Dos Tacos y Dos Equis

Just hearing the term "fish tacos" makes me hungry for some, but I know others don't share this appetite. Many people turn their nose up at fish tacos because either a- they don't like fish, or b- they don't think it belongs in a taco. Hopefully this recipe can change the non-believers into fish tacos eaters, and for those of you who already convinced, this recipe will take your fish taco taste buds to a whole new level.

For me, fish tacos are all about different layers of flavors and textures. One of my favorite things to dress up a fish taco with is sour cream sauce/ mayo sauce. If you like fish, think about how much better it is when dipped in tartar sauce (mostly mayo). If you like tacos, think about how great a dollop of sour cream is on top. All I did was put two-and-two together. Mix about a quarter cup of sour cream with a tablespoon or so of mayo. Spice it up with a couple dashes of taco seasoning. This exact mixture is one of the layers on my moms famous 7-Layer Dip and it's just as good inside a taco.

Next, I like to mix up a little Pico de Gallo. Using fresh veggies here will really brighten up the look and flavor of the tacos. I used one tomato, diced, one jalapeno, seeded and minced, and a good handful of cilantro, chopped. Add a little salt and pepper and some lime juice and you're all set.

Now we need some texture. I used pre-packaged broccoli slaw that you get in the produce section. It has thin strands of broccoli, carrot, and cabbage. Iceberg lettuce or basic cabbage will do just fine here too. Something refreshing and crunchy to go against the other softer textures in the taco.

Finally, the fish. I used tilapia because it looked good and was inexpensive. You can use any mild-flavored white fish. Salmon would even be okay in these. Just dress the fish in a little S&P and olive oil and grill, bake, or pan fry. Fish does not take long to cook. A couple minutes on each side over the stove or grill or about 20 minutes in a 350 degree oven (more or less depending on the thickness of the fillet). I was feeling a little creative and had one egg and just enough Panko bread crumbs left, so I did a breading for my tacos. This is totally optional, but definitely worth it if you have a ingredients. This is actually a good lesson in breading- fish or otherwise. You'll need three shallow dishes. Into one, scramble one egg with about a tablespoon of water. Into the second dish, add about a cup of flour- more or less depending on how much food your breading. Into the last dish, add about a cup of breadcrumbs- again more or less if need be. I like to use Panko break crumbs because they are stand up nice and keep their texture, but fine ground breadcrumbs or any other variety will do. Sprinkle the fish with S&P then start the breading process. First, coat the fish in the egg bath letting excess drain off the ends. Next it goes into the flour, then finally into the breadcrumbs. Egg, Flour, Breadcrumbs. EFB. Doing it in any other order will not be good! If you go with the breading method, I suggest pan frying it in some olive oil for about 3-4 minutes each side. You want a nice golden crust on the outside and a buttery, flaky consistency inside.

Set the fish aside and heat your tortillas until softened and warm. I had flour on hand so I used those, but corn tortillas are the traditional fish taco tortilla. Whatever floats your fishing boat :)

Now its time to assemble the taco. Start with a layer of the cream sauce, top with a piece of fish, then add the Pico and slaw/cabbage over the top. Another great thing to put inside a fish taco- a slice of avocado. Now just roll up and dig in. Oh- and make sure you have a ice cold Mexican beer on hand to wash it down with. If this doesn't sway your opinion of fish tacos, I don't know what will.

¡Buen Provecho!

Kitchen Sink Stir Fry

Stir fry is one of those great go-to meals that can incorporate everything but the kitchen sink. I made it one way in this recipe, but I've probably made it differently every other time. This one incorporates red and yellow bell peppers, broccoli, chicken, and a sweet and spicy sauce. I served it all over brown rice. So scour your fridge, see what extra veggies you have, track down some chicken, shrimp, beef, or tofu and you're well on your way to a Kitchen Sink Stir Fry.

To begin, prep your veggies by cutting them into bit-sized pieces. You don't want it too small that it's going to get lost in the sauce, but you don't want it too big to eat in one bit. That's a beauty of stir fry- no cutting necessary. You want a cup of veggies per person you're feeding. I used two peppers and a head of broccoli. With the chicken and rice, this made about 4 servings. Leftovers are great too, so don't be afraid to make a lot.

For the chicken, start by cutting up about one pound of boneless, skinless chicken breasts into 1" pieces. Again- think bite size. I like to add the chicken to a quick marinade of a couple cloves of minced garlic, chopped onion (I like using either 1 shallot or a few green onions), soy sauce, olive oil, S&P, and if you like it spicy- a little Sriracha or hot chili sauce. I find I always have these things on hand so this is a good base. I was feeling creative, so to the marinating chicken I added about 1/4 cup of pineapple juice and 1 tablespoon of red curry paste (I had it on hand from the coconut-curry dish last week). What would also be good in here is some fresh minced ginger. I only had ginger powder so that worked as a substitution. If you have time, let the chicken sit in this marinade (in the fridge) for 1-24 hours. If you don't have time, the flavors will marry together when cooked so no biggie. This is what I did and it turned out fine.

Heat a large skillet or wok to medium- high heat. Add the chicken with the marinade and let cook until the outside of all the chicken looks cooked (about 5 minutes). Now, add your veggies and let cook until soft when pricked with a fork. This should take about 5 minutes more. Make sure everything is cooked through and seasoned to your taste buds and you're done. See, wasn't that easy? Serve this over any rice you choose (I like brown for it's health advantages) and enjoy!

Put the Lime in the Coconut...Curry

After making this dish the first time, Michael took one bite and said "that is one of the five best things you've ever made." I'm not sure what the other 4 are but this one must have been pretty darn good to make the top five. And, without sounding too full of it, I have to agree that it was pretty darn good. It's actually quite simple, and some of the ingredients (like the protein) could be changed up, kind of like a stir-fry. The recipe came from Bon Appetit magazine and called for shrimp and halibut as the meat. I didn't have halibut, so I just used shrimp. And this second time around I actually used chicken. If you're vegetarian, tofu would be awesome in this (I would think so at least). In fact, if you used tofu this meal would be 100% Vegan. Based off my two recipes, the shrimp was better, but if chicken is what you have on hand it will do just fine. The sauce is the kicker in this one...

Start by heating veggie oil at medium head in a wok or large skillet. Add to the warm oil 1 red pepper (diced), about an inch of ginger (minced), and 2-3 shallots (chopped). A little cooking 4-1-1 for any beginners: a dice is typically cutting something into the same size pieces. Chopping is more rough and is just to break the food down into manageable pieces. A mince is the smallest cut and is for things like garlic and ginger. But I digress...Cook the pepper, ginger, and shallots about five minutes or until the pepper gets soft.

Now this is where things get interesting (and flavorful!) Add to the mix 1 tablespoon or so of good red curry paste, a few big dashes of fish sauce, 1 14-oz can unsweetened coconut milk, and the zest and juice from one large or two small limes. This creates the most beautiful colored sauce. Usually I am all for substitutions or omission, but this particular part of the recipe I do not advise changing. If you don't have fish sauce, you can use soy, but everything else don't change! I like the Thai Kitchen brand of red curry paste. You can add more or less depending on how spicy you like it. Don't be afraid to use the full tablespoon though- the coconut milk really balances the spice nicely. And you must use coconut milk- no substitutions here. It brings such a great sweetness to the dish. Another must- the lime. The lime zest and juice are subtle but make all the other flavors really pop. It brings a freshness to the dish. Let this sauce stew for a few minutes so that the flavors can incorporate. If you're using seafood, add it now. The hot broth/sauce will cook the raw shrimp and/ or fish in about 5-6 minutes. Make sure it's cooked through. If you're using chicken, cook it first, either on the stovetop or in the oven, prior to adding it to the sauce. I would do the same with tofu (cook it first) so that it doesn't mush up in the sauce.

Once everything is cooked through, gently stir in a good handful each of chopped basil and cilantro. Typically I would say leave the herbs off if you don't have them, but they really round out the dish nicely. Serve a nice ladle or two over steamed rice. I used brown rice, though the recipe originally calls for jasmine.

Everything about this recipe is great- it is relatively easy to prepare and inexpensive too once you buy the initial round of curry paste, fish sauce, and other exotic ingredients. The colors are beautiful- it is just as pleasing to the eyes as it is to the appetite- so you could definitely impress a crowd (or a date!) if that's your goal. And finally, this recipe is completely guilt free. One serving has less than 300 calories and almost enough protein for your daily dose. It's great leftover too. I hope you enjoy this one as much as we do.

A Little Taste of Summer

Nothing says summertime like a barbeque grill and an evening with friends. Even though we're not even halfway through Spring, this weekend seemed like the perfect opportunity to have some friends over, bring out the webber and make one of my favorite sides- Panzanella, or bread salad. Panzanella is definitely a seasonal dish because it requires fresh veggies and herbs that you won't find in the colder-weather months. It is traditionally an Italian dish of soaked, stale bread, tomatoes, onions, and basil. Almost like a deconstructed Bruschetta. My favorite recipe is inspired from Ina Garten, Food Network Chef and TV Host. I like hers because she doesn't require using stale bread, something I don't have the patience for. When I say patience, I mean I eat the loaf of bread before allowing it to stale. Any good, crusty loaf of bread will do. You want to make sure the crust of the bread it thick enough to stand up to the dressing you are going to soak the salad in. Cut the load into 1/2-1" size chunks and saute in a couple tablespoons of olive oil with some salt for about 10 minutes. The bread should start to brown and take on the consistency of soft croutons. Meanwhile, cut up large chunks of tomatoes (I like Roma tomatoes), bell peppers (any color but green), red onion, and cucumber. I use about 2-3 tomatoes, 1-2 peppers, 1/2-1 red onion, and 1 cucumber. Toss the veggies into a bowl along with a couple tablespoons of drained capers and a good handful of chopped or torn basil. You can add the toasted bread at this point too. In a separate bowl, mix up a dressing of about a tablespoons Dijon mustard, 1/4 cup olive oil, 2-3 tablespoons vinegar (white wine, white balsamic- something light in color that you would normally dress a salad with), 1 clove pressed garlic, and salt and pepper. Taste the dressing and season as necessary. Toss the veggies and bread with the dressing and refrigerate for about 30 minutes to allow the veggies and bread marinate and soak up the dressing. The bread takes on a great consistency with this salad. The outer crust stays hard while the inside becomes soaked with the dressing. This one is even good one day leftover. We grilled up some steaks on the side- just a basic grill rub or even salt and pepper is enough. Michael's grill tip of the week- use a spray bottle of water to keep the flames down. This will prevent charring the outside and leads to a perfectly cooked steak! Enjoy with a good bottle of wine and some even better friends. Cheers to summertime (almost...)!

The Sauce That Keeps On Giving

I've played around with making my own pasta sauces quite a bit, but between the extra work and the forgettable flavor, I usually ended up opting for the jarred variety. It all changed the day I made this sauce. I came across the recipe in the March 2011 issue of Bon Appetit magazine. The sauce was part of the lasagna recipe which I made in full for Michael's 28th Birthday. The lasagna was delicious but it was the sauce that really hooked me. It was simple and so flavorful. It was great in the lasagna and just as great over a bowl of spaghetti. This is definitely my new go-to for pasta sauces. In fact, I may never reach for the jar again.

Start by chopping up one medium onion and a couple of good-sized carrots. Toss this into a large stock pot at medium heat with a couple tablespoons of olive oil. Also into the pot add a tablespoon of "ground" fennel seeds. I don't own a spice mill or a mortar and pestle, so I "grind" it by gently running a sharp knife through the seeds. I think my roommate has been known to put the fennel seeds in a plastic baggie and take a hammer to it, which actually might be the most efficient (and fun!) method of all. And it's okay if a few seeds are left whole. Once the veggies start to get soft (about 5 minutes) add in 2-3 cloves of crush garlic (I use a garlic press, but mincing it up would work too) and about 1 lb of ground Italian turkey or chicken sausage. If the sausage is in casing, make sure you strip the meat from the casing first. You can also use pork sausage or ground beef too, but keep in mind these higher fat meats let off a lot of grease while cooking. To keep your sauce from getting greasy, I recommend cooking pork or beef separately, drain the grease off, then add the cooked meat during a later step in the sauce making process. If you've never tried turkey or chicken sausage, pick some up next time you're at the store. It packs the same flavor and texture without the calories and fat.

So let's assume you're using the chicken or turkey sausage- As it's cooking, break it up with a wooden spoon or a potato masher (another tip from Rachael Ray). Once it is browned and cooked through (about 8 minutes) add 1/2 cup wine to the mix. When I made the lasagna, I used red wine in this step. This time, I used white. They were both great. Make sure you're using a wine that you would normally drink. People often think they can use "cheap" wine when cooking but it's actually quite the contrary. When you cook with wine, all the alcohol cooks off so all you're left with is the true flavor. Another thing wine is good for is deglazing the pan. All the browned bits from the previous ingredients will release once the wine is added. It's a great way to bring all the flavors together. Let the wine cook off for a couple minutes, then add your final ingredients- 2 28-ounce cans of crushed tomatoes, 1/2 cup chopped (fresh) basil, and 2 tablespoons chopped (fresh) oregano. The tomatoes can be any brand of your choosing, I have yet to find a favorite. I do recommend springing for the fresh herbs because they really bring a homemade flavor to the sauce. In a pinch, dried herbs will do. I would change the proportions to about 2 tablespoons basil and 1 tablespoon oregano if you're using dried.

Now that everything is incorporated, all you have to do is let the flavors marinate together. Turn the heat to low and let the pot of sauce simmer for the next 10 minutes or so. I will forewarn you- this recipe makes about 8 cups (maybe more!) of sauce. Thats about 4 jars of store bought kind. For a more manageable portion, just cut all the ingredients in half. I promise it will taste just as good.

Enjoy!

Buffalo Chicken Sandwich and Sweet Potato Fries

This was a super simple meal for a Monday night, and spicy enough to keep things exciting. Today was probably the hottest day of the year so far, so a summery meal like a chicken sandwich, fries, and an ice cold beer sounded perfect. I didn't know exactly how to go about the hot wing style sandwich, so I enlisted a little help from my friend (or so I like to think) Rachael Ray and her recipe from Food Network.com

I started by coating sandwich-size portions of chicken breast (roughly one pound total) with salt, pepper, paprika, and chili powder. I pan fried this over medium heat in some olive oil for about 5 minutes on each side. Meanwhile, toast up a couple of crusty rolls or hamburger buns. I used what I had on hand, but I would definitely recommend something substantial enough to soak up all the sauce that comes with these sandwiches. You could also choose to melt down some jack or provolone cheese on the buns, although this is not necessary.

Once the chicken is cooked, coat in a mixture of about 1-2 tablespoons melted butter and about 1/4 cut of your favorite hot sauce or buffalo wing sauce-I like Franks.

Now you're read to assemble the sandwiches. Start with one half of your toasted roll, top with a tablespoon or so of ranch or blue cheese dressing, a nice piece of Boston bib lettuce, a portion of your buffalo chicken and the remaining half of your roll.

This would be great served with some raw veggies on the side (think celery, carrots, radish), but I happened to have a sweet potato on hand to make some fries. Sweet potatoes are a great alternate to other potato varieties because they are packed with antioxidants such as Vitamins A and C among other nutrients. Here is a little food for thought I heard once upon a time (although I cannot remember where): the more vibrant the vegetable, the better it likely is for you. Remember that when picking your potatoes. A nice bright sweet potato is exponentially better for you than a starchy, white russet potato.

To make my sweet potato fries in a pinch, I preheat my oven to 425 degrees. Peel the potatoes if you'd like and slice into fry-size portions. I usually account for half a potato per person. Spread them on a cookie sheet lined with foil (for easy clean up) and drizzle with olive oil. Spice them up to your liking. A simply salt and pepper will do, but I personally like a little heat (red pepper flakes or cayenne pepper) and a little sweetness from a pinch or two of cinnamon. Toss to coat and bake for about 10-15 minutes or until tender when pierced with a fork. This creates for a softer fry because you're cooking them for a short time at a high temperature. If you have the time and like a crispier fry, cook them at a lower temp (about 325 degrees) for a longer time (45 minutes to an hour).

Mike's recommended drink pairing- an icy cold Dogfish Head 90 Minute IPA. Although this is his favorite brew with any meal, he thinks the full bodied, hoppy ale nicely balances the spicy sauce. It's the perfect 1-2 combination.

Shake n' Bake Cordon Bleu

This is one of Mikey's favorites, so I had to post it. Shake n' Bake is something I remember my mom using on pork chops when I was growing up, but it wasn't until I started cooking for Michael that I brought it back. One night, he was cravin' a Chicken Cordon Bleu and we happened to have enough ingredients at home to make it ourselves. After I had stuffed the chicken, I realized we didn't have bread crumbs, but we did have Shake n' Bake. What a great opportunity to bring something so classically American (Shake n' Bake) into something French- inspired. This is an easy and satisfying recipe that everyone is sure to love.

Start by butterflying chicken breasts and then pounding them out to about 1/4 inch thick. I use the bottom of a frying pan. One pouch of Shake n' Bake should make enough for four breasts. Across the length of the chicken breast, lay down a slice of ham and slices of Monterey Jack or Provolone cheese. Roll up the chicken and secure with tooth picks or cooking twine. Empty the pouch of Shake n' Bake into a shallow dish and roll the Cordon Bleu's in the Shake n' Bake crumbs until they are nicely coated. Bake in a preheated 400 degree oven for about 25 minutes.

Bon Appetit!

When Paella Met Risotto

Paella and Risotto are rice dishes from two of my favorite European countries. Paella is a traditional Spanish staple and incorporates rice, saffron, vegetables, and varying combinations of meat and/ or seafood. Risotto is an Italian cooking technique which involves slow cooking Arborio rice in broth until it has reached a creamy consistency. A wide variety of ingredients can be mixed in to risotto. I'm sure I'm not the first to combine the flavors of Paella with the technique of Risotto, but it was definitely a successful endeavor.

Over an open flame, char a medium size red pepper until blackened on all sides. Place in a plastic bag while still hot. The steam will loosen the skin from the pepper and make it easy to peel. After about half and hour, you can remove the pepper and peel off the skin. Once peeled, cut in half, remove seeds and stem, and thinly slice. This was my first attempt at a "roasted" red pepper, and it worked out pretty well. You can always cheat and buy jarred roasted red pepper. I won' tell anyone ;)

While the pepper is sweating, chop up 1 medium Spanish onion and a couple generous cloves of garlic. Also, put a hefty pinch of saffron threads in a glass or bowl and cover with about 1/2 cup of chicken broth or stock.

In a stock pot or dutch oven over medium heat, cook 1/2 lb. raw, peeled and deveined shrimp (tails on or off is fine) in olive oil just until pink. Flavor with a little salt, pepper, paprika, and red pepper (either flakes or powder, aka cayenne). Remove the shrimp from heat and set aside. Add about 1/2 pound chorizo sausage until browned. I use link sausage cut into small rounds. Set aside with shrimp.

Into the same pot, add the onion and garlic. Cook until translucent, about 3-5 minutes. Add one cup Arborio rice and cook for a minute or two. Add 1/2 cup white wine and stir gently. This will deglaze the pan and bring up all the brown bits and spices from cooking the prior ingredients. Once the rice has soaked up the liquid, add the broth/ saffron mixture you have set aside. Again, stir gently until the liquid is absorbed. Continue adding about 1/2 cup chicken broth/ stock at a time, stirring frequently, until the rice has soaked up the liquid. You'll probably use about 4 cups total liquid. You want the rice to be al dente, which literally means "to the tooth" in Italian and should be just slightly firm to taste (not mushy).

Before adding your last bit of liquid, flavor as needed with salt and black pepper. I also add a couple dashes of tabasco and 1/2 teaspoon of cumin. Then, gently fold in the cooked shrimp, chorizo, and red pepper. Once the last of the liquid is absorbed, remove from heat and fold in a good handful of frozen peas. The peas add a nice brightness, sweetness, and crunch to the dish, but if you're not a fan feel free to omit this step.

This can stand alone as a meal in itself. You have protein and veggies in the risotto, so no need to have anything on this side. This pairs great with a Spanish white wine. Enjoy!

BBQ Chicken Pizza

This recipe is inspired by one of the best home chefs I know, Mrs. Kathy Brown. Her daughter, Katie, and I met durning high school and have been friends since. Every time I went over to Katie’s house, her mom always had something amazing going on in the kitchen. I liked this particular recipe so much that I requested she cater my 16th Birthday Party. She gratefully made two big, beautiful Barbeque Chicken Pizzas for my party. I’m sure my pizza will never be as great at hers but it is definitely still a crowd pleaser. It’s perfect for a Friday night, goes great with a cold beer, and any leftovers are just as tasty the next day.

Pizza Crust- One day I will master the perfect homemade pizza crust, but in the meantime I use the Pillsbury dough that you buy in a tube. It’s easy, tastes great for the price, and it’s kind of exciting to pop open! You can use any pizza crust you fancy though.

Follow the directions of whichever pizza crust you’re using. For the Pillsbury, I spread it out on a greased pizza pan or cookie sheet. You can go as thin or thick as you like, but I personally thing this untraditional type of pizza taste better with a thinner crust. You’ll top the pizza as is and bake it in a 425 degree oven for about 15 minutes. Now to the toppings…

#1: Equal parts of your favorite barbeque sauce mixed with your favorite tomato based pizza sauce. You won’t need more than a quarter cup of each. Spread a thick layer (I like a saucy pizza) down over the raw pizza dough. Leave some exposed “crust” along the edges.

#2: Chicken. I like all white meat chicken breast. It’s good for you and goes well with the other flavors on the pizza. Salt and pepper the chicken then grill it up or bake it until cooked through. Cut it into bite-size chunks and toss it with a couple tablespoons of barbeque sauce. This will bring home the barbeque flavor and will also keep the chicken moist while the pizza bakes.

#3: Red Onion. Thinly slice a generous handful of red onion. I used one-half of a medium red onion. Then sprinkle over the pizza.

#4: Cheese. My favorite is part smoked gouda, part mozzarella. The gouda brings a great, rich flavor to the pizza and the mozzarella provides the melty-ness every pizza needs. Sprinkle about 1/2 cup cheese mixture over the pizza, more for cheese lovers.

Bake the pizza as directed by the crust you’re using. If the edges start to brown before the cheese melts, rim the crust with aluminum foil for the last few minutes.

Once the pizza comes out of the oven, I like to sprinkle it with chipped cilantro and a barbeque sauce drizzle.

Slice, eat, and enjoy