Recipe: Ceviche

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.

Recipe: Fish and Chips

For the chips:
4 potatoes

For the batter:
2 cups AP flour (gluten free: 2 cups rice flour)
1 tbsp baking powder (gluten free: also add .5 tbsp baking soda)
1 tsp salt
1 12 oz bottle of beer (gluten free: 1.5 cups club soda)

1.5 lbs firm flesh white fish (cod, tilapia, etc)

1 gallon of oil for frying (canola, peanut, corn, etc)

Make the batter by combining all ingredients in a large bowl. Mix to the consistency of pancake batter and refridgerate at least 15 minutes, but no more than an hour.

White the batter is chilling, make the chips. Cut potatoes into your favorite shape and soak in water to remove excess starch. Dry well and fry for 4 to 5 minutes in 325 degree oil. Work in small batches. After all fries have been cooked, crank the oil to 375 and refry to potatoes for 4 to 5 minutes. Drain on paper towles (or a brown paper bag) and hold in a warm over.

Cut fish into workable peices and coat in batter. Fry for 3 to 5 minutes in 350 degree oil, until crust is golden brown and fish has been cooked throuogh (will depend on what kind of fish and how much you fry at once)

Potato and Cheese Pierogis

Filling:

4 medium potatoes, peeled and boiled.

1/2 stick butter

1/2 onion, chopped
1 cup cheddar cheese

Saute the onions in the butter. In a mixing bowl, combine potatoes and sauteed onion and butter mixture. Add cheese and blend together. Allow to cool before proceeding. You may refrigerate this over night.  (Note on salt: I boil my potatoes in VERY salty water. You may want to add a a teaspoon or two to your mixture)

Dough:

2 eggs
1 (8 ounce) container sour cream

¼ cup water

3 cups all-purpose flour

1/2 teaspoon salt

1 tablespoon baking powder

Add wet ingredients to a mixing bowl. mix together and add dry ingredients. Bring dough together, if dough is too dry add a tablespoon of water. If too wet and sticky add a tablespoon of flour. Knead for 10 to 15 minutes.

To stuff:

Working with small portions, roll dough out to 1/8 inch thickness. Using a three inch biscuit cutter or appropriate substitute, cut rounds as efficiently at possible. Use about one tablespoon of stuffing per three inch round. Pinch to close. If dough has dried out (like I said, use small batches), dab your finger in water and wet the edge to help seal. Dough left after cutting can be kneaded to gather to get more rounds.

To cook:

Boil pierogis until they float, about 3 to 5 minutes. After boiling you may serve with your favorite sauce. Sour cream is traditional as well. I like to saute onions in a pan and toss pierogis allowing them to brown slightly.