Recipes by Alicia Bozewicz
If taco night has crossed over to the traditional, spice things up with these around-the-globe takes. Our Indian- and Russian-inspired versions, shown on this page, are as beautiful as they are ballsy. We're talking flavors that will haunt your dreams.
If it's sweet notions you crave, our Strawberry-Rhubarb Mascarpone Cannoli—our
adaptation of a dessert taco—will leave you happy and satisfied.
Yield: 4 servings
In a large resealable plastic
bag, combine the first nine
ingredients. Add the squab; seal
bag and turn to coat. Refrigerate for 8 hours or overnight. Drain
and discard marinade.
Place on a rack in a roasting pan.
Bake, uncovered, at 350° for 50-60
minutes (if using Cornish game hens,
bake for about 1½ hours) or until a
meat thermometer reads 180°.
Meanwhile, in a large skillet, saute
onion and jalapeno in butter until
tender. Add garlic; cook 1 minute
longer. Stir in the tomato sauce,
cream, curry, cumin, paprika and salt.
Bring to a boil; reduce heat. Simmer,
uncovered, for 15-20 minutes or until
sauce is slightly thickened.
Remove squab meat from bones
and cut into bite-size pieces. Serve on
pita breads with sauce; add blackeyed
peas, cucumber, yogurt and
cilantro if desired.
Editor's Note: Wear disposable
gloves when cutting hot peppers—and avoid touching your face.
Nutrition Facts: 2 tacos (calculated
without optional toppings) equals
1,373 calories, 90 g fat (38 g
saturated fat), 340 mg cholesterol,
1,319 mg sodium, 76 g carbohydrate,
5 g fiber, 63 g protein.
Yield: 8 servings
Arrange salmon over tostada shells.
Top with creme fraiche, caviar, eggs,
onion and dill. Serve immediately.
Nutrition Facts: 1 tostada equals
213 calories, 13 g fat (5 g saturated
fat), 137 mg cholesterol, 1,000 mg
sodium, 8 g carbohydrate, 1 g fiber,
12 g protein.
Yield: 12 servings
In a large bowl, beat the egg, sugar,
butter, vanilla and orange peel until
blended. Combine flour and baking
powder; stir into the egg mixture and
Bake in a preheated pizzelle
iron according to manufacturer’s
directions until golden brown.
Remove cookies and immediately
shape into tubes. Place on wire racks
Meanwhile, in a large saucepan,
combine the sugar, cornstarch and
cinnamon. Add orange juice and
orange peel; stir in rhubarb and
strawberries. Bring to a boil. Reduce
heat; simmer, uncovered, for 15-20
minutes or until rhubarb is tender,
stirring occasionally. Remove from
the heat and cool.
In a large bowl, combine cheese
and cooled rhubarb mixture. Spoon
or pipe into shells. Sprinkle with
confectioners’ sugar or drizzle
with white chocolate. Refrigerate
Nutrition Facts: 1 serving
(calculated without toppings) equals
202 calories, 13 g fat (7 g saturated
fat), 51 mg cholesterol, 52 mg
sodium, 18 g carbohydrate, 1 g fiber,
3 g protein.
July 06, 2011 10:21 AM
Perfect! I was getting soo sick of the same old, same old taco recipe.
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