Marinated Shrimp (Ceviche de Camarones en Aguachile)

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A Recipe From:

Mexican Modern

New Food From Mexico

 

by Fiona Dunlop 

 

Photographs by Jean-Blaise Hall


Ingredients

1 lb 5 oz (600g) large raw shrimp, cleaned and butterflied

1 1/4 pints (700ml) fresh lemon juice

13 oz (375g) cucumber, peeled, seeded, and thinly sliced into semicircles

12 jalapeño chilies, seeded, deveined, and cut into strips

1 red onion, peeled and chopped into strips

salt and freshly ground black pepper

 

Marinated Shrimp 

Instructions

Place the shrimp in a non-metallic bowl and pour over the lemon juice. Add the remaining ingredients, season with salt and pepper, and leave to marinate for 15 minutes.


Serve with savory Mexican-style crackers or toast.


Seafood Broth (Caldo de Mariscos)

Dave DeWitt Recipes Leave a Comment

A Recipe From:

Mexican Modern

New Food From Mexico

 

by Fiona Dunlop 

 

Photographs by Jean-Blaise Hall


Ingredients

1 tbsp olive oil

1 large onion, peeled and chopped

2 jalapeño chilies, seeded, deveined, and sliced, or 2 oz. (55g) canned jalapeños in escabeche (pickled chilies)

2 garlic cloves, peeled and crushed

3 medium tomatoes, seeded and chopped

1 bay leaf

salt, to taste

14 oz (400g) fresh raw shrimp, shelled

10 1/2 oz (300g) fresh raw crayfish

1 lb 5 oz–1 lb 9 oz (600-700g) trout filet, cut into chunks

juice of 1 lime

 

Seafood Broth 

Instructions

Heat the oil in a large saucepan, then add the onion, jalapeño chilies, garlic, and tomatoes. Fry over low heat until the onion has softened and the tomato has become a pulp.


Add 1 3/4 pints (1 liter) of water, the cilantro, bay leaf, and some salt. Cover with a lid and slowly bring to a boil. Carefully drop the seafood and trout into the broth and simmer with the lid on for 10 minutes or until cooked all the way through.


Before serving, remove the bay leaf and add the lime juice.

Cuban Beans and Rice

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This is yet another variation of the classic and popular dish, black beans and rice or “Moors and Christians.” The recipe gets its name from the black of the beans and white of the rice. Not only a great entree, it can also be used as a filling for tacos and for burritos. Red kidney beans can be substituted in the recipe for a slightly different taste.

Ingredients

2 tablespoons olive oil
1 medium onion, cut in wedges and separated
1 small green bell pepper, cut in strips
2 cloves garlic, minced
2 habanero chiles, minced
1/4 cup tomato paste
2 bay leaves
2 teaspoon dried oregano
1/4 teaspoon ground cumin
1/4 teaspoon dried thyme
1/4 teaspoon ground black pepper
1 cup long-grain raw white rice
1 small tomato, cut into wedges
1 15-ounce can black beans, drained and liquid reserved
Salt to taste

Instructions

Heat the oil in a large saucepan over medium heat. Saute the onion, bell pepper, garlic, and habanero in the oil until the onions are softened, about 3 to 5 minutes. Add the tomato paste, bay leaves, thyme and black pepper.
Add the rice to the pan and saute until the rice becomes opaque. Stir in the tomato and beans.
Pour the bean liquid into a measuring cup and add enough water to make 2 2 cups. Add to the rice and bean mixture, stirring once. Cover the pan and cook on low for 35 to 40 minutes, or until the liquid is absorbed and the rice is done.
To serve, remove the bay leaves and ladle onto a platter and serve with warmed flour tortillas.

Mongolian Asian Noodle Salad

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Mongolian Asian Noodle Salad


This salad makes an excellent first course or a spicy accompaniment to any Chinese meal, meatless or not. This is a very basic recipe can add whatever ingredients you desire such as blanched Chinese pea pods.

Ingredients

Dressing:
2 cup chicken broth or more to dilute
1/4 cup peanut butter
2 tablespoons peanut oil
2 tablespoons Asian garlic chile-based sauce
2 tablespoons red wine vinegar
1 tablespoon Louisiana-style hot sauce
1 tablespoon soy sauce
1 teaspoon grated or minced ginger
1 teaspoon sugar
1 teaspoon toasted sesame oil

Salad:
2 cups cooked vermicelli or Chinese noodles
2 cup chopped green onions, including some of the greens
1 cup sliced red bell peppers
2 cup shredded carrots
2 cup mung bean sprouts
1/4 cup sliced cucumber
Garnish: Chopped roasted peanuts
Chopped fresh cilantro

Instructions

Combine all the ingredients for the dressing in a bowl and mix well. Add additional broth to thin to desired consistency. Allow the dressing to sit at room temperature for an hour to blend the flavors.
Place the noodles in a large bowl or platter and top with the vegetables. Pour the sauce over the salad and gently toss to coat the noodles.
Garnish the salad with the nuts and cilantro and serve.

Sesame Chicken Yakatori with Wasabi Ginger Glaze

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Yakatori got its name from the Japanese words “yaki” for grilled and “tori” for poultry or chicken and refers to small pieces of marinated, grilled chicken. But, since we’ve already taken some liberties with traditional recipes in making this version, you can also make them with pork. Yakatoris are probably the most popular snack food in Japan and  make a great appetizer hot off the grill. The glaze can be prepared 3 to 4  hours in advance, be refrigerated, and then warmed to room temperature before using.   

Ingredients

3 boneless, skinless chicken breasts
8 green onions, cut in 2-inch pieces
2 tablespoons toasted sesame seeds
15 bamboo skewers

Glaze:
1 cup rice wine or dry sherry
2/3 cup mirin (sweet sake, available in Asian markets)
3 tablespoons sugar
2 tablespoons minced ginger
2 tablespoons minced green onion, including some of the greens
1 tablespoon Asian chile oil (available in Asian markets)
2 teaspoons wasabi paste
1 teaspoon soy sauce
1 teaspoon Togarishi Seasoning, commercial or see recipe, below
1/4 teaspoon sesame oil

Instructions

Cut the chicken into either 1-inch cubes or cut crosswise into pieces 2-inches long and  1/2-inch thick and wide. Thread the chicken strips crosswise in a S-shape on the skewers alternating with the onion.
Combine all the glaze ingredients in a saucepan and over a medium high heat and bring to just boiling. Reduce the heat and simmer, uncovered, until the sauce is reduced by half and forms a glaze, about 5 minutes.

Grill the yakatori over a medium heat for 2 minutes per side or until slightly browned. Brush liberally with the glaze and continue cooking for a couple more minutes per side until the chicken is done.
Brush the yakatoris a final time with the glaze, sprinkle with the sesame seeds and serve.