As this is written, I’m also in the middle of putting together a post about two off-the-charts restaurants in San Francisco. However, Rachael Ray interrupted it all tonight by airing a Tasty Travels piece about Baltimore on the Food Network Channel. So now, I’m in the middle of a post about that as well. Meanwhile, dinner hour came and went. What’s pictured above was tonight’s fare.
When at Mastellone's to purchase a pound of figs and some prosciutto to wrap them in, Mrs. Yi spotted some particularly attractive marinated fresh anchovies and brought them home to me as a present. Although she’s not much of an anchovy aficionado herself, Mrs. Yi is aware of my penchant for them, and she knew that tonight she’d be dining elsewhere.
I got the recipe from iCeviche by Guillermo Pernot with Aliza Green, Running Press Book Publishers, Philadelphia, 2001. It's been in my library for quite a while, although only recently have I explored it in much depth. In the interest of promoting what for me at the moment is the "mother of all ceviche cookbooks," I could probably get away with posting this one recipe. It’s just that the book has so many I haven’t tried yet. For instance:
Salmon Ceviche with Pink Peppercorns
Peruvian Style Sea Trout Ceviche
Oyster Ceviche with English Cucumber Salad
Tahitian Style Abalone Ceviche---sometimes available fresh at Han Au Reun
Lobster and Vanilla Bean Ceviche
You get the picture. Stay tuned. Next post will be about Rachael Ray's Baltimore show, and it will be up within less than 24 hours.