Great Summer Recipe: Ceviche

I’m always looking for great recipes that are light and healthy during the summertime that are easy to make and won’t heat up the kitchen. Ceviche is the perfect dish for that and can be altered to act as a main dish, appetizer or a great party dish. The hubs and I were craving seafood last weekend and made this version alongside our Basil Mojitos. The spin on this version is the addition of a little bit of spice—specifically by adding a bit of Sriracha and red pepper flakes.

Ceviche

½ cup orange juice
1 cup fresh lime juice (about 6 limes total)
1 T Sriracha
½ t. red pepper flakes
1 T extra virgin olive oil
½ cup red onion, chopped
1 cup roma tomatoes, chopped
1 cucumber, peeled, seeded and chopped
½ pound cleaned squid, cut into ¼ inch rings (bodies only)
½ pound bay scallops
½ pound medium shrimp, peeled and deveined
1 whole avocado, peeled and cut into small cubes
1 cup cilantro, chopped
Salt

Combine orange juice, lime juice, Sriracha, red pepper flakes, EVOO and salt into a large, non-reactive bowl and stir to combine. Add chopped onion, tomatoes, cucumber, squid, scallops and shrimp to marinade. Marinate, uncovered and chilled, for at least 3 hours. Add cilantro and avocado to mixture and chill for another 30 minutes. Serve in wonton cups.

Wonton Cups

Nonstick cooking spray
24 wonton wrappers
Extra virgin olive oil

Preheat oven to 400 degrees. Spray muffin tin with cooking spray. Add each wrapper into a section within the muffin tin and brush with EVOO. Bake for 8-10 minutes until browned and crisp.

Enjoy!

Hummus among us...

I was fortunate enough to have a very diverse upbringing. My great-grandparents immigrated over from Lebanon before my Jidi was born and the Lebanese traditions, food, culture, and even what we called our grandparents (Jidi and Sitti) have been a huge part of my life. Some of my favorite memories are the time that I spent in the kitchen with my Sitti, learning how to make all of my favorite Lebanese dishes. 

I was raised in the Orthodox faith and each year, my hometown church holds an annual dinner that features the cuisines that my siblings and I all grew up with. This year is the 76th Annual celebration and will feature all of my childhood favorites: Kibba, Stuffed Grape Leaves, Roos and Yakhnee (Rice with Meat and Green Beans in a Tomato Sauce), Salad and Baklawa. While I won't get to be at home to enjoy the food and festivities, in honor of the annual dinner, I'd like to share one of my favorite Middle Eastern recipes-- hummus.

See, the thing is, you just can't go wrong with hummus. Whether serving as an appetizer at a dinner party, making it for a potluck dish or taking it to work for someone's birthday, I actually don't know if I have ever met a person who doesn't like hummus! The best thing about it is that you can make it your own. I prefer mine with a bit more tahini and a definitely more lemon juice. So, the lesson here is...feel free to use the guidelines below, but remember to make your own adjustments as necessary.

Hummus

-2 cans chickpeas, drained

-2-3 tbsp. minced garlic

-1/2 c. tahini

-1/3 c. olive oil

-1/4 c. lemon juice

-Dash of kosher salt

-Dash of pepper

Combine the chickpeas, garlic and tahini in a food processor. While it’s pureeing, add equal parts of olive oil and lemon juice through the top thing on the food processor until it reaches a smooth consistency. Add salt and pepper to taste.

Are you ready for a Throwdown?

As I mentioned in my previous post about our latest kitchen purchase, Dave was challenged to a Bobby Flay style pizza throwdown by our good friend Brian. On Saturday night, the battle commenced. And it was good.

One thing you should know...I'm all about a theme. Dave will attest to the fact that when it comes to entertaining, I go all out. Since this was pizza throwdown, I felt it only appropriate that our dining room make a transformation into an Italian-style pizzeria. I scoured online for the perfect appetizer recipes, picked up a chef's coat for Dave and parmesan shakers from our local restaurant supply store, and found the perfect red and white checked runner for our dining room table.

To start the evening, we served a few appetizers including bruschetta three ways, minted pea bruschetta, Arancini, white bean dip and Salami, Mozzarella & Tomato-Basil skewers. Brian and his lovely wife Natasha contributed to the Italian spread by bringing marinated eggplant--which I need to get the recipe for because it was delish!

While the boys were preparing their competition pizzas, we also premade some other entrees for sampling. First, the classic margherita that Dave cooked on our baking stone on the grill:

And next, a tasty red pepper, prosciutto, mushroom and fresh mozzarella:

After an hour or so of snacking on appetizers and enjoying some wine (or for me, a couple of vodka tonics), the pizza was ready. We started off by explaining the judging criteria to our guests. Each person would submit an anonymous score sheet that picked a winner in the five previously determined categories: taste, crust, toppings, originality and overall.

We started off with serving Brian's pizza, a deep-dish style, chipotle-flavored crust topped with caramelized red onions, chopped kalamata olives, prosciutto and a sour cream drizzle, taking the place of the usual cheese.

Following that, Dave served his thin-crust pizza with a fire-roasted tomato sauce that featured a hint of Sriracha and a variety of toppings: sweet Italian sausage, roasted red and yellow peppers, sliced portabella mushrooms, fresh mozzarella, crumbled goat cheese, crispy pancetta and a garnish of fresh basil.

Since both pizzas had great flavor, toppings and crust, I knew that it would be a tough decision for our guest judges. Who would win this epic throwdown?

After such a hard-fought battle, I'm happy to report that Dave came out victorious in the end! And if you're out there Mr. Flay, I can put you in touch with a pizza master that is ready for a challenge any day....

I must send out a huge thanks to Natasha for capturing these wonderful pictures of the fun-filled evening. Make sure to check out the Pizza Throwdown from Brian's perspective at Table Hopping.