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Great Day Kitchen, 6/22/17 - Crab Ceviche/Gazpacho

Chef Carolyn Ocheltree, from Tree of Life, located in Downtown Fresno, visited the Great Day Kitchen to prepare some delicious food.

Chef Carolyn Ocheltree, from Tree of Life, located in Downtown Fresno, visited the Great Day Kitchen to prepare some delicious food.

CENTRAL CALIFORNIA GAZPACHO



Ingredients:

  • 2 cucumbers, halved and seeded, but not peeled
  • 1 red bell pepper, cored and seeded
  • 1 green bell pepper, cored and seeded
  • 1 Poblano (also called Pasilla) pepper, cored and seeded
  • 8 Roma tomatoes
  • 2 small to medium sweet red onions
  • 6 garlic cloves, minced
  • 46 ounces tomato juice (6 cups)
  • 1/2 cup white wine vinegar
  • 1/2 cup Central California olive oil
  • 1 tablespoon kosher salt
  • 1 1/2 teaspoons freshly ground black pepper


Directions:

  • Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not over-process!
  • After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.
  • Serving Suggestion: Spoon Gazpacho into half pint mason jars. Screw on lids. When ready to serve, place jars in a glass bowl filled with ice. Place a jar with spoons next to the serving bowl.
  • Garnish with chopped chives and croutons, homemade or purchased, if desired.

Serves 8-10


CRAB CEVICHE


Ingredients:

  • 1 (8 ounce) package imitation crabmeat, flaked
  • 2 large tomatoes, chopped
  • 1 red onion, finely chopped
  • 1/2 bunch cilantro, chopped
  • 2 limes, juiced
  • 1 ½ cups Clamato Juice
  • 3 serrano peppers, finely chopped
  • 1 tablespoon olive oil
  • Salt and pepper to taste


Directions:

  • Place the shredded imitation crab into a glass or porcelain bowl. Plastic or metal are not recommended because they react with the acid in the food, leaving a metallic or plastic taste.
  • Stir olive oil into the crabmeat until well coated, then stir in the cilantro, onion, tomato and serrano peppers.
  • Squeeze the lime juice over everything, and mix well.
  • Add 1 ½ cups Clamato Juice (or whatever amount it takes to cover all the meat and vegetables).
  • Season with plenty of salt and pepper. Refrigerate for about 1 hour before serving.

For an attractive presentation, spoon Ceviche into half pint mason jars and cover with lids. Set in a glass bowl filled with ice to serve guests. Place spoons in another jar, next to the ice-filled serving bowl.

Serve with homemade tortilla chips.

Serves 4


HOMEMADE TORTILLA CHIPS


Ingredients:

  • 4 corn tortillas
  • ½ cup vegetable oil
  • Salt


Directions:

  • Cut tortillas into wedges, like Doritos brand tortilla chips
  • Heat oil in pan. Put wedges into hot oil and allow to crisp on all sides. Remove with a slotted spoon, drain on a paper-towel lined plate. Salt tortilla chips while still hot.
  • Serve chips in a bowl alongside jars of Crab Ceviche.




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