AwesomeBites

Ingredients
Serves: Serves 12

For the batter:
2 eggs
2 cups flour
2 cups Tecate beer, or other pale beer
2 tablespoons cornstarch
2 teaspoons baking powder
2 teaspoons Gray salt
2 ounces canned chipotle peppers
Freshly ground pepper

For the fish tacos:
1 1/2 pounds cod or other whitefish cut into 1 ounce strips
Corn oil for frying
1 1/2 bunches cilantro-chopped
12 red radishes- sliced thinly
6 limes- cut in wedges
2 tablespoons fresh Lime juice
3 tomatoes- small diced
24 corn tortillas
3 cups sour cream

Directions
Preheat oven to 300 degrees F.

To make the batter:
Puree the chipotles and egg together in a blender. When wellblended, transfer to a bowl and whisk in the beer. In a separate mixing bowlcombine the flour, cornstarch, baking powder, and salt. Add the egg mixture tothe flour mixture, whisking well to prevent clumps. Add freshly ground pepper. Set the batter aside while preparing theother ingredients.

In a small mixing bowl mix together the sour cream, 2Tablespoons of the chopped cilantro, 2 Tablespoons lime juice and 1 teaspoongray salt, mix well and remove to a serving bowl.

In a large pot or skillet add corn oil about 1-2 inchesdeep. Over medium heat, heat the corn oil to 350 degrees F.

On a large serving plate arrange the tomatoes, lime wedges,chopped cilantro, and sliced radishes to garnish tacos.

Wrap the tortillas in aluminum foil and heat in the ovenwhile frying the fish.

With your fingers dip the fish strips into the batter andcarefully place in the hot oil. Fry until golden brown all over, about 2minutes on each side. With a slotted spoon remove the fish to a paper towel. Toassemble the tacos place 1 piece of the fried fish on a warm tortilla andgarnish with tomatoes, chopped cilantro, radishes, and sour cream. Serve withlime wedges and Todd’s Slaw.

Ingredients
Serves: 6 Servings

1 quart vanilla ice cream
1/2 cup powdered orange drink
12 ounces bittersweet chocolate, in chunks

Directions
With a small ice cream scoop or melon baller, scoop balls of vanilla ice cream onto a cold cookie sheet lined with waxed paper. Place in the freezer to reset the ice cream balls to firm.

Put the chocolate in a microwave safe bowl and microwave at medium until liquid, about 1 1/2 minutes. Stop and stir every 30 seconds until melted, be careful not to burn it.

Spread the orange drink powder onto a large plate. Roll the ice cream balls in the powder and return them to the cookie sheet. Drizzle the melted chocolate over the ice cream balls. Return to the freezer until ready to serve.

Ingredients
Serves: Serves 6

For the batter:
3 large eggs
1 egg yolk
1-1/2 cups milk
Pinch of gray salt
1/2 cup all-purpose flour
3 tablespoons Parmesan
Twist of freshly ground black pepper
2 tablespoons ricotta
1-1/2 tablespoons minced chives
1 teaspoon chopped fresh thyme leaves

For the corn:
1/2 cup oil packed oven-dried tomatoes
1 tablespoon butter
2 ears of corn, husked, kernels cut off the cobs (about 2 cups)
Gray salt and freshly ground black pepper

Directions
For the batter:
In a bowl, whisk together the eggs, yolk, milk, and salt.
In a separate bowl, mix together the flour, Parmesan, and pepper.

Whisk 1/3 of the egg mixture into the flour mixture to form a paste. Gradually incorporate the remaining egg mixture. Fold in the ricotta, chives, and thyme.

For the corn:
Preheat the oven to 425°F. Set rack in the middle of the oven.

Drain the tomatoes, reserving 1 tablespoon of the oil. Dice the tomatoes and set aside. In a 10-inch ovenproof skillet, heat the reserved oil and the butter over medium high heat. Add the corn and sauté for 1 minute. Season to taste with salt and pepper and continue to cook for about 3 minutes, or until corn is a golden brown. Add the tomatoes and toss.

To finish:
Remove the skillet from the heat and pour the batter over the corn and tomatoes. Place the pan into the oven and cook for about 15 -20 minutes, or until the edges of the clafoutis are puffed and browned and the center is set. Turn on the broiler and brown the top if desired.

Here is a recipe for my hot sauce also
Canning hot sauce.
8 Cups tomatoes
1 large green pepper
1 medium to large onion
2 to 3 cloves garlic
1 1/2 tablespoon of salt non iodized or canning salt
1 tsp oregeno
1 tsp parsley flakes
1/3 cup vinegar
2 tsp jalapenos for mild sauce
boil 5 to 10 minutes and put in jars

PICKLED JALAPENO PEPPERS

Read more about it at www.cooks.com/rec/view/0,1636,153172-229199,00.html
Content Copyright © 2011 Cooks.com – All rights reserved.

1 cup white or cider vinegar
1/4 cup olive oil
1 tablespoon pickling spice (tie in a bag) discard later
1/4 cup water
1 teaspoon canning salt
Bay leaves

Wash peppers. and slice 1/4 to 1/2 inch thick.
Pack loosely in a jar with 1 bay leaf in each jar.

Heat ingredients to a boil and pour over peppers in jar.

Place jar lid after wiping jar rim clean; tighten band.

Process 10 minutes in a boiling water bath.

Do not forget the oil. The oil is the secret. For a clear liquid, use white vinegar; for the best flavor, use cider vinegar.
If you want crisper peppers, pickles, etc., try putting the jars in an ice water bath right after hot water processing. Cooling the jars down quickly will stop the peppers/pickles from continuing to cook while cooling down on the counter.