Father’s Day is coming. You and I both know it. I’m still stumped. But over the past few years I have had the opportunity to hunt down some really great gifts for my husband, mostly from my favorite store in Dallas, Collectors Covey. I like the place for several reasons. First, there’s Bubba Wood, one of the proprietors and one of the more excellent humans on the planet. Second, they carry lovely landscape paintings and other landscape and wildlife art that I adore. And third, and really most importantly, it is the world’s gold mine of husband, dad, brother or boyfriend gifts. I’m a little embarrassed at how many of my man gifts I have gotten there over the years but my family is chock full of serious outdoorsmen, hunters and art lovers, and the Covey has some of the most tasteful men’s items around. Go to the Home Depot if you want to get the man in your life a pressure washer (I’ve done that…it was a hit) but if you want a sterling western belt buckle, a Filson bag or shirt, a John P. Cowan hunting print, or a bronze statue by the likes of Walter Matia, go to the Covey. They also have wonderful books, and that is how I have had the good fortune to come by this recipe.
I have two book suggestions for Father’s Day. First, the book in which I found this fantastic recipe is Tosh Brown’s Grazing Across Texas. Tosh is a wildlife photographer of the highest order and this book is a huge, heavy, high quality book of hunting photos, accompanied with some of the best wild game recipes from some of the finest game cooks in the state. And the sides and desserts, oh my goodness. This is an art photography book that is packed with recipes. This book has the heft and quality of The French Laundry cookbook. This is as much a big coffee table book as a cookbook. It is that nice.
So, while included, Rattlesnake Cakes in a Pistachio Nut Crust may not be your thing. But, if you, your father, or your husband hunt, there will surely be a place in your kitchen for a recipes for Duck Breast with Red Chili Glaze or Chicken Fried Venison with Wild Boar Sausage Gravy And, to my bliss, there are even recipes from Austin’s Hudson’s on the Bend. Their Grilled Peaches with Spicy Lemon Honey or Quail and Spinach Salad with Honey Mustard and Bacon Dressing make me very happy.
Here is a recipe from Grazing Across Texas that I really love. It is for Shrimp Ceviche and the recipe is originally from the Port “A” Seafood Company in Port Aransas, Texas. It is a pity to dog-ear such a pretty book, but there are about 25 recipes in this book on my personal to do list.
|Shrimp Ceviche...a Father's Day Plan of Action|| |
- 1½ pounds fresh peeled and deveined shrimp
- 2 roma tomatoes
- 1 large red onion, chopped
- 1 fresh jalapeno pepper
- 4 fresh serrano peppers
- 1½ tablespoons fresh cilantro (I omitted this)
- ¼ cup extra virgin olive oil
- 1½ tablespoons salt
- 1 tablespoon fresh ground pepper (I used a bit less)
- 4 fresh lemons
- 4 fresh limes
- tortilla chips
- avocados, ½ to 1 whole per person
- To prepare, lightly steam the shrimp. The shrimp cook in the citrus juice as the dish rests in the refrigerator, so if you over-steam the shrimp, the juice will effectively overcook the shrimp. When they turn opaque, remove it from the steamer and rinse them with cold water. I found that steaming for 4 minutes was almost too much. Chop them into bite size pieces and place them in a medium size bowl.
- Chop the tomatoes, peppers and onions, and cilantro and add them to the shrimp. If you don’t have rubber gloves to handle the peppers, you can actually use a resealable bag or plastic wrap to hold the pepper while you slice them. But do take care because it can affect your grip. Above all, if you hold the peppers with your bare hands, DO NOT rub your eyes until you have cleaned your hands thoroughly.
- Add the olive oil, salt and pepper to the shrimp and vegetables. Mix gently. Pour the lemon and lime juices over the shrimp mixture and gently stir. Cover and refrigerate the concoction for 3 hours, stirring it every hour or so. Serve in halved avocados or in a glass with tortilla chips.
- Note: Avocados are my addition. I think they add a lot to the dish. But the ceviche is perfectly good without it, as well. If you use avocados, you can serve the ceviche in an avocado half. It is a really nice presentation. But it is great scooped onto corn chips without avocados, too. You could easily serve it as an entrée salad with 2 avocado halves.
If you over-steam the shrimp, the juice will effectively overcook the shrimp. When they turn opaque, remove it from the steamer and rinse them with cold water. Nobody likes rubber shrimp. Also, it is not strictly necessary to buy pre-peeled and deveined shrimp, but boy is it easier.
The second book I recommend is not food related, but if your guy is an angler, he’ll love it. It is called All The Best and is a book by the luminaries of the fly fishing industry about Lefty Kreh, one of the coolest men in the world, and the number one most respected fly angler in the world. He actually began his career as a photographer and a sports writer after serving in World War II. He was in the Battle of the Bulge and has a strain of Anthrax named after him. Kreh is a sweetheart, and this is heartfelt tribute by the heroes of the sport. For the record, this big, colorful book full of photos was written by Flip Pallot and published through Collector’s Covey, by my husband. Cool, huh?