BLT Tacos

Why have I never thought of making a BLT taco before? Genius.

This quick and delicious weeknight dinner recipe was adapted from The New York Times, contributed by Melissa Clark. I cooked the bacon at a lower temperature, increasing the cooking time. I think that this method isn’t as messy. ­čÖé I added avocado slices, used corn-flour hybrid tortillas, a Serrano instead of jalape├▒o chile, increased the lime juice, and used chipotle Tabasco in the mayonnaise. I also warmed the tortillas with steam in the microwave.

Yield: Serves 4

  • 1 pound thick-cut bacon, about 10 slices
  • 1 pint (2 cups) grape or cherry tomatoes, quartered (mixed colors are pretty here)
  • 1 small Serrano or jalape├▒o chile, seeded or not, finely chopped
  • 2-3 T cilantro, chopped
  • 1 T┬áfresh lime juice, plus more to taste
  • Kosher salt, to taste
  • ┬Ż cup mayonnaise
  • 1 ┬Ż teaspoons Cholula or other hot sauce, or to taste, plus more for serving (I used Chipotle Tabasco)
  • 8 (6-inch) corn or flour tortillas (I used corn-flour hybrid tortillas)
  • Romaine lettuce leaves, sliced into bite-size pieces
  • 1 avocado, sliced into eighths
  • refried beans and rice, for serving, optional
  1. Heat oven to 350 degrees, preferably on convection. Lay bacon in an even layer in 2 9-13″ glass pyrex dishes or on a rimmed baking sheet, and bake until browned and crisp, 35 to 40 minutes. Transfer to paper towel-lined plates and let cool. (Keep rendered fat for another use.)
  2. While bacon is cooking, toss together tomatoes, chopped chile, cilantro, lime juice and a large pinch of salt in a medium bowl. Taste and add more lime juice and salt, if needed.
  3. In a small bowl, whisk together mayonnaise and hot sauce.
  4. Place tortillas in a tortilla warmer or medium bowl. Top with a damp paper towel and seal with a lid or plastic wrap. Microwave for 1 minute to warm.  (Alternatively, the tortillas can be warmed on the stove top: Lay a clean kitchen towel in a medium bowl. Using the open flame from a stovetop gas burner (or in a skillet placed on an electric burner), warm and lightly char tortillas, 30 seconds to 1 minute per side. Transfer warmed tortillas to a towel-lined bowl, and cover with towel to keep warm while you finish remaining tortillas.)
  5. Serve, letting people make their own tacos by layering bacon, salsa, lettuce, spicy mayonnaise and avocado, on tortillas. Top with more hot sauce, if desired.
Advertisements

The Union Square Strawberry Cocktail

I have so many delicious recipes just waiting to be shared. Before strawberry season is over, I must share new recipes that I tried with my fresh-picked berries this season.

This cocktail was the very┬áfirst thing we prepared with our fresh strawberries. My husband made it for me on my birthday! ÔŁĄ The recipe was adapted from cocktails that New Amsterdam Gin named to honor modern-day landmarks in New York City, via The Spruce Eats.com. I plan to also try it using vodka instead of gin. Happy birthday to me! ­čśë

Yield: 1 cocktail

  1. Muddle strawberries with the basil until fully mashed in a cocktail shaker.
  2. Add all other ingredients.
  3. Add ice and shake vigorously.
  4. Strain into a chilled cocktail glass. (We chilled the glass by filling it with ice while the cocktail was being prepared.)
  5. Garnish with half a strawberry, as desired.

Chicken Biryani, Hyderbadi style

I have another wonderful Indian dish to share. I first spotted this mouth-watering dish on Safari of the Mind– the site of my like-minded blog friend, Loretta. I had to make it. ­čÖé

I doubled the amount of chicken in the original recipe -thinking it would be the highlight- but I was obsessed with the rice! I didnÔÇÖt cut the chicken into pieces, but may opt to next time. I used 1 tablespoon of prepared Garam Masala powder but included the ingredients to prepare it below- I do think it would be even more delicious if it was prepared with the fresh spice blend. I also omitted the water in the marinade and the mint in the tempering. I baked the biryani rather than cooking it on the stove.

The recipe was adapted from Yummefy.com, via Loretta @Safari of the Mind.┬áWe ate it saut├ęed greens with garlic and cumin. Yum!

Yield: Serves 8 to 10

For the Marinade:

  • 2 cups plain yogurt (I used Greek yogurt)
  • 1/2 large yellow onion, very finely chopped (about 150 grams)
  • 5 large garlic cloves, very finely chopped (about 1 T)
  • 2-inch piece ginger root, very finely chopped (about 2 T)
  • 4 to 8 green chillies, fresh, chopped, de-seeded and minced, to taste (I used jalape├▒os)
  • 2 tsp turmeric powder
  • 1/4 cup fresh lime juice, from 1 large lime
  • 1/2 cup fresh cilantro, chopped
  • 2 tsp coarse salt, or to taste
  • 8 to 10 boneless skinless chicken thighs, cut into 1 1/2 in pieces, if desired

For the Masala Powder:

  • 4 cloves
  • 1 piece cinnamon, 1 inch
  • 4 green cardamom pods
  • 6 black peppercorns
  • 1 teaspoon black cumin seeds

For the Rice:

  • 2 cups basmati rice, or any other long-grain rice
  • 4 cloves
  • 6 green cardamom pods
  • 1 piece cinnamon
  • 1 bay leaf
  • 1 teaspoon coarse salt, or to taste

For Tempering:

  • 4 tsp plus 1 T ghee, divided
  • 2 T vegetable oil (I used canola oil)
  • 3 large yellow onions, sliced
  • 1 T vegetable oil
  • 1/2 teaspoon saffron threads, soaked in 1/4 cup warm milk for 30 minutes
  • 14 fresh mint leaves, for garnish, as desired
  • 1 tablespoon chopped cilantro leaves, plus more for garnish, as desired
  • 1 tablespoon slivered almonds, blanched and toasted

Method

  1. Place yogurt in a large bowl and whisk, using a fork until smooth.  Add onion, garlic, ginger, and chilies to a bowl and combine with yogurt, turmeric, lime juice, coriander leaves and salt.
  2. Place masala powder ingredients in an electric grinder and process to a fine powder.  Add to yogurt mixture.
  3. Add chicken and massage with your hands for the marinade to coat and penetrate the chicken.  Marinate, covered for 2 to 6 hours in the refrigerator.
  4. Wash rice at least 3 times until the water runs clear.  Soak rice in water to cover by at least 1 inch for 15 minutes.  Drain.
  5. Place a large pan on high heat and pour in 2 liters (8 cups) water. (I used a 4 quart pan.)  Bring to a boil and then add drained rice, stirring gently.  Toss in cloves, green cardamom pods, cinnamon, bay leaf and salt.  Stir to mix, then cover with a lid.  Simmer for 5 minutes on low heat or until half-cooked.  Drain the rice.  Set aside and allow to cool.
  6. Heat 4 teaspoons ghee and tablespoons oil in a pan and fry the sliced onions till caramelized and crisp.  Set aside.
  7. Preheat the oven to 400 degrees. (200 degrees C)
  8. Drizzle 1 tablespoon of oil onto the bottom of a heavy saucepan and place the marinated chicken at the bottom, spreading it out in one layer. (I used a large enameled cast iron pan.)
  9. Spoon half the rice in a layer over the chicken.  Drizzle 2 tablespoons saffron milk, 1/2 tablespoon ghee, and 1/2 tablespoon coriander leaves over the layered rice.  Top with 1/2 the onions.
  10. Repeat one more layer with the remaining rice, saffron milk, ghee, coriander leaves, and onions.
  11. Cover the dish tightly with aluminum foil and then with a fitted lid.
  12. Place biryani in the preheated oven for 30-45 minutes, or until chicken is 165 degrees.  Remove from the oven.  Let the biryani rest, covered for 10 minutes. (Because the chicken pieces were whole, I baked it for 45 minutes.)
  13. Remove lid and foil, and garnish with mint and/or cilantro leaves and slivered almonds, as desired.  Serve hot.

One Year Ago: Green Curry Pork Tenderloin

Three Years Ago: Jerk Chicken with Spicy Pineapple Sauce & West Indies Roti

Four Years Ago: Indian-Spiced Chicken Stew

Five Years Ago: Indian-Spiced Chicken & Spinach

Thai Corn Chowder

Okay! Enough about birthday celebrations. I have to get back to my soup posts. ­čśë

I love the flavor of coconut milk and Thai cuisine in general. This dish is a wonderful adaptation of Thai flavors in the form of a soup. The coconut milk base gave it subtle richness which balanced nicely with the lime juice, fresh herbs, and hot sauce.

This recipe was adapted from The Moosewood Restaurant Table: 250 Brand-New Recipes from the Natural Foods Restaurant that Revolutionized Eating in America from the Moosewood Collective. Fabulous!

Yield: about 8 cups

  • 1 T coconut oil
  • 1 1/2 cups chopped onions (I used 1 large yellow onion)
  • 1 fresh hot pepper, minced and seeded for a milder “hot” or 1/4 tsp cayenne pepper
  • 1 red bell pepper, chopped
  • 1/2 tsp coarse salt, plus more as needed
  • 2 T peeled and grated fresh ginger
  • 1 pound potatoes, diced (I used teeny tiny white potatoes from Trader Joe’s)
  • 3 cups vegetable or chicken stock
  • 3 1/2 cups fresh or frozen corn kernels (16 oz (1 pound)┬ábag frozen organic yellow corn)
  • 1 14-oz can unsweetened coconut milk
  • 2 T fresh lime juice, from 1/2 of one lime
  • 3 T fresh basil, chiffonade (Thai basil is bets, but Italian basil is fine too.)
  • hot pepper sauce or Chinese chili paste, optional
  • chopped fresh basil, cilantro, and/or mint, for garnish, optional
  1. Warm the oil in a soup pot on medium heat. (I used an enameled cast iron Dutch oven.)
  2. Add the onions and hot pepper/cayenne and cook for a couple of minutes.
  3. Add the bell peppers and salt and cook, stirring often, until the vegetable soften, about 6 minutes.
  4. Add the ginger, potatoes, and stock. Cover and bring to a boil.
  5. Reduce the heat and simmer until the potatoes are almost tender, about 5 minutes.
  6. Add the coconut milk, lime juice, and basil and remove from the heat.
  7. Using a slotted spoon, remove 2-3 cups of the strained vegetables from the pot.
  8. Using a blender or an immersion blender, puree the remaining ingredients, about half of the soup.
  9. Stir the whole vegetables back into the pot.
  10. Season with salt to taste, and, if you want it spicier, add some hot pepper sauce or Chinese chili paste.
  11. Garnish with lime, fresh basil, cilantro, and/or mint, if desired.

One Year Ago:

Two Years Ago:

Three Years Ago:

Four Years Ago:

Five Years Ago:

Berry Breeze

Mr. BrookCook searched for the perfect Mother’s Day cocktail and this was it. ­čÖé Springy, tasty, and, in the vein of a Moscow Mule, topped with a splash of ginger beer. I loved it!

This cocktail recipe was adapted from Camille Austin of Hakkasan in New York City, via Town and Country magazine. It would also be perfect for the upcoming holiday weekend- and all summer long.

Yield: 1 drink

  • 2 oz lemon vodka
  • 4-5 blackberries
  • .25 oz fresh lime juice
  • ginger beer, to taste
  1. Muddle blackberries in a cocktail shaker.
  2. Add vodka and lime juice; shake over ice.
  3. Strain into ice filled double old-fashioned glass or copper mug.
  4. Top with ginger beer, to taste.
  5. Garnish with a lime wheel, a lime wedge, and/or blackberries. Serve.

Two Years Ago:

Three Years Ago:

Four Years Ago:

Pork Chile Verde

As I love sharing recipes, I am also thrilled when someone shares a recipe with me! ­čÖé My son’s swimming coach texted me the link to this wonderful dish after she made it for her family. What fun! She knew we would enjoy it too.

This recipe was adapted from Today.com, contributed by Padma Lakshmi. I doubled the garlic, reduced the pork, used large onions, and seeded the jalape├▒os. We ate it over brown Basmati rice with cornbread on the side. Full-flavored and absolutely fabulous!

Yield: Serves 6

  • 1 pound tomatillos, husks removed and quartered
  • 2 avocados, peeled and pitted
  • 4 jalape├▒os, seeded
  • 1 cup fresh cilantro
  • 4 tablespoons lime juice
  • coarse salt
  • 3 tablespoons plus 2 teaspoons olive oil, divided
  • 2 tablespoons white wine vinegar
  • 8 cloves garlic
  • 2 tablespoons sesame seeds, divided
  • 2 large┬áyellow onions, diced
  • 1 tablespoon dried oregano, preferably Mexican
  • 1 teaspoon cumin seeds
  • 1 teaspoon crushed red pepper flakes
  • 1 1/4 to 1/2 pounds ground pork
  • 1 shot tequila, preferably Alejo
  • 15 oz can┬ácannellini beans, drained
  • 2 cups chicken stock
  • 1 lime, juiced, optional
  • rice, for serving, optional
  1. In a blender (I used a Vitamix), combine the tomatillos, avocados, jalape├▒os, four cloves of garlic, cilantro, lime juice, 2 teaspoons of olive oil, salt, 1 tablespoon of sesame seeds and 2 tablespoons of white wine vinegar. Puree until smooth. (Side note: This makes a great salsa verde sauce on its own; you may want to buy double the ingredients and use the extra as a dipping sauce for other savory treats!)
  2. In a heavy soup pot, heat 3 tablespoons of olive oil over medium heat. Slice remaining four cloves of the garlic in half, and cook for 1 minute.
  3. Add the onions, oregano, cumin, remaining sesame seeds and red pepper flakes, and cook for 4 to 5 minutes, until onions are translucent.
  4. Add the ground pork and cook until no longer pink, about 6 minutes.
  5. Add in the shot of tequila.
  6. Add the tomatillo sauce, beans and water or stock to the pork mixture.
  7. Bring to a gentle boil. Reduce heat to low, and simmer for 30 minutes, stirring often.
  8. Stir in the lime juice just before serving, if desired.

One Year Ago:

Two Years Ago:

Three Years Ago:

Four Years Ago:

Moscow Mule

I used to be a margarita or gin and tonic person in the summertime but I have a new favorite refreshing cocktail to share! A friend introduced me to the Moscow Mule during my special trip to Charleston. All I need now is a copper mug to drink it in. ­čÖé

My friend used a special South Carolina Ginger Beer and I was afraid that it would never taste the same without it. Well, thank goodness for Trader Joe’s! Their Ginger Beer has the little bit of spice that made the South Carolina version amazing. Perfect.

This recipe is a combination of an all recipes.com version and┬ámy friend’s concoction. Great!

Yield: Serves 1

  • 1 1/2 fluid ounces vodka
  • 1/2 fluid ounce lime juice (about 1/2 a lime)
  • ice cubes
  • 1/2 cup ginger beer, or about 1/2 of a bottle (I used Trader Joe’s)
  • splash of seltzer, optional
  • 1 lime wedge for garnish
  1. Pour vodka and lime juice into a mug; add ice cubes and ginger beer. Stir to combine.
  2. Add a splash of seltzer, if desired, to decrease the sweetness.
  3. Drop a lime wedge into the mug for garnish.

Note: The classic Moscow Mule is served in a copper mug.

To make a Watermelon Moscow Mule variation add 5 T pureed, strained watermelon juice.

One Year Ago:

Two Years Ago:

Three Years Ago:

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 1,118 other followers

Recipe Categories

my foodgawker gallery
my photos on tastespotting

Top Posts & Pages

Foodista Food Blog of the Day Badge
%d bloggers like this: