Thursday, September 21, 2017

Peruvian Ceviche



Peruvian Ceviche and How to make Leche de Tigre

#becauseittastesgood

Serves 4
1/4 red onion, thinly sliced 1/4 bell pepper (or a vegetable of your choice), finely diced 1 plum, finely diced (or a fruit of your choice) 1-2 Tbsp minced cilantro minced fresno chili to taste (or a chili of your choice) 1/4 - 1/2 tsp microplane grated ginger 1/4 - 1/2 tsp microplane grated garlic 1 Lb branzino or fluke, sliced into bite size pieces 1/4 cup freshly squeezed lime juice Salt to taste Drizzle of olive oil Sweet potato chips or some other crunchy accompaniment How to serve raw fish safely: https://youtu.be/62L_uqk26KE Lemon and Lime Juicer: https://www.amazon.com/dp/B00YBP918M?... Support my channel https://www.patreon.com/helenrennie My cooking classes in the Boston area: http://www.helenrennie.com FACEBOOK: https://www.facebook.com/HelensKitche... TWITTER: https://twitter.com/HelenRennie1 INSTAGRAM: https://www.instagram.com/helen.rennie/

Thursday, August 3, 2017

Seared Striped Bass (the Secrets Restaurants Won't Tell You)


How to Cook Seared Striped Bass with Super Crispy Skin (Recipe) 

#becauseittastesgood

For each serving: 
6-8oz striped bass with skin
2 tsp oil (canola, grapeseed, of some other oil for high heat)
1 tsp butter (optional)
Salt to taste

Optional accompaniments:
Romesco Sauce: https://youtu.be/vEqjGsGWXwk 
Snow Peas: https://youtu.be/FKae4PW-3i4

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https://www.patreon.com/helenrennie

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