A Different Take On Mexican

Warm days of early fall bring to mind still summery foods. One that fits the bill perfectly is sea bass with garlic chips, in warmed tostada. It brings the taste of bright flavors of Mexico to the fall table.

Regular contributor and chef David Tanis wrote about this and a side and dessert in today's Wednesday New York Times Food section. Early fall, with its' lingering summery warmth is the perfect time  for a meal like this. it reminds Chef Tanis of his time in Veracruz Mexico. He ate in a lovely seaside restaurant there that now unfortunately gone. Their specialty was a whole fried fish topped with a liberal amount of garlic chips.Next to it was warmed and steamy tortillas along with lime wedges and a bowl of salsa. His variation calls for fillets of any kind of meaty fish from red snapper to halibut. Corvina, rockfish or snapper can also be used. Fry very thinly sliced garlic in oil and then reserve the oil for frying the fish Mr. Tanisha,however recommends grilling or baking th elfish to avoid any extra oiliness. Serve it with salsa matcha ,a condiment made from dried Chiles, peanuts, garlic and sesame seeds. Shower it with the garlic chips and then serve with rice ro potatoes. It could be flaked and put into warmed tostadas for a truly Mexican experience.

What would go with this? A dish that would be perfect on its' own - avocado black bean tostadas. It's pickling such vegetables as onions and jalapenos with black peppercorns, cinnamon, white sugar and apple cider vinegar for pickling. The tostadas fillings are a tasty mix of canned  refried.black beans , fresh avocado slices and queso freso sprinkled on top.. Warm oiled tostadas then build layers of the beans , spices such a as cumin, an d the avocados. Top with the pickled salsa and the cheese. Slivered radishes and a dab of crema can be added too. The meat should be finished with a cooling flan.Chef Tanis prodives flan de Coco or coconut flan made without the usual dairy. Two kinds of coconut milk are used instead, one is sweetened condensed while the other is just plain coconut milk. Since flan is very egg, four large eggs plus two large yolks are used for giving it richness and density. A caramel of just Palin white sugar is made first, heated ,melted and then poured into the bottom of a flan pan. It;'s then beating the eggs and coconut milks a long with a pinch of salt . This is paced into the flan pan and baked for an hour at 350 degrees Farenheit for an hour. After its';cooled, remove it from the pan, sprinkled shredded coconut on top and then serve.

A taste of Mexico is still a great way to hold onto the summer. Make this dinner to enjoy bright flavors and colors/. It's the perfect blend of spices ,both sweet and savory.

Fish And Couscous

What do you do about midweek cooking. It doesn;t have the exciting ring of weekend dinner parties with friends.There's none of the breezy casualness of a Friday take out or quick bake pizza. The answer is liven it up by one classic yet literally eye opening recipe and a traditional one with an ingredient popular in another country.

Thank Melissa Clark and David Tanis for their takes on fish and couscous respectively in yesterday's New York Times Food section. Ms/ Clark goes old school with cooking red snapper with its' head intact. This may cause some squeamishness in some, yet it is popular in European and Asian cooking.  Her column, A Good Appetite is an argument about using the entire body because it leads to a more flavorful meal. It also makes it impossible to overcook it  along with drying out the meat. Many home chefs find it difficult to cut . Ms. Clark suggests diners go at the fish from one side, namely the belly. All that will be left are the head , spine and tail ,looking like a cartoon cat devoured it.. Also to make it more desirable is the glaze. It's combining three citrus fruits, lemon, lime, and orange with tamari  and butter  The fruit is placed inside the fish cavity, infusing it with a tropical , tart flavor and more lime juice is added for the sauce. Ms. Clark suggests serving it with cilantro sprigs but you can try any green as a light salad on the side.

If you would rather go the vegetarian route,then the recipe from David Tanis' A City Kitchen. His is a take on the classic Middle Eastern dish, updating it with feta. It's the perfect meal for a cold day. Pearl couscous,more  similar to pasta than semolina, is cooked with the always fun grape  tomatoes and chickpeas. The last gives this vegan dish a boost of protein while the tomatoes add color and flavor. The addition of balsamic vinegar , garlic and scallions give the tomatoes a savory and sweet taste. Updating it with feta gives the dish a creaminess and tang.The last depends on what kind you buy. The Greek tends to be the saltiest and most intense in flavor.. If you want to go milder, Mr , Tanis suggests trying feta from France or Bulgaria. Taste it first , before you add it to the pan. If' its' too salty then just give it a quick rinse to rid it of the salinity. There's also cumin and lemon zest for more of a Middle Eastern vibe. It can be topped with a drizzle of olive oil and balsamic vinegar along with more herbs and a dusting of Parmesan cheese.

Whatever one you choose, they're great for livening up a weekday meal. Try a glazed snapper for a warm sunny flavor. For a warm cozy  and exotic dish, whip up a bowl of vegan couscous. Both add zing to meal time.

Snapping Up Red Snapper

If you're looking for a tasty fish dish either for Lent or just for a diet consider red snapper.This is a tasty and versatile fish that can be served a variety of ways. It's considered the premium of fish and after one taste you'll see why.

Red snapper is usually found in the Gulf of Mexico and figures in Caribbean cooking as well as Latin American where it;''s called parga.However they have also been found as north as the Massachusetts coastline.Red snapper gets its' name from its' color alight red however the fish's back is a darker shade than the body. Dieters love it because one grilled fillet is only 250 to 275 calories.It's one of the most flavorful fishes and is delicious prepared any way.It's also an easy fish for novices to make

Most people like to grill red snapper. It is just great with olive oil and a squeeze of lemon or lime. However it is also good with tomato sauce  over pasta. Fillets can also be pan seared or roasted as well.Blackened red snapper is an alternative where the fish is coated with herbs and black pepper and flavored with thyme, along with onion and garlic powder. This is the perfect dinner with dirty rice  and home made cheddar biscuits. The fish can also be made into a tasty stew with onions,okra and fresh tomatoes

Red snapper is a wonderful fish for a meal. Choose to have it either grilled with a squeeze of lemon or over pasta. Its a versatile meat that  can be easily made. It's also one of the tastiest too.