Vegetarian Street Tacos March 13, 2018 by Jenny Chang Leave a Comment Vegetarian Street Tacos 2018-03-14 00:40:41 Print Ingredients 1 ripe peeled avocado 1/4 cup chopped fresh cilantro 1/2 cup mexican cream (crema), greek yogurt or sour cream 3 tablespoon finely chopped red onion 1/2 cup red cabbage, shredded 1 lime 1 teaspoon honey 1 tablespoon adobo sauce (from canned chipotle chiles) 1 ear of corn 2 tablespoons olive oil 1 cup sliced portabella mushrooms 1 cup black beans 1 package small “street” style corn tortillas 6 tablespoons crumbled Cotija or feta cheese Fresh cilantro, chopped Instructions Place avocados in a blender; add crema, chopped cilantro, lime juice from 1/2 lime, salt and pepper, to taste, blend until smooth and creamy, set aside. Combine red onion, shredded cabbage, lime juice from 1/2 lime, and honey, salt and pepper, to taste. Toss together and set aside. Char corn on open flame of the stovetop, turning with tongs. Cool and cut off the cob, set aside. Heat heavy pan to medium-high heat. Add oil to pan; swirl to coat. Add mushrooms; sauté 5 minutes, or until most of liquid evaporates. Add in corn and black beans; sauté 4 minutes or until tender. Stir in adobo sauce, and salt and pepper to taste. Place warm tortilla on plate. Spread 1 1/2 tablespoons avocado mixture in center of each tortilla. Top with slaw, 1/4 cup mushroom mixture, 1 1/2 teaspoons cheese and cilantro leaves, if desired. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Delicata Squash & Black Bean Tacos November 9, 2016 by Amy Patterson Leave a Comment Delicata Squash & Black Bean Tacos 2016-11-09 19:34:06 Print Ingredients 1 Delicata squash, halved lengthwise, seeds removed and cut into 1/4” slices (skin can stay on) olive oil kosher salt freshly ground black pepper ground cumin 1 15-ounce can black beans, drained and rinsed 4 ounces fresh ricotta cilantro, chopped 8 street taco sized tortillas (4”) pico de gallo (optional) Instructions Heat oven to 400 F. Use convection heat. Toss squash slices with olive oil, a generous sprinkle of kosher salt, a few grinds of black pepper and cumin to taste (1/2 teaspoon is a good place to start). Spread onto a baking sheet - do not overlap pieces. Roast for about 20 minutes, stirring halfway through, until starting to caramelize. Toss black beans with a touch of olive oil, kosher salt, pepper and cumin to taste. Mix fresh ricotta in a small bowl with kosher salt, pepper and a sprinkle of chopped cilantro. Heat tortillas for a few minutes in oven until warm. Spread each tortilla with the ricotta mixture, top with black beans, squash and sprinkle with cilantro. Serve with pico de gallo if desired. By Amy Patterson Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Chipotle Chicken and Corn Tostadas June 22, 2016 by Amy Patterson Leave a Comment Chipotle Chicken and Corn Tostadas 2016-06-22 21:57:26 Print Ingredients 1 chipotle in adobo sauce, minced, plus 2-1/2 Tbs. sauce (from one can of chipotles in adobo sauce) 1 T. vegetable oil 2 t. finely grated lime zest 1/2 t. dried oregano Kosher salt 1 lb. boneless, skinless chicken thighs 3 ears corn, husked 1/2 cup sour cream 2 t. fresh lime juice 8 tostada shells 1/2 cup coarsely chopped cilantro Lime wedges, for serving (optional) cherry tomatoes, quartered (optional) scallions, chopped (optional) Instructions Prepare a grill to medium-high heat (400°F to 475°F). In a medium bowl, combine the minced chipotle and 2 Tbs. of the adobo sauce with the oil, lime zest, oregano, and 1/2 teaspoon salt. Add the chicken thighs and toss to coat. Brush the corn lightly with oil and season generously with salt. Grill the chicken and corn, turning the chicken once and the corn a few times, until the chicken is cooked through, about 7 minutes, and the corn is charred in spots, about 12 minutes. Transfer to a cutting board, let rest for a few minutes, and then cut the chicken into bite-size pieces and cut the corn off the cob. Mix the sour cream with the lime juice, the remaining 1/2 Tablespoon Adobo sauce, and 1/4 teaspoon salt. Spread evenly onto the tostada shells. Top with the corn, chicken, and cilantro. If using, scatter tomatoes and scallions on top and serve with the lime wedges on the side. Adapted from Fine Cooking Adapted from Fine Cooking Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Pork Lettuce Wraps with Pineapple Salsa May 12, 2016 by Amy Patterson Leave a Comment Pork Lettuce Wraps with Pineapple Salsa 2016-05-12 14:48:28 Print Ingredients 4-pound pork shoulder with fat, cut into 1 1/2" cubes 2 T. dark soy sauce 2 T. light soy sauce 1 1/2 t. five spice powder 1 yellow onion 2 bay leaves 4 cloves garlic, peeled 1 cinnamon stick 2 pods star anise zest of one orange 2 T. sweetened condensed milk 1 T. brown sugar 1/4 cup coconut oil 2 1/2 cups water Salsa 1 pineapple, peeled, cored and diced 1 cup daikon radish, coarsely grated 1/2 red onion, diced small 1/2 Thai red chili, seeded and minced 1 cup cilantro leaves, chopped juice of one lime juice of one orange For serving 2 heads bibb or green leaf lettuce Pork Toss pork with soy sauces and five spice powder. Cover and chill 30 minutes while prepping remaining ingredients. Slice one small slit on the outside of each onion half. Insert a bay leave into each slit, then stud each onion with two garlic cloves. Add onion and remaining ingredients to a 5 1/2 qt. Dutch oven, along with the pork. Bring to a boil and skim the surface of any foam. Reduce the heat to a rapid simmer and cook, uncovered, for 2 hours, or until all the liquid is evaporated and the pork is cooking in melted fat. Remove from heat and let cool to room temperature*. Preheat the oven to 400 F. Lift the pork out of the Dutch oven with a wire skimmer or slotted spoon and place in a bowl. Discard the onion, spices and any other solids from the pot. Reserve 2 or 3 tablespoons of fat. Wipe out the pot. Loosely shred the pork into large chunks. Return it, along with the reserved fat, to the Dutch oven. Cook 20 minutes or until well-browned. Remove from the oven and let cool slightly. Salsa Combine all ingredients together. Season to taste with salt and pepper as needed. Cover and chill. For serving Separate large leaves from the lettuce, then rinse and dry thoroughly. Assemble the wraps by topping lettuce leaves with the pork and salsa. Notes * If making this recipe ahead of time, the pork can be refrigerated overnight at this stage. Adapted from Le Creuset Adapted from Le Creuset Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Cheese-Stuffed and Bacon-Wrapped Grilled Jalapenos May 5, 2016 by Amy Patterson Leave a Comment Cheese-Stuffed and Bacon-Wrapped Grilled Jalapenos 2016-05-05 14:12:06 Serves 8 Print Ingredients 24 medium jalapeño chiles 8 ounces shredded Monterrey Jack cheese 12 slices bacon, cut in half crosswise Instructions Using a small paring knife, make a slit in each jalapeño from the stem end to the tip, being careful to not cut the jalapeños completely in half. Spread the jalapeños open and scrape out the seeds. Stuff each jalapeño with some of the shredded cheese, wrap with a half slice of bacon and secure with a toothpick. Preheat a ribbed stovetop grill pan over medium heat. Grill the jalapeños, turning frequently, until the bacon is crisp, brown and cooked through. Transfer the jalapeños to a serving platter. Remove the toothpicks and serve. By Paul Lindemuth Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/