Fish Tacos!
Whatever fish you prefer...I think a white fish is good for this...enough for 1 serving of the fish per person (usually 1 "fillet" or "steak"). I actually used whitefish fillets (1 for each of us, the fillets fit perfctly in one soft taco...so we each had 1 fish taco). Increase the amount of fish if you want more!
**a little seasoning for the fish (your choice...I used a "Citrus-pepper" seasoning...you can just use a little kosher salt and pepper if you like, or Lawry's seasoning salt).
flour tortillas (fajita-size)
shredded muenster
shredded lettuce and sliced/diced tomato
sour cream
guacamole*
a squeeze of fresh lime
I chose to use whitefish fillets because we had them in the freezer and I was trying to think of a good way to use them. The fillets are so thin (and tend to want to fall apart), that I think they are better-suited for recipes where they play a smaller role, not as a "main" dish on a plate....(I think they'd be great for fish chowder, for instance). Use whatever fish you want...normally I might use Tilapia. You can either grill, bake or fry the fish, your choice. This time I briefly baked the 2 whitefish fillets. Then I slipped each one into a flour tortilla, spritzed with a squeeze of fresh lime juice, topped with shredded muenster, then sour cream,lettuce, tomato and finally, some dollops of guacamole.....YUM!!!!
Guacamole
Avacadoes (however many you want)...this time I only had a couple to work with. Cut around long-ways, then "twist" the 2 halves apart. You can gently knock the knife blade against/into the pit to easily remove it. Then use a spoon to 'scoop out' the avacado halves away from the shell...just carve right along the contour of the shell. Then mash the avacado with a fork....it's ok to leave it a little chunky.....yummy!! (*You can wait to mash till after you add the following ingredients)
Squeeze some fresh lime juice into the avacado mix (to taste)
Add a pinch or two of kosher salt (to taste)
add some fresh, minced garlic (to taste) (perhaps start off with 1/2 tsp garlic to 2 avacadoes.....)
you can add some finely diced fresh tomatoes, too
That is pretty much it! Guacamole is what you make it....so make it your own and taste as you go!
Roselle
(You can enjoy this drink hot or cold. I served it cold with ice!)
Fresh/dried calyces from your Roselle hibiscus....or, buy dried "Hibiscus Tea" or "Red Zinger" tea
To serve Jamaica Tea:
Bring calyces and water to a full, rolling boil (or if using the dried tea from the store, prepare according to package directions). It is very important that if you're using your own, fresh-grown calyces (even if you dried them some) that you bring them to a full rolling boil, then cover and set aside to steep for 30 minutes.
Add sugar, fresh-squeezed lemon or lime juice, & fresh-sliced ginger (to taste!)
*Optional: Add rum to taste
Pour mixture over ice and enjoy!!
To help with quantities, here are some sample measurements:
* 2 cups dried roselle calyces, washed
*2 liters water
*Juice from 1/2 lemon or lime
*3/4 cup sugar (or to taste)
Sticky-Chicken Skewers with 3 sauces (for 2)
1 boneless-skinless chicken breast, cut into several equal pieces to fit on 2 wood skewers
around 1 tsp of ground cardamom
1 tsp coriander seeds (ground fine in a pestel and mortar)
1/8 tsp ground cloves
1 tsp (or so) minced, fresh ginger
1/4 tsp (or so) minced garlic
1 tbsp chopped, fresh chives
3/4 stalk lemongrass, chopped finely (if you don't have lemongrass, substitute a little grated lemon & lemon juice)
1 tsp curry powder
1/4 cup (or so) canola oil
Mix chicken and spices and marinate at least 6-8 hours, if not overnight. Push chicken pieces onto wood skewers that have been soaked in water for at least an hour. Broil in the oven (500 degrees) or on a grill....at any rate, the chicken skewers should be done in about a total of 10 minutes. BEFORE these are done, you should make JASMINE rice (I made 1 cup raw rice for this recipe...make extra for more. Read the pkg directions. Jasmine rice is the BEST because it is fragrant and nutty and designed for these asian dishes). I also made Spicy Cabbage...... I sliced up one, small head of cabbage (washed), then sautee'd it in a non-stick wok-shaped pan in olive oil. Kept stirring it around to coat all the shreds. Then added some water to the pan (maybe 1/2-1 cup?), then closed with a lid, and allowed the cabbage to 'steam-down' at medium heat. I kept checking on the cabbage frequently to see if it needed anything...I'd "chop down" the cabbage with a firm spoon and mix it around. In the end, as the liquid was dwindling anyway, I'd take off the lid and keep stirring/chopping the cabbage. Then I'd add "Tony Cacheres Creole Seasoning"....about 3-4 tsp per head of cabbage (to start). Mix around real good, with another splash of olive oil. In the end, the 'spicy cabbage' should be a 'just-right' blend of salt and spices and veggie. Tweak as you see fit! Serve this meal with a CHOICE of 3 different sauces:
Banana Curry: For 2: In canola oil heat 3/4 stalk shredded lemongrass, 1 tbsp chopped chives, 1/2 tsp minced fresh ginger, 1/4 tsp minced garlic, 1/8 tsp dried red chili flakes, 3/4 ripe banana, 1/4 tsp curry powder, 1/8 tsp ground turmeric. After briefly sauteeing, add 1/2 cup chicken stock & white pepper. Allow to simmer a bit. Then add to blender and "Blend/Puree".
Thai Peanut: heat 1/4 cup coconut milk in pan slowly. Add 1 tsp brown sugar, 1 tbsp (or a little more) peanut butter, 1/8 tsp Thai red curry paste, 1/8 tsp curry powder, 3/4-1 tsp Thai fish sauce. ---Bring to a very slow boil and mix well.
Sweet n' Sour: Add about 1 cup or so of pineapple juice to a pan and start reducing down. Add 1 tsp or so of red wine vinegar, 1 tbsp (or so) of soy sauce (to taste), 1 tsp (or a tiny bit more) brown sugar, a bit of fresh ground ginger, a splash (1 tbsp?) ketchup; a couple tsp cornstarch (with water, as needed). Heat gradually, the sauce should begin to thicken. Add a tbsp of water here and there as necessary to keep the sweet n' sour liquid 'fluid' enough, but NOT runny! And taste for how you want it.
Chicken Enchiladas (for 2 or more)
Cooked chicken pieces/shreds (from rotisserie chicken or elsewhere)
8 corn tortillas (or more, depending on amount of chicken/ingredients..people to feed)
1/4-1/2 cup chopped green chiles (mild or hot, your choice)
a bit of chicken broth (maybe 1/4 cup for 2 people?)
a few fresh, diced/crushed tomatoes
1/4 cup diced, fresh onions (or some 'dried onions')
a little bit of minced garlic
A smidgen of canola oil
some heated half n' half (maybe 1/2 cup or so?)
Some shredded Mexican cheese (preferably), OR, shredded cheddar
Sautee' diced tomatoes, onions & garlic in canola oil. Stir around and add green chiles. Add some chicken broth. Boil down till desired consistency, amount to spread in pan..but wait to put in pan till greased. Lightly "grease" pan (to hold enchiladas) with canola oil...you can smear around with a paper towel. Then lightly "spread" tomato-pepper-onion-garlic-chicken broth mix in pan (after briefly sauteeing mxture). Wipe out the pan you made the tomato-pepper-etc mix in and add half-n-half and heat over medium/medium-low. BRIEFLY dip corn tortillas (both sides) in half-n-half, remove and fill with shredded, cooked chicken and Mexican cheeses. Roll up and lay in pan that has been oiled with canola oil. Continue on till you have all your enchilada rolls. When all the enchiladas are in the pan, pour the half n' half (that you were dipping the corn tortillas in) over all the rolled enchiladas in the pan. Top with the shredded Mexican cheeses. Then top with foil. Heat oven to 350 degrees. Heat in oven about a half hour. Then serve a few enchildas with rice and veggies.
Fontina Chicken (for 2 people)
1 small, skinless, boneless chicken breast....pounded flat (between plastic wrap) and cut into 2 equal portions
flour, poultry seasoning, white pepper, salt, dried thyme
sliced fresh mushrooms (about 1 cup)
dry white wine (maybe 1/2 cup?)
1/2 tsp minced garlic
butter. olive oil
white wine
1/2 cup whole whipping cream
1/2 cup (or so) grated Fontina cheese
a couple handfuls corkscrew pasta
Pour a little olive oil in a pan and heat over med-high. Put the pounded-out chicken breasts in the mix of flour, poultry seasoning, white pepper, salt & dried thyme. Press & toss to coat. Sautee' in the olive oil on each side till lightly browning. Remove. Add the sliced mushrooms and sautee' around, allowing to release their liquid. Add a splash of dry white wine & some minced garlic. Stir around till fragrant and some of the liquids evaporate. At the end, add the heated whole whipping cream, mix and heat through. Push the 2 cooked chicken breast pieces into the sauce to coat. Right before serving, add the shredded Fontina cheese and stir around to melt & blend some.
In the meantime, boil some corkscrew pasta (enough for 2 folks, unless multiplying the recipe). Cook to "al dente". Drain pasta and put on plates, then place a piece of chicken and half the sauce over each serving of pasta. Enjoy!!
Florida-Style Paella
This recipe is for 2 people. If you want to double it or make more, you can try to double the ingredients, but just "see how it goes" as you go along....and TASTE as you go!!
1-chicken Leg (with the skin & bones)
1 link fresh chorizo
1-1/2 lb. medium or large shrimp
1/2 grilled fresh, tuna steak (NOT canned), flaked (*if desired)
couple tablespoons olive oil
a pat of butter
1/2 cup diced/crushed tomatoes
roughly 2 cloves garlic, minced
1/4 cup onion, minced
around 1/2 cup short-grain rice
a generous splash (1/4 cup or so) of white wine
2 cups, or so (as needed) chicken broth (made with 'chicken base')
2-3 pinches of saffron (the threads crushed in your fingers)
1/2 cup peas (or so)
pinch of dried parsley
Pinch "Adobo" seasoning
Pinch salt & pepper (as needed, after tasting)
Saute' fresh chorizo...if it is in casing, just push it out of the casing into the pot, along with a little olive oil. With a firm spoon, sautee'/crumble the sausage into bits. Remove the sausage from the pot into a dish. Place the chicken leg and water in the same pot over med-high heat. Boil chicken leg till cooked through. Remove chicken leg to cool. Mix chicken base (I like to use "Better than Boullion" Chicken Base) in with water from the pot (from boiling the chicken leg)...if all you have is a can of chicken broth, use that, but you will need to boil it down/adjust seasonings as you go. Let chicken leg cool, then tear meat off it into shreds.
In a separate pot, add a bit of olive oil. Add the short-grain rice & minced onion. Keep stirring around till rice starts to become translucent. Add in minced garlic. Stir around a bit till very fragrant. Add white wine and stir around...keep stirring, the rice will absorb the liquid rather quickly. When the wine seems to be nearly absorbed, add a good amount of the broth from the pot (with the chicken base mixed in). Stir around. As you are stirring and adding liquid and the rice is absorbing, you can add the diced tomatoes, chorizo, & saffron threads & parsley. 'Crumble' the saffron threads when you add them, to release more color & flavor. Keep stirring and adding liquid to desired consistency. Some people prefer a firmer risotto, some a more liquid one. Add the crumbled chorizo sausage (and 'juices'). Near the end of the stirring (when the rice is nearly the consistency you desire), you can add the green peas (we add them at the end, so as not to "smoosh" them). You also need to TASTE for seasoning. At this point you will add some "Adobo" seasoning as desired, along with salt and pepper TO TASTE!!! You must taste as you go, as even the chicken base has salt in it! Just add liquid as desired & season to-taste as you go!!
Right before the risotto is ready, briefly sautee' the shelled shrimp in olive oil. When the risotto is done, stir in the shrimp and "shrimp juices/olive oil" from the pan. Stir...your risotto is ready...YUM!! Enjoy with slices of fresh, Cuban bread, green beans and a salad.
*Enjoy this meal with a Sauvignon Blanc or Pinot Grigio, as desired.
