As a cool dish, ceviche is perfect in the summer, but you can serve it anytime of year and wow your guests with a unique appetizer. Serve in a martini glass for the extra pizazz.
Ingredients:
• Juice of two large limes
• Juice of two lemons
• 1 minced garlic clove
• 1 tablespoon minced shallots
• 1 teaspoon minced serrano chili OR 1 tablespoon minced jalapeno
• 1 lb. sea bass fillets, skinned, cubed in small dice
• Salt to taste
• 1 avocado cubed (wait to prepare until ready to serve)
• 1 tablespoon finely chopped cilantro
Combine all ingredients except last two ingredients and let marinate covered and refrigerated for 3 to 4 hours.
When ready to serve add cubed avocado and cilantro and stir.
Serve with tortilla chips.
Sunday, December 30, 2012
Classic Fish Soup
Trying to recreate the absolutely awesome fish soup we had at The Fishery in San Diego this fall, I purchased a lovely red snapper from Whole Foods for the dish. Combined with fresh fennel and other vegetables, this is a healthy, satisfying soup that's great as a starter or main course.
Ingredients:
• Red Snapper, skinned, filleted, bones reserved for stock
• 3 small or 2 medium fennel bulbs, chopped, stalks reserved for stock
• 1 onion, finely chopped
• 3 stalks celery, finely chopped
• 3 tablespoons olive oil
• 4 cloves garlic, crushed and minced
• 1 small shallot, minced
• Pinch of saffron
• Pinch of red pepper flakes
• 1/2 cup dry white wine
• 1 lemon, juiced and zested
• 8 cups total fish stock (combine fresh and store bought)
• 1 12 oz. can diced tomatoes
• 3 tablespoons tomato paste
• Salt and pepper to taste
Use the reserved fish bones and fennel stalks to make a homemade fish stock. Cover with water, season with salt, and gently simmer for 30 to 45 minutes. Keep warm.
Saute fennel, onion, celery in olive oil over medium heat until onion is translucent. Season with salt and black pepper.
Add garlic and shallots and saute until fragrant.
Add saffron and red pepper flakes followed by wine. Increase heat and bring to a boil.
Add stock, lemon juice and zest, tomatoes and tomato paste.
Bring to boil, reduce heat to a simmer, and cook for 30 minutes or more.
5 minutes before ready to serve, add cubed snapper fillets to soup.
Garnish with flat leaf parsley and serve with a plank of garlic bread.
Ingredients:
• Red Snapper, skinned, filleted, bones reserved for stock
• 3 small or 2 medium fennel bulbs, chopped, stalks reserved for stock
• 1 onion, finely chopped
• 3 stalks celery, finely chopped
• 3 tablespoons olive oil
• 4 cloves garlic, crushed and minced
• 1 small shallot, minced
• Pinch of saffron
• Pinch of red pepper flakes
• 1/2 cup dry white wine
• 1 lemon, juiced and zested
• 8 cups total fish stock (combine fresh and store bought)
• 1 12 oz. can diced tomatoes
• 3 tablespoons tomato paste
• Salt and pepper to taste
Use the reserved fish bones and fennel stalks to make a homemade fish stock. Cover with water, season with salt, and gently simmer for 30 to 45 minutes. Keep warm.
Saute fennel, onion, celery in olive oil over medium heat until onion is translucent. Season with salt and black pepper.
Add garlic and shallots and saute until fragrant.
Add saffron and red pepper flakes followed by wine. Increase heat and bring to a boil.
Add stock, lemon juice and zest, tomatoes and tomato paste.
Bring to boil, reduce heat to a simmer, and cook for 30 minutes or more.
5 minutes before ready to serve, add cubed snapper fillets to soup.
Garnish with flat leaf parsley and serve with a plank of garlic bread.
Monday, December 24, 2012
Tuscan White Bean Dip
One of our favorite stand-bys for dinner parties and entertaining is a very simple but flavorful Tuscan White Bean Dip.
Recipe:
One can of cannellini beans (great northern) rinsed in a colander
Juice of half a lemon
1 garlic clove
2 teaspoons cumin
1 teaspoon sea salt
1 teaspoon white pepper
2 tablespoons extra virgin olive oil
Blend in a food processor until smooth.
The beauty of this recipe is you can easily modify to suit your tastes. A little more lemon juice makes for a tangy treat. A little more olive oil makes the dip even creamier.
I serve this with good Italian bread toasted and rubbed with garlic. Pairing it with roasted vegetables as part of an antipasti platter allows your guests to construct their own crostini.
Recipe:
One can of cannellini beans (great northern) rinsed in a colander
Juice of half a lemon
1 garlic clove
2 teaspoons cumin
1 teaspoon sea salt
1 teaspoon white pepper
2 tablespoons extra virgin olive oil
Blend in a food processor until smooth.
The beauty of this recipe is you can easily modify to suit your tastes. A little more lemon juice makes for a tangy treat. A little more olive oil makes the dip even creamier.
I serve this with good Italian bread toasted and rubbed with garlic. Pairing it with roasted vegetables as part of an antipasti platter allows your guests to construct their own crostini.
Sunday, December 23, 2012
Pineapple Frozen Margaritas
Wanting to use up some leftover pineapple, I took a stab at a pineapple margarita. Even though it was a cold winter's night, the frozen margarita was incredibly refreshing. Can't wait to make this again on a hot summer day.
Recipe:
2.5 oz. tequila
1 oz. Cointreau/orange liqueur
1 oz. grenadine
1 oz. light agave syrup
3 slices of pineapple
ice
Mix all ingredients in blender and pulse until blended.
Serve with a garnish of pineapple and enjoy.
Recipe:
2.5 oz. tequila
1 oz. Cointreau/orange liqueur
1 oz. grenadine
1 oz. light agave syrup
3 slices of pineapple
ice
Mix all ingredients in blender and pulse until blended.
Serve with a garnish of pineapple and enjoy.
Naf Naf: Excellent, Affordable Middle Eastern Cuisine
Naf Naf Grill, http://www.nafnafgrill.com, is a quickly expanding local chain of Middle Eastern fast casual restaurants. They've gone from the original location on Ogden in Naperville to multiple west suburban locations (Freedom Commons and Fox Valley Mall), a Niles location, and one in Chicago.
There's not a loser on their entire menu. Everything from the pitas to the hummus to their signature chicken shwarma are all excellent. The Veggie Feast features falafel, baba ghanoush, hummus, purple cabbage salad and tabule salad. The chicken and beef kebabs are also stellar.
Quick and affordable, Naf Naf has a clean, modern feel that is inviting for families, couples or takeout.
There's not a loser on their entire menu. Everything from the pitas to the hummus to their signature chicken shwarma are all excellent. The Veggie Feast features falafel, baba ghanoush, hummus, purple cabbage salad and tabule salad. The chicken and beef kebabs are also stellar.
Quick and affordable, Naf Naf has a clean, modern feel that is inviting for families, couples or takeout.
Tuesday, April 24, 2012
Cobra Corn - Healthy snack with bold flavor made in Chicago
Cobra Corn is popcorn seasoned with a one-of-a-kind flavor, Mumbai Masala. A unique blend of 10 Indian spices & seasonings. The founder of the company is Mihir, whose mother created the recipe as a way to feed him as hungry teenager and appeal to both his American and Indian taste preferences. It became so popular with friends, even when he went off to college, that he knew he was on to something. Now the snack is available for everyone to enjoy. You can find it online at www.cobracorn.com or at more than 100 retailers nationwide. In Chicago there are many locations to find it, including two Whole Foods locations (Gold Coast and South Loop), as well as in suburbs like Naperville at Michael's Fresh Market. If you love Indian spice and are tired of the same old snack options, give Cobra Corn a try!
Cobra Corn bonuses:
- No artificial flavors or colors
- No preservatives
- No MSG or maltodextrin
- No Cholesterol
- Good source of fiber
- 0g Trans Fat per serving
- Popcorn is a gluten-free food
New Black Olive Tapenade from The Gracious Gourmet
Brand new product from Connecticut's award-winning The Gracious Gourmet. Black Olive Tapenade: This classic olive tapenade marries three kinds of olives with extra virgin
olive oil, thyme and parsley. Meyer lemons and capers add a twist of vibrant flavor.
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