Ambriza's Ceviche Consteño
Servings: 4
Total time: 30 minutes
Ingredients
2 cans of coconut milk
2 teaspoons sugar
1 cup coconut shredded
1 cup roasted jalapeños
2 cups cilantro
2 cups sliced red onion
1 pound of bass fish
1 cup of lime juice
1 teaspoon salt and pepper
Directions
Cut fish into 1-inch pieces sliced 1/4-inch-thick. Mix with lime juice in a bowl and let sit for 20-30 minutes to cook through denaturing. Chop cilantro and jalapeños and slice red onion. Add coconut milk, sugar, shredded coconut, jalapeños, cilantro and red onion to bowl. Add salt and pepper to taste. Mix well and serve with plantain chips.
Texas Roadhouse Ribs
Servings: 4
Total time: 4-plus hours
Ingredients
2 slabs pork loin back ribs
1 cup water
3 ounces liquid smoke
Dry rub seasoning of your choice
Barbecue sauce
Directions
In a baking pan, add water and liquid smoke. Mix well. Thoroughly coat each of your ribs with a dry seasoning of your choice, or use the Texas Roadhouse seasoning which is available for purchase online. Place ribs in the pan. Wrap in foil with an air-tight seal. Bake at 250 F for 3 1/2 to 4 hours. Ribs are fully cooked when the bone in the center pulls freely from the meat. The bone should be clean and dry. Remove from the oven. Pick your favorite barbecue sauce for reheating and basting the ribs. Preheat the grill. Brush and season the grill before use. Place each rack of ribs vertically, with the underside down to the grates. Heat until sizzling hot seasonings caramelized. Turn ribs over and baste the underside. Heat until sizzling hot. Baste the top. Turn the ribs over one last time and baste with a final coat. Remove from grill.
TexasRoadhouse.com | 13345 Farm to Market 1960 Road W., Houston | 832.237.3015
National Treasure Peaches and Cream
Servings: 1
Total time: 15 minutes
Ingredients
2 whole fresh peaches, sliced, or one medium can of diced peaches in syrup
1/4 cup peach brandy
1 cup heavy whipping cream
1/8 cup powdered sugar
2 ounces Frangelico hazelnut liqueur
Mint for garnish
Directions
Separate (if canned) peaches from syrup. Sauté peaches in pan on medium-high heat. As the peaches turn darker in color, add about 2 tablespoons peach syrup to the pan for caramelization. If using fresh peaches, add 2 tablespoons simple syrup (equal parts water and white sugar melted or store-bought). Carefully add peach brandy to the pan and bring to boil. Watch out for flames which may happen. The flames will burn out as the alcohol burns off. Remove from heat and cool completely. Whisk the powdered sugar, cream and liqueur. Add more or less liqueur to your taste. Serve in a martini glass or decorative container. Layer like a parfait starting with the peach mixture, then cream until the glass is full to your liking. Serve chilled. Garnish with mint.
