Gravy

     Making gravy is simple to do. In a 10 inch skillet melt one to two tablespoons of butter over medium heat. Once melted add all purpose flour or corn starch teaspoon by teaspoon until a paste forms (about the same consistency as toothpaste). Start adding milk or cream a little at a time while mixing with a whisk to start thinning your paste. If you add to much milk at once it will make it difficult to thin the paste which will result in lumps. Continue to add your milk until you reach the desired consistency of your gravy. Add some salt and pepper to taste and there you have it country gravy.

     Once you have the basic recipe down it is easy to substitute whatever you desire to make a wide range of gravies. For example using sausage instead of butter to make sausage gravy, or using chicken, or beef broth instead of milk, to make beef or chicken gravy (when making chicken or beef gravy I recommend using corn starch). In my next blog I will discuss sauces from variations of this method of cooking. Until then experiment, use your imagination’ and happy cooking.

Oyster Bar At Bahia De Kino

Straight From The Sea!!

Ceviche

     Along the coastal area in Sonora Mexico is where I first tried ceviche. This dish is rich in flavor and has many different options for main ingredients ranging from shrimp to scallops to white fish or a combination of any kind of seafood. This dish has so many variations it would be a great task to try to list them all. I will list the recipe that I use which includes shrimp. If anyone has any variations on this please feel free to add them. I would love to see what you can come up with. 

     When making ceviche I do not use exact measurements, nor do I always use the "traditional " methods of preparing this dish. It is very easy to take short cuts to save time. I'm sure that you will find your own time saving tricks.

     I first start with a pound of  uncooked shrimp that has been peeled and devaned. If the shrimp is large you may want to cut them into smaller pieces. Place the shrimp in a bowl and and squeeze 20 - 40 key limes over the shrimp. Place the bowl into the refrigerator for an hour. The lime juice will will cook the shrimp. while waiting for the shrimp to cook dice a medium yellow onion, two to three fresh jalapenos, one avocado, celery,  Roma tomatoes, cilantro, and cucumber. When the shrimp is ready I mix all ingredients together and pour  clamato into the bowl until all ingredients are covered with juice. to serve I simply place a tostada no a plate and ladle ceviche generously over the tostada.