Sorry all--been busy with work, and family. I continue to try new recipes and design some on my own, but I am slow to update this weekly--I will commit to do this at least once a week by Sunday. It has been an eventful fall and continues into the winter.
Fall was the worst football season I have had since the dark days of 1998---My teams, Cal, Hawaii and the Raiders had terrible seasons, but the hometown Spartans were great--Kudos to San Jose State. Now off to the food and wine:
First dish was a sous vide of Onaga (Red Snapper)--I got an Onaga at Wholepaycheck and filet it (getting better at it). I made a mixture of lime juice, and sesame seed oil and put the this and the filet in the sous vide bag. I sous vide at 140 for 12 minutes. Prior to that I made glazed carrots a la Heston Blumenthal and served over potatoes. It was a light and delicious meal.
This next dish came to me as I was thinking---what haven't had in a while. I made Mexican basamati rice, the traditional way--I took the rice and washed it in water. In the meantime, I sauteed onions and garlic. the rice was then first sauteed in butter after which I added the onions and garlic. I then added chicken broth with tomato sauce. I added Mexican spices (cumin, oregano, paprika salt and pepper). It simmered until the rice absorbed the liquid. The day before, I made refried black beans by soaking dry beans,and cooking them in chicken broth, spices, and a smoked ham hock.
Lastly, to put it all together, I made homemade puffy tacos. I rolled the masa and using my corn tortilla maker made small corn tortilla which I deep fried to make them puffy. I In the mean time, I made chicken filling with chicken asada. Overall, sounds difficult, but really isn't. The beans and rice take time to cook, so this gives you time to prep. The rice was awesome, and I love black beans. The tacos had a nice fresh taste with manoa lettuce, and multicolored tomatoes.
