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Recipes
Baja-Style Tempura Fish Tacos
By á-30
Make the chile-lime marinade Want it? Click it
- For the chile-lime marinade
- 1 1/2 cups water
- 1/2 cup fresh lime juice
- 10 cloves garlic, sliced
- 2 serrano chiles, stemmed and sliced
- 2 teaspoons dried Mexican oregano, ground (optional)
- 1 tablespoon fine sea salt
- 2 pounds firm white fish fillet, cut into 4-by-3/4-inch strips (See LC note)
- For the Baja tempura batter
- 3/4 cup plus 1 tablespoon ice water
- 2 1/2 teaspoons yellow mustard (optional)
- 1 cup bleached all-purpose flour
- Vegetable oil, for deep-frying
- For serving
- 10 (5 1/2-inch) soft white corn tortillas (or, if you want to be authentic, do as they do in southern Cali and double the number of tortillas so each taco has a double thickness)
- Baja Cabbage Slaw
- Mango-Banana Salsa
- Lime wedges
- Pickled jalapeño rings
Stuffed Veal Chops
By á-30
Prepare outdoor grill for direct grilling over medium-high heat
- 1 1⁄4 7-ounce cup roasted red peppers (one-third 7-ounce jar), drained and chopped
- 3 3 3 tablespoons chopped fresh basil
- 4 4 1 10 rib chops, each 1 inch thick (about 10 ounces each)
- 2 2 2 ounces Fontina cheese, sliced
- 1 1⁄2 1⁄8 plus 1⁄8 teaspoon salt
- 1 1⁄2 1⁄8 plus 1⁄8 teaspoon coarsely ground black pepper
- 1 1 1 tablespoon olive oil
- 1 1 1 tablespoon balsamic vinegar
- 1 1⁄2 1⁄2 teaspoon Dijon mustard
- 4 4 4 ounces arugula, watercress, or baby spinach, tough stems removed
Bulgogi Burger
By á-30
1. Mix everything in a bowl
- 1 pound ground beef
- 1 cloves garlic (grated)
- 1/2 inch ginger (grated)
- 1/2 small onion (grated)
- 1/2 Fuji apple (grated and juice squeezed from the pulp, discard the pulp)
- 1/2 Korean pear (grated and juice squeezed from the pulp, discard the pulp)
- 1/4 cup soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon honey
- 1 green onion (chopped)
- 1 egg
- 1/4 cup panko bread crumbs
Crab Poppers
By á-30
Mix dip and crab together gently with a fork in bowl
- 1 cup artichoke and spinach dip
- 1 lb. backfin crabmeat
- 1 tsp. Old Bay seasoning
- 1 tsp. Tabasco sauce
- 1 tsp. Cilantro
- 1 egg
- 1/2 cup flour
Kaiser Rolls
By á-30
The ingredients can be stirred together by hand (I like to use a wooden spoon or dough whisk), or with the paddle a...
- bread flour, salt, diastatic malt powder (or barley malt syrup), instant yeast, egg, oil, and water. poppy seeds
Blue Cheese Burgers
By á-30
1. In a small bowl, mash together cream cheese and blue cheese then stir in the onion powder and parsley
- 2 oz. cream cheese
- 2 oz. crumbled blue cheese
- 1/8 t. onion powder
- 1 T. chopped fresh parsley
- salt and pepper to taste
- 1 pound ground beef (I use 85% lean)
- salt and pepper
- Coarsely ground black pepper (optional)
Bacon, Egg and Toast Cups
By á-30
Preheat the oven to 400° F
- Ingredients:
- 6 slices of bacon
- 6 slices of bread
- Shredded cheese
- 6 eggs
- Salt and pepper
Elote Corn On The Cob
By á-30
Toast the chiles on a dry comal over medium heat until fragrant, about 45 seconds per side
- For the Chile Powder (all amounts may be adjusted according to taste)
- 2 ancho chiles, stemmed, seeded and split
- 2 arbol chiles, stemmed, seeded and split
- 1/2 tablespoon granulated garlic
- 1 teaspoon granulated onion
- 1 teaspoon Mexican oregano
- 1/2 teaspoon black peppercorns
- 1/4 teaspoon cinnamon
- 3 whole cloves
- 1/2 teaspoon cacao powder
- For the Cumin Crema
- 1/2 cup fresh heavy cream
- 1/4 cup buttermilk
- 2 teaspoons cumin seeds
- 1/3 teaspoon sea salt
- 1/2 teaspoon freshly-squeezed lime juice
- 1 tablespoon fresh cilantro
Lobster Grilled Cheese Sandwich
By á-30
1. Mix the lobster, brie, mayo, tarragon, green onions, grainy mustard, garlic, lemon juice, salt and pepper in a b...
- 1 pound lobster (cooked, shelled and diced)
- 1/4 pound brie (diced)
- 1/4 cup mayonnaise
- 1/2 teaspoon tarragon (chopped)
- 2 green onions (sliced)
- 1 tablespoon grainy mustard
- 1 clove garlic (chopped)
- 1/2 lemon (juice)
- salt and pepper to taste
- 8 slices bread
- 4 slices cheddar cheese
- salted butter (room temperature)
Bbq Chicken Sandwich
By á-30
I halved the recipe for 2 large chicken breasts--enough for 4 sandwiches
- Coleslaw with Cumin-Lime Vinaigrette:
- 1/3 cup fresh lime juice
- 1/2 teaspoon ground cumin
- 2 cloves garlic, chopped
- Few dashes Bobby Flay's Hot Sauce, or your favorite
- 1/2 cup olive oil
- Directions
- Place all ingredients in a blender and blend until
- smooth.
- Ingredients
- 3 carrots, peeled and shredded
- 1 medium head green cabbage, shredded
- 1 red bell pepper, julienned
- 1 red onion, thinly sliced
- 1/2 cup chopped fresh cilantro
- Salt and pepper
- Chicken:
- 2 large chicken breasts
- 1/4 cup olive oil
- 2 tablespoons red-wine vinegar
- some Mrs. Dash
- 1/8 tsp smoked paprika
- salt
- garlic powder