Planteray Cut & Dry Coconut Rum

Beef

Chicken

Shrimp

Fish Avocado

Crabcake Sandwich

Lobster Bao Bun

Ceviche

Taco

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Collect all the ingredients needed for the Planteray Cut & Dry Coconut Rum cocktail, including coconut rum, coconut water, pineapple juice, lime juice, simple syrup, mint leaves, lime wedges, mint sprigs, and shredded coconut.

Gather Ingredients

If you don't have ready-made simple syrup, combine equal parts sugar and water in a small saucepan. Heat over medium heat until the sugar dissolves completely. Allow to cool before use.

Prepare the Simple Syrup

In a cocktail shaker, add the coconut rum, fresh coconut water, pineapple juice, fresh lime juice, and simple syrup.

Combine Ingredients

Add the mint leaves to the shaker and gently muddle them with the other ingredients to release their flavor.

Muddle Mint

Fill the shaker with ice and shake vigorously for about 15-20 seconds to chill and combine the ingredients well.

Shake the Mixture

Using a strainer, pour the mixture into a chilled glass filled with ice. Use a fine mesh strainer if you want to remove mint pieces for a smoother drink.

Strain and Serve

Garnish the drink with lime wedges, fresh mint sprigs, and a sprinkle of shredded coconut on top.

Garnish

Serve immediately and enjoy your refreshing Planteray Cut & Dry Coconut Rum cocktail!

Enjoy

Coconut Rum

Fresh Coconut Water

Pineapple Juice

Fresh Lime Juice

Simple Syrup

Mint Leaves

Lime Wedges

Fresh Mint Sprigs

Shredded Coconut

In a large skillet, heat the olive oil over medium heat. Add the ground beef to the skillet.

Cook the Beef

Sprinkle the salt, black pepper, cumin, garlic powder, and onion powder over the beef. Stir to combine and cook until the beef is browned and cooked through, about 8-10 minutes.

Season the Beef

Once cooked, drain any excess fat from the skillet and set the beef aside.

Drain Excess Fat

In a large bowl, combine the diced tomatoes, finely chopped red onion, chopped cilantro, lime juice, and crumbled Cotija cheese.

Prepare the Salsa

If desired, add finely diced jalapeño to the salsa mixture, adjusting the amount according to your heat preference.

Add Heat

Sprinkle the salsa with salt and mix well to combine all ingredients. Let it sit for about 10 minutes to allow flavors to meld.

Season the Salsa

Serve the cooked beef topped with the Salsa Cotija. Enjoy with tortilla chips, tacos, or as a topping for salads.

Combine and Serve

Ground beef

Salt

Black pepper

Cumin

Garlic powder

Onion powder

Olive oil

Fresh tomatoes, diced

Red onion, finely chopped

Cilantro, chopped

Lime juice

Cotija cheese, crumbled

Jalapeño, finely diced

Rinse the chicken breasts under cold water and pat them dry with paper towels.

Prepare the Chicken

In a bowl, mix together the olive oil, minced garlic, juice of half the lemon, chopped rosemary, salt, and black pepper. Add the chicken breasts to the bowl and coat them well with the marinade. Let it marinate for at least 30 minutes, preferably in the refrigerator.

Marinate the Chicken

Preheat the Oven

Place the marinated chicken breasts in a baking dish. Squeeze the juice of the remaining lemon half over the chicken and place the lemon halves in the dish. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).

Bake the Chicken

Once cooked, remove the chicken from the oven and let it rest for a few minutes. Garnish with freshly chopped parsley and serve with lemon wedges on the side.

Garnish and Serve

Chicken breasts

Garlic cloves

Lemon

Fresh rosemary

Fresh parsley

Lemon wedges

Rinse the shrimp under cold water and pat dry with paper towels. If using frozen shrimp, ensure they are fully thawed.

Prepare the Shrimp

Mince the Garlic

Chop the Parsley

In a large skillet, heat the olive oil over medium heat until shimmering.

Heat the Olive Oil

Add the minced garlic to the skillet and sauté for about 1-2 minutes until fragrant, being careful not to burn it.

Sauté the Garlic

Add the shrimp to the skillet and season with salt, black pepper, and red pepper flakes. Cook for 2-3 minutes on each side, or until the shrimp turn pink and opaque.

Cook the Shrimp

Once the shrimp are cooked, remove the skillet from heat. Squeeze in the lemon juice and sprinkle the chopped parsley over the shrimp. Toss to combine.

Add Lemon Juice and Parsley

Transfer the shrimp to a serving platter and serve immediately, garnished with extra parsley if desired.

Serve the Shrimp

Garlic

Lemon juice

Red pepper flakes

In a bowl, combine the white fish fillets with lime juice, olive oil, garlic powder, salt, and black pepper. Mix well to coat the fish evenly.

Marinate the Fish

Heat a grill or skillet over medium-high heat. Grill the marinated fish for about 3-4 minutes on each side, or until cooked through and flaky.

Cook the Fish

In a mixing bowl, combine the diced tomatoes, chopped red onion, chopped cilantro, lime juice, jalapeño (if using), and salt. Stir well to combine all the ingredients.

Allow the Pico de Gallo to sit for about 10 minutes to let the flavors meld together.

Let it Rest

In a bowl, combine the diced avocados with lime juice and salt. Gently toss to coat the avocados without mashing them.

Mix Avocado Ingredients

Place the grilled fish fillets on a serving plate.

Plate the Fish

Spoon a generous amount of Pico de Gallo over the fish.

Top with Pico de Gallo

Add Avocado

White fish fillets

Tomatoes, diced

Jalapeño, finely chopped (optional)

Ripe avocados, diced

In a large bowl, combine the fresh crab meat, bread crumbs, mayonnaise, Dijon mustard, chopped green onions, the egg, Old Bay seasoning, salt, and black pepper. Mix gently until well combined.

Mix Ingredients

Shape the crab mixture into patties, roughly 1/2 inch thick. Place them on a baking sheet lined with parchment paper.

Form Patties

Refrigerate the patties for at least 30 minutes to help them hold together while cooking.

Chill Patties

Heat vegetable oil in a skillet over medium heat. Cook the crab cakes for about 4-5 minutes on each side, or until golden brown and cooked through.

Cook Crab Cakes

In a small bowl, mix together the mayonnaise, Dijon mustard, hot sauce, chopped capers, diced pickles, lemon juice, salt, and black pepper. Stir well to combine.

In a skillet, cook the bacon strips until crispy. Drain on paper towels.

Cook Bacon

Lightly toast the burger buns in the same skillet until golden.

Toast Buns

On the bottom half of each bun, place a crab cake, followed by crispy bacon, a leaf of lettuce, and a slice of tomato. Spread a generous amount of spicy tartar sauce on the top half of the bun and place it on top to complete the sandwich.

Assemble Sandwich

fresh crab meat

bread crumbs

mayonnaise

Dijon mustard

green onions, chopped

Old Bay seasoning

salt

black pepper

vegetable oil

hot sauce

capers, chopped

pickles, diced

lemon juice

bacon strips

leafy lettuce

tomato, sliced

burger buns

In a medium bowl, combine the lobster meat, mayonnaise, lemon juice, chives, salt, and black pepper. Mix gently until all ingredients are well combined.

Prepare Lobster Filling

In a large mixing bowl, combine the all-purpose flour, baking powder, sugar, and salt. Mix well.

Mix Dry Ingredients

In a small bowl, dissolve the active dry yeast in warm water and let it sit for 5 minutes until frothy.

Activate Yeast

Add the yeast mixture to the dry ingredients and knead until a smooth dough forms. Cover the dough with a damp cloth and let it rise in a warm place for 1 hour, or until doubled in size.

Knead Dough and Let Rise

After the dough has risen, punch it down and divide it into small balls (about the size of a golf ball). Roll each ball into a flat oval shape.

Shape Bao Buns

Place each shaped bao on a piece of parchment paper and steam in a steamer for about 10-12 minutes until fluffy and cooked through.

Steam Bao Buns

In a mixing bowl, combine the finely chopped pineapple, chili oil, minced garlic, red onion, cilantro, and salt. Toss well to combine and let it sit for at least 10 minutes to let the flavors meld.

Prepare Chow Chow

Once the bao buns are steamed, assemble the dish by placing a generous spoonful of the lobster filling inside each bun. Top with the chili crisp pineapple chow chow.

Assemble Lobster Bao Buns

Serve immediately and enjoy your Lobster Bao Buns with Chili Crisp Pineapple Chow Chow!

Serve

Lobster meat

Mayonnaise

Chives, chopped

All-purpose flour

Baking powder

Sugar

Warm water

Active dry yeast

Pineapple, finely chopped

Chili oil

Garlic, minced

Cut the fresh fish into small, bite-sized cubes and place them in a glass or ceramic bowl.

Prepare the Fish

Juice the limes until you have about 1 cup of lime juice. Pour the lime juice over the fish, making sure it is completely covered. The acidity will 'cook' the fish.

Juice the Limes

Finely chop the cucumber, jalapeño, red onion, and cherry tomatoes. Add them to the bowl with the fish and lime juice.

Chop the Vegetables

Chop the cilantro and add it to the mixture along with the salt and black pepper. Mix everything well to combine.

Add Seasoning

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, allowing the fish to marinate and absorb the flavors.

Let it Marinate

After marinating, give the ceviche a gentle toss. Serve in chilled bowls, garnished with additional cilantro if desired.