Guacamole

Image

guacamole-2x1.jpg

Photo Credit: Instantparty.com, 2019.

For weekend get togethers,  your guests will forgive you if your party lacks guac. Make some in no time with the easy, no-frills recipe! Mushed avocado and diced tomatoes, onion, and jalapeno or habanero peppers give it a fresh, feisty kick that’ll make your mouth water! Pair it with classic Margaritas, if you like. 

Serves 4

Ingredients:

3 Haas avocados, peeled and diced
1/2 tomato, finely diced
1/2 onion, finely diced
1/2 habanero or jalapeño pepper, finely diced
1 garlic glove, minced
2 tablespoons chopped cilantro
Dash of lime juice
Salt, to taste
Tortilla chips, for serving
Pita bread, for serving

Directions:

In a bowl, mush avocados until slightly chunky.

Add tomato, onion, peppers, garlic, cilantro, lime and salt. Mix together.

Serve immediately with tortilla chips, vegetables or pita bread.

 

Halibut Ceviche

Image

 

halibut-ceviche-2x1.jpg

Photo Credit: Instaparty.com, 2019

A heat wave is upon us, s with 200 Million people caught up in if in the Midwest and Eastern United States these past few days.  And it is just too darn hot to cook. With that being said, ceviche is a great, refreshing summertime treat that makes it easy to beat the heat!  This recipe is made with fresh halibut, lemon juice, lime juice, a little vinegar, red onion, and a touch of cilantro for a light, fresh snack that’s great on sliced avocado or tortilla chips. Use it to get the party started, and follow it with a perfectly refreshing cocktail.

Serves 4

Ingredients:

11/2 pounds Halibut ,skinned and cut into 1 cm cubes (See Cook’s Notes)
1/2 cup lemon juice
1/2 cup lime juice
1/4 cup white wine vinegar
1 tablespoon kosher salt
1/4 cup cilantro, finely chopped
1/2 cup red onion , diced
1 jalapeño  seeded and diced
Avocado slices, for serving
Tortilla chips, for serving

Directions:

Chill Halibut in fridge.

Combine lemon juice, lime juice, vinegar, salt, cilantro, red onion and jalapeño in a glass bowl. Add chilled halibut, cover and refrigerate for 4-6 hours. Drain some (but not all) of juice.

Serve with sliced avocado and tortilla chips.

Cook’s Notes:

Ceviche is typically made with raw seafood, lime juice, herbs, onion and other flavorings. The additional flavorings range from mango to avocado to cucumber. The common theme is that the seafood is “cooked” in the lime juice.

Shrimp, raw or cooked can be used as a great substitute for the halibut.

Oysters Chesapeake

Image 1 Comment

oysters-ck-1173815-x.jpg

Photo Credit: Randy Mayor, 2006.

Planning your Preakness party just got a lot easier!  The Preakness Stakes celebrates its 144th year, and each year the thoroughbred horse race is held at the Pimlico Race Course in Baltimore. Seafood is a Maryland staple and, of course, has an overwhelming presence in Preakness menus.  In addition to Maryland Lump Crab Cakes, there is also Oysters Chesapeake that should be on the menu as well. This dish combines two of the Chesapeake’s most beloved foods: oysters and crabs.With the classic  Black Eyed Susan cocktail, no Preakness party would be complete without this inviting finger food directly from the Bay.

Serves 6

Ingredients:
1 tablespoon minced chives
2 tablespoons mayonnaise
2 tablespoons  sour cream
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 bacon slices, cooked and crumbled
One  6 1/2-ounce  container of  lump crabmeat, undrained
2 slices of  white bread
1 teaspoon butter, melted
12 shucked oysters
Fresh chives, mince, for garnish
Lemon wedges, for serving

Directions:
Preheat the broiler.

In a large bowl, add the  chives, mayonnaise, sour cream, salt, black pepper, bacon
and crab meat. Stir gently to combine

Place the white bread in a food processor; process until coarse crumbs measure about 1 cup.  Combine breadcrumbs and butter in a small bowl.

Arrange oysters on a broiler pan. Spoon about 1 tablespoon crab mixture over each oyster; sprinkle each with about 1 teaspoon breadcrumb mixture. Broil 7 minutes or until tops are golden browned and oysters are done.

Serve with lemon wedges and garnish with chives, if desired.

Cook’s Note:
Cook  the oysters on the bottom broiler rack of the oven to prevent the breadcrumbs from burning  before the oysters are cooked through.