Mahi Mahi Fish Tacos with Mango Salsa

August 25, 2015 by Laura Messersmith in Cooking

If you had asked me, say 10 years ago, whether I’d be eating, let alone recommend making fish tacos I’d have said you were nuts. Before I lived in Texas I had a weird, Taco Bell-informed concept of Tex-Mex where I assumed everything would be (should be?) spicy, melted-cheese covered, and possibly involving pinto beans. None of those words, perhaps with the exception of spicy, was anything I wanted anywhere near fish. Eww. No way.

And so, I avoided the fish tacos on every menu like the plague until one fine day shortly after we moved to Dallas we stopped at a roadside taco stand housed in a converted gas station called Rusty Taco. The menu was a revelation to this Yankee that things other than ground beef and a ton of shredded jack cheese could be contained in a soft tortilla. Mike and I ordered a variety of their offerings, pork with pineapple, brisket, and you guessed it: fish.

Another revelation. I loved the bright freshness of the white fish topped with a squeeze of lime, layered over a bed of crunchy thinly sliced red cabbage, and lightly drizzled with spicy crema. I was a new convert to the dish and psyched by the realization that stopping for a taco (or 2 or 3) didn’t have to mean a queso-induced food coma.

The recipe below isn’t a direct interpretation of Rusty’s version, just my personal preferences drawn from the many variations I’ve eaten since. But I’ll still remember and tip my cap to that first bite sitting under the whirling fan, just out of the hot Texas sun with a cold margarita to keep me company.

Mahi Mahi Fish Tacos with Mango Salsa (serves 4)

Ingredients:
2 pounds fresh mahi mahi, skin removed
1 package small soft tacos, 8 flour or 16 corn (plan to double up if using corn)
2 cups shredded red cabbage
2 cups (2 medium) diced ripe mangos
1/4 cup finely diced red onion
4 limes, divided
3 tablespoons minced cilantro, divided
5 ounces lime yogurt
2 tablespoons olive oil
Kosher salt
Ground black pepper

Instructions:
Zest and juice three of the four limes. Cut the fourth lime into 8 wedges and reserve. Next, peel and dice the mangos into 1/3 inch pieces and place in a medium mixing bowl. Add the red onion, cilantro, 1 teaspoon kosher salt, and 2-3 tablespoons lime juice according to taste. Mix the ingredients together until evenly combined and set aside in the refrigerator.

Next, in a small bowl mix the lime yogurt with 1 tablespoon lime zest, 1 tablespoon lime juice, 1/2 teaspoon kosher salt and set aside in the refrigerator.

To cook the fish, heat the olive oil in a medium skillet over medium-high heat until it shimmers and just begins to smoke. While the oil heats, pat the mahi mahi dry with paper towels and cut into 1/2 inch wide strips. Sprinkle one side generously with kosher salt and ground black pepper just before adding to the pan placing the seasoned side down.

Cook in batches if necessary to give the fish plenty of room, and don’t try to move or turn them until 3-4 minutes have passed and the edges have begun to turn golden brown. If the pieces begin to curl up, or aren’t getting enough contact with the pan, gently press the fish down with a spatula. While the first side is cooking, sprinkle the unseasoned side with kosher salt and pepper.

When you’re ready to turn, use a spatula to gently nudge the edges, they should come away from the pan with minimal effort. Flip and cook another 3 minutes on the other side until the fish is just opaque. Same rules apply – no fiddling, give them room.

When all the fish has been cooked, assemble the tacos by layering 2 corn tortillas, then topping with a drizzle of the lime cilantro crema, shredded red cabbage, and 2-3 pieces of mahi mahi. Add a spoonful of the mango salsa and serve immediately with the lime wedges.

Salsa adapted from Bon Appétit’s Mango Salsa. Need more advice on handling mangoes? Real Simple has a great video tutorial! What about your fish pan-frying game? Saveur and Fine Cooking both have excellent advice on the subject.

Small Kitchen Friendly?

Yes! I used a medium mixing bowl, small bowl, and 12” sauté pan along with a Y-shaped peeler, chef’s knife, microplane grater, a rubber spatula and a metal spatula. (A flexible fish spatula would be ideal, but I don’t own one at the moment!) You’ll also want a liquid measuring cup, measuring spoons, and some paper towels.

And, depending on your ventilation situation a small fan placed in the kitchen window is a useful addition.

The Verdict:
To me, this dish just sings of summer whether that’s in a breezy coastal location or punishingly hot North Texas and is the perfect dinner to make when it’s too hot to cook, but not quite too hot to eat. The mahi mahi is tender underneath it’s thin golden exterior, red cabbage gives the taco a crisp texture, and the whole package is jubilant with it’s punchy lime-spiked crema and fragrant mango salsa dressings. Simple and perfect.

Honey Thyme Chicken & Apricot Kebabs

August 18, 2015 by Laura Messersmith in Cooking

Honey Thyme Chicken and Apricot Kebabs | Image: Laura Messersmith — **Honey Thyme Chicken and Apricot Kebabs** | Image: *Laura Messersmith*

Summer, especially days when it’s too hot to move are made for recipes like this one. The chicken is tender and flavorful, the apricots are fresh and the whole shebang is lightly lacquered with honey and bright herbs. Assembly takes just a few minutes, minimal effort and very little planning, but the results are phenomenal.

I realize that this is the second recipe I’ve posted from Food + Wine that features apricots – I might be just a little obsessed – but I think it has more to do with Justin Chapple’s inventive way of combining classic ingredient pairings. Apricots and honey given a modern twist with fresh thyme. Perfect.

Honey Thyme Chicken & Apricot Kebabs (serves 4)

Ingredients:
1 1/4 pounds skinless, boneless chicken thighs
8 small apricots
1/4 cup honey
1 1/2 tablespoons fresh thyme leaves
1 tablespoon water
Extra-virgin olive oil, for brushing
Kosher salt
Ground black pepper

Special Equipment:
Cast iron grill pan
8 long bamboo skewers

Instructions:
Put the bamboo skewers in water to soak for 30 minutes.

Mince the thyme leaves and whisk together with the honey and water. Season with kosher salt and black pepper.

Halve and pit the apricots length-wise, divide the chicken thighs into 1 inch pieces. Thread the 3-4 pieces of chicken and apricot onto each skewer (I recommend keeping them separate for ease of cooking.) Brush the kebabs with olive oil and season with kosher salt and black pepper.

Light a grill or preheat a grill pan over medium-high heat. Grill over moderate heat, turning occasionally, until the chicken is just cooked through, about 10-12 minutes total, the apricots will need about 5 minutes total.

Brush the hot kebabs with the honey and thyme mixture and serve.

Lightly adapted from Food + Wine’s Honey Thyme Chicken and Apricot Kebabs by Justin Chapple.

Small Kitchen Friendly?
Yes! I needed a medium cutting board, chef’s knife, liquid measuring cup, measuring spoons, a cast iron grill pan, tongs, and a pastry brush. You'll also need bamboo skewers, and a plastic wrap-lined sheet pan will also be helpful during assembly.

The Verdict:
Chicken thighs and kebabs are a match made in grill heaven only improved by the addition of the sweet herbal glaze of the honey and thyme. And, as we’ve established already, stone fruit is amazing when it has a hint of char and smoke from the grill. I served the kebabs for a dinner party over a bed of fluffy couscous with a little green salad on the side. Light, easy, perfect for a summer evening.

Roasted Chicken with Honey & Aleppo Pepper

August 10, 2015 by Laura Messersmith in Cooking

Barbecue chicken with its spicy-sticky coating caramelized just this side of charcoal black is a summer classic. But after all the promise of the bronzed color, the flavor can be a little underwhelming since the sauce never really makes contact with the meat.

As I was paging through Food + Wine’s most recent issue featuring their list of Best New Chefs I spotted this recipe for chicken that reminded me of the tang and sweet heat all the best barbecue sauce has to offer. The key difference: time and also thyme (rosemary too.) Chef Zoi Antonitsas of Westward in Seattle mixes together a gorgeous marinade of honey and spicy pepper for a hit of fresh herbs.

Personally, I love when a recipe combines a familiar technique – marinating, roasting – with a flavor combination that’s new to my palate. I’d never tasted Aleppo pepper before and I was intrigued by the fresh herb and honey combination. One taste and I can see why Chef Antonitsas is garnering so much great press.

Roasted Chicken with Honey and Aleppo (serves 4)

Ingredients:
1/2 cup extra-virgin olive oil
1/3 cup honey
1/3 cup red wine vinegar
3 tablespoons Aleppo pepper
2 tablespoons kosher salt, plus more for sprinkling
6 garlic cloves, minced
1 tablespoon finely chopped rosemary
1 tablespoon finely chopped thyme
4 bone-in, skin-on chicken breasts

Instructions:
In a large liquid measuring cup whisk together the olive oil, honey and red wine vinegar with the Aleppo pepper, kosher salt, minced garlic, thyme and rosemary. Reserve 2 tablespoons of the marinade in a small bowl and refrigerate.

Place the chicken breasts in a large zip-top bag and pour the remaining marinade in and turn to coat. Refrigerate overnight turning periodically to ensure even contact with the chicken.

Preheat the oven to 425 degrees F. Line a large rimmed baking sheet with foil. Remove the chicken from the marinade, letting the excess drip back into the bowl. Arrange the chicken skin side up on the baking sheet. Roast for 40 to 45 minutes, until an instant-read thermometer inserted in the largest piece registers 160°.

Transfer to a platter. Drizzle the chicken with the reserved marinade, sprinkle with salt and serve.

Slightly adapted from Chicken Legs with Honey and Aleppo by Zoi Antonitsas in Food + Wine magazine July 2015.

Small Kitchen Friendly?
Yes, this is really simple. I used a 2 cup liquid measuring cup, measuring spoons, a whisk, medium cutting board, and chef’s knife. I also needed a gallon-sized zip top bag, small storage container, foil, and a rimmed baking sheet.

The Verdict:
We both loved this recipe, which has the extra bonus of being really, really easy to prepare. Just a little mincing, some patience, a hands-off cooking approach and dinner is on the table! But, the simplicity of the ingredients and preparation belies the superb balance and clear flavors in the sauce. Mike and I are already dreaming up new ways to incorporate the marinade - maybe with beef or salmon? Please try this, you won’t be sorry!

Baked Eggs & Baby Spinach

August 07, 2015 by Laura Messersmith in Cooking

Need some inspiration to eat more vegetables? Step 1: buy lots of greens. Step 2: realize you’re going out of town for four days virtually guaranteeing a box of baby spinach sludge when you return. Step 3: begin searching frantically for recipes that call for an epic amount of baby spinach, but won’t leave leftovers. Step 4: discover that Smitten Kitchen has you covered, breathe deep sigh of relief.

I genuinely like leafy greens, Brussels sprouts, broccoli, etc., but they don’t often make an appearance on my breakfast table. So, when I read Deb Perelman’s recipe in the Smitten Kitchen Cookbook for Eggs, Greens, and Hollandaise I was struck by its brilliance and simplicity. What a great way to incorporate some wonderfully healthy greens (and use them up before they go gunky) in a way that makes them seem indulgent with just the addition of a perfectly soft egg cooked on top.

Deb’s recipe was super straightforward and I’m sure this dish would be delightful with hollandaise if that’s your jam, but I’ve pretty much never met a recipe I couldn’t further simplify with laziness and lack of time. This version captures the spirit, if not the letter, of the law.

Baked Eggs & Greens (serves 4)

Ingredients:
1 1/2 pounds fresh baby spinach leaves
1/4 cup (1 large) finely diced shallot
1 1/2 teaspoons (2 cloves) minced garlic
4 large eggs
4 tablespoons softened butter
1 tablespoon olive oil
Kosher salt
Ground black pepper
Red pepper flakes (optional)

Instructions:
Pre heat the oven to 375 degrees F. Next, prepare four individual sized ramekins by brushing the inside of each one with approximately 1/2 tablespoon softened butter. Set aside.

In a large sauté pan melt together 2 tablespoons of butter and 1 tablespoon of olive oil. Add the shallot and sauté for 4-5 minutes before adding the minced garlic. Sauté for another minute before adding the fresh spinach a few handfuls at a time. Allow the spinach to wilt a bit before adding more turning the leaves with tongs to coat them with the shallots and garlic. Season with 1 teaspoon kosher salt and 1/3 teaspoon ground black pepper.

When all of the greens are cooked and the liquid released has evaporated, divide them evenly among the ramekins making a shallow divot in the center. Carefully crack one egg into each ramekin taking care not to break the yolk.

Bake at 375 degrees F. for 10-12 minutes until the whites have set and the yolk is just beginning to thicken.

Sprinkle with kosher salt, ground black pepper and/or red pepper flakes as your palate directs. Serve immediately with toast cut into long strips.

Inspired by and adapted from Greens, Eggs and Hollandaise by Deb Perelman in the Smitten Kitchen Cookbook (page 33). Similar recipe here.

Small Kitchen Friendly?
Yes indeed! I needed 4 ramekins (mine are 7 ounces), a pastry brush to spread the butter, a small cutting board, chef’s knife, and large non-stick sauté pan. Measuring spoons, tongs, and a rubber spatula round out the kit.

The Verdict:
Baked Eggs & Greens is a deceptive dish - the ingredients are so simple, the preparation is straight forward, and yet the results are so delicious you might be surprised how many leafy greens you’ll gladly consume. Picture it: tender spinach rich with shallots and garlic tucked under a blanket of soft egg, served with crisp toast soldiers perfect for dipping. Even better? The eggs and greens come together so quickly that it doesn’t have to be a special occasion to make this.