AIYIYIYIYIYI!!!

In my next life, I'm going to be Mexican. Unless, of course, I am Indian. Or Italian. But today, I feel muy caliente. After a trip to my local Mexican grocery, I had makings for a couple different meals. But I wanted a feast! And thus, the ceviche-stuffed peppers were born. Although since they end up being cooked, they aren't really ceviches, the flavors are marvelous.

4 poblano peppers
1/2 lb small to medium peeled shrimp
1/4 finely chopped onion
1 clove minced garlic
1 chopped roma tomato
1 tb cilantro (unless you are not a fan! which i understand.)
3-4 limes
1 cup grated white cheese (monterey, pepper jack, queso fresco, whatevs.)

mix shrimp, onion, garlic, tomato, and cilantro. squeeze limes over them and mix. let it set up while you blacken the peppers over your stove burners. this may take a few minutes. wrap them up in paper towels to cool. then rub/peel the skin off. this is messy. then cut a slit in each pepper, and clean them out. stuff them with a mix of ceviche and cheese. bake at 350 for 15-20, or whenever the cheese gets melty.

cheers!

Not for the Faint of Heart

When it comes to food, I don't really do subtlety. I like flavor to sort of punch me in the mouth. I also have an herb garden which has grown uncontrollably into an aromatic jungle capable of swallowing a small child. One way I like to use some up is my take on a chimichurri. Traditionally, this is a South American salsa verde, usually featuring cilantro (ugh.) This version is pretty versatile, just as good with steak as it is in tacos. It's great as a marinade as well, or try adjusting the quantities of herbs to oil to make a vinaigrette.

1/4 cup fresh basil
1/8 cup fresh sage
sprig fresh rosemary
2 small cloves garlic
4-5 Tb extra-virgin olive oil
6-8 Tb balsamic vinegar
salt and pepper to taste
Blend in a food processor, let it set up for half an hour before using.

Keep in mind, I really really like garlic. Luckily for me, my fiance does too. If you plan on kissing someone within the next week, though, you may want to peel the garlic amount back.

Cheers!

Summer Lovin'.

Ah, summer. BLTs and baseball. It's also time for the Farmer's Market, and the inevitable overbuying, and the scramble to come up with ways to use everything before they go bad. This week's oopsie was cucumbers. After salad, salad, and more salad, I sat staring at my last green veggie. It stared back at me. And suddenly, inspiration struck!
I was first introduced to cucumber water a few years ago by my sister, and it immediately became my go-to refresher on a hot day. But now... (wait for it) cucumber vodka water! Now I'm working on infusing my bottle of vodka with the cucumber for some pre-flavored goodness.

2 slices cucumber
1 1/2 shots vodka
let them steep 2 or 3 minutes, then fill rest of cup with ice and water. i used a pint glass, but that's how i roll.

In other news, I got frisky today and started making banana bread only to realize I was about a banana short. My hunt for a sub of some sort turned up pear baby food, so I used it. Don't judge me. From there, everything just came to me. Behold: double delicious banana bread.

2 mashed ripe bananas
1 tub pear baby food (or a mushed-up real pear, or a 1/3 cup applesauce if you must.)
1/3 cup melted, browned butter (it only takes a minute extra, and it's worth it.)
1 TB wildflower honey
1 tsp baking soda
1 tsp vanilla
1 tsp balsamic vinegar
pinch o' salt
handful of grated sharp cheddar cheese
small handful of nuts (use your favorite variety, i used an assortment.)
1 1/2 cups flour
mix in order, pour into a greased 8" round cake pan, bake 45 minutes at 350.

Cheers!