Monthly Meals: January 2007

Here it is, the first Monthly Meal of the new year! In honor of this momentous occasion, I’ve decided to share with you what Ted and I call Foodie Taco Night.

Foodie Taco Night is all about your ingredients. We buy locally handmade corn tortillas that are so fresh that they expire after a week in the fridge. Also, I grow my own cilantro, which adds to the feeling that the tacos are super-special. Foodie tacos, in our experience, can contain either carne asada or fresh fish. The tacos I’ll be writing about are of the fish variety. Foodie Taco Night has become one of our favorites, so I hope you enjoy it!

FISH TACOS

Fish

Lately I’ve been seeing a lot of really nice wild halibut and cod in our market, which prompted this recipe’s creation. Whichever fish you choose, be sure that it’s sturdy enough to withstand the frying process. Buy about 1/4–1/2 pound of fillet per person, depending on how much they will eat. Be sure to wash the fish in cold water, and dry it with a paper towel, before you begin.

In a frying pan, preferably a well-seasoned cast iron pan, heat up some macadamia nut oil over medium-high heat. I use the macadamia nut oil from Jungle Products, the flavor is delicious with the fish. Also, macadamia nut oil has a high flash point, so you can fry with it without worry.

I’ve found that it’s best to add the seasoning to the oil as it heats. In descending order of proportion (largest amount to smallest), I add some paprika, garlic, sea salt, cumin, coriander, and red chili powder for a little heat. Or, you can always buy a packet of fish taco seasoning, and add that to the oil instead. I like this version from Simply Organic.

While the oil is heating, cut fish fillets into chunky strips. Place some cornbread-style cornmeal into a bowl, enough to coat all of the fish pieces. Once the oil is ready, thoroughly coat both sides of each strip with the cornmeal, and place them into the pan.

Cook for a few minutes, until you can see that the fish has cooked halfway up the sides, and then flip it over. You don’t want to flip the pieces too many times, otherwise they might fall apart.

Cook fish until done, and serve immediately with the other ingredients.

Refried Black Beans

I buy the nonfat Bearitos Refried Black Beans, and then I add my own fat, usually Red Palm Oil. The low-fat variety contains canola oil, which should be a crime.

Just add the oil and heat up slowly over medium-low heat. To serve, spread a thin layer on the inside of your tortilla before adding anything else. Then add some fish to your taco, and then follow it with the rest of the stuff.

Cabbage

Shredded cabbage is a perfect accompaniment to the delicious fish and the black beans. I use locally grown green cabbage, chopped into thin slices.

Salsa

I like to buy fresh salsa in the refrigerator section in Whole Foods, but you can always make your own. Remember, this is Foodie Taco Night, make sure the salsa is as fresh as possible!

Yogurt

Now, don’t say “ew” just yet. I used to like sour cream in my tacos, but I’ve discovered something much better: Fage’s Total Classic Yogurt. It’s made using a special dehydration process, so it’s really thick and creamy, and it will readily absorb the flavors of the spices from the fish.

Cliantro

Technically, cilantro doesn’t require any cooking. Neither does yogurt, for that matter. But it’s part of the taco process, so I’m including it as its own step.

Buy fresh cilantro (local if possible) and finely chop the leaves. I grow my own cliantro, though I may have to start buying it if the freezes in Northern California don’t stop soon!

DESSERT

Orange Milkshakes

I suppose a more appropriate dessert would be flan, or something, but I’ve chosen to go with Orange Milkshakes for this month’s dessert. It’s easy, and it takes advantage of the delicious oranges that are available right now.

Just place a scoop of ice cream (homemade, if you prefer) in the blender, add some freshly squeezed orange juice, and blend until you reach a consistency that you like. Some people prefer their shakes on the lighter side, and some like them so thick that they require a spoon; either way, it’s easy enough to adjust the shake by adding more ice cream or orange juice until it’s perfect.

MUSIC

Album: The Shins, Wincing the Night Away

The Shins have always been a great band by my standards, and their newest album is no exception. Since Foodie Taco Night usually makes for a lighthearted evening, this CD should go with your mood perfectly.