Magic Bullet... Ceviche... Jingles !!

Nothing overly exciting to report... I did a 3.5 mile run today... on the treadmill... ick... however, I did get control of the gym TV so all the other poor people were subjected to Entertainment Tonight ! Hey, I gotta catch up on the gossip when I can ! hehehehe...

I got this from Hungry Girl today... I do need a salsa / chopper / thingy... we had homemade pesto a few weeks ago from my brother in law and it was STELLAR.. however, you gotta have a chopper blender thingy to make it..hhhmmm...

Magic Bullet Platinum Pro

This premium version of the original mini-blender is 40% stronger than its predecessor, making it SUPER-POWERFUL. It can pulverize everything from ice to Fiber One cereal. Seriously, this is worth the investment. If ours can stand up to all the crushing and grinding we put it through at the HG HQ, it'll work fine in your kitchen! Plus, it comes with a SLEW of fun and useful accessories: tall and short cups, shakers, steamers, and even a full-sized blender attachment for making big blended batches! GO, MAGIC BULLET PLATINUM PRO, GO!!!

Jingle Jingle Jingle... that's right !! NINE... NINE .. NINE days left to register for the cheap price. And if you're gonna be a Rudolf's Runner... they are only accepting 4000 Runners this year, the rest of us will be Dashers and not timed :)

www.seattlejinglebellrun.org

Be there with bells on !!! (and of course, snacks and such at the condo after !!)

And last... Mexico vacation is coming up, the sky is getting darker around here, it's a bit more gray lately and we need some cha cha cha to spice it up !! On the way home today, I heard this recipe on the radio from one of Kathy Casey's chef's ... YUM !!!

With the onset of fall our cravings turn to slow cooked a braised dishes which is a staple in Mexican cuisine, but I like to make this Yucatecan style Ceviche to fake out a taste of summer one last time before the frost. Grab a six pack of Pacifico, some chips and rent ‘The Three Amigos”!
Ceviche is normally fish ‘cooked’ in lime juice, but with this one we cook the seafood first. It’s great choice for people who don’t enjoy raw or undercooked seafood.
I also like to use the 1# seafood medley that is usually available at Trader Joes. It has a mix of shrimp, calamari and scallops that work well in the dish. I also like to use a Japanese mandolin or julienne for texture appearance. If you don’t have one, medium dice or julienne so that everything is the same size, but keep the onion pretty thin so it doesn’t overpower.

Yucatecan Ceviche

1 lb seafood medley (or 1/3 lb each, shrimp, calamari, or scallops)
1/2 cup red onion, thinly sliced
1 c. jicama, julienne or med dice
1 cucumber, julienne or med dice
2 oranges, peeled and segmented
1/4 c. cilantro
3/4 c. lime juice, fresh squeezed
3/4 c. orange juice, fresh squeezed
1/4 tsp. habanero chili, very finely minced
Salt & sugar approximately a Tablespoon each.

For the seafood: Bring 3 quarts of water to a rolling boil. Turn heat OFF and add the seafood medley, stir seafood constantly until the shrimp are cooked all the way through. Strain off water and set seafood into refrigerator to cool. Prepare all of the vegetables if orange segments are too big; give them a quick chop to break up. Combine lime and orange juice with the minced habanero, pour over veggies. Add the cooled seafood refrigerate for 1 hour. Serve the ceviche with chips, or plantain chips. Also delicious over salad greens for a high protein dinner salad. © Cameo Appearance 2009

Chefs Note: salt and sugar levels are different depending on sweetness of orange juice and other vegetables. Ceviche should be tart and well balanced. Add salt and sugar at the end and add a little at a time to find a balance.