CRAB EMPANADAS
Empanadas trace their origins to Galicia, Spain and Portugal. They first appeared in medieval Iberia during the time of the Moorish invasions. A cookbook published in Catalan in 1520, the Libre del Coch by Ruperto de Nola, mentions empanadas filled with seafood among its recipes of Catalan, Italian, French, and Arabian food.In turn, it is believed that empanadas and the similar calzones are both derived from the Arabic meat-filled pies, samosa.
An empanada is a stuffed bread or pastry baked or fried in many countries of Latin America and the south of Europe. The name comes from the verb empanar, meaning to wrap or coat in bread. Empanada is made by folding a dough or bread patty around the stuffing. The stuffing can consist of a variety of meats, vegetables, or even fruits.
This is a super easy recipe that is just great as a first coarse, part of a cocktail menu or as a main dish with a frech crisp green salad.
6 oz. fresh or canned crab meat, drained
2 T sour cream
1 tsp Dijon Mustard
1/2 cup sliced green onions
S&P, to taste
Flour
1 box puff pastry
cooking spray
Preheat oven to 400. Combine crab meat, sour cream, mustard and onions in a medium sized bowl and season with S&P. Set aside. Lightly dust clean surface with flour and lay one sheet of puff pastry on top. Store the rest in the fridge until you are ready to use.Use a 3" round cookie cutter (or an upside down mug) to cut out pieces of pastry. One box will make 18-24. Fill each piece with 1 tsp crab mixture, then fold each piece in half. Use the back of a fork to seal the edges. Line baking sheet with foil and spray surface with cooking spray. Place empanadas approx 2 inches part. Bake for 12 minutes until golden brown
Thursday, April 7, 2011
Wednesday, April 6, 2011
RED SNAPPER VERACRUZ STYLE
VERACRUZ
Veracruz is Mexico’s oldest and largest port and the port most connected with its history Veracruz’s status as a port has made the city a blend of cultures, mostly indigenous, Spanish and Afro-Cuban. The influence of these three culture is best seen in the food and music of the area,. Fresh and full of flavor, this is a very elegant, but simple. In a traditional Veracruzan household, you would find papas cambray (recipe below) and a bowl of savory white rice served alongside.
HUACHINANGO A LA VERACRUZANA ~ RED SNAPPER VERACRUZ STYLE
FOR THE SAUCE:
1 28-ounce can diced tomatoes in juice, well drained, juices reserved
1/4 cup extra-virgin olive oil
1/4 cup finely chopped white onion
3 large garlic cloves, chopped
3 small bay leaves shopping list
2 tablespoons chopped fresh parsley
1 teaspoon dried Mexican oregano
1/4 cup chopped pitted green olives
2 tablespoons raisins
2 tablespoons drained capers
Place drained tomatoes in medium bowl. Using potato masher, crush tomatoes to coarse puree. Drain again, reserving juices. Heat oil in heavy large skillet over medium-high heat. Add onion and stir 30 seconds. Add garlic and stir 30 seconds. Add tomato puree and cook 1 minute. Add bay leaves, parsley, oregano, and 1/4 cup reserved tomato juices. Simmer until sauce thickens, about 3 minutes. Add olives, raisins, capers, and all remaining reserved tomato juices. Simmer until sauce thickens again, stirring occasionally, about 8 minutes. Season sauce to taste with salt and pepper. (Should be made 1 day ahead for flavors to meld. Cover and refrigerate.)
FOR THE FISH
6 4- to 5-ounce red snapper fillets
3 pickled jalapeño chiles, halved lengthwise
Preheat oven to 425°F. Spread 3 tablespoons sauce in bottom of 15x10x2-inch glass baking dish. Arrange fish atop sauce. Sprinkle fish lightly with salt and pepper. Spoon remaining sauce over.Bake uncovered until fish is just opaque in center, about 18 minutes. Using long spatula, transfer fish with sauce to plates. Garnish with pickled jalapeño halves.
PAPITAS DE CAMBRAY AL AJO ~ NEW POTATOES WITH GARLIC
2 lbs very small new potatoes (unpeeled)
8 cloves garlic (minced)
1/2 cup butter
1 tbsp oil
salt & pepper to taste
1 1/2 tbsp lemon juice (optional)
1/2 tsp Tabasco sauce
Cook potatoes in a pot with salted boiling water till tender (20 to 25 minutes).Drain and set aside. In a pan, heat butter and oil Add potatoes and saute for 8 to 10 minutes. Add in garlic, salt & pepper, lemon juice and Tabasco sauce. Lower heat, cook for 3 to 4 minutes or till garlic turns golden color.Be careful not to burn garlic!
Veracruz is Mexico’s oldest and largest port and the port most connected with its history Veracruz’s status as a port has made the city a blend of cultures, mostly indigenous, Spanish and Afro-Cuban. The influence of these three culture is best seen in the food and music of the area,. Fresh and full of flavor, this is a very elegant, but simple. In a traditional Veracruzan household, you would find papas cambray (recipe below) and a bowl of savory white rice served alongside.
HUACHINANGO A LA VERACRUZANA ~ RED SNAPPER VERACRUZ STYLE
FOR THE SAUCE:
1 28-ounce can diced tomatoes in juice, well drained, juices reserved
1/4 cup extra-virgin olive oil
1/4 cup finely chopped white onion
3 large garlic cloves, chopped
3 small bay leaves shopping list
2 tablespoons chopped fresh parsley
1 teaspoon dried Mexican oregano
1/4 cup chopped pitted green olives
2 tablespoons raisins
2 tablespoons drained capers
Place drained tomatoes in medium bowl. Using potato masher, crush tomatoes to coarse puree. Drain again, reserving juices. Heat oil in heavy large skillet over medium-high heat. Add onion and stir 30 seconds. Add garlic and stir 30 seconds. Add tomato puree and cook 1 minute. Add bay leaves, parsley, oregano, and 1/4 cup reserved tomato juices. Simmer until sauce thickens, about 3 minutes. Add olives, raisins, capers, and all remaining reserved tomato juices. Simmer until sauce thickens again, stirring occasionally, about 8 minutes. Season sauce to taste with salt and pepper. (Should be made 1 day ahead for flavors to meld. Cover and refrigerate.)
FOR THE FISH
6 4- to 5-ounce red snapper fillets
3 pickled jalapeño chiles, halved lengthwise
Preheat oven to 425°F. Spread 3 tablespoons sauce in bottom of 15x10x2-inch glass baking dish. Arrange fish atop sauce. Sprinkle fish lightly with salt and pepper. Spoon remaining sauce over.Bake uncovered until fish is just opaque in center, about 18 minutes. Using long spatula, transfer fish with sauce to plates. Garnish with pickled jalapeño halves.
PAPITAS DE CAMBRAY AL AJO ~ NEW POTATOES WITH GARLIC
2 lbs very small new potatoes (unpeeled)
8 cloves garlic (minced)
1/2 cup butter
1 tbsp oil
salt & pepper to taste
1 1/2 tbsp lemon juice (optional)
1/2 tsp Tabasco sauce
Cook potatoes in a pot with salted boiling water till tender (20 to 25 minutes).Drain and set aside. In a pan, heat butter and oil Add potatoes and saute for 8 to 10 minutes. Add in garlic, salt & pepper, lemon juice and Tabasco sauce. Lower heat, cook for 3 to 4 minutes or till garlic turns golden color.Be careful not to burn garlic!
Tuesday, April 5, 2011
Carne Asada
On its most basic level, Carne Asada is a marinated and grilled steak, sliced thin and served on tortillas. This "grilled beef" can be used however you want it, in tacos, burritos or served up straight. The basic method is to marinate most any kind of beef in a lime based marinade. Grill it over a hot fire and then slice into thin strips across the grain. But there is a whole lot more to it than that.
In Mexico and the American Southwest you will find that Carne Asada is the Mexican equivalent of Barbecue. That is meant in the party sense of the word. Traditionally a large fire pit is used to prepare this party but you can use whatever you have. Since everything is prepared over direct heat you don't need a lid or a fancy grill. The cut of beef you use doesn't need to be fancy either.
Carne Asada
Ingredients
• 2 pounds flank or skirt steak
• Olive oil
• Kosher salt and freshly ground black pepper
Marinade:
o 4 garlic cloves, minced
o 1 jalapeño chile pepper, seeded and minced
o 1 teaspoon freshly ground cumin seed (best to lightly toast the seeds first, then grind them)
o 1 large handful fresh cilantro, leaves and stems, finely chopped (great flavor in the stems)
o Kosher salt and freshly ground black pepper
o 2 limes, juiced
o 2 tablespoons white vinegar
o 1/2 teaspoon sugar
o 1/2 cup olive oil
• 1 Lay the flank steak in a large non-reactive bowl or baking dish. Combine marinade ingredients and pour the marinade over the steak. Make sure each piece is well coated. Cover in plastic wrap and refrigerate for 1-4 hours.
•
• 2 Preheat your grill over medium-high flame (you can also use a cast iron grill pan on high heat for stove-top cooking). Brush the grates with a little oil to prevent the meat from sticking. Remove the steak from the marinade. If you are cooking indoors, you may want to brush off excess marinade as the bits may burn and smoke on the hot pan. Season both sides of the steak pieces with salt and pepper. Grill the pieces for a few minutes only, on each side, depending on how thin they are, until medium rare to well done, to your preference. You may need to work in batches. Remove the steak pieces to a cutting board and let rest for 5 minutes. Thinly slice the steak across the grain on a diagonal.
• (Optional) Serve with warm tortillas (flour or corn). Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable. Alternatively, you can warm tortillas in a microwave: heating just one or two at a time, place tortillas on a paper towel and microwave them for 15 to 20 seconds each on high.
• (Optional) Serve with pico de gallo (fresh tomato salsa) and chopped avocados.
• Yield: Serves 4-6.
In Mexico and the American Southwest you will find that Carne Asada is the Mexican equivalent of Barbecue. That is meant in the party sense of the word. Traditionally a large fire pit is used to prepare this party but you can use whatever you have. Since everything is prepared over direct heat you don't need a lid or a fancy grill. The cut of beef you use doesn't need to be fancy either.
Carne Asada
Ingredients
• 2 pounds flank or skirt steak
• Olive oil
• Kosher salt and freshly ground black pepper
Marinade:
o 4 garlic cloves, minced
o 1 jalapeño chile pepper, seeded and minced
o 1 teaspoon freshly ground cumin seed (best to lightly toast the seeds first, then grind them)
o 1 large handful fresh cilantro, leaves and stems, finely chopped (great flavor in the stems)
o Kosher salt and freshly ground black pepper
o 2 limes, juiced
o 2 tablespoons white vinegar
o 1/2 teaspoon sugar
o 1/2 cup olive oil
• 1 Lay the flank steak in a large non-reactive bowl or baking dish. Combine marinade ingredients and pour the marinade over the steak. Make sure each piece is well coated. Cover in plastic wrap and refrigerate for 1-4 hours.
•
• 2 Preheat your grill over medium-high flame (you can also use a cast iron grill pan on high heat for stove-top cooking). Brush the grates with a little oil to prevent the meat from sticking. Remove the steak from the marinade. If you are cooking indoors, you may want to brush off excess marinade as the bits may burn and smoke on the hot pan. Season both sides of the steak pieces with salt and pepper. Grill the pieces for a few minutes only, on each side, depending on how thin they are, until medium rare to well done, to your preference. You may need to work in batches. Remove the steak pieces to a cutting board and let rest for 5 minutes. Thinly slice the steak across the grain on a diagonal.
• (Optional) Serve with warm tortillas (flour or corn). Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable. Alternatively, you can warm tortillas in a microwave: heating just one or two at a time, place tortillas on a paper towel and microwave them for 15 to 20 seconds each on high.
• (Optional) Serve with pico de gallo (fresh tomato salsa) and chopped avocados.
• Yield: Serves 4-6.
Monday, April 4, 2011
Slow Cooker Cassoulet
Beloved by generations of French cooks, cassoulet is a rustic, slow-cooked dish made with white beans and a lavish assortment of meats, from duck confit or foie gras to sausages and succulent cuts of pork, lamb or poultry. Here, is an adaptation of the Languedoc specialty from Thomas Keller, chef of The French Laundry in Northern California. His FRENCH LAUNDRY COOKBOOK is one of the best. To simplify the dish for home cooks, Chef Keller developed his cassoulet recipe for us utilizing a slow cooker.
Be sure to use precooked Spanish-style chorizo* sausage links, not fresh Mexican-style chorizo. Spanish chorizo is available in a variety of textures; purchase a softer-style sausage, rather than a dry one, for this dish; dry sausages are best suited for slicing and eating on their own, as a tapa.
CHEF THOMAS KELLER'S SLOW COOKER CASSOULET
4 lb. boneless pork shoulder, cut into 8 pieces and trimmed of excess fat
Kosher salt and freshly ground pepper, to taste
2 Tbs. canola oil
1 cup panko
4 oz. thick-cut bacon, cut crosswise into 1/2-inch strips
4 cups coarsely chopped yellow onions (about 3 medium onions)
2 cups dry white wine, such as Sauvignon Blanc
1/4 cup tomato paste
1 can (35 oz.) peeled Italian plum tomatoes, drained and
coarsely chopped
2 cups chicken broth
12 cups cooked Great Northern beans or other small white
beans, drained
6 fully cooked or smoked chorizo* or garlic sausage links,
about 1 1/2 lb. total, each halved on the diagonal
1 garlic head, halved crosswise
1/4 cup chopped fresh flat-leaf parsley, plus more for garnish
1 lb. baguette, cut into 1/2-inch-thick slices
Extra-virgin olive oil for brushing
Coarse sea salt, such as sel gris, for garnish
Season the pork generously with kosher salt and pepper; set aside. In the stovetop-safe insert of a slow cooker over medium-high heat, combine the canola oil and panko. Cook, stirring constantly, until the panko is toasted and golden, 4 to 6 minutes. Transfer the panko to a baking sheet and season with kosher salt and pepper. Add the bacon to the insert and cook until crisp on both sides, about 5 minutes. Drain on paper towels. Reserve the bacon fat in the insert. Add half of the pork to the insert and brown on all sides, 7 to 8 minutes total. Transfer to a platter. Repeat with the remaining pork. Add the onions and 1 tsp. kosher salt to the insert and cook, stirring occasionally, until golden brown and softened, about 7 minutes. Add the wine and simmer until reduced by half, about 8 minutes. Stir in the tomato paste, tomatoes and broth. Remove the insert from the heat and add the beans, pork, chorizo and garlic.
Place the insert on the slow-cooker base, cover and cook on low until the pork pulls apart easily with a fork, 9 to 10 hours. Skim off the fat, and remove and discard the garlic. Fold in the panko and the 1/4 cup parsley. Adjust the seasonings with kosher salt and pepper.
Position a rack in the lower third of an oven and preheat the broiler.
Brush the baguette slices with olive oil. Arrange the slices, oiled side up, on top of the cassoulet, overlapping them. Broil until golden brown, 4 to 6 minutes.
Let the cassoulet stand at room temperature for about 30 minutes before serving. Sprinkle each serving with the reserved bacon, sea salt and parsley. Serves 8 to 10.
Be sure to use precooked Spanish-style chorizo* sausage links, not fresh Mexican-style chorizo. Spanish chorizo is available in a variety of textures; purchase a softer-style sausage, rather than a dry one, for this dish; dry sausages are best suited for slicing and eating on their own, as a tapa.
CHEF THOMAS KELLER'S SLOW COOKER CASSOULET
4 lb. boneless pork shoulder, cut into 8 pieces and trimmed of excess fat
Kosher salt and freshly ground pepper, to taste
2 Tbs. canola oil
1 cup panko
4 oz. thick-cut bacon, cut crosswise into 1/2-inch strips
4 cups coarsely chopped yellow onions (about 3 medium onions)
2 cups dry white wine, such as Sauvignon Blanc
1/4 cup tomato paste
1 can (35 oz.) peeled Italian plum tomatoes, drained and
coarsely chopped
2 cups chicken broth
12 cups cooked Great Northern beans or other small white
beans, drained
6 fully cooked or smoked chorizo* or garlic sausage links,
about 1 1/2 lb. total, each halved on the diagonal
1 garlic head, halved crosswise
1/4 cup chopped fresh flat-leaf parsley, plus more for garnish
1 lb. baguette, cut into 1/2-inch-thick slices
Extra-virgin olive oil for brushing
Coarse sea salt, such as sel gris, for garnish
Season the pork generously with kosher salt and pepper; set aside. In the stovetop-safe insert of a slow cooker over medium-high heat, combine the canola oil and panko. Cook, stirring constantly, until the panko is toasted and golden, 4 to 6 minutes. Transfer the panko to a baking sheet and season with kosher salt and pepper. Add the bacon to the insert and cook until crisp on both sides, about 5 minutes. Drain on paper towels. Reserve the bacon fat in the insert. Add half of the pork to the insert and brown on all sides, 7 to 8 minutes total. Transfer to a platter. Repeat with the remaining pork. Add the onions and 1 tsp. kosher salt to the insert and cook, stirring occasionally, until golden brown and softened, about 7 minutes. Add the wine and simmer until reduced by half, about 8 minutes. Stir in the tomato paste, tomatoes and broth. Remove the insert from the heat and add the beans, pork, chorizo and garlic.
Place the insert on the slow-cooker base, cover and cook on low until the pork pulls apart easily with a fork, 9 to 10 hours. Skim off the fat, and remove and discard the garlic. Fold in the panko and the 1/4 cup parsley. Adjust the seasonings with kosher salt and pepper.
Position a rack in the lower third of an oven and preheat the broiler.
Brush the baguette slices with olive oil. Arrange the slices, oiled side up, on top of the cassoulet, overlapping them. Broil until golden brown, 4 to 6 minutes.
Let the cassoulet stand at room temperature for about 30 minutes before serving. Sprinkle each serving with the reserved bacon, sea salt and parsley. Serves 8 to 10.
Friday, April 1, 2011
MEATBALLS IN WHITE SAUCE ~ Königsberger Klopse
Germany is a land full of culinary delights. Located in the middle of Western Europe, it’s at the same latitude as Newfoundland, which means the summer nights are long and inviting while wintertime is cold and snowy. The Christian calendar is a map for German social events and there is always a celebration happening somewhere, with food specialties, presents and homemade entertainment. Cozy gatherings with food and drink are the essence of German Gemuetlichkeit (comfort and coziness). Germans still fall back on their rich heritage, serving wild game, lamb, pork and beef with old and new ways of preparing them and their side dishes. Popular spices are mustard, horseradish and juniper berries.
MEATBALLS IN WHITE SAUCE ~ Königsberger Klopse
½ lb. ground pork
½ lb. ground beef
2 small, day-old rolls or 2 slices of bread
2 egg yolks (1 of them is optional)
2 small onions, 1 chopped fine, 1 quartered
1 Tbsp + 2 Tbsp butter or margarine, divided
4 cups vegetable or beef broth
salt and pepper
5 whole peppercorns
4 juniper berries (optional)
1 bay leaf (optional)
2 Tbsp flour
1-2 Tbsp lemon juice
1 small glass of white wine, 2 - 4 oz. (alternative - more broth)
2-4 Tbsp sour cream
24 capers, drained
1 pinch sugar (optional)
Soak the day-old rolls in water and squeeze almost dry.Melt 1 tablespoon butter and cook 1 onion, chopped fine, until translucent. Cool, slightly. Place the ground meats in a bowl, add cooked onion and the rolls, broken in pieces. Add salt and pepper to taste, about ½ teaspoon salt and ¼ teaspoon pepper. Mix everything well by hand or with a spoon until mixture can be formed into round meatballs. Add a few tablespoons of broth if necessary to achieve this. Form 10-12 meatballs. Bring the rest of the broth, with the cracked spices and second onion, quartered, to just under a boil and add the meatballs carefully. Cook until done, about 12 minutes. Remove meatballs and keep warm. Melt 2 tablespoons butter in a pan and add the flour, making a roux. Little by little, stir about 1 ½ cups of the meatball broth, strained, into the roux, stirring to keep the sauce smooth. Add the capers. Add the white wine and season the sauce to taste with lemon juice and sour cream and pinch of sugar. Add the meatballs to the sauce and serve. If you wish, add the second egg yolk to bind the sauce further. Warm the sauce after adding, but do not boil, or the egg yolk will curdle. It tastes the same but doesn’t look appetizing.
Tip: Serve with boiled potatoes, green beans and pickled beets .
MEATBALLS IN WHITE SAUCE ~ Königsberger Klopse
½ lb. ground pork
½ lb. ground beef
2 small, day-old rolls or 2 slices of bread
2 egg yolks (1 of them is optional)
2 small onions, 1 chopped fine, 1 quartered
1 Tbsp + 2 Tbsp butter or margarine, divided
4 cups vegetable or beef broth
salt and pepper
5 whole peppercorns
4 juniper berries (optional)
1 bay leaf (optional)
2 Tbsp flour
1-2 Tbsp lemon juice
1 small glass of white wine, 2 - 4 oz. (alternative - more broth)
2-4 Tbsp sour cream
24 capers, drained
1 pinch sugar (optional)
Soak the day-old rolls in water and squeeze almost dry.Melt 1 tablespoon butter and cook 1 onion, chopped fine, until translucent. Cool, slightly. Place the ground meats in a bowl, add cooked onion and the rolls, broken in pieces. Add salt and pepper to taste, about ½ teaspoon salt and ¼ teaspoon pepper. Mix everything well by hand or with a spoon until mixture can be formed into round meatballs. Add a few tablespoons of broth if necessary to achieve this. Form 10-12 meatballs. Bring the rest of the broth, with the cracked spices and second onion, quartered, to just under a boil and add the meatballs carefully. Cook until done, about 12 minutes. Remove meatballs and keep warm. Melt 2 tablespoons butter in a pan and add the flour, making a roux. Little by little, stir about 1 ½ cups of the meatball broth, strained, into the roux, stirring to keep the sauce smooth. Add the capers. Add the white wine and season the sauce to taste with lemon juice and sour cream and pinch of sugar. Add the meatballs to the sauce and serve. If you wish, add the second egg yolk to bind the sauce further. Warm the sauce after adding, but do not boil, or the egg yolk will curdle. It tastes the same but doesn’t look appetizing.
Tip: Serve with boiled potatoes, green beans and pickled beets .
Fish Tacos
Mexican food is gaining popularity all over the globe for many reasons. There is a wide range of Mexican food and you can taste combinations you might not have tried before. It smells wonderful, tastes great, and is also very healthy. Mexican food differs through the ages, depending on the ingredients available but the sheer volume of Mexican restaurants appearing all over the world prove what an exciting and enjoyable cuisine it is. Authentic Mexican recipes are easy to find but if you want to make your own Mexican food, you can be as creative as you like.In addition, Mexican food evolved more when the spanish colonists arrived, bringing new cookery ideas, methods, and different ingredients to incorporate in existing Mexican food dishes. Chili pepper has been a staple ingredient in Mexican recipes for thousands of years and is still very popular. Some Mexican dishes, especially those originating from the Yucatan and Vera Cruz, have a Caribbean influence. Other Mexican dishes, such as bolillo, have a French influence. Bolillo is a popular Mexican bread.
FISH TACOS
* 3 cloves garlic
* 1 cup packed cilantro leaves
* 2 limes, zested
* 2 teaspoons ground cumin
* 1 1/2 teaspoons kosher salt
* 1 teaspoon freshly ground black pepper
* 1/4 cup tequila
* 1 pound tilapia fillets
* 1 tablespoon olive oil
* 8 (7-inch) round Flour Tortillas, recipe follows
* Crema, recipe follows
* Shredded red cabbage
* Lime wedges
Directions
Put the garlic, cilantro, lime zest, cumin, salt, and pepper in a small food processor bowl and pulse until combined, approximately 20 seconds. With the processor running, add the tequila. Put the tilapia fillets into a 1 gallon resealable bag, add the garlic mixture and move around to coat each fillet. Set aside at room temperature for 15 to 20 minutes.
Heat an electric nonstick griddle to 375 degrees F.
Brush the griddle with the olive oil. Cook the fillets until just cooked through and opaque about 3 to 4 minutes per side. Cut into strips and serve in warm tortillas with crema, shredded red cabbage and lime wedges.
Flour Tortillas:
* 9 ounces all-purpose flour, plus 1/4 cup for kneading and rolling
* 1 teaspoon kosher salt
* 1/3 cup lard
* 1/2 cup cool water
Combine 9 ounces flour and salt in the bowl of a food processor and pulse 2 to 3 times.
Add the lard to the flour mixture in 4 to 5 chunks and pulse 10 to 15 times until the mixture resembles coarse crumbs. With the processor running, add the water in a steady stream just until a ball of dough begins to form, approximately 30 seconds.
Sprinkle the remaining 1/4 cup of flour on a clean surface. Remove the dough from the bowl of the processor and knead until well incorporated and less sticky. Wrap the dough ball in plastic wrap and let it rest at room temperature for 1 hour.
Evenly divide the dough into 8 pieces and form them into round balls. Roll each ball into 7-inch rounds with a rolling pin on a lightly floured surface. Keep all of the dough balls covered with a tea towel.
Heat an electric nonstick griddle to 375 degrees F.
Put the tortillas, 2 to 3 at a time, onto the griddle and cook until light golden, about 4 minutes per side. Can be held for up to 2 hours, at room temperature, wrapped in a barely damp tea towel. Repeat with the remaining tortillas. Microwave for 1 minute in the damp tea towel to reheat.
Yield: 8 tortillas
Crema:
* 1 cup heavy cream
* 1 tablespoon buttermilk
* 1 chipotle chile in adobo sauce
* 1/4 teaspoon kosher salt
Put the heavy cream in a 16-ounce microwave-safe glass jar. Microwave on high until the cream is just under 100 degrees F, about 30 to 40 seconds. Add the buttermilk, close the jar, and store in a warm place for 24 hours. The cream will have thickened to the consistency of thin yogurt.
Add the chipotle chile and salt and process with an immersion blender, in the jar, until smooth, approximately 20 seconds. Refrigerate until ready to use.
Yield: approximately 1 cup
FISH TACOS
* 3 cloves garlic
* 1 cup packed cilantro leaves
* 2 limes, zested
* 2 teaspoons ground cumin
* 1 1/2 teaspoons kosher salt
* 1 teaspoon freshly ground black pepper
* 1/4 cup tequila
* 1 pound tilapia fillets
* 1 tablespoon olive oil
* 8 (7-inch) round Flour Tortillas, recipe follows
* Crema, recipe follows
* Shredded red cabbage
* Lime wedges
Directions
Put the garlic, cilantro, lime zest, cumin, salt, and pepper in a small food processor bowl and pulse until combined, approximately 20 seconds. With the processor running, add the tequila. Put the tilapia fillets into a 1 gallon resealable bag, add the garlic mixture and move around to coat each fillet. Set aside at room temperature for 15 to 20 minutes.
Heat an electric nonstick griddle to 375 degrees F.
Brush the griddle with the olive oil. Cook the fillets until just cooked through and opaque about 3 to 4 minutes per side. Cut into strips and serve in warm tortillas with crema, shredded red cabbage and lime wedges.
Flour Tortillas:
* 9 ounces all-purpose flour, plus 1/4 cup for kneading and rolling
* 1 teaspoon kosher salt
* 1/3 cup lard
* 1/2 cup cool water
Combine 9 ounces flour and salt in the bowl of a food processor and pulse 2 to 3 times.
Add the lard to the flour mixture in 4 to 5 chunks and pulse 10 to 15 times until the mixture resembles coarse crumbs. With the processor running, add the water in a steady stream just until a ball of dough begins to form, approximately 30 seconds.
Sprinkle the remaining 1/4 cup of flour on a clean surface. Remove the dough from the bowl of the processor and knead until well incorporated and less sticky. Wrap the dough ball in plastic wrap and let it rest at room temperature for 1 hour.
Evenly divide the dough into 8 pieces and form them into round balls. Roll each ball into 7-inch rounds with a rolling pin on a lightly floured surface. Keep all of the dough balls covered with a tea towel.
Heat an electric nonstick griddle to 375 degrees F.
Put the tortillas, 2 to 3 at a time, onto the griddle and cook until light golden, about 4 minutes per side. Can be held for up to 2 hours, at room temperature, wrapped in a barely damp tea towel. Repeat with the remaining tortillas. Microwave for 1 minute in the damp tea towel to reheat.
Yield: 8 tortillas
Crema:
* 1 cup heavy cream
* 1 tablespoon buttermilk
* 1 chipotle chile in adobo sauce
* 1/4 teaspoon kosher salt
Put the heavy cream in a 16-ounce microwave-safe glass jar. Microwave on high until the cream is just under 100 degrees F, about 30 to 40 seconds. Add the buttermilk, close the jar, and store in a warm place for 24 hours. The cream will have thickened to the consistency of thin yogurt.
Add the chipotle chile and salt and process with an immersion blender, in the jar, until smooth, approximately 20 seconds. Refrigerate until ready to use.
Yield: approximately 1 cup
Subscribe to:
Posts (Atom)