Mozzarella Ice Cream with Tomato Jam and Candied Basil #FWCon #WiswconsinCheese

Mozzarella Ice Cream with Tomato Jam and Candied Basil #FWCon #WiswconsinCheese

Yikes! Has it really been two weeks since my last post? Where has the time gone? In all honesty, I have been pretty busy with my daughter finishing up her school year and I was eating a lot of heat and serve dinners Mrs. Stuntman purchased from Costco. There's nothing wrong with them, but they're not appropriate to publish here.

In addition, my summer schedule significantly changed a couple of weeks ago when Mrs. Stuntman and I agreed that I would make a return trip to the Food and Wine Conference next month. I have very fond memories from last year's conference because I was able to connect in person with so many people I had been speaking to online and because I won a recipe contest with a filet mignon dish.

Inspiration Behind the Dish

Speaking of recipe contests, Wisconsin Cheese has sponsored one for the 2015 Food and Wine Conference and this is my entry. The rules stated that each entrant develop an original, easy summer recipe, so per (what has become) my standard operating procedure, I consulted my copy of The Flavor Bible which suggested pairings with wine, bread, and fruit. I had originally planned to prepare either a crostini or bruschetta, however one evening I was replicating the caprese pasta dish I published last autumn and thought that the flavors of mozzarella, tomato and basil might work here, but I knew that a plate of sliced tomato, mozzarella and basil drizzled with some balsamic would be insufficient. I had always been intrigued by dessert menus at fine dining establishments that feature cheese plates, so it occurred to me concept of a caprese salad could be converted into a dessert.

Dish Details

For each component of this dish, I studied several versions I found from a google search and used similarities between them to develop these original recipes. I believe this dish could be featured on any fine dining dessert menu. One of the requirements was to use cheese produced from cow's milk from a Wisconsin cheese producer so I ensured I used mozzarella from one of these companies.

Ingredients

For the tomato jam:
2 pounds Roma Tomatoes, coarsely chopped
Juice from 3 limes (approximately 1/2 cup)
1 pinch kosher salt
1 cup sugar

For the ice cream:
8 ounces mozzarella, coarsely chopped
2 cups heavy cream
1 cup whole milk
1 cup sugar
4 egg yolks

For the basil:
1 bunch fresh basil leaves
1 egg white
1/2 cup sugar

Method

1. Prepare the jam. In a medium saucepan, combine all ingredients over medium high heat and bring to a boil. Reduce heat to a simmer and stir occasionally until the jam is thick enough to coat the back of a spoon, approximately 1 1/2 to 2 hours.

2. Prepare the ice cream. Put the mozzarella cream and milk in a blender and blend until the cheese has broken into bits. Separate the eggs and place the yolks in a separate bowl and beat, then set aside. Combine the dairy mixture with the sugar into a medium saucepan over low heat to warm. Slowly raise the heat. Once the mixture reaches approximately 100° Fahrenheit and pour approximately 1/2 cup of the dairy into the eggs to temper them. Pour the egg yolks and cream back into the dairy and stir. Continue to slowly raise the heat and stir until the mixture reaches 175° Fahrenheit, then remove from heat and transfer the custard to a medium bowl and place in an ice bath to cool, then refrigerate for at least 3 to 4 hours. Transfer the custard to your ice cream machine, then churn according to the manufacturer's instructions.

3. Candy the basil. Place the egg white in a bowl and then the sugar on a small plate. Dip a basil leaf into the egg white and shake off any excess, then dredge the leaf in the sugar on both sides, then place on a parchment-lined sheet pan to dry, approximately 10 to 12 hours. To plate, spoon some jam on a cold plate, top with a scoop of ice cream and garnish with candied basil leaves.

Final Thoughts

The 2015 Food and Wine Conference will be held July 17 through 19 at the Rosen Shingle Creek in Orlando, Florida and will connect bloggers with small business owners, winemakers, chefs, public relations professionals, traditional media, new media, authors and brands. Topics of discussion will range from search engine optimization, marketing and promotion on social media, and effective writing to publishing a cookbook, working with public relations agencies and food photography. I invite you to attend and recommend you use the promotion code available from any of the 33 brand ambassadors to receive a $50 discount off of a conference ticket. Even if you are not attending, I encourage you to stay updated by following the #FWCon hashtag and by giving the Food and Wine Conference facebook page a 'Like', adding the G+ page to your circles, and following the twitter and pinterest pages. Furthermore, please 'Like' Wisconsin Cheese on facebook and follow them on twitter, pinterest and Instagram.

Skillet Steak Fajitas for an Easy Holiday Entertaining #SundaySupper with @Beef

Skillet Steak Fajitas for an Easy Holiday Entertaining #SundaySupper with @Beef

There seems to be a certain theme in my dishes recently. Namely, a mad scramble to find an alternate dish because I wasn't able to prepare my original idea. Such was the case last Sunday and it repeats its ugly head again today. The dish I wanted to prepare originally utilized the oven which is not available to me at the time of this writing. I do live in an apartment and the matter is being addressed by the maintenance staff but it requires an order for a replacement part and am at the mercy of the manufacturer and the shipping company, so I am too.

This dish isn't the first one thought of when discussing Holiday dishes, but I must ask, why not? The dish could easily be prepared on a weeknight and if presented buffet-style would be perfect for a potluck style Holiday celebration. In fact, beef can be much more versatile during this time of year than a roast (but that always works well too!) To learn more about the adaptabililty of beef, I encourage you to review the Beef Checkoff website, 'Like' their facebook page, in addition to following them on their twitter and pinterest pages, but especially the #SundaySupper Beef pinterest board for more recipe ideas. This post is sponsored by The Beef Checkoff. All opinions are my own.

From the standpoint of the dish itself, long time readers of my site will remember that I profiled this dish two and a half years ago however I've done some additional research since then and have learned to fortify flavor of the dish.

The Challenge

Replicate a more flavorful version of a dish I profiled previously.

The Source

This dish has been inspired by Serious Eats and The Pioneer Woman

Ingredients

1/2 cup plus 1 tablespoon vegetable oil
1/4 cup lime juice
1/4 cup soy sauce
2 tablespoons brown sugar
3 cloves garlic, minced
1/2 tablespoon ground cumin
1/2 tablespoon freshly ground black pepper
1/2 tablespoon chili powder
1 flank steak, approximately 2 pounds
3 bell peppers, each a different color (red, green, orange, or yellow), coarsely julienned
1 large yellow onion, peeled, cut in half lengthwise (from root to stem), then sliced thin crosswise
8 to 10 flour tortillas, warmed
Salsa, guacamole, sour cream and/or shredded cheeses, for serving

Method

1. Marinate the fajitas. Combine the first eight ingredients in a small bowl, then divide the marinade between two resealable plastic bags. Place the flank steak in one of the bags and the bell peppers with the onions into the second. Push any excess air out of the bags, seal and refrigerate for 3 hours.

2. Cook the fajitas. In a large skillet, heat one tablespoon oil over medium high heat. While the pan is heating, remove the flank steak and the vegetables from their marinades and shake off any excess. Add the flank steak to the pan first, about 3 minutes per side or until medium rare. Remove from heat and set aside. Add the vegetables into the same skillet and cook, stirring occasionally, until softened, approximately 5 minutes.

3. To serve, slice the flank steak thinly across the grain and serve with warmed tortillas and your chosen condiments, such as salsa, guacamole, sour cream and/or cheeses.

Successful?

One of the things I liked about Ree's version in addition to Chef López-Alt's is the seasoning of the accompanying onions and peppers which don't receive as much attention as the beef in many recipes and a good example is the version I published previously.

Please check out other Beef dishes for this week's event:

Appetizers

• Bacon Wrapped Filet Mignon by MealDiva
• Chipotle Beef Taco Bites by Feed Me, Seymour
• Mini Beef Wellingtons by Bobbi's Kozy Kitchen
• Pepper Steak in Wonton Cups by Flavor Mosaic
• Philly Cheesesteak Dip by Life Tastes Good

Brunch or Breakfast for a Crowd

• Beef Sausage, Egg and Cheese Roll Ups by Daily Dish Recipes
• Beef Tenderloin Benedict by Cindy's Recipes and Writings
• Chicken Fried Steak by kimchi MOM
• Potato Pancakes with Filet Mignon and Fried Eggs by Peanut Butter and Peppers
• Steak and Egg Breakfast Braid by Curious Cuisiniere

Main Dish

• Awesome Avocado Steak Tacos by Cooking Chat
• Beef Tenderloin with Gorgonzola Sauce by That Skinny Chick Can Bake
• Cider Beef Stew by Magnolia Days
• Slow Cooker Beef Barley Soup by Shockingly Delicious
• Steak & Mushroom Pie by The Messy Baker

Potluck Style

• Beef and Bean Enchilada Bake by The Foodie Army Wife
• Braised Beef Ravioli by Family Foodie
• Mom's Lasagna by Alida's Kitchen
• Mozzarella Stuffed Meatballs by Casa de Crews
• Skillet Steak Fajitas by Crazy Foodie Stunts

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Coffee and Molasses Brined Pork Chop with Roasted Corn Salsa and Watercress Salad

Coffee and Molasses Brined Pork Chop with Roasted Corn Salsa and Watercress Salad

Mrs. Stuntman started with a new employer recently and, while she is getting acquainted with her new colleagues, it presented an opportunity to introduce myself through my food. You see, I'll normally prepare at least one extra serving of whatever we eat for dinner so she can brown bag the leftovers the next day.

Since Seattle is known for coffee, I wanted to feature it in a savory application, especially since the food pairing in The Flavor Bible suggest a dessert. The concept of pairing pork with coffee isn't new to me but I wanted to explore it more, especially since the coffee in the other pork with coffee dish I've prepared had a muted coffee flavor. I knew that pork pairs well with sweet flavors (which is the reason why apples pair so well with pork), so I thought corn might be an interesting substitution in addition to balancing out the flavors with a mild spice and acid. Also, after performing a Google image search for pork chops fine dining, I noticed that nearly all were double cut with the bone frenched, so I wanted to present my dish in a similar manner. While double cut chops would have been too large a portion for my family, I did ask the supermarket where I purchased them to French my chops.

The Challenge

Make Mrs. Stuntman's colleagues envious of her brown bag lunch by elevating it.

The Source

To execute this dish, I compiled from a number of different sources. I adapted the brine from allrecipes.com; the salsa from Eating Well magazine and the salad from Food & Wine magazine.

Ingredients

1 tablespoon fresh lemon juice
3 tablespoons plus 1 tablespoon extra-virgin olive oil, divided
1/4 cup kosher salt plus more for seasoning, divided
Freshly ground black pepper
2 cups water
1 1/2 cups strongly brewed coffee
3 tablespoons dark brown sugar
2 tablespoons molasses
1 cup ice cubes
4 bone-in pork rib chops about 1/2-inch thick, frenched
4 cups corn kernels
1 red bell pepper, diced
1/4 cup red onion, chopped
2 tablespoons lime juice
2 tablespoons cilantro, chopped
t tablespoon fresh basil, chopped
1/2 teaspoon ground cumin
1 bunch watercress leaves, stems removed

Method

1. Prepare the salad dressing. Combine the lemon juice, 3 tablespoons olive oil in a small bowl and season with salt and pepper. Set aside.

2. Brine the pork chops. Combine the water, coffee, brown sugar, 1/4 cup kosher salt, molasses in a large bowl and stir until the salt and sugar dissolve. Place the pork chops in a large resealable bag with the ice cubes and pour the brine over the pork. Seal the bag and refrigerate for 3 hours.

3. Prepare the salsa. While the pork is in the brine, place a cast iron skillet over medium heat. Once hot, add the corn and red bell pepper and cook, stirring periodically until browned, approximately 12 to 15 minutes. Transfer the mixture to a large bowl, then stir in the red onion, lime juice, cilantro, basil, and cumin. Season to taste with salt and pepper, then set aside at room temperature for 30 minutes.

4. Finish the pork and complete the dish. Remove the pork from the brine and discard the brine. Pat the chops dry with paper towels, then season with salt and pepper. Heat the remaining tablespoon olive oil over medium high heat and, once hot, sear the pork chops, in batches if necessary, 3 to 4 minutes per side. Remove the chops to a plate to allow for carryover cooking. While the pork rests, whisk the salad dressing again, then toss with the watercress. To present, spoon some salsa onto a warmed plate, top on one side with a pork chop and garnish with the watercress. Serve immediately.

Successful?

I'll confess and note here that by the time I got to the pork, it had been sitting in the brine for closer to four hours. I was praying that my protein was not over-brined but my fears were nullified when the first thing Mrs. Stuntman noticed was how juicy the pork was. In addition, the coffee infused into the pork giving it a deep, rich flavor which contrasted well with the corn salsa which was well balanced on its own. I also slightly overdressed the watercress but the lemon in the dressing gave the dish a brightness. Overall, each element complemented the other.

Finally, Mrs. Stuntman reports that her lunch breaks are spent alone because she thinks her colleagues feel inadequate with their sandwiches bought from the delicatessen next door.

Presenting: Asian Chicken and Cabbage Salad

Asian Chicken and Cabbage Salad

This post was fairly spontaneous. The weather this week has been very warm where I live. The predicted high temperature in San Francisco the day I typed this was 94 which is highly unusual. To give you an idea, a thirty minute drive east during the hottest days of July when it can often reach over 100, it's common for San Francisco not to break 80. This past Monday, after listening to the weather forecast I made a list to purchase ingredients for warm weather dishes such as ceviche and gazpacho. I also looked at salads and found one on Bon Appétit magazine's website that sounded refreshing.

It's subjective, but I'm also slowly coming to the realization that I take my best pictures outdoors. The picture of the gazpacho I referred to above wasn't taken by me, but my strawberry dessert I published last September and the Moscato themed dessert from a couple of weeks ago were, so I thought I could use the practice.

You might also contrast this salad to the salad I published for the Five Ingredients or Less #SundaySupper event because there are more than five ingredients in the dressing. I didn't adapt the recipe, so you can get it here.

Olive Oil Cake with Strawberry-Red Moscato Sorbet and Moscato Zabaglione for a National Moscato Day #SundaySupper with Gallo Family Vineyards

Olive Oil Cake with Strawberry-Red Moscato Sorbet and Moscato Zabaglione for a National Moscato Day #SundaySupper with Gallo Family Vineyards

In a moment of self-evaluation, I must admit I'd love to be a cook at a fine dining establishment if money wasn't a concern-not the chef because I wouldn't want the responsibilities that accompany the title. There are several reasons I have yet to achieve it but you might say it's a long term goal. I realized this fact after examining many of the dishes I have produced here. I always attempt to present my food in a manner that an expensive restaurant would be proud to serve to a customer. Sometimes I get close; often I don't. It's a continual process of learning by trial and error.

I am also like many savory chefs because I don't prepare many desserts and it isn't a skill that is utilized often. I attempted to produce a gourmet dessert last summer for #SundaySupper, however I was happy with the flavors but not its presentation. It's one of the reasons I enlisted the assistance of Jenni Field of Jenni Field's Pastry Chef Online for this dish.

What inspired it in the first place? Quite simply, Gallo Family Vineyards and their celebration of National Moscato Day, which is this upcoming Friday, May 9th. Did you know that Gallo Family Vineyards produces three Moscato wines: red, white and pink? I recommend checking them out. If you're unsure of where to find Gallo wines, they have a convenient store locator and to incentivize you, Gallo has provided a $1 digital coupon. Please also check out Gallo Family Vineyards on facebook, twitter, instagram and YouTube. Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.

Let's discuss the dish for a moment. Since Gallo Family Vineyards sells three Moscato wines, I thought I'd use all three in one composed dish. Olive oil cakes have fascinated me because I find the flavor to be rather muted and was curious to see if it was able to stand on its own. The recipe I adapted used Vin Santo, but I substituted the white Moscato. I also need to note here that Chef Field assisted me in adapting the recipe that served eight to ten using a nine-inch springform pan to individualized portions. As my title suggests, I used the red Moscato in the sorbet and the pink Moscato in the zabaglione. Speaking of a zabaglione, I had never heard of it until I learned that the French call it a sabayon. It's often served in a cocktail glass but I decided to use it as a sauce for this dish. Additionally, Chef Field also identified the tuile. I used one because I think it gives a dessert an elegant presentation and I wanted the experience baking them.

The Challenge

Earlier this year, I prepared a spicy dish to pair with Gallo Family Vineyard's white Moscato so I wanted to use Moscato in a dessert dish to exhibit its versatility, in addition to attempting a fine dining presentation.

The Source

I adapted the sorbet from Dish with Clarissa, the zabaglione from epicurious and the tuile from allrecipes.com. With the help of Chef Field, I adapted the Apple & Olive Oil Cake recipe I found on pages 232-234 of Cook Like A Rock Star by Anne Burrell with Suzanne Lenzer.

Ingredients

For the sorbet:
3/4 cup water
3/4 cup granulated sugar
1 1/2 pounds strawberries (thawed, if frozen)
1 1/2 cups Gallo Family Vineyards Red Moscato
Juice from 1 lime

For the tuile:
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup confectioner's sugar, sifted
4 egg whites
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
5 tablespoons unsweetened cocoa powder

For the cake:
5 large egg yolks
7 large egg whites
3/4 cup granulated sugar
1/2 teaspoon cinnamon
Zest from 1 lemon
3/4 cup extra virgin olive oil
1/2 cup Gallo Family Vineyards White Moscato
1 cup all-purpose flour
1 pinch kosher salt
Cooking spray

For the zabaglione:
6 egg yolks
1/3 cup granulated sugar
3/4 cup Gallo Family Vineyards Pink Moscato

Sliced strawberries and sifted confectioner's sugar, for garnish

Method

1. Prepare the sorbet: Combine the water and sugar into a small saucepan and place over medium low heat until the sugar dissolves, then remove from heat to create a simple syrup. Blend together the simple syrup and the remaining sorbet ingredients. Once smooth, pass the sorbet base through a sieve to remove any seeds(an offset spatula might be needed to speed up the process), then add to your ice cream machine and use according to the manufacturer's instructions. Once finished set aside in the freezer until the other components are finished. I recommend preparing this a day or two before serving to give the sorbet time to fully solidify.

2. Prepare the tuile batter: Place the butter and sugar in a large bowl and beat with an electric mixer on medium high setting. Add the egg whites one at a time, then the vanilla. Lower the speed on the mixer to medium and beat in the flour and cocoa until just combined. Cover and refrigerate for 1 hour or more.

3. Bake the tuile: While the batter rests, preheat the oven to 325° Fahrenheit and make a stencil out of cardboard. (I cut out a triangle but you can use any shape you desire.) Once the batter has rested, line a sheet pan with parchment paper or a silicone baking mat. Place the stencil on the baking mat (parchment) and place a small dollop of batter in the middle. Use an off-set spatula to evenly spread the batter so it is thin and reaches the edges of the stencil. Repeat this process to make more tuiles. Place in the oven and bake until the edges are slightly browned, approximately 8 to 10 minutes. Remove from the oven. The tuiles are pliable while hot and may be draped over a rolling pin to harden and cool for a more dramatic presentation. This can be done earlier in the day the dessert is served.

4. Prepare the cake batter: Preheat the oven to 350° Fahrenheit Combine the egg yolks, sugar, cinnamon and lemon zest in a large bowl. Beat the mixture with a whisk until it thickens, is pale and doubles in size, then whisk in the olive oil, Moscato and flour in that order. Set aside. In a separate bowl, use a mixer's whisk attachment to beat the egg whites and salt until stiff peaks form. Fold the egg whites into the original bowl, one-third of the whites at a time.

5. Bake the cake: Drop a circle of parchment into each space of a muffin pan then spray each with the cooking spray. Fill each muffin space up to 3/4 of the way full with the cake batter and bake in the oven for 20 to 22 minutes or until the cake registers an internal temperature of 200° Fahrenheit. Chef Field recommends allowing the cakes to cool in the pan upside down to prevent them from collapsing.

6. Prepare the zabaglione and finish the dish: While the cake is resting, prepare the zabaglione. Whisk the egg yolks and sugar in a large metal bowl, then gradually whisk in the Moscato. Set the metal bowl over a saucepan of simmering water (Ensure the water does not touch the metal bowl.) and continue to whisk the mixture until thick, foamy and the mixture reaches 160° Fahrenheit. To plate, spoon some zabaglione onto a plate, place the cake onto the zabaglione, and spoon some sorbet off on one side of the cake, then garnish with a tuile, strawberries and sifted powdered sugar.

Successful?

Unfortunately, I am unable to judge whether or not the dish would be suitable to be served at a fine dining restaurant, but I hope I was able to display Moscato's versatility. I'd also like to express a sincere gratitude towards Chef Field for her assistance with this dish.

Happy Moscato Day!

Before you go, please check out the other bloggers celebrating the holiday in this week's #SundaySupper event:

Appetizers and Mains:

• Lemon Rosemary Moscato Chicken by Family Foodie
• Moscato Meatball Skewers by Melanie Makes
• Pork Roast with Peach Moscato Sauce by Magnolia Days
• Pork with Moscato Sauce & Veggies by Momma's Meals

Beverages, Breakfast, and Sweets:

• Blackberry Bellinis by The Foodie Army Wife
• Blackberry Almond Cake with Moscato Zabaione by The Girl In The Little Red Kitchen
• Individual Plum Crumbles with Moscato Syrup by Neighborfood
• Mandarin Orange Tart by NinjaBaking.com
• Mango Moscato Sorbet by Webicurean
• Mexican Chocolate Ganache Cake by MealDiva
• Mixed Berry Moscato Gelees by Alida's Kitchen
• Moscato Gelée with Strawberry Compote by kimchi MOM
• Olive Oil Cake with Strawberry-Red Moscato Sorbet and Moscato Zabaglione by Crazy Foodie Stunts
• Overnight Peaches and Cream Stuffed French Toast by In The Kitchen With KP
• Peachy Apricot Moscato Cake with Moscato Whipped Cream by Cindy's Recipes and Writings
• Pink Moscato Cupcakes + Citrus Moscato Sangria by Hezzi-D's Books and Cooks
• Pink Moscato Strawberry Shortcake by Peanut Butter and Peppers
• Raspberry Moscato Sangria by The Messy Baker
• Strawberry Pink Moscato Ice Pops by girlichef
• Strawberry Tart with Moscato Lemon Curd by Foxes Love Lemons

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET.  Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Shrimp Soft Tacos with Lime Dressing and Crunchy Vegetables for a Cinco de Mayo #SundaySupper

Shrimp Soft Tacos with Lime Dressing and Crunchy Vegetables

I was probably a senior in high school when I was out with some friends on a Saturday afternoon in late April when the discussion of local Cinco de Mayo events arose when (despite three years of Spanish classes and not realizing the literal translation) I asked, when is cinco de mayo?

Not to be confused with Mexico's Independence Day (which is celebrated on September 16th), probably the most historically accurate account surrounding the day I found is on History Channel's website. It is also the theme for this week's #SundaySupper event due to it being so timely.

The Challenge

Quite simply, authenticity. So much of ethnic cuisine has been polluted by American influences, it's sometimes difficult to distinguish between the two.

The Source

I consider Chef Rick Bayless an authority on authentic Mexican cuisine, so I grabbed this recipe from his website.

Ingredients

1 lime, cut in half
1/2 teaspoon coarsely ground black peppercorns
1/4 teaspoon ground allspice
3 bay leaves
12 ounces raw shrimp, 40 to 50 count
1/2 small red onion, cut into 1/4-inch dice
1 ripe medium-small tomato, cored and cut into 1/4-inch dice
5 radishes, finely diced
1 1/2 tablespoons finely chopped fresh cilantro
2 1/2 tablespoons freshly squeezed lime juice
2 1/2 tablespoons olive oil
2 1/2 tablespoons vegetable oil
1 teaspoon salt
Flour tortillas

Method

1. Cook the shrimp: Squeeze the juice from the two lime halves into a medium saucepan, then add the two rinds. Add in 1 quart water, black peppercorns, allspice and bay leaves. Cover and simmer over medium-low heat for 10 minutes. Add the shrimp, recover and raise the heat to high until a bare simmer is reached. Immediately remove the saucepan from heat and drain the fluid. Recover the saucepan and set aside for five to 8 minutes, or until the shrimp are fully cooked through. Shock the shrimp by running cold water over them to stop any further carryover cooking. Peel and devein the shrimp, if necessary and cut the shrimp into 1/22-inch pieces if using medium or large shrimp. Add the shrimp to a bowl and combine with the red onion, radishes, tomatoes and cilantro. Toss to combine.

2. Make the dressing and finish the dish: In a small bowl, whisk together the lime juice, olive oil, vegetable oil, and salt. Pour the dressing over the shrimp and toss to coat. Cover and refrigerate. When ready to serve, add the shrimp mixture to flour tortillas and serve.

Successful?

The weather here locally has been warm this week, so this was light and refreshing. In preparing this dish, I was reminded that Mexican food is very delicious, but often labor intensive. In this case, the mise en place was a marathon. Ultimately, it was tasty and Mrs. Stuntman was happy with it.

¡Feliz Cinco de Mayo!

Other Sunday Supper Participants

And finally, please check out this week's other Sunday Supper contributors:

Cinco de Mayo Appetizers & Sides {Aperitivos}:

• Chipotle Roasted Chickpeas from Home Cooking Memories
• Cinco de Mayo Tuna Pepper Poppers from Shockingly Delicious
• Elote (Mexican Grilled Corn) from Magnolia Days
• Esquites or Mexican Corn Salad from Kimchi Mom
• Grilled Corn on the Cob with Lime-Cayenne Butter from Healthy. Delicious.
• Guacamole Rice from Foxes Love Lemons
• Healthy Mexican Ceviche from Mama's Blissful Bites
• Loaded Cheesy Nachos from Gotta Get Baked
• Lobster Guacamole from I Run For Wine
• Roasted Garlic and Bacon Guacamole from Ruffles & Truffles
• Slow Cooker Chicken Con Queso from Daily Dish Recipes

Cinco de Mayo Main Dishes {Platos Principales}:

• Barbacoa Beef from The Urban Mrs.
• Chicken Enchiladas with Avocado Cream Sauce from Bobbi's Kozy Kitchen
• Chicken Fajita Feta-ccine from Chocolate Moosey
• Chicken Fajita Salad w/Home made Easy Salsa from Momma's Meals
• Chicken Mole Potato Skins from Noshing with the Nolands
• Corona Beer-Battered Fish Tacos from Pescetarian Journal
• Duck Carnitas from The Girl in the Little Red Kitchen
• Enchiladas with Red Chili Sauce from Hezzi-D's Books and Cooks
• Fish Tacos with Lime Salsa from Curious Cuisiniere
• Japanese Mexican Tacos from Ninja Baking
• Lightened Up Taco Salad from Kudos Kitchen
• Mexican Pizza with Chipotle Orange Sauce from Family Foodie
• Oven Baked Beef, Bean, and Cheese Chimichangas from In The Kitchen With KP
• Pork Carnitas from From the Bookshelf
• Red Chile Jam + Tequila Chicken Quesadillas from Vintage Kitchen Notes
• Roasted Poblano and Corn Lasagna from Juanita's Cocina
• Shrimp Soft Tacos with Lime Dressing and Crunchy Vegetables from Crazy Foodie Stunts
• Slow Cooked Carne Asadas from Peanut Butter and Peppers
• Soft Shell Tacos from That Skinny Chick Can Bake
• Spicy Shredded Beef Chimichangas from Supper for a Steal
• Spicy Steak Fajitas from Cravings of a Lunatic
• Stuffed Poblano Peppers from Country Girl in the Village
• Tequila Lime Chicken from No One Likes Crumbley Cookies
• Tex-Mex Chopped Chicken Salad with Honey-Lime Dressing from The Weekend Gourmet
• Tofu Tacos from Hip Foodie Mom
• Yucatan Pollo Pibil and Corn Tortillas from MarocMama

Cinco de Mayo Desserts {Postres}:

• Dairy-free Flan from The Not So Cheesy Kitchen
• Dark and Spicy Chocolate Pots de Creme from Happy Baking Days
• Fried Ice Cream for a Crowd from Growing Up Gabel
• Luxuriously Healthy Chocolate Frosting from What Smells So Good?
• Mexican Brownies from Cindy's Recipes and Writings
• Paletas de Tamarindo (Tamarind Popsicles) from La Cocina de Leslie
• Peanut Mazapanes from Pies and Plots

Cinco de Mayo Drinks {Bebidas}:

• Fresh & Fruity Sangria from Webicurean
• Fruity Aguas Frescas from The Foodie Patootie
• Mango Aqua Fresca With Chia Seeds from Sue's Nutrition Buzz
• Margarona from The Messy Baker
• Tamarindo Drink (Agua de Tamarindo) from Basic N Delicious

Cilantro-Lime Rice for a Citrus #SundaySupper

Cilantro Lime Rice

Happy Easter!

This might read like my salmon dish I published a couple of months ago because I was searching for a more flavorful side dish. I honestly couldn't remember where I saw this idea, but when I went looking at recipes it occurred to me that a possibility was the restaurant chain, Chipotle. It's probably one of the least repugnant national fast-casual chains in this country. I admire their culture of sustainability and sourcing their ingredients from local farmers, so I thought I'd take this opportunitry to replicate this component for a citrus #SundaySupper.

The Challenge

In all honesty, this dish isn't very difficult to prepare but this side dish would be perfect when your attention is focused on the protein. At the very least, this dish provides a fundamental method for cooking rice on the stovetop instead of using a rice cooker.

The Source

I adapted this recipe by Kelsey Nixon I found on Cooking Channel's website by doubling the ingredients and adding a garnish.

Ingredients

1 cup white rice
10 sprigs fresh cilantro plus 1 tablespoon fresh cilantro, chopped.
2 cups chicken stock
Juice of 2 limes

Method

1. Put rice in a fine mesh strainer and rinse with cold water until the water draining from the strainer runs clear. In a small saucepan, bring the rice, cilantro sprigs, broth, and lime juice to a boil over high heat. Reduce the heat to a simmer, cover and cook for 20 minutes, or until the rice is tender. Remove the cilantro sprigs, stir in the chopped cilantro, fluff with a fork and serve.

Successful?

Absolutely, however I'm a little surprised Chipotle does not have a seafood option on their menu because these flavors would complement it well.

Other Sunday Supper Participants

And finally, please check out this week's other Sunday Supper participants:

Better with Citrus Breakfasts:

• Orange Ricotta Pancakes from Gotta Get Baked

Big On Citrus Breads & Condiments:

• Honey Lime Dressing from Ruffles & Truffles
• Lemon Poppyseed Sweet Bread from Food Lust People Love
• Meyer Lemon Pistachio Loaf from The Girl in the Little Red Kitchen
• Moroccan Preserved Lemons from MarocMama

Make You Pucker Salads, Sides, & Main Dishes:

• Ceviche from Cookistry
• Cilantro Lime Rice from Crazy Foodie Stunts
• Citrus Ginger Chicken from Kudos Kitchen
• Easy Indian Lemon Chicken from Soni's Food
• Grilled Orange & Lime Chicken Thighs from Big Bear's Wife
• Meyer Lemon-Garlic Shrimp & Asparagus with Brown Rice from Daily Dish Recipes
• Orange Chicken from Cindy's Recipes and Writings
• Red Cabbage and Red Pepper Salad with Citrus Dressing from Family Foodie
• Seared Cod with Grapefruit Fennel Slaw from Magnolia Days
• Tangy Lemon Rice with Grated Mango & Roasted Cashew from Sue's Nutrition Buzz

Sour Citrusy Sweets & Desserts:

• Blood Orange Sorbet from My Cute Bride
• Broiled Oranges with Toasted Coconut from Neighborfood
• Clementine Curd from Small Wallet Big Appetite
• Creamsicle Cupcakes from The Meltaways
• Dairyfree Key Lime Meringue Bliss from The Not So Cheesy Kitchen
• Fresh Lemon Mousse from Comfy Cuisine
• Frozen Lemon Dessert from Gourmet Drizzles
• Gluten Free Orange Pound Cake from Simply Gourmet
• Honey and Lemon Cake from Happy Baking Days
• Key Lime Biscotti from Juanita's Cocina
• Key Lime Cheesecake from Flour on My Face
• Key Lime Cookie Bars from Supper for a Steal
• Key Lime Truffles from What Smells So Good?
• Lemon Blueberry Polenta Cake from Vintage Kitchen Notes
• Lemon Coconut Cinnamon Rolls from Chocolate Moosey
• Lemon Cookies from Basic N Delicious
• Lemon Cream Pie Push Pops from Hezzi-D's Books and Cooks
• Lemon Layer Cake from Crispy Bits & Burnt Ends
• Lemon Ricotta Cake from The Urban Mrs.
• Meyer Lemon Snack Cake with Lemon Cream Cheese Frosting from Peanut Butter and Peppers
• Mini Meyer Lemon Pies from Cravings of a Lunatic
• Mini Orange Cream & Lemon Cream Scones from The Foodie Army Wife
• No-Bake Lemon Cheese Cakes w/Blueberry-Lemon Sauce from Momma's Meals
• Olive Oil Cake with Orange Marmalade from Hip Foodie Mom
• Omiyage California Citrus Cake from Ninja Baking
• Orange Cake with Orange Syrup from The Lovely Pantry
• Pink Grapefruit Pie from In the Kitchen With Audrey and Maurene
• Pink Lemonade Pound Cake from In the Kitchen with KP
• Sugar-Free Lemon Meringue Pie from Webicurean
• Tarte au Citron from That Skinny Chick Can Bake

Sour Sips & Drinks:

• {DIY} Arancello and Limoncello from girlichef
• Orange Creamsicle Smoothies from Mama.Mommy.Mom

Join the #SundaySupper conversation on Twitter today to talk all about citrus recipes! We’ll tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.

Tomatillo Shrimp Ceviche Soft Tacos

Tomatillo Shrimp Ceviche Soft Tacos

Unless it's about the food, I normally don't discuss appearances here but I guess I must address it. I gave this website a face lift. I found Alyx of Every Day is a New Adventure after seeing what she did with April's blog, Ape's Eats & Adventures. I think Alyx does good work and her pricing is reasonable, so if you're considering a redesign, please keep her in mind.

Also, of all the things I thought I'd eat with my blogging experience, I never thought I'd eat my words. Alas, please find and follow me on twitter, or use the social media button on the right side column.

You might remember I referred to April's website from a few months ago when I won a taco set giveaway she hosted, so I thought since April referred me to Alyx, this would present a perfect opportunity to use the items I won in her giveaway.

The items I won would have appeared here sooner, however they were delivered in less than satisfactory condition.

My intent here is not to embarrass April because she made good on her promise. However I have no problems taking shots at the United States Postal Service, especially considering recent cases of postal employees mistreating their packages. The employee who came to my doorstep said it was given to him in that condition. I can only imagine what happened to it along the way.

Ceviche caught my curiosity after seeing it featured frequently by contestants on Top Chef. My interest was further enhanced after I learned the unusual preparation method. The best explanation I could find is on Wikipedia. Essentially, seafood is cooked in citrus juice.

The Challenge

Successfully prepare seafood using a method not common to the United States.

The Source

Adapted from a recipe I found on Valentina's blog, Cooking on the Weekends.

Ingredients

1/2 cup fresh lime juice (from about 3 limes)
2 tablespoons fresh orange juice
3/4-pound fresh shrimp, peeled, deveined, and finely chopped
1/3 cup finely chopped tomatillo (about 1 large tomatillo)
1/3 cup finely chopped tomato, seeds removed (about 1 medium-sized tomato)
1/4 cup finely chopped red onion
1 tablespoon super finely chopped Anaheim pepper, seeds removed
2 tablespoons finely chopped cilantro
Kosher salt and freshly ground black pepper
Olive oil
flour tortillas
Salsa verde

Method

1. "Cook" the shrimp: Combine the first three ingredients in non-reactive (either glass or stainless steel) bowl, cover with plastic wrap, and refrigerate for approximately 2 hours.

2. Season the ceviche: Stir in the vegetables (the tomatillo, tomato, onion, pepper and cilantro) re-cover and refrigerate for an additional hour, or until the shrimp appears completely opaque and slightly pink. Drizzle with a bit of olive oil and season generously to taste with salt and pepper.

3. Warm the tortillas in the microwave oven. Fill them with the ceviche and garnish with the salsa.

Successful?

Although I don't think I'd prepare this dish taco style again, I'd definitely prepare this ceviche again. It's flavorful, colorful, simple and you don't need to heat up your kitchen during warm weather. It's also one of the healthiest dishes I've prepared to date.

One final note regarding my last post. You can view more pictures from the event by Justin Yu Photography here