggestion:
Broccoli slaw is excellent when served as a side dish for chicken or fish.
Sweet & Sour Pork Chops
This recipe serves 6 to 8; sauce is easily expanded or reduced to allow for more or fewer pork chops.
Ingredients:
6 to 8 thick pork chops
1/4 cup Key Lime Ginger Wasabi Marinade & Dipping Sauce
1/4 cup Key Lime Cocktail Dipping Sauce
1/4 cup Key West Key Lime Honey
OR
1/4 cup Key West Key Lime Jelly
Preparations:
Heat oven to 350 degrees.
Place pork chops into a greased cast iron skillet or heavy ovenproof baking dish, coated with a cooking spray.
In cup, mix the Key Lime Ginger Wasabi Sauce, Key Lime Cocktail Sauce, and Key Lime Honey OR Key Lime Jelly.
Pour mixture over pork chops.
Bake uncovered for 1 hour.
Kitchen hint: Sweet & Sour pork chops is a quick recipe to make and the pan is easy to clean.
Serving suggestions:
Spoon remaining sauce over the pork chops. Serve with rice or potatoes and a wilted spinach salad (see recipe under Kermit’s Key Lime Juice or Fresh Key Lime & Datil Pepper Seasoning).
Yellow Crookneck Squash and Onions
From Kermit’s kitchen
This recipe makes from 2 to any number of servings and allows the cook to take advantage of those plentiful and great tasting yellow crookneck squash and onions.
Ingredients:
1 or 2 Tablespoons of Extra Virgin Olive Oil
Minced garlic - - season to taste
2 or more yellow crookneck squash
2 large onions, or more for larger quantities of vegetables. Sweet onions are best (such as, Vidalia, 1015, Walla Walla), but yellow onions will also work well.
Fresh Key Lime & Datil Pepper Seasoning, to taste.
Key Lime Ginger Wasabi Marinade & Dipping Sauce, to taste
Note: This recipe has a lot of flexibility and readily adjusts to the quantities of yellow crookneck squash and onions on hand. It is best to select young and tender squash from the garden or from your produce market. However, the larger, more mature squash may also be used. Simply keep the slices thin and cut the slices into halves or quarters, so the pieces will cook quickly.
Preparation:
Slice the onion and crookneck squash into thin slices (1/8 inch to 1/4 inch thick) and set aside. Keep the onions separate from the squash.
Heat the olive oil in a skillet on medium heat and allow the oil to completely coat the bottom of the skillet.
Add the sliced onions and allow them to cook for a few minutes, until they start to get tender.
Add the squash and minced garlic.
Stir the ingredients in the skillet periodically to insure even cooking. If the skillet is full, cover to aide in getting the squash pieces uniformly done.
Add the Key Lime & Datil Pepper Seasoning to taste.
The squash is done when tender, but it still has a bit of “crunch.” Be careful, it is easy to overcook the squash.
In the last minute of cooking, add an ounce or two of Key Lime Ginger Wasabi Marinade & Dipping Sauce for flavor. Add more for larger quantities of squash and onions.
Remove the cooked onions and squash to a bowl.
Serve immediately and enjoy.
Serving Suggestions:
This versatile vegetable dish is a complimentary side dish for meat, poultry, fish, and seafood. It is also great with main course Italian dishes, such as Lasagna and spaghetti.
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