Wednesday, May 20, 2009

Adventures in Goat Cheese: Part 3


Stuffed mushrooms are probably the most widely produced party appetizer I can imagine. If they are made well, they are juicy and flavorful, stuffed with various options from plain old breadcrumbs or crushed crackers, to crab meat, sausage, chopped prosciutto, the works! One of my favorites contains that treasured fromage known to all as goat cheese. This is a very simple recipe with spectacular results, and multiplying the recipe is so easy when hosting a larger event!

Goat Cheese-Stuffed Mushrooms
Makes about 2 dozen
(Adapted from Martha Stewart's Everyday Food Magazine)

Olive oil for baking sheet
3 slices sandwich bread (I generally use wheat, but white is fine)
2 gloves garlic, coarsely chopped
1 log (5 oz) soft goat cheese, crumbled
1/2 cup fresh parsley leaves
1/4 tsp crushed red pepper flakes
Kosher salt
2 10-oz packages white button or cremini mushrooms, stems removed and wiped clean

Preheat oven to 400 degrees F. Lightly oil a rimmed baking sheet.

In a food processor, pulse bread and garlic until fine crumbs form; set 1/2 cup aside. Add goat cheese, parsley, red pepper flakes and salt to food processor and pulse until combined.

Spoon filling into each mushroom (I like to use my fingers for this, gently packing the filling into the cavities) and roll filled side in reserved garlic-breadcrumbs. Place on prepared baking sheet and bake until tender and lightly browned, 15-20 minutes.

Sunday, May 17, 2009

Bolognese: So Fun to Say... So Fun to Eat!


Lasagna is the ultimate casserole. When I made this the other day, at first I thought, "wow, well I guess I won't be starting my diet anytime soon," but then it occurred to me that this dish was really not that bad. If I went to the effort to calculate Weight Watchers points or something (which I'm not about to do because I'm lazy), it would probably be average at most. I use skim or low-fat milk for the bechamel and in the bolognese, lean ground meats, and with the exception of pasta (1 lb split into 9 or so portions is not bad) and some butter and cheese (again, split into several portions), I felt confident that my dish was acceptable for whatever phantom diet I was starting up. And even if it wasn't, who cares! It was delicious! The cinnamon in the Bolognese is my favorite touch. I highly recommend this version of lasagna next time you're looking for some ooey-gooey comfort.

Bolognese Lasagna

Serves 9

For the Bolognese:
2 carrots, cut into large pieces
1 onion, cut into large pieces
3 ribs celery, cut into large pieces
4 garlic cloves, peeled
2 T. extra virgin olive oil
1 pound ground beef
1 pound ground pork
1 cup milk (low-fat is fine)
1 cup red wine
1 28-oz can crushed tomatoes
1 T. ground cinnamon
Salt and black pepper, to taste

For the Bechamel:
2 cups milk (low-fat is fine), warmed
1/2 stick butter (4 T.)
1/4 cup flour
Pinch of nutmeg
Salt and black pepper, to taste

The Rest:
1 pound dried lasagna noodles
1 pound fresh mozzarella, sliced and/or torn into pieces
1/4 cup grated Parmesan

Put the carrots, onion, celery, and garlic in a food processor and process until you have a smooth pulp. Warm up some olive oil in a large pot over medium-high heat. Add the vegetable pulp and cook for about 5 minutes until softened. Add the ground meats, breaking them up in the pan, and cook until the meats are cooked through, continuing to stir and break apart the meat. Add the milk, wine, crushed tomatoes, cinnamon, salt and pepper. Bring to a boil, then lower heat to medium and cook uncovered for about 1 1/2 hours until nice and thick. Taste again, and adjust seasonings as needed. Set aside until ready to use.

Meanwhile, for the bechamel, melt the butter in a saucepan and add the flour. Whisk and cook until it begins to turn lightly golden. Slowly whisk in the warmed milk. Season with the nutmeg, salt, and pepper to taste, and continue to whisk the sauce and cook until it thickens nicely. Set aside until ready to use.

Boil the lasagna noodles in salted water until slightly cooked. They should NOT be al dente yet. They will cook more in the oven. Alternatively, you can soak the noodles in very hot water for about 20 minutes until they are pliable. Drain and set aside.

Preheat the oven to 350 degrees F. Spread a little bechamel on the bottom of a 13x9" pan. Top with a layer of lasagna noodles. Then spread more bechamel, a third of the Bolognese sauce, and a third of the mozzarella. Add another layer of noodles, and repeat two more layers, finishing with the last third of mozzarella. Sprinkle the top with Parmesan and then bake for 50-60 minutes until the lasagna is bubbly and the cheese has browned nicely. Wait about 15 minutes before cutting and serving the lasagna.

Tuesday, May 12, 2009

Croque Monsieur


I have a love for anything French. Really, it's more of an obsession. I studied French in high school, and lived in the French house in college. Paris is my favorite city in the world, French films are among my favorites, and French food is definitely up at the top of my list! My favorite thing about French cooking is its ability to be so simple and yet so tasty! Bistro food is traditionally quite casual, from a slice of quiche, a sizzling plate of steak frites, or the following (and one of my personal favorites) a cheesy, crusty croque monsieur aka the greatest grilled cheese you will ever have! This recipe is especially great because the bechamel sauce adds such a deliciously creamy texture to the crusty and cheesy sandwich. Also, the Dijon mustard offers a tangy twist on the sandwich, and compliments the other flavors perfectly. All in all, it's the perfect sandwich :)

Croque Monsieur
Serves 5

10 slices white bread
10 slices Black Forest ham (about 1/2 lb)
8-10 oz Gruyere cheese, half sliced and half shredded
Dijon mustard, as needed
Softened butter or butter spread (like Country Crock), as needed
Bechamel Sauce (recipe follows)

Slice enough cheese to cover 5 pieces of bread, and grate remaining cheese. Top half the bread slices with the sliced cheese and cover each with two slices of ham, folding in half as needed to fit the bread. Spread Dijon mustard over ham and cover with another piece of bread to form a sandwich.

Heat up a saute pan over medium heat. Spread softened butter lightly over one side of each sandwich. Place sandwiches butter-side down in pan, fitting a couple sandwiches at a time. Spread the other side of the sandwich with softened butter now. Cook sandwich for a few minutes on each side until nice and golden, but not too dark. Remove from heat and place on a sheet pan. Finish grilling remaining sandwiches.

Preheat the oven to 375 degrees F. Spread a couple spoonfuls of bechamel over the top of each sandwich, making sure to coat the entire bread or else the edges may burn under the broiler (you will most likely have leftover sauce). Cover with grated Gruyere and place in the oven for about 5 minutes to warm through and make sure the cheese inside is completely melted. Turn on the broiler and heat for about 5 minutes more, keeping a careful watch as to not burn the croque monsieurs. They are done with the cheese is nice and bubbly and golden in spots.

Remove from the oven and let them sit for a couple minutes before serving.

Bechamel Sauce
Makes about 2 1/2 cups

1/4 cup butter (1/2 a stick)
1/4 cup flour
2 cups milk, warmed
Salt and pepper, to taste
A pinch of nutmeg

Melt butter in a saucepan over medium heat. Add flour and whisk, cooking for a few minutes until the roux begins to turn a lightly golden hue. Carefully whisk in the milk a little at a time. Keep whisking or else you will have lumpy sauce. Once the milk is incorporated, season with salt, pepper, and nutmeg, and cook a few minutes longer, whisking often to make sure it doesn't burn or get lumpy. The sauce should be nice and thick. Remove from heat and set aside until ready to use.

Sunday, May 10, 2009

Greek Breakfast Strudel


A couple weeks ago I was in New York and had brunch at a popular spot in Brooklyn Heights. I ordered their Brunch Strudel, which in theory sounded amazing, but unfortunately their execution left a lot to be desired. The dish was incredibly under-seasoned and was complimented with a red pepper coulis which completely overwhelmed the bland strudel. I wouldn't order it again, but the concept of a breakfast strudel got me thinking. I would need to create my own superior version. Mother's Day seemed like the perfect opportunity to try it out. I decided to use Mediterranean flavors and it came out perfect! I would definitely make this dish again, exactly as I made it today. My mom gave it two thumbs up ;-)

Greek Breakfast Strudel
Serves 4

5 eggs
3/4 cup pitted Kalamata olives, sliced
1/2 cup sun-dried tomatoes, chopped
1/4 cup feta cheese, crumbled
1 10-oz package frozen chopped spinach
1/4 cup heavy cream
1/2 cup chicken broth
8 oz filo dough (1/2 a 16 oz package, it should contain two 9"x14" rolls, about 20 sheets each)
3 T butter, melted
Pinch of nutmeg
Salt and pepper

Spray a saute pan with cooking spray and heat up the olives and sun-dried tomatoes over medium heat for a minute or two. Beat the eggs with some salt and pepper to taste, and then add to the pan along with the crumbled feta. Continuously stir the eggs to scramble them until they are cooked through but still somewhat soft. Set aside to cool.

Preheat the oven to 350 degrees F. Carefully unroll filo dough and split into four equal piles of filo sheets. Cover with a towel to keep from drying out. One at a time, split each pile in half and brush the first half with melted butter. Cover with the second half and brush with more melted butter. Spoon a quarter of the egg mixture down one edge of the filo dough. Carefully roll the filo dough, encasing the filling. Place the rolled strudel on a greased cookie sheet and repeat with the remaining filo dough and eggs, creating three more rolls. Brush the rolls with the remaining melted butter and cook for 25 minutes, or until golden brown.

Meanwhile, microwave the frozen spinach according to the package directions. Let cool slightly and squeeze dry. Add spinach to a saucepan and add cream, chicken broth, salt, pepper, and nutmeg. Cook on medium heat for a few minutes until it is bubbly and heated through. Puree spinach mixture in a blender until it gets smoother, but still has some texture. Keep warm over low heat.

Nap plates with spinach sauce. Cut each strudel at an angle into 3 pieces and arrange pieces over sauce. Serve right away.

Saturday, May 9, 2009

A Locanda Veneta Classic: Spaghetti with Lentils, Roasted Tomatoes, and Spinach


Locanda Veneta is my absolute favorite Italian restaurant in Los Angeles. I visited this restaurant for just about every special and non-special occasion I could think of when I lived in LA. During one of my visits, my roommate purchased the restaurant's cookbook, Italy Anywhere, for me as an early birthday gift. Her favorite dish is the Spaghetti with Lentils, Roasted Tomatoes, and Spinach, which luckily is included in the book! I have made this dish a couple of times at home with delicious results. My one note would be to make sure you don't reduce the lentils' liquid too much because then your sauce--and thus the entire dish--will be pretty dry. As soon as the lentils are cooked remove from the heat in order to save their yummy sauce from reducing to the point of no return.

Spaghetti with Lentils, Roasted Tomatoes, and Spinach
Makes 8 large portions
(Recipe from Italy Anywhere)

For the Lentils:
2 cups dry lentils
2 T. extra-virgin olive oil
1 medium onion, finely chopped
6 cups cold water
1 clove garlic, crushed
1 bay leaf
1/2 tsp. salt
Freshly ground black pepper

For the Tomatoes:
6 ripe plum tomatoes
1/4 cup finely chopped Italian parsley
2 cloves garlic, minced
1 T. finely chopped fresh oregano or 1 1/2 tsp. dried oregano
Salt and freshly ground black pepper
Extra-virgin olive oil

The Rest:
2 T. extra-virgin olive oil
1 lb fresh spinach, stemmed, thoroughly washed, then steamed until wilted
2 lb dry spaghetti
Freshly grated Parmesan cheese for the table

The Lentils: Rinse the lentils well, removing any stones. warm 2 T. of olive oil in a large saucepan over a medium flame, add the chopped onions and cook until they are soft and translucent, stirring frequently. Add the lentils, 6 cups of water, the crushed garlic clove, and the bay leaf. Bring to a boil, stir, then reduce heat and simmer covered, stirring occasionally, for 45 minutes or until the lentils are cooked but still firm and have absorbed most, but not all, of their cooking water. Season with salt and black pepper three quarters of the way through the cooking time.

The Tomatoes: Preheat the oven to 400 degrees F. Cut the tomatoes in half and lay them cut side up in a medium baking pan. Scatter with the parsley, garlic, and oregano, sprinkle with salt and pepper, then drizzle with olive oil. Roast in the oven for 20 to 30 minutes, until the tomatoes are soft but not leathery.

The Pasta: Bring a large pot of salted water to a boil.

In the meantime, heat 2 T. of olive oil in a large saucepan or pot. Add the steamed spinach and the tomatoes. Saute over medium-high for 1 minute, then stir in the lentils, reduce the flame to medium, and let everything cook together for 4 minutes, stirring regularly.

Boil the pasta in the salted water until al dente. Drain, then toss with all of the sauce. Serve, offering Parmesan at the table for topping.

Tuesday, May 5, 2009

This Bark Has a Bite!


My best friend is a chocoholic. She loves chocolate almost more than I do. I was once grounded in kindergarten for lying to my parents. I asked for $2 telling them the teacher was collecting money at the door, but the real reason was so I could buy chocolate bars from a girl on the school bus. I know, I'm a rebel. My punishment: no chocolate for a whole week! Harsh! In any case, I recently made these chocolates as a homemade birthday gift for a friend (who loved them by the way!), and also shared some with Miss Chocoholic herself. She said it was the best chocolate treat she's ever had. Word. Now if that's not an endorsement, I don't know what is!

Dark Chocolate Bark with Dried Cherries and Cayenne
Makes about 1 lb bark

14 oz (4 3.5-oz bars) premium dark chocolate (such as Ghiradelli, Lindt, Scharffen Berger, or Valrhona)
1 cup dried cherries
1/2 tsp. cayenne pepper

Chop chocolate into very small pieces to make it easier to melt. Heat up chocolate in microwave oven at 50% power for 1 1/2 minutes or so, stir, then continue to heat up at 30 second intervals stirring occasionally until chocolate is melted and smooth. Alternatively, you can melt the chocolate in a double boiler.

Stir in the dried cherries and cayenne pepper. Line a baking sheet with parchment paper and pour the melted chocolate mixture onto the sheet, spreading it slightly until it is a uniform thickness, about 1/4 inch thick (it will spread mostly on its own and the dried cherries will be budding out of the chocolate. The chocolate will not cover the whole sheet).

Chill in the refrigerator for about 15 minutes until completely set. Remove and cut into angular pieces. Store in an airtight container at room temperature (if it's not too hot out) or in the fridge. Enjoy!

Monday, May 4, 2009

Adventures in Goat Cheese: Part 2


Let's revisit goat cheese once again, this time in a speedy pasta dish utilizing this great cheese as a binding agent. This "Macaroni and Cheese" is delicious and can be thrown together in the time it takes to boil water. What's better than that?

Penne with Goat Cheese, Olives, and Thyme
Serves 4
(Recipe from Macaroni and Cheese)

1 cup pitted Kalamata olives
3-4 cloves garlic
3 T. extra-virgin olive oil
6 oz mild goat cheese, such as chevre, crumbled
1/2 tsp. fresh thyme leaves, or a pinch of dried thyme
12 oz penne
Salt and black pepper or red pepper flakes to taste

Whirl olives and garlic in the food processor until they are finely chopped. Transfer to a bowl, add olive oil, goat cheese and thyme.

Cook pasta in a large pot of boiling salted water until al dente. Reserve a few spoonfuls of pasta cooking water and then drain.

Toss the hot pasta into the olive and cheese mixture. Season with salt and pepper, and add a spoonful of pasta water at a time, until the sauce loosens around the pasta. Eat right away.

Sunday, May 3, 2009

Blueberry Corn Muffins


I'm honestly amazed that this flavor combination for muffins isn't more prevalent at bakeries. Two of my favorite classic muffins come together in a harmonious marriage of flavor. And it's so easy to make!

Blueberry Corn Muffins
Makes 16 muffins
(From Great Coffee Cakes, Sticky Buns, Muffins & More by Carole Walter)

1/3 cup (2/3 stick) unsalted butter
1/3 cup canola oil
1 1/4 cups stone-ground cornmeal
3/4 cup all-purpose flour
1/3 cup sugar
1 T. baking powder
3/4 tsp. salt
1/4 tsp. baking soda
1 cup canned yellow cream-style corn
1/2 cup sour cream
3 large eggs
2 T. milk
1 tsp. vanilla extract
1 1/4 cups fresh blueberries, washed and dried

Position the racks in the upper and lower thirds of the oven. Heat the oven to 400 degrees F.

Place the butter in a heavy saucepan and melt over low heat. Continue to simmer, skimming the foam from the top as it forms. The butter is ready when it is a rich golden brown and has a nutty fragrance. This will take 5-7 minutes or more depending on the pan. Do not burn the butter. Pour the browned butter in to a glass measuring cup and add the oil. Spoon a scant 1 tsp. of the tepid butter/oil into each cup of 2 muffin pans, filling 16 of the 24 muffin holes.

In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, and baking soda.

In a medium bowl, combine the corn, sour cream, eggs, milk, and vanilla.

Make a well in the center of the dry ingredients and add the liquids, along with the remaining butter/oil mixure. Using a large spatula, incorporate the dry ingredients into the liquids by pushing them from the side of the bowl toward the center. Do not overmix. Gently fold in the blueberries.

Portion level scoops of the batter into the muffin cups using a 1/4 cup capacity ice cream scoop.

Bake for 20-25 minutes, or until the muffins are golden brown and the tops are springy to the touch. To ensure even baking, toward the end of baking time, rotate the pans top to bottom and front to back. Remove from the oven and place on a rack to cool.

Store at room temperature, tightly wrapped in foil or in tupperware, for up to 3 days. These muffins may be frozen.

Saturday, May 2, 2009

Party Time, Excellent!


I think realistically, if I had all the money and time in the world, I would probably spend it throwing dinner parties. There's nothing more exciting than when the ideas first start coming together, whether you are circling around a theme or just planning a memorable meal. The menu ideas, the decor, the entertainment, the guests! There's nothing more fun than a party! Call me a nerd, but I'm particularly fond of theme-based parties. Here are some party ideas, some of which I may develop further in other blog entries (stay tuned!):

Cocktail Party: Serve a selection of hors d'oeuvres alongside a fully stocked bar.

Tapas Party: Offer small plates of Spanish dishes like tortilla espanola, marinated olives, and garlic shrimp along with pitchers of sangria.

Mexican Party: Serve homemade tacos, fajitas, or enchiladas along with Mexican beers and margaritas. Don't forget the guac!

Brunch Party: Start the festivities early with a frittata or quiche, some breakfast pastries and mimosas, bellinis, and/or bloody marys. The options are endless!

Pizza Party: Make your own pizzas! Invest in a pizza stone, choose a wide selection of toppings and people can create their own mini pizzas.

Tea Party: Okay, this is not just for 5-year-olds and nerds like me. Make a platter of tea sandwiches and some scones and enjoy a spot of tea. Cheerio, old chap!

Clambake: Fill a pot with lobsters, clams, potatoes, corn, and other yummy treats. Your guests will love you regardless of whether you're at a beach or in your backyard.

Beach Party: Pretty much anything portable can make the beach a happening spot for a party.

Picnic: Fill a picnic basket with your favorite treats, whether they be sandwiches with pasta salad, or a baguette with some cheese and olives. The great outdoors is the perfect spot for any meal.

Burger Bar: Fire up the grill with some premium meat burgers and offer a large array of toppings. I'm not talking just pickles and tomatoes. Try some sauteed mushrooms, blue cheese crumbles, crisp pancetta, caramelized onions, your own "special sauce," etc. Anything you can imagine on a "gourmet" burger you can imagine on your own burger, right in your own backyard.

Spa Party: Offer healthy and refreshing options, like fruit smoothies and veggie and hummus wraps. Enjoy face masks, manicures, pedicures... whatever floats your boat!

Award Show Party: Either go the upscale route with filet mignon, champagne, and the works, or go more low key, maybe choosing menu items that compliment some of the nominees.

Mashed Potato Martini Bar: Well, this isn't the whole party, but I think this is a really great element to provide at one. Stock up on martini glasses as the vessels for the potato concoctions, and set up a mashed potato buffet offering an array of toppings such as various cheeses, crumbled bacon, broccoli, pesto, roasted garlic, sour cream, chives, sauteed mushrooms, gravies or sauces of your choosing, anything you might enjoy on your mashed potatoes.

Movie Party: This is by far my favorite (duh)! Almost every movie subconsciously offers menu ideas that would compliment the viewing experience. Here are some examples:

Foreign films: Create a menu based around the language of the film (ie Slumdog Millionaire-create an Indian feast; Cinema Paradiso-serve your favorite Italian dishes; Crouching Tiger Hidden Dragon-try creating some authentic Chinese dishes, and don't forget the fortune cookies).

Gangster Films: Italian food, once again.

Lady and the Tramp: Spaghetti and meatballs (double duh!)

The Birds: Tastes like chicken!

Juno: Serve veal and baby vegetables. Ouch! Yeah, I went there...

Donnie Darko: Serve rabbit. Yeah, I went there again...

The Feature Presentation:

Jaws: DON'T serve shark. Sharks rule and should not be eaten under any circumstances.

I recently threw a shark party (aptly named Shark Bowl--it was on Superbowl Sunday). I decided on a Mexican shark theme. I knew I wanted to serve fish (something that sharks eat), but in a non-pretentious way since it was a very casual party, so I made delicious fish tacos (which were somewhat shaped like shark teeth) with pink chili mayo and a mango-radish salsa (thanks Tyler Florence), served in warm corn tortillas. We also had homemade tortilla chips (also shaped like shark teeth) and guacamole. To wash it all down, I made a cocktail called shark attack, which was really refreshing and pretty to look at! Finally, for dessert I had made cherry-almond biscotti (which also resembled shark teeth!) to round out the meal. We watched some Shark Week DVDs from the Discovery Channel with Jaws as our feature presentation (of course). Yup, we had a jolly old time and you will too if you want to try recreating this menu or planning your own. Parties can be so much more than a bag of chips, a jar of salsa and a keg of beer. Even a "drinking" party can be spiced up with savory offerings such as homemade dips and chips, crostini, potato skins, anything you think you can make yourself, regardless of the difficulty level. Don't simply rely on bagged and prepared items to feed the masses. If you make it with your heart, people will enjoy it a lot more :)

Shark Attack
Serves 1

Fill a highball glass (tall glass) with ice. Add 2 oz light rum, then fill the rest of the glass with lemonade, leaving a little room at the top. Stir, then float 1/2 oz of Blue Curacao on top. Add a dash of grenadine in the center and a cherry to sink. An orange slice represents the shark fin. Enjoy!

Homemade Tortilla Chips
Serves 6-8

1 package corn tortillas
Vegetable oil
Kosher salt

Cut tortilla into quarters. Heat up a pot of vegetable oil to about 375 degrees F. The oil is ready when you throw in a tortilla quarter and it immediately begins to sizzle. Fry tortilla chips until golden and crispy. Remove from oil with a slotted spoon, drain on paper towels and toss with salt immediately (be careful not to over-salt). Serve with homemade guacamole, salsa, or queso dip.

Homemade Guacamole
Makes 4 cups

6 avocados
3 limes, juiced
1/2 onion, chopped
1 garlic clove, chopped
1 jalapeno pepper, seeded and finely diced
1/2 cup cilantro, finely chopped
Kosher salt and black pepper

Remove the pits and peel from the avocados. Either chop them, or mash them up with the rest of the ingredients, depending on your preference on the texture of guacamole. Season to taste and serve with homemade tortilla chips.

Fish Tacos with Pink Chili Mayonnaise and Mango-Radish Salsa
Serves 8-10

2 pounds white fish, such as mahi mahi or haddock (skinned, boned and cleaned) cut into 1-ounce strips
2 cups all-purpose flour
3 eggs, lightly beaten
4 tablespoons water
2 cups panko bread crumbs
Kosher salt and freshly ground black pepper
Vegetable oil, for frying
20 corn tortillas for serving

Pink Chile Mayonnaise:
1 cup sour cream
1 cup mayonnaise
2-3 T. chipotle sauce, depending on your taste
1/2 lemon, juiced
Kosher salt and freshly ground black pepper

Mango-Radish Salsa:
2 limes, squeezed
2-3 mangoes, diced
3 red radishes, diced
1/2 red onion, diced
1 tablespoon chili powder
1/2 bunch fresh cilantro, leaves chopped
1/4 cup extra-virgin olive oil
Kosher salt and black pepper

Prepare the fish. Cut the pieces of fish into 1-ounce strips. Set up a breading station of flour, lightly beaten eggs with water, and panko bread crumbs. Season all with salt and pepper. Dredge the pieces of fish in flour, egg then bread crumbs. Once all the fish is breaded deep-fry in small batches in (375 degrees F) oil. Drain on paper towels and season with salt. Keep warm until ready to serve.

Prepare the pink chile mayonnaise. Put the sour cream, mayonnaise, chipotle sauce and lemon juice in a blender and until the mixture is consistent and creamy. Season with salt and pepper and refrigerate until ready to use.

Prepare the mango-radish salsa. Mix all the ingredients in a bowl. Season and refrigerate until ready to use. You can also place all of the ingredients into a food processor and puree for a smoother salsa, but I prefer having more texture.

To serve, set up the tacos "family-style". Assemble the fish in a pile on a plate; the pink chile mayonnaise in a bowl; and mango-radish salsa in another. Serve alongside warmed corn tortillas.


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