freckles make me strong.

I live in Seattle. These are things that catch my attention, pique my interest and/or make me want to pass notes in class like a 7th grader

Permalink Ecuadorian Shrimp Ceviche Ingredients: 2 pounds shrimp, peeled and deveined 1 cup lime juice (fresh squeezed) 1 cup orange juice (fresh squeezed) 1/2 teaspoon of salt 1/3 cup ketchup 1 tablespoon yellow mustard 1 medium red onion, chopped or thinly sliced 1 medium tomato, cubed 3 tablespoons cilantro, chopped (you can substitute with flat leaf parsley) Salt and pepper to taste Hot sauce (optional) Preparation: Soak the onion slices in the lime juice and salt for about 30 minutes, or until they become soft and pliable. Using just enough water to cover them skillet, blanch the shrimp in  boiling water with a little salt for 2-3 minutes, or until they turn just pink. Drain, reserving the cooking liquid. Combine 1 1/2 cup of the cooking juices with the lime and orange juice, ketchup, mustard and sugar. Mix well. Add the shrimp, tomato, and pickled onions. Salt and pepper to taste. Refrigerate about 1 hour (optional). Before serving, top with cilantro or parsley. Serve with hot sauce, lightly salted popcorn, tostado, and/or chifles on the side   Tips: Get the freshest seafood you can find, that is the key to success. You can substitute shrimp for other seafoods if you prefer. Common options are crab, squid and flaky white fishes such as cod. Once you get that seafood, DO NOT overcook it, the citrus actually cures the shrimp so don’t worry too much about under-cooking. It is highly unlikely. Remove the ceviche from the fridge about 15 minutes before serving. The flavor are better when it is chilled rather than ice cold. Add half of the ketchup and then taste before adding the rest. Some people love it, some people think a little goes a long way. This recipe is was informed and improved with the advice from one of my very favorite Ecuadorians, Diego. Gracias, ñaño.
Permalink robot-heart: Very Scary Monster Cupcakes (by obliviousfire) I WANT TO MAKE THESE!  
Permalink Ecuadorian family dinner on Christmas Eve first course: roasted ginuea pig
Permalink Do we really want to travel in hermetically sealed popemobiles through the rural provinces of France, Mexico and the Far East, eating only in Hard Rock Cafes and McDonalds? Or do we want to eat without fear, tearing into the local stew, the humble taqueria’s mystery meat, the sincerely offered gift of a lightly grilled fish head? I know what I want. I want it all. I want to try everything once. Anthony Bourdain, Kitchen Confidential: Adventures in the Culinary Underbelly   Eva, this is what I am going to tell you before I make you eat this! Cuy (roasted guinea pig) is in your ecua-future.
Permalink Llapingachos (Ecuadorian Potato Cakes) INGREDIENTS: 2 pounds potatoes, peeled and sliced salt 4 tablespoons (1/4 cup) butter2 medium onions, finely chopped 2 cups Munster cheese, shredded butter, or oil, or annatto lard or oil Boil the potatoes in salted water until soft. Drain and mash. Heat the butter in a skillet and saute the onions until they are very soft. Add the onions to the mashed potatoes, mixing well. Shape the potatoes into 12 balls. Divide the cheese into 12 parts and stuff each of the potato balls with the cheese, flattening them as you do so into cakes or patties about 1 inch thick. Chill in the refrigerator for about 15 minutes. In enough lard, butter, or oil (with or without annatto as you please) to cover the bottom of a skillet, saute the potato cakes until they are golden brown on both sides. The onions may be omitted, or the potato may be mixed with the cheese instead of the cheese being used as a stuffing. This is one of my very favorite Ecuadorian foods. It’s potato and cheese and peanuts. It’s unexpected and delightful and comforting. Life really doesn’t get much better. I can’t wait to have some in when I am back in December. Literally, I cannot wait! I think I might make some this weekend.