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22-May-04, 12:01 PM
| #1 (permalink) | |
| Apex Tech Demi-God  |  Memorial Day Munchies Well, since this is my last post of the month, and Memorial Day is coming up soon, I figured it'd be nice to share some nice recipes that y'all could try out. There's several of them, so I'll hop to! Fish Tacos with Chipotle Crema and Salsa Fresca Prep Time: 30 Minutes Inactive Prep Time: 24 Minutes Cook Time: 15 Minutes Yield: 4 to 6 Servings Ingredients: 20 corn tortillas 1 large egg 1/4 cup milk 1/4 cup water 1/2 cup flour 2 teaspoons Southwestern Essence, plus more for dusting, recipe follows 1/2 teaspoon baking powder 2 pounds firm white fish, cut into 4 by 1 by 1/4 inch strips 4 cups vegetable oil, for frying 4 cups shredded mixed green and red cabbage Lime wedges Chipotle Crema, recipe follows Salsa Fresca, recipe follows 1 cup chopped fresh cilantro, garnish Preheat the oven to 350 degrees F. Wrap the tortillas in aluminum foil and place in the oven until soft and pliant, about 12 minutes. Remove and keep wrapped until ready to use. In a large pot or deep fryer, heat the oil to 350 degrees F. over high heat. In a large bowl, beat the egg with the milk and water. Add the flour, Essence, and baking powder, and whisk to make a thin batter. Dip the fish in the batter, turning to coat, and shake to remove any excess. Fry in batches in the oil until golden and crisp, about 2 minutes. Remove and drain on paper towels, and season lightly with the Essence. Stack 2 tortillas together on plates, and top with the fish. Squeeze with lime juice, and top the fish with cabbage, crema, and salsa to taste. Garnish with cilantro and serve immediately. Southwest Seasoning: 2 tablespoons chili powder 2 teaspoons ground cumin 2 tablespoons paprika 1 teaspoon black pepper 1 tablespoon ground coriander 1 teaspoon cayenne pepper 1 tablespoon garlic powder 1 teaspoon crushed red pepper 1 tablespoon salt 1 tablespoon dried oregano Combine all ingredients thoroughly. Yield: 1/2 cup Mexican Chipotle Crema: 1 cup half-and-half 1 cup heavy cream 1 tablespoon sour cream 4 teaspoons chopped chipotle peppers in adobo sauce 1/2 teaspoon salt In a bowl, mix the half-and-half, cream, and sour cream. Let crema sit at room temperature for 24 hours to develop culture. In the bowl of a food processor or blender, combine the cream mixture with the peppers, adobo sauce, and salt. Process on high speed until smooth. Serve with the fish tacos or other dishes, as desired. Yield: about 2 cups Salsa Fresca: 4 large tomatoes, about 2 1/2 pounds, seeded and roughly chopped 1 cup chopped white onions 5 teaspoons minced garlic 4 Serrano peppers, stems and seeds removed, minced 1/4 cup chopped fresh cilantro 2 tablespoons fresh lime juice 1/2 teaspoon salt Combine all the ingredients and stir well to combine. Let salsa sit for 30 minutes for the flavors to blend. Serve as an accompaniment to fish tacos, or other dishes, as desired. Yield: about 3 cups Lobster and Chips Prep Time: 15 Minutes Cook Time: 25 Minutes Yield: 2 to 3 Servings Ingredients: 1 large live lobster, about 2 to 3 pounds 1 small box Ritz crackers, about 4 ounces 1/4 cup drawn butter 1 tablespoon finely chopped parsley Salt and pepper 1 pound steak fries Vegetable oil for frying 1 paper bag Malt vinegar, to taste 2 fresh lemons, split in half Preheat the oven to 450 degrees F. Preheat the vegetable oil for frying a large skillet. Begin by splitting the lobster, turn the lobster on its back, with one hand hold down the claws. Place the top of the knife at the tip of the head of the lobster. Push the blade down through the lobsters body and cut it in half lengthwise. Remove the brains, liver, and coral. Using the back of your knife, crack the claws in several places. (This will allow for easy removal of the meat after cooking.) Place the lobster, shell side down, on a baking sheet. In a small mixing bowl, combine the crackers, butter, parsley, and lemon juice. Season the mixture with salt and pepper. Season the inside of the lobster with salt and pepper. Fill the cavity of the lobster with this filling and cover the tail meat with the excess. Bake for 25 minutes or until the meat is white and the crust is golden brown. Place the steak fries in the hot oil and fry until golden brown and crispy, about 6 to 8 minutes. Remove from the oil and drain on a paper-lined plate. Place the fries in the paper bag with salt, pepper and a sprinkling of vinegar. Shake the bag a couple of times to season the fries completely. Serve the fries with the baked lobster. Grilled Shrimp Prep Time: 5 Minutes Cook Time: 5 Minutes Yield: 4 Servings Ingredients: 16 jumbo shrimp, deveined in shell, raw Extra-virgin olive oil, about 1/2 cup for brushing Coarse salt and black pepper 2 lemons, halved Preheat griddle or grill pan over high heat. Butterfly shrimp by slicing almost through lengthwise, but leave shell on shrimp, this will keep the shrimp tender while grilling over such high heat. Brush shrimps with oil, season with salt and pepper and grill 2 minutes on each side, until shells are hot pink and shrimp is opaque. Place lemons on grill the last minute. The heat will release the juice from the lemons. To serve, squeeze grilled lemon wedges over shrimp. Deluxe Dog Prep Time: 10 Minutes Cook Time: 35 Minutes Ingredients: 2 hot dogs 2 slices bacon 2 oz cheddar cheese, sliced hot dog bun Carefully make a slice down the middle of each hot dog making sure not to cut it in half. Stuff with cheddar cheese. Wrap bacon around stuffed hot dog. Place on broiler pan and broil for 35 minutes. Flip frank around until bacon is cooked through. Remove from pan and serve in a bun. Maple Caramel Apples Prep Time: 10 Minutes Cook Time: 15 Minutes Yield: 10 caramel apples Ingredients: 1 pound dark brown sugar 1 1/2 cups maple syrup 1/2 cup heavy cream 1 tablespoon unsalted butter 10 Granny Smith or other tart apples, chilled In a deep heavy saucepan combine the brown sugar, maple syrup, and cream and cook the mixture over moderate heat, stirring and washing down any sugar crystals clinging to the sides of the pan with a brush dipped in cold water, until the sugar is dissolved. Bring the mixture to a boil and boil it, undisturbed, until a candy thermometer registers 250 degrees F. Remove the pan from the heat, add the butter, and swirl the pan gently until the butter is melted. Let the maple caramel cool for 5 minutes. Push a wooden skewer or chopstick through the length of each apple and holding the apples by the skewers dip the apples 1 at a time in the maple caramel, coating them well and letting the excess drip off. Put the apples on buttered baking sheets until the maple caramel is cool and firm. Serve the apples immediately. That's all, folks! Enjoy these recipes!  | |
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22-May-04, 04:35 PM
| #4 (permalink) | ||||||||||||||||||||||||
| Still Duck's Hoe Though  | 
I have to side with BA on this one...lol...I'm not much of a fish eater to start with. The rest sounds pretty tasty though, thanks for sharing Ana. My Memorial Day goodies will most likely involve steak, bourbon and some steak and bourbon...lol | ||||||||||||||||||||||||
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I want a steak 
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23-May-04, 11:25 AM
| #9 (permalink) | ||||||||||||||||||||||||
| A George Orwell fan...sorta  |
Especially if you top it with some of your favorite BBQ sauce.......mmmmmm! As for the fish tacos, I couldn't even stand to walk by "that one" resteraunt in San Diego (can't remember the name but if I remember correctly was near Horton Plaza....any help here Sparky?) let alone trying to gag one of them down as I am not really a fish eater either. The only seafood I really eat are crab and lobster (and occasionally shrimp) so I may have to try that lobster one. The rest of those sound really good too, thanks! | ||||||||||||||||||||||||
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23-May-04, 11:30 AM
| #10 (permalink) | ||||||||||||||||||||||||
| n00b-ass reviewer  |
Don't forget about red snappers and bearded clams. Mmmmm-mmmm, great to munch on. | ||||||||||||||||||||||||
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