"Recipes from the Chef's Kitchen"

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Chef Instructor & Caterer
Eliza Gonzalez
2050 37th St. NW
Washington, D.C. 20007

Eliza Gonzalez - Chef (center)
Santiago Martin - Eliza's 8 year old son (left)
Isabelle Martin - Eliza's 11 year old daughter (right)

Roasted Serrano Salsa with Homemade Chips
(serves 1 cup)

For the Salsa
1)   3 Tomatillos
2)   2 Roma Tomatoes
3)   ¼ White Onion
4)   1 to 2 Serrano Chiles
5)   1 small clove Garlic
6)   10 sprigs Cilantro1
7)   1 tsp. Salt or to taste

1)   In a hot griddle, pan or comal, roast the tomatillos, tomatoes, onion, serrranos and garlic
       until all sides are blackened—no oil is needed.  Vegetables  have different roasting times,
       so most likely garlic and chiles will be done first, followed by the tomatoes and finally by
       the onion.
2)   Chop the cilantro coarsely and set aside.
3)   Process all the ingredients in a blender, food processor or by hand to a slightly soupy
       consistency. Check for salt seasoning and add a little more if the salsa appears too
       hot...it’s a good way to tame the heat.

Salsa Notes:
1)   When using any other chile than the Serrano, always seed and devein the chiles first.
2)   As a precaution, add chile a little bit at a time to test the level of piquancy.   Sometimes,
       as little as half a chile will be enough.
3)   To use dry chiles...dry chiles are seeded and deveined, then for the most part, soaked in
       hot boiling water until soft.   Scrap off the pulp from the chile or blend whole for yet a more
       complex flavor and texture.

For the Chips
1)   5 corn Tortillas
2)   ¼ tbs. Vegetable oil
3)   1 tsp. Salt

1)   Preheat oven at 350 degrees f.
2)   Cut tortillas in triangles or ½-inch strips.  Arrange flat in a baking sheet – do not overlap.
3)   Drizzle with a little bit of oil and sprinkle with salt.
4)   Bake for 20 minutes or until golden and crisp.
5)   NOTE:  You may also sprinkle up to two teaspoons of your favorite seasoning herbs,
       powdered chiles or lime juice for a twist!

Fish Tacos Baja Style
(serves 4)

1)   1 lb. Cod, Halibut or other firm White Fish
2)   Salt, Oepper and Chile Powder to taste
3)   1 cup Flour (for coating)
4)   ½  cup + 3 tbs. Flour (for the batter)
5)   1 cup Beer
6)   1 cup Canola Oil or other Oil for frying 10 Tortillas
7)   ½ cup finely sliced Cabbage
8)   Garnish ingredients (see below)

For the Garnish
1)   8 Corn Tortillas
2)   ½ cup Cilantro Leaves
3)   ½ cup Black Beans - cooked
4)   2 Limes - quartered
5)   Mayonnaise or mixed Mayonnaise with 1 to 2 tsp. Chipotle in Adobo

To Prep the Fish: 
1)   Cut the fish fillets into strips that are 1/3-inch thick and about 3 inches long. 
2)   Rinse with cold water and pat dry with a paper towel.
3)   Sprinkle them with salt and chili powder.

To Make the Batter: 
1)   Put one cup flour in a shallow plate and set aside.  Put the remaining ½ cup and 2 tablespoons
       flour in a bowl.
2)   Add the beer to the bowl and whisk gently until you obtain a batter that has the consistency
       of a pancake batter.

To Complete the preparation of the Fish:
1)   Heat up the oil in a frying pan over medium heat.
2)   Place a fish strip on the flour plate and pat evenly to coat on all sides.
3)   Dip the fish strip into the batter until well coated and shake off excess batter.
4)   Transfer to the frying pan and fry the fish strip for about a minute on each side or until batter
       is crisp and golden in color.
5)   Remove from the heat, drain in paper towels and sprinkle with salt while hot.
6)   Work in batches to fry all the fish strips.
7)   NOTE:  It is important to keep adjusting the heat while frying to maintain an even
       temperature of the oil...otherwise it can get too hot!

To Prepare the Tacos:
1)   Heat up tortillas on a flat griddle.
2)   Fill each tortilla with about a teaspoon cabbage and two or three fish strips.
3)   Top with garnish (some black beans, cilantro leaves, chipotle mayonnaise and some lime juice
       for sprinkling on top).
4)   Serve immediately.

Chocolate Pomegranate Mousse
(serves 4)

1)   3/4 cup Strong Brew Pomegranate Tea
2)   8 oz. good quality Bittersweet or Semisweet Chocolate - grated finely
3)   3 tbs. Pomegranate Seeds for garnish
4)   1 pint Strawberries and Raspberries for garnish

1)   In a saucepan, heat up the tea just until it starts to boil around the edges.
2)   Turn off the heat and gently stir in the grated chocolate.  Stir until completely melted...
       about 3 minutes.
3)   Transfer mixture to the bowl of a standing mixer or a large bowl and beat on low speed
       for 2 minutes to cool down.
4)   Continue beating raising the speed to medium until chocolate is completely cooled down
       and it has doubled in size...about 10 to 15 minutes.
5)   Serve and sprinkle with pomegranate seeds or cover in plastic wrap and refrigerate
       for up to three days.
6)   NOTE: The tea may be substitute with any other liquid such as coffee, fruit juice or water.
       You may also flavor your liquid by adding any favorite spices or fruit peel at the time of
       boiling the liquid.

Good Eating!!!