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Archive for March 17, 2014

FOOD FUN: Corned Beef & Cabbage Tacos

Who thought that inspiration for St. Patrick’s Day would come from La Tortilla Factory?

Corned beef and cabbage tacos!

We love fusion food, but these tacos do present a challenge:

Should we serve them with mustard, or with tomatillo salsa?
 
EVERYTHING YOU WANT TO KNOW ABOUT MAKING TACOS

The answer to this question and others concerning nouvelle tacos can be found in the new book, The Taco Revolution by Brandon Schultz.

The book covers both traditional and new recipes, with chapters for beef, chicken, fish, pork, vegetable, breakfast and specialty tacos, plus sides, sauces and taco party advice.

On the nonconventional list, there are fusion tacos galore, including:

  • Avocado and tofu taco
  • BLT taco
  • California roll taco with wasabi sauce and soy sauce for dipping
  • Caprese taco with mozzarella, tomato and basil
  • Chicken salad taco and tuna salad taco, both with mayo
  • Chicken tikka taco (say that three times fast)
  • Falafel tahini taco
  • Hawaiian pizza taco
  • Korean taco of rice and kimchi
  • Orange chicken taco
  • Reuben tacos with sauerkraut and thousand island dressing
  • Smoked salmon and cream cheese taco
  • Steamed broccoli taco
  • Thanksgiving taco with turkey, stuffing and cranberry sauce
  •  

    corned-beef-cabbage-tortillas-tortillafactory-230sq

    Tacos for St. Patrick’s Day. Photo courtesy La Tortilla Factory.

     

    Salivating or simply intrigued? Get your copy at Amazon.com in hardcover or Kindle editions.

      

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    RECIPE: Asian Grilled Salmon With Edamame

    miso-glazed-salmon-edamame-chefRitaFrenchProvincePhoenix-230

    Delicious for dinner: glazed salmon and
    edamame. Photo courtesy Chef Rita French |
    Province Phoenix.

     

    Having just presented different ways to serve edamame as a snack or side, it’s time to move on to mains. Here’s a delicious grilled salmon dish, courtesy Euro USA.

    RECIPE: HONEY SOY GRILLED SALMON WITH EDAMAME

    Ingredients For 4 Servings

  • 1/4 cup packed cilantro leaves
  • 2 scallions (green onions)
  • 2 teaspoons vegetable oil
  • 1 teaspoon grated ginger
  • Kosher salt and freshly ground pepper
  • 4 center cut skin-on salmon fillets, about 6 ounces each
  • 2 teaspoons fresh lime juice
  • 2 teaspoons low-sodium soy sauce
  • 2 teaspoons honey
  • 1/4 teaspoon black sesame seeds
  • 1-1/3 cup cooked edamame
  • Optional garnish: snipped chives or parsley, lime wedges
  •  

    Preparation

    1. PREHEAT the grill over medium-high direct heat. Oil the grill grates. Finely chop the cilantro and scallion and mix in the oil and ginger. Season with salt and pepper.

    2. CUT two 3-inch long slits through the skin lengthwise on the bottom of each salmon fillet, going about halfway into the salmon. Stuff the slits with the herb mixture. Season with salt and pepper.

    3. STIR together the lime juice, soy and honey.

    4. PLACE the salmon, skin side up, on the grill and cook until well marked, 3 to 4 minutes. Turn the salmon and continue cooking, brushing the tops with the sauce, until the fish is cooked through, about another 3 to 4 minutes. Transfer to a serving plate and sprinkle with the sesame seeds. Serve with edamame and lime wedges.

      

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    TIP: Glamorous Edamame

    We enjoy both the flavor and the nutritional benefits of edamame. We always order a bowl at Japanese restaurants, and have bags of frozen, shelled edamame in the freezer at home.

    The bright green color of the boiled soybeans adds perkiness to anything from scrambled eggs to salads to mashed potatoes. You can ready almost any savory dish for St. Patrick’s Day by mixing in, scattering or garnishing it with edamame.

    Hannah Kaminsky reports from a trip to Hawaii that the local restaurants serve a much more inspired dish of edamame than most of us know from Japanese restaurants on the mainland. She writes:

    “A popular pupu (appetizer) at dives and fine dining establishments alike, edamame seasonings start with the most basic sprinkle of sea salt. But these humble soy bean pods are rarely ordered in that plain state.

    “Garlic edamame, studded with plentiful chunks of coarsely minced garlic, guarantee you the most powerful but worthwhile dragon breath* you’ve ever experienced. (Editor’s Note: To counter the effects, sauté the garlic to take the edge off, and add fresh minced parsley.)

     

    edamame-sauce-hannahkaminsky-230

    Edamame and soybean poke. Photo courtesy Hannah Kaminsky | Bittersweet Blog.

     
    “Spicy edamame (or sweet-and-spicy, with added honey) adds either crushed red pepper flakes or a drizzle of sriracha into the mix. It’s a real treat when you can find edamame dressed up poke-style, in sesame oil, soy sauce, scallions, and sliced sweet onions.

    “The beans pictured here are a specialty from the newly opened Izakaya Torae Torae in Honolulu: Teriyaki truffle edamame. Just toss the edamame in truffle oil before drizzling with teriyaki sauce.”

    And while you’re at it, you can make homemade teriyaki sauce.

     
    *What causes garlic breath: The sulphuric compounds that give garlic their desirable taste and health benefits and also create that unpleasant odor. Here’s more information, including how to fight garlic breath.

     

    Teriyaki-Sauce-olivethis.com-230

    Homemade teriyaki sauce. Photo courtesy OliveThis.com. Check out their recipe for Grilled Chicken with Honey
    Ginger Balsamic Teriyaki Sauce.

     

    WHAT IS TERIYAKI SAUCE

    Teriyaki is actually a Japanese cooking technique, in which foods are broiled or grilled with a glaze of soy sauce, mirin (rice wine) and sugar. According to Wikipedia, in Japan the cooking style is mainly used for a variety of fish, while in America, salmon teriyaki and chicken teriyaki are typically found on menus.

    The word derives from the noun teri, which refers to a shine or luster given by the sugar content of the tare, a term for dipping sauces used in grilling; and yaki, the cooking method of grilling or broiling.

    RECIPE: HOMEMADE TERIYAKI SAUCE

    Ingredients For 1 Cup

  • 1/2 cup soy sauce
  • 1/4 cup water
  • 2 tablespoons sweet rice wine
  • 1 tablespoon, plus 2 teaspoons brown sugar
    or honey
  • 1/4 cup sugar
  • 1-1/2 teaspoons minced garlic†
  • 1-1/2 teaspoons minced ginger†
  • 1/2 tablespoon cornstarch
  • 1 tablespoon water
  • Preparation

    1. MIX all but last two ingredients in a sauce pan and heat over a medium flame.

    2. MIX cornstarch and cold water in a cup and dissolve. Add to pan. Heat until sauce thickens. If the sauce is too thick for you, you can thin it with water.
     
    †You can substitute garlic powder ground ginger, but fresh tastes better. Reduce the amounts of dried herbs, as they are more concentrated.

      

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