Posts tagged Serrano
taco tuesdayz: spicy mushroom tacos + green onion chimichurri

southern california is my home. and there are few foods we hold more dear in socal than tacos. taco tuesday is pretty much a weekly ritual where i’m from. when you drive by any mexican joint on a tuesday, it is jumping.

and like any good socal girl, i’m always game for tacos.

now, traditionally, they are filled with meat. but there are SOOOO many things you can put in a tortilla to make a delicious taco. and these mixed mushroom tacos are pleasing to vegetarians and meat eaters alike. in fact, my husband who says he needs a protein with every meal wolfed down five of these before i sat down and had a bite.

they were so good, they left me wanting more. so good in fact, i made them twice in three days because i just hadn’t had my fill.

spicy mushroom tacos + green onion chimichurri

serves: 8 tacos

prep time: 20 minutes

active time: 20 minutes

total time: 40 minutes

ingredients: 8 corn tortillas. 1 large portobello mushroom, chopped into 1 inch pieces. 4 ounces crimini mushrooms, chopped into 1 inch pieces. 2 oz shitake mushrooms, chopped into 1 inch pieces. 1 bell pepper (color of your choice), sliced into long, thin pieces. 1 red onion, halved and sliced into .5 inch thick. 1 serrano pepper, thinly sliced. 3 garlic cloves, minced. 3 green onions, white and green parts, chopped fine. 1 small shallot, chopped fine. 1 tbs finely chopped cilantro. 1 tbs finely chopped parsley. .5 cup olive oil. 2 limes, sliced into wedges. 2 tbs apple cider vinegar. 1 tbs kosher salt. 1 tsp freshly ground pepper. .5 tsp red pepper flakes. large heavy pan. smaller pan for heating tortillas.

IMG_0729.JPG

start by combining all the mushrooms, bell peppers, onions and the serrano in a large bowl.

IMG_0787.JPG

drizzle the veggies with half the olive oil and season with half the salt and pepper. toss well till everything is well combined. heat your pan over medium high heat and let it get nice and hot. while the pan is heating,

IMG_0788.JPG

combine the green onions, the cilantro, parsley, garlic, shallots, the rest of the salt and pepper, the red pepper flakes, the juice of 1 and a half limes and the vinegar in a small bowl.

IMG_0790.JPG

stir in the remaining olive oil and set the chimichurri aside.

IMG_0797.JPG

when the pan is very hot, add in the veggies. cook them, stirring every couple minutes until they are browned, softened and all the liquid has cooked out. about 10-12 minutes. while your veggies are cooking, in a smaller pan, heat your tortillas. about 30 seconds a side till they are nice and warmed and place them in a bowl covered by a towel or in aluminum foil.

IMG_0796.JPG

once your veggies are cooked and tortillas are warmed, start assembling your tacos.

IMG_0761.JPG

fill them with a good helping of veggies. top them with a spoonful or two of your chimichurri.

IMG_0760.JPG

squeeze a bit of lime juice on top and enjoy.

IMG_0759.JPG

spicy mushroom tacos + green onion chimichurri

serves: 8 tacos

prep time: 20 minutes

active time: 20 minutes

total time: 40 minutes

ingredients: 8 corn tortillas. 1 large portobello mushroom, chopped into 1 inch pieces. 4 ounces crimini mushrooms, chopped into 1 inch pieces. 2 oz shitake mushrooms, chopped into 1 inch pieces. 1 bell pepper (color of your choice), sliced into long, thin pieces. 1 red onion, halved and sliced into .5 inch thick. 1 serrano pepper, thinly sliced. 3 garlic cloves, minced. 3 green onions, white and green parts, chopped fine. 1 small shallot, chopped fine. 1 tbs finely chopped cilantro. 1 tbs finely chopped parsley. .5 cup olive oil. 2 limes, sliced into wedges. 2 tbs apple cider vinegar. 1 tbs kosher salt. 1 tsp freshly ground pepper. .5 tsp red pepper flakes. large heavy pan. smaller pan for heating tortillas.

start by combining all the mushrooms, bell peppers, onions and the serrano in a large bowl. drizzle the veggies with half the olive oil and season with half the salt and pepper. toss well till everything is well combined. heat your pan over medium high heat and let it get nice and hot. while the pan is heating, combine the green onions, the cilantro, parsley, garlic, shallots, the rest of the salt and pepper, the red pepper flakes, the juice of 1 and a half limes and the vinegar in a small bowl. stir in the remaining olive oil and set the chimichurri aside. when the pan is very hot, add in the veggies. cook them, stirring every couple minutes until they are browned, softened and all the liquid has cooked out. about 10-12 minutes. while your veggies are cooking, in a smaller pan, heat your tortillas. about 30 seconds a side till they are nice and warmed and place them in a bowl covered by a towel or in aluminum foil. once your veggies are cooked and tortillas are warmed, start assembling your tacos. fill them with a good helping of veggies. top them with a spoonful or two of your chimichurri. squeeze a bit of lime juice on top and enjoy.

friyay happy hour: spicy figarita

the season of the fig is finally upon us. and i CAN'T GET ENOUGH of the mildly sweet fruit. 

every time i hit the produce store (you know, pretty much every day at this point) i pick up another pack. which means, i'm putting them in and on EVERYTHING these days. and cocktails are no exception. 

not going to lie. when i came up with this combo, i wasn't sure if all the ingredients would sing together as i hoped. but wow. i mean WOW. wes and i both agreed this is in the top five cocktails i've made. and i have made A LOT of cocktails. if you are looking for something that's a smokey, sweet, kick in the pants, this is your new jam. fig season is fleeting, so whip this up ASAP!

spicy figarita
serves: 1 cocktail
prep time: 2 minutes
active time: 3
total time: 5 minutes
ingredients: 2 oz mescal. 1 oz fresh lime juice. 1 oz triple sec. 1 tsp sugar. 8 thin slices serrano pepper. 2 black figs, diced + 1 fig slic for garnish. 1 cup ice. shaker. strainer. muddler. 

IMG_0555.JPG

combine the mescal, diced figs, 5 of the serrano slices and the sugar in the base of a shaker. 

IMG_0559.JPG

muddle everything together till the figs and serranos are pretty smashed, about 30 seconds. 

IMG_0560.JPG

pour in the triple sec and lime juice. fill the shaker with ice. 

shake till well combine, about 30 seconds. 

IMG_0562.JPG

put a very small slice in your fig garnish and place it on the edge of your glass. place the remaining 3 peppers in the base of the cocktail glass. 

IMG_0556.JPG

strain into the glass and served chilled.

IMG_0554.JPG

enjoy!

IMG_0553.JPG

xo, a

spicy figarita
serves: 1 cocktail
prep time: 2 minutes
active time: 3
total time: 5 minutes
ingredients: 2 oz mescal. 1 oz fresh lime juice. 1 oz triple sec. 1 tsp sugar. 8 thin slices serrano pepper. 2 black figs, diced + 1 fig slic for garnish. 1 cup ice. shaker. strainer. muddler. combine the mescal, diced figs, 5 of the serrano slices and the sugar in the base of a shaker. muddle everything together till the figs and serranos are pretty smashed, about 30 seconds. pour in the triple sec and lime juice. fill the shaker with ice. shake till well combine, about 30 seconds. put a very small slice in your fig garnish and place it on the edge of your glass. place the remaining 3 peppers in the base of the cocktail glass. strain into the glass and served chilled.