What are you doing this Sunday?
I’ll be at The LA Epicurean Festival at the Sofitel Hotel in Los Angeles from Noon to 6PM and you know you should be there too.
As far as foodie events go, this one stands out from the others. It’s not just a chance for you to sample food and wine but it’s an opportunity for you to take home items that are usually only available for chefs (yeeee!!! You know I’m jumping for joy right now).
With 500 booths you are sure to be continuously amazed with food demonstrations, a food challenge, mixology classes and live entertainment.
Get your tickets now at www.laepicureanfestival.com
Along with the Festival, a trade show (It’s FREE for hospitality industry folks!!!!) is taking place on Monday August 29th at the Sofitel Hotel from noon 6 PM and is hosted by the Club Culinaire of French Cuisine to introduce their brands to new and existing consumers
Cheap and fancy, two things that you wouldn’t think go well together, but let me tell you that in this case it does. If you are looking to wow your guests/eaters, this is a must make summer recipe.
Ceviche is a type of dish that uses citrus juice (lemon, lime) to cook fresh seafood. This is probably why it’s especially delicious in the summer. It’s a super light appetizer that won’t fill your guests up to the point where the main meal is barely touched.
This recipe took me about 8 minutes to make including the chopping and squeezing. Ceviche is quick to prepare but takes a while to cook, being that it is sitting in citrus as its cooking method.
Let’s face it, it’s pretty cool that you can rely on a citrus to cook fish, so let your curiosity point yourself in the direction of making this the next time you have people over!
Serves 6 Appetizer Portions; Under $15
What you’ll need:
- Cutting board
- Citrus juicer
- Sharp knife
- Medium sized bowl
- ¾ lbs. Snapper – cut into bite size pieces
- 1 Cup Chopped Watermelon
- 2 Large Garlic Cloves Chopped
- 3 Lemons – Juiced
- 2 Limes – Juiced
- 1 Jalapeno Pepper – Diced
- 4 Mint leaves – Chopped
- 3 Basil leaves – Chopped
- 1 Tbsp. Cilantro – Chopped
- Salt & Pepper to Taste
Combine all the ingredients into your medium sized bowl and stir well. Put in the fridge for 2 ½ to 3 hours, stirring every half hour.
Once the fish is all white, plate and serve.
*You can serve this in shot glasses, martini glasses or in little tortilla shells (pictured)
Let me start by saying that I have been wanting to make pad Thai for about 6 months now, but I kept getting scared to try something that I love so much. I was convinced it was going to come out bad and ruin my taste for wanting to cook Thai food. Boy was I wrong!
It actually came out really really tasty! Read the rest of this entry »
Roasting my peppers burnt out my propane tank, but look how great they came out:
Besides that, it’s also super scrumptious. This is a great appetizer or a side dish for Italian dinners with its ricotta parsley yumtastic filling. Read the rest of this entry »
I have always loved homemade salad dressings. There is something about store-bought dressings that just aren’t for me. Not only are store-bought dressings mostly filled with calories, they are also filled with typical flavors. When you make dressings yourself usually they have fresher, lighter flavors. You can also create what the outcome will be. If you like your dressings less sweet, more vinegary or saltastic here is your chance to do so.
I came up with this salad by roaming the food store, which I often do. Walking up and down the aisles of a supermarket or farmers market will give your brain and your belly inspiration. This is why I hate rushing when it’s time for my weekly food shopping. I want to take my time and walk up every aisle and look really hard to find something new and fun. I know people who walk into the supermarket with their list and walk out with everything on it and nothing extra. I am not this person. I don’t have a list the majority of the time. I have the food talk to me and tell me what I should make (trust me I know I sound a little foodcookoo). Sometimes I wish it would tell me to put down the stone ground mustard because you already have three jars at home. Read the rest of this entry »
Constantly coming up with new side dishes is almost like a part time job. I find it difficult to spice up my side dish repertoire when I’m dealing with selective veggie eaters. This is why I decided I no longer care about who eats what. I am now making whatever I feel like making and if they don’t like it they won’t eat it. I have also discovered that by doing this people end up eating, and liking, something they don’t normally eat because it’s their only option and therefore they are forced to try it. Read the rest of this entry »