Allison cooks

Recipe courtesy of:  https://toriavey.com/toris-kitchen/crispy-panko-fish-tacos/ Ingredients Taco Ingredients 1 1/2   lbs   boneless skinless white fish fillets - choose a firm white fish like cod or halibut 15   corn tortillas for serving Grapeseed oil or oil with a high smoke point for frying Tori's Crispy Panko Coating Ingredients 1 1/2   cups   beer   (or substitute seltzer water) 1   cup   flour 1   tbsp   cornstarch 1   tsp   salt 3/4   tsp   garlic powder 1/4   tsp   cayenne pepper 1 1/4   cups   panko breadcrumbs Topping Ingredients 2 1/2   cups   shredded cabbage 2   ripe avocados, thinly sliced 2   tomatoes, seeded and diced Fresh lime wedges for garnish You can add other taco toppings if you prefer-- salsa fresca, fresh chopped cilantro, jalapeno or hot sauce for a kick Sauce Ingredients 1   cup   sour cream   (or 1/2 cup sour cream, 1/2 cup mayonn...

Recipe courtesy of:  https://www.saturdayeveningpost.com/2012/07/barley-risotto-asparagus-lemon/ Ingredients 2 teaspoons extra virgin olive oil 1 cup finely chopped onion 1 cup pearl barley ½ cup dry white wine 4 cups reduced-sodium ready-to-use vegetable broth, divided 1 pound asparagus, trimmed and cut into 1-inch pieces 1 cup frozen petite peas, thawed ½ cup packed fresh basil leaves, chopped, divided ¼ cup freshly grated Parmesan cheese 1 teaspoon finely grated lemon zest 2 tablespoons freshly squeezed lemon juice Directions In a large saucepan, heat oil over medium-high heat. Add onion and barley; cook, stirring, for 5 to 6 minutes or until onion is softened. Add wine and cook, stirring, for 3 to 5 minutes or until liquid is evaporated. Stir in 2 cups (500 mL) of the broth. Bring to a boil, stirring often. Reduce heat and simmer, stirring occasionally, for about 20 minutes or until liquid is absorbed. Add the remaining broth and simmer, stirring occasionally, for about 20 minu...

Recipe courtesy of Kenji Lopez-Alt at Serious Eats ( https://www.seriouseats.com/2013/09/how-to-make-perfect-tonkotsu-ramen-food-lab-redux.html ) Two separate recipes— one for broth, and one for the marinated pork: Tonkotsu broth recipe ( https://www.seriouseats.com/recipes/2012/02/rich-and-creamy-tonkotsu-ramen-broth-from-scratch-recipe.html ): Ingredients: 3 pounds pig trotters, split lengthwise or cut crosswise into 1-inch disks (as your butcher to do this for you) 2 pounds chicken backs and carcasses, skin and excess fat removed 2 tablespoons vegetable oil 1 large onion, skin on, roughly chopped 12 garlic cloves One 3-inch knob ginger, roughly chopped 2 whole leeks, washed and roughly chopped 2 dozen scallions, white parts only (reserve greens and light green parts for garnishing finished soup) 6 ounces whole mushrooms or mushroom scraps 1 pound slab pork fat back Directions 1. Place pork and chicken bones in a large stockpot and cover with cold water. Place on a burner over high h...