Norm's Shrimp Ceviche

Many years ago I knew a guy named Norm.  Norm was a tall, lanky white man in his mid-50's with bowed legs, silver hair, and a handlebar mustache.  He wore heavy duster coats and cowboy hats all the time, even in Phoenix's 100 degree heat. 

Norm was a boyfriend of a friend of ours.  He was hilarious.  He went to a college bar with us once to hear a death metal band, and was totally moshing on the dance floor in his coat, hat, and silver-tipped boots.  The college kids loved him.

When Norm wasn't moshing or helping his irresponsible daughter move for the 1, 546th time (that's another story for another day) he was making Shrimp Ceviche.  And for that I will always be thankful.

Recently I've been thinking about Norm.  Sometimes you will cross paths with a person, and then you'll never see them or hear from them again.  I wonder what ever happened to good old Norm.  I wonder if he's still living in Phoenix, or if his daughter ever stopped moving around so much.  Maybe he's on Facebook.  I'll never know.  But Norm-  thank you for the good times.  Thank you for loaning me that George Strait CD. (I never did return it.)  And thanks for the Ceviche.

2 lbs. small, cooked shrimp* (tails off)
1 small red onion, diced
1 jalapeno, seeded and finely minced (add more if you like the heat!)
1 English cucumber, peeled and diced
1/3 cup finely chopped fresh cilantro, plus a few sprigs for garnish
2 lemons or limes, juiced
1/2 to 2/3 cup Clamato juice
hot sauce, dash or so
1 ripe avocado, peeled, pitted and cubed
1 to 2 Roma tomatoes, small dice (optional, Norm didn't always add tomatoes)
chopped scallion, for garnish (optional)

*You can use fresh shrimp for this recipe, simply do a quick boil in salted water until the shrimp are white.  You can add a little lemon juice to the water.  Allow shrimp to cool completely before mixing the Ceviche.

In a large mixing bowl, combine shrimp, onion, jalapeno, cucumber, avocado, tomatoes (if using) and cilantro.  Add hot sauce, lemon/lime juice and Clamato juice.  Gently toss to avoid smashing the avocados.  Cover with plastic wrap and allow to chill in the refrigerator 20-30 minutes.  Garnish with cilantro sprigs and scallions.  Serve cold with tortilla chips.  Norm was particularly fond of the Tostitos scoops with this Ceviche.

Recipe of the Week; CREAMY PUMPKIN DIP

Happy Halloween!!

I have been making this simple, yummy, pumpkin dip recipe for YEARS. It's quick, simple, and decidedly festive when served in a small, hollowed-out pumpkin lined with plastic wrap.


INGREDIENTS
4 cups confectioners sugar
2 packages (8 oz) cream cheese, softened
1 can (30 oz) pumpkin pie filling
1/2 teaspoon ground ginger
2 teaspoons ground cinnamon
1/2 ground cloves

Combine sugar and cream cheese in mixing bowl. Mix on low until well blended. Add remaining ingredients.

Place in bowl or pumpkin, set in fridge for at least two hours before serving.

Use a a dip with gingersnaps cookies, sliced apples, pretzels, marshmallows, Teddy Grahams and/or graham crackers. I especially like to use the little mini gingerbread men cookies that you can find around this time of year.

Recipe of the Week; CHEESE-STUFFED JALAPENO POPPERS

You may recall a few weeks back I posted a recipe for Mozzarella sticks. This recipe is similar, in method and it falls into the the appetizer category. (Maybe I should add a category for "bar food" instead!)

I really enjoy a good popper, but I stand on neutral ground in the cream cheese vs. cheddar cheese debate. What, you didn't know there was a debate? One reason I love this recipe is because whoever came up with it was inventive enough to MIX the cheeses together. Can't we all just get along?

Well, I thank my Mom's neighbor Angie for this recipe, and her garden as that's where my jalapenos came from. Like the Mozzarella sticks, they are so simple, but have a great restaurant quality. Way better than the frozen ones you pick up in the box!

Two warning before you get stared, however.

1. They are time consuming. Give yourself at least 30-40 minutes for prep. They'll be eaten in less time it takes to prepare them.

2. Wear plastic gloves when you're cutting up the jalapenos. I didn't, and man did I regret it that evening.

INGREDIENTS

12 oz. cream cheese, at room temperature

8 oz. grated cheddar cheese

approximately 20-25 jalapenos, sliced in half lengthwise and "gutted"

1 cup milk

3/4 cup flour

1 to 2 cups Italian seasoned breadcrumbs (or just season plain with a little dried herbs and garlic powder)

extra-virgin olive oil for frying

Mix the cream cheese and cheddar cheese together thoroughly.

Blanche the jalapeno halves in boiling water for 3-5 minutes. The longer you let them boil, the more heat is cooked out of the peppers. Immediately shock them in ice water to stop the cooking process. Allow to drain on paper towels.

Spoon the cheese mixture into the halves.

Dip the cheese-stuffed jalapenos in milk, then roll in the flour. Place on wire rack, and allow them to sit for about ten minutes.

Dip the dried peppers in milk again, then breadcrumbs. Allow once again to sit on wire rack for about 10 minutes.

Dip in milk, then breadcrumbs again for the final time. Allow to sit 10 minutes. Meantime, pour enough oil into pan (about 1 inch) for shallow frying. You do not need a large pan for this, a medium sized pan works well. Allow the oil to heat up to about 365 degrees. Be careful not to overheat the oil.

Working about six at a time, drop into the poppers into the oil, pepper side down first. Allow to brown slightly, then turn to brown cheese side. If you see cheese starting to peek out from the bread crumb coating, they are ready to remove from pan. I used tongs and a long handled spoon for ease in maneuvering the poppers in the hot oil. They take roughly 1 to 2 minutes to cook through. Drain on wire rack.

You'll notice that the last few batches will appear darker than the first few, it doesn't mean that they are overdone, but rather just browning a deeper color due to the excess bread crumbs that have collected in the grease.

Serve with Ranch or blue cheese, or my preference of a Ranch mixed with a splash of Tabasco sauce.

Recipe of the Week; HOMEMADE MOZZARELLA STICKS

Don't you just love fried mozzarella sticks? I mean, really- who doesn't? But don't you HATE having to pay upwards of $5.00 in a restaurant for, like, 3 or 4 of them?

I'm offering this recipe for a reason other than to share it's cheesy goodness- it's so budget friendly, when you consider the amount of sticks you can fry up!

Okay, so great on the pocketbook, but not so much so on the waistline... but my homemade sticks are definitely a better choice than those at restaurants. They're shallow fried in light olive oil as opposed to deep-fried in grease!




INGREDIENTS

1 package string cheese, mozzarella or cheddar-mozzarella twists, at room temperature; leave on counter top for about 30-40 minutes before preparation
3/4 cup flour
2 eggs, slightly beaten
2 cups bread Italian bread crumbs, or plain- adding a little dried herbs and garlic powder
light olive oil, enough to cover the bottom of a heavy skillet for shallow frying

Set out two plates and one bowl. Place flour on one plate, eggs in a bowl, and bread crumbs on the other plate.

Unwrap string cheese. Cut each piece into thirds. (If they're cut any longer than this, they don't fry correctly.) Roll in flour, tapping to remove excess. Dip and roll in egg, then in bread crumbs.

Line coated cheese on cookie sheet, allowing to set for 30 minutes. It's important that the cheese remains at room temperature and the bread crumbs set to ensure even frying. Frying the cheese cold will not permit them to "melt" properly- you'll have a hard center. Not allowing them to set in the bread crumbs for a half an hour will result in the coating coming off during frying.

Once you are ready to begin frying, pour about a 1/2 to 3/4 of an inch of oil into a heavy skillet. Once it is heated, slowly drop the cheese sticks into the oil, only about 5 or 6 at a time. Using tongs, keep the cheese sticks turned in the oil, allowing them to brown on all sides. If you notice the cheese starting to ooze, you've left them in too long. It's important to keep them moving, and not keep them in the oil too long. Make sure you don't crowd the pan, it's easier to work with about 5 or 6 at a time.

Remove from skillet, and allow them to drain on a wire rack, not paper towels as this can make them soggy.

Serve while still warm, with some jarred marinara that's been heated through.