Friday, April 22nd, 2011
STARTING IN THE KITCHEN
Dave Lieberman, co-author of The 10 Things You Need to Eat, started his career in the kitchen at an early age of four, where he began mixing different ingredients together. His dad, Dale, was a lawyer-turned-stay-at-home dad. His mother, Jane, worked full-time as a physician. As a teenager, he worked in several different resturants in the Philadelphia area where he grew up. Dave decided against culinary school, because his parents wanted him to receive a good degree, and he didn’t want to be a restaurant chef.
(more…)
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Friday, January 21st, 2011
Eating fish full of omega-3 fats have been related to a reduced risk of stroke. A new paper suggests it’s not merely how much fish you take in that matters, but exactly how it’s prepared.
Dr. Fadi Nahab of Emory University led a team that studied the role of race and geography in stroke incidence, with a particular increased exposure of the “Stroke Belt’’ inside the southeastern United states of America, where stroke death rates are higher than the remaining country.
For the study, a lot more than 21,000 people answered a telephone survey about their fish consumption. African-Americans ate more fish a week than whites, however they were also 3 1/2 times prone to eat at least two servings of fried fish each week than whites. (more…)
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Friday, August 27th, 2010
Eight hours marinating in lime or lemon juice is the ‘cooking’ part of ceviche, a versatile seafish dish that each Latin American country puts its own spin on.
Ceviche is a popular local dish across Central and South America, each region adding its own flavors. But no matter if the ceviche is “from” Peru, Panama, or Costa Rica, they all have similar elements: raw seafood marinated in lime or lemon juice until it is opaque, salt, something sweet (tomato, mango, pineapple), something hot (peppers, chili, hot sauce), and something to soothe the tongue (cilantro or parsley).
What is ceviche, anyway?
Ceviche is a party appetizer made from fish and lime or lemon juice. It is not sushi. Sushi is raw and this is not raw. If you are invited to a party in Central America, namely Panama, you will undoubtedly be served ceviche with crackers. It is not raw, as the lemon juice “cooks” it. Proof that it is cooked, is that it turns white. Cooked fish is white in color. It is a very healthy thing to eat. In Central America, they make ceviche from the Corvina fish, which is a bottom fish that is caught in the open sea. I believe it is called White Sea Bass in North America. Corvina is considered a fine, classy white fish (and is not cheap) and you will also find it on menu cards in any good seafood restaurant in Central America, not only in ceviche as an appetizer, but also broiled, breaded and fried or sauteed in garlic, as an “entreé,” your main dish. It is well known there, but apparently it does not like the waters off the coast of North America, as this fish is relatively not known in these waters, or in any restaurant that I have been to here in Florida. If you would like to make this ceviche, you can use any white fish…..it does not necessarily have to be Corvina…..(White Sea Bass). They might have slightly different recipes for it in Mexico or in Peru, possibly by adding more ingredients, but this recipe is the basic one and the one that will be found in Central America.
Ceviche is eaten in restaurants across Central America., but you can go ahead and make your own.
Do this at night so that it will be ready in the morning, or do this in the morning so that it will be ready at night:
Ingredients:
Any amount of white fish you would like to use (I make about a half-gallon at a time because people will eat it up quickly)
Chopped/diced onion (one cup for every three cups of fish you make)
Chopped/diced red and green peppers (one-half cup of each) for a festive color
Hot sauce (only if desired) picante
Salt and Pepper to taste
Lime juice, enough to entirely cover the fish completely
A glass or ceramic bowl or large jar
A box of your favorite saltine crackers for enjoying the ceviche
Instructions:
Chop the white fish into small squares and put into the bowl or container you have prepared for this. A round pyrex bowl is perfect.
Add the onion, the green and red peppers (you could also use yellow)
Add the hot sauce (picante) to taste. I particularly, do not use hot sauce but I know that many people enjoy it.
Cover everything well with the lime juice. It should cover the fish by at least 1/4″
Cover the bowl with a clean dishtowel or cover.
Leave on the kitchen counter overnight, or until the fish is the color white. 6-8 hours is about right.
The fish will have cooked in the lime juice. If it is too watery, just pour some of the lime juice out.
Refrigerate until cold. When it is cold, it is ready to be served. It will last for about a week.
This is a great diet food, and you can also make shrimp ceviche, too. Just substitute the shrimp for the fish.
Enjoy by placing a bit of the mixture on a cracker, and eat with your favorite drink.
Ceviche is usually well accompanied by a coke, a rum-and coke, or a beer.
Enjoy!
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