Miss Ginsu: About/Bio

 

Day 6: Holiday Party Taquitos

This post marks Day 6 of Miss Ginsu's 2008 Advent Calendar. To find other days and other projects, use the calendar page to navigate.

There's nothing particularly holiday-centric about these little tacos other than the fact that they're red, green and festive. But color counts for a lot, and these are just so good, I can't hold back on sharing them.

We had them for dinner recently (and definitely will again) but I think they'd be fantastic as party eats, since it's easy to make fillings in volume ahead of time and let people go crazy making their own bites while you socialize.

Green Caper Salsa

The secret is in the sauce. Sure, you can go buy something in a jar, but it's never going to taste as fresh and vibrant as what you make a'la minute.

So let's get to the sauce first. I discovered a version of this sauce in Steven Raichlen's Barbecue Bible. (He called it a French West Indian Caper Sauce and used it with grilled snapper.)

I changed a few things, tried it with fish tacos and was immediately hooked.

It's a beautiful shade of green and has a zippy, lightly briny flavor reminiscent of Veracruz-style coastal cuisine. Easy to make. Also good with chicken, beef or pork... It's a keeper for sure.
Caribbean Caper Sauce for Taquitos(Makes about 1 cup)
1 clove garlic
1 shallot or small red onion, halved
1/4 cup fresh Italian (flat-leaf) parsley
2 Tbsp drained capers
1 jalapeño pepper, halved and seeded
1 to 2 Tbsp fresh lime juice
1 Tbsp red wine vinegar
1/3 to 1/2 cup extra-virgin olive oil
Salt and ground black pepper, to taste

1. Put garlic, shallot/onion, parsley, capers, jalapeño, lime juice, vinegar and olive oil in a blender and purée smooth.
2. Season to taste with salt and pepper.

I'd also recommend a red salsa to keep the red and green theme going. You could make one with fresh-chopped tomatoes if you have good ones, but since tomatoes tend to be less wonderful in the winter, I have a recipe for roasted red peppers.

Roast the peppers yourself or buy 'em in a jar... This recipe works either way.
Roasted Red Pepper Salsa (Makes about 1 cup)
1 clove garlic
1 shallot or small red onion, halved
1/4 cup fresh Italian (flat-leaf) parsley
3 roasted red peppers, drained if necessary
2 Tbsp drained capers
1/2 jalapeño pepper, halved and seeded
1 Tbsp fresh lime juice
Salt and ground black pepper, to taste

1. Put garlic, shallot/onion, parsley, capers, jalapeño, lime juice and red peppers in a blender or food processor and pulse to achieve the texture you desire.
2. Season to taste with salt and pepper.

Once you pour these lovely salsas in bowls, all you have to do is set out a bowl of shredded cabbage, maybe some sliced limes and cherry tomatoes, a packet of small-size tortillas (heated, of course), a bowl of sour cream and a protein of some kind... maybe some shredded chicken, pork, beef or beans, or a plate of grilled fish.

Voila!... Holiday-ready taquitos!

Feliz navidades, mis amigos!
Miss Ginsu

Labels: , , , , , , ,

12.06.2008

1 Comments:

Blogger Susan said...

I recently came across your blog and have been reading along. I thought I would leave my first comment. I don't know what to say except that I have enjoyed reading. Nice blog. I will keep visiting this blog very often.


Susan



http://www.car-insurance-choices.com

12/06/2008  

Post a Comment

Links to this post:

Create a Link

<< Home

Previously: Day 5: Cookie o' the Week... Pfeffernusse » Previously: Day 4: Holiday Glühwein » Previously: Day 3: Devils on Horseback » Previously: Day 2: Cranberry Cream Tart » Previously: Day 1: Welcome Cocoa » Previously: Coming Soon... The 2008 Advent Calendar » Previously: FoodLink Roundup: 11.24.08 » Previously: Google Scores PhD in Tea House Cute » Previously: Food Quote Friday: David Budbill » Previously: Pizza on a Flat-Bed Trailer »