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    Home » Ceviche and Why Chicken Doesn't Always Taste Like Chicken

    July 2005 Uncategorized

    Ceviche and Why Chicken Doesn't Always Taste Like Chicken

    ceviche
    We’re lucky here in the States to have long-weekend holidays that bookend the summer and smack it right in the center: Memorial Day in May, Independence Day in July, and coming sooner than you think, Labor Day in September.

    If you cruise the food blogosphere in and around these holiday weekends, writings, musings, food reviews, and of course photos, are of gorgeous gourmet grilling – thick, juicy burgers cooked bloody rare, stacked high with vibrantly colored heirloom tomatoes and artisan cheeses, cushioned on all sides with a pillowy soft home baked, and perhaps lightly toasted, focaccia bread. Pork loin, bathed overnight first in a gourmet marinade of balsamic vinegar, roasted garlic, freshly ground spices and herbs picked from the July crop of herbs in your own garden. Perhaps it was Togarashi spice rubbed Jidori chicken and sesame-wasabi potato salad. Whole lobster tails with cilantro-lime butter and roasted tomatilla salsa. And for dessert? Stone fruits on the grill with a honey-balsamic glaze, of course.

    It’s pretty clear that the overarching culinary theme is barbecue. Yes, yes, all-American barbecue is the only way to celebrate these all-American holidays.

    But this past long-weekend, which started early on Friday, when the entire office shut down at about 11 am to get to the beach for the first of the weekend of blow out barbecues (I *ahem* did not make it), there is another sub-theme for my holiday: ceviche. And not just any old ceviche I toss together for myself, but ceviche made by someone else for me. For little ol’ me! Not once, but twice! Alright, so that ceviche with sashimi-grade fish cut into slices the size of the palm of my hand wasn’t just for me. But of the 40 or so guests at that barbecue, I ate that ceviche like the entire 2 gallon bowl was a single Sarah-serving :)

    It’s so strange how I never noticed how much I love ceviche. Perhaps it just got lumped in with salsa and guacamole, which I also love, but are sort of a given. You get salsa for free out of the salsa bar at Baja Fresh. You can buy a jar of Pace Picante salsa off the shelf. You can even buy “fresh” salsa out of the refrigerator case. But ceviche is special. It has to be made fresh. It has to be eaten fresh. Fresh fresh fresh. And it has fish. Sometimes it has cilantro, too, but for ceviche, I can forgive that ;)

    sopa de calabazas
    if you call it sopa de calabaza, it's Latin fusion

    But even before the Malibu BBQ on Saturday, it was ceviche, and an entire Latin-ish inspired menu Friday night before. Chili-spiced prawns. Sopa de calabaza, which was actually butternut squash soup, but that doesn’t sound very Latin at all. Grilled chicken with vegetables, which also doesn’t sound very Latin, but are we really keeping score here? Strawberries with Kahlua-spiked cream. All home-cooked, and the best part of all was that it was home-cooked by someone else!

    ceviche
    me gusta ceviche, hecho con amor

    As much as I love to cook and (attempt to) bake, it’s such a delightful break to have someone else cook every once in a while. And when an entire meal is planned days in advance to make sure it is tailored to my tastes, prepared all day long, and served with such attention to every detail and my every need – well, I love that, too. And it always tastes delicious. Isn’t that weird? Grilled chicken and vegetables could be so ordinary if I ordered it in a restaurant, made by some anonymous cook back in the kitchen who’s only going off a ticket. He’s a professional, putting together the ingredients without even thinking because he does it 80 times every night. It's just chicken.

    But when someone makes it in his home kitchen, when he has to run back over to the computer with a ladle in hand to double check the recipe instructions on-line, when he has stop and start over because it’s not easy for him, when he washes and slices and boils and plates everything with me in mind – grilled chicken and vegetables tastes like the most decadent, delicious meal I’ve ever had. Whatever it is, it always tastes sensational. Especially the ceviche.

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    Comments

    1. Anonymous says

      July 14, 2005 at 9:08 pm

      Wow, I am really enjoying your blog. :> I love ceviche too, but trying to eat anything raw in front of the DH is a no go. *sigh* I had to take him to a parasitology seminar bad move on my part. Ahhh well thanks for the beautiful write up, and maybe I can sneak some ceviche one of these days soon!

      Milgwimper

      Reply
    2. sarah says

      July 14, 2005 at 9:16 pm

      hi milgwimper! thanks for stopping by! i am so terribly sorry that your raw fish enjoyment must be limited - lol! who is the DH? and i guess this means you have to eat sushi all alone! (more for you ;) )

      Reply
    3. Anonymous says

      July 15, 2005 at 6:59 pm

      You can make a "cheater" ceviche and just put cooked seafood like shrimp and seared scallops. Even cooked, they will have a similar texture to raw fish, as long as you don't overcook. But cooked fish might be too dry.

      Reply
    4. Phat says

      July 16, 2005 at 8:41 pm

      Sarah... how could you not like cilantro? That's odd. I think you should blog about all the foods you don't like and why. Because for someone who writes about and loves food so much, you sure have quite a few distastes.

      Reply
    5. sarah says

      July 17, 2005 at 1:12 am

      hey phat! well, cilantro is growing on me, so i can't say that i don't like it at all.

      haha! if i were to post about my dislikes, the list would be fairly long, but just because i don't like something, doesn't mean that i don't eat it. and usually, i try to appreciate certain flavors and tastes, even if it doesn't necessarily agree with my palate. :)

      but i don't think loving food, nor writing about it means you have to like everything you taste.

      i'm going to bet that most real food critics and writers have things that they don't like to eat or flavors that don't work for them, but they know how to understand the importance of certain flavors, tastes, herbs, spices, etc. and they have to write based on a knowledge of how things are supposed to be - a little more objective.

      me? i'm not a professional, so i can actually admit that i don't like cilantro. lol!

      Reply

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