Have a favorite recipe that's always a hit with family and friends? Share it with us!
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#1 |
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Hello folks!
I recently came across a Cooking Light recipe for Ceviche Criollo. The first step of the recipe is: Boil rocoto pepper 1 minute; drain. Repeat twice. I have never heard of peppers being prepared like that. Is anyone familiar with this technique? What is purpose of boiling the peppers multiple times? Mike-don't boil my pepper-Biondo |
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#2 |
Tomatovillian™
Join Date: Nov 2011
Location: Long Island NY
Posts: 1,992
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Rocoto's can be very hot. It is to tame the heat. Twice boiling, and some cooks do it 3 times, takes the heat down to a manageable level. Especially in a ceviche. You get the flavor but not the heat.
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#3 | |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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![]() Boil for one minute drain and repeat twice. Everything sounds good but the fish. ![]() Worth |
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#4 |
Tomatovillian™
Join Date: Oct 2012
Location: Vancouver Island
Posts: 5,928
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also simply to cook it I would say in order to scoop the "flesh" out without the skin.
Sounds tasty. KarenO |
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#5 |
Tomatovillian™
Join Date: Nov 2011
Location: Long Island NY
Posts: 1,992
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#6 | |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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Everything they make that has fish in it smells and tastes like a rotten minnow bucket or the bottom of a muddy pond with a dead cow floating in it.. ![]() Worth |
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#7 | |
Tomatovillian™
Join Date: Nov 2011
Location: Long Island NY
Posts: 1,992
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#8 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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#9 |
Tomatovillian™
Join Date: Nov 2011
Location: Long Island NY
Posts: 1,992
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Ouch. That is wrong on so many levels......
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#10 | |
Tomatovillian™
Join Date: Apr 2010
Location: 2 miles south of Yoknapatawpha Zone 7b
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But it probably freezes well. Claud |
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#11 |
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#12 |
Tomatovillian™
Join Date: Nov 2012
Location: NJ, zone 7
Posts: 3,162
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I love sea bass. We catch our own. It does not have any smell. We prepare the fish the same day. We fry it, make sushi, soup, smoke ...
Porgi is great smoked. Black sea bass is best fried as whole (with small cuts across) rubbed in garlic, black pepper and salt. Ling's liver is a price possession. We fry it first. Summer flounder is cured (not too salty) and dried. You can see I like fish a lot. I do enjoy fishing as well. My tomatoes get some of it too, fish head... ![]()
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Ella God comes along and says, "I think I'm going to create THE tomato!” ![]() |
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#13 |
Tomatoville® Recipe Keeper
Join Date: Jan 2006
Location: Roseburg, Oregon - zone 7
Posts: 2,821
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I love seafood too. Since moving to So Oregon, we have been enjoying fresh off the boat tuna, salmon and crab. Hoping to get hubby interested in fishing for steelhead, and kokanee salmon that are in local lakes. Made a wonderful Alaskan salmon chowder for Christmas Eve...new tradition!
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Corona~Barb Now an Oregon gal |
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#14 |
Tomatovillian™
Join Date: Nov 2011
Location: Long Island NY
Posts: 1,992
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Mmmmm! Great choices Ella and Barb. And great choice Mike with the original recipe. Add Fresh Striped Bass and local smoked bluefish to the list.
My appetite is back... ![]() |
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