GRILLED FISH TACOS

On our recent trip to San Diego, we discovered Ocean Beach, where fish tacos are grilled, not fried.

Ralph Rubio, an American who discovered fish tacos when he visited Baja California in Mexico in 1982, was the first to bring them to the U. S.  Rubio's, the U. S. home of the fish taco, is all over southern California.  In San Diego, where US fish tacos originated, they are almost as easy to find as in coastal Mexico where they are sold by street vendors on virtually every street and in most restaurants.  In fact -- forget the Big Mac -- San Diego's signature fast-food dish is fish tacos.  And why not?  They're cheap, fast and really good.  Nowadays you can also find fish tacos inland in Colorado, Arizona, Nevada and even 3000 miles away in coastal New Bern.   But you can't easily find grilled fish tacos, which is the version we discovered in Ocean Beach.  With no Mexican chain restaurants to dictate, Ocean Beach has perfected the fish taco.  Their locally owned and operated small eateries offer reasonably priced and very good food.  And their fish tacos are to die for.

We came home with a hunkering for Ocean Beach-style fish tacos, and I was out to duplicate them.   While mine didn't taste identical to what we ate in Ocean Beach, it didn't matter.  These are so delicious, we've eaten them often since we returned home and have savored every bite.  You can make them with whatever fish you have.  I've used Tilapia, Grouper, Cod and fresh-caught (by my hubby) Spanish Mackerel, and they were all wonderful.  Serve these with black beans and yellow rice (or coconut rice), and you've got a very substantial and memorable meal.  Skip the fish taco offerings in New Bern's chain Mexican restaurants and make this version instead.  You'll save money and calories, help your cholersterol count, and -- most importantly -- you'll have a meal you won't soon forget.

Grilled Fish Tacos
Inspired by Le Bistro Restaurant, Ocean Beach, California 
Rating:  10 out of 10
PRINTABLE RECIPE

SHORT-CUT CHIPOTLE RANCH DRESSING (WHITE SAUCE):  
1 cup bottled Ranch dressing

1/4 cup freshly squeezed lime juice

1/2 tsp. dried chipotle chile powder (or 1 tsp. minced chipotle chile in adobo sauce from can)

1/2 tsp. ground cumin

1 Tbsp. finely chopped fresh cilantro

MARINADE:  1/4 cup freshly squeezed lime juice
Zest of one lime
3 Tbsp. olive oil
1 tsp. grated or minced fresh garlic (about 1 clove)
1/2 tsp. sea salt
1/8 tsp. black pepper

FISH:  1-1/2 lbs. fish of choice (e.g., trout, tilapia, grouper, cod, Mahi Mahi, Spanish mackerel)

ACCOMPANIMENTS:  
About 8 flour or corn tortillas, 5" size
About 1 to 1-1/2 cups finely shredded fresh cabbage
About 1 to 1-1/2 cups chopped avocado (or guacamole)
About 1 cup salsa of choice (or chopped fresh tomatoes)
About 1/4 to 1/2 cup of finely grated Cotija cheese, or other mild Mexican or
American cheese (You can also use cheddar, Monterey Jack or Havarti cheese)
About 1/2 cup chopped cilantro
Lime quarters or slices

METHOD:  
1. In small bowl, combine dressing ingredients.  Sauce will be thin.  Cover.  Chill.

2. In quart or gallon-size plastic resealable bag, combine all marinade ingredients.  Massage well to distribute ingredients.  Add fish.  Seal bag.  Refrigerate up to 2 hours.

3.  Heat gas or charcoal grill to medium hot (about 400F).  (Season grates by rubbing with paper towel folded over several times and held by tongs, then dipped into vegetable oil.)  While grill is heating up, set out all the accompaniments and the sauce.  Place fish directly on grates and grill several minutes on each side, or till fish flakes easily with fork.  Transfer fish to plate and cover to keep warm.  Grill tortillas about 10-15 seconds each side, just enough to warm and soften them.  Place them in tinfoil to keep warm.

4.  Cut fish into serving pieces and place in bowl or dish.  Let everyone make their own fish taco, adding the accompaniments they want.

Serve with black beans and rice or enjoy the tacos by themselves.

FARMER'S MARKET, TRYON PALACE AND VANILLA CUPCAKES WELCOME SPRING,

New Bern was a bustle of activity this weekend.  On Saturday, the Farmer's Market opened with more than 50 vendors serving a huge crowd of patrons.

For the first time, children's activities were available (making pottery, beaded bracelets or planting seeds in a take-home pot).  Weaving instructions were available from weaver Kay Lannoye, dressed in period costume.

No one could possibly go hungry with all the wonderful baked goods available.  

A limited number of vegetables were for sale, but plenty of crafts.  R Garden had vegetables and garden "poop" for sale (goat  manure supposedly good for growing anything without the usual manure odor).  

Tryon Palace opened its grounds free of charge for the weekend.  A sale of heritage plants and trees was a big attraction, but the beautiful flowers were also a draw for visitors.  Cheerful pansies greeted me as I began my walk towards the formal gardens.

Raised beds were filled with dainty irises and purple flowers that I didn't recognize.

The irises were lovely shades of pale blue, white and yellow.

A pink carpet of flowers enticed me through the entrance to another, more formal setting with statues.

Just as I was reveling in the glorious shades and shapes of so many lovely flowers,

my camera battery went dead.  So sad, there was much more to photograph, and I so wanted to share it all with you.  Please do visit the Palace soon and see the gardens for yourself.  And take a guided tour of the inside as well.  It is so worth it.  I could go every week, as I never tire of hearing about New Bern's early history and seeing the interior of such a lovely building.

When I got home, the Palace gardens were still on my mind, so I baked up some cupcakes and topped them with pansies from my garden.

Vanilla Cupcakes
Source:   Southern Living, March 2009 
Rating: 10 out of 10

Click for PRINTABLE RECIPE

INGREDIENTS:
2 cups sugar
1 cup (2 sticks) butter, softened
3 large eggs, room temperature
1 tsp. vanilla + 1 tsp. vanilla powder (or 2 tsps. vanilla)
1/4 tsp. almond extract
3 cups cake flour (I used White Lily all-purpose.)
1-1/2 tsp. baking powder
¼ tsp.  salt
1 cup buttermilk (or 1 cup milk + 1 Tbsp. vinegar or lemon juice)

Heat oven to 350F.  Place baking cups in 24 muffin tin wells; spray with non-stick cooking spray; set aside.

In medium bowl, beat sugar and butter with electric mixer using medium speed, until creamy and fluffy, about 3 minutes. Add eggs, one at a time,  and beat till yellow disappears.  Beat in flavoring. In small bowl, whisk together flour, baking powder and salt; add to wet mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Batter will be thick. Spoon batter into cups, filling ¾ full. 

Bake 18-22 minutes, or till a toothpick inserted in center of cupcake returns with just a few crumbs. Cool in pans on wire rack 10 minutes; remove from pans to wire rack and cool completely (about 1 hour). Spread with desired frosting. Yield: 24 cupcakes  Frost with your favorite frosting, or make some wonderful Vanilla Cream Cheese frosting..  And don't forget the pansy!

NOTES:  
1. Please sift the flour before measuring.
2. Please use cake flour or White Lily all-purpose flour for best results.
3. Don't over-mix the batter and don't beat at too high a speed.
4. Don't over-bake the cupcakes.  
5. Refrigerate leftover cupcakes if using cream cheese frosting.

PAULA DEEN'S PINEAPPLE CASSEROLE

We ate Easter dinner with our friends, Dale and Ed, in their Topsail home.  Dale and Ed are long-time New Bern residents and still maintain a residence in River Bend, though they mainly live in Topsail now.  Dale moved here from Ohio and owned and operated Pac 'n Ship on Glenburnie Road until she retired.  Ed, a local New Bernian, was a higher-up in BB&T before retirement.  Now they watch the beautiful ocean from their beachfront home when they're not pursuing other hobbies.

A wonderful spiral-cut ham was the centerpiece of our meal, and flavorful sides completed it in style.  Everything was delicious, but the pineapple casserole grabbed my attention.  Dale informed me that the recipe came from Paula Deen, well-known southern cook.  This must be a Savannah dish, because Ed said he had never seen or heard of it before now.  The dish calls for a good amount of sugar, but Dale substitutes Splenda, since Ed is diabetic.  She also uses pineapple tidbits instead of chunks.   And there really is no better accompaniment for ham than this sweet pineapple dish.  The cheese tempers the sweetness without overpowering the other flavors.  In fact, I didn't know there was cheese in the dish till Dale told me.  This is one recipe I will keep for future ham dinners, and I hope you will, too.

I brought the dessert -- a mixed berry pie with a Limoncello pie crust that I named "Antioxidant Pie." I'll be posting the recipe for this delicious pie on my Judy's Kitchen blog soon.

Paula Deen's Pineapple Casserole
Bear Rating:  9 out of 10
PRINTABLE RECIPE

• 1 cup sugar (or sugar substitute)
• 6 tablespoons all-purpose flour
• 2 cups grated sharp cheddar
• 2 (20-ounce) cans pineapple chunks (or tidbits), drained, and 6 tablespoons pineapple juice reserved
• 1 cup cracker crumbs (recommended: Ritz)
• 8 tablespoons (1 stick) butter, melted, plus extra for greasing pan

Directions

Preheat the oven to 350 degrees F.

Grease a medium-size casserole dish with butter.

In a large bowl, stir together the sugar and flour. Gradually stir in the cheese. Add the drained pineapple chunks, and stir until ingredients are well combined. Pour the mixture into the prepared casserole dish.

In another medium bowl, combine the cracker crumbs, melted butter, and reserved pineapple juice, stirring with a rubber spatula until evenly blended. Spread crumb mixture on top of pineapple mixture. Bake for 25 to 30 minutes, or until golden brown.

A CELEBRATION GIVEAWAY AT JUDY'S KITCHEN

Judy's Kitchen is having a giveaway.  Just click on the link at the beginning of this post, or on the right under New Bern Links to check it out.  Winner will have choice of one of two prizes, each valued around $40.  Entering is easy.  Just leave any comment before March 31, the contest deadline.

JUDGE JUDY AT TASTE OF COASTAL CAROLINA

Yes, I was asked to be a judge for the "Culinary Combat" this year.  The Neuse Riverkeeper Foundation's 7th Annual Taste of Coastal Carolina was a blast.  And I got to play with food again.

Andy Hopper, Chef of Chefs 105 Restaurant in Morehead City, won the Culinary Combat with his 3-course breakfast. The mystery ingredients were ground pork, mushrooms, white hominy, and jicama. All 6 chefs had to incorporate these ingredients into a dish.  Chef Hopper presented us with a delicious citrus-strawberry-jicama salad, followed by a perfectly cooked egg topped with perfectly seasoned sausage on a hominy biscuit accompanied by delectable creamed mushrooms. All 3 courses were on one plate, and the servings were small; but we were all wishing for more of this breakfast.  All the chefs did a wonderful job, and I came away pleasantly filled.

Restaurant of the Year Award went to The Chelsea Restaurant. Their barbecued shrimp and grits had everyone coming back for more, and they proudly took the 2010 trophy home. Almost 30 restaurants donated food for this event, and then ticketholders voted for their favorites.

All proceeds were used to help fund the Neuse Riverkeeper Foundation, a nonprofit organization.  This was a fun time for everyone, good advertising for the restaurants involved, and a help to a local nonprofit.  Win-win-win. 

ECONOMICAL AND SATISFYING 15-BEAN SOUP

A Southern gal, originally from Virginia, who has lived in New Bern for the past 20 years, told me she made some wonderful bean soup.  Miss Edna, who is 83 years young, said it was the best bean soup she ever ate, and that the recipe is on the back of the bean soup bag.  I searched the grocery store until I found Hurst's Ham Beens Brand "15 Bean Soup."  Sure enough, the recipe is on the back of the bag. 

Beans, rice, collards, ham hocks and cornbread have been mainstays of Southern families for generations.  These humble ingredients can fill up an empty stomach in a most delicious and comforting way and have kept many from starving when they couldn't afford more expensive cuts of meat.  I couldn't wait to try this recipe, since Miss Edna so enthusiastically endorsed it. 

The recipe calls for 1 lb. of ham, ham hocks or smoked sausage.  I first rendered some salt pork (about 3 oz., or slightly less than half of an 8 oz. package) and cooked that with the beans.  During the last half hour, I added about 5 oz. of sliced, freshly made smoked Andouille sausage.  Guy took one bite of the sausage and spit it out, proclaiming that there was no fennel in it.  Me, I'm not a smoked sausage person any way.  I put the Andouille in for him -- go figure.  The soup is spicy, so if you are averse to heat, cut the chili powder to 1/2 teaspoon.  We ate it with some cornbread wedges that I plucked from the freezer, wrapped in foil and baked at 400F for about 1/2 hour.  The cornbread tasted as good as when it was first made -- super moist with a wonderful cast-iron-skillet crust.  And our tummies were filled and satisfied until breakfast the next morning.

You'll be loaded with soup if you make this recipe.  I froze two containers for us for future meals, gave a quart size container to our Pamlico County friends who are life-long locals, and have enough left in the fridge for two lunches.  All together, you should get 14-16 servings.  How's that for economical?  And the soup is super-easy (no pun intended) to make. 

Now I want to experiment with beans.  Lucky me (and you) -- the Hurst Company has a website loaded with recipes -- good ones -- and a list of their products.  But one thing is for sure:  there won't be any Andouille sausage in any of my new batches of beans. 

15-Bean Soup
Source:  N. K. Hurst Co. (http://www.hambeens.com/)
Rating:  9 out of 10
PRINTABLE RECIPE

INGREDIENTS:  1 lb. of ham, ham hocks, or smoked sausage
1 cup chopped onion
1 (15 oz.) can stewed or diced tomatoes (I used diced)
1 tsp. chili powder (or less if you are spice adverse)
juice of 1 lemon
1-2 cloves garlic, minced

Rinse and pick over beans, discarding any that are bad.  Place beans in a large pot; cover with 2 quarts of cold water.  Allow beans to soak overnight, or at least 8 hours.  After soaking, drain water; add 2 quarts of fresh, cold water along with meat.  (If using salt pork, render it in a Dutch oven or large pot for at least 15 minutes before adding beans and water.)  Bring beans to a boil, reduce heat and simmer uncovered for 2-1/2 hours.  (2 hours was sufficient for me, as the largest beans were soft by then.) 

Add onion, tomatoes, chili powder, lemon and garlic.  (If adding smoked sausage or chopped ham, this is when I would add it.)  Simmer for another 30 minutes.  Add contents of ham packet 1-2 minutes before cooking is completed.  Salt and pepper to taste.  (I only used about 1/3 of ham packet and no salt/pepper was needed, as the meat added plenty of flavor.)  Garnish with chopped fresh cilantro, if desired.

Perfect accompaniment:  Cornbread or corn muffins.  Consider adding some chopped collards or other greens to the soup during the last half hour.  Yield:  14-16 servings

SOUTHERN CORNBREAD -- A GIFT FROM NATIVE AMERICANS

The first colonists to arrive in the land that is now called New Bern were surprised to find that it was not empty; it was occupied by Neusioc and Tuscarora Indians, both Iroquoian.  The native Americans, who most likely migrated from central Mexico, brought corn seeds with them.  (Corn does not grow wild; it is a cultivated plant, probably derived from a grass.)   They knew how to dry and grind corn into corn meal that could be used to make corn cakes, pones and breads.  The European settlers were happy to learn about this wonderful life-saving grain -- it was unheard of in Europe in the early 1700's. 

And so, Southern cornbread was born.  Being from the North, I'd never eaten true Southern cornbread, and I wondered what all the fuss was about.  I liked my cornbread with lots of sweetener, and Southern cornbread has almost none.  How could it be good?  The biggest difference, though, is that it's baked in an iron skillet.  Well, I have an iron skillet.  Admittedly, it doesn't get much use, but I dusted it off for this experiment.  Neither my husband nor I were prepared for just how good Southern cornbread is.  All I can say is I will never make corn muffins again -- that is, unless I can find an iron muffin pan.  The crust that forms from baking the bread in an iron skillet in a very hot (450F) oven is divine; the texture is dense but light and moist; and the flavor of the cornbread is complex and sweet.  I must give kudos to the South.  My only regret is that I waited so long to indulge in this fine Southern comfort food. 

The story of the Indians and the colonists could have been a sweet one with a happy ending, if only the early colonists had treated their friendly benefactors well.  Instead, they took whatever the Indians offered them and repaid their kindness by kidnapping and selling their men, women and children into slavery and boldly encroaching on their land without even a thought of payment.  The colonists' attitudes were that they (the colonists) had a perfect right to be here, and the Indians did not.  This led to several wars and a massacre of about 130 of the colonists in 1711.  And the rest of the story is, well, history.

Art Smith, Oprah Winfrey's personal chef, has a recipe for classic Southern cornbread that I tweaked.  Art insists good cornbread can only be made by using stone-ground cornmeal. 

Art uses oil, not butter, for a moister bread.  I reduced the oil slightly and added applesauce, caramelized onions, garlic, fresh sage, and cheddar cheese.  If you don't have a 10" iron skillet, I heartily recommend that you go out and purchase one to make this wonderfully moist, flavorful bread.  It is so so worth it.

Classic Southern Cornbread
Adapted from "Back to the Table," by Art Smith
Rating:  10 out of 10
PRINTABLE RECIPE

2 Tbsp. Smart Balance buttery spread (or oil or butter)
1-1/2 cups chopped sweet onion
2 tsp. finely chopped fresh sage
2 garlic cloves, minced
2 cups stone-ground whole-grain cornmeal
3/4 cup unbleached all-purpose flour
2 tablespoons sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon sea salt
2 cups buttermilk (or 2 cups milk + 2 Tbsp. vinegar)
2 large eggs
3 Tbsp. vegetable oil, plus about 2-3 Tbsp. for the pan
1/2 cup unsweetened applesauce
1 cup grated extra-sharp cheddar cheese

In a medium skillet, saute Smart Balance and onions over medium-high heat till onions are wilted and beginning to brown, about 5-6 minutes.  Lower heat to medium-low; add sage; stir; continue to cook another 10-15 minutes, or till onions are lightly browned.  Add garlic and cook another minute.  Remove from heat and cool.

Pour 2-3 Tbsp. oil, or enough to cover the bottom of a 9- to 10-inch cast-iron skillet.  Place the skillet on the center rack of oven and heat to 450F.  It will take almost 10 minutes to heat the pan and oil, plenty of time to mix the cornbread.

In a large bowl, whisk together the dry igredients (cornmeal, flour, sugar, baking powder, baking soda and salt).  Make a well in the center.  In a medium bowl, whisk the liquids and cheese (buttermilk, eggs, oil, applesauce and cheddar), being sure the eggs are well combined. 

Pour the liquids into the dry ingredients, all at once, and stir with a spoon or spatula lightly, just barely combining everything.  Do not overbeat, and please don't worry about lumps. 

Using potholders, carefully remove the hot skillet from the oven and pour in the batter.  Return to oven and bake 20-25 minutes, or till bread springs back when pressed in the center.  Transfer to wire rack to let stand 5 minutes, then turn out onto a plate or bread board. 

You can also serve this directly from the skillet, using a hot plate or trivet underneath the pan; but do be careful as the skillet will remain hot and should not be touched with bare hands.  Slice into wedges and serve with Smart Balance or butter.  Yield:  8 servings