Poolside chicken Sandwich
Grilled Chicken on a Poppy Seed Kaiser Roll
Shishito Peppers, Mozzarella, Pesto, Arugula, Garlic Mayo
It’s hot here in Vegas. The pool is officially open. And we are grilling everything in sight. Yesterday’s lunch was a delightful grilled chicken sandwich on a grilled kaiser roll with peppery arugula, herby pesto, gooey mozzarella, garlicky mayo, and a little surprise from grilled shishito peppers. Shishitos are thin-walled mild peppers with a fresh green vegetal flavor and just a whisper of heat. Every once in a while, though, you’ll come across a hot one!
Grilled Chicken Sandwich with Shishito Peppers Recipe
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Refreshing Bay shrimp Ceviche, Baja-Style
The beauty of this bay shrimp ceviche is that there is no need to search out pristine, raw, expensive fresh seafood when in the mood for a refreshing light meal.
Toss Wild Pacific Coldwater Bay Shrimp with fresh squeezed lime juice. Fold in chopped vegetables, refrigerate then enjoy 15 minutes later! These little shrimp have a delicious sweet flavored meat with a medium soft texture, perfect for ceviche.
We served this dish al fresco, Baja-style. The weather’s been in the low 90°s during the day here in Vegas. Chilled ceviche with house-made chips makes a delightful poolside snack. Add a frosty cerveza and there is nothing better.
These sustainable bay shrimp are harvested from the Pacific Ocean in cold waters from San Francisco up to Canada, with most of the catch coming from along the Oregon coast. The shrimp are fully cooked, peeled, and frozen. I keep a bag in the freezer. At $15 for a 2 lb. bag from Costco, it’s a great economical protein source to use in many recipes from soups to salads to omelettes.
Baja-style is the type of ceviche served all over Baja California which includes Mexican staples such as avocado, cucumber, and tomato as opposed to a Peruvian-style ceviche which is prepared with vegetables popular in Peru, such as sweet potato and choclo. Both great, just different.
Bay Shrimp Ceviche, Baja-Style Recipe
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