I love making fish tacos, especially during these sweltering summer days and nights.  The crunch of the deep-fried fish and the sweet coolness of the mango salsa and coleslaw satisfied my craving for something refreshing with layered flavors.

The Basics

• Flour tortillas
• Fresh white fish – I used catfish, but you can also use whiting or pollack.
• Flour
• Oil for deep frying
• Ripe mango – peeled and diced
• Fresh cilantro – roughly chopped, and stems removed
• 1 small onion – diced
• 1 tomato – diced
• Lime juice
• Salt
• Cabbage – Shredded
• Mayo
• Vinegar

The Rundown

Combine mango, onion, tomatoes, cilantro, a squeeze of lime juice, and a few shakes of salt in an bowl.  Chill in the refrigerator until it’s time to eat.

Combine cabbage, 1 tbsp of mayo, 1 tsp of sugar and 1 tbsp of vinegar in another bowl.  Adjust mayo, sugar or vinegar to taste. Chill in the refrigerator until it’s time to eat.

Cut fish into 1-2 inch nuggets.  Lightly coat with flour and deep fry.  Make sure oil is approx. 350 degrees so the the fish browns and crisps.  Set aside and let cool on a paper towel.

Warm tortilla in a frying pan for about 10 seconds on each side.  Layer coleslaw, mango salsa and catfish on tortilla.  Fold and enjoy!

This seafood dish created by my Auntie May has a big bold taste of smokey oyster sauce, ginger and cilantro.  I’m pretty sure the name was a spontaneous creation when I asked what the name of this dish was.

The cilantro and oyster sauce gives this dish a unique smoky flavor that doesn’t mask the seafood, and the jalapeno pepper give it a warm heat.  If you’re a seafood lover, definitely give this a try!

The Basics

• Mussels in the shell
• Shrimp in the shell
• Cut squid or calamari
• Fresh cilantro – washed an roughly chopped
• Red bell pepper – washed, de-seeded and sliced
• Jalapeno pepper – washed, de-seeded and finely minced.  I like using a half of a pepper, but go for the whole pepper if you like really spicy food.
• Oyster sauce – about 1/3 cup or 3 good glugs from the bottle
• Fresh ginger – about 1 in, peeled and sliced
• Vegetable oil – about 1-2 tbsp
• Water – 1/2 cup
• Corn starch – about 1 tbsp

The Rundown

In a large pot, heat oil over medium heat.  Saute bell pepper, jalapeno and ginger for about 3-4 minutes.

Add all seafood, 1/4 cup of water and oyster sauce.  Mix well and cover.  Cook for about 5 minutes under low to medium heat.  Add cilantro and continue to cook for about 5 minutes.

Mix cornstarch in about 1/4 cup of water until well combined with no lumps.  Once seafood is cooked (shrimp is all pink and mussels are all opened), add cornstarch mixture to thicken the sauce.

Once mixture becomes thick, remove from heat and enjoy.  Enjoy!

For months, my friend Jerald has been raving about lobster tacos at one of his usual watering holes – Baja Cantina.  For only $2.50 a taco on Wednesdays, it’s a deal I couldn’t resist for long.

The tacos consist of shredded cabbage, diced tomatoes and deep-fried lobster nuggets wrapped in a flour tortilla.  You also are served with a slice of lime and an assortment of hot sauces. I really enjoyed the tacos for the simplicity, crunchiness and freshness of ingredients.

The atmosphere is like most local bars – dark and inviting.  Definitely stop by Baja Cantina on Wednesday and grab a drink and some tacos!

Seafood dishes to try at home

• korean-style deep fried fish
• brittney’s blueberry bbq salmon
• asparagus and scallop scramble
• pancit palabok
• catfish nuggets
• shrimp etouffee

Directions to Baja Cantina

Making your own chicken broth has so many benefits.  First of all, it’s cheaper than buying cans or boxes from the store.  Also it’s a very thrifty way to use spare chicken bones if you de-bone your own chicken.  Also you can add your own flavor, such as roasted garlic.

Second of all, it’s healthier.  You will be able to control the amount of salt and the fat left in the broth.

The Basics

• Chicken bones
• 2 onions – quartered
• Water
• Celery – roughly chopped
• Cloves of garlic – You can also add roasted garlic for a more intense flavor.
• Salt

The Rundown

Put all the ingredients in a pot, except water.  Add enough water to to cover the chicken.  Bring to a gentle boil.

Simmer uncovered for about 30 minutes.  Add salt to taste.

Remove from heat and let it cool completely.  Skim off the fat.  Using a strainer and a bowl, strain out all the protein, cooked chicken and veggies.

I like storing my broth in zip-top sandwich baggies so that I can use small serving portions at a time.  Stack the baggies in a large plastic container and freeze.

I love asparagus.  My dad would blanch the spears and then drizzle melted butter with a sprinkle of salt.  Wow, even typing that brings a smile to my face.

Since asparagus is in season and is cheaper this time of year, I wanted to experiment a bit.  I made this dish this year for Easter and it has fast become my cousin Sheryl’s favorite dishes.

I love the flavor combination, and the color combination looks pretty when you’re serving it!

The Basics

• Chicken broth – 3 cups per 1 cup of rice
• Arborio Rice – 1 cup
• Butter – about 2 tbsp.
• 1 small onion – diced
• Fresh asparagus – washed and ends trimmed.  I cut the spears into thirds.
• Shrimp – I used the the small salad shrimp that is pre-cooked and de-shelled.

The Rundown

1. Melt the butter in a large pot.
2. Saute onions in butter until clear.  It should take about 3 minutes.
3. Add rice and saute for about 3 minutes.
4. Add a cup of broth and let cook.  Keep stirring rice so it doesn’t stick to the pan.  Once the broth is absorbed, add another cup of broth until it’s all absorbed.
5. Before the last cup of broth is added, add the ends of the asparagus (not the tips of the spear). Taste a grain of rice to see if it is cooked fully (should be completely soft).
6. Add the rest of the asparagus and shrimp.  Stir completely.
7. Remove from heat and allow to cool for 5 minutes.  Enjoy!

Eating whole fish is very typical in most Asian households.  In my household, we ate pan-fried tilapia and baked milkfish stuffed served with a mango-type salsa.  I love fish, but I hate fish with lots of small bones (like milkfish).  That’s why I really gravitated to croaker, which has far less bones.

This Korean style of preparing fish makes it crispy and the spicy sesame dressing compliments the fish very well.

The Basics (Fried croaker)

• Whole croaker – descaled and with the inside cleaned
• Cornstarch
• Cooking oil – enough to deep fry

The Basics (Sesame dressing)

• Sesame seed oil – 4 tbsp
• Soy sauce – 2 tbsp
• Roasted sesame seeds – 1 tbsp
• Red pepper – finely minced; about 2 tbsp
• Red pepper flake – I used able 1/2 tbsp, but you can add more if you would like it more spicy.
• Green onion – finely minced; 2 tbsp
• Sugar – 1/2 tsp

The Rundown

Coat the fish in cornstarch.  Fry in a pot with cooking oil (should be able 325 degrees) for about 4-5 mins on each side or until golden brown.

Combine all ingredients listed in above in a bowl.  Taste and adjust as needed.

Garnish fish with slices of red pepper, green onions and dressing.  Enjoy!

This is a great way to make a dessert if you aren’t a great baker, like me.  It’s super easy and simple, and the great thing is that people will think you made it from scratch!

I made this cake for Easter lunch, and I had a lot of compliments.  Definitely worth a try whether for company or for a nice treat at home!

The Basics

• Chocolate frosting
• Fresh ripe strawberries – washed and sliced thin
• Whipped cream – I used 1 tub of Cool Whip.
• Angel food cake – Store bought; found in the bakery section.
• Sliced almonds – crushed

The Rundown

1. Cut the cake into thirds horizontally.  Using a serrated knife helps in the cutting process.
2. Add a thin layer of whipped cream to top of the of the cake.
3. Add a layer of strawberries.
4. Add another thin layer of whipped cream on top of the strawberries.
5. Add a layer of cake.
6. Repeat steps 2-5 finishing with the top layer of cake.
7. Frost the cake with the chocolate frosting.
8. Garnish with strawberries and crushed almonds.  Enjoy!

Love garlic? Already baking something in the oven?  Try this simple garlic spread recipe given to me by my foodie friend Jerald!

You can spread it on bread or add it any recipe like soups, sauces or stews for a strong roasted garlic flavor.

The Basics

• 1 head of garlic
• Milk/heavy cream – about 1-2 tbsp.
• Salt

The Rundown

Cut to top off the head of garlic, just enough to expose each nub of garlic.  Place in a piece of heavy duty aluminum foil (or a small baking dish with a lid).  Form a bowl with the aluminum and add the milk or heavy cream.  Crumple over the foil to make a tight package.

Add to an oven that’s heated from anywhere between 325-375 degrees.  Let bake for about 30 minutes.

Carefully open the foil package. Voila!  The garlic should be cooked thoroughly to a nice golden color and all the milk/cream should be gone.

The skin should be easy to remove.  Remove all the skin, and put the cooked garlic in a small dish.  Add a pinch of salt and mash with a spoon until smooth and delicious.  Enjoy!

What do to do with a freezer full of left-over cooked meats and sausages?  Make a gumbo! I won’t be so bold to say that this is a traditional gumbo, but I will say that this left me and scraping the bowl!

I think the most daunting part of this is making a roux, which is only laborious because you have to constantly stir it for about 20-25 minutes.  I mean it.  Don’t walk away. Don’t answer the phone, start texting, or grab the remote.  Making a roux is serious business, but if done correctly it will serve you well!

The Basics

• Diced onion – about 1 cup
• Diced celery – about 1 cup
• Cooking oil – about 2 tbsp, and 1/3 cup
• Diced meats – I used precooked chicken, ham, turkey sausage and andouille sausage.  If you are going to buy something, I would say definitely spurge on the andouille sausage.  You can add shrimp too.
• Flour – 1/2 cup
• Chicken broth – About 2 cans
• Green onions – Green part cut on a bias
• Cooked rice
• Salt and pepper
• Okra – I used frozen, but feel free to use fresh okra.
• Spices – I like using some 1 tsp ground sage, 2 bay leaves, and 1/2 tsp garlic powder.

The Rundown

Saute onions and celery in 2 tbsp of oil until onions are translucent.  Set aside.

In a dutch oven or a cast iron pot, add the 1/3 cup of oil and heat over medium heat.  Add 1/2 cup of flour and whisk.  It will look blond (to the left).  Keep whisking and moving the blond roux so it doesn’t burn.  This will take about 20-25 minutes until you see the color start changing.  Keep cooking until it becomes brown (to the right), like milk chocolate.

Carefully add the broth and keep whisking until all broth is added.

Once the base starts boiling, add all the meats.  Then add the spices and cooked veggies.

Bring gumbo to a gentle boil and let cook for about 15 minutes, covered.  Add okra and cook for about 10 minutes more.  Stir occasionally.  Skim off any excess fat.  Add salt, pepper and spices to taste.

Serve over hot rice with a sprinkle of green onions.

Holy guacamole, this is a super easy recipe!  Yeah, okay.  That was pretty lame.  But you know what’s NOT lame? Fresh guacamole!

I like to cook whatever is on sale, especially vegetables.  At the peak of the season you will get the best tasting and the best deal for produce.  If you can score avocados for less than $1, then that’s a heck of a deal!

Another great place to get produce are international or Asian markets, but buyer beware!  I’ve found that produce I’ve purchased there is usually already ripe so be prepared to start using it immediately!

The Basics

• 2 ripe avocados – They should be firm but have a slightly soft when given a tight squeeze.
• 1 lime – You can use lime juice if you have it.
• Garlic – 1 or 2 cloves should do the trick.  Finely minced or ground into a paste with a mortar and pestle.
• 1 small tomato; diced – I prefer Roma tomatoes.
• Coarse salt – Kosher, sea salt or the like

The Rundown

Half the avocado length-wise and running your knife against the pit.  When you remove the top half, you will have one half with the pit in tact.  To remove it, take a sharp knife and cleave it into the pit.  Hold the avocado and twist the knife and the pit should pop out.

Gently carve a grid into each half of the avocado.  Basically you will run your knife through, with the knife point scraping the inside of the avocado shell.  Once your done, you can take a spoon to scoop out the fruit.

Put the avocado in a large bowl.  Mash with a fork.  Add the garlic and tomatoes.  Add just a pinch of salt and a squeeze of lime.  Mix the guacamole.  Add a little bit of salt at a time until it tastes right.

Although the lime juice will slow the browning (oxidation) of the avocado, I would recommend searching this the day of preparation or put in a air-tight container and serve the next day.  Enjoy!