Homemade Corn Tortillas From page 12 Makes about 12 x 6 inch tortillas 2 cups masa harina 1 ½ cups hot water, more if needed ½ tsp salt 1 Tbsp canola oil
Cilantro Lime Rice with Black Beans From page 11 Serves 8-10
1 ½ cups canned tomatoes 1 medium white onion 2 medium jalapenos, minced 4 minced garlic cloves
Directions: In a large bowl, mix salt and masa harina together. Pour 1 1/2 cups of hot water, the oil and salt into the dough and mix with a spoon or your hand to form a big ball. The dough should be firm and springy when touched, not dry or super sticky. If the mixture is too dry and it needs some more water, add it in small amounts until dough is the right consistency. Cover the bowl with plastic and let the dough rest for about an hour. Preheat a griddle or large frying pan on medi- um-high heat. Pinch off a golf-ball sized piece of masa dough and form it into a ball by rolling it in a circular motion in the palm of your hand. Put the masa ball in between two pieces of plastic wrap, parchment or wax paper and flatten it using the tortilla press or rolling pin. Gently remove the flattened masa from the plastic wrap and cook on the hot griddle for about 30 sec- onds to 1 minute, depending on how hot the surface of the griddle is. You want the tortilla to have beau- tiful brown marks. Flip the tortilla over and cook on the other side for 30 seconds. The tortilla may start to puff up in the middle; that’s okay! Remove the tortilla and place it between a cloth napkin to keep it warm, then repeat.
1 tsp ground cumin 1 tsp chili powder 2 cups long grain white rice 1⁄3 cup canola oil 2 cups chicken or vegetable broth 1 1⁄2 teaspoons salt 1 can black beans, drained and rinsed 1⁄2 cup fresh cilantro, minced
Blackened Halibut Tacos From page 10 Serves 8-10
For the blackening spice (makes extra) 1 1/2 Tbsp paprika
1 Tbsp garlic powder 1 Tbsp onion powder
Directions: Adjust rack to middle position and preheat oven to 350F. Process tomato and onion in processor or blender until pureed and thoroughly smooth. Place the rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 2 minutes. Shake rice vigorously to remove excess water (this step removes the starch from the rice so it won’t be too sticky). Heat the oil in a heavy bottomed saucepan or Dutch oven with tight fitting lid over low-medium heat about 2 minutes. Add the rice and fry, stirring until rice is light golden and translucent, about 6-8 minutes. Reduce heat to medium, add garlic, spices and minced jalapenos and cook, stirring constantly until fragrant, about 1 1/2 minutes. Stir in broth, pureed mixture, beans and salt. In- crease heat to medium high, and bring to a boil. Cover pan tightly and transfer pan to oven to bake until liquid is absorbed and rice is tender, about 30-35 minutes. Serve potatoes immediately, drizzled with olive oil mixture and topped with a dollop of sour cream.
For the fish: 2 lbs fresh halibut filets, cut into 1 inch cubes 2 Tbsp blackening spice mixture
Salt and pepper 1 Tbsp canola oil Corn tortillas Shredded green cabbage Spicy mayo Lime wedges
Directions: Combine the ingredients for the blackening spice in a small bowl, reserve 2 Tbsp and set aside the rest. Coat the fish evenly with the spice mixture and season with salt and pepper. Heat the canola oil in a large skillet over medium-high heat. Add the fish to the hot pan and cook until dark brown on all sides. Remove from pan and cover with foil to keep warm. To build the tacos, add some cabbage to each tortilla, then add the cooked fish, top with spicy mayo and serve with lime wedges. Enjoy right away.
Pineapple Mango Salsa From page 13 Serves 6 ½ a pineapple diced very small 1 fresh mango, small dice Juice and zest of 1 lime 1 small red onion, minced 1 minced jalapeno pepper ¼ cup chopped cilantro 2 tsp toasted cumin seeds Salt and pepper to taste
Carmen Premier Sauvignon Blanc 16.99 09698Z, 750 mL $