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:

 
Are you salivating or simply intrigued? Get your copy at Amazon.com in hardcover or Kindle editions.

[1] Corned beef and cabbage tacos. Here, the creamy cabbage slaw stands in for the traditional boiled cabbage. Here’s the recipe (photo © Chili Pepper Madness).

[2] Tacos for St. Patrick’s Day layer traditional corned beef and boiled cabbage (photo © La Tortilla Factory).

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

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

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.

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.)

“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. The recipe follows.
 
 
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] Edamame and soybean poke (photo © Hannah Kaminsky | Bittersweet Blog).

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

[3] Teriyaki chicken (photo © McCormick).

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.

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*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.

†You can substitute garlic powder ground ginger, but fresh tastes better. Reduce the amounts of dried herbs, as they are more concentrated.