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Manhattan Key Lime Juice - 8 fl oz
Item #: BVJ101
Our Price: $6.00
 
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64 units available

Description 

"Manhattan" brand Key Lime Juice is 100% pure Key Lime Juice with real citrus flavor. Without equal for a superior, authentic Key Lime Pie (a classic version of the recipe is included on the label).

Also perfect in any Mexican or Caribbean recipe calling for lemon or lime juice.
Use it in seviche or a Mai Tai - it's the real thing!

 

Find delicious recipes, visit the Earthy Delights Blog!

Recipes

Pork Loin with Morel and Ramp Stuffing
The morel-ramp stuffing is an intriguing departure from a regular bread stuffing. The stuffing makes an attractive design in the sliced pork. If fresh morels and ramps are out of season, using dried morels, reconstituted, and frozen ramp bulbs will work beautifully without compromising the flavor.

You will be pleasantly surprised at how good this pork tastes served chilled! It slices even easier when cold. It would be a good idea to make extra just for the leftovers.
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Pork Loin with Morel Stuffing
This is an elegant entrée that looks attractive as well as tasting earthy and delicious. Serve it chilled on a hot, sultry day, for a refreshing treat.
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Pork Satay
The classic Thai-style of grilling small pieces of pork. The fragrance alone beckons to your senses. A perfect meal that can be prepared ahead of time and cooked quickly, leaving you time to spend with your guests instead of in the kitchen. You can cut the marinating time to suit your schedule, it will still taste delicious.
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Thai Grilled Beef Salad
This is a perfect dish to serve on one of those hot, limp days when no one feels like doing anything. It's cold, it's delicious, and it's easy. This yields two generous servings.
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Matsutake Tempura with Ponzu Sauce
Crisp, crackly tempura is a wonderful way to show off the subtle flavors and distinctive aromas of the marvelous matsutake mushroom. The tangy ponzu dipping sauce provides a delightful counterpoint to the mild mushrooms.
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Grilled Chicken Wings with Two Thai Sauces
This irresistible appetizer comes to us from the July 1999 issue of Gourmet. This is what we smelled cooking on the deck when we came up from the beach, and I can assure you that there are some appetizers that it's worth ruining your dinner for. When you make these, make a lot of them. They fly off the plate!
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Morel Mushroom Tart
This is a spectacular "bring the house down" appetizer that can also be served as an entree. Either way, it's uniquely memorable. You can really simplify things if you purchase an excellent quality prepared dough.
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Summertime Caramelized Tofu Salad
This is a great summertime salad with a Pan-Asian bent. Don't be fooled by the exotic ingredients, the combination is refreshing, delightful and unforgettable.
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Seviche de Veracruz
Seviche is extremely popular throughout Mexico, the Caribbean, and other parts of Latin America, and while it has many variations, it's basically a simple fusion of seafood and citrus juice, with a few other ingredients and spices. Seviche is frequently served as an appetizer or even as a light meal. There's really no mystery to its preparation - when the acid of the citrus comes in contact with the fish, chemical reaction occurs, similar to what happens when the fish is cooked, and the flesh becomes opaque and firm.

Seviche can include a mixture of saltwater fish, scallops or other shellfish, squid or octopus. Onion, chiles, tomato, pepper and cilantro - and of course, garlic.
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Chicken Satay with Peanut Sauce
This classic chicken satay may be cooked over charcoal or under a broiler, making it a year-long favorite. The dipping sauce is so good, you'd better make alot of it. you might be tempted to drink it! The aroma alone will make your mouth water. Makes 6 servings.
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Chicken Stew with Coconut Milk
With a nod to Thai cuisine, the flavors in this recipe have some interesting twists and turns. The finished product is an interesting combination of some traditional western flavors combined in unusual ways with ingredients from Southeast Asia.
This dish is a hot and hardy crowd pleaser that can be made in large quantities ahead of time.
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Duck Breast with Wild Rice and Dried Cherry Pilaf
A flavorful, crispy yet succulent way of cooking duck, which tends to get dry if overcooked. Unusually light and moist with the wild rice-dried cherry side as a perfect accompaniment. The wild rice may be eaten chilled as a salad the next day.
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Tandoori Chicken with Yogurt & Green Papaya Salad
This is a classic Indian way of cooking chicken. While it calls for a whole chicken, quartered, you can use four chicken breasts, bone in. The green papaya salad is refreshing, delicious and healthy, and can be served on its own or with other meals.
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Sesame-Ginger Noodles with Shrimp & Scallops
An Asian-inspired recipe that is simple to prepare. The noodles soak up the flavors from aromatic spices and seafood.
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Nuoc Cham Dipping Sauce
The sweet-savory-spicy dipping sauce known as “nuoc cham” in Vietnamese is a popular condiment used throughout Southeast Asia. One of the key ingredients is the pungent decoction commonly called fish sauce. Don't let the intense aroma put you off - the flavor is immediately addictive, complementing everything from seafood to grilled poultry & meats to vegetables. Try it once and you'll be hooked for life!
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Ancho Chile and Orange Marinade
Warming, rich, lively, but not too hot, this marinade lends verve to chicken, seafood, pork, and vegetables for grilling, roasting, braising or sauteing. It keeps for a month in the refrigerator. Adding a few spoonfuls to your favorite soup can really liven things up!
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Hot and Tangy Dipping Sauce
A Thai and Vietnamese-inspired dipping sauce that is so versatile and easy to make.

Try it with stuffed rice paper rolls, poultry, shrimp, or fish. It improves a bit with age, so mix it up ahead of time and store in a sealed jar for two weeks or so.
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Rhubarb and Dried Cherry Chutney
The tartness of the rhubarb is balanced beautifully by the concentrated sweetness of the dried cherries. The red wine vinegar adds just the right touch of acidity to keep the bright red color of the rhubarb from disappearing in the cooking process. This combination brings out the best in all the ingredients, making this chutney a classic!
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Roasted Corn and Ramp Salsa
This salsa is delicious on fresh grilled fish. Adjust the ingredients so that it's uniquely your own. Serve it next to something bland, like lentils or rice, so that you can "mix things up" and experiment with the flavors. These days we're lucky enough to be able to purchase good quality corn on the cob in their shucks at nearly any time of the year. Don't shirk on this part of the recipe, canned corn won't ring your bell like the real roasted kind will.
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Michigan Mojito
The Mojito, a cocktail with roots in pre-Castro Cuba, has recently become popular again. The classic version, made with white rum, is definitely a cool and refreshing summer drink. We wanted to experiment with a version suited to our chillier northern climate here in Michigan. After much experimentation, here's what we came up with. Boy, was that fun!


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Key Lime Mojito
The famous Mojito first became popular in this country in the 80's, but has seen a recent resurgence in popularity. Tangy citrus, aromatic mint and potent rum have made it a favorite summer drink. Real key lime juice gives it the authentic flavor of the sun-drenched beaches of the Caribbean.


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Yuzu Kosho Hot Wings
I've been on a personal quest for the best hot wings recipe in the world for the past several years. If this isn't it, it's pretty darn close.

After tinkering with the recipe for the past few weeks (a rough job, but somebody has to do it), I think it's finally just right.

Hot, but not too hot, with a tangy citrus edge and just a hint of sweetness, these wings are guaranteed to be a hit with any crowd. The recipe is easy to scale up for any size gathering, too.


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Thai Grilled Oysters
This is an easy, unusual, and delicious appetizer. The following recipe for oyster grilling sauce comes from the Glidden Point Oyster Sea Farm in Maine.
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Mexican-style Seafood Cocktail (Coctel de Mariscos)
A cool, refreshing seafood cocktail is just right as an easy and elegant appetizer or light main course. Cooking time is minimal and once the basic seafood blend has been prepped, it takes just minutes to finish this light & flavorful seafood cocktail.

We used prawns, squid and tiny bay scallops, but you can easily substitute any of your favorite shellfish or fin-fish. Try using mussels, crayfish, baby octopus or chunks of firm-fleshed fish like cod or snapper for a different take on this simple seafood dish. The variations are endless – and isn't experimentation half the fun of cooking

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Blood Orange Margarita
In this unusual Margarita recipe, the bright, tart flavor and refreshing acidity of blood oranges make for an unforgettable and vividly colored cocktail.
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Key Lime Hollandaise Sauce
Ah, Hollandaise sauce! Well known for it's pivotal role in the classic brunch dish, Eggs Benedict, Hollandaise sauce is about as rich and luxurious as a sauce gets. It's also incredibly easy to make.

One of the so-called mother sauces of classic cuisine (because so many other sauces are derived from it), Hollandaise literally means "Holland-style." However, most food historians agree that the sauce actually originated in Normandy, France, a region well-known for its butter and use of butter in cooking.

Our version, made with tart, citrusy Key lime juice, is so light and delicate that you'll almost forget about the calories! It pairs perfectly with just about everything, including veggies, eggs, meat and fish.


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