2011, Recipe 12: Seviche

I used a seviche recipe in my newest Rick Bayless acquisition that's very close to this one.

• 1 pound fresh, skinless snapper, bass, halibut, or other ocean fish fillets, cut into 1/2-inch dice
• 1 1/2 cups fresh lime juice
• 1 medium white onion, chopped into 1/2-inch pieces
• Fresh hot green chiles (2 to 3 serranos or 1 to 2 jalapeños), stemmed, seeded and finely chopped
• 1/3 cup chopped cilantro, plus a few leaves for garnish
• Salt
• 1 large or 2 small ripe avocados, peeled, pitted and diced
• Tostadas, tortilla chips or saltine crackers, for serving 

1. In a 1 1/2-quart glass or stainless steel bowl, combine the fish, lime juice and onion. Use enough juice to cover the fish and allow it to float freely; too little juice means unevenly "cooked" fish. Cover and refrigerate for about 4 hours, until a cube of fish no longer looks raw when broken open. Drain in a colander.
2. In a large bowl, mix the cilantro and chiles. Stir in the fish and season with salt, usually about 1/2 teaspoon. Cover and refrigerate if not serving immediately. Just before serving, gently stir in the diced avocado.

 Results: AWESOME!!  And so easy!  I'm never paying $10 for seviche again!!!!  I used tilapia and took this to a brunch.  It was a hit!  I did a duo of seviche.  One had roasted jalapeno, roasted tomatillo & roasted poblano.  The other followed this recipe.  The recipe one was a bigger hit at the party (who can resist avocado?) but Rashan & I loved both.  The 4 hour time is not necessary.  You can really serve it immediately if you like Peruvian-style seviche but an hour is plenty for your fish to have a bit of a bite and still be tasty.  I served this with tortilla chips.

2011, Recipes 2 & 3: Garlic Lime Marinated Pork Chops with Seasoned Rice

Recipes (rice & pork) courtesy of Rick Bayless

1 cups chicken broth
Salt

vegetable oil 

1 cups white rice, preferably medium-grain
1 white onion, chopped into 1/4-inch pieces

3 garlic cloves, peeled and finely chopped
2 sprigs fresh thyme

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Directions

1.   Heat the broth.   Turn on the oven to 350°.  Measure the broth into a large (4-quart) saucepan.  Add 1 tablespoon of salt , if you are using salted broth, 2 tablespoons if you’re using unsalted broth.  Cover and set over medium-low heat.
2.   Fry the rice.   Set up a large strainer over a metal bowl; set beside the stove on a heat-resistant surface. With the pan of oil still over the heat, raise the heat to high and add the rice.  Stir regularly until the rice has turned from translucent to milky white (but not begun to brown), about 10 minutes.  Immediately (and carefully) pour the rice and oil into the strainer, making sure to get all the rice out of the pan.  Clean off any drips on the outside of the pan.
 3.   Cook the rice.   Without washing the pan, set it over medium heat.  If there isn’t a generous coating of oil on the bottom, spoon a little of the strained oil back into the pot.  Add the onion and cook, stirring regularly, until soft but not browned, about 5 minutes.  Add the garlic and stir for 1 minute.  Add the rice and broth.  Stir several times through all parts of the pan, making sure to scrape down any rice grains that are clinging to the sides above the liquid.  Drop the thyme sprigs on top of the rice.  Cover and place in the oven.  After 30 minutes uncover and test a grain of rice:  if it’s still a little chalky in the center and it’s clear that all the liquid has been absorbed, drizzle about 1/4 cup of water over the rice, re-cover and bake for 5 to 10 minutes longer.
 4.   Serve the rice.   When the rice is ready, sprinkle the fried plantains and chopped parsley over the top and gently fold them in—if you’re careful and stir all the way to the bottom, you’ll release a lot of steam, which will stop the rice from overcooking.

Results: This was some of the tastiest rice ever!  MMMM!

Pork Chops
garlic
lime
vegetable oil
1 serrano pepper (ribbed & seeded)
salt

Results: This marinade is supposed to be good for any meat.  I didn't really like it on the chops.  It decimated them in 2 hours and made the pork way too porky.  Not delicious.  Rashan liked it.  I couldn't stop tasting dead animal.  I PROMISE I'm not turning into a vegetarian!  Proof next week!  :)

As far as the black beans, I drained two cans, added chicken broth and a little lime juice, cumin and salt.  So yummy!  Black beans must be doctored!  And they will be delicious as a result!  And don't forget to garnish with cilantro.

For the guac, I just mixed avocado, lime juice, salt, minced garlic and finely chopped onion.  Yummy!!

For the margaritas, I tried a new mix from World Market called Powell and Mahoney.  One of the most delish mixes I've ever tasted.  A real sneaker.  Went down smooth.

Huevos con Chorizo, Rajas y Champiñones

(Eggs with Mexican sausage, roasted poblano pepper and mushrooms)
Recipe courtesy of Rick Bayless (who else?)

I couldn't find the recipe I used online and I didn't feel like typing it out in the accepted standard... HORRID food blogger, I know!  I'm sorry!

Cook 1 lb. of chorizo in a pan.  Drain.  Discard all but 2 tbsp.  Use to cook one diced onion with 8 oz. of mushrooms and 1 roasted, peeled poblano pepper and one large diced tomato.  When everything is cooked, re-combine all ingredients.  Add salt and pepper to taste.  Whisk together 8 eggs and about 1/2 tsp. of salt.  (You don't want to over-salt if your chorizo is salty.)  Add eggs to pan, scramble to taste.  Top with dried oregano and crumbly cheese like feta or cotija.  Yum!  I added a squeeze of lime... my favorite acid.  :)