Two Recipes You'd Probably Like To Try.

I told you how we've been entertaining more this summer. We've been entertaining and being entertained so much in this early part of the summer I said to Logan yesterday, "It's like I blew my Summer Fun Load already." 

That's a little gross.  Anyway.

On the Fourth we hosted a dinner for a few of Logan's coworkers/friends/friends I want to have. We made chicken and beef fajitas and had everyone else bring side dishes. There was an amazing potato salad, a pasta salad with asparagus and pancetta, also a bundt cake containing 3 sticks of butter. (Let's not talk about the part where Lucy ate the front end of that damn thing while it was waiting to be served. Shhh....don't tell anyone)

But one friend brought corn on the cob and he'd been in Mexicantown and had this corn, called Elote, with this amazing sauce and spice mix, he gave us this gift and I want you to have this gift too. 

Here is the recipe he gave us. 

You should know that at some point that evening I painted myself in the sauce and then begged Logan to sprinkle me in the spice mix. Logan hates mayo with the passion of a thousand Pickles so he refused. You can imagine how embarrassing that was, you know being naked, covered in a mayo/lime juice sauce and no spice mix. 

I also mentioned we made Fish Tacos for our Welcome To Summer With The Summers' party.

I thought I'd share the recipe because it's so good and also I made so much of the Chipotle Mayo sauce I'd like to send you some to use. 

As I mentioned we took the recipe from the winning concoction at our Beyond The Shaker Salt Challenge this last January. Beyond The Shaker is the company a good friend of Logan's has been hard at work growing. It's a line of premium and unique salts, you can read about them here. 

And here is Geoff's recipe:

Geoff's Blackened Tilapia Tacos with Chipotle Mayo Recipe

- Chipotle Mayonnaise Ingredients:

1 cup mayonnaise
2 chipotles in adobo sauce
1 tablespoon adobo sauce - can use as a part of chipotles in adobo sauce
1/2 lime, juice
Beyond the Shaker.com Citrus Basil Salt and freshly ground black pepper*

              -place in a food processor until pureed

- Blackened Tilapia Ingredients:

2 tablespoons of Beyond the Shaker.com Citrus Basil Salt*
2 tablespoons paprika
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon cayenne pepper
1 tablespoon freshly ground black pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
4 six-ounce tilapia fillets
2 tablespoons canola or olive oil 

   -place all spices in a bowl to combine, drizzle tilapia with oil and coat the fish with the mixed spices.

- Misc Taco Ingredients:

Queso blanco
Shredded iceberg lettuce
Diced tomatoes
Pan fried tortillas
Cilantro
Lime Wedges 

Cook:

• Preheat grill or sauté pan to about 350 degrees or medium high heat.
• Drizzle a few tea spoons of canola oil or pomace oil onto grill or sauté pan.  Do not use Olive Oil because it will smoke and make the fish taste bad.
• Cook fish about 2-3 minutes on either side.
• Just before you are ready to serve and the fish is cooked, turn the heat down on the fish and heat up a second fry pan to cook the tortillas.
• Heat the second fry pan to about 250-300 degrees, no oil.  Add tortillas and let them cook until they start to brown, then flip the other side.
• When the tortillas are cooked, add the Chipotle Mayo, then the fish, then the shredded lettuce, tomato, cilantro, queso blanco, and lime juice on top.

*I didn't have Citrus Basil Salt on hand so the first time I made this recipe I used regular kosher salt and Oh Boy was that rub salty. I'd keep the salt the same in the chipotle mayo and cut the salt in the rub by 3/4-1/2. Or better yet, just buy the Citrus Basil Salt.

Comments

[christy]

I immediately had to start searching for pasta salad with asparagus and pancetta after I read that. I didn't find exactly that, but I did come across this which looks nummy: http://www.redbookmag.com/recipefinder/gemelli-asparagus-pancetta-rbk

Aaaaand, I just said nummy, like a 4 year old.

[christy]

I immediately had to start searching for pasta salad with asparagus and pancetta after I read that. I didn't find exactly that, but I did come across this which looks nummy: http://www.redbookmag.com/recipefinder/gemelli-asparagus-pancetta-rbk

Aaaaand, I just said nummy, like a 4 year old.

[Lisame]

I'm really starting to think you would be happier in Texas. You can't swing a dead cat around here without hitting an elote stand! I usually get one to to munch while grocery shopping. Extra sprinkles.

[Irene]

The 'elote' part is a staple where I live (SoCal)...we have guys that ride around on a bike (ringing a bell) w/a cooler strapped to it with all of the elote fixins...sort of like the ice cream truck but a cooler full of corn lol :) you can buy em for a buck and they're on a skewer so easy to eat.

[Krissy]

OMG, every ingredient sounds absolutely divine. Thanks for sharing and I can't wait to try it!

[Poppy]

Good for you for getting out there and being so social and for all the entertaining you are doing. I had my first summer dinner party tonight... for a sleep over for my daughters.

Must get out of the freaking box as you have apparently!

[Michelle]

Did the Elote last night. Divine.