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projecttastytreats:

Beer and Chipotle-Battered Fish Tacos Ingredients For the batter:

• 2 ounces canned chipotle peppers
• 2 eggs
• 2 cups beer (recommended: Tecate or other pale beer)
• 2 cups all-purpose flour
• 2 tablespoons cornstarch
• 2 teaspoons baking powder
• 2 teaspoons gray salt
• Freshly ground black pepper

For the fish tacos:

• 3 cups sour cream
• 1 1/2 bunches cilantro, chopped
• 2 tablespoons lime juice, plus 6 limes, cut in wedges
• 1 teaspoon gray salt
• Corn oil, for frying
• 3 tomatoes, small diced
• 12 red radishes, thinly sliced
• 24 corn tortillas
• 1 1/2 pounds cod or other whitefish cut into 1-ounce strips
• 2 recipes Todd’s Slaw, recipe follows

Directions

Preheat oven to 300 degrees F.

To make the batter:

Puree the chipotles and egg together in a blender. When well blended transfer to a bowl and whisk in the beer. In a separate mixing bowl combine the flour, cornstarch, baking powder, and salt. Add the egg mixture to the flour mixture, whisking well to prevent clumps. Add freshly ground pepper. Set the batter aside while preparing the other ingredients.

In a small mixing bowl mix together the sour cream, 2 tablespoons of the chopped cilantro, 2 tablespoons lime juice and 1 teaspoon gray salt, mix well and remove to a serving bowl.

For the fish tacos:

In a large pot or skillet add corn oil about 1 to 2-inches deep. Over medium heat, heat the corn oil to 350 degrees F.

On a large serving plate arrange the tomatoes, lime wedges, chopped cilantro, and sliced radishes to garnish tacos.

Wrap the tortillas in aluminum foil and heat in the oven while frying the fish.

With your fingers dip the fish strips into the batter and carefully place in the hot oil. Fry until golden brown all over, about 2 minutes on each side. With a slotted spoon remove the fish to a paper towel. To assemble the tacos place 1 piece of the fried fish on a warm tortilla and garnish with tomatoes, chopped cilantro, radishes, and sour cream. Serve with lime wedges and Todd’s Slaw.

Todd’s Slaw:

1 head green cabbage

1 large red onion

1 cup cider vinegar

1 cup sugar

1 cup olive oil

1 tablespoon toasted caraway seed

Salt and freshly ground black pepper

2 bunches scallions (green parts only), for garnish

Core the cabbage and shave thinly. Peel the red onion, cut in half, and slice thin and mix well with the cabbage.

Boil the cider vinegar and sugar together whisking to dissolve sugar. When hot combine with olive oil, caraway seeds, salt and pepper. Place cabbage and onions in a non-reactive baking dish and pour hot dressing over the top. Place another pan of equal size on top and place a weight on top to press the slaw. Refrigerate for 24 hours. Before serving add chopped scallions.

Yield: 6 servings

bellyofecuador:

MINI RED VELVET CUPCAKES

I am obsessed with red velvet everything. It seems that the rest of the world is too. I’m pretty sure it has little to do with the cake itself and almost everything to do with the icing. Good thing I have perfected my cream cheese icing to something I’m really proud of. It’s probably the one thing I serve people in which I don’t have any hesitation or worry in the back of my head that they won’t like it. The time spent perfecting my icing has meant I have not always paid enough attention to the cake itself, until today. I finally decided to try out a new recipe (from Smitten Kitchen) and whew, I was rewarded with heaven. I’m bringing these to a going away party for some friends tonight, and   hopefully they’ll be a hit. They already have been one with my stomach. And A’s.  

As you can see from the pictures, this recipe yields a TON of mini cupcakes. Definitely reduce the recipe if you’re not making them for a big event. This recipe can also easily be made into a full sized cake or cupcakes. This batter yields around 35 regular sized cupcakes, with the liners filled only 3/4 of the way. Bake between 20 to 25 minutes, but check in on them sooner in case your oven cooks faster. As always, the cake/cupcakes are done whenever a cake tester comes out clean, regardless of how much time a recipe instructs you to bake something.

Ingredients:  

Cake:

1 tablespoon unsalted butter
3 1/2 cups cake flour
1/2 cup unsweetened cocoa (not Dutch process)
1 1/2 teaspoons salt
2 cups canola oil
2 1/4 cups granulated sugar
3 large eggs
2 tablespoons of red food coloring dissolved in 4 tablespoons of water
1 1/2 teaspoons vanilla
1 1/4 cup buttermilk
2 teaspoons baking soda
2 1/2 teaspoons white vinegar

Frosting:

2 8-ounce blocks of cream cheese, at room temperature
10 tbsp. unsalted butter, at room temperature
4 tsp. vanilla extract
2 cup confectioners’ sugar, sifted

Directions:

Make Cake:

1. Preheat oven to 350 degrees. Butter or grease cupcake pans.
2. Whisk cake flour, cocoa and salt in a bowl.
3. Place oil and sugar in bowl of an electric mixer or hand held mixer and beat at medium speed until well-blended. Beat in eggs one at a time. With machine on low, very slowly add red food coloring. (Take care: it may splash.) Add vanilla. Add flour mixture alternately with buttermilk in two batches. Scrape down bowl and beat just long enough to combine.
4. Place baking soda in a small dish, stir in vinegar and add to batter with machine running. Beat for 10 seconds.
5. Divide batter among cupcake pan, place in oven and bake until a cake tester comes out clean, about 10 minutes. Let cool in pans 20 minutes. Then remove from pans, and cool completely before frosting.

Make Frosting:

1. Combine the cream cheese and butter in the bowl of an electric mixer. Beat on medium-high speed until well combined and smooth, about 2-3 minutes. 
2. Mix in the vanilla extract. 
3. Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth. Taste to see if you want more sugar. I don’t like my icing too sweet, but you might.
4. Put in fridge while cake is cooking. Take out a few minutes before icing so that it softens up a little.

(via sexiestfoods)

katcakes:

Can you guess what flavour these macarons are?

These are my Pandan Macarons. I made them due to popular demand from my ‘asian’ side, so I’m aware that some of you might be unfamiliar with what pandan is. Basically, pandan is the common name for Pandanus Amaryllifolius, which is a tropical plant. The leaves of pandan are used in some cooking in Asia for a lot of rice dishes and cakes. However, most people use pandan extract/essence, where pandan leaves are unavailable.

So yes, I used pandan essence for my macarons, and I used quite a lot of it. As promised, here is the recipe for my pandan macarons. As for the decoration technique I’ve used, it’s known as the stardust method. All you do is dip a pastry brush into some food colouring and flick it onto the macarons right after you pipe them.

Pandan Macarons

Ingredients

For the macaron

• 100g almond meal
• 120g icing sugar
• 55g caster sugar
• 3 egg whites
• 2-3 drops pandan essence (according to your taste)

For the Pandan Buttercream

• 2 egg yolks
• 120g caster sugar
• 30ml water
• 175g unsalted butter, softened and cubed
• 3-4 drops pandan essence

Method

1. Preheat oven to 120 degrees Celsius. 
2. To make the macarons: Sift together icing sugar and almond sugar three times to remove any lumps. Set aside. (This is known as the tant pour tant)
3. Place egg whites in the bowl of an electric stand mixer and whisk until egg whites have formed soft peaks. Gradually add in caster sugar until sugar is dissolved. Add pandan essence and whisk until egg whites have formed stiff peaks.
4. Add the tant pour tant to the egg whites in thirds, folding after each addition. Each addition should take roughly 12 strokes for the mixture to combine. After each addition, continue to fold for another 10 strokes until macaronage is smooth and glossy. (At this stage, you’re aiming for your macaronage to flow like lava)
5. Pipe macarons with on a lined baking tray, creating circles with a 3cm diameter. Flick green food colouring on macarons. Allow macarons to rest for about half an hour to allow a skin to form. Place in oven and allow to bake for about 20 minutes. Remove from oven and set aside.
6. To make buttercream: Dampen sugar with water in a saucepan, place onto stove and bring to boil, brushing edges down with pastry brush dipped in water to prevent crystallisation. Bring the syrup to soft ball (121°C). 
7. Meanwhile whisk egg yolks until light and fluffy on high speed in an electric mixer. Once sugar has come up to temperature, add to yolks in a slow thin stream, whisking continuously until all has been added. Continue to beat on low speed until the mixture cools to room temperature (this best done in bench top mixer).
8. Once cool, gradually add butter and pandan essence, beating until well combined. 
9. Place in a piping bag with a 1cm nozzle and pipe onto macarons. Sandwich together.

ENJOY! :D

gastrogirl:

chipotle shredded pork enchiladas.

(via fuckyeahfatspo)

gourmandchic:

Macaroons!!! Bought 6 for $10 bucks. My favorite one was the Pistachio!

fattiesdelight:

Boston Cream Pie Cupcakes

(via deliciousfooods)