Claire Corlett

Fish Food, Fish Tanks, and More
Cooking Corner: Tacos With A Twist

Cooking Corner: Tacos With A Twist


IT’S CORIANDER, SALT, PAPRIKA, CUMIN, CURRY POWDER AND TURMERIC. LITTLE BIT OF CURRY TOO, WHICH IS DIFFERENT THAN WHAT YOU’D NORMALLY DO. IT’S DIFFERENT. YOU’LL FIND THE FLAVORS REMINISCENT OF WHAT YOU’D FIND IN INDIAN FOOD BUT WORKS WELL WITH LATIN AMERICAN AND MEXICAN. ANYTHING WITH CAULIFLOWER? BUY IT IN THE HEAD OR FLOUR OR PHORATES. PUT THIS ON A TRAY AND NICE AND EASY . USE ALUMINUM FOIL OR WHATEVER IS AT HOME. IN THE OVEN 350 DEGREES 10 OR 15 MINUTES TO BE CRISPY OR TENDER TO YOUR LIKING. YOU HAVE GUACAMOLE AND CAN WE DIG INTO THAT WITH THE CHIPS? WE HAVE ALL SORTS OF CHIPS AND HOMEMADE GUACAMOLE AT THE RESTAURANT. YES, WE MAKE IT ALL THE TIME BUT ESPECIALLY THIS WEEKEND ON CINCO DE-MAYO AND ANY MARKET AND DISTRICT PREPARED FOODS. ALSO, JUST GOOD FOR YOU. IT IS. IT BALANCES ITSELF OUT. AVOCADO, LIME, PICO, IF YOU BUY THEM AND THEY’RE NOT RIPE, PUT THEM IN A BROWN PAPER BAG WITH A BANANA AND IT’LL RIPEN UP THE PROCESS. DON’T REFRIGERATE THEM. LEAVE THEM OUT AT ROOM TEMPERATURE BUT A BAG AND A BANANA WORKS WELL. EASY. HERE WE HAVE FINALLY ROASTED CAULIFLOWER WITH CHICK PEAS AND EVERYTHING GOT THAT DARK COLOR AND WE’LL PUT ON TORTILLAS. A TRICK WITH TORTILLAS IS YOU WANT TO HEAT THEM, ALWAYS HEAT THEM. IF THEY’RE SOFT, WRAP IN FOIL AND DO 10-15 MINUTES AHEAD AND THEY STAY WARM AND EASY TO WORK WITH. THE TACO. FOR THIS. TAKE ONE AND NOT THE OTHER. WE’VE DONE THAT BEFORE. YOU’RE JUST GOING TO BUILD IT LIKE YOU DO. COLD PIECES OF CAULIFLOWER AND CHICK PEAS. I KNOW PEOPLE WHEN THEY’RE HOSTING TOO WILL DO A TACO BAR AND SOMETHING EASY FOR THE TACO BAR AND PULLED CHICKEN, PORK. WE’LL ADD IN HERE PICKLED ONIONS. IT’S REALLY ABOUT COLOR. TACOS ARE ABOUT THE SAUCE, THE CRUNCH, THE FLAVOR. WE’LL ADD COJITA CHEESE, IT’S LIKE MEXICAN PARMESAN AND A COUPLE PIECES OF FRESH CILANTRO AND ADD JALAPEÑOS AND ONE THING THAT MAKES THEM IS THE SAUCE. WE HAVE THE SAUCE THAT’S REALLY GOOD. WE HAVE THE HOT SAUCE. CHECK IT OUT, THERE’S ANYTHING UNCONVENTIONAL WORKS REALLY WELL ON TACOS. WE’LL HIT WITH A BIT OF VERDE SAUCE, JUST A BIT, JUST A TOUCH AND IF YOU LIKE SOUR CREAM, THERE’S A NICE SAUCE. WE’LL DIG IN BUT NOT MUCH TIME LEFT. BUT WE’LL MAKE ANOTHER TACO. MAKE THE SHRIMP AND TOSS IN A SIMILAR SEASONING TOO THE OTHER SAUCE, GARLIC, CUMIN, CORIANDER AND TO THIS A CORN TORTILLA AND SHRIMP I COOKED OFF, TAILLESS SHRIMP, RED SOUTH AMERICAN SHRIMP, DOESN’T HAVE A TAIL AND BRIGHT RED COLOR. FIVE MINUTES IN THE SAUTE PAN, COUPLE SHRIMP AND WE’LL DO BACON. COUPLE SLICES OF MARKET DISTRICT BACON AND A COUPLE PIECES OF AVOCADO, A LITTLE BIT OF PICO AND CABBAGE SLAW. CABBAGE, LIME, CILANTRO AND JALAPEÑO AND BLT. SOMETHING DIFFERENT FOR THE WEEKEND AND HOLIDAY FESTIVITIES. GUACAMOLE ALSO. FOR A COPY OF TODAY’S

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