July 24, 2014

3 Must-Make Recipes – National Tequila Day Edition

Let’s just say it up-front: while very large numbers of Americans are more than happy to consume copious quantities of tequila in their margaritas and palomas, relatively few home cooks spend much time using the fabulous product of the agave plant as an ingredient in meal preparation. And that’s a great shame, because tequila adds a very flavorful complement to many different types of meals, though it does need to be handled carefully if a cook wants to exploit its full potential.

So here, on National Tequila Day, I thought it only appropriate to share a few thoughts on using tequila in cooking – prior to suggest three must-make tequila-enhanced meals. Read the rest of this entry »

August 21, 2009

Foodie Vocab #8: Ceviche

Every Friday at Chew on That, we test your foodie vocabulary by quizzing you on a new foodie word and supply delicious recipes to match!

This week’s word is: ceviche (noun). Variants: seviche

Please choose the most appropriate definition for a ceviche. (No cheating!)

a.) thinly sliced raw meat or fish served with a sauce.
b.) a dish of raw fish marinated in lime or lemon juice often with oil, onions, peppers, and seasonings and served especially as an appetizer
c.) an oblong mound of sushi rice that is pressed between the palms of the hands, usually with a bit of wasabi, and a topping draped over it. Toppings are typically fish such as salmon, tuna or seafood.
d.) a common name applied to a number of different species of fish, mostly, but not exclusively, from the family Scombridae

Read the rest of this entry »

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