with Meagan GoheenRecipes from the CML Kitchen

From CML’s Kitchen

Recipes & Photography by Meagan Murphy Goheen

BEER BATTER FISH TACOS WITH ASIAN SLAW

Servings-4-6

INGREDIENTS

1 pound fresh flounder, cut into 1-inch pieces 8 corn or flour tortillas Vegetable oil for frying

Quick pickled radishes

1 bunch round radishes, thinly-sliced ¾ cup water ¾ cup apple cider vinegar 2 tsp salt 3 TBSP honey 2 whole cloves of garlic, peeled

Coleslaw

*Can substitute pre-packaged slaw for shredded cabbage and carrots 2 TBSP avocado oil 1 TBSP rice vinegar 1 TBSP soy sauce/or coconut aminos 1 TBSP lime juice ½ TBSP honey ½ tsp Sriracha 1 clove of garlic, minced ¼ tsp ground ginger 1 ½ cups shredded napa cabbage 1 ½ cups shredded red cabbage ¼ cup shredded carrots 1/3 cup cilantro 2 scallions, chopped 1/4 cup almond silvers 1 TBSP sesame seeds

Beer batter

½ cup all-purpose flour ¼ cup cornstarch 1 tsp salt 1 cup cold beer

Taco sauce

¼ mayonnaise 1/3 cup plain Greek yogurt (can substitute sour cream) 1 tsp garlic powder 1 tsp sriracha 1 TBSP Gochujang paste

DIRECTIONS

Quick pickled radishes

Prepare the night before for best results, but can be served after an hour of pickling.

Prepare radishes by slicing off the tops and bottoms. Next, use a mandolin or sharp chef’s knife to slice the radishes as thin as possible.

In a small saucepan, heat all ingredients—except the radishes and garlic—until boiling.

Pack clean canning jars with thinly sliced radishes and garlic. Carefully pour the hot liquid over the radish slices until fully covered and let cool to room temperature. Use after an hour or cover and store in the fridge for up to 4 weeks.

Coleslaw

Whisk together avocado oil, rice vinegar, soy sauce, lime juice, honey, Sriracha, garlic, and ginger in a medium sized bowl.

To the same bowl, toss in cabbage, carrots, cilantro, and scallions.

Place almond silvers and sesame seeds in a dry pan and toast over medium heat until golden brown, about 5 minutes.

Add to slaw mix.

Taco sauce

Mix together ingredients and set aside.

Beer batter

Whisk together flour, corn starch, and salt.

Stir in cold beer and mix until no lumps remain.

Coat each piece of fish with the batter.

Frying

Heat oil to 325-350 degrees F (Mediumhigh heat)

Working in batches, slowly place flounder in the oil as to be careful for splattering oil.

Cook until the coating is golden, about 5 minutes.

Sprinkle immediately with a pinch of salt.

Repeat with remaining fish.

Assembly

Place flounder on each tortilla, warmed.

Top with slaw, drizzle with taco sauce, and top with pickled radishes.

SPRING ORECCHIETTE WITH PANCETTA, BURRATA & SPRING VEGGIES

Servings-6

RECIPES

INGREDIENTS

16-ounce package of orecchiette 4 ounces pancetta 2 TBSP butter 1 large shallot, minced 3 cloves of garlic, finely minced ½ tsp crushed red pepper flakes 1 pound of asparagus, trimmed, cut into 2-inch pieces 6 ounces of peas 1/3 cup white wine 1/3 cup reserved pasta water 1/2 cup heavy cream Juice and zest of 1 lemon ½ cup fresh grated parmesan 1 tsp salt ½ tsp fresh cracked black pepper 8 ounces of Burrata ¼ cup chopped basil 1 TBSP extra virgin olive oil

DIRECTIONS

Bring a large pot of salted water to a boil. Cook orecchiette according to package directions.

Meanwhile, in a large sauté pan heated to medium high heat add pancetta until crisp; remove and set aside.

To the same pan, melt butter on medium high. To the butter add shallot, garlic, and crushed red pepper flakes until fragrant, about a minute.

Drain pasta reserving 1/3 cup salted pasta water.

Add white wine, reserved pasta water, and asparagus to the pan and cook for 5 minutes or until asparagus is tender.

Add peas, zest and juice of lemon, and heavy cream and reduce heat to low.

Add orecchiette to the pan and toss to combine. made with love Add parmesan and fresh basil. Season with salt and pepper. To serve, dollop with sliced burrata, drizzle on 1 TBSP of olive oil, and finish with fresh basil, a sprinkle of salt and fresh cracked black pepper.

VEGGIE SPRING ROLLS WITH A MANGO THAI CHILI SAUCE

Servings-4

INGREDIENTS

For the spring rolls:

8 Rice spring roll papers 1 ounce cooked rice vermicelli (cooled down) 1 cup cabbage, sliced 1 mango, thinly sliced ½ English cucumber, thinly sliced 1 medium carrot, thinly sliced 3-4 radish, thinly sliced 2 green onion, thinly sliced ½ cup mint ½ cup basil ½ cup cilantro

For the mango thai chili sauce:

1/2 cup apple cider vinegar 1/2 cup granulate sugar 1/4 cup water 3 inch red chili pepper with seeds and membrane included, finely diced (1 1/2 -Tablespoons) 1 Tablespoon garlic, finely minced 1 tablespoon cooking sherry 1 tablespoon lime juice 3 tablespoons honey 3 tablespoons cool water 1 tablespoon cornstarch 1 cup of fresh mango

DIRECTIONS

Mango Thai Chili Sauce, Makes one pint. Place the first 9 ingredients into a saucepan. Heat on medium until boiling. Reduce heat and simmer about 5 minutes. Increase heat to medium again and return to a boil. Mix the 3 tablespoons of water and 1 tablespoon of cornstarch. Add to the pot and stir until sauce has thickened. Add the diced mango to the pot. Reduce heat and simmer 4 minutes. Remove from heat and cool to room temperature. Store in a glass container in the refrigerator for a week.

For the spring rolls:

Fill a large bowl with warm water. Dip one rice paper wrapper into the water, completely submerging. Leave for 5-10 seconds or until pliable. Lay wrapper on a flat clean surface.

On the bottom third of rice paper wrapper fill with mango, cucumber, carrots, cabbage, vermicelli, radish, scallion and fresh herbs.

Carefully fold the sides inward, then tuck and fold the bottom up over the filling. Roll everything upward, tightly but gently to avoid ripping the rice paper wrapper. Repeat with remaining ingredients.

Serve with Mango thai chili sauce.

made with love 128 — Spring 2021 CAROLINA MOUNTAIN LIFE

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