How to make french crepes recipe video

Basic Crepe Recipe
By: Chef Cristian Feher
www.tampabaychef.com

Crepes are very versatile and stylish. You can cook them ahead, or you can prepare them fresh in front of your guests. You can even freeze them. You can serve them with sweet or savory fillings. They can be a breakfast, brunch, or even a dinner item. Whichever way you like them, this is the easiest way to make them. I hope you enjoy them as much as I do!

This recipe yields aprox 15 crepes.


Ingredients:
- 4 whole eggs
- 1.5 cups of milk
- 1 cup of water
- 2 cups of flour
- 1/4 cup of melted butter
- 1 teaspoon of vanilla concentrate

Instructions:


1. Combine all ingredients in a blender and blend until the mixture has no lumps and is very smooth. This shouldn't take much longer than a minute.

2. Pour the batter into a pitcher or empty plastic bottle and store in the fridge for at least 1 hour. This step is important because you want the air bubbles to rise to the top of the mixture. If there are too many bubbles in the batter, your crepes will split and break while you're trying to flip them in the pan.

3. Heat a non-stick skillet on medium high heat. When it's hot enough to evaporate drops of water quickly, pour in a little bit of batter (about 2 to 4 oz depending on the size of crepe you want) and swirl around once to spread the batter. Cook for for about 30 seconds and flip. Cook for another 10 seconds and remove the crepe onto a plate.

NOTE: You can store crepes by stacking them, putting them in a freezer bag or sealable container and storing them in the fridge. They will hold up in the fridge for a few days and in the freezer for a couple of weeks.

Pillsbury crescent roll recipes - The top 5 crescent roll recipes in America

Pillsbury crescent roll recipes - the top 5 crescent roll recipes in America
By: Chef Cristian Feher
www.tampabaychef.com

American convenience is the new French cuisine. Well, not really, but it's still pretty darn tasty. Here are America's top five crescent roll recipes (according to me, America). Get your oven ready 'cause you're not gonna want to miss this.

Greek Spinach Crescent Rolls:
Ever hear of "Spanakopita"? It's the Greek word for spinach pies, and it's OK if you can't pronounce it because I'm going to show you how to make spanakopita with Pillsbury crescent rolls. Sautee a diced onion and two cloves of minced garlic in a pan with a little olive oil until the onions are translucent (about 12 minutes). Then add a bag of fresh baby spinach leaves and wilt them. This will only take about five minute. Set aside and let it cool. Once the spinach mixture is cool enough to handle, wring out the water with your hands and put them into a new bowl. Fill each crescent triangle half full with some spinach mixture and a sprinkle of crumbled feta cheese, then fold the other half of the triangle over and pinch the sides shut. Bake in oven until the rolls are puffy and golden brown.

Smoked Turkey, Boursin Cheese and Cranberry Crescent Rolls:
This one is a family holiday favorite way to enjoy your crescent rolls. Simply fill half of your crescent triangle with smoked turkey, a spoonful of Boursin cheese and a dollop (yes, a dollop) of cranberry sauce. Bake until the pastry is golden brown and enjoy these sweet and savory morels.

Terriyaki Tempura Shrimp Crescent Rolls:
Feeling a little fusion? I know I am. These are a great conversation piece at dinner parties. Simply purchase some ready made tempura shrimp in the frozen seafood section of your local grocery store. Roll a piece of tempura shrimp into a crescent roll, bake and drizzle with terriyaki glaze (found in the Asian food isle) and sprinkle with sesame seeds. Drizzle with Srirachia hot chili sauce or spicy chili mayo (4 parts mayo to 1 part chili paste) for a Japo-American taste sensation.

Breakfast Crescent Rolls:
Layer the following from bottom to top and bake to golden perfection: A crescent roll triangle laid flat, thick cut smoked ham, scrambled eggs, chopped scallions (or chives), a slice of Muenster cheese and another crescent roll triangle. Not a morning person? You will be after you try these.

Argentinian Empanada Crescent Rolls:
If you've ever had the pleasure of having an Argentinian beef empanada, then you know why these are at the top of the list. And if you've never had one, put on your Gaucho hat and get ready to explore the best of South American cooking.  Cook the following in a non-stick skillet: 1/2 cup of shortening, 2 onions chopped, 1 Lb lean ground beef, 2 tbsp of Paprika, 1/2 tsp of cayenne pepper, 1 tsp cumin, 1 tbsp of white vinegar, 1/4 cup raisins, 1/2 cup of pitted green olives chopped, 2 hard boiled eggs chopped, salt and pepper to taste. If you can keep from eating this mixture out of the pan, cool it down to room temp and stuff your crescent triangle half full of the mixture, fold over empty half and pinch sides to trap the filling inside the "empanada". Bake, taste, conquer.

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Leftover ham recipes - 5 easy ways to cook leftover ham

Leftover ham recipes - 5 easy ways to cook leftover ham
By: Chef Cristian Feher
Tampa Bay Personal Chef Services

You sauntered through the refrigerated meat section and came across a deal that was too good to pass up, which is usually the way most people acquire a 10lb ham. Or maybe you have leftover holiday ham from a family get together. The point is that you would never waste such tasty, succulent meat. But you still have 8Lbs left and can't even fit anything else into your cluttered fridge. That's why I'm going to give you five ways to rescue that ham and give it new life.

Ham and Split Pea Soup:
One of my favorite soups. It's as good as it is easy to prepare. Soup pot. 1 pound of diced ham. 1 diced onion. 1 pound dried split peas. Cover with chicken stock or water just enough to cover the ingredients. Cook until the split peas disapear and you end up with a nice green liquid, you may need to add water if too much has evaporated (if you only see dry split peas and ham). Season with salt and pepper. Take the soup off the heat and let stand until it cools down a bit, it will thicken during the cool down.

Deviled Ham:
I must confess that Underwood canned deviled ham is one of my secret passions. But this recipe is almost as good. You will need a food processor. Add enough diced ham to fill up about 3/4 of your food processor (about 1 lb on my food processor). Add 1/2 cup of mayo, 1/4 cup Dijon mustard, 1/2 chopped onion, 2 Tbsp of hot sauce or more if you like it spicy (you can also add a pinch of cayenne pepper), 1 tbsp of Worcestershire sauce, 2 teaspoons of smoked paprika, salt and pepper to taste. Combine all ingredients in the food processor and blend until smooth. This mixture will make amazing sandwiches, but I prefer to cook spaghetti pasta, drain it, and mix it with a cup or two of deviled ham and heat it together in a skillet with a little olive oil, fresh Parmesan cheese and fresh chopped basil leaves. Pure heaven.


Glory, glory, ham united sandwich:
I made this sandwich while watching soccer at a friend's house and it still remains his favorite sandwich to date. Get some fresh, crusty Italian of French bread and layer the following from bottom to top: A tonne of sliced ham, mayo mixed with crushed garlic and parsley, thick slices of fresh buffalo mozzarella cheese, sliced ripe tomatoes, roasted peppers, salt, pepper, olive oil, and basil leaves. You can eat it cold, or roast it in the oven open faced until the mozzarella gets warm. One bite and you'll be making inappropriate humming sounds.

Penne Alfredo w/ Ham and Peas:
A great pasta dish if you don't mind the calories, fat and carbs. But it's all about the taste, right? The Alfredo, or more accurately - cream sauce, is made by frying up a diced onion with three bay leaves, salt and some pepper until the onion becomes translucent. I like to add fresh tarragon to my cream sauce. Add 2 to 3 cups of heavy cream and bring it to a simmer. Once it simmers you will thicken it with a roux - a roux is a flour mixed with vegetable oil so that it becomes the consistency of tooth paste. Take a whisk and whisk in a little roux at a time into the cream sauce. Once it has thickened enough, cook out the sauce at low heat for 10 more minutes. Adjust the salt and pepper, set aside. Cook you pasta, chop your ham and get your peas ready. In a non-stick skillet heat up the ham and peas until hot, then add the cooked pasta of choice and cream sauce. Toss, heat, mix, serve, enjoy, then go for a 5k run to burn it off.  

Breakfast Pizza:
If you looked at this title and said, "Ewww.." you probably hate laughter, happiness and money. Stop reading this and go for a walk in traffic. The rest of you are in for a treat. Get some store-bought pizza dough, roll it and flatten it into the shape of a pizza. Sprinkle it with plenty of chopped ham, cover with a lot of soggy scrambled eggs, hash browns, bacon and shredded cheese of choice. Bake until the crust is cooked and enjoy by dipping in ranch dressing or BBQ sauce. Good morning, indeed.


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Leftover chicken recipes | 5 easy ways to cook leftover chicken

Leftover chicken recipes - 5 easy ways to cook leftover chicken
By: Chef Cristian Feher
Tampa Bay Personal Chef Services

If you're like many people, you just can't help but pass the rotisserie chicken section at your local supermarket without sticking one of those juicy, crispy, perfectly machine-roasted birds in your cart. But after a couple of days it just sits in your fridge with parts missing, looking kind of like an avian amputee. Do you throw it out? No need to waste your money. Here are five easy and delicious recipes for leftover chicken.

Chicken Vegetable Soup:

This recipe works well for those of you who collect odds and ends in your kitchen pantry. Soup is an excellent way to use leftover foods and stuff you want to get rid of. Start by chopping up celery, onions, carrots, and any other green vegetable you may have laying around (asparagus, zucchini, watercress, etc). Do not use broccoli or cauliflower, as these will impart a sulfur taste to your soup that most people will find unpleasant. I always keep a jar of organic chicken bullion on my fridge, but you can also use powdered chicken bullion or packaged chicken stock, and worst case scenario, just use water and salt. Fry your veggies with a little olive oil until the onion becomes translucent. Add a couple of minced garlic cloves, and the chicken. You can put in the whole chicken, cut it in parts, or you can take the meat off by hand and just add the meat. Fill with water until it just covers the chicken and veggies. If you're adding rice, pasta or barley, make sure you add more water to compensate. Mix some chicken bullion in the water until it tastes like a nice flavorful chicken stock. Bring to a boil, turn the heat down and simmer for 1 hour uncovered. If the pasta, rice or barley absorbed too much water, add more water and adjust the chicken stock if the taste is too bland. Season to taste with salt and pepper if necessary and enjoy!

Chicken Salad:

This is probably the fastest thing you can do with leftover chicken. Quickly take the meat off the bones with your (clean) hands and put the meat into a bowl. Add some chopped celery and chopped scallions, fresh ground pepper, salt, a little Dijon mustard and mayo. Stir and you're done! This can be eaten in a sandwich of on the side of a salad, or even by itself (for you low carb dieters). Another variation of this salad takes the addition of a teaspoon of curry powder for an aromatic taste.  You can also add diced apples and grapes for a sweeter contrast.

Chicken Club Wrap w/ Tzatziki Yogurt Sauce:

If you like Greek food and bacon, this recipe will blow you away! You can use pre-cooked bacon, but I prefer the real deal and find that organic apple wood smoked bacon (uncured) tastes the best. But you can use your favorite bacon. The best way to cook bacon to perfection is on a non-stick cookie sheet (baking sheet) in the oven at 400 until the bacon browns. Take it out, let it cool, sop up the grease with paper towel and you have perfect sandwich bacon. Now for the tzatziki sauce. It's best to use a food processor for this, but you can do it by hand. Mince 2 garlic cloves, and 1/2 of a peeled cucumber in a food processor. Add this mixture to a cup of plain Greek yogurt (or regular yogurt) and season with a little olive oil, spritz of lemon juice, fresh cracked black pepper and plenty of salt. Mix well. On the wrap you will put a good amount of shredded chicken meat, tomato slices, lettuce, bacon and tzatziki sauce. Roll it up and get ready, 'cause it's gonna be good!

Chicken Quesadilllas:

Again, this is a very easy recipe. You will need chicken meat, tomato salsa, and shredded cheese (like cheddar, monterrey, queso blanco, gouda or even mozza would work). Lay a flour or corn tortilla flat, fill half of it with the chicken, salsa and cheese and fold the empty half over onto the food. This way you can flip it easier on the pan (versus having one tortilla flat on top of another). Cook on a non-stick skillet at med-low heat making sure not to burn the bottom of the tortilla. Wait until the cheese starts to melt and then careful (and quickly) flip the quesadilla over so the other side can crisp up too. Once the inside is hot and melted, I like to serve it with fresh guacamole and sour cream. But it will be good enough on it's own if you're looking for a quick meal and don't have a lot of time.

Chicken Coconut Curry:

This will require a can of coconut milk, chicken bullion powder or paste (not stock), chickpeas and a potato in addition to the chicken meat. These are the items you should prep: shredded chicken meat, 1 peeled and diced potato, 1 diced onion, 3 garlic cloves minced, 1 tbsp of minced ginger (optional), 1 can of chickpeas drained. Cook the onion with a little vegetable oil. When they become translucent, add the chicken, garlic, ginger, potato, chickpeas, 1 tbsp of yellow curry powder and give it a good stir. Once the curry powder is mixed in there, cook the mixture for a 5 minutes on med-high heat. Add the coconut milk and a bit of chicken bullion to taste. Bring to a simmer and cook at med-low until the potato is cooked. Stir often. I like to serve this on steamed white or basmati rice. But it can be eaten on its own if you're in a hurry.

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The Skinny on Fats - Information Everyone Should Know About Fats, Weight Loss and Nutrition

The Skinny on Fats - Information Everyone Should Know About Fats, Weight Loss and Nutrition

By: Chef Cristian Feher

It seems that most Americans only know one thing about fat - that they’re getting fat. I think that if most people knew a little more about it, maybe they could do something about it too. After all, information is power. And I’m about to fatten you up on information. This is my crash course on fat, what it is, how it affects you and what you can do about it.

I see some of you yawning. Don’t worry. I’m going to use plain English here. And I’ll cut to the chase wherever I can.

What is it? Fat is basically oil. It comes from plants and it comes from animals. Some oil is liquid at room temperature and some oil is solid at room temperature. For example, olive oil in your kitchen is liquid and butter is solid. The main purpose for oil in the animal kingdom and in humans is fuel. Oil is a fuel. Your body runs on it just like a car runs on it. There is not much difference between gasoline at the gas station and a jug of olive oil. They are both considered to be hydrocarbons (liquid carbon - liquid fuel).

Fat as fuel. The human body can burn three different kinds of fuels. But it likes some more than others. It’s fuel of choice is sugar (carbohydrates; bread, pasta, potato, corn, candy, etc). If your body runs out of sugar to burn for fuel, it will then start to burn your fat as fuel. And if your body runs out of sugar and fat, you’re in bad shape buddy! It will start to break down your muscles (protein) and use that for fuel as a last ditch attempt to stay alive.

Is one better than the other? That is a very broad question. But since I asked it, I might as well answer it. Nobody to date has done a complete study as to the ideal and perfect diet for a human being. Probably because humans from different parts of the planet have become used to living off different types of foods. The late Adelle Davis has come close, and I would recommend her books over anyone elses.  However, it is quite clear by just looking around at most people that we fall into two main categories. Some people don’t handle sugar (carbohydrates) very well, and other people don’t handle fat very well. They get fat, overweight and unhealthy.

It’s my opinion that sugar burns you out. Much like race car fuel would burn your engine out in your car. But since this article is about fat, I will leave out a lot about sugars. All I will say is that unless you’re an athlete, or a person that can handle carbohydrates, you should not eat too much of it. However, you do need some of it. But that’s for another article.

Fat is a much better fuel for most people, since it burns slower, and is not as harmful to your body as sugar is. Your body needs fat, and you would probably find yourself in better shape and better health if you burnt more fat than sugar.

How come all these people talk smack about fat?  There are two very important things that you should know about fat. The first is that when we’re talking about calories (a calorie is how much energy a food gives you) one cup of fat will have a lot more calories than one cup of sugar. So if fat is making you fat, you’re probably just eating too much of it and not realizing it. If you were lost in a desert and were a few day’s walk from home, you would get a lot further on a piece of fat than you would on a candy bar. To give you an example: One cup of olive oil is 1910 calories, and one cup of pure sugar is only 774. The oil will provide you with more than double the energy and it will not burn you out. So you should realize this and eat fat, just less of it.

The other important factor in fat, is whether it’s solid or liquid at room temperature. Actually, the better test would be if it’s solid or liquid at body temperature - does it melt on your tongue? If you’re eating solid fat, it’s harder for your body to digest. And some of that solid fat may even end up clinging to your arteries or stored away as fat since your body can’t easily break it down. Probably one of the worst things you can do is eat solid fat with sugar at the same time. Your body will use the sugar and ignore the fat, storing it away “for later”. Sugar also neutralizes your stomach acid, so your stomach is not able to break your food down as it should. Fat does not affect your stomach acid.

Are some fats better than others? As mentioned before, you shouldn’t eat fats that stay solid when you put them on your tongue. These will most likely turn into body fat and won’t be used as fuel. And if you’re mixing that fat with sugar or carbohydrates you can be sure that it will turn into fat. So the better fats would be liquid fats, which would mostly come from vegetables such as olive oil, peanut oil, safflower oil, etc. Animal fat tends to be solid, although extremely tasty! And hydrogenated fats (like margarine and vegetable shortening) are made in a lab, and are garbage. Your body gets clogged up with them. I don’t eat them at all.

The bottom line. Refined sugar and high fructose corn syrup are not foods which are natural to Man. Whether you get fat or skinny from them, they make people unhealthy and you shouldn't’t eat them. You either have a body type that is built for carbohydrates (seeds, grains, potatoes, corn, rice), or you have a body type that is built for fat. I will write an article on the differences in the near future. So the ideal scene to maintain a healthy body and healthy weight is to only eat the amount of fuel that you can burn. If you’re a fat eater, eat liquid fats, but eat only as much as you will need. If you’re a carbohydrate eater, eat less carbohydrates and don’t combine them with fat. But you should pay attention and see which fuel your body prefers. It is my observation that most Americans would do best on a diet that has healthy fat, lean protein and no sugar.

I hope that this information has given you the know-how needed to feed your body the right way. If you have any questions you can always email me at tampabaychef@gmail.com.

Multipurpose Foods

Multipurpose Foods

By: Chef Cristian Feher

The Swiss army knife was invented in 1897, and since has become known worldwide as a symbol of multiple use and application. The manufacturers have touted that, “you can do anything with a Swiss army knife!” You can cut. You can eat. You can saw. You can magnify. You can tweeze, and you can unscrew. The only thing you can't do, is eat it. That's where multipurpose food comes in to play. This article offers a quick list of foods, although not Swiss in origin, that you can use for various tasks. And you can eat them too.

Apple Cider Vinegar – This strong vinegar makes excellent salad vinaigrette and is a necessary ingredient found in many grilling and bbq sauces. But once you put it in a spray bottle it becomes a weed killer, ant deterrent, glass cleaner and chrome polish. You can also add it to your pet's drinking water to discourage fleas. And if you think that isn't enough, you can also neutralize jelly fish and bee stings with it. Yes, you can be a hero, and ACV can help.

Virgin Coconut Oil – Is used today by millions of people around the world. It's an excellent substitute for butter and lends itself well for all-around healthy cooking. Since it's solid at room temperature you can also bake with it in recipes where you would normally use hydrogenated vegetable oils and animal lard. However, coconut oil is not just for healthy cooking, it is also used as skin moisturizer and can prevent protein loss in hair. If you have some time on your hands (and a chemical engineering degree) you can also make biodiesel with it and run your hippie van across the country. It has even come in handy to loosen up the different parts of my daughter's wooden babooshka doll. I always keep a jar of Kelapo virgin coconut oil in my pantry.

Coca-Cola – There has never been a more iconic drink. From modern American cities to the most remote reaches of the African jungle, Coca-Cola is known as that dark, refreshing, effervescing drink invented by American pharmacist John Pemberton in the late 19^th century. Aside from being a refreshing, sugary drink, it also has many other uses. Hollywood mops movie set floors with Coca-Cola before a fight scene to make sure the actors don't slip. You can clean burnt pans by boiling some Coca-Cola in them. You can soak gum in it to get it out of your kid's hair. And the United Satates Navy uses it to clean marine film from the hull of their submarines.

This should give you some useful ideas of products to have around your kitchen. Because you never know when your skin will need moisturizing, or when your submarine will need cleaning. Do you have your own multipurpose foods? If so, please email me at tampabaychef@gmail.com.

The end of the world food guide

The Post-Apocalyptic Eating Guide
By: Chef Cristian Feher



You wake up to a serene silence. A breeze sneaks in and rustles your hair. The air is cool. Your eyes are still closed. There is something missing. Did you forget something? Are you late? You're still too foggy. The ceiling comes slowly into focus. You look to your left. The alarm clock is blank. We must have lost power last night. You reconnect with your pillow, sinking into it, slowly losing consciousness. The sensation of falling. You're jolted up from the blackness with a searching thought. It can't be that late, the sun has not yet fully risen. You feel the warmth of the sheets and stretch your legs. Something is different today. There are no birds chirping. Your cat is not asking for food. There is no traffic. No dogs barking. You look to the ceiling once more and take a deep breath. You say to yourself, “Today is going to be a good day.”

The bathroom lights don't work. Power must still be out. That sucks. Your breath stinks. Gotta brush your teeth. The water is still running. The tube of toothpaste has been empty for days, but you still manage to squeeze out enough to brush with. You rinse and put it back on the shelf. You will squeeze it again tomorrow. The sun pokes a ray into the living room. You yawn on the way to the window. A good head scratch. You notice how much hair you have. It feels good. The street is empty both ways. Where are all the neighbors? Well, it's Sunday. It's Sunday. What did you forget? The mail. You didn't get the mail on Saturday or Friday. You hope no one sees your hair. You dig your slippers out from under the coffee table. Your toe dexterity is excellent.

A cool breeze. You skitter across the lawn. The dew from the grass is wetting your toes. Will they see your ridiculous bed head? Better hurry. Open the mail box. Bills, bills, junk, bills. Where is everyone? You begin to walk back to the front door but you stop. Standing still. No birds. No dogs barking. No neighbors. No electricity. No sounds of traffic. You're alone.

It's May 22nd, 2011 and your mom was right. You are special. And you're the last goddamn human on Earth. Now, what to eat? (cue Metallica [For Whom The Bell Tolls] and roll the title credits). This is my post-apocalyptic eating guide.

An amateur might waste time crying and clutching onto photos of loved ones. But not you, you're special. The clock is ticking and there hasn't been electricity for close to 12 hours now. You are very much aware of the “ice window”. The ice window is the precious few hours left until things in grocery store freezers start to melt. Another guy might start collecting cans. But you know those will be around for the next 100 years. Ice cream. You may never again enjoy ice cream. Must get to the ice cream.

You run to your car. It starts. It starts! You pull half way out of your driveway and stop. No time for BS. Ice cream is melting. But Steve down the street has a Dodge Viper. You have a Honda Civic. A moment of hesitation. The choice is clear. You run down the street in your slippers and bed head. You kick open Steve's door. No one is home. Just as you expected. Swipe the keys. You are now rolling past your house in Steve's Viper. Bad ass.

You double park across two handicapped spots and run to the grocery store. You wonder why you just locked the door and beeped the alarm. Focus. Ice cream. The doors are closed. You may never get ice cream again. You look around. The streets are empty. There is only one car in the parking lot. Steve's Viper.

Steve's Viper smashes through the front doors of the grocery store. You hear the peculiar sound of a sports car crumpling up against a cash register. One of those new, yet insignificant experiences that you can't help but mark off in your mental list of things that make you go “hm..” You run into the darkness of the grocery store. Isle 7. Flashlight. Batteries. What was that? Did you hear something? Heart racing. Ok, get yourself together. The ice cream is melting. You make it to the freezers. So many flavors. So many choices.

After two hours you are sick of eating ice cream and can go an eternity without it. Over the next week you live in the grocery store. You enjoy frozen waffles, rib eye steaks, ribs, baked potatoes, lobster, salmon, tiger shrimp skewers and dijon crusted lamb chops with the charcoal grill you've set up conveniently in isle 8. By the eigth day you start wondering if you've made too much smoke in the store. You also wonder why you haven't gone home, and why you've slept on a beach recliner on top of the dog food shelf. Are you afraid of something? No. You're alone. There is no one else.

All the fresh food has started to spoil. You estimate that there is roughly 10,000 cans of food in the store. If you ate three cans per day.. Yes, you're fine. This store alone can feed you for nine years.

You are ready to go back home, but you stop at the front doors. A thud. You heard a thud. Out on the street you heard a thud. Did you? You can't be sure. It's dark out. Too dark. Better wait until morning. But you don't go to sleep. You sit up behind the customer service desk and watch the front doors (and Steve's Viper) until the sun comes up.

You put Steve's Viper in reverse. The radiator rips off and stays on the floor next to the cash register. Your dad was a mechanic. You know it's going to overheat. Who cares. You floor it home. Steve's' Viper is abandoned in the neighbor's yard. Home. It doesn't feel like home. It's a house. You can have any house now. But what's the point? What's the point of life? What happened? Why are you the only one still alive? Ok, shake it off. What to eat?

It's sometime in June now. But you've stopped keeping track. The animals have started coming back. There are birds again. Still no people. You saw squirrels, and there are fish in the ocean. You've been living in Hulk Hogan's house. Driving Hulk Hogan's cars. You're even using Hulk Hogan's bathroom. The water stopped running yesterday. The house has a big gate. The bed is very comfortable. You've planted garlic, peppers, tomatoes, parsley, basil, cilantro, onions and a whole bunch of other stuff in Hulk Hogan's flower beds. You have all your guns with you. There have been sounds at night. Now that the animals have come back, you can't help but wonder what else might come back. But never mind that, you're making ceviche today.

Post Apocalyptic Grouper and Blue Crab Ceviche:

Servings: 4 (so you can eat it four times)

Ingredients:
1 Lb of Florida grouper you caught from Hulk's boat in the gulf.
2 large blue crabs you caught at the beach
1 Green Pepper
1 small Onion
2 cloves of garlic
1 handful of parsley
salt and pepper from Hulk Hogan's pantry
olive oil from Hulk's pantry
the juice of four lemons plucked from the citrus trees on Hulk Hogan's back yard.

Instructions:

1.Throw the crabs in a fire for a few minutes. Cool them off, crack them open and take out the meat. It should be nice and smoky! Put into a bowl.
2.Dice the grouper, onion, and pepper. Mince the garlic parsley. Put all in the bowl.
3.Spray liberally with lemon juice and season with salt and pepper. Wait a few hours for the acidity in the lemon juice to cook the fish. Enjoy by itself or with a bag of Ritz crackers found in Hulk Hogan's living room.

What will happen next? Where will you go? What are those sounds at night? And what will you eat next? Stay tuned for the continuation of my post apocalyptic eating guide and find out. To join my newsletter please email tampabaychef@gmail.com.