t o m a t o e s & t e q u i l a

I find the sounds, smells and to-do's of Sunday to be therapeutic. The washing machine churning, the dish washer swishing, the vacuum grumbling, the hiss of steam from my iron, the smell of a freshly cleaned kitchen. That on top of looking at my stocked fridge and to-do list with lots of items crossed out in big black sharpie marker signifying that "I get things done!" is utterly calming.

Then, after all the doing gets done, and the cleaning is finished, and the washing machine quiets, we make dinner. And it makes me happy. I simply love being in my kitchen, in my clean apartment, with nothing left on the to-do list except, "make dinner," and "watch movie." This is when I truly relax. The other 98% of my life I am running a perpetual list through my head of the should have/need to/next time/don't forget.

So, last Sunday we made these fish tacos and they were truly the cherry on top of a wonderful Sunday. SO GOOD. Light, summery, healthy, and easy. Definitely fits all of my requirements.

I found this recipe in an America's Test Kitchen; Cooking for Two (2009) cookbook I checked out from the library. Cooking for two (or one) can be tough and this cookbook breaks it all down so it doesn't seem like so much work for just two people. For example, they have sidebars throughout the book that point out ways to use up leftover ingredients from a recipe, so you waste little. There is a section for "Fancy Dinners," which can feel like so much work for one or two people. There are also sections for healthier dishes and using up what you have in your pantry - both are things I think about frequently. 

GRILLED FISH TACOS WITH CHIPOTLE-LIME MAYO
(America's Test Kitchen, Cooking for Two, 2009)


serves two


1/4 small head of cabbage (about 4 oz), shredded (also feel free to buy pre-packaged coleslaw)
3 tbl. chopped, fresh cilantro
1 1/2 tbl. fresh lime juice
1 tbl. vegetable oil
Salt and pepper
1/3 c. mayonnaise (I used light)
1-2 tsp. minced canned chipotle in adobo sauce
1 small garlic clove, minced
1 tsp. chili powder
2 (6-8oz) skinless mahi-mahi fillets, about 1 inch think (I used tilapia)
4-6 corn tortillas ( I STRONGLY recommend La Tortilla brand)

Toss the cabbage, 2 tablespoons of the cilantro, 1 tablespoon of the lime juice, 1 teaspoon of the oil, 1/8 teaspoon salt and a pinch of pepper together in a bowl and set aside for serving. In  a separate bowl, combine the remaining 1 tablespoon cilantro and remaining 1 1/2 teaspoons lime juice with the mayonnaise, chipotles and garlic. Season with salt and pepper to taste and set aside for serving.

Combine the chili powder, 1/4 teaspoon salt and 1/8 teaspoon pepper in a bowl. Pat the mahi-mahi fillets dry with paper towels, then brush with 1 teaspoon more oil and rub evenly with spice mixture.

On a gas grill, turn all the burners to high, cover, heat grill until hot.

Clean and oil the cooking grate. Gently place the mahi-mahi on the grill and cook, covered, until the fish is opaque and flakes apart when gently prodded. Gently flip when half-way through (NOTE: Are you listening? This is huge...DON'T TOUCH YOUR FOOD ON THE GRILL. Leave it alone. Every time you touch food on a grill you are releasing moisture. Especially with beef - set it and forget it!!!!) 

Remove fish and tent loosely with foil to keep warm. Meanwhile, place tortillas on grill off of direct heat and heat until crispy on the outside and heated through.

To serve, smear each tortilla with mayo mixture, top with cabbage and fish.

ENJOY!

I feel that I have not been honest with you. I was looking back through my last couple months of posts and noticed that most of them are very decadent. Lots of cookies, like high altitude chocolate chip cookies; cocktails, like fresh strawberry margaritas; decadent breakfasts, like pineapple upside down pancakes; and just plain bad-for-you things, like pecan sticky buns. You see, I don't really eat like that. My friends and family would tell you that I am normally watching what I eat, I tend to eat light, "California style" foods, and I work out several days a week.

Don't get me wrong, I wish I ate like that - or rather, I wish I could eat like that. But alas, I was not blessed with the metabolism of a super model. Normally when I make these things it is because I want to share something here that is different than my day-to-day meals. I usually eat a small amount of these luscious creations and then send them with the hubby to work for him to share with his coworkers.

I struggle with this. Should my blog be a place to share wonderful, decadent foods that are not typically part of  my "real life?" Or should I share the simple, fresh dishes of my everyday world? I worry that the everyday dishes are too boring. I am constantly focused on so many "dull" things regarding what I eat. Budget, nutritional content, calories, time needed for preparation, and using up food in my kitchen so I waste very little. When I started this blog, I intended to use it as a place to share the dishes of my food fantasy world. I think I have done that. But now that I look back at many of my posts, I am not sure the cumulative effect I have created is representative of "me."

Which brings me to Oatmeal Raisin and Bacon Cookies. Just add these to the list of unnecessary but supremely delicious dishes I have been making lately. The hubby tells me these had mixed reviews at his work. I can see that. Bacon in dessert is not for everyone. But if you want the most perfect combination of savory/sweet, then you have to try these. I have noted the high altitude adjustments below for you fellow mountain-folk. Tell me what ya' think!

OATMEAL RAISIN  AND BACON COOKIES RECIPE
(adapted from bon appetit)

8 slices bacon
1/2  c. (1 stick) plus 6 tablespoons butter, softened
3/4  c. firmly packed brown sugar (minus 1 tbl. for high altitude)
1/2  c. granulated sugar (minus 1/2 - 1 tbl. for high altitude)
2  eggs
1  tsp. vanilla
1-1/2  c. all-purpose flour (plus 1/4 c. for high altitude)
1  tsp. baking soda (3/4 tsp. for high altitude)
1  tsp. ground cinnamon
1/2  tsp. salt
3  c. oats (quick or old fashioned, uncooked)
1  c. raisins

Heat oven to 350°F.

Heat a large saute pan over medium heat. Chop bacon into a 1/2 inch dice. Add to pan and cook until crispy. When done, remove from pan with a slotted spoon and place onto paper towels to allow the fat to continue to drain off. Set aside. 

While bacon is cooking, in large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins and bacon; mix well.

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.

Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

 Are you a sweet breakfast person or a savory breakfast person? I am definitely savory. I love eggs and potatoes for breakfast. Or even something with a little spicy kick.

However, seeing as my husband is 29 going on 6, he loves sweet breakfast. The sweeter and more carbohydrate packed, the better. So when I saw this recipe in a recent bon appetit, I knew I had to make it for him.

After I was able to nail flipping pancakes with large circular pieces of pineapple in the middle of them, these weren't too difficult to make. A tad bit fussy for breakfast, but worth it - they were delicious. The rich flavor came from pre-cooking the pineapple in butter, brown sugar, and rum....healthy, huh? To go along with this "health" food, I made Oatmeal, Raisin and Bacon cookies later in the day...more on that later this week. For now, I'll just say that they were ridiculous. Clearly I need to hit the gym this week.

Anyway, these pancakes would be great for a special occasion breakfast, like guests in town or Easter morning, since they look special and are not your average toast and eggs breakfast.


PINEAPPLE UPSIDE DOWN PANCAKE RECIPE
(bon appetit)

Pineapple
1 tbl. unsalted butter
1 cinnamon stick, broken in half
1 large pineapple, peeled, cut into eight 1/2" rounds, cored
3/4 c. dark rum (I prefer The Kraken)
1/4 c.(packed) dark brown sugar

Pancakes
1 c. all-purpose flour
3 tbl. sugar
1 tsp. baking soda
3/4 tsp. kosher salt
1 c. buttermilk
1 large egg
2 tbl. unsalted butter, melted
1/2 tsp. vanilla extract
Nonstick vegetable oil spray

Melt butter with cinnamon stick in a large heavy skillet over medium heat. Cook until butter begins to brown, about 2 minutes. Add pineapple slices; cook until light golden brown, 4–5 minutes per side (Note: My pineapple fell apart a bit while cooking so be gentle). Remove skillet from heat; add rum and brown sugar. Cook over medium-high heat until juices are thick and syrupy. Transfer pineapple to a plate; let cool. Reserve syrup.

Preheat oven to 325°. Set a wire rack on a rimmed baking sheet. Whisk first 4 ingredients in a large bowl. Add buttermilk and next 3 ingredients; whisk until smooth.

Heat a griddle or large heavy skillet over medium heat. Lightly coat with nonstick spray. Pour batter by 1/4-cupfuls onto griddle. Cook each pan- cake until golden brown and bubbles form on top, about 2 minutes. Top each pancake with a pineapple ring. Flip; cook until pancake is golden brown, about 2 minutes. Place pancakes on prepared rack and bake in oven until cooked through, about 5 minutes.

Rewarm reserved pineapple syrup. Divide pancakes among plates; drizzle with pineapple syrup.

It really is quite strange that I have never shared a margarita recipe on tomatoes & tequila since 1) margaritas are my favorite drink, and 2) the main ingredient in a margarita is tequila, which I have lovingly named this blog after.

The hubby and I made these margaritas for Cinco de Mayo/Kentucky Derby/It was Saturday. Do you even really need a reason for margaritas? These are so good - not too sweet, but richly flavored with strawberries.

A little tip if you make these - the original recipe I used calls for Grand Marnier. However, I recommend the cheaper but equally delicious Patron Citronge. This orange liqueur is just as lovely as the more well known Grand Marnier, but half the price.

The great thing about this recipe is that it is a template for all kinds of margaritas. Just change the fruit that you puree the simple syrup with. I am thinking pineapple and mango next time.

P.S. - I also love the blog I found this recipe on - How Sweet It Is.  Definitely my new favorite food blog.

STRAWBERRY MARGARITA RECIPE
(howsweeteats.com)

makes one margarita

2 ounces Grand Marnier (I used Patron Citronge)
1 1/2 ounces Tequila (I used Patron Silver)
2 ounces lime juice
2 1/2 ounces strawberry simple syrup (see below)
salt + sugar for the rim (optional - I don't like a salted rim so I didn't do this)

Rim the ridge of your glass with a lime wedge and dip in a mix of margarita salt + sugar. Fill the glass with ice. In a cocktail shaker, combine tequila, grand marnier (patron citronge), simple syrup (recipe below) and lime juice with ice, and shake for about 30 seconds. Pour over ice and garnish as desired.

For strawberry simple syrup: combine equal parts sugar and water, bring to a boil and let sugar dissolve, then turn off heat and let cool completely. Combine 1 cup simply syrup + 1 1/2 cups slices strawberries (get creative here and use whatever fruit you feel like) in a blender and blend until combined.

I am continuing my effort to not just eat oatmeal for breakfast. I found this recipe on Joy the Baker. Do you read Joy? I like Joy - she seems fun.

I have a theory that Mexican flavors were made for breakfast. Think about it. You could take nearly any Mexican dish, add eggs and call it breakfast. The flavors and ingredients - onion, cumin, chili powder, chipotle in adobo, refried beans, tortillas - were made for breakfast. These waffles play on those flavors we all love, combining onion, cornmeal and salsa in everyone's favorite, waffles.


Speaking of waffles, have you been to Belgium? They make the best waffles. Not with Mexican flavors, but with Nutella and strawberries - mmmmm, strawberries and chocolate with doughy goodness. I love Belgium. I digress....back to the Cornmeal and Chive Waffles.

I do have a couple of suggestions for these waffles you might consider.

• A chipotle sour cream would go a long way
• I recommend pico de gallo over other salsas since these waffles need a bit of moisture, a mild salsa that you can use a lot of would be better (I used a really spicy one so couldn't add much and thus the dish was a bit dry)
• Corn kernels (I prefer frozen over canned, fresh if they are in season) in the batter would be a nice, sweet touch

CORNMEAL AND CHIVE WAFFLES WITH EGGS AND SALSA RECIPE
(Joy the Baker)

1 1/4 c. all-purpose flour
1/4 c. cornmeal (fine cornmeal is good, but I love a coarse grind for this recipe)
1 1/2 tsp. baking powder
1 tsp. granulated sugar
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. coarse ground black pepper
1/3 c. melted unsalted butter
2 large eggs
1 1/4 c. buttermilk
3 tbl. chopped chives
2 tbl. chopped parsley
Salsa and eggs