Thread: just wanted to share tonight's dinner with you guys..

. NUFF SAID!!!!!!

Originally Posted by Dieseld

That's right how I like my street tacos yeah boy ! In 3's,corn tortilla and meaty goodness .Props for the white onion and avocado also.

They also use shredded cabbage and red radish down south wise, and sometimes lime mayo with a little chile powder of the day.If you never have tried, I highly recommend it and along with what ya got there.

Thanks!!! I'll try your suggestions for sure

Supper last night and leftovers tonight.

Homemade Chicken Noodle Soup with green beans, onion, carrots, celery, crimini mushrooms and the broth was home canned and from the bones and skin of the chicken thighs.

OK so the noodles were store bought--give a guy a break---

Baked chicken. Home made mash potatoes n gravy. Brussels sprouts.

Boston butt roast for the week. 6hrs at 250 and it's perfection, I didn't even really need that steak knife but I was more preoccupied withe the eating part to care.

Sideways, upside down,......it all looks the same.
Before the topping Italian oil and balsamic vinegar.
I like my salad last.

Originally Posted by Raol

Sideways, upside down,......it all looks the same.
Before the topping Italian oil and balsamic vinegar.
I like my salad last.

But...but where's the mushrooms and the bell peppers and the seeds and the croutons?

Har har

Nice.

Last summer I spent two months in the San Diego area and while there I enjoyed many dishes that I'd never tried before and one of them was at a place called 'Rubio's' and it was a 'Fish Taco'.

The young lady who suggested we dine there assured me that it was very good. After enjoying the fish taco I told her that I'd be sure to be a return customer.

However San Diego is a long way from Walla Wall WA and even if there was a place that offered a fish taco here I wouldn't trust it so I went looking for a 'Copy Kat Recipe'.

I found several but they all had a central theme so I gave it a go.

I used what is sold here as 'Alaskan Cod' which is sold frozen so I thawed it and drained and drained the flesh until it was a dry to the touch as possible.

The oil I used was peanut oil and I heated it in a cast iron pan to 350 degs F.

The batter was flour with some salt and pepper and a bit of baking soda with beer. The batter was a bit thin and right before dipping the cod in it I added a bit of white vinegar to react to the baking soda and then really got some bubbling going on.

Anyway here's my version of a Rubio's Fish Taco--

Crispy Fried Fish Fillets on a fried in oil corn tortilla:



White sauce made with mayo-plain yogurt-a bit of salt and pepper and lime juice;



Rubios uses shredded cabbage but I used shredded head lettuce and added some chopped tomato and cilantro;



Topped with some modified salsa (I ran the store bought salsa through my Kitchen Aid strainer to remove all of the skins)



Ready for the Belly



Thanks for looking