Monday, July 18, 2011
Wednesday, August 11, 2010
Sometimes the best meals are the simplest and easiest to make... just fresh ingredients paired right.
Then simply line up the tomato and mozzarella slices, adding a teaspoon of pesto on top of each mozzarella slice. You can also add a sprinkle of salt and cracked pepper over the top. Add a couple of basil leaves for garnish if you're feeling extra fancy!
GOLDEN CRAB CAKES
Sometimes I think anything coated in breadcrumbs and fried would taste good. Actually fried breadcrumbs alone are pretty damn delicious...
These crab cakes are really easy to make. You can add or subtract veggies based on what you have at home. I like corn, red pepper, celery and onion just because they make for really nice color.
So, to make the crabcakes... chop up the 2 celery stalks, 1/2 yellow onion, and 1 red pepper and add to a small can of crab(abt 1 lb). Mix in a couple of tablespoons of mayo, 1 freshly squeezed lemon, several dashes of soy sauce and 1-2 tspns Dijon mustard. Add in 1 egg so that the mixture sticks together.
Now, Sprinkle on the breadcrumbs (I used the regular Italian seasoning kind, abt 3/4 cup).
Begin forming crab cakes to any size you like. Coat the outer part of the cakes once more in breadcrumbs, and place in hot oil.
Fry until golden brownish (abt 5 min) and place on a paper towel to rid any excess oil.
Wednesday, July 21, 2010
So here it is: fresh guacamole, flank steak tacos, baja fish tacos, special sauces, a slew of taco additions and Mexican rice. Viva Mexico
If you're going to do Mexican, you absolutely have to start it off with some fresh guacamole.
It's the law. Mexican law. La ley de Mexico.
Guacamole is really simple to make too.
To make the guac... Just smash up a few avocados (no need to puree...guacamole is best with some chunks of avocado in it) and add about 1/2 large yellow onion (or a whole small one) finely chopped and a bunch of cilantro. Then, add the juice from two limes and some s & p to taste. Nada mas!
To start off your steak tacos, season flank steak with salt, pepper and garlic salt. Grill to medium rare.
Meanwhile, wrap the soft tortillas in foil and place in oven and heat at a low temp (under 200 degrees).
The sauce that really makes these tacos delicious is the chimicurri sauce. To make the chimicurri sauce, chop 1/2 cup cilantro and 4 cloves garlic. Add to the food processor with 1/3 cup white wine vinegar and abt 1/4 cup olive oil. Season with s & p.
To assemble the tacos, slather some chimichurri sauce on the warm tortilla, add a few pieces of meat and scoop in some fresh chopped tomato and red onion.
For the non-meat eating crowd, I prepared some baja fish tacos. I don't really know what makes a baja fish taco baja, but it sounds authentic. Purchase your favorite white flaky fish (I used tilapia but any mild white fish will do).
To prepare, cut the fish into 1 inch cubes and coat lightly in flower seasoned with salt and pepper. Drop the fish in a bowl of egg wash, which is just 1 egg with 1-2 tbspns water. Then coat the fish cubes in panko bread crumbs. You can use regular old italian bread crumbs as well but I find the panko bread crumbs much crunchier.
Place the fish into a pan of hot olive oil. Fry the fish and remove when lightly browned, crispy and perfecto and dry on a paper towel.
As a sauce for this taco, I like my a sort-of tartarish sauce. To make the tartar sauce, take a couple of hefty scoops of mayo and add the juice of 1/2 lemon plus a sprinkling of taco seasoning.
Top the warm tortilla with the mayo sauce, fried fish, sliced avocado and some dried coleslaw (which I guess technically would just be cabbage, right?).
Whenever I make rice, I find that it's most flavorful if I first toast the rice with some olive oil in a pan and then cook with chicken broth. I made Mexican rice this way as well.
Rice soaks up a lot of liquid so you will have to keep adding chicken broth to the pan until the rice becomes tender.
Once the rice almost tender, add 1 finely chopped onion, 1 chopped red pepper and 2 cloves garlic to the same pan. When the onions are translucent and rice is cooked add several tablespoons of tomato puree. Season the rice generously with salt and pepper to taste.