Grilled BLT Tostadas

My favorite summer meal is a simple one:  a BLT sandwich, watermelon, and chips.  Because I love the BLT combo so much, I like to try out different variations and vehicles for the B, the L, and the T.  Thus, when a mexican-inspired BLT was brought to my attention, I'm pretty sure I gasped aloud and headed straight into my kitchen to whip it up.

This ingenious dish comes from none other than the Mexican food genius himself, Rick Bayless.  So it comes as no surprise that it is absolutely amazing and out of this world good.  These are also super quick and easy, which is another requirement for an ideal summer meal.  

 

Corn tortillas are brushed with bacon fat (yes!), then quickly grilled to crisp them up.  You slather them with an avocado-lime cream sauce, then top with tomatoes, crumbled bacon, and cilantro.  Finish with a sprinkle of salt and a squeeze of fresh lime juice, and you have Mexican BLT perfection.  I served these with grilled Mexican street corn, watermelon slices, and of course watermelon margaritas.  No Mexican summer meal is complete without those!  This was one of my favorite dinners of the summer, and one I'll for sure be making many times before fall!

The avocado cream sauce makes more than you'll likely need, but you can store it for a few nights in the refrigerator (just know it may discolor a bit).  The leftovers are great for making… more BLT tostadas, proper BLTs, or just using as a dip for veggies or tortilla chips.

 

Grilled BLT Tostadas

adapted from More Mexican Everyday, by Rick Bayless

serves 4 to 6

• 12 corn tortillas
• 1 cup Mexican crema* 
• juice of 1/2 lime, plus more for serving
• 1/2 jalapeño, seeds and ribs removed
• 1/4 cup chopped cilantro, plus more for garnish
• 1/2 an avocado, roughly chopped
• salt
• 6-8 slices thick-cut bacon, cut cross-wise into 1/2 inch pieces
• 1 lb heirloom tomatoes

Prepare the grill to medium-high heat.

Meanwhile, lay the tortillas in a single layer and let them dry for about 30 minutes.  This will help them crisp up on the grill, rather than fall apart.

As the tortillas dry, combine the cream, lime juice, jalapeño, cilantro, avocado, and 1/4 tsp salt in a food processor or blender.  Puree until the mixture is smooth and creamy.  Taste and adjust the lime juice and salt to your preference.  Scrape the cream sauce into a bowl, cover, and set aside.

Cook the bacon in a large skillet, stirring often, until it is crispy and browned.  Use a slotted spoon to remove it from the skillet and drain on a paper towel-lined plate.  Pour the fat into a small heatproof bowl and set aside.

Core the tomatoes.  Choose one tomato (probably the largest) to slice, and slice into 1/2-inch slices.  Seed and chop the rest of the tomatoes.  

Brush the tortillas on both sides with the reserved bacon fat.  Transfer them to the grill and cook, turning and rotating every 30 seconds or so, until the tortillas are golden brown and crisp.  This will probably take 5 to 10 minutes.  

Remove the tortillas to a serving platter, and spread each one with  avocado sauce.  Top with the sliced tomato, and sprinkle with bacon, cilantro, and diced tomatoes.  Lightly sprinkle each tostada with salt, and a squeeze of lime juice.  Serve immediately.

*a half-and-half mixture of sour cream and mayonnaise can also be used here, but try and find crema if you can!  My local Kroger and Publix both carry it, for what that's worth!

Grilled Mojito Halibut with Mango-Avocado Salsa

Guys, WHAT is the deal with the lime prices these days?  I've read several articles about the shortage, and while it makes me want to write an article about the global and environmental impact of factory farming (I have SO much to say about this) and crazy weather patterns, more than anything, talking about limes just makes me want a margarita.  Or a mojito.  And it definitely makes me want to hoard my limes.  No more squeezes of lime juice in my water.  I used to just automatically buy lemons and limes at the grocery store, but not when limes are 2 for $3.  I covet the limes that I buy, and save them for extra-special recipes.

This mojito-marinated fish is definitely worthy of a coveted lime.  I really love mojitos, so making a seafood dish around them was a pretty awesome adaptation.  The mango-avocado salsa is equally awesome, and despite the sweetness from the mango and honey, it is not overly sweet.  The avocado, mint, jalapeño, and shallot do a great job of balancing the sweetness, and the lime and rum give it a nice little kick.

This dish is super healthy, bright and summery, and a great excuse to serve a cocktail with dinner!  Serve this with cilantro-lime rice or some chips and salsa, and call it a day.  Or wrap the fish and salsa up in a warm tortilla and call it a fish taco.  However you serve it, I hope you enjoy.  Three cheers for mojitos!

Grilled Mojito Halibut with Mango-Avocado Salsa
adapted from Ellie Krieger's Weeknight Wonders
serves 4

• zest of 2 limes
• juice of 4 limes
• 1/2 cup lightly packed fresh mint leaves, chopped
• 1 medium shallot, minced
• 3 Tbs light rum
• 2 Tbs canola oil
• 1 Tbs honey
• 1/4 tsp kosher salt, plus more as needed
• 1/4 tsp freshly ground black pepper
• 4 skinless halibut fillets (4-6 oz each)
• 1 medium-ripe avocado
• 1 medium-ripe mango
• 1/2 seeded jalapeño, finely minced

Combine the lime zest and juice in a medium bowl.  Add 2 tablespoons of the mint, and set the rest aside for garnish.

Add the minced shallot, rum, canola oil, honey, salt, and pepper, and whisk to combine.

Place the halibut in an 8x8 inch square baking dish, and pour 1/2 cup of the marinade over it.  Refrigerate and marinate for 10 minutes, and save the remaining dressing for the salsa.

Meanwhile, chop the mango and avocado into 1-inch pieces, and toss with the jalapeño and remaining marinade.  Taste and season with additional salt and pepper as needed.

Oil the grates of the grill, and place the marinated fish onto the grill.  Cook 3 to 4 minutes per side, or until the fish is just cooked through.

To serve, top the fish with the salsa, then sprinkle with the remaining mint.

Crab & Corn Cakes with Mango Salsa and Avocado Cream

 

Typically, I'm pretty good about sticking with my weekly menu plan.  Sure, things may get pushed back to the following week, or we may skip a planned dinner here or there for leftovers or take-out, but as a general rule, I make what I plan.  So there I was, doing my weekly grocery shopping, and I happened to see crab legs on sale for a ridiculous price.  I immediately threw some in my cart, and there went my planned dinner for that night.  I honestly had no idea what I wanted to do with them:  steam and dip into melted butter, make some sort of taco or pizza?  salad?  risotto?  pasta?  Eventually, I decided to stay pretty classic, and make crab cakes.  But of course, not just any crab cakes.  Summery crab cakes.  Filled with fresh sweet corn.  And topped with mango salsa.  Oooh and avocado cream!  It was a great decision, and it resulted in a pretty killer dinner.

As is my M.O. these days, I prepped this dinner while the boys napped.  I picked the crab, mixed and formed the crab cakes, threw together the salsa, and then just pan-fried the cakes and made the avocado cream when it was dinner time.  I actually think chilling the crab cakes helps them stay together better - I've yet to make a crab cake that didn't require using the utmost care when flipping them.

Seafood goes really well with mangos, and avocados (Exhibit A.  Exhibit B.).  And while these may seem like they have a lot/too much going on, the crab really does shine.  The slight sweetness of the corn plays really well off the crab, and the little kernels provided a great textural contrast in the crab cake.  I also really loved how the kernels on the outside of the crab cake got nice and crispy in the pan.  The sweet and spicy mango salsa is a great complement to the crab cake, and the avocado cream gives the whole thing a creamy, rich finish.

Crab & Corn Cakes with Mango Salsa & Avocado Cream
a Pink Parsley Original
makes 4 crab cakes, with enough salsa and cream leftover for chips and dip.

• 8-10 oz crab meat, picked over for errant shells and cartilage
• 1 egg
• kernels from 1 ear of corn
• 2-3 Tbs minced fresh cilantro
• 1/2 jalapeño, seeds and ribs removed, minced
• 1/4 cup dried bread crumbs
• 2 Tbs mayonnaise
• 1 green onion, minced
• kosher salt and freshly ground black pepper
• 3 Tbs vegetable oil

Combine all the ingredients in a medium bowl, and gently mix with a spatula.  With wet hands, divide the mixture into 4 parts, then form into patties that are about 2-3 inches across.  Arrange in a single layer on a parchment-lined baking sheet, cover with plastic wrap, and refrigerate for at least 1 hour.

When you're ready to cook the crab cakes, heat the oil in a large nonstick skillet over medium-high heat.  Very carefully transfer the cakes to the skillet, and cook 3-4 minutes per side, flipping very carefully with a metal spatula.  Serve immediately.

Mango Salsa

• 2 mangos, peeled and diced into 1/2-inch cubes
• 1/4 cup chopped red or green bell pepper
• 1/2 jalapeno, ribs and seeds removed, diced
• 2 T diced red onion
• juice of 1 lime
• 1/8 tsp chili powder
• 2 Tbs minced fresh cilantro
• salt and pepper to taste

To prepare the mango salsa, combine all the ingredients in a medium bowl.  Taste and season with more salt, lime, or hot sauce if necessary.


Avocado Crema

• 1 avocado, pitted 
• 1-2 Tbs plain yogurt
• 1 Tbs sour cream
• juice of 1/2 lime
• hot sauce to taste
• salt and pepper to taste

For the avocado crema, use a fork to mash the avocado in a medium bowl.  Add the yogurt, sour cream, hot sauce, and lime, and continue mashing to form a smooth sauce.  Add more yogurt or sour cream to achieve your desired consistency, and season with salt and hot sauce.

Grilled Tuna and Avocado Salad

 

Many moons ago, Joey and I went on our honeymoon to a wonderful resort in St. Lucia.  There was a library there, and I borrowed the book Julie and Julia to read while we relaxed on the beach every day.  Never having heard of food blogs before, I thought they were a pretty revolutionary idea, and the wheels started turning in my head.  Having received The Barefoot Contessa at Home as a wedding gift, I thought it would be a fun idea to cook my way through it a la Julie Powell.  However, as soon as we got home and I looked into it, I saw that I was about two years too late.  There were already tons of food blogs out there.  I pushed starting a blog to the back burner, but I started cooking my way through The Barefoot Contessa at Home at a voracious pace anyway.  That summer I probably made half the recipes in her cookbook, and we loved them all.

This grilled tuna salad was first up, and I made it one Saturday night when we had some friends over for dinner.  It was the beginning of summer, and this grilled salad was a really nice light dinner - paired with a green salad, some good bread, and crisp white wine, it was perfect for entertaining friends on the deck.  I've made it a few times since then, and I'm so happy to share it with you now.

This salad is the reason I fell in love with Ina Garten's recipes.  Seemingly simple ingredients combined in a way to create a truly special meal.  Avocado, onion, and scallions don't seem like anything special, but mixed with seared tuna and a wasabi-lime vinaigrette, this salad is elevated to a meal worthy of a special occasion.  It's also very quick and easy - as the grill is preheating, mix up the vinaigrette, chop the veggies, and toast the sesame seeds.  Quickly grill the tuna (with a glass of wine in hand, of course), then chop the avocado and fish, toss it all together, and serve.  As Ina would say, "How easy is that?"

Grille Tuna and Avocado Salad

barely adapted from The Barefoot Contessa at Home

serves 4 to 6

I only grilled enough tuna for Joey and myself, but for the kids, I used grilled shrimp and chopped mango.  It was a great alternative for the grilled tuna, and a combination I'll definitely be using in the future.

If you don't have a grill, the tuna can also be seared on the stovetop.  In a dry sauté pan over high heat,  cook the tuna 2-3 minutes per side, turning once.

• 2 lbs very fresh tuna steaks, about 1-inch thick
• olive oil
• kosher salt and freshly ground black pepper
• 1-2 Tbs sesame seeds
• grated zest of 2 limes
• juice of 3 limes
• 1 tsp wasabi powder
• 2 tsp low-sodium soy sauce
• 1 tsp honey
• 10-15 dashes of hot sauce (adjust to your spice preference)
• 2 firm, ripe avocados
• 1/2 medium red onion, thinly sliced
• 2 scallions, minced (white and light green parts only)

Heat the grill to medium-high heat.

Meanwhile, brush both sides of the tuna steaks with olive oil, and season liberally with salt and pepper.

To toast the sesame seeds, place them in a dry sauté pan, and cook over medium-low heat, tossing often, until they are golden-brown, 5-10 minutes.  Remove them from the pan as soon as they are done, or they will burn.

Mix the vinaigrette:  In a small bowl, whisk together 1/4 cup of olive oil, lime zest, lime juice, wasabi powder, soy sauce, honey, hot sauce, 1 tsp kosher salt, and 1/2 teaspoon of pepper.  Taste and adjust seasonings as needed.

For the tuna, brush the grates of the grill with oil.  Place the tuna on the grill and cook 2-3 minutes per side.  Remove to a plate.  The tuna should be seared on the outside and raw in the center.  Allow to cool slightly, and chop into 1-inch cubes.

Meanwhile, chop the avocado into large bite-sized pieces and toss with the tuna, onion, scallions, and most of the wasabi-lime dressing.  Divide among individual serving plates and drizzle with additional dressing and sprinkle with sesame seeds.  Serve at room temperature.

Bacon-Chipotle Guacamole

Without a doubt, guacamole is one of my favorite snacks (um, meals).  Just a good, classic, guacamole:  avocados, garlic, cilantro, jalapeño, and lots and lots of lime juice.  So it's hard to stray from that classic version, but if anything will make me jump ship it's this.  I have two words for you  bacon.  chipotle.  Yes, indeed.

This guacamole is one that people who "don't even like guacamole" will inhale.  We brought this to a neighborhood block party, and that is what I heard over and over again.  "I don't even like guacamole or avocados, but that stuff is GOOD!"

The bacon gives the guacamole a fun crunch, while also of course adding some of the best flavor on earth.  The chipotle's smokiness plays really well off of that of the bacon, while also providing some heat.  It truly is the perfect combination.

Guacamole is a must at any respectable Cinco de Mayo party, so I highly recommend you gussy up your usual version and make this.  I promise you it will be well-received.

Bacon-Chipotle Guacamole
barely adapted from Fiesta at Rick's, by Rick Bayless
makes about 3 cups

• 4 strips of bacon, preferably thick-cut, applewood-smoked bacon
• 3 ripe avocados (about 1 1/4 lbs)
• 1/3 cup finely chopped white onion
• 3 canned chipotles en adobo - seeds removed optional - finely minced
• 1 tomato, cored, seeded, and finely chopped
• 1/4 cup chopped cilantro
• 1 clove garlic, minced
• juice of 1 lime
• kosher salt to taste

Chop the bacon into 1/2-inch pieces and cook in a large skillet until browned and crispy.  Remove to a paper towel-lined plate to drain.

Meanwhile, cut each avocado in half, remove the seed, and scrape out the flesh from the peel.  Add it to a medium mixing bowl and mash with a fork into a coarse puree.  

Add the onion to a small strainer and briefly rinse under cold water (this helps tame the "bite" of raw onion).  Shake off the excess water and transfer to the bowl with the avocados.  Add the bacon, chipotle chiles, tomato, cilantro, garlic, and lime juice.  Mix well, then season to taste with salt. 

Serve immediately.

Mexican-Style Steak Sandwiches

We are typically year-round grillers, so when spring arrives, I do love to fire it up, but it's not quite as exciting to me as it is to say, my sister who lives in Minneapolis.  However, this week the weather has been absolutely gorgeous, so I couldn't resist cooking our dinner on the grill and eating on the deck.

I also can't resist Mexican food, so these sandwiches were a no-brainer for me.  You have thinly sliced steak on top of refried beans, topped with sliced avocado, Pepperjack cheese, and a creamy chipotle-lime sauce.  They are also very easy.  First, the steak is quickly cooked on the grill.  While it is grilling, you prep the other fillings - shred the cheese, slice the avocado and the buns, mix up the sauce, etc.  After assembling the sandwiches, they are popped back on the grill just long enough to melt the cheese and warm the whole thing through.  They are that perfect combination of spicy, salty, and creamy.  I knew that Joey would love these, but I'm pretty sure I loved them just as much. I served these with sweet potato fries, and they were also pretty delicious dipped into the leftover sauce.  In the summer, I also think a watermelon salad would be lovely as a side dish.

These sandwiches are quick, easy, and low-maintenance.  Which is perfect for this time of year - we finished dinner, loaded Smith in the Baby Bjorn, and went for a nice, leisurely walk after dinner.  I love spring so so much!

Mexican-Style Steak Sandwiches
adapted from America's Test Kitchen's 30 Minute Suppers, Summer 2011

• 1 lb steak (preferably flank, flatiron, or skirt steak)
• salt and pepper
• 1/2 cup Greek yogurt or mayonnaise (lowfat is fine)
• 1 Tbs minced chipotle chiles
• 1-2 Tbs lime juice
• 1/2 cup refried beans
• 1 avocado, pitted and sliced
• 1/2 cup shredded Pepper Jack cheese
• 4 sandwich or burger buns, halved

Prepare grill to cook over medium-high heat.  Season both sides of the steak with salt and pepper.  Grease the grates well, then cook the steak until charred on both sides and cooked to your liking (about 4-7 minutes per side for medium).  Transfer the steak to a cutting board and tent with foil.  Allow to rest 5 minutes.

Meanwhile, in a small bowl whisk together the yogurt, chipotles, and lime juice.  Taste and season with salt as desired.

 Slice the steak as thinly as possible, then chop into bite-sized pieces.  On the bottom half of each roll, spread about 2 tablespoons of refried beans.  Top with the chopped steak, avocado, and then sprinkle about 2 tablespoons of cheese over the top.  On the top half of the bun, spread about 1 tablespoon of the chipotle sauce.  Place the top of the bun over the cheese, and lightly press down.

Arrange the sandwiches on a baking sheet and place the sheet directly on the grill.  Close the cover and cook until heated through and the cheese has melted, about 2 minutes.  Serve.

Crab & Avocado Quesadillas with Mango Salsa

I am so thankful that we've had such a mild winter, but even so, I'm getting antsy for spring and summer.  And more specifically, I'm getting antsy for a tropical vacation.  Alas, this dinner is as close as I'll be getting for a while, but it will have to do.

I've made a lot of quesadillas in my day, but these rank up there as some of my favorites.  The crab and avocado go really well together, and the sweet-spicy mango salsa is a perfect complement.  The avocado is mashed up, then the crab, some Monterey Jack cheese, and a few herbs and spices are mixed in.  So you basically make a "crab guacamole."  Which sounds kind of weird and maybe a little disgusting, but when I tasted it to adjust the seasonings, I pretty much wanted to just grab a bag of tortilla chips and go to town.  The mango salsa comes together really quickly, and this recipe makes more than you'll need - I trust that you can find something to do with the leftovers though (see above comment re: tortilla chips).  These are quick and easy, relatively healthy, and go perfectly with a margarita.  I'm not sure what else you could possibly want?

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Crab & Avocado Quesadillas with Mango Salsa
adapted from Fine Cooking
makes 4 quesadillas


Mango Salsa

• 1 mango, peeled, pitted, and cut into 1/4 inch cubes
• 1/2 red bell pepper, seeds and ribs removed, chopped small
• 1 jalapeno, seeds and ribs removed, minced
• 1/4 cup cilantro, minced
• 2 scallions, minced
• juice of 1 lime
• 1/4 cup minced red onion
• kosher salt

Quesadillas

• 1 avocado
• 2 scallions, minced
• 2 Tbs minced cilantro
• juice of 1/2 lime
• 4 oz. Monterey Jack cheese, shredded
• 1 cup crabmeat, picked over
• 1/4-1/2 tsp hot sauce (I prefer Choula)
• kosher salt and freshly ground black pepper, to taste
• 4 8-inch flour tortillas
• oil, for the tortillas.

 To make the salsa, combine all the ingredients in a medium bowl.  Taste and season with additional salt and pepper if necessary.  Set aside while you make the quesadillas.

In a medium bowl, mash the avocado with a fork until it's almost completely smooth.  Fold in the scallions, cilantro, lime juice, cheese, hot sauce, crab meat, and salt and pepper.  Taste and adjust seasonings with additional lime juice, hot sauce, and/or salt.

Prehat a 12-inch nonstick skillet over medium heat. Fold the tortillas in half and brush one side with canola oil.  On the un-oiled side, scoop about 1/2 cup of the avocado-crab mixture onto the bottom halves of each of the tortillas. Cook a few minutes per side in the skillet, until the tortilla is golden-brown and the filling is heated through.  Slice into wedges and serve with the mango salsa.

Pan-Roasted Fish with Avocado-Pineapple Salsa

I'm a meal-planner.  I sit down every weekend and peruse my cookbooks, spreadsheets, magazines, and favorite blogs for inspiration and recipe ideas, go to Starbucks for a coffee, and then I wander around the grocery store for a while.  It's one of my favorite weekend rituals.  For the most part I am pretty good about sticking with my menu plan, but there are definitely times when something gets pushed back or taken off if I'm not in the mood for it.

I almost pushed off this fish.  And if it weren't for the fact that I couldn't bear the thought of wasting the $20 I spent on the wild-caught sea bass, I probably would have.  Now to think that this meal could have suffered that fate is pretty crazy.  Because it ended up being one of the best meals we've had in a while.

You could use pretty much any mild, white fish that you'd like.  Halibut would be great, but tilapia would definitely be the most budget-conscious choice (though since it is thinner, you would need to adjust the cooking time accordingly).  Pan roasting the fish allows it to be nice and crispy on the outside, while remaining tender and soft inside.  The real standout here was the salsa though.  It was a perfect balance between sweet and spicy, and the avocado mellowed the whole thing out.  I served this over cilantro-lime quinoa, and we loved every single bite of this dinner.  If you aren't a fan of seafood, you could easily serve the salsa over chicken, pork, or even tofu.  I also think this would be a great combination for fish tacos.

It is below freezing outside right now, but this bright and fresh meal made me feel like summer is just around the corner... I can wish, right?

Pan-Roasted Fish with Avocado-Pineapple Salsa
salsa adapted from Everyday Food, January/February 2012

• 2  avocados, diced small
• 2 cups finely diced pineapple
• 1/2 jalapeno, seeds and ribs removed, finely chopped
• 1/2 small red onion, finely chopped
• 1/4 cup finely chopped fresh cilantro
• juice of 2 limes
• salt and freshly ground black pepper
• 4 white fish fillets (5-6 oz each)
• 1 Tbs olive oil

Preheat the oven to 425 degrees.

In a medium bowl, combine the pineapple, jalapeno, cilantro, red onion, and lime juice  Season with salt and pepper to taste and set aside.

Pat the fish dry with paper towels and season liberally with salt and pepper.

Heat the oil in a large oven-safe skillet until very hot, but not smoking.  Carefully place the fish in a single layer in the pan.  Allow to cook, without moving them, for 1-2 minutes, or until they are very light golden-brown. Very carefully flip the fish with a spatula.

Remove the pan from heat and transfer it to the oven.  Cook 5-7 minutes, or until the fish is opaque throughout and flakes easily with a fork.  The cooking time will vary based on the thickness of the fish, so start checking it around 4-5 minutes.

To serve, top each piece of fish with salsa.

Beer Battered Fish Tacos

A few weeks ago, just days before we left for a beach vacation, I had a hankering for fish tacos.  The problem arose when I couldn't decide whether to go light with grilled fish, or go all out and do beer-battered fried fish tacos.  I shared my conundrum both on Twitter and with Joey, and the resounding response was for beer-battered.  So I essentially had no choice in the matter.

I've had this recipe saved for almost a year, so I was excited to try out the IPA batter.  IPA is probably my favorite type of beer, and I have missed it terribly throughout this pregnancy.  I used Sweetwater IPA, which is from a local Atlanta brewery that we love to support.  Their IPA has a distinct grapefruit taste, and I thought the citrus would pair wonderfully with the tacos.  The batter was crisp yet still light, and the fish was perfectly cooked.

As far as the toppings go, I did my own thing and came up with a mango salsa and avocado crema.  Both complemented the fish well, and the avocado crema was especially tasty as a dip for the leftover fish.  I actually set out to fry my own shells for these, but decided at the last minute that frying the fish was enough for me this time.  But I think the crispy shells would have been great as well.

I try to cook healthy meals more often than not, so something like this is most definitely a rare treat versus a weekly indulgence, but we certainly enjoyed it.  And who knows, maybe it will make another appearance this summer...


Beer Battered Fish Tacos


For the Fish:

• 1 lb firm white fish (cod, haddock, halibut, etc)
• 1 1/2 cups all-purpose flour
• 1 cup beer, preferably IPA
• 1 tsp paprika
• 1 tsp chili powder
• 1/2 tsp cumin
• 1 tsp kosher salt
• vegetable oil, for frying

Mango Salsa

• 2 mangos, peeled and diced into 1/2-inch cubes
• 1/4 cup chopped red bell pepper
• 1/2 jalapeno, ribs and seeds removed, diced
• 2 T diced red onion
• juice of 1 lime
• 1/8 tsp chili powder
• 2 Tbs minced fresh cilantro
• salt and pepper to taste

Avocado Crema

• 1 avocado, pitted 
• 1-2 Tbs plain yogurt
• 1 Tbs sour cream
• juice of 1/2 lime
• hot sauce to taste
• salt and pepper to taste

To Serve:

• taco shells, hard or soft
• lime wedges
• hot sauce

 Combine 1 cup of the flour, paprika, chili powder, cumin, and salt in a medium bowl.  Add the beer, whisk to combine, and let sit at room temperature at least 30 minutes to allow the yeasts to develop.

Meanwhile, pat the fish dry, season with salt and pepper, and cut into 1-inch cubes.  Toss with the remaining 1/2 cup flour.


To prepare the mango salsa, combine all the ingredients in a medium bowl.  Taste and season with more salt, lime, or hot sauce if necessary.


For the avocado crema, use a fork to mash the avocado in a medium bowl.  Add the yogurt, sour cream, hot sauce, and lime, and continue mashing to form a smooth sauce.  Add more yogurt or sour cream to achieve your desired consistency, and season with salt and hot sauce.


To fry the fish, heat 1/2-inch oil in a large skillet to 375 degrees.  Working in batches, shake off the excess flour from the fish, then coat with the beer batter.  Being careful not to overcrowd the pan, fry in the hot oil 3-5 minutes, or until golden-brown and cooked through.  You may need to test a few in the first batch to get the time right.  Transfer to a paper towel-lined baking sheet to drain, and repeat with remaining fish.


To assemble, warm the tortillas and fill with fish.  Drizzle with avocado crema and top with mango salsa.  Serve with lime wedges and additional hot sauce if desired.


Source:  Beer-battered fish from Tide and Thyme, mango salsa and avocado crema Pink Parsley originals

Strawberry, Mango, and Avocado Salad

Now that spring has (finally) arrived, I am phasing out of roasted veggies, and phasing in fresh salads.  We have been grilling a good bit lately, and with that comes the desire for low-maintenance sides dishes.  I really hate running back and forth from the grill to the kitchen to babysit our side dish, which is one reason why this is such a great option.
I know that the combination of avocado, mango, and strawberry might seem odd, but it really does work.  The sweetness from the fruit plays nicely off the creaminess of the avocado.  And the dressing ties all the flavors together.  I knew I would love it because I pretty much love all sweet and savory, but I was surprised by how much Joey enjoyed it as well.  He typically isn't as enthusiastic as I am about "weird" food.  And of course Caroline will eat anything we put in front of her, so she devoured it. ;-)

I first served this with the green chile crab cakes, and we enjoyed it so much that I made it again the very next night with some grilled pork tacos (recipe to be shared soon!).  Now between this, the cherry tomato salad, and the Mexican corn salad, I don't know what my go-to side for Mexican food will be this summer!

And if you are as excited for spring as I am, check out the Featured Recipes Page.  I've updated it with some of my favorite spring dishes!


Strawberry, Mango, and Avocado Salad
inspired by epicurious.com

• 1 mango, peeled, pitted, and cut into 1-inch cubes
• 1 cup chopped strawberries
• 1 Tbs honey
• 1/2 Tbs balsamic vinegar
• 2 Tbs orange juice
• juice of 1/2 lime
• pinch cayenne
• 1 Tbs minced fresh cilantro
• 1 avocado, pitted and cut into 1-inch cubes
• kosher salt

In a medium bowl, whisk together the honey, vinegar, orange juice, lime juice, cayenne, salt, and cilantro.  Toss with the strawberries and mango, and allow to sit for at least 15 minutes.  When ready to serve, gently mix in the avocado.  Season with salt to taste and serve immediately.

Venezuelan Stuffed Corn Cakes

Stuffed corn cakes, or arepas, are a popular street food in South America. They have recently become popular in the US, and a few months ago, they even made an appearance on Throwdown with Bobby Flay. Joey and I always enjoy watching Throwdown. In case you aren't familiar with the premise, Chef Bobby Flay challenges the "best of the best" with their signature dish. He has a few days to perfect his version of it, and is then judged by a panel. Its always neat to see local favorites doing what they love, and its funny to watch a celebrity chef flounder a bit.

Anyway, a few months ago we saw an episode in which Flay threwdown with arepas, and Joey and I both commented that the dish looked great. When I saw this recipe in America's Test Kitchen, I knew I had to give it a try.

These were fairly easy to put together. I always get a little nervous when I work with dough, even though these cakes were very simple. My only issue is that they didn't seem to puff up as much as I expected, but maybe that's just the recipe. They were a little denser than I expected is all. I also should have cooked them maybe 1 minute longer, as the very center was still a little soft. Overall this was a very satisfying dinner. We all absolutely loved the filling though. I could have eaten the entire bowl by the spoonful!

Venezuelan Corn Cakes with Chicken and Avocado Filling
source: America's Test Kitchen

Filling

• 1 cup cooked chicken, shredded into bite size pieces
• 1 ripe avocado, halved, pitted, and cut into small chunks
• 2 Tablespoons minced fresh cilantro
• 2 scallions, sliced thin
• juice of half a lime
• 1/4 teaspoon chili powder
• 1/4 teaspoon kosher salt
• 1/4 teaspoon cracked pepper

Mix all of the ingredients together and adjust seasonings to taste. Cover with plastic wrap and refrigerate until needed

Corn Cakes

• 2 cups masarepa blanca (precooked corn flour - white corn meal can be subbed)
• 1 teaspoon salt
• 1 teaspoon baking powder
• 2 1/2 cups warm water
• 1/4 cup vegetable oil

Preheat oven to 400.

Whisk the masarepa, salt, and baking powder together in a medium bowl. Gradually add the water and stir to form a dough. Using a generous 1/3 cup of dough, form eight 3-inch rounds, each about 1/2 inch thick.

Heat 2 Tablespoons of oil in a nonstick skillet over medium-high heat until simmering. Add 4 of the corn cakes and cook until golden on both sides, about 4-6 minutes total. Transfer to a parchement lined baking sheet, and repeat with remaining oil and corn cakes.

Bake until the corn cakes sound hollow when tapped on the bottom, about 10-15 minutes. Split the cakes open using a fork or paring knife as you would an English muffin, and stuff each with a generous 3 Tablspoons of filling. Serve immediately.

Guacamole Salad

So guacamole is easily one of my favorite foods. I could seriously eat it by the pint. Of course, Ina would find a way to turn guacamole into a respectable side dish.... since apparently its not very kosher to eat it by the spoonful ;-)

I've made this many times, and every time its a little different depending on what I have on hand, and what I feel like eating that particular day. I still have some yellow tomatoes from the produce stand, so I added some in. And I also had some red bell pepper to use up so I subbed that for yellow.
Guacamole Salad
adapted from Ina Garten, Barefoot Contessa at Home

• 1/2 pint cherry tomatoes, halved
• 1/2 large yellow tomatoes, seeded and diced
• 1 red or yellow bell pepper, seeded ad 1/2-inch diced
  
• 1 (15-ounce) can black beans, drained and rinsed
• 1/2 cup small-diced red onion
• 1 Tablespoon minced jalapeno pepper, seeded (1/2-1 jalapeno)
• 1/2 teaspoon freshly grated lime zest
• 1/4 cup freshly squeezed lime juice
• 1/4 cup olive oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon minced garlic
• 1/8 teaspoon ground cayenne pepper
• 2 ripe Hass avocados, seeded, peeled, and 1/2 inch dice

Combine the tomatoes, peppers, black beans, red onion, jalapeno, and lime zest in a large bowl. Whisk together the lime juice, olive oil, salt, black pepper, garlice, and cayenne pepper and pour over vegetables. Toss well.

Just before serving, fold the avocados into the salad. Check the seasoning and serve at room temperature.

Serves 6.