Alright here we go....
Seared Ahi w/ Red Onion, Seaweed Salad, Cabbage, Wasabi Cream, pickled ginger
Tomatillo Chicken w/ Cilantro, Cotija
Filet w/Cumin Mayo Cilantro, Green Onion, Cotija
I'm gonna do my best to give you measurements but I with out a doubt, cook by taste. For the small tortillas, if your in Orange County head up to the Mexican markets off 17th. Street in Costa Mesa. Great place to get your Cilantro, Cotija etc.
OK, I'll break it down by taco...
Ginger Garlic Shrimp w/ Red Pepper Flakes, Mint and Cotija
1lb Peeled & Deveined Tiger Shrimp (Med. 41-50 Count)
5 cloves Finley Chopped Garlic
4 tbsp Fresh Grated Ginger
5 tbsp Olive Oil
1 tbsp Butter
1 bottle White Wine (Pinot Gris)
1/4 cup Fresh Mint Leaves
1/4 cup Crumbled Cotija Cheese
Fresh Ground Salt, Pepper
Red Pepper Flakes
Tortillas
First things first. In a ziplock bag, add 3 to 4 oz of the wine. Then grab a wine glass and fill up to provide comfort during your cooking time. Place bottle back in fridge Also add to bag: Shrimp, Garlic, Ginger, 3 tbsp Oil and Salt/Pepper. Shake bag to get a good coat on all the shrimp. Seriously, quit now if you didn't close the bag. Open corner of the bag and get all the air out. Close up tight and put in fridge for a couple of hours. Drink wine and wait or start on other tacos.
Cooking Tortillas: Well, however you want them. Some do the microwave thing, some oven wrapped in foil, some do on the burner and so on and so on. If you want street taco style you're gonna need a hot flat pan and a little coating of Veg Oil on each tortilla.
The Shrimp: Place a med to large sauce pan on med heat with the remaining 2 tbsp oil.
Add entire contents of bag, this is going to cook quick. I like to cook the shrimp till about 90% done. Remove shrimp only. Add butter, turn up the heat and reduce down the remaining liquid stirring so not to burn. I'll also add some more wine at this time (if there's any left!) When it's reduced to almost a syrup consistency, add shrimp and red pepper. Quickly coat shrimp and serve.
Taco shell/shrimp/mint leaves/Cotija - eat!
Seared Ahi w/ Red Onion,Seaweed Salad, Cabbage, Wasabi Cream, pickled ginger.
1lb Sushi Grade Ahi
1/2 cup Shredded Cabbage
1/2 cup Seaweed Salad
1/4 cup Pickled Red Ginger (Kizami Beni Shoga)
1/4 cup Diced Red Onion 1/4 cup Heavy cream *
2 to 3 oz Low Sodium Soy Sauce
1.5 tbsp Mayonnaise *
1.5 tbsp Grape Seed Oil
1 tbsp Sesame Seed
1 tbsp Wasabi *
1 tbsp Sugar *
Tortillas
S & P to taste *
* = for sauce
Alright, starting the Wasabi Cream Sauce is just a pain in the ass. My measurements listed are truly estimates. I just kept adding/tasting/adding/tasting etc. I use a cold metal bowl and whipped with a fork to get some air in it. I'm gonna make again and measure exactly cause it was that good. Orange County people, there is great Japanese Market (Ebisu Supermarket) on the corner of Brookhurst & Garfield. They have everything you need except the tortillas. Their Seaweed Salad is the best.
Cube Ahi into bite-size soak in bowl with the Soy Sauce & Sesame Seed. Heat Oil on High in a large saute pan. When pan is hot, add contents of bowl. Keep it moving. You want to just lightly cook the fish. It only takes about 60 to 90 seconds. When done remove from pan immediately.
Tortilla/Ahi/Wasabi Cream/Onion//Cabbage/Seaweed Salad/Pickled Ginger
Tomatillo Chicken w/ Cilantro, Cotija
2 or 3 Boneless/Skinless Chicken Brest (good ones, not that hormone injected crap)
1 jar Tomatillo Salsa ***
2 cups Chicken Broth (Organic)
S & P
Cojita Cheese
Tortillas
Ok this one is about as simple as you can get. Especially if you use the pre-made salsa. In a covered pot heat about 3 cups of water and the Broth with S & P added. You don't have to season the water to much, as all the flavor will be coming from the salsa. Boil chicken till done, about 10 minutes. Pre-heat oven to 350. Remove chicken and set on flat surface. Hold the chicken with a hot pad and start "shredding" with a fork, pulling across the grain. Once all of it is shredded, add to oven proof bowl and stir in the salsa. Cover and place in oven for aprox 10 minutes. Remove, stir and serve.
Tortilla/Chicken mixture/Cotija that all!!
*** OK here's the deal. The best part about this dish is its quick and easy. There are so many really good small production salsas out there. Find one that you like and use it. Do not use mass produced canned salsa. They tend to be too acidic. Remember this is where your flavor is coming from.
Filet w/Cumin Mayo Cilantro, Green Onion, Cotija
1lb Filet Mignon
1/4 cup Real Mayonnaise *
1 bunch Cilantro
2 lengths Green Onion
1.5 tbsp Cumin Powder *
1/2 tsp Turmeric Powder *
1/2 tsp Paprika *
Pad Butter
Cotija Cheese
S & P *
* = for sauce
OK another simple one. The sauce will take a bit of tasting and adding, so take your time and mix it good adding a little of the spices at a time. Relax your making a flavored mayo. Its not the end of the world if you have to start over. S & P both sides of the Filet. Chop Onions and Cilantro, cube Filet into bite-size pieces. Heat a saute pan on med-hi heat.Once pan is nice and hot, add butter and Filet at the same time. Start tossing in pan immediately. The Filet will only take a couple of minutes. Do not brown -- you want this meat tender so don't overcook. If you start browning, you're cooking too long. Remove from heat and serve.
Tortilla/Filet/Cumin Mayo/Cilantro/Green Onion/Cotija
Dig it.
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