Thursday, 7 April 2011
Recipe Thursday: 300 Best Taco Recipes by Kelley Cleary Coffeen
This was the first dish we tried. It turned out perfectly. An Asian inspired stir-fry with a tortilla instead of a bed of rice. We used the extra sauce the next day on rice noodles.
Definitely one of the most adventurous dishes. This is the first time I have shredded chicken. Let it cool a bit before you attempt this as it's rather hot on the fingers. It really did taste just like chicken wings. Use your favourite wing sauce. The first taco I made I put chunks of blue cheese on top. This was a bit too concentrated of flavour. The next time I spread the cheese on the side of the tortillas and then 'built' my taco. Much better.
I didn't happen to have any leftover roast turkey, but a poached breast worked out well. This was heavenly. We added a bit of mild green salsa on top.
This dish would traditionally be made with dried meat that is reconstituted. Kelley has simplified the process by using shredded beef. This was our least favourite dish, though I think that had a lot to do with using the wrong chiles. Should have been spicier.
This dish wins hands down for being simple to make and extremely tasty. I've not had shrimp and steak together previously and I sure have been missing out of something special. It was worth clearing a foot of snow off the top of the barbecue. A copy of the recipe for this dish will be found further down in this post.
I'll admit to being skeptical about this dish. I didn't find chorizo in my store and ended up with spicy Italian sausage. This was so amazingly simple to make. We chose to top ours with Chile Cream Sauce. My daughter had a few teen friends over and they devoured all within minutes.
I bought my catfish already seasoned (tequila lime) and was ready to cook within minutes of arriving home from groceries. To speed up preparation, we used a store bought salad mix and chopped it up a bit.
The Chile Cream sauce was simple to make and tasted great. It also worked as a dip for cut vegetable and for potato chips.
This may look sparse on the open tortilla, but eggplant is surprisingly filling. My kids weren't impressed with this dish, though hubby and I had no trouble finishing all that was left. Next time I would use more roasted red pepper than was called for.
This is an adaptation of a traditional corn and squash casserole. Summer squash wasn't available so we doubled the amount of zucchini as suggested. This was topped by Pico De Gallo, a wonderful fresh tomato salsa.
It was had to decide which dessert to try. They all sounded so good. I decided simple would win out.
Caramel, pecans and chocolate over toasted tortillas. They lasted just long enough to take photos.
I hope that I have tempted you to give 300 Best Taco Recipes a try. As I was writing this review, I had to take a break and make just one more recipe, Mexican Hash Tacos. Another hit.
Grilled Fajita Steak and Shrimp Tacos
Makes 12 tacos
surf ’n’ turf taco. Tender shrimp sautéed with sweet peppers and onions complement the grilled beefy taste of this taco. Cooked shrimp speeds up the prep time.
Instead of grilling the steak, place it on a broiler pan and broil 2 to 3 inches (5 to 7.5 cm) away from the heat or sear in a large cast-iron skillet over medium-high heat for 3 to 4 minutes per side.
Preheat greased barbecue grill to medium-high (see Variation)
1 lb beef skirt steak 500 g
2 tbsp olive oil, divided 30 mL
12 medium shrimp, cooked, peeled, deveined and coarsely chopped
1 onion, sliced into 1⁄4-inch (0.5 cm) thick rings
1 red bell pepper, julienned
1 orange bell pepper, julienned
Salt and freshly ground black pepper
8 6- to 8-inch (15 to 20 cm) corn or 8 flour tortillas
2 limes, cut into 6 wedges
1. Brush meat with 1 tbsp (15 mL) of the oil. Season with salt to taste. Grill for 3 to 4 minutes per side, depending on the thickness of the steak, until medium-rare and well browned on surface. Let stand for 5 minutes. Thinly slice meat across the grain.
2. In a large skillet, heat remaining 1 tbsp (15 mL) of oil over medium heat. Sauté shrimp, onion, red and orange bell peppers and salt and pepper to taste until peppers are tender-crisp, vegetables are slightly charred and shrimp is heated through, 10 to 12 minutes.
3. To build tacos, skillet warm tortillas (page 15). Divide meat and shrimp mixture equally among tortillas and fold tortillas in half. Serve with lime wedges.
Thank-you to Robert Rose for my review copy.
Weekend Cooking, hosted by Beth Fish Reads.