Monday, June 29, 2009

Rustic Peach Tart | Guy-Tested Guy-Approved

I made up this simple recipe in the car on the way home from work one day – for some reason I had marzipan on the brain – I guess it was a tough day! The tarts turned out beautifully and I got GREAT reviews from the guinea pigs, I mean guys, at work the next day. This recipe makes 2 tarts – 6 to 8 servings each.

2 Bags of Frozen Peach Slices - 16oz each (defrosted)
1 Teaspoon Cinnamon
1/4 Cup Granulated Sugar
1 Box of Almond Paste OR Marzipan -- .7oz
1 Jar of Apricot Preserves -- 11.3 oz
2 Pie Crusts -- make your own or use a prepared crust from dairy case
Egg Wash -- 1 Egg beaten with 1 Teaspoon Cold Water
1 Tablespoon Granulated Sugar for sprinkling over the top (1/2 Tblspn each)
  1. Preheat oven to 375o
  2. Place Almond Paste OR Marzipan and Apricot Preserves in microwave safe bowl; heat for about 1 minute. Transfer mixture to food processor and process into a smooth paste. Set aside to cool. The paste will thicken slightly as it cools.
  3. Defrost Peach Slices and combine with ¼ cup Sugar and 1 tspn Cinnamon. Set aside.
  4. Unroll and place each prepared pie crust on a rimless cookie sheet.
    You can roll the dough out a little if you’d like your tarts to be bigger – just use some flour and a rolling pin – don’t roll it out too thin though! Also feel free to make your own homemade pie pastry; be sure to make enough pastry for 2 tarts.
  5. Spread the center of each pie crust with half of the Almond-Apricot mixture to within about 2 inches of the edge.
  6. Strain Peach mixture to remove excess liquid; place half of the peaches over top of the paste mixture on each tart. Pile the peaches up a bit if you need to -- be sure to keep the edge of the pie crust clear so it can be folded up and partly over the peaches prior to baking.
  7. Roughly fold the edge of the pie crust up over the top of the peaches on each tart (peaches in center of tart will be exposed). Brush the folded edges of each tart with the egg wash and then sprinkle 1/2 Tblspn of sugar over the top of each one. The egg wash will help create a really nice golden brown crust.
  8. Bake at 375o for 35 minutes. Serve warm or at room temperature. Serves 6-8 people.

Saturday, June 6, 2009

Grilled Fish Tacos with Guacamole

Warning: This is NOT your mother's taco! Now, I know that plenty of people out there have had fish tacos -- but for those who haven't, well this ones for you. If you haven't tried them yet you've got to do it! If you like fish you'll love fish tacos -- TRUST ME they're great. The fish cooks quickly so prepare the guacamole and other toppings ahead of time. These are great served with black beans and grilled corn on the cob. Don't forget the Margaritas! Oh, and you're going to need plenty of napkins also.

4 Mahi Mahi Fillets
1 Tablespoon Olive Oil
Fresh Cracked Black Pepper
Salt to taste
12 Soft Corn Tortillas
Toppings: Sour Cream, Shredded Cheese, Salsa, Lime, and Guacamole (below)
  1. Lightly coat the fish fillets with the olive oil and then season each side with black pepper and salt.
  2. Grill fish fillets for about 3 or 4 minutes each side, or until done.
  3. Place corn tortillas on grill to lightly toast and then move them to the upper rack to keep warm until fish is ready. They should still be pliable.
  4. Flake cooked fish with a fork.

Assemble these however you like. This is how we do it: Spread the corn tortilla with sour cream and guacamole, top with grilled fish, next comes salsa and then some cheese, finish with a squeeze of fresh lime juice. Enjoy!

Über Guacamole: Mash together 1 large ripe Avocado (or 2 small ones), 1/3 cup prepared or fresh Salsa, juice from 1/2 a Lime, 1 tablespoon chopped fresh Cilantro, fresh cracked Black Pepper, and salt to taste. This stuff is great on everything from tacos to burgers and of course tortilla chips!