Published by mel on April 25, 2008 in entree, recipe and sides & bites.
When we were in Austin for SxSW this year, we followed someone’s recommendation to get some tacos at Torchy’s. I can’t remember where I read about it or who recommended it, but I wish I could thank them. The tacos were fresh and inventive and your tacos are cooked to order in an old van. You can also order a bucket of beers from the bar next door. Too bad I had a raging hangover from too many free Phizz-tinis the night before. (Don’t ask.) I had a seared tuna taco and shredded pork one. We ate them at a tiny metal garden table as the sun set. It was a perfect last meal in Austin.
Since my husband is addicted to all manner of Mexican food, I make tacos regularly and have started branching out from the traditional meat with onions, cilantro and lime juice. Last night, I broiled a couple of salmon filets simply with salt and pepper. Then I topped them off with a salad of yellow onion, radicchio, yellow carrots, cilantro, lemon & lime. They were really light and refreshing. Perfect for a sunset and a beer. Too bad all we had was seltzer and the TV.
Continue reading ‘citrusy salmon tacos’
Published by mel on March 14, 2008 in entree and recipe.
Sometimes the best meals are the ones you have to invent. I haven’t been to the grocery store since well before my trip to Austin and the fridge and pantry were looking a little sparse. I always keep some chicken sausages in the fridge for emergencies like this and I knew I had some corn tortillas, cilantro and frozen maize in the fridge. Once I know I’ve got tortillas and cilantro, I know tacos are on the menu.
Last night, the tacos were stuffed with habanero and green chile chicken sausage that I sauteed with frozen maize kernels. Maize (or Choclo) are pretty much giant, white corn kernels. They’re usually found in Chilean or Peruvian cooking, and are often served with Ceviche. Maize is also used to make hominy by soaking or cooking in lime-water. These kernels are not as sweet as regular corn, and have a starchier texture. I buy mine frozen off the cob (Goya Choclo Desgranado) in the frozen section of my grocery store. If you can’t find them at a Hispanic market, I’d use diced potatoes as a substitute to achieve a similar texture and flavor.
A dollop of plain Greek yogurt, a squeeze of hot sauce and dinner was done. I really loved the play of textures between the sausage and maize kernels and although the meal was unplanned, I can’t wait to make it again.
Continue reading ’sausage & maize tacos’
Published by mel on December 13, 2007 in entree and recipe.
It’s not really the first meal we’ve eaten in our new home. We’ve had toast, cereal, coffee, turkey chili and many many sandwiches. But it was the first time I really cooked on a weeknight, for just the two of us. And it was just lovely. I made chicken tacos with hominy salsa, which Tom loves and is easy to make. I cooked the chicken in a spicy chipotle broth and seasoned it with chili powder, cumin and a bit of saffron. The hominy salsa is my standard for any tacos and also works well on chili and veggie burgers.
Recipes below
Continue reading ‘first meal’
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