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 California Gourmet Made Easy
Tired of the same old hot dog and hamburger summer menu choices? Whether you are planning a beach picnic, or a backyard dinner party, SavorCalifornia.com is an excellent resource, specializing in gourmet food and beverages for every occasion. Featuring diverse and delicious products from the state of California, SavorCalifornia.com delivers an online showcase of epicurean delights. From fresh produce and tantalizing desserts, to micro-brewed ales and choice-cut meats, SavorCalifornia.com has everything you need to plan the perfect meal and support local businesses! Users can browse online directories by product category or region of California, or search for a specific producer or product. Links direct visitors to individual pages with producer information and contact data. Many producers offer online shopping direct from their Web sites. Visit www.savorcalifornia.com to start shopping! And don't forget to check back often. SavorCalifornia.com continues to expand, adding new producers each month.
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| Store your greens separately from fruit, such as bananas and apples. As fruit ripens, it emits ethylene gas that will expedite veggie decay. |
Fish Tacos With Cucumber Salsa
From the chefs of Border Grill and Ciudad, featured in the Destination section of Carousel.
We like our fish tacos soft, juicy, and overflowing with luscious chunks of fish and bits of vegetables. If you don’t have time to make the special Cucumber Salsa to go along with these tacos, you can just add chopped cucumbers, chiles, and tomatoes, along with a squirt of lemon or lime juice and some olive oil.
Serves 3
1 1/2 Pounds wild Alaskan salmon or Pacific halibut fillet*
12 6-inch corn tortillas, warmed
6 Lettuce leaves
Cucumber salsa (see recipe below)
Lime wedges
Avocado chunks, for garnish
Radish slices, for garnish
Extra virgin olive oil for drizzling
Salt and freshly ground black pepper to taste
On the stovetop, heat a grill pan over medium-high heat or prepare a medium-hot fire in a charcoal or gas grill.
Drizzle the fish with olive oil, season with salt and pepper, and grill until barely done, for 2 to 5 minutes per side, depending on the thickness. Remove the fish from the grill, let cool slightly, and then pull apart into large flakes.
Place the tortillas on a work surface. Line each with a piece of lettuce and top with chunks of fish. Top each with a generous spoonful of Cucumber Salsa, a squirt of lime, and a drizzle of olive oil. Garnish with avocado and radishes and serve.
*According to the Monterey Bay Aquarium Seafood Watch program, when it comes to sustainable seafood, wild Alaskan salmon and Pacific halibut are a “Best” choice. For more info about sustainable seafood and the Monterey Bay Aquarium Seafood Watch program, go to www.seafoodwatch.org.
Cucumber Salsa
Makes 3 cups
4 Small cucumbers, diced
1/2 Small red onion, diced
1/2 Bunch (1/3 cup) cilantro, chopped
1 Small tomato, seeded and diced
3 Tablespoons freshly squeezed lime juice
3 Tablespoons freshly squeezed orange juice
1 Teaspoon salt
1/2 Teaspoon freshly ground black pepper
2 Serrano chiles, stemmed and sliced in thin rounds
Place all the ingredients in a bowl, combine well and let stand, covered, for at least 30 minutes. You can store this salsa in the refrigerator up to 48 hours.
Copyright © 2006, Mary Sue Milliken and Susan Feniger, www.marysueandsusan.com.
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Zucchini Blossom Quesadillas
Serves 6
5 Tablespoons unsalted butter
1/2 Cup finely diced red onion
2 Jalapeno chiles, stemmed, seeded and finely diced
1 Pound zucchini or other squash blossoms, roughly chopped
1 1/2 Cups grated manchego or Monterey Jack cheese
1 Cup grated panela cheese
1/2 Cup grated anejo, Parmesan or Romano cheese
6 Flour tortillas or large corn tortillas
1 Teaspoon salt
1/2 Teaspoon freshly ground black pepper
Melt 3 tablespoons of the butter in a medium skillet over medium heat. Cook the onions and jalapenos until soft, about 5 minutes. Stir in the zucchini blossoms, salt and pepper. Reduce the heat to low and cook, stirring frequently, until the flowers are wilted, about 5 minutes more. Set aside.
Preheat the oven to 350 degrees F.
In a bowl, combine the 3 cheeses. Lay the tortillas out on a counter. Divide the cheese mixture into 6 portions and arrange one portion over half of each tortilla. Divide the zucchini mixture into 6 portions and sprinkle evenly over the cheese. Fold over each tortilla to enclose the filling.
Microwave the remaining 2 tablespoons butter in a small bowl until melted.
Place a dry griddle or cast-iron skillet over medium-high heat. Brush one side of a quesadilla with melted butter and place buttered side down in the pan. Cook until very light golden, about 1 minute. Then brush the uncoated side with butter and flip over. Cook until the other side is golden, and transfer to a baking sheet. When all the quesadillas are browned, transfer the baking sheet to the oven and bake 10 minutes, until the cheese begins to ooze. Serve hot, whole or cut into wedges.
Copyright © 2006, Mary Sue Milliken and Susan Feniger, www.marysueandsusan.com.
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Cuban Fried Chicken on Latin Chopped Salad
Serves 6
2 Pounds boneless, skinless chicken breast, cut into 1-inch by 3-inch strips
3 Tablespoons cumin seeds
4 Cloves garlic
2 Teaspoons kosher salt
1 Teaspoon freshly ground black pepper
Juice of 3 limes
Juice of 2 oranges
Juice of 1 grapefruit
Vegetable oil or trans-fat free shortening for frying
1 1/2 Cups all-purpose flour, seasoned with salt and freshly ground black pepper
To make a marinade, place the cumin seeds in a dry pan and toast over medium heat, shaking the pan until the aroma of the seeds is released, about 1 minute. To a blender, add the toasted seeds along with the garlic, salt, pepper, and citrus juices. Blend to combine thoroughly. Transfer marinade to a large bowl. Immerse the chicken strips in the marinade and refrigerate for at least 2 hours.
When ready to cook the chicken, place the flour in a shallow baking dish. Remove the marinated chicken strips from the bowl and dredge them in the flour. Set aside.
Heat 1/2- to 3/4-inch of vegetable oil or shortening in a large, heavy pan over medium heat until hot, but not smoking. In batches, place chicken in the pan and fry 3 to 4 minutes per side, until golden brown and cooked through. Remove chicken from oil and place on a rack over a platter lined with paper towels to drain.
Latin Chopped Salad
1 Bag ready-to-eat mixed greens
1 Cup garbanzo beans
1 Cup calypso beans or red beans
1 Medium zucchini, cut in half, grilled, and diced
1 Cup diced tomatoes
2 Ears grilled corn, cut off the cob
1/2 Cup crumbled Cabrales blue cheese, for garnish
1-2 Avocados, diced, for garnish
Fried plantain chips, for garnish
Honey Chipotle Vinaigrette, to taste (See recipe)
In a large mixing bowl, combine the mixed greens, beans, zucchini, tomatoes, and corn. Add Honey Chipotle Vinaigrette to taste and toss thoroughly.
Honey Chipotle Vinaigrette
Makes about 2 cups
1 Cup extra virgin olive oil
3/4 Cup red wine vinegar
1/4 Cup honey, warm
2 Dried chipotles, stemmed
2 Tablespoons Dijon mustard
1 1/2 Teaspoons kosher salt
Add all the ingredients to a blender and combine thoroughly. Refrigerate until ready to use.
To Serve: Divide Latin Chopped Salad evenly between six chilled dinner plates. Top with Cuban Fried Chicken strips, crumbled Cabrales blue cheese, avocado, and plantain chips. Serve immediately.
Copyright © 2006, Mary Sue Milliken and Susan Feniger, www.marysueandsusan.com.
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