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Dinner, Fish, Lactose Free, Mexican, Recipes, Sauces

The Best Ever Crispy Fish Tacos with Avocado Crema

December 25, 2014

Tacos are one of my favorite foods regardless of the filling. Corn tortillas fried briefly until crisp or warmed on a comal are simply delicious. I’ve yet to meet anyone who doesn’t love Mexican cuisine.

We have lovely Mahi Mahi available at our local markets and it makes the best crispy fish tacos. You may substitute any other mild, white fish in this recipe. I purchased about 3/4 lb. Mahi Mahi and sliced it into 10 pieces. You could slice your fish into 8 pieces if you prefer. This is my special version of a baja fish taco.

What makes it uniquely good is the incorporation of some basic Japanese ingredients and technique. Dip the filets in a tempura batter mix, and dredge each piece in panko and you’re ready to go.

In just a few minutes you will have yourself a platter of crispy, fish filets. Sometimes I’m tempted to dip them in tartar sauce, but tacos are just too yummy to pass up.

The Best Ever Crispy Fish Tacos with Avocado Crema

Serves 4 – 5

Avocado Crema

1/2 large avocado

2 tablespoons sour cream (I use Green Valley Lactose Free Sour Cream)

1/2 teaspoon kosher salt

1 1/2 tablespoons fresh lime juice

few sprigs of cilantro

An immersion blender works perfectly for this. Place all ingredients in a blending cup and blend for a few seconds until the ingredients are well combined. Cover and refrigerate until ready to use.

Fish Tacos

Ingredients

3/4 pound fresh fish filet, sliced into 8 – 10 pieces

salt & pepper

4 tablespoons tempura batter mixed with just enough ice-cold water to create the consistency of thin pancake batter

1 cup panko flakes

canola oil for deep-frying and warming corn tortillas

8 – 10 corn tortillas

Preparation

Heat canola oil for deep-frying. Most suggest heating the oil to 360 degrees. I usually skip the temperature reading step and test the oil by drizzling a tiny amount of batter into the oil. If the batter crisps up nicely, I start frying! I use a small sauce pan, 7 – 8 inches wide and 3 1/2 inches in height, and add canola oil 2 inches up the side of the pan. A small Dutch Oven would work perfectly as well.

Place tempura batter in a wide bowl, add ice water and stir just until ingredients are combined. Remember to keep the batter light, and don’t over mix.

Place panko in a wide plate or shallow bowl. Season fish strips with kosher salt and freshly ground black pepper. Dip fish pieces into tempura batter, letting excess batter drip off. Place fish into panko bowl and coat well.

Once oil is hot, fry half of the fish until nicely browned and crisp, about 1 minute. Keep in mind that you don’t want to over crowd the pan when frying. This will drop the oil temperature drastically and your fish fillets won’t brown quickly.

Drain on paper towel lined plate. Continue to fry the remaining filets. Warm tortillas in lightly oiled cast iron skillet or sauté pan on medium high heat. Cover with foil and keep warm.

I like to serve the fish with avocado crema, finely shredded cabbage, cilantro, hot sauce and pickled jalapeños. Delicious!

Dinner, Lactose Free, Recipes, Tofu, Vegan, Vegetarian

Sesame Tofu

December 15, 2014

I’m always thinking of new ways to prepare tofu. It’s far more versatile than most people realize, which is one reason I just love it! Sliced and sprinkled with fresh ginger, green onions and a drizzle of soy sauce, baked with herbs, sprinkled with nutritional yeast, or pan-fried in a number of ways, tofu is one of my favorite foods. Roasted sesame seeds are another favorite food of mine, and combined with tofu, they can be transformed into the perfect meal.

Extra firm tofu, water pressed out (I love my TofuXpress) is most important for this recipe. Served with brown rice and a crunchy chopped salad, tofu skeptics will be thoroughly surprised at how satisfying this meal can be. Try it! If you do not have a TofuXpress, drain your tofu between a clean, lint free kitchen towel or a thick layer of paper towels. Place a cutting board over the top with a few canned goods, a book or a heavy skillet for about 1/2 hour.

A quick dip in the marinade, then pan-fried until the sesame seeds are super fragrant and crunchy, this is a quick, savory and simple dish. It keeps well for a few days and is a tasty home lunch.

Sesame Tofu

Serves 2 as a main dish

Ingredients

1 14 ounce package extra firm tofu, drained and water pressed out (Wildwood extra firm is recommended)

4 tablespoons lite soy sauce (Kikkoman recommended)

1 1/2 tablespoons sesame oil (Kadoya recommended)

2 teaspoons finely minced garlic

2 teaspoons finely minced fresh ginger root

1/2 cup roasted sesame seeds, white and black mixed

1 tablespoon corn starch

Preparation

Slice pressed tofu into seven even slabs, or just under 3/4 inches thick. Slice each piece in half, lengthwise. Place on a paper towel while you make the marinade.

Combine soy sauce, sesame oil, garlic and ginger in a 9 x 9 inch baking dish. Place tofu slices in dish, in a single layer. Turn to coat all sides of tofu. This may take just a few minutes.

Transfer the tofu slices to a plate and cut each piece in half, crosswise, to make shorter sticks.

Mix 1/2 cup sesame seeds with corn starch in a shallow bowl or plate. Place a few pieces of tofu in the sesame seed mixture and press gently to coat both the top and bottom. Remove to a plate and continue to coat all of the tofu.

Heat a tablespoon of canola oil over medium heat in a skillet large enough to hold all tofu pieces in a single layer. Once the oil is hot, gently place tofu in the skillet. Cook the tofu until nicely browned, about 5 minutes, adjusting the heat as needed. Check a piece to make sure the sesame seeds and garlic are not burning. Turn the tofu pieces over to brown the other side for another 4 – 5 minutes or so. I find it best to use a thin spatula to turn the pieces. Just be careful when doing so as the sesame seeds have a tendency to fall off. I quickly browned the two sides that are not coated with sesame seeds, by turning the pieces on their side for just a minute.

Serve warm with brown rice and a chopped salad. If you have leftovers, the tofu keeps well for at least 3 days.

Dinner, Lactose Free, Recipes, Soups

Maui Sweet Corn Chowder

December 7, 2014

The climate in Hawaii couldn’t be better these days. “Best weather on the planet” as Hawaiian weatherman Guy Hagi puts it! The blazing summer heat is gone, at least for several more months. Everyone I know, looks forward to this time of year. Believe it or not, you may even have to dig out that sweater tucked away in the closet. So, what better time of the year than now to make a big pot of corn chowder?

Hawaiian Moons grocery store has the best fresh, sweet corn. I bought some the other day and noticed the label on the package: Maui Grown – Legendary Sylvester’s Sweet Corn. I don’t know who Sylvester is, but I can tell you that his corn is fabulous.

Yukon Golds are my favorite potatoes to use in corn chowder. Their firm but creamy texture holds up well in this recipe. If I have leftover baked ham from a special occasion dinner, I freeze thick slices and use it in corn chowder. Most of the time, I ask the deli to cut a 1/2 inch thick slice of ham (Safeway’s Ham Off The Bone or Black Forest Ham). You can use bacon instead of ham if you prefer.

Maui Sweet Corn Chowder

Makes 8 cups

Ingredients

1 1/2 tablespoons butter (I use Earth Balance Buttery Sticks)

1 cup diced onion

3 tablespoons all-purpose flour

1 14.5 ounce can chicken broth

2 cups (about 1 pound) peeled, cubed potatoes 1/2 inch thick (Yukon Gold)

2 cups whole milk (I use lactose free milk)

1 14.75 ounce can creamed corn

4 ears fresh corn (about 3 cups corn kernels removed from cobs with sharp knife)

1 3/4 cups diced ham (about 10 ounces)

1 teaspoon kosher salt

freshly ground black pepper

pinch of cayenne pepper (optional)

fresh chives (optional)

Preparation

Heat butter in a large pot or Dutch oven over medium heat. Add onions, and sauté until soft, about 8 minutes. Add flour and stir continuously for 1 minute. Pour in chicken broth, stirring well. Add diced potatoes making sure they are submerged beneath the broth mixture. Adjust heat to medium low, cover pot and simmer potatoes in broth for about 12 – 15 minutes. Give them a stir now and then. Check for doneness at 12 minutes. Cooking time will vary depending on the size of your potato cubes. If your cubes are on the small side, check for doneness after 10 minutes. Potatoes should be barely tender. They will continue to cook further once other ingredients are added to the pot.

Once the potatoes are just tender, add the milk, creamed corn, fresh corn kernels and ham.Turn the heat up to medium, and simmer until potatoes are fully cooked and the chowder has thickened and reduced a bit, about 15 minutes. Add salt, a few grinds of pepper, and a few pinches of cayenne. Adjust seasoning to taste.

Sprinkle minced chives over chowder before serving.

*The chowder freezes well. Gently reheating on the stove is suggested, rather than using the microwave (stove top heating produces a rich, creamy texture where as the microwave will give you watery chowder).

Beef, Dinner, Lactose Free, Mexican, Recipes

Shredded Beef Tacos

November 29, 2014

Anyone familiar with this blog is aware that I love Mexican dishes, all of them: tacos, burritos, enchiladas, tamales…. I always have Sopa de Arroz and Cuban style black beans stashed in the freezer. They are staple side dishes that go with every Mexican meal. In fact, I am happy just to eat a big bowl of beans and rice with some fresh cilantro scattered over the top.

Cook’s Illustrated, with their tried and true recipes, once again caught my eye with this recipe; shredded beef tacos. The idea of tender, shredded beef on warm corn tortillas was just too inviting. I called Times Supermarket and asked the butcher if he could prepare 3 pounds of boneless short ribs cut into 2-inch cubes for me. No problem! Knowing that short ribs are quite “rich” I was a bit nervous when I picked up my order. The short ribs were beautiful. Just slightly marbled, but overall well-trimmed and lean.

I was skeptical about the procedure to brown the meat called for by the recipe. I shouldn’t have had any doubts. The meat was browned to perfection. Never doubt Cook’s Illustrated.

Decadent and rich, the short ribs turned out great. We warmed corn tortillas on the comal and served them with a cabbage-carrot slaw.

Shredded Beef Tacos

Adapted from Cook’s Illustrated

Serves 6 – 8

Ingredients

1 1/2 cups beer (I used Sierra Nevada)

1/2 cup cider vinegar

2 ounces (4 – 6) dried ancho chiles, stemmed, seeded, and torn into 1-inch pieces

2 tablespoons tomato paste

6 garlic cloves, lightly crushed and peeled

3 bay leaves

2 teaspoons ground cumin

2 teaspoons dried oregano

Salt and pepper

1/4 teaspoon ground cloves

1/2 teaspoon ground cinnamon

1 large onion, sliced into 1/2-inch thick rounds

3 pounds boneless beef short ribs, trimmed and cut into 2-inch cubes

Preparation

Adjust oven rack to lower-middle position and heat oven to 325 degrees.

Combine beer, vinegar, anchos, tomato paste, garlic, bay leaves, cumin, oregano, 2 teaspoons salt, 1/2 teaspoon pepper, cloves, and cinnamon in Dutch oven. Arrange onion rounds in a single layer on the bottom of pot. Place beef on top of onion rounds in a single layer. Cover and cook until meat is well browned and tender, 2 1/2 – 3 hours.

Using a slotted spoon, transfer beef to a large bowl, cover loosely with foil, and set aside. Strain liquid through a fine-mesh strainer into a 2-cup liquid measuring cup (do not wash pot). Discard onion rounds and bay leaves. Transfer remaining solids to the blender. Let strained liquid settle for 5 minutes, then skim any fat off the surface. Pour 1 cup liquid into blender with reserved solids and blend until smooth, about 40 – 60 seconds. Transfer sauce to now-empty pot.

Using two forks, shred beef into bite-size pieces. Bring sauce to a simmer over medium heat. Add shredded beef and stir to coat. Season with salt to taste. (Beef can be refrigerated for up to 2 days; gently reheat before serving).

Spoon small amount of beef into each warm tortilla and serve with cabbage slaw, queso fresco (I used feta), sour cream and lime wedges.

Beef, Dinner, Recipes

Red Wine-Braised Short Ribs

October 19, 2014

Braised meats are one of my favorite indulgences. There’s something so satisfying about a big pot of beef stew or, in this case, short ribs, gently cooking for a few hours until the meat is meltingly tender. I found this irresistible recipe in Bon Appetit: Red Wine-Braised Short Ribs. An entire bottle of red wine mind you.

After a quick trip to the market, I returned home with some very nice looking short ribs and a bottle of red wine.

As with most braised dishes, the meat is first browned well before adding the other ingredients. Those leftover bits of goodness on the bottom of the pan are priceless and add so much flavor to the dish.

Though there’s sparse pickings in our garden now due to the weather being so hot, we do have a few nice tomato bushes (trees!) and an abundance of mangoes. I’m grateful for the various selections of herbs that grow so well in this dry area of Maui. They come in handy when you need just a few sprigs of this and that, as is the case with this recipe.

Red Wine Braised Short Ribs

Adapted from Jenny Rosenstrach & Andy Ward/Bon Appetit Magazine

6 Servings

Ingredients

5 lbs. bone-in beef short ribs, cut crosswise into 2″ pieces

kosher salt and freshly ground black pepper

3 tablespoons canola oil

3 medium onions, chopped

2 medium carrots, peeled and finely chopped

2 celery stalks, chopped

3 tablespoons all-purpose flour

1 tablespoon tomato paste

1 750-ml bottle dry red wine (I used an Australian Cabernet Sauvignon)

10 sprigs flat leaf parsley

8 sprigs thyme

4 sprigs oregano

2 small sprigs rosemary

2 small bay leaves

8 garlic cloves

4 cups beef stock

1 teaspoon kosher salt

Preparation

Preheat oven to 350°. Season short ribs generously with salt and pepper. Heat oil in large Dutch oven over medium-high heat. (I used my 5 1/2 quart Le Creuset which neatly fit all ingredients. Feel free to use a larger sized oven safe pot but not smaller). Working in two batches, brown short ribs on all sides about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 2 tablespoons drippings from pot (my short ribs were trimmed well so I didn’t have much fat to pour out).

Add onions, carrots, and celery to pot and cook over medium heat, stirring often, until onions are browned, about 5 minutes (adjust heat as needed). Add flour and tomato paste; cook , stirring constantly, until well combined and deep red, about 2 minutes. Stir in wine, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 30 minutes. Add all herbs to pot along with garlic. Stir in stock and 1 teaspoon kosher salt. Bring to a boil, cover and transfer to oven.

Cook until short ribs are tender, 2 – 2 1/2 hours. Spoon any accumulated fat from surface of sauce and discard; season sauce to taste with freshly ground black pepper and additional salt if desired. Serve in shallow bowls over mashed potatoes with sauce spooned over.

Dinner, Italian, Lactose Free, Pasta, Recipes, Side Dishes, Vegan, Vegetarian

Cherry Tomato Vinaigrette

October 12, 2014

Summer is officially over yet this record hot weather will be with us for at least another month. Nevertheless, it hasn’t deterred me from baking brownies or simmering short ribs for 2 1/2 hours in the oven, but it does bring to mind meals that can be prepared in a jiffy, like this simple tomato sauce.

Though the recipe refers to this as a vinaigrette, it is also referred to as a condiment and as such, is equally delicious on grilled sourdough bread, or grilled chicken, pork or fish. It adds beautiful color to all these dishes. I love serving the tomatoes on thin capellini noodles for a summery lunch or dinner.

Cherry Tomato Vinaigrette

Bon Appetit Magazine

Serves 2

Ingredients

1 pint cherry tomatoes

3 tablespoons olive oil, divided

1 shallot, finely chopped

1 tablespoon red wine vinegar

2 tablespoons finely chopped chives

crumbled feta (optional)

Preparation

Cut half of the cherry tomatoes in half.

Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the shallot, and cook, stirring often until softened, about 4 minutes.

Add halved and whole tomatoes to the pan and cook, stirring occasionally, until beginning to release juices, about 4 – 6 minutes. Crush some of the tomatoes with the back of spoon.

Add 1 tablespoon vinegar and remaining 2 tablespoons olive oil; season with kosher salt and pepper. Serve warm or at room temperature; add chives just before serving and sprinkle with feta cheese.

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The Best Ever Crispy Fish Tacos with Avocado Crema

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Sesame Tofu

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Maui Sweet Corn Chowder

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Shredded Beef Tacos

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Red Wine-Braised Short Ribs

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Cherry Tomato Vinaigrette

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