KEY LIME MUSTARD GINGER GRILLED CHICKEN
1/4 cup Key Lime Juice (Flo always uses Floribbean brand that she sells in her store)
1/2 cup Dijon style mustard
2 tablespoons minced fresh ginger
2 cloves garlic, minced
4 boneless skinless chicken breast halves
Mix the first four ingredients together. Spoon enough on to coat both sides of the breasts and let them marinade several hours. Reserve the remaining mixture.
Grill or broil the chicken 5-6 minutes on each side till just cooked through. Heat the remaining sauce over low heat or nuke till garlic and ginger are fragrant. Spoon the sauce over breasts and serve.

LIME CILANTRO VINAIGRETTE FOR GRILLED POTATOES
8 long white or sweet potatoes (Flo prefers white)
1/4 cup Key Lime Juice (Floribbean brand is available on this site)
1 tablespoon sea or kosher salt
1 teaspoon coarsely ground black pepper
1/2 cup olive oil
1/3 cup chopped fresh cilantro
Parboil the potatoes in cold salted water till 95° cooked or till a sharp knife meets resistance on at the center. Stop cooking by immersing in water with ice. Drain, peel when cool and cut into quarters, lengthwise. Place potatoes on well-oiled, hot grill until completely cooked and the grill marks appear, 7-8 minutes.
Whisk vinaigrette ingredients together, add to potatoes and toss.

AUTHENTIC JAMAICAN JERK PORK OR CHICKEN
A whole chicken cut into parts or any boneless pork (our favorite cut is the loin) is first pierced all over with the point of a sharp knife. Use Busha Browne’s Authentic Jerk Seasoning, available at fine food stores as well as this site and rub the seasoning all over and into the slits you’ve cut. You may want to wear rubber gloves as the strong seasonings might irritate. Let the meat marinate for a minimum of 24 hours to get the full and wonderful jerk flavor. Grill over charcoal, gas, broil or roast inside if you must. Chicken usually requires 5-6 minutes grill time (allow 1-2 min. more if bone-in) on each side to achieve doneness. Pork should be removed from the heat when the internal tempature at center reaches 150°. Keep warm under a tent of foil for at least 15 minutes before slicing and serving. Our son and daughter-in-law absolutely love sandwiches of cold sliced jerk pork the day after. They’re not alone. The Grilled Potatoes with Lime Cilantro Vinaigrette (recipe above) are perfect with Jerk Pork or Chicken.

SIMPLE, ELEGANT LIME FISH SAUTE
A customer and fan of the Floribbean Key Lime Mustard Sauce gave this recipe to Flo and it's been her favorite way of fixing fish ever since. Grouper, Swordfish, or even Talapia can be used but Pompano cannot be surpassed.

Sauté fish fillets in olive oil and a Tablespoon of butter till fillets are browned on edges and cooked through. Turn and add capers (3 Tablespoons if cooking for two). Add Floribbean Key Lime Mustard Sauce to pan and plate immediately. The amount of sauce is determined by your preferences but Flo uses approximately ¼ cup per person. This recipe works beautifully when you have guests you want to serve something special to without spending a lot of time in the kitchen.

Another customer used the above recipe, loved it and then tried substituting Key Lime Savory Oil for the olive oil called for. She loved it, communicated her suggested refinement of the recipe to Flo who agrees it “kicks” this recipe up to the wonderful level. Keep these ideas and recipes coming!

KEY LIME MUSTARD SAUCE "DOES" VEGETABLES

Steam fresh green beans, broccoli or cauliflower a few minutes and immediately stop the cooking process with cold running water. You want the cooled vegetable to still be crisp to the tooth. When ready to serve, sauté in a tablespoon or two of olive oil or Key Lime Savory Oil till warmed and add just enough Key Lime Mustard Sauce to lightly coat the vegetable, then serve. ‘Tis special.

KATE FROM MIAMI'S
KEY LIME ONIONS AND PEPPERS

Slice 1 or 2 large mild onions into half rings, slice same number of large Green Peppers . Combine onions and peppers in large bowl, adding 2 Tablespoons Key Lime Oil, enough olive oil to coat, 1 Tablespoon of minced garlic and a generous dash of soy sauce.
Mix, then let them sit until flavors are happy together.
My grill has a flat plate surface or you can sauté them inside till onions are translucent and peppers start to brown. Stir for even cooking.

I use this in Fajitas, in an omelet after patting them dry, as a side dish, spooned over black beans and rice, as a topping for grilled skirt steak and to jazz up a cold cut grinder.

I try to make a lot of it. That’s the only way there are leftovers.

A FEW QUICK APPETIZER IDEAS
We’ve learned to keep 3 or 4 items in our pantry and refrigerator that totally eliminate moments of panic brought on by last minute decisions to share a glass of wine with friends. A staple of our refrigerator is an unopened block of cream cheese. We've never been disappointed by
mold, dryness or any other negative condition, even when the cheese has been refrigerated for extended periods, if previously unopened.

Our current favorite toppings are Robert Rothschild’s Roasted Pineapple & Habanero Dip, Onion Blossom Horseradish Dip and Southwest Dip. These are all widely available in fine food stores as well as on this site.

Crackers of any description will do in a pinch, even the lowly saltine takes on elegance with the eye opening flavors of any of these sauces. Life is good, especially when so easy.