For more information:
www.centeredchef.com
Yucatan-Style Pickled Onions
Ingredients:
5 oz red onions, peeled and thinly sliced
1/4 tsp whole black peppercorns
1/4 tsp whole allspice
3/4 tsp dried oregano leaves
1 sprig fresh thyme, or 1/4 tsp dried thyme
1/2 cup cider vinegar
2 Tbs orange juice
2 Tbs lime juice
salt to taste
Directions:
Place the onions in a saucepan and cover in cold salted water. Bring to a boil and cook for 1 minute. Drain, rinse briefly under cold water and place the onions in a nonreactive bowl or glass jar. Add all remaining ingredients, stir to distribute ingredients evenly, cover and refrigerate for at least 3 hours.
The pickled onions will keep, covered tightly in the refrigerator, for a few weeks.
Servings: 16
Black Bean and Charred Corn Quinoa Sauté
Ingredients:
2 cups water
1 cup quinoa, rinsed thoroughly
*
Tomatillo Salsa
1/2 lb tomatillos, rinsed, husked and cut into quarters
1/2 jalapeno, seeded, sliced
1/2 small white onion, medium dice
2 each garlic cloves
1/4 cup cilantro
2 fluid ounces water
1/2 teaspoon sugar
*
1 teaspoon olive oil
1/4 cup red onions, diced small
1/4 cup red bell peppers, diced small
1/4 cup green bell peppers, diced small
1/2 cup fresh corn on the cob, grilled and sliced off the cob
1/2 (28oz) can black beans, rinsed or 14 oz rinsed home-cooked black beans
1/4 cup cilantro, fresh, minced
Directions:
Combine quinoa and water in large saucepan. Bring to a boil. Reduce heat, cover and simmer for 10 minutes.
To Make the Tomatillo Salsa: Sauté the onion and peppers over medium-high heat for 4-5 minutes. Add the garlic and cook until soft and fragrant, then deglaze with water, scraping the pan clean. Remove from the heat. Sauté the tomatillos separately until they are softened but not excessively browned, approximately 5 8 minutes.
Place the cooked tomatillos, jalapeno, onion and garlic, fresh cilantro and salt in a food processor and pulse until everything is finely pureed. Add the water as needed, without making too runny (you may not use all the water or you may use more). Add enough sugar to balance the tartness and additional salt to taste.
Pre-heat a non-stick pan over high heat, add the oil and sauté the onions and peppers. Cook for 4-5 minutes until the onions are translucent and soft. Turn the heat down to medium low. Fold in the quinoa, corn and black beans. Take off the heat and finish with the fresh cilantro. Season to taste with salt and pepper. Toss with the tomatillo salsa.
Servings: 6
Tequila-Glazed Halibut Tacos
Ingredients:
Tequila Glaze
1 jalapeno (with seeds), finely chopped
1/4 cup honey
1/4 cup tequila
2 tbsp cider vinegar
1/4 cup lime juice
1/4 tsp crushed red pepper flakes
*
Avocado Salsa
1 medium avocado
2 Tbs red onion, fine dice
1/2 cup quartered grape tomatoes (red or yellow)
1 jalapeno pepper, seeded, fine dice
2 Tbs lime juice
2 Tbs cilantro, chopped
1 tsp cumin, powder
salt, kosher, to taste
* 1/2 Tbs canola oil
1 1/2 lb halibut
12 corn tortillas
Directions:
To make the glaze: combine all the ingredients for the glaze in a small saucepan and bring to a boil. Reduce heat and simmer for about 10-15 minutes or until glaze has reduced by half. Remove from heat and let cool.
To make the salsa: combine all ingredients in a large bowl and mix well. Season to taste with salt and pepper.
For the fish: heat a large sauté pan over medium-high heat for 1 minute. Turn the heat down to medium and add the oil. Season the halibut with salt and pepper and add to the pan. Cook for about 5-8 minutes on the first side or until golden brown. Turn the fish over and cook on the other side for 2-4 minutes, or until cooked through. Baste with the glaze during the last few minutes of cooking.
Wrap the corn tortillas in a damp kitchen towel and microwave until warm and pliable, 30 45 seconds. Layer the tortillas with fish and salsa.
Servings: 6
www.centeredchef.com
Yucatan-Style Pickled Onions
Ingredients:
5 oz red onions, peeled and thinly sliced
1/4 tsp whole black peppercorns
1/4 tsp whole allspice
3/4 tsp dried oregano leaves
1 sprig fresh thyme, or 1/4 tsp dried thyme
1/2 cup cider vinegar
2 Tbs orange juice
2 Tbs lime juice
salt to taste
Directions:
Place the onions in a saucepan and cover in cold salted water. Bring to a boil and cook for 1 minute. Drain, rinse briefly under cold water and place the onions in a nonreactive bowl or glass jar. Add all remaining ingredients, stir to distribute ingredients evenly, cover and refrigerate for at least 3 hours.
The pickled onions will keep, covered tightly in the refrigerator, for a few weeks.
Servings: 16
Black Bean and Charred Corn Quinoa Sauté
Ingredients:
2 cups water
1 cup quinoa, rinsed thoroughly
*
Tomatillo Salsa
1/2 lb tomatillos, rinsed, husked and cut into quarters
1/2 jalapeno, seeded, sliced
1/2 small white onion, medium dice
2 each garlic cloves
1/4 cup cilantro
2 fluid ounces water
1/2 teaspoon sugar
*
1 teaspoon olive oil
1/4 cup red onions, diced small
1/4 cup red bell peppers, diced small
1/4 cup green bell peppers, diced small
1/2 cup fresh corn on the cob, grilled and sliced off the cob
1/2 (28oz) can black beans, rinsed or 14 oz rinsed home-cooked black beans
1/4 cup cilantro, fresh, minced
Directions:
Combine quinoa and water in large saucepan. Bring to a boil. Reduce heat, cover and simmer for 10 minutes.
To Make the Tomatillo Salsa: Sauté the onion and peppers over medium-high heat for 4-5 minutes. Add the garlic and cook until soft and fragrant, then deglaze with water, scraping the pan clean. Remove from the heat. Sauté the tomatillos separately until they are softened but not excessively browned, approximately 5 8 minutes.
Place the cooked tomatillos, jalapeno, onion and garlic, fresh cilantro and salt in a food processor and pulse until everything is finely pureed. Add the water as needed, without making too runny (you may not use all the water or you may use more). Add enough sugar to balance the tartness and additional salt to taste.
Pre-heat a non-stick pan over high heat, add the oil and sauté the onions and peppers. Cook for 4-5 minutes until the onions are translucent and soft. Turn the heat down to medium low. Fold in the quinoa, corn and black beans. Take off the heat and finish with the fresh cilantro. Season to taste with salt and pepper. Toss with the tomatillo salsa.
Servings: 6
Tequila-Glazed Halibut Tacos
Ingredients:
Tequila Glaze
1 jalapeno (with seeds), finely chopped
1/4 cup honey
1/4 cup tequila
2 tbsp cider vinegar
1/4 cup lime juice
1/4 tsp crushed red pepper flakes
*
Avocado Salsa
1 medium avocado
2 Tbs red onion, fine dice
1/2 cup quartered grape tomatoes (red or yellow)
1 jalapeno pepper, seeded, fine dice
2 Tbs lime juice
2 Tbs cilantro, chopped
1 tsp cumin, powder
salt, kosher, to taste
* 1/2 Tbs canola oil
1 1/2 lb halibut
12 corn tortillas
Directions:
To make the glaze: combine all the ingredients for the glaze in a small saucepan and bring to a boil. Reduce heat and simmer for about 10-15 minutes or until glaze has reduced by half. Remove from heat and let cool.
To make the salsa: combine all ingredients in a large bowl and mix well. Season to taste with salt and pepper.
For the fish: heat a large sauté pan over medium-high heat for 1 minute. Turn the heat down to medium and add the oil. Season the halibut with salt and pepper and add to the pan. Cook for about 5-8 minutes on the first side or until golden brown. Turn the fish over and cook on the other side for 2-4 minutes, or until cooked through. Baste with the glaze during the last few minutes of cooking.
Wrap the corn tortillas in a damp kitchen towel and microwave until warm and pliable, 30 45 seconds. Layer the tortillas with fish and salsa.
Servings: 6
