Southern Ceviche

People are always shocked to hear that when I met Tres, I was the pickiest eater on earth. Literally, about the only things I ate were fast food, chicken, steak, pasta, and pizza. I thought I hated seafood and refused to try anything new. When I started dating Tres, that all changed. He encouraged me to try new foods and all of those things I “thought” I didn’t like, became some of my favorite foods. Take seafood for instance, because I had never tried good-quality seafood, I thought it was “fishy” and disgusting. I can say now, seafood is one of my favorite foods, and if I could describe the flavor in any word, it would call it “fresh and clean” which is indeed the opposite of fishy. Even for the experienced seafood eater, ceviche may be alarming because the fish is cooked only by acid, but as someone who used to be picky, all I can say is, you have to try these things or you may never know if you like them. My Southern Ceviche recipe is healthy, fresh, and with each bite, you feel like you’re on a beach somewhere.

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Grocery list (4 servings):

• 4 corn tortillas - cut into eighths

• Olive oil

• Kosher salt
  

• ½ lb calamari tubes - thinly sliced

• ½ lb peeled and deveined shrimp - tails off and cut into thirds

• ½ lb Ahi tuna steak - cut into small cubes

• 2 limes - zest of one, juice of both

• 2 lemons - zest of one, juice of both

• 2 oranges - zest of one, juice of both

• 1 can black eyed peas - drained and rinsed

• ½ cup minced bell pepper (yellow or orange)

• 2 serrano chili peppers - seeded and minced

• 1 jalapeno - seeded and minced

• 4 green onions - thinly sliced

• 2 tbsp minced cilantro

• 1 avocado - cubed (optional)
  
  Directions:

1. Heat oven to 375 degrees. Line a baking sheet with foil. Spread tortilla pieces on the baking sheet, brush each side with olive oil, and sprinkle liberally with salt. Bake for about 10-12 minutes, rotating the pan once, until light brown and crispy. Set aside until ready to serve.

2. Bring a medium saucepan halfway filled with water to a simmer. When it starts to bubble, add the calamari slices. Let poach for about one minute then add the shrimp. Let the shrimp poach for about 30 seconds or until they just turn a very light pink. Drain, rinse, and pat the seafood dry.

3. Add the dried calamari and shrimp to a large bowl with the cubed tuna, lime zest and juice, lemon zest and juice, orange zest and juice, black eyed peas, corn, bell pepper, serrano pepper, jalapeno, green onion, cilantro and about 2 tsp of salt. Stir together until all the seafood is coated with the juice. Cover and put in the fridge for at least 3 hours, stirring every hour.

4. When the ceviche is ready, the tuna will be transparent and no longer pink in color. If you desire, stir in cubed avocado. Serve in martini glasses and garnish with homemade tortilla chips.

Bacon Wrapped Date Flight

How many of you go out to dinner and can't ever make up your mind what to order off the menu? I tend to sit down and drive myself crazy with a decision on what to order every time I go out to dinner. I consider myself a "little of this and a bite of that" type of gal. I want to try a few bites of EVERYTHING. I mean, what if I order the wrong thing? As I've told my husband before, "my taste buds get bored... I want it all." It's not uncommon for me to go to a restaurant (sometimes even alone) and order several apps and a dinner entree, particularly when I'm traveling. After all, what if I never get to eat at that restaurant again, and I miss something unforgettable? There's no denying different foods, flavors, and variety is important to me when it comes to my meals. That's why I respect the ever-living heck out of the Spanish. A little thing called tapas exists because of these fine folks, and we are finally picking up on it in the US. That's why I love the concept of a "small plates" or a "bites" menu when I walk into a restaurant. I don't need 100 bites of the same thing... I need 100 bites of several things. I'd like to tell every restaurant out there: GIVE ME ALL YOU HAVE BUT NOT A LOT OF IT! Besides, a "tasting" menu is just so fun.

There's something festive about sitting with a group of friends trying little bites with wine sips in between and debating on which bite or plate was the best. Because bacon wrapped dates have become so popular, I decided it'd be fun to have a "flight" of them - Maple Espresso, Cinnamon Sugar, Lemon Rosemary, Chipotle, and Balsamic Honey. This is so much fun for small get togethers or parties, and you could even have everyone vote at the end. Y'all do this at your next party and let me know which date wins!

Grocery List (serves 4 people 5 dates):

For all the dates:

5 small bowls

5 spoons

5 pieces of foil - cut approximately 12 inches and folded around the edges to make a wall around each edge

10 slices of bacon - cut in half

10 dates - pitted and cut in half

For the Maple Espresso dates:

1 tbsp espresso

2 tbsp brown sugar

1/4 cup maple syrup

For the Cinnamon Sugar dates:

2 tbsp sugar

1 tsp cinnamon

For the Lemon Rosemary dates:

2 lemons - zested

1 tsp rosemary

For the Chipotle dates:

1 chipotle peppers in adobo sauce

2 tbsp adobo sauce

1 tsp chili powder

1/2 tsp cumin

1 pinch cayenne

For the Balsamic Honey dates:

2 tbsp balsamic vinegar

2 tbsp honey

1/4 tsp vanilla extract

Directions:

Step 1:

Heat oven to 400 degrees.

Make the mix for each date flavor. In the first bowl, mix together the espresso, brown sugar, and maple. In the second bowl, mix together the cinnamon and sugar. In the third bowl, mix together the lemon and rosemary. In the forth bowl mix together the chipotle, chili powder, cumin, and cayenne. In the fifth bowl mix together the balsamic, honey, and vanilla.

Step 2:

Wrap the dates. You should have 20 date halves and 20 bacon halves. Wrap each date, and if necessary, you can secure with a toothpick. Step 3: Working with one mix at a time, dip 5 bacon wrapped dates into each mix. Completely cover each date, using as much of the mix as possible. Wash hands in between dipping dates into each flavor so they don't mix with the others. Place each flavored date on a piece of foil keeping like flavors together.

Step 4:

Place foil sheets on two baking sheets - two on one baking sheet, three on the other. It's important that the foil pieces have a wall around each edge so flavors don't mix (it also makes for easy cleanup). Bake until bacon is crisp, about 15 minutes. I like the plate these individually so everyone has a "flight." Or you can just use five small plates or one large plate with the dates piled. Labels would be fun or you could play a guessing game and have guests guess the flavors in each!

CHEERS TO HAPPY EATING!!!!

Pork 'N Peaches (or Pears)

I wonder if every chef remembers the very first recipe they ever created all on their own. I do, and that’s the recipe and cooktale I’m sharing with you today. Pork ‘n Peaches. A classic meat and an essential summer fruit, and not to mention, butter, brown sugar, and roasted pecans. It sounds like a little southern dash of goodness doesn’t it? Well, let me tell ya’ll… IT IS! After about a year of doing nothing but watching Food Network, reading cook books cover to cover, studying recipes as if I had a test on them the next day and following them word by word with every measuring cup and measuring spoon I had in my cabinets, I decided to give up my fear of “a little of this and a dash of that” and boycott following recipes word for word. I mean, I could cook really well when I followed a recipe. It seemed everyone always loved what I cooked, and I had decent enough knowledge of food to give my family and friends tips regularly, so why couldn’t I just start making up my own recipes?

A Saturday morning at the farmer’s market and a sack full of peaches later, I walked in the kitchen and just downright went for it. I was scared. But I wanted to do it. I loved to cook, and I loved the challenge of a difficult recipe, so I thought it was time to start getting creative in the kitchen. In July 2012, my very own version of Pork ‘n Peaches was created, and that same day, my kitchen confidence went sky high. That was the day I went from “cook” to “chef.” I think this can happen for anyone who loves to cook. Don’t be afraid to get creative by taking ingredients you already have and just go for it! Does it always turn out perfectly? Heck no. But you learn and you move on to the next one. In the meantime, I’m happy for you all to follow my recipes, and hopefully I can teach you something along the way!

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Grocery List (4 people):

Pork:

• 2 lbs pork loin with fat trimmed

• 2 tbsp olive oil

• 1 orange (zest and juice)

• 2 lemons (zest of one, juice of both)

• 2 limes (zest of one, juice of both)

• 1 tbsp fresh grated ginger

• ¼ cup of brown sugar

• 1 tbsp fresh thyme – chopped

• 3 garlic cloves – minced

• 2 tsp Kosher salt

• 1 tsp pepper

Peaches or Pears (whatever is in season):

• 4 peaches or pears (or one for each person) – halved, core or seeds scooped out

• 2-3 tbsp of melted butter (or more if more fruit is used)

• 1 tsp brown sugar for each peach/pear half

Dressing:

• 1 lemon – juiced

• 1/3 cup honey

• 1 tbsp red wine vinegar

• ¼ cup of mint – minced (plus some whole leaves for garnish)

• Goat cheese – for topping

• Pecans – for topping (recipe below)

Pecans:

• ¼ cup whole pecans

• 1 tsp olive oil

• 1 tsp brown sugar

• 1/4 tsp ground cinnamon

• 1/8 tsp ground ginger

• Pinch of cayenne

• Pinch of salt

Directions:

Step 1:

Pork:

Start by making the marinade. Combine all the ingredients in a plastic Ziploc bag. Put pork in the bag and make sure it’s covered in the marinade. Let the marinated porksit in the fridge for at least an hour or more.

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Grill on medium heat, turning every 5 minutes (and basting with remaining marinade as you turn) for 30 minutes or until the thickest part of the loin is heated to 155-160 degrees. It can be grilled indoors on a grill pan or on an outdoor grill. I prefer an outdoor grill’s flavor for this dish.

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 Once the meat is the correct temperature, take off the grill and set aside. Tent the meat with foil and let rest for about 10 minutes.

To serve, slice meat in ½ inch pieces at an angle and top with chives for garnish. Serve alongside the peaches.

Step 2:

Peaches (these can be prepared when the pork is marinating):

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Brush peach (or pear) halves with melted butter, liberally and sprinkle with the brown sugar. Set aside until ready to grill with the pork.

Grill for 3 minutes, cut side down. Flip, and grill for 2 more minutes on the other side.

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For the dressing: combine the honey, lemon juice, vinegar, and chopped mint in a small sauce pan and whisk. Bring to a boil and let simmer for 5-10 minutes. Take off the heat to thicken.

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Top grilled peaches (or pears) with dressing, goat cheese crumbles, and pecans.

Step 3:

Pecans (these can also be prepared when the pork is marinating):

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Heat oven to 350. Toss pecans with olive oil, sugar, and spices. Roast for 12-15 minutes.

CHEERS TO HAPPY EATING!!!