Tuesday, March 22, 2011

Fish Tacos with Green Chile-Yogurt Sauce and Cilantro-Cabbage Slaw

I've been in the mood for fish lately, and decided to try some from my regular grocery store's meat and fish counter instead of driving through the construction-riddled hell that surrounds my local fishmonger at present.  I picked up some fresh Basa fillets for under $4.00 a pound.  Can't beat that with a stick!

I was undecided as to how I was going to cook these bad boys until I decided to make grilled chicken fajitas one evening for dinner.  I thought, why not throw the fish in a foil packet and grill it, too?  So here we are.

First I made a slaw of sliced cabbage, chopped cilantro, fresh lime juice, and salt and pepper.  After tasting a few times, I tossed in a sprinkle of sugar to balance the flavors.


Then I threw a small can of diced green chiles into the blender with some homemade yogurt, a little cilantro, and salt and pepper.  I put the resulting mixture into a reusable bottle since it made more than I needed.  This is a good general sauce for tacos of all kinds.

The Basa fillets were seasoned with kosher salt, black pepper, and New Mexico chile powder before being wrapped up in their foil packet and grilled until flaky.  Make sure you don't overcook them- fish cooks very quickly.

Chunks of fish were laid out on warmed flour tortillas, drizzled with the green chile sauce, and topped with cabbage slaw.


Friday, March 11, 2011

Happy birthday, Barney!

Happy 14th birthday to our beagle Barney, resident old man, sad eyes giver, lover of little kids and ladies with fingernails, loud-ass snorer, sneak farter, and stealer of hearts.

We love you, Bug.  Many happy returns.

Laying on Pookie, his teddy bear, whom he snuggles, noms, and kneads.
Dad's butt makes a good pillow.
Kissin' on Mama.
Wearing a yarmulke and curls I crocheted for his Barn Mitzvah last year. *snicker*
He used to do this when he wanted to go outside.  HA!!!

Thursday, March 3, 2011

Banana Bread with Cinnamon Crumble Topping

Kitchen Apprentice Extraordinaire sprinkles on the cinnamon topping.

She mixes like a pro!

Oklahoma pecans...oh, how I love thee.  I added about half a cup, because to me, if it's banana bread, it's gotta have pecans in it!

Practicing her Paula Deen "Hey, y'all!"

I somehow neglected to take a finished photo of this uber-tasty banana bread before we scarfed it all down, but please enjoy some production shots anyway.

I don't have a lot of time or energy to type right now, but please trust me when I say that this banana bread is freakin' awesome. Make some this weekend. It's almost more like cake than bread, and it'll make an impressive showing at your next brunch.

Find the recipe here.