Encamaronadas (Cheesy Shrimp Tacos)

It's taco Tuesday at our house today and I could hardly wait to tell you about these tacos. Outside of Mexico, these are probably my favorite. The first part of the recipe calls for a fresh salsa, which essentially is a pico de gallo. Juicy tomatoes, fresh onion, garlic, chili peppers, cilantro, Mexican hot sauce and a bit of ketchup - a mixture that certainly can stand on its own. I remember the first time I made this, the aroma took me straight back to Mexico, particularly to meals we had on the beach looking out at the impossible blue of the Caribbean sea. What I wouldn't give to be in Mexico right now or on any beach in the Caribbean for that matter. The facts are: this is Minnesota, it's ten degrees, and I have no upcoming plans for a sunny getaway. But this is what I like about cooking - it brings some of my favorite places to my home kitchen. 

Encamaronadas (Cheesy Shrimp Tacos)

(Adapted from Rick Bayless)

Makes about 10 to 12 tacos 

3-4 ripe tomatoes, diced

1 small, white onion, diced

2 garlic cloves, minced

1/2 cup chopped cilantro

1 serrano chili, minced (you can use more or omit this based on your preference)

juice of 1 small lime

1 tbsp hot sauce (more or less depending on your preference)

1 tbsp ketchup

Salt (to taste)

Approx. 1/3 cup vegetable oil

1 pound peeled and deveined shrimp, chopped into small pieces

10 to 12 corn tortillas

1 cup grated cheese

1. Make the salsa by combining the tomatoes, onion, garlic, cilantro, chili, lime juice, hot sauce, ketchup and salt. Mix well.

2. Warm a large skillet over medium heat, add two tablespoons of oil, then add the salsa. Cook for about five minutes. stirring occasionally. Once most of the liquid has evaporated and the vegetables have softened, stir in the chopped shrimp. Continue cooking until the shrimp has cooked through, another two to three minutes. Remove the mixture into a bowl. Wash and dry the skillet, and return it to medium heat.

3. Cover the base of the skillet with a thin layer of oil. Place one tortilla in the base of the pan and heat for about 10 seconds. Flip and add a couple tablespoons of cheese to one side. Top the cheese with about a tablespoon of the shrimp filling. Fold the uncovered part of the tortilla over the filling to resemble a turnover. Gently press flat. Continue cooking until crisp, about two minutes per side. Continue making the encamaronadas in the same way with the remaining tortillas and filling.

What's wrong with sardines?

At the beginning of the year, it seemed that all anyone in the blogosphere could talk about was Alton Brown and how much weight he has lost. On a recent episode of Good Eats, he addressed the issue and spoke about how he accomplished losing fifty pounds. Whether or not you believe that he was overweight before or that he is too skinny now is a matter of opinion. I, for one, applaud him for taking his health into his own hands. Eating healthy is difficult, especially in a world of quick, cheap, sugary, and addictive foods. When I first came to this country seven years ago, food was my playground. Nothing was off limits. Everything that was advertised on cable television back then but was unavailable in that part of the world was now all I could eat. Or all that I wanted to eat. Taking control of what we eat is a herculean task in this country, and instead of being critical I think we should admire AB's discipline and resolve to become healthier.

AB highlighted three foods he incorporated into his diet in order to lose weight. Smoothies, sardine-avocado sandwiches , and almonds. Of the three, the idea of eating sardine sandwiches was most repugnant as evidenced by hundreds of comments on food websites and blogs.

Sardines are a greats source of omega-3 fatty acids which some studies have shown improve cardiovascular health. They are also high in vitamins D and B12, calcium, and protein. And since they are a small fish, they are low in mercury. (Remember, while most fish contain some level of methyl-mercury- the dangerous by-product of mercury in the environment- large fish such as tuna, swordfish and shark, contain higher levels of this toxin.)

In spite of all these benefits, some people just can't get past the overwhelming fishy taste and smell. Me, I enjoy the stuff but it's probably because I grew up eating it. And even before AB combined it with avocado on his show, such sandwiches were common in my kitchen; the smooth, subtle avocado flavor perfectly counters that distinctive sardine taste. I like to add some other vegetables to the mix though, like fresh tomatoes or bell peppers in the summer.

AB's recipe for Sherried Sardine Toast is here, and the photo above is my simple combination of sardines in olive oil, sliced avocados and red pepper flakes on sliced whole wheat baguette. But if the benefits of eating sardines still aren't enough to get you to try the stuff, that's easy to understand. I feel the same way about sauerkraut and jello.

Fish Burgers with Avocado Sauce

For fish burgers, I prefer to use whole fish steaks rather than the traditional method of combining crumbled fish with breadcrumbs and eggs. Fish steaks just taste better in my opinion, and they provide more of that characteristic "juicy burger bite" than a soft fish patty can offer. Also, by using a marinade of a few simple ingredeints, you have a burger that is lighter in calories.

While this is an easy recipe, choosing the right type of fish is essential. Here, I opted for scarlet snapper steaks with the skin on. Snapper in general maintains its structure to high heat but, if unavailable, you can substitute other meaty fish such as swordfish or tuna; basically any fish you would grill.

Fish Burgers with Avocado Sauce

Serves four

FOR AVOCADO SAUCE

1 whole Hass avocado, halved, seeded and peeled

1/2 cup fat free greek yogurt

1 roma tomato, chopped

1 shallot, chopped

2 tbsp chopped cilantro

salt to taste

FOR BURGERS

4 snapper steaks about 1" thick (1 lb total)

6 cloves garlic

2 tbsp olive oil

1 tbsp fresh lemon juice

1 tsp chilli flakes (optional)

salt and pepper

4 whole wheat hamburger buns, toasted

baby lettuce

To make the avocado sauce:

Combine avocado, yogurt, tomato, shallot, cilantro and salt in a food processor until smooth. Refrigerate until ready to use.

To make the burgers:

1. Using a microplane or the fine side of a box grater, grate the garlic cloves. Combine grated garlic, olive oil, lemon juice, chilli flakes, salt and pepper. Coat each side of the fish steaks well with this mixture. Refrigerate for at least half and hour.

2. Set a skillet over medium high heat and, once hot, add just enough vegetable oil to coat the bottom. Place the fillets, two at a time depending on the size of the skillet, skin side down and cook for four minutes. Flip and finish cooking on the other side for another three to four minutes or opaque throughout. Remove to a paper towel.

3. To arrange the burgers, place a handful of baby lettuces on the bottom half of a burger bun. Top with one fish steak, a generous dollop of the avocado sauce, and the top half of the bun.

Baked Red Snapper with Preserved Lemon

Only recently did I start cooking with preserved lemons. How did I ever do without it! Actually, it was my husband who picked it up on our last grocery trip. Trust him to find the most unusual foods in the city. Once, before this, he had brought home chocolate covered edamame. Chocolate covered edamame!  It doesn't sound right, does it? My initial hesitation gave way to delight and gratitude as we  now have added something different and enticing to our pantry. 

Preserved lemons are common in Middle Eastern and Moroccan dishes.  When I found out that it is used  as commonly, and with the same frequency, as we in the west use standard flavorings such as garlic onions, and celery, I shamelessly have been cooking with it almost every day. It has a strong flavor so a little goes a long way. For example, I would recommend one third of a lemon to flavor enough bean stew for two people. 

Nothing pairs better with fish than citrus. Sometimes, just a couple tablespoons of lemon juice and salt and  pepper are all that's needed. Since this was going to be part of our Good Friday dinner, I thought I 'd  add a few extra, albeit simple, ingredients. Namely garlic and extra virgin olive oil. However, it was the preserved lemons that made this dish, bringing all the flavors together. Wisely, I have learnt to trust my husband's taste; his finds usually become permanent ingredients in our kitchen. 

Baked Red Snapper with Preserved Lemon

Serves two to three

1 red snapper fillet, about 1 lb

1 preserved lemon, sliced thinly

1 tbsp of the lemon brine

1 tbsp olive oil

1 clove garlic

1. Set the oven to 450 degrees F. 

2. Arrange the fillet skin side down on a well greased baking dish. 

3. Grate the garlic into a mixing bowl, add brine liquid and olive oil. Whisk; it will thicken and emulsify almost immediately. Brush most of this emulsion over the entire fish, reserving about a teaspoon. Arrange the lemon slices on top of the fish. Cover the baking dish with aluminum foil, sealing the edges tightly. Bake for 10 to 12 minutes until cooked through. Remove the foil, brush on the remaining lemon-olive oil dressing and return to the oven, uncovered. This time turn on the broiler and cook for another three or four minutes until edges turn brown. Serve immediately. 

Note: Preserved lemons can be found at Whole Food stores, and at other specialty food stores. If you want to make your own, there is a simple recipe over at Simply Recipes. Of course, this recipe is just as good with fresh lemons and lemon juice. 

Beginning the year on a healthy note: with a fish soup

Standing on the corner of Canal and Baxter Streets in Chinatown, arguably New York's most famous ethnic enclave, I was taken back to my senior sociology class. In particular the section on how immigrants assimilate to life in the United States. New immigrants arrive here literally everyday with some never even bothering to learn English. Not because they chose not to but because the dynamics of the city's many ethnic enclaves make it easy to get by with just a basic knowledge of the language.

New York, as many other metropolises, would not be the attraction it is today if it were not for this influx of cultures. The mix of people, the music, the food, the ideologies all play a part in the attraction of the big apple. Imagining the city any other way is impossible. The constant influx of new immigrants, recently from Latin America and Asia in particular, has had an exceptional influence on the city's culinary sector. The restaurant scene alone is analogous to a mini world tour.

Last November, I chose to spend the Thanksgiving holiday in Queens; an easy decision not only because I get to spend time with relatives but it was also persimmon season! From August to about December, sidewalk fruit stands seem to glow with the bright orange of persimmons. Two varieties in particular, the fuyu and the hachiya. Me, I'm partial to the larger hachiya variety even though one must wait at least a week, sometimes more, for it to fully ripen. Otherwise, biting into an unripe hachiya is akin to eating a very green banana. Not a pleasant experience. The unpalatable aftertaste and sensation are due to the very high tannin content, especially the hachiya variety, which is only removed once the fruit is ripened. How can you tell when it is ripe? Simple. Ripe persimmons should be soft throughout while unripe ones are much firmer. Fuyu persimmons on the other hand are commonly classified as non astringent and are mostly ready to be eaten right from the vendor.

Food certainly is one reason I travel to New York. This visit was extra special. Oysters are particularly good this time of year and, true to form, my host had the freshest mini oyster bar awaiting us in the kitchen. He also shared this recipe with me; a common soup in Trinidad and Tobago's cuisine. As I have mentioned in previous posts, many of the country's cooks have their own variation of the national dishes. My mother and aunts all made this soup but each added their own special ingredient. I chose to post this version because of it relative simplicity. What better way to supplement our new year's resolutions regarding healthy eating than with a bowl of delicious, low fat Caribbean inspired soup. Here's to a happy and healthy new year!

Trinidad Fish Soup

Serves 4 to 5

1 two lb red snapper (sliced into 1" thick steaks)

3 limes

1 small onion

4 garlic cloves

2 springs fresh thyme

4 leaves shado-beni*

2 cups sweet potatoes, cubed

1 green banana, sliced into rounds (optional)

2 carrots, sliced

5 to 6 cups of water

2 whole scallions, chopped

1 large tomato, sliced into thin wedges

1. Squeeze two limes over fish, coat well and and drain off lime juice. Squeeze the juice of the additional lime and season with salt pepper,

2. In a food processor, grind onion, garlic, thyme, and shadon-beni. Add to fish, coating each side properly. Cover with plastic wrap and refrigerate for thirty minutes.

3. Get a large stock pot over medium heat, add the carrots, sweet potatoes, and green banana. Cover with water and bring to a boil. Reduce heat and simmer until the vegetables are fork tender. Season with salt and pepper. (Remember that the fish also has salt so use moderation here.) At this point, gently add the fish steaks to the pot. As soon as the fish is cooked through, (about 5 to 7 minutes depending on the thickness) add the chopped scallion and tomatoes wedges. Serve while hot with a slice of avocado (optional.)

* Shado-beni is found is most Trinidadian seasonings; every home cook uses it. It is sometimes referred to as Mexican cilantro and can be found in West Indian groceries. However, fresh cilantro can be substituted.

A Trip Down Miso Memory Lane

When I first met my fiance, I was still in college. He was so attentive, a trait he portrayed mainly by bringing me food every weekend. We joke that in the beginning he cooked for me regularly, he's actually quite a creative cook. (I should post one of his recipes here one day) Now, I cannot even recall the last time he turned on the stove. In his defense, he has offered a great compromise: his new way of cooking is taking me out to dinner every night during the weeks that he doesn't work, which is quite often and which I gladly accepted.

What kinds of food did he bring me during those first months of our relationship? Grilled salmon, stuffed portobellas, to name a few but the one that stands out the most was miso soup. At that time, he didn't know that I was not particularly fond of miso, and not wanting to seem ungrateful, I graciously accepted and it eventually it grew on me. Surprise, surprise.

It pays to be open-minded because, the truth is, I have found that despite its strong, distinct flavor, miso is quite versatile and I have learnt to incorporate it in my cooking. Over the past four years, we have eaten many a miso dish. From miso noodles, to miso duck, to miso cod. Which brings me to m newest miso creation: miso glazed scallops. Enjoy!




Miso Glazed Scallops

Serves 3 to 4

6 to 8 bay scallops
1/2 cup miso paste
1/4 cup white wine
2 tbsp brown sugar
1 tsp freshly grated ginger
2 tbsp canola oil
2 onions, sliced thinly
fresh scallions to garnish

1. Combine miso paste, white wine, brown sugar and grated ginger. Add scallops and marinate overnight in refrigerator or for at least four hours.
2. Remove scallops from marinade and broil under broiler for 3 minutes on either side. 
3. Meanwhile, transfer marinade to a sauce pan and cook over medium high heat, until reduced by half, about 3 to 5 minutes.
4. For caramelized onions, heat 2 tablespoons of vegetable oil over medium heat, add onions and cook for 15 to 20 minutes, stirring frequently until soft, fragrant and brown.
4. Spoon reduction over roasted scallops and serve with a mix of fresh scallions and caramelized onions.

Coconut Shrimp Spring Rolls

I prefer spring rolls with only a few ingredients. What I like most about making them, however, is the versatility. There is an endless assortment of ingredients which can be used for the filling. I, myself, am partial to tofu and shrimp but in the past I have had many traditional and not so traditional combinations of meat and vegetables, the most notable of which was fried rice and raisins.

This recipe is also a non-traditional twist but it incorporates flavors that are common in east asian cooking. In particular, coconut, fish sauce, and chili flakes.

Coconut Shrimp Spring Rolls
Makes 6 to 8 rolls

1 tbsp fish sauce
1/4 cup red wine
1 tbsp extra virgin olive oil
1 tsp chili flakes ( more or less depending on desired spice level)
1/2 lbs raw shrimp, shelled and deveined
salt and pepper to season shrimp
1 1/2 cups shredded cabbage
1/2 cup toasted shredded coconut
6 to 8 rice paper sheets
1 to 2 cups warm water in a deep plate or shallow bowl

1. Whisk together fish sauce, red wine, olive oil, and chili flakes. Set this marinade aside.
2. Season shrimp lightly with salt and ground black pepper. In a heavy skillet over medium high heat, cook shrimp for 1 to 2 minutes on each side until cooked through. Transfer to marinade, mix well and set aside.
3. To assemble rolls:
a. Working one at a time, soak a rice paper sheet in warm water until soft and pliable. Set on a paper towel or tea cloth.
b. Place 2 tablespoon of cabbage on the end closest to you. To that, add a teaspoon of toasted shredded coconut and finally two or three shrimp.
c. Fold the vertical sides about 1 inch inwards, then pull the horizontal end closet to you up and over the filling. Continue rolling up and away from you until you reach the other edge.
d. Continue steps a. to c. until all the filling ingredients have been used up.
4. Any left over marinade can be used as a dipping sauce.

Clockwise from top right: toasted shredded coconut, shredded cabbage, marinade.

Cooked shrimp in marinade.


Assembling spring rolls (step 3.)

Sauceless Shrimp Satay

Whenever I dine at a Thai restaurant, I try to order a different entree but must order the same appetizer. Satay. Chicken, pork, shrimp or tofu satay. It is brought to the table straight from the grill: hot and succulent. Typically, satay is served with a chunky peanut sauce which, honestly, I find doesn't do much for the taste.
Sometimes, the sauce can overpower the flavors of the meat itself. (Remember, this is just an individual preference, fostered by the fact that I am not a fan of peanuts.) My version of shrimp satay totally omits the needs for any sauce. By using strong spices and fresh ginger, and marinating for a couple hours, this shrimp satay can stand on its own.


1 tsp fennel seeds
2 cloves garlic
1/4 cup chopped onion
1" fresh ginger, peeled
2 tbsp rice vinegar
1 tsp turmeric
1/2 tsp ground coriander
1 tsp light soy sauce
2 lbs raw shrimp, shelled and deveined
short wooden skewers, cooked in water to prevent burning


1. Place fennel seeds, garlic, onion and ginger in food processor and pulse until chunky. Add turmeric, coriander, vinegar and soy sauce and puree to form a thick, smooth paste.
2. Pour paste over shrimp, mix well, cover with plastic wrap and refrigerate for 1 to 2 hours.
3. Remove shrimp from refrigerator. Allotting 3 or 4 shrimp per skewer, pierce skewers through shrimp. Cook under broiler, 3 minutes on each side. Serve while still hot.

New York, the Sea and I

Each visit to the city seems like the first. A new play, a new restaurant, a new art exhibit. Yet the romance and the thrill of being there never changes. This time, the play was Curtains, the restaurant was Rio and You, and the art exhibit was "Realizing an African Renaissance." New York city is the one place where I actually feel the world revolve, where I feel that I am part of something alive, something changing. New York City seems to be the epicenter of the world; the place where I feel the smallest. My trips to New York are typically hinged on a visit to my fiancé's relatives. Yet, each time I visit, I feel re-energized, optimistic, humbled and, most of all, grateful to be part of the city, even if it's just for a few days.

Columbus Circle

During my last visit, which was just over one week ago, I had lunch at the Carnegie Deli for the first time. This restaurant is a New York establishment, with its 10 inch tall sandwiches and 2 pound per serving cheese cake. I had been told that no one ever finishes an entire sandwich, and I have to agree. I ordered the pastrami on wheat. Let me say, it was one of the most delicious sandwiches I have ever had. Very meaty (obviously) but also flavorful. More than the taste, however, was simply eating at an historic New York restaurant, where pictures of celebrities adorn the walls, where even the sandwiches have celebrity names. Don't get me wrong. I am indifferent towards the lives of celebrities, but the atmosphere forces you to acknowledge that IT is a celebrity.

In the Brooklyn borough, on Sutphin Boulevard, is the babel that is the Corner Fish Market. Here, you can find numerous varieties of fish, clams, crabs, and shrimp, all sea water varieties. On the Friday morning that we were there, the snow storm of the previous night forgotten despite the 10 inches that was melting to an inconvenient slush, our mission was oysters. My fiance and his relatives believe that oysters are best during the winter season. Consequently, all of our trips to NY during the winter months involves an intense home-made oyster bar featuring his father's highly-guarded, secret, spicy oyster sauce. The oysters aside, having been hand-selected by the professional - my fiance- my attention shifted to the beautiful red snapper, sea bass, butter fish, salmon, and king fish. Whenever I can, I buy whole fish to take back home ( they are cleaned and frozen in zip top bags.)

Fresh fish

There was an impulse to purchase at least one of each variety, the same impulse a six year old in an ice-cream shop has to taste all of the flavors. Eventually, I decided on three types: the red snapper, the sea bass, and one that I have not tried before, butter fish - a small variety of a bright red color and similar in shape to the red snapper. If its name is any indication of its texture, I made a good choice.

Fresh oysters

Fresh fish reminds me of my childhood in the Caribbean. The smell of the ocean brings back such happy memories with my father and sister, building lopsided sand castles on the beach. Strangely, or maybe due to these early childhood experiences and the fact that the closest I have ever been to truly fresh seafood in Minneapolis was at the seafood counter of Whole Foods, those frozen zip top bags transport me to moments back in time when life was carefree and idyllic, and when all I looked forward to was the weekend at the beach. And if that were the only thing I can take back with me from New York, then I would still be happy. For what else do we truly own, if not our memories.

I bring back a lot more from New York though: an appreciation for my new life, for the arts, for good entertainment, good food, and for that I will always return.


Seared Red Snapper with Vegetables Julienne
Serves 4

4 fillets of fresh red snapper ( tilapia or other white fish)
2 tsp red pepper flakes (more or less for spicy or mild)
salt and ground pepper
6 tbsp olive oil
2 whole onions
1 red pepper
1 green pepper
2 medium carrots
1 large twig fresh rosemary
1 twig fresh thyme
2 tsp fresh lemon/lime juice

1. Set saute pan on medium high heat.
2. Peel onions and slice thinly.
3. Seed and julienne peppers.
4. Wash, peel and julienne carrots. Place vegetables together in bowl.
5. Strip rosemary leaves from twig and mince finely. Add rosemary and thyme to vegetables. Thyme can go in whole; remember to remove the twig before serving.
6. Add 3 tbsp olive oil to saute pan and cook vegetables for 15 to 20 minutes until soft; stirring frequently to prevent burning.
7. Meanwhile, season fish with salt, ground pepper and pepper flakes. Sear in skillet over medium heat with remaining 3 tbsp olive oil. Cook on either side for 5 to 6 minutes or until fish is cooked through. Place cooked fillets on paper towels to absorb excess oil.
8. Once vegetables have cooked, toss with lemon/lime juice.
9. To serve, arrange a single fillet on serving dish and pile vegetables on or next to it. Pair with a white wine of your choice.