There are some “DUH” rules that I feel the need to cover. You know them, the ones your parents taught you, like don’t run with a knife, and don’t point or throw it at anyone. Then there are the branches of those rules. When you walk with a knife, hold it by your side near the outsides of your thigh, and if you are near another person, let them know you have a knife in your hand.

One other important rule is never put a knife in a sink full of dishes. This not only can dull the knife, but it also can be dangerous when an unsuspecting hand reaches below the bubbles and grabs something sharp and pointy. I wash my knives after use with cool water, dry them and put them away.

To dry or wipe a knife, take a cloth and fold over the blunt side then gently wipe down from the hilt to the point. Keep a loose grip and repeat until clean. If you have shelled out for good knives, treat them well. Get a knife block or magnetic knife rack to keep them out of the way, safe and sharp. There are many videos online about how to use knives (don’t you just love YouTube?), and I highly recommend checking them out. Most are entertaining and informative.

This week I have created a menu that will give you an opportunity to practice your knife skills.

Red Pepper Gazpacho Soup Recipe

Prep Time: 10 minutes

Ingredients:

• 5 Ripe tomatoes, core removed
• 1/2 Cucumber, finely diced
• 1 Red bell pepper, finely diced
• 2 Cloves garlic, chopped
• 1/4 Cup water
• Dash cayenne pepper
• 2 tablespoons fresh cilantro, chopped

Method:

• Option No. 1: Blend tomatoes with water. Pour into container and add cucumber, bell pepper, garlic and cayenne.
• Option No. 2: No need to dice. Blend together all ingredients except cilantro until smooth.
• If possible, chill for at least two hours to let the flavors mingle. Top with cilantro. Serve chilled or at room temperature.
  

Shrimp Ceviche Recipe

Ingredients:

• 1 Pound medium-small shrimp, peeled and deveined
• 2 Tablespoon salt
• 3/4 Cup lime juice (juice from 4-6 limes)
• 3/4 Cup lemon juice (juice from 2-3 lemons)
• 1 Cup finely chopped red onion
• 1 Cup chopped cilantro
• 1 Cucumber, peeled diced into 1/2-inch pieces
• 1 Avocado, peeled, seed removed and cut into 1/2-inch chunks
• 2 Cups fresh pineapple, finely chopped
• Tea kettle of hot water
• Large bowl with colander to fit inside

Method:

• Put shrimp in colander that is set inside of the bowl.
• Blanch the shrimp by pouring the hot water over them.
• Allow to “cook” for 30 to 60 seconds. Pull the colander out of the water to drain.
• Cut shrimp in half, length-wise.
• Pour out water and fill bowl with shrimp, juices, and salt. Chill for 30 minutes.
• Add onion and pineapple. Chill 30 additional minutes.
• Add cilantro, cucumber and avocado and serve chilled or at room temperature.

Bollywood if She Could

Ingredients:

• 1 Shot mango Juice
• 2 Shots spiced rum
• 1 Teaspoon honey
• Orange twist

Method: 

• Rub edge of glass with twist of orange.
• Shake juice, rum and honey with ice and pour into glass.
• Garnish with twist.

Kirsten Busam
		About the author:
		Kirsten Busam is a contributor for Cincy Chic and the owner of Babycake's Gourmet Cupcakes.

Last update: 29-06-2009 08:55

Published in : Magazine Items, Recipes