Broncos Lose, Fish Tacos Win!

After a disappointing loss on football Sunday, I thought a bright, fresh meal shared with good friends might alleviate some of the dismay. I was right. Filling and refreshing fish tacos was just what I needed to make this Sunday a win in my books.

I've blogged about fish tacos before, but tonight's version has got to be my favorite one yet. This has the perfect mix of flavors and textures and is a recipe I will use in the future for all of my fish taco endeavors.

What made these tacos stand out from the previous ones was the mango salsa and the seasoned cilantro crema. The mango salsa brings a sweetness to the otherwise savory taco, and the color from the salsa brings life to the plate. The crema brings balance to the taco and counteract the other sweet, spicy, and salty elements.

For the mango salsa, I used a basic pico de gallo mix of diced tomato (about 3 medium tomatoes), 1/2 a red onion (minced), a good handful of chopped cilantro, juice from 1/2 lime, salt and pepper, and one jalepino (minced) if you like it spicy. To the salsa, add about 1 cup of diced mango.

For the crema, mix about 1/2 cup of sour cream and 1/4 cup of mayo with the juice from 1/2 a lime. Stir in a good handful of chopped cilantro, a couple garlic cloves (minced or crushed) and a tablespoon or so of taco seasoning.

Another important element for these tacos was getting a good crisp on the tortillas. Heat each tortilla on a griddle until the outside starts to brown and crisp up. The crispier tortilla will hold up well with all the stuff you put inside and the crunchy-ness adds a new texture to the plate.

Finally- the fish. You can use any type of mild white fish you have. I used sol. Tilapia, mahi mahi, and cod are all good choices, too. I dredged the fish fillets in a flour-salt-and-pepper mixture and pan fried it until golden. The fish can really be cooked however you like it- pan fried, grilled, oven baked, etc.

Build the taco to your desire. I like you smear a crisp tortilla with a good spoonful of crema, put the warm fish fillet on top of that, then cover with mango salsa, chopped lettuce or cabbage for crunch, and a sprinkling of cojita cheese.

One bite will transport you to a happy place where football losses and the weekends' ending don't matter. Enjoy, and have a beautiful week!

Celebrating America

Today, September 11, 2011, marks one of my favorite days of the year and, sadly, one of America's worst days in history. 10 years ago, the World Trade Center towers in New York City were destroyed by extreme acts of terrorism. A decade later we remember that horrific day and pay tribute to those who lost their lives.

Ironically, today also happens to be the first football Sunday of the season and, consequently, one of my favorite days of they year.  To me, the kickoff to football has always signified the start of my favorite time of year. Cooler weather, Pumpkin Spice Lattes, changing leaves, football weekends, Pumpkin Beer (pretty much all things pumpkin...) and a new season of cooking. Gone are the hot summer days when standing over a hot stove was torture. Fall welcomes back comfort food- pots of chili, warm, bubbly casseroles, chicken and dumplings, soups and stews...I could go on forever. Fall also welcomes back my blog. I know I took a bit of a vacation over the summer months but I am ready to get cooking again. Today, I decided to kick things off with a game day brunch menu that is sure to wow even the pickiest tailgater.

Huevos Rancheros and Bloody Marys

Huevos Rancheros, literally translating to "Rancher's Eggs" is essentially and open faced breakfast burrito and a perfectly filling Sunday brunch. I began by making a quick, fresh salsa of chopped tomato, cilantro, jalapeno, avocado, salt and pepper, and a squeeze of lemon juice. Green onion would also be good in here if you have it. Next, I heated about 1/2 cup of refried beans (1/4 cup per serving). Once you get these things prepped, you can start your eggs. Melt about a tablespoon of butter in a large nonstick skillet. Once it's bubbly, add your eggs one at a time. Helpful hint- crack your eggs individually into a small bowl, then pour the egg gently from the bowl to the skillet. This way, you can prevent broken yolks and bad eggs. Let the eggs fry, sunny side up, for a couple minutes, then flip so they're sunny side down for about 30 seconds. Meanwhile, heat your tortillas in the microwave for 20 seconds or over an open flame for the same amount of time. I like to use whole wheat tortillas for the added health benefit, and I think they taste just as good as white flour tortillas. Once the tortilla is warm, spread the refried beans over the tortilla then top the refried beans with two fried eggs. Top the eggs with your homemade salsa, sour cream, and cheese. I like Cojita cheese, which is like the Parmesan of Mexican cheeses. On top of the eggs, you can really use whatever Mexican toppings you prefer or whatever you have on hand, but the fresh ingredients in homemade salsa really make these huevos special and healthier.

In my mind, no brunch is complete without a Bloody Mary. For all you Bloody Mary haters out there- I myself had never been a fan of tomato juice and had steered clear of Bloody Marys for that reason. I tried one a couple years back (likely because of a wicked hangover) and it was love at first sip. As far as alcoholic beverages go, this one is pretty good for you, too. I make my own Bloody Mary mix with Hot and Spicy V8 and a mix of other add ins- celery salt, black pepper, pickle juice, horseradish, tabasco. Once you get the tomato juice mixture to your liking, pour over ice with a couple shots of vodka. I like Absolute brand Pepper vodka for an added kick, but plain vodka is just fine too. And if you're anything like me and enjoy tequila, you can really keep with the Mexican brunch menu and make a Bloody Maria by substituting tequila for vodka. Keep in mind- tomato juice kills the taste of alcohol so please drink responsibly, and don't forget to raise your glass in a toast to the memory of 9/11, ten years ago and today.