My dad’s version. We have always had family send Lake Eerie perch to us and we fry them up and people LOVE them. Not a typical fish fry or fish taco but still amazing and light.
Scale
Ingredients
Carolina’s tortillas (an AZ thing), quartered. *or the thinnest, lard-like mexican flour tortillas you can find (La-la’s are good). NOT Mission. Ever.
Two bunches of cilantro – lots of it.
Kraft or Marzettis Slaw Dressing.
Salsa Mix: 1/2 Fresh Pico de Gallo, 1/2 Salsa (we like the Herdez cans).
Perch! Or any delicate fish. We have done it with trout, cod, walleye, etc. Little pieces.
Optional: Good grated cheddar – thicker cut, best brand or hand shaved – like Sargettos or Tillamook
Batter stuff:
1–2 Eggs
1 warm light beer
Light flour – something like pasta flour Tipo 00 or regular flour will do.
Lawry’s or Meara Spice
Oil – Canola, Vegetable
Fryer
Instructions
Quarter the tortillas and cover so they don’t dry out and set aside.
Chop Cilantro in a bowl.
Shred cheese in a bowl.
Put a spoon in the Marzettis.
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Batter:
One bowl with warm cheap beer (he used to drink Coors light)
One bowl with two beaten eggs
One bowl with flour, spices
Fill Fryer with oil.
Frying:
Pat the fish dry and dip quickly into beer, eggs, flour. This is a lightly floured fish. You can set on a big platter to prep for frying if you like since the fish are small – since it is a warm batter it doesn’t need to be rushed as much as a tempura for example.
Fry 1-2 min.
Serving:
Place warm fish in tortilla, drizzle with dressing, top with cilantro and cheese. Small bites people will come back for!
Southwestern version of traditional spaghetti sauce.
Scale
Ingredients
Evoo – flavored is good.
1.5 C Italian sausage/hamburger meat mix
1/2 Red onion
1/2 White onion
4 small sweet chiles, all colors, or 1 bell pepper
Fresh Herbs
1/2 Lemon fresh juice
2–3 fresh tomatoes, such as Roma, diced
1 can Embassa whole tomatillos, drained and diced
2 cans tomato sauce
1 can Rotel brand diced tomatoes (must be Rotel)
1 can plain diced tomatoes, reserve juice +1 can water
2–3 tbls garlic
1/4 C Red wine
2–3 tsp baking soda
Parmesan
Spices: Salt, Pepper, chiles, italian seasoning, fennel seed
Instructions
Drizzle Evoo in cast iron soup pot on med-high.
Saute meat, onions, peppers. Add garlic and half of spices.
Turn heat down a bit, add wine, tomato sauce cans, and 1/2 of the baking soda.
Simmer 20 min. Chop up with a plastic spatula so the meat is tiny.
Make in separate bowl, the rest of the tomato ingredients: Chopped herbs, lemon juice, all tomatoes, water, tomatillos(I find it easier to squeeze then chop), garlic, and rest of the spices.
Add to the pot when ready and when simmering down add the rest of the baking soda. Cook for 1 more hour on low and serve over your favorite pasta or squash with parmesan.
Meat from tails and claws of two lobsters cut into 1/2″ pieces *alternate is langostino
1 tbsl olive oil
1/2 c finely diced fennel
2 garlic cloves minced
2 cups arborio rice
1/4 tsp lemon zest
1/2 c white wine
8 cups of lobster or fish stock, warmed
2 tbls chopped chevril, plus sprigs
salt and pepper to taste
Instructions
In a saute pan over medium heat melt 3 tbls butter. Add 1 cup leeks, cook 5 min. Add cognac, simmer, stirring 1 minute. Add lobster meat and cook 1-2 minutes. Remove from heat.
In a risotto pan over medium heat melt 1 tbsp butter with oil. Add fennel and cook 5 minutes. Add 1/2 c leeks and cook for 2 minutes. Add garlic, cook 1 min. Stir in rice and zest and cook 2 min. Add wine and stir until absorbed. Add 1/2 c stock at a time until completely absorbed, then do it again. After 35-40 minutes of doing this, constant stirring, then add the lobster mix. Stir in 1-2 tbsp chevril. Ready to serve.
Similar to bamboo club restaurant – Chinese orange beef and crispy spinach over rice.
Scale
Ingredients
Orange Beef: (you probably want to double the sauce for this)
4 oranges
2 garlic cloves, minced
2 tbls soy sauce
2 tbls brown sugar
2 tbls canola oil
1 bell pepper, sliced
1 medium onion, sliced
1.5 lbs boneless sirloin or ribeye steaks
1 tbls cornstarch
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Crispy Spinach:
Fresh spinach (perhaps 2 bags)
1/4 C sesame seeds
3 tbls finely chopped green chiles
salt
sugar
oil for frying (canola)
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White rice and water
Instructions
Orange beef:
In a bowl, grate zest from 1 orange and squeeze the other two oranges for the juice. Add garlic, soy, brown sugar. Peel the other 2 oranges and peel them and get rid of the weird. Set aside.
Heat oil in a skillet over medium high heat and saute bell peppers and onion. Put in serving platter.
Meat: Either whole or sliced and pounded with weight, toss the meat in cornstarch and fry. Transfer to plate.
Pour orange juice mix into skillet and boil until syrupy about a minute and pour over platter with the rice, beef, and mix.
Add the crispy spinach last.
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Spinach:
Separate the spinach leaves from stems. Wash and completely dry!
Toast sesame seeds, green chiles, salt and sugar for 1 minute dry in a pan. Set aside
Line a colander with paper towels to get ready. Have a slotted spoon or metal mesh spoon to drain and remove.
Heat lots of oil in wok or deep pan. Closer to high heat.
Fry the spinach – will turn brighter green very high heat. Remove and add the sugar mix for serving.
Serve with Tostitos Cantina chips or your favorite tortilla chip
Instructions
Sear or partially cook meats and onions.
Finely dice remaining ingredients.
Add juices to taste.
The longer it sits in the fridge the better.
Notes
I derived this from traditional Sonoran Arizona ceviche as well as the kinds I have tried in Costa Rica and the Philippines. It is much sweeter and less fishy tomato-ish than traditional ceviches.
Various salts from around the world smoked many hours (2-3 days)
Black peppercorns smoked many hours (2-3 days)
Hot Hungarian paprika, fresh
Fresh dried Sonoran Chiletepins
Instructions
Blend all in a coffee grinder. Be sure to wear an N95 mask. If you wash hands and/or touch your face, you may go temporarily blind for a few hours and have a rash. Have REAL honey by the sink. This is the only cure for the burn of the chile. The dust will get everywhere so clean the kitchen well.
Notes
This is a VERY expensive spice. Been making it for years, giving it away, and using it in all my cooking. At some point, friends and family started calling saying “I need more Meara Spice!” – hence the name. Obvious uses are meats and marinades, but I love it on green beans, or with honey over goat cheese, and more. Use it daily on all dishes to build up your spice palate/tolerance. It works! Google up the ChileTepin. Arizona’s only native chile. Just be careful – it is the Mother of all chiles. I like it because it has a smoky flavor that you actually get to taste first. Not like other chiles that are all about shock value. But then…
