We live only 2 hours from the Sebring Raceway in Florida, but luckily you don’t have to live near Sebring, FL to catch the upcoming sports car super race.
This 12-HOUR RACE from IMSA is a super car fan’s dream with everything from Ferrari to Lamborghini to Porsche to Aston Martin & more all racing together for 12 hours to win the coveted prize.
It’s as much about the super cars (there will be 46 of them from 13 different brands) as it is about the Sebring Raceway.
Sebring Raceway Will Exhaust Drivers
The Sebring Raceway is America’s oldest road race track & was originally used as an airport during World War II.
The significance for this weekend’s race is that these high performance cars will have to prove themselves on 65-year-old worn & torn concrete!
After 12 hours of that, the endurance of both the cars & the drivers will be seriously tested.
Did I Mention The CARS?
I don’t know of any other race where F1 cars, NASCAR cars & Indy Car all race together on the same track!
We’ll be able to see inside the cars with the IMSA mobile app streaming LIVE from in-car cameras.
Whether you love racing, love cars or just want to tune in to catch the excitement, there’s no reason to miss this race.
The Sebring event weekend has already started with the grand finale – the WeatherTech Championship race – beginning at 12.30 this Saturday, March 18th & ending at 11pm!
You can catch it LIVE on TV with Fox Sports 1.
It will also be live online at Fox Sports Go.
Click here to learn more about IMSA & the event this weekend.
When you think of Peru, you automatically think of amazing food like Peruvian ceviche.
Ceviche is the national dish of Peru and can be found on every restaurant menu when visiting the country.
There are so many variations of the dish using local fish and shellfish.
This light and refreshing dish may look intimidating, but it’s probably one of the simplest recipes to master.
- 4 fillets of fresh Tilapia
- ½ purple onion
- ½ cup chopped cilantro
- Tobasco hot sauce
- 12-15 Fresh limes
Start by cutting the tilapia in ½ inch cubes. Place them in a flat bottom dish, like one meant for casseroles.
Cut the onion in half and in thin strips. Add sliced onions and chopped cilantro to the dish with the chopped fish.
Squeeze 12 limes, or enough to barely cover the fish, onion and cilantro.
Add salt, pepper and tobacco to taste.
Mix it together, cover it with saran wrap and place it in the fridge.
Remove thirthy minutes later, stir and put it back in the fridge for another 15 minutes.
Serve with a side of baked sweet potato slices and corn on the cob for a more traditional experience or just some fresh corn tortilla chips for snacking.
During one of my many work trips to Puerto Rico, I had the pleasure of trying Ropa Vieja and fell in love.
This Latin creole comfort food is one of the most well-known dishes of the west indies.
It’s even known as the national dish of Cuba.
The word Ropa Vieja, translates to “old clothes”.
Although its not the most attractive name, it was named to describe the shreds of meat, peppers, and onions resembling a mess of colorful fabrics.
- 1.5 lbs. of flank steak
- salt and pepper
- 1 medium onion
- 1 six oz. can of tomato sauce
- 8-10 oz. of mojo
- ¾ large green bell pepper
- 6 oz. of roasted red pepper (in a jar)
First you’ll need to season the meat with salt and pepper on both sides.
Place in slow cooker with tomato sauce.
Pour in the mojo sauce until it covers ½ of the meat.
Cook until meat can be easily pulled apart by two forks (about 5 hours).
Pull apart all of the meat and add sliced green peppers, sliced onion and sliced roasted red peppers.
Add salt and pepper to taste.
Serve over white rice with a side of black beans.
There is nothing like Chiles Rellenos – a good, spicy dish that brings back the amazing memories of my time living in Mexico.
I had the pleasure of visiting many cities across the country and getting to taste all of the different flavors.
One of my favorite dishes is the traditional Chiles Rellenos, or stuffed poblano peppers.
- 6 poblano peppers
- 6 Roma tomatoes (medium sized)
- ¼ of a medium white onion
- 1tsb of minced garlic
- Quesadilla cheese
- Salt + Pepper to taste
Cut a slit in the poblano peppers and remove all seeds from the inside.
Place six poblano a large frying pan with no oil and let brown on each side by turning them every minute on high heat for a total of 5-6 minutes.
When browned on each side, remove the poblano Peppers from the heat and place them inside of a plastic zip lock bag to allow them to “sweat” and loosen the skin of the pepper (about 5 minutes).
Remove the peppers from the bag and remove the very top layer of the skin carefully.
Boil the tomatoes and the onion in water for about 3 minutes.
Remove them from the water and place the tomatoes and onion in a blender. Blend until it resembles a tomato sauce. Add salt and pepper to taste.
Stuff the poblano peppers with strips of the quesadilla cheese. Place them in a large, oiled skillet on high heat for about 30 seconds on each side to allow the cheese to melt.
Place on the plate and cover with the tomato sauce.