Mexican Tuna Salad Tostadas

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This Mexican tuna salad makes a great snack, and is a refreshing change from the usual, mayo-laden version. You may either heap it on to a crisp corn tostada, or use tortilla chips for dipping it.

1 pkg. corn tostadas

2 packages of tuna, packed in water, or 1 can of tuna, packed in water, drained.

1 tomato-diced

1 haas avocado- pitted, peeled and diced

1 carrot- peeled and grated

1 bunch fresh cilantro- washed and finely chopped, or about 1/4 cup

1/4 red onion- finely minced

1 jalapeno- seeds and veins removed- finely minced

1 lime- juiced

1 tbs. hellmann’s mayonnaise

2 tbs. seasoned rice vinegar

1 to 2 teaspoons sriracha chili sauce, or your favorite hot sauce. (sriracha just happens to be my favorite)

salt and pepper to taste

directions:

mix all ingredients (except tostadas), together in a small bowl, and top the tostadas with it. yield- enough for 2 hungry snackers, or 4 not so hungry ones.

 

Clown down!

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Kitchen clown tripped over one of the canine units in residence (who has since been  banned from the clown’s kitchen), landing on her face. Kitchenclown is now sporting a black eye to bring in the new year. Quite a fashionable addition to the nose, don’t you think?

Ear ye, ear ye! A delectable smurging of orecchiette pasta (little ears), broccoli, garlic and anchovies

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  • 1 package orecchiette pasta
  • 1 head of broccoli
  • 8 large cloves of garlic
  • 1 can anchovies
  • 1/2 tsp hot pepper flakes
  • 1/4 cup olive oil
  • 3/4 cup grated parmesan cheese
  • 3 tbs. capers
Boil pasta according to cooking directions in salted water and drain.
Steam head of broccoli and cut into small pieces.
Roughly chop 8 cloves of garlic.
Place 1/4 cup olive oil into saute pan and heat over medium heat
Add garlic , anchovies, and hot pepper flakes and cook until garlic is lightly golden
Toss in cooked broccoli ,capers and drained pasta. Place all into a large serving bowl.Sprinkle with parmesan cheese  mix well, and serve.
NOTE- the anchovies I used were not terribly salty, so I used the entire can. Taste anchovies for saltiness before adding and add accordingly.
Yields 4 servings

Shrimp and Huitlacoche Quesadillas with Cilantro Crema. There is a fungus amongus and it’s called huitlacoche!

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Huitlacoche is available seasonally here in Mexico and it is the fungus that grows on ears of corn. Available stateside in Hispanic markets, usually canned. Feel free to substitute crimini, oyster or button mushrooms.

  • 3 Tablespoons olive oil
  • 1 serrano chili, stemmed, seeded and finely chopped
  • 1  1/2 cups huitlacoche
  • 3 cloves of garlic finely chopped
  •  half a red onion sliced
  • half a red pepper thinly sliced
  • 1 dried pasilla chile
  • 1 dozen epazote leaves – optional
  • 1/4 cup of white wine
  • 1/2 tsp salt
  • 12 flour tortillas
  • 11/2 cups of shredded oaxaca cheese, or white cheddar

Pour hot water over the pasilla chili in a bowl and let soak 5 minutes to soften. Then remove seeds and slice into thin strips.

In medium saute pan, add olive oil, onion, garlic, serrano, red pepper, pasilla and huitlacoche.

Cook over medium heat until red pepper is softened and onion is translucent. Add epazote leaves and wine and continue to cook until wine is absorbed.

For the  shrimp

  • 1 lb shrimp peeled and deveined
  • 4 cloves of garlic finely minced
  • 1/4 tsp salt
  • 1 tsp ground cumin
  • 3 T olive oil
  • 1/4 tsp chipotle powder
  • 1 T sweet paprika
  • juice of 2 limes
Whisk garlic, salt, cumin, chipotle powder, lime juice and paprika together in a bowl. Add shrimp and toss to coat. Cover and chill 30 – 60 minutes
.
For the cilantro crema
1 small container sour cream
1/2 teaspoon chipotle powder
1 bunch fresh cilantro, washed and dried
1 clove garlic
2 teaspoons honey
 Place all ingredients in blender and pulse to a creamy consistency.
Brush a grill pan with oil. Place shrimp on grill and cook 1-2 minutes on each side or just until they turn pink.
Place six tortillas on work surface. Chop shrimp into small pieces and distribute evenly onto the tortillas.Cover the shrimp with the huitlacoche mixture, and grated cheese. Top each with another tortilla. Place the quesadillas into a nonstick saute pan, over medium heat and cook, flipping once, just until heated through, and the cheese is melted.Cut into wedges and drizzle with the cilantro crema. Serve immediately. Yield- 6 servings
Looking for a photo of the finished product? Sorry. Kitchenclown devoured ’em.

My love affair with flour tortillas.

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This is a flour tortilla dressed for a fancy  dessert. Ridiculously simple yet mindblowingly delicious.

  • Start with 2 small saute pans with a tablespoon of butter in each.
  • Slice a ripe banana in one saute pan and cook over medium heat until golden on both sides – a couple of minutes
  • In the second saute pan, pop a tortilla in and when it starts to puff, flip it once to the opposite side
  • Sprinkle a tablespoon or 2 of mini or regular chocolate chips if that is what you have
  • Let it get melted and then toss the sauteed bananas over the melted chocolate
  • Gently fold in half to create a crescent moon shape (flip mofo over).
  • Sift confectioners sugar over the top and die!!

Brussels Sprouts Hater Solution

"Honey, I know you hate brussels sprouts, but..."

  • Toss a boat load (or a couple of lbs, depending on your love affair with brussels sprouts) into a roasting pan big enough to hold them all in a single layer.
  • You may leave them whole or cut them in half. I recommend cutting in half.
  • Cut up 6 cloves of garlic, roughly chopped.
  • Add to the brussels sprouts enough olive oil to coat
  • Toss in a 1/4 teaspoon salt, 1/4 teaspoon, black pepper, 1/4 teaspoon hot pepper flakes.
  • Toss all together and put in a pre-heated 400 degree oven.
  • Roast for 25-30 minutes, tossing frequently to ensure edges get crispy brown.
  • Enjoy