{"id":1184,"date":"2009-10-21T22:44:14","date_gmt":"2009-10-21T22:44:14","guid":{"rendered":"http:\/\/kathycasey.com\/blog\/?p=1184"},"modified":"2009-10-21T22:44:14","modified_gmt":"2009-10-21T22:44:14","slug":"a-taste-of-summer-in-october","status":"publish","type":"post","link":"https:\/\/dishingwithkathycasey.com\/?p=1184","title":{"rendered":"A Taste of Summer in October"},"content":{"rendered":"

This is Cameo McRoberts filling in for Kathy while she’s shaking up some fun overseas. I’m an Executive Chef here at Kathy Casey Food Studios and I’ve worked with Kathy on a lot of things. What I love the most is sharing ideas with her!\u00a0 When Kathy asked me to take over this week’s Dishing post, you can imagine I jumped at the chance.\u00a0 What better opportunity to discuss my favorite subject: Me!! Oh wait, I mean Mexican food!
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\nOctober normally brings in colder weather and a shift in mentality for heartier meals. With the onset of fall, our cravings turn to slow cooked and braised dishes, a staple in Mexican cuisine. I like to make this Yucatecan style Ceviche <\/strong>to bring about one last taste of a warm Summer before the Winter frost kicks in.
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\nCeviche is normally fish \u2018cooked\u2019 in lime juice, but with this one we cook the seafood first.\u00a0 It\u2019s great choice for people who don\u2019t enjoy raw or undercooked seafood. I also like to use the 1# seafood medley that is usually available at Trader Joe’s<\/a>.\u00a0 It has a mix of shrimp, calamari and scallops that work well in the dish.\u00a0\u00a0 I also like to use a Japanese mandolin or julienne for texture appearance.\u00a0 If you don\u2019t have one, medium dice or julienne so that everything is the same size, but keep the onion pretty thin so it doesn\u2019t overpower.
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\nNow a little about me and my fave Mexican restaurants:
\nBefore joining the D\u2019Lish entourage, I was Sous chef at the highly acclaimed Frontera Grill and Topolobampo<\/a>, winner of James Beard awards galore. Most recently, Rick Bayless<\/a>, chef and owner,\u00a0won Top Chef Masters making him a household name.\u00a0
\nSince my return to Seattle the quest for soul satisfying Mexican fare has left me a little weary. \u00a0But Seattle\u2019s taco truck obsession and the honest offerings of a few places in town, eases the homesick pangs in my belly for the truly authentic.\u00a0
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\nTaqueria la Fondita II<\/a> has true carnitas<\/a>\u2026 Pieces of pork butt braised in lard; once the meat is cooked the heat is turned up so the little tender morsels begin to fry.
\nSenor Moose<\/a>\u00a0offers up dishes that I love to see on the menu but don\u2019t always make it, like Mancha Manteles, one of the 7 traditional moles, sweetened with plantains, and usually garnished with grilled pineapple and chorizo.
\nAnd dear to my heart, forever underrated, but always busy, is Agua Verde\/ Paddle Club<\/a>.\u00a0 It\u2019s a pain to get a table. But their dedication to sustainability, their staff (some have been there over 10 years), their delicious food, and not to be forgotten, the view make it one of my favorite Seattle places.
\nThe best place to find Mexican ingredients is La Conosupo Grocery<\/a>, in Greenwood. They have everything you need, a good selection of cheeses and chilies, and it\u2019s not too intimidating if you don\u2019t speak Spanish.\u00a0
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\nWith that said, go grab a six pack of Pacifico, some chips and rent \u2018The Three Amigos\u201d!\u00a0 Don’t forget to enjoy the ceviche and reminisce of this past summer… Or plan for the next one!<\/p>\n

Yucatecan Ceviche
\n<\/strong>Serves about 4-8 people<\/p>\n

1\u00a0lb seafood medley (or 1\/3\u00a0lb each, shrimp, calamari, or scallops)
\n1\/2 cup red onion, thinly sliced
\n1 c. jicama, julienne or med dice
\n1 cucumber, julienne or med dice
\n2 oranges, peeled and segmented
\n1\/4 c. cilantro
\n3\/4 c. lime juice, fresh squeezed
\n3\/4 c. orange juice, fresh squeezed
\n1\/4 tsp. habanero chili, very finely minced
\nSalt & sugar approximately a Tablespoon each.\u00a0<\/p>\n

For the seafood: Bring 3 quarts of water to a rolling boil.\u00a0 Turn heat OFF and add the seafood medley, stir seafood constantly until the shrimp are cooked all the way through.\u00a0\u00a0 Strain off water and set seafood into refrigerator to cool.\u00a0 Prepare all of the vegetables if orange segments are too big; give them a quick chop to break up.\u00a0\u00a0\u00a0 Combine lime and orange juice with the minced habanero, pour over veggies. Add the cooled seafood refrigerate for 1 hour.\u00a0 Serve the ceviche with chips, or plantain chips.\u00a0 Also delicious over salad greens for a high protein dinner salad.\u00a0\u00a9 Cameo Appearance 2009<\/p>\n

Chefs Note: salt and sugar levels are different depending on sweetness of orange juice and other vegetables.\u00a0 Ceviche should be tart and well balanced.\u00a0 Add salt and sugar at the end and add a little at a time to find a balance.<\/p>\n","protected":false},"excerpt":{"rendered":"

This is Cameo McRoberts filling in for Kathy while she’s shaking up some fun overseas. I’m an Executive Chef here at Kathy Casey Food Studios and I’ve worked with Kathy on a lot of things. What I love the most is sharing ideas with her!\u00a0 When Kathy asked me to take over this week’s Dishing […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[11760,11843],"tags":[566,765,11865,766,767,11857,11859,11807,11867,768],"class_list":["post-1184","post","type-post","status-publish","format-standard","hentry","category-dishing-with-kathy-casey-blog","category-tasty-travels","tag-cameo-mcroberts","tag-ceviche","tag-komo-radio","tag-mexican","tag-mexico","tag-recent","tag-recipes","tag-restaurants","tag-seafood","tag-yucatecan"],"_links":{"self":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/1184","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1184"}],"version-history":[{"count":0,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/1184\/revisions"}],"wp:attachment":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1184"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1184"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1184"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}