Brasky’s Ceviche

A fresh take on a fresh fish appetizer that will go over well for any occasion, weather it be football, or a cocktail party at a friends house. This is a simple dish that just lets time to do all the work for you, the colors and the taste of the dish are attractive and a hit every time. This recipe size is for a group appetizer (6-8).


Ingredients:

1/2 lb of Ahi Tuna (raw)
7 Limes
1/2 pound of shrimp (cooked)
Hand full of cilantro
Handful of parsley
6 Green Onions
1 Yellow onion
3 Avocados
1 Cup Pico De Gallo
pinch of salt
I Tbs Black Pepper
2 Jalapeños (optional)

Prep & “Cooking”
Cut your Ahi into small cubes (you will be eating this from a chip or small toast). Spread it out in a lasagna dish, chop your Shrimp and add that evenly to the Ahi. Cut your limes in half and juice them over the fish, let sit covered in the fridge overnight (12 hours). The next morning, Dice your green onions, yellow onion, Avocados and jalapeños, fold evenly into fish mixture with the Pico De Gallo. Dice your cilantro and parsley and fold that into the Ceviche. Sprinkle with your salt and pepper, place back in fridge until dinner time (about 10 hours).

Serving:
Serve cold with Tiny pieces of toast, or tortilla chips to scoop up

Teriyaki Chicken and Rice

A simple, economical, and fast chicken dish, with Asian influence. Way better than take out, and better yet you made it yourself. This is always a big hit, and instead of a meal you can cook the chicken the same way and place them on skewers as an appetizer (omit rice and vegetables).

Ingredients:
6-8 Boneless skinless chicken breast tender strips
1c teriyaki sauce
Garlic powder
Salt
Black pepper
Sugar peas
Water chestnuts (sliced)
1 green bell pepper



Prep:
Slice your chicken tenders into 1 inch cubes
Sprinkle chicken with garlic powder, salt, and pepper, mix them all to coat and place in refrigerator for 30 mins
Slice your bell pepper into thin long sections
Drain the water from the can of your sliced water chestnuts

Cooking:
Steam your white rice according to the side of the package…basic stuff.
Steam your vegetables until cooked, yet firm
Place your chicken in a hot pan with a bit of olive oil over medium heat
Cook for about 3-4 mins making sure to cook evenly on both sides
Add your teriyaki sauce and vegetables to the chicken and let cook for another 4-6 mins until chicken is cooked yet moist.

Serving:
You can either place your rice in a bowl and place your chicken with the sauce on top of it to serve teriyaki bowls. You can serve it on a plate, using an ice cream scoop or small bowl to shape the rice on the plate, and make it look nice, and place the chicken over the rice or on the side.

Homemade Chips

An easy side for any sandwich or back yard type meal. Hit it up and enjoy.

Ingredients:
3 large russet potatoes
Salt
Garlic powder
Canola oil (or deep fryer)

Prep:
Slice your potatoes thin (less than ¼ inch) the thinner you slice them, the crispier chips you will get.
Lightly dust potato slices with garlic powder.

Cooking:
Fill a large skillet with about 2 inches of canola oil, and heat on high. You want to make sure you heat your oil very hot (350* is ideal), so the potatoes will cook hot, and minimize the amount of oil they will absorb. This way you get crispy chips instead of soggy oily ones. Once your oil is hot and ready to go, add your potato slices into the oil, let them cook until nice and golden brown on both sides (about 5 mins). Make sure to keep a close eye on them as they can go from perfect to burnt very fast. Once done, take your chips out and set on a paper towel. Once they are on the towel lightly sprinkle with salt and more garlic powder.