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Ceviche Tostadas
Ceviche Tostadas 1 lb. fresh fish, (preferably, not previously frozen); any combo: rockfish, bass, snapper, perch, halibut, mackerel and/or calamari, shrimp. Peel shrimp, remove vein, fish skinned/scaled, cut into 2 inch pieces 1 carrot, chopped, about a cup 3 limes, zest and juice (about ¾ cup or 6 oz.), not bottled 1 (or more, to taste) serrano or jalapeno pepper, fine mince ¼ to ½ red onion, fine dice, rinsed under cold water ½ bunch cilantro leaves, chopped (no stems) 1-2 T oregano, preferably Mexican Salt/pepper 10 corn tortilla tostadas 1 tomato,…
Procedure Enchilada sauce: Heat 2 tsp. olive oil in a large sauce pan on medium heat. Add the chopped onion and cook until translucent. Add the garlic and cook for a minute more. Add the crushed tomatoes. Add the green chilies. Add 1/2 cup of water. Add a generous amount of cumin and oregano, salt and pepper. Bring to a simmer and taste. A little heat is expected. If necessary, increase jalapeños, or add a bit of red chile peppers or cayenne pepper. Set aside for assembly Tortillas The corn tortillas must be cooked to soften them for rolling. There are a couple of methods: Fry, bake or…
Cheese and Corn Enchiladas
Sauce (this can be made ahead of time) 1 onion, chopped 1 clove garlic, minced 1 20-ounce can of crushed tomatoes, preferably fire roasted 4 oz. (1/2 to 3/4 cup) chopped cooked or pickled green chilies or jalapeños (to taste) 1/2 cup water (use it to rinse out tomato and chile cans) Dried oregano, preferably Mexican Cumin Vegetable oil Enchiladas 10 to 12 corn tortillas (commercial “homemade” preferable) 1 lb. shredded cheese, any combo of mozzarella, pepper jack, cheddar 1 cup red onion, fine dice (optional) Assembly Iceberg lettuce or shredded cabbage Apple cider vinegar/vinaigrette (…
Journalism school favorite “All The President’s Men” details Woodward and Bernstein’s investigation into the 1972 break-in at the Watergate Office Building and discovery of a deep-seated scandal in the Nixon administration. Their work led to numerous government investigations and Nixon’s eventual resignation. The Washington Post’s coverage earned a Pulitzer Prize.
Procedure
Put garlic cloves in food processor bowl. Mince fine. Toast walnuts on sheet pan, 350 degree oven, about 10 minutes until smell wafts, or dry toast in skillet on top of stove. Do not walk away; they will toast quickly in skillet, about 5 minutes. Cool slightly. Process or blend until fine. Toast breadcrumbs in dry skillet, or in oven, about 5 minutes, stirring about half-way until lightly colored. Cool. Add to walnuts. Pulse a few times. Peppers: If using fresh peppers, oil exterior and blister over stove burner, under broiler, (or as we do in a commercial kitchen, drop in deep fryer…
Turkish Red Pepper & Walnut Dip
Yield: About 3 cups 4 fire-roasted red peppers, canned or jarred, de-seeded and roughly chopped. [or fresh red peppers, blistered, peeled and de-seeded] 4 cloves garlic, [blanch if desired for more mild flavor], fine mince 3 oz. or juice 2 lemons plus zest [or 3 T pomegranate molasses, if available] 2 T brown sugar 1 cup walnuts 1 cup breadcrumbs [Japanese panko or crumbs from 4-5 slices dry bread] 1 cup extra virgin olive oil Salt/pepper
Procedure
If using dry garbanzo beans, bring to boil in NON-SALTED water; simmer until soft, then add salt. Save liquid. Drain. If canned beans, drain liquid from canned beans. Save liquid (aka “aquafaba”) Cover beans in cold water. Gently rub between palms and remove outer translucent skin. Discard skins. This is probably the hardest part of the recipe, but worth it. Peel and blanch garlic cloves in small amount salted water; cool [optional] Zest two lemons and juice. Hold. In food processor bowl or blender jar, mince garlic. Add beans and pulse. Add tahini, lemon zest and juice, salt and…
Hummus
Yield: One quart 27 oz. canned garbanzo beans [or 1# overnight soaked and drained dry beans] 1¼ cup water, or liquid/aquafaba drained from canned garbanzo beans. 3 oz. fresh lemon juice, about juice of 2 lemons, plus zest 6 oz. (2/3 cup) extra virgin olive oil 2 cloves garlic (blanched, optional) 2 oz. (4 T) tahini (sesame seed paste) ½ teaspoon cayenne pepper (approx./to taste) Sumac or paprika Salt (to taste)