Ceviche...

Happy New Years!

After all, of the rich, heavy, over-loaded fats and sweets, it is no wonder why a majority of people pick lose weight for a New Year’s Resolution.

I personally, don’t make resolutions. If you honestly want to do something, or not do something, why wait until the first of the year? Is it easier just to follow the herd of your co-workers who all join the cause, but are not truly committed to following through?

So for those who want something light, fairly healthy and like sushi, I suggest you try Ceviche.

What is Ceviche? It is a yummy, tart, salty, and spicy dish from Latin America. I like to use big lettuce leaves and make it into wraps. Ceviche is made with raw fish, but the citric acid in lime or lemons change the proteins and essentially “cook” the fish without touching heat to it. Translucent fish will become opaque white as it sits in the acidity juice. The acidic juice does not kill bacteria and parasites as well as heat does, it’s important to make sure the fish you is a as fresh and clean possible.

Ceviche Recipe

1 lb firm white fish, suggestions would be sea bass, flounder, halibut or red snapper. *Shrimp can be substituted for the fish.*
1 small red onion
1 clove garlic
4 or 5 sprigs of cilantro (coriander leaf)
1 small (¾", 2 cm) hot chili about 8 limes (enough for at least ¾ cup of juice)

1-3 Tablespoon of Srirach
¼ teaspoon salt, and pepper to taste

1 avocado

Cut fish into ½" cubes. Mince the onion, garlic, and chili coarsely. Chop the cilantro very finely. Juice the limes and strain to remove the pulp and seeds.
Mix all of the ingredients except avocado and refrigerate tightly covered for at least 3 hours. Stir and return to refrigerator for another 6 – 8 hours to get the flavors to blend.

Serve with avocado, corn tortillas, tortilla chips, or lettuce leaves.

The Zombie...

If you attended high school in the Mount Diablo Unified School District, you were privileged at brunch and lunch to be able to purchase a Zombie for $.50.

What is a Zombie? It is a buttery yeast roll about five inches in diameter stuffed with Velveeta Cheese, and sometimes they would have ham.

Just the word Zombie, makes many alumni’s mouths water and evoke memories of friends, school events and great times.

So for all of you, who might have been deprived of these little balls of butter yeast, filled with warm gooey cheese that kept your hands warm on cold days, this one is for you.

I have made these several times over the past few years and have had several variations in the recipe. The one below is the easiest I have found and too all the Ugly Eagles out there don’t get mad since it came from an Ygnacio Valley High School Blog!Enjoy!

Ingredients:

2 Cups warm water
1½ Tablespoons yeast
6 Cups bread flour
¼ Cup sugar
1 Teaspoons salt
¼ Cup butter

Small box of Velveeta Cheese cut into 1 ½ to 2 oz portions

Directions:
Dissolve yeast in warm water. Add remaining ingredients and mix with dough hook about 10 minutes until the dough no longer sticks to the sides of the bowl.
Dough should be soft and pliable.

Let dough rest a few minutes then divide into 1-pound portions. Roll the portions into logs. Cut each log into 5 equal pieces.

Place your favorite filling on top of each dough slice, then pull dough up from the sides to cover filling. Pinch closed very carefully.

Place zombies pinched side down on parchment paper or a greased cookie sheet pan (parchment works best). If desired, brush with egg wash.

Let rise until almost doubled in size.

Bake @350 degrees until brown on top, about 15 to 20 minutes.