Saturday, May 12, 2012
Quick Garden Update
My first tomato of the season!
Sunday, May 06, 2012
Grilled Zucchini Tacos with Citrus-Chipotle Sauce
(the filling)
* 2 medium-sized zucchini
* 1 green bell pepper, seeds/membranes removed
* 2 tablespoons vegetable oil
* 1 tablespoon fresh oregano, minced (or about 1/2 teaspoon dried)
* 1/2 teaspoon celery seed (do NOT use celery salt!)
* salt and pepper, to taste
* 2 to 3 fresh jalapeno peppers, diced (to be added after grilling)
(the sauce)
* 2 to 3 dried chipotle peppers
* 1 cup water
* 1/3 cup orange juice
* juice of 1 large lime, about 2 tablespoons
* 2 cloves garlic, minced
* 1 tablespoon tomato paste
* 1-2 tablespoons honey, to taste (*for the vegan option: use like amount of Agave nectar)
* 1 tablespoon Tequila
* 1 to 2 bay leaves
* pinch of salt
* black pepper, to taste
(other ingredients)
* flour or corn tortillas ♥ (the 6-inch "taco" size)
* chopped black olives
*(your favorite taco condiments---shredded cheese, sour cream, salsa, whatever!)
Peel the zucchini, and cut off ends. Slice lengthwise, and place in a pan large enough to accommodate zucchini. Add bell pepper, oil, oregano, salt and pepper, and toss gently to coat.
Heat grill--high heat. Place zucchini and bell pepper pieces--cut side down--onto hot grill. Cook for about 4 minutes, then flip (tongs work better than a metal spatula/flipper). Cook for about 4 minutes on other side, until zucchini and peppers have well-defined grill marks. NOTE: it may be necessary to remove the bell pepper pieces BEFORE the zucchini pieces.
Remove the zucchini/peppers to a container, and add diced jalapenos. Cover with plastic wrap, and store in refrigerator.
(sauce)
On the stove top, combine water, lime juice, orange juice, chipotle peppers, and bay leaf. On high heat, bring to a boil, then reduce heat to medium-low and allow mixture to simmer for 20-30 minutes. Add tomato paste, and allow mixture to simmer for another 5 minutes. Taste mixture. If it is too tart, add 1-2 tablespoons of honey (or agave nectar), until the sweetness is to your liking. Add Tequila, and allow mixture to simmer for another 5 to 10 minutes, until slightly thickened. Season with salt and pepper, to taste.
(assembly)
After zucchini/peppers have cooled, slice into small strips or chunks. Place mixture in bowl.
(Each diner can assemble his/her own tacos.)
Lay a tortilla on a plate; spoon in about 1/4 cup of zucchini mixture.
Add whatever toppings (shredded cheese, etc) you like.
Drizzle with Citrus-Chipotle sauce, to taste (a little goes a long way!)
(♥ for vegan option: read the label! Make sure your tortillas are made with vegetable shortening, not lard!)
These are vegetarian as prepared; may be easily converted to Vegan.
(the filling)
* 2 medium-sized zucchini
* 1 green bell pepper, seeds/membranes removed
* 2 tablespoons vegetable oil
* 1 tablespoon fresh oregano, minced (or about 1/2 teaspoon dried)
* 1/2 teaspoon celery seed (do NOT use celery salt!)
* salt and pepper, to taste
* 2 to 3 fresh jalapeno peppers, diced (to be added after grilling)
(the sauce)
* 2 to 3 dried chipotle peppers
* 1 cup water
* 1/3 cup orange juice
* juice of 1 large lime, about 2 tablespoons
* 2 cloves garlic, minced
* 1 tablespoon tomato paste
* 1-2 tablespoons honey, to taste (*for the vegan option: use like amount of Agave nectar)
* 1 tablespoon Tequila
* 1 to 2 bay leaves
* pinch of salt
* black pepper, to taste
(other ingredients)
* flour or corn tortillas ♥ (the 6-inch "taco" size)
* chopped black olives
*(your favorite taco condiments---shredded cheese, sour cream, salsa, whatever!)
Peel the zucchini, and cut off ends. Slice lengthwise, and place in a pan large enough to accommodate zucchini. Add bell pepper, oil, oregano, salt and pepper, and toss gently to coat.
Heat grill--high heat. Place zucchini and bell pepper pieces--cut side down--onto hot grill. Cook for about 4 minutes, then flip (tongs work better than a metal spatula/flipper). Cook for about 4 minutes on other side, until zucchini and peppers have well-defined grill marks. NOTE: it may be necessary to remove the bell pepper pieces BEFORE the zucchini pieces.
Remove the zucchini/peppers to a container, and add diced jalapenos. Cover with plastic wrap, and store in refrigerator.
(sauce)
On the stove top, combine water, lime juice, orange juice, chipotle peppers, and bay leaf. On high heat, bring to a boil, then reduce heat to medium-low and allow mixture to simmer for 20-30 minutes. Add tomato paste, and allow mixture to simmer for another 5 minutes. Taste mixture. If it is too tart, add 1-2 tablespoons of honey (or agave nectar), until the sweetness is to your liking. Add Tequila, and allow mixture to simmer for another 5 to 10 minutes, until slightly thickened. Season with salt and pepper, to taste.
(assembly)
After zucchini/peppers have cooled, slice into small strips or chunks. Place mixture in bowl.
(Each diner can assemble his/her own tacos.)
Lay a tortilla on a plate; spoon in about 1/4 cup of zucchini mixture.
Add whatever toppings (shredded cheese, etc) you like.
Drizzle with Citrus-Chipotle sauce, to taste (a little goes a long way!)
(♥ for vegan option: read the label! Make sure your tortillas are made with vegetable shortening, not lard!)
