A new take on old favorites

Here are some recipes that are interesting and fun – especially the dessert.

Ceviche

450 g. fillets of red snapper or any good quality white fish
Juice of three lemons
Juice of three limes
One red onion, thinly sliced
A pinch of cayenne
1 teaspoon minced garlic
1 jalapeno, chopped
2 tablespoons chopped cilantro

Cut fish into pieces and place in a plastic container.  Place the onions on top of the fish, then cover with remaining ingredients.  Refrigerate for at least four hours before serving. Can be refrigerated up to 48 hours. 

Coconut-Jalapeno Chicken

If you like chicken with a kick, this is the dish for you. Serve over rice to soak up the delicious sauce.



8 skinless, boneless chicken breasts
3 tablespoons olive oil
1 tablespoon cumin
½ teaspoon pepper
½ teaspoon turmeric
¼ teaspoon cinnamon
1 tablespoon olive oil
1 onion, chopped
1 tablespoon minced fresh ginger
2 jalapenos, chopped
2 teaspoons minced fresh garlic
4 tomatoes, chopped
2 cans coconut milk

Place chicken breasts in a Ziploc bag or plastic container. 

Mix together olive oil, cumin, pepper, turmeric and cinnamon. Pour over chicken and mix well to coat. 

Seal bag or container and marinate for at least one hour in the refrigerator. 

Pour into large skillet and cook over medium-high heat – about five minutes per side.  Remove to 9 x 13-inch pan. 

Preheat oven to 350 degrees. In same skillet, add one tablespoon of olive oil and sauté onion, ginger, jalapeno and garlic over medium-high heat for about five minutes. Add tomatoes and coconut milk and simmer for an additional five minutes. 

Pour over chicken in pan. Cover and bake for at least half an hour and up to 1-1/2 hours. 

Drumstick Ice Cream Pie

Your kids will love making and eating this.

12 sugar cones
1 cup chopped toasted pecans
½ cup semisweet chocolate chips
5 tablespoons margarine
½ gallon parve vanilla ice cream, softened

Put sugar cones in a freezer-strength Ziploc bag and seal tightly.  With rolling pin or hammer, crush cones into small pieces.  Mix with pecans and set aside.

In a small saucepan over low heat, melt together chocolate chips and margarine. Stir until smooth. Pour over cone-nut mixture and mix well. Press hall of chocolate mixture over bottom and up sides of a 9-inch pie plate.  Spread ice cream over all.  Top with remaining chocolate mixture.

Cover and freeze until firm, at least two hours.

These recipes were brought to you by www.gourmetkoshercooking.com

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