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Johnson & Wales University From Culinary Student Christine Pham
SOFT FISH TACOS
Batter and fish 1 cup all purpose flour 1 teaspoon fine sea salt 1/2 teaspoon ground pepper 1 cup dark beer, room temperature
10 flounder or snapper, cut into 4x3/4-inch strips 2 limes, halved crosswise
24 corn tortillas or small flour tortillas
For batter and fish: Whisk flour, salt, and pepper in bowl; pour in beer, whisking until batter is smooth. Let stand 15 minutes.
Sprinkle fish with salt and pepper. Squeeze some lime juice over each strip. Let stand 15 minutes. Mix fish into batter.
Preheat oven to 200°F. Heat skillet over medium heat. Stack 2 tortillas. Sprinkle top with water. Place in skillet, wet side down. Heat 1 minute. Sprinkle top with water. Turn stack over; heat 1 minute. Transfer stack to large sheet of heavy-duty foil. Repeat. Enclose tortillas in foil. Place in oven.
Preheat fryer to350°F. Fry fish until golden, about 4 minutes. Transfer fish and season to paper-towel-lined baking sheet; place in oven do not cover or stack.
Pico de Gallo, Guacamole, Pickled Onions, Red Cabbage Slaw
PICO DE GALLO
1 ½ pounds plum tomatoes, seeded, diced
¾ cup onion, cut brunoise
½ cup fresh cilantro, rinsed, washed, cut chiffonade
3 tablespoons fresh lime juice
1 teaspoon sugar
2 teaspoon white vinegar, or cider
3 teaspoons minced seeded jalapeno chilies
1 garlic clove, minced
Salt and pepper to taste
Mix all ingredients in medium bowl. Season with salt and pepper, cover and chill.
3 ripe California avocadoes (1lb total)
½ cup chopped fresh cilantro
½ cup minced onion
1 fresh Serrano chile including seeds minced
2 teaspoons fresh lime juice, or to taste
½ teaspoon kosher salt, or more if necessary
¼ cup sour cream
salt and pepper to taste
Mash together all ingredients in a bowl with a fork until smooth
RED CABBAGE SLAW
4 cups red cabbage, very finely shredded
1 red onion, cut into a fine julienne
1 cup rice vinegar, or cider vinegar
2 tablespoons sugar, or to taste
2 teaspoon olive oil
½ teaspoon salt
¼ teaspoon pepper
Heat vinegar, sugar, olive oil, salt and pepper to a boil. Pour over cabbage and onions. Stir and cover. Refrigerate until ready to use.
HABANERO PICKLED ONIONS
3 yellow onions, peeled, halved, and cut into 1/8 inch half moons
2 teaspoons kosher salt
2 teaspoons dried oregano
1 cup fresh lime juice
1 cup cider vinegar
1 scotch bonnet or habanero pepper, finely minced (USE GLOVES!!!!!)
Heat vinegar and lime juice with minced habanero pepper, oregano and salt. Pour over onions. Stir and refrigerate.