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Chicken

Apricot, Plum, and Chicken with Lemon Lady Preserved Calamondin Limes

Ingredients

  • 1 teaspoon olive oil
  • 1 pound chicken pieces (legs,thighs,wings and breast)
  • 1 medium onion chopped
  • 1 tablespoon grated peeled fresh ginger
  • 3 cloves garlic minced
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1/4 teaspoon fennel seeds
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup dried apricots halved
  • 1/2 cup pitted dried plums halved
  • 20 pitted kalamata olives halved
  • 14 ounces can fat-free, less-sodium chicken broth
  • 3 tablespoons fresh cilantro chopped
  • 3 cups hot cooked couscous
  • 2 tablespoons Lemon Lady Preserved Calamondin Limes

Instructions

  1. Heat oil in a large Dutch oven over medium-high heat.
  2. Add chicken to pan; cook 3 minutes on each side or until browned.
  3. Place chicken on a plate, and keep warm.
  4. Add onion to pan; saute for 4 minutes or until golden.
  5. Add ginger and garlic; saute for 30 seconds.
  6. Stir in turmeric, cumin, fennel seeds, and cinnamon; saute for 15 seconds, stirring constantly.
  7. Return chicken to pan.
  8. Add apricots and the next 4 ingredients (through broth); bring to a boil.
  9. Cover, reduce heat, and simmer 30 minutes or until chicken is tender.
  10. Remove from heat; stir in cilantro.
  11. Serve over couscous.
  12. Wine note: This dish tantalizes your tongue with its lush fruit textures and the balance between sweet and savory flavors. It needs a wine that is equally rich and complex, as well as one that can really hold up to the sweetness of the dried fruit. A ripe German riesling is an ideal partner, because it mirrors both the fruitiness and the voluptuous textures of the tagine. David Bonom, Cooking Light, MARCH 2008

Chicken Tagine with Lemon Lady Preserved Lemons and olives

Ingredients

  • 1/2 teaspoon saffron threads crushed
  • 9 fluid ounces chicken stock warmed
  • 3 tablespoons olive oil
  • 3 onions chopped
  • 1 teaspoon ground ginger
  • 1 tablespoon ground cumin
  • 3 cloves garlic finely sliced
  • 1 whole free range chicken jointed
  • 1 teaspoon black peppercorns crushed
  • 6 small Lemon Lady Preserved Lemons chopped
  • 3 1/2 ounces mixed olives green is traditional
  • big handful coriander leaves chopped
  • big handful flat-leaf parsley chopped

Instructions

  1. Add the saffron threads to the stock to infuse.
  2. Meanwhile, in a tagine or heavy-bottomed lidded casserole, heat the olive oil and fry the onions until soft.
  3. Add the ginger, cumin and garlic and cook gently for a couple of minutes.
  4. Add the chicken and stir to coat with the onion and spices.
  5. Sprinkle in the crushed peppercorns and add the Lemon Lady Preserved Lemons and saffron-infused stock.
  6. Bring to a simmer, then cover and cook on a very gentle heat for about one hour, or until the chicken is falling apart.
  7. Add the olives and continue to simmer for another ten minutes.
  8. Add the chopped coriander and parsley just before serving.
  9. Serve with potatoes, crusty bread or rice and a green salad. By Simon King and David Myers From The Hairy Bikers

North African Chicken Tagine

Ingredients

  • 1 teaspoon saffron threads
  • 1 teaspoon warm water
  • 1 tablespoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground cardamom
  • 1 whole roasting chicken 3 1/2 to 4 pounds, cut into 8 pieces
  • 2 tablespoons olive oil
  • 2 sticks cinnamon
  • 2 leaves bay leaves
  • 1 cup thinly sliced yellow onion
  • 1 clove garlic minced
  • 2 cups chicken stock
  • 1/2 cup golden raisins
  • 1/3 cup Lemon Lady Preserved Lemons roughly chopped
  • 1/4 cup green olives roughly chopped
  • 1/4 cup toasted almond slivers
  • 1/4 cup chopped fresh mintCouscous 2 cups chicken broth salt to taste 1 cup couscous

Instructions

  1. In another small bowl, combine the kosher salt, black pepper, cumin and cardamom.
  2. Mix well, and season the chicken pieces on both sides with the spice blend.
  3. Set a tagine or Dutch oven over medium-high heat and add the olive oil.
  4. When the oil is hot, add half of the chicken pieces, skin side down, and cook until golden brown on both sides, about 3 to 4 minutes per side.
  5. Transfer to a plate and set aside while you cook the remaining chicken pieces.
  6. Remove and set aside.
  7. Add the cinnamon sticks and bay leaves to the tagine and cook, stirring, for 20 seconds.
  8. Add the onions and cook, stirring occasionally, until the onions are lightly caramelized, 4 to 5 minutes.
  9. Add the garlic to the pan and saute until fragrant, about 30 seconds.
  10. Add the stock, saffron, raisins, Lemon Lady Preserved Lemons and olives to the pan and bring to a boil. Return the chicken to the pan, skin side down.
  11. Return the sauce to a boil, cover the tagine, and reduce the heat to a simmer.
  12. Cook, covered, for 15 minutes.
  13. Turn the chicken pieces to the other side and add the almonds.
  14. Continue to cook, covered, until the meat is very tender, 15 to 20 minutes longer.
  15. Garnish the chicken with the mint and serve over warm couscous in shallow bowls. Couscous
  16. Bring the chicken broth (and salt if using) to a boil.
  17. Add couscous, stir, and remove from heat.
  18. Cover and let stand 15 minutes.
  19. Fluff with a fork and serve.

Drinks

Beer with Preserved Limes or Lemons

Tasty addition to a nice light to medium beer. Add a teaspoon to a tablespoon (depending on the size of the beer serving) to the bottle or glass with beer and enjoy a slightly citrus flavor with a touch of saltiness.

Fish

Chinese Style Fish

Ingredients

  • 1 tablespoon blood orange avocado oil or olive oil may be substituted
  • 1 pound white mild fish such as Halibut or John Dori
  • 1 medium onion chopped, preferably on mandolin
  • 2 tablespoons Lemon Lady preserved lemons chopped
  • **4 clove garlic minced on micro plane
  • **1 tablespoon grated fresh ginger on micro plane
  • 1 teaspoon fresh mined turmeric
  • 2 teaspoons brown rice vinegar
  • 1 teaspoon toasted sesame seed oil
  • 4 tablespoons fresh cilantro chopped

Instructions

  1. Heat in a large Dutch oven over medium-high heat.
  2. Add onion to pan with preserved lemon; sauté for 4 minutes or until vegetables are caramelized.
  3. Add ginger and garlic; sauté for 60 seconds.
  4. Stir in fresh grated turmeric, sauté for 15 seconds, stirring constantly
  5. Gently slide caramelized vegetables to the side of the Dutch oven and place the white fish in the center to brown. If the fish has skin, place skin side down first for 6 to 8 minutes and then turn and cook another 2 to 4 minutes depending on the thickness of the piece of fish. Once the fish is turned, the skin can easily be removed. You can easily tell when the fish is done once the fish starts to flake. When the fish is done, remove from the pan; place the caramelized vegetables on top of the fish. Dress the fish with the brown rice vinegar and sesame seed oil and finish by topping with the chopped fresh cilantro.
*Blood orange avocado oil can be obtained from peggyspasta.com or several farmers markets in San Diego county. * * If a micro plane is unavailable, make sure that the vegetables are finely minced.

Fish with Lemon Lady Preserved Calamondin Lime Sauce

Ingredients

  • Vinaigrette1 cup fresh squeezed orange juice reserve one orange for garnish
  • 4 tablespoons rice wine vinegar
  • 1 teaspoon oriental chili paste
  • 1 tablespoon soy sauce
  • 1 tablespoon agave syrup or honeyMain DIsh
  • 2 tablespoons blood orange avacado oil 2 tablespoons of vegetable or peanut oil may be substituted
  • 1/2 cup shallots or green onions reserve 1/4 cup for garnish
  • 2 tablespoons ginger minced
  • 2 tablespoons garlic minced
  • 1/4 cup Lemon Lady Preserved Calamondin Limes chopped

Instructions

  1. Mix the Vinaigrette ingredients for the sauce.
  2. Saute onion mixture until shallots or onions are translucent, approximately 5 minutes over medium heat. Add vinaigrette and reduce until syrupy.
  3. While vinaigrette is reducing, saute fish in oil or broil about 3-5 minutes on each side or until fish starts to flake.
  4. Recommend swordfish, salmon, or any white fish like local halibut, red snapper or john dori.

Grilled Red Snapper with Pesto Sauce

Ingredients

  • 1 large Medium to large whole Red Snapper or other whole fish like Grouper 1 bunch fresh cilantro 1 Lemon Lady Preserved Lemon  Pesto Sauce: 2 bunches fresh cilantro 2 ounces Pine Nuts or sunflower seeds 1/4 cup Olive Oil 3 cloves garlic 1 shallot 1 juice from one lemon dash red pepper flakes and sea salt to taste

Instructions

  1. Clean and scale fish. Set aside to prepare herbs and pesto. Wash and dry 1 bunch of cilantro. Remove stems and coarsely chop cilantro. Thinly slice one large lemon. Pesto Sauce Pulse in food processor to a coarse paste adding olive oil and lemon juice to moisten as needed. Lay fish on 1–2 large pieces of aluminum foil. Slit bottom of the whole snapper from gills to tail. Stuff fish with a layer of pesto, then sliced Lemon Lady Preserved Lemons or Lemon Lady Preserved Calamondin Limes, lots of cilantro and another layer of pesto. Close the foil across the top and sides to make a nice packet fish and place on a preheated grill over medium heat for 20–30 minutes or until flesh is flaky and no longer transparent. Enjoy and be careful of the bones! One medium size fish feeds one person. Serve with vegetables and white wine.

Grilled Swordfish with Hollandaise Sauce and Red Pepper Puree

Ingredients

  • Hollandaise Sauce
  • 3 egg yolks
  • 1 1/2 tablespoons cold water
  • 1/2 cup warm butter
  • 2 teaspoons lemon juice
  • 1 teaspoon Lemon Lady Preserved Calamondin Lime juice
  • salt
  • Red Pepper Puree
  • 3 red peppers
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons fresh Italian Parsley minced
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons capers drained
  • 1 medium clove of garlic minced
  • 1 medium shallot minced
  • 1/4 teaspoon salt
  • 2 habanero peppers seeded and minced fine

Instructions

  1. Hollandaise Sauce
  2. In a large stainless steel bowl, whisk 3 eggs into 1 1/2 tablespoons of cold water until lightly frothy.
  3. Place the bowl over a pot of steaming hot water (not boiling and not touching the bottom of the bowl).
  4. Continue to whisk until eggs are thickened 2-4 minutes. Be careful not to let the eggs get too hot. Whisking constantly, very slowly add 1/2 cup of warm butter.
  5. Then whisk in 2 teaspoons of fresh lemon juice.
  6. Add 1 teaspoon of chopped Lemon Lady Preserved Calamondin Limes in juice.
  7. Salt to taste.
  8. Pour over swordfish.
  9. Red Pepper Puree
  10. Char the skins of the red peppers directly over a medium flame until completely blackened (about 15 minutes).
  11. Put peppers in a bowl and cover with plastic wrap.
  12. While peppers are resting, saute the garlic, shallots and habanero in 1 tablespoon olive oil until soft and translucent (don’t allow them to brown).
  13. Remove from heat and set aside. Peel red peppers, rinse and remove seeds and veins. Cut into large chunks.
  14. In a food processor, puree the red peppers, onions, garlic, habanero peppers, lemon juice, olive oil, capers and parsley until it forms a thick paste.
  15. Add salt to taste.

John Dori with Calamondin Herb Crust & Spicy Honey Mustard

Ingredients

  • 2 tablespoons Lemon Lady Preserved Calamondin Limes 1/4 cup onions, diced  A firm fish, in our case, John Dori 2 fillets 2 cups breadcrumbs 2 tablespoons butter 2 tablespoons spicy mustard (ours was honey flavor!) any side dish you want!

Instructions

  1. mix the bread crumbs and butter together with your favorite seasoning and pound into 1/4" flat cakes on wax paper. Refrigerate. Heat the vinaigrette by simmering onions, Lemon Lady Preserved Calamondin Limes and some lemon flavored olive oil until reduced and onions are translucent. Spread vinaigrette onto a baking sheet. Place fish on top of spread. Brush fish with spicy mustard and place hardened herb crust on top of fish. Bake for 10 minutes or until fish is cooked thoroughly. So tasty, very little more is needed!

Marinated Yellow Tail with Lemon Lady Preserved Lemons

Ingredients

  • 220 grams Yellow Tail Fish Fillets trimmed and julienned
  • 1 teaspoon Lemon Lady Preserved Lemons finely chopped
  • 1/2 tablespoon chive finely chopped
  • 1/2 tablespoon parsley chopped
  • salt reduced soy sauce
  • white pepper
  • 1 teaspoon mirin
  • 1/2 teaspoon ginger
  • 2 teaspoons white sesame oil or grapeseed oil
  • baby shio leaves and chive to garnish

Instructions

  1. Mix all the ingredients together and adjust the seasoning to taste.
  2. Place on serving plates and garnish with chives and shiso.

Opakapaka with Fiesta Mango Salsa

Summary: A spicy summer dish to fire up the senses!

Ingredients

  • Marinade One medium Opakapaka or 1 pound of firm fish fillet like opa or mahi mahi
  • 1/4 cup of white wine
  • 1/4 cup of orange juice
  • 1/8 cup of extra virgin olive oil
  • 1 tablespoon soy sauce
  • 2 teaspoons garlic,
  • minced fresh ground pepper
  • Fiesta Mango Salsa
  • 1 cup of mango, chopped
  • 1 cup of heirloom variety tomatoes, chopped
  • 2 tablespoons of Lemon Lady Calamondin Limes with their juice, chopped
  • 2-3 cloves garlic, minced
  • 1 tablespoon fresh lemon juice
  • 1 habanero, jalapeno or Anaheim chile, minced
  • 1/4 cup of cilantro, chopped
  • I prefer habanero pepper as they are the hottest but also have a delightful fruit aroma.

Instructions

  1. Combine ingredients for marinade, add fillet, cover and refrigerate for 1-2 hours.
  2. While the fish is marinating, prepare salsa. In a large bowl gently mix all ingredients and set aside to allow flavors to mingle.
  3. Heat a well-oiled grill to medium-high.
  4. Lay the fish skin-side down on the hot grill and cook for about 5-10 minutes (only until the fish will lift off the grill without tearing).
  5. Drizzle fillet with oil and flip to cook the other side for about 5-7 minutes more. Do not over cook.
  6. Fish is done when it is no longer translucent and flakes into large pieces when pulled with a fork.
  7. Remove fish from the grill, plate and cover with mango salsa.

Sea Bass with Moroccan Salsa

Ingredients

  • 3 medium red bell peppers
  • 5 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup chopped pitted Kalamata olives or other brine-cured black olives
  • 1/2 cup red onion chopped
  • 1/3 cup fresh cilantro chopped
  • 1/4 cup golden raisins
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons (packed) chopped fresh mint
  • 2 teaspoons Lemon Lady Preserved Calamondin Limes grated
  • 1/2 teaspoon cayenne scant
  • (6) 6 ounces sea bass fillets

Instructions

  1. Char peppers over gas flame or in broiler until blackened on all sides, turning frequently with tongs.
  2. Transfer peppers to medium bowl.
  3. Cover with foil; let stand 10 minutes.
  4. Peel, seed and coarsely chop peppers; return to same bowl.
  5. Heat 1 tablespoon oil in heavy small skillet over medium heat.
  6. Add cumin and cinnamon; stir until fragrant, about 1 minute.
  7. Pour oil mixture over peppers. Mix in olives, next 7 ingredients and 2 tablespoons oil.
  8. Season salsa with salt and pepper. (Can be made 2 hours ahead. Cover; let stand at room temperature, tossing occasionally.)
  9. Preheat broiler.
  10. Brush fish all over with 2 tablespoons oil.
  11. Sprinkle with salt and pepper.
  12. Broil until fish is opaque in center, about 2 1/2 minutes per side.
  13. Transfer fish to plates.
  14. Spoon salsa over.
  15. Couscous with minced green onions would be a delicious accompaniment. Recipe courtesy Epicurious

Tuna Skewers with Lemon Lady Preserved Lemon Dressing

Ingredients

  • 2 tablespoons Olive Oil
  • 1/2 teaspoon sea salt
  • freshly ground Black pepper
  • 2 pieces tuna steaks (approx 2cm thick) cut into 4 pieces on the diagonal
  • 4 leaves Bay leavesLemon Lady Preserved Lemon Dressing
  • 3 tablespoons Lemon Lady Preserved Lemons washed and finely diced
  • 2 tablespoons Extra Virgin Olive Oil
  • 1 tablespoon fresh oregano leaves roughly chopped

Instructions

  1. Soak 2 wooden skewers in water for 1 hour.
  2. Assemble by placing two pieces of tuna and a bay leaf on each skewer.
  3. Coat tuna with olive oil, sea salt and pepper.
  4. Heat a large non-stick frying pan over high heat and cook each tuna skewer for 2 minutes.
  5. Turn and cook for another 2 minutes.
  6. Remove from heat and place a skewer on top of each plate and serve with preserved lemon dressing.
  7. Sprinkle the Lemon Lady Preserved Lemons over the tuna skewers and drizzle with olive oil.
  8. Top with oregano to serve. Recipe by Bill Granger from bill’s food

Vietnamese Style Fish

Ingredients

  • 1 tablespoon blood orange avocado oil or olive oil may be substituted
  • 1 pound white mild fish such as Halibut or John Dori
  • 1 medium onion chopped, preferably on mandolin
  • 2 tablespoons Lemon Lady calamondin limes chopped
  • 1 medium red bell pepper chopped fine
  • 4 clove garlic minced on micro plane
  • 1 teaspoon fresh mined turmeric
  • 1 tablespoon grated fresh ginger on micro plane
  • 1 tablespoon sriracha sauce
  • 4 tablespoons fresh cilantro chopped

Instructions

  1. Heat oil in a large Dutch oven over medium-high heat.
  2. Add onion, red bell pepper and Lemon Lady preserved Calamondins to pan; saute for 4 minutes or until golden or caramelized. Add ginger and garlic; saute for 60 seconds.
  3. Stir in turmeric; sauté for 15 seconds, stirring constantly.
  4. Gently slide caramelized ingredients to the side of the Dutch oven and place the fish in the middle to brown. If the fish has skin, place skin side down and cook for 6-8 minutes and turn. The skin should easily be able to be removed. Continue cooking the fish another 2-4 minutes depending on how thick the piece of fish is. Remove the fish from the Dutch oven and plate the fish. Put the caramelized vegetable on top of the fish. Garnish with fresh chopped cilantro.

    White Seabass with Lemon Lady Preserved Lemons

    Ingredients

    • 2 pounds White Seabass or use Halibut
    • 2 cups mushrooms
    • 1 tablespoon rice wine vinegar
    • 1 tablespoon soy sauce
    • 3 cloves garlic crushed
    • 1 tablespoon blood orange olive oil
    • 2 tablespoons onion diced
    • 2 tablespoons Lemon Lady Preserved Lemon chopped

    Instructions

    1. Saute Mushrooms in Soy Sauce & blood Orange Oil, until tender in a tagine, afterward; set aside in a bowl for later.
    2. Use the tagine to caramelize the onions & garlic over medium heat, add Lemon Lady Preserved Lemons to reduce mixture.
    3. Add Sea bass to hot tagine with mixture and cover until cooked through and it flakes easily with a fork.
    4. I added my fish to couscous and a peeled carrot salad.

    Red Meat

    Greek Bison Burgers

    Ingredients

    • 1 pound ground bison
    • 1/2 cup cooked spinach squeezed dry
    • 1/2 cup grated onion
    • 1/2 cup crumbled feta cheese preferably sheep's milk
    • 2 teaspoons fresh dill chopped
    • 1 teaspoon fresh oregano chopped
    • 1 teaspoon ground cumin
    • 1 teaspoon garlic minced
    • 1/2 teaspoon freshly ground pepperYogurt Sauce
    • 3/4 cup non-fat or low-fat Greek-style plain yogurt
    • 1 teaspoon freshly grated lemon zest
    • 2 tablespoons Lemon Lady Preserved Lemons
    • 1 teaspoon fresh dill chopped
    • 1 teaspoon fresh mint chopped
    • freshly ground pepper to taste
    • 4 French Rolls or 4 pieces of baguette, preferably whole wheat split and toasted
    • 16 slices English cucumber
    • 8 slices vine-ripened tomato
    • 4 slices red onion thin round slices

    Instructions

    1. Preheat grill to medium-high.
    2. Place bison, spinach, feta, 2 teaspoons of oregano,cumin, garlic, 3/4 teaspoon salt, 1/2 teaspoon pepper in large mixing bowl.
    3. Gently combine without over mixing. Form into 4 oval-shaped patties roughly the size of the bread rolls.
    4. Oil the grill rack.
    5. Grill the burgers until an instant-read thermometer inserted into the center registers 155º F, 5 minutes per side.
    6. To Prepare Yogurt Sauce:
    7. Combine yogurt, lemon zest and juice, 1 teaspoon dill and mint in a small bowl.
    8. Season with a pinch of salt.
    9. Assemble the burgers on rolls with yogurt sauce, cucumber, tomato and onion.

    Moroccan Brisket with Olives, Tomatoes, Onions, and Lemon Lady Preserved Lemons

    Ingredients

    • 5-6 pounds beef brisket
    • 5 cloves garlic
    • salt & freshly ground pepper
    • 5 tablespoons vegetable oil
    • 4 large onions diced (about 8 cups)
    • 1/2 teaspoon turmeric
    • 1/2 teaspoon ground ginger
    • 1/2 teaspoon ground white pepper
    • 2 leaves bay leaves
    • 1 stalk celery diced
    • 3 large tomatoes diced
    • 1 cup water
    • 1 1/2 cups green Moroccan olives pitted
    • 2-3 Lemon Lady Preserved Lemons diced
    • 1/4 cup fresh parsley coarsely chopped
    • 1/4 cup fresh cilantro coarsely chopped

    Instructions

    1. Preheat oven to 350 degrees F
    2. With a knife, pierce the skin of the brisket in 5 places and insert the garlic cloves.
    3. Sprinkle with salt and pepper.
    4. Heat 2 tablespoons of the oil in a heavy skillet or roasting pan, add the meat, sear on all sides and remove.
    5. Add 2 more tablespoons of the oil to the same pan and saute 3/4 of the onions (about 6 cups) until they are limp.
    6. Add the turmeric, ginger, white pepper, bay leaves, celery, 1/3 of the diced tomatoes, and water to the pan.
    7. Stir-fry a minute or 2 and let cool.
    8. Place the brisket in a baking pan and surround with the cooked vegetables.
    9. Roast, covered in the oven for 3 hours or until a fork goes in and out of the meat easily.
    10. Remove, cool and refrigerate, reserving the vegetables.
    11. You can prepare this a day ahead of time.
    12. Tomato-Onion Sauce:
    13. Heat the remaining tablespoon of oil in the frying pan; add the remaining onions and saute until onions are translucent. Then add the remaining diced tomatoes and simmer, covered, for a few minutes. Set aside or refrigerate overnight or until ready to serve the meat.
    14. When ready to serve, remove any fat on the brisket as it cooled.
    15. Cut, against the grain, into slices about 1/4 inch thick.
    16. Return the slices to the baking pan along with reserved vegetables in which the meat cooked.
    17. Preheat the oven to 350 degrees F and reheat the brisket, covered, for about 30 minutes.
    18. Add to the tomato-onion mixture, olives, Lemon Lady Preserved Lemons and 2 tablespoons each of parsley and cilantro and heat in a small saucepan.
    19. Remove the brisket and some, or all, of the vegetables to a serving platter and serve, covered with the tomato-onion sauce and garnish with the remaining parsley and cilantro.

    Moroccan Lamb Tagine with Raisins, Almonds, and Honey

    Ingredients

    • 2 teaspoons ras-el-hanout
    • 2 teaspoons salt
    • 3/4 teaspoon freshly ground Black pepper
    • 3/4 teaspoon ground ginger
    • 1/4 teaspoon crumbled saffron threads
    • 3 cups water
    • 3 pounds boneless lamb shoulder cut into 1-inch cubes
    • 1 large onion coarsely grated (1 cup)
    • 2 cloves garlic finely chopped
    • 2 sticks cinnamon sticks 3 inch
    • 1/4 cup unsalted butter cut into pieces
    • 1 1/4 cups raisins
    • 1 1/4 cups whole blanched almond
    • 1/2 cup honey
    • 1 teaspoon ground cinnamon
    • 1/4 cup Lemon Lady Preserved Calamondin Limes (chopped) or 1/2 a Lemon Lady Preserved Lemons
    • cooked couscous

    Instructions

    1. Whisk together ras-el-hanout, salt, pepper, ginger, saffron, and 1 cup water in a 5-quart heavy pot.
    2. Stir in lamb, remaining 2 cups water, onion, garlic, cinnamon sticks, and butter and simmer, covered, until lamb is just tender, about 1 1/2 hours.
    3. Stir in raisins, almonds, honey, Lemon Lady Preserved Lemons or Lemon Lady
    4. Preserved Calamondin Limes, and ground cinnamon and simmer, covered, until meat is very tender, about 30 minutes more.
    5. Uncover pot and cook over moderately high heat, stirring occasionally, until stew is slightly thickened, about 15 minutes more. Couscous Ingredients:
    6. 2 cups chicken broth Salt 1 cup couscous
    7. Bring the chicken broth (and salt if using) to a boil. Add couscous, stir, and remove from heat. Cover and let stand 15 minutes. Fluff with a fork and serve.

    Moroccan Slow-Cooked Lamb

    Ingredients

    • 1 tablespoon ground cumin
    • 2 teaspoons ground coriander
    • 1 1/2 teaspoons salt
    • 1 teaspoon fennel seeds
    • 1/2 teaspoon cayenne pepper
    • 1/2 teaspoon ground black pepper
    • 2 1/2 pounds trimmed boned lamb shoulder cut into 1 1/2- to 2-inch pieces
    • 4 tablespoons olive oil divided
    • 1 large onion finely chopped
    • 1 tablespoon tomato paste
    • 2 cups low-salt chicken broth
    • 15 ounces can garbanzo beans (chickpeas) drained
    • 1 cup dried apricots
    • 2 large plum tomatoes chopped
    • 2 sticks cinnamon sticks
    • 1 tablespoon fresh ginger minced & peeled
    • 2 teaspoons grated lemon peel packed
    • 2 tablespoons fresh cilantro chopped
    • 1/4 cup Lemon Lady Preserved Calamondin Limes

    Instructions

    1. Mix first 6 ingredients in large bowl.
    2. Add lamb and toss to coat.
    3. Heat 2 tablespoons oil in heavy large skillet over medium-high heat.
    4. Working in batches, add lamb to skillet and cook until browned on all sides, turning occasionally and adding 2 more tablespoons oil to skillet between batches, about 8 minutes per batch.
    5. Transfer lamb to another large bowl after each batch.
    6. Add onion and tomato paste to drippings in skillet.
    7. Reduce heat to medium; sauté until onion is soft, about 5 minutes.
    8. Add broth, garbanzo beans, apricots, tomatoes, cinnamon sticks, ginger, and lemon peel and bring to boil, scraping up browned bits.
    9. Return lamb to skillet and bring to boil.
    10. Reduce heat to low, cover, and simmer until lamb is just tender, about 1 hour.
    11. Uncover and simmer until sauce thickens enough to coat spoon, about 20 minutes.
    12. Season with salt and pepper. (Can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm over medium-low heat, stirring occasionally.)
    13. Transfer lamb and sauce to bowl.
    14. Sprinkle with cilantro and serve. photo by: Brian Leatart

    Shellfish

    Seared Sea Scallop Salad with Lemon Lady Preserved Lemons & Agave Dressing

    Ingredients

    • 1 1/2 cups italian dressing
    • 1 tablespoon paprika
    • 1 tablespoon soy sauce
    • 1 tablespoon agave syrup or honey
    • 1/4 cup Lemon Lady Preserved Lemons finely chopped
    • Scallops

    Instructions

    1. Saute onion mixture until shallots or onions are translucent approximately 5 minutes over medium heat.
    2. Add vinaigrette and reduce until syrupy.
    3. While vinaigrette is reducing, saute sea scallops in lemon scented oil or broil about 3-5 minutes on each side or until golden on edges.
    4. Place scallops in center of plate.
    5. Arrange salad greens like spinach, romain and diced tomatoes and any fancy extras you like, around scallops (not under, to prevent wilting)
    6. Drizzle vinaigrette dressing over scallops and greens.
    7. Enjoy!

    Shrimp

    Alison's Sauteed Shrimp and Pasta Recipe Image

    Recipe: Alison's Sauteed Shrimp and Pasta Recipe Image

    Ingredients

    • 1/4 cup Olive Oil 1 tablespoon Olive Oil linguine pasta
    • 2 dozens shrimp or prawns
    • 1 tablespoon zested fresh ginger
    • 3 cloves Garlic chopped
    • dash White Wine
    • 1/4 cup Lemon Lady preserved calamondin limes chopped

    Instructions

    1. De-vein shrimp with sharp pairing knife
    2. Boil linguine pasta with one teaspoon of salt added to water 9-10 minutes. Set aside on serving dish
    3. Saute shrimp in 1/4 cup olive oil .
    4. Add chopped garlic, ginger and Lemon Lady Preserved Calamondin Limes.
    5. Cook moderate to high heat for 2-3 minutes.
    6. Stir continuously until shrimp begins to turn pink.
    7. Add wine and cook an additional 2 minutes.
    8. Turn off heat
    9. Stir in cilantro and an additional tablespoon of olive oil.
    10. Place shrimp on pasta and serve.
    11. Garnish with cilantro.

    Saffron and Lemon Lady Preserved Lemon Scented Shrimp Rice Pilaf

    Ingredients

    • 3 tablespoons vegetable oil
    • 1/2 cup onion chopped
    • 1 tablespoon garlic minced
    • 1 teaspoon saffron threads
    • salt
    • 1 1/2 cups rice
    • 3 cups water
    • 1 cup tomatoes peeled, seeded and diced
    • 1 1/2 teaspoons cayenne pepper
    • 1/2 cup cracked green olives
    • 1 pound medium shrimp
    • 1 tablespoon Lemon Lady Preserved Lemons finely chopped
    • Freshly ground black pepper
    • 1/2 cup toasted slivered almonds for garnish
    • chopped parsley for garnish

    Instructions

    1. In a medium saucepan, add 2 tablespoons of the vegetable oil and heat.
    2. Add the onions and saute for 3 minutes, until soft and translucent.
    3. Add the garlic and saute for another 2 minutes.
    4. Add the saffron threads and saute for 1 minute.
    5. Season with salt.
    6. Add the rice and saute, stirring constantly for 2 minutes.
    7. Add the water and cover the pot.
    8. Lower the heat to simmer and cook for 20 minutes.
    9. Remove from the heat and let sit, covered for 5 minutes.
    10. Uncover and fluff with a fork.
    11. While the rice is cooking, in a saute pan, over high heat, add the remaining vegetable oil.
    12. When the oil is hot, add the tomatoes and the cayenne pepper.
    13. Saute for 5 minutes, or until the liquid begins to evaporate.
    14. Add the olives, shrimp and Lemon Lady Preserved Lemons and cook until the shrimp turn pink and their tails curl completely, about 4 to 5 minutes. Be careful not to overcook.
    15. Season with salt and pepper.
    16. Add the shrimp mixture to the rice mixture and mix well.
    17. Check for seasoning.
    18. Garnish with almonds and parsley.Recipe courtesy Food Network

    Vegetarian

    Israeli Couscous with Roasted Butternut Squash and Lemon Lady Preserved Lemons

    Ingredients

    • 1 Lemon Lady Preserved Lemon
    • 1 1/2 pounds butternut squash, peeled and seeded, and cut into
    • 1/4-inch dice 3 tablespoons olive oil 1 large onion chopped
    • 1Â 3/4 cups Isaraeli couscous or acini pepe (tiny peppercorn-shaped pasta) about 1 pound
    • 1 stick cinnamon 3-inches
    • 1 cup fresh flat-leaf parsley chopped
    • 1/2 cup pine nuts toasted
    • 1/2 cup golden raisins
    • 1/4 teaspoon ground cinnamon

    Instructions

    1. Preheat oven to 475°F.
    2. Halve lemons and scoop out flesh, keeping both flesh and peel.
    3. Cut enough peel into 1/4-inch dice to measure 1/4 cup.
    4. Put lemon flesh in a sieve set over a bowl and press with back of a spoon to extract juice.
    5. Toss squash with 1 tablespoon oil and salt to taste in a large shallow baking pan and spread in 1 layer.
    6. Roast in upper third of oven 15 minutes, or until squash is just tender, and transfer to a large bowl.
    7. Cook onion in 1 tablespoon oil in a 10-inch heavy skillet over moderately high heat, stirring occasionally, until just beginning to turn golden.
    8. Add to squash.
    9. Cook couscous with cinnamon stick in a large pot of boiling salted water 10 minutes, or until just tender, and drain in a colander (do not rinse).
    10. Add couscous to vegetables and toss with 2 tablespoon oil to coat.
    11. Add lemon peel and juice, parsley, nuts, raisins, ground cinnamon, and salt to taste. Toss to mix well.

    Meal type: dinner

    Moroccan Salad with Preserved Lemon

    Ingredients

    • 2 tomatoes 1 avacado sliced
    • 1/4 cup parsley chopped
    • 1 shallot minced
    • 1/2 Lemon Lady Preserved Lemon chopped
    • 1 tablespoon Olive Oil
    • 1 teaspoon capers
    • 1/2 seedless cucumber sliced or chopped
    • 1/4 cup olives Lemon peel for garnish

    Instructions

    1. Mix all the ingredients! That's it! Enjoy!

    North African Eggplant & Chickpea Tagine-less Tagine

    Ingredients

    • 1 large onion chopped 5-7 cloves garlic minced olive oil 1/4 teaspoon cinnamon plus a pinch 1/2 teaspoon ground ginger 1/4 teaspoon cayenne pepper 1 large eggplant peeled & chopped 2 cans chick peas drained a few saffron threads 2 leaves bay leaves 2-3 tablespoons Lemon Lady Preserved Lemons 5-6 canned plum tomatoes chopped large large handful of currants veggie broth salt & pepper to taste Sprig of cilantro for garnish

    Instructions

    1. Saute the onion in the olive oil over medium heat until translucent. Add 1/2 the garlic, 1/2 heaping tsp of the coriander, cumin, & anise mixture, the cinnamon, the ginger, and the cayenne. Saute a few more minutes. Add the eggplant, a pinch of salt & pepper, saute for another minute. Add the chickpeas and 1 tbsp of the preserved lemon, just enough water or broth to cover, a pinch more cinnamon, 1 more tsp of the coriander/cumin mixture, saffron, bay leaves, tomatoes, the rest of the garlic, and half the currants. Simmer, uncovered, until the eggplant is tender and some of the liquid has evaporated. Add another tbsp of Lemon Lady Preserved Lemons and the rest of the currants. Simmer a few minutes more. Taste the broth and adjust the seasonings accordingly – you’ll definitely need some salt & pepper, and perhaps more lemon, depending on your taste. To most dishes, I’d add more cayenne, but here you want to use a light hand so it doesn’t overpower the delicacy of the other spices. Simmer on low, stirring occasionally, for another 10 minutes or so – you want anything you added at the end to incorporate into the stew. Recipe via Trix

    Preserved Lemon Dip

    [caption id="attachment_1361" align="alignnone" width="259" caption="(photo by: Pornchai Mittongtare)"]Preserved Lemon Dip[/caption] Ingredients:
    • 6 tablespoons red wine vinegar
    • 6 garlic cloves, minced
    • 3 tablespoons minced fresh Italian parsley
    • 2 tablespoons minced anchovies
    • 2 tablespoons minced cornichons
    • 2 tablespoons harissa paste
    • Peel from 1 preserved lemon, rinsed, minced (about 1/4 cup)
    • 1 teaspoon salt
    • 1 1/4 cups vegetable oil
    • 1 cup olive oil
    Directions:
    1. Whisk first 8 ingredients in large bowl.
    2. Gradually whisk in both oils.
    3. Chill at least 2 hours or up to 2 weeks.
    4. Rewhisk before serving.
    Buying guide: Harissa paste, a spicy North African red chili paste, is sold at some supermarkets and Middle Eastern markets. If unavailable, substitute hot Thai-style chili sauce, such as Sriracha. Jars of preserves (brine-cured) lemons can be found at many specialty foods stores. If unavailable, substitute a mixture of 1/4 cup grated lemon peel, 1 1/2 teaspoons sugar, and 3/4 teaspoon salt (let stand at room temperature for an hour before using). Credit

    Spicy Potato Tagine with Lemon Lady Preserved Lemons and Olives

    Ingredients

    • 2 pounds red potatoes
    • 1 small onion grated and squeezed dry
    • 1 medium onion thinely sliced
    • 3 tablespoons Extra Virgin Olive Oil
    • 1/3 cup grated tomato
    • 1/4 teaspoon ground ginger
    • 1/4 teaspoon hot Hungarian paprika
    • pinch ground cumin
    • 1 teaspoon crushed garlic
    • 1 bay leaf
    • 1/4 fresh lemon
    • 2 tablespoons flat-leaf parsley chopped
    • 2 tablespoons fresh cilantro
    • salt
    • 4-5 dry saffron threads crumbled
    • 24 juicy purple or tan olives
    • 1/2 Lemon Lady Preserved Lemon

    Instructions

    1. Peel the potatoes and thickly slice into a bowl of cold water.
    2. In a heavy saucepan set over moderate heat, cook the grated onion in olive oil until melting, 3 to 4 minutes.
    3. Add the tomato, ginger, paprika, cumin, and garlic.
    4. Cook, stirring, for 2 more minutes.
    5. Drain the potatoes and add to the pan with the thinly sliced onion, the bay leaf, and the fresh lemon quarter.
    6. Toss to coat the potatoes, onion, and lemon quarter with the parsley, cilantro, and salt to taste.
    7. Add the saffron and the 1 1/2 cups of hot water and bring to a boil.
    8. Reduce the heat to a very slow simmer until the potatoes are tender, about 40 minutes.
    9. Use a slotted spatula to transfer to a cover serving dish to keep warm.
    10. Discard the lemon.
    11. Add the olives to the liquid and boil until the pan juices are reduced to a thick sauce.
    12. Correct the seasoning, pour over potatoes , and garnish with the Lemon Lady Preserved Lemons.
    Lemon Lady
    1015 E Commonwealth Ave.
    Fullerton, CA 92831

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