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.

WATCH FULL VIDEO HERE!  

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.

Smoky BBQ Chicken Sandwiches with Apple Arugula & Orange-Bourbon Slaw

Growing up in Memphis, BBQ was on the menu quite often. It was always one of momma'a favorite foods, too. So if we weren't ordering takeout BBQ, it was being cooked at our house. Here's my take on chicken BBQ, which is the absolute most perfect recipe for leftover chicken!

Grocery list (4 people):

• 1 small onion - chopped

• 2 garlic cloves - minced

• 1 cup ketchup

• 1/2 cup cider vinegar

• 1/3 cup brown sugar

• 1/4 cup Dijon mustard

• 2 tbsp maple syrup

• 1 chipotle pepper in adobo sauce - chopped

• 1-2 tbsp adobo sauce

• 1 tsp Worcestershire

• 1/2 tsp liquid smoke

• Kosher salt

• 2 cups shredded chicken (I use leftover meat from a rotisserie)

• 4 hamburger buns (I homemade mine using this easy recipe from Taste of Home)

• Apple Arugula Slaw - for topping (search recipe on Andrea's Cooktales)

Directions:

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1. In a large saucepan, sauté onions with 1/4 tsp salt over medium heat until translucent. Add garlic and sauté one minute. 2. Add ketchup, cider vinegar, brown sugar, Dijon, maple syrup, chipotle pepper, adobo sauce, Worcestershire, liquid smoke, and 1/2 tsp salt. Bring to a slight boil and simmer until somewhat thickened (if sauce gets too thick add water).

3. Put shredded chicken into a bowl and toss together with as much sauce as you'd like.

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4. Open buns and stack each bottom half with about 1/2 cup BBQ chicken. Top chicken with my Apple Arugula and Orange-Bourbon slaw.

CHEERS TO HAPPY EATING!

Shrimp, Grits, 'N Collards

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This dish simply reminds me of growing up in the south. As everyone knows, shrimp and grits are everything in the south. And you can't go to Mississippi and not find greens on the menu. Most kids grow up hating greens but I always adored them. They're still one of my favorite sides to order, next to grits of course. This recipe combines the two southern staples, making it one great, big country dish!

Grocery list (4 people):

Collards:

• 4 strips of bacon

• 3 cloves of garlic - minced

• 1 tsp red pepper flake

• 4 bunches of fresh collard greens - leaves only, stems discarded

• 1 tsp sugar

• 2 tsp Kosher salt

• 1 tsp pepper

• 1 cup chicken broth

• 1 cup apple juice

Grits:

• 2 cups water

• 2 cups milk

• 1 cup stone ground grits

• 4 tsp Kosher salt

• 2 tsp pepper

• 4 tbsp butter

• 1/3 cup mascarpone cheese

Shrimp:

• 1 lb shrimp - peeled, deveined, tails on

• 2 tsp fresh tarragon - chopped

• 1 tsp fresh thyme - chopped

• 4 tbsp butter - melted

• 2 tsp fresh lemon juice

• 1 tsp salt

• 1/2 tsp pepper

• Fresh parsley - for garnish

Directions:

Collards:

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Fry the bacon and set aside. Using the bacon grease, over medium low heat, sautée the garlic and the red pepper flake for 1 minute. Add the greens, sugar, salt, and pepper and let cook down for 2-3 minutes. Add the chicken broth and apple juice. Bring to a boil and simmer covered for 30-45 minutes. Crumble the bacon into the greens and stir to combine. Taste and add salt if needed.

Grits:

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Add water and milk to a large saucepan. Over medium low heat, whisk in the grits. Continue whisking and bring grits to a slight boil for one minute. Simmer and whisk occasionally. You want these to cook slowly (watch them attentively and stir often, the way you would risotto). If the grits get dry, add more milk. Cook until creamy. Add the salt, pepper, butter and mascarpone. Stir to combine. Taste and add salt if needed. Shrimp:

Preheat oven to 400 degrees.

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Stir together the fresh herbs, butter, lemon juice, salt, and pepper. Toss the shrimp with the herb mixture on a roasting pan. Roast for about 6 minutes or until the shrimp just turn pink. Plate the dish. In a shallow bowl add grits, top with a nice portion of greens, then add shrimp. Garnish with torn parsley.

CHEERS TO HAPPY EATING!!!

Balsamic BBQ Meatballs with Rudolph's Pork Rinds

These one of a kind meatballs are my final recipe that was featured on Local Memphis Live last week. A sweet and tangy balsamic BBQ sauce gives these meatballs a fun twist, but it's really the pork rinds that make this recipe stand out. Pork rinds in meatballs?!?!?! What in the world?! Well, traditionally breadcrumbs are featured in meatballs, and we've all had a BBQ flavored meatball so put the two together and you have quite a unique meatball! Pork rinds were a fun subject for me to discuss on the Local Memphis Live segment because it immediately brought back a childhood memory. When I think or pork rinds I think of being a kid on a road trip. When I was a kid, we would go on summer trips to the beach, and what I remember most were the gas station stops. We would make pit stops and stock up on snacks for the car. As strange as it may sound, pork rinds were always a family favorite. I've grown up eating pork rinds, so cooking with them made a lot of sense!

Grocery list (makes about 20 meatballs):

Sauce:

1/3 cup ketchup

1/3 cup balsamic

2 tbsp brown sugar

2 tbsp Dijon

1 tbsp apple cider vinegar

1/2 tbsp Worcestershire

1/2 tsp garlic powder

1/4 tsp salt

Meatballs:

1/2 lb pork

1/2 lb ground beef

1/3 cup grated onion

1 garlic clove minced

1/4 cup parm

1 tbsp cream or milk

1 egg - beaten

2 tbsp basil - minced

1 tsp salt

1 cup Rudolph's Original Pork Rinds (or breadcrumbs) 

Directions:

Step 1:

Start by making the sauce. In a small saucepan, whisk together the ketchup, balsamic, brown sugar, Dijon, apple cider vinegar, Worcestershire, garlic power, and salt. Set over low heat and whisk until smooth.

Step 2:

Heat oven to 350 degrees.

Make the meatball mixture. In a mixing bowl, combine the pork, beef, onion, garlic, parm, cream, beaten egg, basil, and salt with a fork. Don't over mix. In a plastic bag, crush your pork rinds into very fine crumbs. You can also do this in a food processor. Add the crushed pork rinds and combine the mixture with your hands. Again, don't over mix. Just mix together until well combined.

Step 3:

Make your balls. You can use your hands but I like to use a small ice cream scoop so they're all the same size. Place meatballs on a baking sheet and spoon a small amount of the Balsamic BBQ sauce over each ball. Bake for 35-40 minutes. Serve extra sauce alongside for dipping.

CHEERS TO HAPPY EATING!!!

Pork Rind BBQ Nachos

To continue my recipes from the Local Memphis Live TV segment on Tuesday, today I'm posting recipe #2: Pork Rind BBQ Nachos. This is a low carb version of the real thing. And I have to say, using pork rinds instead of tortillas may just give the original recipe a run for it's money. If you live in Memphis, you know that BBQ nachos are a staple around here. If you don't live in Memphis and you come to Memphis, the first thing you should eat is BBQ Nachos. I'm not joking. Do it.

This fun snack will always remind me of Redbirds and Grizzlies games. Yeah sure, we love watching the games, love the atmosphere, and love all the fun that comes along with the 'Birds and Grizz, but I have to admit, half the reason me and Tres go to the games are for the BBQ Nachos! We can't be in our seats for more than 5 minutes without getting an order of BBQ Nachos and a beer. It never fails and never will! Now we can make them at home -- low carb!

Grocery List:

1 bag Rudolph's BBQ Pork Rinds

32 oz pulled pork (I like to use leftovers from sandwiches the night before or you can find it in the freezer section of your grocery store)

1 cup cheddar cheese - grated

1/2 cup (or more) BBQ sauce

1 jalapeño - chopped into rounds (optional)

Parsley - for garnish

Directions:

Step 1:

On a large platter, spread out the pork rinds directly from the bag.

Step 2:

Top the rinds with the pulled pork, then the cheese, and finally the BBQ sauce (you can add as much or little of any of these as you like).

Step 3:

If you like a little spice, add the chopped jalapeño. Garnish with parsley.

CHEERS TO HAPPY EATING!!!

Jalapeño Cheese Grits w/ Rudolph's Hot & Spicy Pork Rinds

My second live TV segment aired today on Local Memphis Live on Channel 24! It's been so much fun cooking on TV and sharing fun recipes with local Memphians. Today I cooked with Rudolph's famous Pork Rinds. I shared three recipes on the segment but I'm going to start by sharing the grits on the blog. These grits are extra creamy with a hint of crunch from the pork rinds. The combination may sound strange but creamy and crunchy together are quite the match! Grits remind me of the time Tres and I went with two of our good friends to Charleston. It was Tres' 30th birthday, and since he was born in Charleston, I planned a surprise trip for him. He was ecstatic and we had the best time. And guess what?! I decided on that trip that I really liked grits! I think I'd like to dare someone to eat grits and not think of Charleston. It'd be impossible.. The two go hand in hand.

Stay tuned for more of my "Rudolph's Pork Rind" recipes this week!

Grocery List (4 people):

1 cup of Stone Ground Grits

3 cups milk

1 cup cream

1 1/2 tsp salt - or to taste

1 large jalapeño - seeded and chopped

1 tbsp olive oil

1/2 cup Gouda cheese - grated

1 cup Rudolph's Hot & Spicy Pork Rinds - crumbled

Directions:

Step 1:

Heat milk and cream in a large saucer pan over medium high heat. When the liquid starts to get hot, pour in the grits. Whisk grits together with the liquid. When the grits start to bubble, turn down the heat to low.

Let the grits cook on low for about 8-10 minutes, stirring every 1-2 minutes.

Step 2:

While the grits are cooking, sautée your chopped jalapeño over medium heat until soft.

Step 3:

Stir the sautéed jalapeños and the cheese into the grits. Taste and add more salt if needed.

**Note: if the grits start to get hard, add more milk to the mixture and stir. There's nothing worse than "un-creamy" grits, and it's very easy for grits to get hard, as they soak up any liquid put in them very quickly.

Step 4:

Serve grits by putting in a family size bowl or small separate bowls and top with the crumbled Rudolph's Hot and Spicy Pork Rinds and parsley for garnish.

CHEERS TO HAPPY EATING!!!

Fried Green Tomatoes with Herb Goat Cheese

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A few several Saturdays ago, me and a couple of my "steel magnolias" made a batch of "fried green tomatoes." It was a long Saturday of being in the kitchen, drinking cocktails, laughing, telling stories, and just enjoying each other's company - a rare thing for us these days. I'll never forget going into college thinking I'd never find friends as strong and fantastic as the ones from high school. My mom assured me that in every stage of my life I would make new friends and they would be "just as fabulous" as the ones before. I have to say though, my college group of gals is and will always be "my most fabulous friends." They are my best friends, as time goes on, I realize more than ever that it's going to take more than being in different cities, busy work and family lives, and finding less and less time to get together to break the close bond we created in college and have sustained as adults. It's crazy to think I've known these girls for over 10 years now, and near or far, we do the best we can to get together at least a few times a year (the constant 24/7 group text we've had going for several years now doesn't hurt either). These southern gals are my magnolias, and this fried green tomato recipe is dedicated to y'all... I hope we make them together for another 50 years!

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Grocery list:

Peanut oil - for frying

5 oz goat cheese - room temperature

1/2 lemon - juiced

2 tbsp basil - chopped

1 tbsp parsley - chopped

1 tbsp chives - chopped

Kosher Salt

Pepper

1 cup flour

1 cup buttermilk

1 1/2 cup yellow cornmeal

1 tbsp garlic powder

1/2 tsp paprika

1/4 tsp cayenne

4-5 green tomatoes

Step 1

Heat peanut oil to 350 degrees in a fryer or on your stovetop.

Make the herb goat cheese. Mix together goat cheese, lemon juice, herbs, and a dash of salt and pepper. Set aside.

Step 2

Whisk 1 cup flour and 1 cup buttermilk together in a bowl. In another more shallow bowl, mix together the cornmeal, garlic powder, cayenne, and paprika.

Step 3

Slice tomatoes 1/4 inches thick. Dry the tomatoes with paper towels. Salt and pepper them on both sides.

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Dip tomatoes in buttermilk mixture and then coat them in the cornmeal mixture.

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Step 4 Fry coated tomatoes until golden brown. Plate the fried tomatoes and dollop with goat cheese. Serve warm or at room temperature.

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CHEERS TO HAPPY EATING!!! AND BEST GIRLFRIENDS!!!

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