Summer Mexican Cobb Salad

Mexican Cobb Salad

Chipotle Chicken and Cilantro Vinaigrette give this one dish dinner a real taste of Mexico.

Combine the taste of cilantro dressing with fresh and lively salad crunch, and top it with grilled spicy chipotle chicken – you’ll have the best summer salad … this one will be on repeat.

CHIPOTLE CHICKEN MARINADE

  • 3-4 chicken breasts, or 8 boneless, skinless thighs
  • 2 chipotles in adobo sauce, minced
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1/2 tsp Mexican oregano
  • 1/2 tsp black pepper
  • 1/2 tsp sea salt
  • 2 tbsp vegetable oil
  • 2 tbsp fresh lime juice

Blend all ingredients until smooth, and pour over chicken.  Marinate for at least 1 hour, and up to overnight.

Grill until cooked through, and set aside.  Do not slice until chicken has rested at least 15 minutes.

CILANTRO VINAIGRETTE

  • 1 huge bunch cilantro – chopped up
  • 1/2 cup olive oil
  • 2 tbsp white wine vinegar
  • 1 loved garlic, minced
  • 1 tsp sea salt
  • 1/2 tsp red pepper flakes
  • 1 tsp dijon mustard

Put all ingredients in blender and process until smooth.

This vinaigrette is delicious!  Use it on a salad, or as a topping for your steak ….. dip your prawns into it …. the list is endless.

SALAD

Summer Salad

include any number of ingredients to create texture, bright, crispy crunchy fresh vegetables as well as creamy avocado, tasty fruit and toasted nuts

 

  • salad greens
  • spinach
  • cucumber
  • sweet peppers
  • snap peas
  • corn, grilled and sliced off the cobb
  • avocado
  • sliced strawberries
  • cooked bacon
  • toasted nuts

Toss salad ingredients together, and drizzle with cilantro vinaigrette.

Top with sliced chicken and drizzle a little more vinaigrette over the chicken.

 

Crispy Crunchy Fish Tacos

Fish tacos 1

Crispy, crunchy, spicy & creamy – fish tacos don’t get any better!

Flaky white fish (cod today), coated in the crispiest, craggiest of batters, and topped with creamy avocado, spicy chipotle cream, fresh & crispy peanut cabbage coleslaw and cilantro.    Our favourite fish tacos in Mexico are found in Puerto Escondido at this amazing spot we just had to return to.  La Olito, you do it best!  No, I’m sure these are not exactly the same, but once you’ve had them you will also want to either hop a plane for Puerto Escondido or try my version.

 

BATTER

  • 3/4 cup all purpose flour
  • 3/4 cup rice flour
  • 2 tsp black pepper
  • 2 tbsp smoked paprika
  • sea salt
  • 3/4 cup beer (maybe more if necessary)
  • 1 egg

This works for about 1 pound white fish, (halibut, cod, snapper).  Cut into 2″ pieces  and dust with salt and pepper, then a light coating of flour.

Combine flour, paprika, pepper & salt and whisk to combine.   Transfer half the mixture to a bowl and set aside.  Add the beer & egg to remaining mixture and whisk until a smooth batter (it should be about the consistency of paint).  Add a bit more beer at a time until it does.  Set aside.

Heat oil in deep fryer or fry pan to 350.

Take fish that has been coated in the light flour and dip in the batter, then into the dry spiced flour mixture.  Cook pieces a few at a time so that you don’t bring the temperature of the oil down by crowding the fish.  Turn fish a few times so that the entire fish piece is crispy, crunchy and golden brown.

As fish is cooked, keep warm in a 200 degree oven until all the fish is cooked.

Fish tacos 2

Serve with:

Chipotle Aoili

To make chipotle aoili combine:

  • 1/3 cup sour cream (feel free to use plain yogurt)
  • 1 minced chipotle chili in adobo sauce
  • 1 tbsp lime juice
  • salt and pepper to taste

This is a generalization really …… everybody has different spice tastes, and all products have different levels of flavour.  Make this your own!

Peanut Coleslaw

roast 1/ cup peanuts lightly, chop and set aside

1-2 cups shredded cabbage (add carrot and red cabbage if you like)

  • 3 tbsp apple cider vinegar
  • 4 tbsp peanut oil
  • 1/2 tsp cumin
  • salt & pepper to taste

Mix dressing ingredients together and toss with cabbage and peanuts

Heat tortillas, and fill up with fish, top with coleslaw, crema, avocado and cilantro.

 

If you haven’t packed your bags for Mexico yet …. get out the napkins and try these fish tacos.

 

 

Korean Bibimbap

Quick disclaimer here …. this is unapologetically inauthentic!  At Fat Boy Moves in Mexico City we ate Bibimbap a couple of times and this is my version of trying to replicate that in my own kitchen, minus of course the stone bowl to serve it in….

Bibimbap

What’s missing you say?  Any authentic Bibimbap will have a soft egg on top!

In terms of recipes, this is more of a guideline.  I’m sure you can find lots of real, true Korean Bibimbap recipes out there, but for my own preferences, in my kitchen, this was pretty delicious.  I think it is key to have either a cast iron frying pan or a stainless steel pan to get the rice nice and crusty.

First, make a sauce:

  • 1/4 cup soya sauce
  • 2 tbsp roasted sesame oil
  • 1 tbsp chile garlic sauce
  • 1 tbsp gojuchang

Taste the sauce, I can’t say that enough, make sure it is delicious …. each of those components will be slightly different by brand so hit a balance you like.

Second, make pickled cucumbers:

  • cut about a 4 inch piece of cucumber in half, lengthwise
  • scoops out seeds and slice very thinly

Put cucumbers in a bowl, and sprinkle with 1/2 tsp each of salt and sugar.  Sprinkle with 2 tbsp rice vinegar and mix well.  Set aside.

To assemble you will need:

  • cooked rice
  • protein (if you like, easy to just make it vegetarian also)
  • stir fried veg
  • pickled cucumbers
  • sesame seeds
  • cilantro
  • slivered chives

Thinly sliver nori sheet and toast until crispy

If you are using a protein, cover your steak, chicken or prawns with a light bit of gojuchang and allow to marinade for an hour.  Grill, and once rested, slice into bite size pieces.

Prepare the vegetables you are going to use, today I used coloured sweet peppers, onions, snow peas, bok choy and cabbage.

Heat fry pan until very hot, add neutral oil and sauce some ginger and garlic.  Add in vegetables and stir fry just until tender.  Set aside.

Reheat the pan, barely cover the bottom with sesame oil and then cover the bottom with the rice.  Allow to sit undisturbed until the rice is heated through and the bottom develops a nice golden brown crust.

Centre your cooked vegetables on the rice, scatter the protein around the edge and garnish with the pickled cucumber, toasted nori and sesame seeds.  Drizzle over the prepared sauce and enjoy!