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The most popular reviews in /r/tonightsdinner:
Great job! The biggest thing is educating yourself on how food feuls your body. May not be everyone's cup of tea but I like Bigger, Leaner, Stronger by Mike Matthews. That's what clicked for me.
Make some rules for yourself that are simple.
- Half of your plate should be vegetables, with 25% protein and 25% carbs. (The veggies fill you up faster as well as the other benefits.)
- Vary your protein, and aim for at least one bean/legume night per week. Beans and legumes are proteins as well and can be used in place of meat! My wife and I made these the other night and they were SO good.
- If you have trouble getting 8-12 servings of fruits and vegetables during the day invest in a nutribullet and look up green smoothie recipies. A morning smoothie with spinach or kale (or both!), a banana, some yogurt for gut bacteria health, fresh or frozen strawberries, raspberries, blueberries, or mango. Add rolled oats to make it extra "filling" and you're off to a great start on your daily journey for that 8-12 servings!
- Zellers pro tip: Add your spinach or kale first (with kale take the leaves off the stem and throw away the stem) with maybe a cup of water and blend the heck out of that first before you add anything else. This will help with the consistancy of the greens in your smoothie and reduce "chunkiness".
I used this recipe but with chicken, broccoli and cheddar instead of bacon and swiss. It made 18 mini quiches, cooked for about 25 minutes. The bisquick trick really works nicely!
Yep! These are great rolls and easy! Much more bread pr0n here
I would have thought it was obvious that shepards pie involved sheep! Mind you, that would suggest that cottage pie should include cottages, or maybe cottagers
n.b. I am British, so maybe that explains why I know that, and how I know the term cottaging
I will! For the pasta: https://www.feastingathome.com/orecchiette-pasta-with-broccoli-sauce/print/21395/
The chicken was just a quick coating of Greek dressing and then a dash of Greek Seasoning below and a chopped onion in a baking dish and bake for 40 at 375 or until chicken reaches internal temperature of 165.
Konriko Authentic Greek Seasoning - 5 oz https://smile.amazon.com/dp/B003SHBBK0/ref=cm_sw_r_cp_api_glc_fabc_TiVaGbCSKMM3R?_encoding=UTF8&psc=1
We will certainly do again for dinner and I hope you enjoy!
I'm obsessed with those really wide noodles, but I couldn't find those in my small town. I found this recipe and had to make it last night, so I used what I could find. These could work, some people in the reviews said these work well with Pad See Ew. If anyone else knows of a better option, please say it cause I haven't had much luck finding good options for those either!
My wife and I made this tonight. It was glorious. Instead of the broccoli, though, we put tropical quinoa on the side, which complimented the chicken surprisingly well.
http://allrecipes.com/Recipe/Pork-and-Green-Chile-Casserole/Detail.aspx
Only alterations I made were to use fresh tomatoes from my CSA instead of canned, adding garlic/onion while sauteing the pork, and cheddar cheese instead of colby
Must say they came out tasting even better than they looked and smelled
I followed this recipe almost exactly using my cast iron skillet except I used whole milk instead of buttermilk and obviously venison instead of beef: http://allrecipes.com/recipe/the-best-chicken-fried-steak/detail.aspx. I used about 3 cups of milk instead of 4 for the gravy and it turned out amazing.
And yes, my phone takes pretty terrible pictures. I'll never advance to r/foodporn.
Recipe is as follows:
Used this, http://allrecipes.com/recipe/quick-and-easy-pizza-crust/detail.aspx, as my crust.
Made pesto with basil, baby spinach leaves, garlic, toasted pine nuts, olive oil, parmesan cheese, salt and pepper. Similar, but not exactly like this recipe, http://allrecipes.com/recipe/spinach-basil-pesto/detail.aspx?event8=1&prop24=SR_Title&e11=basil%20and%20spinach%20pesto&e8=Quick%20Search&event10=1&e7=Recipe.
I marinated my boneless, skinless chicken breasts overnight with a little bit of my pesto plus some extra oil, oregano and lemon juice. Then I just cooked that in a cast iron skillet until done and chopped it up.
I roasted a red bell pepper and a couple of banana peppers, peeled them and chopped them.
I then spread a thin layer of pesto over the rolled out pizza dough and topped with the chicken, roasted peppers, feta cheese, thinly sliced onions, canned and sliced artichoke hearts, and Parmesan cheese. I slide this on to a pizza stone in a preheated, 550 Degree oven for around 10-15 minutes or until the crust was crisp.
Sure thing, I got it the tacos from http://www.epicurious.com/recipes/food/views/Black-Bean-Tacos-with-Corn-Salsa-395098 And i got the potatoes from http://allrecipes.com/recipe/baked-sweet-potatoes/
Very delicious, my first time making this dish, and it was a pleasure to fire up the outdoor grill for the first time in a few months! The mushrooms and onions made an excellent complement, not really sure I would have tried to improve the recipe other than I added a teaspoon or so of crushed red pepper (would have used even more if I wasn't feeding my Mom). Marinated overnight. I served the beef and veggies on... 4 packs of beef flavored Ramen. Yup. I enjoyed mine with just a little Siracha. Will def make again, and would really recommend this recipe! I thought the ramen noodles tasted very good in the dish, and of course were very inexpensive and easy to prepare alongside.
It was very easy to concoct the marinade, and the cooking part was less than 30 mins - including prepping the onions/mushrooms, making the noodles and plating. For the onions & mushrooms, I put them in a bowl, added a couple tablespoons of Olive Oil and season salt +fresh ground black pepper.
Someone else recommended that I should have sliced my beef a little thinner - after stashing it in the freezer for 15-20 mins to make it firm and easier to slice. This was a very easy recipe to make for the quality of taste - very much recommend you try it - I probably add this to my repertoire and make it once a month.
Interesting that the filling used egg whites - I use this recipe, which calls for combining 6 egg yolks and granulated sugar at low heat on top of a double boiler. With all those yolks (and, of course, the added cream), the filling is extremely rich and tasty.
For soaking the ladyfingers, I use a combination of strong, fresh-brewed coffee and coffee liqueur. Comes out great every time!
If you're interested, here's a Tex-Mex/West-Mex beef enchilada recipe I made.
You can make your own sauce (Find/create your recipe for such), but I've had the best success - both in taste and time/resource efficiency - in using pre-made sauces. Just, please god, don't use Old El Paso enchilada sauce.
http://www.bigoven.com/recipe/life-changing-beef-enchiladas/580228
As for the flour vs corn tortillas...Corn tortillas are generally for beef or pork enchiladas. Flour are for chicken enchiladas. Either can be used for vegetable or cheese enchiladas.
Similarly, red sauce is generally for beef/pork enchiladas, and green is for chicken. Either can be used for veggie or cheese.
But, this is just a guideline - at the end of the day, if it's a satisfying meal, who gives a shit what kind of tortilla you used?
EDIT: It seems that my evaluation of which tortilla is best for which filling is based more on West/Tex/Southwest-Mex, rather than genuine Mexican cuisine.
Okay. As with my other posts, I don't have definite recipes because I change things up. But I do have recipes that I based them on.
For the Pita bread:
http://www.dedemed.com/index.php/Breads-and-Dough/Pita-Bread-Recpe.html#axzz1EwYQQXnI
Changes (that I remember): 1/3 of the flour was changed to bread flour for fluffiness. And the half cup of water was changed to olive oil.
Falafel (based VERY loosely on this):
http://allrecipes.com/Recipe/Seans-Falafel-and-Cucumber-Sauce/Detail.aspx
( I just used the spice list as an idea.)
I swear up and down, my boyfriend and I are absolutely in love with these burgers. Some tips (after doing this a number of times I've almost perfected it):
Use a whole pack of ranch dip per lb, not 1 for 2 lbs
Only do half an egg (I just pour in some of the egg white, maybe a tidbit of the yolk, and chuck the rest in the trash)
Use breadcrumbs instead of saltine crackers. Add in parmigiano cheese. The real stuff.
Do not skip out on the fresh onion
Place the burger on toasted three-cheese bread from Panera Bread (or homemade cheese bread). My boyfriend says this is what really brings it all together.
My only beef (no pun intended) with the recipe is that it falls apart verrrry easily. I haven't quite discovered how to get around this. It's still absolutely delicious, requiring no sauce or topping whatsoever, but I imagine the consistency might drive people a little crazy (some reviewers said it's really more meatloaf than burger consistency--this is probably true).
Recipe here. and a similar version here. It looks really fast and simple, I think I'll give it a try tomorrow, maybe with a side of calabacitas.
It is hands down—by far, without a doubt—the best way to make pork chops. Never making them any other way again...
It’s how all (most?) the high end restaurants do it. You can’t order a 2-2.5” thick pork chop at a restaurant and expect it to be out on time—with everyone else’s food. They’re brought up to temperature (completely cooked) ahead of time via sous vide, and then finished off on a searing hot grill—to whatever doneness you like—when you order it.
It’s my favorite way to cook chicken breasts as well. Those HUGE pterodactyl sized breasts you get from the supermarket come out perfect all the way through, every time.
Getting a good sear at the end is key. I use a charcoal chimney/starter with a steel grate over it at home 🔥
All you need is lemon juice, yogurt, and the spice mix. We usually use Shan Tandoori Chicken BBQ Mix, you can find this at an Indian/Paki grocery store or even buy it online, I know Amazon has it. Shan and National are the 2 major companies that make all the spice mixes, either of them are good, and you can experiment and try with any of the mixes you want. Sometimes we use Chicken Tikka Masala, sometimes others, really whatever we have in the house. The spice mix contains EVERYTHING, you just have to add lemon juice, mix it in with the yogurt, and let it marinate for a few hours, the packet will have all the instructions on it. Also, if you use chicken legs, thighs, or wings instead of cubed pieces, make sure you cut incisions into the meat so that the marinade soaks into it, this is vital.
They're just a few dollars on Amazon. They even make one for the front handle.
They came from this Vietnamese cookbook (amazon link). I pretty much followed the recipe exactly for the dumplings (except for cutting the size in half), and did my own take on the chicken satay using their recipe for inspiration
This is similar. Just search for metal serving trays for camping/cafeterias
Oh noooo. I hate when that happens. One trick so you never have to deal with this again -- get a pizza screen and build the pizza on it. You can put the pizza screen with the pizza on it right on the pizza stone. You could even bake it without the pizza stone with one of those tbh.
The beans recipe was the first I have tried from this book, and man oh man it was good! The spinach I winged (cooked in a covered skillet with some garlic and olive oil) and goat cheese sounded good so it got plopped on too.
Recipe for pork chops was out of this book- it was a first for us, and a new fave for my husband. I followed the directions for yellow squash from this recipe (a longtime favorite).
They're my favorite thing ever! I always look for an excuse to use them. Here's the exact listing I purchased mine from. You can search "heart mini dipping sauces" on Amazon in different quantities & other pastel colors.
Beef bones are fine - still a major undertaking! I've made it in the fall/winter and frozen it in mini muffin tins, and then wrapped them in cling wrap and kept them in zip locks. Very handy for two or a crowd, but a lot of work. We don't eat that much meat these days, but used to do a lot of lamb when we had a good local source, and more steaks, the occasional prime rib for holidays. Check out the difference in ingredients between More Than Gourmet, Demi-Glace Gold and Minor's, Knorr, or Savory Choice. It's basically the real deal, and when you consider the labor vs cost I'll probably never make demi from scratch again unless it's a very special occasion!
Here is another helpful link for you dumpling enthusiast.
DISCLAIMER: I make NO money, and this is only an endorsement based upon owning and using it myself.
It REALLY helps in making my dumplings at home.
FWIW, I have the same grill and realized mine had rotted through when cleaning it a few weeks ago. Bought these to replace them and they're working great!
Another thing, which is sort of pedantic and you may already know. I noticed your grates are upside down. Technically, the flat side is supposed to be the top. I only know this because I put them in the same way. Then, I read a bunch of reviews where many people were pointing our the proper orientation of the grates. Apparently it's a common 'mistake'. Honestly don't think it makes a big difference, but worth knowing if you care about such minutiae.
Limited-time deal: Taco Holders 4 Packs - Stainless Steel Taco Stand Rack Tray Style by ARTTHOME, Oven Safe for Baking, Dishwasher and Grill Safe https://www.amazon.com/dp/B07FBNFPHG/ref=cm_sw_r_cp_api_i_dl_6SW0GG2HST89E1DSAR0D?_encoding=UTF8&psc=1
All of my tacos stand up with these.
I use a pizza steel, and I do have a pizza peel! This is the peel I got. I put this pizza on a piece of parchment on the peel, so it wouldn't stick at all because that was a huge issue I had with my first pizza. Makes it incredibly easy to just slide it onto the steel.
Craft Wok Traditional Hand Hammered Carbon Steel Pow Wok with Wooden and Steel Helper Handle (14 Inch, Round Bottom) / 731W88 https://www.amazon.com/dp/B00PUZT9MU/ref=cm_sw_r_cp_api_i_0DZ181Q04HWMKJ66JQFS
Unfortunately I don’t think I can share the recipe as it came from a cookbook, but for you or anyone else who is still interested it was from the “Chinese Takeout Cookbook” by Kwoklyn Wan. My husband just got it for his birthday and this is the first recipe he’s made from it. It turned out amazing!
Does he have access to an outlet? I pack my SO’s lunch and he uses this to warm it up. Takes a few hours but he loves it. Puts his lunch in it at his first break and it’s ready at lunch.
HotLogic Mini Portable Oven - Food Warmer and Heater – Lunch Box for Office, Travel, Potlucks, and Home Kitchen (Blue) https://www.amazon.com/dp/B00EC7XJ28/ref=cm_sw_r_cp_api_glt_i_SFYXKFFZV89RK88EYWSW?_encoding=UTF8&psc=1
Sure thing! These are the plates! These are the plates. They're from mora ceramics. Currently in the process of switching all my dinnerware to stuff from them. Really like the look of their stuff!
For anyone interested, here is my recipe for the salad and nuoc nam Cham dressing that I make to go with the meatballs:
Salad: Cucumber Baby vine tomatoes Baby cos or iceberg lettuce Grated carrot Red capsicum Coriander leaves Mint leaves Thai Basil leaves
Carbs: I use 0.8mm “buon tuoi”vermicelli noodles (you can get these from an Asian grocer), or jasmine rice
Nuoc Nam Cham Dressing (serves 4): 1/4 cup golden fish saucesauce 1/4 cup rice vinegar 1/2 cup Water 2 TBSP White sugar 2 Garlic cloves, microplaned or minced 1 Sml red chilli 2 TBSP fresh lime juice
Please feel free to format properly for me and / or instruct me as to how to do formatting properly 😅
Enjoy!! 😋🤗😋
No reason why not! Or you could do without the bacon and use smoked salt…. This is my fave
Cornish Sea Salt, Smoked Flakes, 125g https://www.amazon.co.uk/dp/B07C55CY3B/ref=cm_sw_r_cp_api_glt_i_C0MZHRTC7742XBM5ZRK1
You can buy it sure (Just search for it on google) but it's super easy to make with lots of room to play around with http://allrecipes.com/recipe/eastern-north-carolina-barbeque-sauce/
The taste is interesting like a homemade Mexican cocktail sauce, however the mix is simple, but the flavor is very much more then the sum of it's parts. It's surprisingly lite, nuances, and taste great on anything.
This popper recipe is next on my list. Heart attack city, but looks amazing. Maybe even add a bit of shredded cheddar on top.
Sure thing, I got it the tacos from http://www.epicurious.com/recipes/food/views/Black-Bean-Tacos-with-Corn-Salsa-395098 And i got the potatoes from http://allrecipes.com/recipe/baked-sweet-potatoes/
Take a 3-5 pound loin of pork, slice in between the bones about ¾ through. Prepare a dry rub, add it to all surfaces including into cuts (sage, salt, pepper, minced garlic.) Roast at medium to high heat for three hours in a covered pan or crock pot. During the third hour add a heated liquid mixture three times, 20-30 minutes apart including at the end (water, vinegar, soy sauce, cornstarch, sugar.) Let the juice drip off prior to serving. Here’s where I got the recipe, and to me the results tasted like the great roast pork that my mother used to order from her friend who was a retired butcher.
Actually didn't make this sauce. This one is Ortega, but I've nuked for at least 5 or so minutes because it's unpleasantly thick. I do occasionally make my own sauce when I have time. I like this recipe only I add jalapenos, green peppers, and loads of hot sauce. Monterey Jack cheese is good too.
Maybe the perspective makes it look big? It's this 10 inch steamer that I got off of amazon. I use it with my 3 quart dutch oven (it has a slightly smaller diameter so the steamer sits snuggly over it), and nope, no cloth on top, just the steamer cover :)
Alright, so I had a pie pumpkin and no recipe, bear with me while I detail what happened in my kitchen:
Half pumpkin, clean it, roast it at 400 F
Let it cool, peel the flesh away from the skin, and throw it in the blender with a splash (1/4 c?) of milk. Puree
Fry up 6 strips of bacon and sautee one shallot. Crumble 4 of the bacon strips into the blender. Added 1 tsp chicken soup base, rosemary, thyme, sage, cayenne pepper and another 1 c of milk. Blend until smooth.
Move to a pan, thin to desired thickness with milk, simmer for 10 minutes, serve with crumbled bacon and these biscuits
Quinoa recipe was: http://allrecipes.com/Recipe/spanish-style-quinoa/detail.aspx
although I didn't have any pepers to throw in there. Next time I will add some green pepper & mushrooms.
Everything else I improvised, with a homemade bbq sauce for the chicken and topped with some parm at the end.
Fish cakes are simple, easily varied, and exceptionally good. The cakes that I made last night were a mixture of scallops and mahi mahi that needed to be used. I do not recommend using canned Ortega chillies, but if that is all you can get....
Here is the rice recipe- follow the directions carefully and you will not be disappointed.
Enjoy!
Edit- ~~sorry about the formatting error in allrecipes. I don't know what the deal is.~~ Fixed Enjoy!!
Dough/crust(excluding pepperoni)
Pizza sauce
The chicken I made without a recipe-
2 large boneless, skinless breasts, 2 cans tomato paste, 1 packet chili mix, all into a crock pot and barely cover chicken with water.
Cook on high about 4 hours until tender, then shred with a fork and back into the sauce for another 2-3 hours on low. Drain and add nacho jalapenos, top pizza.
I made my pizza sauce a little extra spicy to match the flavor, and added a little extra cheese on top for good measure. :)
What cut of meat is this? How hot and for how long? I recently smoked a pork shoulder for about 6 hours at 220 F, and was not impressed with the results. It was too tough. I would love some tips. Thanks, and this looks fabulous!
Merten & Storck 12" carbon steel. I would definitely recommend it. My first carbon steel after a lifetime of cast iron, which I still love.
Someone else mentioned them but I wanted to also share my support/love for meat thermometers.
If you just cook on the stove then a $10 one like this works wonders.
That said I highly recommend spending an extra $8 (still below $20) for something like this in case you want to cook meat in the oven.
I own both so I use the first one for stove top cooking and the second for oven cooking but the second one would work just as well for the stove.
I use it for reverse searing a steak so I make sure its cooked the way I want and also use it every time I cook chicken breasts.
This is the answer. I picked up one of these around a year ago, and it’s my favorite meat thermometer I’ve owned.
No I don't. I use the Cuisineart 14-cup food processor. The blades on this models get super close to the sides and bottom of the container to make sure it gets everything.https://www.amazon.com/dp/B01AXM4WV2/ref=cm_sw_r_cp_apa_fabc_79WD2KPCXBW6RPCETR1H
Cool secret not a lot of people know about:
https://www.amazon.com/Sodium-Inosinate-Guanylate-100-gram/dp/B07ZQSMPDF
Buy this and combine it with the msg for 8x more potent umami than msg alone. There is not one ratio everyone agrees upon, so research and exporement. Start with maybe 8 parts msg to 2 parts I + G
I use this brand and mix it with plain water for ease, but there are a lot of recipes you can find online! It's a stock made of kombu and bonito.
The recipe is from the book The Food of Taiwan by Cathy Erway. Here is the recipe for the noodles.
I can post an easy but not from scratch recipe, but probably more authentic than most, also easy for what is a very elaborate dish
Buy this, https://www.amazon.com/Mae-Ploy-Panang-Curry-Paste/dp/B000EICJWA
This is the closest to Rendang flavor of all mae ploy spices
It's basically a puree of all the spices you need and lasts forever. (30-40 servings)
Fry 50-100 g of the paste in oil and then add beef short ribs and brown.
After browning add 2 tins coconut milk and simmer for 3 hrs. Remove the bones which should have fallen off by now and reduce to a very thick mixture. With 10-20 mins more add a little, fish sauce, chili paste, and sugar, and lime juice. (very important with se Asian food to get fishy, spicy, sweet and sour balanced properly, experiment)
Serve with rice
Sure! The one I got is actually really cheap. $10 I think. I'll link it below. It's a simple gadget, you can't change the size or anything but I like it for things like stir fries, quick pickles etc. I make a lot of carrot and daikon pickles and it's great for that.
I'm so jealous you have ramps in that torte! It's going to be an AWESOME combination. They're so fragrant and perfect with ricotta and chard. YUM. Don't turn it over too soon or the butter will still be liquid. Man, it's so good, I'm ready to make it again already.
I used THIS paste (it's crazy good), and added potatoes, carrots, onions, peas, and bamboo shoots. I use coconut cream instead of the water the recipe calls for.
Recipe: Curry
1/2 a box of Medium Hot Vermont Curry (I got mine at an asian super market, it's also on amazon)
3 Potatoes
1.5 Onion
4 Small Carrots
The curry is pretty magical, all you need is your vegetables, water to boil them in, and then at the very end you add the blocks of curry that give it flavor and thicken it (more detailed instructions are on the box too)!
Katsu
Pork Loin cut into 1cm thick slices
Ginger Powder
Pepper
Salt
Panko
Frying Oil
Egg
Flour
Corn Starch
Take the pork loin and cut into small pieces that are about 1cm thick. Season lightly with ginger powder, pepper, and salt. Then cover with a mixture of 30:70 Cornstarch to Flour. After covering in flour/cornstarch mix, cover in egg and then cover in panko. Then fry in oil until golden brown on each side.
Honestly, I've never heard of thousand island dressing being called pink stuff. Around here pink stuff comes from a local pizza place, but you can buy it on Amazon, too.
http://www.amazon.com/Pizza-Shoppe-Creamy-Garlic-Dressing/dp/B0098BP2UK
Basically, just make some spiced-up lentils and cook down to a thick sauce that stays on a hotdog. I'll try to write up what i did:
-1 cup lentils
-a few small chuncks of salt pork
-half an onion
-clove of garlic
-spices - paprika, cumin, turmeric, dried oregano, cayenne, black pepper
-spoonful of ketchup
-spoon of okonomiyaki sauce (I realize how dumb this sounds, but I'll be damned if these lentils didn't taste a lot like what you get on a coney dog. I just happen to live near a Japanese grocery, so I use this kind of stuff.)
-spoon of brown sugar
-little worcestershire and hot sauce
Boil lentils and salt pork for 20-25 minutes, until mostly tender and the liquid is mostly absorbed/evaporated.
In a separate pan, saute onion in vegetable oil for 8-10 minutes. Add garlic, spices, ketchup and that japanese sauce if you have it. Cook for about a minute, stir in some water to clean up the pan, then add the mixture to lentils.
Cook to desired consistency, adding water if necessary. Finish with worcestershire and a vinegar-y hot sauce, and salt if it needs it.
I've been liking this better than regular chili lately. I probably just have a thing for lentils. I have no qualms about adding extra meat - the dog was bacon-wrapped. The lentils are damn good, and add some much-welcome fiber to the situation.
hope you like it
You can find it on amazon but it's becoming more available in the US. Not sure where you live but I'm in the Hudson Valley and I found it in the sauce aisle of a pretty small grocery store. Specialty stores should probably have it as well :)
Recipe: Ingredients: 1 Persian Cucumber diced in small squares 1 Mediun tomato (I used a yellow one) diced in small squares 1/2 Thinly Sliced Red Onion Juice of 6 Limes Juice of 1/2 Orange 1/2 Orange diced in small squares 1 Jalapeño sliced in thinly 1 Tuna Steak diced in small squares 1 inch squera Ginger for flavoring the marinade 1 avocado diced in small squares Salt and Pepper added to marinade Cilantro for marinate and some for decoration Some scallions the green part for decoration
1 Table spoon of Gochujang (See link) 1 Table spoon of MIso paste (See link) 1 Tea spoon of fish sauce
Marinade: Zeste or grate one lime and the orange Add the juice of the Limes and Orange Add the ginger Add the onions Add some cilantro Salt and Pepper 1 Table spoon of Gochujang 1 Table spoon of MIso paste (See link) 1 Tea spoon of fish sauce
Taste, you can add more Gochujang if not spicy enought
Making the Ceviche
Add the Tuna to the marinade Add additional salt to the Tuna before you mix After 10 minutes have passed add the avocado and continue to marinade for an additional 20 minutes.
After 30 minutes, set the tuna, onions and avocado to a serving plate and mix in the tomatoes, cucumber, japapeños and additonal cilantro. Take out the ginger and discard.
Once all the ingridients are mixed add marinade to the dish.
Links to Pepper sauce and Miso. http://www.amazon.com/dp/B00F0NPF5C/ref=sxr_pa_click_within_right_grocery_sr_pg1_3?psc=1 http://www.amazon.com/exec/obidos/ASIN/B002WTE0MQ/nerdwithkniv-20
It really does. We've tried half a dozen different Rue makers and love this one. We add carrots, onions, red pepper flakes and occasionally potatoes.
Hmm, yeah, I mean, I have no idea if it's popular at all among places with latin american communities, but it's pretty easy to find. Amazon has it: http://www.amazon.com/Manchego-Whole-Wheel-7-pound/dp/B0042W3ZAE
Also, I can't figure out where you live. Just for starters, Mexico City and Madrid have more Spanish speakers in their metro area than LA does, and that's the largest in the US.