Sloppy Tacos

I love tacos and I love sloppy joe's.  So why not combine the two.  Just another way to twist two familiar recipes.  Serves 6

INGREDIENTS

LIME SOUR CREAM

• 1 cup sour cream
• 1 Tbsp. finely grated lime zest
• ¼ cup fresh lime juice
• 2 Tbsp. chopped fresh cilantro
• 1 Tbsp. unseasoned rice vinegar
• Kosher salt

FILLING AND ASSEMBLY

• 2 Tbsp. olive oil, divided
• 2 lb. ground beef chuck
• 1 small yellow onion, chopped
• 6 garlic cloves, finely chopped
• 1 14-oz. can whole peeled tomatoes
• 1 12-oz. bottle tomato-based chili sauce (such as Heinz)
• ¼ cup Worcestershire sauce
• 3 Tbsp. ancho chile powder or chili powder
• 1 Tbsp. garlic powder
• 1 Tbsp. onion powder
• 1 Tbsp. brown sugar
• 1 Tbsp. ground cumin
• 12 crisp taco shells, warmed
• Shredded Wisconsin cheddar, lettuce, pico de gallo, cilantro, and lime wedges (for serving)

LIME SOUR CREAM

• Mix sour cream, lime zest, lime juice, cilantro, and vinegar in a medium bowl; season with salt. Cover and chill at least 1 hour or up to 1 day.

FILLING AND ASSEMBLY

• Heat 1 Tbsp. oil in a large skillet over medium-high heat. Cook beef, breaking up with a spoon, until cooked through, about 5 minutes. Transfer to a large bowl. Reduce heat to medium. Heat remaining 1 Tbsp. oil in skillet. Add onion and garlic; cook, stirring occasionally, until just beginning to brown, about 5 minutes.
• Preheat oven to 400°. Add tomatoes to skillet; cook, breaking up with a spoon, until thickened, 8–10 minutes. Add beef; chili and Worcestershire sauces; chile, garlic, and onion powders; sugar; and cumin. Cook, stirring, until flavors meld, 10–12 minutes. Spread in a 13x9x2” baking dish; bake until a crust forms, 30–40 minutes. Serve filling in shells with toppings.
  
  
  

NUTRITIONAL INFORMATION

• Calories (kcal) 560
• Fat (g) 25
• Saturated Fat (g) 9
• Cholesterol (mg) 110
• Carbohydrates (g) 46
• Dietary Fiber (g) 8
• Total Sugars (g) 16
• Protein (g) 36
• Sodium (mg) 1380

Pasta with Chorizo and Chick Peas

Instead of using  Italian sausage, try for a change Mexican chorizo sausage.  It gives this dish a totally different flavor.  Chorizo does have a lot of fat in it, so I'd drain the sausage before adding to the rest of the dish.  Serves 6

INGREDIENTS

• 2 small shallots, chopped
• ¾ lb. fresh Mexican chorizo or hot Italian sausage, casings removed
• 2 Tbsp. tomato paste
• 2 Tbsp. olive oil
• 2 cups low-sodium chicken broth
• 1 15-oz. can chickpeas, rinsed
• 12 oz. small dried pasta (such as malloreddus or orecchiette)
• Kosher salt
• 2 Tbsp. chopped fresh flat-leaf parsley (optional)
• ½ tsp. crushed red pepper flakes
• Finely grated Parmesan and lemon zest (for serving)

• Heat oil in a large skillet over medium-high heat. Add shallots and cook, stirring often, until beginning to brown, about 3 minutes. Add chorizo; cook, breaking up with a spoon, until browned and cooked through, 5–7 minutes.
• Add tomato paste and red pepper flakes to skillet and cook, stirring, until paste darkens, about 1 minute. Add broth; bring to a boil, reduce heat, and simmer, stirring occasionally, until sauce is thickened, 15–20 minutes. Add chickpeas and cook until heated through, about 2 minutes.
• Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 cup pasta cooking liquid.
• Add pasta and ½ cup pasta cooking liquid to sauce. Cook, stirring and adding more cooking liquid as needed, until sauce thickens and coats pasta, about 3 minutes.
• Serve pasta topped with parsley, if using, Parmesan, and lemon zest.
  
  
  

NUTRITIONAL INFORMATION

• Calories (kcal) 660
• Fat (g) 35
• Saturated Fat (g) 12
• Cholesterol (mg) 70
• Carbohydrates (g) 56
• Dietary Fiber (g) 4
• Total Sugars (g) 5
• Protein (g) 30
• Sodium (mg) 1450

Roasted Pepper Panzanella

This type of recipe was created in Italy for the use of day old bread.  Typically it's made with tomatoes.  The key to a panzanella is to let the bread soak up some of the juices before serving.  Serves 6

INGREDIENTS

• 8 Tbsp. olive oil, divided
• Kosher salt and freshly ground black pepper
• ½ small red onion, thinly sliced
• 2 garlic cloves, finely chopped
• 2 Tbsp. red wine vinegar
• ¼ tsp. crushed red pepper flakes
• 2 Tbsp. fresh oregano and savory leaves, divided
• ½ loaf country-style bread (about 12 oz.), torn into pieces
• 1 oz. thinly sliced spicy salumi (such as soppressata)
• 4 oz. fresh mozzarella, preferably buffalo, torn into pieces

DO AHEAD:

• Preheat broiler. Toss bell peppers and 2 Tbsp. oil on a rimmed baking sheet; season with salt and pepper. Broil, turning occasionally, until skins are blackened in spots and blistered all over, 10–12 minutes. Transfer peppers to a large bowl, cover with plastic wrap, and let sit 15 minutes. Reduce oven temperature to 400°.
• Peel and seed peppers; cut into 2” strips. Toss peppers in a clean large bowl with onion, garlic, vinegar, red pepper flakes, 1 Tbsp. herbs, and 4 Tbsp. oil; set aside.
• Toss bread and remaining 2 Tbsp. oil on a clean baking sheet; season with salt and pepper. Bake, tossing occasionally, until crisp on the outside but still chewy in the center, 8–10 minutes. Let croutons cool.
• Toss pepper mixture, salumi, and croutons in a large bowl. Arrange on a platter with cheese; top with remaining 1 Tbsp. herbs.
• Peppers and croutons can be prepared 1 day ahead. Cover peppers; chill. Store croutons airtight at room temperature.
  
  
  

NUTRITIONAL INFORMATION

• Calories (kcal) 430
• Fat (g) 26
• Saturated Fat (g) 6
• Cholesterol (mg) 20
• Carbohydrates (g) 39
• Dietary Fiber (g) 5
• Total Sugars (g) 8
• Protein (g) 11
• Sodium (mg) 610

Striped Bass with Lime Broth

You may look at some of these ingredients and go, nah, don't have them so I won't make it.  Just run down to your local Asian market and buy them or go to the local grocery aisle with Asian ingreients.  They'll have it.  Serve with noodles or steamed rice.  Serves 4

INGREDIENTS

• 1 Tbsp. cracked cardamom pods
• 1 tsp. Thai green curry paste
• 4 sprigs cilantro, stems and leaves separated
• 2 kaffir lime leaves or ½ tsp. finely grated lime zest
• 1 Tbsp. fish sauce (such as nam pla or nuoc nam)
• ⅓ cup (or more) fresh lime juice
• Kosher salt
• 1 grapefruit
• 1 lime
• 2 Tbsp. vegetable oil
• 4 6-oz. striped bass fillets or snapper, John Dory, or black bass fillets, halved if long and narrow
• Freshly ground black pepper
• Fresh mint and basil leaves, extra-virgin olive oil, and flaky sea salt (such as Maldon; for serving)

INSTRUCTIONS

• Toast coriander, cardamom, and curry paste in a medium saucepan over medium heat, stirring, until spices are fragrant and curry paste begins to caramelize, about 2 minutes. Add cilantro stems, kaffir lime leaves, fish sauce, and 1 cup water. Bring to a boil, reduce heat, and simmer gently until flavors meld, 8–10 minutes.
• Strain broth through a fine-mesh sieve into a large heatproof measuring cup; discard solids. Let cool, then stir in lime juice; season with kosher salt and more lime juice, if desired.
• Meanwhile, using a sharp knife, cut all peel and white pith from grapefruit; discard. Working over a small bowl, cut between membranes to release segments into bowl; discard membranes. Repeat with lime.
• Heat vegetable oil in a large cast-iron or other heavy skillet over medium-high heat. Season fish with salt and pepper. Cook fillets, skin side down, 1 minute, then firmly press down with a fish spatula to ensure even browning and crispiness. Continue cooking until skin is golden brown and fish is mostly cooked through, about 4 minutes; carefully turn fish and sauté until just cooked through, about 1 minute longer.
• Divide lime broth and fish among shallow bowls. Scatter citrus segments, cilantro leaves, and mint and basil over; drizzle with olive oil and season with sea salt.
  
  
  
• DO AHEAD: Broth can be made 1 day ahead (do not add lime juice). Cover and chill. Bring to room temperature and add lime juice just before serving.

NUTRITIONAL INFORMATION

• Calories (kcal) 290
• Fat (g) 12
• Saturated Fat (g) 2
• Cholesterol (mg) 70
• Carbohydrates (g) 13
• Dietary Fiber (g) 5
• Total Sugars (g) 1
• Protein (g) 33
• Sodium (mg) 640

Petite Meatball and Asiago Grinder with Fiery Sweet Bell Peppers

Tired of an Italian meatball sub?  Well then try this recipe from Texas Pete, the hot sauce maker.  I love heat and this will get you some.

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• INGREDIENTS:
• 3 cups bread crumbs
• 2/3 cup milk
• 1 lb. ground pork
• 1 lb. ground beef
• 4 garlic, minced
• 1 1/2 cups grated Asiago cheese (1/4 lb.)
• 2 eggs
• MEATBALL PREPARATION:
• Combine bread crumbs & milk. Reserve. Add next 7 ingredients - gently mix & combine. Add bread crumb milk mixture. Pan fry or bake meatballs until internal temperature reaches 160° 
• PEPPER PREPARATION:
• For Texas Pete^® Fiery Sweet peppers: sauté green & red peppers in Extra Virgin Olive Oil - cook 8-10 minutes. Strain & reserve the flavored oil for another/additional use. Drizzle copious amounts of Texas Pete^® Fiery Sweet Sauce over sautéed peppers & gently mix.

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• 1/2 cup parsley, chopped
• 1/2 tsp. dried oregano
• 3/4 cup Extra Virgin Olive Oil
• 4 each green & red bell peppers, sliced
• 1/2 cup Texas Pete^® Fiery Sweet Sauce

Fiery Sweet Glazed Salmon Filet with Cucumber, Avocado and Jalapeno Salad

Nothing like a little fire to cut through the fat of the salmon.  I learned to love sweet on salmon from a trip to Alaska.  From Texaspete.com:

• SALMON INGREDIENTS:
• 1/2 side Salmon
• 2 cups + 1 cup (for basting) Texas Pete^® Fiery Sweet Sauce

• SALAD INGREDIENTS:
• 1 each cucumber, small dice
• 2 each avocado, medium dice
• 1 each jalapeño, minced
• 1/2 each red onion, small dice
• 4 tbsp. cilantro, chopped
• 1/4 cup extra virgin olive oil
• salt and pepper to taste

• SALMON PREPARATION:
• Marinate Salmon in Texas Pete^® Fiery Sweet Sauce for 30 minutes. Utilize medium high heat; grill or plank Salmon until internal temperature reaches 145° F. Brush liberally with additional Texas Pete^® Fiery Sweet Sauce.

• SALAD PREPARATION:
• Combine all ingredients & gently fold together. Serve alongside Salmon.

Tapas

Tapas Anyone? A La The Bitchy Gourmet

 I was reading a book and began to salivate for want of tapas.  I've been to Spain a few times traveling throughout most of the country.  I love Spain.  No.  That's not right.  I LOVE Spain.  I love all of the variations of architecture, food, religion, and people. I love the windmills, the storks, the olives, the sun, the sky..OK, you get it.  I might have written about this before so please indulge me if I have.  If you go to Spain, you certainly can stay at the Ritz in Madrid or a 5 star resort on the Costa Del Sol or on Mallorca or Ibiza.  But within the country itself, you must stay at The Paradores.  These are historical building converted by the Spanish government into "hotels".  And they are not hostels.  They are former convents, monasteries, castles etc. and they are relatively inexpensive.  Well, they used to be until the US dollar tanked in the Euro zone.   Some are modern hotels but are still in keeping with the Spain of the past.  Just Google "the paradores of Spain" and you'll get a map and description of each property.  Driving in Spain is easy or there are high speed trains.  Wait.  Maybe in light of what just happened mentioning that might not be such a good idea.  But what book were you reading that got you to salivate for tapas?  It's a new book, non-fiction, that's entitled:  The Telling Room, A Tale of Love, Betrayal, Revenge, and the World's Greatest Piece of Cheese by Michael Paterniti.  This guy knows how to write about food.  While he was in college in Ann Arbor, MI working on a master's in creative writing, he would go to Zingerman's Deli to occasionally indulge.He soon became a proof reader for the owner, Ari, who would scour the world for different delectables to offer in his deli.  He would then write about his travels in a newsletter that was then proof read by Paterniti.  Ari wrote about this cheese that he found in the mountains of north western Spain that was out of this world.  It cost, at the time, $22 a pound, which in the early 1990's was an astounding amount. The author began to dream of this cheese.  Strange.  But after a while he did become a travel writer and eventually made it to Spain and did find the maker of the cheese...who no longer made the cheese because of the love, betrayal, revenge part.  That's as far as I have gotten.  So what the heck are you writing about then?  My tapas menu I put together tonight, some homemade, others store bought.  

Tapas Menu Casa Bitchy Gourmet:

Purchased Spanish olives marinated in orange rind, bell peppers and paprika (Whole Foods)
Turkish dried figs sliced into quarters with a slice of manchego cheese and wrapped in a prosciutto slice (no jamon)
Sliced heirloom tomatoes in 12 year old balsamic vinegar, salt and pepper
Sliced button mushrooms sauteed with a little diced shallot in olive oil and butter, salt, pepper and freshly chopped rosemary
Peeled and deveined shrimp that have been marinated in garlic and olive oil,drain, reserving shrimp and garlic,  then quickly heat the olive oil in a saute pan, add shrimp and cook just until pink on each side.  Quickly remove with slotted spoon.  Add cracked red pepper to shrimp. Then to the oil, with the heat turned off, addsteamed little neck clams, toss and add some freshly minced Italian parsley.
I served all of this with a great paesano bread from Whole Foods.  Speaking of which, I left a whole bag of groceries in the bottom part of a small shopping cart.  I called Whole Foods and they had put all of the items back but when I brought in my receipt, they just asked me to go through the store and bring to customer service the items I had left behind, and that was that.  Senior moment!

I wanted to make this recipe but forgot to buy the chick peas.  But I already had enough, don't you think?

Spicy Baked Chickpeas
2 (15-ounce) cans chickpeas
2 tablespoons olive oil
1 tsp Spanish smoked paprika
1 tsp ground cumin
pinch of cayenne pepper or to taste
kosher salt

Preheat the oven to 400 degrees.  Rinse and drain the chickpeas and dry by rolling them around in a kitchen towel.  Combine the oil, paprika, cumin, salt, cayenne pepper in a large bowl.  Add chickpeas and toss to coat evenly.  Transfer the chickpeas to a parchment lined baking sheet and spread them evenly in a single layer.  Bake until golden and crispy, 25-35 minutes, shaking the tray to toss after 15 minutes.  Remove from the oven and transfer chickepas to a serving bowl.

I also wanted to serve sliced cantaloupe with cracked black pepper for dessert.  But that was too much....