Not too long ago, I worked in a Caribbean restaurant in Chicago named Calypso Cafe. It is a great little restaurant on the south side of Chicago in the historic Hyde Park. The year that I worked there was amazing: the people were diverse and interesting, and the food was absolutely amazing. Before working there, I had never tried Caribbean food. The selection in Macon, GA was limited when I was growing up. One of the things I absolutely loved about the food were the sauces. We had a Lime Cilantro Mayo that was pared with Plantain Crusted Tilapia that was to die for. Literally. I did a couple of time I'm sure. I begged for the recipe when I moved back to Macon, but no great restaurant gives away their secrets. So, I've had to resort to making my own version.
I should tell you, I love Cilantro. The sweet citrus flavor makes me want to grow a plot of it (not on Farmville) and lay in it. The smell of it is clean and refreshing. No matter where I buy it, it usually costs less than a dollar for a nice sized bunch. It is used in a variety of dishes, most notably Mexican food. The recipe below is great with seafood in place of the generic tarter sauce. If you are ever in the area, stop by Calypso Cafe for the Shrimp and Conch Fritters to see what the fuss is about!
Lime Cilantro Mayo
1/4 cup reduced-fat mayonnaise
2 tablespoons chopped fresh cilantro
1 teaspoon fresh lime juice
1 garlic clove, minced
1 teaspoon dijon mustard
2 tablespoons chopped fresh cilantro
1 teaspoon fresh lime juice
1 garlic clove, minced
1 teaspoon dijon mustard
Salt and pepper to taste
Blend all ingredients together and chill until serving.
Blend all ingredients together and chill until serving.
