Test Kitchen Tuesday - Homemade Taco Seasoning!

Taco Night is a favorite around here, and tonight, we're making good old-fashioned Beef Tacos. Nope, they'll be no fancy sauces or exotic toppings, just cheese, lettuce, tomato, and a dollop of sour cream. But what can you do to lend some extra special flavor to a comfortable old favorite? The answer is simple - Homemade Taco Seasoning.

Homemade Taco Seasoning - Alton Brown's Taco Potion #19, Photo: NK 

In today's Test Kitchen, we'll be trying out Alton Brown's Taco Potion #19. 
Potion... oooh, I like it. My dad named me after a TV witch (a cute and nice witch, mind you) so I guess it all makes sense. 

Alton's recipe is great because the spices required are pretty easy to find. In fact, I happened to have them all in my pantry. Finally, my spice hoarding pays off. 

The Results:

In just under 5 minutes, we were left with a batch of flavorful Taco Seasoning that will last a while. My Plan? Jar it up and be ready for our next lazy taco night. Idea: This mix, in a cute mini-mason jar, would make a great hostess gift or party favor. Super easy. 
Use this Taco Seasoning on any protein, even vegetarian meat substitutes. 

Flavor-wise, Taco Potion #19 is just plain good! It actually tastes like a much, much better version of the grocery store stuff in the little paper packets. As a bonus, we know exactly what's in it, as the recipe includes all ingredients that we can spell and of course, no creepy chemical additions. Also, the salinity is very balanced - it won't give you a sodium hangover. You could even use this blend as a jumping off point for your own proprietary Taco Potion. 

Upon seeing the results, my husband observed (seemingly to his dismay?) that unlike the store-bought version, this mix did not impart a bright orange coloring to our beef. "Good. Your food should not be artificially orange," I responded. "But what about about delicious Kraft Mac 'n Cheese?." My clever guy has a point! We'll look the other way on that guilty pleasure. 

Verdict: Check it out!  

Classic Beef Tacos with Taco Potion #19, Photo: NK 

Alton Brown's Taco Potion #19
Recipe Courtesy of Alton Brown

Yield: Approx 3 ounces - Makes enough for at least 8 servings of Tacos. Save the leftovers in an airtight jar for up to 1 month. 

Ingredients:
2 Tablespoons Chili Powder 
1 Tablespoon Ground Cumin
2 teaspoons Cornstarch
2 teaspoons Kosher Salt
1 1/2 teaspoons Hot Smoked Paprika 
1 teaspoon Ground Coriander
1/2 teaspoon Cayenne Pepper

Method: 
Mix to combine and store in an airtight container. 
Application:
To use your Taco Seasoning, add 1/4 cup of liquid to your pan of fully browned and cooked protein. You can opt for Water or better yet, Beer (thanks for my friend Marina for that idea). Stir in the Seasoning. Roughly 2 Tablespoons per pound of Protein will do, but you can use your judgment. Allow liquid to evaporate a bit and stir. Serve right away on your favorite taco! 

The Essence of Summer - Tomato and Herbed Mayo Sandwich

My husband keeps talking about us only having four more weeks of summer. He's said it at least three times in as many days. It's driving me crazy, actually. 

I stomp my foot at him in protest (he loves when I do that) and tell him to stop being such an alarmist. 

Summer's Favorite Sandwich, Photo: NK 

        

Come on now, people - summer doesn't actually end on Labor Day!  

It's quite a rare occurrence that my other half takes the glass half empty role. I'm usually the one with the pessimistic outlook (or as I like to call it, "being a realist"), but when it comes to summer, my favorite season of them all, I am in full-on denial. Loath to admit it though I may be, I will grant him that summer is going way too fast. So until all that glorious sun yields to the chill of Autumn, I'll be doing all I can to live in moment. That's right, I will relish the feeling of my toes wiggling freely in all their flip-flopped glory as I head out into the balmy air in full frolic mode every chance I get. Clearly, I also will be eating every fresh Tomato and ear of Corn I can get my hands on.

For me, there is truly only one sandwich that embodies the essence of summer and everything simple and wonderful about the season -- the much talked about, much loved Tomato and Mayonnaise Sandwich. (Check out a few of my favorite meditations on the subject HERE, HERE and HERE).         

Today, we'll be paying homage to this seasonal icon with our own take on the classic. We add a semi-controversial lettuce leaf for texture, and, though regular Mayo works really well (Hellman's full-fat, please!), we take ours up a notch with lots of finely minced Parsley and a touch of Oregano from my garden and, here's the topper - a game-changing sprinkle of Lemon Zest. Make this satisfying sandwich and extend your summer that much longer. 

The Must Haves:

Super Ripe Beefsteak Tomatoes - luckily, they're at peak season and everywhere
Good Quality Mayo

A Hint of Salt (we prefer Kosher Salt or Sea Salt) 

Black Pepper - lots 
and finally

Good Quality Toasted White Bread - I know, I know, but if ever you should return to White Bread, it's here.

Here we go - 

Tomato and Herbed Mayo Sandwich

Makes 2 Sandwiches

Ingredients:

4 Slices of Toasted White Bread

1 Beefsteak Tomato sliced into 1/4 inch thick rounds

2-4 Leaves of Oak Leaf Lettuce

Kosher Salt or Sea Salt
Lots of Black Pepper

Herb Mayonnaise

2 Tablespoons Italian Parsley, very finely minced

1 Tablespoon Oregano, very finely minced

Zest of 1 Lemon

1/4 Cup Mayonnaise

Method: 

Mix the Herb Mayonnaise ingredients together in a small bowl. 

Spread one side of the bread with a generous amount of Herb Mayonnaise. On the other piece of Bread, lay down a Lettuce Leaf and two or more slices of Tomato. Sprinkle Tomato with a good dose of Salt and lots of Black Pepper. Place the Mayonnaise half on top and close up the sandwich. Enjoy! 

Salad With a Spin - Kale & Parsnip Panzanella

Photo: NK 

Fact: Salads really do run the gamut from smashing to snore-worthy.


Fact: Bread makes everything better. Especially Salads. 


Fact: Grilled Bread with fruity Olive Oil, sprinkled with Salt, Pepper, and Smokey Paprika makes things infinitely better. 


Myth: Kale is always tough and unappealing if you don't cook it. 

Ho-ly-smokes. Make our raw Kale & Parsnip Salad and dispel the myth that Kale Must be cooked to be amazing. 

Not so! With the right amount of loving care, some lemon juice (or vinegar-acid is the key to softening up Kale) and a little time + a tenderizing leaf massage, Kale can be served au natural, no heat required. Slice up those sturdy leaves nice and thin, though. Now - how to make our little Kale Ribbons sing? That's easy. We're serving them in a Panzanella (aka Tuscan Bread Salad - see our last Panzanella HERE) with shavings of sweet Parsnips and homemade grilled Croutons made from hearty Peasant Bread that's been jazzed up with Hot Smoked Spanish Paprika.

Let's get to it:

Kale and Parsnip Panzanella with Grilled Paprika Croutons 
Serves at least 4 

Parsnip Ribbons, Photo: NK 

Salad Ingredients:
1 Head of Lacinato (aka Tuscan or Dinosaur) Kale, washed and dried, ribs removed from leaves

1 Large Parsnip, peeled, then shaved into thin ribbons using a vegetable peeler


3 Slices of Peasant Bread
Olive Oil (for brushing the Bread)
Kosher Salt
Black Pepper
Hot Smoked Spanish Paprika
Optional Grated Parmigiano Reggiano Cheese


For the Dressing:
1 Tablespoon Extra Virgin Olive Oil + extra for brushing the Bread
1/2 Tablespoon Lemon Juice
1/4 teaspoon Salt
1/2 teaspoon Light Agave or Honey

Kale Ribbons, Photo: NK

Method:
1.Pile Kale Leaves together and slice horizontally into very thin ribbons.

2. Add Kale Ribbons to a large Ziploc Bag.

3. Add Parsnip Ribbons.

Next,


4. Combine all the dressing ingredients in a small bowl.



5. Pour Dressing into Ziploc Bag and seal. Shake the bag and squeeze between your fingers
to distribute the dressing and rub it all into the Kale.

6. Allow the bag to sit at room temperature for at least a half an hour, squeezing and shaking it occasionally.


7. Meanwhile, heat up a grill or grill pan over a very high flame. Lay Bread Slices on a surface and brush them one side with Olive Oil. Now sprinkle with Kosher Salt, Pepper, and an ample hit of Hot Smoked Spanish Paprika. (Don't skimp on the Salt, either).

Preparing the Grilled Bread, Photo: NK

8. Place Bread slices on the grill or grill pan and cook for 3 minutes on one side until grill marks appear. 

9. Flip Bread to the other side
and cook another 1 minute. 

10. Allow the Bread to cool and then slice into bite-sized chunks. 






To Serve:

Plate Kale and Parsnip Ribbons and lightly toss with Chunks of Bread. To finish, sprinkle with optional grated Parmigiana.

Kale & Parsnip Panzanella with Grilled Paprika Croutons, Photo: NK 

Liquid Breakfast of Champions - A Very Special Beer-Mosa

I learn all kinds of handy things from my friends. Just the other day, they introduced me to a new (to me) kind of brunch beverage (one that may also cure you from a night of overindulgence with a little hair-of-the-dog), the Beer-Mosa. Now it isn't news that beer-based cocktails have been all the rage for awhile, but I for one had yet to sample the Classic Mimosa's less snooty cousin, an OJ spiked Beer concoction that was surprisingly refreshing. 

Beer-Mosa Made With Ithaca Beer Company's Apricot Wheat Ale, Photo: NK 

Though there are many appropriate Beers that could be used in a Beer-Mosa, my friend's recipe comes with a little twist thanks to a fruity and bright Ale from Ithaca Beer Company. Here's how you do it:

Apricot Wheat Ale Beer-Mosa
Yields 1 Serving 

Simply fill a tall glass 2/3 of the way with Apricot Wheat Ale check out Ithaca Beer Co.
And add a large splash of Orange Juice on top.
Give a stir and enjoy. 

Bottoms Up!