Ceviche (Black Sea Bass)

Raw Fish lovers here goes…

1 whole black sea bass
1 mango
1 tomato
1 cucumber
2 jalapenos
1 shallot
Zest of one lime
Juice of five lemons
Juice of two limes
1oz fresh orange juice
Creme fraiche
½ oz American caviar
Extra virgin olive oil
Champagne vinegar


Filet sea bass and cut into small, even portions.
Fine dice shallot and jalapenos, removing most of the seeds.
Combine bass, shallots and jalapenos with the lemon, lime and orange juices. Refrigerate for one hour.
Dice tomato, mango and cucumber into small, even cubes, keeping them separate.
Toss lime zest with mango. Salt to taste and set aside.
Add two shakes tabasco to the tomatoes and toss with enough EVOO to light coat. Salt to taste and set aside.
Add 1 oz champagne vinegar to cucumbers and toss with enough EVOO to lightly coat. Salt to taste and set aside.
Spoon a quarter of the sea bass into a parfait glass. Over the top, layer tomatoes, then mangos, then cucumbers. Add a dollop of creme fraiche and garnish with a touch of caviar. Serves four.


The TT Burger




For the Sauce:

⅓ cup mayonnaise

1 tablespoon Dijon mustard

1 tablespoon ketchup

1 tablespoon finely chopped bread-and-butter pickles

⅛ teaspoon cayenne pepper

⅛ teaspoon sweet paprika


For the Burger:

8 ounces ground beef chuck

8 ounces ground beef short rib

8 ounces ground sirloin

½ red onion, thinly sliced lengthwise

1 tablespoon red wine vinegar

Salt and pepper, to taste

¼ cup vegetable oil

4 thick slices aged white cheddar

4 burger buns, toasted

Bibb lettuce

4 thick slices beefsteak tomato

How to  Make the sauce:

In a small mixing bowl, combine all ingredients and stir until combined. Put the sauce in the refrigerator until ready to use.

To Make the burger:

In a large mixing bowl, carefully break the chuck, sirloin and short rib apart using your hands. Gently toss together all three cuts to create a blend. Transfer the meat to a plastic cutting board and divide into 4 equal portions, about 6 ounces each. To form patties, take one portion and gently pat the meat flat using the palm of your hand until the patty is ¾-inch thick. Cup the patty using the interior of your hand between your index finger and thumb without lifting the patty from the cutting board. Using your other thumb, make a small imprint in the center of the patty. Repeat with the remaining patties and transfer them to refrigerator to chill, about 15 minutes.

Meanwhile, in a small mixing bowl, combine the onions and vinegar. Season with salt and allow the onions to macerate until they have softened, about 15 minutes. Set aside until ready to use.

In a large skillet over medium-high heat, heat the oil until it’s hot. Season the patties aggressively with salt and pepper and transfer to the skillet and cook until lightly charred, about  to 4 minutes. Using a metal spatula, flip the patties and cook for an additional 2 minutes for medium-rare, then place a cheese slice on each patty. Cover the pan with a lid and cook until the cheese has melted, about 1 minute. Transfer the patties to a cutting board and let them rest for a few minutes so that the juices can redistribute.

. To serve the burger, generously spread sauce on both sides of the burger bun. Place the burger meat on the bottom bun, then top with the macerated onions, lettuce, tomato and bun top. Repeat with the remaining burgers and serve.


You can find this @  tastingtable.com

Melon-Basil Soup with Cucumbers Pimentón

½ honeydew melon–peeled, seeded and roughly chopped (about 4 cups)

1 English cucumber, seeded–¾ of the cucumber roughly chopped, ¼ finely chopped

1¼ cups fresh basil leaves

¼ ripe avocado, roughly chopped

¼ cup plus 2 tablespoons fresh lime juice (from 5 to 6 limes)

1 teaspoon kosher salt, divided

2 ice cubes

¼ teaspoon smoked paprika (pimentón)

1 teaspoon extra-virgin olive oil

1. Make the soup: To a blender, add the melon, roughly chopped cucumber, basil, avocado, lime juice, ½ teaspoon of the salt and the ice cubes and purée until completely smooth. Strain the purée through a fine-mesh sieve set over a medium bowl.

2. In a small bowl, add the finely chopped cucumber, the remaining ½ teaspoon of salt, the smoked paprika and olive oil and stir to combine. Divide the soup among 4 bowls and serve.

Yield: 4 servings
Prep Time: 30 minutes
Cook Time: N/A
Total Time: 30 minutes

Recipe from the Tasting Table Test Kitchen

Shirataki Healthy Noodles

Have you ever heard about the buzzing Miracle health noodle, which by the way, is called Shirataki noodles made out of plant? Interesting, eh! It is a kind of noodle which has a very low carb-contents and it is derived from konjac. Konjac tree mainly grows in the south of west China mountain range. The root of the konjac tree is full of fiber, which can be used to make konjac foods.

Konjac is a water-soluble dietary fiber from the root of the konjac plant. Konjac foods, also called
Shirataki Noodles in Japan made from Konjac Glucomannan, are traditional Chinese foods with a history over two thousand years. Referred to as Moyu or Juruo in China, and Konnyaku or Shiritaki Noodles in Japan. Konjac foods are a popular health food in the Asian markets.

By the way, just for your information, there are two types of Shirataki Noodles to look for. One has Zero Calorie. It is the noodle made from water and the fibrous flour of devil’s ear yams. It is a translucent noodle kind that works well with Asian-style dishes, while the other type of shirataki is made from tofu and has only 20 calories and 3 g of carbohydrates per 4-oz. serving. Still below the calorie and carbohydrate count in wheat and pasta.

Konjac foods- well known as Shirataki Noodles, have its essential health benefits:

* It is naturally water soluble fiber with no fat, sugar, or protein.
* Contains zero net carbohydrates and zero calories.
* It is wheat and Gluten free, Pure Vegetable. It is transluscent and gelatinious with no flavor on its own and it easily absorbs the dominant flavors of any soup or flavorings you can put together
* Scientist have shown that soluble fibers such as konjac glucomannan may slow insulin response
and the rise in blood glucose levels after a meal as well as reduced blood cholesterol. It also
helps diabetic patients lose weight and improve the health of their colons. So what’s not to like in this healthy type of noodle, right?!

Just spreading the word specially for those of us who likes to eat pasta but watching the waist line but not sacrificing the taste because this particular noodle has no taste, so you can actually cook and flavor it to your liking, be it soup or any kind of Asian home style cooking meal to suit your taste. So check it out!