Great Catch Fish Tacos
May 19, 2008
Great Catch Fish Tacos
Ingredients:
3 Tbsp. mayonnaise
Grated zest and juice of 1 lime
3 C. coleslaw
2 scallions, white and green parts, chopped
2 Tbsp. chopped fresh cilantro, optional
Sea salt and pepper
3 Tbsp. olive oil
1 lb. fish fillets (unbreaded), cut into 6 equal portions
1 tsp. chili powder
Sea salt
¼ C. flour
12 corn tortillas, heated
Directions:
To make the slaw, mix the mayonnaise and lime zest and juice in a medium bowl. Add the coleslaw mix, scallions, and cilantro, if using and mix well. Season with salt and pepper. Let stand while making the fish for the tacos.
Heat the oil in a large skillet over medium heat the oil is hot but not smoking. Season the cod all over with the chili powder and then the salt. Place the flour in a small bowl. Coat each piece of cod in the flour, shaking off the excess. Add to the skillet and cook, turning once, until golden brown, about 6 minutes. Transfer the cod to a plate.
Place tortillas in a napkin-lined basked and close the napkin to keep the tortillas warm. Serve the tortillas, fish, and lime slaw at the table. To make each taco, place 2 tortillas, slightly overlapping, on the plate. Top with 1 piece of fish and break it up with a fork. Top with a spoonful of the lime slaw and roll up the taco.
Dad’s Bean Bake
May 19, 2008
Dad’s Bean Bake
Ingredients:
6 natural, nitrite free bacon slices
1 medium onion chopped
½ C. ketchup
3 Tbsp. sucanat or rapadura
1 Tbsp. cider vinegar
1 tsp. sea salt
1 tsp. dry mustard
1 (16 oz.) can pork and beans
1 (16 oz.) can kidney beans, drained
1 (16 oz.) can lima beans or butter beans, drained
Directions:
Preheat oven to 350 degrees F. Cook bacon in medium skillet over medium heat until crisp, about 5 minutes. Transfer bacon to paper towels; reserve drippings. Add onions to skillet with drippings and cook until translucent, stirring occasionally, about 7 minutes.
Transfer onion with dripping to large bowl. Add next 5 ingredients to bowl. Crumble bacon and add to onion mixture. Mix in pork and beans, lima beans and kidney beans. Transfer to 9 x 13 baking dish. Bake until mixture bubbles, 30 to 35 minutes.
BBQ Beef Strips
May 19, 2008
BBQ Beef Strips
Ingredients:
16 oz. lean round steak, cut into strips
1 (15 oz.) can chunky tomato sauce
1 Tbsp. Worcestershire sauce
2 Tbsp. sucanat or rapadura
1 Tbsp. prepared mustard
1/3 C. water
1/8 tsp. black pepper
1 C. onion slices
Directions:
In a large skillet, brown meat. In a medium bowl, combine tomato sauce, Worcestershire sauce, brown sugar, mustard, water, and black pepper. Pour sauce mixture over meat in skillet. Layer onion slices over the top. Cover and lower heat. Simmer 15 minutes, stirring occasionally. Good served over rice or pasta.
