Thursday, May 20, 2010

Roasted Shrimp Cocktail


Another yummy recipe from foodnetwork.com :)  Here's a link to the original recipe...


I made my cocktail sauce with three tablespoons of lemon juice (instead of three teaspoons) and two tablespoons of prepared horseradish (instead of three tablespoons).  If you like shrimp cocktail you will love this cocktail sauce.  You can serve the shrimp hot from the oven, room temperature, or chilled.  I made the cocktail sauce first and put it in the fridge to chill while I made the shrimp.

Wednesday, May 19, 2010

Mexican Sloppy Joe's

1 lb lean ground beef
3 TBS onion diced small
1 ½ cup tomato sauce
1 packet taco seasoning
1 TBS Worcestershire sauce
2 TBS Ketchup
1 tsp cumin
1 tsp ground black pepper
1 tsp chili powder
1 tsp garlic powder
8 hamburger buns
1 avocado (optional)
Cilantro, sour cream, and shredded cheese (optional)

Place ground beef and diced onions in a large skillet. Cook over medium high heat until the meat is browned and the onions are translucent. Drain any excess fat from the pan. Add packet of taco seasoning and stir well. Add tomato sauce, ketchup, Worcestershire sauce, cumin, pepper, chili powder, and garlic powder. Stir well. Reduce heat to medium low and simmer for ten minutes.
Serve on hamburger buns (cheese, avocado, sour cream, and cilantro are optional).

Tuesday, May 18, 2010

Beer Battered Fish Tacos















Beer Battered Fish Tacos

3 tablespoons all-purpose flour, plus extra for pre-coating the fish
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon chili powder
1/8 teaspoon cayenne pepper, or to taste
1/3 cup beer
8 ounces tilapia fillet, cut crosswise into 1-inch wide strips
2 teaspoons canola oil
4 tortillas, warmed
pico de gallo (or salsa of your choice)
cilantro
shredded cabbage
diced avocado
chipotle lime aioli (recipe follows)


Combine 3 TBS flour, cumin, salt, pepper, chili powder, and cayenne in a medium bowl. Whisk in beer to create a batter.

Cut fish lengthwise into inch wide strips. Dust fish with a little flour (this will help the batter to stay on the fish). Heat oil in a skillet over medium high heat until the oil begins to ripple. Dip the fish in the batter coating all sides. Place the coated fish in the skillet and cook for three minutes on each side. Remove to plate. Assemble tacos by placing some chipotle lime aioli on a tortilla. Top with shredded cabbage. Place the fish on top of the cabbage. Top with pico de gallo, diced avocado, and cilantro.


Chipotle Lime Aioli

2 tablespoons sour cream
2 tablespoons mayo
zest and juice of one lime
1 tablespoon chili powder
1/8 teaspoon cayenne pepper
1 teaspoon garlic powder


Whisk together ingredients and refrigerate for at least 15 minutes to let flavors blend.