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Posts Tagged ‘avocado’

68 Days of Gourmet: Day 59 (final stretch!!!)

These Chile Crusted Tuna Tacos felt like a great choice for a warm spring night. They were a light and refreshing dinner paired with sangria and Black Bean and Quinoa Salad. Tuna is one of our favorite fish choices and I was eager to try it in fish tacos instead of our usual Asian preparations (like this and this).

Although the recipe required preparation of several different elements, it still felt relatively simple to prepare. I was able to take my time with each of the steps and enjoy dicing, simmering and sautéing. The end result was a tasty twist on fish tacos – sweet, spicy, crunchy. Yum!

I was disappointed that I was not able to use the jicama that the recipe called for. It was mushy and moldy at the store. :( I ended up making a game-time decision to sub purple cabbage for some crunch. It worked but next time I would definitely do the jicama.

If you’re a fish taco lover or looking for a warm weather spin on tacos, these are a great option!

One Year Ago: Tropical Carrot Cake

Chile Crusted Tuna Tacos
(Recipe source Gourmet, August 2003)

Ingredients:

FOR THE SAUCE
1 cup fresh orange juice
1 tablespoon minced canned chipotles in adobo (including sauce)
1 tablespoon distilled white vinegar

FOR THE TUNA
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 1/2 teaspoons chili powder
1 1/2 teaspoons cracked black pepper
1 1/2 teaspoons kosher salt
3/4 lb (1 1/2-inch-thick) sushi-grade tuna steak
2 tablespoons olive oil

TO FINISH
4 (9- to 10-inch) flour tortillas
1 cup matchstick (1/8-inch-thick) pieces of jicama (from 1 small jicama, peeled) (I subbed shredded cabbage)
1/4 cup coarsely chopped fresh cilantro (omitted – Brandon will not eat cilantro!!!)
2 tablespoons fresh lime juice
1 firm-ripe California avocado
1 cup loosely packed arugula, coarse stems discarded

Bring orange juice, chipotles and vinegar to a boil in a small heavy saucepan. Reduce heat and simmer, stirring occasionally, until reduced to a generous 1/3 cup, about 15 to 20 minutes. Remove from heat and cool.

Toss jicama with cilantro, lime juice, remaining tablespoon oil, and salt and pepper to taste in a small bowl. Refrigerate until ready to use.

While sauce cools, prepare charcoal or gas grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.

Alternatively, you can sear tuna in a skillet over medium-high heat if you need to cook indoors.

While grill heats, stir together coriander, cumin, chili powder, black pepper and kosher salt in a shallow bowl. Brush tuna on all sides with olive oil and coat evenly with spice mixture.

Grill tuna on lightly oiled rack, uncovered, turning once, until seared on outside but still rare in center, about 2-3 minutes per side. Let tuna stand 10 minutes.

While tuna stands, heat tortillas on grill, turning over once, until warm, about 1 minute, and keep warm, wrapped in foil. Halve, pit and peel avocado and cut into 1/2-inch-thick slices.

Alternatively, sear tuna in pan for 2-3 minutes per side over medium heat and heat tortillas in microwave for 20-30 seconds.

Put a tortilla on each of 4 plates. Divide arugula, jicama mixture and avocado among tortillas, arranging evenly down center of each. Slice tuna 1/4 inch thick and divide among tacos. Drizzle orange chipotle sauce evenly over tuna and serve.

Yield: 4 servings

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68 Days of Gourmet: Day 56

A dinner salad was a must on this week’s menu. The temperatures have been in the 80s and the days are getting longer and longer. A perfect reason to enjoy a cool, flavorful salad with grilled chicken. I browsed through the grilled chicken salad recipes from Gourmet on Epicurious and this salad was the standout.

It was super easy to prepare – the chicken only has to marinate for 15 minutes and while it’s grilling you can prepare the tomato mixture and plate the salad. This salad is a great healthy and quick option for a weeknight dinner.

Our Easter weekend was awesome! We celebrated my grandmother’s 80th birthday (say happy birthday to Mema – she reads the blog!!!) and cooked up a storm. I baked my favorite Lady Strawberry Cake and the crowd pleasing Chocolate Cake with Chocolate Cream Cheese Frosting. I can’t resist sharing this picture of Mema with her TWO birthday cakes!

I’m teaching FOUR BodyPump classes this week. I predict that I will be sore by the time Sunday rolls around. We’re teaching the new release and it’s really tough – the squats and lunges make me want to cry! And I have some news for you guys…I am going to register for the Marine Corps Marathon tomorrow. I’m so nervous to commit to a race that is 6  months out but it’s a big goal of mine to run a big city marathon and I’ve heard great things about this race. I’ll start slowly building my base in the coming months and really ramp up my training in July. Ahh! I can’t believe I’m 100% committing to another marathon.

And now salad!

One Year Ago: Chocolate Peanut Butter Tart (YUM!)

Grilled Chicken Salad
(Recipe source Gourmet, August 2005)

Ingredients:

1/2 cup fresh lime juice
1 tablespoon mild honey
1/2 teaspoon dried hot red pepper flakes
2 1/4 teaspoons salt
1 cup olive oil
6 chicken breast halves with skin and bones (3 pounds total) – I used 2 boneless skinless breasts and halved the lime vinaigrette
2 large tomatoes, cut into 1/2-inch pieces (2 cups)
2 medium shallots, halved lengthwise and thinly sliced crosswise (1/2 cup)
8 ounces mesclun, thinly sliced (6 cups) – I used baby greens
1 cup loosely packed fresh basil leaves, thinly sliced – omitted because the store was out of basil – so disappointing :(
Sliced avocado (if desired – I added this)

Directions:

PREPARE THE CHICKEN AND SALAD
Whisk together lime juice, honey, red pepper flakes and 3/4 teaspoon salt in a large bowl. Add oil in a slow stream, whisking.

Transfer chicken to a 1-gallon sealable plastic bag and add 1/3 cup lime vinaigrette, then seal bag. Marinate chicken at room temperature 15 minutes.

Transfer another 1/3 cup lime vinaigrette to a bowl, stir in tomatoes and shallots, and marinate until chicken is finished cooking. Transfer another 1/3 cup lime vinaigrette to a large bowl and set aside for cooked chicken.

Remove chicken from bag, discarding marinade, and sprinkle all over with remaining 1 1/2 teaspoons salt.

TO COOK CHICKEN ON A CHARCOAL GRILL
Open vents on bottom of grill and on lid. Light a large chimney starter of charcoal briquettes (80 to 100) and pour them evenly over 1 side of bottom rack (you will have a double or triple layer of briquettes).

When charcoal turns grayish white (after 15 to 20 minutes) and you can hold your hand 5 inches above rack for 3 to 4 seconds, sear chicken breasts, starting with skin sides down, on a lightly oiled rack over coals, uncovered, turning once, until well browned, 5 to 6 minutes total.

Move browned chicken breasts to side of grill with no coals and cook, covered with lid, turning over occasionally, until just cooked through, 12 to 15 minutes more.

TO COOK CHICKEN USING A GAS GRLL
Preheat all burners on high, covered, 10 minutes, then adjust heat to medium high heat.

Sear chicken on lightly oiled grill rack, lid down, until well browned, about 3 minutes per side.

Turn off 1 burner (middle burner if there are 3) and arrange all seared chicken on rack above shut-off burner. Cook seared chicken, covered with lid, turning over once, until just cooked through, 10 to 15 minutes. Internal temperature should be 160 degrees.

TOSS GRILLED CHICKEN IN VINAIGRETTE
Transfer hot grilled chicken to large bowl with lime vinaigrette and turn to coat. Leave in bowl 5 minutes, then transfer to a platter and loosely cover with foil.

ASSEMBLE SALAD
Toss together mesclun, basil, tomato mixture and salt to taste. Slice chicken and arrange over salad. Drizzle with some lime vinaigrette and serve.

Yield: 6 servings

*Note: I used 2 boneless skinless chicken breasts and cut the lime vinaigrette in half.

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