Saturday, October 20, 2012

Spicy fish Taco with cilantro and avocado dressing


Hi Everyone,
Lately I’ve been having an affair with Tacos, specifically fish tacos to be precise. Several eateries have opened up in the Asian section of Orlando Tako Cheena


Spicy Fish Taco
For this dish you can use a variety of
Fish from Tilapia, Basa, Grouper,
Red Snapper, Yellowtail Snapper.
If you are the adventurous type Bacaloa will be perfect.

2 cups water
1 tablespoon butter
2 1/2 tablespoons fresh cilantro, coarsely chopped
4 grouper fillets 1 1/2 lb.; thawed
Juice of 2 limes, divided
1/2 teaspoon adobo seasoning (Spanish seasoned salt)
1 cup red and green peppers dice
1 1/3 cups roma tomatoes dice
4 (10-inch) low carb tortillas
1/4 cup Mayonnaise
1/4 cup red onions dice
1/4 cup mild salsa
1/4 cup olives dice
1/4 cup seeded jalapeno
1/2 teaspoon cumin, and pepper
1/4 teaspoon olive oil
Salt and pepper to taste
Dice avocado

  • Preheat a pan with olive oil, add the butter
  • Clean fish, wash with water, sprinkle  1/2 of the lemon juice onto the fish, season with salt and pepper, set aside
  • Chop all the vegetables including the cilantro into a bowl add the remaining lemon juice, cumin, pepper, mix well so all the vegetables are coated with the spices
  • In a blender, liquefy mayonnaise, 1/2 of the jalapeno, olive oil, cumin, pepper to create the dressing, set aside

  • Sautee the fish in the preheated pan for 2 minutes on each side, remove from heat to a plate to let cool
  • Once cool dice the fish set aside
  • Clean pan, return to medium heat stack the tortilla to warm
  • Remove the tortilla spoon the vegetables onto the tortilla, add fish
  • Sprinkle the jalapeno mayonnaise on top, add dice avocado, garnish with cilantro

You can also add dice queso blanco if desired for more textures.
This is a perfect meal for small gathering for games served with a light beer or cider beer.
Have a great,

PS don’t forget to follow my pinterest boards


Tuesday, October 16, 2012

Pumpkin Cupcake with Mascarpone bourbon frosting!

Hi Everyone,
Today is my friend’s Daphne Birthday and my ex-husband. Daphne will be celebrating at Epcot Food and Wine Festival all week long, I made their favorite scrumptious Pumpkin Cupcake for their birthday.
As y’all know I’m not fond of frosting, so I use my favorite cheese (mascarpone) to frost the cupcakes.

Pumpkin cupcake with Mascarpone bourbon frosting!


1 box of Pillsbury Sugar free moist yellow cake
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
4 extra-large eggs, at room temperature
1 teaspoon Splenda
1/2 cup canned pumpkin purée not the pie filling kind (stay away from those)
6 ounces mascarpone cheese, at room temperature
3 tablespoons unsalted butter, at room temperature
1/4 teaspoon bourbon
1/2 teaspoon pure vanilla extract
1. Preheat the oven to 350 degrees. line  muffin tins with paper liners
2. In a bowl whisk together the eggs, pumpkin purée, cinnamon, ginger, and nutmeg. Add the cake mixture and stir until combined
3. Add batter to prepared tins bake for 20 minutes or until a toothpick comes out clean when tested
4. Let cool for 10 minutes before frosting
Mascarpone bourbon frosting
1. In a bowl cream the mascarpone cheese and butter until smooth. Slowly add in the bourbon,vanilla extract, and splenda mix until smooth
2. Spread the frosting on the cupcake using a frosting bag or a Ziploc bag, sprinkle cinnamon over the frosting

Happy Birthday my friends :)
Have a great week,

Sunday, October 14, 2012

Happy Birthday to me with a savory cupcake!


Hi everyone,
I woke up today one year older, and with more grey hair and aches and pains. As you know a year ago I told you about the back pains I was going through. However what you didn’t know was 2 months ago I was diagnose if the medications didn’t work I might become paraplegic.
I’m happy to tell y’all the inflammation is almost gone and the meds work. I’m happy to be able to cook and celebrate with all of you.

Savory eggs bacon cupcake

Smoke bacon dice
Roma tomatoes dice
Red onions dice
Springs of cilantro
Tbsp. jalapeno, seeded and diced
William Sonoma smoke salt
Madagascar pepper
Muffin tin
Olive oil


Preheat oven to 350F
  • Coat muffin tin with olive oil,
  • Add tomatoes, onions, jalapeno, bacon onto muffin tin
  • Crack an egg into each tin.  Season with pepper
  • Bake on the middle rack in the oven  for 10 minutes


  • Remove from muffin tin
  • Plate, add a tsp. salsa and cilantro on top before serving


Savory muffin/cupcake serve with latte.

Have a great week!
Don’t forget to follow my boards on Pinterest :)

Tuesday, October 9, 2012

Spicy shrimp en Papillote


Hi Everyone,
My mother is the most creative woman I know from the kitchen to mix media art. I’ve discovered a lot of her techniques are actually becoming very mainstream. Example I grew up with my mom smoking bone marrows, only to discover a celebrity chef Norman is now serving this dish as a delicacy of 4 small bone marrows for $27.00.
One of the ways my mom love to steam shrimp is by using an aluminum foil as a pocket or en papillote. Hold and be hold this technique is called in French Papillote.
I’m sure you are wondering what is en papillote cooking?
It’s a simple technique meaning to cook in a pocket using parchment paper, tightly for baking. In France the chefs always use parchment paper. However my mom always use aluminum foil, when I asked her why she told me it was what she had in the kitchen, and also she can grill it, as opposed to the parchment paper that can only be baked.
Today I continue the tradition in my own kitchen,of using you guessed it :) ALUMINUM foil!

Spicy Shrimp en Papillote


Shrimp, deveined, clean
Roma tomatoes dice
Red onions dice
Celery dice
Jalapeno pepper seeded dice
William Sonoma smoke salt
Madagascar pepper
Ancho Chili powder
Smoke pepper bacon
1/2 tsp. extra virgin olive oil
Aluminum foil

Heat oven to 450 degrees F.
  • Mix olive oil with salt, pepper, Ancho chili powder in a bowl
  • Add shrimp,jalapeno, celery,onion, tomatoes,coat all ingredients well with the spiced oil
  • Lay 2 15-inch-square pieces on top of each other, so it will be sturdy on the counter
  • Add coated shrimp onto the center of aluminum foil, add cilantro, bacon, olives on top of the shrimp
  • Pull the sides of the aluminum foil fold together to create a tent pocket, place in the center of the oven for 10 minutes
  • Let cool on a cutting board before opening the pocket


Here’s a video on the techniques of Papillote

Have a great week,