This recipe is dedicated to my friend Sam, a young entrepreneur in my neighborhood who is passionate about learning to cook. He asked me to teach him how to prepare Burritos... so I had to learn how first!
Burritos for beginners
Burritos weren't really on my weekly menu, I've made breakfast burritos plenty of times & had them at food trucks a few times but it's not something I consider when planning a meal. After making burritos with Sam, I'm definitely adding them to my weekly menu.
This recipe is amazing and it's very easy to change the fillings to any of your favorites!
Burritos
Prep Time: 60 min
Cooking Time: 15 min
Yield: 4 portions
Ingredients
4 ea Flour tortilla; 8 or 10 inch
1 C Cilantro Rice pilaf
1. C Tomato salsa/ chopped tomatoes
1 C. Black beans, stewed
1 C Ground beef, chili spices
4 Tbsp Cheddar, shredded
4 Tbsp Sour cream, salsa, hot sauce etc...
How to Prepare Burritos
Step 1
Set up mise en place of the fillings you plan to roll into your burrito.
Warm a tortilla to soften for rolling, place the tortilla onto a clean surface.
Spread with cilantro rice, in the center being careful to leave room to roll the tortilla. Top with black beans, spicy cooked meat, etc...
Step 2
Add diced tomatoes, shredded cheese, avocado, etc... again, being careful not to overstuff or the burrito will crack/split.
Step 3
Roll the tortilla halfway; fold the left & right side in, then roll completely.
Step 4
Split the burrito and place onto a plate with your favorite condiments, enjoy.
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Often when I'm fishing, people catch bluefish or skate and throw them back. I always run over and ask to keep one or two. Bluefish are quick and easy to fabricate and a delicious dinner to prepare when I get back home from fishing all day. I prefer simply dredging in seasoned flour and frying pieces in olive oil & butter mixed together. Perfect with cold beer or white wine!
My first professional cooking job was as the poissonnier at Le Cirque in Manhattan. Occasionally the Chef asked me to make fried fingers (goujons) of flounder family meal. Being right out of culinary school, I set up the normal mise en place for standard breading; a tray of sifted flour, eggs and breadcrumbs. Chef came over and taught me the quicker method... flour the seasoned fish in a bowl, add eggs to the floured fish (same bowl) and then breadcrumbs (same bowl). (one bowl and a fraction of the time)! To this day, that’s the method I use to make crispy, fried goujons-these photos are with bluefish fillets Junnie and I caught.
I see fisherman fillet their fish, discard the head & frame! They're amazing at catching fish but have little experience fabricating or cooking the beautiful, fresh fish they get. I'm very interested in sustainability & respectful when I take a fish. I cook from head to tail... that's where the tender, 'chef' cuts are... cheeks, head, on the bones etc... which is perfect for salads, pasta, rice and this frittata. The first time I ate this frittata, I actually thought it was crabmeat!
One of the more challenging classical seafood dishes I know of requires fabricating a whole fish in to perfectly even darnes, trussing the darnes and then gently poaching in a Court Bouillon. While the darnes are still quite hot, the pin bones need to be pulled (they are on a diagonal), the butcher twine needs to be cut away, the skin needs to be peeled and the seafood must be plated without breaking... and served piping hot with Sauce Hollandaise & boiled, tourneed potatoes. I repeatedly practiced this dish for the CMC exam with a whole salmon... quite the challenge!
One of the more challenging classical seafood dishes I know of requires fabricating a whole fish in to perfectly even darnes, trussing the darnes and then gently poaching in a Court Bouillon. While the darnes are still quite hot, the pin bones need to be pulled (they are on a diagonal), the butcher twine needs to be cut away, the skin needs to be peeled and the seafood must be plated without breaking... and served piping hot with Sauce Hollandaise & boiled, tourneed potatoes. I repeatedly practiced this dish for the CMC exam with a whole salmon... quite the challenge!