Fish Tacos

Don't let the multi-step directions scare you off. These are well worth making and add a nice variation on Mexi-Cali food. As always, dial down the jalapeno if you don't like it hot. As made, we get two generous tacos and one generous tostada from the recipe.

Ingredients:

• 2 T sour cream (for the crema)
• 2 T light cream  (for the crema)
• Hot sauce to taste  (for the crema)
• 1/2 C thinly sliced cabbage (for the slaw) 
• 4 or 5 scallions, thinly sliced (for the slaw) 
• 1 red jalapeno, half finely diced and half left whole  (for the slaw and for the fish) 
• 1 T fresh lime juice (for the slaw) 
• 2 T sour cream  (for the slaw) 
• 3/4 pound firm white fish like tilapia (for the fish, well duh this IS the fish)
• A bit of flour for dredging (for the fish)
• 1 to 2 T olive oil (for the fish)
• Tortillas (for assembly)
• 1/2 C finely diced fresh cilantro (for assembly)

Directions:

Crema:

1. Mix the sour cream and light cream together. It should be fairly thick.
2. Add hot sauce to taste.

Slaw:

1. Mix the lime juice and sour cream together in a small bowl.
2. In another bowl, combine the cabbage, scallions and diced jalapenos.
3. Add the lime juice/sour cream mixture to the cabbage mixture and toss well.

Fish:

1. Heat the oil in a skillet large enough to hold all the fish in one layer.
2. Add the half jalapeno to the oil and move it through the oil. Leave it in the pan to continue cooking.
3. Dredge the fish in flour (or toss the flour in a plastic bag, add the fish and shake gently to coat).
4. Sauté the fish in the skillet along with the jalapeno and cook until done.
5. Remove from heat and put the fish in a bowl. Shred the fish with a fork or knife.

Assembly directions:

1. Heat your tortilla.
2. (If you want cheese, add it now)
3. Place some diced cilantro on the fish.
4. Top with slaw.
5. (Add sliced avocadoes if you want)
6. Drizzle crema over your masterpiece.
7. Enjoy!

Fra Diavolo Sauce

A week or so ago, Kent enjoyed a Fra Diavolo shrimp dish at a restaurant and decided to create his own version. So he took a basic tomato sauce recipe we love (created by Oyster Evangelist) and tweaked it to come up with his own version.

When I made this the other night, I had some chicken sage sausage on hand so I diced that up and sautéed it and added it in. The sauce is equally good with no meat—it’s got lots of flavor all by itself. Cut down the red pepper flakes and the cayenne if you don’t like things hot.

Ingredients:

4 T (1/2 stick) butter
1 small onion, minced (1 cup)
2 t red pepper flakes
1 t cayenne powder
1/4 teaspoon dried oregano
2 tablespoons tomato paste
1/2 C water
2 cloves garlic, put through a press
1 32-ounce can crushed tomatoes and their juices

Directions:

1. In a large heavy pan, melt the butter.
2. Add the onion, red pepper flakes, cayenne powder and oregano, and cook, stirring frequently, until the onions are soft, about 10 minutes.
3. Add the tomato paste and cook a few minutes until it begins to stick to the bottom of the pan. 
4. Stir in 1/2 cup of water, scraping the bottom of the pan to pick up any cooked-on bits. 
5. Add the tomatoes and the garlic.
6. Simmer for 30 minutes.
7. Put on your favorite pasta.
8. Enjoy!

Spicy Carrot Salad

The kittiesx3 household adores spicy food—the spicier the better. And this dish is spicy. It’s also ridiculously tasty and very nutritious too. Let’s put it this way. One person in my home dislikes carrots but makes an utter pig of himself when I serve this dish. I’m lucky to get any.

Ingredients:

4—5 carrots, peeled and shredded in a food processor or by microplane
Pinch each of salt and sugar
1 T canola oil
1 t cumin seeds
1 t dry mustard seeds
1 t sesame seeds
½ t cumin
¼ t hot red pepper powder (we make it with ½ t and it is HOT)
2 T fresh cilantro, chopped
1 t fresh lime juice (substitute lemon if that’s what you have on hand)

Directions:

1. Add the pinches of salt and sugar to the shredded carrots, mix and set aside.
2. In a saucepan, heat the oil and add the cumin, dry mustard and sesame seeds. Heat until the sesame seeds begin to pop. Remove from heat.
3. Add the cumin, hot red pepper powder to the saucepan and stir.
4. Stir in the chopped cilantro and lime juice.
5. Add the mixture from the saucepan to the shredded carrots and mix well.
6. Chill.
7. Enjoy!