Category Archives: Tukten’s Food
Tukten’s Lemon Prosecco Potion No. 13
One glass, two glass, three glass – Floor! You’ve gotta watch out for this tasty cocktail. Andy found this summery recipe and thought we’d give it a go on a hot day. So, on a Friday night we fired up this potion! This drink is so delicious – sweet, but not too sweet. And, you can’t really taste the alcohol (assuming you use a good vodka) and so this guy is dangerous!
Ingredients:
ingredients are listed per glass
1 cup of Prosecco
1 shot of vodka (Andy used Belvedere)
1 heaping spoonful of lemon sorbet
a few mint leave for garnish and flavor
Directions:
1. Add the Prosecco and Vodka to the glass.
2. Drop in your spoonful of lemon sorbet right in the middle. It will dissipate while you drink.
Can you see the dollop of sorbet??
3. Garnish with mint. Initially, Andy shredded the mint into little pieces, but we later decided the pieces need to be large so you don’t swallow them accidentally.
ENJOY! And be careful…
What is your favorite summer drink?
Tukten’s Fish Tacos
The unseasonably warm weather has allowed us to get a jump on summer eating. For Andy and me, this means fresh fruits, veggies, and grilling! Fish tacos are one of my favorite Tukten dishes. So easy, so refreshing, so clean, and so delicious!
These fish tacos include corn tortillas, cotija cheese*, chopped red cabbage (or pre-chopped coleslaw mix), extra chopped jalapenos (if you want the extra heat), extra lime wedges to juice over the taco concoction, fish, and salsa. Oh – you’ll want a side of taco chips! There are only two things to “make”: the salsa and the fish.
* According to Cheese.com, cotija is “a Hispanic-style cheese, known as the “Parmesan of Mexico”. It was originally made with goat’s milk but today cow’s milk is preferred. This cheese is strongly flavored, firm and perfect for grating. It is used in Hispanic cooking, in a manner similar to the way Parmesan is used in Italian cooking. Cotija is commonly used to add a lively garnish to common dishes: simply sprinkle on top of refried beans, salads, chili or lasagna. In Mexico, it is also widely used to enhance the flavor of many savory dishes by mixing directly into the casserole or recipe. In the U.S. it is increasingly popular on pasta. See for yourself how much zestier any pasta or even simple macaroni and cheese will taste with a sprinkle of Cotija. It is typically shredded onto cooked foods, also in salads and with fruit.”
SALSA
Ingredients and Directions:
- one red onion, chopped
- two regular sized jalapenos chopped
- 3/4 of a pineapple cubed
- 1 mango cubed
- handful of cilantro, chopped
- the juice of 6 limes
- 2 large tomatoes chopped
- salt and pepper to taste
*Mix all of the above together and BAM! Salsa!*
Fish
Tilapia is one of the sturdiest grilling options but this time and in these pictures, you are looking at Dover Sole from Whole Paycheck Foods.
Directions
1. Coat the grill with oil to prevent sticking
2. Heat to low heat
3. Coat both side of the fish lightly with olive oil and then season with your favorite seasoning. Tukten likes to use La Plata Peak Latino Spice. Any Latin spice will do.
4. Slice three limes
5. If you have an upper level on your grill use it or use indirect heat by turning off some burners on your grill and do not place the fish directly over the flame.
6. Place fish on the grill and place several limes atop the fish and let cook for approx 3-4 min. Remove limes.
7. Using great care, (fish is flakey) flip your fish to the other side. Place new limes, if desired, and cook for another 3-4 min or until fish is cooked – it should be opaque white
