Chef Bill: Veggie Street Tacos

Recipes Generic

(Photo Credit: CBS)

Mostly-Vegetarian Not-So-Mexican Street Tacos

Brussels Sprouts And Black Eyed Pea Tacos, Chipotle Aioli, Cilantro, Radish

INGREDIENTS:

Black-Eyed Peas
2#Brussels sprouts, sliced or cut into thin wedges
1-2 Tbs Lard or oil
Salt and pepper
1 doz. Small corn tortillas
Small bunch of cilantro sprigs
¼ C. Thinly sliced radish
12 ea. Cherry tomatoes, halved
Chipotle Aioli
1-2 ea. Limes, cut into wedges

DIRECTIONS:

1. Make beans. Hold warm
2. Heat a cast iron skillet over high heat. Add oil and immediately add Brussels sprouts.
3. Sear well, cooking to al dente while developing good color. Season to taste. Hold warm
4. Heat comal on low to medium heat. Begin heating corn tortillas.
5. Place tortillas in a square or triangle on the plate. Smear each tortilla with Black Eyed Peas.
6. Top with Brussels sprouts. Dab with Cilantro Aioli. Top with cilantro, radish, and cherry tomato halves.
7. Squeeze lime over all.
8. Eat!

Black-Eyed Peas

INGREDIENTS:

1# Dried black-eyed peas
½ # Diced bacon
1 C. Diced onion
1 C. Diced carrot
1 C. Diced Parsnip
1 C. Diced celery

DIRECTIONS:

Salt and pepper to taste
1. Place beans in large bowl and cover with at least 1” excess water. Soak for 2 hours or overnight.
2. Render bacon in a large pot. Add onions, cook over medium heat until lightly caramelized.
3. Add remaining ingredients. Drain peas and add. Cover with water to about an inch above the beans.
4. Bring to a boil, reduce to a simmer. Cook for about 90 minutes. Taste and add salt and pepper if necessary. If beans are still hard, simmer longer.

Chipotle Aioli

INGREDIENTS:

2 ea. Chipotle peppers (with a little of the liquid)
1-2 ea. Garlic cloves
Zest and juice of 1 Lemon
1 ea. Egg yolks
1-2 Tbs cold water
1 tsp Salt
1 ½ C. Neutral oil (Canola or Soybean)

DIRECTIONS:

1. Place chipotle peppers, garlic, lemon zest and juice, egg yolk, water and salt in blender barrel. Puree.
2. While pureeing, slowly drizzle in blended oil.


Thai Curry Cauliflower Tacos, Bean Sprouts, Basil, Mint, Cashews

INGREDIENTS:

2 Tbs Neutral oil
1 Head Cauliflower cut into small florettes
1-2 ea. Small onion, diced large
1 Tbs. Penang Curry Paste
1 pinch Brown sugar
1 Can Coconut milk
Fish sauce to taste (I prefer Squid Brand)
1 doz. Small corn tortillas
Small bunch of basil, picked
Small bunch of mint, picked
Mung bean sprouts
Crushed Cashews
1-2 ea. Limes, cut into wedges

DIRECTIONS:

1. Heat oil in a shallow skillet.
2. Add cauliflower and onions. Brown over high heat.
3. Add Penang Curry Paste and brown sugar. Toss until aromatic.
4. Add up to 1 can of coconut milk. You only want enough to barely cover vegetables. Bring to a simmer. Cook until cauliflower is tender. Season with fish sauce.
5. Heat comal on low to medium heat. Begin heating corn tortillas.
6. Place tortillas in a square or triangle on the plate. Topr each tortilla with a nice spoonful of cauliflower curry.
7. Top with leaves of mint and basil, sprouts, and cashews.
8. Squeeze lime over all.
9. Eat!

Penang Curry Paste

INGREDIENTS:

3 oz. Dried red chilis, deseeded
t Tbs Coriander seeds, toasted
¼ C. Shrimp paste
Juice of 3 limes
16 each Kafir lime leaves, de-stemmed and chopped
1 C. Cilantro, washed well and dried, stems and roots included
1/4 C. Mint, washed well and dried, stems and roots included
3 ea. Lemongrass stalks, first 5-6 inches
2 tbs. Brown sugar
1 C. Chopped garlic
1 C. Chopped shallots
6 each Juniper berries
3 oz. Fresh turmeric

DIRECTIONS:

1. Soak dried chilis in hot water to soften for approx. ½ hour. Assemble other ingredients while waiting.
2. Mix all other ingredients. Remove red chilis from water and reserve water. Add to other ingredients.
3. Puree all ingredients in a blender using the chili water to moisten the mixture ant to aid in blending.

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