ACJ 014| Ceviche
In this episode, I answer Molly's question about ceviche; what it is, how to prepare it, and some of the pitfalls you need to be aware of.
In this episode, I answer Molly's question about ceviche; what it is, how to prepare it, and some of the pitfalls you need to be aware of.
This dish is a great representation of the collaborative environment that I try to foster at Stella. Pulling influences from different backgrounds, cultures, and styles is what we're constantly striving towards.
This "reconstructed" berry pie is a simple play on a traditional favorite. I love macerated berries in the summer time, and who doesn't like a good berry pie? This dessert takes half the work and a third of the time as a normal berry pie, and by rethinking its structure, it allows you to keep your berries moist and macerated in a delicious simple syrup while keeping your crust crisp and flaky.
This kaffir lime aioli was originally developed as a dressing for our Thai inspired french fries served at Stella. I love kaffir lime because it just permeates with tropical fruit and citrus. This aioli will work great for just about anything you'd use a citrus aioli for, just taken to the next level.
A simple ceviche marinade that can be used for shellfish, especially shrimp or scallops.