Cooking has always been a passion in my life {eating too!}. Ever since I was a little girl I've been in the kitchen, cooking alongside my mom, Amelia Ceja. I remember standing on a stool next to the stove, using both hands to stir the pot of Mexican hot chocolate, while sweet aromas of chocolate and cinnamon filled the kitchen. From that moment on I knew that food would always play an integral role in my life and now, more than twenty years later, I’m still cooking and learning from my mom.
Last week my mom and I had a wonderful opportunity to host the Chefs cooking demonstration at the Napa Downtown Chefs Market. This weekly event is what I consider to be the ultimate street party, with food trucks, wine/beer booths, crafts & cool art.
We decided to prepare one of my favorite dishes, “Camarones con Cebollitas Rojas y Ajo” {shrimp with shallots, garlic, lime juice & a dash of spice}. This recipe is simple to make and is a delicious appetizer to share at a fiesta! This particular day also marked the 2nd annual Chardonnay Day so we paired our Ceja Vineyards “Vino de Casa” Chardonnay blend with the dish. This flavorful and semi-spicy dish paired beautifully with the Chardonnay blend because the wine cut through the spice component of the shrimp leaving your taste buds begging for more!
Click here for the recipe and short cooking video. Ole!
{My adorable niece Isa scoping out the scene}
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