CILANTRO AND LIME SAUCE

Muy bueno, and muy simplico (perhaps not a real Spanish word but it's really good).

Serves 4

INGREDIENTS

• 8oz non fat greek yogurt
• 2 cloves garlic
• 2 tablespoons mayonaise
• 1 big handful fresh cilantro leaves, roughly chopped
• 1 lime, zest and half of juice
• good pinch Kosher salt 
• pinch of red chili flakes

DIRECTONS

1. Throw everything in a processor, blitz and serve. Or chill in fridge until you need it.

Serve with anything... chicken, or as a dip for some fresh veg...list is endless. I tried it with a simple fillet of grilled Halibut, awesome!

View fullsize

WATCH ME MAKE THIS.. 

Moscow Mule

Makes 1

A great cocktail – just don’t be tempted to substitute ginger ‘ale’ for the ginger ‘beer’, because it won’t be the same. BTW, ginger beer does not contain alcohol.

Ingredients

• Ice cubes
• 1 half lime, cut into 2 wedges
• 2 ounces vodka
• 4 ounces cold ginger beer

Directions

1. Fill a copper mug (or tall glass) with ice, add vodka, squeeze in both lime wedges - and drop in one of the wedges
2. Fill with the ginger beer
3. Serve

---

PUMPKIN MULE

Serves 1

This is so awesome... it's ridiculous. And a great way to use up those Thanksgiving pumpkin puree leftovers.

INGREDIENTS

• 1/2 cup ice
• 2oz Vodka
• 1 tablespoon canned pumpkin puree
• 1/2 bottle Bundaberg Ginger Beer (it's Australian and THE best)
• 1/4 lime

DIRECTIONS

1. Shake pumpkin puree, vodka, ice and pour into glass
2. Top up with ginger beer
3. Stir in a big squeeze of lime

---

Citrus Soy Scallops

Serves 4

Too many people overcook scallops and it's time to stop. If you overcook yours, I'll have to come over and knock you in the head. You simply need lots of heat and little time.

Ingredients

• 1/2 cup soy sauce
• Juice of 2 limes
• Juice of 1 lemon
• 2 tablespoons sugar
• 1 teaspoon fresh ginger, finely chopped
• 1 teaspoon sesame oil
• 1 lb large sea scallops
• peanut oil

Directions

1. Place all ingredients except scallops in a glass or ceramic shallow bowl.
2. Mix well and add scallops.
3. Marinate 5 minutes each side at room temperature. If you marinate scallops too long, they'll get mushy.
4. Transfer scallops to a plate and reserve marinade.
5. Heat 1/2 teaspoon oil in a large saute pan over high heat until hot and almost smoking.
6. Add scallops (cook in batches if necessary to keep from being too crowded) and saute quickly until seared brown and just cooked through - about 2 minutes a side.
7. Remove from pan.
8. Add marinade to pan and boil until reduced to about 1/3 cup, about 2 minutes.
9. Drizzle scallops with sauce.

David Abella's 'Wasabi Cocktail Sauce'

From the Executive Chef/Partner of Roy's Restaurant in La Jolla, this simple sauce makes something as plain as grilled shrimp come alive. Make it once, and you'll say goodbye to the store bought version forever. Wasabi powder is available at any supermarket. For more info about Roy's, have a look at their website www.roysrestaurants.com.

Ingredients

• 3 Tablespoons Wasabi powder
• 2 Tablespoons Grated Horseradish
• 1/4 cup Ketchup
• Juice of 2 Limes

Directions

1. Add enough water to wasabi powder to make a thick paste.
2. Add horseradish, ketchup and lime juice.
3. Mix smooth and you're done.
4. Serve on the side anywhere you might use regular cocktail sauce.

Potato Vodka Cocktail

Makes One

Think vodka Mojito with mint, sort of.

Ingredients

• 2 oz potato vodka (like Chopin)
• 1 oz Ginger Beer (similar to ginger ale but stronger and non-alcoholic)
• 8-10 fresh mint leaves
• 1/2 lime, cut into small pieces

Directions

1. Put the mint and lime pieces into the bottom of a short glass and muddle (squish down with until the mint and limes are kind of mashed a bit
2. Fill glass with ice and pour in the vodka and ginger beer
3. Stir and enjoy

Bourbon Romaine

Serves me, I mean one

Named after my dear friend Romaine, this is maybe the best thing you can do with bourbon.

Ingredients

• 2 parts bourbon
• 1 part ginger ale
• 1 good splash Angostura Bitters
• 1 large lime wedge

Directions

1. Fill a rocks glass with ice
2. Add bourbon, ginger ale & bitters
3. Stir then squeeze in lime juice then drop in the wedge
4. Think about Romaine

Simple Grilled Chicken

Makes one breast

A chicken breast can be tricky to cook cuz it's fat on one side and thin on the other. I like to flatten out the chicken so it cooks evenly - and then it has a million uses.

Ingredients

• One boneless, skinless chicken breast
• Olive oil
• Kosher salt and pepper to taste
• 1/2 lime or lemon

Directions

1. Put the chicken breast in a Ziploc bag and add about a tablespoon of olive oil
2. Remove air, seal bag and flatten by pounding with something heavy (like a bottle of wine) until it's an even thickness
3. Heat a grill pan or skillet really well then season the chicken with Kosher salt & pepper
4. Put the chicken in the pan and cook until well marked and cooked - about 3 minutes
5. Flip and cook on second side for an additional 2-3 minutes or so (not too long so it stays juicy)
6. Remove from pan, give it a squeeze of lime or lemon juice, slice into strips across the grain and serve