I must say that since the first day I heard of Fish Tacos, I really wasn't interested. It wasn't until I visited Don Pedros in Winnipeg and had their fish tacos that I realized the error in my ways. Today, I decided that i'd give the fish tacos a whirl in my kitchen. Here's how I made them:
Ingredients:
Fish
- 4 Basa Fillets (or any other white fish)
- 1 cup of flour
- 1 egg
- 12 medium flour tortillas
- 1 tbsp taco seasoning
- Canola or vegetable oil
Sauce
- 3/4 cup of sour cream
- 2 tbsp whipped dressing
- 2 tbsp taco seasoning
- 1/4 cup of water
Fresh Salsa
- 3 medium sized tomatoes
- 1 small red onion
- 1 jalapeno
- 1 tsp salt
- 2 tbsp chopped cilantro
Sauce:
Mix all four ingredients in a bowl and mix thoroughly. Place in fridge until ready to use.
Salsa:
Chop tomatoes, onion and jalapenos into fine cubes. Chop cilantro until medium-fine. Place all ingredients in a bowl and mix. Sprinkle salt and mix again.
Fish:
Preheat your oven to 200F. Cut the fillets in half to facilitate pan frying. Crack and beat the egg into a bowl. In another bowl, mix the flour and the taco seasoning. Heat up a cast iron skillet on medium-high heat. Put 1 tbsp of canola or vegetable oil in the pan. When the pan is hot, dredge the fish in the egg, then into the flour mixture then put in the hot pan. Fry the fish for 3 mins per side, then place in a covered dish in the oven until all the fish is fried.
Assembly:
Chop the fish into 1/2" cubes and place 1/4 cup of fish on one half of a tortilla. Take 2 tbsps of salsa and put on top of the fish. Last, add one tbsp of the sauce, then close the tortilla and enjoy the fresh taste of fish tacos!
Fish tacos are a healthier alternative to your standard beef or chicken tacos.... and i'm not one to ever preach about healthier food options!
Tuesday, June 8, 2010
Sunday, March 21, 2010
Cream of Leek, Potato and Smoked Red Pepper Soup
I was wanting to try making a nice cream soup of sorts today and while I was at the grocery store I saw some leeks. I figured, what the hell, i've never made cream of leek soup before maybe I will today. So a couple minutes before checking out, I thought, hmmm.... I bet you that if I add some potatoes for texture and smoked red peppers for a bit more flavour depth, that this could be a kick ass soup. So here's how I made it:
Ingredients:
1 900 ML box of chicken stock
15 baby golden potatoes
2 red bell peppers
2 leeks
1 small red onion
250 ml half and half cream
salt and pepper to taste
Directions:
To plan your time properly, quarter and seed the peppers and rub in olive oil, then put on a grill with about 2 cups of any hardwood smoking chips right on the briquettes with the grill set to high on indirect heat. (heat opposite side of grill from the food side) Leave the peppers smoke and cook, skin down until the skins are black, then remove and cool.
Get the chicken stock to a soft boil on the stove in a 6 cup pot. Throw the potatoes in. While waiting for the potatoes to cook, put a sautee pan on medium high heat with some olive oil. Chop the leeks across the bias into 1/8" thick rings, then place in the sautee pan. Coarsely chop the red onion and add to the party.
Once the potatoes are soft, mash them gently with a potato smasher. Add the leaks and onions into the pot, then blend thoroughly with an immersion blender. Peel the skin off the red peppers and coarsely chop. Add the peppers to the pot along with the cream, then blend with the immersion blender. Add salt and pepper to taste and voila!
Ingredients:
1 900 ML box of chicken stock
15 baby golden potatoes
2 red bell peppers
2 leeks
1 small red onion
250 ml half and half cream
salt and pepper to taste
Directions:
To plan your time properly, quarter and seed the peppers and rub in olive oil, then put on a grill with about 2 cups of any hardwood smoking chips right on the briquettes with the grill set to high on indirect heat. (heat opposite side of grill from the food side) Leave the peppers smoke and cook, skin down until the skins are black, then remove and cool.
Get the chicken stock to a soft boil on the stove in a 6 cup pot. Throw the potatoes in. While waiting for the potatoes to cook, put a sautee pan on medium high heat with some olive oil. Chop the leeks across the bias into 1/8" thick rings, then place in the sautee pan. Coarsely chop the red onion and add to the party.
Once the potatoes are soft, mash them gently with a potato smasher. Add the leaks and onions into the pot, then blend thoroughly with an immersion blender. Peel the skin off the red peppers and coarsely chop. Add the peppers to the pot along with the cream, then blend with the immersion blender. Add salt and pepper to taste and voila!
Saturday, January 9, 2010
Thai Chicken Pizza
We've been on an Asian food kick lately and have been trying to create some fusion in our meals. This fusion combines the great base of a good pizza with the flavours of Thailand. This coconut red curried chicken pizza is spectacular!
Ingredients:
- 1 tbsp red curry paste
- 250ml coconut milk
- 3 tbsp white sugar
- 3 chicken breasts
- 1 tsp salt
- another 1 tbsp red curry paste
- 1 red or orange bell pepper
- pizza sauce (not too strong flavoured)
- mozzarella cheese
- pizza dough (see recipe in my blog)
Start by putting the coconut milk in a small pot on medium heat. Whisk in one tbsp of red curry paste and the white sugar. Allow to get to a rolling boil and then reduce heat, stirring every few mins.
In a large pot, fill halfway with water and add one tbsp of red curry paste and salt. Get water up to a boil, then put the chicken breasts in. Cook for approx 10 mins (ensure they are cooked through) then strain out water. On a cutting board or plate, use two forks to shred the chicken apart. Once all the chicken is shredded, place all the chicken in the coconut red curry sauce and remove from heat. Allow the chicken to marinade in the sauce for at least 20 mins.
Prepare the bell pepper by cutting the top and bottom off, then quarter lengthwise. Hold the pepper flat and with a good knife, cut the waxy pith from the inside of the pepper leaving as much of the flesh still intact. Julienne the pepper in 1/8" lengthwise strips.
Prepare the pizza dough as in my earlier blog post. Use a regular pizza sauce as your base. Don't use a heavily flavoured sauce as it may over power the chicken and trust me, you don't want that! Place the chicken in a strainer and get as much sauce off as you can. Spread the chicken all over the sauced pizza crust. Place the bell pepper sticks all over the pizza, then place a thin layer of mozzarella cheese.
Bake at 450F for 12-15 mins or until the crust is golden underneath an on the edges.
For an added Thai experience, add a pinch of chopped cilantro right before eating.
I had this pizza with a Wolf Blass Cabernet and it was bang on.
Cheers!
Frenchy
Ingredients:
- 1 tbsp red curry paste
- 250ml coconut milk
- 3 tbsp white sugar
- 3 chicken breasts
- 1 tsp salt
- another 1 tbsp red curry paste
- 1 red or orange bell pepper
- pizza sauce (not too strong flavoured)
- mozzarella cheese
- pizza dough (see recipe in my blog)
Start by putting the coconut milk in a small pot on medium heat. Whisk in one tbsp of red curry paste and the white sugar. Allow to get to a rolling boil and then reduce heat, stirring every few mins.
In a large pot, fill halfway with water and add one tbsp of red curry paste and salt. Get water up to a boil, then put the chicken breasts in. Cook for approx 10 mins (ensure they are cooked through) then strain out water. On a cutting board or plate, use two forks to shred the chicken apart. Once all the chicken is shredded, place all the chicken in the coconut red curry sauce and remove from heat. Allow the chicken to marinade in the sauce for at least 20 mins.
Prepare the bell pepper by cutting the top and bottom off, then quarter lengthwise. Hold the pepper flat and with a good knife, cut the waxy pith from the inside of the pepper leaving as much of the flesh still intact. Julienne the pepper in 1/8" lengthwise strips.
Prepare the pizza dough as in my earlier blog post. Use a regular pizza sauce as your base. Don't use a heavily flavoured sauce as it may over power the chicken and trust me, you don't want that! Place the chicken in a strainer and get as much sauce off as you can. Spread the chicken all over the sauced pizza crust. Place the bell pepper sticks all over the pizza, then place a thin layer of mozzarella cheese.
Bake at 450F for 12-15 mins or until the crust is golden underneath an on the edges.
For an added Thai experience, add a pinch of chopped cilantro right before eating.
I had this pizza with a Wolf Blass Cabernet and it was bang on.
Cheers!
Frenchy
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