Sprouted Corn Roasted Squash Breakfast Tacos with Peruvian Cilantro Sauce

November 23rd, 2012 § 0 comments § permalink

Serves 6-8

Ingredients

2 cups winter squash, cubed ½ inch
½ red onion, chopped medium
½ red bell pepper, chopped small
1 chipoltle chili pepper, crumbles
Salt and pepper
Avocado oil
2 cups spinach leaves
6 eggs
Sprouted corn tortillas
Peruvian Cilantro Sauce

Directions

Pre heat oven to 400° F. In a large bowl, toss together the squash, onion, bell pepper, chipotle, salt and pepper with some avocado oil. Place on a large baking sheet and bake for about 20 minutes or until the items are soft and starting to char. Take out of the oven and toss together in a large bowl with the spinach. Arrange the mixture back on the baking sheet flat and crack 6 eggs all over the top of the baking sheet. Crack the yolk if you want that cooked through. Place in the oven and bake another 4-5 minutes or until the eggs are cooked. Heat the sprouted corn tortillas over a gas stove and place some of the squash, spinach and egg mixture over the top and drizzle a little cilantro sauce on top!

“Baja Style” Spicy Purple Kale Pesto Sauce

November 23rd, 2012 § 0 comments § permalink

Makes 2 cups pesto

Ingredients

¼ cup pumpkin seeds, toasted
2 cups purple kale, stems removed and chopped
2 cloves garlic
¼ cup red onion, chopped fine
½ cup avocado or olive oil
Zest of 1 lime, juice of two
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cumin seeds
1 jalapeño, chopped (seeds and all for hot, seeds removed for less hot)
3 tablespoons mayonnaise

Directions

Place all the ingredients except the mayo in a food processor and process until extra smooth. Add the mayo and process a few seconds until mixed and smooth.

Pan Fried (Herbal) Cod Tacos with “Baja Style” Spicy Purple Kale Pesto Sauce and Pickled Red Cabbage

November 23rd, 2012 § 0 comments § permalink

Serves 6-8

Ingredients

2 cups red cabbage, shredded
Juice of 2 limes
2 teaspoons salt
4 pieces of cod, local & sustainable
Salt and pepper
2 eggs, beaten
2 tablespoons fresh cilantro, chopped superfine
1 tablespoon fresh chives, chopped superfine
½ cup whole wheat flour
1 cup panko bread crumbs
Canola oil
Dried Red Chili
“Baja Style” Purple Kale Pesto Sauce (recipe follows)
Flour tortillas
Lime wedges

Directions

Place the shredded cabbage in medium bowl and toss together with the lime juice and salt. Let stand for about 30 minutes.

In the meantime season the cod with salt and pepper and set aside. Prepare three breading bowls: one with the beaten eggs mixed with the fresh herbs, the next with flour and the next with panko. Heat a large skillet with oil and the dried chili to a medium to high heat. Dip the cod in the egg mixture making sure it is well coated. Next dip it in the flour and make sure it gets well coated. Dip it in the egg again and then the panko, again you must make sure the entire fish is coated with each item before moving to the next. Place the fully breaded fish in the pan and cook for about 4 minutes per side or until golden brown on each side. Repeat with all the fish. Let excess grease drain off by placing fish on paper towels. Heat the tortillas over a gas stove flipping and charring a little. Break the cod up into large pieces and place a few pieces on the tortilla. Place a spoon full of the pesto sauce over the top and a little bit of the red cabbage.

“Baja Style” Spicy Purple Kale Pesto Sauce

Makes 2 cups pesto

Ingredients

¼ cup pumpkin seeds, toasted
2 cups purple kale, stems removed and chopped
2 cloves garlic
¼ cup red onion, chopped fine
½ cup avocado or olive oil
Zest of 1 lime, juice of two
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cumin seeds
1 jalapeño, chopped (seeds and all for hot, seeds removed for less hot)
3 tablespoons mayonnaise

Directions

Place all the ingredients except the mayo in a food processor and process until extra smooth. Add the mayo and process a few seconds until mixed and smooth.

Red Chili Parsley Chimichurri

November 18th, 2012 § 0 comments § permalink

Makes 1 ½ cups

Ingredients

1 cup fresh parsley leaves, chopped
½ cup fresh oregano leaves, chopped
4 cloves garlic, chopped fine
1 medium red shallot, chopped fine
Juice and zest of 1 lemon
1 fresh red chili, chopped fine, seeds and all
½ cup avocado oil or olive oil
¼ cup red wine vinegar (good quality)
1 tablespoon smoked paprika
1 teaspoon salt
1 teaspoon cracked black pepper

Directions

Mix together all ingredients and let stand for at least two hours before serving.

Roasted Carrot & Parsnip, Beef & Sundried Tomato Tacos with Red Chili Parsley Chimichurri

November 18th, 2012 § 0 comments § permalink

Serves 6-8

Ingredients

1 pound skirt steak
2 medium carrots, cut into thin 2 inch strips
2 medium parsnips, cut into thin two inch strips
½ medium white onion, halved and sliced
½ cup sundried tomatoes, chopped fine (good quality ones)
1 teaspoon salt
1 teaspoon smoked paprika
1 teaspoon black pepper, cracked
1 teaspoon cumin
1 teaspoon cumin seeds
¼ cup fresh parsley leaves, chopped fine
Avocado oil or canola oil
Whole what tortillas
Red Chili Parsley Chimichurri (recipe follows)

Directions

Preheat oven to 375° F.

Season the skirt steak with a little salt, pepper, and cumin and set aside. In a medium bowl toss together the carrots, parsnips, onions, sundried tomatoes and spices with the oil until the items are mixed and coated with the oil. Lay the vegetable mixture across a baking sheet and place. Bake for about 20 minutes until the vegetables are just about tender. Place the skirt steak across the top of the vegetables and bake for another 8 minutes, 4 minutes per side or until desired cook stage. Take out of the oven, let the meat rest for a few minutes and then slice it up in thin slices. Heat up the whole wheat tortillas on a gas grill. Place some meat and some vegetables on the tortilla and drizzle on some Chimichurri over the top!

Red Chili Parsley Chimichurri

Makes 1 ½ cups

Ingredients

1 cup fresh parsley leaves, chopped
½ cup fresh oregano leaves, chopped
4 cloves garlic, chopped fine
1 medium red shallot, chopped fine
Juice and zest of 1 lemon
1 fresh red chili, chopped fine, seeds and all
½ cup avocado oil or olive oil
¼ cup red wine vinegar (good quality)
1 tablespoon smoked paprika
1 teaspoon salt
1 teaspoon cracked black pepper

Directions

Mix together all ingredients and let stand for at least two hours before serving.

Roasted Cauliflower & Spinach Whole Wheat Tacos with Tomatillo Sauce

November 18th, 2012 § 0 comments § permalink

Serves 6-8

Ingredients

2 tablespoons olive oil
1 tablespoon cumin
2 teaspoons cumin seeds
1 teaspoon salt
1 tablespoon lime juice
1 teaspoon lime zest
2 cups cauliflower florets (bite size)
1 medium red onion, halved and sliced
2 cups baby spinach
Whole wheat tortillas
Sharp cheddar cheese (I use a local raw jalapeno)
Lime Wedges or tomatillo sauce ( I used my frozen tomatillos from the summer, which I freeze whole in zip lock bags)

Directions

Preheat oven to 375° F.

Whisk together the oil, spices, salt, lime juice and zest and mix together with cauliflower florets. Place on a baking sheet and bake until tender and slightly browned about 35 minutes. In a sauté pan heat a little olive oil and sauté red onions for a few minutes, add the roasted cauliflower and baby spinach and sauté until the spinach is wilted but not overly cooked. Heat the tortillas up on a gas stove (preferably) or in the oven. Place a few spoonfuls of the cauliflower mixture in each tortilla and top with grated cheese. Squeeze a little lime juice on it along with tomatillo sauce and serve!

Dried Cherry Mole Sauce

November 18th, 2012 § 0 comments § permalink

Makes 2 cups

2-3 dried ancho chilies
2 dried guajillo chilies
2-3 cloves garlic
1 medium yellow onion
½ cup raw almonds
3 whole cloves
1 tablespoon black peppercorns
1 teaspoon coriander seeds
1 teaspoon cumin seeds
4 tablespoons sesame seeds
¼ cup raw pumpkin seeds
1 teaspoon salt
½ cup dried cherries
2 tablespoons duck fat or pumpkin seed oil
1 cup duck stock
1 ounce dark chocolate, chopped

Directions

Preheat oven to 425ËšF.

In a large bowl combine, chilies, garlic, onion, almonds, cloves, peppercorns, coriander, sesame seeds, and pumpkin seeds, salt and dried cherries and toss with duck fat. Place in oven and allow the ingredients to char a bit about 5 minutes, watch it carefully. Place all charred items in a medium saucepan and add the stock. Bring to a boil and reduce heat, simmer for 20 minutes or until all items are soft. Take off heat and add chocolate pieces. Place in blender and blend until smooth.

Pumpkin Taquitos with Dried Cherry Mole Sauce

November 18th, 2012 § 0 comments § permalink

Serves 6-8

Ingredients

2 cups fresh pumpkin, cubed about 1 ½ inches
1 small red shallot, chopped
1 dried chipotle chili (preferably mecca variety), crumbled
1 teaspoon cinnamon, freshly grated
1 teaspoon nutmeg, freshly grated
1 teaspoon salt
1 teaspoon black pepper, freshly grated
Avocado oil
16 soft corn tortillas, small
Maldon salt
Fresh local ricotta cheese
Dried Cherry Mole Sauce (recipe follows)

Directions

Preheat oven to 400°.

Toss together the pumpkin, shallots, chilies, and spice in a large bowl. Toss in a few tablespoons avocado oil until lightly coated. Place on a greased baking dish and bake for about 20 -25 minutes or until the pumpkin is soft and the shallots are beginning to char. Place the pumpkin mixture in a shallow bowl and mash coarsely.

Steam the tortillas or dip in hot water before rolling the Taquitos. Place a few spoonfuls of the pumpkin mixture in each tortilla and roll tightly without cracking tortilla. Place seam side down on the baking sheet (no need to clean the baking sheet first!) Repeat until all the tortillas are used. Place in the oven and bake for another 15 minutes or until golden brown. Remove and sprinkle with a little maldon salt.

To serve, place two taquitos on a little plate with a dollop of local fresh ricotta, drizzle the Dried Cherry Mole Sauce over the top.

Dried Cherry Mole Sauce

Makes 2 cups

2-3 dried ancho chilies
2 dried guajillo chilies
2-3 cloves garlic
1 medium yellow onion
½ cup raw almonds
3 whole cloves
1 tablespoon black peppercorns
1 teaspoon coriander seeds
1 teaspoon cumin seeds
4 tablespoons sesame seeds
¼ cup raw pumpkin seeds
1 teaspoon salt
½ cup dried cherries
2 tablespoons duck fat or pumpkin seed oil
1 cup duck stock
1 ounce dark chocolate, chopped

Directions

Preheat oven to 425ËšF.

In a large bowl combine, chilies, garlic, onion, almonds, cloves, peppercorns, coriander, sesame seeds, and pumpkin seeds, salt and dried cherries and toss with duck fat. Place in oven and allow the ingredients to char a bit about 5 minutes, watch it carefully. Place all charred items in a medium saucepan and add the stock. Bring to a boil and reduce heat, simmer for 20 minutes or until all items are soft. Take off heat and add chocolate pieces. Place in blender and blend until smooth.

Jamaican Jerk Pulled Chicken and Sweet Turnip Tacos & Cotija Cheese

November 18th, 2012 § 0 comments § permalink

Serves 6-8

Ingredients

½ a medium yellow onion, chopped fine
2 cloves garlic, chopped fine
½ tablespoon fresh ginger, peeled and chopped
½ habañero pepper, deseeded and chopped
½ tablespoon lime zest
½ tablespoon orange zest
½ teaspoon allspice, ground
½ teaspoon nutmeg, freshly grated
½ teaspoon cinnamon, freshly grated
½ tablespoon black pepper, ground
½ teaspoon salt
1½ tablespoons brown sugar
1½ tablespoons fresh thyme leaves
3 tablespoons canola oil
3 tablespoons lime juice
3 tablespoons orange juice
3 tablespoons apple cider vinegar
2 chicken breasts, chopped large
2 medium turnips, cubed small
1 ½ cups, chopped turnip greens
Cotija cheese, fresh and crumbled
Jamaican Mango Pepper Sauce
Quinoa Tortillas

Directions

Pre-heat oven to 375°.

In a large bowl mix together all ingredients except chicken, pepper sauce and tortillas until well-mixed. Place the chicken chunks into the sauce mixture and marinate for at least a few hours and up to overnight. Arrange the mixture on a large baking sheet and place in the oven to roast. Roast for about 30 minutes or until the turnips are tender and the chicken is done. Shred the chicken chunks and mix together well. Place some of the chicken and turnip mixture on warm quinoa tortillas ( I heat my tortillas up on my gas stove right over the open flame!), then place a little cotija cheese and pepper sauce on the top.

Guatamalan Pollo en Peppian Tacos (Chicken Tacos with Pumpkin Seed Sauce)

April 23rd, 2011 § 0 comments § permalink

Makes 20 tacos

INGREDIENTS

2 cups water
1 chicken breast, skinless
2 chicken thighs, skinless
2 chicken legs, skinless
½ large white onion (half reserved), chopped
1 tablespoon black pepper
1 teaspoon ground allspice
1 teaspoon salt
1 cup green pumpkin seeds
2 tablespoons sesame seeds
1 teaspoon cumin seeds
2 whole allspice berries
3 cloves
2 black peppercorns
1 pound tomatillos, cut in quarters
3 fresh serrano chilies, chopped
3 cloves garlic
1 poblano pepper, chopped
1 cup fresh cilantro leaves
2 cups chicken stock, reserved from poaching chicken
Tortillas, for serving

DIRECTIONS

In a medium saucepan over medium high heat, add water, chicken, half the white onion, black pepper and allspice and bring to a boil. Simmer for about 20 minutes. Transfer chicken to a bowl and reserve liquid. After chicken has cooled, shred chicken with a fork removing from the bone and set aside. Preheat oven to broil. On a baking sheet lined with parchment paper, place the pumpkin seeds, sesame seeds, cumin seeds, allspice berries, cloves, peppercorns, tomatillos, serrano chilies, garlic, and poblano peppers, and broil, about 3-4 minutes or until the pumpkin seeds start to char. Remove from oven and place in a blender with the cilantro leaves and chicken stock, blend until smooth. Mix in with chicken and serve with warm tortillas.

Cumin-Zucchini & Bell Pepper Tacos

February 23rd, 2011 § 0 comments § permalink

Serves 4-6

INGREDIENTS

1 tablespoon canola oil
1 white onion, sliced thin
2 zucchinis, cut in half lengthwise and sliced thin
1 red bell pepper, sliced in strips
1 jalapeño, deseeded and thinly sliced
Juice and zest of 1 lime
1 teaspoon cumin
Salt
Tortillas, for serving

DIRECTIONS

In a large sauté pan, over medium heat, add canola oil. Sauté sliced onion until translucent, 5 minutes. Add zucchini, peppers and jalapeño and cook, 7 minutes more. Add lime juice, zest, cumin and season with salt. Serve with tortillas.

Fish Tacos with Cilantro Crème Fraiche

November 30th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

For Sauce

1 jalapeño, deseeded and chopped fine (set aside half for tacos)
½ cup crème fraiche
½ cup fresh cilantro leaves, chopped fine
Pinch of lime zest
Juice of 2 limes
Pinch of cumin
2 teaspoons salt

For Tacos

2 tablespoons canola oil
1 medium red onion, cut in half and sliced thin
½ jalapeño, reserved from sauce
1½ pounds halibut or snapper fillet (or other white flaky fish)
2 tablespoons fresh tomato salsa
1 teaspoon cumin
Juice of 1 lime
Salt
12 corn tortillas

PREPARATION

For the sauce, combine all the ingredients in a mixing bowl and whisk until blended and creamy. Set aside.

In a medium sauté pan over medium heat, add oil and cook onion and jalapeño, 3 to 5 minutes. Next, add fish and cook until almost done, 5 to 7 minutes. Then add salsa, cumin, lime juice; season with salt and cook until all liquid is gone and fish is cooked through.

Meanwhile, warm tortillas on gas burner (or in oven). Serve tacos with fish and sauce drizzled over.

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