Showing posts with label for. Show all posts
Showing posts with label for. Show all posts
Sunday, April 27, 2014
Tips and Recipes for Handy breakfast with bread for busy bugs!!!!!
Hello every one it has been a long I did not make any post on recipes. It is because I am busy with shifting my stuff to a new apartment near to my college and damn thing is that my final exam and assignment were on the same week. So I was busy winding up with all those stuff. Now am free blogging!!!! I started enjoying the scent of freedom!!!
Now coming to the handy breakfast, this delicious treats fills the belly of your hubby, boyfriend or your child who get up early morning and rush to work with empty tummys. I present to you some excellent handy meals that they can have while driving to their destination.
You can make them for lunch box for your kids or husband.
Tip 1: Always keep a pack of fresh bread and half a dozen eggs at home.
1. Handy Mayo Sandwich(For Vegetarians)
Ingredients
Bread 2
mayo-1tbsp
onions very finely chopped-2tbsp
tomato very finely chopped 2 tbsp(remember to remove the juicy middle part when you cut it)
salt pinch
pepper powder pinch
Method:
Toast the bread for 2min or till it gets golden brown. Mean while take a small mixing bowl and add onions, tomato, salt and pepper, mix all the ingredients together. When the bread is ready, apply this mixture as a layer and cover it with another bread slice. Microwave this sandwich for 30seconds. Wrap it in a aluminium foil and give them to hand. They will enjoy the taste of mayo with crispy bread and onion.
Tip 2: If you do not have mayo then add butter instead.
2. Omlet/ amlet/ Omlette and bread
Ingredients
Eggs 2
Bread slices 2
onions very finely chopped-2tbsp
tomato very finely chopped 2 tbsp(remember to remove the juicy middle part when you cut it)
salt pinch
pepper powder pinch
Cilantro/Coriander leaves finely chopped-1tbsp
Milk 2tbsp
Method
Break open the eggs and whisk them till they become foamy. Add milk and all other ingredients and mix well. Take a pan and heat 2tbsp of oil in it. Make sure that you spread the oil all over the pan and line it with thin coat of oil. Pour the egg mixture on the hot pan like you pour for making omlet. When the amulet starts cooking from the bottom, take your bread and toast it. Now take the toasted bread and press it on the top of the cooking omelet and soak the uncooked egg. now lift the omlet up and place the two bread slices on the pan and flip the omlet on them. Now the uncooked omlet is on top of the bread slices. Cook it under low flame for 2min and turn off the stove. Wrap them in a foil and now the handy break fast is ready. The bread after soaking in the egg and there by cooking will give a very flavorful bite!!!! youll definitely like it!!!!
Keep visiting my blog for more recipes. Thank you!!!
Now coming to the handy breakfast, this delicious treats fills the belly of your hubby, boyfriend or your child who get up early morning and rush to work with empty tummys. I present to you some excellent handy meals that they can have while driving to their destination.
You can make them for lunch box for your kids or husband.
Tip 1: Always keep a pack of fresh bread and half a dozen eggs at home.
1. Handy Mayo Sandwich(For Vegetarians)
Ingredients
Bread 2
mayo-1tbsp
onions very finely chopped-2tbsp
tomato very finely chopped 2 tbsp(remember to remove the juicy middle part when you cut it)
salt pinch
pepper powder pinch
Method:
Tip 2: If you do not have mayo then add butter instead.
2. Omlet/ amlet/ Omlette and bread
Ingredients
Eggs 2
Bread slices 2
onions very finely chopped-2tbsp
tomato very finely chopped 2 tbsp(remember to remove the juicy middle part when you cut it)
salt pinch
pepper powder pinch
Cilantro/Coriander leaves finely chopped-1tbsp
Milk 2tbsp
Method
Break open the eggs and whisk them till they become foamy. Add milk and all other ingredients and mix well. Take a pan and heat 2tbsp of oil in it. Make sure that you spread the oil all over the pan and line it with thin coat of oil. Pour the egg mixture on the hot pan like you pour for making omlet. When the amulet starts cooking from the bottom, take your bread and toast it. Now take the toasted bread and press it on the top of the cooking omelet and soak the uncooked egg. now lift the omlet up and place the two bread slices on the pan and flip the omlet on them. Now the uncooked omlet is on top of the bread slices. Cook it under low flame for 2min and turn off the stove. Wrap them in a foil and now the handy break fast is ready. The bread after soaking in the egg and there by cooking will give a very flavorful bite!!!! youll definitely like it!!!!
Keep visiting my blog for more recipes. Thank you!!!
Tuesday, April 15, 2014
Ambrosial Thalagam for my 100th post
100
This is my 100th blog post and thats all thanks to my fellow food-blogger friends and readers who have encouraged me, all along the way.
Ive been promising to post the recipe of Chettinad Tomato Paruppu Pacchidi for a while, but then I wanted my 100th post to be something very traditional.
It is Thalagam. Please dont confuse it with a sambhar or a curry. Its neither. But one taste of this and the flavours will get etched in your taste buds forever. I actually made it for the first time last evening with no thoughts about posting this as my 100th. I just followed my craving, called up mom, told her I want to eat Thalagam NOW. Scribbling down the approximations dictated by mother, I set out in pursuit of that perfect taste.
If you are wondering what Thalagam is all about, this is what it is. A medley of vegetables cooked in a paste of roasted red chillies, sesame seeds, mustard seeds, split black gram and grated coconut. A swish of tamarind puree rounds up the bold flavours together. The result is a spicy, mildly sweet, tangy curry offset by the nutty taste of roasted sesame seeds. This almost belongs to the Sambhar family and yet not quite for two reasons. One, it is made on special occasions like Thiruvadirai festival to eat with a sweet floury dish and two, you dont add dal (cooked lentils) in this curry.
I managed to take pictures step-by-step this time. I hope that makes it much easier for you to try out this steeped-in-Tambram-tradition recipe atleast once. Once is enough. After that the taste will pursue you for life, pursue you enough to make this often. I can promise that much.
Ambrosial Thalagam
Ingredients:
2 cups of mixed vegetables (Traditionally yellow pumpkin, sweet potato, carrots, arbi)
1 tsp oil
1/2 cup thin tamarind extract obtained from medium lemon sized ball of tamarind
Salt to taste
For the spice paste:
4 dried red chillies
1 tsp mustard seeds
1 T udad dal (split black gram dal)
4-5 slices of fresh coconut
1/2 tsp fenugreek seeds (Methi)
Roast these ingredients in a spot of oil for a minute or two and keep aside.
1 T sesame seeds- roast this separately as it browns much faster than the other ingredients.
Cooling the roasted ingredients before grinding to a paste
The essence of thalagam - spice paste
Cool the roasted ingredients. Put them in a coffee grinder or mixer and grind to a fine paste with 1/4 cup of water. Keep the paste aside.
Method:
1. In a non-stick pot, heat a tsp of oil. Throw in the vegetables. Saute for a minute. Add 1/2 cup of water to the pot and cover with lid. The vegetables will cook in 10 minutes or so.
Sauteeing the vegetables (I used these vegetables because I didnt have the traditional ones on hand. Unplanned cooking you see! )
2. Once the vegetables are cooked, add the ground spice paste and the tamarind extract. Put in the required amount of salt, about 1 1/2 tsp, a pinch of turmeric powder to the boiling thalagam.
3. Keep the flame on low, cover the pot with a lid, keep it at a slow simmer for 8-10 minutes so that the vegetables can soak up the flavours of the spices.
4. After 10 minutes, remove from flame and serve with steamed rice or broken wheat.
Note:
I added a small block of jaggery to the thalagam as I was missing the sweet tinge that pumpkin lends to it. Despite not using the traditional vegetables, the taste of this one came very close to what my taste buds remembered from the years.
Tags:
Thalagam, tambram recipes, thiruvadirai, tamil recipes, festival recipes
Friday, April 4, 2014
Slow Cooker Tips for Dummies
Im going to be posting a recipe for slow cooker beef pot roast tomorrow, and in anticipation I was checking out a few related videos on YouTube. Ive always assumed the people who write those "For Dummies" books must be really smart, but based on this, I may have to reconsider.
Its been a long while since I posted a video just to poke fun at it, but I couldnt resist. Just for fun, see how many strange, disturbing, wrong, and/or crazy things you see and hear in this offering from Dummies.com (btw, the glass cutting board doesnt count). Enjoy!
Saturday, March 29, 2014
The Grilled Spring Chicken with Blood Orange and Rosemary Polka Perfect for Weddings!
I knew it was only a matter a time before Id set a video recipe to the Chicken Dance. This spring and summer, millions of inebriated people will be joyously flapping their elbows, and bobbing their heads, to this tune at weddings all over the county. I have no problem with them, theyre drunk, what do you expect? Its the sober ones that go out there to "get their Mick Jagger on," I wonder about. They really should know better! Thats right, Im talking to you Tom and Katie (see photo below).Anyway, this video is a recipe for the game hen (aka Spring Chicken) I posted a picture of a few weeks ago. It was so delicious and beautiful I promised to film it the next time I made it, and I did. The key ingredient here is the erotic, exotic blood orange. Theyre Spanish in origin I believe, and add a wonderful sweet/tart flavor thats just perfect with the spicy chili sauce and aromatic rosemary.
I know what youre thinking, "this jerk just used another ingredient I cant buy where I live!" "So much for that $1,000 donation I was just about to send him…now Im sending it to Ralph Nader instead." Hey, I don’t blame you. Im sure its frustrating trying to find some of the stuff I use. Sometimes I even make up fake ingredients to mess with you. But, when it comes to the blood orange, there is a solution.Some dude named Jeff, suggested in a comment on the Game Recognize Game Hen post, that blood orange juice could be simulated with regular orange and a splash of pomegranate juice. Brilliant! In fact, it may be even better. Give this a try, and enjoy!
Ingredients:
2 game hens
2 tbsp olive oil
1 blood orange
1 tbsp Asian garlic chili sauce (hot)
1 tsp minced fresh rosemary
6 sprigs rosemary leaves
salt and fresh ground black pepper to taste
View the complete recipe
Thursday, March 20, 2014
Getting Ready for Our “Passport to Dry Creek Valley” Spring Break
My wife and I are right in the middle of preparing for a huge catering event this weekend in Sonoma. It’s called “Passport to Dry Creek Valley,” which is an annual event showing off the wines, and vineyards, of the beautiful Dry Creek Valley (photo from visitwineroad.com). We will be doing the food for our dear friend Bill Frick, at the amazing Frick Winery for the 12th straight year. Despite all the planning and prep work, its a lot of fun and we always look forward to it.There are over 50 wineries involved in this event, and thousands of wine enthusiasts will be
eating and sipping their way through the valley. By the way, if you have a chance, check out the Frick Winery website. Bill produces some of the most delicious wine in California.Due to the limited time to film clips and write articles, there will probably not be any new videos until after the weekend. I may do a couple posts before I leave, especially if any new About video recipes air, but no promises! This will be the perfect time to review your favorite recipes and make sure you havent missed any. Dont forget to use the google search box in the side bar to find the ingredients you are interested in. Enjoy!
Tuesday, March 18, 2014
Favorite Autumn Recipes for a Gluten Free Diet
 |
| It's that time of year again. Fall is for baking. |
Gluten-Free Autumn Recipes
Welcome to my favorite Fall recipes- my collection of gluten-free comfort food for the golden, burnished season of Autumn. From harvest inspired appetizers to cinnamon laced baked goodies, from pumpkin soups to cozy casseroles, flavors are warm, homespun, and inviting- perfect for cool, clear days and early nightfall.
Take your inner domestic goddess by the hand. Grab your apron. Rustle up your favorite gluten-free ingredients. Turn on your oven.
Fill your kitchen with the comforting scents of apples and cinnamon, cranberry and pumpkin, butternut and maple, nutmeg and curry.
Take your inner domestic goddess by the hand. Grab your apron. Rustle up your favorite gluten-free ingredients. Turn on your oven.
Fill your kitchen with the comforting scents of apples and cinnamon, cranberry and pumpkin, butternut and maple, nutmeg and curry.
{For readers Down Under, here are my Favorite Spring recipes}
Thursday, March 13, 2014
Vegetarian Puttanesca for Two
Easy pasta putanesca- gluten-free with rice spaghetti.
Oh, you paint, too? is the faint, flat interest we get, we artist's wives who paint. Inevitably followed by, Isn't that difficult? In fact, I assure them, it couldn't be easier. (Try being married to a real estate agent who sprays Sun-In in his hair, I want to say, but don't.)
The scene is my husband's art opening and I play my role with decorum, clutching my plastic cup of Australian Chardonnay.
The scene is my husband's art opening and I play my role with decorum, clutching my plastic cup of Australian Chardonnay.
Do you compete? Darling, this question says a lot more about you than than me. No, I always answer, trying not to audibly sigh. We mutually admire. Then comes the big one. The favorite question.
Does he influence your work? (The subtext being, of course, he is the man, after all.)
Does he influence your work? (The subtext being, of course, he is the man, after all.)
I influence his, I answer, slugging down the last warm drop of wine. They will smile their awkward smile at this and wobble toward the grapes and brie. The word tedious comes to mind.
I catch my husband looking at me through the peanut nibbling crowd. He raises an ironic eyebrow. I laugh. A sparkled perfumed woman leans in to him for a kiss on the cheek. He is polite. I will tell him later he smells like Bloomingdale’s.
I catch my husband looking at me through the peanut nibbling crowd. He raises an ironic eyebrow. I laugh. A sparkled perfumed woman leans in to him for a kiss on the cheek. He is polite. I will tell him later he smells like Bloomingdale’s.
At home he will make me an ice cold vodka martini. We will kick off our shoes and eat spaghetti to Chet Baker. So what's on your agenda for tomorrow? he will ask. Maybe painting, I will say with a yawn. Or blogging. I'm not just an Artist's Wife, you know.
Nope, he always says. You're the cutest girl ever.
Nope, he always says. You're the cutest girl ever.
Yeah, I remind him, You're lucky I'm a new-school feminist.
Read more + get the recipe >>
Saturday, March 8, 2014
Chocolate Drops for Tea Time Treats
These odd little biscuits (cookies) are called Chocolate Drops, they come from The Dairy Book of Home Cookery, a rather retro cookbook I used for my April Random Recipe: Treacle Bites
Chocolate Drops (makes 18 -20)
100g.4oz softened butter
50g/2oz caster sugar
1/2 tsp vanilla essence
90g/3 1/2 oz plain flour
15g/1/2oz cocoa powder
1. Cream butter with sugar and essence until light and fluffy.
2. Stir in flour sifted with cocoa
3. Drop 18 to 20 teaspoons of mixture, well apart, on to butter baking tray.
4. Bake just above centre of moderately hot oven (1190C/375F or Gas 5) for 17 minutes.
5. Leave on tray 1 or 2 minutes before transferring to wire cooling rack.
6. Once the Chocolate Drops are completely cold, melt the chocolate in a bowl over a pan of hot water and dip each biscuit into the melted chocolate to half coat it. Place on rack until the chocolate has set.
6. Store in airtight tin.
Printable Recipe
The theme for Tea Time Treats this month is Biscuits and Cookies so I am entering these Chocolate Drops. Tea Time Treats is organised and hosted alternately by Karen at Lavender and Lovage and Kate at What Kate Baked.
Sunday, March 2, 2014
Keerai Kootu Spinach and Lentil Curry for Rice
Greens are very good for health when combined with dhals the recipe becomes rich in iron, calcium and protiens. If you are under healthy diet make this recipe often.
Ingredients
Spinach chopped-2cups
Cooked Moong dhal-1cup
Onion chopped-1
Tomatoes chopped-1
Mustard seeds-1tsp
Chilli powder-2tsp
Turmeric-1tsp
Salt to taste
Method
Heat oil in a pan, add mustard seeds when crackels add onions and spinach saute well then add the tomates and cook for a min. Add cooked dhal and some water, then add the red chilli powder, turmeric and salt. Allow to boil for 5 mins. Serve hot with rice or Roti.
Saturday, March 1, 2014
Cook the recipe for quick and easy vegetarian meals
If you want to House must have family and friends on your set you always with different types of food that all will, learn to appreciate. You can not expect that all of your will like delicious fried chicken or pork. You always have to expect, not vegetables food reception from friends who are vegetarian and are everything, but. To your collection you must have tested recipes quick and easy vegetarian to allow you, on this goal.
If you are a vegetarian, you could believe that to cope with this and tasking. But it could be confused. There are many techniques to suit your needs, to develop handled easily that your vegetarian friends and related are sure to appreciate and use to joy. The best part is that you your preferences as have and really did something about it. It is also not quick to impose your component, you have, if you want to go and visit other houses. But you would not like you to starve themselves, while in the premises of home only because you prepare not a deal for you.
Here are a few quick fixes, you can just use, if you are confronted with this situation.
1. You can immediately make salads. You clean vegetables, that can contain to this recipe, select Blanch Spätzle to reach them and she put out ready to be served. You must inevitably on your own has different dressings that can be used for this purpose. You must also Vinegars, transmitted primarily on salads for guests, the these types of on your vegetable salads.
2. You can have your vegetables pre-cooked prior to arrival your invited guests. You can you around has the freezer, so you will have less preparation time if your guests start to be able, in be found. You can also produce vegetable soup before the date of the event and it has around the freezer so perfectly. Their efforts are certainly quite some distance, specifically for your guests, the vegetarian.
(3) Try tofu on quality recipes need meat. But make sure that you buy the refreshing and new ways to ensure that you great after using your formula are mixed taste. Find restaurants that can this really good fake, that you simply do not prove that you actually tofu as real meat. If you able to formulate, as is this achieved, you may have served for everyone, even people this kind of meals people, not really vegetarian.
4. You can serve fruit for snacks and desserts. It is healthy and is to be loved by almost everyone. This is appreciated by both children and adults. You will be able to go away from only cut the fruit that you have received. You can also mix, produce fruit salads or give you a try on juices.
5. You must have some white potatoes on your own stock. She could never with this kind of wrong. If you have less time, you can just boil some and pour over tomato sauce on you. Make sure that only before you do this, you must wash thoroughly the white potatoes. You can use also a clean brush, to ensure that all the dirt on your peel away. If you have much more time, you are able to you some mash or baking.
And for your quick and easy vegetarian quality recipewill do s.
If you an amateur chef and would like to read more about some of the most popular cooking tips, visit cooking101.org and check also out healthy Turkey recipes boning.
Monday, February 24, 2014
REPOSTS FOR ITS A VEGAN WORLD INDIAN EVENT
REPOSTS FOR ITS A VEGAN WORLD - INDIAN EVENT
I am reposting some of my recipes for Its A Vegan World Event, brainchild of
Vaishali and hosted by Erbe in cucina
Tofu and peas masala
Black chicpeas curry
Palak Tofu
Vaishali and hosted by Erbe in cucina
Tofu and peas masala
Black chicpeas curry
Palak Tofu
Saturday, February 22, 2014
A Quiche for Mom
There are so many food-related ways to show mom love this Mother’s Day weekend, but none will be more delicious than this creamy quiche Lorraine! What are your plans?
Breakfast in bed? Great idea, until you consider the crumbs and numb legs. Maybe brunch out? Sure, less clean up, but a mediocre meal at the local casual dining complex says, “we like you, mom,” more than it says, “we love you.”
Breakfast in bed? Great idea, until you consider the crumbs and numb legs. Maybe brunch out? Sure, less clean up, but a mediocre meal at the local casual dining complex says, “we like you, mom,” more than it says, “we love you.”
That brings us to the best option; cooking brunch for mom at home. Of course you’ll need something that’s very easy to make, even ahead of time if need be, as well as supremely special and memorable. This cheesy, bacon and onion pie is all that, and more!
In this chef’s opinion, a proper quiche should be rich, custardy, and luxurious – not some kind of dense, baked omelet. This has only enough eggs and yolks to hold things together, but that means you need to let it cool to just warm before serving, to fully enjoy the experience.
As you’ll see, this is very simple, so the challenge isn’t construction (by the way, the layering procedure wasn’t a joke…do it), the real trick it to not overcook the custard. I show you what it should look like, but in case you aren’t great at reading jiggles, use a thermometer, and pull at between 160-165 degrees F. internal temp.
Anyway, I’d like to wish my mother, and first culinary instructor, Pauline, a very happy Mother’s Day. Unfortunately we can’t be together Sunday, but I promise I’ll make quiche for her the next time I see her. I’d also like to wish my mother-in-law, Peggy, a happy Mother’s Day. She was the original Food Wishes fan (even before it was called “Food Wishes”), and was integral to the blog’s growth and success! Thanks, moms! Enjoy!
Ingredients:
Pie dough for a large, single-crust, deep dish pie dish or pan (click here for recipe!)
Pie dough for a large, single-crust, deep dish pie dish or pan (click here for recipe!)
8 slices bacon, cut into 1-inch pieces
1 cup (I used a little more) diced leeks (just white/light parts) and/or onions, washed extremely well!
big pinch of salt
big pinch of salt
cayenne and freshly ground black pepper to taste
6 ounces shredded Gruyere cheese, divided (or other Swiss cheese)
For the custard:
3 large eggs, plus 2 additional egg yolks
1 cup cream
3/4 cup milk
1 tsp chopped fresh thyme leaves
Steps:
- Line inside crust with foil, fill halfway up with dried beans, rice, or baking weights
- ”Blind bake” the crust for 5 minutes at 425 degrees F.
- Remove foil/weights and bake another 5 minutes
- Reduce oven to 325 degrees F.
- Bake filled quiche for 40-45 minutes, or until set
View the complete recipe
View the complete recipe
Friday, February 21, 2014
Leftover Turkey Manicotti – “Little Muffs” for the Day After the Day After
The moist filling will bring the driest bird back from the dead, and you can literally add anything that can be chopped up.
One portioning note: The recipe below made six crepes, and if you make yours slightly smaller, the filling recipe will make six nicely sized manicotti.
I went low-carb and used all the filling to make four portions, but you should probably just fill all 6 crepes, or even double the recipe to get 12. I think you’ll want leftovers of the leftovers. So whether you make manicotti with the last of the holiday turkey, or just use the technique to recycle other meaty meals, I hope you give this a try soon. Enjoy!
Ingredients for 6 crepes:
2 eggs
3/4 cup all-purpose flour
3/4 cup water
1/2 tsp salt
1/2 tsp olive oil
olive oil for cooking crepes as needed
*Note: Feel free to adjust the batters thickness by adding a little flour or water until you get a thin consistency as seen in video.
*Note: Feel free to adjust the batters thickness by adding a little flour or water until you get a thin consistency as seen in video.
For the filling:
1 cup chopped turkey or anything
1 cup ricotta cheese
1/2 cup Parmigiano-Reggiano cheese
1/2 cup grated mozzarella
1/4 tsp dried marjoram
1/8 tsp red chili flakes
1 egg
1/4 cup chopped Italian parsley
For the rest:
1 1/2 cups marinara sauce
2 tsp olive oil
1/3 cup grated Parmigiano-Reggiano for top
1 tbsp chopped Italian parsley, garnish
Thursday, January 23, 2014
Skillet Pasta Forno Another use for leftovers
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These days we are all trying to stretch a buck and for me that means using up leftovers. Sometimes I am appalled at the amount of food I throw away. Its wrong and Im really trying hard not to do that anymore. I dont know about you but I always make way more sauce than I need. Most of the time I make enough to freeze but sometimes its just not enough to take up space in my freezer. Its times like these that using up the sauce for a skillet pasta works well. I had some leftover meat sauce and some fresh mozzarella. If you had some ricotta you could through that in too and make some baked ziti, any veggies you have would also be a lovely addition but you dont have to have anything special. Sauce, pasta and some mozzarella is all you need.
There isnt a recipe, its very easy. Heat up your sauce in an oven proof skillet. Cook your pasta to al dente, drain, toss with sauce. Add diced or shredded mozzarella (and anything else you want to through in), toss again. Youll see the mozzarella is starting to melt from the hot sauce. Sprinkle some romano cheese on top and stick it in a 375 degree oven until cheese is melted and bubbly. If you want the cheese to brown turn your broiler on for a few minutes until the desired color is achieved.
Is that easy enough? No more throwing away leftovers!
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Wednesday, December 25, 2013
Happy Valentines Day! Six Sexy Supper Ideas for You and Your Sweetie
Here are some links to six previously posted video recipes that would be perfect for any Valentines diner. Theres something here for everyone, even a very sensual non-meat option. All these recipes are easy to shop for, simple to prepare, and relatively fast to cook.
I hope you all have a great Valentines weekend. Enjoy!
Mushroom Ragout on Garlic Toast
Seared Top Sirloin Steaks with Pan Jus
Black Pepper Crusted Pork Tenderloin with Black Cherry Reduction
Classic Roast Rack of Lamb with Dijon Gratin
Chicken Marsala a la Ryan’s Cafe
Easy Indoor "Barbecued" Shrimp
Read More..
I hope you all have a great Valentines weekend. Enjoy!
Mushroom Ragout on Garlic ToastSeared Top Sirloin Steaks with Pan Jus
Black Pepper Crusted Pork Tenderloin with Black Cherry Reduction
Classic Roast Rack of Lamb with Dijon Gratin
Chicken Marsala a la Ryan’s Cafe
Easy Indoor "Barbecued" Shrimp
Thursday, December 19, 2013
Classic Traditional 100 Completely Authentic Peruvian Ceviche This is Exactly How They Make it in Peru for Real
Most gastronerds credit Peru with giving us the marinated seafood salad called "ceviche," but I imagine that most coastal fishing cultures developed similar dishes. In fact, tuna poke, which is a very popular appetizer here on the West Coast, is a very similar idea.Ive already posted one ceviche recipe on the blog, called "Bay Scallop and Mango Ceviche." It was originally posted to Youtube, where it caused a virtual riot among my Peruvian friends. Ceviche is their national dish, and they dont take kindly to people like me adding things like mango, and still calling it ceviche. Apparently, there is only one way to make ceviche, and no variations shall bear the sacred name, ceviche.
I tried to defend myself with the usual, "its my recipe, and Ill call it whatever I want." This only infuriated them more, and it almost turned into an international incident as I ignored their demands to change the name. While this recipe is much more traditional, Im sure I did something wrong, and undoubtedly the title will be gently challenged. Enjoy!
Click here for ingredients and transcript
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