Growing up, I was a wimp when it came to spice. Oh, I could ingest enough garlic to leave vapor trails and I’d pile the sauteed onions on my bistek Tagalog until you couldn’t see the beef underneath, but if I so much as half-bit into a whole peppercorn, I’d be fanning my mouth and asking for water. I couldn’t even tolerate our local banana catsup that was flavored ever-so-slightly with banana peppers.
A wimp. That’s what I was. Continue reading Whiskey Hot Sauce
Ceviche is basically raw seafood “cooked” in an acid such as vinegar or citrus. We call it kilawin in Tagalog and it is a popular dish in the Philippines. Our cuisine is rich in seafood and understandably so, with over 7,000 islands and the fourth longest coastline in the world (our 22,500+ miles of coast is almost double that of the US). And so it shouldn’t be a surprise that there are as many versions of ceviche as there are different ways of making adobo.
So when I saw a tweet from Chef Rick Bayless a few weeks ago that read like some mysterious secret code that looked like ceviche, I took notice. Continue reading Tropical Beach Ceviche