El Velorio Art Exibition

Hello my 2 followers! Lol. Sorry I have been gone for a while but it became very hard taking pictures every time I cook and I cook the same dish very often. Besides sometimes I didn't have the camera since Hubby can't leave the house without it.
As you may notice I did some changes to the blog.

So in August the Hubby was offered the chance to be a part of an art exhibition. He agreed and the show was October 28th. There was live music as well as face painting. This was our first show we attended and I would attend many more. I really liked it.
Here are some pictures of the show, there was ALOT of talent.

And here is the Hubby's picture :)

They also had these models dressed in brides and a large painting in the back of a skeleton bride which you had the chance to take pictures with.

To end the night, we had hot dogs with bacon :))

Pesca-Chile

So today's dish does not really have a name. Its something like AguaChile but with fish instead of shrimp. The person who taught us this food called it Ceviche but in my opinion it's not really Ceviche. Anyways, here it is.

For this dish you will need:
3LBS Tilapia Filet
1 Purple Onion
2 Cucumbers
4 Habanero Chile
A lot of juicy limes
Tostadas

I started off chopping the fish into small pieces, or as the size you would like. While I was chopping away the Hubby was squeezing the limes.

Before you add the lime juice you will add the onion which is cut in quartz, salt, and a pinch of peeper. Then you will need to chop the Habanero, this is a very spicy chile and you will need to wash your hands several times after chopping. We were making a large amount so we did 2 chopped up in small pieces and 2 in slices.

You will then all the chile, mix well and add the juice. Let sit in the refrigerator for about an hour to an hour and a half.

While this is cooking I decided to add cucumbers. I cut 2 in quartz and I added once cooked and ready to serve. You wouldn't want the cucumbers to get soggy.
Once ready add the cucumbers and you can either eat in plate or by tostada. Enjoy!

Beef Short Ribs

To make this dish you will need:

3-5LBS Short Ribs
1 Bottle Korean BBQ Sauce
Sesame Seeds
1 White Onion
1 Large Container

You can find the Korean sauce in any Korean food store, you can try to googleing "99 Ranch Market" nearest you and they will definitely have it.
First off you will add the short ribs in a large container and add the BBQ sauce, you can add a small amount of water to make supply lasts if making a large amount. Add a couple of sesame seeds, you will only need to add a small amount since the sauce already has but a very small amount. Cut the white onion in quarts and add to the container. Mix well and place in the refrigerator for 3 days, yes 3 days. The long marinating will only make the ribs tender and better tasting.

This past time we did the ribs we saw a "Spicy" Korean BBQ Sauce and as Mexicans that we are we just had to try it. The sauce of course has a more red to it.

Then you let the Grill fire! Wait until the fire is not as strong or you will just get burned ribs. Typical thing for any food. After the fire is at its best point, let the cooking begin.

Look at how finger licking good the ribs look!

Once finished you serve with white rice and enjoy!

The Start

So since my husband and I do a lot of cooking a good friend mentioned we should start blogging and I didn't think it was a bad idea. I mentioned it to my husband and he also liked the idea and here we are. We might not cook everyday or extravagant foods but we will be blogging everytime we do cook :) I believe my husband cooks better than me so I am sure you will see his post more often. Hope you are as excited as I am and hope you enojoy!

- The Wifey.