Baja style Fish Tacos

2 garlic cloves, peeled

Salt to taste

1/2 teaspoon Mexican oregano

1/2 teaspoon black pepper

1 teaspoon yellow mustard

1 teaspoon concentrated chicken base or chicken-flavor powdered bouillon

1cup beer, sparkling water or water

1teaspoon baking powder

1cup all-purpose flour

Vegetable oil about 1 1/2 inches deep for frying

1pound boneless, skinless fish filets (practically anything will work, but I like larger-flake, lighter-flavor fish best for this preparation tilapia is the least expensive but halibut, sea bass, grouper would be awesome

1/3cup mayonnaise

1/3cup sour cream or heavy (whipping) cream

1/4cup milk

12 warm corn tortillas

1cup (or more) thinly sliced cabbage (I like Napa cabbage best)

About 1 cup salsa (toasted arbol chile salsa, roasted green chile salsa, roasted tomatillo salsa or even one of the Mexican hot sauces like Tapatio or Valentina)

2 or 3 limes, cut into wedges

Finely chop the garlic, sprinkle generously with salt, then mash back and forth with the side of your knife across your cutting board until crushed to a puree or grate using a microplane you want the results to be very fine. Scrape into a medium bowl and add the oregano, black pepper, mustard, base or bouillon, beer or water, and 1/2 teaspoon salt. Add the flour and baking powder to the wet ingredients and whisk just until combined.

Heat the oil in a heavy skillet to 370 degrees. While the oil is heating, cut the fish into pieces about 3 inches long by 1/2 inch square. Use a pair of tongs to pick up a piece of fish, dip it completely into the batter, and lay it into the oil. Continue with a few more pieces of fish, filling the hot oil with an uncrowded layer. Fry, turning the pieces regularly, until deep golden and crisp, about 4 minutes. Drain on paper towels and keep warm in a low oven on a wire rack set over a sheet pan while you fry the rest of the fish.

Mix together the mayonnaise, sour cream and milk. Set out with the cabbage, salsa, warm corn tortillas, limes and the crispy fish for everyone to make tacos6

Salsa Verde Tomatillo salsa

Salsa Verde Is one of my favorite sauces! It's super versatile and with the same ingredients  you can cook it a few ways one is to simmer the other to oven roast.  This is one of my everyday salsas. The tomatillo is a relative of the goose berry and can range in size from the small Milepero, walnut-size fruit to globe tomato sized both in a papery husk. The tomatillo makes a traditional sauce with an especially fresh, tart citrus taste. Mexican salsa verde is a table staple for me and I will put it on the table for diners to add as they like but I love to use it  for Chicken or Shrimp Enchiladas, or chilequiles.
This will make 2 to 3 cups
1 pound tomatillos, husked and washed
3 Fresh Serrano, start with 1 and add more to taste (or 2 jalapeños)
5 or 6 sprigs fresh cilantro chopped remove only the very end of the stems that are fibrous
1 small onion chopped
1 large clove garlic, peeled
1 tablespoon lard or canola oil
2 cups water you can use chicken stock too
1/2 tablespoon of kosher salt you can add more to taste

Cooking the tomatillo 2 methods:
Boil:
Add the tomatillos and the chiles in to a pan with the salt and water or stock to cover until tender, 10 to 15 minutes. Reserve water or stock for later use.

Roast: @425 degrees
Place tomatillo, chiles on a sheet tray lines with foil or parchment rub with a little lard or Canola oil  cook until blistered and light brown.

The puree:
Place the tomatillos and chiles in a blender with the cilantro, onion and garlic give sauce good stir. Process until smooth

The sauce: In a medium fry pan or skillet heat the lard or Canola oil set over medium-high until fat shimmer pour sauce in all at once and stir constantly for 4 or 5 minutes, until sauce darkens and gets thicker then add the water or broth, bring back to a boil, reduce the heat to medium and simmer 10 minutes or until thick enough to coat a spoon, Season with additional salt.

White Salsa for fish tacos or seafood enchiladas

Have you ever wondered what  your fish tacos were missing or maybe you wanted a little extra creamy deliciousness for some shrimp enchiladas. Well here's a  simple white salsa that is great with fish! What makes this sauce amazing is you build it in a blender.

1/2 cup mayo
1/2 cup sour cream
1-3 jalepeno start with one and add to the heat level you enjoy
Pinch of dried oregano 
Pinch of ground cumin
1/4 of a white onion or a Pinch of onion powder

1 clove of garlic or a Pinch of garlic powder
Salt and pepper to taste 

Place all of your ingredients in to the cup of your blender and blend until completely smooth I like to put mine in a squeeze bottle to serve it makes it super easy! 

Next I'll write up some of my favorite enchilada sauce recipes

 xoxo Jacq

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FTDI compliant brines for Chicken and pork

I have friends who are successfully participating in the Camp fitness. So how do you mix things up when you are trying to just FTDI? Brines!! They will make your protein amazing you can prep 1 base and switch up any of the spices. I personally don't cook chicken or pork without a brine first it gets all of your herbs and spices in to your protein with out the addition of fats! On top of that your protein will have better texture and juiciness that replaces the need for fat! You don't have to measure the spices exactly and if you are missing something or don't like it leave it out. The only thing you should follow is the base brine of water to salt from there sky's the limit

1 gallon of water

1/3 cup of kosher or sea salt

4-5 fresh crushed garlic cloves

6-10 peppercorns

*1/4 onion or 1 tablespoon onion powder

FRENCH

2 springs rosemary

2springs thyme

3-5 allspice berries

1 bay leaf

2sprigs Italian parsley

*plus base brine

LATIN

1teaspon cumin

1-2 tsp red chile flake

1-2 tsp coriander

3-4 sprigs cilantro

*base brine

ASIAN

1 tsp Chinese 5spice powder

2-3 star anise pods

1-2 tsp coriander seeds

*base brine

ITALIAN

2 sprigs fresh oregano

1tsp red chile flake

2 sprigs of italian parsley

1/4 chopped onion or 1 tblspn onion powder

Flour Tortillas

Best Ever Homemade Flour Tortillas

Ingredients:
3 cups flour 
1 teaspoon salt 
1 teaspoon baking powder 
⅓ cup vegetable oil 
1 cup warm water 

Instructions:
1.Combine flour, salt and baking powder in the bowl of a stand mixer. With the dough hook attached mix dry ingredients until well combined. Add oil and water with mixer running at a medium speed. Mix for 1 minute, stopping occasionally to scrape the sides of the bowl. After about 1 minute, or when mixture comes together and begins to form a ball, decrease mixing speed to low. Continue to mix for 1 minute or until dough is smooth.

2. Transfer from mixing bowl to a well-floured work surface. Divide dough in half, then in half again. Continue until you have 16 fairly equal portions. Form each piece into a ball and flatten with the palm of your hand as much as possible. If dough is sticky, use a bit more flour. Cover flattened balls of dough with a clean kitchen towel and allow to rest for 15 minutes before proceeding.

3. After rest period, heat a large pan over medium-high heat. Roll each dough piece into a rough circle, about 6-7 inches in diameter, keep work surface and rolling pin lightly floured.  Don't stack uncooked tortillas on top of each other or they will get soggy.

4.When pan is very hot, place one dough circle into pan and allow to cook about 1 minute or until bottom surface is lightly browned in places and starting to bubble a bit. If tortilla is browning too fast, reduced heat a bit. If it's taking longer than a minute to see golden brown spots on underside of tortillas, increase heat a bit. Flip to other side and cook for about 30 seconds. You want the tortilla to be soft but have small golden brown spots on surface. Remove from pan with tongs and stack on a plate till all tortillas are cooked. Allow to cool completely if not using right away, When cool, tortillas can be placed in a large zippered bag or plastic container. They will keep well at at room temperature for 24 hours or can be frozen indefinitely.

From Cooks.com

Anne Marie's Mint Chip cupcakes

My Niece is turning 11 this year in December and I remember when her mom was pregnant with her just about ever night around 9:30 after Baskin Robbins closed it was mint chip ice cream craving time I got smart and bought it in bulk and cones too! in honor of my first little princess who already has her own recipe my biscuits and gravy (Anne Marie's favorite biscuits and gravy) Here is one she doesn't know about yet!

Mint Chip Frosting
2 sticks of butter whipped
3 cups of powdered sugar
2 Tablespoons of heavy cream
1/4 teaspoon of peppermint extract
2 drops of green food coloring
1/8 teaspoon of salt
2/3 of a cup of mini chocolate chips
beat softened butter on medium speed with the whisk attachment on your stand mixer. Beat for about 60 seconds until smooth and creamy. Add 3 cups of powdered sugar, cream with the salt dissolved in it, peppermint extract, and food coloring. Increase to high speed and beat for 3 minutes. Add more powdered sugar if frosting is too thin (up to 4 cups) or more cream if mixture is too thick. You may also add more food coloring if desired or more peppermint extract if it is not minty enough. Stir in the chocolate chips by hand.

Chocolate Cupcakes1 cup of milk or water1/2 cup of unsweetened cocoa powder1 1/3 cup of ap flour2 tsp baking powder1/4 tsp salt1/2 cup softened butter1 cup sugar2 large eggs2 tsp vanillaPreheat oven to 375F degreesHeat milk to almost a boil (scalded)In a double boiler on high pour in unsweetened cocoa and scalded milk mix until smooth bring to room temperature (place in fridge while you prep everything else :) )

Whisk together the flour, baking powder, and salt in a medium sized bowl. Set aside.

In a large bowl, using a stand mixer, cream the softened butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. Slowly add the flour mixture and beat only until just combined. In a steady stream, add the cooled cocoa mixture and stir until smooth.

Fill each muffin tin 3/4 of the way full with batter. Bake for 16-19 minutes, keeping an eye on them to avoid even the slightest burning to check for doneness a toothpick inserted in the middle should come out clean. Remove from oven and place on a wire rack to cool before frosting.

Cake recipe modified from the joy of cooking

Strawberry Lemonade Beer

Strawberry Lemonade Beer

1 lb strawberries, cleaned and cut into chunks
1/2 cup sugar
1 cup lemonade
3 light beers
3 cups ice
1 lemon, cut in slices

Place prepared strawberries in a bowl with a lid. Sprinkle with 1/2 cup sugar and toss to coat. Place in the refrigerator for 10 minutes to sweat the strawberries and make them good and juicy. Remove from the refrigerator, add lemonade and stir.

If serving right away, place strawberry lemonade mixture in a serving pitcher. Pour in beers and add ice. Drop in extra lemon slices and serve!

If you are making one glass at a time, place 1 cup strawberry lemonade mix, 1 cup ice, and 1 beer in a glass. Drop in a few lemon slices and serve!