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Posted on » by Dino » Theme:

Fish Tacos

Tips & Notes

The pickled onions, hot sauce and relish (minus the cilantro) can be made 1 day ahead. Cover and refrigerate until needed. Stir the chopped cilantro into the corn relish just before serving.

Make sure to inspect the fish. That is all I will say on this topic.

We started with hake, a nice firm white fish. We ended with half cod tilapia, half red snapper. Could you tell the difference? I couldn’t. Yum!

Ingredients

For the Quick Pickled Onion

  • 1 small red onion, peeled, halved and sliced into half moons
  • 2 limes, juice only

For the Hot Sauce

  • ½ cup mayonnaise
  • 2 tsp gochujang paste, or other hot sauce, to taste

For the Corn Relish

  • 1 cup drained canned corn
  • 1 fresh red chili, finely diced (de-seed if you don’t like too much heat)
  • 3 tbsp chopped fresh cilantro
  • salt, to taste

For the Fish Tacos

  • 4 skinless fillets of firm white fish, such as hake or haddock (2lb total), from the thicker loin end (we used cod tilapia and red snapper and we won’t speak of the hake ever again)
  • 1 tsp ground cumin
  • ½ tsp paprika
  • 1 tsp sea salt flakes or kosher salt
  • 1 garlic clove, peeled and finely grated or minced
  • 2 tbsp regular olive oil
  • 8 soft corn tortillas

For the Avocado

  • 2 ripe avocados
  • 1 lime, juice only

To Serve

  • salad leaves of your choice
  • 1–2 tbsp chopped fresh cilantro
  • 2 limes, cut into wedges

Method

  1. Preheat the oven to 425°F for the fish, and begin by preparing the sides for your tacos. Put the red onion slices into a bowl and cover with the lime juice. Stir with a fork to mix the onion well in the juice. Actually, if you can get this done ahead of time (up to 1 day), so much the better, but even 20 minutes is fine.
  2. Make the hot sauce by mixing together the mayonnaise and the gochujang paste (or other hot sauce) in a small bowl. Set aside.
  3. For the corn relish, put the canned corn into a bowl. Add the chili to the corn, along with the chopped cilantro and some salt to taste. Give it all a good stir, and set aside.
  4. Cut the fish fillets in half length-ways, so you have long fingers, and arrange in a shallow roasting tin. Mix together the cumin, paprika and salt, and sprinkle over the fish fillets. Mix the garlic and the oil in a small bowl. Drizzle the fish with the garlicky oil, and roast in the oven for 8–10 minutes, depending on the thickness of your fillets. Check to see if the fish is cooked through (though only just) before taking out of the oven.
  5. Once you’ve taken the fish out (though don’t let it get cold) turn off the oven and warm the tortillas in the fading heat. Meanwhile, peel, stone and slice the avocados, then spritz with the juice of the lime, ready to serve with the other accompaniments.
  6. Arrange the fish on a plate (lined with salad leaves, if so desired), sprinkle with some chopped fresh cilantro, and take to the table along with the warmed tortillas. If you don’t want to add any salad to the fish directly, you may want to put a bowl of shredded iceberg or some other crisp leaves nearby.
  7. Put the bowls of soused, but drained, red onions, the corn relish, hot sauce and a plate of sliced avocados on the table so that everyone can load their tortillas. A plate of lime wedges and a pile of napkins are both good ideas, too.
Posted on » by Michael » Theme:

Polish Dill Sauce or Sos Koperkowy

Sos (pronounced “Saws” and meaning “Sauce”) Koperkowy (pronounced “Kopper-KOV-ih” and meaning “Dill”) is a quintessential Polish sauce.  It can be paired with many dishes, such as meatballs, mushroom and rice balls, fish, mashed potatoes, and chicken.  To many Poles, this sauce tastes like summer.  Once you see how delicious and simple it is, I am sure it will become a family favorite.

Ingredients:

3-4 tablespoons Dill (fresh or dry) (I used fresh)
2 cups Broth (Vegetable, Chicken or beef, or drippings from meat dish, (degreased, or even just water) (I used drippings and chicken stock)
2 tablespoons Butter
2 tablespoons Flour
Salt
Pepper

Optional:
2 tablespoons of Lemon Juice (delicious over fish) or
1/2 cup Sour Cream or
3 tablespoons Cream

First, if you are using dried Dill, place it in a bowl and add a 1/2 cup of boiling water to soften it and allow the oils to be released.  Set to the side for a few minutes.

  1. Melt the Butter.  Add the Flour and begin to stir.  This is called the Roux and is the base to most sauces.  Also, add pepper at this time.
  2. Once it begins to bubble, add the broth * and stir until bubbly.
  3. Allow to cook for another minute or two, until thickened.
  4. If using dried Dill in the hot water, add now and heat back to bubbling and thickened.  Otherwise, remove from heat and add the fresh Dill.  If you are using Cream, Sour Cream, or Lemon Juice (but not all together in the sauce!), now is when you would add them.  Season with salt to taste.

I served this sauce with Polish Meatballs, Mashed Potatoes and Sweet Peas.  Again, if you are wondering whether a picky eater will enjoy this, my children and several picky food friends lap this right up!

* If using drippings from a dish, remove the liquids from bottom of baking or frying pan and place in freezer or refrigerator for a few minutes until grease is at top of liquid.  Use spoon to carefully scoop out grease, leaving the liquids underneath.

Also, some interesting facts about Dill or Koper:

  • The leaves are collected in the spring and dried.
  • The seeds are collected in the fall for use as another flavor in cooking.
  • The typical Polish family garden will usually have this plant growing with their cucumbers.
    For those Poles who do not have a garden or who cannot tend their garden every day, Dill is easily and commonly grown in windowsills.
Posted on » by Michael » Theme:

Polish Meatballs

 

What makes them Polish?  The seasoning.  Meatballs are made in many countries, from Sweden to Italy to Iran.  And, of course, Poland.  Typically, the basic mix is the same, with spices changing the flavor as well as the accompanying sauces and sides.

The spice that makes these Meatballs Polish is Marjoram, a milder Oregano which has citrus flavors.  Dill can also be used.

Ingredients:

3 lbs. Ground Meat (typically a two part combination of Beef, Veal, Pork, or Lamb) (I used 50/50 turkey/chicken)
2 Eggs
2/3 cup of Milk
2 slices of stale Bread (I use Whole Grain)
1/2 Onion (I use caramelized or a tablespoon of dried, for sensitive stomachs)
1 Tablespoon Marjoram
Salt and Pepper to taste
Flour
Vegetable Oil for frying

Optional:
1/2 teaspoon of Vegeta or
1/4 teaspoon Garlic Salt or
1 Clove of Garlic, diced

Combine the Meat in a large bowl.  Add the remaining ingredients and combine.

Roll into balls.  You can use a spoon or icecream scoop to make them consistant in size.  Coat lightly in Flour.

Fry on each side in Oil until browned.

Place on tray in oven with a couple of spoons of water to keep from drying and sticking.  Bake in oven 325 degrees for about 15 minutes.

Serve with Polish Dill Sauce or, in the summer, cold Sour Cream mixed with Fresh Dill.

Smacznego!