Beet Risotto Stuffed Acorn Squash!

Y’all know by now that I like to stuff stuff in stuff…then eat it. This morning I awoke with a great hankering for something nutty and woodsy and savory. It also happens to be the day after the supreme court ruled that  Gay Marriage is legalized! So there’s a reason to celebrate with a colorful meal. I used all the colors of the rainbow accept indigo… because blueberries would taste fucking AARRGGFUL in this dish. I know squash is usually a fall favorite but I love squash year round and you would too if you knew what’s good for you. Acorn squash is rich in vitamins, minerals, dietary fiber and antioxidant compounds. A diet with a high intake of the nutrients provided by acorn squash may decrease the risk of a number of serious medical conditions. To read more about the awesomeness of acorn squash see here: acorn squash is awesome. I made some badass beet risotto a couple of days ago and couldn’t wait to stuff it into stuff so here it is…

…..in-greed-ients:

• 1 large acorn squash
• 6 cups chicken broth
• a lot of EVOO (I like truffle oil myself)
• 1 ¹⁄₂ cups Arborio rice large 
• 1 large beet peeled and cut into 1/2 inch cubes
• 1 small yellow onion chopped
• 1 stalk celery chopped
• whole clove garlic
• ¹⁄₂ cup dry red wine (the rest of the bottle is for you)
• Himalayan salt and pepper
• goat cheese
• thyme
• a couple of rainbow cherry & grape tomatoes
• an egg because eggs are fucking amazing.

…… the magic:

1. Preheat the oven to 425 degrees.
2. chop onion and celery beets and some garlic
3. In a medium pot, warm the broth over medium heat.
4. In a large skillet heat 3 tablespoons olive oil over medium high heat.
5. Stir in the rice to coat with the oil, toast for 2 minutes.
6. Add the beets, onion and garlic and cook until softened, about 5 minutes.
7. Pour in the wine and cook until absorbed into the rice, drink the wine, yes, right out of the bottle.
8. then begin adding broth a couple of ladles at a time, stirring with each addition, until the rice is cooked, about 20 minutes. Season with salt and pepper.
9. While the risotto is cooking, get out your cutlass and swashbuckle that acorn squash in half (upright) and scoop out the seeds and hairy shit, then slice off the tips so they sit on a foil lined pan. Pour olive oil all over the inside and bottoms and season with salt and pepper and roast upside down in a 425 degree oven for 20 minutes. Add the peeled garlic to the pan around the acorn squash halves and coat them with oil as well, sprinkle thyme and roast. More wine.
10. turn squash over and fill with risotto top with goat cheese and roasted garlic
11. quick fry an egg (I like mine runny of course) and plop it on top.
12. add sliced tomatoes to still hot egg pan and heat them with some balsamic vinegar and salt… slap them on top too
13. add some fresh thyme. cause we all need more of that shit….
14. drink more wine…the good stuff.

You should have beet risotto left after this… use it for ERRYTHANG! Really, its good with pork, chicken, what evs. See below on how to half the squash, take off the tips, and fill it with risotto and goat cheese. Not everyone likes eggs… so I hear. That’s INSANE…but if you don’t want to put an egg on it, its still awesome like this…

Beet Risotto Stuffed Acorn Squash

Stuffed acorn squash

Voila! One for me, and one for the neighbor wench, who would rather her squash be stuffed with mushrooms and spinach on a bed of beet risotto. NO EGG> weird. Bon Apetite ya scurvs! Eat drink and let gays be married!

 

Italian Pretzel with beer cheese!

Well slap my ass and call me a salty dog! I made a pretzel and dipped it thangs!  Here’s the story:

I was alone, reluctantly carrying the gazillion grocery bags in from the desert wasteland we call my driveway in texas. The bags were cheap, probably recycled beyond usable standards. The door was soooo far away…. then a bag broke… I caught it… whew!  Then, I heard a POP!  I felt a doughy sticky limp coldness in the bottom of my last bag. “I wasn’t planning on making bread tonight”  I yelled to myself.  Fuck it, I plopped it on a pan and made a pretzel shape.  Alas, the dough kept shrinking like a chocolate starfish out of water. So I improvised! I stuck some oven safe bowls in the holes to keep the shape. Voila.. built in dipping bowls!  I sprinkled it with thyme, garlic butter, parmesan & my new artisan balsamic salt (I finally have a good selection of artisan infused salts) see here: Artisan salts ROCKIt was the perfect appetizer to my grilled butterfly pork chop and home made beet risotto! I love beet risotto, too bad the first mate hates beets… oh well, more for the Captain! Huzzah!

Now you can’t rightly eat a pretzel without a dip. I love dips… sauces.. hot sauces… anything saucy and creamy. Check out my hot sauce group on Facebook here: DO YOU EVEN SAUCE BRO So here are my instructions and dip recipes. Don’t laugh at how simple this all is….. some people need simple so I’m giving them this. Eat it.

…..in-greed-ients

• 1 can Italian bread dough
• spray garlic oil or garlic butter melted
• balsamic salt (Himalayan will do)
• thyme
• 1/4 cup parmesan shredded

• 1 can of nacho cheese soup
• 1 dark beer (I like Leinenkugel -Big Butt Doppelbock)
• 1 small jar of pizza sauce
• 1 whole clove garlic

……..yeasty magic:

1. spray a foil lined cookie sheet
2. Take out dough snake. Plop it down and make a pretzel
3. stick some of those small oven safe bowls (for salsa and queso or small ramekins) in the holes.
4. baste it with butter / oil spray
5. seasoning and thyme
6. surround pretzel with raw garlic cloves (coated in butter / oil as well)
7. bake for 25 min @350
8. take out with 5 min to spare (take off garlic) sprinkle parm and broil for last 4 min.

……. the dippy magic:

1. open can of NACHO cheese soup  pour into a sauce pan
2. add half beer… stir and simmer
3. pour cheese into pretzel bowl
4. heat up pizza sauce same way and pour into the second bowl
5. put garlic in third bowl. Roasted garlic is soooo good for you, it helps aid against cancer, cold sores, food poisoning, UTI’s, scurvy..ect… see here: Garlic is awesome

So, now you have a quick easy appetizer to grub whilst you wait for the grill to heat up. Happy feasting!  Drink up me hearties YOHO! Here is some weird shit.

 

Bacon Wrapped Corn on the cob!

Yes, Yes,  I am the great cornholio!  Ok, so I know I didn’t invent grilling corn.  BUT…I did perfect my version of “grilled corn” and I will never go back. So, the crew loves a good corn on the cob. Sometimes we cover it in greek yogurt (in lieu of sour cream) and lime juice & cayenne, some times its pesto slathered, and sometimes its smeared with garlic paste and brie.  I mean its still just corn…but this time IT’S WRAPPED IN BACON!  I like my corn to have the husks on, to use as a handle to eat with and it just looks prettier. Also, I guess I’ve really been on a bacon kick lately. Probably because I banned it from the ship for months during one of my shake diets. Love me some protein shakes, but as Captain I realize now, that I can’t be a good leader without the Bacon. So if you are one of those people that are shaking your head at this point, suck on some bacon and see here http://bacontoday.com/bacon-is-good-for-you/ about how BACON is actually good for you.

The first mate swears that corn doesn’t even get processed in his body and there’s nothing good for you about it… I like to prove him wrong.. so here’s this FYI about corn: Corn not only provides the necessary calories for healthy, daily metabolism, but is also a rich source of vitamins A, B, E and many minerals. Its high fiber content ensures that it plays a significant role in the prevention of digestive ailments like constipation and hemorrhoids as well as colorectal cancer. The antioxidants present in corn also act as anti-carcinogenic agents and prevent Alzheimer’s disease. Corn aids in controlling diabetes, prevention of heart ailments, lowering hypertension and prevention of neural-tube defects at birth as well. So there. Eat your corn you lily livered sea swine.

…..in-greed-ients:

• 2 fresh ears of corn (BUY LOCAL BITCHES)
• 4 strips of thick ass bacon
• 1/4 cup parmesan cheese, shredded
• lime / lemon or both.. because we love them.
• garlic butter… (I’ve been making my own with roasted garlic cloves.. so good.)
• cayenne, Himalayan salt, cracked black pepper
• foil

…….the corny magic:

1. Peel back husks, de-hair your corn
2. slather corn cobs in garlic butter
3. wrap corn cobs in 2 strips of bacon each, because the bacon will shrivel and shrink… not unlike a man thrown over board.
4. wrap each cob in foil all the way to the tips of the husks, twist ends.
5. grill on high for 20-25 min, rotating
6. unwrap and gently place corn directly on the fire for 3-4 minutes to get bacon crispy (we don’t want no soft meat)
7. plate it and sprinkle cheese and lemon / lime juice and seasoning
8. enjoy the fuck out of it because there are 3 delicious food groups here people.

 

Bacon Wrapped Bison Beer Burger…with macaroni buns!

WHOOHOOO!

Disclaimer: this here burger was NOT quick to make. It definitely took some prep time. BUT, I can’t believe it took me 30 something years to finally make and eat one.  We all love a good burger (well, at least us meat eaters do) but this is no regular burger. Any time you wrap anything in bacon it immediately gets another star. A food porn star. Then, adding an egg also, wins a double air guitar from me….drool. Also, anything with avocado will be assuredly going into my face hole. So, when it’s got MACAFUCKNRONI buns, I mean, come on.. I can’t even.  The first mate almost didn’t let me take pictures of this thing. He likes his egg POPPED…. I know, what a weirdo. Bleh!

So, as I was making this monster, I realized how gargantuan it was going to be and I adjusted mine to be an open faced monster…. because I may be a salty wench, but I am still a lady, and don’t open my mouth that big for just anything/anyone…… these days.  Plus mine HAS to have a RUNNY egg…or its not worth eating.

Now, for the instructions: hold fast crew…. this will be a long and arduous journey….but there will be treasure at the end!  OH, also, there were jicama fries involved. They were great, although not the star of this tale.

……the in-greed-ients:

• 2.5 -3 cups pre made macaroni (what ever kind you want, but make it sticky and cheesey and ooey gooey- I like shells)
• Himalayan pink salt & pepper
• flour
• panko crumbs
• 2 LARGE EGGS
• some oil (http://texashillcountryoliveco.com/terra-verde-garlic-infused-evoo-250ml/ because….this olive oil is good shit yo) BUY LOCAL BITCHES

• 1/2 lb bison meat – why? because its low in cholesterol, high protein, fewer calories and lots of omega 3…and because its ARRRGSOME!
• 1/3 cup diced onions
• 1/2 cup rolled oats
• 1 package beef onion soup mix
• 3 LARGE EGGS
• some worst-chester-shire sauce. (we gave up saying and spelling this correctly a long time ago)
• garlic powder
• thin sliced provolone (or what ever cheese suits your fancy)
• 1 ripe as fuck avocado (muy importante)
• peppercorn bacon 4 strips
• flavorgod spicy everything seasoning… again because its ARRGSOME! http://bing.flavorgod.com/
• once again, I found myself using TORCHYS damn good diablo sauce http://torchystacos.com/product/hot-sauce/for my burger dressing. I guess im an addict. If you are too, then you should check out my FB group “Do you even sauce bro?” https://www.facebook.com/groups/295299200668548/
• AN ALE – I used NEW CASTLE WERE WOLF, its an Irish red ale that I enjoy…. but its really up to you.
• 

…..the bunssssss:

1. Divide your mac into 4 balls
2. Line the bottom of 4 bowl or saucer shaped things with saran wrap and spray it with spray oil.
3. Squish them into these bowls, saucers. If you can’t find anything bun shapped… just make tightly compacted 1/2 in thick patties with the saran wrap and stick them in the freezer.
4. When it is time….put oil in the pan….coat each mac bun in the egg wash, then the flour, then the panko.
5.  Fry them up like fried green tomatoes or grilled cheese…..mmmmm.. grilled cheese.
6. Set aside on paper towel to cool.

……the burger magic:

1. Squish the meat, oats, beefy onion soup mix, 1 egg, worst sauce, diced onions, and all powdered seasonings with your bare hands. I have found that the more sloppy noises it makes, the better it’s gon taste.
2. Pour a shot or two of beer in there… chug the rest. CHUG… CHUG… CHUG… CHUG….. good job mate.
3. Make 2 fist sized balls. Flatten them and wrap them in 2 bacon slices each.  (this takes some hand skills) I used the criss cross method.
4. Stick them fatties in the fridge for a bit…(and NOW ITS TIME to fry up the buns).
5. Fry them suckas up in a frying pan. The bacon is enough grease to cook it. I like mine med rare, but again…its all up to how you like’em.  Also, if you could grill them that would be super, just don’t loose the bacon, so use a grill pan….savy?
6. Set aside on paper towel to drain.
7. fry the last 2 eggs to your liking. If it ain’t a runny egg, your a dirty bilge rat and we can’t be friends.

…..the assembly:

1. first the bun
2. then the sliced avocado
3. then the dripping bacon bison burger….drool.
4. chug another beer, this is hard work.
5. then the sliced cheese
6. then the egg of glory
7. slather the top bun with Torchy’s sauce and ranch if you ain’t skeerd…and gingerly place it on the stack.
8. do not squash, drop or disassemble!

Good luck eating this monster. It was amazeballs and I probably won’t do it often because I like my arteries. Now, who’s swabbing the dishes? Drink up me hearties yoho!

 

Rum Strawberries & Coconut Cream Panna Cotta!

ARRGight ARRGight ARRGight… this is L I V I N. So, I call this the “Lip Smacker” because it tastes like strawberries and cream and makes your mouth say *SmAcK*!  I had some heavy cream and strawberries so I figured… hey, I can make something outta this. All I can say is dayum. When it comes to desserts, the sexiest ones for me are crème brulee and panna cotta.  (Reminder to self: maybe use this for sexy food play night.) It takes a little patience and needs to be real chill….if you get my drift.  I feel like this is a good pirate dessert hence the rum and coconut flavors. Also, t’would be a sweet ass Valentines day treat for the lovers. My recipe makes enough for 3 med wine glasses or 4-5 ramekins but who says you can’t just put it in a big ass bowl and eat it with your face. I don’t judge. No haters allowed.

…..in-greed-ients:

• 1 package gelatin (about 6 grams)
• 1 cup heavy cream
• 1 cup thick coconut milk
• 1 tsp vanilla
• 1tsp coconut extract
• 1/2 cup honey (buy local bitches)
• 2 tsp coconut shreds
• 1 lb strawberries (the big ass package)
• 1/2 cup sugar
• some kraken rum,http://www.krakenrum.com/ like a shot… then a few shots for you!

……the creamy magic:

1. Mix gelatin with 2 tsp water in a large mixing bowl and let it poof up for like 10 min while you do other shit
2. in a large sauce pan bring to a simmer: cream, coconut milk, and honey
3. when it starts to bubble, take off heat, allow to cool 5 min
4. add vanilla & coconut extract, gelatin & stir it up..
5. pour equal parts into 3 wine classes or 4-5 ramekins and set to chill (slanted or flat or what evs…might have to prop that shit up on something like wet paper towels in a bowl).
6. Just chill.  like 3-4 hours. Can leave over night. fuck it. Do a shot or 3.

……the rum sauce:

1. boil the washed and sliced strawberries, all accept for 3 of the prettiest ones
2. add honey and rum and smash with a muddler or a potato smasher. HULK SMASH & do a shot.
3. then blend in a food processor and chill until it thickens

Layer these sexy beauties when you are ready to serve.  Sprinkle the coconut shavings on top.  Slice the prettiest berries in half and cut a V into the tops to make hearts and stick’em on the side of the glass or slap’em right on top of what ever you poured it into. Now try not to make inappropriate moaning noises whilst eating this. Good luck with that.

 

Philly cheesesteak hermits!

Holy mother of pearls!  What’s this treasure you Say? How about some humungo shells… Stuffed with a Philly cheesesteak and smothered in creamy Alfredo sauce? Um… Fuuuuck yeah. I made two of these because I knew the first mate would swallow it up before I could say “go”. I just didn’t want a messy sandwich and I’m bored with stuffing the regular shit into shells. So, after some googling…..this creation was born. It is definitely NOT something you (nor I) should eat often. But, it should be devoured at least once… And as Gramma C always says….

“Try every damn thing once, so you know what your not missing.”

.…..in-greed-ients

• 1 box of humungo shells (about 10-12 oz)
• garlic cloves – I like that shit yo! Also, you need this onboard… http://ceramicgrater.com/
• Olive oil -some
• 1/2 cup diced yellow onions – yes, the kind really fucking matters 
• 1/2 cup diced green bell peppers
• 1/2 cup diced baby Bella shrooms 
• 1 lb strip steak – # the shit out of it first &  chop it like its hot
• 8 oz cream cheese
• 1 cup Italian cheeses – hells yeah 
• 1 jar of your fav Alfredo sauce ( I make my own…. But I know that’s just crazy talk)
• himalayan salt, cayenne, white pepper
• 2 round pie dishes or my personal fav; cazuellas, which if you don’t know… http://amzn.com/B0019ZOY48 now Ya know. 

.……..the creamy magic 

1. boil shells in a lot of water- about 10 min. Al dentè that shit & set aside. 
2. Preheat oven to 350*
3. brown strip steak with oil
4. add chopped veggies and seasoning… Don’t be a puss n boots….bring the heat
5. remove from heat and stir in all that cream cheese (que the sexy music) 
6. Pour 1/4 Alfredo sauce in EACH dish (spoon it around) 
7. Stuff those fat little bastards and lay them in a spiral on top of the sauce, because it fucking looks cool
8. Pour the last of the sauce split on top of the two dishes… Just drown them
9. cover w foil, bake for 30 min 
10. uncover, top w that cheese & broil on low for 10 min. Don’t fucking burn it, that would blow holes! 

Serve these tasty morsels with pride… Because they are amaze-balls! Make’em swab the dishes or t’tha locker they go. 

 

Squash Taco boat with holy green sauce!

Hells muthafuckn yeah! It’s taco Tuesday again. So here’s one of my fav taco dishes fo dat ass.  It’s actually good for your ass too, because it’s made from a butternut squash! First of all, I really dig butternut squashes because they are so useful for every season.   Secondly, because they look like disco sticks.  I know, I know, sorry.. but tis true, and any time I can serve phallic shaped foods is fun for me, fun for you, fun for everyone! Alas, there is no picking this up and looking silly eating it.  It shall be devoured with a “dinglehopper”!  Yes, this dish is a “better choice” taco because it’s stuffed to the gills with lean ground turkey and other crap that’s good for you.  Long live… you!  And long live the Captain…. that’s me. 🙂

…..in-greed-ients

• 1 butternut squash (the most “King Richard” shaped one you can find)
• 1 lb lean ground turkey
• 2- 3 tomatoes (depends on the voluptuousness of these ladies)
• 1 white onion
• 1 can low sodium black beans (rinsed)
• olive oil (some…?)
• Himalayan pink salt & fresh cracked black pepper
• mexican shredded cheese …. if you wish to top this marvelous creature with its gooey goodness

…..holy green sauce batman!

• 1 clove garlic -peeled with this other phallic like yet really badass thing
• 1 juice of lime
• cilantro -hand full
• 1 serrano pepper -seeded and chopped
• 1 green ancho pepper – roasted is better
• 1/4 avocado
• olive oil
• chipotle powder
• light greek yogurt -a heaping spoonful
• flavorgod’s “spicy everything” seasoning
• a pinch of salt
• a squirt bottle (cooks that don’t play, already have one of these…get one son)

……the magic begins

1. preheat oven to 400*
2. Slice that wang in half, scoop out its seed and  lube it all up with OIL (or butter if you live dangerously) on the inside and salt & pepper
3. bake it UPSIDE DOWN for about 30-40 min, until its pokeable, then slice some cubes out of the middle but leave a good amount like a bowl on the sides.
4. whilst this is baking brown diced onions in olive oil in skillet, add turkey and brown until…. well.. until its brown.
5. add diced tomato and rinsed black beans… cook a wee bit more
6. whilst THAT is cooking, blend all sauce items in a blender, food processor, immersion blender…what evs. Blend that shit till creamy. If its too thick to be squirted, add more olive oil and lime juice.
7. Now mix butternut chunks with meat mixture, and scoop back into the squash halves and broil on low for 8-10 min with or without cheese.
8. fill squirt bottle with green stuff, and squirt the holy green sauce all. over. that. Johnson.
9. take many pictures and send them to your friends
10. Now, I can tell you, to eat a D.

So, this serves two hungry adults….. and some children who wont eat the squash, but they will eat the taco mix stuffed into some cheap ass taco shells.  They might pick out some of the beans or onions… but they can’t get them all!  I tell mine to “Eat it or starve you little insubordinate skullsucker! Walk the plank!”

 

Roasted Truffle Cauliflower & Cabbage

Holy vegetables batman! We just can’t seem to get enough of this shit. I know some of you don’t “enjoy” cabbage or think cauliflower is blah… well… you sir/ ma’am are fucking lame. Wake up and smell the truffle oil spray y’all!  Go getchu some  if you cant find it. order it.  Its that awesome.  http://www.amazon.com/Mantova-Spray-Virgin-Truffle-8-Ounce/dp/B005HFZ0RG/ref=sr_1_1?ie=UTF8&qid=1434144005&sr=8-1&keywords=mantova+truffle+spray Some say it has a weird smell or flavor… well, yeah, if you eat it out of the spray can. Anyhow, Its good for fries, veggies, whatevs. Spray that shit on the poop deck for all I care and watch em all fall down. The spray isn’t that cheap, but that’s still cheap entertainment.

PS.  This particular snack does not stay crunchy in the fridge as well as we wish it would … so for parties its magical!  Good thing it doesn’t last on the table anyway, I barely even got any… its that fucking good.

.….in-greed-ients

• whole cauliflower
• whole purple cabbage
• can of black truffle oil spray
• 1/2 cup parmesan cheese
• foil and an oven that doesn’t suck (like mine)

The magic:

1. Preheat oven to 425*
2. Slice veggies into discs / slices abou1/4-1/2 half an inch thick depending on how savy you are with a blade.
3. lay them straight… on a few foil lined cookie sheets or baking pans
4. spray the shit out of them and salt and pepper and cheese coat them to your hearts content
5. bake like crazy.. no, just for about 35-40 min.  I like to broil for a few at the end for a crunch.
6. that’s it… why are you still reading this.. go make it now!

I am a land lubber too.. and a lubber of nature.  I am so glad it’s magnolia season again.  My kitchen smells like my grandmas house and its AAARRGG-some!

 

Hazel Peaches & Cheese Honey Tarts

Well, I’m not much of a sweets person. Savory is my sin. I also, can’t say enough about cheese… so I won’t even start right now. BUT, there are sooo many kinds of cheeses and since I had some peaches and goat cheese pairs so well with fruit, I had to make these dirty little tarts.  The first mate LOATHES goat cheese… says it tastes like an actual goat.. to which I reply.. “dafuq you say?”. Anyhow, that’s totally fine. More for the Captain. Be gone… peasant.

The fact that I am NOT home made pastry friendly used to bother me.. but I have over come my want to be perfect at all things food and now I settle for measly ol’ store bought puff pastry any day. I will however NOT succumb to buying some fancy schmancy honey from the gods knows where. So I’ll say it here and then tag it as well.. BUY LOCAL BITCHES. This honey is from http://www.kannimports.com/x_cedar_creek/cedar_creek.html and its tha bomb yo!  Just trying to do my part.

PS. If anyone wants to give me their granny’s peaches I will gladly use them and thank her via the internet. lol.

……in-greed-ients:

• slice 2-3 peaches
• frangelica
• goat cheese container (I don’t know, a tub of it)
• puff pastry sheets
• local honey
• peppercorns
• parchment

…..Tart magic:

• flambe peach slices in frangelica for a bit
• lay out 1 of the thawed puff sheets on floured surface
• cut into rectangles, or squares, or triangles… doesn’t fucking matter, just fold up the sides for a border.
• drop some goat cheese crumbles
• lay them peaches down
• sprinkle with more goat cheese
• cracked pepper shower
• bake @375 for 25-30 min
• drizzle with honey and stuff yo face.

 

Fish Tacos with Mango salsa & bacon!

So, my first mate loves to fish, but only in the sea because fresh water fishing is “boring”.  Which means, I get to spend the  entire days he goes fishing… at the beach Booiiii!  That aslo means we have flounder, sheepshead, trout, mackerel, blue crabs…..ect… on hand most of the year.  Every Tuesday I get a hankering for some form of tacos… hence, fish tacos on #tacotuesday! These flounder tacos were flipping delish.  I saved two for the neighbors like I always do, because I’m an over sharer…but then they disappeared… into my belly…. which I call “The Kraken”.

….bottoms up

• 6-8 small corn tortillas (I know them fuckers come in a pack of 1 zillion so it doesn’t matter how many I say here)
• pam
• muffin / cupcake pan

…here fishy fishy:

• 3 filets flounder – thawed
• 1 ginger root
• whole clove garlic
• 1 lemon
• 1 tbsp butter (reaaalll butter damnit)

…lets do the salsa:

• 3 fat green jalepenos – sliced
• 1 ear roasted corn – cut off the cob please
• 3-5 orange baby bell peppers -sliced  / or 1 reg bell -diced
• a hand full of cherry tomatoes -cut in halves
• cilantro – I like that shit yo. -chopped
• lime juice
• 1 mango – cubed

…to top it off:

• 4 strips pre cooked maple bacon – break that shit up
• man, if you don’t have any Torchy’s “damn good diablo” sauce yet…http://torchystacos.com/store/hot-sauce/ getchusome and swirl it on top of stuff  like this. Shit… you can even lick it off of… things.. (note to self: use torchys sauce for sexy food play night)

Now for the magic:

1. Puree ginger , lemon juice & garlic and coat the fish. Wrap in a foil pouch with all puree on top and throw some damn butter on it too… let it sit in fridge.
2. Preheat oven to 400*. Spray the bottom of the cupcake pan with pam and place tortillas in between to make “cups”. Bake them for about 8 min (or until crispy, I mean, whos oven is always accurate anyway.)  I’m pretty sure that only 3 or 4 can fit at a time so… you will have to do this shit twice or three times.
3. Bake fish pouch 10-15 min @400. (with second batch of taco cups but watch them.. I burned a few here)
4. Whilst that is baking, chop all the salsa ingredients and squeeze lime all over it. (salt and pepper if you wish).
5. get the pre cooked bacon ready… tear it up… what ever. If you didn’t pre cook it, now you will wish you had
6. now spoon some salsa in to the cups, place a chunk of ginger fish on top, crumble bacon, swirl the sauce… and HUZZAH!!!
7. Eat that shit. It’s so good.