Culinary Adventures with Camilla

This month the  Food'N'Flix  bloggers are watching  Friendsgiving . Our group's founder - Heather of All Roads Lead to the Kitchen - is on the roster for hosting, but I haven't seen her official invitation. And I'll just start with this: I couldn't get through this movie. I didn't watch more than about fifteen minutes before I turned it off and moved on to something else. It's just not my cup of tea.  I found it painfully unfunny with a dragging pace and one uncomfortable moment after another. As I said, I didn't make it through, but it did inspire me to make mote pillo , an Ecuadorian breakfast dish that Jeff makes for Molly. I had never heard of this dish, but it looked filling and delicious. It was! I researched and discovered that this is a traditional  hominy dish from the highlands region of Ecuador with the entire province of Azuay claiming it as their specialty. It is traditionally served with slices of queso fresco and black coffee. I serv...

Tonight, while Jake was at a thank-you barbeque for helping some friends with their new house, the little Manns and I traveled to Ecuador by tabletop in our Cooking Around the World Adventure. Ecuador is located on the western coast of South America, sandwiched between Columbia and Peru. While Ecuador is a relatively small country, cuisine varies greatly from one region to another due to the vast terrain changes around the Andes. For example, costeños (people from the coast) prefer seafoods, beans, and plantains while serranos (from the mountainous regions) prefer meat, potatoes, rice, and hominy. So, I picked one dish to honor the costeños and one that the serranos might enjoy. For the costeños... Ecuadorian Ceviche 1 pound shrimp salt 1/2 C fresh lime juice 1/2 C  fresh lemon juice 1 T mustard ¼ C ketchup 1 T olive oil 1 C cilantro Clean and shell the shrimp. Place the shimp shells into 2 cups of water along with a tablespoon o...