Tag: Pepper

Homemade Ceviche

Note: I attended a tasting of Ripe Life Wines at Spring Lake Seafood and received additional bottles of Ripe Life Wine in order to make this Homemade Ceviche. Opinions are mine alone.

Before I go into the Homemade Ceviche recipe, I want to highlight a wine company that I recently tried and love. If you follow me on Instagram, you may have seen that I went to a wine tasting of Ripe Life Wines at Spring Lake Seafood in Spring Lake, NJ. I was given the opportunity to try a bunch of Ripe Life Wines’ selection paired with delicious food offerings of Spring Lake Seafood.

Ripe Life Wines grew from owner Mary McAuley’s desire to create the perfect wine for a clambake, and the Clambake Unoaked Chardonnay was born. The company now offers its Clambake Unoaked Chardonnay, a Clambake Rosé, a seafood-friendly red called Fisherman’s Red, and Moules Blanc de Blancs Brut, a dry American sparkling wine.

You can pop into Spring Lake Seafood in Spring Lake, NJ or Dock and Claw in Beach Haven, NJ to enjoy a tasting. To see my experience at Spring Lake Seafood, including the yummy food pairings, you can see that here and here.) The food and win pairings really are not to be missed!

For this post, I wanted to highlight Ripe Life Wines’ OG. The Clambake Unoaked Chardonnay. Chardonnay is commonly “oaked,” in which the wine is aged in oak barrels, resulting in flavors of butter, vanilla, or caramel. Unoaked Chardonnay, like the Clambake Chardonnay, is instead aged in stainless steel barrels, resulting in a lighter, crisp, clean finish that doesn’t compete with the delicate flavors of seafood. Clambake Chardonnay has a lovely lemon/apple/pear flavor to it, making it the perfect accompaniment to both raw seafood dishes, and richer seafood dishes such as lobster and clams with drawn butter.

As soon as I had my first sip of the Clambake Chardonnay, I knew I wanted to try to pair it with a homemade ceviche.

Ceviche, originating in South America, is a dish consisting of diced raw seafood that has marinated in acid (typically lime juice) to “cook” the seafood. The seafood is then mixed with onions, cilantro, and other ingredients to create a colorful and flavorful dish. Although homemade ceviche can sound a little intimidating, it’s actually really easy to make at home! My knife skills aren’t great, so if yours aren’t as well, the recipe will turn out just fine.

Ingredients (serves 4 as an appetizer):

  • 1 Fresno pepper
  • 2 tablespoons olive oil, divided
  • 1 teaspoon salt, divided
  • 16 oz halibut, cut into bite sized pieces
  • 1 avocado, chopped
  • 1 peach, chopped
  • 3/2 cup cilantro, minced
  • 1/4 cup red onion, finely chopped
  • 1/3 cup fresh lime juice (2-3 limes)
  • 1/2 cup fresh orange juice (~4 oranges)
  • corn tortilla chips, for serving

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Easy Fettuccine Alfredo

Fettuccine Alfredo is essentially glorified mac and cheese (or more accurately, mac and cheese is a less glamorous fettuccine alfredo). I had a craving for some fettuccine alfredo on one of the multiple snow days we just saw in Philadelphia, and luckily I had everything on hand to make this ultimate comfort food, so it’s about time I shared a recipe for easy fettuccine alfredo!

This recipe for easy fettuccine alfredo uses just 9 ingredients, including salt and pepper. It doesn’t exactly reheat well though, so it’s not the best make ahead meal, but I have a good feeling it will be polished off in no time!

Ingredients (serves 4):

  • 1 (16 oz) box fettuccine
  • salt, to taste
  • 4 tablespoons unsalted butter
  • 2 garlic cloves, minced or pressed
  • 1 egg yolk
  • 1 1/2 cups heavy cream
  • 8 oz Parmigiano Reggiano, freshly grated
  • ground pepper, to taste
  • fresh parsley, chopped, for garnish

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Cacio e Pepe (Cheese and Pepper Pasta)

Note: This is a sponsored post, powered by BrandBacker. I was sent samples of Parmigiano Reggiano cheese to make this post. Opinions are mine alone. 

Some ingredients are so wonderful, that you don’t need much else to make a beautiful dish. Parmigiano Reggiano is most certainly one of those ingredients.

Parmigiano Reggiano cheese is made in the provinces of Parma, Reggio Emilia, Modena, Bologna, and Mantua, Italy. Made by a collective of farmers and producers, Parmigiano Reggiano has just three ingredients: milk, salt, and rennet. with over eight centuries of cheese making experience, every wheel of Parmigiano Reggiano cheese is carefully tended to by workers who wipe, brush, and turn them every ten days. The outsides of the wheels dry over time to form a natural and edible rind. The wheels are typically aged for 18 to 36 months, with 24 months being the most common. So how do you know you have real Parmigiano Reggiano cheese? Look for the pin-dots on the rind, which are imprinted on every wheel.

This process results in a hard, dry cheese with a pale gold rind and a straw colored interior with a wonderful rich and sharp flavor. Pre-grated Parmigiano Reggiano cheese doesn’t do the freshly grated stuff justice. And the best way to highlight the flavor of freshly grated Parmigiano Reggiano is in this super simple recipe for Cacio e Pepe, or translated to Cheese and Pepper.

Traditional Cacio e Pepe is made with just 4 ingredients, but my Cacio e Pepe (Cheese and Pepper Pasta) has 7 ingredients – pasta, freshly grated Parmigiano Reggiano, pepper, salt, garlic, butter, and olive oil. The result is a simple but decadent pasta dish with the most luxurious, silky cheese sauce.

Ingredients:

  • 1 (16 oz) box linguine
  • salt, for the pasta water
  • 8 tablespoons (1 stick) unsalted butter
  • 2 tablespoons olive oil
  • 2 teaspoons freshly ground black pepper, plus more for serving
  • 1 large garlic clove, very thinly sliced
  • 2 1/2 cups freshly grated Parmigiano Reggiano, plus more for serving

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Spicy Flank Steak Tacos with Watermelon Salsa

When I first spotted this recipe in the August issue of Cooking Light, I knew I wanted to make it. I have never used watermelon in a savory recipe before and it sounded like a perfect summer dinner! This recipe comes together in no time (and is really simple to make), making it a great weeknight meal option.

 

 

The rub on the steak is only four ingredients: salt, black pepper, white pepper, and red (cayenne) pepper. If you don’t have white pepper you can just substitute in more black pepper. But each pepper does bring it’s own taste to the rub.

 

Black and white pepper comes from the same pepper plant but white peppercorns have the outer layer removed, leaving the seed inside. White pepper has a more subtle flavor than black pepper. Red pepper, or cayenne pepper, is ground from hot peppers so it has a nice level of heat to it. The three together add a nice spiciness to the steak without being overwhelming.

 

 

I altered this recipe a little bit but the general idea is there. If you’re interested in seeing the original version, check it out here.

 

Ingredients:

  • 1/2 teaspoon plus 1/8 teaspoon kosher salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground white pepper
  • 1/4 teaspoon ground red pepper
  • 1 (1-pound) flank steak, trimmed and halved lengthwise
  • 2 tablespoons olive oil, divided
  • 8 green onions, roots trimmed
  • 2 cups finely chopped fresh watermelon
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons fresh lime juice
  • 1 jalapeno, seeded and chopped
  • 8 (6-inch) corn tortillas
  • 2 ounces feta cheese, crumbled (about 1/2 cup)

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Fish with Pineapple Salsa and Tomato Avocado Salad

Now that the weather is finally warming up, it’s time to start incorporating more “summery” foods into my dinner. The June issue of Cooking Light included a recipe for Fish with Pineapple Salsa and Tomato Avocado Salad that sounded like the perfect warm-weather dinner.

 

I used turbot instead of tilapia, but you can substitute in whatever whitefish you’d prefer. I also added some paprika to the fish for a bit more flavor and color.

Ingredients:

  • 1 cup chopped pineapple
  • 2 tablespoons finely chopped red onion
  • 1/2 jalapeño pepper, seeded and finely chopped
  • 2 tablespoons chopped fresh cilantro
  • 3 tablespoons fresh lime juice, divided
  • 3/4 teaspoon kosher salt, divided
  • 1/2 cup thinly vertically sliced red onion
  • 1/4 cup thinly sliced fresh basil
  • 1 medium tomato, cut into thin wedges
  • 1 peeled ripe avocado, cut into 8 wedges
  • 2 tablespoons extra-virgin olive oil, divided
  • 4 (6-ounce) whitefish fillets
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon chipotle chile powder
  • 1/4 teaspoon paprika

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Chicken and Guacamole Tostadas

Working late really messes with my dinner making plans. When I get home later than expected, I can’t justify making a big meal, mainly because I’m already hungry and just want to eat as soon as possible. This recipe for Chicken and Guacamole Tostadas is perfect for nights like that, it uses shredded rotisserie chicken so that the recipe comes together in no time!

You’ll still notice that the photos are, well, crummy. I was super hungry and had to eat ASAP; the tostadas looked so good!

Ingredients:

  • 1 ripe peeled avocado
  • 1 cup plus 2 tablespoons finely chopped tomato, divided
  • 3 tablespoons minced fresh onion, divided
  • 1/4 teaspoon ground cumin
  • the juice of 2 limes, divided
  • 1/2 teaspoon salt, divided
  • 1 tablespoon chopped fresh cilantro, plus more for garnish
  • 1 tablespoon minced seeded jalapeño pepper
  • 2 cups shredded skinless, boneless rotisserie chicken
  • 1/4 teaspoon smoked paprika
  • 6 (6-inch) corn tortillas

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Spanish Rice with Saffron Cream

Have you ever started a recipe only to find that you are missing an ingredient? And not just any ingredient, but a key ingredient? This happens to me more than I’d like to admit. Recently, I wanted to make Cooking Light’s Spanish Chicken and Rice with Saffron Cream, went and bought the ingredients, and came home to realize the person who checked me out never put the chicken in my bag! Blargh. so. Here’s a recipe for Chicken-less Spanish Rice with Saffron Cream

I was pretty annoyed, but we still had to eat. So this rice became more of a paella without the crispy bottom. And because of the chorizo, it still felt like it could be a complete meal. Anyways, this Spanish Rice with Saffron Cream was still tasty despite my grumbling for wanting some chicken.

 

Ingredients:

  • 1 tablespoon extra-virgin olive oil, divided
  • 1 cup chopped white onion
  • 2 ounces cured Spanish chorizo sausage, diced
  • 4 garlic cloves, minced
  • 1 large red bell pepper, chopped
  • 3 cups hot cooked long-grain white rice
  • 16 pimiento-stuffed green olives
  • 1 1/2 cups 2% reduced-fat milk
  • 1/4 cup tomato paste
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon saffron threads, lightly crushed
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup sour cream
  • Cooking spray

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Slow Cooker Boeuf Bourguignon

I have somehow never even attempted Julia Child’s Boeuf Bourguignon. I must have skipped over that week during JC100. This dish is easily adapted for a slow cooker because it is a stew recipe that takes quite a long time to cook. This Slow Cooker Boeuf Bourguignon is a classic French comfort food, which cooks chunks of beef in a red wine-beef broth with garlic, onions, and carrots. The recipe I used is adapted from a new cookbook called The 163 Best Paleo Slow Cooker Recipes (100% Gluten-Free) by Judith Finlayson. I personally do not follow a Gluten-Free or Paleo diet (something that is probably glaringly apparent with my dairy and gluten filled posts) but have friends that do for various reasons. I wanted to learn more about Paleo and what exactly it entails so that I can hopefully post some Paleo friendly and Gluten-free recipes in the future. So what is Paleo? The general idea behind it is to eat like hunter-gatherers from the Paleolithic Age,or basically eat things in their natural state. So it is a protein-rich diet that limits carbs that are low in starch (fruits, veggies). Grains, legumes, refined sugars, and other processed foods are all not consumed on the Paelo diet.  The diet also favors organic foods and meats that have been grass fed.   Boeuf Bourguignon is honestly mostly Paelo to begin with. Only a few minimal changes have to be made (no traditional butter, sorry Julia). And instead of serving the stew with pasta, potatoes, or rice, the dish is just enjoyed as is. I kept to the recipe in the cookbook for the most part but did edit it ever so slightly to include the lovely mushrooms I picked up at the Kennett Square Mushroom Festival this weekend. I also substituted in Herbes de Provence because I couldn’t find my thyme anywhere. Ingredients (Serves 4):

  • 1 tbsp clarified butter (Ghee) – make sure its organic and comes from grass fed cows (or olive oil to make dairy free)
  • 4 slices uncured bacon, cut into 1/2 inch pieces
  • 2 lbs grass fed beef, cubed
  • 1 lb assorted mushrooms (I used beech, oyster, and trumpet)
  • 2 white onions, thinly sliced
  • 3 carrots, peeled and thinly sliced
  • 2 cloves garlic, minced
  • 1 tsp Herbes de Provence
  • 1 bay leaf
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon cracked black peppercorns
  • 2 cups organic dry red wine
  • 1/2 cup beef stock (make sure there is no sugar added)
  • parsley, chopped, for garnish

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Linguine with Spinach Herb Pesto

I love a fresh pesto, it brightens up any dish and just screams spring. I made Fettuccine with Seared Tomatoes, Spinach, and Burrata earlier this week and had some spinach left over. Cooking Light’s latest issue had a recipe for Linguine with Spinach Herb Pesto which uses spinach, basil, oregano, and time to make a creamy pesto sauce. How great does that sound??

Ingredients:

  • 4 ounces fresh baby spinach
  • 1/4 cup slivered blanched almonds
  • 1/4 cup fresh basil leaves
  • 2 teaspoons chopped fresh oregano
  • 1 teaspoon chopped fresh thyme
  • 1/4 teaspoon black pepper
  • 1 large garlic clove, chopped
  • 2 tablespoons organic vegetable broth
  • 2 teaspoons fresh lemon juice (~1/2 a lemon), plus zest from 1/2 a lemon
  • 1/4 teaspoon salt
  • 2 tablespoons extra-virgin olive oil
  • 1 ounce Parmigiano-Reggiano cheese, grated and divided (about 1/4 cup)
  • 8 ounces uncooked linguine

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