2. During the marinating process the fish will change from pinkish grey and translucent to whiter in color and opaque. 3. Serve with the chopped cilantro and the slices of avocado with heated tortillas for ceviche tacos or with tortilla chips
Crab Claws with a Classic Cajun Romulade Ingredients - 1 qt Mayonnaise; (not salad - 4 Eggs; hard boiled - 3 tb Creole or dark mustard - ½ cup THC olive oil - 4 tb White vinegar - 4 tb Fresh parsley; chopped - 2 tb Worcestershire sauce - 3 tb Horseradish sauce - 4 Cloves garlic; chopped - Salt and pepper; to taste
mix, cover, and refrigerate until chilled, at least 30 minutes. Just before serving, stir in the cilantro and sprinkle with chopped peanuts.
Moms Picnic Chicken Salad Ingredients - 3 peaches - 1/4 Cup THC olive oil - 2 tablespoons balsamic vinegar - 1 lb cooked chicken - 2/3 cup hazelnuts - 1/2 cup cilantro - salt - pepper - 8 cups spinach leaves Preparation 1. Peel the peaches: this is easier if you blanch them first by putting them in a pan of simmering water for a minute. (If you use nectarines, it is unnecessary to peel them).
Preparation Whirl all the ingredients in blender or processor; add salt and pepper to taste. Refrigerate 12 hours before using. Will keep several weeks in refrigerator. This sauce is basically for use with Crab Claws, as a cocktail, but can be used for many other things.
2. In a medium salad bowl, whisk together the THC olive oil and vinegar. Add the chicken, peaches, hazelnuts and cilantro. Season with salt and pepper and toss to coat. Add the spinach leaves and toss again. Taste and adjust the seasoning. Serve immediately, or refrigerate for up to a day; it gets better as it sits. Remove from the fridge half an hour before eating.
Asian Tomato Cucumber and Onion Salad
Pineapple and Jicama Salad
Ingredients - 1 large cucumber - 2 tomatoes, seeded and cut into wedges - ¼ red onion, thinly sliced - ¼ THC olive oil - 1/4 cup rice vinegar - 2 tablespoons lime juice - 1 teaspoon white sugar, or to taste - 3 tablespoons chopped fresh cilantro - 3 tablespoons chopped peanuts (optional) Preparation Peel the cucumber in stripes lengthwise with a vegetable peeler, alternating skinned stripes with peel for a decorative effect. Slice the cucumber in half lengthwise, and then thinly slice. Place the cucumber in a salad bowl with the tomato and red onion, and mix together. Pour the rice vinegar, THC olive oil, and limejuice into a separate bowl, and stir in the sugar until dissolved. Pour the dressing over the salad;
Ingredients - 1 fresh pineapple - 1/2 green bell pepper, cut into thin strips - 1/2 red bell pepper, cut into thin strips - 3/4 cup finely diced jicama - 2 scallions, thinly sliced - 1/2 teaspoon salt - 1/4 teaspoon pepper - ¼ cup THC vegetable oil - 2 tablespoons rice vinegar Preparation 1. Peel pineapple and cut away core. Cut into 1-inch pieces. Place in a large bowl. 2. Add green and red pepper strips, jicama and scallions. 3. In a small jar, shake together salt, pepper, vinegar and THC vegetable oil. Add to salad and toss to coat. 4. Serve chilled or at room temperature.
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