Sorry Fans,
For those of you who read our newsletter the May issue will be the last. We are going to focus on the blog so stay tuned for more great recipes and such from here.
It has been a busy year thus far, plus to add a few medical challenges to the mix had me fall behind.
But I am vowing to post weekly moving forward.
With some 90+ degree weather we have not been the most fixed on cooking per se, but we did pull a few things out of our bag of tricks. The first is a simple, fresh margarita, 1 large, sweet orange, 1 lemon and 4 limes, if you need sweet add 1/4 cup agave nectar and then 2 shots of tequila. If this sounds strong, measure out the citrus and if you are over a cup you will be just fine on the rocks or blended. We keep ours on fake ice until we fill our glasses.
Easy Ceviche
1 pound shrimp deveined and cut into thirds
Ice bath for shrimp
1 Roma large tomato
2 cloves garlic crushed
½ cup jicama diced large
½ cup cilantro
¼ cup diced red onion
Jalapeno, diced small – check for heat before you add too
hot add a litte
1 avocado
Juice of each 4 limes, lemons and 1 orange.
Bring water to boil in a large pot to cook the shrimp. After about 3 minutes pull one and cut open
to make sure that the center is opaque. If
it is then pull all shrimp out and place into an Ice bath, with they are
cooling, juice the citrus into a non-reactive bowl. Check shrimp – if cooled add to juice and
make sure they are covered, add the remaining ingredients and let set up to 1
hour and then enjoy.
Now this could be enough for 4, but David and I usually
finish this, if we don’t, here is a remake recipe (so many don’t like leftovers
that I remake or reused food in other dishes, then they don’t know it left
over). If there are any leftovers, pour
off the juice so it doesn’t continue to cook.
3 pieces of bacon diced
2 eggs
All remaining ceviche
Marinated artichokes
In a sauté pan, over medium high, cook the bacon to medium
doneness. Pour off excess fat. Add artichokes and ceviche, mix eggs and
add. Use the eggs as a binder or make as
an omelet. Serve warm.
