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La petite histoire de Mardi Gras …. The History of Mardi Gras

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History of Fat Tuesday around the world
Why is Mardi Gras the largest celebration in the world?

Who knows but maybe it is because the theme is letting the crazier part out of us,with parades, parties and wearing fun Mardi Gras costumes.

It is not called Mardi Gras everywhere, mainly in France and the United States. In Italy where it originated and most of the world it is called Carnivale or similar in Germany it is called Karneval.

This party of parties has survived though priests and rulers that have canceled it when things get TOO out of control. It would reappear even after being outlawed.

What is Mardi Gras all about ?

Mardi Gras centers around the theme of having a festival before the Lenten season. This starts on the 12th day after Christmas, which is January 6th and goes through the day before Ash Wednesday, which is always 46 days before Easter. This last day of the festival is known as Mardi Gras, which means in French, Fat Tuesday. Fat ( gras) and Tuesday (Mardi) More about the Mardi Gras around the world

Through history during this festival there have been all kinds of feasts, Masquerade balls and parades, to have a good time before we go into a serious time of sacrifice durning the lenten season.

Who thought up Mardi Gras ?

The festival called Lupercalia
Celebrating around this time in February goes back even before ancient Roman times where they celebrated a festival called Lupercalia. It centered around fertility and to ward off evil for the new year, which back then was March 1st. That is when people married and started to plant , so life became serious.

In fact the name February comes from “Februa” which were Strips of hide from a goat that had been sacrificed to the god of fertility during the festival of Lupercalia.

The Catholic church sure didn’t like the towns folk to be celebrating a festival based on pagan beliefs but recognized that the people loved to party. So they decided to change it to a Christian theme, based around the Lenten season. Modern Italian “carnevale” that comes from Old Italian “carnelevare”; Carne = meat, levare = raise, put away, remove. This refers to the fact that you will soon be fasting or eating meatless meals and giving things up in remembrance of the crucifixion of Christ, or Easter.

How is Mardi Gras celebrated in other parts of the world

In Ireland, Australia, and Canada, Shrove Tuesday is known as “Pancake Tuesday”, while in Britain it is popularly known as “Pancake Day”.

In both regions the traditional pancake is a very thin one (like a French crêpe) which is served immediately sprinkled with caster sugar (superfine sugar in the United States) and a dash of fresh lemon juice or alternatively drizzled with Golden syrup.

In the Canadian province of Newfoundland, household objects are baked into the pancakes and served to family members. Rings, thimbles, thread, coins, and other objects all have meanings associated with them. The lucky one to find coins in their pancake will be rich, the finder of the ring will be the first married, and the finder of the thimble will be a seamstress or tailor. Children have great fun with the tradition, and often eat more than their fill of pancakes in search of a desired object.

One little recipe from NOLA

Shrimp-and-Crab Gumbo

INGREDIENTS

STOCK
  • 3 tablespoons vegetable oil
  • 3 pounds medium shrimp, shelled and deveined, shells reserved
  • 2 tablespoons tomato paste
  • 1 gallon plus 2 cups clam juice
  • 1 medium onion, finely chopped
  • 2 celery ribs, chopped
  • 1 large carrot, chopped
  • 8 bay leaves
ROUX
  • 1 1/2 cups all-purpose flour
  • 1 cup vegetable oil
GUMBO
  • 1/4 cup vegetable oil
  • 4 large garlic cloves, minced
  • 1 large onion, finely chopped
  • 2 celery ribs, finely chopped
  • 2 cups canned crushed tomatoes
  • 1 large green bell pepper, finely chopped
  • 1 pound okra, sliced into 1/2-inch rounds
  • 1 tablespoon chile powder
  • 1 tablespoon paprika
  • 1 1/2 tablespoons filé powder (see Note)
  • 1 tablespoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon cayenne pepper
  • 1 teaspoon ground white pepper
  • Salt
  • Shelled and deveined shrimp (from the stock)
  • 1 pound lump crabmeat, picked over
  • Steamed rice, sliced scallions and Tabasco, for serving

HOW TO MAKE THIS RECIPE

    1. In a stockpot, heat the oil. Add the shrimp shells and cook over high heat, until starting to brown, 5 minutes. Add the tomato paste and cook until it begins to stick to the pot, 2 minutes. Add the clam juice, onion, celery, carrot and bay leaves and bring to a boil. Simmer over moderately low heat for 25 minutes. Strain the stock into a heatproof bowl.
 
  1. In a saucepan, whisk the flour with the oil to make a paste. Cook over moderate heat, stirring often, until the roux turns golden brown, 30 minutes. Increase the heat to moderately high and cook, stirring, until the roux is dark brown, 10 minutes longer. Scrape the roux into a bowl and reserve.
  2. In the stockpot, heat 2 tablespoons of the oil. Add the garlic, onion and celery; cook over moderate heat, stirring, until softened. Add the roux and cook until bubbling. Stir in the stock and tomatoes and bring to a boil. Reduce the heat to moderately low. Simmer for 1 1/2 hours, until no floury taste remains; skim off the fat.
  3. In a skillet, heat the remaining 2 tablespoons of oil. Add the green pepper, okra, chile powder, paprika, filé, oregano, thyme, cayenne and white pepper. Season with salt and cook over moderately low heat, stirring, until fragrant, 5 minutes. Stir in a ladleful of the liquid in the stockpot, scrape up the browned bits and transfer to the gumbo in the pot. Simmer, stirring, for 1 hour.
  4. Add the shrimp to the pot and cook, until just white throughout, 2 minutes. Stir in the crab; season with salt.

Future of the food..

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It must have seemed like a revolutionary idea to diners of the 1920s — people on roller skates delivering food straight to their driver’s side window.

Suddenly, the food that families were used to eating around a dinner table now arrived on trays or in bags, ready to be eaten on the go. Little did they know fast food was on the brink of explosion.

Nearly 100 years later, restaurants are on the brink of another massive change: robot automation.

The best estimates find that up to 50% of jobs could be automated by the late 2030s, with restaurant workers among the most vulnerable to displacement.

Some locations have already started moving away from human labor in an effort to cut operating costs. In its place, they’ve started relying on machines that are getting more sophisticated every day. Within the next 20 years, experts say, nearly every restaurant job once held by humans could get passed on to robots.

“A lot of what’s done in restaurants is already automated,” Rebecca Chesney, research and partnerships manager at the Institute for the Future, tells Business Insider. “Today’s robotics can actually mimic human gestures that you’d need for cooking, for instance, way more than they could years ago.”

Is the best chef a robot?

Chesney points to Momentum Machines, the company perhaps most poised to shake up the way food is prepared.

In 2014, the company released a device that essentially worked like a printing press for hamburgers. The robot pressed patties, chopped toppings, and assembled the ingredients into a sumptuous-looking sandwich. Momentum Machines went quiet for the next two years, but earlier this June the company posted a Craigslist ad looking for employees in the San Francisco area for a restaurant opening this fall.

“This location will feature the world-premiere of our proprietary and remarkable new advances in technology that enable the automatic creation of impossibly delicious burgers at prices everyone can afford,” according to the ad.

momentum machines burger robotA schematic for the Momentum Machines prototype, which can crank out 400 burgers an hour.Momentum Machines

As Xconomy reported, Momentum Machines’ prototype could replace two to three line cooks — a savings of roughly $90,000 a year counting salaries and overhead costs. In turn, customers get perfectly-made burgers every single time.

Momentum Machines may be the most restaurant-ready system for food preparation, but it’s by no means the only one. Other robots can already prepare sushi, make pizza, mix cocktails, slice noodles, and griddle pancakes.

In the future, these minds of technologies could all live under one roof.

Robots everywhere, no servers in sight

Moving from the kitchen to the front of the house, Chesney says restaurants are also looking to automate how food reaches customers.

Take Eatsa, another San Francisco-based restaurant, which has automated the way people order and pick up their food, much like the automats of the early 20th century that essentially functioned as vending machines for entire meals.

eatsaJustin Sullivan/Getty

Instead of talking to a cashier to order their quinoa bowls, Eatsa diners build their meals on touch screens and pick them up from windows. There are no chefs or servers in sight.

Chesney says places like Eatsa and companies like Momentum Machines are strong signals for where fast food is heading because people crave speed and low cost — two qualities that human-run restaurants can’t offer the way robot-powered restaurants can.

A future of personalized ambiance

Not every restaurant will necessarily go full-robot, says Sarah Smith, a researcher at IFTF’s Food Futures Lab, who works alongside Chesney. Fine-dining restaurants depend on people feeling comfortable, not rushed. And robots don’t tend to inspire a warm, inviting feeling.

But fine-dining is still ripe for automation behind the scenes.

“Maybe they’ll focus still on making the food by hand and focusing on quality ingredients,” Smith says, “but there could be parts of the experience that could have some level of automation.”

robot chefReuters/Stringer

For instance, both she and Chesney suspect the psychological research into how people eat and enjoy food will get put to good use, as restaurants use automation to change lighting, temperatures, noise levels, and scents. Just as musicians can fit their fans with heart rate monitors to create the perfect concert, restaurant owners could use bio-metric data to make sure people eat in just the right conditions.

At the extreme might be restaurants that leverage the technology created by Project Nourished, a company that uses virtual reality to simulate just about every food experience imaginable.

Diners in Oculus Rift headsets can eat vegan gelatin that has been infused with the flavors of wasabi and ginger, while a machine pumps the room with a whiff of seafood, so that when you look through the goggles, you fully believe you’re eating the sushi sitting in front of you.

Oculus RiftOculus VR / Facebook

Making good on their promise

Together, these changes add up to a set of dining experiences that embody what restaurants have always tried to be.

Restaurants give people a better alternative to preparing their own (often ordinary) food in their own (often limited) time. If they’re automated, either in preparation, delivery, or ambiance, they stand a better chance at guaranteeing a good experience for diners — even if that means huge swaths of employees risk losing their jobs.

The future is a far cry from carhops.

Happy National Margarita Day!

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Happy National Margarita Day!

Now that Presidents Day is officially out of the way, it’s time to celebrate National Margarita Day.

Each year, February 22 marks the special day dedicated to all-things margaritas. Whether you prefer your margarita with salt, frozen or on the rocks, this day is for you.

On social media, #NationalMargaritaDay began trending early Wednesday as margarita-enthusiasts began counting down the hours to happy hour.

Recipe:

For one drink
1 1/2 oz. tequila (100% agave a must, preferably a “reposado”)
1 1/2 oz. triple sec or Cointreau
1 to 1 1/4 oz. of lime juice
Salt for the rim of the glass

Shake all the ingredients with cracked ice in a cocktail shaker until the exterior frosts. Strain into a glass over rocks, or “up” into a cocktail glass. A slice of lime as a garnish, while not strictly necessary, is a civilized touch.

A little History…

The margarita is often hailed as the quintessential “Mexican” cocktail, but just like cerveza, the origins of the drink are not definitively Mexican. Simply put, no one knows who dreamed up this delicious cocktail – but the stories behind the invention of the margarita are pretty colorful, even though only some of them actually take place in Mexico.

Carlos “Danny” Herrera, owner of Tijuana restaurant Rancho La Gloria, claims he invented the drink in 1938. What inspired him? A picky dancer, it seems. Restaurant goer Marjorie King declared she was allergic to all spirits except tequila, but didn’t like to drink the spirit straight. So Herrera worked around the prototypical tequila shot (which is taken with salt and lime) and threw together the margarita. While all bartenders can relate to the situation of an annoying customer, it was Herrera who claims to have whipped up the instant classic – or so says his obituary. By the way, he lived until 90, once again proving that alcohol is probably really good for you.

But Herrera isn’t even close to the only person to try and take credit for one of America’s most popular drinks. Another famed contender for the title of OG margarita maker has claims to the throne based on her name along, because that name is… Margarita. Dallas socialite Margarita Sames insisted that she concocted the drink for a group of her friends while vacationing in Acapulco in 1948. Her buddy Tommy Hilton (yes, of those Hiltons), put the cocktail on the bar menu at the Hilton hotel chain. However, by 1945, tequila brand Jose Cuervo had already been running an ad campaign pushing the drink, stating: “Margarita: It’s more than a girl’s name.” So it wouldn’t seem likely Margarita can take credit for the creation of the drink, though having the same name does help build a believable case.

But there are lots of women whom the drink can be named after. Many tales of the margarita claim to be named after women with the namesake, not just our friend Margarita Sames. For example, in 1941, bartender Don Carlos Orozco was tending bar in Ensenada, Mexico. While, he was futzing around making cocktails, Margarita Henkel, daughter of a German ambassador, walked into his bar. He allowed her to taste his experiment and coined the drink in her honor.

Meanwhile, Danny Negrete is also named as inventor of the drink. Apparently, the cocktail was a wedding gift for his sister-in-law, yep another Margarita, bestowed upon her at the Garci Crespo Hotel. Interestingly enough, Negrete worked at Agua Cliente Race Track, where starlet Margarita Cansino (you might know her as Rita Hayworth) would often perform.

No one knows who invented the margarita
Margarita Cansino, aka Rita Hayworth

However the margarita may not be named after a beautiful woman at all, but instead may just be a variation of another cocktail that was popular during Prohibition: the Daisy. In fact, margarita means “daisy” in Spanish. The only difference between the Daisy and the margarita is that the former was made with brandy and the latter with tequila. However, it’s remarkable to see what a simple swap of spirits does for a cocktail. How many people today have heard of the Daisy? The tequila-filled margarita, however, is famous in epic proportions.

And while it is tequila that gives the margarita its Mexican flair, doubt has been expressed over whether it would be likely for such a cocktail to emerge out of Mexico in the 30’s or 40’s. Imbibe Magazine writes, “[it’s] difficult to believe that a Mexican invented this drink although it is completely possible that it was invented on Mexican soil. This is because Mexico has never had a cocktail culture, and to this day margaritas are never consumed by the locals.”

Moreover, frozen margaritas seem a world away from true Mexican culture – and they are. Like Margarita Sames, the inventor of the world’s first frozen margarita machine was from Dallas. His name was Mariano Martinez, a restauranteur who, in 1971, created the fuel for spring break parties everywhere. In 2005, the Smithsonian’s National Museum of American History decided to have all employee happy hours in house acquired the machine.

But whether you take your margarita frozen and berry flavored or stirred with top shelf tequila, the drink is a bar staple. The three ingredient cocktail – tequila, Cointreau/triple sec, and lime – can astoundingly enough be made in just about any bar. Steve Schneider, a head bartender at famed West Village bar Employees Only, says, “For me, the margarita evolved much like my career.” You can make it with cheap tequila at a dive bar, or get fancy with smokey mezcals and agave nectar. No matter how contested the history of the margarita is, the outcome is the same: a perfect drink.

 

Mardis Gras is around the corner…So here is a Beignet recipe….

Posted on
Total:  2 hr 30 min
Active: 15 min
Yield: about 3 dozen

Ingredients

Directions

Mix water, sugar, and yeast in a large bowl and let sit for 10 minutes.

In another bowl, beat the eggs, salt and evaporated milk together. Mix egg mixture to the yeast mixture. In a separate bowl, measure out the bread flour. Add 3 cups of the flour to the yeast mixture and stir to combine. Add the shortening and continue to stir while adding the remaining flour. Remove dough from the bowl, place onto a lightly floured surface and knead until smooth. Spray a large bowl with nonstick spray. Put dough into the bowl and cover with plastic wrap or a towel. Let rise in a warm place for at least 2 hours.

Preheat oil in a deep-fryer to 350 degrees F.

Add the confectioners’ sugar to a paper or plastic bag and set aside.

Roll the dough out to about 1/4-inch thickness and cut into 1-inch squares. Deep-fry, flipping constantly, until they become a golden color. After beignets are fried, drain them for a few seconds on paper towels, and then toss them into the bag of confectioners’ sugar. Hold bag closed and shake to coat evenly.

Bon Appetit.

 

 

Eat local and Grass Fed…Love Life Ranch

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Love Life Ranch, located in Southwest Ranches, Florida, offers locally born and raised SHEEP. Their cattle are enjoying the warm Florida sun for a bit longer and so Their  will have grass-fed beef available Spring 2017

.

Love Life Ranch began as a desire to eat more nutritionally dense foods from animals that live the happy life mother nature intended for them…lazily grazing on lush green pastures, resting under shady trees, and playing in the warm South Florida sunshine. Because Their cattle and sheep are so healthy, they are raised without the need to use hormones or antibiotics. Their  flocks of Katahdin and Barbados Sheep are thriving on fresh pastures and forage without herbicides or pesticides.

We sell live sheep or lamb (available in whole, half, or quarter cuts) processed at a local USDA certified facility. 

Love Life Ranch, Cristina Montero SouthWest Ranches, Florida 33330. (786) 488-8380
E-mail: sales@loveliferanch.com. Website: www.loveliferanch.com

2017 Michelin guide , French Chef Alleno earns 6th Michelin star.

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French culinary superstar Yannick Alleno scaled new heights on Thursday as his Alpine restaurant Le 1947 won a third Michelin star, making him a six-star chef.

 

Alleno, 48, tweeted that he was “beyond happiness” over the honour for his kitchen in the exclusive ski resort of Courchevel, which received a flurry of other Michelin nods this year.

Le 1947 — named for the most prized vintage of the Cheval Blanc, a top Saint Emilion Bordeaux — is the restaurant at the five-star Cheval Blanc hotel in Courchevel, where menus range in price from 127 to 450 euros ($135-$480) — not including wine.

Owned by the LVMH luxury group, Le 1947, with dishes such as steamed scallops with celery extract and caviar, is the only table to win the top three-star accolade this year.

Alleno already boasts three Michelin stars at his Paris restaurant, Le Pavillon Ledoyen.

The selections of the Guide Michelin France, based on anonymous visits, are awaited with trepidation by chefs and with fervour by food lovers.

With the addition of Le 1947, the 2017 Michelin guide has 27 three-star restaurants, 86 with two stars — including 12 new ones — and 503 with one star, 57 of them new.

Michael Ellis, the French-American international director of the foodie bible, said the number of new stars has risen steadily for the past several years, reflecting the “vitality of French gastronomy in a complicated economic context”.

Alleno has directed Le 1947, an intimate 22-seat restaurant that is open from December to April, since 2008, offering “an extremely technical, creative and tasty cuisine”, Ellis said.

Courchevel, a magnet for the international glitterati, has “one of the biggest per-capita concentrations of (Michelin) stars” with a collective total of 14, Ellis noted.

Two of them, Le Montgomerie and Le Kintessence, both recovered a second star they had lost in last year’s edition of the guide after chef Nicolas Sale left and moved to the Ritz in Paris.

– Even some affordable fare –

Sale, now running the Table de l’Espadon at the newly-reopened Ritz, won a second star in the 2017 Michelin Guide.

Ritz rival Le George V, home of the three-star Le Cinq restaurant lorded over by Christian Le Squer, won stars for two other tables within the same house, making it the first hotel in Europe to boast three Michelin-starred restaurants.

Foreign chefs to win Michelin glory this year included Masayoshi Hanada of Sushi B in Paris, while standout British chef Gordon Ramsay earned a second star for his Bordeaux restaurant Pressoir d’Argent.

Also in the southwestern wine capital, La Grande Maison restaurant regained its second star after chef Pierre Gagnaire replaced Joel Robuchon.

While Michelin-starred restaurants tend to be out of reach for most diners, Ellis pointed to several eateries in the 2017 edition that are easy on the wallet.

They include the one-star Auberge Tiegezh in the Brittany town of Guer, with a lunchtime menu costing 25 euros, and the one-star Restaurant H in Paris, with its 30-euro lunches and 50-euro dinners.

“There has been a trend among chefs to favour uncomplicated dishes with often simple ingredients, local and in season, with short menus that change frequently,” Ellis said.

“It’s both ecological and economical.”

This year’s edition goes on sale on February 15, with a print run of some 150,000.

Local Fish of the week: The Grouper

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Fresh Grouper Flavor Profile  

 

Fresh Grouper is a member of the serranidae family which also includes sea bass. 

Fresh Grouper is a lean, moist fish with a distinctive yet mild flavor, large flakes and a firm texture. The Red Grouper has a slightly sweeter, milder flavor than the Black Grouper and is considered to be the better of the two. Grouper’s flavor profile is like a cross between Bass and Halibut.

Cooking Methods

  • Bake
  • Broil
  • Deep-Fry
  • Grill
  • Steam

Alternate Names

Red Grouper, Black Grouper, Gag

Typical Wholesale Products

Grouper is wild-caught, usually by hook and line. It is available Whole, Dressed, H&G, Fillets, and Fingers.

Description (Epinephelus morio, Mycteroperca bonaci)

There are three different fish which are known as Grouper in the US market; the Red Grouper, (True) Black Grouper, and Gag which the market commonly calls Black Grouper. True Black Grouper is hard to come by. Both True Black Grouper and Gag have a higher yield and firmer texture than Red Grouper. Groupers in general have big heads, large mouths and heavy bodies. Red Grouper is most commonly found in the market place and average market size varies from 5 – 15 lbs for whole fish. Black Grouper and Gag range in market size from 15 – 20 lbs for whole fish.

 

 

 

Range & Habitat

Red & Black Grouper Range

Red, Black and Gag Grouper are the predominent Groupers sold to US markets and are found from the mid-Atlantic States down through the Gulf of Mexico and both coasts of South America.

There are other Groupers sold to other countries, or caught by sport fisherman, which are found in other regions worldwide.

Additional Culinary Notes

Groupers are a reef dwelling fish so there is the possibility of Ciguatera poisoning. Ciguatera is caused by eating certain reef fishes whose flesh is contaminated with toxins originally produced by dinoflagellates associated with red tide. Ciguatera cannot be destroyed by cooking. Check with your vendor to avoid fish harvested from known hot spots.

Sustainability Info

Name Catch Method Catch
Region
Seafood
Watch
Ocean
Wise
Sea
Choice
Mercury
Concerns
Black Grouper Wild, Bottom Longline US Gulf of Mexico Yellow-icon_20.png Red-Dot_20.png Yellow-icon_20.png elevated
US South Atlantic Yellow-icon_20.png Red-Dot_20.png Red-Dot_20.png  
Wild, Handline US Gulf of Mexico Yellow-icon_20.png Green-icon_20.png Yellow-icon_20.png n/a
US South Atlantic Yellow-icon_20.png Green-icon_20.png Red-Dot_20.png  
Gag Handline US Gulf of Mexico Yellow-icon_20.png Red-Dot_20.png Red-Dot_20.png elevated
Bottom Longline, Handline US South Atlantic Red-Dot_20.png Red-Dot_20.png Red-Dot_20.png  
Red Grouper Bottom Longline US Gulf of Mexico Yellow-icon_20.png Red-Dot_20.png Yellow-icon_20.png  
Handline US Gulf of Mexico,
US South Atlantic
Yellow-icon_20.png Red-Dot_20.png Red-Dot_20.png  
Snowy Bottom Longline, Handline US Gulf of Mexico,
US South Atlantic
Red-Dot_20.png Red-Dot_20.png Red-Dot_20.png  
Warsaw Bottom Longline, Handline US Gulf of Mexico Red-Dot_20.png Red-Dot_20.png Red-Dot_20.png  
Yellowedge Grouper Bottom Longline, Handline US Gulf of Mexico,
US South Atlantic
Red-Dot_20.png Red-Dot_20.png Red-Dot_20.png n/a
Hawaiian Grouper, Hapu’u Wild, Handline Hawaii Yellow-icon_20.png Green-icon_20.png Yellow-icon_20.png n/a
Disclaimer: The sustainability info above is accurate to the best of our knowledge. However, each program randomly updates their information without our knowledge. We therefore recommend that you verify the current accuracy of this information.
Green-icon_20.png = Best Choice/Recommended     Yellow-icon_20.png = Good Alternative     Red-Dot_20.png = Avoid/Not Recommended         Updated
April 2016 
 

 

   

Nutritional Information

based upon a 6 oz (171 grams) raw edible serving.

* Calories/Calories from fat 158
* Protein grams 33.3
* Fat grams 1.7
* Saturated fat grams .3
* Sodium milligrams 91
* Cholesterol milligrams 63
* Omega-3 grams  .5

Sautéed Black Grouper with Peach Relish

Ingredients

  • 4 (6-ounce) black grouper fillets
  • 1/2 teaspoon kosher salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 tablespoons canola oil
  • 1/3 cup thinly sliced radishes
  • 2 tablespoons chopped fresh chives
  • 2 ripe peaches, peeled and cut into 1/2-inch chunks
  • 1 serrano chile, thinly sliced
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lime juice
  • 2 teaspoons honey

Preparation

1. Heat a large skillet over medium-high heat. Sprinkle both sides of fish evenly with 1/4 teaspoon salt and pepper. Add canola oil to pan; swirl to coat. Add fish to pan; sauté 4 minutes or until golden. Turn fish over; sauté 2 minutes or until desired degree of doneness.

2. Combine radishes and next 3 ingredients (through serrano) in a medium bowl. Combine remaining 1/4 teaspoon salt, olive oil, juice, and honey in a small bowl, stirring with a whisk. Drizzle dressing over peach mixture; toss gently. Serve relish with fish.

Nutritional Information

Amount per serving

  • Calories 290
  • Fat 13.8 g
  • Satfat 1.7 g
  • Monofat 8.6 g
  • Polyfat 2.8 g
  • Protein 32 g
  • Carbohydrate 8 g
  • Fiber 1 g
  • Cholesterol 60 mg
  • Iron 2 mg
  • Sodium 312 mg
  • Calcium 35 mg

C’est La Chandeleur …Crepes Day

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Yes, you read that right: a holiday devoted to crêpes.
Americans often spend February 2 huddled in the cold waiting for a groundhog to emerge from the earth, but the French have a much more fun way to spend the day. Every year on February 2, France observes La Chandeleur, a.k.a. Candlemas, a.k.a. a day dedicated to eating crêpes. The Catholic religious holiday is exactly 40 days after Christmas, but it also has origins in an older pre-Christian holiday celebrating the harvest and marking the midway point of winter. As a result, the current La Chandeleur is a mix of both of these traditions, which eventually evolved into a day revolving around the crêpe—the round shape represents the sun and the circle of life, while the act of eating and sharing with others commemorates a historical tradition of popes giving food out to the poor every year on February 2.
La Chandeleur might just be the most superstitious day of the year in France. Simply going to a restaurant and ordering crêpes isn’t going to cut it. Depending what part of the country you’re in, some people put a coin on top of the crepe during the cooking process for luck, while others believe that you have to hold a coin in your right hand while flipping over the crêpes with your left—if you can do it without dropping any on the floor, you’ll be prosperous in the year to come. You’re also supposed to eat crêpes at dinnertime instead of breakfast, and some people save the first crêpe and stash it in a drawer or hiding place (again, for luck in the year to come) instead of eating it. And just like how Groundhog Day has weather-related implications depending on whether or not said groundhog sees his shadow, the French believe that rain on La Chandeleur will mean 40 more days of showers while a clear and sunny day means winter is almost over. Along with the sweet or savory crêpes, it’s traditional to drink boozy cider out of a round bowl (more of that symbolism) instead of a glass.
But don’t worry if you couldn’t make it to Paris in time to celebrate this tasty holiday. There are others. The French have really figured out the art of celebrations based on food and drink—for example, every third Thursday in November is Beaujolais Nouveau Day, a public holiday dedicated entirely to drinking red wine. Oui, s’il vous plaît!
 
Meanwhile, here is a Recipe
 
Crêpes Bretonnes

Makes 12 crêpes
250 g plain flour
1/2 tsp salt
4 eggs, lightly beaten
600 ml milk
and 2 tbs of sugar if you want
 
Sift the flour and salt into a mixing bowl.
Make a well in the centre and add the beaten eggs and a little milk. Gradually mix in the flour from the sides, pouring more of the remaining liquid as you go and keeping a smooth batter.
Continue until all the liquid is added and the flour is combined.
You can use an electric whisk if you prefer, but make sure you incorporate the liquid in gradually otherwise you will have lumps through the batter. Cover and let it rest for at least 30-60 minutes or overnight in the fridge.
When ready to make the crepes, beat the batter lightly.
Heat the crepe pan to very hot with a small amount of vegetable oil. (best with salted butter)
Wipe with kitchen towel/ pour the excess oil away so you don’t end up with a greasy first crêpe. Pour a small amount of the batter in and work quickly, tilting the pan to cover the base with a thin layer of the batter.
When it bubbles a little and comes away from the sides of the pan it is ready to turn … either toss if you are feeling confident or turn with a spatula. Cook the other side then serve with the topping of your choice. Some people cook the whole stack then re-heat quickly before serving, others cook a big stack and keep them warm in the oven with a tea towel whilst cooking them all … or serve people one at a time as you make them and make a social event out of it. One is never enough so allow at least 2-3 per person … more if you are having savoury ones to start with.