Ancho Chile-blackened Grilled Shrimp homemade Wraps with Mango Salsa

I have always been a fan of Mexican (or Mexican-American) and Tex-Mex cuisine, and even though, being Italian, I do not have a family tradition of making South of the border-inspired dishes, over the years I have encountered a number of recipes that have prompted me to offer a taco-bar themed dinner at home, with everything fresh and made from scratch. 

Here is one favorite recipe, with great complementing flavors and succulent textures.

The dose is for 6

The shrimp:

12 medium size wild shrimp, peeled and deveined

ancho chile powder (about 2 teaspoons)

paprika (about 2 teaspoons)

cumin powder (1-2 teaspoons)

2-3 garlic cloves, peeled and chopped

2 tablespoons of olive oil

juice of 1 lemon or lime

1 tablespoon of chopped cilantro 

salt to taste

Coat the shrimp with the three spices, then place in a bowl and mix with the olive oil, garlic and cilantro. Cover and refrigerate while preparing the salsa and tortillas.

Before grilling, add the lemon/lime juice. The reason the lemon juice is not added in the beginning is that it will "cook" the shrimp and compromise its texture.

Grill on a hot griddle, ribbed pan, or grill, about two minutes on each side,  while brushing the remaining spiced marinade, until they turn pink. Do not over-cook, as the shrimp will lose its succulence and will turn rubbery. 

Taste a piece of shrimp, and if needed, add salt to taste (some shrimp are inherently salty, so I recommend not adding the salt right away). 

Mango salsa :

1 ripe mango, chopped

1/2 pint grape tomatoes, chopped

juice of one orange

juice of 1 lemon or lime 

1-2 tbsp chopped cilantro 

1 small red onion, chopped

1 chopped jalapeno pepper (optional)

salt to taste

Combine all ingredients in a bowl, and set aside (may refrigerate, covered, and use within a day or two)

Tortillas:

The idea of making homemade flour tortillas came to me after watching a show with chef Rick Bayless. So I based my recipe off of his, except that I use a food processor instead of mixing by hands. Also, instead of lard or vegetable shortening, which I never have in my kitchen, I substituted with butter, which perhaps takes away some of the authenticity of the tortillas, but works just fine. I have also seen recipes with vegetable oil, but I have never tried it before. Lastly, even though I didn't on this occasion, I often add a few teaspoons of flax seeds to the flour mixture, for extra crunch and health benefits.

Here is the recipe (adapted from Rick Bayless)

1 1/2 cups all-purpose flour, plus a little extra for rolling the tortillas

2.5 tablespoonslard or vegetable shortening, or a mixture of the two
a pinch of salt
About 6 tablespoons of warm water

Combine the flour and fat in a food processor and pulse a few times until incorporated.   Dissolve the salt in the water, and pour about 2/3  of it to the mixture while cup of it over the mixture and turn the food processor to the ON setting, and blend while adding a stream of the remaining water (or more if necessary). The dough should be of medium-stiff consistency, but not firm, and not as soft as most bread dough. 

Divide the dough into 6 portions and roll each into a ball. Set them on a plate, cover with plastic wrap and let rest at least 30 minutes (to make the dough less springy, easier to roll).

Heat an ungreased griddle or heavy skillet over medium to medium-high heat.On a lightly floured surface, roll out a portion of the dough into an even 7-inch circle: Flatten a ball of dough, flour it, then roll forward and back across it; rotate a sixth of a turn and roll forward and back again; continue rotating and rolling until you reach a 7-inch circle, lightly flouring the tortilla and work surface from time to time.

Lay the tortilla on the hot griddle (you should hear a faint sizzle and see an almost immediate bubbling across the surface). After 30 to 45 seconds, when there are browned splotches underneath, flip it over. Bake 30 to 45 seconds more, until the other side is browned; don't overbake the tortilla or it will become crisp. Remove and wrap in a cloth napkin placed in a tortilla warmer. Roll and griddle-bake the remaining tortillas in the same manner and stacking them one on top of the other.

Assemble the wraps: 

Place the grilled shrimp and mango salsa in the middle of the tortilla, and if desired, top with a dollop of sour cream, Cholula or other hot sauce, a few piece of lettuce (romaine or baby greens), and a few pieces of finely shredded red cabbage. 

Fold and enjoy!

South Indian Carrot Sautee’ (Poriyal)

This flavorful South Indian dish that I learned from my mother-in-law is a simple use of carrots that I often resort to whenever I need to prepare a side or snack without too much thought.

Given that I have been cooking Tamil inspired dishes for years, my pantry is always stocked up with South Indian staple ingredients, including urad dahl, black mustard seeds, cumin seeds, asafoetidia, curry leaves, and green chilies.

You can find my recipe in this article I wrote for Now It's Dark Magazine. Whether you are one who likes to indulge a little, or a health nut,  you will enjoy and benefit from this tasty carrot poriyal. 

http://nowitsdark.net/2014/10/carrotsyourhangoverandyou/

Vietnamese-Style Beef Short Ribs with a Sweet Vinegar Glaze

This is my version of an amazing recipe I found in Fine Cooking Magazine a few years ago. I still have that edition No. 99 sitting on my kitchen bookshelf, next to other treasured cooking publications.  

It is one my favorite beef short rib recipes, because it packs such an addictively intense flavor, and is a crowd-pleaser every time. 

It involves three main steps: grilling (or searing), braising,  grilling again (or searing) + glazing

Carefully read the recipe, and plan ahead, as it involves seasoning overnight, a few hours of braising, and also additional time for the braising liquid to cool down.

http://www.finecooking.com/recipes/barbecue-braised-vietnamese-short-ribs-vinegar-glaze.aspx

I made some modifications to the original recipe, and I am also offering some tips:

In addition to the ginger and garlic, I have added  minced lemongrass to the braising liquid, although probably it does not change the end flavor too much.

In lieu of a charcoal grill, I used a ProCast reversible 2-burner griddle, which is ideal for stove-top searing, and allows you to make this dish all year-round, and not only during the warmer barbecuing months. 

Seasoned ribs searing on the griddle

I braised my short ribs in a large  pot on low heat for 2-3 hours, but a crockpot or Dutch oven can also be used.

Braising

Because the separation of fat from the braising liquid occurs very slowly, I would definitely plan ahead, so that one does not end up waiting around for the fat to rise to the top. I put my liquid in the refrigerator, which helps speed the process, and the cold temperature allows the fat on top to solidify for easier and more efficient skimming. 

It's okay if the refrigerated braising liquid turns gelatinous (which is to be expected), since you will heat it up again to reduce it for the glaze. 

I would recommend tasting the simmering glaze, and adjust for salt (by adding more soy sauce if necessary), sweetness and acidity (by adding more sugar and/or vinegar). But don't over-pour!

In addition to scallions and cilantro, you can also garnish with shredded purple cabbage, for additional visual pleasure.

RED THAI CURRY SOUP

It is my pleasure to be a contributor for Now It's Dark Magazine, where I will be sharing recipes and reviewing restaurant experiences. This versatile recipe embodies delectable flavor combinations, spiciness, and nutritional benefits.  For your cooking pleasure, click on the link below.

http://nowitsdark.net/2014/10/red-thai-curry-soup-answer-last-nights-lingering-headache/

Roasted Tofu in Zimino

“In zimino”  is a  type of sauce preparation that uses tomatoes and Swiss chard or spinach. It is typically found in Tuscany, but I have also seen it in neighboring Liguria.  Different types of fish, like baccala’, or cephalopods like cuttlefish, and squid, can be made “in zimino”. In fact, I recently prepared baby squid "in zimino" for a dinner party which was so incredibly delicious, that before I had a chance to take a picture for my blog, it was all gone. So I thought I had to make this dish again and share this tasty recipe. Unfortunately, the availability of tender baby squid at the Japanese supermarket where I typically shop was short-lived. So I had to come up with a plan B. I had some tofu in the fridge, and thought, why not try a vegan alternative? And voila’, I came up with this equally tantalizing nutritious and delicious option.

Also, differently from the original version, my sauce has a hint of ginger, which confers an additional layer of flavor. Ginger can be optional, but I highly recommend it.

Ingredients:

A bag of power greens from either Trader Joe’s or Simple Truth Brand (A mix of baby chard,      baby kales, baby spinach) or Trader Joe’s Kaleidoscope Chard

1 carrot

1 onion

1/2 celery stalk

a few sprigs of parsley

about 1 cup of of grape tomatoes (finely chopped), or a ladle-full of pureed tomatoes

1-2 cloves of garlic

1 tablespoon of freshly grated ginger (can also be finely chopped or pressed through a garlic press)-for grating, a long cheese grater works great.

½ red chili pepper (peperoncino)-fresh or dry- or a whole chile pepper, for extra pungency

olive oil- enough to coat the bottom of a medium size pan, plus about 1 tablespoon to drizzle the tofu

good quality tofu (½ block)

Method:

Preheat oven to 350F.

Remove the tofu from the package and pat dry with paper towels. Line a plate with a paper towel and place the tofu on top. Then set  a plate on top of the tofu and weigh it down with something heavy, like a can of vegetables that you may have in your cupboard.  Allow the liquid to train into the paper towel for about 15-30 minutes. Remove the weight,  and drain off the excess liquid. Slice the pressed tofu into cubes or thin slices.

Drizzle the olive oil on a baking sheet,  add the cut tofu and gently toss it around the  baking sheet so that all sides are coated.  Bake tofu until the outside of the tofu is golden and the pieces look slightly puffed, about 30 minutes, depending on the size and shape of the tofu. If baking slices, the baking time should be reduced.  Toss  occasionally so the pieces bake evenly.

While the tofu is baking, finely chop the carrot, onion, celery and parsley  on a cutting board, or pulse  in a food processor until fine. This is what we refer to in Italian as “battuto di odori”

Blanch the greens for a couple of  minutes in salted boiling water, strain in a colander and  allow to cool.  Once cooled, squeeze as much water out as possible either with your hands, or by pressing a small bowl against the greens that are still resting inside the colander .

Once the greens are no longer dripping water, place them  on a cutting board and chop them coarsely. Set aside.

In a medium size pan, heat the olive oil, add the chopped “odori” and cook until softened (about 10 minutes), being careful not to burn them. Add the garlic,  the chopped greens,  and cook down for a few minutes. Remove the garlic, unless you don’t mind garlic pieces in your sauce. Add the tomatoes(or puree) and the ginger, and cook down for another 15-20 minutes, stirring occasionally. Season with  peperoncino, and salt and pepper to taste.

Add the roasted tofu cubes directly to the sauce or,  if  roasting thin slices, make bite-size sandwiches as I did.

Alternatively,  you can use fried tofu or polenta. Enjoy!