Spanish Rice

Ingredients

  • 1 TBSP olive oil
  • 1 cup long grain rice, uncooked
  • 2 TBSP sweet yellow onion, finely diced
  • 2 cloves of garlic, minced
  • Sea salt and freshly cracked pepper to taste
  • 1/2 tsp cumin
  • Dash of Cayenne pepper
  • 1/2 cup tomato sauce
  • 1 3/4 cup chicken broth
  • 3 TBSP dress cilantro, finely chopped
  • Yield: 6
  • PrepTime: 10 min.
  • Cook Time: 30 min.

Instructions

  1. Heat the olive oil in a sauce pan over medium heat. Add the onions, rice, sea salt, pepper, cumin and cayenne pepper. Stir often for 3 minutes.
  2. Add the minced garlic and cook, stirring constantly for 1 minute.
  3. Add the tomato sauce, chicken broth and half the cilantro. Stir until well combined. Turn the heat up until it boils the reduce to low and cover. Let cook for 20 minutes.
  4. Remove from the heat without removing the cover and let sit for 5 minutes.
  5. Add the remaining cilantro and fluff with a fork.

Corn Tortillas

Ingredients

  • 2 cups masa flour
  • 1 1/2 cups warm water

Instructions

  1. Mix flour and water so dough has a Play-Doh® consistency
  2. Form dough into balls about the size of a golf ball (approx. 1.5 oz)
  3. Press or roll into tortilla shapes approximately 7”
  4. Cook each side for 60-90 seconds on a heated pan (medium high heat)

Baja Fish Tacos

Ingredients

  • 1 1/2 cups of flour
  • 2 tsp pepper
  • 1 tsp salt
  • 2 TBSP paprika
  • 1 egg beaten
  • 1/2 cup beer
  • 2 pints vegetable or peanut oil
  • 2 lbs. firm white fish (cod, tilapia, halibut) cut into 2 oz fingers
  • 1/2 small head of red or white cabbage finely shredded
  • 20 corn tortillas
  • 3 limes cut into wedges
  • 1/2 cup finely chopped cilantro

Crema Sauce

Combine 1 cup Mexican Crema and 2 TBSP Mexican Chile sauce (i.e. Tabasco, Cholula)

Pickled Red Onion

Combine 1 thinly sliced red onion, 1 TBSP sugar, 1/4 cup white vinegar, 1/4 cup hot water. Seal in an airtight jar and refrigerate. Lasts up to 4 weeks.

Filing Directions and Taco Assembly

Mix the flour, salt, pepper, and paprika and then divide in half. Use one half of the dry mix to make the batter by mixing with egg and beer. You want the batter to cling to the fish but also drip excess away-consistency of heavy cream. Heat two pints of vegetable oil in a large deep frying pan or wok. Dip pieces of fish into the batter and let the excess batter drip off, then toss the battered fish in the remaining flour mixture to coat. Place the battered and floured fish into the hot oil and turn until golden on all sides. Cook fish for about 3 minutes. Place cooked fish on paper towel to soak excess oil. Place shredded cabbage, 1 piece of fish, pickled onions, crema sauce, and cilantro on a warm tortilla. Serve with lime wedges and enjoy.

Pork Loin Roast

Pork Loin Roast

Ingredients

    • 2 Lb. Pork Loin Roast, boneless
    • Kosher salt as needed
    • Black Pepper Ground, as needed
    • 1 tsp. olive oil
    • 1/2 Cup Vegetable Broth

Prep time:
Dough rise time: 6 hours
Makes 2 regular size pizza crusts

Instructions

  1. For the Pork Loin: Season pork with salt and pepper
  2. Set Instant Pot to Sauté. When setting reads HOT, add oil
  3. Add pork and brown on all sides, about 2 minutes per side.
  4. Cancel Sauté setting.
  5. Add vegetable broth, close lid with the pressure vent closed and set Instant Pot to Meat/Stew. Let cook 20 minutes.
  6. Quick-release pressure and let pork rest five minutes in Instant Pot.
  7. Open lid, remove pork, set on cutting board, check for internal temperature of 145ºF and let rest for three minutes.
  8. For the Pan Sauce: Using remaining cooking liquid, set Instant Pot to Sauté and reduce by half.
  9. To serve: Thinly slice pork and spoon pan sauce over slices.

Mom’s Pizza Dough

Mom’s Pizza Dough
By ,
May 27, 2018
Pizza Dough
Mom’s homemade pizza dough.
Prep Time: 15 minutes
Mix time: 15 minutes
Yield: 2 regular size pizzas
Ingredients:
1 pkg yeast
1 tsp sugar
1 Cup warm water (approx 115º
1 1/2 tsp salt
1 Tbsp oil
1 Egg Beaten
3 1/2 Cups Flour
Instructions:

– Mix yeast, sugar and water in a bowl and let sit for about 5 minutes until yeast starts to foam.
– Add remaining ingredients to mixing bowl then add yeast mixture and knead dough until well mixed.
– Put in a greased bowl and cover with plastic wrap and then a towel, let rest at room temperature until it doubles in size (approx 1 1/2 hours) then punch down then either refrigerate over night or make into 2 pizzas.

Pizza Dough

Pizza Dough

Ingredients

    • 3 tsp active dry yeast
    • 2 tsp white sugar
    • 1 1/2 cups warm water (105º to 115ºF)
    • 4 cups all-purpose flour
    • 2/3 cup olive oil
    • 2 tsp salt

Prep time:
Dough rise time: 6 hours
Makes 2 regular size pizza crusts

Instructions

  1. Dissolve the sugar and yeast in a small bowl with the water. Let stand for 5 to 10 minutes to allow the yeast to activate and form a creamy foam.
  2. Add the remaining ingredients into mixing bowl. Knead dough 2 to 3 minutes till the dough comes together.
  3. Form dough into a ball and put it in a buttered bowl turning it to coat dough with butter. Cover dough with plastic wrap and drape a towel over the bowl. Let dough rise at room temperature for 6 hours or until doubled in size.
  4. After dough has risen punch it down and let it rest covered for 15 minutes. Divide the dough into two equal portions and roll out to form the pizza crusts.