Recipe - Fish Tacos with Corn Tortillas

Fish Tacos

Fish tacos are one of my favorite meals.  I like to make fresh corn tortillas for these.  The best place to get the corn flour is at Aldi's - the stock gets rotated often.  It tends to sit around on the shelves at some other grocery stores and it starts to get funky.  I prefer using catfish fillets.  You can use tilapia or any other favorite white fish.  Some even make them with tuna. 

Corn Tortillas:
2 C. corn tortilla flour
1/4 tsp salt
1 1/4 C. warm water

Mix the flour and salt then add warm water.  Split the mix into 12 balled portions.  If you have a tortilla press, great!  Otherwise, one at a time, place each ball on top of a sheet of plastic wrap.  Roll each ball out with a rolling pin covered in plastic wrap.  Place each tortilla on a hot, dry skillet (med-high heat).  Cook each side about 45 seconds.  As they cook, place the hot tortillas between two layers of a clean, dry dish towel.  You will want to eat these right away.  They do not reheat well since they have no oil in them.

Fish Taco:
2 catfish fillets
juice of 1 lime
1 cup sliced onions
1 cup sliced red bell pepper
ground coriander (maybe 1/2 tsp)
ground chili powder (maybe 1 1/2 tsp)
salt
black pepper

Broiling Alternative

In a sheet of aluminum foil, place the fish fillets on top of the onions and peppers.  Pour on the lime juice and sprinkle the coriander, chili powder, salt and pepper over the fish.  Fold the foil into a packet and bake the fish in a 425 degree over for about 20-25 minutes.  Break fish into smaller pieces.  (Alternately, you can broil the seasoned fish and onions/pepper as the photo shows)

Assemble taco by placing some of the fish and onions/peppers on a couple of tortillas.  Add whatever toppings you like.   In Hawaii, they like to put shredded cabbage on them.

Recipe - Coleslaw

Coleslaw

This is the family coleslaw recipe.  I'm not a big fan of the mayonnaise type but think this one is great!

1 head shredded cabbage
handful of shredded carrots
1/2 cup chopped green onion

Toast the following:
1 package broken up Ramen Noodles
1/2 C. sliced almonds
2 Tbsp sesame seeds

Dressing:
1 1/2 Tbsp sugar
1/2 C. canola oil
3 Tbsp rice vinegar
1/2 tsp salt
1 Tbsp oregano
1/2 tsp black pepper
1 Ramen Noodle flavor packet

Combine ingredients and serve.  Makes a lot.

Iowa City Restaurant - Stella

Check out Stella off Melrose Avenue in the University Heights city building - super yummy!  It just opened not too long ago.  Try the Eggplant Parmesan - it is cooked nicely (it may be fried:) and has a marinara sauce and a pesto cream sauce.  The New York Strip Steak is nice too.  It comes with some decadent mashed potatoes.  The chicken stuffed with spinach and prosciutto is a lighter option although it has a yummy roasted red pepper cream sauce.  If you just want a sandwich, the steak sandwich is generous and tasty.  It comes with kettle chips too.  For desert, the berry tart is nice as well as the chocolate decadence cake and the creme brule.  The crust on the creme brule is better than at the Marriott but the custard at the Marriott is better - more vanilla.  Enjoy!

Recipe- Pizza Dough

This is the best pizza dough recipe I have ever come across - and I've tried many.  It gives you a crispy bottom and it's tender inside - perfect!  The trick is following the directions exactly - no substitutions.  For best results, use King Arthur unbleached bread flour - HyVee has it.

1 cup tepid water
2 Tbsp sugar
2 tsp dry yeast (not quick rise)
1 Tbsp olive oil
3 cups bread flour
2 tsp salt

In a standing mixer with the dough hook attached, mix the water, sugar, yeast, olive oil and flour for 5 minutes at low speed.  With the machine running, add the salt, switch to medium speed and knead the dough an additional 10 minutes.  Place the dough in a floured bowl and cover with plastic wrap.  Let rest for 1 hour.

Transfer the dough to a floured work surface and flatten it out with the palm of the hand to remove air pockets.  Roll the dough into a ball and let it rest on the work surface for 10 minutes.  Place a pizza tile on the middle rack in the oven and preheat the oven to 500 degrees.

Roll or hand stretch pizza dough to 16" diameter.  It should be less than 1/4" thick.  Place the dough on a peel covered in corn meal.  Top the pizza with your favorite toppings.  Slide the pizza onto the pizza stone at bake for 7-10 minutes or until browned & bubbly.  If you don't have a peel or a baking stone, you can bake it on a pizza pan.  The bottom won't be as crisp but it will still be delicious!

Recipe - Mole De Olla

Mole De Olla

This is a simple and yummy Mexican Beef Stew.  I recommend getting the Amana beef stew meat.  They have it at the meat counter at HyVee.  It is quite lean and extremely tender.  I served it with one of the new "Baking Stone Breads" at the bakery at HyVee - Jalapeno Cheddar Foccacia - super yummy - crispy on the outside, chewy on the inside.

1 lb stew meat
1 Tbsp olive oil
1 14-oz can beef broth
1 Tbsp chili powder
1 14.5-oz can diced tomatoes
1 medium chopped onion
3 cloves minced garlic
1/2 tsp ground cumin
2 medium potatoes cut into bite sized pieces
1 cup fresh or frozen corn kernels
1 medium zucchini cut into bite sized pieces
Salt & pepper

In a large soup pot brown meat in oil over med-high heat.  Add broth and bring to a boil.  Reduce heat, cover and simmer for 45 min.  In a blender, add chili powder, tomatoes, onion, garlic, and cumin.  Blend until smooth.  Once meat is done simmering, add tomato mixture, potatoes, corn and zucchini to pot.  Bring to a boil.  Reduce heat, cover and simmer for 30 min or until meat and potatoes are tender.  Add salt and pepper to taste.