Monday, June 18, 2007

Guest Chef--Anne!

Although Anne likes to pretend that I'm the only one in the relationship who knows how to cook, she is very good at selecting a recipe from my expansive collection of books, and executing it brilliantly. For fathers' day this year, she made me fabulous fish tacos, fresh pico de gallo, guacamole, and even homemade chips. The recipes are from the Williams Sonoma cookbook--Mexican. This is a meal that you'll probably want to save for a special occasion as it involves deep-frying stuff, which is kind of a pain. I know, this is only my second entree and I'm already encouraging the purchase of another distilled spirit, but I promise, I'm not a total boozer--it's just coincidence. For this one, you could just use milk instead and I don't think anyone would know the difference.

So here's the recipe:
Stir together:
1 cup all-purpose flour
1 tsp garlic salt
1/2 tsp cayenne pepper
1 cup dark beer or milk

Let the batter sit while you make the creamy salsa and the pico de gallo
For the creamy salsa, stir together:
1/3 cup mayonnaise
1/3 cup ketchup
1/3 cup plain yogurt

For the pico, stir together:
1 lb diced tomatoes
1/4 cup diced onion (practice the new technique)
1/4 cup chopped, fresh cilantro
1 serrano or jalapeno chile
2 tsp fresh lime juice
salt to taste

Cut 1 1/2 lbs of snapper (it's easiest to find and cheapest), sea bass, or halibut, into strips, roughly 4 inches long and 1 inch wide (Pull out any bones with needle-nose pliers). Sprinkle them with the juice of a lime, 1 tsp of garlic salt, and 1/4 tsp of cayenne pepper, stir it around, and let it sit for 10 minutes. Dry them off with a paper towel, and dip them in the batter and fry them in batches in hot vegetable oil (start heating the oil on medium when you cut the fish--if it starts smoking, turn it down and wait). The fish will need to cook for about 6-7 minutes to get crispy and golden. While the fish is cooking, warm up some white corn tortillas on a griddle. When the fish is done, scoop it out and let it drain on paper towels.

Throw some fish on a tortilla with some shredded cabbage, pico, creamy salsa, and a squeeze of fresh lime.

Here are some pictures of the other components of the meal--plus Anne in action!


kate said...

What a hot wife you have! Looks delish! Guac always makes me go weak in the knees...

emilyanne said...

Anne, I had no idea you were such a gourmet! Hope I can be the celebrated one in your life someday so I can partake of your culinary creations. Seriously, you guys, what can't y'all do? Amazing, I say!

liz said...

I tell you, no one makes Mexican food like Anne. She looks pretty fabulous in an apron, too...

Anne said...

I just want to say that these tacos--thanks to the miracle of deep frying--really don't taste very "fishy." So even if you consider yourself a non-fish-eater, give 'em a try! I think you'll be pleasantly surprised at how good they are!

Fowler family said...

Oooooh Anne, these look delicious. These pictures are making me want to eat Dinner all over again! I found your guys' blog via Becca's. So glad to find you!

danielle said...

wow looks great. Anne remember when you made tose friend chicken dough things?? What were they called? Were they papoosas? I don;t think so. Anyway I just have to say that I am really excited because Trav is lately really interested in learning to cook. He has taken quite the initiative, and I have a feeling it may be in part to your blog Taylor. They other day he made some comment about food being "all about the presentation" hmm...where he got that from? Also I was going to mention that they also have a le creuset outlet on I-5 inbetween Eugene and Salem and sometimes at TJ Maxx. I saw your comment on Beccas page and thought you'd like the FYI.

The Parkers said...

Oooohh, we LOVE fish tacos in our house! I think we seriously eat them once a week! You can make them more easily by buying a pre-breaded fish (Costco has awesome breaded halibut). Also we make our white sauce by mixing mayonnaise and green taco sauce together with a little bit of lime juice and by frying our shells hard (Mmmm, so worth it). Added cilantro on top of the taco is the way I love mine as well. Thanks for this recipe! The pico de gallo is calling my name and I will definitely have to make it tomorrow! Anne, you never cease to amaze me either. Seriously too much talent and hottness under one roof!