BBQ Jackfruit Tacos

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Happy New Year to you & yours! 2019 marks 7 years having this blog. Woah, it seems like only yesterday I was sitting in a new apartment in sunny West Palm Beach, FL in front of my 2010 HP Laptop trying to figure out how to start a blog with the vision of capturing an audience who give a damn to read my words and feel inspired to want to cook my food. This blog just like the food world, has changed a lot over the course of time. I began this website because food blogs were trending. As a writer and food buff, I considered this a way to spend my down time where I can start a personal food journal of recipes that I can share with others in hopes they would embark on the same journey as me. I was uncertain of the direction for this blog until I began writing more. In due time, I understood the meaning behind what I wanted from my audience and that was to encourage taking control of the food you put in your body. I want the public to spend less on going out to eat and more at home in their own kitchens. I wanted to give simple, low cost, healthier food to help create a beneficial lifestyle. With this being said, not every one of my recipe’s is the healthiest but it’s all about balance. When you discipline yourself to eat better every day, it’s okay to reward yourself and indulge in something good, kind of like a treat yo self day. 

I sit here now at a desk in front of my 20″ HP monitor in my first post of 2019 and couldn’t be more excited to head into another year of taking care of myself, for myself. I am going to try new foods and cuisines. You wont see (hardly any) meat recipes in my posts going forward (Please feel free to substitute protein of your choice in any of these recipes!). I made the change last year to eliminate most proteins (with the exception of seafood) so I could focus on higher protein foods with fewer calories and saturated fat. I want more Vitamin and mineral rich meals. Heart disease runs in my family and consuming more heart healthy foods are great start to prevent having to undergo future heart surgeries, etc. Once you turn 30, you start to realize it’s time to take care of yourself better.

As with a new year, comes a new product I’ve never worked with and have only tried once before, the Jackfruit. A very hipster, trendy plant based fruit exceedingly popular with Vegans as a meat alternative. Once cooked it takes on a texture and resemblance of pulled pork.  This young, unripe fruit soaks up flavor well and is truly versatile. Jackfruit is packed with fiber and antioxidants along with great benefits for your body. More information on this miracle fruit here. This recipe was adapted from the  cookbook “But I could never go Vegan!” The outcome of this was tasty, however I am not sold on BBQ as a taco condiment. I would love to make these as tacos again but next time just using a classic taco seasoning for the Jackfruit. 

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Mise en Place:

Guacamole:

  • (2) Avocados, halved, pitted and peeled
  • 1/4 Cup Chopped Cilantro
  • (1) Lime, juiced
  • (1) Garlic Clove, minced
  • 1/2 Teaspoon Cumin
  • S&P, TT

Tacos:

  • (1) 6 oz Can Jackfruit, packed in brine (not syrup)
  • (1) Cup Sweet Baby Rays BBQ Sauce
  • (1) Tablespoon Tomato Paste
  • (1) Tablespoon Hot Sauce
  • S&P, TT
  • (1) Medium Yellow Onion, Sliced
  • (1) Orange Bell Pepper, Sliced
  • (1) Yellow Bell Pepper, Sliced
  • Tacos Toppings of Choice
  • Corn OR Flour Tortillas

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Method of Prep:

  • Rinse the Jackfruit thoroughly in a colander. Use your fingers to tear into shreds, set aside.
  • Mix BBQ sauce, tomato paste and hot sauce in a small bowl. Season with S&P if needed. Set aside.
  • Heat a Tablespoon of Oil in a large skillet over medium heat. Add onion and saute until translucent.
  • Add the Jackfruit and bell pepper. Cook for 5 minutes, stirring often. Stir in the sauce mixture, reduce heat to medium low and cook for 15 minutes stirring occasionally. Add more salt and pepper if desired.
  • While the Jackfruit is cooking, prepare the guacamole. In a large bowl mash the avocados until creamy leaving a few chunks. Add in remaining ingredients and mix until combined. Cover and chill until ready to use.
  • Heat up a small saute pan. Cook one tortilla at a time 30-60 seconds on both sides or until lightly browned.
  • Prepare tacos with garnish of choice.
  • Enjoy!

*I cooked up rice, added in fresh chopped cilantro and added cooked black beans as well. Both make great sides or garnish!

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Homemade Fajita Seasoning

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I’ve been in the hospitality industry for over 10 years now. I started in the back of the house ( kitchen) as a line cook and moved my way into the front of the house (dining room) as a banquet captain where I continue to grow in my career as a hospitality professional.

As a Chef, the greatest question I was asked, was what’s your favorite thing to cook?  I’ve always had a passion for ethnic cuisine particularly Indian and Thai. I’ve become proficient in learning to cook the above regions, however those styles of food require a great deal more prep time, and ingredients into each dish. Leading to the decision of looking for a meal to prepare in 30 minutes or less, i.e Tacos.

I would say at least 70% of my diet revolves around tacos, chips & salsa (Tex-Mex) followed by the other 30% of rice based dishes in Indian, Thai and even Chinese cuisine given the time and cash money needed to prepare the more complicated recipes. I’ve always said the ways to my heart are as follows: 1.) Buy me tacos 2.) Make me tacos 3.) Be tacos. I guess you could say I’m basic! My all time favorite taco would have to be blackened Mahi Mahi but seems that I live in Ohio and can’t get the good fresh Mahi I was spoiled with having access to in South Florida, I’m going to settle with Skirt Steak tacos, which lead me to this recipe of {Steak} fajitas. I’m a firm believer that the best food is made from the ingredients that go into the dish starting with the seasonings. I’ve developed a recipe for a [common] fajita seasoning to first rub onto your steak and let sit for a minimum of 1 hour before grilling and making into a taco. Please feel free to adjust the measurements to your liking, I went a little heavier on cumin & paprika based on my taste liking. I find the best way to test your seasoning before rubbing it onto the final product is to take a very tiny spoonful to taste. From there you should be able to decide what you may need to add more of.

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Mise en Place:

  • 1 LB Skirt Steak
  • Tortillas of choice
  • Fajita toppings of Choice (Sour Cream, Shredded Cheese, Diced Tomatoes, Guacamole, etc
  • 1 Lime, cut into wedges
  • 1 Teaspoon Olive Oil

For the Seasoning:

  • 1/4 Teaspoon Cayenne
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Black Pepper
  • 1 1/2 Teaspoons Hungarian Paprika (Smoked works wells too!)
  • 2 Teaspoons Chili Powder
  • 1 Teaspoon Dried Oregano
  • 1/2 Tablespoon Salt
  • 1 Tablespoon Cumin

Chimichurri Sauce:

  • 1/2 Bundle Cilantro removed from the stems
  • 2 Garlic Cloves
  • 1 Tablespoon Red Wine Vinegar
  • 1/2 Cup Olive Oil
  • S&P, TT

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Method of Prep:

  • Mix all spices into a small bowl until well incorporated. Taste and adjust if needed.
  • Place raw skirt steak into a large bowl. Rub well with seasoning mix on both sides. cover and chill in refrigerator for a minimum of 1 hour up to 1 day.
  • For the Sauce: Add all ingredients into a vita mix (blender) and blend until mixed well, approximately 2 minutes on a lower speed, Set aside.
  • Add olive oil into bowl and rub over coated steak.
  • Toss steak onto a hot grill or sear in a pan over medium heat for 3 minutes on each side.
  • Allow meat to rest on a cutting board for 5 minutes before slicing.
  • Cut across the grain and serve in flour or corn tortilla shells. Add toppings of choice and garnish with chimichurri sauce.
  • Enjoy!

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Lentil & Cauliflower “Rice” Tacos

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When in doubt: Tacos! OR put an egg on it… whichever path you choose you will end up happy..I promise.

When I first heard of cauliflower rice I thought that doesn’t even makes sense. Whats crazy about this concept is it looks pretty darn similar to rice once its crumbled up. As for me, I personally think it looks more like cous cous, but we’ll just stick with rice because it sounds better. The technique is quite simple. You just cut up a head of cauliflower into smaller pieces, place it inside a food processor (or robot coupe to all my kitchen speaking folks) and pulse the cauliflower about 10 times or so until you get a crumble. Be careful not to pulse too much or you may end up with dust!

Instead of adding vegetables or other fixins to this “rice”…I decided to use it as a filling for tacos. The cauliflower is my healthier substitution to ground beef that you would use for tacos. Take the seasonings you would use for the taco filling (ie: cumin, cayenne, salt, pepper, etc) and add it into the cauliflower crumble. You don’t have to add in the lentils but you should because they are delicious and a different addition.

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Mise en Place:

-1 Cup Lentils, cooked

-1 Head Cauliflower, cut into smaller pieces

-1 Large Yellow onion, small dice

-4 Cloves Garlic, minced

-2 Tablespoons Chili Powder

-1 Tablespoon Cumin

-1/2 Teaspoon Smoked Paprika

-1/2 Teaspoon Cayenne

-Salt and Pepper, TT

-Taco shells and toppings of choice

Method of Prep:

-Prepare the cauliflower “rice” by removing the leaves and bottom stem from cauliflower. Cut the cauliflower into small pieces and process a 1/4 of the batch at a time. Pulse on and off until grated. (You can use a box grater as well if you don’t have a food processor)

-Once the cauliflower is grated, heat a large skillet over medium heat. Add the onions and cook until translucent. Add in garlic and cauliflower. Saute for 3 minutes, stirring often.

-Add in spices and lentils.  Mix to combine.

-Continue cooking until cauliflower is tender, approximately 4 minutes.

-Grab some tortilla shells and fill with cauliflower mixture. Top with your favorite taco fillings!

Enjoy!

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