corn tortillas

Pan Seared Red Snapper Escabeche Infused with Latin Love

05 Jun 2010
Pan Seared Red Snapper Escabeche

Escabeche (es-kah-BECH-ay) is usually associated with Mediterranean cuisine. It is not a recipe as much as it is a preparation. At its most basic it is fish marinated overnight or longer in something acidic before serving.

It is traditionally served cold or at room temperature on a hot day. The acid in the marinade is usually vinegar but can also include citrus juice or wine. Essentially it is pickling, but I hesitate to admit that because I don't want any preconceived notions about pickled fish turning you away from this perfectly delicious recipe.

That said, there are versions of escabeche in many, many cultures. It is not always made with fish either. In Spain chicken, rabbit or pork versions are common.

There are examples in Pacific-Asian cuisine also. But the origin of the word escabeche is Persian. The idea was brought to Spain by the Arabs during the Moorish conquests. The word derives from al-sikbaj, the name of a popular meat dish that was cooked in a sweet and sour sauce, usually vinegar and honey or date molasses.

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Pan Seared Red Snapper Escabeche

Red Snapper Escabeche
By jgreghenry Published June 4, 2010
Prep time: 45
Yield:1 ()

Ingredients:

  • 1 boneless and skinless red snapper fillet, about 3/4 lb.
  • 0.25 c olive oil, plus 1 tablespoon
  • 1 onion, sliced into 1/4-inch slivers
  • 1 carrot, cut into 1/4-inch dice
  • 3 clv garlic, peeled and roughly chopped
  • 2 whole cloves
  • 0.125 t freshly ground pepper
  • 1 c chicken stock
  • 2 T apple-cider vinegar
  • 2 bay leaves, whole
  • 3 sprigs fresh oregano, roughly chopped, plus whole sprigs for garnish
  • 0.25 t dried marjoram
  • 1 one-inch piece cinnamon stick, preferably mexican canela
  • 0 coarse salt
  • 2 large fresh or pickled jalapeno chiles, stemmed, seeded, and thinly sliced lengthwise
  • 0 parsley as garnish
  • 0 corn tortillas
  • 1 ripe avocado, peeled and sliced

Directions

In a large, well-seasoned cast-iron or nonstick skillet, heat 1/4 cup oil over medium-high heat. Pat fish dry. Cook the fish, undisturbed until brown and no longer sticking to the pan, 3 to 4 minutes. Turn, and cook until second side is brown and fish flakes, 2 to 3 minutes more. Remove to a plate, and set aside. Discard oil from pan. Reduce heat to medium, and add remaining tablespoon oil. When hot, add onions, carrots, and garlic. Cook, stirring frequently, until onions are translucent and carrots are almost soft, about 5 minutes. Meanwhile, combine cloves and black pepper in a mortar and pestle or in a spice grinder, and process until coarsely ground. Add to vegetables, along with stock, vinegar, bay leaves, oregano, marjoram and cinnamon. Cover, and simmer over medium-low heat for 15 minutes. Season with salt, and stir in jalapeno strips. Cover until ready to proceed. Arrange fish on a serving platter, and spoon escabeche over top. As it comes to room temperature the fish and vegetables will absorb much of the liquid. It may be served now, but it is even better if it is covered and refrigerated overnight. Bring it back to room temperature before serving. Garnish with sprigs of oregano and parsley and serve with warm corn tortillas and avocado slices.

Notes:

serves 2 Source: Adapted from Rick Bayless

Say Cheese- Creative Quesadillas Have Arrived

03 Jun 2010
mushroom and goat cheese quesadilla

Quesadillas Stuffed with Mushrooms, Goat Cheese & Mint

"In the beginning, there was grilled cheese, and it was good. How could it not be — creamy melted cheese, bread crisped in butter? And then, of course, came the panini, once a simple Italian snack bar staple, turned seemingly ubiquitous. Now it looks like it may be the quesadilla's turn. And, really, the only thing to be said is: It's about time."

These are the wry words of Russ Parsons, and they cheerfully greeted my morning tea and me today. CLICK here to read his entire article.

I hadn't really considered that a quasi queso revolution was coming. I should have seen the signs though. Because quesadillas have been in my radar and my repertoire for years. I am glad to hear that they are throwing off the cheddar ties that bind them and finally coming out of the shadows of shame.

I say this because there is a possibility that I may be inadvertently (partially) responsible for the rejuvenation of what Russ Parsons referred to as a "dumbed-down sandwich" this morning. Because I have always known that quesadillas could be creative. I just never knew you needed a recipe, or even a plan!

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Quesadillas Stuffed with Mushrooms and Goat Cheese

Quesadillas stuffed with mushrooms and goat cheese
By jgreghenry Published June 3, 2010
Prep time: 20
Yield:1 ()

Ingredients:

  • 2 T unsalted butter
  • 1 lb sliced or quartered mushrooms
  • 1 t salt
  • 0.25 c shallots, minced
  • 1 T fresh mint, chopped
  • 0.25 c fresh goat cheese
  • 0.5 lb low-moisture mozzarella, cut in small dice
  • 2 t vegetable oil
  • 12 corn tortillas

Directions

Heat the butter in a small skillet over medium-high heat. When the butter has stopped foaming and bubbling, add the mushrooms and sprinkle with salt. Cook, stirring frequently, until the mushrooms have given up their moisture, about 5 minutes. Sprinkle with shallots and cook until the shallots have softened, the moisture has evaporated and the mushrooms are quite tender, about 5 more minutes. Remove from the heat and stir in the mint and the goat cheese. Heat the oil on a griddle over medium heat; use a spatula to distribute it so the surface is evenly covered. If you don't have a large griddle, you can use a skillet, but you'll have to cook the quesadillas in more than one batch. Add the tortillas and cook on one side until they have softened, 1 to 2 minutes. Flip them to the other side and spoon 3 to 4 tablespoons of the mushroom mixture in the center. Sprinkle over some of the diced mozzarella and use a spatula to fold the tortilla in half around the filling. Cook until the tortilla begins to brown on one side, about 2 to 3 minutes, and then flip onto the other side and cook until the tortilla browns on that side and the mozzarella is melted, about 2 to 3 minutes more. If some of the melting cheese oozes onto the griddle, that's even better. Repeat if necessary to use up all of the tortillas and filling. Serve immediately, or keep warm in a 250-degree oven until all of the quesadillas have been made.

Notes:

serves 6 Source: Russ Parsons, Los Angeles Times