Summer fun in Jackson... Tequila Lime Tuna and salsa

Our summer here and Jackson has started off with life full of blessings! My husband and I have grown to love this new restaurant in Fondren called Babalu's. For those who know me, I am constantly craving to sit outside and be in the moment of summer fun! Last week, we sat out on the patio and had such a great night! Our waiter (Adam- who you mus request) made our night! Not only was I loving sitting out side, we had lengthy discussions with Adam on the food ingredients and pairings of the different wines. Babalu buts fresh ingredients from local Mississippi farmers and elementary schools here in Jackson. How wonderful it is to give back to the community and create amazing tapas dishes. After laughing and practically licking our plates, I have come up with a new recipe in honor of one of may favorite little restaurants here in Jackson. Thank you for reminding me of 30A while sipping a fresh margarita with Agave nectar sitting outside with the man I love!

TEQUILA LIME TUNA
1/2 cup tequila
1 cup freshly squeezed lime juice (5 to 6 limes)
1/2 cup freshly squeezed orange juice (2 oranges)
1 tablespoon chili powder
1 tablespoon minced fresh jalapeno pepper (1 pepper seeded)
1 tablespoon minced fresh garlic (3 cloves)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
4- 1” thick tuna steaks… any tuna steaks will work as will Mahi, Mahi, Salmon, or any other dense fish that will flake nicely when grilled.

Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl. Add the tuna. Refrigerate up to 3 hours.

Heat a grill pan and brush with oil to prevent the sticking. Remove the tuna from the marinade, sprinkle with salt and pepper, and grill for about 4 minutes and turn. Cook for another 3-4 minutes, until just cooked through. The tuna should be cooked until slightly pink in the center. It’s best to have it cooked medium, not too rare since you want the tuna to flake easily. Remove from the grill and let set for 5 minutes. Use tongs to shred the tuna for the tacos.


PINEAPPLE TOMATO SALSA
Makes 1 Quart
3 cups fresh pineapple, diced very small
1 large ripe red tomato, seeded and diced very small
1 Tbsp. fresh minced garlic
3 Tbsp. fresh chopped cilantro
¼ cup lime juice
½ cup red onion, diced very small
Salt to taste
1 Tbsp. jalapeno pepper, seeded and minced very small

Combine all ingredients. Taste and add more jalapeno pepper if you like a spicy hot salsa. This has medium heat. Perfect condiment with fish, pork, and chicken.
Let come to room temperature before serving time.

Edamame Hummus...

My husband and I got married in Seaside, FL in November of this past year. After living in the area for six years, I was blessed to get to taste amazing cuisine and become personal friends with the local Chef's. One such great chef is Nick. I first met Nick at Cafe 331 while he perfected his one of a kind Tuna Pokie Salad, a life time favorite of mine. When it cam eto selecting ther perfect person to create an amzing menu for our recption- there was only one place to go. Townsend Catering where Nick was now the head chef. Nick created the most incredible appetizer for us.. Tuna Pokie Sald on top of edemame humms! I have been craving this suclant app ever since! I have finally narrowed the flavors down to waht I think is the secret humms recipe.. here goes!

Edamame Hummus Recipe:

Cook a 12-16 oz. bag of frozen edamame in their pods as directed on the package, then rinse the pods to cool them. Shell the soybeans. Each individual bean also has a thin, transparent “skin” that you can leave on if you want your hummus to be “rustic” but we all know that “rustic” means you were lazy. Remove the skins. You can also but already cooked and shelled Edamame for ease.

Puree the shelled and skinned edamame in a food processor with about 1 Tbsp. lemon juice, 1 minced clove garlic, ½ c. water (chicken or vegetable stock will work too), and about 2 Tbsp. sesame oil. Salt and pepper to taste. Regular hummus also has tahini paste (sesame paste), but I didn’t use it because sesame oil is good enough. Use more liquid to thin the hummus to desired consistency.

Serve the edamame hummus in a large bowl as a dip with chips, or you can get fancy and put little scoops on toasted flatbread, garnished with sesame seeds. Nick used a pita chip, topped with hummus and tuna pokie! YUMMY!!!

Shallow-Poached Fish in Leek Broth

I found this new recipe in my Clean eating magazine today while I was outside on the porch enjoying this beautiful day with the doggies catching up on my magazines. I love when recipes are full of natural flavors. I modified a few things to make it healthier.. ENJOY!

INGREDIENTS:
3 leeks, white and light green parts only, sliced 1/4-inch thick on the diagonal
4 tsp lemon zest
1/4 tsp each sea salt and fresh ground black pepper
4 6-oz boneless, skinless striped bass fillets (or your favorite white fish)
2 tbsp fresh lemon juice
2 cups low-sodium organic fat free chicken broth
1 tbsp grated fresh ginger root
1 tbsp arrowroot powder
2 lb bok choy, root end removed and thick pieces halved lengthwise through stem

INSTRUCTIONS:
In a large bowl, add leeks and cover with cold water. Rinse well, separating rings, until no dirt remains. Drain through a fine-mesh strainer. (You should have about 3 cups sliced leeks.) Set aside.
In a small bowl, combine lemon zest, salt and pepper. Pat fish fillets dry with paper towel and rub lemon zest mixture into 1 side of each fillet.
Add leeks, lemon juice, broth and ginger to a large 12-inch skillet and stir to combine. Cover with a tight-fitting lid and bring to a boil on medium-high heat. Reduce heat to medium-low or until just barely simmering. Using a thin spatula, gently slide fish fillets, seasoning-side-up, into broth over top of leeks. Cover skillet with lid and gently poach fish for about 10 minutes, until opaque and flesh in center of fillets flake easily with a fork. Using spatula, transfer fish fillets to a shallow dish or plate, cover and keep warm.
Strain poaching liquid through a fine-mesh strainer. Reserve leeks and set aside. In a bowl, whisk arrowroot into broth until smooth; set aside. Return skillet to stovetop, increase heat to high and add 2 tablespoons of broth mixture. Add bok choy and cook, stirring frequently, for about 3 minutes or until light golden brown on stems and leaves. Pour broth mixture into skillet. Allow to simmer for about 1 to 2 minutes or until reduced by about half and thickened slightly. Stir leeks back into skillet.
To serve, divide bok choy into 4 shallow soup bowls. Top each with 1 fish fillet and spoon about 1/4 cup leeks over fish. Pour 1/4 cup broth over top

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Roasted Shrimp Salad..

Last week my husband and I went to visit his sister's family in Alexandria, VA. We had such a blessed time going to DC and playing with our niece and nephew. There is nothing better than having time with your family and cooking! On Saturday we made this wonderful shrimp salad for a get together with family. We served it with Bib lettuce and avocado slices. The time together was priceless and the plates were licked clean! I loved it so much that I just went to the market and made it for dinner tonight! I am looking forward to eating on the porch with my hubby and loving this beautiful day! Enjoy!

Ingredients:

2 1/2 lbs shrimp (16-20 count)
1 tablespoon olive oil
1 1/2 teaspoons kosher salt, divided
1 teaspoon fresh ground black pepper, divided
1 cup 0% Fage Greek Yogurt (or mayo)
1 tablespoon orange zest
2 tablespoons orange juice, freshly squeezed
1 tablespoon white wine vinegar
1/4 cup fresh dill, minced
2 tablespoons capers, drained
2 tablespoons red onions, small-diced

Directions:
1. Preheat oven to 400.
2. Peel/devein shrimp.
3. Place on sheet pan with olive oil, 1 t salt, 1/2 t pepper and toss together.
4. Spread in one layer and roast for 6 to 8 minutes just until pink and firm.
5. Allow to cool for 3 minutes.
6. Whisk together the mayonnaise, orange zest, orange juice, vinegar, 1/2 t salt, 1/2 t pepper.
7. When shrimp are cooled, add them to sauce and toss.
8. Add dill, capers and red onion and toss.
9. Let sit at room temperature for 30 minutes or chill and serve at room temperature.
10. Serve over mixed greens.

Grilled flounder with a roasted tomato and edamame sauce

On a roll today!!!!!!!!!!!! Can't not share another special meal a chef here in Atlanta just secretly spilled!!! At our wedding we had tuna tartar on top of an edamame hummus.. so I had to find out more about this one!

As I remember hearing it...

Take about 2lbs of heirloom tomato's cut them in half crosswise, core them, then take garlic 3-4 cloves make slivers stick them in the tomato's, put olive oil in bottom of shallow dish, add tomato's cut side up, sprinkle with little salt and pepper, and olive oil, then bake at 450 until wilted about 30 min, take edamame put in salted boiling water for about 5-8 min, then drain and rinse in cold water, cool about 10 min then slip off the skin off edamame, then coarse chop them and tomato (save the juice also), mix both of those, 1/2 cup chopped basil, 1 table spoon olive oil, and then season with salt and pepper to taste and lemon juice. Grill fish and top with sauce!

Black Bean Tart with Chili Crust

Ok.. I can't take credit for this one... it came from a friend after reading about his amazing dinner! I thought it sounded so yummy! You can also use the filling for quesadilla and toppings on fish! I love the thought of just eating it without the crust for a healthier version!

For crust
1 1/4 cups all-purpose flour
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon salt
1 stick (1/2 cup) chilled unsalted butter, cut into bits
2 tablespoons ice water
raw rice for weighting shell

For filling
1/2 pound dried black beans, picked over, or 3 cups canned black beans, rinsed and drained
1 bay leaf
1 medium red onion, chopped
2 tablespoons sour cream
1 10-ounce package frozen corn, thawed
1 red bell pepper, chopped (about 1 cup)
1/2 cup fresh coriander sprigs, washed well, spun dry, and chopped
1 1/2 cups coarsely grated Monterey Jack (about 6 ounces)or fat free cheese
2 fresh jalapeño chiles, seeded and chopped fine (wear rubber gloves)
1/2 cup chopped scallions (about 2)

For lime sour cream:
1 cup fat free sour cream
2 teaspoons fresh lime juice, or to taste
print a shopping list for this recipe

Preheat oven to 350°F.

Make crust:
In a bowl with a pastry blender or in a food processor blend or pulse together flour, spices, and salt until combined well. Add butter and blend or pulse until mixture resembles coarse meal. Add ice water and blend or pulse until incorporated and mixture forms a dough.
Press dough evenly onto bottom and sides of a 10-inch tart pan with a removable fluted rim and chill 15 minutes, or until firm. Line shell with foil and fill with rice. Bake shell in middle of oven until edge is set, 8 to 10 minutes. Carefully remove foil and rice and bake crust 10 minutes more, or until golden. Cool crust in pan on a rack. Crust may be made 1 day ahead and kept at room temperature, covered loosely with plastic wrap.

Make filling:
In a bowl soak dried beans if using in water to cover by 2 inches overnight and drain. In a large saucepan combine soaked beans, bay leaf, onion, and water to cover by 2 inches and simmer, uncovered, 1 to 1 1/4 hours, or until tender, adding more water if necessary. Drain beans, discarding bay leaf, and cool.
In a food processor purée 1 cup cooked or canned beans with sour cream until smooth and season with salt and pepper.

In a skillet sauté corn with salt and pepper to taste, stirring, about 2 minutes. Cool corn.
In a large bowl stir together corn, whole beans, bell pepper, coriander, Monterey Jack, jalapeños, and scallions and season with salt and pepper.
Spread bean purée evenly onto crust and mound with remaining filling, pressing gently. Bake tart in middle of oven about 20 minutes, or until hot and cheese is melted. Let tart cool in pan on a rack 15 minutes. Remove rim of pan and serve tart warm or at room temperature with lime sour cream.

Make lime sour cream:
In a bowl whisk sour cream and lime juice with salt and pepper to taste. Sauce may be made 1 day ahead and chilled, covered. Makes about 1 cup.

Ceviche.. in Atlanta

I have long been a fan of Ceviche! I can remember the first time I had it with John and incredible sushi chef. When we spoke about the flavors and the burst of taste that hit your mouth... well you can say I have been a enthusiast ever since! Over the years I have come to find out… that it can be made several different ways. A few weeks ago my husband and I had a shrimp crevice at a new Jackson restaurant called Babalu’s in Fondren. It was a spicy one with some major kick. When tonight my passion was reunited! Coast in Atlanta has the best Lump Crab Ceviche I have ever had! So I had to come home and does some research to recreate this amazing palate and take it back to Jackson!

Lump Crab Ceviche:

• 1/2 pounds lump crab meat1/3 cup fresh lime juice
• 1/4 cup fresh lemon juice
• 1 mango - peeled, seeded and diced
• 1/2 cup finely chopped red onion
• 1 mango - peeled, seeded and diced
• 1/2 bunch chopped fresh cilantro
• 1 teaspoon salt, or to taste

Directions
1.Combine crab meat, lime juice, lemon juice, and 1 diced mango in a non-metallic bowl. Cover and refrigerate for 1 1/2 hours.
2.After the ceiviche has sat for 1 1/2 hours, add the red onion. Mix well, then recover and refrigerate another 30 minutes.
3.Fold in the remaining diced mango, cilantro, and season to taste with salt before serving.

Apple-and-Fetta Frittata

Today I taught my last class for this session's bible study. It was such a spirit filled class! There is nothing better than better than sharing with women you love while eating amazing food! Talking about our amazing love for god, we passed one of my new favorite breakfast dishes. Combining my love for frittata's and apples.. this one just made sense. And let me tell you it was yummy!!! If you are not a feta fan, you can try cheddar or any other coarse cheese you like!! Bake it and ask friends to come over while you share champagne and fellowship!


Ingredients:
8 egg beaters plus 2 large egg whites
4 ounces fat-free feta cheese crumbled (1 cup)
Coarse salt and ground pepper
2 Gala apples, peeled, cored, and sliced lengthwise into 1/8-inch-thick pieces

Directions
1.Preheat oven to 450 degrees, with rack set in top third. Place apple slices on a cookie sheet and bake for 10mins or until slightly browned. Remove from the oven and set aside to cool.
2.In a medium bowl, whisk together eggs, egg whites, and half the cheese; season with salt and pepper. In a medium cast-iron or nonstick ovenproof skillet (I used my dutch oven pan), heat to medium. Add egg mixture; while it cooks, 1 to 2 minutes until edge is set, arrange apples on top in a circular pattern, starting from the outside edge, and sprinkle with remaining cheese.
3.Transfer skillet to oven. Bake until frittata is set in the center and cheese is browned, about 20 minutes. Using a rubber spatula, release frittata onto a cutting board; let rest 5 minutes. Cut into wedges, and serve