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Try this delicious and easy yellowtail ceviche. In the restaurant, we serve this with a vinaigrette called &quot;Mambo #3.&quot; One taste of this zesty, spicy concoction, and you&#39;ll know why. Knock the party guests&#39; socks off with this appetizer.  See all appetizer recipes.  Click here to see 15 Easy Fish Recipes for Summer.

Yellowtail Ceviche

rice-wine vinegar

soy sauce

chile oil

chile-garlic sauce

onion

ginger

garlic

salt,

sushi-grade yellowtail (hamachi),

juice of 1 key lime

plantain threads

shiso leaf, chiffonade

In a bowl, combine all of the ingredients and mix well to combine. Set aside.

Arrange the sliced hamachi on a plate, being careful not to overlap slices. Coat the fish evenly with the Key lime juice. Spoon 6 tablespoons of the vinaigrette over the fish and season with salt, to taste. Top with the plantain threads evenly in a line down the center of the fish. Garnish with the shiso chiffonade.

Try this easy to make stew for a great meal with a little spice.

Spicy Chicken Stew

baking potatoes,

sweet corn

celery stalks, chopped

onion, sliced into thick rounds

carrots,

garlic cloves,

12.5-ounce jar salsa

salt

cumin

chili powder

chicken breast

chicken thighs

chicken broth

corn tortillas,

Place the potatoes, corn, celery, carrots, onion and garlic in a slow cooker. Stir in the salsa, salt, cumin, chili powder and pepper. Distribute the chicken evenly on top of the vegetables and pour the broth over the chicken. Cover the slow cooker and cook the stew on high for 4 hours.

Transfer the chicken to a plate and shred with two forks into bit size chunks; return to the slow cooker. Mix tortilla strips into stew. Serve warm.

Coconut cream pie is one of my favorites. When I was little girl growing up in Pittsburgh, Pa., our family would sometimes go to a restaurant called Gullifty&rsquo;s, a sort of striving-to-be-high-end cosmopolitan diner with a huge rotating case of the sort of over-the-top desserts featured in trendy establishments in the 1980s. I always ordered something big and creamy, and if memory serves, it was coconut.

Decades later, I encountered a transcendent slice of coconut cream pie at Blue Plate, one of my favorite restaurants in San Francisco, and this recipe takes its cues from that adult version. The crust must possess just enough salty crunch, and the filling must be cool and creamy and include a bit coconut flesh. The directions are for a straightforward coconut cream pie, but smearing a layer of melted chocolate on the baked crust or topping the finished pies with a scattering of chocolate shavings is not a bad idea.

Be sure to buy real-deal coconut milk, the kind that has a pad of solid cream on top when you open the top. Light coconut milk simply won&rsquo;t deliver the same flavor or consistency to the pudding-like filling.

Click here to see Pick-Up-and-Go Pies.

Coconut Cream Pies

recipe flaky butter crust*

(170 grams) shredded or flaked unsweetened dried coconut

(360 milliliters) unsweetened coconut milk

(360 milliliters) whole milk

(130 grams) plus 1/4 cup (50 grams) sugar

(35 grams) cornstarch

vanilla extract

(240 milliliters) cold heavy cream

Line six ½-pint (240-ml) jars with the butter crust with the pastry. Refrigerate for at least 30 minutes or up to 2 days.

Meanwhile, preheat the oven to 325 degrees (165°C/gas 3). Spread the dried coconut evenly on a rimmed baking sheet/tray, place in the oven, and toast until golden, about 5 minutes. Once the coconut starts to brown, it can overdarken quickly, so watch closely. Remove from the oven and immediately transfer to a shallow bowl or plate and let cool completely (do not leave it on the hot pan or it will continue to brown). Increase the oven temperature to 400 degrees (200°C/gas 6).

Fit a piece of parchment/baking paper into each pastry-lined jar, extending it beyond the rim, and fill with pie weights. Arrange the jars on a rimmed baking sheet/tray, place in the oven, and bake for 10 minutes. Remove from the oven, lift out the paper and weights, return the jars to the oven, and continue baking until the pastry looks dry and is golden, about 5 minutes more. Remove from the oven and let cool completely on a baking rack before filling.

Meanwhile, in a bowl, whisk the egg yolks until blended. Set aside. Set a fine-mesh sieve over a bowl.

In a saucepan, whisk together the coconut milk, milk, 2/3 cup (130 g) of the sugar, the cornstarch, and the salt. Place over medium heat and cook, whisking constantly, until mixture begins to steam and bubble at the edges of the pan, 5-7 minutes. Remove from the heat.

Gradually add about ½ cup (120 ml) of the hot milk mixture to the egg yolks, whisking constantly. Pour this mixture into the saucepan while stirring constantly. Return the pan to medium heat and cook, whisking constantly, until the mixture is thickened to a pudding-like consistency and is just beginning to bubble, about 5 minutes. Remove from the heat and strain through the sieve into the bowl. Stir in the vanilla and 1 cup (115 g) of the toasted coconut (reserve the remainder for topping the pies). Cover with plastic wrap, pressing the wrap directly onto the surface of the mixture, and refrigerate until well chilled, at least 3 hours or up to 3 days.

Just before assembling the pie, in a stand mixer fitted with the whip attachment, whip the cream until about tripled in volume. Add the sugar and whip until soft peaks form. (Or, use a large bowl and a handheld mixer or whisk.)

Spoon about ¾ cup (180 ml) of the coconut filling into each jar and smooth the tops. Top the filling with 2 to 3 tablespoons of the whipped cream, then sprinkle the reserved toasted coconut evenly over the cream.

Serve immediately, or cover and refrigerate for up to 2 days then serve chilled or at room temperature. These pies cannot be frozen.

If you didn&#39;t think souffl&eacute;s could become any more delicious, think again. The addition of creamy peanut butter takes this dessert to the next level.&nbsp;

Peanut Butter Soufflé

whipping cream

cream cheese

peanut butter

chocolate pieces, semi-dark or milk chocolate

eggs,

sugar

Blend the cream and cream cheese in a medium heavy saucepan over low heat. Add the peanut butter and chocolate pieces and stir until melted. Take care not to scorch.

Remove mixture from the stove and allow to cool. Meanwhile, in a small bowl, beat the egg yolks with salt until thickened, about 5 minutes. Blend this into the cooled peanut butter mixture.

In a large bowl, beat the egg whites until soft peaks have formed. Gradually add the sugar and continue beating until stiff peaks form. Fold whites, a small amount at a time, into the peanut butter mixture.

Pour into an ungreased 1-quart soufflé dish and bake for 50 minutes. If pre­paring in individual ramekins, increase oven temperature to 325 degrees and bake for 15 minutes. Serve immediately.

What does a tomato hornworm taste like? Well, what would you taste like if you'd been stuffing yourself solely with tomato leaves for the better part of a month? Hornworms, which are ridiculously rich in chlorophyll, taste great with just about any summer vegetable, but my favorite recipe draws inspiration from the cuisine of the Whistle Stop Café, that fictitious Alabama diner made famous by novelist Fannie Flagg.&nbsp;

Fried Green Tomato Hornworms 

tomato hornworms

green tomatoes, sliced into 16 1/4-inch rounds

salt and pepper,

white cornmeal,

basil leaves

In a large skillet or wok, heat 1 tablespoon of oil over medium-high heat. Add the hornworms and fry lightly for about 4 minutes, taking care not to rupture the cuticles of each insect under high heat. Remove with a slotted spoon and set aside.

Season the tomato rounds with salt and pepper to taste, then coat with cornmeal on both sides.

In another large skillet or wok, heat the remaining oil and fry the tomatoes until lightly browned on both sides.

Top each tomato round with 2 fried tomato hornworms.

Garnish with basil leaves and serve immediately.

Musubi, also referred to as onigiri, is a Japanese snack made of rice wrapped in nori seaweed. In Hawaii, Spam musubi, rice topped with Spam and wrapped in sticky white rice, is a filling snack served at lunch, picnics, sleepovers, and any other time or place you would eat a snack. Recipe courtesy of Cecily Wong, author of Diamond Head.

Spam Musubi

white rice

rice vinegar

hawaiian teriyaki sauce

(12 ounce) container spam

nori

While rice is still hot, mix in the rice vinegar.

Cut the block of Spam into 8 even slices.

Marinate the Spam in the teriyaki sauce for 5 minutes. In the meantime, heat a frying pan and add a little oil.

Fry the Spam slices on each side until glazed in the sauce and a crispy on the edges.

Using wet hands or a musubi mold, form the seasoned rice into a rectangular shape.

Assemble the musubi by topping the rice with a piece of Spam and wrapping it in the middle with a piece of nori.

Top 6 chefs and cookbooks recipes from across the web

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Top Tags

Yellowtail Ceviche

Spicy Chicken Stew

Coconut Cream Pies

Peanut Butter Soufflé

Fried Green Tomato Hornworms

Spam Musubi

Top 6 chefs and cookbooks recipes from across the web

The most viewed chefs and cookbooks recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Yellowtail Ceviche

Spicy Chicken Stew

Coconut Cream Pies

Peanut Butter Soufflé

Fried Green Tomato Hornworms

Spam Musubi

The most viewed chefs and cookbooks recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine