Posts Tagged ‘taco’

Quarantining now, of course, but whenever I used to serve these tuna tacos to friends, I always got requests for the recipe. It requires a bit of setting up, but you can put it together right before serving to your guests…or yourself.

I use sushi-grade tuna for this dish, which is easily found online. It comes in 4-ounce packages, which is the perfect size for a single recipe. I buy them in quantity (it’s cheaper that way), and keep them in the freezer. You can also find tuna in small frozen “bricks” at Whole Foods or similar higher-end supermarkets. They might even have some fresh, in season.

If you’re worried about parasites in raw fish, sure, there’s always a chance something like that could happen. I’m willing to roll the dice when I eat raw meat when I make beef tartare, or use raw eggs in my Caesar salad dressing. To me, it’s worth the gamble. You have to decide what’s right for you.

It’s important you know where your tuna comes from, and if it was handled properly. If you go to a reputable seafood market, that shouldn’t be a problem.

The best way to get rid of parasites is by cooking or freezing. Cooking is not the answer for this particular recipe. But if you buy the frozen bricks, they’ve been in the deep-freeze long enough to kill any parasites. Also, when it comes to mercury, the smaller the fish, the better. So if this is a concern, opt for ahi (also called yellowfin) tuna.

 

 

The topping…
¼ cup sour cream
1 tablespoon fresh squeezed lime juice

 

The marinade…
6 tablespoons soy sauce
1/2 teaspoon chili garlic sauce
Other Ingredients…
½ lb. sushi grade raw tuna, chopped into ¼-inch cubes
Tortilla chips, regular or the little bowls
Finely chopped scallions

Combine the topping ingredients in a bowl, and place it in the fridge.

Mix the marinade ingredients in a separate bowl and set aside.

Chop the tuna into ¼-inch cubes, and if it looks wet, place it on some paper towels to absorb the excess moisture. (It can release quite a bit of moisture if it was frozen…you don’t want it watery before you marinate it.)

Marinate the tuna in the soy/chili garlic mix for just 10 minutes, then pour off the excess. (It will be really salty if you let marinate any longer.) Keep it in the fridge as well.

Finely chop the scallions.

Just before serving, take a tortilla chip or little bowl, place 1 tablespoon of the tuna on top, top this with ½ teaspoon of the sour cream mixture, and then garnish it with the finely chopped scallions.

 

 

Serve them immediately, and eat these quickly, before the tuna makes the tortilla soggy!

 

 

Quarantine time is a time to try new recipes. So when I got a couple of pounds of ground venison from my buddy, Bruce, an avid hunter here in my town, I started thinking about what I could make with it.

 

 

I didn’t want to go with a venison burger right out of the gate. After all, venison is very lean, containing half the fat of beef, but with more protein. In fact, venison even challenges chicken in the protein department. But being really lean, it would dry out as a burger, so I decided to go with the safer option of making a taco with it.

Well, somewhere in the process of taco making, I thought of pork and beans and said: “Yeah, what if I made something like venison pork and beans? How bad could that be?”

Well, venison and beans can almost be called chili (depending on what rules you have about beans in chili), and I thought: “But I don’t really like chili.” But then I thought: “It’s not chili if I don’t call it chili.” Problem solved!

 

I used small red beans, but you can use what you like.

 

So what I finally came up with is a venison pork-and-bean chili taco…or something like that.

Whatever…it tastes pretty good!

And obviously, if you don’t have venison, you can use lean (like 93%) beef for this recipe.

 

 

1 tablespoon avocado oil
1 small onion, finely chopped
4 strips (about 40g) pre-cooked bacon, finely chopped
1 lb. ground venison
Taco seasoning (see the recipe below)
20 grape tomatoes (100g), chopped
1/2 cup ketchup
2 tablespoons spicy brown mustard (I like Gulden’s)
2 tablespoons Worcestershire sauce (Only Lea & Perrins will do)
4 tablespoons brown sugar
2 cans (15.5 oz. each) of small red beans, not drained

 

Pre-heat your oven to 350 degrees.

Spray a baking pan with oil spray (I use avocado) and set aside.

In a large pan, heat the avocado oil and add the chopped onion. Sauté the onion until it’s translucent.

Add the chopped bacon, and sauté until some of the fat starts rendering out of it.

Add the pound of venison, and cook until the meat has browned nicely, adding the taco seasoning to the meat as it cooks, little by little, until you’ve used all the taco seasoning up.

Add the chopped grape tomatoes, and stirring after each addition, add the ketchup, mustard, Worcestershire, and brown sugar.

Pour in the two cans of beans, liquid and all, and stir gently, letting it all come to a boil.

 

 

Pour the contents of the sauté pan into the baking pan, cover it with foil, and place it in the 350-degree oven to cook for 40 minutes.

After 40 minutes, remove the foil off the pan and cook another 10 minutes.

 

The Taco Seasoning…
2 teaspoons cumin
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon oregano
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon paprika

Combine all the ingredients in a bowl, and set it aside.

 

 

Once the venison pork-and-bean chili taco meat has finished cooking, I like to use it in a flour tortilla, with shredded lettuce and a little shredded cheese on top.

 

Shredded lettuce, grated cheddar cheese, some raw Vidalia onion, and a touch of 1000 Island dressing!

 

 

I’ve got dozens of chicken wing recipes,  but even so, sometimes I just want something different. I decided to take my favorite taco seasonings recipe and adapt it to chicken wings. Caramba! One of the tastiest wings I’ve made in a long time!

This is such an easy and delicious recipe to make, even for a crowd. At your next party, just double or triple the recipe, as needed.

2 teaspoons salt
2 teaspoons cumin
2 teaspoons oregano
1 teaspoon paprika
1 teaspoon granulated onion
1/2 teaspoon granulated garlic
1/2 teaspoon pepper
avocado oil
4–5 lbs. chicken wings

 

Preheat the oven to 375.

Combine the salt, cumin, oregano, paprika, onion, garlic, and pepper in a bowl. Mix well.

Cover a baking sheet with aluminum foil and spread the wings out on the sheet. Sprinkle the wings with the avocado oil and rub the oil all over the wings. This will help the wings cook evenly,  and it’ll help the seasonings stick to the wings.

Turn the wings bottom-side-up and sprinkle with the seasoning mix. Flip the wings over and sprinkle them again, coating them evenly.

Place the baking sheet in the oven and bake for about 45 minutes.

 

 

 

 

Whenever I serve these tuna tacos to friends, I always get requests for the recipe. It requires a bit of setting up, but you can put it together right before serving to your guests…or yourself.

I use sushi grade tuna for this dish, which is easily found in small frozen “bricks” at Whole Foods or similar stores.

 

The marinade…
6 tablespoons soy sauce
1 teaspoon chili oil

The topping…

¼ cup sour cream
1 tablespoon fresh squeezed lime juice

Other Ingredients…

½ lb. sushi grade raw tuna, chopped into ¼-inch cubes
Tortilla chips
Finely chopped scallions

Combine the topping ingredients in a bowl, and place it in the fridge. Mix the marinade ingredients in a separate bowl. Chop the tuna into ¼-inch cubes, and marinate it in the soy/oil mix for just 10 minutes, then drain. (It will be really salty if you let marinate any longer.) Keep it cold!

Just before serving, take a tortilla chip, place 1 tablespoon of the tuna on top, top this with ½ teaspoon of the sour cream mixture, and then garnish with the finely chopped scallions.

Serve them immediately, and eat these quickly, before the tuna makes the tortilla soggy!

 

DIY TACO SEASONING

Posted: June 20, 2018 in beets, Food, morocco, Recipes, taco
Tags: , , , ,

It’s so easy to make taco seasoning at home. So why would you buy the spice factory floor sweepings they use for packaged taco seasoning sold in supermarkets? I’m not a huge fan of Mexican cuisine, but every once in a while, I crave a good taco. My tacos don’t resemble most, but that’s OK. It’s all about making it your own.

 

1 teaspoon granulated garlic
1 teaspoon onion powder
1/4 teaspoon crushed pepper flakes
1 teaspoon dried Mexican oregano
1 teaspoon paprika
2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper
1 Spanish onion, finely chopped
olive oil
2 lbs. grass-fed ground beef

Combine all the spice ingredients in a bowl.

Saute the onions in a bit of olive oil until translucent. Add the beef and saute until cooked, mixing in the spice mixture a little at a time until you’ve used it all.

You can also mix the spices with 1 cup of flour and use it to season chicken before frying…or mix the seasoning with strips of chicken breast or beef for fajitas.

My tacos are a bit unusual. Although I use a soft flour tortilla and my seasoned and cooked ground beef, I spread a little Thousand Island dressing and chop some roasted golden beets.

But this taco meat goes great with the standard beans, shredded lettuce, guac, and salsa as well.

 

Tacos with roasted golden beets, baby Romaine salad mix, and Awesomesauce

Tacos with roasted golden beets, baby Romaine salad mix, and Thousand Island dressing.

For the beets: I wash the beets and quarter them, cutting the top and bottom off but leaving the skin. I place them in a sheet of aluminum foil, and sprinkle with salt, pepper and olive oil. I combine the ingredients to coat the beets, wrap the foil tightly into a package, and roast in a 400-degree oven for 1 hour. After roasting and the beets have cooled a bit, I slice them into smaller pieces for the tacos.

Slices of avocado go really well with this, too!

An article recently appeared in Eater, showing how you can make the famous Shake Shack burgers. (https://www.eater.com/2017/5/13/15629654/recipe-shake-shack-burger?yptr=yahoo) But the one thing missing was the “Shack Sauce.” I’m here to help with that!

If I haven’t completely captured the taste of it, I’ve come pretty darn close. I do know that my Awesomesauce makes every cheeseburger I grill taste amazing. It’s also fantastic for shrimp, crab or lobster salad…a dip for veggies or boiled shrimp…a dressing for tacos…and great on salads.

Awesomesauce

 

1/2 cup mayonnaise
1 tablespoon ketchup
1 tablespoon yellow mustard
1 tablespoon dill pickle relish
1/4 teaspoon garlic powder
1/4 teaspoon paprika
Pinch cayenne pepper

Combine all the ingredients in a bowl. Refrigerate it covered for a few hours to blend the flavors.

I’ve got dozens of chicken wing recipes,  but even so, sometimes I just want something different. I decided to take my favorite taco seasonings recipe and adapt it to chicken wings. Caramba! One of the tastiest wings I’ve made in a long time!

This is such an easy and delicious recipe to make, even for a crowd. At your next party, just double or triple the recipe, as needed.

2 teaspoons salt
2 teaspoons cumin
2 teaspoons oregano
1 teaspoon paprika
1 teaspoon granulated onion
1/2 teaspoon granulated garlic
1/2 teaspoon pepper
avocado oil
4–5 lbs. chicken wings

 

Pre-heat the oven to 375.

Combine the salt, cumin, oregano, paprika, onion, garlic, and pepper in a bowl. Mix well.

Cover a baking sheet with aluminum foil and spread the wings out on the sheet. Sprinkle the wings with the avocado oil and rub the oil all over the wings. This will help the wings cook evenly,  and it’ll help the seasonings stick to the wings.

Turn the wings bottom-side-up and sprinkle with the seasoning mix. Flip the wings over and sprinkle them again, coating them evenly.

Place the baking sheet in the oven and bake for about 45 minutes.

 

 

 

 

Whenever I serve these tuna tacos to friends, I always get requests for the recipe. It requires a bit of setting up, but you can put it together right before serving to your guests…or yourself.

I use sushi grade tuna for this dish, which is easily found in small frozen “bricks” at Whole Foods or similar stores.

For the Marinade…
6 Tablespoons soy sauce
1 teaspoon pepper oil

The topping…

¼ cup sour cream
1 tablespoon fresh squeezed lime juice
Chopped fresh scallions

Other Ingredients…

½ lb sushi grade raw tuna, chopped into ¼-inch cubes
Tortilla chips
Finely chopped scallions
Assemble…

Make the topping in a bowl first, and place in the fridge. Mix marinade ingredients in a separate bowl. Chop tuna into ¼-inch cubes, and marinate in soy/oil mix for just 10 minutes, then drain. Keep it cold!

Just before serving, take a tortilla chip, place 1 tablespoon of tuna on top, top this with ½ teaspoon sour cream mixture, and garnish with chopped scallions.

Eat these quickly, before the tuna makes the tortilla soggy!

 

The inspiration for this sauce was my attempt to replicate the “Shack Sauce” they use at Shake Shack , a high-end burger joint owned by restaurateur Danny Meyer. Since it opened in New York City’s Madison Square Park in 2004, Shake Shack has expanded to many other locations around the world.

I don’t know if I captured the Shack Sauce secret. But I do know that my Awesomesauce makes every burger I grill taste amazing. It’s also fantastic for shrimp, crab or lobster salad…a dip for veggies or boiled shrimp…a dressing for tacos…and great on salads.

Awesomesauce

1/2 cup mayonnaise
1 tablespoon ketchup
1 tablespoon yellow mustard
1 tablespoon dill pickle relish
1/4 teaspoon garlic powder
1/4 teaspoon paprika
Pinch cayenne pepper

Combine all the ingredients in a bowl. Mix well. Refrigerate covered for a few hours to blend the flavors.

DIY TACO SEASONING

Posted: March 30, 2015 in beets, Food, morocco, Recipes, taco
Tags: , , , ,

It’s so easy to make taco seasoning at home, so why would you buy the spice factory floor sweepings that they use for packaged taco seasoning sold in supermarkets? I’m not a huge fan of Mexican cuisine, but every once in a while, I crave a good taco. My tacos don’t resemble most, but that’s OK. It’s all about making it your own.

 

1 teaspoon granulated garlic
1 teaspoon onion powder
1/4 teaspoon crushed pepper flakes
1 teaspoon dried Mexican oregano
1 teaspoon paprika
2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper
1 Spanish onion, finely chopped
olive oil
2 lbs. grass-fed ground beef

Combine all the spice ingredients in a bowl.

Saute the onions in a bit of olive oil until translucent. Add the beef and saute until cooked, mixing in the spice mixture a little at a time until you’ve used it all.

You can also mix the spices with 1 cup of flour and use it to season chicken before frying…or mix the seasoning with strips of chicken breast or beef for fajitas.

My tacos are a bit unusual. Although I use a soft flour tortilla and my seasoned and cooked ground beef, I use my Awesomesauce  and roasted golden beets. Recipe here: http://wp.me/p1c1Nl-gT

Tacos with roasted golden beets, baby Romaine salad mix, and Awesomesauce

Tacos with roasted golden beets, baby Romaine salad mix, and Awesomesauce

For the beets: I wash the beets and quarter them, cutting the top and bottom off but leaving the skin. I place them in a sheet of aluminum foil, and sprinkle with salt, pepper and olive oil. I combine the ingredients to coat the beets, wrap the foil tightly into a package, and roast in a 400-degree oven for 1 hour. After roasting and the beets have cooled a bit, I slice them into smaller pieces for the tacos.

Slices of avocado go really well with this, too!