The Secret To Getting In Good w/ the In-Laws
Written on 8:45 PM by Gabe Cizzle
Today, I went to one of my nephew's birthday get together for the family. As with most families, the food is my favorite part. They say the way to a man's heart is thru his stomach. This is true, but I also think it's true for mothers. By that I mean, the way to a mother-in-law's heart is to cook for her. When I began dating my wife, her mother wasn't sure on what to make of me. Months later I decided to take the time and actually prepare something for the family party instead of showing up with a bottle of wine. I'm pretty sure this was when I officially became part of the family. The dishes I chose to prepare... Hawaiian Cherry Ribs, and a Coconut-Lime Ceviche that I saw Tyler Florence make. I'll admit my ambition was a bit lofty, but if nothing else, I knew the presentation would deliver. It ended up going over better than expected, and now the only thing is trying to outdo whatever I did last time. At any rate, food is a good way to connect with the loved ones. My only word of advice, if you're gonna do this, is to practice cooking your dish a few times. The results could turn for the worse, if you aren't careful.
If anyone out there has any knock-your-socks-off recipes, feel free to share with a brotha.
========================================
Here's the ceviche recipe, I scored with:
Ingredients
- 1 lemon, halved
- 1 head garlic, halved
- 3 bay leaves
- 8 peppercorns
- Sea salt
- 1 1/2 pounds large shrimp, peeled
- 2 cups coconut milk
- 1/2 cup lime juice (about 6 to 8 limes), plus more for drizzling
- 1 red onion, sliced thin
- 2 serrano chiles, sliced thin
- 1/2 bunch freshly chopped cilantro leaves, plus more for garnish
- 4 coconuts
- 2 cups rock or kosher salt, for serving
- Extra-virgin olive oil, for drizzling
Directions
Make the ceviche: Put a large pot of water over high heat and add the lemon, garlic, bay leaves, peppercorns and salt, to taste. When it comes to a boil add the shrimp and turn off the heat. Let the shrimp poach just until they are cooked through, about 3 to 5 minutes. Remove the shrimp to a sheet pan and refrigerate. When they are cool slice them in half lengthwise. Combine the coconut milk, lime juice, onion, chiles, and cilantro in a large bowl and season it with salt. Add the cooled shrimp and let them marinate, refrigerated, for about 1/2 hour.
Prepare the coconut shells: Take a hammer and hit the coconut repeatedly (not too hard) around its equator, turning the coconut in your hand. It will eventually split into 2 halves. Drain the liquid from the coconuts.
To serve: [the kicker] Pour the salt onto a large platter and nestle the coconut halves into the salt so they stand upright. Divide the ceviche among the coconut halves; garnish with drizzles of lime juice, olive oil and cilantro.
========================================
I hold the recipe for the Hawaiian Cherry Ribs close to my vest, because I use some secret ingredients. I definitely recommen all ye chefs and wannabe chefs (like myself) add a Hawaiian-fusion dish to your culinary arsenals.
Posted in
ceviche,
family,
food,
recipes,
ribs
|
