Knocked out these Fish Tacos last night for the kids and they crushed! 2 big thumbs up…will do again and again. It may look like a lot of work, but they were truly worth it and it was actually a lot faster than I thought. I included ingredients below for ease of shopping, check the links for how-to’s:
- This Blackened Cod recipe although I added lemon juice to it before applying ingredients, let it all sit about an hour and then drained the lemon juice before blackening. I’m not married to this fish, but it came out pretty good, but think the rest of the stuff below really made it…any other suggestions let me know as I’d be game. Ingredients are here, for the how-to check the link above:
- 1 1/2 lb cod fish (cut into 3 inch long fillets)
- 1 1/2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp oregano
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1 tsp black pepper
- 1/4 tsp cayenne pepper
- 2 tbsp canola oil
- I added lemon juice from 1 lemon
- And this fish taco sauce, and I changed the sour cream to yogurt (although Honey Greek Gods yogurt which was all I had and it was yummy…will do again). Ingredients are here, for the how-to check the link:
- 3 tablespoons sour cream (I subbed in Greek Yogurt here)
- 2 tablespoons mayonnaise
- 1 tablespoon lime juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sriracha hot sauce
- Costco Uncooked Flour Tortillas:Heat up a pan and cook and as good as hand made…I love these tortillas and they make a huge difference
- Killer, Creamy Black Beans: these take some time…I usually make them in big batches and freeze them down as they are just as good when you pull them out:
1lb bag dry black beans
1 small onion, chopped
3 cloves garlic, chopped
1/2 cup chopped fresh cilantro
1 teaspoon cayenne pepper
2 bay leaves
2 teaspoons seasoned salt
- This groovy Mexican slaw. Ingredients are here, for the how to check the link:
- 14-ounce package prepared coleslaw mix
- ¼ small red onion, thinly sliced
- ¼ cup chopped cilantro leaves
- ⅓ cup canola oil
- 2 limes, juiced (about ¼ cup)
- 3 cloves garlic, pressed (I used garlic powder)
- 2 tablespoons honey
- 1½ teaspoons ground cumin
- 1 teaspoon oregano
- 1 teaspoon ground coriander
- 6 dashes hot sauce
- kosher salt and freshly ground black pepper
- Avocado, slice
- Your favorite hot sauce if you like. My favorite for this is Tapatio
- I also added these groovy pickled red onions that I made well ahead of time…they are amazing
Also, consider washing it down with this Gold Margarita…put a little Tajin and salt on the rim for this one to change it up…Tajin rocks!
I worked on this recipe with the Mrs. over and over until we got it exactly how we wanted it and I think we crushed it, but I’ll let you be the judge. The kids made the muffins in the pic above over the 4th and they were a smash hit.
If anything ever made you get so excited you might slap yo mama, this is it, but resist as that kind of stuff cannot be condoned. Anyhow, here goes:
- 1 Cup of Flour
- 1 Cup of Cornmeal
- ¼ Cup Sugar
- 1 Tbspn Baking Powder
- 2 Eggs
- ½ Tspn Salt
- ¼ Cup Honey
- 1 Cup Plain Yogurt (I use Non Fat Greek…guess it makes me feel better!)
- 4 oz. Apple Sauce
- ¼ Cup Butter
- 1 Ear Fresh Corn
- Optional: Want to change it up a bit, try mixing in some minced jalapeno or shredded coconut (I dust the top with coconut as well, like the snap at the top, before putting it in the oven)
Preheat oven to 400F. Remove kernels from ear of corn and set aside. Cold whip the butter. Grease a pan w/ a little butter (for this I like to use either tiny muffin cups or a square cast iron pan but do what you like) and sprinkle a small amount of cornmeal in each cup or on the bottom. Pour batter in cups and bake approximately 22-25 minutes. Stick a toothpick in it and it should come out clean so you know it’s done.
Let it cool down just a bit and get after it…goes amazing with this Shrimp Creole by the way. Enjoy!
Nothing reminds me of my early years growing up in Texas than a beautifully smoked brisket. This one is lovely…
- 2 parts brown sugar
- 2 parts sea salt
- 1 part ground black pepper
- 1 part chili powder
- 1 part smoked paprika
- I have a small Weber smoker (and I love it for its portability), so I have to cut my brisket in ½ beforehand (love me or hate me for it, it doesn’t fit otherwise)
- Rinse brisket and blot dry
- Score it in a cross hatch on the fatty side
- Generously apply rub all over
- Wrap in plastic wrap overnight
- Fire up the smoker to 225F and put brisket on fatty side up and let it go for about 3 hours (I used hickory for this one, but love some mesquite and Texans swear by it)
- Remove brisket and double wrap it in tin foil and put it back on for 3 hours…baste in it’s own juices about halfway
- Check temperature…done should be about 190F
- Remove it and let it rest for 15-20 minutes. Cut it across the grain and see how you did…it should be beautifully moist and tender with a nice smoke ring
At this point, you can slice it or chop it, and apply your favorite BBQ sauce as desired…my favorite is a slider with a little coleslaw on a Hawaiian roll…heaven!
And, if you want something nice to wash it down with, this Grand Marnier Gold Margarita works fabulously!
This is a recipe that I have morphed over time. My mama gave me the starter on it (thanks Mama) and I’ve kind of added and changed it up from time to time (added bacon, added spicy sausage, added or taken away more heat). Here go some of my favorite beans that go groovy with just about any Mexican dish and could even be a main dish on its own. These also freeze extremely well, so I’ll double the batch and have more for later. Enjoy:
- 1 – 32oz. package dry pinto beans (soak overnight)
- 4 garlic pods, minced
- 1/2 large purple onion, chopped
- 1 jalapeno (adjust as you like for heat)
- 1/2 Cup chopped Cilantro
- 2 – 15oz cans of chicken broth
- 1 – 10oz can of Rotel tomatoes and green chiles
- 3 cans beer (hence the “Boracho”)…I like tecate, but change it up as you like to add more flavor if you like
- 2 tbsp Tony Chaucer’s or seasoned salt (or to taste)
- Olive Oil
- Salt, to taste
- Add spicy italian bulk sausage (Sprout’s has a great one) or bacon if you like
Cook sausage or bacon and set aside. In a large pot, add a bit of olive oil and cook onions and garlic for about 5 minutes. Add all ingredients to the pot except cilantro and bring to a boil, then reduce to simmer. Cook until beans are soft, add cilantro, cook a few more minutes and you are done.
Also, this goes extremely well with either this Steak from Hell Salsa (I make the beans mild for the kids and add this to add heat) or this Creamy Chipotle Sauce (love to drizzle this over the top).
To this day, one of the easiest and most incredible recipes I’ve had a go at. The almost 1,000 reviews and 5 Stars say it all. It’s a lot of red meat, so make sure you have a crowd of hungry folks (it’s fantastic for the Holidays). I’ve adjusted the recipe slightly as the seasoning is WAY overkill (I’ve cut it in to 1/4 here) but other than that all the same. Anyway, it is:
One 5-pound standing rib roast
1/4 cup salt
1 Tbspn black pepper
1 Tbspn garlic powder
Allow roast to stand at room temperature for at least 1 hour.
Preheat the oven to 375 degree F. Rub roast with House Seasoning. Pack it on! Place roast on a rack in the pan with the rib side down and the fatty side up. Roast for 1 hour. Turn off oven. Leave roast in oven but do not open oven door for 3 hours. About 30 to 40 minutes before serving time, turn oven to 375 degrees F and reheat the roast. Here’s where I’d break out a thermometer (if you pull it out at about 120-125F it will still rise to about 130-135F when you let it rest and should be a nice medium rare). Please, Please, Please, let it rest for at least 15-20 minutes before you cut into it to keep all the wonderful juices from spilling out of it. If you go with a bigger roast, I’d put more time on it on the front end…about 1 hour and 15 minutes for 10 lb roast, so adjust anything in between accordingly.
Important: Do not remove roast or re-open the oven door from time roast is put in until ready to serve.
If you like, a nice horseradish dipping sauce goes nicely with this…just some sour cream with some prepared horseradish mixed in to taste and you are good to go. Enjoy!
If you haven’t figured this out already, I am a massive fan of Steven Raichlen’s BBQ Bible book. So, I have hijacked that which I like and tried to make it my own. For this Steak from Hell recipe, the steaks are fine, but the salsa is amazing and easy. I’ve changed it up slightly below:
- 2 to 4 dried chiles de arbol (I use more, but I like it hot) – they come in a bag at any Mexican grocery store and keep forever
- 2 large ripe tomatoes (I use tomatoes on the vine, but whatever you like)
- 1/3 medium-sized yellow onion
- 3 tablespoons cilantro
- 2 teaspoons lime juice
- Salt and black pepper
- 2-3 cloves garlic
Soak the chiles in a bowl of warm water about 20 minutes. Roast the tomatoes on the grill until the skin is charred and blistered on all sides, maybe 6 – 8 minutes. Drain the chiles and remove the seeds if you prefer a bit milder. Place all ingredients in a blender and process to a coarse paste.
I love this with the Sprout’s pollo asado and Costco tortillas I put on My Favorite “Holy Crap, That’s Good” Off the Shelf Items page and some avocado or just drizzled over some scramble eggs for breakfast…blam!