Fish doesn’t have a very long shelf life, so if you want to utilize your filet leftovers, you’ll have to do a bit of planning ahead. When you pick up the fish, add some taco shells or tortillias, avocado, tomatoes and cheese to your cart. Then, after you’ve served a traditional fish meal to your family, you can shred what’s left over to use for fish tacos the next night. Most white fish is easy to flavor, so simply adding a bit of cumin can help transform your meal into something new and exciting.
- 2 cups chopped white onion, divided
- 3/4 cup chopped fresh cilantro, divided
- 1/4 cup olive oil
- 5 tablespoons fresh lime juice, divided
- 3 tablespoons fresh orange juice
- 2 garlic cloves, minced
- 1 teaspoon dried oregano (preferably Mexican)
- 1 pound tilapia, striped bass, or sturgeon fillets
- Coarse kosher salt
- 1 cup mayonnaise
- 1 tablespoon milk
- Corn tortillas
- 2 avocados, peeled, pitted, sliced
- 1/2 small head of cabbage, cored, thinly sliced
- Salsa Verde
- Lime wedges
Read More http://www.epicurious.com/recipes/food/views/Grilled-Fish-Tacos-242128#ixzz2XPuOzCVU
In the early 1900s’ Peonies were found in many gardens in the USA, but not in flower shops. Botanist J. Franklin Styer, a Pennsylvania Quaker, started growing and marketing Peonies to florists in New York, thinking the gentry of the time would be interested in purchasing these Victorian beauties, commercially. He was right.
Mr. Styer was no stranger to commercial development of botanical species. His father, Jacob Styer, successfully developed mushroom spawns brought in from England. Mr. Styer Sr. is credited with starting the mushroom industry in Pennsylvania, via research at Penn State University.
Kennett Square, Penn. is known as the Mushroom Capital of the World and as fate would have it, Styer’s Peonies grows some of its’ best flowers next to a Mushroom house in Kennett Square. Today, several relations of Styer can be found operating flower and greenhouse related operations in the Kennett Square area. Mr. Styer maintained his close relationship with Penn State, where he developed as many as 100 varieties of Peonies, many as yet unnamed.
J. Franklin Styer expanded the Peony business in the 1920s’ establishing several farms as far north as Geneva, NY. and as far south as North Carolina. Always thinking commercially, this wide span of growing seasons allowed the business to supply its’ primary markets throughout the growing season – early May through late June.
The core personel of Styer’s Peonies have worked together for many years, and the baton has been passed from generation to generation of dedicated grower, thus giving us a continuous link to J. Franklin Styer’s original work.
Today, Styer’s Peonies harvests over 200 varieties of Peony grown on a combined 120 acres in seven locations, ranging from Federalsburg, Maryland to Geneva, New York.
Pecorino Romano is one of most widely used, sharper alternatives to Parmesan cheeses. Because of the hard texture and sharp & salty flavor, Pecorino Romano is an excellent grating cheese over pasta dishes, breads and baking casseroles. Although, the use of the cheese is limited because of its extreme saltiness. Pair it with a glass of big, bold Italian red wine or a light beer.
4 avocados, halved and pitted (you can adjust according to your numbers–figure 1/2 an avocado serves two people)
1/3 cup olive oil
1/2 cup balsamic vinegar
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1/2 teaspoon thyme, finely chopped
2 tablespoons roasted garlic, finely minced
1 baguette or French bread loaf, cut into 1/4 inch slices
Ahead of time, prepare the sauce. Mix the olive oil, balsamic vinegar, salt, pepper, thyme, and garlic into a small bowl, stirring vigorously. Set sauce mixture aside.
After halving and pitting the avocados, place them on the grill with their green insides facing down for 2-3 minutes. Be careful not to leave them on the grill too long or the fleshy insides will stick to the grill and ruin your presentation. The idea is merely to leave the green insides down long enough to acquire the nice black grill marks along the face.
Turn the avocados over with the skin side now facing down, fill the open pit with your sauce mixture, and grill for another 5-7 minutes. With the skin-side down, you need not be too concerned with burning the avocados as they will have natural protection from their peel. Give the sides of the avocado a gentle squeeze before removing from the grill to make sure that the inside is warm and soft. If so, it’s ready to be served.
Remove from the grill and serve with small spoons so that guests can scoop the avocado out of the skin and onto their baguette slices.
source: Gaucho Garcia