Best 5 Roasted Batatas With Lime Cumin Butter Recipes

ASH-ROASTED BATATAS WITH LIME-CUMIN BUTTER

Steps:

• Tear off 4 (2-foot-long) sheets of heavy-duty foil and stack. Arrange batatas in 1 layer on top in center. Working with top sheet of foil, fold each side of foil over batatas to enclose, then turn package a quarter turn and fold over each side of second sheet of foil to enclose. Repeat folding with remaining 2 sheets of foil, turning package a quarter turn before each layer.
• Open vents on bottom of grill and remove top grill rack, leaving bottom rack in place. Light charcoal in chimney starter, then pour out onto bottom rack, using tongs to clear a space in center of rack just large enough for foil package. Put package in cleared space and arrange lit coals around package. (Do not put coals underneath or on top of package.)
• Roast batatas, turning package over every 10 minutes, checking and adding charcoal to keep a steady heat around package, until a sharp paring knife inserted halfway into a batata passes through easily but with slight resistance, 45 to 50 minutes.
• While batatas are roasting, stir together butter, lime juice, parsley, cumin, salt, and pepper in a small bowl with a fork until combined well. 3Unwrap batatas carefully. When cool enough to handle, peel and cut crosswise into 1/2-inch-thick slices. Season batatas with salt and pepper and serve with lime-cumin butter.
• Batatas can be roasted (instead of grilled), wrapped in 1 layer of foil, in middle of a preheated 400°F oven 1 1/4 to 1 1/2 hours.

ROASTED BATATAS WITH LIME-CUMIN BUTTER

Steps:

• Wrap whole potatoes in 1 layer of foil.
• Place in middle of a preheated 400°F oven.
• Bake for 1 1/4 to 1 1/2 hours.
• While batatas are roasting, stir together butter, lime juice, parsley, cumin, salt, and pepper in a small bowl with a fork until combined well.
• Unwrap batatas carefully.
• When cool enough to handle, peel and cut crosswise into 1/2-inch-thick slices.
• Season batatas with salt and pepper and serve with lime-cumin butter.

ROASTED SALMON WITH GINGER-LIME BUTTER

Steps:

• Lay the salmon on a rimmed baking sheet, and season with salt and pepper. Heat oven to 350 degrees.
• Make the ginger-lime butter: In a small bowl, combine softened butter, ginger, lime zest, lemon zest and lime juice. Add salt and pepper to taste, and stir well to combine.
• Transfer salmon, uncovered, to the oven to cook for about 8 minutes. Check the salmon once or twice as it cooks. Depending on the thickness of the fish, it should be fully cooked when little white juices appear on the surface - moist and yielding with big flakes when probed. It may take 10 minutes for thick fillets.
• As the salmon cooks, put 2 tablespoons ginger-lime butter in a wide deep skillet or large pot over medium heat. When butter is melted, add spinach and a pinch of salt. Put on the lid and turn heat to medium-high. (You may need to add the spinach in batches.) After 2 minutes, remove lid and stir spinach to help it wilt. When all spinach is wilted, turn off the heat.
• Transfer salmon to a platter or divide among individual plates. Smear the remaining ginger-lime butter on the fish. Surround with wilted spinach and lime wedges, and top with scallions.

CUMIN AND LIME ROASTED PORK TENDERLOIN

Steps:

• Preheat oven to 500°.
• Trim the sliver skin or connective tissue from the tenderloins using a very sharp, thin knife.
• Place tenderloins on a rimmed nonstick cookie sheet; coat them with the lime juice, rubbing the juice into the meat.
• Drizzle olive oil over the tenderloins, just enough to coat (about 2 tablespoons).
• Season the meat with the cumin, coriander, salt, and pepper.
• Cut small slits into the meat and disperse chunks of the cracked garlic cloves into the slits.
• Roast for 20 minutes; remove from oven and let rest for a few minutes, tented loosely with foil.
• While the pork is cooking, preheat a skillet over med-high heat with 2 tablespoons olive oil and the butter.
• Add in the onions, jalapenos, bell pepper, chopped garlic, corn, salt, and pepper; cook 4-5 minutes, or until the onions are tender.
• Sprinkle with the flour, and continue cooking 1 minute.
• Whisk in the chicken stock and heavy cream; bring mixture to a simmer and then lower the heat to medium-low; cook until it is thick and creamy, about 5 minutes.
• Add in the parsley and cilantro; taste and adjust seasonings with salt and pepper.
• Slice the rested roasted pork; serve with spicy creamed corn.

BAKED DELICATA SQUASH WITH LIME BUTTER

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place the squash cut side down into a baking dish. Pour water into the dish to about 1/4 inch deep.
• Bake in preheated oven until the squash pierces easily with a fork, about 30 minutes.
• Meanwhile, blend the butter with the lime juice and chili powder in a small bowl. Mix in the lime zest, if desired. Season to taste with salt and pepper. Spoon the butter mixture into the cooked squash, and serve immediately.