My Sexy Ceviche

My shrimp ceviche “cooking” in fresh citrus, as I patiently await. 😉

Origins

Ceviche (also spelled cebiche or seviche, depends on origin) is pure summer on a plate, a hot Latino person in dish form, regardless of the season. Peruvian in origin with Arab influences, its an ancient dish that has different variations throughout Latin America, The U.S. and all over the world.

Ceviche has made a huge come back in the food scene, and isn’t leaving anytime soon. Some versions are made with tomato sauce or coconut milk; one similar theme with most recipes is that the star ingredient, either super fresh fish, octopus or shellfish is “cooked” in citrus juice. Lemons are commonly used, but lime, sour orange and grapefruit are also known to be utilized in many different recipe variations. It can be served as an appetizer or as a main course on a bed of white rice, a side of plantains or sweet potatoes.

It makes my taste buds dance!

My mouth salivates when it knows its about to get some sexy ceviche action. Its the pure punch-in-your-face flavor made with a combo of red onion, garlic, red or green pepper, cucumber and in certain cases, spicy chiles. Herbs such as fresh mint, parsley or cilantro and a few dashes of Tabasco, um yes please! 🙂 Yummy seafood marinating in all that freshness, sprinkled with sea salt and coarsely cracked black pepper. Ceviche is a dish that makes me happy.

Freshness is key when it comes to Ceviche, so unless the creature has been pulled directly out of the sea, and even then, its better to lightly cook off any potential threat of bacterial growth. Then you can marinate in the citrus juice along with the rest of the ingredients for about 1- 3 hrs. In some cases, it’s served immediately, but again, its all about the freshness factor. What an invigorating meal! Packed with nutrients, and light in calories. Summer on plate. Pass me a Coronita or a glass of rose wine, and I’m set.

Ladies and Gentlemen, My Ceviche. Enjoy! 😉 xoxoxo

Ingredients

2 lbs of fresh medium shrimp, peeled and de-veined

1 medium red onion (chopped)

3 garlic cloves (minced)

6 large lemons

1 sour orange

1 regular naval orange

2 juicy limes

handful of cilantro (chopped)

1 cucumber  (wax- free, seeds removed, skin intact and chopped)

1 large red pepper (seeds removed, chopped)

1 jalapeno pepper (chopped, remove seeds if you need it less spicy, but extra heat is always welcome, baby!)

1 tbsp extra virgin olive oil

1- 3 dashes of Tabasco sauce

sea salt & fresh coarsely cracked black pepper to taste

Prep

In a large hot skillet, add one tbsp of olive oil and lightly cook the shrimp on all sides until pink, immediately remove from heat. In a large mixing bowl, add shrimp, chopped cucumber, red pepper, red onion, jalapeno pepper, and minced garlic into the mix and incorporate thoroughly. Squeeze all the citrus fruit juices into mixture, add Tabasco, salt and pepper to taste. Cover with cellophane, and place into the fridge for 1 – 3 hrs. Last, but not least, add the fresh herbs and mix really well. Serve in a chilled martini glass, over a bed of lettuce and garnish with more fresh herbs. Tastes best when paired with a rose or white wine like sauvignon blanc, or a crisp lager or sparkling wine.

Moi, “Food Vixen” relaxing in the Florida Keys, where many of my fond ceviche memories originate. I think of sunshine, beaches and good times.

Lucky grub!

Black eyed peas

Don’t you just love all the deep rooted traditions involving food? Summer barbecues, Valentine’s day chocolates, turkey for thanksgiving, a feast of fish or a Christmas goose?

Its a new year now and we bring it on with the pop of a champagne cork, some laughter, tears, a hug and a kiss. I usually get a little teary eyed, but not so much this time around, my emotions were in check. I have many wonderful things to look forward to in 2012. 🙂 Anyway, I will stop rambling.

Going back to the idea of tradition, it is believed that if we eat certain foods on New Year’s day, it will bring luck throughout the course of the entire year. So I figure there is no harm in trying, it can only help. My Latina upbringing has instilled a sense of superstition within me that just can’t be helped. So I made what I’ll call a “prosperity for 2012 din- din.” New year meals vary throughout the world. My dinner celebrates American fare with southern, and northwestern influences, with a teensy touch of European flair.

Collard greens

Lucky menu items:

Bacon, which is used to compliment my dish, is considered lucky grub in Europe. Pigs are plump, and one boar can feed an abundance of people. Wild boars were slaughtered on the first of the new year as part of tradition.

Collard greens are considered lucky in the southern region of the U.S. because they are green, just like money.

Black eyed peas are thought to bring wealth and success because they resemble little coins. They also swell when they cook, a sure sign of prosperity.

Salmon are thought to bring luck in the northwestern part of America. The scales on a fish are said to look like money and fish swim in schools which invoke the idea of abundance.

Corn bread, another southern staple in the kitchen, is considered lucky due to its golden yellow coloring, which is compared to real gold.

Click here for more info on traditional foods for the new year: http://www.foodtimeline.org/newyear.html

New year's prosperity din- din

I’m telling you, this was such a tasty meal. I made it my way. The black eyed peas were cooked slowly with smoked bacon, minced onion, garlic, green peppers, red pepper flakes, a touch of cider vinegar and sea salt. My salmon was seasoned with ginger, lemon, sea salt, pepper, panko bread crumbs and butter. The fresh collards were boiled in water spiced up with cider vinegar, bacon, bacon drippings, minced garlic, salt and red pepper flakes. I baked the corn bread from scratch and melted butter on top. It was luscious.

Whether there is truth to these beliefs, I guess you may never know unless you try. This is the first time I tried the lucky new year’s day menu. So let’s see…. God bless and happy new year!

Hi, they call me Melissa, aka “Food Vixen.”

I must admit, 2011 was a year of valuable lessons. Life has thrown me a few curve balls in year’s past, and while I won’t get into specifics, lets just say that I am currently equipped with nerves of steel. All it takes is a positive mindset, a little faith, a smile and a “bring it on” type of attitude. These setbacks were mere roadblocks, man! 🙂

With all this frustration, I buried myself in my writing, and sort of became like a mad scientist in the kitchen. These are the two things I feel most passionate about: writing and cooking. I needed to lose myself in something. The artist part of me had this urge to create, to get it out of my system. It served as a form of therapy (kitchen therapy). This beast (for lack of a better word) was born, she is named “Food Vixen.” This is not an alter ego, rather, a separate side of myself, the one who innovates and creates, particularly in the realm of passion, love and anything delicious!

Vixen: Female fox.

Wonderful respites like the farmer’s market and hot spots like Trader Joes, Whole Foods or the local market in my neighborhood are just a few places of inspiration. Walks through foodie havens like Chinatown or Little Italy can also get my creative juices to flow. All of  this beautifully displayed food, to me, is like poetry. How can I express this into words? I am eternally grateful! Soon, I began to dream of food, all the time. Dreaming of poetry on a platter. It was almost strange and enigmatic.

When feeling frustrated, chopping veggies can be an excellent stress reliever. Feeling irritated? Saute some shallots and garlic in white wine and butter with your veggie or protein of choice. The fragrance alone will bring you to the heights of heaven. Or eat anything that tastes like home. Food has the power to soothe, much like a baby is comforted with sweet milk from a bottle (or a teat).

This year I got my feet wet as far as taking my culinary passions to new heights. I auditioned for a few reality cooking TV shows, entered some original recipes into a few contests, won a Kitchen Aid hand mixer and some cookbooks from the Techmunch food bloggers conference in Boston. (Its like the universe is providing me with all the things I need!) Let me add that there’s nothing more inspiring than sitting under the same roof with people who share similar interests. I had the privilege to meet other talented food bloggers with amazing ideas and bursting with creativity. I will sincerely say that I can’t wait until our next meeting!

This is only the beginning. I very much look forward to what 2012 has in store. Maybe one of my recipes will be featured in a cook book, or I’ll get a spot on a cooking show. Maybe murdering a crustacean will become easier for me (doubt it, I’m a softy). God willing, everything I have planned will come into fruition and will be utterly delicious.

If I don’t post again until next year, may you all have a blessed and wonderful new year, I send you a big hug and a kiss too! Here’s to dreams coming true. 😉

Tastes that touch my soul.

These are just a few of the many unforgettable meals I have been lucky enough to indulge in recently. Whether they were homemade by loving hands or enjoyed while dining out with friends and family. There are certain aspects about these dishes that stand out in my mind, and hold true to my heart. I want to share them with you.

Charcuterie platter with cornichons, pate, figs, olives, grapes, Gorgonzola and Brie cheeses & with Soppressata salami. We went to a downtown jazz cafe (Jule's) for my buddy Tracey's birthday. An important glass of cabernet is not shown here. 😉 This is my favorite thing to eat.

Penne pasta in tomato sauce with mushrooms and basil paired with a crisp glass of rose wine.

This is the first pizza I've ever made. Topped with chili, three different cheeses and mushrooms. SO tasty!

Shrimp over a bed of veggies, Italian style. Also served at "Uva."

This dish is called Burrata and is one of my absolute favorites, served in my home away from home "Lily's Restaurant." Heirloom tomatoes, fresh Burrata cheese, basil, crispy bread, balsamic vinegar and olive oil. Simply delicious.

Stewed patitas de cerdo (pig's feet) served with a side of white rice. This dish is indigenous to Latin America and other parts of the world. My mom and I made this meal together. It contains root veggies such as yuca, (cassava) green bananas, chick peas and a ton of love.

My paternal grandmother, Aurora, made this for me with her loving hands, Arroz con pollo y habichuelas. This is a true treat, because I rarely see her. Each bite is like a warm hug.

I made this dish one Sunday evening with my friend Carlos from Venezuela. It was so yummy! Oven roasted Red Snapper in a plantain leaf. Served with a side of yuca and and asparagus.

Lobsterbake at Henry's Rooftop at The Roger Smith Hotel. If you are a seafood lover such as myself, I can't stress to you enough how special this dish is. Every Wednesday evening: Fresh whole lobster, Littleneck clams, mussels, prawns, potatoes and buttery corn on the cob. This is fun food from heaven!

Date night at Thomas Keller's "Per Se." Oyster pearls, just one of nine courses. This was a truly unforgettable dining experience.

This dish is one of my very own unique creations. Poached egg, with a touch of paprika for a splash of color over a salmon croquette.

Specifically designated for my "cheat days" of the week: stuffed shells covered in a garlic basil tomato sauce, oozing with ricotta and mozzarella cheeses. Served with warm bread and butter.

Oysters and a sea urchin in the center of the plate served at the historic Oyster Bar at Grand Central Station in NYC. As I chat with one of my favorite bartenders, Marcelo, I also enjoy an iced cold beer and some oyster greatness. Trust me, my mouth was salivating as I took this picture.

New York style pizzeria pizza, topped with mushrooms and pepperoni, and an iced cold can of Coca - Cola. It reminds me of my hometown, and it also reminds me of the days as a kid when this was all I could afford to eat. 🙂

a chocolate lover’s dream

a chocolate lover’s
heavenly dream
when life is happier
than it can ever seem
a sensual, sweet chocolate kiss
or a cup of hot cocoa
that sends our bodies and minds
into sheer states of higher bliss
straight from the hands of Swiss Miss
chocolate cupcakes
chocolate mousse
chocolate candy
is there such a thing as chocolate juice?
a harmless drug
that comes in handy
we are addicted
as it creates a sense of delightful dandy
a savory dance for the taste buds
that awakens the soul
whatever the circumstance
as it nurtures a broken heart with
a warm, decadent hug
a chocolate lover’s dream
life’s a blast!

Love always,

Melissa (a.k.a FoodVixen)

Double Chocolate Truffles

• 1- 1/3 cups of semisweet chocolate chips
• 1/3 cup of heavy whipping cream
• 3 tablespoons of butter, cubed
• 1 teaspoon of vanilla extract
• 1 cup of vanilla or white chips
• 2 tablespoons of shortening, divided
• 1 cup of milk chocolate chips

Preparation

• In a microwave-safe bowl, melt the semisweet chocolate chips with whipping cream and butter at  50% power for 2- 3 minutes; stir until blended. Add vanilla; cool. Refrigerate until almost solid but still workable, about 1 hour.
• Shape into 1/2-in. balls. Microwave white chips and 1 tablespoon of shortening at 30% power until melted; stir until smooth. Dip balls in white chocolate mixture to coat. Place on waxed paper, let stand until set.
• Microwave milk chocolate chips and remaining shortening at 30% power until melted; stir until smooth. Dip balls into milk chocolate mixture to coat. Place on waxed paper; let stand until set.

Yield: 2- 1/2 dozen

(If you prefer orange truffles, use 3/4 teaspoon of orange extract in place of vanilla extract.)

My first attempt with this recipe did not work out as well as my second attempt. I am so proud of the fact that I made chocolate candy. I highly recommend it!!! This recipe is a delight to chocolate lovers of all kinds. 😉

(Courtesy of Ruth Gordon, Lakewood, New York)