World Famous Recipes

Crackling Fish Tacos with Chipotle Tartar Sauce

Ingredients
For the tartar sauce:

* 2 cloves garlic, finely chopped
* 1 to 2 chipotles in adobo sauce seeds removed, finely chopped
* 3/4 cup mayonnaise
* 1 scallion, white and light green parts only, finely chopped
* 1 tablespoon fresh lime juice
* Salt

For the tacos:

* 2 pounds skinless red snapper fillets (or other firm, flaky
* white fish)
* 2 tablespoons Worcestershire sauce
* 4 cloves garlic, minced
* 1 teaspoon salt
* teaspoon freshly ground pepper
* 1 cup all-purpose flour
* 3 cups vegetable oil, for frying
* 8 8-inch flour tortillas
* 1 cucumber, peeled, quartered lengthwise, seeded and
* sliced into 1/2-inch pieces
* 2 cups arugula leaves
* 1 cup fresh cilantro
* Zest of 2 oranges
* Lime wedges, for serving

Directions

Combine all the tartar sauce ingredients in a small bowl, using salt to taste. Cover and refrigerate until ready to use.

Rinse the fish under cold water and pat dry with paper towels. Cut into 1-inch pieces and put in a bowl with the Worcestershire sauce, garlic, salt and pepper. Turn the fish to coat. Cover with plastic wrap and refrigerate for 20 minutes or up to 4 hours.

Place the flour in a shallow dish and toss the fish pieces in it, a few at a time, until evenly coated. Heat the oil in a large pot over medium-high heat. (To see if it’s hot enough, place a small piece of bread in the oil; it should sizzle immediately.) Carefully add a few pieces of fish at a time, shaking off excess flour before placing them in the oil. Fry until golden brown, 4 to 6 minutes; transfer to a paper-towel-lined plate.

Meanwhile, heat a medium skillet over medium-high heat. Add a tortilla and warm for 10 to 20 seconds on each side. Place on a plate and cover with a kitchen towel; repeat with the remaining tortillas.

Spread a dollop of the chipotle tartar sauce on a warmed tortilla. Add a few pieces of cucumber and top with 3 or 4 pieces of fish, a few arugula and cilantro leaves and a little orange zest. Serve with lime wedges and more tartar sauce on the side.

Hot Dog Mac ‘n Cheese

1 pkg. Betty Crocker Bowl Appétit

Stir-ins:
Halved and cut-up cooked hot dogs
Cooked vegetables (use leftovers from the fridge)
Spoonful salsa

Toppings:
Crushed tortilla OR potato chips
Shredded cheese or grated Parmesan cheese
Sautéed, crumbled bacon OR Bac-Os flavor bits

1. Prepare the macaroni and cheese variety as directed on the package.

2. Stir in your own favorite Stir-ins or Toppings during the stand time.

Lace Cookies

1/2 cup butter
2/3 cup granulated sugar
1/2 cup light corn syrup
1 TB brandy or milk
1 cup all purpose flour
3/4 cup walnuts, finely chopped
Powdered sugar, for garnish

In a small sauce pan, combine butter, granulated sugar, corn syrup and brandy. Stir in flour and walnuts. Cut foil into 6″ squares.
Arrange 2 to 4 squares on each baking sheet; lightly grease each square. Drop a slightly rounded teaspoonful of batter on center of each square.

Bake in a preheated 350º F. oven for 6 to 7 minutes or until cookies are evenly golden. Remove from oven; let stand about 1/2 a minute. With a metal spatula, loosen edge of cookie from foil and peel off foil. Quickly roll cookie around the handle of a wooden spoon to shape. Working quickly, repeat with remaining cookies.

Reuse foil squares to bake remaining cookies. Dust with powdered sugar. Makes: about 4 dozen.

Note: It is best to work with only a few cookies at a time, as they quickly become too crisp to roll. If cookies become to crisp, return them to the oven for a few seconds to soften.

IRISH “BACON” AND CABBAGE

The pork is marinated overnight in a salt-water brine, making it tender and flavourful. After marinating, the pork can be cooked a day ahead so that St. Patrick’s Day, which falls on a Friday this year, will be stress-free.

1 gallon water
3 cups coarse kosher salt
1 6 1/2-pound bone-in pork shoulder roast (Boston butt), excess fat trimmed
3 large heads of garlic, halved crosswise
1 1/2 teaspoons whole black peppercorns
1 large head of green cabbage, cut into 6 wedges
1 pound carrots, peeled, cut crosswise in half, then quartered lengthwise Fresh thyme sprigs
Spicy mustard

Combine 1 gallon of water and salt in heavy large pot. Stir until salt dissolves. Add pork. Cover and refrigerate 1 day.
Bring pork in salt water to boil. Boil 10 minutes.

Carefully drain salt water. Fill pot with enough cold water to cover pork. Bring water to boil over high heat. Add garlic and peppercorns. Reduce heat to medium-low. Cover; simmer gently until pork is very tender, about 3 hours. Transfer pork to large pan. Cover; keep warm.
Add cabbage and carrots to cooking liquid. Boil until vegetables are almost tender, about 15 minutes. (Can be made 1 day ahead. Cool slightly.

Chill uncovered until cold, then cover and keep chilled. Before continuing, rewarm over medium-low heat.) Using slotted spoon, transfer vegetables and garlic to serving platter.
Cut pork into thick slices; arrange on platter with vegetables. Spoon some hot cooking liquid over pork and vegetables. Garnish with thyme. Serve with mustard. Makes 6 servings

IRISH OMELETTE

Ingredients
Small eggs or 4 large eggs
1 Kg. cooked potatoes, mashed
Squeezed lemon juice
1 T Chopped chives or scallions
Salt and peppers
1 T Butter

Directions
Separate the eggs and beat the yolks: add to the mashed potato, mixing thoroughly, then add the lemon juice, chives, and salt and pepper. Melt the butter in the omelette pan. Whisk the egg whites until stiff and stir them into the potato mixture. Cook the mixture until golden, then run under the boiler to finish and puff it up. Serve at once.