Wednesday, September 9, 2009

RECIPE : chilli

Recipe adapted from Emeril Lagasse, Food Network
Serves 3-4

2 tablespoons oil
1 pound (about 450g) ground beef
1 cup chopped brown onion
3/4 tablespoon chilli powder
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
1 bay leaf
2 cloves garlic, chopped
1 bottle dark beer
1 (400g) can crushed/diced tomatoes
1/2 tablespoon tomato paste
1 teaspoon salt
1 teaspoon sugar

Heat the oil in a large heavy pot over high heat. Add the beef and brown well, about
10 minutes. Add the onions, chilli powder, cumin, cayenne, cinnamon, and bay leaf and cook, stirring often, until the onions soften, about 8 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the beer and cook until the foam subsides, about 1 minute. Add the tinned tomatoes, tomato paste, salt and sugar to the pot.
Stir well and bring to a boil. Reduce to a simmer and cook until slightly thickened, about 1 hour, stirring occasionally to prevent the chilli from sticking to the bottom
of the pot.

Jon had some chilli in a hot dog, I had it on a baked potato with cheese and coleslaw. We had the left overs with coleslaw and fresh tomato salsa in tortillas. Yum!

RECIPE : fish tacos

Recipe adapted from Bobby Flay, Food Network
Makes 8

1 pound white flaky fish
1/4 cup canola oil
1 lime, juiced
1 tablespoon chilli powder
1 jalapeno, coarsely chopped
1/4 cup chopped fresh coriander leaves
8 flour tortillas

White cabbage, finely shredded
Carrot, grated
Red onion, finely sliced
Mayonnaise and/or sour cream
Squeeze of lemon
Salt and pepper

2 tablespoon oil
1 small red onion, coarsely chopped
4 cloves garlic, coarsely chopped
4 large ripe tomatoes, chopped
1 chilli, sliced
1 jalapeno, sliced
1 tablespoon hot sauce
1 tablespoon oregano
1/4 cup chopped fresh coriander leaves
Salt and pepper

1 avocado, flesh smashed
Squeeze of lemon
Salt and pepper

Preheat grill to medium-high heat. Place fish in a medium size dish. Whisk together the oil, lime juice, chilli powder, jalapeno, and coriander and pour over the fish. Let marinate for 15 to 20 minutes.

Remove the fish from the marinade place onto a hot grill, flesh side down. Grill the fish for 4 minutes on the first side and then flip for 30 seconds and remove. Let rest for 5 minutes then flake the fish with a fork.

Place the tortillas on the grill and grill for 20 seconds. Divide the fish among the tortillas and serve with the coleslaw, salsa and avocado.

For the salsa:
Heat oil in medium saucepan, add onions and garlic and cook until soft. Add tomatoes, chilli and jalapeno and cook until tomatoes are soft, about 15 to 20 minutes. Puree the mixture with a hand-held blender or crush with potato masher and cook for an additional 10 to 15 minutes. Add the hot sauce, oregano, coriander and lime juice, and season with salt and pepper, to taste.

Tuesday, September 8, 2009

the french quarter

What better place to spend a Sunday afternoon than New Orleans?!

Was a long weekend here in the US for Labour Day, so Sunday afternoon we headed east on the I10 for our first trip to the 'big easy'. Only took us about an hour to get there, but what felt like another hour after that stuck in traffic and trying to find a car park. Narrow streets and people everywhere! We had no idea it would be so busy but found out later this long weekend is time for the Southern Decadence festival.

After lunch at The Market Cafe, we spent the rest of the afternoon looking around the French Quarter. So what did we see? Street performers and buskers, tarot card and palm readers, souvenir shops selling feathered masks and colourful beads, and bars selling beers and daiquiris to go. Lots of people, food, colour and music. Lots to see and do in New Orleans. We're looking forward to returning again soon!

More photos >