Fish Tacos

Fish Tacos.  They can be really good or they can be RULL bad.  These ones are the former.  Crunchy, zesty, flavorful, fresh and delicious.  They always take me back to the first fish tacos I had, in Oceanside, CA at a restaurant that jutted out into the sea.  They were fabulous.  This is my easy homemade version that you could effortlessly make on a weeknight.  Feel free to switch up the garnish and make them your own!

Fish Tacos
 

Fish Sticks or fillets of white fish, such as tilapia or cod (1-2 per taco)

Tortillas

Cilantro Sour Cream (for the recipe, click here)

Tomato, avocado, cilantro & lime, chopped for garnish

Preheat the oven and bake the fish sticks according to the package's instructions.

Meanwhile, light the flame or electric burner on your stove and using tongs, toss the tortillas over the heat, allowing them to char slightly. 

Once the fish is cooked, place a fillet in each tortilla.  Top with tomatoes, avocado, sour cream and cilantro.  Spramp with fresh lime and enjoy.

5 Drinks to Spring You Into Summer!

Hello world!  It's been ages since my last post.  I apologize.  I hope you've been cooking and eating wondrously since we last spoke.  My busy life has gotten the better of me lately, but I'm back and ready to share some more approachable, impressive and delicious recipes!

Since summer has just started, I thought a series of refreshing drink recipes would be a good way to enjoy the new season.  In my opinion, everyone should be armed with several go-to beverages for their summer parties.  These recipes are simple, easy to personalize and thirst-quenching.  Happy drinking!


5.  Basil Bloody Mary

Bloody Mary’s are a staple at any worthwhile brunch.  They are a classic that rarely get enough attention, let alone a makeover.  Now, I know everyone makes them differently.  In fact, I know people who throw Bloody Mary parties with a bar-ful of ingredients, flavors and accoutrements.  To me, the Bloody Mary should be simple, fresh and crisp.  To achieve this, I employ basil ice cubes.  New, unique and unexpected, this Basil Bloody Mary will make you reconsider any reservations about tomato juice.  

Basil Bloody Mary 

1 C. Tomato Juice (I prefer the spicy kind)

1 Basil Ice Cube (recipe follows)

½ T. Worcestershire Sauce

1 Shot of Vodka

Squeeze of lemon juice

Pepper, if desired

Basil, celery & lemon for garnish

In a blender, combine tomato juice, basil ice cube, Worcestershire and lemon juice.  Pulse to combine.  Add the shot of vodka and season to taste.  Pour into a tall glass and garnish with fresh basil, celery and lemon.  Enjoy.

Basil Ice Cubes

Unique.  Flavorful.  And yeah, a little badass.  Give these basil ice cubes a try.  They're perfect blended into tea or juice, as a surprising garnish in H2O or as the new chill factor for your vodka.

2 lbs. Basil leaves, cleaned
Water

Place the cleaned basil leaves in a large bowl of cool water.  The water helps provide more juice than the basil leaves would give by themselves.

Put the basil through a juicer, a handful at a time.  I juice the basil twice because I find that not all the juice comes out the first time.  Add water along with the basil as needed.

Immediately pour the basil juice into ice cube trays and set in the freezer.  Check back later this week for new recipes and ideas for Basil Ice Cubes!



4.  Blue Basil Vodka

Continuing with my rant on basil ice cubes, here’s another drink that highlights their unusual crisp, fresh flavor.  I actually made this drink a year ago and it was a total flop.  I blended blueberries and basil in a food processor and then froze them.  The mixture didn’t come out of the ice trays and when you took a sip, you had to chew the small pieces of berries and herbs.  Needless to say, it was a disaster.  So, this new version has been perfected and it’s impressive, if I do say so myself.  Pair the basil ice cubes with premium vodka and fresh blueberry juice for a provocative summer-inspired beverage.

Blue Basil Vodka

3 oz. Blueberry Juice

1 oz. Vodka (I use Finlandia)

1 Basil Ice Cubes

Combine the blueberry juice and vodka (shaken, never stirred) and pour into a martini glass.  Gently add the basil ice cube on top.  As the basil cube begins to melt, the drink changes its flavor and color subtly.  

3.  White Chocolate Milk

In this mix of heavy hitting summer drinks, I felt that we needed some whimsy.  So, take a break from your overwhelming everyday and regress to a simpler time with a cool glass of white chocolate milk, littered with coffee ice cubes.  

4 t. white cocoa powder or melted white chocolate

2 C. Whole Milk

Coffee Ice Cubes (a pot of cooled coffee frozen in ice cube trays)

Fill a glass with coffee ice cubes.  In a measuring cup, stir the drinking chocolate into the whole milk.  Pour the chocolate milk on top of the coffee ice cubes and give it a stir.  Revel in sweet, delicious simplicity.



2.  Coconut Thai Iced Tea

Everyone loves Thai Iced Tea.  I’ve posted about it before and I’ll post about it again.  It’s such an exotic take on an afternoon tea (or latte, for that matter).  Why not take it to the next level?  Add some coconut to your next Thai iced tea for something truly remarkable.  Thanks to my friend Kye who gave me some fantastic suggestions on Thai tea leaves!

Coconut Thai Iced Tea

2 C. Water

1/4 C. Thai Tea leaves
1/4 C. Sugar

2 C. Half & Half

Coconut Milk Iced Cubes (frozen coconut milk in ice cube trays)

Tip:  Don’t let the leaves steep in hot water for more than a few minutes or your tea will be bitter.  Thanks, Kye!

Fill a tall glass with lots of coconut ice cubes.  Pour the cold Thai tea over the ice, almost all the way to the top.  Gently pour a splash of half and half on top and let it cloud down.  

1.  Raspberry Rosemary Blended Iced Tea

Last, but not least.  My dear Kateryna introduced me to an amazing Brazilian Iced Tea during our visit in New Hampshire earlier this spring.  I was hooked after the first sip I took and I felt so inspired by its unique flavors that I had to experiment with them at home.  This recipe is my spin on the outstanding concoction from Pao Cafe. My Blended Iced Tea with Rosemary and Raspberry is sweet, frothy and herbaceous and a brilliant new thirst-quenching delight.

Raspberry & Rosemary Blended Iced Tea

2 C. Hibiscus Tea, chilled

The juice of ½ a lemon

1/3 C. frozen raspberries
2-3 T. Rosemary Simple Syrup (recipe follows)

In a blender, combine the hibiscus tea, lemon juice, frozen raspberries and simple syrup.  Pour into a chilled glass and escape. 

Rosemary Simple Syrup

1 C. Water
1 C. Sugar
5 Rosemary Sprigs, finely chopped

In a small saucepan, heat the water, sugar and rosemary over medium heat.  Stir gently until the sugar dissolves.  Remove from the heat and cool.  Strain the mixture and discard the rosemary.  

Seis de Mayo!

Yesterday was my first Cinco de Mayo outside of Arizona in roughly ten years!  So, you can imagine how homesick I was for good, old-fashioned Mexican food.  There are not too many places here in the middle west that serve the famous greasy, spicy fare that I'm used to.  So, instead of settling for an imperfectly satisfactory restaurant experience, Sean, our roommate Morgan and I made our own Cinco de Mayo fiesta at home.  From the bar night favorite Carne Asada Fries to a modern twist on queso to traditional Mexican corn on the cob, I have to say, our night was muy bueno.  

Carne Asada Fries

Carne Asada Fries were our go-to meal after a night of heavy drinking in PHX.  The perfect combination of crunchy fried potatoes, fresh veggies, guacamole and juicy, greasy steak topped off our nights in magnificent fashion.  Amazingly satisfying, these Carne Asada Fries are our homemade version of Phoenix's late night taqueria staple.    

Carne Asada Fries

1 lb. Skirt or flank steak

Carne Asada seasoning (garlic, onion powder, salt & pepper)

Olive oil

Frozen French fries

Shredded cheese of your choice

Tomato, diced

Onion, diced

Your favorite salsa

Avocado or guacamole

Sour Cream

Cilantro

Place the steak in a ziplock baggie.  Add a healthy tablespoon of carne asada seasoning and a drizzle of olive oil.  Smoosh (technical term) everything together so that the steak is completely covered by the seasoning.  Set in the refrigerator for at least 30 minutes to marinate.  

Preheat your oven to 425-450, depending on the instructions on the frozen french fries package.  Place them on a baking sheet and cook according to the instructions.  Near the end of the cooking time, sprinkle the fries with cheese and allow it to melt all over the fries.  

Heat a large skillet over medium heat and add the steak.  Cook for 4 minutes on each side.  Remove the meat and let it rest for a full five minutes.  This will ensure you have a tender, juicy steak.  

When the fries have fully cooked and the cheese has melted on top, pull them out of the oven.  Place a pile on your plate and load them up with all of the toppings.  

Crispy Queso

There's a trendy little restaurant inside the Clarendon hotel, around the corner from my old apartment in Phoenix called Gallo Blanco.  Unassuming by day, but colorful and vibrant by night, this gem serves unique and inspired latin fare alongside authentic flamenco dancing and invigorating drumming interludes.  One of their best appetizers is a Chicharron de Queso, a crispy and chewy fried cheese.  Interesting, bizarre and a little bit fascinating, this crispy queso is a must-try.  Oh, and it's as easy as uno, dos, tres.

Crispy Queso

Grated Parmesan Cheese (this time I used a combo of Parmesan, Asiago & Romano)

Heat a non-stick skillet over medium high heat.  Sprinkle a single layer of cheese right onto the hot skillet.  Allow the cheese to melt.  Once the bottom turns golden brown, carefully flip it and cook the other side until golden brown, about a minute or two.  Drape the melted cheese over rolling pin or utensil of your choice.  Allow it to cool slightly and firm up and serve alongside chipotle aioli.  

Chipotle Aioli

1/2 C. Mayonnaise

Juice of 1/2 a lemon

1 chipotle pepper in adobo sauce, finely diced'

Salt & Pepper

Combine all ingredients and season to taste.  

Elote

Now here's a dish that will make you say, "whaaaa?"  If you haven't already tried Elote, you must do so.  Immediately.  Basically, it's corn on the cob, drenched in a tangy sauce, sprinkled with Mexican cheese and paprika.  Sweet, dynamic and delectable, I guarantee this Mexican treat is going to be your new favorite side dish.  

Elote

Corn cobs, with husk on

Butter

Smoked Paprika Aioli, recipe follows

Queso fresco

Cilantro, for garnish

Peel the husk back on each corn cobb, but do not remove it.  It works as a great handle for corn on the cobb.  Bring a large pot of water to a hard boil.  Carefully place each corn cobb into the boiling water, leaving the husk handle out of the water.  Boil the corn cobs for about 10 minutes. Remove them and pat dry.  

Heat a large skillet over medium heat.  Add a couple tablespoons of butter and add the corn cobs.  Cook them for about 2 minutes, rotating as necessary to form a char on all sides.  Remove from the heat.  

To serve, drizzle each corn cob with smoked paprika aioli and sprinkle them with queso fresco and fresh cilantro.  

Smoked Paprika Aioli

1/2 C. Mayonnaise

Juice of 1/2 a lemon

1/2 t. Smoked Paprika

Salt & Pepper

Savory Nuts

The next time you’re feeling peckish, give these savory nuts a crack.  This recipe takes a plain, ordinary handful of nuts to a trendy new level.  Light, flavorful and healthy, they are a flawless snack any time of the day.  For a more complete nosh, pair them with dried fruit, cheese and a sparkling aperitif for an impressive, delicious course.  

Savory Nuts

1 egg white

1 t. Smoked paprika

1/8 t. Cayenne Pepper

1/4 t. onion powder

¼ t. chili powder

½ t. garlic

Salt

Dash of Pepper

2-3 C. Mixed Nuts

Preheat oven to 350. 

In a medium bowl, beat the egg white until stiff peaks form.  Gently fold in the spices and combine well.  Fold in the nuts and make sure they are evenly coated.  Spread the nuts onto a lined baking sheet and bake for 30 minutes, or until the coating has hardened and browned lightly.   

*TIP:  This method of using an egg white is also how you would make the cinnamon-sugar pecans you find around the holidays.  Experiment with your own special blend of spices to make it personal.