Posted in By him, Fish, Mexican, Sauce

By him: grilled fish tacos with chipotle-lime dressing


Recipe adapted from
For the marinade
20ml extra virgin olive oil
2 tsp white wine vinegar
2 tsp fresh lime juice
3/4 tsp lime zest
1/2 tsp honey
1/4 clove garlic, minced
1/8 tsp cumin
1/8 tsp ground black pepper
1/4 tsp mild pepper sauce, or to taste
150g fish fillets, cut into chunks
For the dressing
75 g light sour cream
40 ml mild pepper sauce
2 tsp fresh lime juice
3/4 tsp lime zest
1/8 tsp cumin
salt and pepper to taste
2 tortillas
20g cherry tomatoes, seeded and diced
1/4 small head cabbage, cored and shredded
1/4 limes, cut in wedges
To make the marinade
1. Whisk together the olive oil, vinegar, lime juice, lime zest, honey, garlic, cumin, black pepper, and pepper sauce in a bowl until blended.
2. Place the fish in a shallow dish, and pour the marinade over the fish.
3. Cover, and refrigerate 6 to 8 hours.
To make the dressing
1. Combine the sour cream and pepper sauce in a bowl. Stir in the lime juice, lime zest, cumin. Add salt, and pepper in desired amounts.
2. Cover, and refrigerate until needed.
Remove fish from marinade, drain off any excess and discard marinade.
Grill fish pieces until easily flaked with a fork, turning once, about 9 minutes.
Assemble tacos by placing fish pieces in the center of tortillas with desired amounts of tomatoes, and cabbage; drizzle with dressing.
To serve, roll up tortillas around fillings, and garnish with lime wedges.
Makes 2

“A taco is a traditional Mexican dish composed of a corn or wheat tortilla folded or rolled around a filling. A taco can be made with a variety of fillings, including beef, pork, chicken, seafood, vegetables and cheese, allowing for great versatility and variety. A taco is generally eaten without utensils and is often accompanied by garnishes such as salsa, avocado or guacamole, cilantro, tomatoe, minced meat, onions and lettuce.”

From Wikipedia, the free encyclopaedia

Posted in Sauce

Mushroom, Sherry and Grain Mustard Sauce

Recipe adapted from Gordon Ramsay
3 tbsp olive oil
200g button mushrooms , sliced
1 garlic clove, lightly crushed
1 sprig thyme
150ml sherry
1 tbsp balsamic vinegar
150ml beef stock stock 
2 tbsp crème fraîche
1 tbsp dijon mustard
2 tbsp chopped flatleaf parsley
Heat the oil in a sauce pan and fry the mushrooms with the garlic and thyme, stirring until softened.
Pour in 100ml sherry and cook until reduced to a glaze, about 3 mins.
Add the vinegar and cook for a few secs more.
Mix in the remaining sherry and the stock, bring to the boil and simmer for 3 mins.
Remove the garlic and thyme, then mix in the crème fraîche and mustard. Pour in any juices from the steak, then add the parsley.
Will HE make it again?
YES. cause SHE loves the mushrooms.
Posted in Sauce

Charred Pepper Steak Sauce

Recipe adapted from Smitten Kitchen
1 red bell pepper
2/3 cup canned tomato purée
1/4 cup orange juice
2 tbsps Worcestershire sauce
2 tbsps olive oil
1 tbsp balsamic vinegar
1/2 tsp table salt or more to taste
1 tsp mustard
1/4 tsp ground black pepper
Preheat your broiler.
Place your pepper on a baking sheet and cook it under the broiler until all sides are charred, turning with with tongs as needed.
Tip: don’t skimp on the charring as this skin will add a fantastic flavor dimension.
Transfer pepper to a mesh sieve set over a blender jar or food processor work bowl to cool until you’re able to handle it, about 15 minutes.
Tear open the pepper and remove the seeds and membranes with your fingers or a paring knife.
Add the pepper (with its skin) to the blender along with the remaining ingredients.
Puree mixture until as smooth as possible.
Transfer mixture to a small saucepan.
Simmer it gently over low heat for 15 minutes, stirring from time to time.
It will yield a fairly smooth consistency that can be used as is.
Store in an airtight container in the fridge.
Makes 1 2/3 – 2 cups steak sauce.
Will HE make it again? 
Posted in Sauce

Chunky Tomato Sauce

Recipe from
1 tbsp olive oil
1/4 medium onion, diced
1/2 tbsp chopped garlic
400g diced tomatoes
1 tbsp chopped fresh basil leaves
1 tbsp chopped fresh parsley leaves
Salt and freshly ground black pepper
In a medium pot heat olive oil over medium heat.
Add onion and garlic and saute for 3 minutes.
Add remaining ingredients and simmer for another 15 minutes.
Makes 2 cups.
Will HE make it again?