Recipe below. This Mexican relish will spice up any dish from tacos and fish to hot dogs and burgers!
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How To Make Mexican Carrot Jalapeno Onion Relish
Ingredients:
4 cups white vinegar
¼ cup agave syrup
1 tsp sea salt
½ tsp coriander seeds
1 bay leaf
1 sprig oregano
8 jalapenos, sliced into rings
4 medium carrots, peeled and sliced into ¼ in. rings
1 small red onion, sliced into half moons
Directions:
Put
the vinegar, agave and salt into a medium pot and heat just until the
agave and salt dissolve. Add the rest of the ingredients and let cool
for an hour.
Transfer the mixture to a non-reactive container
with a tight fitting lid. Refrigerate overnight and the carrot,
jalapeno, onion relish is ready the next day. Store in the refrigerator
for up to 2 weeks.
Recipe below. Spice up your Cinco de Mayo (or whenever you watch this) with a homemade cheesy chicken gordita!
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Taco Bell Gordita with Baja Sauce Recipe:
2 pitas
2 hard taco shells
2/3 cup Mexican cheese blend, plus extra for serving
1 tablespoon vegetable oil
1 boneless, skinless chicken breasts
1 packet Taco Seasoning mix
Baja Sauce, recipe below
Diced tomatoes, for serving
Shredded Iceberg Lettuce, for serving
1.Preheat grill pan over medium heat and brush lightly with oil.
2.Place
pita on the grill and sprinkle each with 1/3 cup Mexican cheese blend.
Cook until cheese melts. Fold pita onto the hard taco shell, holding it
in place until the cheese adheres to the shell.
2.Coat chicken in
taco seasoning. Cook chicken on the grill until charred and cooked
through. Allow to rest and then slice into strips. Fill the taco shells
with lettuce, chicken, Baja sauce and tomatoes.
Baja Sauce:
1 tablespoon butter
1 tablespoon flour
1/4 cup buttermilk
1/4 cup whole milk
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dry mustard
Pinch cayenne pepper
1/2 cup shredded pepperjack cheese
1 tablespoon distilled white vinegar
1.Melt
butter and stir in flour. Whisk in buttermilk, milk, and spices and
cook until thickened. Remove from heat, whisk in the cheese until
melted. Stir in vinegar.
So you just made an epic sandwich and OH NO! You're out of mayonnaise!
Never fear, with not much more than a whisk, an egg, dijon and some
vinegar your sandwich is saved!
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How To Make Mayonnaise
Ingredients:
1 egg yolk
1tsp Dijon mustard
2 tsp white wine vinegar
Salt, to taste
Black pepper, to taste
1 cup oil, either vegetable or olive oil or a mix of the two
Directions:
In
a bowl, whisk together all the ingredients except the oil. Start
adding the oil in a slow drizzle, whisking vigorously. Continue adding
the oil and whisking until all the oil is incorporated. Taste and
season again if necessary.
Store the mayonnaise in an airtight container in the refrigerator for up to 3 days.
Aioli might sound fancy or intimidating to the average chef, but with
just a few simple ingredients, this delicious sauce practically whisks
itself!
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How To Make Aioli
Ingredients:
2 garlic cloves, minced
1 egg yolk
Juice of 1 lemon
Salt, to taste
Black pepper, to taste
1 cup olive oil
Directions:
In
a bowl, whisk together all the ingredients except the oil. Start
adding the oil in a slow drizzle, whisking vigorously. Continue adding
the oil and whisking until all the oil is incorporated.
Store the aioli in an airtight container in the refrigerator for up to 3 days.
Recipe below. Whether you want to spice up your turkey sandwich or some
fresh caught fried fish, creole remoulade perfectly blends spice and
creaminess to your meal!
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How To Make Creole Remoulade
Ingredients:
1 egg yolk
1 tbsp Dijon mustard
2 tsp white wine vinegar
Salt, to taste
Black pepper, to taste
1 cup oil, either vegetable or olive oil or a mix of the two
1 tbsp grainy mustard
2 scallions, chopped
3 sprigs fresh parsley, chopped
3 sprigs tarragon, chopped
¼ cup dill pickles or cornichons, chopped
2 tbsp capers
Hot sauce, to taste
Directions:
In
a bowl, whisk together the first 5 ingredients. Start adding the oil
in a slow drizzle, whisking vigorously. Continue adding the oil and
whisking until all the oil is incorporated.
Add the rest of the ingredients and stir to combine.
Store the creole remoulade in an airtight container in the refrigerator for up to 3 days.
Recipe below. Fish sticks are ready, what are you going to dip them in?
With some egg yolk, dijon, vinegar and a couple other ingredients, you
got yourself some tartar sauce!
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How To Make Tartar Sauce
Ingredients:
1 egg yolk
1tsp Dijon mustard
2 tsp white wine vinegar
Salt, to taste
Black pepper, to taste
1 cup oil, either vegetable or olive oil or a mix of the two
¼ cup dill pickles or cornichons, diced
2 tbsp capers
2 scallions, chopped
Juice of half a lemon
2 sprigs dill, chopped
Directions:
In
a bowl, whisk together the first five ingredients. Start adding the
oil in a slow drizzle, whisking vigorously. Continue adding the oil and
whisking until all the oil is incorporated.
Add the rest of the ingredients and stir to combine.
Store the tartar sauce in an airtight container in the refrigerator for up to 3 days.
