Budget Tip
The budget tip for this one is: when you're asked to bring a salad, bring this one. All the ingredients you either have or if you have to buy it, they are CHEAP CHEAP! And the best part is, even though the salad looks sparse, the flavor is AWESOME. This one is going to be a hit, I promise.
Suggested Ingredients
1 1/2 cups corn kernels (canned/cooked, drained)
1/4 cup very well drained pickle relish
1/4 pitted sliced black olives
1/2 cup chopped celery
1 tsp salt
2 TBSP sugar
2 TBSP white wine vinegar
6 TBSP salad oil
1 8oz pkg shredded iceberg lettuce (or get a head and shred 8oz yourself)
Suggested Method of Putting it Together
Combine corn, relish, olives and celery, Dissolve salt and sugar in vinegar in a small jar with a lid. Add salad oil and shake while dancing to fiesta music and wearing a sombrero. Pour over corn mixture. Chill for several hours, stirring occasionally while dancing the Mexican hat dance. Prior to serving mix with the lettuce by tossing. Throw your sombrero in the air and try to catch it with just your head - no hands!
Saturday, April 2, 2011
Friday, April 1, 2011
2 Day Ceviche
Budget Tip
Use a cheaper white fish such as tilapia. It's being cooked in lime juice and then served on crackers..it doesn't have to have the flavor profile of a nicer fish especially because of all the other flavors in the ceviche. Get the limes bulk - it's cheaper than buying them 2 for a buck and you'll have enough left over for Coronas and tequila shots. Also, this makes a TON of ceviche. Easily this is a party dish. It doesn't seem like it with just the fish and shrimp but when you add everything else, it's alot.
Suggested Ingredients
6-8oz of white fish
1/2 lb peeled, deviened medium white shrimp (uncooked)
enough fresh squeezed lime juice to cover the fish and shrimp - about 10 limes juiced
1 fresh jalapeno
1/4 of a medium-large red onion, diced fine
pico de gallo to taste (might as well make your own - recipe follows!)
2 medium tomatoes
2 avocados (be sure to not get them too ripe otherwise they will break down in the lime juice too much)
2 green onions, chopped
2 TBSP fresh cilantro, finely chopped - stems ok
2 teaspoons salt
a bit of black pepper
Suggested Method of "Cooking"
Chop the fish and shrimp into small cube type pieces and layer in the bottom of a glass lasagna pan, preferably one with a lid covering. Pour lime juice over the fish and shrimp. Put into the fridge. This has to soak 24 hours. About 1/2 way through be sure to stir it up so that the other side gets "cooked" too.
Drain out most of the lime juice into a bowl and reserve it. Add the rest of the ingredients and combine well. Add back enough lime juice to keep it "juicy" but not too runny. Remember you gotta put this stuff onto crackers! Put back in fridge for 12 hours. It's ok if it cooks extra - it won't hurt it.
Pico de Gallo
Combine in a bowl and fridgerate for 1/2 hour:
1 medium tomato
1/4 onion
1/2 - 1 jalapeno (seeded if you don't want it hot)
2 sprigs of cilantro
1 green onion
1/2 tsp garlic powder
1/8 tsp salt
1/8 tsp black pepper
Serve with..did I mention, crackers :) If it's still too juicy just pour off some of the lime juice.
This is always a hit at parties - I rarely have any left over so I usually reserve some for myself for later.
Use a cheaper white fish such as tilapia. It's being cooked in lime juice and then served on crackers..it doesn't have to have the flavor profile of a nicer fish especially because of all the other flavors in the ceviche. Get the limes bulk - it's cheaper than buying them 2 for a buck and you'll have enough left over for Coronas and tequila shots. Also, this makes a TON of ceviche. Easily this is a party dish. It doesn't seem like it with just the fish and shrimp but when you add everything else, it's alot.
Suggested Ingredients
6-8oz of white fish
1/2 lb peeled, deviened medium white shrimp (uncooked)
enough fresh squeezed lime juice to cover the fish and shrimp - about 10 limes juiced
1 fresh jalapeno
1/4 of a medium-large red onion, diced fine
pico de gallo to taste (might as well make your own - recipe follows!)
2 medium tomatoes
2 avocados (be sure to not get them too ripe otherwise they will break down in the lime juice too much)
2 green onions, chopped
2 TBSP fresh cilantro, finely chopped - stems ok
2 teaspoons salt
a bit of black pepper
Suggested Method of "Cooking"
Chop the fish and shrimp into small cube type pieces and layer in the bottom of a glass lasagna pan, preferably one with a lid covering. Pour lime juice over the fish and shrimp. Put into the fridge. This has to soak 24 hours. About 1/2 way through be sure to stir it up so that the other side gets "cooked" too.
Drain out most of the lime juice into a bowl and reserve it. Add the rest of the ingredients and combine well. Add back enough lime juice to keep it "juicy" but not too runny. Remember you gotta put this stuff onto crackers! Put back in fridge for 12 hours. It's ok if it cooks extra - it won't hurt it.
Pico de Gallo
Combine in a bowl and fridgerate for 1/2 hour:
1 medium tomato
1/4 onion
1/2 - 1 jalapeno (seeded if you don't want it hot)
2 sprigs of cilantro
1 green onion
1/2 tsp garlic powder
1/8 tsp salt
1/8 tsp black pepper
Serve with..did I mention, crackers :) If it's still too juicy just pour off some of the lime juice.
This is always a hit at parties - I rarely have any left over so I usually reserve some for myself for later.
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