Spinach Polenta With Crispy Sauteed Mushrooms

I could seriously snack on these mushrooms all day long; they are buttery and crispy and add so much flavor and texture to creamy, cheesy polenta! Making them is pretty simple and really only requires a good pan that distributes heat really well, cast iron is my go to! Make sure you don’t over crowd the pan and don’t panic when all your butter disappears in the pan! Mushrooms are like a sponge and soak up liquid like crazy…eventually they hit a saturation point and all that stored liquid comes rushing out. This liquid will evaporate with more cooking and what is left is a concentrated, flavorful, crispy mushroom.

 

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Polenta is also pretty simple and makes for a great change up if you feel like all you cook are potatoes and rice.  It’s similar to grits; both are essentially dried corn pourage. The difference is: to make grits you take the dried corn and soak it in lie, (the same way you make masa from hominy) re-dry it, and then grind it into a meal. Polenta is just ground corn (corn meal).  You get more corn flavor with polenta, but grits cook faster. I like polenta for its flavor. When buying corn meal for polenta you have two options, you can buy plain old corn meal or you can buy (usually imported) dry polenta meal which is just a slightly finer ground meal than regular corn meal.  I typically just use plain old corn meal; I did however run it though my spice grinder for a minute just to get it a little finer. 

 

Crispy Mushrooms

  • 1 package mushroom (I used Cremini Mushrooms)

  • 3 tablespoon butter

  • Salt and Pepper to taste

In a cast iron pan on medium/high heat melt butter, add sliced mushrooms and salt and pepper, stir till fully coated in butter.  Spread the mushrooms in the pan to ensure maximum contact with the pan and cook for about 3-4 min.  turn over mushrooms and cook for another 3-4 min. stir again and crisp for another 4 min.  or till desired crispiness. Mushrooms should be golden brown in color and smell like toasted butter.

 

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Spinach Polenta

  • 1 cup Corn Meal (or dry polenta)

  • 2 cups Milk

  • 1 cup Chicken Stock

  • 1 bunch of spinach (about 2 cups)

  • ½ cup Parmesan Cheese

  • ½ cup Butter

  • ½ cup Cream

  • 1 tablespoon Olive Oil

  • Salt and pepper to taste

In a food processor blend together spinach, olive oil and a pinch of salt and pepper, set aside.  In a pot with the heat off add milk, chicken stock, butter and corn meal.  Place on stove and slowly bring to a low boil/simmer, cook for 20 minutes stirring often to prevent sticking and clumping. Pull off heat and add parmesan cheese, spinach puree and cream.  Stir together and season with salt and pepper to taste.  Serve with crispy mushrooms. Makes about 2-3 servings.

 

Potstickers With Chili Garlic Dipping Sauce

Potstickers, and really, all dumpling like foods are just so darn delicious! When I order them at restaurants there never seems to be enough of them. That’s why making them at home is the perfect solution, you can make as many as you want with no judgments 😊  they also make the perfect party fare, they feed a lot of people, they taste way better than store bought and its impressive if you can say you made them fresh!!

A quick tip about folding and wrapping your potstickers: once you have your filling in the center it’s so much easier to simply fold it over and crimp the edges, as opposed to what I did which is a fancy and kind of difficult pleating and crimping technique. It took me forever to fold them all and it was almost not worth it… so save yourself a lot of time and trouble and just fold them in half, crimp the edges and call it a day.  It all tastes the same anyways!

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Potstickers

  • 1 lb Chicken Thighs

  • 2 Cups Chopped cabbage (about ¼ large head)

  • 4 green onions

  • 2 eggs

  • 2 Tablespoons Soy Sauce

  • 1 teaspoon Sesame Oil

  • 1 teaspoon Honey

  • 1 Clove Garlic

  • 2 Cups Chicken Stock

  • 2 Tablespoons Olive Oil

  • 1 Package Round wanton Wrappers

  • 2 Tablespoons water (I swear by this stuff)

  • Salt and Pepper to taste

In a food processor add cabbage, green onions and garlic, pulse until finely chopped and remove to a large bowl. Cube chicken into 1” chunks, add cubed up chicken to the food processor with a good pinch of salt and pepper. Pulse chicken until it reaches a ground chicken consistency; add ground chicken to chopped cabbage mixture.  In a small bowl beat together 1 egg, soy sauce, sesame oil and honey with a dash of salt and pepper. Pour over cabbage and chicken and using your hands thoroughly mix till combined.  In a small cup beat together remaining egg and 2 Tablespoons of water to make an egg wash.  To wrap the pot stickers start by adding a teaspoon sized amount of filling in the center of a wanton, dip your finger in the egg wash and gently rub it along the outside edge of the wanton (you only need to go about half way around).  Fold the wanton in half and gently crimp together.  If you want to do the fancy crimping: egg wash the outside and begin to fold in half, working from the center out make a small pleat near the top center and pinch it together repeat this three times on one side an flip it over and do the other side. Honestly it’s hard to describe so I found a video for y’all to watch   Once you have them all filled heat a cast iron pan to medium/high heat and add a little olive oil, once the pan is hot place the pot stickers in the pan leaving room for them to cook (you don’t want them to touch each other) brown the pot stickers for about  1 minute, then pour in about ¼ cup of the chicken stock into  the pan and quickly place a lid over it.  Steam them for about 3 minutes or until most of the liquid has cooked out. Remove to a serving platter and repeat till all pot stickers are cooked.  Serves about 6-8

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Garlic Chili Sauce

  • ¼ Cup Oil (I used Avocado Oil)

  • 2 Tablespoons Red Chili Flakes

  • ¾ Cup Soy Sauce

  • 2 Tablespoons Rice Wine Vinegar

  • 2 Green Onions (thinly sliced)

  • 1 teaspoon Sesame Oil

Finely chop the garlic. In a small sauce pan heated to medium heat add the Oil, red chili flakes and Chopped Garlic, toast for about 2 minutes being careful not to over brown the garlic. Once toasted remove from the heat and add the remaining ingredients and stir to combine. Makes about 1 ½ cups of sauce, store in a mason jar in the fridge for up to a week. (Makes a great stir fry sauce) Enjoy!

Spicy Korean Chicken

There is a misconception out there that good Asian food is difficult to make at home, that it requires 101 ingredients per dish and that it will never taste as good as takeout without the MSG.  Well I’m here to tell you that is basically all lies! With a little know how and a few key ingredients it’s much simpler than you might think.

The key ingredient to this dish is gochujang paste; which is red chili paste that contains glutinous rice, fermented soybeans, salt, and sometimes sugar.  It’s a Korean food staple and has become one of my most favorite things to cook with! I have used it in kimchi, soups, marinades, and this spicy Korean chicken recipe. The inspiration for this recipe came in culinary school. All of us students were learning to break down chickens, having cooked the breast the day before, the thigh and drumsticks we used for fried chicken. We were left with a large amount of wings to figure out something to do with. My chef instructor Chef Kim, (who is Korean) fried up the wings and tossed them in a sauce he made with gochujang, honey, and a little salt. They were so delicious, that afterward I went straight to an Asian market and bought some gochujang paste. I jazzed up the sauce a little till I got the perfect balance of spicy, sour, and sweet! And instead of wings I use cubed up chicken thighs. This is seriously one of my family’s favorite meals.   My brothers say every time I make it “there is never enough”. In the picture it looks like a lot because I double the recipe, regularly it feeds 4-5 

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Spicy Korean Chicken

·         5 Chicken Thighs

·         3 Tablespoons Cornstarch

·         1 Egg

·         Salt and Pepper to Taste

·         3 Tablespoons oil (cooking)

·         2 chopped green onions (garnish)

Sauce

·         2 Tablespoons Soy Sauce

·         ½ Teaspoon Red Chili Flakes

·         1 Clove Garlic (minced)

·         2 Tablespoons Honey

·         1 Tablespoon Gochujang Paste

Cut chicken into one inch pieces, place in bowl with cornstarch, egg, and salt and pepper, mix together to create batter around the chicken. Set aside. In another large bowl combine soy sauce, red chili flakes, minced garlic, honey and gochugang paste with a pinch of salt and pepper, whisk together to form the sauce. Set aside. In a frying pan heat cooking oil (I use avocado oil) to meadum/hight heat. Cook chicken in 2-3 additions making sure not to over crowd the pan, after about 3 min each side remove to paper towel lined plate. Once all chicken is cooked dump into bowl with sauce, toss together till chicken is thoroughly coated with sauce. Serve with rice and a sprinkle with chopped green onions.

Bacon Brie Sandwich With Raspberry Jam And Arugula

This recipe will up your sandwich game by half at least! After you successfully make this, you will be thinking of all kinds of new meat, cheese, and jam/preserves combinations! The possibilities are endless!

This sandwich is all about the careful balance of big flavors.  Salty fatty bacon, creamy melty cheese peppery arugula and sweet strawberry jam all living happily together between buttery, toasty, garlic infused bread.  The first time I made this, years ago as a lunch for myself while working at a restaurant, I made it without the jam, but after tasting it I realized it needed something to cut through all the richness of the butter, bacon and cheese. The arugula was just getting lost and not quite enough to balance the sandwich. So I hunted down a jar of fresh made strawberry jam, opened up my sandwich and gave it a good spread of jam.  PERFECTION! It was just what it needed to balance all the flavors! I promise you will hear a symphony in your mouth (not unlike what is depicted in the movie ratatouille) as you eat this sandwich, you will never go back to plain grilled cheese ever again! 

This recipe makes just one sandwich but can easily be calculated for more, also keep in mind you can change out things like the arugula and the jam, I would still go with a bitter green like watercress, radicchio or even spinach will work. Other jam options are anything berry or I have used citrus jellies like a mango orange before. Experiment people!!

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Bacon Brie Sandwich

  •       2 Slices Bacon
  •       2 Slices Brie
  •       1 Clove Garlic
  •       1 Tablespoon Jam/Preserve
  •       2 Slices Bread
  •       1 Handful Greens (Arugula, Watercress, Radicchio, Spinach
  •       1 Tablespoon butter

Set your oven to 425. Cook Bacon (you can cook bacon in the oven at this temp for 15 -20 min depending on desired doneness) set aside.  In an oven safe pan, melt half the butter and place both bread slices down in the pan. Toast till just golden then remove from pan. Take your garlic and cut in half, rub the garlic on the warm toasted side of both bread slices.  Add remaining butter to pan and place one bread slice toasted side UP to the pan. Quickly layer bread with bacon, brie, arugula and top with other piece of bread, spread with jam, (be sure to spread the jam on the previously toasted and garlic rubbed side) jam side down. Gently press sandwich together and carefully flip over. Immediately place pan in oven for 2 min. or until cheese is melted. Enjoy!

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Zuppa Toscana Soup (My Way)

When I tried the Zuppa Toscana soup at olive garden, back when I was a teenager, the first thing I did afterward was go straight home and try to recreate it! After many years and lots of research and development, I have finally arrived at a recipe I like better.  It’s super simple to make and somehow transcends the seasons, it’s a good summer soup as well as a great fall/winter soup!

As with most things in life food is only as good as the ingredients you put into it. I used fresh lacinato kale (dinosaur kale) form the garden, whole cream (from a local dairy), organic potatoes, homemade chicken stock, and fresh herbs from the herb garden on our deck. I did use canned corn because it’s all we had at the time I was making this but fresh corn cut from the cob would make it especially delicious.

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Zuppa Toscana

  •      2 Quarts Chicken Stock
  •      Whole Medium Onion (diced)
  •      3 Cloves Garlic (minced)
  •      1lb Italian Sausage
  •      ½ Teaspoon. Red Pepper Flakes
  •      3 Sprigs Fresh Thyme
  •      2 Bay Leaves
  •      1 Tablespoon Fresh Parsley (finely chopped)
  •      5-7  Potatoes 
  •      1 Cup Cream
  •      1 Larch Bunch Kale (woody stems removed, chopped)
  •      1 Can Corn or 3 Fresh Cobs (corn cut from cob)

In a large pot cook onions and garlic 1 min. on medium heat. Add sausage and brown. Add thyme, bay leaves, red pepper flakes and cook for a minute to bloom spices.  Pour in stock and diced potatoes; bring to a boil and cook potatoes at a good simmer till potatoes are tender, about 8 to 10 min.  Add chopped kale and corn cook for another 2 min. finish with cream and chopped parsley.  Serves about 6-8, soup can be frozen for up to 3 months, if you are planning on freezing it reduce the cook time of the potatoes to about 5 min.

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Hamburgers With Caramalized Onions, Bacon And Garlic Aioli

Here are my tips for making delicious gourmet hamburgers at home!

1. The beef! Preferably you should grind it yourself, the key is freshness. A good cut to use is the shoulder/chuck region. You can really use anything, but for good flavor and texture you want something with about 15-20 % fat as a general rule. If you don’t have a grinder at home, most grocery store butchers will grind fresh whatever cuts you want. Honestly, ask them what they would recommend based on what you like: lean burgers, fatty and juicy, extra flavorful…and so on. They are the experts! J

2. Seasoning! This is kind of a personal preference situation but I only put salt and pepper on the outside of the patties. I’m kind of a purest and believe the flavor of the meat should shine through. Hamburgers are not meatloaf so I don’t use onions or any binders inside the meat like bread crumbs or eggs.  My philosophy is that hamburgers should be treated like steaks! A good salt and pepper curst, and a hot pan are all you need.

3. Forming the patties! I worked in a restaurant in San Diego and our fancy burger patty forming machine was a pickle jar lid!  It kind of blew my mind how simple it was yet how great they looked. If you decide to use this method, remember that your burgers will shrink with cooking so go with a slightly bigger lid than the size of your buns. Cover the lid in plastic wrap and simply fill evenly with meat, use the plastic wrap the lift it out and repeat till all your patties are formed. Two pounds of hamburger made about 7 patties for me it will vary based on what size of lid you go with

4. Cooking! Just like steaks, I prefer to cook hamburgers in a cast iron pan as opposed to a grill.  The biggest reason is because with cast iron you have maximum contact with the pan for browning/caramelization. The technical term for this is called the Maillard reaction. Browning (caramelization of sugars) equals flavor! With a grill you get less browning and more char…char can be good but I find its les flavorful than the browning. Make sure your cast iron pan is very hot before you add your hamburgers, look for the pan to just begin to smoke, carefully place your hamburgers and don’t touch them for at about 6 to 8 min. if you want them fully cooked. If you like a little pink flip them at about 5 min. cook them on the other side for about 5 min.  (for done through about 3-4 min.) Cooking times are going to vary based on the size of your burgers. Once you flip them, add cheese. If cheese is not melting, cover with a lid for a few min.

The two burgers I made were: a classic hamburger with all the fixings plus my sriracha aioli, and the second one was bacon, swiss cheese, and caramelized onion burger with garlic aioli. I have included recipes for both aiolis, as well as my recipe for caramelized onions.

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Ingredients

  •       Formed Hamburger Patties
  •       Cooked Bacon
  •       Swiss Cheese
  •       Cheddar Cheese
  •       Lettuce
  •       Tomatoes
  •       Caramelized Onions
  •       Brioche Hamburger buns
  •       Sriracha Aioli
  •       Garlic Aioli
  •       Fresh Onions (sliced)

 

Caramelized Onions

  •      2 onions, Sliced
  •      3 Tablespoons butter
  •      2 teaspoons Balsamic Vinegar
  •      Salt and pepper to taste

In a heavy bottomed sauté pan on medium to high heat, melt butter. Add onions and salt and pepper. Turn down the heat to medium and let onions cook down stirring every now and then.  It will take about 20 to 25 min. to fully caramelize onions. Once onions reach an amber color drizzle in your balsamic vinegar and stir to reduce and combine. Remove from heat and let cool a little bit.

 

Garlic Aioli

  •       1 Cup Mayo
  •       1 -2 cloves garlic (if they are small cloves use 2)
  •       Splash of Worcestershire sauce
  •       Salt and pepper to taste

Combine all ingredients in a mason jar, mix thoroughly. Let sit a few min to allow the garlic to permeate the sauce.

Sriracha Aioli

  •      1 Cup mayo
  •      1 Clove Garlic
  •      1 teaspoon Worcestershire sauce
  •      2 Tablespoons Sriracha Sauce
  •      Salt and Pepper to taste

Combine all ingredients in a mason jar and mix thoroughly.

 Arrange your burger how you like it and enjoy!

Easy Fried Rice with Leftovers

Fried rice is the perfect dish for using up leftovers, that’s basically how it came into being; traditionally in china fried rice was made with the leftover ingredients from other meals, now it’s pretty much one of the most popular street food out there with nearly endless meat and vegetable variations. You can use really anything you have in your fridge, peas, corn, celery, mushrooms, peppers, carrots, shrimp, chicken, or beef.  I happened to have leftover cabbage from fish tacos, and a few leftover slices of ham, add a carrot and a few green onions and you are set! Even the rice need to be a day old for it to work, if you use freshly cooked rice it will just steam instead of stir fry. That’s what gives the rice the perfect chewy texture.  

I’m adding my method for cooking the rice because it adds a lot of flavor to the finished fried rice.  For everyone cup of dried rice you will need 1 tablespoon butter and 1 large clove of garlic (chopped). In a pot add rice, butter and garlic, cook on medium/high heat for about 3-5 min. add a good dash of salt and pepper. (My culinary instructor taught me this “ancient Chinese trick” for cooking rice perfectly without measuring the rice or the water. Using your finger, just touching the top of the rice fill with water to the first knuckle joint of your index finger. This works every time for me!) add water and fallow cook times on package of rice.

Fried rice is best cooked in a wok, to get that crisp chewy texture you want high heat but you need to move it constantly, a wok accomplishes this perfectly. If you don’t have a wok, (like  me) use a cast iron pan or something with a heavy bottom that retains heat really well.

 

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Fried Rice

  •       4 cups cooked rice (see above)
  •       3 green onions (sliced)
  •       1 cup chopped cabbage
  •       1 medium carrot, grated
  •       1 cup chopped ham
  •       2 eggs
  •       2 tablespoons soy sauce
  •       2 tablespoons oyster sauce (don’t skip this it makes it!)
  •       2 tablespoons cooking oil
  •       2 teaspoons sesame oil
  •      Salt and pepper to taste

In a hot wok or cast iron pan, stir fry cabbage, carrots with 1/3 of the cooking oil reserving the rest for later, add ham and cook for about a min.  Add in another 1/3 of the cooking oil and add rice, stirring constantly cook the rice for about 2-3 min. add soy sauce and oyster sauce and salt and lots of fresh cracked pepper stir to combine and cook another 2 min.  make a well in the center of the rice and pour in the remaining 1/3 cooking oil, crack in your two eggs and scramble and cook the eggs being sure not to incorporate the rice till the eggs are almost cooked. Remove from heat and drizzle on the sesame oil, (sesame oil should only be used as a finishing oil, you destroy the delicate flavor with high heat) sprinkle on sliced green onions stir one last time to incorporate the sesame oil and onions and enjoy! Sunnyside up egg optional! Serves 3-4 (in my house barely two teenage brothers.)

What variations would you come up with?

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Lacto Fermented Sauerkraut

This recipe belongs to my wonderful mother!  She is the genius behind the best sauerkraut I have ever had.  My favorite part about this recipe is that it uses lacto fermentation as opposed to a vinegar pickling.  Lacto fermentation is a little trickier, but much healthier as it is loaded with good probiotics (like yogurt) and good bacteria that help promote gut health.

A few key things to know before we get into the recipe: 1. don’t use any metal when making lacto fermented anything, it can react with the acid and end up tasting bad. No metal bowls or spoons, I used a glass bowl and a wooden spoon. 2. Don’t use salt with iodine or anti-caking agents in them, it can prevent/kill the fermentation process altogether, I used sea salt. 3. Make sure to use filtered water (if you end up needing it) for the same reason as the salt, chlorine and other water additives can slow down or stop the natural fermentation. 4. You always want your sauerkraut submerged in liquid, it keeps it crisp and fresh. If you notice your sauerkraut looking dry on the top as it ferments add a few tablespoons of lightly salted water to the top until it covers all the cabbage.

Sauerkraut is one of my favorite foods!! I eat it with breakfast all the time and I basically can’t eat hotdogs without it anymore! What things would you put sour sauerkraut on?

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Sauerkraut

  • 1 medium head of cabbage

  • 1 medium onion

  • 4-5 cloves Garlic

  • 1 ½ tablespoon Sea Salt

Using a round cutter cut out 2 circles from larger outer leaves of cabbage, set aside. Thinly slice the rest of the cabbage and place in a non metallic bowl. Add salt and stir using a wooden spoon till salt is all mixed in, set aside to rest for about 10 min. to allow salt to draw out moisture. Chop garlic and onion finely, add to cabbage and stir together. Using a clean and dry quart mason jar, fill with cabbage mixture about 1/3 of the way full and pack down using a blender tamper, make sure not to overly smash and just gently compact the cabbage (you want to begin to pull more juice out of the cabbage).  Fill jar another 1/3 and pack down again, repeat till jar is full, leaving 1 ½ inch head clearance at the top. Place your circle cut leaf on top and depending on juiciness add a little salt water to the top just till cabbage is covered. Screw on lid. Repeat with second jar.  Place jars on a towel (for possible leakage) on counter top, let sit at room temp (about 70 degrees) for 10 days. In the winter and colder temperatures it will take up to 2 weeks and in the summer when it’s warmer the time will be shorter. If you are not sure if it’s done just taste it, when it sours to your liking its done. Once it’s done it will continue to sour at a very slow rate in the refrigerator and as long as it is submerged in its liquid it can last up to 10 years!!! 

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Halibut Fish Tacos With Cilantro Avocado Sauce

I am a sucker for anything in a corn tortilla, but especially fish!  Fresh caught halibut lightly pan fried with crunchy cabbage, cilantro and onions, crisp radishes, sriracha aioli and cilantro avocado sauce makes this taco extra delicious.  I came up with this recipe after living in San Diego and tasting some of the best fish tacos of my life! I was instantly inspired, and came up with my own version of street tacos, after a few years of tweaking I have decided that this recipe is very nearly as good as the fantastic tacos I had in San Diego.

 

This fish taco recipe is super simple to make and you can easily substitute the halibut for cod, or any other white fish you enjoy. Just keep in mind cooking times will be slightly different for each fish.  Halibut is a dense and meaty fish that is very sturdy when cooing, it’s fairly easy to work with and has excellent flavor making it perfect for tacos! A few tips for cooing halibut are:  Make sure your pan is not too hot. I cook most fish at a lower temperature than other proteins, mostly because fish is very delicate and fast cooking; a rule of thumb would be watch the color: nothing darker than a light golden color on the batter is perfect.  To keep the fish crispy, place your cooked fish on a wire cooling rack for service.  The fish will continue to steam and if it’s on a plate the breading will likely become soggy form contact with the plate. Just make sure to serve it quickly as it will cool fast.

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Most of the prep for this recipe can be done ahead of time:

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Cilantro Avocado Sauce

  • 1 Avocado
  • Juice of 1 Lime
  • 1 Cup Sour Cream
  • 1 Clove Garlic (chopped)
  • ½ Cup Lightly Packed Cilantro
  • Salt and Pepper to Taste

In a food processor blend avocado and lime juice till smooth. Add in sour cream, garlic and cilantro, blend till cilantro is chopped and well incorporated. Add salt and pepper and taste for seasoning. Makes about 2 cups of sauce and will keep refrigerated for up to a week.

 

Sriracha Aioli

  • 1 Cup Mayo
  • 1 Clove Garlic
  • 1 teaspoon Worcestershire Sauce
  • 2 Tablespoons sriracha Sauce
  • Salt and Pepper to taste

Combine all ingredients in a mason jar and mix thoroughly. Makes about 1 cup sauce (I usually double it) keep refrigerated for up to a month.

 

Halibut Fish Tacos

Breading: 

  • 1 lb Halibut
  • 1 Clove Garlic
  • 1 teaspoon Salt
  • 1 Tablespoon Lime Juice
  • Pepper to taste
  • 1 Large Egg
  • 4 Tablespoons Corn Starch

Tacos:

  • ¼  Head of Cabbage (thinly sliced)
  • ¼ Cup Cilantro
  • ½ Onion (chopped)
  • 2 Radishes (thinly sliced)
  • 6-8 Corn tortillas
  • 1 lime for squeezing
  • 1-2 Tablespoon olive oil for cooking

Thinly slice cabbage and radishes. Chop onion and cilantro, in a bowl combine the onions and cilantro. Set aside. Warm tortillas in a pan or in the oven wrapped in tinfoil. (keep warm) Clean and portion fish into this slices about ½” thick, place in a bowl and add chopped garlic, salt, pepper and lime juice. Mix to coat fish in seasoning. Add in the egg and corn starch, mix gently with hands until a light batter forms around the fish. If the batter is to thick or thin add a tablespoon more of cornstarch or a drizzle of water according to need.  In a cast iron pan heated with olive oil to medium heat cook fish in two additions for about 3-4 min on each side being careful not to over crowd the pan. Remove to cooling rack and cook second addition of fish.

To assemble tacos place a piece of fish on a warmed tortilla, top with cabbage, cilantro onion mixture and radishes. Top with cilantro avocado sauce and sriratcha aioli, squeeze with lime juice and ENJOY!