See the video at: http://youtu.be/Treumm327GU
1 lb bay scallops
1 lb tilapia or similar firm flesh white fish, cubed
2 cups lime juice (fresh squeezed)
2 tomatoes, diced
1 green bell pepper
1 red onion
1 jalapeno
1 bunch green onions, sliced
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp cayenne pepper
1/2 tsp oregano
4 tbsp cilantro
Combine seafood and lime juice in a plastic bag. Squeeze outs air and refridgerate over night, at least 10 hours, preferably 16. The tilapia is white all the way through you're ready to move on.
Transfer to a large bowl, discarding half of the lime juice. Add remaining ingredients and mix to combine. Allow to rest in the refridgerator for an hour or more. Serve chilled.
Showing posts with label appetizer. Show all posts
Showing posts with label appetizer. Show all posts
Tuesday, July 10, 2012
Recipe: Gazpacho
See the video at: http://youtu.be/Treumm327GU
1.5 lbs Plum Tomatos, opeeled and diced
1 red bell pepper, diced
1 green bell pepper, diced
1 medium cucumber, peeled, seeded, and diced
1 jalapeno, diced
1 red onion, diced
1/2 tbsp salt
1/4 tsp pepper
1/4 tsp cayenne pepper
1/2 cup white wine vinegar
1/2 cup olive oil
2+ cups tomato juice
In a large bowl, combine all ingredients except tomato juice and mix togather. Transfer 1 to 1.5 cups (depending on how thick you want the soup to be) to a blender and puree. Add pureed vegetables back to the bowl and add tomato juice. Mix well and chill for at least 2 hours, preferably 4 to 6. Serve cold
1.5 lbs Plum Tomatos, opeeled and diced
1 red bell pepper, diced
1 green bell pepper, diced
1 medium cucumber, peeled, seeded, and diced
1 jalapeno, diced
1 red onion, diced
1/2 tbsp salt
1/4 tsp pepper
1/4 tsp cayenne pepper
1/2 cup white wine vinegar
1/2 cup olive oil
2+ cups tomato juice
In a large bowl, combine all ingredients except tomato juice and mix togather. Transfer 1 to 1.5 cups (depending on how thick you want the soup to be) to a blender and puree. Add pureed vegetables back to the bowl and add tomato juice. Mix well and chill for at least 2 hours, preferably 4 to 6. Serve cold
Tuesday, January 31, 2012
Recipe: Hummus
8 cloves garlic
2 cans chick peas. Drained and rinsed, fluid reserved
Juice of 2 lemons (6 tbsp)
1/2 cup reserved chick pea juice
3 tbsp tahini (check in the internation section of the super market with indian or middle eastern food. Or by the olives)
2 tbsp+ extra virgin olive oil
pinch of salt
In a food processor, combine garlic, chick peas, tahini, salt, 2 tbsp olive oil and half of your liquid ingredients. Process and taste. Add more lemon juice if it tasts too bland, reserved chick pea juice if too sour, or olive oil if the mouth feel is too gritty. When taste and consistency are right, transfer to bowl and drizzle olive oil on top.
Sever with pita, fresh vegetables, etc.
2 cans chick peas. Drained and rinsed, fluid reserved
Juice of 2 lemons (6 tbsp)
1/2 cup reserved chick pea juice
3 tbsp tahini (check in the internation section of the super market with indian or middle eastern food. Or by the olives)
2 tbsp+ extra virgin olive oil
pinch of salt
In a food processor, combine garlic, chick peas, tahini, salt, 2 tbsp olive oil and half of your liquid ingredients. Process and taste. Add more lemon juice if it tasts too bland, reserved chick pea juice if too sour, or olive oil if the mouth feel is too gritty. When taste and consistency are right, transfer to bowl and drizzle olive oil on top.
Sever with pita, fresh vegetables, etc.
Recipe: Crab Dip recipe
16 oz cream cheese
6 to 8 dashes hot sauce
3 to 4 tbsp worcestershire sauce
3 to 4 tbsp old bay seasoning
1 can crab meat
1/4 cup parmesan cheese, plus more for topping
1 cup shredded italian cheese blend, plus more for topping.
Begin melting cream cheese in pan of medium-low heat. Add the next three ingredients. Visually, it should appear as if you've applied enough worchestershire sauce and old bay to cover the cream cheese in a thin coat. Add crab meat and stire. Add cheese and stir until smooth.
Transfer to broiler safe serving dish. Cover with reserved cheese and broil with rack in first or second position until cheese has melted and has started to turn brown, 5 to 8 minutes.
Serve with Pita bread, pita chips, crackers, etc.
6 to 8 dashes hot sauce
3 to 4 tbsp worcestershire sauce
3 to 4 tbsp old bay seasoning
1 can crab meat
1/4 cup parmesan cheese, plus more for topping
1 cup shredded italian cheese blend, plus more for topping.
Begin melting cream cheese in pan of medium-low heat. Add the next three ingredients. Visually, it should appear as if you've applied enough worchestershire sauce and old bay to cover the cream cheese in a thin coat. Add crab meat and stire. Add cheese and stir until smooth.
Transfer to broiler safe serving dish. Cover with reserved cheese and broil with rack in first or second position until cheese has melted and has started to turn brown, 5 to 8 minutes.
Serve with Pita bread, pita chips, crackers, etc.
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