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Gazpacho With Key Lime

From the kitchen of Anita Meyer

This recipe serves  2

Ingredients:
1 can stewed tomatoes
1/2 cucumber, diced
1 small onion, minced
1/2 green pepper, minced
1 clove garlic, minced
2 small cans tomato juice
1 Tablespoon extra virgin olive oil
1 Tablespoon of Kermit’s Key Lime Juice

Preparation:
Combine all ingredients in a bowl and chill.

Serving Suggestions:
Gazpacho is best when the flavors of the individual ingredients are distinctive.  Make and use the same day.  Serve cold with croutons or toast points.

This Gazpacho recipe makes a refreshing “cold soup” lunch on a hot day.  Serve with your favorite veggies and toast points.

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Blueberry Mold

From the kitchen of Anita Meyer

This recipe serves 4 to 6

Ingredients:
1 package lemon jello
1 cup boiling water
1-cup heavy cream or vanilla yogurt
1/2 cup of flaked coconut or 1 well mashed banana
1-cup blueberries
1-Tablespoon Kermit’s Key Lime Juice

Preparation:
Dissolve jello in the boiling water
Add rest of ingredients
Chill before serving.

Serving suggestion:
Serve by itself as a refreshing dessert or with a slice of pound cake as a tasty compliment.

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Smoked Mullet Spread

From the kitchen of Kermit’s Key West Key Lime Shoppe

Serves 4 to 8

This simple to make appetizer recipe doubles easily to serve larger numbers of people.

Ingredients:

1/2 sweet onion (such as, Vidalia, 1015, or Walla Walla),
4 smoked mullet
2 Tablespoons Dijon mustard(more or less to taste)
3 Tablespoons of mayonnaise (more or less to taste).  The mayonnaise acts as the binding agent, so add just enough to allow the mixture to hold together.
1-teaspoon Kermit’s Key West Key Lime juice (more or less to taste)
Fresh ground pepper to taste
Kermit’s P4 or Golden Hot sauce to taste (As a guide, 1 teaspoon provides great flavor and a nice touch of heat.)

Preparation:

For a spreading consistency, use a food processor.  For a chunkier dip, use a mixing bowl.

Note: Mullet has quite a few little bones that are hard to remove (by steven).  In using the food processor, most of the bones are chopped up.

Chop onion
Remove the fish from the bone; add to the food processor, pulse until pureed.  If using a bowl, mix well with a fork, until the fish is broken into small pieces.
Add mustard
Add mayonnaise
Add Key Lime Juice
Flavor with pepper and hot sauce to taste
Pulse several times to mix well.

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Guacamole

Guacamole

Guacamole From the kitchen of Anita Meyer

This recipe makes 3 cups

Ingredients:
3 ripe avocados, peeled and cut into chunks
6 Tablespoons mayonnaise
3/4-teaspoon chili powder
1/2 small onion, quartered
3 Tablespoons parsley flakes
2 Tablespoons cider vinegar
1 Tablespoon Kermit’s Key Lime juice
1 1/2 teaspoons salt
1/8-teaspoon black pepper

Note: this recipe is easy to divide by three for a smaller quantity.

Preparation:
Put all ingredients into a blender. Cover and process at puree until smooth.
You may also be able to mix the ingredients well enough by hand.

Serving Suggestions:
Great with Doritos, Fritos, or as a topping for taco salad.