1 Box Tempura batter
1 Box Panko Bread Crumbs
2 Filets of your favorite fish- Mahi Mahi, Halibut, Cod etc
Oil for frying
1/2 Head of cabbage
Corn or Flour tortillas
Adobe chili mayo ( recipe below)
Tomatillo salsa
Lime wedges
Cilantro
For the fish cut into strips that fit nice in the bottom of the tortillas, in three seperate dished one with a little dry tempura mix, one with tempura made by directions on the box, and one dish with Panko bread crumbs. First dip into the dry tempura, then the wet tempura and lastly dip into the panko. Fry until golden brown.
Adobe chili mayo:
2 Chili's
1 T of the adobe sauce that the chilis are in
1/2 cup Mayo
1/2 cup Sour cream
1 t Lime juice
Add it all to the blender and blend until smooth.
Tomatillo Salsa:
5 Tomatillos
1/2 Large onion
1 Jalapeno pepper
Small bunch of cilantro
Salt
Bring a pot of salted water to boil, remove the husk from tomatillos and rinse in cold water. Add the tomatillos,onion,jalapeno to the boiling water. Boil aprox 5 to 10 minutes until the tomatillo are soft but not burst. Take 1/4 cup of boiling liquid then drain the veggies in a strainer, add everything to the blender and blend until almost smooth, cilantro and salt to taste finish blending.
To make it all come together, heat tortillas if corn they are best if fried just a little with a little canola oil. To assemble these yummy tacos, fist do a layer of the chili mayo, then fish, next add cabbage and top with the tomatillo salsa..
ENJOY!!!
Thursday, March 4, 2010
Scottish Shortbread Cookies
Shortbread Cookies:
2 cups all-purpose flour
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup powdered (confectioners or icing) sugar
1 teaspoon pure vanilla extract
Shortbreads: In a separate bowl whisk the flour with the salt. Set aside.
In the bowl of your electric mixer (or with a hand mixer), cream the butter until smooth (about 1 minute). Add the sugar and beat until smooth (about 2 minutes). Beat in the vanilla extract. Gently stir in the flour mixture just until incorporated. Flatten the dough into a disk shape, wrap in plastic wrap, and chill the dough for at least an hour.
Preheat oven to 350 degrees F (177 degrees C) with the rack in the middle of the oven. Line two baking sheets with parchment paper.
On a lightly floured surface roll out the dough to 1/4 inch (.5 cm) thick. Cut into rounds or whatever shapes you wish using lightly floured cookie cutter. Place the cookies on the prepared baking sheet and place in the refrigerator for about 15 minutes. This will firm up the dough so the cookies will maintain their shape when baked. Bake for 8 - 10 minutes, or until cookies are lightly brown. Cool on rack.
Shortbread with keep in an airtight container for about a week or frozen for several months.
Makes about 20 shortbread cookies.
I use white chocolate to decorate them for Christmas and Valentines Day but they are good with out anything on them..
2 cups all-purpose flour
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup powdered (confectioners or icing) sugar
1 teaspoon pure vanilla extract
Shortbreads: In a separate bowl whisk the flour with the salt. Set aside.
In the bowl of your electric mixer (or with a hand mixer), cream the butter until smooth (about 1 minute). Add the sugar and beat until smooth (about 2 minutes). Beat in the vanilla extract. Gently stir in the flour mixture just until incorporated. Flatten the dough into a disk shape, wrap in plastic wrap, and chill the dough for at least an hour.
Preheat oven to 350 degrees F (177 degrees C) with the rack in the middle of the oven. Line two baking sheets with parchment paper.
On a lightly floured surface roll out the dough to 1/4 inch (.5 cm) thick. Cut into rounds or whatever shapes you wish using lightly floured cookie cutter. Place the cookies on the prepared baking sheet and place in the refrigerator for about 15 minutes. This will firm up the dough so the cookies will maintain their shape when baked. Bake for 8 - 10 minutes, or until cookies are lightly brown. Cool on rack.
Shortbread with keep in an airtight container for about a week or frozen for several months.
Makes about 20 shortbread cookies.
I use white chocolate to decorate them for Christmas and Valentines Day but they are good with out anything on them..
Awesome Pizza Dough
Pizza Dough
Ingredients
• 1 cup warm water about 110 degrees F
• 1 packet dry yeast
• 1 tablespoon sugar
• 5 tablespoons olive oil
• 2 1/4 cups flour (may use a little more or less)
• 1/2 teaspoon salt
Directions
To the bowl of an electric mixer fitted with a dough hook, add the warm water and yeast and sugar and stir to dissolve the yeast. Add the olive oil, flour, and salt. Mix with the dough hook until the dough comes together and climbs up the dough hook. Remove the dough from the mixer and, on a floured surface, form into a smooth ball shape. Place the dough into a greased bowl and cover with a clean towel. Place in a warm, draft free place for 45 minutes to 1 hour, or until the dough doubles in size. Turn the dough out onto a floured surface and roll to desired size.
Ingredients
• 1 cup warm water about 110 degrees F
• 1 packet dry yeast
• 1 tablespoon sugar
• 5 tablespoons olive oil
• 2 1/4 cups flour (may use a little more or less)
• 1/2 teaspoon salt
Directions
To the bowl of an electric mixer fitted with a dough hook, add the warm water and yeast and sugar and stir to dissolve the yeast. Add the olive oil, flour, and salt. Mix with the dough hook until the dough comes together and climbs up the dough hook. Remove the dough from the mixer and, on a floured surface, form into a smooth ball shape. Place the dough into a greased bowl and cover with a clean towel. Place in a warm, draft free place for 45 minutes to 1 hour, or until the dough doubles in size. Turn the dough out onto a floured surface and roll to desired size.
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