The Hungry Geographer

This page is dedicated to the recipes highlighted in the posts and any reader recipes that you wish to leave in a comment. Enjoy!

Fish Taco Recipes:

1 cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
1 cup beer

1/2 cup plain yogurt
1/2 cup mayonnaise
1 lime, juiced
1 jalapeno pepper, minced
1 teaspoon minced capers
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon dried dill weed
1 teaspoon ground cayenne pepper

1 quart oil for frying
1 pound cod fillets, cut into 2 to 3 ounce portions
1 (12 ounce) package corn tortillas
1/2 medium head cabbage, finely shredded

DIRECTIONS
To make beer batter: In a large bowl, combine flour, cornstarch, baking powder, and salt. Blend egg and beer, then quickly stir into the flour mixture (don’t worry about a few lumps).
To make white sauce: In a medium bowl, mix together yogurt and mayonnaise. Gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeno, capers, oregano, cumin, dill, and cayenne.
Heat oil in deep-fryer to 375 degrees F (190 degrees C).
Dust fish pieces lightly with flour. Dip into beer batter, and fry until crisp and golden brown. Drain on paper towels. Lightly fry tortillas; not too crisp. To serve, place fried fish in a tortilla, and top with shredded cabbage, and white sauce.

Fish:
4 fillets red drum or any fresh solid white fish
1/2 cup white wine
2 tablespoons soy sauce
1 teaspoon black pepper

Salsa:
2 cups pineapple
2 tablespoons orange juice
4 tablespoons green onion
1 tablespoon brown sugar
2 tablespoons black pepper
1 tablespoon soy sauce
2 tablespoon fresh cilantro

Remaining ingredient:
Tortillas

1. To prepare fish, rinse fish well. Marinate fish for 30 minutes in wine, soy sauce, and pepper.
2. Grill the fish three to four minutes on each side, depending on the thickness of the fillets.
3. Shred fish immediately after removing from the grill.
4. Place fish in torillas; top with salsa and enjoy.

THG Datil Pepper hot sauce:

1. 15-20 datil peppers
2. 2 garlic cloves
3. 2/3 cup white vinegar
4. 1 tsp kosher salt
5. 1 pinch smoked pepper

Clean, cut and remove seeds from the peppers and place on a lightly oiled (or pam-ed) cooking sheet. Broil peppers for approximately 4-6 minutes.
Remove peppers from the oven and place the peppers, garlic, salt and pepper into a food processor or blender. Slowly add in the vinegar as the ingredients blend. Store in a glass receptacle or jar and refrigerate for a day.

Salt caked red snapper:

1. 5 oz. of kosher salt
2. 3 egg whites
3. 1 tsp thyme
4. 1/2 tsp hot pepper flakes
5. 1 tbl Old Bay

6. 1 lemon sliced down to 5
7. 2, 8 oz fillets of red snapper, either as whole fish or separate
8. tin foil to wrap (coat with PAM or olive oil)

In a small bowl mix the first five ingredients together until salt seems slightly frothy and ingredients well blended. Make sure the red snapper is cleaned and patted dry and cover the scaled side of the fish with the salt mixture across the widest and thickest part of the fillet. The open side of the fillet should be covered by lemon slices and NO salt. Tightly wrap with tin foil and place on the grill or in the oven on medium heat, salt side up.
Let the filet cook for approximately 10 minutes and check to make sure the meat is white, juicy and moist. If not slighty firm, flip filet and let cook for 2 more minutes. Remove from heat, open the foil and the meat should fall off of the skin/scales.

THG’s Steamed Shrimp

1. 2-3 pounds of 20-25 count shrimp
2. 3 tbl spoons of Old Bay Seasoning
3. 1 lemon cut and squeezed
4. 4 cloves garlic chopped or pressed (1 clove each half-pound)
5. 2 tbl spoons olive oil (1 tbl each pound)
6. 2 tbl spoons hot pepper flakes
7. 1/2 cup of cheap red wine
8. 1 beer (preferably Natural Lite)

After washing off the shrimp, take the first 6 ingredients and mix together in a bowl to get all of the shrimp covered in seasonings and oil. Pour the Natural Lite and red wine into the steam pot and bring to a boil/steam. Place the shrimp in the elevated steam pot and cover. Cook until they are “red and dead” and serve with cold beer. You should have a big smile on your face, Old Bay under your nails, and satisfaction in your belly

Shrimp Burritos

2 tablespoons vegetable oil
1/2 cup chopped onion
3/4 cup long-grain white rice
3/4 teaspoon cumin
3/4 teaspoon garlic salt
1 1/2 cups chicken broth
1/2 cup canned diced tomatoes

1 (16 ounce) can refried beans
3/4 teaspoon garlic salt
1/2 teaspoon ground black pepper

12 ounces frozen cooked shrimp without tails, thawed
2 teaspoons minced garlic

1/2 cup plain yogurt
1/2 cup mayonnaise
2 teaspoons pureed chipotle peppers in adobo sauce

6 (10 inch) flour tortillas, warmed
3 cups shredded Cheddar cheese
1/3 cup salsa

DIRECTIONS
Heat the vegetable oil in a saucepan over medium heat. Add the onion, and cook until tender, stirring frequently. Stir in rice, and season with cumin and 3/4 teaspoon of garlic salt. Cook and stir until the rice is lightly toasted, about 5 minutes. Pour in the chicken broth and the diced tomatoes. Bring to a boil, then cover and cook over low heat for 15 to 20 minutes, until all of the liquid has been absorbed.

In a small saucepan, stir together the refried beans, 3/4 teaspoon of garlic salt, and black pepper. Cook over low heat, stirring occasionally until heated through.

Place shrimp in a bowl, and stir in garlic until shrimp is coated. Heat a skillet over medium-high heat, and coat with cooking spray. Saute shrimp until heated through and lightly browned.

In a small bowl, stir together the yogurt, mayonnaise, and chipotle peppers until smooth. Refrigerate until ready to use.

Place about 1/4 cup of cheese onto each warm tortilla. Then place about 1/2 cup of shrimp on the cheese. Top with 1/4 cup of beans, and 1/4 cup of rice. Spread on about a tablespoon of the chipotle sauce, and salsa to taste. Roll up, and serve

Salmon submerged

in thyme and basil infused olive oil which is just hot enough that you cant hold your finger in it for more than 10 seconds, then when it is perfectly slow poached in EVOO I sprinkle some french sea salt and some cracked black pepper on with a little fresh zest of florida citrus!