Hey there Nummy Num Num; I feel that an apology is in order. I haven’t called or written or even as much as Facebook-stalked you, and you don’t deserve that. All I can say is it’s not you, it’s me. I have been under the post-graduation stressfest of job-searching, and snarky-yet-succulent recipe-posting fell by the wayside.
Well, no more! A job has been procured and I can now get on with the incredibly important business of telling you all how to pile on the pounds in the most delicious fashion. So here goes.
The Chef, in his endless quest to make every type of taco imaginable, concocted a ceviche variety in order to take advantage of the amazing tuna Paradise Seafood sells at the Memphis Farmers Market. When it’s as fresh as theirs is, a few veggies and some fresh citrus are all you need to highlight the tuna’s fantastic flavor.
I’d suggest serving this alongside the highly addictive Mexican Corn and with Angie’s Salsa Fresca or Southwestern Slaw as topper options (three more recipes that will allow you to take advantage of MFM’s unparalleled produce). Top it all off with a Blue Ribbon Margarita and you’ve got the perfect summer supper. Bon Apetit!
1 lb of sushi grade tuna, diced small
1 red bell pepper, diced small
1 poblano pepper, diced small
1/2 red onion, diced small
juice of 4 limes
juice of 1 orange
salt to taste
sriracha hot sauce to taste
1/2 bunch of cilantro, minced
- Combine all ingredients in a bowl and let marinate for 5 minutes. (Note: This is for rare tuna because The Chef likes it to still be swimming when he takes a bite of it. If you prefer yours a little more done, let it marinate longer.)
- Serve on crunchy tacos (crunch is key for ceviche, so don’t swap out for soft tortillas) and top with sliced avocados. Find a patio, pour yourself a ‘rita, and enjoy.
If you’re in the Mexican mood but don’t want to go super heavy, these are the perfect solution. Start with a little Grade-A Guac, top these suckers with some Mexican Crema and accompany them with Southwestern Slaw and Freshritas. You’ve got yourself a fiesta.
2 lbs of mahi mahi, ( you can also use snapper or grouper)
1/2 cup of veg oil
2 tbsp fresh lime juice
5 tsp chili powder
1 1/2 tsp ground cumin
1 1/2 tsp ground coriander
1 1/2 tsp minced garlic
pinch of salt
Valentina hot sauce (not-too-hot Mexican hot sauce)
- Preheat grill to medium high heat.
- Combine oil, lime juice, chili powder, cumin, coriander, garlic and salt. Coat the fish with the marinade.
- Grill fish about 3 minutes on each side.
- Once fish are cooked through, grill the tortillas about 15 seconds on each side to achieve light grill marks.
We made these tacos last week for Barrett’s birthday, and they were devoured so quickly that Mr. Robert-Pickles-Schmidt couldn’t even scrape together a taco when he arrived an hour late. Despite the concerns of Chavandra – the butcher at our friendly neighborhood Kroger – who asked me “gurrrl, are you sho’ brizkit tacos is somethin’ you wanna make?”, it definitely is.
The coffee rub gives it a deep, spicy richness. Top it with the Ridiculously Perfect Pickled Red Onions, Spicy Southwestern Slaw, and crumbled queso fresca and you’ve got a meal that will make yo’ mama proud. And Chavandra too.
1/2 cup paprika
1/2 cup salt
1/2 cup black pepper
1/2 ground coffee
1 5-pound brisket
- Preheat oven to 325 degrees.
- Mix together coffee rub ingredients and coat brisket liberally. (This can be done as far as 24 hours in advance.)
- Put brisket in a roasting pan or deep baking tray and add 1.5 inches of water.
- Cover and bake for 5.5 hours or until brisket falls apart easily.
- Place brisket on cutting board and let stand for 10-15 minutes before chopping and serving.
- Pour pan sauce into a serving dish and spoon over tacos. (Sauce will thicken and become concentrated and delicious while the brisket cooks.)
- Enjoy the compliments. These make upscale taco shop fare look like child’s play.