Greetings folks. Well here comes the very hot weather in the desert south west and here comes the season of what I like to call ‘fast cooking’. Fun salads, filling for tacos and hot meals that are easy are some examples. It is a good idea to cook at night, a little ahead if you can. This cuts down on the heat in the kitchen. Ingredients today are varied and the dishes revolve around tuna and chorizo sausage. I so like working with both of these. You can buy tuna fairly cheaply in supermarkets and chorizo also but if you are near a super Mercado or a Mexican supermarket then I would recommend that you buy your chorizo there. The first recipe is a family favorite again. It is a tuna shepherd’s pie. The second recipe is simple tacos based on chorizo as a change from ground beef and taco seasonings.
TUNA SHEPHERD’S PIE
Firstly, let me say that I generally cook this in the microwave but there is no reason that it can be put together on the stove top.
1 can tuna (small is fine)
Mashed potatoes (flaked – a 6 serving measure or 3 large potatoes – cooked and mashed)
1 large onion – chopped medium
1 fresh corn cob - stripped
Flour, milk and margarine
3 pieces of bread – fresh crumbled
2 to 3 tablespoons cheese (optional) Side Dressing: ketchup, mayonnaise & finely sliced tops green onions or chives
Put onion in a microwave bowl along with 3 tablespoons margarine and cook for about 4 minutes. Add 2 teaspoons fajita seasoning and stir. Add 3 tablespoons flour and stir until mixed and add approx. 2 cups milk and cook until thick. You need a thick sauce base. Add tuna that has been drained. Place the mix in a microwave casserole. Cover with the mashed potatoes then the breadcrumbs and dot with pieces of the cheese (if used). Reheat until the center is hot and serve with the side dressing. You don’t, of course, have to use the dressing – it is one of our family’s weird tastes! This recipe is nice all mixed up together in a giant mush and used on sandwiches and in tacos or tortillas.
CHORIZO filling for tacos or tortillas.
This is as simple as you can get. Take your chorizo sausage and split the skin and squeeze it out into a smaller frypan (skillet). It is not necessary to add any oil. Just don’t have the pan on a high heat. Add 1 x red onion that has been chopped. As an alternative to using sliced lettuce in the tortilla or taco, try using spinach with a little vinegar (of choice) sprinkled on it. Use your own choice of shredded cheese, dressing (chipotle is great) and chopped tomatoes as fillers. These are so delicious, take next to no time to make and you don’t end up with a hot kitchen.
SOMETHING TO NOTE:
House Abukoff is dedicated to providing new and gently-used treasures at friendly prices through Abukoff Books and Curios, virtual and administrative assistance through our multi-faceted Virtual Assistance Division, entertainment and opinions through our Features, hot political commentary through Kapact's Rant, and addictive and free interactive Star Trek gaming through Fantasy Trek. House Abukoff and its divisions will not be involved in any requests that its operators consider as flouting the law, nor will they assist in matters that they consider indiscreet or objectionable. House Rules run along the firm lines of discretion, honesty, confidentiality, and good service. All features and content (unless otherwise specified) are original compositions, copyright House Abukoff.