Fish Tacos 2.0

Second chances. Sure, we all romanticize the past in our own way. Probably everyone who reads this wants another stab at something in their past that didn't quite work out in their favor. It could be re-doing high school, because for some reason you glorify a time when you woke up at 6 and ate lunch at 10 am. Or another chance on a relationship with "the one" whose timing was just off. Or even just another chance to finally make it all the way through the buffet to the soft serve machine.

Well, I say if you have the opportunity, go for it! Life is too short, go ahead and give the other person another chance. This is America (unless you're reading this outside of the U.S.) land of second chances!  Here's some advice: if you want to re-live high school, become a high school football coach.

Remember last year when I told you fish tacos are actually really good and that you should give them a try (here's a link if you've forgotten)? Well, I decided to take another look at fish tacos and how I could make them better. Let's just say it was worth it.

Spicy Lime Cilantro Yogurt

• 1 cup Greek Yogurt
• 1 tablespoon Cilantro chopped
• 2 limes zested and juiced
• 1 Jalapeno minced

1. After mincing the jalapeno and chopping the cilantro, mix into the yogurt and add the zest and juice. Refrigerate until the rest of the taco fillings are finished.

Pineapple Salsa

• 1 Pineapple chopped
• 1/2 cup Red Cabbage chopped
• 1/4 cup Red Onion chopped
• Juice from 1 lime
• 1 Carrot shredded

1. After you have chopped and shredded all the produce mix together in a large bowl with the lime juice.
2. Add to tacos once you make your fish.

Beer Battered Cod

Serves 3-4

• 1 lbs Cod cut into 1 inch cubes
• 1 cup Flour
• Plus an extra 1.5 cups to coat the cod pieces in.
• 1/2 teaspoon Baking Soda
• 1 teaspoon Salt
• 1/2 teaspoon Cayenne Pepper
• 1/2 cup Shredded Coconut
• 1 Egg
• 1 bottle Beer (lager or a pilsner would work best)
• Canola Oil

1. Whisk or sift together all the dry ingredients into a large mixing bowl.
2. Mix in the wet stuff (egg and beer) and the coconut.
3. Set up your workstation so you can effectively make the best fish of your life. First step to setting up your cod fryin' station is to establish a work direction. Go from cutting board with fish to the flour bowl to the batter to the oil to plate.
4. Coat the cod cubes in the flour. Dust the cubes off and submerge in the batter. Let the excess batter drip off the fish before adding it to the hot oil.
5. You heated up enough canola oil over medium high heat in a skillet to pan fry the fish right? Good. Cook each side for about 30 seconds or until golden brown.
6. Let the excess oil drain from the fish on a plate before assembling your delicious fish tacos.

So instead of having the same-old-same-old for dinner, give fish tacos a second chance to change your mind. All these fishtastic photos by Katy Weaver

Tuna Steaks, Sautéed Zucchini and Raspberry Chocolate Mousse

Despite what a lot of creationists think the basis of good cooking is in fact science. That's why I was interested in the cookbook The Science of Good Cooking. Within the book America's Test Kitchen tests different cooking theories and tells you which one produces the best results. These theories don't just apply to one recipe, they carry over to multiple recipes within the cookbook and can be applied to your everyday cooking. I decided to make a few of the recipes that caught my eye when reading through this fascinating book of deconstructed cooking techniques.

Pan-searing a tuna steak results in an ultra tender piece of fish that cuts like butter. While the sesame seeds add texture and a flavor that compliments the tuna. I recommend the tuna recipe even for beginners. The zucchini side dish works well with the tuna, adding just enough spiciness and texture variety to the meal. While the raspberry chocolate mousse is the perfect ending to this meal. The fluffy texture and the rich chocolate intensity leaves you satisfied with a delicious and filling feast. 

A quick side note. Since these recipes are from a book entitled The Science of Good Cooking I thought I'd share a science based tip. Don't make the chocolate mousse in 90° weather. It results in a more dense chocolate mouse, because the heat doesn't allow whip cream to set up properly. If you absolutely need to make some emergency chocolate mousse (as we've all had to do) I would recommend allowing your mousse to set up in the fridge for at least 3 hours.

Pan-Seared Sesame-Crusted Tuna Steaks

Serves 4

• 3/4 cup Sesame Seeds (I used half black sesame seeds)
• 4 (8-once) Tuna Steaks, preferably yellowfin ( I used tombo tuna [albacore tuna])
• 2 tablespoons Vegetable Oil
• Salt and Pepper

1. Spread sesame seeds in a shallow baking dish or pie plate. Pat tuna steaks dry with paper towel; rub 1 tablespoon oil over steaks, then sprinkle them with salt and pepper. Press both sides of each steak in sesame seeds to coat.
2. Heat remaining 1 tablespoon oil in 12-inch non-stick skillet over high heat until just beginning to smoke. Add tuna steaks and cook for 30 seconds without moving steaks. Reduce heat to medium and continue to cook until seeds are golden brown, about 1 1/2 minutes. Using tongs flip tuna steaks carefully and cook, without moving them, until golden brown on second side and centers register 110 degrees (for rare), about 1 1/2 minutes, or 125 degrees (for rare), about 3 minutes. Cut into 1/4-inch thick slices and serve immediately.

Sautéed Shredded Zucchini with Spiced Carrots and Almonds

Serves 4

• 5 Zucchini, halved lengthwise, seeded and shredded
• Salt and Pepper
• 4 teaspoons Extra-Virgin Olive Oil, plus extra for drizzling
• 2 carrots grated
• 1/4 teaspoon Red Pepper Flakes
• 1.2 teaspoon Ground Coriander
• 1/2 golden Raisins
• 1/2 sliced Almonds toasted
• 1-2 teaspoons Lemon Juice

1. Toss zucchini with 1 1/2 teaspoons salt in a large bowl. Transfer to colander and let drain for 5 to 10 minutes. Place zucchini in center of kitchen bowl and wring out excess moisture in batches if necessary. 
2. Place zucchini in medium bowl and sepate any large clumps. Combine 2 teaspoons oil and mix.
3. Heat 1 tablespoon extra-virgin olive oil in 12-inch nonstick skillet over medium heat until shimmering. Add the carrots and cook, stirring occasionally, until tender, about 5 minutes. Add the coriander and red pepper flakes and cook, stirring occasionally, until fragrant, about 30 seconds.
4. Add zucchini and  golden raisins to skillet, spread into even layer, and cook as directed. Add the sliced almonds and toss to combine before seasoning with lemon juice, salt, and pepper. 

Chocolate-Raspberry Mousse

Serves 6

• 8 onces Bittersweet Chocolate, chopped finely
• 4 tablespoons Water
• 2 tablespoons Dutch-Processed Cocoa
• 2 tablespoons Raspberry-Flavored Liqueur
• 1 teaspoon Instant Espresso Powder
• 2 large Eggs, separated
• 1 tablespoon Sugar
• 1/8 teaspoon Salt
• 1 cup plus 2 tablespoons Heavy Cream chilled

1. Melt chocolate, water, cocoa, raspberry liqueur, and espresso in medium heatproof bowl set over saucepan filled with 1 inch of barely simmering water, stirring frequently until smooth. Remove from heat.
2. Whisk egg yolks, 1 1/2 teaspoons sugar, and salt together in medium bowl until mixture lightens in color and thickens slightly, about 30 seconds. Pour melted chocolate into egg-yolk mixture and whisk until combined. Let cool until just warmer than room temperature, 3 to 5 minutes.
3. Using stand mixer fitted with whisk, whip egg whites at medium-low speed until foamy, about 1 minute. Add remaining 1 1/2 teaspoons sugar, increase speed to medium-high, and whip until soft peaks form, about 1 minute. Using whisk, stir about one-quarter of whipped egg whites into chocolate mixture to lighten it; gently fold in remaining egg whites with rubber spatula until few white streaks remain. 
4. In now-empty bowl, whip cream on medium speed until it begins to thicken, about 30 seconds. Increase speed to high and whip until soft peaks form, about 15 seconds more. Using rubber spatula, fold whipped cream into mousse until no white streaks remain. Spoon mousse into 6 to 8 individual serving dishes. Cover with plastic wrap and refrigerate until set and firm, at leat 2 hours or up to 24 hours. Serve.

If you're in the market for a new cookbook that actually explains why certain techniques are used, then I recommend this one. The book is filled with pictures and informative tid bits that would help any chef at any skill level improve their techniques and dishes. As always the fantastic photography is all thanks to Katy Weaver! Enjoy!

Seafood Meatballs and Spaghetti

Yeah that's right seafood meatballs and spaghetti. Let me guess when you clicked on the link you were expecting something simple, boring and slightly disgusting looking. It's okay, you were wrong, we all mistakes in life. You can redeem yourself by drooling over these fantastic photos that Katy took and by giving this recipe a shot at home. 

Seafood Meatballs

• 1/2 lbs cooked Salmon
• 1/4 lbs cooked Crab Meat
• 1/4 lbs cooked Clam Meat
• 1/2 cup Breadcrumbs (1/4 cup goes into the balls and 1/4 cup use to roll the meatballs in)
• 2 Eggs
• 2 Tablespoons Mayo
• Spicy Brown Mustard
• 1 Lemon zested and juiced
• 1 teaspoon Italian Seasoning
• Salt & Pepper to taste
• 1 Tablespoon Olive oil

1. Odds are that you'll be able to find cooked crab and clam meat at your local grocery store, but unable to find cooked salmon. To cook the salmon I just heated the oven to 375, cut the salmon fillet in half and coated it in olive oil, salt and lemon juice. I found these cool cedar wraps next to the seafood section of my grocery store that worked well to keep the fish moist while it cooked. Bake the salmon wrapped in the cedar for about 10 minutes or until fully cooked.
2. Add all the ingredients listed above into a large mixing bowl and mix with your hands. No you can't use a spoon. 
3. Form the mixture into a small balls about an inch in diameter. Once the meat is balled, roll the little spheres in the remaining breadcrumbs. Place the balls in casserole pan and bake at 375 until golden brown. Should be about 20 minutes, be sure to turn the balls halfway through cooking.
4. Plate the balls of seafood on top of cooked spaghetti (use the instructions on the box, but add way more salt to water than what they recommend) and drizzle on these sauces. 

Pesto

• 1/4 cup Pine Nuts
• 7 sprigs of Fresh Basil
• 2 Tablespoons Olive Oil
• 1 lemon zested and juiced
• 3 Cloves Garlic
• 1 teaspoon Salt

1. Throw all the ingredients into a food processor and blend until smoothish. Should be about 45 seconds or so.

Sweet Onion Tomato Sauce

• 1 large Sweet Onion
• 6 Roma Tomatoes diced
• 2 cloves Garlic minced
• 2 Tablespoon Olive Oil
• 1/4 cup Wine (I recommend a full bodied red wine, and not a sweet wine)
• 1 Lemon (you'll never guess what you're going to do to the lemon) zested and juiced
• 1 teaspoon Molasses
• 1 teaspoon Poppy Seeds
• 1 teaspoon Cayenne Pepper
• 1 heaping teaspoon Italian Seasoning

1. Add the olive oil, onion, and garlic to a medium sized sauce pan. Cover and sweat the onions until tender while stirring occasionally. Stir in the tomatoes and cook for 5 minutes.
2. Add the rest of the ingredients cook for another 10 minutes and stir occasionally to avoid burning. 
3. Use a hand mixer to blend all the large pieces of tomatoes and onion together. Blend until all the large chunks are pretty much gone. Let the sauce simmer until the meatballs are done. Once everything is plated, I recommend squeezing a lemon on top of the dish.

Sure I could have just made regular meatballs and spaghetti, but that would have been boring. This blog is all about having fun with food and trying new things out. In the same vein of thinking, I could have just made one sauce to go on the meatballs, but the flavor contrast between the two couldn't be replaced with anything else. Enjoy!

I need to step up my writing and cooking skills a peg or four, because Katy Weaver keeps knocking it out of the park with all these photos.

Beer Steamed Clams

Because the last post was such a hit, we're keeping in the theme of cancelled TV shows that have been brought back. This week's inspiration is Firefly. Just kidding, Internet, you're never going to get that show back on the air.

Summer is creepily hiding around the corner wearing cut-offs and espadrilles while holding a super-soaker. All personifications aside, Summer in my mind means fresh seafood. Sure you can get seafood literally anytime of the year, but every summer seaside trip has cemented the idea center in my mind that seafood is Summer fare.

Clams are essentially meat-filled rocks. When it comes to cooking these little meaty rocks most use water or wine to steam theirs, but I decided to go down a different path with this recipe.

Beer Steamed clams

2 Servings

• 1 lbs Clams
• 1 bottle of Beer (I suggest a blonde ale)
• 1/4 cups chopped Onion
• 2 tablespoons Olive Oil
• 1 tablespoon minced Garlic
• 2 tablespoons Butter
• juice and zest from half a lemon

1. Pour the olive oil in a sauce pan, be sure it has a lid. Heat the oil over medium, add the onions and garlic; cook until slightly caramelized. 
2. Pour in the beer and turn the heat up to high and cook until boiling. Once the beer reaches a boil add the lemon juice and zest. Oh and the clams.
3. Cover with lid. Once the clams have opened their shells then they're cooked.
4. Scoop out the clams with a slotted spoon and place in the bowls you're serving them in. Add the butter to the liquid that's in the pot and stir until the butter is melted. Once melted pour the briny mixture over the clams in each bowl. Serve and garnish with, uh lets say parsley. 

I'm not adding to my already embiggened ego when I say this is the best kale recipe I've ever came up with.

Whiskey Cooked Kale

2 servings

• 1 bunch of Purple kale chopped
• 2 tablespoons olive oil
• 1/4 cup sliced Onion
• 1 tablespoon minced Garlic
• 1 shot of Whiskey
• 1/2 teaspoon garlic salt
• a pinch Salt
• a pinch of Pepper
• juice from 1/2 Lemon

1. Heat the olive oil in a large skillet or wok over medium heat and add the onions and garlic; cook until slightly caramelized.
2. Add the kale to the pan, stir a few times to coat the kale with the oil, then add the lemon and whiskey.
3. Cook until the leaves are wilted.

Garlic Parmesan Bread

2 servings (but if you're not as hungry as we were then I guess this could yield 4 servings) 

• 1 loaf sliced French bread
• 6 tablespoons soft butter
• 2 tablespoons olive oil
• 2 tablespoons of minced fresh parsley (About 2 sprigs)
• 2 tablespoons of minced garlic
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon garlic salt
• 1/3 cup parmesan cheese grated

1. Pre-heat oven to 375. Mix the butter, olive oil, parsley, garlic, and the spices in a bowl. Use pastry brush to apply the garlic butter to the bread. Top with parmesan cheese.
2. Place in oven until cheese is melted. 

All three elements of this meal work well together. Both the texture and taste vary between each piece, but support one another as if they were a part of a three-piece band. If you're looking for a simple-to-make dish for a quiet summer evening to eat out on the porch then I would recommend making every component of this meal and letting it meld together in your stomach. Enjoy!

As always this blog wouldn't be half of what it is without the fantastic Katy Weaver and her ability to take amazingly beautiful photos.

Lemon Bacon Shrimp Pasta with Chard

What to make for dinner? We've all found ourselves asking ourselves this question while only having the kitchen only be filled with leftover ingredients of meals past. That's exactly what happened with this dish. It was born out of hunger and the impatience of waiting for a pie to finish baking. Why, yes the pie is indeed going to be the next post. 

Everyone has that one food they can not stand, for me it's brussels sprouts, I know it's a bit cliché, but I don't even like them enough to find a recipe that makes them taste good enough to choke them down. A certain photographer's least favorite food, as weird as it sounds, is bacon, since we basically only had bacon, shrimp, and chard in the fridge, I tried concocting a dish that would hopefully appeal to the both of us.  Not to spoil the end result, but a dual appealing dish was not the result. 

I've thought about it and I'm not going to post the actual recipe on here, because it was sort of a throw a bunch of stuff in a pan and see how it turns out kind of dish. I will tell you what's actually in it, because I'm that nice. Even with just the listed ingredients you should be able to recreate it or creative something simliar of your own.

Lemon Bacon Shrimp Pasta with Chard

• Shrimp (16/20 size)
• Jowl bacon cut into tiny strips
• Lemon juice and zest
• Onion chopped
• Garlic minced
• White wine
• Angel hair pasta
• Chard chopped
• Basil out of jar (I know I'm ashamed of me too, but it was the only basil we had in the kitchen)
• Salt and pepper to taste
• Goat cheese

Serves 4 small portions

Sometimes not using a recipe can be liberating, being able to free yourself from the shackles of Betty Crocker. Take this post as a challenge for the inner culinary explorer within you. See if you can take the inspiration and make it your own with what you have and hopefully make a dish that everyone will enjoy!

Photos by a non-bacon loving Katy Weaver