Deconstructed Fish Taco Recipe

fish taco recipeThis recipe was offered to us by Chef Diane Scalia of Los Angeles’ Melting Pot Tours. Diane emphasizes that the key to this dish is quality ingredients. Use fresh citrus, sweet corn and, especially, a great, Spanish olive oil. Diane encourages you to experiment. Try the dish once or twice as written then try adding your own, aphrodisiac flair.

Deconstructed Fish Taco Recipe
Recipe by: 
Serves: 4
 
Ingredients
For the fish:
  • 1 lb. freshest quality fish available; in 4 pieces, about ½” thick, i.e., fillets of snapper, tilapia, swordfish, Mexican sea bass, black cod, salmon (please choose wild-caught rather than farmed) 1 Tbsp extra-virgin olive oil
  • Zest and juice of 1 lime (set juice aside)
  • ¼ cup fresh cilantro leaves
  • 1 Anaheim chili; stemmed, seeded, cored, quartered
  • ½ red onion, cut in rings or slices
  • salt and pepper
  • 1 lime, cut in 4 slices
For the fresh citrus salsa:
  • Zest and segments of 3 limes (segment limes over mixing bowl to catch juice)
  • Segments (and juice, as with limes) of 3 oranges/tangerines/tangelos/grapefruit/mix
  • ¼ cup chopped cilantro
  • 1 small red onion, diced
  • Juice of 2 more limes
  • 1 jalapeno chili pepper, diced (seed if desired)
  • 1 medium, ripe tomato, seeded and diced
  • 3 basil leaves, torn in tiny bits by hand (optional)
  • 1 Tbsp extra-virgin olive oil
  • Agave sweetener, or honey, to taste
  • Salt and pepper to taste
  • For the cold vegetable sticks tossed in lime & cayenne:
  • 3 carrots, peeled, cut in sticks
  • 1 large cucumber, peeled, seeds trimmed out OR use English or Persian cucumbers
  • 1 small jicama, peeled, sliced, cut in sticks
  • 1 small bunch broccoli, flowerets only, blanched and cooled
  • Juice of 2 limes
  • Cayenne pepper or other favorite chili powder
  • Pinch of salt
For the roasted corn and black bean garnish:
  • Corn cut from 3 fresh cobs
  • 1 small red onion, diced
  • 1 red bell pepper, seeded, cored, diced
  • 1 zucchini, diced
  • 1 15-oz can organic black beans, rinsed and drained
  • 2 Tbsp extra-virgin olive oi
  • 3 Tbsp chopped cilantro leaves (optional)
  • Juice of one lime
  • Pinch of salt
  • Pinch of sugar
  • 4 corn tortillas, fried lightly in 1 Tbsp extra-virgin olive oil
Instructions
To prepare the fish:
  1. Coat bottom of shallow baking dish with cooking spray.
  2. Rinse and pat-dry fresh fish fillets, and place single-layer in dish.
  3. Rub with olive oil, and sprinkle with lime zest and cilantro, lay pieces of chili and onion alongside fillets.
  4. Let rest for 20 minutes.
  5. Preheat oven to 400F.
  6. Drizzle reserved fresh lime juice over fish, sprinkle with a little salt and pepper, and top each piece with a lime slice.
  7. Bake until fish flakes easily with a fork, about 20 minutes.
  8. Remove from oven, keep warm until serving.
For the salsa:
  1. Combine first 9 ingredients in mixing bowl.
  2. Add sweetener, salt and pepper to taste.
  3. Let rest if possible, before serving or better, prepare several hours in advance.
  4. Refrigerate any unused portion. Yields about 1½ cups.
For the vegetable sticks:
  1. Place all vegetable sticks in large bowl.
  2. Toss with fresh lime juice and desired addition of pepper and pinch of salt.
  3. Taste and adjust seasoning for preference of heat.
For the corn and black bean garnish:
  1. Preheat oven to 424F.
  2. Line large baking sheet with foil and coat with cooking spray.
  3. Toss vegetables and beans with remanining ingredients, and with rubber spatula, turn entire contents onto prepared baking sheet.
  4. Roast in 20 minute intervals, stirring occasionally, until corn is lightly browned and all vegetables are soft, about 40 minutes.
  5. Let cool slightly before serving.
To serve:
  1. Place roasted corn garnish in center of plate, and top with fish and its roasted pepper, onion, and pan juices.
  2. Offer salsa in little ramekins on side of fish.
  3. Add a handful of the cold vegetables to one side, and finish plate with a double-folded warm corn tortilla.
  4. Enjoy meal with tortilla as a “scoop” for all components.

 

GoldSin Jewels That Won’t Break the Bank

GoldSin JewelsIt’s not something to eat but it sure is sexy! We’re talking about the new trend of jewelry inspired temporary tattoos made from gold and silver. Leading the way is Italy’s GoldSin Jewels, which has designed stunning body art in pure gold and silver with hypoallergenic adhesives. GoldSin Jewels come in a wide variety of designs. Our favorites include the lacy strings that resemble delicate necklaces moving with ever gesture and breath. But others might appreciate the sexy, hard edge of the skull collection or the bold graphic messages of the cinema-inspired Stanley collection. Although we do believe that your best accessory is a smile, these body jewels make rather tempting, visual aphrodisiacs.

To view all the collections, visit the GoldSin website.

Deep Dish Rhubarb and Strawberry Tart Recipe

deep dish rhubarb and strawberry tartsBritish cookbook author Sara Lewis shared this recipe with us and we couldn’t wait to share it with you. It contains one of our favorite flavor combinations, the tartness of rhubarb with the sweet, faintly vanilla flavor of peak-of-season strawberries. Best of all, the whole thing rests atop a shortbread crust with a layer of sexy, vanilla custard.

Deep Dish Rhubarb and Strawberry Tart Recipe
Recipe by: 
Recipe type: dessert
Serves: 8
 
Ingredients
For the shortbread crust
  • 1 c and 2 tbsp white flour
  • ¼ c powdered sugar
  • ½ c butter at room temperature, diced
  • 2 egg yolks
  • 1-1½ tbsp cold water
For the custard:
  • 2 egg yolks
  • 1 egg
  • 2 tbsp granulated sugar
  • ½ c double cream
  • 7 oz 2% milk
  • 1 tsp vanilla extract
For the fruit topping
  • 9 oz trimmed rhubarb, cut into 1 inch lengths
  • 1 tbsp butter
  • 1 tbsp granulated sugar
  • 2 tbsp redcurrant jelly
  • 14 oz strawberries, halved or sliced depending on the size
Special equipment:
  • Eight 3½ inch tart tins
Instructions
  1. First make the pastry. Add the flour, sugar and butter to a food processor or electric mixer and mix until fine crumbs.
  2. Add the egg yolks and mix until a smooth soft dough, adding a little water as needed.
  3. Knead pastry lightly on a floured surface then cut into 8 pieces and roll out each piece until a little larger than a 3½ inch loose based tart tin.
  4. Lift the pastry into the tin and press up the sides then trim a little above the top of the tin to allow for shrinkage.
  5. Continue until you have lined 8 tins. Prick the bases with a fork, put tins on a baking sheet and chill for 15 minutes, longer if time.
  6. Preheat the oven to 350 degrees. Line each tart with a square of parchment and fill with baking beans or dried pulses.
  7. Bake for 10 minutes, remove the paper and beans and cook for 4-5 minutes until the bases are crisp.
  8. While the tarts cook, mix the egg yolks and whole egg with the sugar in a bowl.
  9. Bring the milk and cream just to the boil in a saucepan then gradually whisk into the yolks.
  10. Add the vanilla essence then strain back into the pan.
  11. Add the rhubarb to a small roasting tin, dot with the butter and sprinkle with the sugar.
  12. Take the tarts out of the oven, reduce the temperature to 325 degrees.
  13. Pour the custard mixture into the tart cases put in the oven with the rhubarb on the shelf above. Bake the tarts for 15-20 minutes until just set with a very slight wobble to the centre and the rhubarb for 20-25 minutes until just tender and still bright pink.
  14. When the rhubarb is done, add the redcurrant jelly to the rhubarb juices and stir until melted. Leave to cool.
  15. To serve, take the tarts out of the tins and put on serving plates. Mix the strawberries with the rhubarb and spoon over the tops of the tarts.

 

Pumpkin Seeds Just Got Hot

Skout Organics Pumpkin SeedsWhen Skout Organics asked us to check out their pumpkin seeds, we thought, “Well, ok. Pumpkin seeds are historically aphrodisiac but not terribly sexy.” Oh, but we were wrong! Skout as taken pumpkin seeds and transformed them into a hot and sexy snack. Their Jalapeno Salsa flavored raw pumpkin seeds add South of the Boarder spice along with hints of tomato and cilantro to snack time. The heat of the chile raises body temperature, makes lips tingle and can transform afternoon pick-me-up time into afternoon pickup time! Of course, in addition to Skout’s spice blend, pumpkin seeds on their own are one of the best snacks for giving you the sustained energy of protein not to mention the essential nutrient of zinc. But that Jalapeno Spice sure makes getting your nutrition that much more fun.

For more information, check out the Skout Organics website.

Recipe for Spring & Summer Vegetable Tempura

Vegetable tempura recipe and Jordan ChardonnayWe found this fun taste of summer on Jordan Winery’s Twitter feed. Designed to pair with a refreshing, well-chilled white wine, (like Jordan Chardonnay), this tempura recipe is perfect for showcasing spring/summer bounty. (At Jordan, they recommend trying such fresh-picked morsels as snap peas and their leaves as well as fava beans and heirloom tomatoes.) We’re getting hungry just looking at it!

Recipe by: 
Serves: 6
 
Ingredients
  • 1 pound vegetables and blossoms, (such as snap peas and pea leaves, squash blossoms, carrots, heirloom tomatoes, fava beans, string beans, bell peppers, summer squash)
  • 3 cups rice oil or canola oil
  • ½ cup ice water
  • ½ cup ice cold Japanese lager
  • 1 egg
  • ½ cup rice flour
  • ½ cup all-purpose flour
  • 1 tsp kosher salt
  • 1 tsp Shichimi Togarashi
Instructions
  1. Wash and dry vegetables and blossoms. Reserve on paper towels.
  2. In a heavy-bottomed sauce pan, heat the oil to 350º.
  3. To prepare the tempura batter, combine the ice water and beer in a bowl, then whisk in the egg. Using chopsticks, gently incorporate the flours, salt and Schichimi Togarashi. Do not overmix – small lumps are a good thing. Use batter as soon as possible.
  4. Dip the vegetables and blossoms into the batter, shaking off excess. Fry tempura until just golden brown.
  5. Tempura may be held in a 200º oven for no more than ten minutes before serving.