Fish Tacos

For Blythe

Fish Tacos
adapted from Recipezaar (Note: Ignore the original recipe's title. These taste nothing like Rubio's.)

Ingredients

12 1- to 1 1/2-ounce pieces of halibut or cod
12 corn tortillas
oil (for deep frying)

Beer Batter

1 cup flour
1 1/4 to 1 1/2 cups beer (I used Boddington's pale ale)
garlic powder, pepper, cayenne and salt, to taste

White Sauce

1/2 cup mayonnaise
1/2 cup yogurt

Salsa

2 garlic cloves, peeled and minced
5 tomatoes, ripe, peeled, seeded and diced
1/2 onion, minced
1/4 cup chopped cilantro leaves and stems
2 jalapeno chiles, seeded and chopped
1 1/2 teaspoons salt
1/4 teaspoon pepper

Garnish

1/4 to 1/2 head green cabbage, shredded
Limes, cut into wedges (I fro-got to put them on my plate. D'oh!)

Method

Prepare white sauce and salsa and set aside.

Heat vegetable oil in a deep skillet until oil temperature is about 375°F.

Mix flour with spices. Stir flour mixture into the beer and mix until well blended.  Pat fish completely dry, then dip in batter until thoroughly coated. You don't want it too thick, but one nice goopy layer will do.

Place fish in hot oil in a single layer. Do not let pieces touch each other. Cook fish until batter is crispy and golden brown, a few minutes per side. Drain on a rack over paper towels.

Heat the corn tortillas lightly in a skillet to soften.

To assemble, place a piece fish on each tortilla, drizzle with white sauce and top with salsa, cabbage and a squeeze of lime. Fold tortilla over to serve.

NOTES

1.  Fish tacos are one of my favorite foods ever EVER and these were pure bliss.  I'm thrilled that I'm succeeding with these at home because I have such a difficult time - yes, even here in southern California - finding them exactly the way I like them. So thanks for this great find Blythe!

2. I don't have an oil thermometer. I have simply figured out when oil is hot enough for frying through trial and error and some good tips (thanks Krysta!). However, I did have slight issues with the pieces wanting to stick to the bottom of the pan when I turned them over. Thankfully, they turned with a little prodding, but I'd like to avoid that in the future. Any suggestions?  Am I correct in guessing I needed more oil for the fishies to swim in?

3. The salsa was a lovely surprise. Normally we throw on something from a jar and call it a day. I was really glad I made the effort to do this one differently. That mound (I really piled it on!) of cool diced and minced vegetables was a perfect match with the white sauce and the fish.

4. This is my third attempt at homemade fish tacos and this was the best batter so far, I think because I added more beer. In the past, I was a slave to my recipe measurements; thus, the batter was too dry and made for a thicker, slightly chewier coating. But this fish was light and crisp, exactly what I want when I crave fried fish. So be sure to add enough beer to make a more liquid, smooth batter.  Trust your judgment.

Spanish Rice

Or Mexican rice.  Whichever you prefer.  I think this is the recipe I have made the most times in the last three years, even before I was blogging. Those of you who have read me for years may remember how often this made an appearance on my plate. And so it's high time it got a post of its own. If you don't make Spanish rice with your Mexican dishes, I command implore you to try it next time around.

Spanish Rice
adapted from Matt's Rancho Martinez in Dallas, TX

Ingredients

3 tbsp canola oil
1 1/2 cups uncooked long grain white rice
3 cloves minced garlic
1/2 cup finely chopped onion
1/4 cup finely chopped jalapeno
1/4 cup finely chopped green bell pepper
1/4 cup finely chopped red bell pepper
1 tsp Kosher salt
1 tsp Mexican oregano
2 tsp ground cumin
1/2 tsp fresh ground black pepper
3 cups chicken stock
8 oz. can of tomato sauce

Method

Heat the oil in a skillet on medium heat and saute the rice until it is golden brown. Add the vegetables and seasonings, and continue to saute for 1 to 2 minutes longer. Add the broth and the tomato sauce, and bring to a boil. Cover and simmer for 15 to 20 minutes or until the sauce is almost completely absorbed. Remove the rice from the heat and let it stand 3 to 4 minutes, still covered. Fluff and serve.

NOTES

I got this recipe from my best friend Kerri in Dallas, who got it from her mom. Originally, it called for 1/2 cup onion, 1/4 cup of chopped green bell pepper and 1/4 cup of celery. I replaced the celery with red bell pepper from the start and have continued to make adjustments from there. Like adding jalapeno and Mexican oregano... and not really caring if the vegetable measurements are exact.  Watch the cooking time and don't worry if you have to simmer a bit longer.  It seems I often do, but my stove is wonky.

This rice is a non-negotiable accompaniment to Mexican meals in our house. It's the best Spanish rice that either I or my Mexican husband have ever had and it just keeps getting better and better with time, experience and my own little touches. We're ruined on most restaurant rice because of this.  And he has told me more than once I need to make this for his family. I think that may just have to happen this Christmas.

Pasta e Ceci

Pasta e Ceci
from Rachel via Claudia

Ingredients

1/2 pound dried chickpeas soaked overnight and then simmered for 2 hours until tender, cooking liquid reserved
6 tablespoons extra virgin olive oil
1 medium carrot, peeled and finely diced
1 medium stick of celery, finely diced
1 small onion, peeled and finely diced
2 tablespoons tomato paste
small sprig of rosemary
2 cups reserved chickpea cooking liquid (if you have less than 2 cups, add stock or water as necessary)
2 cups vegetable or chicken stock or water for cooking the pasta in the soup
Parmesan rind
salt and freshly ground black pepper
1/2 pound small dried tubular pasta, like ditalini
olive oil for drizzling on top

Method

Prepare your soffrito of finely chopped onion, carrot and celery, sauteing them gently and slowly in the oil in a large heavy based pan until soft and translucent.

Add the tomato paste and a sprig of rosemary, stir, and then add 2/3 of your cooked chickpeas.

Stir again, cover everything with 2 cups of the reserved chickpea cooking liquid and throw in a Parmesan rind. Bring the pan to a boil, reduce to a simmer and then leave the pan to bubble away gently for about 20 minutes.

Now remove the rind and rosemary and pass everything through a mouli or give it a blast with a stick blender to create a smooth gloopy soup. Add the rest of the cooked chickpeas and season to taste with salt and freshly ground black pepper.

Add the 2 cups stock or water, bring it to a boil and cook the pasta in the soup until just al dente.

Serve drizzled with more olive oil and some freshly grated Parmesan.

NOTES

I adore this dish. It taught me how to relax in the kitchen. There's just something very natural about making this. It also tastes delicious, almost rich. And I just realized I haven't made it with my new stick blender yet. Something to look forward to!

Spanakopita

Spanakopita
inspired by Peter, Ivy and Tyler Florence

Ingredients

1 medium onion, finely chopped
8 cloves garlic, minced
1 tablespoon extra virgin olive oil
1 1/2 pounds frozen chopped spinach, thawed
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
1/4 teaspoon crushed red pepper flake
2 large eggs
8 ounces feta, crumbled
1 cup ricotta
3 tablespoons chives, very finely chopped
3 tablespoons dried oregano
1 stick (8 tablespoons) unsalted butter
1 tablespoon canola oil
1/2 lb frozen phyllo sheets, thawed (my package had two 1/2 pound rolls, each with 20 9-inch x 14-inch sheets)

Method

In large skillet, heat 1 tablespoon extra virgin olive oil over medium heat. Add onions and garlic and saute, stirring occasionally, until softened, about 4 minutes. Let cool and then transfer to large bowl. Add the spinach, salt, pepper and red pepper flake.

In medium bowl, combine eggs, feta and ricotta and beat well to blend. Pour the egg and cheese mixture into the bowl with the spinach and mix well.

Combine chives and oregano in small bowl and set aside.

Melt butter in microwave or small saucepan.

Preheat oven to 350 degrees.

Brush one tablespoon canola oil and a dab of melted butter on the bottom of a 9-inch x 13-inch pan.

Carefully unroll the phyllo. Make sure you have a damp towel ready to lay back down on top of the stack as you remove each sheet. If not, the dough will easily become brittle and dry (read: frustrating).

Place one layer of phyllo on the bottom of the pan. Brush with butter and sprinkle with the chives and oregano. Repeat, using 10 sheets of phyllo total, brushing each layer with the butter as you go. The chives and oregano should be added every other layer.

After 10 sheets, pour the spinach cheese mixture into the pan, spreading it in an even layer across the dough.

Continue placing the remaining 10 layers of phyllo on top of the filling, again brushing each layer, keeping the remaining sheets damp, and seasoning with the chive-oregano mixture every other sheet. Make sure the top is buttered and add a dash of kosher salt and ground pepper if you desire. Score the top few layers of dough (preferably in a more logical manner than I did).

Bake in oven for 45 minutes or until golden brown. Let cool for 10 to 15 minutes. Cut into squares and enjoy!

NOTES

Truly a pie for spinach lovers and truly a recipe that is mine. I wrote it along the way, foodstuffs getting all over the notebook. A total blend of everything I had ever read about spanakopita. Currently, I have still not had it outside of my home, where it is made just the way I want it.

Baked Pork Chops with Parmesan-Sage Crust

Baked Pork Chops with Parmesan-Sage Crust
adapted slightly from bon appétit, February 2001

Ingredients

1 1/2 cups fresh breadcrumbs
1 cup freshly grated Parmigiano-Reggiano
2 to 3 tablespoons minced fresh sage leaves
1 teaspoon grated lemon peel
2 large eggs
1/4 cup all purpose flour
4 bone-in center-cut pork loin chops (each about 1 inch thick)
2 tablespoons butter
2 tablespoons olive oil
Lemon wedges

Method

Preheat oven to 425°F. Mix breadcrumbs, cheese, sage and lemon peel in pie dish. Whisk eggs in medium bowl to blend. Place flour on plate; season generously with salt and pepper. Coat pork chops on both sides with flour; shake off excess. Dip chops into eggs, then coat on both sides with breadcrumb mixture.

Melt butter with oil in heavy large ovenproof skillet over medium-high heat. Add pork chops to skillet and cook until golden brown, about 2 minutes per side. Transfer skillet with pork to oven. Bake until pork chops are crisp on the outside and meat thermometer inserted into pork registers 145°F, about 20 minutes. Let rest for 5 minutes to finish cooking.

Transfer pork chops to plates. Garnish with lemon wedges and serve.

NOTES

Love these so, so much. So easy, so damn good and they smell amazing while cooking. I've also tried them with chops half as thick, cutting down on the cooking time a bit.

Chipotle Corn Tomato Salad

Chipotle Corn Tomato Salad
adapted from Food and Wine by Kristin

Ingredients

4 ears of corn
1 medium Vidalia or Walla Walla onion, thickly sliced crosswise
1 tablespoon extra-virgin olive oil
1 cup cherry tomatoes, halved
1/4 cup sour cream or Greek yogurt
2 tablespoons fresh lime juice, plus lime wedges for garnish
1 chipotle chiles in adobo sauce, seeded and finely chopped
1 tablespoon chives, thinly sliced, plus more for garnish
salt and freshly ground pepper
1 head of romaine, sliced
1 avocado, peeled, pitted and sliced

Method

Light a grill or preheat a grill pan. Brush the corn and onion slices with the olive oil and sprinkle with salt and pepper. Grill over moderately high heat until charred in spots but still slightly crisp, about 7 minutes. Let cool slightly, then cut the kernels from the cobs and coarsely chop the onion. Add the sliced tomatoes.

In a medium bowl, mix the sour cream with the lime juice, chopped chipotle chiles, sliced chives and salt and pepper, to taste. Add the sliced romaine to the bowl and stir to coat the lettuce with the dressing. Arrange the dressed romaine on a platter.

Top with the corn mixture. Arrange the sliced avocado on top of the corn mixture. Garnish with chives and lime wedges.

NOTES

Deeeelicious. Period. And even ridiculously better with grilled or pan fried chicken breast, sliced.

Chicken Tortilla Soup

Chicken Tortilla Soup
modified from Star Pooley at allrecipes.com

Ingredients

1 onion, chopped
3 cloves garlic, minced
1 tablespoon olive oil
2 teaspoons New Mexican chili powder
1 teaspoon dried Mexican oregano
1 teaspoon cumin
1 28-ounce can crushed tomatoes
2 1/2 to 3 cups chicken broth, as desired for consistency
1 cup frozen corn, defrosted
3 Hatch chiles, roasted, skinned, seeded and finely chopped (or 1 4-ounce can chopped green chiles)
1 15-ounce can black beans, rinsed and drained
1/4 cup chopped fresh cilantro
1 pound boneless, skinless chicken thighs, cooked and finely chopped or shredded

Garnishes:

Sliced avocado
Shredded cheese (Monterey Jack, Mexican blend or mild cheddar)
Chopped green onions
Homemade tortilla chips (recipe below)

Method

In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, cumin, tomatoes and broth. Bring to a boil, and simmer for 5 to 10 minutes.

Stir in corn, chiles, beans, cilantro, and chicken. Simmer for 10 minutes.

Ladle soup into individual serving bowls, and top with tortilla chips (crushed or not), avocado slices, cheese, and chopped green onion.

Homemade Tortilla Chips
from Dan

Ingredients

Corn tortillas, cut into triangles
Canola oil

Method

Heat oil in a deep, non-stick pan to medium/medium-high heat. Use enough oil so that it is at least 1/2 to 3/4 of an inch deep (note: do not heat the oil so much that it begins smoking). Drop handfuls of tortillas at a time into the oil. Flip them over as necessary. Fry until golden brown. Drain on paper towels and season with a dash of salt, pepper or other desired spices.

NOTES

Best version ever. Modifications to the original: No hominy, using all broth instead of broth-water mix, Hatch chiles instead of canned, Mexican oregano instead of plain, New Mexican chile powder instead of plain, homemade tortilla chips instead of bagged (easy and SO GOOD), addition of cumin and chopped green onions. Extra efforts totally worth it!

Ziti with Sausage, Onions and Fennel

Ziti with Sausage, Onions and Fennel
adapted from Lidia Bastianich via Adam

Ingredients

1 tablespoon sea salt
1 pound hot Italian sausage
1 large fennel bulb with stem and fronds (about 1 pound), trimmed and halved lengthwise
5 tablespoons extra virgin olive oil
2 onions, halved and sliced
1/2 teaspoon salt
1/2 teaspoon red pepper flakes
1/2 cup tomato paste
1 pound ziti
fennel fronds
1 cup Romano, Parmesan or grana padano cheese, freshly grated

Method

Boil lots of water with the salt until rapidly boiling.

Remove the sausage from the casing and break the meat up with your fingers. Slice the fennel into 1/2-inch slices. Heat olive oil in a skillet over medium high heat and add the sausage, cooking, stirring and breaking it up with a spoon for 1 to 1 -1/2 minutes until it is sizzling and beginning to brown. Push aside and add onion slices and cook, stirring, until they are sizzling and wilting, about 2 minutes. Stir in with the meat.

Push aside and add the fennel and cook for 1 minute until wilted, then stir with the other mixture. Sprinkle in half the salt and push to one side again. Add red pepper flakes and toast for 30 seconds, then stir them in. Move the mixture to the sides again, add the tomato paste and cook, stirring constantly, for 1 to 2 minutes until it is sizzling and caramelizing, then stir it into the sausage mixture.

Ladle 3 cups of the salted, boiling water into the skillet, stir well and bring the liquid to a boil. Lower the heat and simmer for about 6 minutes until the fennel is soft but not mushy.

Meanwhile, add the pasta to the pan of boiling water, stir and bring back to a boil then cook for about 8 minutes until almost al dente.

Check the sauce, which shouldn't be too thick--if necessary stir in more water. When the sauce is done adjust seasoning. When pasta is al dente, lift out of the pan with a spider, drain briefly and add to the sauce. Toss pasta with the sauce, add more pasta cooking water if too thick, sprinkle with fennel fronds and cook, tossing constantly, for 2 minutes until the pasta is perfectly al dente and coated with the sauce.

Remove the skillet from the heat, sprinkle the grated cheese over the pasta and toss to combine. Transfer to warm pasta bowls and serve.

NOTES

None. Fantastic as is and good for guests.

Lemon Chicken

Lemon Chicken
from Tammy

Ingredients

8 chicken pieces (legs and thighs)
2 tablespoons balsamic vinegar
2 lemons, zested, 1 juiced, and the other cut into wedges
2 tsp. kosher salt
2 1/2 teaspoons ground pepper
1 tablespoon sugar
2 tablespoons canola oil
4 tablespoons unsalted butter

Method

Prick the chicken pieces all over with a fork and set aside. In a large bowl, whisk the balsamic vinegar with half of the lemon zest, salt, and 2 tsp. of the ground pepper. Add the chicken and turn to coat. Refrigerate for 20 minutes or overnight. Mix the sugar with the remaining lemon zest in a small bowl and set aside.

Preheat the oven to 400°F. Heat the oil in a large oven-safe skillet over medium-high heat until very hot, about 2 minutes. Melt 2 tablespoons of the butter, and place chicken skin-side-down in the pan along with the remaining marinade. Cook until the chicken is browned on one side, 3 to 4 minutes, and then flip each piece over and cook 1 minute more. Sprinkle some of the lemon sugar and remaining ½ teaspoon of ground pepper over the chicken and transfer skillet to oven. Roast until chicken is completely cooked through and a thermometer interested into the thickest part of the thigh reads 165°F, about 25 minutes.

Remove chicken from oven. Cut remaining 2 tablespoons of butter into small pieces and scatter around chicken. Pour lemon juice over everything. Once butter is melted, serve with pan sauce drizzled over the chicken and lemon wedges on the side.

NOTES

None. Love this one as is.

Habanero Hellfire Chili

Habanero Hellfire Chili
adapted from Edd Ryan at allrecipes.com

Ingredients
12 ounces bacon
1 pound ground round
1 pound ground pork
1 green bell pepper, diced
1 yellow onion, diced
3 jalapeno peppers, seeded and chopped
3 habanero peppers, seeded and chopped
4 Anaheim peppers, seeded and diced
2 cloves garlic, minced
1½ tablespoons ground cumin
1 tablespoon crushed red pepper flakes
3 tablespoons chili powder
2 tablespoons beef bouillon granules
1 (28 ounce) can crushed tomatoes
1(28 ounce) can whole peeled tomatoes
1 (16 ounce) can chili beans
1 (16 ounce) can kidney beans
1 (12 fluid ounce) beer (Corona)
3 ounces tomato paste
2 cups water

Method

Place bacon in a large soup pot. Cook over medium high heat until evenly brown. Drain excess grease, leaving enough to coat bottom of pot Remove bacon, drain on paper towels and chop

Brown beef and pork in pot over medium high heat. When meat is browned, stir in the bell pepper, onion, jalapeno peppers, habanero peppers, Anaheim peppers, garlic, cumin, red pepper flakes, chili powder, bouillon, crushed tomatoes, whole tomatoes, beer, tomato paste, and water.

Reduce heat to low and simmer for 45 to 60 minutes, stirring occasionally. Add beans and bacon and continue simmering for another 30 minutes.

NOTES

None. This is an old recipe, one of my first, and perfected to our tastes over time.