Baja-style Ceviche with Lime, Cilantro and Coconut Milk

Posted on July 31, 2017 by admin
Baja-style Ceviche with Lime, Cilantro and Coconut Milk
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Ingredients
  1. 1 1/4 pounds halibut (or other meaty white fish), skinned, de-boned and cut into 3/4-inch cubes
  2. 1/2 cup freshly squeezed lime juice
  3. 1 cup carrots, cut into 1/4-inch dice
  4. 1 cup tomato, seeded and cut into 1/4-inch dice
  5. 1 cup red onion, diced
  6. 1 jalapeno, seeded and diced
  7. 2 tablespoons chopped cilantro, plus leaves for garnish
  8. 7 fl. oz. full-fat coconut milk
  9. 1 green onion, sliced on the bias into 1/4-inch pieces
  10. Sea salt
Instructions
  1. In a large mixing bowl, combine halibut and lime juice. Refrigerate and let marinate 10-20 minutes.
  2. After marinating, add carrots, tomato, red onion, jalapeno, cilantro and coconut milk. Stir gently to combine and season to taste with sea salt. Serve in tapas dishes, garnished with cilantro leaves and green onion. Serve with crackers and hot sauce.
Notes
  1. Serves 2 - 4
  2. © 2017 LE CREUSET. All rights reserved.
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Dirty Bird Chicken Wings

Posted on July 26, 2017 by admin
Dirty Bird Chicken Wings
This tailgating favorite gives a nod to our hometown team!
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Dirty Bird Chicken Wings Seasoning
  1. • 2 tablespoon ancho chile powder
  2. • 3 tablespoons onion powder
  3. • 3 tablespoons garlic powder
  4. • 2 tablespoons thyme, dried
  5. • 2 tablespoons black pepper
  6. • 1 teaspoon cinnamon
  7. • 2 tablespoons all-spice
  8. • 2 tablespoons smoked paprika
  9. • 1 teaspoon nutmeg
Falconer's Flight Dirty Bird Chicken Wings Ingredients
  1. • 1 pound chicken wings
  2. • 1 cup Dirty Bird Seasoning
Dirty Bird Chicken Wings Seasoning
  1. Combine all ingredients in a bowl until uniformly mixed. Reserve.
Dirty Bird Chicken Wings
  1. Set the EGG for direct cooking without the convEGGtor at 350°F/177°C.
  2. In a bowl, combine Dirty Bird Seasoning and chicken wings until the wings are uniformly coated.
  3. Place seasoned chicken wings on the EGG and cook for approximately 20 , or until an internal temperature of 165°F is achieved. Turn wings to ensure even cooking.
  4. Serve hot with your favorite sauce for dipping.
Adapted from Big Green Egg
Adapted from Big Green Egg
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Smoky Eggplant Deviled Eggs

Posted on July 19, 2017 by admin
Smoky Eggplant Deviled Eggs
Yields 24
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Ingredients
  1. 1 small eggplant
  2. 12 whole eggs
  3. Salt and freshly ground pepper
  4. 1/4 teaspoon ground cumin
  5. 1 tablespoon unsalted butter at room temperature
  6. 2 tablespoons mayonnaise
  7. 1 teaspoon white wine vinegar
  8. 1 tablespoon Dijon mustard
  9. 1/4 teaspoon smoked paprika
  10. 1/4 cup loosely packed celery leaves or parsley
Instructions
  1. Bring a medium saucepan of water to a rolling boil.
  2. Heat a grill pan. Cook whole eggplant, turning occasionally, until charred and very soft, about 25 minutes. Remove from heat and let cool 15 minutes.
  3. Meanwhile, add eggs to boiling water. Cover and reduce heat to low. Simmer 10 minutes, then immediately remove to ice water. Chill 15 minutes.
  4. Peel eggs, cut in half lengthwise, and scoop cooked egg yolks into a food processor. Add cumin, butter, vinegar, mayonnaise and mustard, and mix well. Taste and season again with salt and pepper.
  5. Peel eggplant and roughly chop the flesh. Fold into the egg mixture. Spoon the mixture into the reserved egg white halves. Place on a Le Creuset Deviled Egg Serving Platter. Garnish with paprika and celery leaves.
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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