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This Weekend in Hedonism (Segment 3)
Cheryl's Recipe Corner
Baja Fish Taco Sauce
1 cup mayo
1/2 cup sour cream
5 cloves garlic
1 tablespoon lime juice
1/4 teaspoon cayenne pepper
1/4 teaspoon (slightly heaping) salt
Citrus Slaw
1/4 cup fresh-squeezed orange juice
1 tablespoon lime juice
Pinch salt
Pinch black pepper
1 teaspoon agave or honey
1/4 cup olive or avocado oil
4 cups thinly shredded green cabbage
2 cups thinly shredded red cabbage
1/4 cup cilantro leaves, roughly chopped
Fish Tacos
1 1/4 pound cod, cut into short strips or bite-size chunks
Salt
Black pepper
Pinch cayenne pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon granulated garlic
1 1/2 cups all-purpose flour
1 (12 ounce) bottle/can of beer
Vegetable oil, for frying (about 3 cups)
Corn or flour tortillas, warm (about 24 tortillas so you can double up on each taco) - use "Fajita Size" if you're using Flour tortillas
Cilantro leaves, lime, sliced radishes, for garnish
Shredded Cheese (Mexican Blend or Cheddar, optional)
Preparation
Prepare your spicy garlic-lime mayo by placing all ingredients into a food processor and processing until smooth and combined; pour into a bowl, or into a squeeze bottle, ideally.
Prepare your citrus slaw by whisking together the orange zest, orange juice, lime juice, pinch of salt and pepper, agave or honey, and oil until well-combined (you can also shake these vigorously in a small mason jar for convenience), and set aside for a moment; add both of your shredded cabbages and the cilantro into a medium-size bowl, and toss the dressing you just made with the cabbage/cilantro; keep cold.
To prepare you fish tacos, add your cod pieces to a bowl and season with a couple of pinches of salt and pepper, plus the cayenne, cumin, coriander and garlic powder; allow them to marinate for a few minutes while you get your oil ready and prepare to fry.
Prepare a baking sheet with foil and a place a wire rack over top (if you have one) to hold the cod once it’s been fried; next, add enough oil to a deep pan or a medium-size pot so that the fish can be submerged when you fry it (about 3 cups), and bring it to 365°.
While your oil heats, whisk together the flour with a couple of pinches of salt and pepper, and slowly pour in the beer and whisk just until smooth; once the oil is hot, dip the pieces of cod into the batter and fry in batches (it took 3 batches for me) for a 3-4 minutes or until golden-brown.
To assemble, add a couple of pieces of the fried cod to the bottom of a couple of corn tortillas, top with a generous amount of the slaw, add in some radishes (if using), drizzle the spicy garlic-lime sauce liberally over top, and finish with some cheese, extra cilantro and a squeeze of lime.
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The Weekend in Hedonism (Segment 3)
Cheryl's Recipe Corner
Garlic Herb Butter Steak Packets
Ingredients
1 pound small red potatoes, cut into fourths
2 carrots, sliced
1 can sliced mushrooms
1 red bell pepper, cubed
1 green bell pepper, cubed
½ red onion, cut into cubes
salt and pepper
1 Tablespoon olive oil
1½ pound top sirloin steak, cut into one inch cubes, raw*
Garlic Herb Butter
Ingredients
½ cup butter, room temperature
¼ cup freshly chopped parsley
4 garlic cloves, minced
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh thyme, chopped
½ teaspoon salt
¼ teaspoon pepper
Directions
In a medium sized bowl add the red potatoes, carrots, bell peppers, mushrooms and red onion. Add salt and pepper and toss with olive oil. Place four 18x12-inch pieces of heavy aluminum foil on counter. Evenly place vegetable mixture on each piece of foil. Top vegetables with steak. To make the garlic herb butter: In a small bowl add the butter, parsley, garlic, rosemary, thyme, salt and pepper. Divide evenly and place on top of the steak. Double fold top and ends of each piece of foil, leaving space for steam to gather. Place packets on the grill and cover. Grill 20-30 minutes, turning over halfway through or until steak is cooked through and veggies are tender. Carefully open packets and serve. (if you want to cook these inside, bake in your oven at 400 degrees F, for about 1 hour)
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