chipotle crema

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GUESS WHO HAD A THIRD PAN OF DUCK DICKS LYING AROUND

GUESS WHO WAS SLOW ENOUGH YESTERDAY TO MAKE FAMILY MEAL WITH THEM

BIG DADDY MOTHAFUCKIN BROILER. ME HO’s. ME.

they also just turned out like….reeeeeallly fuckin good, so I’m just gonna throw the recipes for it on here.

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Duck Dick Tacos
serves: enough for prob 10 tacos

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Ingredients for Fried Duck Dicks-
- approx 1 third pan’s worth of duck tenderloins*
-corn tortillas (char that shit on a stove or flat top)
-1 pt rice flour with seasonings

*if you don’t have a shit ton of duck tenderloins lying around because, you know, you didn’t recently fabricate like a shit ton of duck breasts, you could always use the duck breast itself and just cut it into lil baby duck tender sizes strips (maybe save the skin for chicharrons or something

TIS THE SEASON(ings) (put in what you want in whatever amount you want! Dredge a tenderloin and test it out to see if you need more or less of a certain seasoning):
-dried oregano
-minced thyme
-garlic powder
-cayenne pepper
-smoked paprika (or sweet Spanish)
-ground chili flakes
-ground/blended celery seeds
-salt

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Ingredients for Jalapeño Pico de Gallo-
-2 small diced jalapeños
-1 small diced red onion
-3 plum tomatoes, quartered with insides removed and small diced
-approx 1 bunch fresh cilantro, minced*
-salt to taste
-extra virgin olive oil to taste
-garlic oil to taste*
-red wine vinegar to taste

*pls sharpen ur knife and mince properly if you know how to holy shit. Ask me if u dont

*garlic oils easy af to make tbh. Take garlic (like a cups worth and a pint of blended oil (75% canola, 25% olive), heat up oil and let the garlic confit in there till its soft af and golden. Save and cool down oil. You can also save the garlic and smash it into a puree. Season that shit with salt and use it for literally anything

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Ingredients for Caramelized Onion Chipotle Crema-
-2 small red onions, sliced thinly*
-butter and water to caramelize*
-about a pint of Crema (sour cream if you don’t have any crema)
-about a tablespoon or two of chipotle (do as much as you want tbh fam)
-extra virgin olive oil to taste
-salt to taste
-like 2 fl oz of pork sugo/reduced stock or some chicken stock to thin shit out

*cant link since I’m on mobile but I have a Caramelized onion recipe in my recipesforweebs blog. Check that shit out

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Procedure for Fried Duck Dicks-
-season flour and dry off the tenderloins
-test one of the tenderloins out and the adjust seasoning till you’re all about it
-dredge all those lil tenderloins and let them j chill completely covered in the flour for like 20 mins
-fry that shit in some peanut oil heated up to 375 F. Remove them after 2 mins, let them rest and then throw them back in for another minute till dark and crispy.
-let them dry out on the paper towels and season with salt to taste
-eat that shit immediately

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Procedure for jalapeño pico-
-literally just like…combine EVERYTHIIIING
-and season to taaaaaaste

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Procedure for Caramelized Onion Chipotle Crema-
-Caramelized those fuckin onions till they’re really nice and brown
-throw that shit into a bowl and add Crema and chipotle
-season with evoo and salt to taste, thin out with some delicious meat stocks or sugos

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SERVE ALL THAT SHIT WITH SOME HOT CHARRED CORN TORTILLAS AND YOURE FUCKIN GOLDEN, M8

you’re welcome for providing you with food so magical I saw this teeny 80 yr old prep guy almost murder our runner for the last few pieces of duck

Recipe: Chef Nathan Lyon’s Spiced Catfish Tacos with Pickled Shallots and Chipotle Crema

Emmy-nominated chef and Seafood Watch ambassador Nathan Lyon is touring the country, sharing ocean-friendly dishes with TV audiences nationwide. Check local news show listings to see if he’ll be in your area and get all of his recipes here.

Yield: 4 servings

Pickled Shallots:

  • 6 tablespoons water
  • 2 tablespoons granulated sugar
  • ¼ teaspoon kosher salt
  • ¼ pound shallots, peeled and cut into 1/8-inch slices
  • ½ cup + 2 tablespoons distilled white vinegar

Place shallots in a medium bowl. Heat water, sugar and salt together in a small saucepan until sugar and salt are dissolved. Pour over shallots and add vinegar. Stir together. Let sit until taco time!

Chipotle Crema:

  • ¼ cup organic sour cream
  • 1½ teaspoons adobo sauce
  • 1/8 teaspoon kosher salt

Mix to combine ingredients together in a small bowl.

Catfish:

  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1½ teaspoons kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 pound skinless catfish filets (approximately 6 filets)
  • 2 tablespoons unsalted butter, divided.

In a small bowl, mix to combine the cumin, coriander, salt and pepper. Pat catfish filets dry with a paper towel. Season the fish on both sides evenly with the spice mix.

Place 1 tablespoon of butter in a large sauté pan over medium-high heat. Heat until the butter bubbles up, turns brown and perhaps even smokes, approximately 2 minutes. Swirl the pan so the butter coats the bottom of the pan.

Gently add three of the catfish filets to the pan. Cook for 2 minutes. Flip and cook for an additional 2 minutes.

Remove filets from pan and transfer to a paper towel lined sheet tray or plate. Wipe the pan clean with a paper towel and repeat the process with the remaining fish. Flake the fish into bite-sized pieces.

Assembling the Taco:

  • 8 corn tortillas, warmed through
  • 2 avocado, pitted and sliced
  • ½ cup shredded purple cabbage
  • 1 cup fresh cilantro leaves
  • 2 limes, quartered

Smear a dollop of chipotle crema on a corn tortilla. Top with a few slices of avocado. Add some catfish, cabbage, pickled shallot and cilantro. Finish with a squeeze of fresh lime. Eat. Repeat.

(Nathan Lyon photo courtesy of Growing A Greener World. Taco photo courtesy of Nathan Lyon.)

Roasted Nopales

I was really excited to make this one, because while I’ve eaten nopales a hundred times (I grew up in South Texas!), I’d never cleaned and roasted nopales paddles myself before. These might not be available in your area, depending on your location, but if you can find them, nopales are a real treat - tender, succulent, vegetal, and earthy. I especially love nopales salsa.

Nopales are prickly pear cactus paddles. They can be a bit slimy, like okra, so make sure you rinse off any sticky cactus juice. This Thanalan specialty appears to be served with a creamy-looking red sauce, so I opted for a chipotle sauce (Mexican crema and canned chipotle peppers, yum yum.) You can sub in sour cream if crema isn’t available where you live. You can also just use chipotle paste/puree if you can’t find canned peppers in adobo sauce. 

Roasted Nopales!

Several nopales paddles (2-5)

½ cup Mexican crema or sour cream, plus more for drizzling

Lime juice to taste

1-2 chipotles in adobo

2-3 teaspoons of adobo sauce (from chipotles)

1 clove garlic 

Cilantro to garnish


Preheat the oven to 375 degrees Fahrenheit. Rinse the nopales paddles under running water to get any sticky juice off, then pat dry. Brush with olive oil and sprinkle lightly with salt. I lined a baking sheet with parchment paper and baked them for about 18 minutes, until they were less wet and had turned an olive green color. Prick them with a fork; they should be very tender.

While the cactus is baking, you can whip up a very quick spicy red sauce in a blender or food processor. Combine the crema, garlic, and freshly-squeezed lime juice (start with half a lime) in a blender. If you’re sensitive to spice, I recommend removing the seeds from the chipotle peppers before you blend ‘em up. Start with adding 1 pepper and the teaspoons of adobo to the blender. Blend until smooth, then taste and add more lime juice, peppers, or salt to taste until you’re satisfied with the sauce. I think the sauce tastes better warmed up; you can heat it up on the oven in a saucepan, or just microwave it until it’s warm. Serve the nopales topped with the sauce and drizzled with a little fresh crema for color contrast, then top with cilantro for a very fresh, flavorful plate!