I now have a ton of posts to update for you but have been traveling for business and pleasure as of lately and I have been too darn busy! I actually feel guilty about the lack of posts I have kept up with. We have been writing ‘Blame it on the Food Blog’ for almost three years now! It has been a highlight in my life.
Well, we had this Mexican Dinner at our house within the last month with our Gourmet Group. If I haven’t explained this before, we have a Gourmet Group (some call it Dinner Club) with 5-6 couples and we rotate hosts each month. When the dinner is at your house, you choose the menu and email out the recipes to your friends to make. We have covered a decent amount of creative menus in one year.
For this dinner, we were inspired by a recent trip to visit friends in Arizona who made us delicious fish tacos with red cabbage slaw and served store-bought Refried Black Beans along side. They purchased these amazing Refried Black Beans at a gourmet market in Flagstaff that are from a Restaurant in Sedona called Elote Cafe. The beans were so amazing that we bought the Elote Cookbook from the restaurant Elote online immediately (as I searched google over to find the recipe and couldn’t). We read in the ingredients that Rice Oil was used to make the beans and that theses are actually vegetarian refried beans. I looked at Whole Foods for Rice Oil but couldn’t find and it and John finally found some at Staff of Life in Santa Cruz, or you can order Rice Oil online.
Here are the recipes below to have your own Fish Taco Feast … not really a Fiesta, more of an Americana Feast with Cilantro, Peppers, & Spices in some interesting recipes below:
- Appetizer: Jalapenos Wrapped in Bacon & Grilled (Ok, fine, they were actually ‘Atomic Buffalo Turds‘, embarrassingly good)
- Baked Fish Tacos with Red Cabbage Slaw
- Refried Black Beans from Elote Cafe
- Potato Salad with Caramelized Onions & Roasted Chile Vinaigrette
- Cinnamon Churros with Mexican Chocolate Dipping Sauce (they turned out great)
For Recipes ->
Best-Ever Refried Black Beans Recipe Elote Cafe:
- 2 cups dried black beans (I suppose you could use canned too but you would have to adapt it)
- 2/3 cup chopped onion (some people use sweet onion)
- 2 tsp kosher salt
- 8 cups water (if using dried beans only)
- 1 cup rice oil
- Rinse dried beans first.
- Place in large stock pot with onion, salt, and water.
- Bring to boil and reduce heat to low simmer.
- Cook the beans for about 2 hours or until beans are tender (says to check beans is to remove one, blow on it, and if it crinkles, it’s done).
- Drain the beans and reserve the cooking liquid.
- Puree the beans (may have to do this in batches) in a food processor with rice oil and 1 1/2 cups bean liquid.
- Heat a large skillet over medium heat and add the beans to pan.
- Cook until the beans darken, stir to avoid burning, about 5 minutes.
Bake Fish Tacos Recipe:
- 1 lb flaky white fish (cod, bass, tilapia, mahi mahi)
- 1/4 C olive oil
- 1 lime, juiced
- 1 T chili powder
- 1 jalapeño chili, coarsely chopped
- 1/4 C fresh cilantro, coarsely chopped
- Pinch of salt and black ground pepper
- 8 flour tortillas
Preheat oven to 425°F. Cover baking sheet with a piece of aluminum foil, and spray with cooking spray.
Always rinse your fish first. Then combine all of ingredients above (oil, lime, chili powder, jalapeno, cilantro) and marinate the fish for 15-20 minutes.
Then transfer the fish onto the foil lined baking sheet.
Bake the fish for 15 minutes.
- Sour Cream
- Slices of Avocado
- & Red Cabbage Slaw
Simple Red Cabbage Slaw Recipe:
- 1/2 large head of red cabbage, outer leaves removed, thinly sliced
- 2 limes
- 1 cup fresh cilantro
- 1/4 cup olive oil
- 1/2 tsp sea salt
Toss all ingredients together.
Potato Salad with Caramelized Onions & Roasted Chile Vinaigrette Recipe (also from Better Homes & Gardens)
- 3pounds Dutch yellow potatoes, halved
- 5tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 1large sweet onion, thinly sliced
- 1tablespoon butter
- Roasted Chile Vinaigrette
- 1/2cup seasoned rice vinegar
- 2tablespoons sugar
- 1 1/2pounds fresh Anaheim chiles, roasted,* cooled, then coarsely chopped
- 1clove garlic, peeled
- 1/3cup canola oil
- Kosher salt and freshly ground black pepper
- Fresh cilantro
- Preheat oven to 425 degrees F. For potato salad, in a shallow roasting pan toss together potatoes, 3 tablespoons of the olive oil, and salt and pepper to taste. Roast potatoes, uncovered, for 25 to 30 minutes or until they can easily be pierced with a fork. Let cool.
- Meanwhile, for caramelize onions, in a large skillet over medium heat cook and stir onion slices in the remaining 2 tablespoons olive oil and the butter about 15 minutes.
- For vinaigrette, in a blender combine vinegar, sugar, about 1/2 cup of the roasted chiles, and the garlic. Cover and blend until well combined. With blender running, slowly add canola oil in a steady stream through hole in the top until vinaigrette is thickened. Season to taste with salt and pepper.
Cinnamon Churros with Mexican Chocolate Dipping Sauce Recipe (from Better Homes & Gardens)
- 1 cup water
- 1/3 cup butter
- 2 tablespoons packed brown sugar
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 1 egg
- 1/2 teaspoon vanilla
- Vegetable oil for frying
- 1/4 cup granulated sugar
- 3/4 teaspoon ground cinnamon
- Mexican Chocolate Dipping Sauce:
- 3/4 cup semisweet chocolate pieces
- 1/4 cup butter
- 1/2 teaspoon ground pasilla or ancho chile pepper (optional)
- 1/4 teaspoon ground cinnamon
- 2/3 cup granulated sugar
- 1 -5 ounce can evaporated milk (2/3 cup)
- In a medium saucepan combine the water, the 1/3 cup butter, the brown sugar, and salt. Bring to boiling over medium heat. Add flour all at once, stirring vigorously with a wooden spoon. Cook and stir until mixture forms a ball and pulls away from the side of the pan. Remove from heat. Cool for 10 minutes. Add egg and vanilla, beating well with a wooden spoon.
- Preheat oven to 300 degrees F. Transfer mixture to a decorating bag fitted with a large open star tip. Line a baking sheet with waxed paper. Pipe 4×1-inch logs onto prepared baking sheet.
- In a deep saucepan heat 3 inches of oil to 375 degrees F. Fry logs, a few at a time, in hot oil about 2 minutes or until golden brown on both sides, turning once. Drain on paper towels. Keep warm in oven while cooking remaining churros.
- In a medium bowl combine the 1/4 cup granulated sugar and the 3/4 teaspoon cinnamon. Roll warm churros in cinnamon-sugar mixture to coat.
- For Mexican chocolate dipping sauce, in a heavy small saucepan combine chocolate pieces, the 1/4 cup butter, the pasilla chile pepper (if desired), and the 1/4 teaspoon cinnamon; cook and stir over medium heat until chocolate is melted. Add the 2/3 cup granulated sugar; gradually add the evaporated milk, stirring frequently to dissolve the sugar. Bring to boiling; reduce heat. Boil gently over low heat for 8 minutes, stirring frequently. Remove from heat. Cool slightly. Serve warm sauce with warm churros.