Sunday, August 30, 2009
Saturday, August 29, 2009
Cabo Safari Fish Tacos
Fresh from the Bountiful Sea Of Cortez
What you will need:
• Corn tortillas
• 2-3 fillets of fresh white flesh fish (halibut, tilapia, sole or mahi-mahi are great)
• Cabbage mix ( I used a pre-packaged broccoli slaw/cabbage mix)
• Coconut oil (I prefer the Hawaiian Flower brand)
• Sour cream- 1/2-3/4 C (depends on how much sauce you prefer)
• Light mayo- 1/4-1/2 C
• Baja Safari Salsa (our favorite)- 2 T
• 2 limes- 1 for topping the fish, 1 for sauce
• Honey (Local honey is delicious)- just a dash
• Fresh cilantro (as much as you like)
• Chili powder- ½ T
• Ground cumin-1 tsp
• Garlic powder- ½ tsp
**Baja Safari Salsa to taste.
*Note: I measure all dry ingredients in the palm of my hand so I am not sure of the exact equivalencies.
1) Preheat skillet
2) Season the fish with salt and pepper and approximately ½ tablespoon of chili powder. (I eyeball all my seasonings)
3) Place a tablespoon of coconut oil into the hot skillet, swirl around, place fish in skillet. (Make sure not to overcrowd the pan. You want a nice sear on the fish.)
4) While the fish is cooking (approximately 10 minutes or until flaky), start the Baja sauce.
5) Place sour cream, light mayo, salsa, juice of 1 lime, fresh cilantro, dash of honey, cumin and garlic powder into a bowl and mix. Let sit for 10 minutes to let the flavors merry together.
6) Remove fish from skillet and top with the juice of one fresh lime.
7) Place fish on corn tortilla, add cabbage mix and top with fresh Baja Safari Salsa.This recipe took approximately 15 minutes to make. It was super quick and delicious. Baja Safari NOW!
Saturday, August 15, 2009
Budget grocery shopping usually doesn't include booze.
If you are trying to save money, the good stuff is rarely on the list. However, occasionally, a cocktail is in order. August is National Tequila Month and an icy, cold margarita at home might just hit the spot.
Despite the fact it is National Tequila Month, someone needs to tell that to the local liquor stores. Of the three liquor stores called, including Blanchard’s - one of the area’s largest - none of them were aware of this fabulous occasion. And none of them had any tequila on sale.
If you are trying to budget grocery shop, but you like to have a cocktail now and then it is better to buy the liquor and make it at home than to go to a bar for a drink. In Boston, a decent margarita can run from $9 to $12 if purchased in a bar. You can make it at home for about a quarter of the price or less. So celebrate!
This pomegranate margarita recipe comes from our Cabo Safari Ranch, near Los Cabos, Baja sur Mexico. We pair it with our Baja Safari Fish Tacos on a hot day. If you’ve ever made a Chef Miguel recipe then you know you can’t go wrong. So try it!
Miguel recommends a clear tequila, called tequila blanco, claiming it has a “cleaner” taste than tequila gold.
Now you might just want a date with your loved ones and forgo all the mixing and blending. If so, raid the cookie jar and stop by your local Mexican bakery or Panderia. Get some sweet things to eat alongside this great Baja mixed drink!
• 1/4 cup pomegranate juice, store bought is fine, plus seeds for garnish
• 1/3 cup Cabo Tequila Blanco (about 4 ounces)
• 1/8 cup Triple Sec (about 1-ounce)
• 1/4 cup fresh lime juice (about 2 ounces)
• 12 ounces ice cubes
• Margarita salt, optional
Combine all ingredients, except salt, in a blender and pulse until frothy and well combined. Rim glasses with lime juice using a lime wedge then dip in margarita salt, drop some fresh pomegranate seeds in the bottom of the glass and pour margarita mix over the top.
Baja Safari NOW!
Wednesday, August 12, 2009
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