NFL Recipes
Fish Tacos with Cajun Sauce
Ingredients:
½ lb cod (or white fish you prefer)
½ lemon
½ cabbage
Salt and pepper
Pico de Gallo salsa
¼ c sour cream
¼ c plain yogurt
1 t garlic powder
½ t onion salt
1 t chili powder
½ t paprika
1 t cayenne
Corn tortillas
Directions:
Place
fish on a cutting board, and slice into thin strips. Preheat a saucepan on
medium heat, and add a dash of olive oil. When heated, add the fish. Sprinkle
with some salt and pepper, and a little more squeeze of a lemon.
Meanwhile,
slice the cabbage and squeeze the remaining part of the lemon on top. Toss and
set aside.
To
make the sour cream sauce, place the sour cream, and yogurt in a bowl. Add the
garlic powder, onion salt, chili powder, paprika, cayenne, and some pepper.
Stir well.
When
fish is fully cooked, place in tortillas. Spread some sour cream sauce across,
cabbage, and salsa on top. Enjoy! Go Chargers!
Pico de Gallo
Ingredients:
3 medium tomatoes
½ Anaheim pepper
½ green bell pepper
2 T garlic
¼ c white onion
½ lemon
2 t cumin
2 t cayenne
2 t coriander
salt and pepper
Directions:
Slice
the vegetables into small chunks and place into bowl. Add the spices and
garlic, with the juice from the lemon. Mix well, and allow to sit at least
thirty minutes before serving.
Alligator Meatball Soup
Ingredients:
1 lb ground alligator
½ white onion
3 medium tomatoes
2 stalks celery
1 T garlic
4 c stock
½ c butter
½ c flour
2 t paprika
2 t cayenne
1 t onion salt
2 t cumin
1 t fresh thyme
2 t fresh basil
Salt and pepper
Olive oil
Directions:
Begin
by making a spice rub in a bowl; add the paprika, cayenne, onion salt, cumin,
thyme, basil, salt and pepper in a bowl. In a larger bowl, place the ground
alligator. Place about 2/3 of the spice mixture into the meat, and mix well.
When spices are well incorporated, start pressing and rolling the meat into
meatballs. In a large pot, place on medium heat with a small amount of olive
oil. Place meatballs into the pot and allow each side to brown, remove from
heat and side aside.
Slice
the onion, celery, and tomatoes, and set aside. In a large pot, place the
butter in on medium-low heat. Allow the butter to fully melt, and then add the
sliced vegetables. Allow to cook down, meaning the onions will be translucent
and tomatoes fall apart. Add the flour to the mixture, and stir well. Allow the
flour thick mixture to cook the flour taste out, about 5 minutes. When the
mixture is ready, slow add the stock in. Mix well, and bring to warmth, it will
slowly mixture together. Make sure the soup is smooth before adding the
meatballs.
Place
a lid on, and allow to cook for ten-fifteen minutes. Serve and enjoy! Go
Jaguars!
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