Food Talk with TEX!!!!!!!!

[tex]

Bump!!!

[SteveO]

Good to see this back on the "front page" How's life Tex?

[tex]

Life is good-back working in the 323rd Court. What about you?

[Timr71]

Ok, so let's put some food talk back into this thread. Here's what I made for the last college football game of the season. Basically, it's Fish tacos with poblano tartar sauce and Ancho Chili slaw. The inspiration for this is a menu item at a local chain that we have here called Taco Mama. Of course, I put my own spin on it to make it the way that I want it. I'll call those changes out. Here you go:



Eddie Hernandez’s Fish Tacos with Poblano Tartar Sauce

Serves: 4 to 8

Hands On Time: 30 minutes

Total Time: 30 minutes Ingredients


Taqueria del Sol’s Poblano Tartar Sauce

1/4 cup diced poblaño pepper

1 small jalapeno, stem removed

2 tablespoons chopped onion

1 cup mayonnaise

1 tablespoon lemon juice

Salt

Taqueria del Sol’s Fish Tacos

1 cup panko bread crumbs

1/2 cup all-purpose flour

1/4 cup maseca (instant corn masa flour)

2 tablespoons cornstarch

1 1/2 teaspoons salt

1/2 cup milk

1 egg

1 1/2 teaspoons Creole mustard

Vegetable oil, for frying

2 pounds tilapia, cut into 1 1/2-inch wide strips

8 (6-inch) flour tortillas

Pickled jalapenos, sliced, for garnish Instructions


To make the tartar sauce: In the bowl of a food processor, combine the poblano, jalapeño and onion. Pulse until everything is evenly chopped but not minced, about 10 pulses. Transfer the chopped vegetables to a medium bowl. Stir in the mayonnaise and lemon juice and season to taste with salt. The sauce may be refrigerated for up to 1 week.

To make the tacos: In the bowl of a food processor, pulse the panko 5 times until broken into small pieces. Move the panko to a bowl and stir in the flour, maseca, cornstarch and salt. Whisk together until well combined. Pour the mixture into a pie plate and set aside.

In another pie plate, make an egg dip by combining the milk, egg and mustard. Whisk together until well combined. Set aside.

In a large skillet over high heat, add 1/4-inch of vegetable oil.

Dip the fish strips into the egg dip and then roll in the breading. When the oil has reached 350 degrees, carefully arrange the fish strips in the hot oil and cook until crisp and golden on both sides, about 4 minutes per side. Do not crowd the skillet. When fish is cooked, remove to a wire rack or paper towels and let drain. Keep warm and cook the remainder of the fish. Discard any remaining breading and egg wash.

Heat the tortillas for 20 seconds in the microwave. Top each tortilla with two pieces of fish and 1 tablespoon of the poblano tartar sauce. Garnish with sliced pickled jalapeños and serve immediately. About the recipe:


This recipe comes courtesy of Eddie Hernandez of Taqueria del Sol.


My Changes: I've only ever made this using mahi mahi in place of the tilapia. And then, I cook the fish on my Blackstone, using a griddle fry technique. Basically, you oil the griddle top up, place everything down, the squirt oil (of your choice, I used avocado) around each piece. Let it sizzle for 3-4 minutes, then turn and do the same again. I also then do the tortillas on the griddle as well.

Then garnish with this recipe:

1/2 cup of mayonnaise
2 tablespoons of apple cider vinegar
1 1/4 teaspoons of ancho chili powder
1 teaspoon of sugar
1/2 small head of savoy cabbage, shredded or finely chopped OR 1 bag of dry Cole slaw from the deli
1/2 cup of grated carrots or match Stix carrots
Kosher salt to taste
Freshly ground pepper to taste

Whisk together mayonnaise, vinegar, chili powder, and sugar in a large bowl. Add cabbage and grated carrot. Toss to coat and added salt and ground black pepper. Let stand 15 mins before serving. You can make this and then put it back in the fridge then remove when it's time to eat.

All of this together makes for some pretty good fish tacos. My crew requests this one pretty frequently. I might end up making these at the lake this summer. Enjoy!

[tex]

Herb-Roasted Salmon with Tomato-Avocado Salsa

• Yield: 6 servings-I served it over a bed of orzo.

Ingredients


Deselect All

2 tablespoons olive oil, plus more for the baking sheet and salmon

1/3 cup finely chopped fresh dill

1/3 cup finely chopped fresh flat-leaf parsley

3 tablespoons finely chopped fresh chives

3 tablespoons finely chopped fresh basil

2 1/4 pounds center-cut salmon fillet, skin and bones removed

Kosher salt and freshly ground black pepper

2 large avocados

12 ounces mixed-colored cherry or grape tomatoes, halved or quartered if large

2 tablespoons fresh lemon juice

1 small shallot, minced
Directions

1. Preheat the oven to 350 degrees F. Line a large rimmed baking sheet with parchment paper and brush it lightly with oil.
2. Mix together the dill, parsley, chives and basil in a small bowl. Reserve 2 tablespoons of the mixture for the salsa and set aside.
3. Put the salmon on the prepared baking sheet and sprinkle all over with salt and pepper. Drizzle the top lightly with oil, then top evenly with the herb mix. Bake until just cooked through, 20 to 25 minutes.
4. Meanwhile, halve and peel the avocados and cut them into 1/2-inch pieces. Put the avocados in a large bowl and gently toss with the tomatoes, lemon juice, shallots, 2 tablespoons oil, 1/2 teaspoon salt and the reserved herbs. Transfer to a serving bowl.
5. Serve the salmon with the salsa on the side.

Stolen from the ex Mrs. Van Halen!

[Timr71]

That looks great. We're trying to eat more Salmon so I'll definitely give this one a go. Thanks!