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Shrimp + Scallop Ceviche
It is already hot as Hades outside. Who in Augusta can fathom turning on the oven for dinner? I.can’t.even. So it was a no-brainer that we would have crisp + cool Shrimp + Scallop Ceviche for dinner. I was much younger when I had my first experience with ceviche. It was on a trip to Chile, and I remember being intrigued when the waiter said the lime juice cooked the fish. What he wanted to say was the fish was denatured by the citric acid, but the easy translation for the gringo he was serving was “cooked.” As you can imagine, the weather in Chile was quite balmy, so eating…
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Guinness Braised Short Ribs
Just in time for St. Paddy’s Day, a recipe using dark roasted Guinness to braise meat. While some of us will be swilling pints of Guinness, some of us will be cooking with it. It’s a win-win for everyone. I love bold flavors, so it’s a no-brainer that I would choose rich + earthy Guinness for this recipe. BEFORE YOU DECIDE to make this recipe, however, let me just say: these ribs like it long and slow. You cannot be in a rush else you will not meet peak satisfaction. A little TLC goes a loooong way with this meat. The secret is braising. Braising is all about the low…