SOME LIKE IT HOT
Recipes by Elaine Dakessian I Photos by Taylor Johnson
Let’s spice up this summer weather a little more with some south of the border-inspired dishes, perfect for a summer fiesta! Make all or one of these taste bud pleasers at your next get together. We’ll bring the margaritas!
AHI TUNA TACOS WITH SLAW IN PEANUT DRESSING
- 1 pound good quality ahi
- Sesame seeds
- Canola oil for searing
- Corn tortillas with oil to light-fry tortillas
Press ahi into the sesame seeds to adhere to the flesh of the tuna on both sides.
Heat oil in a nonstick pan until quite hot.
Sear fish on both sides and remove from heat.
Heat oil in sauté pan, warm tortilla in oil, bending with tongs to shape into a half shell.
Fill the tortilla with slaw tossed in peanut dressing.
Slice ahi and place atop the slaw.
Serve with peanut dressing on the side for garnishing and Serrano chilies if you want additional heat.
This is a Bobby Flay creation. I love it and use it for all kinds of dishes. I take poetic license and up the heat, add this or that to alter it, but it is a great base.
- 1/4 cup rice wine vinegar
- 2 tablespoons smooth peanut butter
- 1 tablespoon chopped fresh ginger
- 2 teaspoon chipotle pepper puree
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 2 teaspoons toasted sesame oil
- 1/2 cup canola oil
- Salt and freshly ground pepper
Add all ingredients into a food processor. Toss with slaw.
- 1 bag slaw mix
- 1 bag shredded carrots
- 1/2 cup cilantro
- 1 red bell pepper, julienned
- 1 tablespoon mint, chopped
- 4 green onions, chopped on the bias
Add all the above ingredients into a medium-sized bowl.
SHORT RIB TACOS WITH CORN SALSA
- 2 pounds boneless short ribs
- Salt and pepper
- Olive oil for searing
- 1 quart water
- 6 flour tortillas, fajita size
- Cilantro, for garnish
- Cotija cheese, for garnish
- Lime wedges, for garnish
Season short ribs with salt and pepper, brown on all sides in olive oil, put in Dutch oven and cover with hot water, being sure that the water comes halfway up the sides of the short ribs.
Place Dutch oven, covered, in a 350F oven for 1 1/2 hours or until tender to shred.
Warm tortillas in a non-stick skillet, no oil. Just move around to warm on both sides. Remove and add shredded rib meat and top with the corn salsa.
Top with additional cilantro, garnish with Cotija cheese and a wedge of lime.
- 2 ears fresh corn
- 2 jalapenos, chopped
- 1/2 red onion, chopped
- 1/2 cup cilantro, roughly chopped
- 2 avocado, chopped
- 1 lime, squeezed
- 1 tablespoon olive oil
Mix all ingredients together and set aside.