Shrimp Tacos with Poblano-Avacado Salsa

We weren't kidding when we said that we liked Fish Tacos! Here is a shrimp version that was adapted from Jamie Purviance. It is incredibly simple and fun, especially with a batch of margaritas!

Salsa:
1 ear corn, husked
6 scallions, white and light green parts only
Olive Oil
1 medium poblano chile
1 cup cherry tomatoes, cut into 1/4-inch dice
1 tablespoon finely chopped fresh cilantro
1 tablespoon fresh grapefruit or lime juice
1 teaspoon minced garlic
1 large avacado (Haas preferred)
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided

32 large (about 1 1/2 pounds) large shrimp, peeled and deveined
8 corn tortillas
Optional Queso Fresco cheese

To make the salsa: Brush the corn and scallions all over with oil. Grill the corn until browned in spots and tender, the scallions until lightly marked, and the chile until blackened, and blistered in spots, over direct medium heat, turning occasionally. The corn and chile will take 10-12 minutes and the scallions will take 3-4 minutes. Trim the root ends off the scallion; finely chop the remaining parts and put them in a medium bowl. Cut the kernels off the corn and add them to the bowl. When cool enough to handle, peel off the loosened bits of skin from the chile and discard along with the stem; finely chop the remaining parts of the chile and add to the bowl. Add the remaining salsa ingredients, including 1/4 teaspoon salt and 1/4 teaspoon pepper. Drizzle 1 tablespoon of olive oil into the bowl and mix thoroughly.

Brush the shrimp all over with oil and season with salt and pepper. Grill over direct high heat until the shrimp are firm to the touch and just turning opaque in the center, 2-4 minutes, turning once. Grill the tortillas over direct medium heat until warm 30-60 seconds, turning once. Fill the tortillas with salsa, shrimp and top with optional queso fresco cheese.

Creamy Broccoli Soup

Mark Bittman has been such an inspiration in his philosophy around food. His book How To Cook Everything Vegetarian is one that James bought a few years ago and it rarely leaves our kitchen counter. For those of you wanting to explore more about how the choices of food you make and the amount you consume impact the environment, Food Matters is a must!

Here is Mark's Creamy Broccoli soup. He describes it as simple and comforting. We would agree!

2 tbsp olive oil
1 large onion, sliced (we prefer sweet)
1 pound broccoli, florets separated, stems chopped
2 cloves garlic, chopped
Salt and freshly ground black pepper
1/2 cup white wine (we use Clois Du Bois or La Crema Chardonnay)
3 cups Vegetable Stock (home made or Pacific Organic)
1 cup organic sour cream

Put the olive oil in a soup pot over medium heat. When the oil is hot add the onion, broccoli, garlic, a large pinch of salt and some pepper. Cook until the onion is softened, 5-10 minutes. Add the white wine, cook for 1 minute, then add the stock and cook until the broccoli is very tender, 10-15 minutes.

Use an immersion blender to puree the soup until smooth in the pot. (Or cool the mixture slightly and puree it in a blender or food processor, in batches.) You can prepare the soup in advance up to this point. Cover, refrigerate for up to 2 days and reheat before proceeding.

Stir in the cream, taste and adjust the seasoning and serve.

Spinach Pesto

Do you love pesto and wish you could eat it year round? If you answered yes, then you must try this spinach pesto recipe. It is a fantastic base on pizza, served with your favorite pasta or added to soups. This recipe comes from the infamous Moosewood Restaurant in Cornell, New York.

4 cups firmly packed fresh spinach
1/3 to 1/2 cup fresh lemon juice
1/2 cup olive oil
1/2 cup vegetable oil
1/3 cup pine nuts (almonds or walnuts can be used as well for varying flavor)
3/4 cup coarsely grated Parmesan-Reggiano cheese
1/2 cup chopped fresh flat leaf parsley
2 garlic cloves, minced

Wash and drain the spinach. Remove only the large stems. In a food processor (blender is OK), blend half of the spinach with all of the lemon juice and half of the oil. Add the rest of the ingredients and blend until smooth.
Enjoy!

Sauteed Broccoli, Roasted Red Peppers and Goat Cheese

Eating your vegetables has never been more fun, especially for goat cheese lovers. This recipe was adapted from The Sonoma Diet and is delightful!

2 tablespoons extra virgin olive oil
4 cups broccoli florets
2 garlic cloves, thinly sliced
1 cup fresh or bottled roasted red peppers, drained and chopped
2 tablespoons chopped fresh flat-leaf parsley
1 green onion, thinly sliced
1 tablespoon chopped fresh marjoram or 1 teaspoon dried marjoram, crushed
1 tablespoon lemon juice
1/4 teaspoon kosher salt
1/8 teaspoon fresh ground black pepper
2 ounces goat cheese, crumbled

-Heat oil over medium heat in a large skillet.
-Add broccoli and garlic and cook until crisp-tender (5 - 8 minutes).
-Stir in peppers, parsley, green onion, marjoram, lemon juice, salt, and pepper. Heat through.
-Remove from heat and sprinkle with goat cheese.

Light Baja Fish Tacos

Fish Tacos are a favorite in our home. We have several variations that will eventually be added to the blog. This recipe comes from the September 2010 issue of Sunset Magazine. The good news is that these fish tacos are relatively quick to make, including the slaw and sauce. Susy was very skeptical about any sauce that called for sweet pickle relish but was pleasantly surprised by how good it was!

Notes: Cod is one of the best choices not only in the texture and flavor but by coming from deep water they are less impacted by pollutants. Look for Marine Stewardship Council certified fish to be confident it is safe. Also, please be very picky about your corn tortillas. If you can find them freshly made at your market, a local cantina or latino market, you will not be disappointed in the result!

Fish (See below for Slaw and Tartar Sauce recipes)
1 tablespoon ancho chile powder
2 teaspoons dried Mexican oregano
1/4 teaspoon kosher salt
1/4 teaspoon pepper
1 1/2 pounds boned, skinned Pacific cod
1 tablespoon olive oil
12 to 14 corn tortillas* (5 to 6 in.), warmed on grill
1 avocado, sliced for garnish
(Optional crumbed Queso Fresco cheese)

Preparation for the Fish:
Heat grill to high (450° to 550°). Combine seasonings in a small bowl. Set fish on a rimmed baking sheet. Rub all over with oil, then sprinkle with seasonings. Oil cooking grate, using tongs and a wad of oiled paper towels.

Grill fish, covered, turning once, until just cooked through, 4 to 6 minutes total. Break fish into large chunks. Fill tortillas with slaw and fish. Serve with tartar sauce.

Cabbage & Cilantro Slaw
3 tablespoons fresh lime juice (about 1 lime)
2 tablespoons vegetable oil
1/4 teaspoon red chile flakes
1/2 teaspoon kosher salt
1 medium head very finely shredded cabbage
1/3 cup chopped fresh cilantro

Preparation for Slaw
Put lime juice, vegetable oil, chile flakes, and kosher salt in a large bowl. Just before serving, toss with cabbage and cilantro.

Chipolte Tartar Sauce
2 tablespoons canned chipotle chiles, seeded, deveined, and rinsed
8 ounces (1 cup) plain low-fat Greek yogurt (Fage 2% is best)
1/4 cup sweet pickle relish (Whole Foods 365 Organic)
1/4 cup chopped onion

Preparation for Tartar Sauce
Purée all ingredients in a blender. Chill until used.

Cheddar Corn Chowder

Adapted from Ina Garten, this is such a comforting, savory soup. We make it year round but it is best when corn is in season. Serve it with a crusty bread and enjoy!

8 ounces bacon, chopped (Applegate Farms Sunday Bacon is best)
1/4 cup good olive oil
3 cups chopped yellow onions (1-2 large onions)
4 tablespoons (1/2 stick) unsalted butter
1/2 cup flour
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground turmeric
12 cups chicken stock
6 cups medium-diced yukon gold potatoes, unpeeled (2 pounds)
10 cups corn kernels, fresh (10 ears) or frozen (3 pounds)
2 cups half-and-half
1/2 pound sharp white cheddar cheese, grated (we use Seaside sharp cheddar)
Fresh thyme for garnish (Optional)

In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent.

Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon and optional herbs.

Roasted Pork Tacos

This recipe was adapted by my cousin Vickie from Diana Kennedy, the queen of authentic Mexican cuisine. We first experienced this recipe over a multi-hour dinner prepared by Vickie several years ago. It was transformational and brought an entire new perspective to our kitchen. Diana's cookbooks are like a puzzle which makes it that more fun to research. Banana leaves are an important ingredient as they add to the tenderness and flavor. You can find them at Uwajimaya or check with your local Latino market.

Puerco En Naranja (Pork cooked in Orange Juice)
2 tablespooons of Recado spice paste (recipe follows)
2 teaspoons kosher sea salt
4 garlic cloves, crushed
1/3 cup bitter orange substitute (recipe follows)
4-5 pounds Carlton Farms or other organic Pork Shoulder
1 package banana leaves
Kitchen twine

Preheat oven to 325F. Mix recado, salt, cloves, bitter orange together.
Pierce the meat all over with the point of a sharp knife. Rub mixture into the pork and set aside to season for one hour. Wrap roast with banana leaves and tie together with string.

Place the pork into a lidded heavy casserole or roasting pan into which it will just fit comfortably. Bake for about 2 1/2 hours then remove and flip the roast. Bake for another 3 hours.

Recado de Toda Clase Paste
4 tablespoons mild peppercorns, crushed
12 whole cloves, crushed
12 whole allspice, crushed
2 1/2 inches think cinnamon stick, roughly broken
1/2 teaspoon cumin seeds
4-5 tablespoons crushed oregano (Yucatecan if possible)
Approx. 1/3 cup water

Put the spices into an electric coffee or spice grinder and grind as thoroughly as possible. Strain and grind the residue again. Transfer to a small bowl and add just enough water to mix into a thick paste.

Bitter Orange Substitute
Juice from 1 grapefruit
Juice from 2 oranges
Juice from 2 small limes

Strain out the pulp and use the juice as a substitute. (Can also be used in margaritas!)

Serve the pork in freshly made corn tortillas (check with your local Latino market or make them yourself), Queso Fresca cheese, cilantro, avocado, a mole sauce or salsa ranchera. Fried or pickled onions are a great compliment as well.

Creme Brulee French Toast

There is a book in our house that we refer to as the "food bible." It is our beloved yellow Gourmet Cookbook edited by Ruth Reichl. This cookbook could be counted as one of our best purchases ever, as it has led to so many memories. Ruth is one of the ultimate food icon's of our generation and another on Susy's top list to meet. We are only one degree of separation now since our dear friend Jen got to spend a day with Ruth in Portland last year. (A staple on every food lovers shelf should be "Garlic and Sapphires" which is Ruth's best seller from her days as the NY Times food critic. She leads an amazing life!)

Now onto the recipe:
What could be more decadent than creme brulee? Try creme brulee french toast! Not only is it absolutely incredible, it can be made the night before for a stress free brunch. We make this every Christmas morning as well as when we are entertaining the most special of guests. It comes from a New England Inn and has been one of the top requested recipes from Gourmet Magazine. The beauty of this recipe is that the bottom turns into syrup so you don't need to compliment it with anything else besides some eggs, cottage bacon or fruit. Mimosas don't hurt either. ENJOY!

NOTE: This is the one of two recipes that allows a corn syrup product into our home. That said, we are on the hunt for a homemade corn syrup alternative and will update the recipe once it is tested and perfect.

1 stick (1/2 cup) unsalted butter
1 cup packed brown sugar
2 tablespoons corn syrup
One 8- to 9-inch round loaf country-style bread (or Challah)
5 large eggs
1 1/2 cups half-and-half
1 teaspoon vanilla
1 teaspoon Grand Marnier
1/4 teaspoon salt

In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13- by 9- by 2-inch baking dish. Cut six 1-inch thick slices from center portion of bread, reserving ends for another use, and trim crusts. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.

In a bowl whisk together eggs, half-and-half, vanilla, Grand Marnier, and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to 1 day.

Preheat oven to 350° F. and bring bread to room temperature.

Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.

Serve hot French toast immediately.

Risotto with Zucchini

Adapted from a Martha Stewart recipe, here is a flavorful risotto that is perfect on its own with white wine and a mixed greens salad or paired with fish. Using a combination of green and yellow zucchini brightens up the dish. Be patient with risotto as it can quickly turn dry. Don't try to multi-task when you make this, follow the directions and it will turn out perfectly!

2 1/2 cups water
2 boxes (14.5 ounces each) reduced-sodium chicken or vegetarian broth (Pacific organic is best)
3 tablespoons butter
1 to 2 large zucchini (1 pound), peeled and cut into 1/2-inch cubes
Coarse salt and ground pepper
1/2 cup finely chopped onion or shallots
1 1/2 cups Arborio rice
1/2 cup dry white wine (Lange or Clois Du Bois Chardonnay)
1/2 cup freshly grated parmesan cheese, plus more for garnish

Optional: 1 cup fresh or thawed frozen peas,

Directions

Heat broth and 2 1/2 cups water in a small saucepan over low heat; keep warm. Meanwhile, melt 2 tablespoons butter in a 3-quart saucepan over medium heat. Add zucchini; season with salt and pepper. Cook, stirring often, until zucchini is golden, 8 to 10 minutes. With a slotted spoon, transfer zucchini to a plate.

Reduce heat to medium-low. Add onion or shallots; cook until soft, 5 minutes. Season with 1 teaspoon salt and 1/4 teaspoon pepper. Raise heat to medium. Add rice; cook, stirring, until translucent around edges, about 3 minutes. Add wine; cook until absorbed, about 2 minutes.

Cook, adding 1 cup hot broth at a time (stir until almost all liquid is absorbed before adding more), until rice is tender, 25 to 30 minutes total.

Add zucchini and optional peas; cook until peas are bright green, 2 minutes. Remove from heat. Stir in remaining tablespoon butter and Parmesan. Serve, topped with more cheese.

Stuffed Tomatoes

When tomatoes are in season, this is a wonderful way to serve them. Another favorite Giada Di Laurentiis recipe, it is great served hot or at room temperature.

salt
¾ cup Arborio rice or medium-grain white rice
1 teaspoon plus 2 tablespoons olive oil
4 ripe but firm large tomatoes
3 tablespoons chopped fresh basil
2 tablespoons chopped fresh flat-leaf parsley
1 garlic clove, minced
½ teaspoon black pepper, plus more to taste
¼ cup freshly grated Parmesan cheese

Cook the rice. Drain and rinse the rice under cold running water. Drain well. Transferthe rice toa medium bowl and set aside.

Preheat over to 350°. LIghtly coat an 8-inch square baking dish with 1 teaspoon of oil. Cut a ½-inch-thick slice off the top of each tomato; reserve the tops. Scoop the seeds, pulp, and juice from each into a small bowl. Place the hollowed tomoatoes in the prepared dish.

Add ¼ cup of the tomoato pulp to the rice and toss to coat. Stir in the basil, parsley, garlic, remaining 2 tablespoons of oil, and ½ teaspoon each of salt and pepper. Stir in the Parmesan and season with more salt and pepper to taste. Spoon the rice mixture into the hollowed tomatoes, mounding slightly. Replace the reserved tops and bake until the rice is heated through, about 20 minutes. Serve hot or at room temperature.

Polenta (Basic or Gorgonzola)

Polenta is an ultimate comfort food, with the creamy texture and it warms you up with every bite. Polenta is one recipe that you want to make fresh, don't buy it pre-made. Our favorite recipe comes from Giada Di Laurentiis. We pair it with Pork Loin and salad.

6 cups water
2 teaspoons salt
1 3/4 cups yellow cornmeal
3 tablespoons unsalted butter, cut into pieces

In a large heavy saucepan, bring the water to a boil. Add the salt, then gradually whisk in the cornmeal. Reduce the heat to low and cook, stirring often until the mixture thickens and the cornmeal is tender, about 15 minutes. Remove from the heat and stir in the butter.

For Gorgonzola lovers, add 3/4 heavy cream (or milk), 3 oz Gorgonzola cheese cut into pieces, salt and pepper to taste. Stir into the freshly made polenta and serve.