In Which We Confess to Being Serious Rick Bayless Groupies

All right, I’ll confess. We are shamelessly besotted with Rick Bayless, television chef. Actually, to be precise, with his recipes. A few weeks ago, my husband was in the Chicago area for business and ate at Frontera Grill twice and XOCO’s a few more times because the food is just.that.good! Finding good Mexican food is like….well, not like anything else. It’s just an amazing thing. Eating in Bayless’s restaurants has inspired Dave to do his own experimentation in the kitchen with recipes he’s discovered on Bayless’s site.

Yesterday I came home from lex restaurant on food fermentation (yes, I’ll be writing a LOT about that over the next few weeks!) to a fabulous dinner of Ceviche. Initially, I was a little hesitant; I’m not a huge fan of sushi or steak tartar  simply because raw meats make me a little nervous. Bayless does a great job of explaining how the lime juice in Ceviche actually cooks the fish without heat. Once I overcame my hesitation, I was overwhelmed with fabulous, mind-bending flavors and, yes, textures.

Two types of Ceviche recipes from Rick Bayless

My favorite was Herb Green Ceviche. This fabulous recipe includes lime juice, cilantro, chilis, garlic, cucumbers, and scallops among other things. Pretty much ALL my favorite foods! I was stunned by how COOKED those scallops seemed, in their texture, after they’d been playing in lime juice for a couple hours.

Herb Green Ceviche

Coming in a close second was Frontera Grill’s Now-Classic Ceviche. We made ours with tuna and it was just delicious! Again, my fears of raw fish were allayed when I saw how thoroughly the tuna was “cooked” by the lime juice. We loved the spiciness of both of these dishes, which we ate with tortilla chips. It wouldn’t be hard to scale back the heat by using fewer chilis in the prep.

Two types of Ceviche

 

Check out some of the other great recipes on Rick Bayless’s site. This guy knows how to make good food!

Two spicy versions of Ceviche make a great appetizer

Of course, we’ve only just begun to explore some of these great recipes at our new favorite food site. Because we can never just follow a recipe, I’m sure we’ll do some creative innovating as we explore these delicious foods. Join us as we PLAY!

Barb

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3 thoughts on “In Which We Confess to Being Serious Rick Bayless Groupies

  1. Barb, thanks so much for sharing these recipes…we just returned from Mexico & the ceviche craving is strong!!! :o) Any good ideas on cooking nopales(cactus)?

    • We’ve used nopales in salsa (and found that it doesn’t age well but is certainly delicious the day we make the salsa) but I’ve never really cooked them. I’ll keep my eyes open to recipes for you. Thanks for visiting My Sister’s Kitchen!

      Barb

  2. Pingback: Set-your-hair-on-fire Habañero Salsa | My Sister's Kitchen

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