Royal RecipesPosted on Tue, Nov 24, 2009

By popular demand, we are delighted to share more of your favorite recipes from the Royal Resorts restaurants. Stay posted for additional recipe requests such as Black Bean Soup soon.
We hope that you enjoy preparing these recipes for your family and friends and that they bring back many happy memories. Remember, however, that for the true flavor to come out you have to add sunny skies, turquoise water and a dash of Mexican hospitality.

Lime Soup
Sopa de Lima is a traditional recipe from the Yucatan and is a long-standing favorite with Royal Resorts members.
10 oz sliced green pepper
7 ½ oz of sliced red pepper
7 oz sliced onion
9 ½ oz sliced celery
5 ½ oz of sour lime (lima)
7 oz chopped tomato
3 bay leaves
1 tsp salt & pepper
2 oz chicken stock powder
½ oz chopped garlic
2 oz mixed vegetable oil (20-80)
7 1/2 oz chopped carrot
1 gallon chicken stock

Heat 2 oz of mixed cooking oil, add onion and garlic and fry lightly, stirring from time to time to prevent burning. Add carrot, celery, tomato and bay leaves. Pour in chicken broth, sour lime juice and sour lime slices. Season to taste with powdered chicken stock, salt and pepper. Finally, add the sliced green and red pepper and bring to the boil.
Cooked, shredded chicken breast and crispy fried tortilla strips may also be added to the soup before serving.

Cream of Chili Poblano Soup
This mouthwatering soup is popular with diners at La Veranda, The restaurant at The Royal Sands.
2 ¼ oz bar of butter
7 oz of chopped white onion
2 oz of chopped garlic
¼ tsp of thyme
2 bay leaves
9 ½ oz of sliced chili poblano
2 ¼ oz flour
2 ½ cups of chicken broth
1 l of skimmed milk
1 oz chicken stock powder
3 ½ evaporated milk
1 tsp salt

Clean the chilis, chop and remove the seeds before rinsing the slices in hot water. Fry the onion, garlic and herbs lightly in the butter, stirring constantly. When the onion begins to turn transparent, add the chili slices. Sift in the flour and keep stirring while you add the chicken broth. Once the chili is soft, blend the mixture and add the skimmed milk. Strain and add the chicken stock powder and salt according to taste. Finally, add the evaporated milk and remove from the heat.

Portobello Mushroom Seafood Surprise
A classic seafood recipe courtesy of the chef at El Conquistador Restaurant in The Royal Mayan.
50g cream
100g portobello mushroom (one per person)
55 g shrimp
41g scallop
Diced lobster
30 g clarified butter
15g chopped white onion
22 g white mushroom
Salt & pepper
10g ground almonds
3 teaspoons white wine
80g steamed spinach
20g cherry tomatoes
48g asparagus

Clean the portobello mushrooms, slice in half and grill with a little butter, salt and pepper. Fry the onion in butter, add the shrimp, scallops, lobster and chopped mushrooms and sautée until seafood is cooked. Add the croutons, ground almonds and white wine. Season to taste.
Arrange the bed of spinach on a plate and top with a portobello mushroom half, add the seafood mixture and drizzle with cream, cover with the remaining mushroom half. Garnish with asparagus and tomato halves.

5 Responses to “Royal Recipes”

1. 5
   jgreen Says:
   February 1st, 2010 at 2:43 pm

   Dear Barry: Thank you for writing to Royal Resorts News. I hope that enjoyed your vacation as much as you enjoyed the rajas con crema! I will certainly request the recipe from the La Veranda chef. In the meantime, here is the recipe my Mexican mother-in-law gave me ten years ago. It is also a winner!
   2 cups of chili poblano sliced and lightly sauteed until soft.
   1 bar of butter
   1 cup of canned sweet corn kernels
   1 cup of cream
   1 cup of grated cheese (Chihuahua cheese is used in Mexico; you could substitute it with Monterey Jack or strong white Cheddar)

   1. Slice the chiles and remove the seeds and veins, the hottest parts of the chili. Always wear rubber gloves when working with chilies and avoid rubbing your eyes or mouth. Note: Mexican chefs often skin poblano chilies but I skip that step to save time.
   2. Sauté the chili slices in the butter until soft.
   3. Add the sweet corn kernels and stir until mixed.
   4. Add the cream and grated cheese and stir until the cheese is melted. You can turn off the stove and put a lid on the frying pan, the cheese will melt.
   5. You can add chopped and sautéed white onion if you wish.
   6. Serve with warm flour tortillas.
   This is an excellent dish for a Mexican-style barbecue. ENJOY!

2. 4
   Barry Says:
   January 30th, 2010 at 3:38 pm

   Dear Margaret:

   We just came back from our first visit to the Royal Sand and I think I became addicted to the creamy poblano pepper and onions on La Veranda’s breakfast buffet! It seems like it should be simple to make, but I would have no clue where to even start. Would you be so kind as to post the recipe or email it to me?

   Gracias!

   P.S., my wife will be making the lime soup soon, so thanks for already posting that!

3. 3
   jgreen Says:
   November 26th, 2009 at 6:12 am

   Dear Margaret: I hope that your Chicken Lime Soup was a hit. Please write and tell us how you fared.

4. 2
   SHELLY Says:
   November 25th, 2009 at 12:19 pm

   thank you very much
   shelly

5. 1
   Margaret Plemmons Says:
   November 24th, 2009 at 3:37 pm

   Thank You Joanna,
   I am making Chicken Lime soup tomorrow!