Recipes, Cooking & Art Direction: Mariana Nuño Ruiz McEnroe | Photography: Ian McEnroe |
Published: August 28, 2015
I’ve been craving Fish Tacos. But not any kind of Fish Taco, I mean Ensenada, Baja California Mexico Fish Tacos. The real deal. These “the” original fish tacos are often imitated, and sad to say but rarely duplicated. How can something so simple in principle, can be so hard to replicate? I really believe its all in the ingredients and the particular sazon of the cook. Have you ever tried the authentic Baja tacos?… If not, please do. Tale says that the Baja tacos were created by the street stand “Tacos El Fenix” in Ensenada Baja California, Mexico. What is so special about a Baja taco? Well, let me describe it. Imagine a tempura-like battered piece of the freshest morning pacific caught white flesh flaky fish, on a Mexican corn tortilla, light mayo-crema, shredded cabbage, pico de gallo, and a spoonful of spicy green or red spicy salsa and a squeeze of lime. The bite is ethereal, crunchy, tender, fresh, savory, acid, spicy your tastebuds go on ecstasy.
I have not eaten Baja Fish Tacos in almost 10 years!, would you believe that?…No?, me neither.
Recreating a craving from a memory of flavor could be a little daunting. I did not want to even attempt to relay into my 10-year taste buds memories to try to replicate these unique Baja tacos.
So I opted for a 360 degree of separation alternative recipe to tease and ease up my Fish Taco craving. I made these Black Sesame Seared Tuna Tacos. Sometimes my taste buds act in mischievous ways. On these tacos, I opted to seared Ahi Tuna steaks covered in Black sesame seeds instead of the deep frying battered fish.
Recipes, Cooking & Art Direction: Mariana Nuño Ruiz McEnroe | Photography: Ian McEnroe |
Published: June 30, 2015
This recipe has a long name but short preparation. Crab was never on Ian’s or my menu when growing up, but we really enjoy seafood: Mussels, Oysters, Razor Clams, Lobstah’, shrimp, fish… we love seafood the same way we love all food we sea.
So I decided to give it a shot, and make some crab cakes. I always liked how Seafood is prepared in Spain, simple, fresh but there is always an element of kick. Either from the freshest olive oil, a pinch of paprika, garlic, or a simple side of pimientos del padron. There’s always that good unexpected accent.
With this in mind I create today’s recipe which combines sweet corn, orange zest, green onion action and sweet Louisiana crab with a delicious creamy saffron aioli with a garlic kick.
The first time I made these crab cakes we just fell in love with their flavor. These subtle flavors are a match made in heaven with the sweet crab. I could go on and on about them, but I think the photos will do the talking…Shhh, They taste even better than they look…
Crispy panko bread crumbs surround the outside of this cakes and a tender flaky and moist inside the crab just sings. The sweet corn kernels add great texture and sweetness. They are serve warm with a squeeze of lemon and the bright creamy saffron-garlic aioli on the side…mmmm, seriously good.
The recipe makes about 10 crab cakes if you use a standard ice cream scoop to portion them. They can also be made with a smaller size scoop and make bite size appetizers, Small to bigger crowds will love them.
If you are in a crabby mode, please consider this recipe as one of your top contenders.
Serve them along with green bib lettuce and some fresh tomatoes, these Sweet Corn Crab Cakes with saffron aioli it is all you need for a great Summer dinner. Have fun!
Recipes, Cooking & Art Direction: Mariana Nuño Ruiz McEnroe | Photography: Ian McEnroe |
Published: April 14, 2015
Valencia is one of the most beautiful cities in Spain. Great architecture, culture, and cuisine gather together in this little gem of a city that faces the Balearic sea.
Throughout history Valencia’s splendid location attracted cultures contributing to this fantastic region character. Moors brought new ingredients to the region like rice, sugar cane, oranges, almonds, and spices. The Romans brought the utensils to cook with. This kind of influences, shaped one of the most iconic Spanish dishes, Paella Valenciana. The original Valencian Paella recipe consists of a combination of chicken, rabbit, rice, green vegetables, artichokes, peppers, bomba rice, white runner beans, saffron, fresh rosemary, sweet paprika, garlic and lemon. It sounds divine, right? And also a little far off from the Paella Mixta we know in America.
I had the opportunity to travel around Spain with my Grandma Ana. One of the cities we visited was Valencia. We had a blast, and of course every time I tried some remarkable food I wanted to know the origin of the dish. I love to hear about different stories about what people believe and their traditions. For me, this is an enriching way to know a culture; by their stomachs! So I took this info at face value and what I discovered is that Valencianos prefer to make their Paella with one category of meat at a time and not mixing them. Hey, since they are the Paella creators, I will go with their advice!,… And it make sense, seafood ingredients available in the near coast, they use shrimp, langoustines, mussels, clams, and squid. Areas more inland use land creatures, rabbit, chicken. What ever freshest available always taste best.
Throughout Spain, other variations have been adapted for inland areas creating the infamous Paella Mixta which combines a variety of white meats, seafood, sausage and chorizo. But, just remember that Valencians are very proud of their dish and they do not recognize this Paella Mixta as Original Paella Valenciana. So watch out what you call Paella Valenciana unless you want to get in to a heated argument.
Every country has their nationalistic pride when it comes to Cuisine, and in this case there is no exception since Paella is Spain National dish. Every culture has their memories linked around a particular dish, ingredient or preparation that was carried by generations, runs in the family, or evokes a moment in time. And It is admirable when people stand by their beliefs and roots. I do respect that.
I hope knowing all these facts makes you less intimidated, after all they say knowledge is power. I would say in this case, knowledge is inspiration. I truly believe that everybody has a little of a cook inside. I would love to encourage you to be comfortable with the idea of cooking and enjoying the process. Have some red wine, Rioja if possible, and music on the side to let that cook come out. Whether you are preparing the best butter on a toast or a dish with a lot of history and tradition like this Seafood Paella Valenciana, just have fun and be curious about it.
Honoring the authentic Paella Valenciana, I made it strictly with seafood. We live in Texas, and have some access to great shrimp from the gulf, beautiful fresh rosemary in abundance and delicious Spring vegetables, and Texans know all the whereabouts to build a wood fire and that’s one of the key ingredient on the Valencian Paella, since it was created by people on the mountain.
I took the main components of the traditional recipe and added Spring vegetables like asparagus and green peas. I truly wanted to add some artichokes but I could not find good looking ones for some reason; anyway If you find some artichokes it would be a divine addition, if not, no biggy, it is a delicious recipe any way. This seafood Paella Valenciana can be done in about 2 hours total including the prepping. It is definitely a dish that makes it perfect for small to medium gatherings. It is a fun crowd pleaser. With this fabulous weather, cooking outside and grilling this Spring or Summer its one of the best things to do.
Recipes, Cooking & Art Direction: Mariana Nuño Ruiz McEnroe | Photography: Ian McEnroe |
Published: May 10, 2014
Calling all the brave spicy souls! Are you there? … If you are one of them, keep reading because your ride to spicy heaven is here. Deviled Shrimp Camarones a la Diabla!
Why “a La Diabla” well because this recipe is *SPICY*, as in ~shzsshzzsshz~ that noise that your mouth makes when your mouth salivates, when your tongue tingle and sweats and you have rosy checks and almost start cursing HELL YES! Spicy shrimp It is a pleasurable torture… are you still with me?
This is a classic Mexican seafood dish. Where does it come from? Nobody knows. I’ve been Mexican all my life ~hehe~ and I do not know the origin of this dish. Go figure!. What I do know is that you can find Camarones a La Diabla on any menu of a seafront restaurant all along the coastal perimeter of the Mexican Republic. There are some rumors about the origin of this recipe comes from Sinaloa but it’s not unanimously agreed upon. Anyway, we Mexicans love any kind of spicy pledge.
In this recipe you are your own executioner as we say in Mexico. You “punish yourself” with the amount of spiciness you add. This recipe is for brave people, unless you want to end up eating tomato garlic sauce. Be brave-Be bold.
I balanced the spice by adding some orange juice to give a citrus background note and a more pleasurable spicy flavor. If you follow the recipe as it is written you will end up with spicy shrimp that makes you want more without being overwhelmed in fire. (I am brave, but I don’t want Ian to have a spicy comma, he almost has a Mexican palette when it comes to spicy foods…but still there’s some homework to do).
This recipe is one of my Mom’s favorite ~hi Mom!~ thinking of her wishing she was here on Mothers Day, sending her all the visual and shrimp love I can. This is for you Yoli!
She is one of the bravest women I know, I admire her and love her dearly. And oh my! spicy as she can be!..And sometimes like all Moms, a pleasurable torture!
I just love you so much shorty! Thank you for being such an awesome Lady, Happy Mother’s Day to all the spicy Moms out there.
Thinking of you Yoli…Enjoy!
Deviled Shrimp Camarones a la Diabla
Serves 4 spicy brave souls
2 lbs. Medium size Shrimp. I used Gulf shrimp, skin off, tale on and deveined.
6 tablespoons of butter
1 good glug of extra virgin olive oil
½ cup white onion finely diced
8-10 garlic cloves finely chopped
¼ cup tomato paste
1/2- ¾ cup freshly squeeze orange juice (approx 1 large juicy sweet orange, if your orange is to sweet, please add 1 teaspoon of white or rice vinegar)
1 teaspoon orange zest.
½ cup Cholula sauce
¼ cup Valentina or Huichol hot sauce
2 chiles chipotles in adobo sauce pureed
(you can buy the 2 oz little cans they work great for this recipe)
Salt and black pepper to taste.
* If you are not feeling so brave, reduce the Cholula sauce by half, omit the Valentina hot sauce, and use just one chipotle.
For the Garlic- Butter Rice:
White garlic rice Serves 4 or 2 sailors.
1 cup white rice
2 tablespoons butter
1 glug of extra virgin olive oil
2 large garlic cloves cut in halves
1 bay leaf
1 teaspoon salt
2 cups chicken stock or water
Preparation method:
In a medium size pot over medium heat melt butter and oil, add the rice, garlic cloves and bay leaf.
Stir constantly until the rice is to slightly toasted, (it will turn off white slightly golden) see picture below.
Add the 2 cups of water. Cover the pot with a lid until the water rich to a rolling boil.
At this point-set the temperature to low with the lid on. (my advise for good rice, do not look at it do not stir it, do not keep poking it or removing the lid. Rice is a lonely cooker. He likes to bloom in private. So set your timer at 20 minutes and go and peel the shrimp… hehehe)
* 25 min. later…Check your rice. Has the timer gone of? When it does just taste a little bit for doneness and make sure all the water has evaporated. If not give it 5 more minutes, then turn off the heat and leave the rice covered on the stove to keep it warm. Once you are ready to serve it, with a fork, please fluff the rice. It makes it airy and light…
Let’s talk about shrimp…
Skin on or skin of /head on head of.. that’s the dilemma!…
Is totally up to you! You are in charge of this decision. It’s up to which mood are you and flavor profile. Head on is a delicacy! makes the sauce a bit creamier and intense sea flavor. Also and most important, the shrimp skins add tons off flavor to the sauce.With this said, not a lot of people likes this shrimp intensity and the heads can be a bit intimidating, those big black shrimpy eyes looking at you, bring the sun glasses please!…In my opinion, I find skin on is fun and messy, a whole different adventure. But again my friend, you decide on your mood an make your call.
This time I choose skin off and head off (since this recipe is thinking of you mom, I know this is the way you like them!)…so while my rice is cooking I started by peeling the shrimp.
I leave the tales on they look so good and devein them with a little pairing knife run it onto the back of the shrimp and remove the black vein under the running water.
Cooking the shrimp:
1. In a heavy bottom pot, over medium heat melt the butter, add a glug of extra virgin olive oil. Once the butter is bubbling add the finely chopped onions and garlic. Saute for 3-4 minutes until a bit translucent.
Add shrimp and cook for about 3-4 minutes until they start to curl but still look a bit translucent. At this point take out the shrimp into a bowl, set a side.
2.At this point you will have some butter, olive oil, garlic, onions and some shrimp juices in the pot. Add the tomato paste cook for 1-2 minutes. Add the Orange juice, the zest and all the chilli sauces. Mix until well combined. Cook for 3-4 minutes, adjust for salt and black pepper. Taste for acidity. If is to sweet add a bit of vinegar. If is to spicy you are on the right track. this is the moment to adjust the sauce.
3. Add the shrimp to the sauce, until well combined and toss and cook for another 2-3 minutes. It really does not take longer for shrimp to cook, you do not want over cook, pasty, grainy shrimp…yikes!, so watch out!.
I which you could smell this … insanely good, butter, garlic, spices, uff!
(Where are you Mom???!!!)
Time to Eat!, serve a generous amount of rice and your shrimp a la diabla on the side with
enough sauce to cover them, a green salad with a simple dressed with lemon salt and olive oil.
A dreamy spicy shrimp, serve with fluffy garlic rice, and a green refreshing salad.
Course
Main Course
Cuisine
Mexican
Prep Time20minutes
Cook Time25minutes
Total Time45minutes
Servings4little devils
Ingredients
2lbs.medium size Shrimp,I used Gulf shrimp, skin off, tale on and deveined.
6tablespoonsButter
1glugExtra Virgin Olive Oil
1/2cupwhite onion,diced
8largegarlic cloves,finely choped
1/4cuptomato paste
1/2cupCholula hot sauce*
1/4cupValentina or Huichol hot sauce
2chiles chipotles in adobo sauce pureed,you can buy the 2 oz little cans they work great for this recipe
1/2 -3/4cupfreshly squeeze orange juice,about 1 large juicy orange, if your orange is too sweet add 1 teaspoon of vinegar.
1teaspoonorange zezt
1teaspoonsea salt,to taste
1/4teaspoonfresh black pepper,to taste
For the garlic-butter-rice:
1cuplong grain rice
2tablespoonsbutter
1tablespoonextra virgin olive oil
2-4largegarlic cloves,cut in halves
1mediumbay leaf
1teaspoonsalt
2cupschicken stock,or water
Instructions
Prepare the Rice:
1. In a medium size pot over medium heat melt butter and oil, add the rice, garlic cloves and bay leaf. Stir constantly until the rice is to slightly toasted, it will turn off white slightly golden.
2. Add the 2 cups of water. Cover the pot with a lid until the water rich to a rolling boil. At this point-set the temperature to low with the lid on. (my advise for good rice, do not look at it do not stir it, do not keep poking it or removing the lid. Rice is a lonely cooker. He likes to bloom in private. So set your timer at 20 minutes and go and peel the shrimp… hehehe)
* 25 min. later…Check your rice. Has the timer gone of? When it does just taste a little bit for doneness and make sure all the water has evaporated. If not give it 5 more minutes, then turn off the heat and leave the rice covered on the stove to keep it warm. Once you are ready to serve it, with a fork, please fluff the rice. It makes it airy and light…
Cooking the shrimp:
1. In a heavy bottom pot, over medium heat melt the butter, add a glug of extra virgin olive oil. Once the butter is bubbling add the finely chopped onions and garlic. Saute for 3-4 minutes until a bit translucent.
2. Add shrimp and cook for about 3-4 minutes until they start to curl but still look a bit translucent. At this point take out the shrimp into a bowl, set a side.
3. At this point you will have some butter, olive oil, garlic, onions and some shrimp juices in the pot. Add the tomato paste cook for 1-2 minutes. Add the Orange juice, the zest and the chilli sauce. Mix until well combined. Cook for 3-4 minutes, adjust for salt and black pepper. Taste for acidity. If is to sweet add a bit of vinegar. If is to spicy you are on the right track. this is the moment to adjust the sauce.
4. Add the shrimp to the sauce, until well combined and toss and cook for another 2-3 minutes. It really does not take longer for shrimp to cook, you do not want over cook, pasty, grainy shrimp…yikes, so watch out!. Enjoy!
