Coconut Shrimp Tacos

• 1½ cups panko breadcrumbs
• 1 cup shredded sweetened coconut
• ½ cup cornstarch
• 2 teaspoons grated lime zest
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 3 large eggs
• 1 pound extra large 26/30 shrimp, peeled and deveined, tails removed
• Peanut oil, as needed, for frying

Heat at least 1/2 deep peanut oil on medium heat. In workable batches fry shrimp til golden brown.

 

 

 

 

 

 

 

 

 

 

 Japanese Souffle Pancakes

                                                                 (Courtesy NYT)

 

Time: 30 minutes

Japanese soufflé pancakes start with the same ingredients as American varieties — namely, eggs, flour and milk — but they tower above traditional diner versions thanks to the addition of extra egg whites. A meringue mixture is beaten to stiff peaks, then folded into the batter, which cooks directly in metal pastry rings to help the pancakes attain their distinctive height. The key is to cook the batter at a very low temperature. If your stove has a small burner, or an especially low heat setting, use it here to create these custardy pancakes, worthy of breakfast, an afternoon snack or even dessert.

Ingredients

Yield: 8 pancakes

• 4egg whites and 2 egg yolks from 4 large eggs, separated and chilled
• 6tablespoons granulated sugar
• 2teaspoons vanilla extract
• 1teaspoon baking powder
• 6tablespoons cake flour
• ¼cup milk, chilled
• ½teaspoon fresh lemon juice
• ½teaspoon kosher salt
• Unsalted butter, for greasing and serving
• Maple syrup, for serving
• Confectioners’ sugar, whipped cream and fresh berries, for serving (optional)

Preparation

1. Step 1

   Place egg whites in the bowl of a stand mixer or a medium bowl; set aside. Place egg yolks in a large bowl. Add 1 tablespoon granulated sugar, the vanilla and baking powder to egg yolks and whisk until blended. Add flour and milk; whisk until fully combined.

2. Step 2

   Add lemon juice and salt to egg whites. Using a stand mixer fitted with the whisk attachment or a hand mixer, whip mixture on medium speed until foamy, about 1 minute. Continue to whip over medium while gradually sprinkling with remaining 5 tablespoons granulated sugar. Turn speed to high and whip until stiff, glossy peaks form and mixture doubles in size, about 1 minute. Take care not to overbeat meringue.

3. Step 3

   Heat a lidded nonstick skillet over the lowest heat setting and set the lid aside.

4. Step 4

   Using a rubber spatula, scoop about ⅓ of meringue into egg yolk mixture and gently fold almost combined. Repeat with half the remaining meringue until almost combined, then fold in the remaining meringue just until no streaks remain.

5. Step 5

   Carefully grease the warm skillet and the inside of four 3-inch-wide pastry rings (they should be at least 1½ inches tall) using the butter. Check the heat of the pan by sprinkling a bit of water in it: Droplets should steam off the surface, but not dance or sputter. Place the greased pastry rings in the warm pan and ladle a scant ½ cup batter into each ring. Place lid on top of skillet and cook pancakes on very low heat until they start to rise and a few small bubbles start to form on top, 3 to 4 minutes.

6. Step 6

   Remove lid, carefully slide a flat spatula underneath each pancake and position another spatula on top, then gently flip pancakes in their rings. Immediately replace lid and cook until pancakes are cooked through and spring back to the touch, 2 to 3 minutes. Transfer cooked pancakes to a platter, grease the skillet and pastry rings and repeat to make 4 additional pancakes.

7. Step 7

   Top pancakes with a pat of butter and drizzle with maple syrup; serve immediately. Serve with any combination of confectioners’ sugar, whipped cream and berries, if desired.

  Handmade Tortillas

Ingredients:

3 Cups all purpose flour (400 grams)     ----]  Scoop flour into measuring cup w/ spoon

2 tsp baking powder (7.5 grams)                ]  level off add bkg pwd and salt whisk/blend

1 tsp salt (5 grams)                             ]  Scoop packed lard from measuring cup

1/3 Cup Lard or shortening (65 grams)    ----] 

3/4 Cup + (1/4 Cup add as needed) Hot water      Heat water 1 min pour over lard

 

Mix all with both hands dough should be moist and tacky so may need to keep adding small amounts of water to keep it.  Do not knead on floured counter. Push dough and fold over on self stretching and working it for 5 minutes. It should still be a little sticky to hands. If dough is too wet add 1 Tbsp at a time or if its too dry add from the reserved 1/4 cup water 1 Tbsp at a time. Dough should be a little sticky and elastic in texture. 

 

Break into 12 to 14 balls and knead them into a round smooth ball tucked on bottoms. Set into bowl and place moist paper towel over the balls let rest on counter for 15 minutes to let gluten relax. 

 

Roll out on lightly floured counter to thin out into a circle careful not to get too thin but not thick.

 roll out 3 at a time and let rest as current one cooks

Heat cast iron skillet on medium to medium low heat. Cook til dough bubbles and changes color slightly as it dries and is golden in color turn and brown other side.

 

 

Fresh Salsa

(Zaitz)

1 Tbsp     Virgin Olive Oil                          ---]    Heat oil in pan add onions saute till carmelized (10 min)

1/2           Large Onion peeled and chopped --]

 

2 lbs         Tomatoes blackened    --------------]  Line cookie sheet w/ foil, coat w/ oil cut tomatoes slice

4 tsp         Garlic minced              --------------]  put skin side up bake 450 30 min til blistered/blackened

                                                                           add garlic to pan after 15 minutes remove (cover 10 min)                                        

                                                                           Put 1/2 in the blender pulse chop til desired consistency

1/2 Cup    Cilantro fresh minced                      -]    Add to blended tomato mixture pulse to chop and mix

4               Chipolte chiles en adobo chopped  -]

                 (comes in a can)

 

1/4 Cup    Red Wine Vinegar   -------------------]    Peel skin off remaining tomatoes and add

1 TBSP    Salt                                                    ]    remaining ingredients to original tomato mixture

1 tsp         Sugar                        -------------------]    pulse til desired texture.

 

Serve with chips. 

 Roasted Salsa for Canning

24 - 32 (8lbs) Tomatoes  Core and cut in half                                  -  Pre heat oven to 450 degrees

12 (2lb)          Anaheim Peppers    ]                                                  - line cookie sheet w/ foil and oil

8                     Jalapeno Peppers -- ] Cut in half, remove seeds        - place cut tomatoes& peppers skin up

6                     Bell Peppers            ]                                                  - Roast 30 minutes,skin blisters/black

6                     Onions (large)         ]  Peel, cut in quarter wedges     

8 Tbsp            Minced Garlic                                                             - Add Garlic after 15 minutes

• Remove pans from oven cover with foil for 10 min the remove tomato skins wear gloves or use tongs

• In sections blend blackened ingredients in blender til desired consistency and transfer to a large pot

1 Cup            Fresh Cilantro chopped fine -]

1 Tbsp          Oregano dried                         ]

2 Tbsp          Ground Cumin                        ]                  Add to blended tomato mixture in pot mix well

3 tsp              Salt                                         ]

3 tsp              Ground Pepper                       ]                  Bring to a boil then turn down to simmer for 1 hour

1 Cup            Lime Juice                              ]

1 Cup            Apple Cider Vinegar ----------]

Put into Pint jars and bottle per inst. (Makes 7 pints)

Place salsa in clean pint jars, wipe rim clean put on canning lid and ring, tighten til hand tight. Put pint bottles into canning pot and cover with warm water 2 inches above the top of the bottles.  Cook covered for 20 minutes and let sit until lids seal.