3 Mexican Recipes Brought To You By Susan Feniger

Posted on Aug 13, 2015 10:10am

Susan Feniger, of Border Grill and Mud Hen Tavern, stopped by on Thursday with a delicious summertime meal that will take taco night to new heights.

Grilled Fish Tacos with Lime Crema, Cucumber Radish Slaw, and Grapefruit
Serves 4

1½ pounds Pacific Coast Widow Rockfish fillet
Extra virgin olive oil, for drizzling
Salt and freshly ground black pepper, to taste
12 4- to 6-inch corn tortillas, warmed**
Lime, juice and zest
Salt, to taste
6 lettuce leaves, torn in half
Radish Cucumber Slaw (see recipe below)
Avocado, peeled, seeded and sliced, for garnish
Grapefruit, peeled and segmented, for garnish

Preheat a medium-hot grill, broiler oven, or pan on the stovetop over medium-high heat. Drizzle the fish with olive oil, season with salt and pepper, and cook until barely done, for 2 to 5 minutes per side, depending on the thickness. Remove the fish from the grill or pan, let cool slightly, and then pull apart into large flakes.

In a bowl, mix crema, lime juice, zest and salt. Whisk until thoroughly combined.

Place the warm tortillas on a work surface. Line each with a piece of lettuce and top with chunks of fish. Top each with a very generous spoonful of Radish Cucumber Slaw with lots of juice. Drizzle lime crema mixture over top, finish with grapefruit and a slice of avocado, and serve immediately.

** To warm, dip corn tortillas in water, shaking off excess. Toast, in batches, in a nonstick pan over moderate heat, about 1 minute per side. Wrap in towel to keep warm.

Radish Cucumber Slaw

4 pickling cucumbers, skin on, cut in half widthwise, fine julienne on mandolin
¼ small jicama, peeled, fine julienne
6 red radishes, fine julienne
2 habanero peppers, stemmed, seeded, fine julienne
¼ bunch cilantro, chopped
½ cup freshly squeezed lime juice
1 cup olive oil blend
1½ tablespoons agave
Kosher salt, to taste
Freshly ground black pepper, to taste

Place all the ingredients in a bowl, combine well and let stand, covered, for at least 30 minutes. You can store this salsa in the refrigerator up to 48 hours.

Corn Tortillas
Makes 24 small taco-size tortillas or 12 large quesadilla-size tortillas

4 cups finely ground deep yellow masa harina
2¾ cups cold water
1 teaspoon salt

Combine the masa harina, water and salt in a large mixing bowl and stir until smooth. The dough should be slightly sticky and form a ball when pressed together. To test, flatten a small ball of dough between your palms. If the edges crack, add water to the dough, a tablespoon at a time, until a test piece does not crack.

Divide the dough into 24 golf ball-size pieces for tacos or 12 large balls for quesadillas. Place on a platter and cover with a damp towel. Line a tortilla press with 2 sheets of plastic cut from a plastic freezer bag or other heavy duty plastic bag.

Heat a dry cast-iron skillet, nonstick pan or comal until moderately hot. Flatten each ball of dough in the tortilla press, then remove the plastic from the top and, holding the tortilla with your fingertips, peel off the bottom sheet. Lay the tortillas one by one on the skillet and let cook 30 to 45 seconds per side, pressing the top of each tortilla with your fingertips to make it puff.

Place the tortillas on a towel. When they are still warm but not hot, stack and wrap in a towel. Serve immediately or let cool, wrap well in plastic or plastic bag and store in the refrigerator up to a week.

See Also: 3 Classic Southern-Inspired Recipes From John Seymour

Kale Caesar with Crispy Cotija Cheese and Candied Lemon
Serves 3 to 4

4 cloves garlic, sliced thinly on a mandoline
1 bunch organic, tender black (dino) kale, washed, stems removed and torn into bite sized pieces
½ cup Caesar Dressing (see recipe below)
30 threads Poached Lemon Peel (see recipe below), optional
3 ounces cotija cheese, broken into crouton sized pieces

Heat ½-inch of vegetable oil in a heavy bottomed skillet to 350ºF. Carefully drop garlic into oil, gently stir constantly until edges of garlic begin to brown. Remove immediately with a slotted spoon and drain on paper towel, salt to taste.

Using your hands massage the dressing into the kale. You should be aggressive with the kale, making sure to squeeze the greens in your hand so that you really work in the dressing. Toss in the Poached Lemon Peels, reserving the poaching liquid for another use, and crispy garlic chips.

In the hot oil drop crouton size pieces of cotija into the fryer until golden brown. Drain on paper towel, and finish the salad with warm cotjia cheese croutons.

Caesar Dressing

2 flat salted anchovies
1 to 2 cloves garlic
1 teaspoon Dijon mustard
1 tablespoon freshly squeezed lemon juice
1 tablespoon red wine or cider vinegar
½ teaspoon Worcestershire sauce
1 egg yolk
½ cup extra virgin olive oil
¼ cup grated parmesan cheese
Sea salt and freshly ground black pepper, to taste

Combine anchovies, garlic, mustard, lemon juice, vinegar, Worcestershire sauce and egg yolk in mini chop. Add oil slowly until emulsified. Add cheese and season liberally with sea salt and freshly ground black pepper.

Poached Lemon Peel

3 lemons, washed in warm water
½ cup lemon juice
¼ cup sugar
2 sprigs thyme
½ teapsoon salt

Remove zest from lemons without any of the bitter, white pith. Cut into 2-inch julienne strips. Bring remaining ingredients to a boil and add zest. Return to a boil, remove from heat and let sit at room temperature for 20 minutes.

See Also: 3 Signature Recipes From Valerie Bertinelli

Mexican Beer Shandy
Makes 1 beer cocktail

1 lime wedge
Spiced Salt (see recipe below), for rim of glass
Ice, for glass and cocktail shaker
2 slices jalapeño pepper, seeds removed, for cocktail and garnish
½ ounce Simple Syrup (see recipe below), to taste
1 pinch salt
1 ounce tequila blanco
1 ounce freshly squeezed lemon juice
1 ounce freshly squeezed lime juice
1 ounce freshly squeezed orange juice
5 ounces Mexican beer, cold
1 pinch lemon zest

Wet rim of a tall, chilled glass with lime wedge. Cover a small plate with Spiced Salt to a depth of ¼-inch. Dip rim of glass in salt, fill glass halfway with ice, and set aside.

Add 1 slice jalapeño, Simple Syrup, and a generous pinch of salt to a cocktail shaker and muddle to release flavor and juices. Fill cocktail shaker with ice and add tequila, lemon juice, lime juice, and orange juice. Shake thoroughly to combine.

Strain mixture into glass. Pour in beer, add lemon zest, and stir gently. Float jalapeño slice for garnish on top of cocktail and serve immediately.

Spiced Salt

1 part sea salt
1 part ancho chile powder
½ part citric acid
Cayenne pepper, to taste

Combine salt, ancho chile powder, citric acid, and cayenne pepper thoroughly in a small mixing bowl.

Simple Syrup

½ cup water
½ cup agave nectar or sugar

Combine water and agave or sugar in a small saucepan and bring to a boil. Remove from heat, cool, and reserve in refrigerator.

Recipes Copyright © 2015, Mary Sue Milliken and Susan Feniger,

Related Links:
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Jason Santos Shares His Take On The Classic Fish And Chips

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