Tag: cumino

Recipes I have used in the some restaurants & at home.

Fish Tacos with Smoked Corn Salsa

Corn Salsa:
4 Ears smoked corn on the cob
2 Jalapenos minced
2 Cloves minced garlic
1 large green bell pepper seeded and diced
1 Chipotle pepper minced
1 Red onion, diced
1 Roma tomato seeded and diced.
1/4 C Fresh lime juice
1 T Cumino
Mix all ingredients and store in plastic container over night.

6 Talapia, Catfish (or 3 oz. portions of cod filets)
1 C whole milk
1/2 C canola oil
1 T Cayenne
Corn meal for dredge
12 Corn tortillas
Salt and pepper to taste

Soak fish in milk for 2o minutes, drain. Season fillets with cayenne. Dredge in corn meal. Saute fish in small batches keeping cooked fish warm (I use a paper towel covered plate and put them in the microwave). Warm tortillas in remaining canola, and drain. It should take less than a second to warm each tortilla.

Serve two tortillas stacked with each fillet, top with salsa.

Recipes I have used in the some restaurants & at home.

Butter Beans with Ham

1 lb Lima beans
3 C Water (plus addl as needed during cooking*)
1 Bottle Shiner Bock
1/4 lb diced ham
1/2 Yellow onion diced
2 Jalpenos seeded and diced
3 T Chili powder
1 T Cumino
1 T EVOO
S/P to taste

Soak beans in water over night. In large heavy bottom pot, cook beans over low heat until almost tender. In a large heavy skillet, brown ham in olive oil, add onions and jalpeno and cook until onions are translucent. Deglaze skillet with Shiner, and add all to the beans. Add seasonings and continue to simmer until beans are tender. Adjust seasoning.

Freezes very well.

* additional water my be needed during the cooking process unless the beans are cooked in a lidded crock pot then only 1 additional cup of water is needed.

Recipes I have used in the some restaurants & at home.

Roast Turkey Breast

Brine
In large stock pot:
1 gallon water
1/4 C Brown sugar
1/4 C Kosher Salt
1/4 C Krystal Hot Sauce
2 Cloves garlic peeled and cut in half
1 T Better Than Bullion or Knorr Brand Chicken Stock
1 jalapeno sliced in half
4 Sage STEMS (use the leaves later)
1 T onion powder
Bring to boil and allow to cool to room temp.

Add the turkey breast, cover with lid and into the fridge for 2 days

Remove breast and pat dry.

Rub:
2 T ea, garlic powder, onion powder, chili powder, paprika, cumino, dry mustard.

Apply rub to the turkey. Roast in a pan with the rack at 350 for 1 1/2 hrs or until internal temp reaches 160 degrees. Time will vary depending on size of the turkey breast.
Remove turkey to cutting board and allow to rest. Using the roasting pan over medium heat on the stove, add enough flour to the drippings to make a roux. Add the sage leaves, S/P to taste, and deglaze with either white wine or chicken stock. Bring sauce to boil and reduce to simmer. Remove sage leaves and serve.