Tacos: the next big thing? - cast iron bbq grill

It's Tuesday night in Montreal, and most of the city's bistros, trattorias and cafes are quiet. Over on Roy St.
A new restaurant is on the rise, though.
Known as Icehouse, it's the latest adventure of chef Nick Hodge
Owner of kitchenette.
The customers sitting on the bare wooden table are young and old, eating chicken, ribs and chicken for dessertFried Peach Pie
Of all these Texas delicacies, there are a lot of tortillas: beef tortillas, pork tortillas, fried chicken tortillas, shrimp tortillas, and even lobster tortillas.
I chose to pull the meat and dip my teeth into this fleshy new moon filled with juicy meat seasoned with coriander and lime.
I ate something salty and fat and they creaked.
Hodge told me about chicharrones, fried pork crust. Yum!
[Nggallery id = 40] Montreal is a city full of restaurants, everything from fine new dishes to Grandma
Comfortable food.
But this nondescript burrito makes my taste buds as wobbly as there is no food to make.
Hodge is collecting a variety of flavor combinations for this popular Mexican finger food, with the only necessary ingredients being corn or flour tortillas.
He is not alone.
One night at the house in Liverpool I had a taco full of crunchy bread and at Le Jolifou I tasted a copy made with a bulltongueChef Marc-
Andre leclerick took the tacos out of his truck (looking for apples-
From midnight to 3 in the morning, the green panel truck with the words "Grumman" on the side is printed. m.
Thursday to Saturday night, next to the New Palace restaurant on Bernard Avenue.
The Night Owl gobbled up his taco, including the curry vegetarian taco, and the popular Thai taco of pork and Asian spices.
Why the sudden outbreak of taco love "they are really delicious," Hodge said ".
"Not only are they fun to eat, but you can also eat the packaging.
David Ferguson, chef of Le Jolifou, also agreed: "They are delicious and versatile.
Tortillas are popular in the way of sushi 20 years ago.
Five years later, I imagined the whole city as taquerias. ”These taco-
Love that chefs may come from different backgrounds (Hodge is from Texas and Ferguson is from Toronto), however, they all fall in love with this Mexican favorite, so much so that they want to bring it from the snack to the restaurant menu.
Ferguson said: "I started eating the right tortillas in Santa Fe, they are completely different from the hard shell at El Paso supermarket.
I started doing it at the restaurant and served the staff.
Mexican food is considered flat and round.
But that's not the case at all.
It is rich in taste, taste, fresh ingredients, sour taste and braised pork.
All of this is perfectly combined in a burrito.
Hodge said he was a fan of burritos from an early age.
"I 've always wanted to sell tortillas because I like tortillas --fy everything.
I like the balance in the tacos of delicious, acidic and sweet elements, as well as the contrast texture added by elements such as coleslaw and kimchi.
What you want to do is match the protein with the free condiment.
Citrus brings light to Texas
Burrito with braised meat.
I also like the cheese in the burrito.
The only rule I have for making taco is not to overload.
Ferguson said tortillas now beat the popular burger in his restaurant, which has changed from a premium restaurant to a more casual one this year, under its name Le Jolifou
The chef said: "tortillas are fresher, more interesting and more complex than burgers, and fish and meat tortillas have become one of our best-selling products.
We made them last week with braised beef cheeks and smoked mackerel fish.
For Hodge, the possibilities of taco seem endless.
"It's fun to make a dish with a lot of freedom on a taco boat.
While cooking, we plan our plates around protein, starch, vegetables and sauce.
The challenge of Taco is the same.
We made a Texas red fish tacos with pineapple salsa, black beans, Monterey Jack cheese and chipotelmayo, along with a vegetarian tacos with grilled Portella mushrooms
I also made a barbecue duck taco, a duck taco and a Japanesestyle taco.
All these ideas raise the question: Wouldn't Hodge put anything in a taco in Mexico? "The classic taco ingredients include sweet bread, brain, tongue and tripe
But I think the liver, like the beef liver, is not so good.
"But Quebec's favorite luxury foie gras has managed to get into Ferguson's tortillas.
Hodge answered without missing a shot.
"I will try it on the menu next week.
This is a recipe for constant dedication.
Leftovers can be used within a week: short ribs pulled on sour dough with melted cheese and dailaw law on the sides.
[Nggallery id = 40] 2 tablespoons (30 ml 1 leek, carrot, peeled and chopped 1 Mexican pepper, 1 head of garlic, 3 pieces of beef short ribs, silver skin to salt and pepper, cut with half1 28
Oz (796 ml) can eat plum tomatoes, 2 cups (500 ml) veal 1 bottle pilsner-style beerPre-
Heat the oven to 300 degrees Fahrenheit (150 degrees Celsius) and season it with salt and pepper around.
In a big, heavy-
The bottom of the pot is surrounded by brown meat.
After roasting, put the ribs in a large baking tray and put in vegetables, tomatoes and veal.
Boil with a beer deg pan.
Add beer to the baking tray.
Cover the baking tray with foil and put it in the oven 4-
5 hours until the meat falls off the bone and turns into a forktender.
Important: After the ribs are completed, let them cool to room temperature in the braising liquid.
1 chicken breast, 2 teaspoons (10 ml) black sesame oil 3 scallions, 2 ginger handles, 4 cloves of garlic, 2 cups of oranges1 grapefruit, 1 cup of chicken on 2 cups of lemon charcoal grill (250 ml) 1 cup of soybean pot (250 ml) sugar, burn half of the chicken breast until it turns black.
Heat the sesame oil and scallions, garlic and ginger in a large pot.
Add in citrus juice, chicken soup, soy sauce and sugar, and burnt chicken breast meat, and reduce it by half.
Filter the mixture, remove the chicken and cool it.
Monthly cup (250 ml) large radish peeling knife julienned1/moon red, julienned1 jalapño seed julienned1/month cup (125 ml) rice wine vinegar juice, 1 lime and pepper, stir all ingredients together, cold storage.
1 cup (250 ml) 1/3 cup (100 ml) red wine vinegar 1/2 cup (125 ml) olive oil1/month cup (125 ml) monthly lemonJuice lime1 tablespoon (milliliters per month) mustard powder or pasta and pepper mixed with all ingredients until smooth in the food processor.
Keep it in the fridge for a week.
Bibb lettuce leaf [nggallery id = 40] Assembly: Note: about 2 ounces of beef will fill the tacos well, so 4 tortillas can be made in one cup of beef.
A cup of soy sauce is enough for a cup of beef.
Separate the short rib meat by hand or with two forks.
Heat it in an iron pan and then fry beef with braised sauce.
Line up the tortillas with raw cabbage leaves (Boston or bibu lettuce works well) with braised beef, a tablespoon of green goddess, a pinch of healthy salad, and a few slices of coriander leaves, fold the tortillas and enjoy them.
David Ferguson makes salmon the star of this recipe, but he says whether it's grilled, grilled, or even deep, with cod, tilapia fish, trout or whatever you likefried.
Shrimp will be another successful change. 1, 1-
Pound salmon fillet, cut into four equal pieces1/month cups (125 ml) Magic (formula), a lemontwo clove fish garlic1 teaspoon (month ml) ground cumin1/month cup (125 ml) cream fra leche or all
Fatty acid cream 2 chopped tomato 2 seeds and chopped Mexican 1 bouquet of coriander (wash, dry, remove stems and chopped) 1 avocado, chopped, Add lime juice and a small amount of salt1 tbsp (15 ml) lime juice 3 tablespoons (45 ml) Salt and Pepper [nggallery id = 40] method: 2 tons of baby arugula or any other salad greens8 tortillas with Canadian oil or any vegetable oil bake salmon slices to medium
Rare, about 3 minutes per side.
Transfer to a plate and put it aside.
In the cool feeling, the fish is broken into large pieces, placed in a bowl, mixed with half a cup (125 ml) of magic.
In a small bowl, stir lemon zest, garlic, cumin and cream (or sour cream) together.
In another bowl, mix tomatoes, jalapeno and coriander.
Prepare the cut avocado.
In another bowl, stir a tablespoon of lime juice with 3 tablespoons of oil and stir with sesame (or salad vegetables.
Scones are baked at high temperatures for about 30 seconds each side, or until you see some brown spots developing, be careful that the tortillas remain soft.
Assembly: apply some cream mixture in the center of each tortilla.
Place the salmon chunks in the tortillas and leave the excess liquid in the bowl (you can add a little at the end if needed ).
The top is a mixture of tomatoes, jalapeno and coriander, cut avocado and finally Sesame.
Season with salt and pepper, fold the tortillas, place two portions per plate, and wedge with lime.
1/4 teaspoon (Large pinch) baked fresh garlic cloves 1/2, chopped fine2 tbsp (30 ml) all ingredients are stirred with olive oil.
All you need is a recipe for half a cup (125 ml.
* For fresh tortillas, the source of the chef includes 143 Belanger Street.
At 7016 carglen Avenue. and , 3811 St. Laurent Blvd.