The first dish was a ceviche, made with some mahi mahi (also known as dolphin - no relation to Flipper - or dorado) he'd caught the other day over off of the big island. It was a big fish!
I didn't take photos of Elijah squeezing a couple of dozen lemons and limes, or all of the chopping that went on for the initial 'cooking' but I can tell you that at the finish line, it was right up there with the best fish ceviche I've ever eaten (and I've eaten a lot of ceviche!). Color me impressed.
|Let the marinading begin.|
The above photo was taken the day before, because the ceviche was going to be lunch at the beach and needed some limin' time. Plans were made. The vehicle was packed. Towels, chairs, umbrellas. Beer, wine, ceviche. I'd like to blame the lack of a corkscrew on anyone but myself, so I'll blame it on everyone but myself.
|I only forgot the corkscrew so there would be entertainment|
|It's a confident group of men who use a very nice filet knife for a corkscrew.|
|Three men later, wa la! So we strained corkage a bit. It was a job well done.|
|And now we could eat this delicious ceviche. Yay, JC and crew!|
The other dish JC made was a paella, Puerto Rican style. If you know much about paella you know that it is sort of like potato salad or callaloo or any dish that comes through families with its own characteristics. JC's paella is his own. And it was extraordinary.
|The chicken went in first|
And then it was cooking day. The three rings of the paella cooker got hooked up to the propane tank and set on the stove area (it could have been any area but this worked). The giant paella pan was set on it. The stirring and adding and removing and adding more went on for hours.
|The chicken came off, the chorizo and veggies went on|
|Time to peek beneath the foil and check it out|
|Roasted red peppers, shrimp, green peas and fish time|
|These would basically be steamed on top of the already cooked food below. Stock was poured to facilitate the steaming. Jeannie, JC's wife, his excellent assistant. And she pours a good glass of champagne for an onlooker as well.|
|Two who ventured closest|
|Well done, JC! So beautiful and so good.|
|A little bit of heaven on a plate.|
|This rice was done the right way and the pegao was going fast.|
I was telling JC that the one and only time I ever made a true paella was probably about 35 years ago. Now I'd like to try it again. But maybe with a smaller pan.
Have you made fish ceviche or paella before? Give it a try. Buen provecho!
Have a feast of a Friday. Do something farfetched.