Culinary Adventures with Camilla

Ceviche  is easily one of my top three favorite appetizers of all time. It's a simple dish of seafood "cooked" by the acid in lemons and limes. It's so easy, but it requires incredibly fresh ingredients. I usually ask my fish monger which is the best choice for  ceviche  that day. Sometimes he'll say shrimp, sometimes it's the scallops. The day I made this, he said both. So, I used both! Ingredients 1/2 pound scallops, sliced (click  here  to see the Monterey Bay Aquarium’s Seafood Watch findings on scallops) 1/2 pound shrimp, peeled and sliced in half lengthwise 1 t freshly ground salt ½ t freshly ground pepper 6-8 fresh lemons, juiced (I used Meyer lemons from a tree we have in our yard) 1/2 C chopped organic red bell pepper 1/2 C chopped organic cucumber 2 organic green onions, thinly sliced 1 T olive oil 2 T salsa or hot sauce (I used some Carrot Karma Hot Sauce from Intensity Academy ) fresh lettuce, ...

Thanks to a trio of sponsor deliciousness, I am bringing these Smoky Karma Stovetop Beans to our #10DaysofTailgate party. You can heap these onto to hot dogs or spoon them over nachos. We just ate them straight from a bowl. Thanks to event sponsors:  Bob's Red Mill ,  Intensity Academy , and Not Ketchup *   for the great ingredients to make this dish extra special. Ingredients 1 lb 13 oz dried beans (I used  Bob's Red Mill  13- Bean Soup Mix) water 4 oz pancetta 1 onion, peeled and diced 4 C vegetable broth 4 C beef broth 1/4 C Not Ketchup 's Smoky Date 1/4 C raw agave nectar 2 T apple cider vinegar 1 T Carrot Karma Hot Sauce by  Intensity Academy freshly ground salt, to taste freshly ground pepper, to taste Procedure Place your dried beans in a pot and cover with, at least, 2" of water. Let soak overnight. Drain the beans and rinse them. Slice your pancetta as thinly as you can. In a large souppot, saute ...

Because we were getting some much needed rain, my plans to have Jake grill these were foiled. Instead of grilling, I ended up baking them in the oven. They were delicious just the same. Ingredients For the Kofta: 1 lb 96/4 organic, grassfed ground beef 1 T parsley, finely chopped  (I used some prepped herbs from  Gourmet Garden Herbs & Spices * ) 1 T cilantro, finely chopped 1 T basil, finely chopped 1 t oregano, finely chopped 1 onion, peeled and finely diced 1 t ground cinnamon 1 t ground coriander 1 t ground cumin freshly ground sea salt freshly ground pepper Carrot Karma Hot Sauce by  Intensity Academy * for brushing For the Yogurt Dip: 1 C plain whole milk yogurt 1 T garlic 1 T herbs 1 T Carrot Karma Hot Sauce by  Intensity Academy * Procedure Preheat the oven to 400 degrees F. Mix all of the ingredients together in a large mixing bowl. Knead until all the herbs and spices are evenly distribute...

It's not a party without some carnitas. I recently won a recipe contest with my Legend of Laguna Carnitas over Pan-Fried Polenta Cakes . And - though I won - one of the comments made by a judge stuck with me: "It's not really carnitas because she didn't make it with lard." While I quelled my gag reflex - lard!?!? - I did start to think about what the lard would do and how it would change my dish. I was thinking that bits might crisp in lard and figured that I could achieve the same effect with butter. So, as a riff on ubiquitous tailgate baked potato skins, I made Carnitas-Stuffed Potatoes with a Carrot Karma* pico de gallo, using Carrot Karma Hot Sauce by Intensity Academy - one of  our #10DaysofTailgate sponsors. The sauce added a slightly sweet, subtle heat to my fresh salsa. Ingredients Carnitas 3 pounds skinless, boneless pork, cut into 2-inch pieces  2 C  liquid (I used a mixture of beer, chicken stock, and water) 1 T Carrot Karma Hot Sau...