Working for Good, Clean, Fair Food for All - Slow Food Urban San Diego Convivium of Slow Food International

Delicious Fishes with Chef Jenn and Tommy Gnomes!

Last month our very own Slow Food Urban San Diego Education co-chair, the talented Chef Jenn Felmley teamed up with everyone’s favorite fishmonger Tommy Gnomes of Catalina Offshore for one of their famous cooking classes at Great News Cooking School in Pacific Beach. Tommy graciously donated his teaching fee to Slow Food Urban San Diego (thank you Tommy!!) and as if that was not enough wonderfulness Chef Jenn and Tommy graciously decided to share one of the favorite recipes of the class with all our readers here on the blog. Enjoy!!

Baja Style Ceviche

Serves 4 to 6


  • 1 ½ lb          Firm fleshed white fish (rockfish, snapper, etc.), boneless and skinless
  • ¾ cup           Fresh squeezed lime juice
  • ½ cup           Fresh squeezed lemon juice
  • 1/3 cup        Beer (preferably a Mexican beer like Corona, Tecate or Dos Equis)
  •  1                  Jalapeno, seeded & diced
  • 1 cup           Green onion, sliced into thin slices
  • 1/4 cup        Cilantro leaves, chopped
  • 1 tbsp           Extra virgin olive oil
  • 1/4 cup        Tomato ketchup
  • ¼ cup           Clamato or tomato juice
  • ¼ cup           Lime juice
  • Salt & fresh ground black pepper
  • 1 1/3 cup     Cherry tomatoes (multi colored), halved or quartered
  • 1/2 cup        English Cucumber, finely diced
  •  Tortilla chips


Cut the fish into ¼ inch dice and place into a shallow non-reactive dish.

Combine lemon juice, lime juice and beer; pour over fish (liquid should generously cover the fish or else you will need to stir the fish every 10 minutes).

Marinade the fish in the liquid, refrigerated, for about 30 minutes (or until the fish is no longer pink and raw looking when broken apart).

In a large bowl, stir together jalapenos, green onions, cilantro, olive oil, ketchup, Clamato juice and lime juice.

Drain fish from the marinade.

Gently fold tomatoes, cucumbers, and fish into jalapeno mixture. Season with salt and pepper.

Serve with saltine crackers, good quality corn tortilla chips or tostadas.

For the love of beets

Heart healthy beets are rich in betaine, a nutrient that is being studied for its cardiovascular benefits. What better way to treat your loved ones this valentines than with a sweet treat that packs a heart healthy boost! This video from husband and wife team Matt and Julie Walker of Tiger in a Jar made our produce loving hearts skip a beat and sent us running to the kitchen to whip up this healthier twist on the beloved red velvet cake.


beet cake from tiger in a jar on Vimeo.

Sticky, Chewy, Messy, Gooey Recipe

The holidays are upon us. Often this time of year inspires weeks of personal reflection and heartfelt nostalgia while simultaneously evoking a need to scribble out a long list of resolutions. The top of my list for 2013? A juicing cleanse to kick off a healthy new year! But who am I kidding? Now is not the time to start said cleanse- there is still a whole week left in 2012 to indulge in sugar-toned gluttony and deep-fried tastiness!

Here is a recipe from Coronado-based author Jill O’Connor to get you through the holidays with a bit of chocolatey, liquor-laced cheer!

Grown-Up S’mores from Sticky, Chewy, Messy, Gooey by Jill O’Connor

Serves: Makes 15 S’mores


For the chocolate filling:
8 large egg yolks
1-½ cups confectioners sugar sifted
2 tablespoons white crème de cacao
2 tablespoons Kahlua
2 teaspoons Cognac
1 teaspoon pure vanilla extract
1/8 teaspoon salt
1 cup (2 sticks) unsalted butter
2 tablespoons Dutch-Processed cocoa power
12 ounces semisweet or bittersweet chocolate, finely chopped
1 ½ cups heavy cream, whipped to soft peaks

For the marshmallow fluff meringue:
3 Large egg whites
Pinch of Salt
Pinch of cream of tartar
¼ teaspoon pure vanilla extract
1 cup of marshmallow fluff

For the graham cracker crust:
3 cups crushed graham cracker crumbs
½ cup (1stick) unsalted butter, melted
1 tablespoon granulated sugar


Preheat the oven to 350°F.

To make the crust: Combine the graham cracker crumbs with the melted butter and granulated sugar until will combined.  Press into the bottom of a 9-by-13-inch metal baking pan.  Bake the crest until starts to brown and become crisp, about 10 minutes.  Transfer to a wire rack and let cool completely.

To make the filling: Using an electric mixer, beat the egg yolks and confectioners’ sugar together in a large bowl until they are thick and the color of butter.  Beat in the Cognac, crème de cacao, Kahlúa, vanilla, and salt.

Melt the butter in a medium saucepan over low heat and whisk in cocoa powder until smooth.  Remove the pan from the heat, add the chocolate, and stir until the chocolate is melted and the mixture is smooth.  Let cool slightly, then gradually beat into the egg mixture.

Fold the softly beaten heavy cream into the chocolate mixture just until combined.  Spoon the chocolate cream over the graham cracker curst, smoothing it evenly with a spatula.  Cover the pan with plastic wrap and refrigerate until very firm, at least 4 hours or up to overnight.

When ready to serve, make the meringue: Using an electric mixer set at low speed, beat the egg whites until foamy. Add the salt and cream of tartar and beat at medium speed until soft peaks form.  Beat in the vanilla.  Add the marshmallow Fluff to the egg whites a little at a time, beating constantly until stiff peaks form.

Carefully cut the S’mores into 15 large squares.  Place each S’mores on a dessert plate.  Top each with ½ cup of the meringue in a large dollop.  Use a small kitchen torch to carefully burnish the meringue until tipped with golden brown.  Serve immediately.