A summertime favorite in the Huckleberry household! I love love love salmon, it's so light and fresh and paired with crisp veggies, zesty jalapeno and crispy chips it is a perfect lunch on a hot summer day. Dill is a classic pairing with salmon and brings a unique touch to this fusion dish.
Salmon and Dill Ceviche
16 oz fresh salmon skin removed and cubed
1 cup diced cucumber
1/2 cup diced red onion
1 cup cherry tomatoes halved (regular tomato diced is okay too)
2 cloves garlic minced
1/2 jalapeno finely minced (optional use serrano for more heat)
1/4 cup fresh dill chopped
6 oz freshly squeezed juice (4-6 limes)
1 tsp salt + more to taste
Freshly ground black pepper
1 firm avocado
1. In a large bowl combine all ingredients except for the avocado. Stir until everything is well combined. Marinate in the refrigerator for at least 30 minutes before serving (45-60 minutes is ideal). The longer you marinate the firmer and more “cooked” the fish will become.
2. Just before serving first taste the ceviche and add salt/pepper if needed. This is a good time to add more peppers if you want more of a kick. Dice the avocado and gently stir it into the ceviche avoiding mashing it into the mix too much.
3. Serve with your favorite tortilla chips!
Let me know if you give this recipe a try!
Cheers,
Nurse
We tried to be sexier than the hacker, but it didnt work! In dooder's picture you can see him being dragged away to fight and inevitably lose to the hacker (again)
This was shot on the Pentax digital camera from 2006. These pictures will be uploaded periodically to track what we get up to!
An homage to one of my favorite restaurants back at home, this is a play on a Renata's Creperie plate. Super savory, perfect for a lazy weekend brunch at home or a casual dinner. I used the gluten fee crepe recipe from the Loopy Whisk as it was suitable for both sweet and savory crepes (though it does lean sweet), feel free to use whatever crepe recipe you like, buckwheat crepes are a great savory option as well.
Breakfast, Lunch or Dinner Savory Crepe
Serves 3-4
1.5 lbs boneless skinless chicken thigh
1 tsp garlic powder
1 tsp rosemary
6-8 medium crimini mushrooms
2 tbsp butter
1 tsp minced garlic
Salt and pepper
1 green onion sliced
5 eggs beaten
4 oz chevre
- Cut chicken into bite sized pieces, season generously with garlic, rosemary, salt and pepper. Brown untill cooked through in a well oiled, heavy bottom pan.
- Slice musrooms and saute with butter and garlic, season with thyme, salt and pepper until browned and fragrant.
- Scramble your eggs. Just however you normally would but slightly looser, they will cook a bit more in the crepe.
- Prepare a crepe following your preferred recipe. After flipping, divy up ingredients for however many crepes you will be making. Arrange eggs in long narrow triangle in the middle third of the crepe. Add the chicken, mushrooms, chevre and green onion on top. Once cooked through fold the crepe edges over the eggs wrapping it into a triangle like a boquet. Season with salt and pepper and serve right away.
Optional: A little drizzle of cream fraiche or dolop of sour cream add a great tang to this dish! There are endless egg crepe combinations, think quiche and omelette mix-ins!
Please let me know if you give this recipe a try and what crepe style you went with in the comments below! Feel free to request recipes from previous live streams or youtube videos and I'll work on writing them!
One of my good friends gifted me a bottle of The Sassenach Wild Scottish Gin, he picked it because it was gin and it had a unicorn on the bottle. Honestly not a bad way to pick gin- and to my delight, it's delicious. Herbal but not medicinal with a bit of sweetness and very smooth. We were also gifted some gorgeous coupes and figured a gin sour would be the best option to showcase them both! Feel free to use whatever gin you have on hand, fresh lemon juice is key to this drink!
Nurse Huckleberry's Birthday Gin Sour
2 oz Sassenach Gin
1 oz fresh lemon juice
3/4 oz simple syrup
1 egg white
Peychaud's bitters and lemon twist garnish
- Combine gin, lemon, simple syrup and egg white in a cocktail shaker (a mason jar will also do the trick) and shake vigorously until quite frothy.
- Add plenty of ice to the shaker and shake again unitl the shaker is ice cold. Strain into a chilled coupe or martini glass. For an extra polished look double strain using a fine mesh strainer to remove large bubbles in the foam.
- Garnish with a few drops of Peychaud's bitters (cute heart design optional) and a lemon twist!
Simple syrup is really easy to make, just mix equal parts hot water and granulated sugar (by weight or volume it really doesn't matter), stir until sugar fully dissolves and cool. It will last for 3ish weeks in the fridge!
Cheers!
Nurse Huckleberry
Welcome to the first episode of Solo Adventures together! Where husband and wife Diego and Shelby send each other off on solo adventures and then they report back. The only info they get before showing up is: location, dress code, length of event or class, and maybe an objective or two depending on what they are doing. enjoy the banter, and recollection of whatever happened this time, with new episodes every other week, alternating who is leaving and who is listening!
This time Nurse is sent to a High Tea Party in downtown LA. How was her experience? Would she go back? Let's find out on the first episode of SAT!
