Archive for October, 2012

Key West Fish Tacos & Slaw

October 24, 2012

Living on the ocean has its perks. Fishing off our back deck happens to be one of them. Not only is it a great hobby for my hubby and our girls but we catch some pretty tasty fish, mainly mangrove and yellowtail snapper. At one point I was getting tired of fish and chips so I decided to make up a new recipe for our daily deck catch. My mom had given me this batter recipe for the fish and I combined a few great slaw recipes I read into a delicious dinner. The fish batter was like nothing I have ever been able to create at home, it was amazing! The beer really adds a great flavor to the batter and it helps the fish fry up so nice and crisp. Throw it on some warm tortillas and add your favorite taco toppings and you have a great summer feast.

English Pub Style Fish Beer Batter

2 CUPS ALL PURPOSE FLOUR
1 TABLESPOON BAKING POWDER
1 EGG
BEER or CLUB SODA (ENOUGH TO MAKE THICK BATTER) – I used almost a full bottle of Blue Moon
SALT & PEPPER TO TASTE

DREDGE FISH IN FLOUR FIRST AND THEN DIP IN BATTER, FRY AT 350 DEGREES – FLOATS WHEN DONE, TURN TILL GOLDEN ON BOTH SIDES

Tara’s Special Slaw

Take cabbage, fresh cilantro, red onion, green onion, sliced thinly, tossed with about 1/2 cup or more of mayo and fresh squeezed lime juice (to taste, I used 1 lime), a tiny bit of chopped canned jalepenos and garlic, to taste, and viola – homemade slaw that is the perfect companion for this fish. Modify as you like using purple cabbage, carrots, no peppers, more or less cilantro or onions, and top tacos with avocado and tomatoes too if you like.

oh and don’t laugh at my crappy pic above, I scarfed down 2 tacos and took a pic of half of one that was left, before I ate it all!

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Red Velvet take 2

October 20, 2012

Every now and then I get little hints in my inbox from my hubby with lines such as, “I would have some of these”…and a recipe attached. I recently posted a red velvet recipe and wanted to try this other version without buttermilk as well. This red velvet recipe is from the famous DC cupcakes show on TLC, which I have never seen. But I have to say I learned some great tips from it. The cupcakes came out unbelievably moist and fluffy and the frosting was whipped to delicious perfection. My batter made more than the dozen the recipe said it would make, maybe their cupcake pan is an oversized cupcake? I used the extra batter in a 9×9 cake pan and baked that a bit longer for an extra treat to deliver to my mom.

I had never known that keeping all the steps separate and adding things in a specific order would make such a difference, but in this recipe it really did. Plus the whipping of the frosting at the end and using the technique to pipe it on the cupcakes really made a difference. Who says you can’t teach an old cook news tricks? I love when recipes actually teach me something! So if you have a sweet tooth this weekend and don’t mind a bit of a more difficult recipe, this red velvet delight is definitely worth the time.