Thursday, July 14, 2011

Back with a Vengeance!

Good evening bloggers! I am back with a ton of recipes for you all. I blame my disappearance on my laptop crapping out on me a couple of weeks ago. I also got tied up with some life stuff that was happening. Luckily, I have gotten everything all settled out. I am back finally and plan on staying (unless something else dares to jump in my way...) Anyway, we've got a full menu tonight, so let's grab our sooking utensils and get in the kitchen!

One Pan Tilapia Fish Tacos

You will need:

  • 1 pound tilapia fillets 
  • Salt 
  • 2 tablespoons anise seeds 
  • 2 tablespoons canola oil 

For the Mole: 

  • 1/2 white onion, sliced 
  • 2 whole garlic cloves 
  • 2 whole Roma tomatoes 
  • 1/3 cup slivered blanched almonds 
  • 1 teaspoon cumin seed 
  • 1 cup water 
  • 1/2 cup chili paste 
  • 2 teaspoons salt, plus more for seasoning fish 
  • 1/4 cup raisins 
  • 8.5 corn tortillas, divided 
  • 2 cups shredded iceberg lettuce 
  • 1/4 cup grated cotija cheese

  1. Season the fish with salt, to taste, and coat in anise seeds. 
  2. In a large saute pan over medium-high heat, add the oil. 
  3. When the oil is hot, add the tilapia and saute until golden on 1 side. 
  4. Flip them over and finish cooking on the other side. 
  5. Remove the fish from pan to a plate and keep warm. 
  6. In the same pan add the onion, garlic and tomatoes and saute until the onion is golden. Stir in the almonds and cumin seed and cook for 1 more minute. 
  7. Deglaze the saute pan with the water and stir in the chili paste. 
  8. Carefully transfer the mixture to a blender. 
  9. Add the 2 teaspoons salt, the raisins, and the 1/2 corn tortilla and puree until very smooth. 
  10. Briefly toast the remaining 8 tortillas over an open flame and lay 2 tortillas on each of 4 plates. 
  11. Break up the fish and divide it evenly among the tortillas. 
  12. Spoon the mole sauce over the fish, top with the shredded iceberg and garnish with the cotija cheese. 
  13. Serve.

Pork Tenderloin with Eggplant Relish

You will need:

  • 3 mild frying peppers, such as Hungarian or banana, halved and seeded
  • 1 small jalapeno pepper, halved
  • 2 medium Japanese eggplants
  • 1 bunch scallions
  • 6 cloves garlic, unpeeled
  • 2 pork tenderloins, trimmed and cut into 4 pieces
  • 1 teaspoon ground cumin
  • Kosher salt and freshly ground pepper
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon paprika, plus more for garnish
  • 2 tablespoons chopped fresh parsley

  1. Preheat the broiler and line a broiler pan with foil. 
  2. Broil the frying peppers, jalapeno, eggplants, scallions and garlic on the foil until charred, about 3 minutes per side. 
  3. Cover with a damp towel to cool, then peel the peppers and eggplants. 
  4. Squeeze the garlic from its skin. 
  5. Roughly chop the vegetables and garlic and toss in a bowl.
  6. Season the pork with the cumin and salt and pepper. 
  7. Heat the olive oil in a skillet over medium-high heat. 
  8. Add the pork; cook, turning, until golden, about 6 minutes. 
  9. Reduce the heat to medium and cook, turning, until a thermometer inserted into the center registers 150 degrees, about 8 more minutes. 
  10. Set the pork aside.
  11. Add the lemon juice to the skillet, then add the eggplant mixture and paprika; warm through. 
  12. Season with salt and pepper and add the parsley. 
  13. Slice the pork. 
  14. Serve with the eggplant relish and garnish with paprika.

Salami-Mozzarella Calzones

You will need:

  • 2 large eggs 
  • 1/4 cup chopped fresh parsley 
  • 1 teaspoon grated lemon zest 
  • 1/4 pound shredded reduced-fat mozzarella cheese 
  • Extra-virgin olive oil, for brushing 
  • 1 tube refrigerated pizza dough 
  • 1/4 pound deli-sliced salami, cut into thin strips 
  • 1.5 cups giardiniera (pickled mixed vegetables), drained 
  • 1/4 pound sliced provolone cheese

  1. Place a baking sheet upside down in the oven and preheat to 400 degrees. 
  2. Beat the eggs, parsley and lemon zest in a small bowl. 
  3. Pour half of the egg mixture into a medium bowl and stir in the mozzarella. 
  4. Reserve the remaining egg mixture for brushing on the crust. 
  5. Turn another baking sheet upside down; line with parchment paper and brush with olive oil. Unroll the dough on the parchment paper and pat into a 9x12 inch rectangle. 
  6. Spread the mozzarella mixture over one half of the dough, leaving a 1 inch border along the edge. 
  7. Top with the salami, followed by the pickled vegetables and provolone. 
  8. Fold the other half of the dough over to cover the filling. 
  9. Crimp and roll the edges to seal, then pierce the top of the dough in a few places with a knife. 
  10. Slide the calzone with the parchment paper onto the hot baking sheet; bake 15 minutes. Remove from the oven and brush with the remaining egg mixture, then continue to bake until the crust is golden, 5 to 10 more minutes. 
  11. Let rest 5 minutes, then cut into wedges.
  12. Serve.

Shrimp and Cajun Rice

You will need:

  • 1 tablespoon unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 3 cloves garlic, minced
  • 2 teaspoons Cajun seasoning
  • 1 pound large shrimp, peeled and de-veined, tails intact
  • Kosher salt and freshly ground pepper
  • 4 plum tomatoes, chopped
  • 2 bunches scallions, chopped
  • 3 cups cooked white rice
  • 3 tablespoons chopped fresh parsley

  1. Heat the butter, olive oil and garlic in a large skillet over medium-high heat until fragrant, about 1 minute. 
  2. Add the Cajun seasoning and shrimp and cook, stirring, until the shrimp begin to curl, about 1 minute. 
  3. Season with salt and pepper.
  4. Add the tomatoes and scallions to the skillet and cook, stirring, about 1 minute. 
  5. Add the rice and 1/4 cup water and continue to cook until the rice is warmed through and the shrimp are opaque, about 3 more minutes. 
  6. Stir in the parsley and serve.

Pork Roast Shoulder with Spanish Rice

You will need:

For the Sofrito: 

  • 1 green pepper, minced 
  • 1 onion, minced 
  • 1/2 bunch cilantro, chopped 
  • 1/4 cup olive oil 
  • 1 pork shoulder 
  • 12 whole garlic cloves, slightly smash 
  • 3 envelops sazon seasoning 
  • 1 tablespoon adobo seasoning 
  • 1/4 cup sofrito, recipe follows 

For the Spanish Rice: 

  • 1/4 cup diced pork 
  • 1/4 cup diced onions 
  • 2 tablespoon butter 
  • 2 envelopes sazon seasoning 
  • 1 tablespoon adobo seasoning 
  • 2 cups long-grain rice 
  • 4 cups water 
  • 2 tablespoons sofrito 
  • 1 can pigeon peas

  1. In a food processor add green pepper, onion, and cilantro. 
  2. Pour in oil and mix well. 
  3. Set aside 2 tablespoons for Spanish rice.  
  4. Preheat oven to 300 degrees. 
  5. Cut off 2 slices of pork and set aside for Spanish rice. 
  6. Make at least 12 slits in pork with the tip of a very sharp knife. 
  7. Put 1 clove of garlic in each slit. 
  8. In a small bowl, mix together the sazon and adobo seasonings. 
  9. Add 1/4 cup sofrito and stir together. 
  10. Rub over entire pork shoulder. 
  11. Place pork in large roasting pan, wrap with foil and cook for 3 hours. 
  12. Remove the foil and crank oven up to 400 degrees and let cook additional 20 minutes until desired crispness. 
  13. For the rice: In large saucepan on high heat, saute onions and reserved pork in the butter until lightly browned. 
  14. Add sazon, adobo, rice, water and reserved sofrito.
  15. Cook about 10 minutes on high or until the water begins to evaporate to almost the level of the rice. 
  16. Add pigeon peas and cilantro. 
  17. Cover with lid, reduce heat to low and let cook until water is totally evaporated and rice is tender. 
  18. Remove from heat.
  19. Serve.

I will be back tomorrow with more delicous recipes. I'm not done shoving recipes onto you all because I know that you want more! ^_^ I'll catch you all on the flip side. Good night everyone. Happy Blogging.