Tuesday, May 10, 2011

A week in BISCo.

As the saying goes, when it rains it pours. Such is life here at BISCo. Last week was a busy one filled with cooking demonstrations at libraries along Long Island. From Hampton Bays to Mattituck, folks were excited to learn, laugh, and taste.

In celebration of Cinco de Mayo I prepared fish tacos and fried clam sandwiches with homemade tartar sauce for the good people of Mattituck. Be sure to try the recipe below and send in pictures of your dish. Library demonstrations are always a great time filled with wonderful BISCo. foodie fans. Some lucky folks walked away with more than just a full belly since there is always a raffle to be won.

Raffle Winners

Muy Delicioso

The Cinco de Mayo celebrations continued at the teen department in the Hampton Bays library where churros were a big hit! It chur-was a great time.

Fish Tacos

1/2 cup flour

1 1/2 teaspoons chili powder or Cajun Spices

salt and pepper

1/2 cup milk

1/4 cup vegetable oil

1 pound firm white-fleshed fish, I like Mahi-Mahi for this

12 small, soft tortillas

Make sure the fish is free of bones and cut it into small fingers. With your milk in one bowl and the flour and spices, salt and pepper in another bowl, dunk the fish into milk and then dredge it into the flour mixture. Heat up your oil till it makes a touch of flour dance, now add your fish. Don’t add too much at a time, or you will drop the temperature too fast. This should take about 2-3 minutes. Remove the fish and rest it on a rack or paper towel and sprinkle with a bit of salt.

Warm the tortillas in an aluminum foil pouch or you can run them through the oil, just try to get them warmed up.

Fish Taco Garnish

½ cup of plain yogurt

½ cup of mayonnaise

juice of one lime

a few dashes of chipotle Tabasco

2 cups of shredded white cabbage

½ thinly sliced red onion

½ cup of finely chopped cilantro

When your fish is cooked and your tortilla is ready, add this white sauce to the top. You can add the cabbage to the sauce or dress the taco with the sauce and then top it with the cabbage.

Close your eyes and take a bite. You see that??? You’re in Baja by way of Block Island.

Be sure to email me if you are interested in hosting an in-home cooking demonstration or have a special party coming up, Craig@blockislandseafood.com or visit us at www.blockislandseafood.com.

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About Me

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Block Island Seafood Company (BISCO) helps fellow seafood enthusiasts enjoy the gifts of summer in their own homes all year long. BISCO will leave your family and friends with a memorable experience beyond the traditional catered gathering by providing a dynamic chef and extraordinary cuisine. Block Island, RI (41°09'N 71°33'W) is a small island that sits in the Atlantic Ocean between Rhode Island and Montauk Point, NY. For many years it has been a vacation spot for me and my family, and now I’d like to bring Block Island to your dinner table.