 We can get started. Yes. Yeah. So yes So for the ceviche The trick is number one trick is has to be ocean fish. You cannot use lake fish It has to be ocean preferably white fish. You can pick mostly any fish you want as long as it's from the ocean is white Typically, I'll either pick mahi mahi or tilapia Both of them are pretty tender pretty lights pretty white fish and they're very easy to work on Do you suppose we in Wisconsin? We could use bluegills or walleye freshly caught. I've never tried But why not? It's white meat. It's white flesh. You could okay. Do you how many of you are gonna do that? Okay, go ahead Yeah, I suppose purge my work. Yeah So First to start with what we're gonna do is dice the fish And depending how tough the fish is and how fast you want it to cook per se, right? So a smaller piece of fish is gonna cook faster, but it's also gonna lose a lot more texture to the lime juice So depending what kind of fish it is you might get a feel for what size to cut it into You might want to go half inch by half inch or maybe inch by inch Somewhere in between that So that's what we're gonna do the Ugly parts of the fish if you will the stuff that might have veins or discoloration or might be a little tougher You want to cut out but we don't throw them out We'll set them aside because we're gonna use them for something else later on So we'll cut the fish I suppose I don't have to cut all of this But it must and it cuts more easily if it's partial partially frozen. Correct. Otherwise, you know cutting fish slips around So we're gonna save some of these small ugly pieces I'm gonna put them over here and then the nicer looking stuff that I want to use I'm gonna put on a different bowl and you want to salt it right away before you do anything else to it I have some salt over here And the reason for that is that once the lime juice hits the fish It cures the skin so the flavor of everything else that you want to put on it won't go in it, right? You won't taste okay, but you get a better taste if you do all the seasoning before you do your lime So we'll just put some salt on it And this is still a little frozen so Don't worry. This is the demo. We have some already completed. Yeah There's more. You don't all have to share this piece and then we're gonna get some cilantro and Chop it very finely and what we want to do with the cilantro on top of the color Or on top of the flavor is give the fish some Some color and some personality right because otherwise the fish is just plain white fish. It doesn't look like much so the cilantro and then The pepper which I believe I have somewhere. It's right here The cilantro and the pepper you want to pick Obviously the cilantro is gonna be green you want to pick a pepper that has a lot of color Yellow is typically not a good choice because it blends in with the fish. So you want to do something red Usually I opt for this is from my garden. This is called Rocotto. It's a Peruvian type of pepper that is pretty spicy That's not the one we put in the what the The bigger bowl has red bell pepper in it for color. So there are some of the spicy pepper on the sauce Okay, but the the fish itself has a lot of red pepper because the the taste of this might be a little bit Can I taste a little bit? Yeah Let's see how hot and how brave I am I used to eat it like fire now that I'm getting older fire doesn't agree as much So I will tell you a little If there's any other takers I have plenty So bring the milk bring the milk bring the milk When I was 50 I could eat a hola banjo now that I'm 80 I can't do that anymore So, okay Josh, what do you think? So if if any of you is interested in having some pepper, let me know I can get you some seeds through Emily So now we're gonna mix the fish the pepper the salt on the ball with the cilantro and just to Give it give it a good appearance, right? We're gonna mix everything together So the salt goes in it we're gonna mix the pepper in the cilantro and And both of those are mainly to give it some color and give it some nice aroma nice smell to it We're gonna set that aside and we're gonna work on what is the sauce On top of the lime juice we make a lime juice type of sauce that has a lot more flavor to it than just the lime Otherwise, it'll be a little sour. So to do that we go to the blender and we use the ugly scraps of the fish that we had We're gonna throw some of those in We're gonna throw in a small piece of ginger We're gonna throw a couple of celery sticks and we're gonna throw in some cilantro and some more Spicy pepper So now depending on how you want it you might want to throw in some jalapeno or some habanero or some other kind of pepper Any kind of pepper that you might have available to you And then what we're gonna do is throw some Ice in the mix and that is to keep everything fresh and also to give it some liquid Right give some liquid to the mixture and we're gonna blend this for We're gonna blend this for a little bit and we have already done this and this needs to be Strained because you don't want the chunks of the vegetables in there where we want to get is get the juice Alternatively if you want to you can mullet Try to get the juices that way, but you always want to strain it You don't want to get any of the actual raw vegetables into the fish Especially the ginger is getting it's nice for flavor But if you get a chunk of ginger and you bite on it, you'll notice right away So after that is done We're gonna make some Onions which I already have prepared here So but the trick is you want to cut the onion you want to take the heart out of the onion and then Thinly slice the onion so you don't want any big chunks that are gonna have the typical Onion taste to it right that is a little overpowering that is a little bit bitter You'll see the thinly sliced onions when we bring out the finished ceviche. You'll see them. Yeah And then so I have some here that you can you can see how thinly we have sliced them now the other trick to get some of the Flavor out of the onion and make them more tasty more appealing we soak them in cold salty water So salty water Okay, that would add some more flavor right and you don't want to use hot water because if you do then the onion cooks And it loses the flavor and it loses the texture right we want that crunchiness on the onion That is gonna go well with the fish So now once we have done and I'm not do it gonna do it here because we don't have a good strainer Once we have done this we're gonna strain this We're gonna add it to the fish and on top of that we're gonna add lime juice to it and Some of the onions that have already been cut and soaked in lime and we're gonna let it sit there for about 15 to 20 minutes depending on what kind of fish it is You have to keep an eye on the fish Right now this fish is pretty pink You're gonna see when the big plate of fish comes out the fish is gonna be white. Yep white So that's gonna be your indication that the fish is cured is gonna change colors And it's also gonna change texture and firmness So on the ball to plate the ceviche you're gonna put a bed of lettuce if you will on the plate And then we'll put the ceviche on top and that's the lettuce really is not meant to be eaten But it's more of a Visual to make again add some color to the plate mercantile appealing and and not make it to Blend from an appearance standpoint Saviche raw fish Saviche raw fish with salt the most basic ceviche you can make fish salt and lime and that's it three ingredients But you're making fancy ceviche, right? Okay, and the ceviche really goes back historically to the fishing communities, right when when the Fisher Fishermen people fishing historically were on the boat. The only thing they had was fish and salt water Yeah, go ahead You can but it cannot be raw So this is a curiosity the lime only cooks fish. It doesn't cook any other seafood So yes, you can add whatever you want, but typically you want to pan fry it or do something to it for So even a little few little boiled shrimp thrown in at the end. Mm-hmm, okay Exactly, and and if you go to a ceviche restaurant, you can get a variety of Seafood you can get squid you can get mussels you can get shrimp Are they but they have to be cooked separately also exactly all right They have to be cooked separately the lime juice will not cure that kind of it's not shellfish. Yeah, great question. Thank you So personally the ones I've been to there's one in Milwaukee Called that chef pass which is actually West Alice P.A.S. P.A.C. P.A.C. Yeah, and she is Peruvian. She's from the rainforest I'm not sure how long she's been in Milwaukee, but she has a full menu of Peruvian food chef pass P.A.C. P.A.C. as in zebra and that's her last name Z CS in zebra zebra not see as in cow Thank goodness we keep talking Just a minute Yep chef pass P.A.C. as in zebra. There is a one in Madison for sure Josh might know the name It used to be called inca heritage, but that closed and changed names Downtown Madison, okay Yeah, and there's one more in Milwaukee that I've never been to I believe is called Seabass Maybe Yeah, so yeah, there's plenty of restaurants in the Milwaukee Madison area that would make this So we've given them lots of information on ceviche and how many people are going to eat ceviche other than today. Oh A few yeah few okay, okay All right I've done both Yeah, the frozen is a little bit easier to handle at the very stages of the prep So if you have a frozen piece of fish and you move it from the freezer to the fridge the night before The morning off it'll be thought enough that it's easy to handle, but still it Stiff enough that it's easier to cut right and by the time you put the salt in and you leave it out a little bit It'll finish and I think in Wisconsin the so-called fresh fish that we find at the stores are simply frozen fish that they thought So I always buy it frozen because the fishermen on the ocean They catch it they freeze it on the boat and that's as fresh as you're going to get rather than thought at the grocery store That's my personal I Mean it's typically a summer summer dish Yeah, yeah, it's typically a lunch a lunch summer dish, right you rarely would make this for dinner It's it's always served cold. It's not a hot dish So odds of having it in the winter are pretty slim Restaurants have it year-round right that's this their specialty If you go to Peru you go to a ceviche restaurant, right? They rarely make anything else. There is specialty ceviche and seafood You won't find meat. You won't find chicken. You won't find anything else. There are experts on this stuff Okay Any other questions today tilapia? Otherwise I have used maji maji and I have used flounder as well Just the either of the three works well depending on what's available at the store No, I do all my fishing at the grocery store My hunting too, I'm not I like being outdoors, but I don't fish and I don't hunt so And you can see here the ceviche that we've had Resting on the lime juice for about 20 minutes now in the color of it It's it's already way different than what we started with it's a lot of whiter the texture is a lot firmer So that's your indication that the fish is ready to go and on here again We've mixed it with cilantro we put a bell pepper on it to give it some color some personality And we threw some of the onions on top of it So when we serve it will plate it over a bed of lettuce you want me to put that on here No, usually we put this on the ball, and then you would put a scoop of so everybody We got a piece of lettuce. All right So we'll put that over here I Don't believe we need to blend there anymore. We don't So now we can do the chicken do the chicken. Okay So now we're gonna do actually the third dish. I talked about is the the chicken dishes. Ahida gallina is called And for this fish Probably the night before or maybe the morning off you want to cook some chicken breast Just some water with some Celery carrot and salted water. Thank you Just like a chicken soup, but you know and we want to save the broth from that after the chicken is cooked We want to pull it off let it cool for a little bit and then shred it You can shred it by hand you can put it on a food processor as long as you get small pieces out of it And now we're gonna reserve that chicken the sauce is made from Bread so go to the store. I typically buy Whatever store brand it is of a local brand wonder bread style exactly And what we want to do with the bread is take off the crust Mainly because it gives the dish Not as good as an appearance because you can see the crumbs They don't blend very well and usually kids don't like them. So I had some children at my house this week And of course, they don't eat the ends and they don't eat the crust We cut them into strips and we soak them in butter we roll them in sugar and bake them in the oven. Why it was tasty That's a great idea sugar sticks We should try that at home Yeah, because I'm usually the one eating the caps and yeah in the ends and everything The best part is the end of the loaf. Yeah, I like them. Yeah So We're gonna soak the bread after we've removed the crust We're gonna soak it on some of the broth and that we're gonna do so it's easier to blend it easier to handle later on On top of that, we're gonna chop up some onion. Just chop it very finely like you would on a food processor We have the shredded chicken and we're going to need also some garlic Here are two things that you may or may not find everywhere. This is called yellow pepper. It's a Peruvian pepper I have a plant at home. It hasn't produced anything yet. So it's the first year. I try growing it Typically, I'm able to get this at the Mexican stores La conquistadora in town will typically carry it so this is a I Would say fairly hot pepper. It's not as hot as as the one you have But I wouldn't put a scoop of this in a sandwich, right? I typically would water it down with something else But we'll use it for cooking this and the other thing is turmeric, which I think is more readily available But this is mainly for color. So we turn the white bread into a more of a yellowish Try to give it this appearance right the original color of what the pepper was so in order to do that on a Saucepan of some sort we're gonna brown the onion first With a little bit of oil and then we have the onion already chopped up We have the bread already chopped up and with the bread typically what I'll do I'll blend the bread Just to get it to be more like a paste You don't have to blend it if you work it enough in the pot You'll get that texture that you need mushy. Yeah, okay exactly We want it to be almost like a puree of some sort right almost like mashed potato type texture and then we're gonna put some Walnuts in some evaporated milk on it as well. Walnuts and evaporated milk and wonder bread to make it creamy That's exactly it At the end of the day, it's a pretty simple sure We would not think of putting soaked wonder bread walnuts and evaporated milk together With chicken with chicken and who knows where the idea came from right? That one. I don't know. No. Well, you could make up a story and it might be true I'm guessing it might be similar to bread pudding that somebody had bread left over and Added chicken Well, I just saw a recipe. No, no, it was oh gosh. What was it? Something and then they added condensed. Oh, it was corn and bacon like mucket chew But they added condensed milk to it. So I'm gonna try that someday for the family Who knows condensed milk and corn and bacon. So what what we want to do is get the onion Nice and brown and soft. We don't really want to burn it We just want to give it some color and give it some Texture just soften it So we'll let the onion cook on here for a couple of minutes and Just plain vegetable oil you can use any kind of oil you want peanut oil or Olive oil. I don't know what else is out there lard. Yeah Bacon drippings. So once we have the onion mostly browned We're gonna add a little bit of garlic And we're gonna work that into the mix Nice aroma Yeah, you said that would give a good aroma and blowing and it is a good aroma Once you got those two Nice and soft we can add a little bit of the yellow pepper And that is gonna depend again on how hot you want this thing to be right? Yellow pepper paste yellow pepper paste Hot yellow pepper paste and you can actually smell the pepper. It's I Can't hear it. Can anybody out there smell? Oh, you can good You can almost smell how hot it is, right? and That's the bread and on top of that we're gonna add the bread and Work the bread into it now on this once you add the bread we want to water it down with some of the chicken broth and The risk here is that the bread is gonna burn at the bottom of the pan, right? So you want to turn down the heat and you want to constantly move this and the Secret is when you put the bread in It smells like bread, right? You start cooking the bread and you can get a smell of bread You have to cook it until the smell of bread goes away. So the bread is already cooked but And I guess if you ask my mom or my grandma, they can probably tell you why the smell goes away I don't know. I just know that I Just know that we work the puree over a Medium heat until the smell goes away and it smells like a new food. Mm-hmm exactly And every once in a while you want to check the level of broth and if you need additional broth because it's drying up You can throw broth in there It's usually better than have it too wet than to have it too dry Sure, because it's going into the chicken anyway. Yeah, and that's a good point The chicken will soak up some of the water once you put it in there In August we'll be at back at Kiwanis Fieldhouse. We'll be doing zucchini and What else well a couple of things I don't know exactly what will be in abundance at the end of August Because that will be the unknown ingredient, but you know by the end of August. We're gonna have zucchini zucchini zucchini We'll make zucchini burgers not zucchini bread. You've all made zucchini bread and zucchini muffins for 40 years We're not going to do that. We'll do other things with zucchini. Maybe we'll fry some we'll see and then I've been saving all my Peelings and garlic extra garlic and old herbs And I'll mix well I'll show you how to make stock in front of you And then it'll be stock and the unknown and zucchini burgers, and I don't know what else Oh, yeah. Oh, yes. Yes. I've got my reputation. It's better taste good So now that the bread is mostly cooked and the smell has gone away I'm gonna add a little bit more broth To thin out the mix and I'm gonna add the turmeric and this is something that you're gonna have to add by eye Depending on how much color you want. This really doesn't have a lot of flavor to it If you did put a lot of the pepper in there the pepper is gonna give the bread flavor So the turmeric is not as necessary But if you didn't have a lot of pepper in there to begin with You might have to add a little bit more and I'm guessing maybe a teaspoon or two Will do the trick When Lee and I had COVID last October Well, while we were waiting for our food first booster We both lost the sense of smell and I would have cut back in a week or two, but I always opened my clothes Oh, I can smell the clothes which I love to smell anyway So now you have a more of a sauce that has Has more of a pureed texture to it because the bread Has softened and now we've added the color. So the white color of the bread went away and now we have a nicer yellow or oh, yes Yes, yes And when you get any color chickeny color and when you get it to this point What we're gonna do is add the shredded chicken and You can add as much chicken as you want depending on what kind of Ratio you want of chicken to sauce and then we're just gonna mix the chicken in And warm it up at this point, right because everything is already cooked oil onion bread and The seasonings have you put in the evaporated milk yet? Not yet. Not yet. Okay No, yeah, that will go on at the end along with the walnuts Well, oh, yes and walnuts walnuts And It is up to you if you want to put the walnuts in whole or if you want to blend them That way some of the crunchiness of the walnuts goes away. Yeah, some people like smoother some people like crunchier, right? I'd put them in whole But that's me And one thing that we didn't add is salt and pepper right you can add those at the very end of the process depending on what kind of Flavor you're looking for Yeah, sometimes you do I don't have any cheese. No, but Wisconsin cheddar or what? Parmesan cheese, okay? Or some other kind of dry cheese. Yeah, right So now we'll just sprinkle some walnuts on it and And I guess I just want to plate this to give everybody a okay an idea of how what it looks like Right of like after we've mixed all the all the ingredients, okay? Hmm sure say the name of that again Andres I see the guy you know He I hear the guy you know. Oh, he is he like pepper is this This is a key. I'm a real exactly yellow pepper. Ah, he Guy you know, mm-hmm. Yeah, you nice hand, right? Yeah, but we're using chicken. We're using chicken, right, right? I'm doing some Peruvian cooking now. I'm putting the sliced onions in the bowl. I'm putting the Cut up tomato in the bowl I'm putting the He's gonna chop the cilantro. I was gonna put it in whole will will mince the cilantro And what are we doing now? It's a small onion tomato salad that we're gonna serve with the pork sandwiches Peruvian pulled pork Peruvian pulled pork. That's it. Do you try it? His wife is Peruvian so he's had I think a gain a lot and he was just saying that when whatever he has it in Lima It's typically served with a few Sides, do you want to mention those? Well, I know it served with rice and potatoes That are he going to the garnishes the garnish eggs Harbour legs Yeah, yeah, we have harbour legs in the back the goal is goes with what with the Chicken the chicken garnish. Okay, and then sometimes there'll be also a piece of lettuce on there, right? Lettuce or some sort of green as a bed Okay Yep Yes, and we do have olives and we have eggs Yeah, they're in a can. Okay, I don't think we open them. Okay So the salad this salad is for the sandwiches It's just a small garnish that we're gonna put on top of the pork before we close up the sandwich Onions tomatoes in a little bit of Mincelantra just to give it some color and some flavor in this we're gonna season with a little bit of salt and Then a little bit of lime juice a fancy schmancy Peruvian pulled pork sandwich And we can probably mix all of that up now Usually I would use my hands, but we're going to be cutting pork. So I'm keeping my gloves fairly dry So does anybody else have any other questions about the chicken? Thank you Are we finished with the line and gate making some room for us? Maybe maybe okay, we're definitely with the one we're finished finished with all that we might need And I guess if anybody is interested you can see I don't know how long we've been cooking But you can you can see the chicken or the fish has started to change color us already So some of the stuff that was very pink and you can see how the thinner pieces half Cooked or cured a little bit faster than the than the other stuff. We're ready for the pork. Yeah, okay I guess I gotta go get my fish back Thank you. Oh Look at that My grandfather who lived to be 102 you've heard me talk about him anytime the one who loves Who loved overripe bananas Also ate a little bit of beef a little bit of chicken, but most of the time it was pork And the fattier the better 102 Born in 1889 so this is the pork This is Pork tenderloin you can use shoulder rolls you can use but rose you can use pretty much any part of the pork You want by the way, but roast has nothing to do with the back of the pig It's the part up here that butts up against the shoulder roast That's good to know So we did with the pork typically the fattier the better because we want to release the grease Right, we want to release that lard that we're gonna use later to fry this on I'm not gonna do the whole cooking demonstration here because it takes about two hours to do So what we would do the night before we would take the pork that is being thawed And I this look bigger before we cook them. Well, no kidding But we season them again with a Peruvian pepper called panka pepper, right? It's very mild is similar to paprika. It doesn't have a lot of heat to it It has some flavor to it. So we're gonna cover the pork with it with the paprika, which is a red pepper We're also gonna cover it with minced garlic And we're gonna cover it with a little bit of cumin and we're just gonna smear it on the outside if in this case this pork had a fatty layer on it, right, which is the The lard or we're gonna cut into it And that's gonna let some of that grease come through and get released and some of the flavors to come out We're gonna let it sit overnight and then the next day. We're gonna put it in a pot with about a cup and a half of just plain water and Lime juice so about half a lime to a lime of lime juice in there The lime is gonna make it a little bit more crunchy And we're gonna let it cook on low heat You're gonna want to simmer it So you're gonna cook it for about 30 minutes per side So 30 minutes turn it 30 minutes if you see that you're running out of water you're gonna add more water to it This boiling process is really gonna cook the meat through and soften it right because we don't want the tough meat of the pork But then at the same time what you're trying to do is to Get the juices the fat from the pork to start flowing out So if the water evaporates you're gonna have the lard come out of the pork And you're gonna be out of water and now you're gonna have a small amount of lard in the pot So it's something that you have to keep close attention to You know set the timer 30 minutes then flip it around if you need more water and more water In about an hour into it You're gonna want to open the pot turn the heat high to get the rest of the water to evaporate And then just keep the lard in the pot And then you're gonna start hearing the typical frying sound right like it's no longer a boiling But it's more like a deep fryer type sound to it and at that point all you have to do is Turn it a few times and try to get the skin to get some color and get some texture to it and then you're done so Usually if you go to a restaurant, you'll get a couple of pieces of pork Maybe on the bone maybe not if you do a shoulder roast You'll have a bone and then it'll be served with either potatoes or corn or rice or some other type of Side Today we're gonna go do sandwiches. I like them And to do that we're gonna serve these on a bone with a little bit of the onion salad with tomatoes and In the green sauce Yeah, so while Emily is getting the green sauce we can start cutting this up So we'll put the the slices down because that's the fatty part Okay, and then We can just I mean and this should fall apart right and I suppose I've never tried making pulled pork out of this Which I should try to That that business of cooking it in water and then it renders its own fat That's sort of like doing browned potatoes in a large skillet with fat and Water and then you cook it until the water evaporates the by that time the potatoes are done And then they brown in that left over butter that's been in there all the time And it works perfectly most of the time and Then the other times it sticks fiercely Yeah And this is why you have to be careful with this right because some some cuts of pork will not have enough fat To do the frying trick. Yeah, the shoulder and the butt are nice and fatty What I like to do is after I'm done doing this and I'll do it again today I'll strain the lard and save it just throw it in the freezer So the next time I need to do one of these I'll scoop a couple of scoops of the lard from the freezer and put them in the pot when the water has evaporated Otherwise you can buy Lard right you can get a kind of what is a crystal or well that That's shortening, but lard will be more L or Hormel any other brands besides more L and Hormel Those are the only two I can think of armor That's right armor. Yep and Mother always said one of them was better for pie crust than the other but of course I don't know which one it was do you use that for pie crust not shortening some I yeah I do okay Because when I make empanadas I usually use shortening, but maybe lard it would be better sure sure. I would think so Look at these lovely chunks of yumminess. Oh I won't eat it in front of you. Yeah No, so there should be some that are really brown and really crunchy. Oh, yes They're usually the cook gets those but I didn't get any today Okay, so while we keep Slicing how about Vicki or Emily? Can you set up the buffet because this is That is for the sandwiches. Okay. I have to start at that end start with the ceviche and then the chicky and then the buns Okay Yeah, so this is more of a that we're not gonna That's the one for the sous chef which is me today. Yeah. Oh You're doing a great job with those Well, let's Emily can you put the buns maybe on top of the stove so that they get the bun before they get to the sandwich and Maybe the ceviche down there and then the chicken But well just use your use your imagination and as you go through you're gonna see two bowls of green sauce The one closest to me. It's a little bit more spicy not very much Like a medium. Thank you. And So that sauce is a mix of cilantro parsley green onions oil yellow pepper And a little bit of mayo all blended together and also a little bit of milk to thin it out, but it's it's got a really nice Taste that is gonna really complement the The pork and I guess it's unlike anything else. You've probably tried before right? It's got its own flavor to it