Apple Cranberry Wild Rice

I always get so excited when I see that a new or unique product is kosher. I can’t resist bringing it home. But then it frequently sits on my shelf – and sits and sits. So I was very glad to find this recipe that uses the Apple Cinnamon jelly I “had to have”. This is a nice side dish for your Chanukah brisket.

2 boxes long grain and wild rice
3 cups water
½ cup dried cranberries
1 cup Apple Cinnamon jelly
½ cup sliced almonds (optional)

Combine rice, season packet and water in a saucepan. Bring to a boil; reduce heat and simmer, covered, for 5 minutes. Remove from heat. Stir in jelly and cranberries and let stand until absorbed – 5 to 10 minutes. Garnish with sliced almonds if desired.

Eggplant Parmesan

Eating dairy on Chanukah is a reminder of the brave actions of Yehudis in killing the Assyrian general, Holfernes. He lost his life (deservedly so) and we rejoice in our dairy delights! This recipe is not for the faint of heart –it involves some time and some frying and some cholesterol. But it’s a real treat. This makes enough for 2 9×13-inch pans.

For sauce:
1 teaspoon minced garlic
1/3 cup olive oil
2 (29 ounce) cans crushed tomatoes
1 cup pitted black olives, chopped
¼ cup thinly sliced fresh basil
1 teaspoon crushed red pepper flakes
¼ teaspoon pepper

For eggplant:
1 cup flour
4 eggs, beaten
3 cups bread crumbs
1 tablespoon granulated garlic
1 teaspoon oregano
4 small eggplants, peeled and cut lengthwise into ½-inch slices
1 cup olive oil

For cheese:
2 eggs, beaten
2 (15 ounce) cartons ricotta cheese
1-1/4 cups fresh grated Parmesan cheese, divided
8 cups (32 ounces – yes you read that correctly) grated mozzarella cheese

Sauté garlic in oil in a medium saucepan or Dutch oven over medium heat. Add tomatoes, olives, basil, crushed red pepper and black pepper. Stir. Bring to a boil; reduce heat and simmer, uncovered, for about 1 hour.

In the meantime, place flour and eggs in separate bowls. Combine bread crumbs, garlic and oregano and place in a third bowl or on a plate. Dip each eggplant piece first in the flour, then the eggs, then the bread crumbs. Heat oil in a large skillet and fry eggplant –about 5 minutes per side. Drain on paper towels.

In a large bowl, combine the eggs, ricotta cheese and ½ cup Parmesan.

Preheat oven to 350 degrees. In each pan, place a layer of 1-1/2 cups sauce, four eggplant slices (or enough to cover), 1 cup ricotta mixture and 2 cups mozzarella. Repeat. Sprinkle with remaining Parmesan. Bake, uncovered, for 45 minutes. Let stand about 10 minutes before cutting and serving.

Veal Scallopine

3 pounds veal cutlets
1-1/2 cups flour
½ cup olive oil
2 tablespoons margarine
1 onion, chopped
½ cup chopped roasted red peppers
2 teaspoons minced garlic
2 cups chicken broth
½ cup balsamic vinegar

Dredge veal cutlets in flour. Heat oil and margarine in a large skillet. Brown cutlets over medium-high heat – 1 to 2 minutes per side. Add onion, red peppers and garlic and cook an additional two minutes. Add the broth and balsamic vinegar. Cover and cook for about 20 minutes.

Moroccan Carrot Soup

Serves 8
Ingredients
4 tablespoons margarine
2 cups white onion, chopped
2 pounds large carrots, peeled, cut into ½ inch dice
5 cups chicken broth or pareve chicken broth
3 teaspoons cumin seeds (or 2 teaspoons dried ground cumin, toasted)
2 tablespoons honey
2 teaspoons fresh lemon juice
¼ teaspoon ground allspice
1 cup tofutti sour cream or yogurt (if making dairy)

Directions
Melt margarine in large saucepan over medium-high heat. Add onion, and sauté for 2 minutes. Mix in carrots. Add broth and bring to a boil. Reduce heat, cover and simmer until carrots are very tender, about 20 minutes.
Stir cumin seeds (if using) in a small skillet over medium high heat until fragrant about 5 minutes. Cool and finely grind in spice mill.
Remove soup from heat and puree in batches in a blender or with a hand blender until smooth. Return to the same pan. Whisk in honey, lemon juice and allspice. Season with salt and pepper.
Ladle soup into bowls. Drizzle tofutti sour cream/yogurt over the soup and sprinkle generously with cumin.
Next up, recipe number two: an update on the traditional Greek Salad. It’s pareve, so you can serve it with any main course. The wine to serve with it is the brand new Baron Herzog Pinot Grigio. According to the Royal Wine Corporation, this is a “straw colored wine with perfume on the nose, followed by ripe pear, apple and tropical fruit notes. Light in body with a clean and elegant finish.”

Soy-Braised Short Ribs


Provided by: Chef David Chang for New York Magazine
Adapted by Gourmetkoshercooking.com

Serves 8

Ingredients
1/2 cup light soy sauce
1/2 cup pear or Fuji apple juice
1 teaspoon toasted sesame oil
10 generous grinds black pepper
4 bunches scallions, chopping the white part (save top 2 inches for garnish)
1/4 cup mirin
4 garlic cloves, smashed
5–7 lbs. bone-in short ribs, cut into 2-inch segments and trimmed of excess fat
8 oz. baby carrots, peeled
8 oz. mu (Korean radish) or daikon, peeled and cut into 1-inch chunks
1 cup cleaned, roasted chestnuts

Garnish:
3 eggs, whites and yolks separated
2 tablespoons roasted pine nuts

Instructions
In a saucepan, add the soy sauce, fruit juice, sesame oil, pepper, chopped scallions, mirin, garlic, and 3 cups water, and bring to a boil.
In a large pot, add the trimmed short ribs and immerse in soy liquid. Cover the pot and simmer over low heat for 3 to 4 hours, or until the meat gives no resistance to finger pressure.
Remove the meat and place in a bowl. Add the vegetables and chestnuts to the pot, and cook until vegetables are tender. Remove the vegetables, skim the fat from the surface, and reduce the sauce until it is a coating consistency. (The dish is best when made a day ahead and reheated.)
In separate bowls, whisk the egg whites and egg yolks. In a heated nonstick pan, make thin crêpes with the whites. Repeat with the yolks. Allow the crêpes to cool, and cut into thin ribbons.
Cut the green scallion tops into julienne strips, and place in ice water to allow the scallions to curl.

To plate: Place short ribs on a large platter, add the vegetables, and cover with the reduced sauce. Garnish with the egg ribbons, pine nuts, and scallions. (Published 2010)

Apple Cranberry Brisket

1 (4 to 5 pound) brisket (I actually think the second cut is juicier than a first cut)
½ cup apple butter
¼ cup red wine
2 tablespoons cider vinegar
1 teaspoon pepper
1 Granny Smith apple, chopped
1 stalk celery, chopped
1 red onion, chopped
1/3 cup dried cranberries
1 teaspoon minced garlic

Preheat oven to 350 degrees. Place brisket in large roasting pan. Combine all other ingredients and pour over brisket. Cook, covered for 3 to 4 hours, basting occasionally. Let stand about ½ hour before slicing. If you want to make gravy, bring pan juices to a boil, whisk in 2 tablespoons flour and stick until thickened. Serve over meat. Or just use what’s in the pan.

Simple Baklava

Adapted from original recipe by Giada DeLaurentis
Makes 24
Ingredients
1/2 cup almonds
1/2 cup walnuts
1/4 cup chopped dried apricots
¼ cup chopped craisins
1/4 cup plain bread crumbs
2 tablespoons sugar
1-1/2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
¼ teaspoon vanilla extract
Pinch of salt
1 stick margarine, melted, divided
3 tablespoons honey
12 sheets phyllo dough

Directions
Special equipment: 2 mini-muffin tins
Preheat the oven to 350 degrees F.
Place the almonds, walnuts, apricots, craisins, bread crumbs, sugar, cinnamon, ground cloves, and salt in a food processor. Run the machine until the mixture is very finely chopped. Transfer the mixture to a small bowl. Add 2 tablespoons of the melted margarine, vanilla extract and the honey and stir to combine.
On a dry work surface place 1 sheet of phyllo. Using a pastry brush and the remaining melted margarine, lightly cover the entire sheet of phyllo with melted margarine. Cover the first sheet with a second sheet of phyllo and brush with melted margarine. Continue until there is a stack of 6 sheets of phyllo. Cut the stacked phyllo rectangle into 12 equal pieces (Cut lengthwise into 4 pieces and widthwise into 3 pieces.)
Gently press each cut piece of phyllo into the mini-muffin tin cups. Press 1 tablespoon of the nut mixture into each of the phyllo cups. Gather the ends of each of the phyllo squares and twist to make a sachet shape. Continue shaping the remaining sachets in the other mini-muffin tin. Bake until the edges of the phyllo are golden, about 20 to 25 minutes. When cool enough to handle, remove the baklava sachets and transfer to a serving plate.

Artichoke and Mushroom Lasagna with Béchamel Sauce

Serves 8
Filling:
2 tablespoons butter
1 pound mushrooms, sliced
3 garlic cloves, minced
2 8-ounce packages frozen artichoke hearts, thawed, coarsely chopped or canned
1 cup white wine

Béchamel Sauce:
4 ½ tablespoons butter
4 ½ tablespoons all purpose flour
4 ½ cups milk
2 ½ cups freshly grated Parmesan cheese (about 71/2 ounces)
Ground nutmeg
1 9-ounce package oven-ready (no-boil) lasagna noodles
1 pound milk mozzarella cheese, thinly sliced

For filling:

Melt butter in large skillet over medium-high heat. Add mushrooms and garlic, sauté until mushrooms release juices and begin to brown about 7 minutes. Add artichokes and white wine. Cook until liquid is absorbed, stirring occasionally, about 10 minutes. Season with salt and pepper.

For Béchamel Sauce: Melt butter in heavy medium saucepan over medium heat. Add flour and stir 1 minute. Gradually whisk in milk, reduce heat to medium and simmer until sauce thickens and lightly coasts a spoon. This takes about 20 minutes. Stir in 1 ½ cups Parmesan cheese. Season to taste with salt, pepper and ground nutmeg.

Spread 2/3 cup béchamel sauce over bottom of 13 x 9 inch baking dish. Top with enough noodles to cover bottom of dish. Spread ¼ of artichoke mixture over this. Spoon 2/3 cup béchamel sauce over. Top this with ¼ of mozzarella cheese. Sprinkle with 3 tablespoons Parmesan. Top with enough noodles to cover. Repeat layering 3 more times, finishing with a layer of noodles, then remaining béchamel. Sprinkle with remaining Parmesan (to this point it can be prepared 1 day ahead, cover with foil and refrigerate).

Preheat oven to 350 degrees. Bake lasagna covered with foil for 1 hour (or if chilled 1 hour 15 minutes). Remove foil; increase temperature to 450 degrees, and bake until golden on top, about 10 minutes longer.

Tangerine Olive Oil Cake

Serve 16

About 2-½ cups flour
4 large eggs
2 cups sugar, divided
1 ½ cups fruity white wine
¾ cup extra virgin olive oil
1 teaspoon vanilla extract
5 teaspoons tangerine zest (from about 4 tangerines)
1 tangerine or orange
½ teaspoon salt
2-¼ teaspoons baking powder
Pareve whipped cream, whipped for garnish (optional)

Preheat the oven to 350 degrees. Spray a 12-cup Bundt pan with non-stick cooking spray.

Beat eggs and 1 ½ cups sugar in a large bowl with a mixer on medium speed until thoroughly combined, about 30 seconds. Add 1 cup white wine, the olive oil, vanilla extract, and tangerine zest. Beat on low until blended about 30 seconds. Whisk together 2 ½ cups flour, salt, and baking powder in another bowl. Add flour mixture to egg mixture and beat on low speed to incorporate. Increase speed to medium and beat for 30 seconds, and then scrape down bowl, and increase speed to high and beat 30 seconds longer to blend well. Pour batter into prepared pan.

Bake cake until a wooden skewer inserted in the center comes out clean, about 30 minutes. Let cool for 5 minutes. Carefully run a thin knife between cake and pan to loosen and then invert cake onto rack.

Peel tangerine (save peel). In a small saucepan, bring ½ cup sugar, ½ cup white wine, and tangerine peel to a simmer over medium heat and simmer until sugar has dissolved completely, about 5 minutes.

Poke deep holes in cake (about 50), with a thin skewer and pour hot syrup over still-warm cake. Let cool and serve with pareve whipped cream.

Cinnamon Sugar Doughnut Holes with Apple Compote

My friend Lee Kushnir sent this to me a while ago. I can’t believe it took me so long to try it. The recipe makes about 24 doughnut holes which turns out not to be enough because they are so good out of the pot that they don’t make it to the table. Don’t skip the apple brandy or liqueur in the apple compote, it gives it a nice flavor that is hard to pinpoint but warms and spices the dish. Thanks Lee!

1 stick unsalted butter or margarine
1/4 cup superfine sugar
1/2 cup cold water
Pinch kosher salt
1 cup flour
4 medium eggs
3/4 gallon peanut or vegetable oil, for deep-frying
1 cup superfine sugar
2 teaspoons ground cinnamon

FOR COMPOTE:
1 tablespoon unsalted butter or margarine
6 large Golden Delicious apples
2 tablespoons Apple Brandy, Brandy or Apple liqueur
2 tablespoons lemon juice
1/2 cup water
1/3 cup superfine sugar
1 vanilla bean, split in half and scraped
1/2 teaspoon ground cinnamon

Directions
Prepare cinnamon sugar by combining sugar and cinnamon in a flat, rimmed dish and mix well with a fork.
Prepare dough by combining butter, sugar, salt and water in a medium saucepan and set over high heat. Bring to a boil then remove from heat and dump in the flour all at once. Using a wooden spoon stir well until the mixture comes together as a ball. Add eggs, 1 at a time, ensuring each is fully incorporated before adding the next (the dough should be nice and glossy when finished).

To fry, heat oil in a heavy based pot (like a Dutch oven) to 365 degrees F. Using a 2-inch ice cream scoop, carefully drop a few balls at a time into the oil. Work in batches so as to not overcrowd the pot. Cook until golden and puffy – about 6 minutes. Use a mesh strainer or slotted metal spoon to remove from oil and place directly onto dish of cinnamon sugar. Roll around to coat evenly all over. Serve doughnuts warm with apple compote.

FOR GREEN APPLE COMPOTE: 


Peel apples, remove core and cut into a small 1/2 inch cubes. Set a large sauté pan over high heat and add butter and apple cubes. Sauté for 2-3 minutes so you get a little color on the apple. Remove pan from heat and carefully add Apple Brandy (be careful as it may flare up if you are using an open gas flame).
Return the pan to the heat and add remaining ingredients. Cook for 8-10 minutes until apples are very tender. Remove from heat and refrigerate for up to 3 days if not using immediately. Serve warm or room temperature with cinnamon sugared doughnuts

Cake Doughnut Bread Pudding

Serves:
8 to 10 servings

This is not dietetic but is delicious and a fun alternative to sufganiyot for Chanukah.

Bread pudding:
1 stick unsalted margarine
1 cup sugar
5 large eggs, lightly beaten
2 cups pareve cream (to lighten it up use vanilla soymilk)
1-1/2 teaspoons ground cinnamon
1 tablespoon pure vanilla extract
1/2 cup raisins (optional)
½ cup pecans, toasted (optional)
16 cake doughnuts

Caramel sauce
1-1/2 cups (packed) dark brown sugar
1-1/2 cups pareve whipping cream
6 tablespoons (3/4 stick) unsalted margarine

Preheat oven to 350 degrees F.

In a food processor, combine margarine and sugar briefly, just until it forms into a ball. Add eggs, heavy cream, cinnamon, and vanilla, and process until blended.

Lightly grease a 9 by 13-inch baking dish. Break up the doughnuts into 1-inch pieces and layer in the pan. Scatter the raisins and pecans over the top. Pour the egg mixture over the doughnuts; soak for 5 to 10 minutes. You will need to push doughnut pieces down during this time to ensure even coverage by egg mixture.

Cover with foil and bake for 35 to 40 minutes. Remove foil and bake for additional 10 minutes to brown the top. The doughnut bread pudding is done when the custard is set, but still soft.

For Caramel Sauce:

Bring sugar, pareve cream, and margarine to boil in heavy medium saucepan over medium-high heat, whisking constantly until sugar dissolves. Boil until caramel thickens enough to coat spoon thickly, whisking often, about 10 minutes. DO AHEAD Caramel sauce can be made 5 days ahead. Cover; chill. Whisk over low heat until warm before using.

Red Wine Caramel Sauce
1/2 vanilla bean, halved lengthwise
1 cup dry red wine
1-1/3 cups sugar
1/4 cup water
1 tablespoon unsalted margarine

Scrape seeds from vanilla bean into a small heavy saucepan, then add pod and wine. Boil over moderate heat until wine is reduced to about 1/2 cup, about 10 minutes. Discard pod.

While wine is reducing, bring sugar and water to a boil in a 2-quart heavy saucepan over moderate heat, stirring until sugar is dissolved. Boil, without stirring, washing down any sugar crystals on side of pan with a pastry brush dipped in cold water, until syrup turns pale golden. Continue to cook caramel, swirling pan, until deep golden.

Remove from heat, then carefully pour wine down side of pan (caramel will vigorously steam and harden). Simmer, stirring, until caramel is dissolved and sauce is thickened, about 5 minutes. Stir in margarine and serve warm.

Cooks’ note: • Red-wine caramel sauce keeps, covered and chilled, 1 week. Reheat before serving.

Spring Salad with Portobello Mushrooms

It’s not always worth it to reinvent the wheel. My daughter told me she makes this recipe every Shabbos and it is a big hit. So I decided to try it; and she’s right. It’s from What’s Cooking? A Unique Collection of Kosher Recipes ( to purchase go to: http://www.eichlers.com/Product/Books/CookBooks/Bestsellers/What’s-Cooking—A-Unique-Collection-of-Kosher-Recipes-_PK01.html) The rest of the recipes in the cookbook sound pretty good also!

3 Portobello mushrooms, sliced
2 tablespoons oil
Salt, pepper and paprika
1 package spring salad mix or mesclun
10 cherry tomatoes, cut in half
1/3 cup honey-glazed almonds (I used candied pecans and I don’t crush them as the recipe says)

Dressing:
1/3 cup oil
2 tablespoons vinegar
2 tablespoons sugar
2 tablespoons ketchup
1 clove crushed garlic
¼ teaspoon salt
¼ teaspoon dry mustard (optional)

Sauté mushrooms in oil with salt, pepper and paprika. Combine with salad greens, cherry tomatoes and almonds. Mix dressing ingredients. Pour on top of salad before serving.

Mango-Chile Chicken

photo: weheartfood.com

You have to like spicy to like this dish. Serve over plain white rice. A nice variation for a week night dinner.

½ cup mango chutney
2 teaspoons hot chili-garlic sauce
1 teaspoon minced ginger
1 teaspoon minced garlic
2 teaspoons oil
2 small dried hot chili peppers
1-1/2 pounds skinless boneless chicken breasts, cut into strips
1 red pepper, thinly sliced
Mango strips for garnish (optional)

Combine chutney, chili-garlic sauce, ginger and garlic in a small bowl; set aside. Heat oil in a wok over medium-high heat. Add chile peppers and then chicken. Cook until no longer pink. Add red pepper and cook for 1 – 2 minutes longer. Stir in sauce and heat through. Pour over rice and garnish with mango strips, if desired.

Coconut Graham Bars

photo: nozama.typepad.com

This is a decadent dairy dessert involving sweetened condensed milk. Or an after-school treat after a particularly rough day. For more rich recipes, involving sweetened condensed milk, check out this site http://www.eaglebrand.com/recipes/ and don’t forget to try our Seven Layer Magic Cookie Bars

2 cups graham cracker crumbs
½ cup sugar
½ cup butter, melted
2 cups coconut
1 (14 ounce) can sweetened condensed milk
1-1/2 cups brown sugar
6 tablespoons heavy whipping cream or pareve whip
¼ cup butter, cubed
¾ cup semisweet chocolate chips

Preheat oven to 350 degrees. Mix together the graham cracker crumbs, sugar and melted butter. Press into thebottom of a greased 13 x 9-inch pan. Bake for 8 to 10 minutes. Combine the coconut and condensed milk and pour over warm crust. Bake for 13 minutes until edges are lightly browned. Cool on a wire rack. In a saucepan, combine the brown sugar, cream or whip, and butter. Bring to a boil over medium heat, stirring constantly. Boil for 1 minute and remove from heat. Stir in chocolate chips until melted and smooth. Spread over coconut layer. Cool before cutting.

Fennel-Potato Soup

My two favorite flavors combined in 1 soup! This thick soup doesn’t really need anything else to accompany it although a nice green salad is always good. Try this Green Salad with Sweet Tomato Dressing.

2 medium fennel bulbs, chopped
6 medium potatoes, peeled and cubed
6 cups pareve or regular chicken broth (from a box or homemade)
1/3 cup margarine
½ cup flour
½ teaspoon caraway seed (optional)
½ teaspoon pepper
2 cups soy milk

In a stockpot, combine the fennel, potatoes and broth. Bring to a boil; reduce heat and simmer, covered, for 20 minutes. Cool slightly and purée with a hand blender. In a small saucepan, melt margarine and whisk in flour, caraway seed (if using) and pepper. Gradually add soy milk, whisking as you go. Stir this mixture into the soup. Reheat but do not boil.

Thai Meatballs

¾ cup bread crumbs
1-1/2 pounds lean ground beef
3 scallions, minced
1/3 cup chopped cilantro
1 teaspoon salt
4 teaspoons chili-garlic sauce
4 teaspoons sugar
1 teaspoon minced garlic

Mix together all ingredients. Preheat oven to 450 degrees. Shape meatballs and place on a large rimmed baking sheet. Bake for about 20 minutes until completely cooked. Drain off fat. Serve with rice and some cold beer.

For some extra flavor, serve alongside spicy satay sauce adapted from Ina Garten http://www.gourmetkoshercooking.com/2010/06/roasted-chicken-with-satay-sauce/

Sesame Crusted Salmon

credit

¾ cup bread crumbs
½ cup sesame seeds
2 teaspoons paprika
1 teaspoon salt
½ teaspoon pepper
2/3 cup sesame oil
2 tablespoons oil
2 pounds boneless, skinless salmon fillets (about 1-inch thick)

Mix together the bread crumbs, sesame seeds, spices and ¼ cup sesame oil. Heat the other oil in a large skillet over a medium-high heat. Rub about 1 teaspoon of sesame oil on top of each fillet. Press fillets into bread crumb mixture to coal well. Place the breaded salmon, crumb side down, in the skillet and sear for about 5 to 7 minutes. Turn over and do the same on the other side.

Stuffed Flounder Fillets

¼ cup margarine or butter if making it dairy
1 onion, chopped
2 teaspoons minced garlic
½ cup each diced celery and carrot
½ cup diced red pepper
1 (8 ounce) package sliced mushrooms
Salt and pepper to taste
8 flounder fillets
3 tablespoons Parmesan cheese (you can leave this out if you want to keep it pareve)
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
2 tablespoons lemon juice

Preheat oven to 400 degrees. In a medium skillet, over low-medium heat, melt the margarine. Add the onion and garlic and sauté for about 2 minutes. Add celery, carrot and red pepper; sauté until soft – about 5 minutes. Add mushrooms, salt and pepper and raise heat slightly. Cook until all the moisture has evaporated. Spoon an equal amount of vegetable mixture onto the center of each fillet and roll up. Place stuffed fish, seam-side down in a rectangular baking pan. Combine cheese (if using), mayonnaise and mustard. Spread this mixture evenly over the fillets. Sprinkle with lemon juice. Bake until fish is lightly browned – about 30 – 40 minutes.

Ginger Cocoa Biscotti

credit:mindseyewinery.com

Two of my favorite flavors in one cookie!
2-1/2 cups flour
1 cup sugar
2 tablespoons cocoa
½ teaspoon baking soda
¼ teaspoon cinnamon
¼ teaspoon cloves
2 eggs
¼ cup soy milk or nondairy creamer
2 tablespoons minced fresh ginger
1 cup chopped toasted almonds
Optional: 2 ounces semisweet chocolate, melted

Preheat oven to 350 degrees. Stir together flour, sugar, cocoa, baking soda, cinnamon and cloves. Whisk together eggs, soy milk and ginger and add to flour mixture. Stir until well combined. Stir in almonds. Divide dough in half and form loaves. Place on greased cookie sheet. Bake for 25 minutes. Remove from oven and reduce heat to 300 degrees. Slice loaves into ½-inch slices and return to oven. Bake an additional 5 to 10 minutes. Transfer to wire racks to cool. If desired, drizzle with melted chocolate.

Fish Tacos with Red Cabbage Slaw

From my friend Lee Kushnir

Ingredients:
Tomatillo-Avocado Relish:
2 large tomatillos, husked and rinsed and diced (I used a large, regular tomato)
1 ripe Hass avocado, halved, pitted and diced
1 or 2 jalapenos finely diced (optional)
2 limes, juiced (I used lime juice)
Extra-virgin olive oil
1/4 cup freshly chopped cilantro leaves

Red Cabbage Slaw:
1/4 cup lemon juice
1/4 cup orange juice
2 tablespoons Dijon mustard
2 tablespoons clover honey
1/4 cup freshly chopped basil leaves
Salt and freshly ground black pepper
1/2 cup canola oil
2 cups finely shredded napa cabbage (I used bagged, it was fine)
2 cups finely shredded red cabbage (I used bagged, it was fine)

Fish:
3 (8-ounce) red snapper or mahi mahi fillets (I used 10oz. tilapia…it was delicious)
Canola oil
Salt and freshly ground black pepper
1/4 cup reserved dressing, from the slaw
8 (6-inch) flour or corn tortillas
Cilantro leaves

Directions

For the relish:
Combine the tomatillo, avocado, jalapeno and lime juice in a medium bowl. Drizzle with a little olive oil, add cilantro and season with salt and pepper, to taste. Let sit at room temperature for 15 minutes before serving.

For the slaw:
Put the lemon juice, orange juice, mustard, honey, basil and salt and pepper, to taste, in a blender and blend until smooth. With the motor running, add the oil until emulsified. Reserve 1/4 cup of the dressing for the fish.
Combine the cabbage in a large bowl; add half of the dressing and toss to coat. Add more dressing and salt and pepper, if needed.

For the fish:
Preheat the grill to high or grill pan over high heat. (I used my regular fry-pan to sauté)
Brush both sides of the fish with oil and season with salt and pepper, to taste. (I added some lime juice, as well). Grill until golden brown and slightly charred on both sides and just cooked through, about 4 minutes per side. Remove to a plate and drizzle the fish with the reserved dressing. Let cool slightly, then using a fork, flake into large pieces.
Grill the tortillas until slightly charred and just warmed through, about 5 seconds per side. Transfer the tortillas on a flat surface and fill the center of each with some of the fish, red slaw, and relish…fold and eat.