Archive for chips

Northwest Fish & Chips

Posted in American, Seafood with tags , , , , , on September 19, 2011 by Cooking For Mark

The crispiest beer-battered fish you will ever taste. Simple, yet amazing! Use fresh pacific cod and good-quality beer. Pair with a slightly spicy tartar sauce and oven-baked rosemary fries tossed in a tangy dressing. Wash it down with your favorite pint.  Go ahead, give it a try.  You will not be disappointed.



  • 1 lb cod fish, cajun seasoning, salt, pepper
  • Batter: 1 1/2 c. flour, 1 can beer, cajun seasoning, lemon zest
  • 1/2 c. flour
  • 2 c. Canola oil for frying
  1. Pat fish dry
  2. rub fish with cajun seasoning, salt and pepper
  3. Make batter (mix ingredients together)
  4. Place 1/2 c. flour on plate
  5. Cover fish with four, then drench in beer batter
  6. Fry in hot oil about 5 minutes total, until golden brown
  7. Place cooked fish on cooling rack (if you don’t have one, place oven rack on top of sink).  This is important! It will help keep the fish crisp without getting soggy!
Tartar Sauce Ingredients:
  • 1/4 c. mayo
  • 1/4 c. sour cream
  • 1 pickled jalapeno, chopped
  • 1 tbsp thinly chopped shallot (or garlic, or both)
  • 1 tsp dijon mustard
  • 1 tsp lime juice
  • 1 tsp vinegar
  • Salt and pepper, to taste
Directions: Mix all together


  • Frozen steak fries
  • olive oil
  • dijon mustard
  • rosemary
  • salt
  • pepper
  • parmesan cheese (or romano or mozzarella)
  1. Bake fries according to directions. (Place on single layer so they get crispy)
  2. In a bowl, mix the rest of the ingredients
  3. When fries are done, place fries in bowl and toss to coat

Martha’s Fire Roasted Salsa with Homemade Achiote Chips

Posted in Mexican with tags , , , , on August 3, 2010 by Cooking For Mark

Martha Stewart? Please! Martha does not make salsas…at least not like this. This salsa comes from the kitchen of my Aunt, or my “Tia Martha”. This salsa is the real deal. My aunt is an awesome cook and I always looked forward to her “carne asada” get togethers.  Not only did they always have great carne asada tacos, there was always an assortment of awesome salsas, quacamole, and traditional mexican desserts. Now that we moved to Seattle I am going to have to learn to make the authentic Mexican food I always took for granted.

This particular salsa was made a few months ago for my cousin’s 20th birthday. My aunt made the mistake of setting this salsa right next to Mark and my brother Danny…before all the other guests had arrived. As she set down the salsa I foresaw what was about to happen. From the very beginning I kept telling them to control themselves, and reminded them that not everyone had arrived yet. Fully ignoring me they would  take a chip dipped full of salsa, and every time they would say “OK, last one, I promise!”. With each bite they would groan and say this was the best salsa they had ever had. About 5 minutes and 1/3 of the salsa gone, I finally took it and set it on the opposite side of the table. This only deterred them for a few more minutes.

Mark still mentions that salsa to me, in hopes that I will try making it for him. And I did! I was hesitant because I am not the best at making salsas. I think it roots to one bad experience when my mom assigned me the task of making the salsa for dinner. She had all the ingredients ready to go and I just had to blend them. Since it was my first time I didn’t know what I was doing and I added water. A lot of water, actually. I thought it needed liquid to blend. Yes, I was so naive and I ended up with a soupy disaster. Since then, I have very seldomly attempted to make salsa.

I don’t know why I didn’t attempt sooner, because salsas are truly so easy to make. This salsa turned out so freakin good, although I’m not sure it was as good as my aunts. But she is the salsa pro, and I was extremely happy with my first good salsa.


  • 1/2 onion
  • 2 jalapeno peppers + *1-2 serrano peppers
  • 1 big tomato, or 2 medium ones
  • 2 cloves garlic
  • *1 Chipotle pepper from can
  • Salt + pepper, to taste
  • *1 tsp cumin
  • Handfull of cilantro
  • *1 tsp lime juice

Note: * Indicate my additions


  • Grill all of the veggies (except cilantro & chipotle).
  • Place in blender. Add cilantro, chipotle, seasoning, and lime
  • Taste and adjust seasoning

Achiote Chips:

  • Cut corn tortillas into triangles
  • Sprinkle with achiote powder (or paprika)
  • Fry the chips
  • Place on paper towel. Sprinkle more achiote powder and salt.