No time for fish tacos like the dead of winter.
It is late December and i have a hankerin for some fish tacos but don’t want to leave the house.
Pull some halibut out of the freezer leave sealed in bag and defrost quickly in a bowl of cold water. In the meantime:
- Cabbage slaw
- Slice green and purple cabbage
- Toss with some salt, oil & vinegar
- Sriracha & mayo is simple and pretty darn nice
- Get some tortillas warming
- Mix up some fry batter
- Pour oil in dutch oven and apply heat
- Batter the fish
- Batter some sliced onion rings while you are at it
- I love Onion Rings!
- Fry until golden
- Remove and drain oil – I use a cooling rack in a cookie sheet
- Tortillas on the plate
- Apply sauce
- Add fish
- Add slaw
- Sprinkle with cotija cheese
- Add a lime wedge
- Feel really awesome for making a great supper!
Great stock is the secret to many other great things from the kitchen. The best part is that great stock can be made from what is essentially garbage. It probably shouldn’t be thought of as garbage, there are some valuable components, but i know that when i started making stock it was from things that i had previously been tossing out. Maybe in modern american kitchens we don’t feel that we need to use everything. Or maybe it was just in my kitchen, only I felt that way. Now I wouldn’t toss bones or celery tops; instead i make them into
These rib bones started their culinary journey at a Thanksgiving party in a beautiful prime rib. It was delicious and the host let me have some of the bones to take home. I roasted them to enhance the flavor, i don’t know if it really helped but it sure made the house smell wonderful on a cold November day.
Next I added some carrot and celery to my trusty slow cooker. No need to chop, just rip it with your bare hands (makes you feel tough and saves the trouble of finding a knife & cutting board). I also added a bey leaf and some whole pepper corns.Freshly roasted bones go in on top. These are beef bones but the process is basically the same for chicken bones/stock. Cover that with water, salt to taste, turn it on and wonder away for 4 to 14 hours. I like to do this right after supper as I am cleaning up (don’t laugh AP, I clean up from supper plenty) and let it simmer all night. Wake up to the glorious smells of Great Stock. I usually have forgotten that i started this so it is a surprise! Yay!Next i pour everything into a colander and collect the liquid in something that has a pour spout. Let it cool for a bit. Then i package it into pint jars and put it out in the deep freeze. I label the can lids with a chalk marker so later I know how old the stuff is. Viola, home made Great Stock. Easy and on hand for whenever you need it.