Tag: Western

Fish Tacos with Wakame Slaw

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Craving fish tacos but don’t want to go to the trouble of deep-frying? Then try this recipe. I thought I’d miss the crispy batter, but honestly, the flaky cod, the Old Bay Seasoning, and the tangy, seaweed-laced slaw make these my new favorite fish tacos. And they’re waaaay healthier and easier to make.

This recipe makes more wakame slaw than you’ll need for the tacos, which is fine, because it’s delicious on its own as a salad.

Fish tacos with wakame slaw

Ingredients:

For the fish:

2 pounds boneless cod fillets
3 tablespoons avocado oil
1/2 teaspoon salt
2 tablespoons Old Bay Seasoning
Corn or flour tortillas

For the slaw:

2 ounces dried wakame seaweed
1/2 to 1 red cabbage, thinly sliced
2 carrots, grated
1/4 cup chopped green onions
1 tablespoon toasted sesame seeds
2 tablespoons sunflower seeds
1/4 cup tahini
3 tablespoons lemon juice
2 tablespoons water
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoon maple syrup
1 small clove garlic, minced
1 teaspoon ginger, minced

1. Make the slaw: Soak seaweed in warm water for 10 minutes to re-hydrate, then blanch by tossing into boiling water for 15 seconds. Drain wakae in a colander and rinse in ice bath. Drain wakame again and squeeze out excess water. Cut into 1-inch pieces.

2. Make the dressing for the slaw: stir together tahini, lemon juice, water, soy sauce, rice vinegar, maple syrup, garlic, and ginger, adding salt to taste if necessary. Toss wakame, cabbage, carrots, and green onions with dressing and sprinkle salad with sesame seeds and sunflower seeds. Set aside.

3. Make the fish: Season fish with Old Bay and salt. Heat a large pan to medium-high and add avocado oil. Saute fish until cooked through and golden on both sides, about 7 minutes for each side.

4. Warm up the tortillas in a pan on medium heat for about 30 seconds per side. Place fish on a warm tortilla and top with a generous serving of wakame slaw.

Citrus Daiquiri

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Forget the adult slushie association. A true daiquiri is simple and balanced: a bit of rum, a dash of sugar, and a squeeze of lime. It should be bright, not sickly sweet. If you’re trying to figure out what to do with the last of the winter citrus, this daiquiri recipe is a creative riff on the classic, livened with the addition of mandarins. Feel free to substitute kumquats or tangerines.

Citrus daiquiri

Ingredients:

1/2 lime, cut into 1-inch pieces
1 1/2 teaspoons brown sugar
1/2 mandarin, cut into half
2 ounces aged rum

1. Muddle lime and sugar in a cocktail shaker. Add mandarin and muddle until lightly crushed and juices are released. Fill cocktail shaker with ice, add rum, and shake vigorously until very cold, about 20 seconds. Pour into a glass and serve. Makes 1.

Crab cakes with Basil-Jalapeno Aioli

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Dungeness crab seasons ends this week, but there’s still time to get in one more crab recipe before it’s over. This crab cake recipe features corn, basil, and jalapenos, making it a perfect bridge between cold weather and warm weather cooking. Serve these as an elegant appetizer or as a light dinner alongside salad.

(Looking for a more classic crab cake recipe? I got you.)

Crab cakes with basil-jalapeno aioli

Ingredients:

For the crab cakes:

3 teaspoons unsalted butter
4 green onions, chopped
1 clove garlic, minced
1 pound Dungeness crab meat
1/2 cup frozen corn, thawed
1/2 cup dried bread crumbs
1 egg
3 teaspoons mayonnaise
1 teaspoon Dijon mustard
2 tablespoons chopped parsley leaves
Pepper
2 tablespoons vegetable oil
1/3 cup yellow cornmeal

For the aioli:

1/2 cup mayonnaise
1 jalapeno, seeded and minced
1 clove garlic, minced
2 tablespoons chopped basil leaves
2 teaspoons capers, drained and chopped
2 teaspoons lemon juice
Salt
Pepper

1. In a small skillet, heat 1 teaspoon of the butter over medium-high heat. Add the green onions and garlic. Cook and stir for 3 minutes or until softened. Place the mixture in a large bowl. Add the crabmeat, corn, bread crumbs, egg, mayonnaise, mustard, parsley, and pepper to taste; mix well. Divide the mixture into 12 portions and form into 1/2-inch-thick patties. Place the patties on a plate and chill for 1 hour.

2. Meanwhile, in a small bowl, stir together all of the aioli ingredients and set aside.

3. In a large skillet, heat the remaining 2 teaspoons butter and the oil over medium-high heat. Dredge each crab cake in the cornmeal, turning to coat evenly. Sear the cakes for 5 to 6 minutes per side or until golden brown. Serve crab cakes hot with Basil-Jalapeno Tartar Sauce.

Chicken Piccata with Olives and Artichokes

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I love this chicken piccata recipe because it combines the best of both worlds: crunchy fried chicken and tangy, briny vegetables. This dish is easier to make than it looks and it’s perfect for springtime, showcasing tender artichokes — but without all of the prep.

Chicken piccata with olives and artichokes

Ingredients:

1 cup dry bread crumbs
1 teaspoon salt
1/2 teaspoon pepper
Eight 6-ounce chicken cutlets, about 1/8 inch thick
3 tablespoons unsalted butter
1/4 cup vegetable oil
16 pitted kalamata olives, drained and coarsely chopped
1 jar marinated artichokes (about 1 1/2 cups), drained and quartered
2/3 cup chicken stock
1/4 cup lemon juice
2 tablespoons drained capers
2 tablespoons chopped parsley

1. In a large bowl, combine the bread crumbs with the salt and pepper. Dredge the chicken cutlets in the seasoned bread crumbs.

2. In a large skillet, melt the butter in the oil over moderately high heat. When the foam subsides, add the chicken to the skillets (working in batches if needed) and cook over moderately high heat, turning once, until golden brown outside and white throughout, about 4 minutes per side. Transfer the cutlets to a platter.

3. Wipe out the skillet and add the olives and artichoke hearts. Cook over medium heat, stirring, until heated through. Add the chicken stock, lemon juice and capers and boil for 1 minute, stirring. Spoon the artichoke and olive sauce over the chicken, sprinkle with the parsley and immediately.

Roasted Potatoes with Paprika

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Even though it’s spring, it’s still cold enough outside that I’m wearing sweaters and craving all manner of roasted goods. These roasted potatoes have become my go-to: sprinkled with savory herbs, it’s the crispy duck fat coating that makes these potatoes special. It’s worth seeking out a jar of duck fat for your cooking: a little bit goes a long way in adding a layer of richness and umami.

Roasted potatoes with paprika

Ingredients:

4 pounds small Yukon Gold potatoes

2 teaspoons salt, divided

2 tablespoons duck fat, melted
2 teaspoons red wine vinegar

1 teaspoon chili powder

1 teaspoon garlic powder

2 teaspoons paprika

1 teaspoon onion powder


1. Preheat oven to 450F degrees. Place potatoes in a large pot and add water to cover by 1 inch. Season with 
1 tablespoon salt and bring 
to a boil over high. Reduce heat to medium, and simmer until potatoes are tender, about 10 minutes. Drain potatoes and let stand until cool enough to handle.


2. Arrange potatoes on a rimmed baking sheet. Place a heavy plate on potatoes and press down gently to slightly crush potatoes without breaking them apart. Drizzle potatoes with half of the melted duck fat; turn potatoes to coat.

3. Roast potatoes in preheated oven until bottoms are golden, about 20 minutes. Remove from oven, and 
drizzle with remaining melted duck fat; turn potatoes to coat. Return to oven, and roast until crispy and golden brown, 25 minutes.


4. Transfer potatoes to a large bowl. Sprinkle with vinegar, chili powder, garlic powder, paprika, onion powder, and remaining 1 teaspoon salt; toss to combine. Place potatoes on a platter and serve.