Friday, June 26, 2020

Cuisine & Screen: Home Edition, Part 13

I've had several hummingbird sightings over the past few days - I think the warmer temps are finally bringing them out! I love spotting this little female (male hummers have the ruby throat). If I wasn't one already, I have now definitely turned into a birdwatcher during this quarantine. 

Hummer alert!

Some surf and turf for you this week. Shrimp Ceviche is one of my favorite no oven, no stove, hot weather recipes. It's easy, light, satisfying and you'll ALMOST feel like you're at the beach. 

-½ lb peeled, deveined shrimp (I like NC Coast!)
-Store-bought / pre-made pico de gallo
-8-10 limes (you'll need 1 - 1 ½ cups of lime juice, so buy more limes than you think you’ll need and use the rest for margs)

Cut the shrimp in bite-sized pieces and put in a glass bowl. Pour the fresh lime juice on top (make sure it is all fully covered and submerged!) and add a spoonful or 2 of the pico. Let it sit in the fridge, covered, for about an hour. Give it a stir, and it will have turned pink, so you'll know the acid has fully cooked it! Spoon out the shrimp and top it with additional pico and cilantro. I like to serve it on a bed of romaine, in romaine leaves as lettuce cups, or with tortilla or plantain chips! 

Shrimp Ceviche with Black Beans and Tortilla Chips

For Father's Day, I did another take on a Beef Tenderloin, inspired by one of our old neighbors' recipes. We were quite pleased with the results.

-3 pound beef tenderloin filet, trimmed
-salt & pepper
-garlic powder
-dijon mustard
-prepared horseradish

Let the beef come to room temperature. Rub on salt, pepper and garlic powder (just eyeball it!) Preheat the oven to 400. Meanwhile, heat a cast iron (or other large, thick) skillet to medium high / high and sear the meat for about 2 minutes per side, just to brown slightly. Once browned, spread 1/2 jar or so of dijon mustard all over the beef. Squeeze the water out of the horseradish, and pack 1/2 inch or so onto the mustard. Place it in a roast pan and cook until 120 for rare, 125 for medium rare. Pull it from the oven and tent it with foil. Let it rest 15-30 minutes. Slice and enjoy!

Beef Tenderloin with Sauteed Kale and Blue Cheese Scalloped Potatoes

We were also excited to try the Deep River Brewing/R&R Brewing Pickletown Dill Pickle Lager. We are a dill pickle household, specifically, Mt. Olive Dill Pickles (we have family there). This beer puts a Pickle Back shot to shame. It was so tasty and refreshing and would be great with a hamburger! Buy at Total Wine.

Don't knock it 'til you try it!

The Lovebirds - this was scheduled to be released in theatres back in April, but it's currently on Netflix and definitely one of my favorite movies I've watched so far this summer. Timely, woke, laugh out loud funny - this film combines romance, drama, action and comedy all in one. Issa Rae and Kumail Nanjiani are incredibly entertaining as a recently broken-up couple who witness a crime and must deal with the consequences. I would watch these two all day.

Speed - an oldie but a goodie. Released in 1994, it was one of our first introductions to America's Sweetheart, Sandra Bullock. Her chemistry with Keanu Reeves is palpable, and the suspense will have you on the edge of your seat. A mad man puts a bomb on a bus that will explode if it doesn't stay above 50 mph. It's thrilling. Need I say more?

Coming to America - another oldie but goodie. Eddie Murphy's comedic genius is in full effect here. It tells the story of an African prince who decides to seek out his own bride in the US (Queens, NY, to be specific - get it?), instead of blindly marrying the woman his parents chose for him in an arranged marriage. Arsenio Hall is great as the sidekick. You'll definitely be entertained.

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