Achiote Grilled Fish Tacos

Achiote Grilled Fish Tacos
Serves 3 to 4

1 tablespoon achiote powder
1 teaspoon cumin
1 garlic clove, minced
1 lime, juiced
2 1/2 tablespoons extra virgin olive oil, divided
3 (4 ounce) mahi-mahi fillets
salt and pepper to taste

Broccoli slaw:
14 ounces (store bought) broccoli slaw
1/2 cup (nonfat) Greek yogurt
1 tablespoon apple cider vinegar
1 lemon, zested and juiced
1/4 teaspoon smoked paprika
salt and pepper to taste

Mango salsa:
2 mangos, diced
1 jalapeno, seeded and diced
2 tablespoons diced red bell pepper
2 tablespoons diced red onion
2 tablespoons minced cilantro
1 lime, juiced
salt and pepper to taste

4 (5 inch) flour tortillas, lightly grilled
cotija cheese, crumbled
lime wedges

1. Preheat a grill or grill pan on medium-high heat.

2. For the mahi-mahi: Place achiote powder, cumin, garlic, and lime juice in a bowl and whisk together. While whisking, add oil until fully incorporated. Place fillets in a shallow dish; pour marinade over fillets, flipping each over to ensure it’s fully coated.  Allow fish to marinate for about 30 minutes. Season with salt and pepper and grill on each side for about 3 to 4 minutes. Gently flake fish into large chunks. Set aside until ready to use.

3. For the broccoli slaw: Place broccoli slaw in a medium mixing bowl. In a small mixing bowl, add the remaining ingredients and whisk together. Pour yogurt sauce over the slaw and season with salt and pepper. Toss together until the slaw is completely coated.  Set aside until ready to use.

4. For mango salsa: Place all ingredients into a small mixing bowl and toss together. Season with salt and pepper.

5. To assemble and serve: Place about 4 ounces of flaked mahi-mahi in each tortilla. Top with a scoop of broccoli slaw followed by the mango salsa. Finish with a sprinkle of cotija cheese and serve with lime wedges.

¡¡Buen Provecho!!


Source: spoonforkbacon

Herb and Panko Crusted Baked Tomatoes

Herb and Panko Crusted Baked Tomatoes
Makes 8

8 vine ripe tomatoes, sliced in half crosswise
1 1/2 cups panko breadcrumbs
1/4 cup grated Parmesan
1 1/2 tablespoons flat leaf parsley, minced
2 teaspoons oregano, minced
1 teaspoon rosemary, minced
1 teaspoon thyme, minced
1/4 cup (1/2 stick) unsalted butter, melted
salt and pepper to taste

1. Preheat oven to 375°F.
2. Gently scoop seeds from tomato halves. Set aside.
3. Place breadcrumbs, Parmesan, parsley, oregano, rosemary, and thyme in a small mixing bowl and toss together. Add melted butter and stir together until mixture is completely coated in butter. Season with salt and pepper.
4. Fill and top each tomato with about 3 1/2 tablespoons breadcrumb mixture.
5. Place each stuffed tomato onto a parchment lined baking sheet and bake for 20 to 25 minutes or until tomatoes soften and top have turned golden brown.
6. Allow tomatoes to cool for 5 minutes and serve.

Via:  Spoon Fork Bacon

Shrimp Toast Nuggets

Spicy Shrimp Toast
Serves 8 to 10

shrimp paste:
½ inch piece ginger, peeled
2 garlic cloves
1/2 lb tiger shrimp, peeled and deveined
1/4 bunch cilantro
1/4 cup water chestnuts
1 egg white
1 green onion, thinly sliced
1 1/2 tablespoons low sodium soy sauce
1 teaspoon sesame oil
salt and pepper to taste

1/2 loaf sourdough bread, crusts removed and cut into 1 inch squares
2 tablespoons toasted sesame seeds
1/3 cup vegetable oil

1. Place ginger and garlic in a food processor and pulse 6 times.
2. Scrape down sides of bowl and add remaining shrimp paste ingredients. Pulse an additional 8 to 10 times (or until you have a paste consistency that still has some texture).
3. Spread 1 tablespoon of mixture onto each square of bread and sprinkle with sesame seeds. Repeat until all bread squares have been smeared with shrimp paste.
4. Pour oil into a heavy bottom skillet and place over medium-high heat.
5. Carefully place triangles of bread (in batches), shrimp-side down and fry for 4 to 5 minutes or until golden brown.
6. Flip nuggets over and fry for an additional 2 minutes. Drain on paper towels and lightly season with salt and pepper. Serve hot.

Source:  Spoon Fork Bacon

Blue Moon Cupcakes

Mini Blue Moon Cupcakes
Makes 24

1/2 cup unsalted butter, softened
1 1/4 cup granulated sugar
1 2/3 cup all purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
2 eggs, room temperature
1 teaspoon vanilla extract
1 orange, zested (plus more for garnish)
2/3 cup Blue Moon beer
2 tablespoons whole milk
orange cream cheese frosting:
4 ounces cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
2 1/2 cups powdered sugar, sifted
2 tablespoons freshly squeezed orange juice1. Preheat oven to 375°F. Line a mini muffin tin with 24 mini cupcake liners.
2. In a mixing bowl, sift together flour, baking powder and salt.
Set aside.
3. In a stand mixer fitted with a paddle attachment, or with a hand mixer, cream butter for 1 minute. Add sugar and cream together with butter for about 3 to 4 minutes.
Add eggs, one at a time, scraping down after each addition.
5. Add vanilla and orange zest and mix until just combined.
6. In a mixing bowl whisk together beer and milk. Alternatively add beer mixture and flour mixture to butter mixture until fully incorporated.
7. Fill cupcake liners 1/2-2/3 full.
8. Bake for 15 to 18 minutes until golden brown and a toothpick inserted in center comes out clean.
 Transfer cupcakes onto a cooling rack and allow to cool completely.
9. For frosting: In a stand mixer, or with a hand mixer, cream together butter and cream cheese. With motor running add sugar, 1/2 cup at a time until all sugar has been added, scraping down sides of the bowl after each cup of sugar. Stir in the orange juice until fully incorporated.
10. Pipe frosting onto cupcakes or spread with an offset spatula and top with fresh orange zest. Serve.


Source: spoon fork bacon

Herbed Turkey Meatballs and Cranberry Barbeque Sauce

Herbed Turkey Meatballs with a Cranberry Barbecue Sauce
Makes 16-20

1 pound ground turkey
1/3 cup oats
1 egg, lightly beaten
1 garlic clove, minced
2 tablespoons Worchestershire sauce
2 tablespoons sage, minced
1 tablespoon rosemary, minced
1 tablespoon thyme, minced
1 tablespoon chives, thinly sliced
salt and pepper to taste
cranberry bbq sauce:
12 ounces cranberries
½ cup orange juice
¼ cup molasses
3 tablespoons honey
2 tablespoons light brown sugar
2 chipotle peppers in adobo
1/2 cup ketchup
2 tablespoons apple cider vinegar
¾ teaspoon cinnamon

1. Preheat oven to 375°F.
2. Place all ingredients for the turkey meatballs in a large mixing bowl and mix together until just combined. Season with salt and pepper.
3. Take two tablespoons of the mixture and form into a meatball. Place onto a lightly greased baking sheet and repeat until all of the turkey mixture has been used.
4. Bake for 20 to 25 minutes or until lightly browned and completely cooked through.
5. For the sauce: Place first six ingredients into a saucepan and stir. Bring the mixture to a simmer, over medium to medium-low heat.
6. Once the cranberries begin to macerate, about 10 minutes, stir in the remaining ingredients.
7. Simmer for 30 minutes, stirring occasionally until the sauce has thickened and reduced by 1/3. Serve with meatballs.


Source: Spoon Fork Bacon

Pumpkin Risotto with Seared Scallops

Pumpkin Risotto with Seared Scallops
Serves 6

pumpkin risotto:
1¼ cups pumpkin puree
2 tablespoons heavy cream
2 tablespoons light brown sugar
¾ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
pinch ground clove
¼ cup hot vegetable broth
6 tablespoons (3/4 stick) unsalted butter, divided
4 to 5 cups low sodium chicken broth
2 tablespoons extra virgin olive oil
1 medium yellow onion, diced
1 clove garlic, minced
2 cups Arborio rice
2 tablespoons mascarpone cheese, softened
¼ cup parmesan cheese, grated
1 tablespoon fresh thyme, minced
salt and pepper to taste
seared scallops:
2 tablespoons extra virgin olive oil (plus more, if needed)
18 large scallops, cleaned
salt and pepper to taste
confetti candied pancetta:
½ teaspoon extra virgin olive oil
4 ounces pancetta, micro diced (really small)
2 tablespoons light brown sugar

1. For the risotto: Stir together the first six ingredients for the risotto into a small pot and bring to a simmer.
2. Simmer for about 5 minutes. Remove mixture from the heat and pour into a blender with the broth, season with salt and pepper and blend.
3. With the motor running, add ¼ cup of butter into the blender, 1 tablespoon at a time. Blend until smooth, about 3 minutes.
4. Pour the mixture into a bowl and set aside until ready to use.
5. Pour the chicken broth into a medium pot and warm over low heat.
6. Place a large pan over medium heat and melt the remaining butter and olive oil.
7. Add the onion and garlic and sauté for about 3 minutes.
8. Add the rice and sauté for 3 to 5 minute or until each grain of rice is coated in oil and there is a white dot in the center of each grain.
9. Begin adding the warm broth to the rice, one ladle full at a time, stirring frequently.
10. Each time the liquid evaporates, add another ladle of broth and continue to stir.
11. Continue to add liquid and stir until the rice is al dente, 20-25 minutes.
12. Stir in the pumpkin puree until completely combined.
13. Stir in the mascarpone and parmesan until smooth. Fold in the thyme and season with salt and pepper.
14. For the scallops: Heat the oil in a heavy bottom skillet, over medium-high heat.
15. Season each scallop with salt and pepper.
16. Sear the scallops, in batches, for 3-4 minutes on each side.
17. For the candied confetti pancetta:: Heat the oil in a heavy bottom skillet, over medium high heat,
18. Add the pancetta to the pan and cook until the fat has rendered off and the pancetta has become crispy.
19. Drain all but 2 teaspoons of grease from the pan and return to the stove, over medium heat.
20. Sprinkle both sugars over the pancetta and stir until the sugar melts and had coated the pancetta.
21. Spread the candied confetti-pancetta onto a sheet pan lined with parchment and allow to cool and slightly harden.
22. To assemble: Fill six bowls with risotto and top each with three scallops; finish each bowl with a sprinkle of pancetta. Serve immediately.


Source: spoonforkbacon

Hush Puppies

Hush Puppies
Makes: 15

1 cup cornmeal
1/2 cup all purpose flour
1 tablespoon granulated sugar
1 teaspoon salt
1 1/4 teaspoon baking powder
1/2 teaspoon ground black pepper
1 egg
2/3 cup buttermilk
2 green onions, thinly sliced
1 quart oil for frying
salt and pepper to taste
spicy honey drizzle:

2/3 cup honey
2 Tablespoons fresh chili sauce (such as Sambal)
sea salt to taste

1. Pour oil in a large pot and begin preheating on medium-high heat.
2. Place all ingredients for the hush puppies into a large bowl and whisk together to create a thick batter.
3. Once the oil has reached 350 degrees F fry large (2 tablespoon) spoonfuls of batter for about 5 minutes. This will take several batches.
4. Drain on paper towels and season with salt and pepper.
5. In a small bowl combine the honey and chili sauce and stir together.
6. Serve the hush puppies warm with a drizzle of the spicy honey sauce.

Source: Spoon Fork Bacon