Grilled Tilapia with Chimayo Spice
Crab Cakes
Cilantro Lime Sauce
Chimayo Pecans
Spicy Chimayo Shrimp
Chimayo Rubbed Steaks

Grilled Tilapia with Chimayo Spice

 4  tilapia fillets- about 5-6 ounces each
2 tablespoons Chimayo Spice Mix
2 tablespoons olive oil

 Preheat outdoor grill or grill pan to high heat.

Rub fish fillets with spice mix and brush lightly with a bit of olive oil. Place on hot grill, skin side down.  Reduce heat to medium high.  Cook until flesh is no longer opaque, about 5-7 minutes. 

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Crab Cakes
(Makes 12)

 12 ounces crabmeat
 1/2 cup finely chopped red bell pepper
1/2 cup thinly sliced green onion
 6 tablespoons mayonnaise
2 tablespoons Dijon
1-2 teaspoons Chimayo Spice Mix
1 egg
juice of 1 lime
zest of 1 lime
handful of fresh cilantro leaves
1 cup breadcrumbs and or Panko, divided use
1/2 teaspoon salt
3 tablespoons canola oil

 Mix crabmeat, bell pepper, green onion, mayonnaise, Dijon, Chimayo Spice Mix, egg, lime juice, zest and cilantro in medium bowl. Mix in 1/2 cup of the breadcrumbs.  Add salt and mix well.  Shape crab mixture into twelve patties using scant 1/3 cup mixture for each. Place remaining bread crumbs in shallow dish. Add crab cakes 1 at a time, turning and pressing to coat. Transfer to sheet pan.   Cover and refrigerate.

Heat oil in heavy large skillet over medium-high heat. Add crab cakes in batches and cook until browned and heated through, about 2 minutes per side. Transfer to plates. Serve with Cilantro Lime Sauce. (below)

Cilantro Lime Sauce

1 cup sour cream
2 Tablespoons light mayonnaise
juice of one lime
zest of one lime
1 teaspoon Chimayo Spice Mix
handful fresh cilantro leaves, roughly chopped
salt and pepper to taste

 Mix all ingredients together.

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Chimayo Pecans

1 cup toasted pecans
1 tablespoon vegetable oil
1 tablespoon Kahlua
 tablespoon Chimayo Spice Mix
2 tablespoon granulated or brown sugar

 Preheat oven to 300°

Toss pecans with oil and Kahlua, add Chimayo Spice Mix and sugar and toss again.  Spread out on a cookie sheet and cook, stirring frequently, until toasted, about 25 minutes.  Cool completely and store in an airtight container.

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Spicy Chimayo Shrimp

Makes about 3 cups

 1 pound large shrimp, peeled and deveined, with tails left on
2 tablespoons flour
2 teaspoons paprika
2 teaspoons brown sugar
1 teaspoons salt
1 teaspoon Chimayo spice mix
1 tablespoon olive oil
1 tablespoon butter
1/2 cup white wine
1/2 cup chicken or vegetable broth
2 tablespoons butter 

Combine shrimp, flour, brown sugar and spices in a bowl and toss to coat.  Place olive oil and butter in a large sauté pan and heat on medium high heat.  Sauté shrimp until just lightly browned on both sides, but cooked through—just a minute or two.  Transfer to a plate and set aside.  Deglaze pan with wine, scraping up brown bits.  Simmer for about 2-3 minutes or until wine has reduced by about half.  Add broth and simmer for about 5 minutes.  Return shrimp to pan and cook until firm and sauce is slightly thickened, about 2 minutes. Add butter and whisk till blended.  

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Chimayo Rubbed Steaks 

1/4 cup Chimayo Spice Mix
2 tablespoons brown sugar
2 New York Strip Steaks, 1-1 1/2” thick, about 12-14 ounces each 

Preheat grill to high. Mix spice mix and brown sugar.  Thoroughly rub steaks with spices.  Grill to desired doneness. 

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