I've been receiving a lot of comments agreeing with my initial impressions of Ingrid Hoffman. Unfortunately, I was traveling yesterday and couldn't see her last show. Anonymous suggested I take a look at Ingrid's Red Bean Beach Salad. I did check it out and Anon is absolutely right, it's gross.
Ingrid uses "sweet pickles" in the recipe. I'm surprised that she didn't save herself the chopping and just use hot dog relish, a equally disagreeable ingredient (except on hot dogs).
She says to use either a yellow onion or a red one. Well, there's all the world of difference between them, especially if you're using them raw. Letting the whole nasty thing sit overnight DOES soften the bitterness of the yellow onion. But it ALSO gives that strong onion taste enough time to permeate every other ingredient, so that after you eat it you will broadcasting "RAW ONIONS" for days after. And a half teaspoon of cloves seems like an awful lot for this amount of bad salad.
Making me even more churlish was the fact that it took me far longer than it should have to find this great recipe on the wonderful new Food Network website.
Anonymous sent a long comment about yesterday's Simply Delicioso show and instead of posting it after a Simply Delicioso blog entry, I wanted to highlight it here. (I just corrected a few mispellings...)
"I have to share my indignation with you. I watched as Ingrid made a scallop ceviche yesterday for her beach picnic show. Oh my God! I couldn't stop myself yelling at the tv in horror. Here is what I posted on the FN website:Ingrid mentioned many times in this episode that this ceviche was like the traditional ceviche from Peru and Ecuador with her own unique twist on it. I am from Peru and I can guarantee this version doesn't even remotely resemble a ceviche from Peru, Ecuador or even Mexico.... First, there's no such thing as coconut milk on it. Those ingredients are not a staple from these countries, as a matter of fact they are never found in Peruvian cuisine. Second, there are not coconut flakes on it either. Raisins on ceviche? are you nuts? Most Peruvians will take offense at your carelessness at showing something so far from the real ceviche. You are showing America! At least be true to the ingredients if you are going to call it ceviche from Peru. Also, we don't submerge the raw seafood or fish in lime juice. We dress the seafood/fish with lime juice with other seasonings and onions AND NEVER drain it!! you drain the wonderful flavors of the fish/seafood. This recipe is wrong in so many ways. And yes she calls it Snappy ceviche and not Peruvian ceviche but she mentioned that is like Peruvian ceviche and guess what IT"S NOT! not even close. Rating the recipe as a seafood salad (Thai style) I also give it zero stars since the combination of ingredients does not work. It's not Peruvian, it's not exotic is crazy crap!Oregano is not a ceviche ingredient either!!The other recipes were not good either, they all have odd combinations of ingredients and all together as a meal just did not work. Her bean salad combination is the perfect craving of a pregnant women...yikes!
I reread the ceviche recipe many times over. It does seem strange on many levels. Raisins!!!??? Plus, Anon is so right about not draining a ceviche. And WHAT is COOKED sweet potato doing in a ceviche?! AND what the heck do you do with it, after you've cooked it? The recipe says to set aside and never refers to it again. That's probably for the best.
So not only does Ingrid appear to chop raw vegetables on a meat contaminated cutting board, use the words "baby" and "Wooshie sauce" annoyingly and inappropriately, consider liquored-up jello to be dessert, but, NOW, we learn that her dishes are unauthentic, pseudo-ethnic and, basically, poorly conceived.