Thursday, May 23, 2013

Dining, feasting and

Last night, we met to celebrate our Dining for Women's one year anniversary with this month's featured program.
As our DFW Dinner Affirmation states, “May we all be able to feast together some day.”

Our focus this month is Guatemalan MayaWorks, Chimaltenango & Solola.
MayaWorks logo - “Interweaving Lives, Discovering One World”
In celebration of our dinner meeting; celebrating the culture and foods of Guatemala.
I decided to contribute a halibut mango ceviche.  It was stellar served with tortilla chips.  One diner brought a fantastic dish, oven baked corn tortillas rounds brushed with olive oil and finished with a touch of salt.  The crusty rounds were served with a chunky mango avocado salsa. 
Halibut cheek ceviche

Halibut ceviche  

1 ½ lbs fresh halibut cheeks, cubed
3 lemons, zested and juiced
3 limes, zested and juiced                                                        
¼ cup tequila
3 jalepenos, seeded and minced
2 mangoes, ¼ cube diced
1 pepper, small diced
1/2 cup red onion, small diced
½ cup sweet onion, small diced
2 T lemon olive oil
2 T sweet chile sauce
1 tsp cayenne pepper
1 cup cilantro leaves, chopped
½ cup Italian parsley
2 tsp kosher salt
Combine halibut, lime and lemon juice, tequila, minced jalapeno peppers and 1 diced mango in a non-metallic bowl.  Cover and refrigerate for 1 ½ hours.
Remove from refrigerator, add diced pepper, sweet and red onions, lemon olive oil, sweet chile sauce and cayenne pepper.  Mix well and recover and refrigerate an additional 30 minutes.
Right before serving, fold in remaining diced mango, cilantro, and parsley and salt; season to taste with additional salt and pepper.

Prepare 3 hours before serving, the citric acid cooks the fish.  Traditional ceviches marinate for approximately 3 hours.  Bon Appetit!

Tomatillo orange tart with a dollop of whip cream

I love watching Chefs creating incredible food, the artistry involved is
inspiring to me as a home cook.  One night, inspired by a television episode with Rick Bayless, featuring Chef Margarita Carrillo and her tomatillo tart, I decided to bake this incredible tart in preparation for our dinner.  Fascinated by the use of tomatillos in a dessert, I recreated my version of the tomatillo tart by adding orange blossom honey, Heirloom orange sections and a touch of cinnamon.  Pleasantly surprised by the tomatillos in a dessert, it was refreshing, and slightly tart and chewy with the inclusion of tapioca.  Serve with a dollop of whip cream or a scoop of Haagen Daaz's Dulce de Leche ice cream.  Yummy!

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