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Homemade Ceviche Is Fresh, Flavorful, and Fabulous

partysugar — Sat, 30 May 2009 08:00:04 -0700

Ceviche is a cool and delicious dish in which raw fish is marinated in fresh citrus juice. The acid of the juice "cooks" the fish until it is firm and plump. It's a wonderful Summer course that can be served as an appetizer with tortilla chips or placed atop a bed of greens as an entree. Although it may not be the most authentic Peruvian recipe, this is my favorite rendition of ceviche. It's packed with vibrant colors and crunchy flavors. When making any variation of ceviche, it's important to purchase the most fresh fish available. Using fish that has been previously frozen won't yield the same results. If experimenting with this scrumptious dish popular in Latin America is of interest to you, check out this rewarding recipe and read more.

Ceviche
From Emeril Lagasse

Ingredients

12 ounces very fresh (sushi-grade) white-fleshed ocean fish, such as grouper, wahoo, sea bass, or red snapper*
1/3 cup fresh lime juice
3 tablespoons fresh orange juice
3 tablespoons pineapple juice
1 1/2 tablespoons finely diced serrano pepper
2 tablespoons finely diced yellow bell pepper
2 tablespoons finely diced red bell pepper
1 1/2 tablespoons minced red onion
1 teaspoon minced garlic
2 tablespoons chopped fresh cilantro leaves
1 tablespoon good quality extra-virgin olive oil
1/2 teaspoon kosher salt
8 (3-inch) plantain chips*
Lime wedges, for serving

Directions

Cut the fish into 1/4-inch dice. Place in a glass dish with the lime juice, orange juice, pineapple juice, peppers, onions, and garlic, tossing to coat. Cover and refrigerate for 3 to 4 hours, stirring occasionally.
Add the cilantro, olive oil, and salt. Fold gently to mix. Serve ceviche in martini glasses and garnish with fried plantain chips and lime wedges.

Serves 4.

*I used halibut and chose to serve the ceviche with tortilla chips.

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Simple Tip: Before Juicing, Keep Citrus at Room Temperature

partysugar — Mon, 11 May 2009 10:15:25 -0700

If you plan on making lemonade or a batch of cocktails that require fresh citrus juice, be sure to use citrus that is at room temperature. According to Food & Wine Cocktails 09, refrigerated citrus will yield up to a third less liquid than fruit at room temperature. To bring cold citrus to room temperature quickly, soak the fruit in really hot water for five minutes before squeezing. Ironically enough, when a recipe calls for citrus zest it's best to use the fruit right out of the fridge.

Do you normally store your lemons, limes, and oranges on the counter or in the fridge?

Yummy Links: From In-N-Out to Home Brewing

partysugar — Fri, 08 May 2009 06:50:37 -0700

Will In-N-Out Burger finally become a national standby? - The Feedbag
There are so many ways (beyond salad dressing) to use vinegar and citrus. - Chow
If you love bruschetta, consider Spain's delicious variation, Pa amb Tomaquet. - The Atlantic
The latest on the Kentucky Fried Chicken riots. - Eater
Speaking of chickens, check out this hilarious ad for Swiss supermarket Migros. - Eat Me Daily
Recent James Beard winner Dan Barber on sustainable foie gras. - Serious Eats
Ten easy steps for brewing beer at home in your coffeemaker. - The Epi-Log

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Simple Tip: Juice Citrus The Right Way

partysugar — Mon, 30 Mar 2009 10:23:16 -0700

I had an embarrassing moment the other day when bartender Aaron Smith of 15 Romolo was teaching me how to make The Last Word. Apparently, the reason my citrus juicer is really hard to close has nothing to do with the juicer being faulty and everything to do with me using it incorrectly! All this time, I've been inserting lemons and limes upside down.

To properly use a handheld juicer and extract the most juice, you should always insert the citrus cut side down. As you squeeze the gadget closed, the citrus will turn inside out.

Now that you know the right way to use a juicer, tell me: anyone else make this mistake?

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Grapefruit: Love It or Hate It?

YumSugar — Tue, 10 Mar 2009 05:50:08 -0700

Some people are nearly fanatical about grapefruit, while others won't even drink it if it's mixed into a delicious cocktail. Since this polarizing but healthy citrus fruit is in season right now, I'm wondering how you feel about it.

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In Season: Sweet Limes

YumSugar — Thu, 05 Mar 2009 05:50:06 -0800

Although the assortment of produce seems to be more varied when the weather is warmer, I encountered an unusual fruit on a recent trip to the farmers market: the sweet lime. Also referred to as a Palestine sweet lime, the citrus fruit is native to India, where it's used medicinally to allay upset stomachs, nausea, and throat infections. It's still somewhat obscure in America, but the hardy lime, which blooms in Winter and Spring, has long been commercially grown in Vietnam, Egypt, along the Mediterranean coastline, and in states such as California and Florida. To learn how sweet limes get their yellow color, read more.

Generally, limes are picked while they're still green, but they actually turn yellowish in color when completely mature. Likewise, green sweet limes, while unoffensive, have yet to reach their full sweetness. Rather than having a high amount of sugar, the fruit contains less acid than ordinary limes, causing it to taste sweeter. Although the fruit's pale yellow flesh is praised for its mildness and palatability, some have described the fruit's taste as insipid due to its complete lack of tartness.

A few ways to use sweet limes:

Make sweet limeade, or add some to your ice water for a refreshing aroma.
Use the fruit's juice to make sweet lime-flavored granita.
Incorporate the fragrant peel into in a homemade marmalade.
Toss into a Winter fruit salad for an unusual bite.
Tone down your cocktails by using in place of sour limes.

If you've ever encountered sweet limes, how do you enjoy them?

Noteworthy Nibbles - Feb. 2-10, 2009

YumSugar — Tue, 03 Feb 2009 14:00:20 -0800

Restaurant week continues to be big, with prix fixe deals all across the country. Get in the Valentine's Day mood with chocolate festivals and wine events. If you're in the Bay Area, use SF Beer Week's numerous events as a solid excuse to get boisterous while sipping craft brews. I'll raise a toast to that!

Los Angeles, CA: dineLA Restaurant Week - Feb. 2-6
New York, NY: NYC Restaurant Week - Feb. 2-27
Miami, FL: Miami Spice - Feb. 2-12
Naples, FL: Naples Winter Wine Festival - Feb. 6-8
Morehead City, NC: Carolina Chocolate Festival - Feb. 6-9
San Francisco, CA: SF Beer Week - Feb. 6-15

To see the rest, read more.

San Francisco, CA: CUESA's Citrus Celebration - Feb. 7
Fairfax, VA: Chocolate Lovers Festival - Feb. 7-8
Chantilly, VA: Virginia Wine Showcase - Feb. 7-8
Houston, TX: Rodeo Uncorked! Roundup and Best Bites Competition - Feb. 8
New Orleans, LA: History in a Glass: Famous New Orleans Cocktails - Feb. 10

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Yummy Links: From Indoor Grilling to Lentil Salad

partysugar — Tue, 20 Jan 2009 09:15:40 -0800

Winter is an opportune time to bring the grilling indoors. - Serious Eats
A pro-life group is upset over Krispy Kreme's free inauguration doughnuts. - Eat Me Daily
Six ways to use citrus as cocktail garnishes. - The Kitchn
Speaking of citrus, broiled grapefruit is a simple, healthy dessert. - The Epi-Log
Looking back at George W. Bush's top 10 food moments. - Endless Simmer
Lentil salad with goat cheese crostini is a gourmet, on-the-go lunch. - Chow

Source

All the News That's Fit to Eat - Jan. 7, 2009

YumSugar — Wed, 07 Jan 2009 12:30:31 -0800

Try your hand at Gordon Ramsay's pineapple soufflé with Thai curry ice cream. - Los Angeles Times
Top 20 wine leaps to take in 2009. - Wall Street Journal
Due to the shortage of bluefin tuna, a 282-pound premium tuna sold for $104,700. - Associated Press
In Britain, squirrel is the newest protein to come to the table. - New York Times
How two young men plan to convince our new president to grow a garden on the White House lawn. - Washington Post
In the thick of Winter, turn to citrus to brighten your palate. - San Francisco Chronicle
Keeping inexpensive staples around is the key to eating gourmet on a budget. - Chicago Tribune
Just in time for the Inauguration, Ben & Jerry's has named on of its flavors "Yes Pecan!" - New York Daily News
In a taste test of toasted O's cereals, Cheerios didn't come in first. - Boston Globe

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12 Days of Edible Gifts: Candied Citrus Peel

YumSugar — Wed, 17 Dec 2008 09:00:50 -0800

This holiday, I wanted to make homemade candy as one of my edible gifts for friends, and I concluded that candied citrus fruit would be the perfect choice. The recipe only calls for fruit, which I always have on hand, and sugar. Candy making doesn't get more basic than that!

I used oranges, but any combination of lemons, oranges, and grapefruit would be wonderful. I can't wait to give this handmade, preservative-free candy to my friends and family - to do the same, check out the recipe and read more.

Candied Citrus Peel
From Martha Stewart

Ingredients

8 oranges, 10 lemons, or 6 grapefruits*
6 cups sugar, plus more for rolling

Directions

Cut ends off fruit, and halve fruit lengthwise.
Insert the tip of a small paring knife carefully between fruit and pith about 1/2 inch deep and cut, following the shape of the fruit and keeping skin in one piece. Turn fruit on other end and repeat.
Using fingers, gently pull the peel away. Reserve fruit for another use.
Place citrus peel in a 6-quart pot; fill with enough cold water to cover (about 3 quarts). Bring to a boil over medium heat. Reduce heat; simmer 20 minutes. Drain. Soak peel in cold water until cool enough to handle, about 5 minutes.
Using a melon baller, scrape the soft white pith from the peel, being careful not to tear or cut the skin.
Slice each piece of peel lengthwise into thin strips 1/4 to 1/2 inch wide.
Stir together sugar and 3 cups water in a medium saucepan. Bring to a boil over medium heat, stirring until sugar has dissolved, about 8 minutes.
Add strips and reduce heat to medium-low. Using a pastry brush dipped in cold water, wash down any sugar crystals that form on the sides of the pan. Simmer until strips are translucent and syrup thickens, about 40 minutes. Let the strips cool completely in syrup for 3 hours (or overnight). Strips can be refrigerated in syrup in an airtight container up to 3 weeks.
For sugared peel, remove strips with a slotted spoon. Using fingers, wipe off as much excess syrup as possible, and roll strips in sugar. Let dry.

Makes 1 1/2 cups.

*If using grapefruit, adapt the recipe since the fruit has more pith, which is bitter and must be completely removed. If making candied grapefruit, after scraping the pith from the peel (in Step 4), simmer peel for 20 minutes more, and repeat to remove remaining pith.

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