Fresno Chilies

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Fresno Chilies

  • Servings: 2 cups
  • Difficulty: Easy
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When it comes to Chilies there are more than you can imagine or do anything with especially the hot ones and while the debate rages over the hottest in the world, which is the Carolina Reaper at 2.5 million on the Scoville scale, I prefer the lesser hot ones because I like to actually taste my food rather than  sweat like a pig in a marathon.

Now don’t misunderstand me I admire those who can gobble up really really hot peppers without batting an eye I just don’t happen to be one of them which is why I like Fresno’s….. they are only a little bit hotter than Jalapenos but, to me at least, they are a lot tastier and I was extremely happy to find them at a local garden center and even happier when they ripened.

With this particular bunch I decided a quick pickle was in store and since I don’t do it that often a quick Internet shift search showed that indeed it is a QUICK pickle.

Here’s how we do this one.

Shopping list:

  • 7 fresh Fresno chilies – sliced into rings
  • 1/2 cup Rice vinegar
  • 1 cup White vinegar
  • 1 cup Water
  • 6 Garlic cloves – Peeled
  • 4 – 5 Fennel fronds
  • 2 tablespoons Mustard seed
  • 2 tablespoons Sea salt
  • 2 tablespoons Peppercorns
  • 2 teaspoons Sugar

Putting it all together:

  1. Place the pepper rings, garlic and fennel fronds in a large container with a tight fitting lid.
  2. Put all the remaining ingredients in a medium saucepan and bring to a boil.
  3. Reduce heat and simmer for 5 minutes.
  4. Remove from heat and let cool for about 10 minutes.
  5. Pour the pickling liquid into the jar, seal and refrigerate.

There you have it another “Simple but tasty recipe for the grilling season and beyond.”

Until next time…….

                            Bon Apettite 

Bahn Mi Tacos

Bahn Mi Tacos

Bahn Mi Tacos

  • Servings: 6-8
  • Difficulty: Easy
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In Vietnamese cooking Bahn Mi refers to the Bread that is used in sandwiches and if done right it is one of the best sandwiches you have ever had.

Now traditional Bahn Mi sandwiches usually consist of marinated meat and pickled veggies and it’s the marinade that really stands out but in this case we have added typical Taco toppings…….. green onions, sour cream and Cilantro…. so the taste has changed a little but you can still detect the Asian influence to this Taco.

Here’s how we doe this one.

Shopping list:

  • 2 pounds Steak strips
  • 1 medium piece Daikon – peeled and shredded
  • 4 cups Shredded Carrots
  • 4 Scallions – chopped for garnish
  • Small bunch of Cilantro – chopped for garnish
  • 2 tablespoons Canola Oil
  • Sour cream for garnish
  • 1/4 cup Soya sauce
  • 1/2 cup Fish sauce
  • 2 tablespoons Sugar
  • 3 tablespoons Garlic Chili sauce
  • 1 cup Apple Cider Vinegar
  • 1/4 cup Sugar
  • 2 tablespoons Sea Salt
  • 1 tablespoon Peppercorns
  • 1 tablespoon Mustard Seeds
  • Shredded Cheddar cheese

Putting it all together:

  1. In a non reactive bowl mix the Soya sauce, Fish sauce, Garlic Chili sauce and sugar mixing well. Pour over the steak strips, cover and refrigerate for about an hour.
  2. For the pickling liquid combine the Apple Cider Vinegar, Sugar, Sea Salt, Peppercorns and Mustard seeds in a medium pot and bring to a boil. Turn off the heat and allow to cool for about 10 minutes.
  3. Place the carrots and Daikon in a bowl and pour the pickling liquid over top mixing well and cover.
  4. In a large fry pan or wok heat the oil and quick fry the steak strips in the marinade.
  5. Build your Taco by briefly heating the Tortilla then layer cheese, steak, pickled veggies, green onions, sour cream and cilantro.
  6. Enjoy.

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time…….

                           Bon Appetit 

Shrimp Tacos

Shrimp Tacos

Shrimp Tacos

  • Servings: 8-10
  • Difficulty: Easy
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My grandson loves Taco Tuesday at our house because he gets a chance to basically make his own dinner and with the invention of Old El Paso Taco Bowls™ he really looks forward to Tuesday nights.

Now for me I need to find an alternative to the ordinary usual type taco because I have to avoid red meat so this Tuesday I decided to go for Shrimp Tacos and since we have a place near home with really reasonably priced shrimp it was a no brainer. This decision also gave me the opportunity to experiment with my Actifry™ Hot Air Fryer and I have to say it performed as well as I expected.

Cooks note: When using the Actifry for things like shrimp or chicken nuggets remove the center spindle that way the shrimp etc will sit flat while cooking.

Here’s how we do this one.

Shopping list:

  • 1 bag 31-40 shell off, deveined Shrimp
  • Small head of iceberg Lettuce – shredded
  • Medium bag shredded Mexican blend cheese
  • 1 medium Avocado – sliced
  • 3 Spring Onions – chopped
  • Old El Paso™ Taco kit
  • 1 jar Old El Paso™ salsa
  • 1 cup Flour
  • 2 tablespoons Chipotle powder
  • 4 tablespoons Old Bay™ seasoning
  • Pickled Anaheim peppers
  • Sour cream for garnish

Putting it all together:

  1. Season the flour with the Old Bay and Chipotle powder and mix well.
  2. Dredge the shrimp in the flour making sure to shake off any excess and place half in the Actifry.
  3. Cook for 10 minutes turning half way. Repeat with the remaining shrimp
  4. Build your Taco and enjoy.

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time……….

                           Bon Appetit