Food Musings

A Winnipeg blog about the joy of preparing food for loved ones and the shared joy that travel & dining brings to life.

Shrimp Ceviche

April26

The first time I ever tasted Ceviche (raw fish “cooked” in line juice) I was with Sister #3 at a restaurant called El Rico Maya in Cozumel in the late 1980s!  When the three sisters first travelled to Mexico together in 2005, we tricked Sister #2 into trying Ceviche Mixto by telling her that the cylindrical fish (octopus) were scallops.  She bravely had a taste.

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Tonight we are all assembling to celebrate the birthday of a dear friend who also happens to be our son’s Father-in-law.  The theme is Mexican and since it is spring, all of the ingredients are plentiful and well priced on the prairies.

This is the recipe that I have adapted over the years-modifying it to partially cook the shrimp before I take it to a party where it sits out all evening.

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1 lb. medium shelled shrimp (optional: before shelling, steam until shell JUST start to turn pink, then remove from heat and rinse in very cold water)

freshly squeezed juice from 2 large limes

salt and pepper to taste

1 small white onion, chopped

3 roma tomatoes, finely chopped

1/2 bunch fresh cilantro, loosely chopped

1/2 t chili flakes

1 T ev olive oil (optional)

In a glass bowl, toss together shrimp and lime juice.  Cover and refrigerate for at least 2 hours (This is particularly NB if using unsteamed shrimp as this is time is required for the shrimp to “cook”).  When shrimp are opaque, add all of the other ingredients and toss.

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Here’s a photo of the dish being prepared by my man-servant-jk.  I took this of the Chef at Tibouran on Isla Mujeres when we requested an order to go for “happy hour” on our hotel balcony.

Kath’s quote: “Life is like an onion: You peel it off one layer at a time, and sometimes you weep.”-Carl Sandburgheart-of-leaf

Sister #3-Isla Mujeres (Part 6-Asia Caribe & Mango Cafe)

April23

Note to Son #1 and his Exquisite Wife:  Thank you for suporting me by reading, clicking, searching and buzzing me.  But especially for your attention to detail and advice.  Most of all, I hope you know how much it means to Dad and I that you will drop everything to buy some beer, cook up some smokies and just BE with us as we celebrate life and laughs and lives that have sadly ended. 

As Sister #3 indicated in an earlier post: “While the traditional regional cuisine on Isla Mujeres is amazing, there is also a huge variety of fare available because people from around the world have discovered this little Island and now call it home.

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The owners of Asia Caribe are California natives who also have a house in Maine.

 Cashew Chicken

 

Their sticky ribs, cashew chicken & stir fried veggies were all great. Dessert of Kahlua -Chocolate mousse and coconut cheesecake top off a delicious evening.

 Jamician Chicken

 

You can even find Jamaican B.B.- Q. on Monday nights at a place called Mango Café in the Colonias.” Kath interjects here: “This dinner included two cocktails called ‘Dark & Stormies’ which were a refreshing start. There was this huge platter of food and I seem to recall a homemade vanilla bean ice cream for dessert as well-and all for 160 pesos! I especially enjoyed the sauteed plaintain and carrots steamed in coconut . We had to walk half way home to wear off our dinner AND I took one of the chicken breasts home and had it for lunch the next day! This is how affordable delectable dining is on Isla.

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We considered ourselves very fortunate to get the last table in the restaurant-well not really “in” the restaurant-we sat out on the sidewalk and enjoyed every minute.  From here we could watch the line up of people assembling for the next available tables. A wonderful girl from GB took care of us and we had a perfect evening.

 

Kath’s quote: “Grilling is like sunbathing. Everyone knows it is bad for you but no one ever stops doing it.”-Laurie Colwin

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South African Melktert (Milk Tart)

April22

Trying to take immediate advantage of daughter #2’s recent experience with South African cooking.  This is the first recipe that came to her mind.

View of Muizenberg from Simon's Town

View of Muizenberg from Simon's Town

Ingredients

  • 3 tablespoons butter, melted
  • 1 cup white sugar
  • 3 egg yolks
  • 1 cup cake flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 4 cups milk
  • 3 egg white
  • 1 tablespoon cinnamon sugar

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Directions

  1. Preheat the oven to 375 degrees F (190 degrees C). Coat a 9 inch deep dish pie plate with vegetable oil cooking spray.
  2. In a large bowl, mix together the butter and sugar until smooth. Add the egg yolks and beat until light and fluffy. Sift in the cake flour, baking powder and salt, and stir until well blended. Mix in the vanilla and milk. In a separate bowl, whip the egg whites to stiff peaks using an electric mixer. Fold into the batter. Pour into the prepared pie plate, and sprinkle cinnamon sugar over the top.
  3. Bake for 25 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C). Continue to bake for 25 to 30 minutes, or until the center is set when you gently jiggle the pie. Serve hot or cold.

Kath’s quote: “The secret of staying young is to live honestly, eat slowly, and lie about your age.”-Lucille Ball
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Full House

April21

I know I should not talk about gastro-infections on a food blog, but by now you likely know that I am pretty transparent, so here here goes.  My daughter has just arrived home from South Africa with a group of fellow students from Outtatown, CMU.  They came via Heathrow and left just hours ahead of the airport closures due to the volcano eruption in Iceland.  They missed their connection and had to wait for a later flight.  They had finally boarded the plane for Winnipeg when all of a sudden, fire trucks arrived on the runway and paramedics with face masks, boarded the aircraft.  When the paramedics asked if anyone had any intestinal illness in the past 24 hours, over half of my daughter’s group put up their hands.  Needless to say, they were detained overnight in Toronto.P4180016

It is now five days later and her 34 fellow travellers have dispersed to their various homes across Canada.  One such “special” departure was just this morning, when her new boyfriend flew home.  But true to daughter #2’s nature, she made the best of the day, assembling a couple of remaining group members and cooking up a storm.

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They were all assigned jobs and then lit the candles and sat down to their shared efforts.  About this time my husband arrived home from playing tennis, he pulled out a batch of leftovers and he and his tennis partner joined the girls in the dining room.

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There is nothing that makes me happier than a kitchen and dining room full of people who cherish life and love celebrating life with food.  I am so very glad that I have past this love down to my kids.P4200018

Kath’s quote: “To invite someone is to take charge of his happiness during the time he spends under your roof.”   Jean-Anthelme Brillat-Savarin

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Pozole Blanco

April20

My husband is a professional “foodie”, that is to say, he studies food for a living, working as a Procurement Management for a large food distribution business.  This weekend was his national conference in Grand Rapids, Michigan and he was blown away by the restored downtown of Grand Rapids , the Amway Hotel where they were staying AND the food that was highlighted over the weekend.

He came home raving about one dish in particular.  It was served as the second course at their formal dinner.  This version of Pozole was a chicken and beef consume with white hominy.  There were platters of garnishes on the table including, radish, onion, lime, cilantro and queso fresco.  Each person also received their own petite bottle of Tabasco sauce for personal fire.   I have come across other recipes which include  sliced avocados, shredded cabbage, crushed chilies, dried oregano and sour cream.

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Pozole is a traditional soup that adds enjoyment to many Mexican family gatherings.  There are also four other varieties beside white: verde (green), rojo (red), de frijole (with beans) and elopozole (with sweet corn, squash and meat).

Kath’s quote: “Only the pure of heart can make good soup.”-Beethoven

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