Every so often I get a craving for fish tacos. Luckily, I live in Miami where fresh fish is plentiful, but you can use good quality frozen fillets too. I have made these with a mango salsa and a jimica slaw which was wonderful but also with a traditional tomato salsa, lettuce and cheese. I don't use a creamy cheese because I don't think it goes well with the fish. I use Queso Fresco ( a fresh Latin cheese) or feta. Feta makes a good substitute but is saltier. If you have a ripe avocado laying around, by all means make guacamole to go with it. I generally use sour cream too. I use soft corn tortillas, home made or store bought which I brown up in a little oil. They tend to rip apart when you eat them but then again, tacos are a messy food to begin with, though very tasty. I don't mind the mess- that's the fun of it. This is what I made tonight. It's not a recipe really - I never measure anything so the ingredients are eye balled. Adjust to your liking.
Fish Tacos
6 ounce mild white fish fillet per person, such as Mahi Mahi or Snapper.
Chili Powder
Chipolte Powder
Salt and Pepper
Olive Oil
A squeeze of lime
Pour a bit of olive oil over the fish fillets. Sprinkle with Chili and Chipolte powders, salt and pepper. Pan fry in a little olive oil until just cooked. Fish should flake easily with a fork. Do not overcook. Squeeze a little lime over the tops of the fish when cooked. Remove from pan and set aside and keep warm until ready to assemble tacos.
Basic Salsa
1 1b fresh or canned tomatoes or a combination of both (I used a combination).
1 sweet onion, small chopped - about 1/2 cup
2-3 fresh Serrano peppers or to taste - thinly sliced, seeded and deveined
2 cloves garlic, minced
1/2 Red bell pepper, chopped fine
Apple cider vinegar - about 2 -3 tablespoons
Sherry Vinegar - About 1-2 teaspoon
Strawberry balsamic vinegar 1/4 teaspoon (optional)
Pinch of sugar (If tomatoes are particularly acidic)
Salt and pepper to taste
Squeeze of lime juice
1 handful of fresh chopped cilantro
Olive oil for sauteing
*Add chopped mangoes if you want an easy mango salsa
Saute onions in a little olive oil until soft. Add Serrano peppers and red pepper and continue sauteing until peppers are soft. Do not let brown. Add minced garlic and stir about one minute. Add tomatoes and mango is using, and cook until slightly softened over medium or medium low heat. About 5 minutes. Add vinegars and lime juice. Off heat. Stir in cilantro and pour into a bowl to cool. Serve over tacos, nachos or anything you like.
To Assemble:
Cooked white fish fillets (see recipe for fish tacos)
Salsa
Shredded romaine lettuce
Sour cream and/or guacamole
Crumbled Queso Fresco or Feta cheese
Home made or store bought corn tortillas
In a non stick pan or iron skillet pour in a small amount of olive oil. Fry tortillas until crisp but still soft. Fold tortillas as you take them out of the skillet to help them keep a taco shape.
Fill tacos with about 2 ounces of fish. Top with salsa, sour cream (and/or guacamole) lettuce and cheese.
Saturday, December 4, 2010
Sunday, November 21, 2010
Mom's Green Beans
This is a homey dish my mom used to serve to us when we were kids, often accompanying meatloaf or pan fried burgers. It was one of the few ways my mom got us picky kids to eat green beans. I like to serve it with meat balls and white rice or mom's favorite accompaniments. It is not a gourmet dish but it is delicious and a wonderful dish to take to potlucks. It is best made with fresh green beans but frozen or even canned could do in a pinch. If you usually make the dreaded green bean casserole for the holidays, why not try something new? Your guests won't be disappointed.
Mom's Green Beans
Green beans - 1 package fresh or one bag frozen or 1 large can (32oz)
2 cloves garlic minced
1 medium onion, preferable Peruvian or Vidalia chopped
1 teaspoon dried parsley or a handful of fresh
1 1/2 teaspoon dried oregano or a handful of fresh
2 plum tomatoes chopped
2-3 eggs - beaten well
1/2 cup finely grated Parmesan cheese
1/4 cup or so water, vegetable broth or chicken broth if using fresh green beans
salt and pepper to taste
Olive oil for sauteing
Chop green beans into small pieces - about 1/4 inch long. In a large skillet, heat olive oil over medium heat. Add onions and cook until lightly browned and caramelized. Add herbs and garlic and cook about 2 minutes, stirring constantly. Add chopped beans and mix together.
If using fresh beans add a little water or broth and cover and cook beans until tender, about 15 minutes. Make sure all the moisture has been absorbed.
When the beans are tender, add chopped tomato and salt and pepper. Easy on the salt because the cheese is salty. Add the eggs and let them set for a few seconds. Then mix in the Parmesan cheese, little by little into the eggs so that the cheese melts into the egg as it's cooking. Check the seasonings for salt and pepper. Serve.
Mom's Green Beans
Green beans - 1 package fresh or one bag frozen or 1 large can (32oz)
2 cloves garlic minced
1 medium onion, preferable Peruvian or Vidalia chopped
1 teaspoon dried parsley or a handful of fresh
1 1/2 teaspoon dried oregano or a handful of fresh
2 plum tomatoes chopped
2-3 eggs - beaten well
1/2 cup finely grated Parmesan cheese
1/4 cup or so water, vegetable broth or chicken broth if using fresh green beans
salt and pepper to taste
Olive oil for sauteing
Chop green beans into small pieces - about 1/4 inch long. In a large skillet, heat olive oil over medium heat. Add onions and cook until lightly browned and caramelized. Add herbs and garlic and cook about 2 minutes, stirring constantly. Add chopped beans and mix together.
If using fresh beans add a little water or broth and cover and cook beans until tender, about 15 minutes. Make sure all the moisture has been absorbed.
When the beans are tender, add chopped tomato and salt and pepper. Easy on the salt because the cheese is salty. Add the eggs and let them set for a few seconds. Then mix in the Parmesan cheese, little by little into the eggs so that the cheese melts into the egg as it's cooking. Check the seasonings for salt and pepper. Serve.
Thursday, November 18, 2010
Thanksgiving Mushroom Gravy
Since it is Thanksgiving, I'll go ahead and share some of my recipes of dishes I prepare for my family's gathering. My mushroom gravy always gets rave reviews. My sister even brags to her colleagues about it after Thanksgiving day. (Thanks, Sis!) It is a very simple gravy to make. The trick to making gravy is using a well seasoned home made stock and making a roux before slowly whisking in the stock. Your gravy will be smooth and delicious, with no lumps.
Mushroom Gravy
2 - 3 cups home-made stock (directions will follow) or canned stock, chicken or beef depending on what you will be serving the gravy with (Use chicken stock for turkey gravy)
1 package button mushrooms
1/4 cup flour
1 teaspoon dried parsley
1/4 teaspoon dried thyme
1/2 teaspoon dried marjoram
2 tablespoons olive oil
2 tablespoons butter or pan drippings from Turkey
1 garlic clove, smashed
1 Tablespoon kitchen bouquet (optional)
1/3 cup stuffing/dressing from my recipe below.
Make stock:
Put 2 1/2 cups water in a sauce pan. Add turkey neck, and scraps of vegetables used in dressing, such as onion ends and skins, celery tops and leaves, and a carrot cut into chunks. Bring to boil then reduce heat and simmer for about 30-45 minutes.
To make gravy. Slice mushrooms and chop into small pieces. Saute in a mixture of olive oil and butter/dripping with garlic clove, and herbs. When mushrooms are soft, add salt and pepper. Remove garlic clove. Add flour and cook until it turns a light carmel colored roux. Add more butter or drippings if needed. Slowly add strained stock, using a whisk to mix it into the roux. Add the kitchen bouquet. Add the stuffing mixture and let simmer. Add more stock if the gravy is too thin. Check the seasoning for salt and pepper. Serve with turkey and mashed potatoes, and wait for the compliments.
Mushroom Gravy
2 - 3 cups home-made stock (directions will follow) or canned stock, chicken or beef depending on what you will be serving the gravy with (Use chicken stock for turkey gravy)
1 package button mushrooms
1/4 cup flour
1 teaspoon dried parsley
1/4 teaspoon dried thyme
1/2 teaspoon dried marjoram
2 tablespoons olive oil
2 tablespoons butter or pan drippings from Turkey
1 garlic clove, smashed
1 Tablespoon kitchen bouquet (optional)
1/3 cup stuffing/dressing from my recipe below.
Make stock:
Put 2 1/2 cups water in a sauce pan. Add turkey neck, and scraps of vegetables used in dressing, such as onion ends and skins, celery tops and leaves, and a carrot cut into chunks. Bring to boil then reduce heat and simmer for about 30-45 minutes.
To make gravy. Slice mushrooms and chop into small pieces. Saute in a mixture of olive oil and butter/dripping with garlic clove, and herbs. When mushrooms are soft, add salt and pepper. Remove garlic clove. Add flour and cook until it turns a light carmel colored roux. Add more butter or drippings if needed. Slowly add strained stock, using a whisk to mix it into the roux. Add the kitchen bouquet. Add the stuffing mixture and let simmer. Add more stock if the gravy is too thin. Check the seasoning for salt and pepper. Serve with turkey and mashed potatoes, and wait for the compliments.
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