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Catherine Angiel


Fish & Shrimp Ceviche September 16 2010, 0 Comments

Fish & Shrimp Ceviche


1/2 lb halibut fillet, sea bass fillet or red snapper fillet skin off (or use a mixture of fish and shrimp)
5-6 limes (enough juice to cover fish)
5 diced fresh tomatoes
4 tablespoons chopped cilantro
1/4 teaspoon salt
1/4 teaspoon pepper
1 jalapeno pepper, chopped (or more to suit your taste)
1 medium size, finely chopped, red onion
2 tablespoons parsely
1 dash Tabasco sauce
Lettuce leaves (to line serving bowls)
Avocados (optional)
Black olives, sliced(for garnish) (optional)


Dice the fish approximately 1/2-inch dice (if using shrimp, use cleaned shrimp)
Marinate fish in the lime juice (this step cooks the fish)
Stir often
Pour off most of the lime juice (just leave it moist)
Add remaining ingredients except lettuce, avocado and olive. Do this preferably a few hours before serving & refrigerate.
Toss well and arrange in individual serving bowls that are lined with the lettuce leaves.

If you wish to garnish do so with sliced avocado and sliced black olives.


Ms. Angiel's Famous 'Marinara & Shrimp' For Two <3 September 06 2010, 0 Comments

Marinara and Shrimp: For two


1/2 lb. of Penne
12 medium shrimp, shelled and cleaned
1 can of whole peeled tomatoes ( I like Muirs organic)
2 garlic cloves
crushed red pepper
small onion
Extra virgin olive oil

In a deep sauce pan, coat pan with oil.
Add onions and sauté until translucent.
Add garlic and heat a minute or so, don't brown.
Squash can of tomatoes in a bowl with your clean hand and add to pan.
Add herbs.
Cover on high until it bubbles rapidly, stir and simmer covered for
another 15 minutes.

Add raw shrimp, bring sauce back to a boil for two minutes, and it’s done.

I assume you boiled your pasta water during and followed the
directions for cooking time?

If not do while cooking the marinara sauce : )

Drain pasta, mix in sauce and balance sauce to pasta so it’s not dry.

Top with freshly grated locetteli cheese.

Catherine's Broccoli Rabe August 18 2010, 0 Comments

Broccoli Rabe:

A great veggie side dish, especially with grilled fish, or to add
into pasta dishes.

One head of Broccoli Rabe (try and get one with the most broccoli heads)
Crushed red pepper
Extra virgin olive oil
1 Clove chopped garlic

In a deep pot, coat bottom lightly with olive oil
Add a dash of crushed red pepper to taste
Add 1/4 cup of water
Add garlic
Cut stems off broccoli rabe, rinse and add to pot

Over Medium heat cover, and stir every few minutes.

When rabe is bright green, but the stems are not too hard it’s done!