2014 recipe -Taste USA

Wednesday, December 31, 2014

Sausage and Peppers Taco

How to make Sausage and Peppers Taco Recipe - Serve this with a simple green salad tossed with olive oil and vinegar for a light, yet hearty, Italian spin on the taco.

Makes 12 tacos

Ingredients:
1 large red pepper
1 large green pepper
1 medium onion
1 pound mild Italian sausage
1 teaspoon black pepper
1 Tablespoon vegetable oil
1 can diced tomato (14 oz)
Tortillas

Method:
Julienne the vegetables, leaving the onions slightly thicker, and set aside.

Remove the casing from the sausage and place in a large frying pan over medium heat. Use two forks to pull it apart as it browns, creating chunks no larger than one inch, the crumblier the better. Add black pepper and cook until completely browned, about 8 minutes, stirring frequently. Remove sausage and juices to a bowl.

Add vegetables to pan over medium heat, top with vegetable oil and sauté until soft, about 10 minutes.

Add diced tomato and cook for 2 minutes.

Return sausage to vegetables and cook 5 minutes.

Serve on tortillas, using tongs to avoid excess tomato juice or tacos will become soggy.

Sausage and Peppers Taco

Pork Carnitas

How to make Pork Carnitas Recipe - The pork carnita is a hall-of-famer that too often comes out dry and underwhelming when prepared at home, or even at sub-par restaurants. This recipe guarantees a moist, savory taco without a ton of work, and practically makes its own side dish in the process.

Makes 10 tacos

Ingredients:
¼ cup bacon grease or vegetable oil
2 pounds pork shoulder, chopped in 7-8 large chunks
2 Tablespoons fine ground sea salt
3 large cloves garlic, crushed
1 Tablespoon red chili powder
1 teaspoon oregano
1½ teaspoons cumin
Juice of 1 lime
2 small cans chicken broth (14.5 oz each)
2 cups shredded lettuce
3 tomatoes, diced
Fresh cilantro for garnish
½ lime per plate
Tortillas

Method:
Heat bacon grease or vegetable oil in a Dutch oven over high heat. Bacon grease adds depth to the final flavor, but vegetable oil works well, too. Season pork with salt, then add to the Dutch oven and brown on all sides, 10-12 minutes. Add remaining dry ingredients, followed by lime juice and chicken broth. Bring to a boil. Reduce heat to low, cover, and simmer until pork is extremely tender, 2½ hours.

Place pork in a deep baking dish, drizzle with a ladle of juice from the Dutch oven, and bake at 400°F for 30 minutes, stopping twice to shred pork with two forks and add more juice. Be sure to withhold at least two ladles of juice if you are making Carnitas Rice.

Top a tortilla with shredded lettuce, pork, tomato, and cilantro. Serve with half a lime and extra cilantro for added flavor.

Serve with: Carnitas Rice, made with the leftover juices from Pork Carnitas!

Pork Carnitas

New Years Taco

How to make New Years Taco Recipe - Try this taco for a fun take on the traditional New Year’s Day pork and sauerkraut dinner.

Makes 6-8 tacos

Ingredients:
1 Tablespoon butter
1 medium white onion, sliced
2 pounds pork, cut into 7 or 8 large chunks
2 cans vegetable broth (14.5 oz each)
1 pound sauerkraut
½ teaspoon celery salt
1 Tablespoon brown sugar
1 cup Taco Mustard
Dried oregano for garnish
Paprika for garnish
Cracked black pepper for garnish
Tortillas

Method:
Melt butter in a Dutch oven over medium-high heat. Add onion and sauté until tender, about 6-7 minutes. Add pork and brown on all sides, about 10 minutes. Add vegetable broth and bring to a boil. Reduce to a simmer, cover, and cook 1 hour.

Shred pork into large pieces using two forks to pull meat apart. Cover and cook 10 more minutes. Pull meat apart into smaller shreds, cover, and cook 10 more minutes. Strain.

Add sauerkraut, celery salt, and brown sugar to a medium saucepan over medium heat. Stir well and cook until hot, about 5-6 minutes. Strain.

Spread about 1 teaspoon of Taco Mustard on a tortilla. Top with pork and sauerkraut. Garnish with seasonings.

New Years Taco

Hawaiian Pork Taco

How to make Hawaiian Pork Taco Recipe

Makes 6-8 tacos

Ingredients:
1 Tablespoon butter
1 medium white onion, sliced
2 pounds pork, cut into 7 or 8 large chunks
2 cans vegetable broth (14.5 oz each)
½ cup crushed pineapple, drained well
1 can white beans (15 oz)
2-3 leaves green lettuce per taco
Tortillas

Method:
Melt butter in a Dutch oven over medium-high heat. Add onion and sauté until tender, about 6-7 minutes. Add pork and brown on all sides, about 10 minutes. Add vegetable broth and bring to a boil. Reduce to a simmer, cover, and cook 1 hour.

Shred pork into large pieces using two forks to pull meat apart. Cover and cook 10 more minutes. Pull meat apart into smaller shreds, cover, and cook 10 more minutes. Strain.

In a medium mixing bowl, mix pork, pineapple, and beans.

Place 2-3 whole lettuce leaves on a tortilla and top with pork mixture.

Hawaiian Pork Taco

Monday, December 29, 2014

BLT Taco

How to make BLT Taco Recipe

Makes 2 tacos

Ingredients:
4 strips bacon
2 heaping Tablespoons Taco Aioli
1 cup lettuce, shredded
1 plum tomato, sliced thin, then cut in strips
Shredded cheese (Mexican or taco blend) for garnish
Tortillas

Method:
Fry bacon in an ungreased pan over medium heat until crispy, about 10 minutes. Remove to plate, lined with paper towel, to cool. Tear into long, thin pieces when
cool.

Spread a heaping Tablespoon of Taco Aioli on a tortilla and top with a bed of shredded lettuce. Add a few tomato strips and the pieces of one strip of bacon. Top with a light sprinkling of cheese for color.

BLT Taco

Barbecue Pork Taco

How to make Barbecue Pork Taco Recipe

Makes 6-8 tacos

Ingredients:
1 Tablespoon butter
1 medium white onion, sliced
2 pounds pork, cut into 7 or 8 large chunks
2 cans vegetable broth (14.5 oz each)
1½ cups barbecue sauce
1 teaspoon black pepper
2 cups lettuce, torn into large pieces
1 large tomato, diced
1 Tablespoon sour cream per taco
Tortillas

Method:
Melt butter in a Dutch oven over medium-high heat. Add onion and sauté until tender, about 6-7 minutes. Add pork and brown on all sides, about 10 minutes. Add vegetable broth and bring to a boil. Reduce to a simmer, cover, and cook 1 hour.

Shred pork into large pieces using two forks to pull meat apart. Cover and cook 10 more minutes. Pull meat apart into smaller shreds, cover, and cook 10 more minutes. Strain.

In a medium mixing bowl, mix pork, barbecue sauce, and pepper.

Loosely cover a tortilla with torn lettuce. Top with pork, tomato, and sour cream.

Barbecue Pork Taco

Tuna Salad Taco

How to make Tuna Salad Taco Recipe

Makes 2 tacos

Ingredients:
1 can of tuna in water, drained
2 Tablespoons red onion, chopped
¼ cup celery, chopped
1 Tablespoon mayonnaise
1 teaspoon Taco Mustard
1-2 pieces lettuce per taco
Paprika for garnish
Cracked black pepper for garnish
Tortillas

Method:
Combine tuna, red onion, celery, mayonnaise, and Taco Mustard in a medium mixing bowl and mix thoroughly.

Cover a tortilla with lettuce and top with tuna salad.

Garnish with paprika and black pepper.

Tuna Salad Taco

Smoked Salmon Taco

How to make Smoked Salmon Taco Recipe

Makes 2 tacos

Ingredients:
3 Tablespoons cream cheese, softened
1 scant teaspoon paprika
½ teaspoon cumin
1 teaspoon chopped dill
¼ pound smoked salmon
1 scant Tablespoon capers, drained
Several very thin slices red onion
Dill for garnish
Cracked pepper for garnish
Tortillas

Method:
Combine cream cheese, paprika, cumin, and dill in a small mixing bowl. Top tortilla with a thin layer of this sauce.

Add smoked salmon, capers, and a few slices of red onion.

Top with dill and black pepper.

Smoked Salmon Taco

California Roll Taco

How to make California Roll Taco Recipe - Be careful not to add soy sauce before serving or the taco will become soggy and impossible to hold; serve it on the side for dipping or for drizzling immediately prior to eating.

Makes 3-4 tacos

Ingredients:
2 oz crab meat
1 small cucumber
¼ avocado
1 cup cooked Japanese rice (sometimes called sushi rice); basmati works well, too
Wasabi sauce (or wasabi paste, if preferred) for topping
Soy sauce for dipping
Tortillas

Method:
Cut crab meat, cucumber, and avocado into thin matchsticks, no more than three inches long. (To make the cucumber more manageable, cut the rounded edges off of four sides to make a long rectangle that sits flat on the work surface, then cut into strips. You will need to be a little creative with the avocado to make strips.)

Add about ¼ cup of rice to a tortilla, gently patting down with the back of a spoon.
Top with 3-4 pieces each of crab, cucumber, and avocado.

Drizzle wasabi sauce on top and serve with a side of soy sauce.

California Roll Taco

Baja Fish Taco

How to make Baja Fish Taco Recipe

Makes 2 tacos

Ingredients:
6 oz filet white fish (cod)
¼ cup flour
¼ Tablespoon cornstarch
½ teaspoon garlic powder
¼ teaspoon chili powder
Dash of salt
¼ cup + 2 Tablespoons seltzer
1 cup panko bread crumbs
Vegetable oil for frying
1 Tablespoon Baja Taco Sauce per taco
¼ cup shredded cabbage
½ avocado, sliced
Mango Salsa for topping
Tortillas

Method:
Cut fish into strips no more than 1 inch wide and 2 inches long. Set aside on plate.

Combine flour, cornstarch, garlic powder, chili powder, salt, and seltzer in a mixing bowl. Mix until there are no clumps remaining in the batter. Pour panko bread crumbs in another bowl.

Dredge a fish strip in batter and drain excess. Strip should be only lightly battered, or bread crumbs will become clumpy. Dip battered strip in bread crumbs to coat, then return to plate. Repeat with all fish strips.

Heat about a half inch of vegetable oil in a frying pan and add fish when hot. (To test oil, wet a finger with water and flick a couple drops into the oil. If it sizzles, it is ready.) Cook 2½ minutes. Flip and cook another 2 minutes.

Spread 1 Tablespoon Baja Taco Sauce evenly on tortilla. Top with 2-3 fish pieces (too many and the taco will not close!), shredded cabbage, and a few avocado slices. Top with Mango Salsa.

Baja Fish Taco

Ian's Dry Rub

How to make Ian's Dry Rub Recipe - Use this dry rub recipe on smoked meats to be used in tacos, and skip the taco seasoning for a deeper flavor alternative to the traditional taco.

Ingredients:
1 cup salt
1 cup brown sugar
½ cup paprika
¼ cup garlic powder
¼ cup chili powder
½ cup black pepper
2 teaspoons ground mustard

Method:
Mix all ingredients in a bowl, and store in a spice jar or other airtight container.

Ian's Tomatillo Jam

How to make Ian's Tomatillo Jam Recipe

Makes about 12 ounces

Ingredients:
4 medium tomatillos, diced, cores removed
1 medium tomato, diced, core removed
5 Turkish hot baby peppers or 1 jalapeno, sliced with seeds
1½ cups sugar
¼ teaspoon pectin

Method:
Combine tomatillos, tomato, pepper(s), and sugar in a medium pan, and set over medium-high heat. When sugar dissolves into liquid, set to high heat and bring contents to a boil. Stir about 8-10 minutes until slightly thickened. Set heat to medium-low and simmer for about an hour, until jam thickens.

Add pectin and mix well.

Remove to heat-safe container and set aside to cool.

Southwestern Smoked Chicken Taco

How to make Southwestern Smoked Chicken Taco Recipe - Chicken and Gouda bring a deep, smoky flavor complemented by tangy barbe-cue sauce, and tomatillo jam adds a nice sweetness and some well-hidden heat to this recipe, created by culinary enthusiast Ian Skuse.

Makes 8-10 tacos

Ingredients:
2 cups water, or enough to cover chicken
3 Tablespoons salt
5 chicken thighs (bone-in with skin)
Applewood chips
¼ cup mustard
Ian’s Dry Rub, enough to cover chicken
¼ cup barbecue sauce
Smoked Gouda (shredded)
Ian’s Tomatillo Jam for topping
Barbecue sauce for topping
1 cup halved grape tomatoes
1 avocado, chopped into medium chunks
Tortillas

Method:
Combine water and salt and mix until salt dissolves. Pour into a baking dish large enough to hold chicken. Add chicken to the brine, covered with plastic wrap, for a minimum of 1 hour, preferably overnight.

Soak applewood chips in water for about 30 minutes. Set a meat smoker to 240°F.

Remove chicken from brine and rinse well. On a cookie sheet, pat the chicken dry and lightly brush both sides with mustard. Coat with Ian’s Dry Rub. Place the chicken skin side down, wrap the skin securely around, and hold closed with toothpicks.

Drain applewood chips and add to smoker. Add chicken thighs. Cook for about 2hours and 15 minutes, until internal temperature reaches 165°F. Remove thighs and coat with barbe-cue sauce, then return to smoker for another 15 minutes.

Remove chicken and let rest 5-10 minutes, covered with foil. Slice or pull apart into pieces.

Add chicken to tortillas with shredded Gouda, Ian’s Tomatillo Jam, and a drizzle of barbecue sauce. Top with tomato and avocado.

Southwestern Smoked Chicken Taco

Kurt's Pomegranate Chicken Taco

How to make Kurt's Pomegranate Chicken Taco Recipe - A delicious creation by R. Kurt Osenlund, inspired by my favorite Middle Eastern salad with a spice change and added chicken, this taco tastes great hot or cold.

Makes 4 tacos

Ingredients:
1 Tablespoon vegetable oil
2 boneless, skinless chicken breasts
2 cans chicken broth (14.5 ounces each)
2 plum tomatoes, sliced and halved (half moons)
2 Tablespoons olive oil
1 teaspoon fine ground sea salt
2 teaspoons coriander powder
½ cup pomegranate seeds + some for topping
Tortillas

Method:
Heat oil in a frying pan over medium heat. Add chicken breasts to pan and cook 3 minutes on each side.

While chicken is cooking, add broth to Dutch oven, or other large pot that can be covered, and bring to a boil over medium-high heat. Reduce to simmer. When chicken is ready, add to broth and cover. Simmer 10 minutes.

Shred chicken into large pieces using two forks to pull meat apart. Cover and cook 5 more minutes. Pull meat apart into smaller shreds, cover, and cook 5 more minutes.

Combine tomato, olive oil, salt, coriander, and ½ cup pomegranate seeds in a medium mixing bowl. Let sit 5 minutes.

Add chicken and mix thoroughly.

Top a tortilla with chicken mixture. Top with remaining pomegranate seeds.

Kurt's Pomegranate Chicken Taco

Orange Chicken Taco

How to make Orange Chicken Taco Recipe - Chinese food on a taco? Absolutely! Make your own orange chicken for a healthier version to Chinese takeout, then put it on a tortilla over lettuce for a fantastic Asian taco.

Makes 2 tacos

Ingredients:
2½ cups water
¼ cup orange juice
1 cup rice vinegar
2 Tablespoons soy sauce
1 cup brown sugar
1 teaspoon garlic powder
1 teaspoon ginger powder
1 boneless, skinless chicken breast
1 cup flour
½ teaspoon salt
½ teaspoon black pepper
2 Tablespoons vegetable oil
3 Tablespoons cornstarch
2 Tablespoons water
1-2 pieces lettuce per taco
Garlic Ginger Tortillas

Method:
Combine water, orange juice, rice vinegar, soy sauce, brown sugar, garlic powder, and ginger powder in a medium pan over medium-high heat. Bring to a boil, stirring to dissolve sugar, then turn off heat and cool 15 minutes.

Cut chicken into ½-inch chunks, place in a sealable bag, and add 1 cup cool orange sauce. Reserve remaining sauce. Refrigerate chicken and reserved sauce at least 1 hour, preferably overnight.

Using a slotted spoon, remove chicken chunks to a plate lined with paper towels. In another sealable bag, add flour, salt, pepper, and marinated chicken chunks. Shake to coat.

Add vegetable oil to a medium pan over medium-high heat. Brown coated chicken chunks on all sides, about 4-6 minutes. Drizzle extra oil over chicken chunks if pan becomes too dry.

Combine cornstarch and water in a small mixing bowl and mix until no chunks remain. Add to reserved orange sauce, then add to chicken chunks. Cook 5 more minutes.

Cover a tortilla with lettuce and top with orange chicken.

Orange Chicken Taco

Grilled Chicken Taco

How to make Grilled Chicken Taco Recipe

Makes 6 tacos

Ingredients:
1 Tablespoon vegetable oil
2 boneless, skinless chicken breasts
1½ Tablespoons Spicy Grill Rub
½ head iceberg lettuce, shredded
1 medium tomato, diced
1½ cups shredded cheese (Mexican or taco blend)
Taco Sauce for topping
Sour cream for topping
½ lime per taco, for garnish
Tortillas

Method:
Preheat oven to 400°F.

Heat vegetable oil in frying pan over medium heat. Cover one side of chicken with Spicy Grill Rub, and cook chicken, seasoned side up for 4½ minutes.

Flip and cook 4½ more minutes. Wrap handle in aluminum foil and move pan to preheated oven. Cook for 8-9 minutes, or until chicken is no longer pink in the center. Remove to a plate or cutting board to cool, about 5 minutes.

Slice chicken into thin strips and serve atop shredded lettuce on a tortilla. Top with tomato, cheese, taco sauce, and sour cream. Serve with half a lime.

Grilled Chicken Taco

Feta Chicken Taco

How to make Feta Chicken Taco Recipe

Makes 6 tacos

Ingredients:
1 Tablespoon + 1 teaspoon vegetable oil, separated
2 boneless, skinless chicken breasts
1 can chicken broth (14.5 ounces)
1 small onion, sliced
1 medium hot pepper, seeded and sliced
1 scant teaspoon fine ground sea salt
4 heaping Tablespoons feta cheese + more for topping
2 teaspoons adobo seasoning
Cracked black pepper for topping
Tortillas

Method:
Heat 1 Tablespoon oil in a frying pan over medium heat. Add chicken breasts to pan and cook 3 minutes on each side.

While chicken is cooking, add broth to Dutch oven, or other large pot that can be covered, and bring to a boil over medium-high heat. Reduce to simmer. When chicken is ready, add to broth and cover. Simmer 10 minutes.

Meanwhile, heat remaining oil in a small pan over medium-high heat. Add onions, hot pepper, and salt, and cook until tender, about 8-10 minutes.

After 10 minutes of cooking, shred chicken into large pieces using two forks to pull meat apart. Pieces should become nearly submerged by liquid. Cover and cook 5 more minutes. Pull meat apart into smaller shreds, cover, and cook 5 more minutes.

Add shredded chicken, onion, hot pepper, 4 heaping Tablespoons feta cheese, and adobo seasoning to a medium mixing bowl, and mix thoroughly.

Add chicken mixture to a tortilla and top with cracked black pepper and a sprinkling of feta cheese.

Feta Chicken Taco

Chipotle Chicken Taco

How to make Chipotle Chicken Taco Recipe

Makes 4 tacos

Ingredients:
1 Tablespoon vegetable oil
2 boneless, skinless chicken breasts
2 cans chicken broth (14.5 ounces each)
1 cup Chipotle Salsa
Sour cream for topping, if desired
Tortillas

Method:
Heat oil in a frying pan over medium heat. Add chicken breasts to pan and cook 3 minutes on each side.

While chicken is cooking, add broth to Dutch oven, or other large pot that can be covered, and bring to a boil over medium-high heat. Reduce to simmer. When chicken is ready, add to broth and cover. Simmer 10 minutes.

Shred chicken into large pieces using two forks to pull meat apart. Cover and cook 5 more minutes. Pull meat apart into smaller shreds, cover, and cook 5 more minutes.

Combine chicken and Chipotle Salsa in a medium mixing bowl and mix well.

Place on a tortilla. Top with sour cream, if desired.

Chipotle Chicken Taco

Chili Lime Chicken Taco

How to make Chili Lime Chicken Taco Recipe

Makes 6 tacos

Ingredients:
1 Tablespoon vegetable oil
2 boneless, skinless chicken breasts
1 can chicken broth (14.5 oz)
Juice of two limes (about 2.5 oz)
½ Tablespoon red chili powder
1 Tablespoon dried oregano
Kernels of 1 ear of corn, cut from cob
1 cup Mild Salsa (page 194)
½ head iceberg lettuce, shredded
Fresh cilantro for garnish
Tortillas

Method:
Heat oil in a frying pan over medium heat. Add chicken breasts to pan and cook 3 minutes on each side.

While chicken is cooking, add broth, lime juice, red chili powder, and oregano to Dutch oven, or other large pot that can be covered, and bring to a boil over mediumhigh heat. Reduce to simmer. When chicken is ready, add to liquid mixture and cover. Simmer 10 minutes.

Shred chicken into large pieces using two forks to pull meat apart. Pieces should become nearly submerged by liquid. Cover and cook 5 more minutes. Pull meat apart into smaller shreds, cover, and cook 5 more minutes.

With a slotted spoon, remove chicken to medium mixing bowl and add corn and salsa. Mix.

Serve on tortillas over shredded lettuce and garnish with fresh cilantro.

Chili Lime Chicken Taco

Chicken Tikka Taco

How to make Chicken Tikka Taco Recipe - This wonderful taco is based on an Indian dish popularized in the UK and is sure to surprise anyone with its awesome flavor in this unexpected form. You can make your own tikka masala sauce, but this is one of the rare times I recommend purchasing a pre-made sauce to save a lot of time and effort.

Makes 6 tacos

Ingredients:
2 Tablespoons vegetable oil
2 boneless, skinless chicken breasts, chopped into bite-size pieces
1 Tablespoon curry powder (yellow)
½ Tablespoon butter
1 cup tikka masala sauce
⅓ cup heavy cream
1-2 whole pieces of lettuce per taco
2 large plum tomatoes, sliced long
Cracked black pepper for garnish
Tortillas

Method:
Heat oil in a Dutch oven over medium heat. Add chicken pieces, sprinkle with curry, and lightly brown chicken, about 5-6 minutes, stirring almost constantly for even browning.

Meanwhile, in a small pot, melt butter over medium heat. Add tikka masala sauce and heavy cream, mix, and heat until mixture begins to boil. Remove from heat immediately and add to chicken. Cover and cook 20 minutes.

With a slotted spoon, remove chicken to a plate and cut into very small pieces (each bite-size piece should be reduced to about three smaller pieces). Reserve sauce.

Top a tortilla with lettuce. Add chicken, some tomato slices, and about a Tablespoon of the leftover sauce. Garnish with cracked black pepper.

*Any remaining sauce goes great over simple white rice, which is a perfect side for this taco!

Chicken Tikka Taco

Sunday, December 28, 2014

Chicken Salad Taco

How to make Chicken Salad Taco Recipe

Makes 4 tacos

Ingredients:
1 Tablespoon vegetable oil
2 boneless, skinless chicken breasts
2 cans chicken broth (14.5 ounces each)
1 stalk celery, chopped
½ cup diced onion
4 Tablespoons mayonnaise
4 teaspoons mustard
2 teaspoons Classic Taco Seasoning (page 170)
4 teaspoons relish
1 teaspoon celery salt
Cracked black pepper to taste
1-2 pieces lettuce per taco
Tortillas

Method:
Heat oil in a frying pan over medium heat. Add chicken breasts to pan and cook 3 minutes on each side.

While chicken is cooking, add broth to Dutch oven, or other large pot that can be covered, and bring to a boil over medium-high heat. Reduce to simmer. When chicken is ready, add to broth and cover. Simmer 10 minutes.

Shred chicken into large pieces using two forks to pull meat apart. Cover and cook 5 more minutes. Pull meat apart into smaller shreds, cover, and cook 5 more minutes.

Combine all remaining ingredients except lettuce and tortillas to medium mixing bowl with chicken and mix thoroughly.

Cover a tortilla with lettuce and top with chicken salad.

Chicken Salad Taco

Chicken Cacciatore Taco

How to make Chicken Cacciatore Taco Recipe

Makes 6 tacos

Ingredients:
2 Tablespoons + 2 Tablespoons vegetable oil, separated
2 boneless, skinless chicken breasts
1 large onion, sliced thin
2 green peppers, sliced thin
4-6 cloves garlic (depending on preference), sliced thin
1 cup white wine
2 cups canned diced tomato with juices
½ teaspoon black pepper
1 teaspoon paprika
1 teaspoon dried oregano
1-2 whole lettuce leaves per taco
Tortillas

Method:
Heat 2 Tablespoons oil in a Dutch oven over medium heat. Cut chicken into four quadrants per breast and lightly brown about 4 ½ minutes on each side. Remove chicken to a plate.

Add remaining 2 Tablespoons oil to the Dutch oven, raise the heat slightly to medium-high, and add onions and peppers. Cook until onions are soft, about 8 minutes, stirring several times. Add garlic and cook 1 minute more.

Add wine and scrape up brown bits from the bottom of the pan, and simmer until wine is reduced by half, about 10 minutes. Add tomatoes, pepper, paprika, and oregano, and cook 2 more minutes. Return chicken, cover, and simmer 25 minutes over low heat. Shred chicken with two forks.

Cover a tortilla with lettuce and top with cacciatore mixture. Use a slotted spoon to drain liquid and avoid a soggy taco.

Chicken Cacciatore Taco

Chicken and Waffle Taco

How to make Chicken and Waffle Taco Recipe - Chicken & Waffles are the new salt and pepper; they are showing up together everywhere! Naturally, they make the perfect taco pairing.

Makes 6 tacos

Ingredients:
1 boneless, skinless chicken breast
¼ cup flour
¼ Tablespoon cornstarch
½ teaspoon garlic powder
¼ teaspoon chili powder
Dash of salt
¼ cup + 2 Tablespoons seltzer
1 cup panko bread crumbs
Vegetable oil for frying
2 waffles, cooked
½ cup maple syrup
Tortillas

Method:
Cut chicken into strips, lengthwise, and set aside on plate; one chicken breast should yield about 6 strips.

Combine flour, cornstarch, garlic powder, chili powder, salt, and seltzer in a mixing bowl. Mix until there are no clumps remaining in the batter. Pour panko bread crumbs in another bowl.

Dredge a chicken strip in batter and drain excess. Strip should be only lightly battered, or bread crumbs will become clumpy. Dip battered strip in bread crumbs to coat, then return to plate. Repeat with all chicken strips.

Heat about an inch of vegetable oil in a frying pan and add chicken when hot, being careful not to crowd strips. (To test oil, wet a finger with water and flick a couple drops into the oil. If it sizzles, it is ready.) Cook 4-5 minutes, until golden brown on the outside and white on the inside.

Cut waffles into three strips each.

Top a tortilla with one strip of chicken and one strip of waffle. Drizzle maple syrup over taco.

Chicken and Waffle Taco

Barbecue Chicken Taco

How to make Barbecue Chicken Taco Recipe

Makes 6 tacos

Ingredients:
1 Tablespoon vegetable oil
2 boneless, skinless chicken breasts
1 can chicken broth (14.5 oz)
¼ cup Marsala cooking wine
¼ cup steak sauce
1 large tomato, diced
Kernels of 1 ear of corn, cut from cob
1 cup barbecue sauce
1 teaspoon black pepper
1 teaspoon fine ground sea salt
Tortillas

Method:
Heat oil in a frying pan over medium heat. Add chicken breasts to pan and cook 3 minutes on each side.

While chicken is cooking, add broth, Marsala wine, and steak sauce to a Dutch oven, or other large pot that can be covered, and bring to a boil over medium-high heat. Reduce to simmer. When chicken is finished, add to liquid mixture and cover. Simmer 10 minutes.

Shred chicken into large pieces using two forks to pull meat apart. Pieces should become nearly submerged by liquid. Cover and cook 5 more minutes. Pull meat apart into smaller shreds, cover, and cook 5 more minutes.

With a slotted spoon, remove chicken to medium mixing bowl and add tomato, corn, barbecue sauce, pepper, and salt. Mix.

Serve on tortillas.

Barbecue Chicken Taco

Traditional Taco Salad

How to make Traditional Taco Salad Recipe - Spice up the classic American taco ingredients by adding them to a baked Taco Salad Bowl and topping with Taco Salad Dressing for easy presentation that wows.

Makes 4 regular, or 2 large, taco salads

Ingredients:
½ pound ground beef
¼ cup water
1½ Tablespoons Classic Taco Seasoning
½ head iceberg lettuce, shredded
1 medium tomato, diced
1 cup shredded cheese (Mexican or taco blend)
Taco Salad Dressing
1 Taco Salad Bowl per salad

Method:
Brown ground beef over medium-high heat, about 8-10 minutes. Add water and taco seasoning, and stir thoroughly. Cook 3 more minutes.

Add shredded lettuce to Taco Salad Bowl. Top with finished beef, using a slotted spoon to avoid grease from pan.

Add tomatoes and cheese and serve with Taco Salad Dressing on the side. Salsa works well as a dressing, too.

Traditional Taco Salad

Santa Fe Taco Salad

How to make Santa Fe Taco Salad Recipe - Use leftover cooked beef from the Classic American Taco to make a salad for lunch the next day, or prepare a whole pound of beef to mix salads for a group!

Makes 1 salad

Ingredients:
2 cups iceberg lettuce, shredded
½ cup ground beef prepared as for Classic American Taco
¼ cup shredded cheese (Mexican or taco blend)
½ cup Black Bean & Corn Salsa
3-4 thin slices pepperjack cheese
½ lime per taco, for garnish
Taco Salad Bowl

Method:
Fill Taco Salad Bowl with lettuce. Top with beef, cheese, and Black Bean & Corn Salsa. Finish with cheese slices.

Serve with half a lime.

Santa Fe Taco Salad

Reuben Taco

How to make Reuben Taco Recipe - A classic Reuben is typically served with Thousand Island dressing, but try Taco Russian Dressing here for fuller flavor.

Makes 4 tacos

Ingredients:
¼ cup Taco Russian Dressing (page 200)
1 cup sauerkraut, prepared
4 slices Swiss cheese
1 cup shredded corned beef, prepared
Cracked black pepper for garnish
Tortillas

Method:
Preheat oven to 400°F.

Spread about 1 Tablespoon Taco Russian Dressing evenly over a tortilla.

Top with sauerkraut, 1 piece of swiss cheese, and corned beef.

Put taco on an oven-safe plate and heat 2-3 minutes until cheese melts. Garnish with cracked black pepper.

Reuben Taco

Philly Cheesesteak Taco

How to make Philly Cheesesteak Taco Recipe - Sometimes you just have to have a cheesesteak, and now you can have one without the roll. Feel free to customize with mushrooms, hot peppers, or anything else you need on your cheesesteak!

Makes 4 tacos

Ingredients:
1 Tablespoon vegetable oil
1 medium onion, sliced
1 green pepper, thinly sliced
Butter for greasing
4 strips thinly sliced round roast, or frozen cheesesteak meat, thawed
8 slices provolone cheese
Coarse ground sea salt
Cracked black pepper
Salsa for topping, optional
Tortillas

Method:
Heat oil in a medium pan. Add onion and pepper slices to hot oil and sauté until tender, about 8-10 minutes.

Grease a griddle with butter and warm over medium heat. Place meat in flat strips on a hot griddle (a flat-bottom frying pan will do almost as well) and cook about 1
minute on each side until brown, but not done. Use two forks to shred strips into smaller pieces, keeping the piles from the 4 original strips separate. Cover each pile with 2 pieces of provolone cheese and let melt over meat. Toss gently as cheese melts to spread throughout meat.

Serve on a tortilla with peppers and onions. Add salt and pepper to taste, and top with a Tablespoon of salsa if desired.

Philly Cheesesteak Taco

Greek Taco

How to make Greek Taco Recipe - For a more adult flavor profile in a beef taco, try this Greek-inspired recipe.

Makes 4-6 tacos

Ingredients:
1 teaspoon vegetable oil
5 garlic cloves, minced
1 pound ground beef
1 Tablespoon garlic powder
1 Tablespoon onion powder
½ teaspoon fine ground sea salt
½ cup water
1 cup frozen spinach, prepared according to package instructions
1-2 pieces lettuce per taco
½ cup Tzatziki
Tortillas

Method:
Heat vegetable oil in a medium frying pan over medium heat. Cook garlic until just turning brown, about 2 minutes.

Add ground beef to garlic and brown, about 8-10 minutes. Add garlic powder, onion powder, salt, and water, reduce heat to low, and simmer until water evaporates, about 8 more minutes.

Add cooked spinach, mix well, and cook 2 more minutes.

Cover a tortilla with lettuce, and top with beef and spinach mixture. Add at least a Tablespoon of Tzatziki.

Greek Taco

Classic American Taco

How to make Classic American Taco Recipe - This is probably what you envision when you hear the word “taco,” and it is the only taco in this book specifically recommended for the baked shell. Of course, you can use any shell you like, any time, but something about this taco begs for the crunch that only comes with a baked shell.

Makes 8-10 tacos

Ingredients:
½ pound ground beef
1½ Tablespoons Classic Taco Seasoning
½ cup water
1 cup sour cream
2 cups iceberg lettuce, shredded
2 plum tomatoes, diced
Baked Tortillas
Mild Salsa, to be served on the side

Method:
Brown ground beef in a large pan over medium-high heat, about 8-10 minutes. Drain excess grease, add Classic Taco Seasoning and ½ cup water, and simmer until water is mostly evaporated, about 6-8 minutes.

Layer 1 teaspoon of sour cream on the bottom of a tortilla (sour cream on the bottom helps hold ingredients together when the shell begins to crack!). Top with lettuce, tomato, and beef.

Serve with Mild Salsa (or Hot Salsa, if preferred!) on the side.

Note:
Many people enjoy taco sauce, especially if using soft tortillas. See Mild Taco Sauce and Hot Taco Sauce for options!

Classic American Taco

Cheesy Lettuce Wrap Taco

How to make Cheesy Lettuce Wrap Taco Recipe - Traditional tacos are naturally gluten-free, but if you only have flour tortillas on hand and still need a gluten-free alternative, lettuce wraps are the perfect solution. They work particularly well with this recipe but can be applied to any taco that is not overly wet or crunchy.

Makes 4-6 tacos

Ingredients:
1 pound ground beef
1 cup cheddar cheese, shredded
4-6 large leaves iceberg lettuce, whole
1 plum tomato, diced
¼ cup red onion, thinly sliced
Cheddar cheese, shredded, for topping
½ cup sour cream, for topping

Method:
Brown ground beef in a large pan over medium-high heat, about 8-10 minutes. Add cheddar cheese and cook 1 more minute, mixing constantly, until fully melted.

Top a lettuce leaf with cheesy beef, tomato, and red onion. Sprinkle cheddar cheese and top with sour cream. Serve open, and wrap/roll loosely to eat.

Cheesy Lettuce Wrap Taco

Cheeseburger Taco

How to make Cheeseburger Taco Recipe - Have a craving for a burger outside of grilling season? Looking for something fun for kids or a party? The cheeseburger taco is even easier than a traditional burger, with fewer ingredients and more flavor!

Makes 6 tacos.

Ingredients:
1 pound ground beef
1 cup cheddar cheese, shredded
1½ cups torn lettuce (large pieces)
1 plum tomato, diced
¼ cup red onion, thinly sliced
½ cup relish
Cheddar cheese, shredded, for topping
Tortillas

Method:
Brown ground beef in a large pan over medium-high heat, about 8-10 minutes. Add cheddar cheese and cook 1 more minute, mixing constantly, until fully melted.

Top a tortilla with lettuce, tomato, and red onion. Add cheesy ground beef and top with relish and a sprinkling of shredded cheddar cheese.

Friday, December 26, 2014

Thai Style Vinaigrette

How to make Thai Style Vinaigrette Recipe - Cj’s Street Food Recipe From Mark Thomas at Raleigh/Durham, NC

Makes 4 ½ Cups (1060ml)

Ingredients:
1 cup (237ml) lime juice
1 shallot, minced
2 tsp (10g) minced ginger
2 tsp (7g) minced garlic
1 tsp (7g) vanilla extract or
1 vanilla bean, split, with the seeds scraped out
2 tsp (14g) honey
2 tsp (10g) kosher salt
2 tsp (10g) fish sauce
3 cups (710ml) vegetable or canola oil

Method:
In a blender, add the lime juice, shallot, ginger, garlic, vanilla, honey, salt and fish sauce. The blades should just be covered with liquid. Add more lime juice depending on the design of your blender.

Blend all the ingredients for at least 1 minute. The friction from the blender blades will create heat that will take the raw edge off the garlic and ginger as well as help the honey blend uniformly and release the oils from the vanilla seeds.

While the blender is running, slowly drizzle the oil into the center of the blender. It should look like a cyclone spinning. As the oil is drizzled into the cyclone, it will begin to tighten up and become smaller. Once all the oil is added, blend for another 20 seconds to make sure everything is incorporated.

Depending on the fish sauce, you may need to adjust to your taste. If it is too acidic, add more honey. If it is too salty, add a little more oil to thin it out. Add more lime if the flavor isn’t strong enough. Use more fish sauce to season if you need more punch.

Homemade Basil Pesto

How to make Homemade Basil Pesto Recipe - Frencheeze Food Truck Recipe From Jason Robinson King at New Orleans, LA

Makes 2 Cups (450g)

Ingredients:
½ cup (63g) pine nuts
4 cups (161g) fresh basil leaves
1 cup (120g) grated Parmesan cheese
3 cloves garlic, roughly chopped
Zest and juice or 1 lemon
¾ tsp kosher salt
¼ tsp coarse black pepper
1 cup (235ml) extra-virgin olive oil

Method:
Toast the pine nuts in a skillet for 5 to 6 minutes over medium heat until lightly golden in color and fragrant. Remove from the pan and let cool.

In a food processor, add the basil, Parmesan cheese, pine nuts, garlic, lemon zest and juice, salt and pepper. Slowly drizzle in the olive oil while mixing.

To freeze the pesto for later use, spoon 2 tablespoons (30g) of pesto into each portion of an ice cube tray. Cover and freeze overnight. Pop the pesto cubes out and place in a freezer-safe resealable bag. Store frozen for up to 3 months.

Roasted Citrus Vinaigrette

How to make Roasted Citrus Vinaigrette Recipe - Mayhem And Stout Recipe From Jay Brown at New York, NY

Makes 1 Quart (750ml)

Ingredients:
2 oranges (we use Cara Cara oranges or Florida juicing oranges)
2 lemons
2 limes
1 grapefruit
1 ½ cups (354ml) olive oil, plus more for rubbing
Salt to taste
2 tbsp (31g) whole-grain mustard
1 tbsp (13g) packed dark brown sugar

Method:
Preheat the oven to 400°F (200°C, or gas mark 6). Cut all the fruit in half. Rub the fruit lightly with olive oil and lightly season with salt. Put the fruit cut-side down on a baking sheet and roast for 15 to 20 minutes, or until the cut sides of the fruit begin to brown. Remove from the oven and let cool slightly.

Squeeze every ounce of flesh and juice out of the fruit into a strainer. Strain the juice into a blender. Pick out any seeds from the strainer and add the remaining pulp to the juice. Add the mustard and brown sugar and blend for 15 to 30 seconds.

With the blender running, slowly drizzle in the olive oil until the mixture fully emulsifies and you have a thick dressing.

Roasted Citrus Vinaigrette

Butternut Squash Mustard

How to make Butternut Squash Mustard Recipe - Mayhem And Stout Recipe From Jay Brown at New York, NY

Makes 1 Quart (700g)

Ingredients:
1 large butternut squash, halved and seeded, but not peeled
Olive oil, for rubbing
Salt and pepper to taste
2 cups (450g) whole-grain mustard
2 tbsp (40g) honey

Method:
Preheat the oven to 350°F (180°C, or gas mark 4). Rub the squash on all sides with oil and sprinkle lightly with salt and pepper. Put the squash on a baking sheet and roast for 30 to 45 minutes, until beautifully golden and bubbly and a knife slides through with almost zero effort. Remove the squash from the oven and scoop out all the roasted pulp from the skin.

Stay away from spicy brown or yellow mustard, which drowns out anything you add to it. Add the whole-grain mustard and squash pulp to a food processor or blender with a standard blade and pulse until incorporated. Once combined, add the honey and salt and pepper to taste and puree for less than 1 minute, until there are no lumps from the squash.

Serve with any meat or put on almost any sandwich.

Butternut Squash Mustard

Peanut Butterlicious

How to make Peanut Butterlicious Recipe - Garden Creamery Recipe From Erin Lang at San Francisco, CA

Makes 6 (3-Oz [84g]) Pops

PEANUT BUTTER PARFAIT:
1 ½ cups (355ml) whipping cream
¼ cup (59ml) water
¾ cup (150g) sugar
5 egg yolks
3 tbsp (48g) peanut butter

MILK CHOCOLATE DIP WITH PEANUTS:
2 cups (360g) milk chocolate callets (high-quality chocolate pellets)
1 cup (147g) refined coconut oil or shortening
1 cup (145g) crushed peanuts

Method:
To make the parfait, in a mixer, whip the cream on high speed for about 2 minutes to a medium thickness.

In a saucepan, bring the water and sugar to a boil and boil until it reaches 246°F (119°C) on a candy thermometer.

Add the egg yolks to the whipped cream and mix on medium speed. Remove the water and sugar mixture from the heat and add to the mixer as the eggs beat. Let cool.

In a microwave-safe bowl, heat the peanut butter slightly in the microwave for easier use. Add the peanut butter to the mixer. Fold the peanut butter into the whipped cream and mix well.

Pour the mixture into pop molds and transfer to the freezer. Wait until the parfaits become slightly frozen enough to insert pop sticks and then freeze.

To make the chocolate dip, heat the milk chocolate in the microwave or a double boiler until melted. Heat the coconut oil in the microwave until completely melted. Add to the chocolate and stir to combine. Pour the chocolate mixture into a bowl or a cup and spread the crushed peanuts on a plate. Dip the pops into the chocolate and then roll on the plate with the crushed peanuts, or sprinkle on the peanuts to your liking, and freeze again.

Peanut Butterlicious

Kiwi Mango

How to make Kiwi Mango Recipe - Fat Face Recipe From Jaymes Luu at Davis, CA

Makes 24 Pops

Ingredients:
2 cups (360g) very ripe kiwi flesh
2 cups (350g) very ripe diced mango
½ to 1 cup (96 to 192g) cane sugar, or to taste
Juice of 1 lime
½ cup (118ml) water

Method:
Puree the kiwi and mango in a food processor. Add the sugar, lime juice and water and blend again. Adjust the sweetness to taste. The mix should taste slightly sweeter than you prefer because the freezing process dulls the sweetness. Pour into pop molds and freeze for 24 hours.

Kiwi Mango

Nectarine Raspberry with Tarragon

How to make Nectarine Raspberry with Tarragon Recipe - Fat Face Recipe From Jaymes Luu at Davis, CA

Makes 24 Pops

Ingredients:
1 cup (180g) very ripe raspberries
¼ tsp chopped fresh tarragon
(not dried)
1 cup (236ml) water
½ cup (96g) cane sugar, to taste
Pinch of salt
3 cups (540g) sliced very ripe white nectarines
Splash of lemon juice

Method:
In a saucepan, combine the raspberries, tarragon, water, cane sugar and salt. Bring to a boil over high heat and then lower the heat to a simmer. Simmer for 5 minutes and remove from the heat. Let cool to room temperature.

Puree the nectarines in a blender and add the lemon juice to prevent oxidation. Add the raspberries, blend and adjust the sugar to taste. The mix should taste slightly sweeter than you prefer because the freezing process dulls the sweetness. Blend until smooth. Pour into pop molds and freeze for 24 hours.

Nectarine Raspberry with Tarragon

Lemon Blueberry Buttermilk

How to make Lemon Blueberry Buttermilk Recipe - Lil’ Pop Shop Recipe From Jeanne Chang at Philadelphia, PA

Makes 8 To 10 (3-Oz [84g]) Pops

BLUEBERRY SAUCE:
2 cups (360g) blueberries
¾ cup (144g) sugar

POPS:
1 tbsp (8g) lemon zest
2 tbsp (30ml) lemon juice
3 ½ oz (99g) sugar
2 ¾ cups (651ml) buttermilk

Method:
To make the sauce, combine the blueberries and sugar in a heavy-bottomed saucepan. Bring to a boil over high heat, then reduce the heat and simmer for about 5 minutes, until the blueberries release their juice and the sauce begins to thicken.

To make the pops, combine the lemon zest, lemon juice, sugar and buttermilk and whisk until the sugar is dissolved. Pour into pop molds and leave room for the blueberry sauce. Swirl in approximately 1 tablespoon (15g) of blueberry sauce in each pop mold and freeze for at least 6 hours.

Lemon Blueberry Buttermilk

Vietnamese Iced Coffee

How to make Vietnamese Iced Coffee Recipe - Lil’ Pop Shop Recipe From Jeanne Chang at Philadelphia, PA

Makes 8 To 10 (3-Oz [84g]) Pops

COFFEE CONCENTRATE:
1 lb (454g) high-quality, freshly ground coffee
1 ½ oz (43g) ground chicory
2 ½ qt (2.4l) cold filtered water

POPS:
1 ½ cups (355ml) Coffee Concentrate
14 oz (397ml) sweetened condensed milk
1 cup (211g) heavy cream

Method:
To make the concentrate, combine the coffee, chicory and water in a large pitcher. Stir, cover and let sit for at least 12 hours, preferably 24 hours. Strain out the coffee grounds and chicory and reserve the coffee concentrate.

To make the pops, mix the concentrate, condensed milk and heavy cream thoroughly in a pitcher. Pour into pop molds and freeze for at least 6 hours.

Vietnamese Iced Coffee

Strawberry Basil

How to make Strawberry Basil Recipe - Meltdown Recipe From Michelle Weaver at New Orleans, LA

Makes 8 To 10 (3-Oz [84g]) Pops

Ingredients:
1 to 1 ½ lb (454 to 680g) fresh strawberries, hulled
2 lime wedges, juiced
5 leaves fresh basil, or to taste
¼ cup (48g) raw sugar

Method:
Puree all the ingredients in a blender. Pour into pop molds and freeze for at least 4 hours.

Strawberry Basil

Satsuma Cardamom

How to make Satsuma Cardamom Recipe - Meltdown Recipe From Michelle Weaver at New Orleans, LA

Makes 8 To 10 (3-Oz [84g]) Pops

Ingredients:
2 cups (473ml) freshly squeezed satsuma orange juice
¼ tsp ground cardamom
1 cup (64g) raw sugar

Method:
Puree all the ingredients in a blender. Pour into pop molds and freeze for at least 4 hours.

Satsuma Cardamom

Salted Caramel Banana Cream Pie

How to make Salted Caramel Banana Cream Pie Recipe - Rue Chow Recipe From Jarett And Rachel Eymard at New Orleans, LA

Makes 1 Pie

CARAMEL SAUCE:
⅓ cup (79ml) water
1 ½ cups (288g) sugar
1 cup (244ml) heavy cream
1 tbsp (14g) butter
2 tsp (10g) salt
1 tsp (7g) vanilla extract

FILLING:
¾ cup (183ml) milk
¼ cup (48g) sugar
3 egg yolks, at room temperature
2 tbsp (19g) cornstarch
1 ½ tsp (7g) butter
Pinch of salt
½ tsp vanilla extract
1 (14-oz [392g]) can condensed milk
1 cup (243ml) heavy cream, whipped to stiff peaks

SALTED CARAMEL WHIPPED CREAM:
2 ½ cups (609ml) heavy cream
2/3 Caramel Sauce (see recipe above)
1 graham cracker crust
2 bananas
Finishing salt

Method:
To make the caramel sauce, combine the water and sugar in a saucepan. Do not stir. Turn the heat to medium-high and cook until the sugar is completely dissolved and turns a nutty brown. Add the cream, butter, salt and vanilla and stir. Cool to room temperature and set aside.

For the pie filling, warm the milk, sugar and yolks in a heavy-bottomed saucepan over medium heat, stirring continuously. Add the cornstarch and whisk until thick. Remove from the heat, put through a fine-mesh sieve into a bowl and then stir in the butter, salt and vanilla. Press plastic wrap directly onto the filling and chill in the refrigerator.

To make the whipped cream, mix the cream and the caramel sauce in a bowl and whip to stiff peaks. Reserve enough caramel sauce to drizzle on top of the finished pie.

Remove the chilled filling from the refrigerator, stir in the condensed milk, then fold in the whipped cream. Return to the refrigerator and chill for 1 more hour.

Spoon some of the filling into the graham cracker crust and spread evenly with the back of a spoon. Cut the bananas into rounds and layer some slices over the filling. Layer more filling, and then more bananas, until all of the filling and bananas are used. Top the pie with the salted caramel whipped cream and drizzle the remaining caramel sauce over the pie. Sprinkle with a touch of salt and enjoy.

Salted Caramel Banana Cream Pie

Thursday, December 25, 2014

Daifuku Mochi

How to make Daifuku Mochi Recipe - Poi Dog Philly Recipe From Kiki Aranita And Chris Vacca at Philadelphia, PA

Makes About 25 Pieces

Ingredients:
1 cup (192g) sugar
2 cups (473ml) hot water
2 cups (303g) Mochiko rice flour
A few drops food coloring (optional)
Katakuriko (potato starch), for dusting
6 to 7 tbsp (120 to 140g) filling of your choice (fruit preserves, cookie butter, etc.)

Method:
Set a saucepan over low heat and dissolve the sugar in the hot water. Whisk in the Mochiko flour until smooth. To color the mochi, add a few drops of your food coloring of choice.

Pour the mixture into a bamboo steamer lined with parchment paper. Split the mixture into 2 steamers if needed. Steam for 20 minutes; it should look like an elastic dough.

Dust a baking sheet with the katakuriko. Flip the parchment paper mochiside down onto the dusted baking sheet. While hot, carefully peel off the parchment with a spatula. Let cool for no longer than 1 minute or it will begin to set.

Dust your hands with katakuriko before handling the mochi. Pull off sections that weigh about 1 ¼ ounces (35g) and press between your palms into round disks about ½ inch (1.3cm) thick. Place ¾ teaspoon of your desired filling in the center and pinch the sides of the disk around and together so that the filling is contained.

Put the mochi pinched-side down in a mini paper muffin cup and then immediately into a mini muffin tin so the mochi retains its shape.

Serve immediately or wrap the entire tin tightly in plastic wrap. Do not refrigerate.

Daifuku Mochi

Tres Leches Cake with Coffee Sauce

How to make Tres Leches Cake with Coffee Sauce Recipe - Taco Mondo Recipe From Michael Sultan And Carolyn Nguyen at Philadelphia, PA

Serves 8 To 10

COFFEE SAUCE:
¼ cup (50g) packed light brown sugar
1 cup (235ml) hot high-quality espresso (we use Rival Bros)
¼ cup (59ml) whole milk
¼ cup (88g) sweetened condensed milk
¼ cup (59ml) half-and-half

CAKE:
3 ½ cups (315g) cake flour
2 cups (383g) sugar
1 tbsp (11g) baking powder
½ tsp salt
1 cup (225g) unsalted butter, at room temperature
1 cup (237ml) whole milk
1 cup (237ml) vegetable oil
4 large eggs
2 large egg whites
1 tbsp (8g) lime zest

Method:
To make the coffee sauce, dissolve the brown sugar in the hot espresso. Add the whole milk, condensed milk and half-and-half. Refrigerate the sauce until ready to use.

Preheat the oven to 350°F (180°C, or gas mark 4). Line a 12 by 18-inch (30.5 by 46cm) sheet pan with parchment paper and lightly coat with cooking spray.

To make the cake, sift the flour, sugar, baking powder and salt into a mixer with a whisk attachment. On medium speed, add butter and milk and blend for about 4 minutes, until smooth. Add the oil and blend until incorporated.

In a separate bowl, combine the eggs, egg whites and lime zest and mix well. Add all at once to the flour and butter mixture and mix thoroughly. Pour into the pan and bake for 12 to 15 minutes, or until a toothpick inserted into the center comes out clean.

Let cool slightly, then cut into squares and spoon the sauce on top.

Tres Leches Cake with Coffee Sauce

Butter Mochi Cake with Salted Coconut Cream

How to make Butter Mochi Cake with Salted Coconut Cream Recipe - Carte Blanche Recipe From Jessie Aron at Portland, OR

Makes 18 Squares

CAKE:
3 cups (454g) Mochiko rice flour
2 ½ cups (479g) sugar
2 tsp (8g) baking powder
½ tsp salt
2 cups (473ml) coconut milk or coconut cream, preferably the Aroy-D
brand
5 large eggs
½ cup (115g) salted butter, melted
½ tsp almond extract
½ tsp vanilla extract

SALTY SWEET COCONUT CREAM:
2 cups (473ml) coconut milk or coconut cream
2 tbsp (24g) sugar, plus more to taste
1 ½ tsp (8g) salt
1 pandan leaf, fresh or frozen and tied in a knot to release aroma (optional)
1 to 2 cups (180 to 360g) of your favorite fresh berries (if berries aren’t in season, any stone fruit will do)

Method:
Preheat the oven to 350°F (180°C, or gas mark 4) and grease a 13 by 9-inch (33 by 23cm) pan.

To make the cake, whisk together the rice flour, sugar, baking powder and salt in a large bowl.

In another bowl, whisk together the coconut milk, eggs, melted butter, almond extract and vanilla extract. Add the wet mixture to the dry mixture, whisking or beating with an electric hand mixer on low until the batter is fully incorporated.

Pour the batter into the baking pan and smooth the top. Bake for about 1 ½ hours, until golden brown and the cake begins to pull away from the sides of the pan. Check after 1 hour for doneness. Allow the cake to cool on a rack. Cut the cake into squares.

To make the coconut cream, combine the coconut milk, sugar, salt and pandan leaf in a small saucepan and bring to a simmer over medium-low heat. Be careful to not boil over the coconut milk. Simmer for 15 to 20 minutes, uncovered, until it coats the back of a spoon. Remove the pandan leaf. Taste the sauce and adjust the levels of salt and sugar to your liking. The taste should be similar to a thin salted caramel sauce. Set aside and let cool.

Add 1 tablespoon (15ml) of the salty sweet coconut cream in the center of a plate. Position a square of mochi cake on top of the sauce and generously ladle more salty sweet coconut cream over the top of the cake. Finish with fresh berries.

Butter Mochi Cake with Salted Coconut Cream