Cocktail Recipes, Spirits, and Local Bars

Trout with Red Cabbage, Jicama, and Chipotle Slaw

Trout with Red Cabbage, Jicama, and Chipotle Slaw

Ingredients

  • 2 tablespoons (or more) fresh lime juice plus lime wedges (for serving)
  • 1 1/2 teaspoons (or more) minced canned chipotle chiles in adobo
  • 1 1/4 teaspoons ground cumin
  • 4 boneless trout fillets with skin
  • 2 tablespoons plain nonfat yogurt
  • 1 8-ounce package thinly sliced red cabbage (about 4 cups)
  • 2 cups matchstick-size strips peeled jicama
  • 1/2 cup (packed) plus 1 tablespoon chopped fresh cilantro
  • 1/4 cup unsalted natural pepitas (pumpkin seeds; optional)

Recipe Preparation

  • Whisk mayonnaise, 2 tablespoons lime juice, 1 1/2 teaspoons chipotles, and cumin in large bowl to blend. Sprinkle fish on both sides with salt and pepper. Measure 4 teaspoons chipotle mayonnaise and spread over flesh side of trout fillets. Whisk yogurt into remaining chipotle mayonnaise in bowl. Add cabbage, jicama, and 1/2 cup cilantro to chipotle dressing and toss to coat, adding more lime juice, if desired. Season slaw generously with salt and pepper.

  • Heat large nonstick skillet over medium-high heat. Add trout, flesh side down, and cook until deep golden, 2 to 3 minutes. Turn fish fillets over and cook until just opaque in center, about 2 minutes. Place 1 fish fillet on each of 4 plates. Spoon slaw alongside; sprinkle slaw with pepitas, if desired. Sprinkle fish with 1 tablespoon cilantro and serve with lime wedges.

Recipe by The Bon Appétit Test Kitchen

Nutritional Content

One serving contains the following: Calories (kcal) 412.7 %Calories from Fat 60.5 Fat (g) 27.7 Saturated Fat (g) 4.2 Cholesterol (mg) 71.4 Carbohydrates (g) 12.5 Dietary Fiber (g) 5.4 Total Sugars (g) 1.7 Net Carbs (g) 7.0 Protein (g) 27.7 Sodium (mg) 188.0Reviews Section

It's that time of year when people head outside to celebrate the warmer temperatures with picnics, BBQs, and other outdoor gatherings, and what better side dish to have a place at the table than a creamy coleslaw.

This Sriracha Coleslaw was inspired by my craving for a BBQ Lentil Sandwich, which I will be posting in the next week or so. I knew that I wanted a spicy coleslaw to top it. I already had a Jicama Slaw where I used sriracha sauce, and because of the ingredients in the BBQ lentils I decided a Sriracha Coleslaw was the route to go.

Vegan coleslaw with a kick, that's my kind of coleslaw!

I actually don't eat coleslaw very often. I prefer a loaded salad with my latest favorite dressing and ingredients. But when a craving for a BBQ Lentil Sandwich strikes me, I know a creamy coleslaw is in order. The spicy coleslaw provided the perfect contrasting crunch to the softer texture of the BBQ Lentils.


Reviews (657)

Most helpful positive review

Most helpful critical review

These tacos are sooo good. I can&apost wait to make &aposem again. But, here&aposs the only thing. the recipe for the spices makes waaaay too much. So, cut it at least in half (you&aposll still probably have too much left over). We reduced the amount of the red pepper as well and they were still too firey for our (spicy) taste. The salsa mixture is wonderful (although I couldn&apost finD jicama in our store). We didn&apost fnd the salsa dry at all because the sour cream adds a creamy taste. Toss the tortillas on the grill for a bit. YUM! This one&aposs a keeper! :) Read More


These Unique Slaws Will Take Your Fish Tacos from Good to Amazing

Stop, for a moment, and consider the best fish tacos you’ve ever had. There’s always that something extra that brings together a harmony of flavors—maybe something sweet, or creamy, or crunchy (or all three)! More often than not, that clutch addition to those favorite fish tacos is a refreshing slaw to counterbalance the taste and texture of your grilled or fried fish ingredients. And the worst fish tacos tend to flagrantly omit the integral slaw topping. Make your fish tacos memorable (for the right reasons) with these excellent and unique slaw topping recipes.

Most slaws are coleslaws, meaning they have a cabbage base (kool meaning cabbage). This first recipe follows that trend, but sidesteps boring with the addition of tangy lime juice and spicy jalapeños. Thinly-sliced red pepper rounds out the last of the “big three” in terms of factors varied in a well-rounded meal: taste, texture, and color (thanks, home economics class!). This coleslaw complements even simply-seasoned grilled fish in a taco. Get our Spicy Lime and Jalapeño Coleslaw recipe.

A true cole-less slaw, our our Carrot Slaw recipe uses grated carrots instead of cabbage. With Dijon mustard, red wine vinegar, and orange zest, its flavor profile is tangy, and it delivers the crunchy texture we expect from a good slaw. The vinegary, mustardy taste would pair well with tacos of beer-battered fish (think fish and chips-style), providing a healthier kick than the usual tartar sauce.

Light and refreshing, this slaw of endive, fennel, and apple adds a bright crispness your fish tacos would otherwise lack. The dressing consists of oil, white wine vinegar, salt, pepper, and shallots, highlighting the sometimes subtle flavors of the fennel. Try with deep-fried fish or even poke-style tuna! Get our Fennel-Apple Slaw recipe.

When you’re looking to make your fish tacos extra-colorful and veggie-ful, look no farther than this recipe for Rainbow Slaw. Bringing back the cabbage base, this coleslaw uses both green and red varieties, as well as yellow pepper, orange pepper, red tomatoes, orange carrots, and deep purple Kalamata olives to create a vibrant, vitamin-packed salad or taco topping. Apple cider vinegar and maple syrup combine for a touch of unexpected sweetness.

This next recipe takes that first spicy slaw to the next level by introducing a delectable creaminess with Greek yogurt and mayonnaise. It’s got the cabbage (though purple this time), the jalapeño, and the citrus, but now with those additional ingredients to provide cooling respite. Get this recipe for Creamy Cilantro Lime Slaw, touted for its halibut-taco toppability.

If you like the idea of a “cooling” slaw, but you’re not in love with mayo (mayo and I are already in a committed relationship anyway, so back off!), this recipe for Apple and Poppy Seed Coleslaw delivers “refreshing” with only a fraction of the mayo! Lemon juice, poppy seeds, and julienned apple make this coleslaw pop with tanginess, creating the perfect foil to your taco’s fried-fish protagonist.

With ginger, sesame seeds, and pineapple, this next slaw just begs to be paired with tuna poke or blackened salmon. While this recipe for Skinny Hawaiian Slaw calls for two cups of slaw mix, you can just as easily (and more cheaply) chop and shred the cabbage variety of your choice. This super fresh and bright slaw will be a welcome addition to fish tacos as well as an excellent take-along side for picnics!

This last slaw marries sweet and spicy with the help of a lime-mango vinaigrette. The citrus of limes and half an orange, the sweetness of honey, and the heat from chili pepper combine to perfectly accent the crunchy mixture of cabbage and jicama. Diced mango and cilantro bring it all together for a complex slaw that will take shrimp and fish tacos to a whole other level. Get this recipe for Mango Jicama Slaw and Lime-Mango Vinaigrette.

Any way you slice it (“it” being cabbage or another crunchy vegetable), you’re bound to enhance a boring old slaw-less fish taco with added layers of texture and flavor. Choose sweet, creamy, bright, spicy—or a combination of all!—and “relish” (yes, we went there) the perfect harmony fostered from your fish taco topping of choice!


Trout with Red Cabbage, Jicama, and Chipotle Slaw - Recipes

CIA Chef Bill Briwa demonstrates how to make a delicious and unusual sauce that he serves on jicama tacos filled with grilled shrimp and Asian slaw. The sauce features ingredients from both Mediterranean and Southeast Asian cultures: shallots, ginger, lemongrass, serrano chiles, coconut milk, rosemary, rice wine vinegar, and NuMami sauce. This video series was created by the Culinary Institute of America as an industry service to Kikkoman USA.

Course Index

  1. House-Made Seed Crackers Topped with Spicy Red Grapes, Mascarpone, and Honey
  2. Korean Barbecue-Spiced Flank Steak and Red Grape Skewers with Green Grape Slaw
  3. Black Grape, Tamarind, and Mint Lemonade with Trio of Grape Skewers
  4. Mini Tostadas with Ancho Chile Chicken and Spicy Green Grape Salsa
  5. Flatbread with Red Grapes, Prosciutto, Crème Fraiche, Mint, and Olive Oil
  6. Red Quinoa and Navy Bean Salad with Lime Cumin Vinaigrette
  7. Black Bean and Black Rice Pudding with Coconut Milk and Toasted Coconut Flakes
  8. Italian Meatloaf: White Bean and Turkey Polpettone with Swiss Chard Marinara
  9. Kale and Cannellini Bean Salad, with Pecorino Crisps and Creamy White Bean Dressing
  10. Flatbread with White Bean Purée, Mushrooms, Kale, and Sausage
  11. Peranakan Cuisine in Malacca, Malaysia
  12. Restaurant Big Nyonya with Chef Datuk Kenny Chan and KF Seetoh
  13. Malaysia’s Kampung Cooking with Chef Dato Ismail Ahmad
  14. Spicy Balinese Chicken Soup: Gareng Asam Bali
  15. Sate Bulayak in Lombok
  16. Balinese Duck Sate
  17. Sate Madura in Jakarta
  18. An Introduction to Indonesian Sate
  19. Indonesian Nasi Minyak
  20. Indonesian Beef Rendang
  21. Indonesian Spice Paste: Base Ganep
  22. Parboiling and Shelling Maine Lobster
  23. Maine Lobster Rolls
  24. Maine Lobster Sauté with Pasta
  25. Maine Lobster Risotto
  26. Maine Lobster and Mango Quesadilla with Tomatillo Salsa
  27. Maine Lobster Paella or Maine Wedding Special
  28. Fried Maine Lobster Salad
  29. How to Make Maine Lobster Stock
  30. Asian Maine Lobster Cakes with Tarragon Aioli
  31. Maine Lobster Bisque
  32. Maine Lobster Smørrebrød on Sprouted Rye Bread
  33. How to Make Maine Lobster Roe Butter
  34. Maine Lobster Salad with Avocado, Grapefruit, and Fennel
  35. Garlic and White Bean Bruschetta with Boquerones
  36. Mushroom Meatloaf with Mushroom Gravy
  37. Blending Meat and Mushrooms: Blendability
  38. Mushroom Meatballs with Harrissa Aioli
  39. Mushroom and Beef Tacos with Cotija Cheese and Salsa
  40. Star Anise and Orange-Infused Canola Ice Cream
  41. Lemon-Grand Marnier Madeleines
  42. Molten Chocolate Cake
  43. Pistachio Baklava
  44. Trans Fat-Free Canola Pie Dough
  45. Fried Artichokes and Fennel with Romesco
  46. Spicy Beijing-Style Noodles
  47. Chicken Kebabs with Tunisian Spices
  48. Chiffon Cake
  49. Crab Cakes with Warm Black Truffle Vinaigrette
  50. Cuban Sandwich
  51. Bacon Ricotta and Spinach Fritters
  52. Grilled Vegetables with Niçoise "Aïoli"
  53. Mayonnaise
  54. Parsnip Vichyssoise with Apple Horseradish Oil & Roasted Shitake Chips
  55. Smoked Potato Salad
  56. Romesco Sauce
  57. Vegetarian "Ceviche" with Oyster Mushrooms, Avocado and Pink Grapefruit
  58. Pressed Pie Crust
  59. Lamb Kebabs with Indian Spices, Served with Mint Salad and Cucumber Yogurt Raita
  60. Lamb Flatbread with Armenian Spices: "Lahmajoon"
  61. Spicy Pommes Frites
  62. Spanish Papas Bravas
  63. Potato and Swiss Chard Enchilada with Jicama Slaw
  64. Syros Potato Caper Dip
  65. Halibut Brandade Potato Cakes
  66. Spanish Tuna and Potato Salad: Rin Ran
  67. Potato and Green Olive Stew: Ragout D'Olives Verts
  68. Vietnamese Pho Bo
  69. Vietnamese Southern Home Cooking
  70. Banh Mi Sandwich
  71. Sicilian Caponata with Rosalba Lo Greco
  72. Sicilian Garlic Almond Couscous Garnish
  73. Sicilian Seafood Couscous
  74. Sicilian Caponata
  75. Bean Burrito with Brown Rice, Jalapeño Jack Cheese and Salsa Verde
  76. Jicama Shrimp Tacos with Asian Slaw
  77. Tostadas with Black Beans, Chicken, and Avocado
  78. Grilled Cara Cara Oranges and Rose-Ginger Marinated Chicken
  79. Rock Cod Ceviche with Fresh Herbs
  80. Szechuan Mushroom Stir Fry
  81. How to Sauté and Roast Mushrooms
  82. Blending Meat and Mushrooms in American Classics
  83. Blending Meat and Mushrooms for Mexican Meals
  84. How to Select and Store Mushrooms
  85. The Many Ways to Serve Mushrooms
  86. Blending Meat and Mushrooms for Italian Meals
  87. How to Clean Mushrooms
  88. Mushroom Chili with Chipotle
  89. Mushroom Pasta Sauce
  90. Blending Meat and Mushrooms: Blendability
  91. Blending Meat and Mushrooms for Asian Meals
  92. Singapore Black Pepper Seafood Stew
  93. Grilled Southwestern Shrimp with Wasabi Cocktail Sauce
  94. Miso-Glazed Salmon and Vegetable Stir-Fry
  95. Lamb Katsu with Summer Vegetable Salad
  96. Green Grape and Wild Rice Salad with Sherry Vinaigrette, Toasted Walnuts, and Roasted Red Peppers
  97. Thai Curry Chicken and Red Grape Salad
  98. Spicy Asian Beef Salad with Black Grapes and Napa Cabbage
  99. Whole Wheat Wrap with Chimmichurri Roasted Chicken, with Black Grape and Mango Salad
  100. Tri-Color Grape, Arugula, Mozzarella, and Toasted Almond Salad with Apple Cider Vinaigrette
  101. Lemon Basil Margatini
  102. Vietnamese Pummelo and Shrimp Salad
  103. Lemon Kimchi with Korean Red Chili Sauce and Charred Scallions
  104. Meyer Lemon Ice Cream Mini Cone
  105. Vegetarian Chili with Three Beans
  106. Sausage and White Bean Soup with Kale and Basil Pesto
  107. Brown Rice and Kidney Bean Salad with Roasted Red Peppers, Fuji Apples, and Sherry Vinaigrette
  108. Warm Potato Salad
  109. Spring Potato Salad
  110. Stuffed Breakfast Potato Skins
  111. Asian Potato Salad
  112. Potato Fritatta Breakfast Sandwich
  113. Potato Breakfast Pizza
  114. Spruce Potatoes Boulangére
  115. Potato Provencal Tart
  116. Moro Orange, Roasted Kobocha Squash, and Kale Salad
  117. Chilled Asparagus with Mustard Herb Vinaigrette with the World's Premier Culinary College
  118. Mixed Herb Marble Potatoes with Chef Todd Humphries
  119. Crispy Potato Nuggets with Todd Humphries
  120. Potato Risotto with Chef Gary Danko
  121. Duck and Potato Hash Cakes with Chef Gary Danko
  122. Almond Frangipane Pound Cake with Apricots
  123. Chocolate Baklava with Almonds and Figs
  124. Roasted Honey-Orange Almonds with Aged Cheddar
  125. Almond, Yogurt and Roasted Eggplant Dip
  126. Spicy Red Pepper and Almond Dip: Muhammara
  127. Smoked Trout and Almond Dip
  128. Malaysian-style Barbecued Almond Chicken with Serundeng
  129. Green Bean Salad with Almonds and Goat Cheese
  130. Andalucían Chilled Almond Soup (Ajo Blanco)
  131. Pan-Roasted Salmon in Aromatic Green Pipián
  132. Fromage Blanc with Toasted Almonds, Popped Aromatic Spices, and Fresh Mint Chutney
  133. Cupcake Bouquet with the World's Premier Culinary College
  134. Almond Tabbouleh
  135. Spicy Merguez Sausage Meatballs
  136. Tempura Alaska Crab Legs (Japan)
  137. Alaska Black Cod Poached in Spiced Tamarind Sauce (India)
  138. How to Make Indian Tamarind Sauce
  139. Coconut-Red Curry Roasted Alaska Snow Crab Legs (Thailand)
  140. How to Make Thai Red Curry
  141. Alaska Halibut with Ras Al Hanout (Morocco)
  142. How to Make Ras Al Hanout
  143. Provençal Alaska Salmon Sauté (France)
  144. Alaska Pollock with Garlic, Tomato, and Rosemary (France)
  145. Crunchy Alaska King Crab Tostones (Cuba)
  146. Citrus Alaska Sole with a Tahini Drizzle (Egypt)
  147. How to Make Cilantro Lime Marinade
  148. Oven-Roasted Cilantro-Lime Alaska Halibut (Mexico)
  149. Table Side Smoked Manhattan
  150. Table Side Ice Cream
  151. Alaska Black Cod in Acacia Honey Marinade
  152. Three Bean Salad with Grilled Crimini
  153. Sandwich with Black Bean Spread, Mushrooms, Chipotle Mayo, and Avocado
  154. Smoky Tomato and Cannellini Bean Soup
  155. Pita Pocket with White Bean and Roasted Red Pepper Hummus
  156. Stir-Fried Green Beans with Black Beans
  157. Tonkatsu Sliders
  158. Gluten-Free Japanese Rice Noodle Salad
  159. Thai Sweet & Spicy Hot Wings
  160. Roast Beef Bánh Mì
  161. Almond Milk Panna Cotta with Rosewater and Pomegranate Glaze
  162. Almond Milk and Bitter Chocolate Sherbet
  163. Almond Cake with Yogurt
  164. Healthy Almond Scones
  165. Almond Rosemary Shortbread Cookies
  166. Almond, Mission Fig, and Golden Raisin Bread
  167. Hearty Almond and Ancient Grain Bread
  168. Pinto Bean Quesadilla, Salsa Verde
  169. Pinto Bean and Quinoa Veggie Burger with Romesco Mayo on Sesame Wheat Bun
  170. Black Bean and Roasted Red Pepper Frittata
  171. Blueberry Margarita
  172. Blueberry Lavender Fizz
  173. Black Bean Salad with Avocado & Sherry Vinaigrette
  174. Blueberry Ginger Soda
  175. Macaroni & Cheese with Cannellini Beans
  176. Blueberry and Mint Spritzer
  177. Chilled Blueberry Soup with Lemon Sorbet
  178. Blueberry Upside-Down Cake
  179. Chipotle-Grilled Chicken Breast with Blueberry-Peach Salsa, Chile Sautéed Spinach, and Rice Pilaf
  180. Wild Rice-Dried Blueberry Stuffed Pork Tenderloin with Watercress-Apple Salad
  181. Roasted Turkey Sandwich with Blueberry Chutney
  182. Arugula and Blueberry Salad with Orange Vanilla Vinaigrette, Candied Pecans, Shaved Parmesan
  183. Farro and Blueberry Salad with Cucumber, Italian Parsley, Fuji Apple, and Sherry Vinaigrette
  184. Blueberry, Mango, Granola and Yogurt Parfait
  185. Blueberry Muffins with Orange Glaze
  186. Red Grape and BBQ Chicken Pizza with Mozzarella and Basil
  187. Blueberry-Ricotta-Orange Crêpe with Vanilla Blueberry Sauce
  188. Red Grape Lavender Soda
  189. Chicken Tagine with Roasted Grapes and Saffron Couscous
  190. Grape and Brie Quesadillas with Green Grape & Arugula Salad
  191. Grilled Spiced Pork with Grape Kebabs
  192. Taste of CIA Cookbooks
  193. CIA Boot Camp
  194. Nine Days in Italy with Chef Erik Blauberg
  195. Three Bean Minestrone
  196. Grape, Almond, and Fennel Salad with Vanilla-Grape Vinaigrette
  197. Roasted Salmon, Quinoa and Black Bean Salad
  198. Carbonated Grape Salad with Goat Cheese
  199. Salmon over Lemon Spinach and Heirloom Tomato Orzo
  200. Black Bean Omelet with Avocado Salsa Verde
  201. Roasted Red Grape, Octopus, and Fingerling Potato Salad
  202. Slow Oil-Poached Halibut Over Broccolini
  203. Grilled Shrimp with Rosemary White Beans
  204. Frito Misto of Grapes, Fennel, and Lemons
  205. How to Infuse Oils
  206. Roasted Halibut with Spicy Black Bean Cakes
  207. Moroccan Seared Pork Tenderloin with Red Grape Couscous
  208. Lobster Risotto with Vanilla Bean Oil
  209. Cajun Red Beans & Rice
  210. Grilled Mahi Mahi with Red Grapes and Corn Salsa
  211. How to Make Tempura
  212. Grape Sofrito on Grilled Polenta
  213. Beet Salad with Goat Cheese, Walnuts, Grapefruit and Red Beet Tarragon Oil
  214. Spicy Chicken with Fennel and Roasted Grapes
  215. Tuscan Bread & Bean Soup
  216. How to Make Pound Cake
  217. Black Grape Sorbet with Goat Cheese Mousse
  218. Classic Baked Beans
  219. Pasta with Lemon Basil Oil, Grilled Prawns, Asparagus and Cherry Tomatoes
  220. Ajo Blanco with Slow-Roasted Grapes
  221. Spiced Black Bean Burgers
  222. Richard Blais Prepares Bacon Ice Cream
  223. Richard Blais Prepares Tofu in Beef Fat
  224. Richard Blais Prepares Hamachi Sashimi
  225. Top Chef's Dale Talde - Pork Dumplings - www.ciachef.edu
  226. Behind Closed Doors!

Course Description

A large collection of videos from the Culinary Institute of America, covering numerous cooking techniques and classic American recipes that anyone can enjoy.


101. Smoking 101
Smoke is the soul of barbecue. Learn how to harness the flavor-enhancing power of smoke, starting with the fundamental techniques of hot smoking, cold smoking, and smoke-roasting using an electric smoker, offset smoker, and upright barrel smoker.

102. Shoulders and Bellies
If you want to enjoy the perfect ratio of crust to meat to fat, smoke a shoulder or belly. We show you how to use a ceramic cooker, offset smoker, electric smoker, and handheld smoking device to make luscious barbecued Berkshire pork belly house-cured pastrami Kentucky-style barbecued lamb shoulder with an unusual black barbecue sauce called “dip” and a smoked Manhattan.

103. Surf Meets Turf
This show gives you the Project Smoke twist on classic surf and surf, featuring such innovative techniques as reverse-searing, Chinese tea-smoking, and smoking on a cedar plank. Learn to smoke shrimp in an electric smoker (served with an electrifying chipotle cocktail sauce) bacon-wrapped, lemon-and-dill-stuffed trout Santa Maria tri-tip reverse-seared on a pellet grill and Chinese tea-smoked duck served taco style.

104. Ribs Rock the Smoker
Ribs rank among our favorite foods for smoking. This show focuses on the tools, fuels, smokers and and techniques you need to smoke monster, grass-fed, barbecued beef ribs Jamaican jerk Berkshire spareribs (flavored with exotic pimento wood) and spice-rubbed Colorado lamb ribs with cherry barbecue sauce. Plus delectably different hickory-smoked coleslaw and bacon-cheddar cheese cornbread on the side.

105. How to Smoke When You Don’t Have a Smoker
Perhaps you live in a condo or you don’t have a backyard. This show is for people who want to smoke, but don’t have access to a conventional wood- or charcoal-burning smoker. You’ll learn how to smoke eggplant and salmon on your stovetop gazpacho with a handheld smoker, and authentic Jamaican jerk chicken on a gas grill.

106. Big Bad Beef
This show celebrates beef in all its smoky glory, from Asian inflected Sriracha beef jerky in an electric smoker to authentic Texas brisket in stick-burner (wood burning offset smoker) and a magisterial smoked whole beef tenderloin in an upright barrel smoker). We even show you smokehouse beans and how to smoke-roast peppers on a bed of hot embers.

107. Bacon 24 / 7
Everything tastes better with bacon and this show explains how to cure and smoke it from scratch. Start with belly bacon and fennel brined Canadian bacon (the latter in a ceramic cooker). Then master the “Tulsa Torpedo,” three pounds of porky goodness encased in a crispy bacon weave. Plus a bacon surf and turf in the form of bacon-wrapped Snow Crab Poppers.

108. Hog Wild
Pork is the heart and soul of American barbecue and in this show you’ll learn to smoke-roast a whole coffee-crusted pork loin on a wood burning rotisserie pork shoulder with West Virginian herb paste a home-cured and hickory-smoked shoulder ham and barbecued cabbage with smoked cheese and chorizo.

109. Thanksgiving Comes Early
The secret to supernaturally moist turkey? The Project Smoke version involves an organic bird, whiskey brine, and slow smoke over barrel chips. The traditional side dishes get smoked, too, from bacon stuffed onions and creamed corn to an apple crisp for dessert. Just don’t wait until Thanksgiving to try them.Whether you own a ceramic smoker, upright barrel smoker, electric smoker, and stovetop smoker, we’ve got you covered.

110. Yum Kippers-Fish Gets Smoked
Salt-cured, cold-smoked salmon in the style of Bornholm, Denmark. Hot smoked black cod (sablefish) cured with fennel-coriander rub. Double-marinated smoked wahoo from the Florida Keys with a mango-scotch bonnet salsa. This show explores iconic smoked seafood dishes from around Planet Barbecue, plus spectacular coco loco smoked creme brulees for dessert.

111. Smoking the Competition-Our Tailgating Show
Tailgating gets a lot more interesting when you fire up your smoker. This show features game-changers such as smoked chicken nachos spicy smokehouse wings with Thai Sriracha hot sauce and smoked bratwurst topped with smoked sauerkraut. Plus, check out a new twist on a tailgate favorite-hickory-smoked burgers with a smoked beer and cheese sauce. Smoke the competition. Do it now.

112. You Can Smoke What?! Extreme Smoking
This show focuses on foods you never dreamed you could smoke and won’t be able to live without once you’ve tried them. Master such ingenious techniques as hay smoking, plank smoking, and smoking with a smoking gun to make smoked deviled eggs cedar planked Camembert cheese hay-smoked, reverse-seared steaks served with charred chipotle salsa and a smoky twist on a classic cocktail-the smoky Mary.

113. White Glove Smoke Session
This show elevates smoking from the tailgating lot to the penthouse, featuring a magisterial whole smoked prime rib, smoked oysters, triple smoked potatoes and even a smoked cheesecake for dessert. Wood grills, pellet smokers, electric smokers, ceramic cookers? Project Smoke has you covered.


Perfect Roasted Asparagus: 500°/5 Minute Master Recipe

Takes some courage to promise a “perfect” recipe. And honestly, if this technique had failed me once, I would have admitted that. However…I’ve been using this temperature and timing recipe for fresh asparagus for years and I can say without equivocation: IT HAS NEVER FAILED. Not once.

In the infancy of my interest in cooking, asparagus was a continual source of frustration. My tried and true “blanch and shock” technique failed on almost every occasion. Most often resulting in limp, soggy spears, virtually tasteless. Stir frying produced slightly better results, although seemed to work best for very thin spears. No one technique seemed “just right.”

But then I discovered 500°/5 and my asparagus-cooking life was forever changed. It is ridiculously simple. Only four basic ingredients: asparagus, olive oil, salt and pepper. Feel free to jazz it up with some lemon pepper, a squeeze of fresh lemon juice after cooking. And if you’re so inclined to “guild the lily,” sprinkle your roasted asparagus with crumbled goat cheese and bacon. My preferences always lean towards the simple. And that’s the beauty: master the basic technique, then make it your own. Isn’t this is what cooking is all about?

Perfect Roasted Asparagus: 500°/5 Minute Master Recipe

1 bunch of fresh asparagus, trimmed (see Note>)

Coarse ground black pepper

Non-Stick Aluminum Foil (optional)

  1. Preheat oven to 500°. Line a sheet pan with non-stick aluminum foil or brush lightly with olive oil.
  2. Place asparagus onto foil in a single layer. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat.
  3. Roast in oven for 5 minutes only! Remove immediately. Add any additional seasonings or toppings and serve.

Note> Medium asparagus stalks work best for this technique. Thicker stalks may be peeled, using a vegetable peeler, to make them more uniform. Super thin stalks should be cooked for only 4 minutes (and really…save the ultra thin ones for a quick stir-fry).


Trout with Red Cabbage, Jicama, and Chipotle Slaw - Recipes

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The Raw Bar
GF = GLUTEN-FREE - GF* = CAN BE PREPARED GLUTEN FREE - V = VEGETARIAN
Ceviche Clasico
local fish, avocado, pico de gallo, cucumber, pickled onion, serrano, cilantro GF
$17
Acapulco Ceviche Cocktail
bay shrimp, blue crab, roasted cocktail salsa, avocado, celery, cucumber, cilantro GF
$19
Mexican Bay Scallop Aguachile
avocado, cucumber, fresno chili, ginger, pickled red onion GF
$19
Ceviche Trio
ceviche clasico, acapulco cocktail, mexican bay scallop aguachile GF
$38
Oysters on the Half Shell
habanero mignonette, fire roasted cocktail sauce, salsa cruda GF
Six for $19
Appetizers
GF = GLUTEN-FREE - GF* = CAN BE PREPARED GLUTEN FREE - V = VEGETARIAN
Queso Fundido
monterey jack & oaxacan cheese, chorizo, refried beans, poblano GF*
$17
Guacamole
avocado, red onion, tomato, lime, cilantro, serrano chili GF V
$12
White Corn & Poblano Soup
red chili & cilantro oil GF V
$11
Tortilla Soup
chicken broth, oaxacan cheese, avocado, tomato GF
$11
Crispy Masa Calamari
jalapeno, chipotle aioli
$18
Healthy Life
GF = GLUTEN-FREE - GF* = CAN BE PREPARED GLUTEN FREE - V = VEGETARIAN
Macho Salad
kale, queso fresco, crunchy quinoa, black bean, avocado, jicama, roasted corn & tomato, smoked onion vinaigrette GF V
Chicken or Shrimp $24
Carne Asada or Salmon $27
Caesar Salad
baby romaine, cotija, brioche croutons, basil, toasted pepita, caesar dressing GF*
Chicken or Shrimp $24
Carne Asada or Salmon $27
Ahi Tuna Tostada
garlic & sesame glaze, avocado, lemon agave slaw, spanish peanut, chipotle crema, corn tortilla GF
$23
"Cali" Flower Bowl
cauliflower al pastor, toasted quinoa, black bean, grilled pineapple, pickled onion, avocado GF V
$24
Shrimp & Avocado Salad
kino mexican white shrimp, butter lettuce, ruby grapefruit, cilantro buttermilk dressing GF
$24
Entrees
GF = GLUTEN-FREE - GF* = CAN BE PREPARED GLUTEN FREE - V = VEGETARIAN
Chicken Enchiladas
cotija, cilantro rice, black bean, pipian rojo, pipian verde, mexican crema GF
$23
Tenderbelly Carnitas Quesadilla
oaxacan cheese, fries, shredded romaine, avocado salsa
$24
Poblano Chili Burger
habanero bacon, oaxacan cheese, arugula, chipotle aioli, brioche bun, cotija fries
$20
Mussels & Clams
mexican chorizo, chipotle crema, grilled ciabatta GF*
$23
Rainbow Trout a la Plancha
cilantro rice, pickled carrot & onion salad, habanero cashew "aioli" GF
$30
Corn, Flour or Lettuce Tacos
served with mexican rice & beans
San Diego Style*
seasonal fish a la plancha, shredded cabbage, avocado salsa verde
$19
White Mexican Shrimp
avocado, epazote pesto, cucumber, red onion & fresno chili salad
$19
Tenderbelly Pork Adobo Carnitas*
charred onions, jalapeno pickles, crushed chicharron
$19

A 4% surcharge will be added to all Guest checks to help cover increasing costs and in our support of the recent increases to minimum wage and benefits for our dedicated Team Members.

The Raw Bar
GF = GLUTEN-FREE - GF* = CAN BE PREPARED GLUTEN FREE - V = VEGETARIAN
Oysters on the Half Shell
habanero mignonette, fire roasted cocktail sauce, salsa cruda GF
Six for $19
Ceviche
GF = GLUTEN-FREE - GF* = CAN BE PREPARED GLUTEN FREE - V = VEGETARIAN
Seafood Tower
six oysters, six poached kino bay shrimp, ceviche clasico, acapulco cocktail, mexican bay scallop aguachile, habanero mignonette, fire roasted cocktail sauce, salsa cruda GF
$76
Ceviche Clasico
local fish, avocado, pico de gallo, pickled onion, serrano, cilantro GF
$17
Acapulco Cocktail
bay shrimp, blue crab, roasted cocktail salsa, avocado, GF
$19
Mexican Bay Scallop Aguachile
avocado, cucumber, fresno chili, ginger, picked red onion GF
$19
Ceviche Trio
ceviche clasico, acapulco cocktail, mexican bay scallop aguachile GF
$38
Soup & Salad
GF = GLUTEN-FREE - GF* = CAN BE PREPARED GLUTEN FREE - V = VEGETARIAN
White Corn & Poblano Soup
red chili & cilantro oil GF V
$11
Tortilla Soup
chicken broth, oaxacan cheese, avocado, tomato GF
$11
Caesar Salad
baby romaine, cotija, brioche croutons, basil, toasted pepita, caesar dressing GF*
$12
Macho Salad
kale, queso fresco, crunchy farro, black bean, avocado, jicama, roasted corn & tomato, smoked onion vinaigrette GF V
$15
Shrimp & Avocado Salad
mexican white shrimp, butter lettuce, grapefruit, cilantro buttermilk dressing GF
$18
Appetizers
GF = GLUTEN-FREE - GF* = CAN BE PREPARED GLUTEN FREE - V = VEGETARIAN
Guacamole
avocado, red onion, tomato, lime, cilantro, serrano chili GF V
$12
Queso Fundido
monterey jack & oaxacan cheese, chorizo, refried beans, poblano GF*
$17
Crispy Masa Calamari
jalapeno, chipotle aioli
$18
Mussels & Clams
mexican chorizo, chipotle crema, grilled ciabatta GF*
$18
Ahi Tuna Tostada
garlic & sesame glaze, avocado, lemon agave slaw, spanish peanut, chipotle crema, corn tortilla GF
$23
Entrees
GF = GLUTEN-FREE - GF* = CAN BE PREPARED GLUTEN FREE - V = VEGETARIAN
Cauliflower Al Pastor
cilantro rice, black bean, grilled pineapple, pickled onion, avocado, salsa verde GF V
$29
Rainbow Trout a la Plancha
cilantro rice, pickled carrot & onion salad, habanero cashew "aioli" GF
$30
Ancho Chili Roasted Salmon
toasted quinoa, grilled broccolini, shaved cucumber salad, pasilla cream GF
$36
Seared Dayboat Scallops
pork belly, hominy, english peas, gooseberries, golden tomato sauce, red pepper vinaigrette GF
$44
Mary's Roasted Chicken
cotija, cilantro rice, red onion escabeche, pipian rojo, pipian verde, mexican crema GF
$31
Tender Belly Pork Carnitas
cilantro rice, braised beans, epazote GF*
$32
Chargrilled Carne Asada
flank steak, refried bean fondue, mexican rice, avocado salsa GF*
$36
With 6 Oz. Lobster Tail $64
Prime NY Strip
guajillo potato gratin & oaxacan mornay, broccolini, macha butter GF
$56
Entrees for Two
Add 6 oz. Lobster Tail $30
Whole Crispy Baja Striped Bass
cotija, cilantro rice, black beans, serrano slaw, avocado, salsa roja
$89
Mexican Paella
shrimp, squid, clams, mussels, mexican chorizo, bomba rice, saffron lobster broth GF
$72
Prime 32 oz Bone in Ribeye
patatas bravas, king trumpet mushroom, poblano mole, chipotle aioli GF
$125
Accompaniments
$9 each
Patatas Bravas
Guajillo Potato Gratin
Grilled Broccolini
Mexican Corn

A 4% surcharge will be added to all Guest checks to help cover increasing costs and in support of the recent increases to minimum wage and benefits for our dedicated Team Members.

all entrees served with fries and an ice cream sundae
Crispy Chicken Tenders $10
Cheese Quesadilla
(v)
$10
Rolled Chicken Tacos $10
Hamburger with Lettuce and Tomato $10

A 4% surcharge will be added to all Guest checks to help cover increasing costs and in support of the recent increases to minimum wage and benefits for our dedicated Team Members.

Appetizers $7
Caesar Salad
baby romaine, cotija, brioche croutons, basil, toasted pepitas, caesar dressing GF*
Coasterra Guacamole
avocado, tomato, red onion, cilantro, lime, serrano chilies GF V
Acapulco Cocktail
bay shrimp, roasted cocktail salsa, avocado GF
Crispy Masa Calamari
pickled onion, jalapaneo, chipotle aioli
Ceviche Clasico
local fish, avacado, pico de gallo, pickled onion, serrano, cilatro GF
Beverages
Wine $7
house red & house white
Signature Cocktails $7
de la casa margarita, deb's coconut margarita, fiesta del sol, hibiscus mule, red sangria
Draft Beer $5
baja brewing 'escorpion negro', modelo especial, new belgium 'juicy haze' ipa
Bottled Beer $5
bud lite, corona, pacifio

A 4% surcharge will be added to all Guest checks to help cover increasing costs and in our support of the recent increases to minimum wage and benefits for our dedicated Team Members.

Cocktails
Margaritas
hand-shaken the traditional way
De la Casa
monte alban, triple sec, housemade sour
$11
Organic Skinny Margarita
azunia organic blanco, lime juice, agave nectar
$14
El Jefe
espolon blanco, jalapeno, lime juice, agave nectar, habanero bitters, tajin rim
$14
Deb's Coconut Margarita
olmeca altos reposado, coconut cream, lime juice, coconut salt rim
$13
The Noble Margarita
coasterra's casa noble reposado barrel selection, grand marnier, lime juice, agave nectar
$17
Fiesta del Sol
pineapple infused monte alban, chamoy, mango, lime juice, agave nectar, tajin rim
$13
Frida Rita
strawberry infused arette blanco, tamarindo, hibiscus, lime juice, agave nectar
$14
What the Fig?!
mission fig & vanilla bean infused herradura blanco, licor 43, lime juice, agave nectar, cinnamon sugar rim
$13
San Diego Local Cocktails
Blood Orange
cutwater blanco, blood orange, fruitlab orange-liqueur, lime juice, rosemary syrup
$14
Puerto 75
old harbor "san miguel" gin, cucumber syrup, lemon juice, prosecco
$13
Tableside Pitchers
6-8 Servings
Deb's Coconut Margarita
olmeca altos reposado, coconut cream, lime juice, coconut salt rim
$64
De la Casa Margarita
monte alban, triple sec, housemade sour
$52
The Noble Margarita $98
Red Sangria $58
House Cocktails
Ginger Collins
tito's handmade vodka, lemongrass ginger syrup, lemon juice, soda water
$13
Hibiscus Mule
drake's organic vodka, hibiscus syrup, lime juice, ginger beer
$12
Strawberry Spritz
strawberry infused aperol, voveti prosecco, soda water, rhubarb bitters
$15
Passion Delight
house blend rum, coconut cream, passion fruit, lime juice
$14
Abuelo Boracho
maker's mark bourbon, benedictine, mint, lemon juice
$15
Highlands Old Fashioned
el tesoro reposado tequila, chamomile lemongrass syrup, grapefruit bitters
$15
Paloma
el jimador blanco, pamplemousse liqueur, fever-tree grapefruit soda, lime juice
$12
Gunsmoke
los javis mezcal, lime juice, cucumber syrup, tajin rim
$13
Smoked Hibiscus
el silencio mezcal, hibiscus syrup, salted habanero bitters, lime juice
$14
Red Sangria $12
Sparkling Wine
Brut Rose, Le Grand Courtage, FranceGlass $13
Bottle $52
Cava, Segura Viudas Penedes, SpainGlass $8
Bottle $30
Prosecco, Voveti, ItalyGlass $11
Bottle $42
White Wine
Albariño, Ramón Bilbao, Rias Baixas, SpainGlass $12
Bottle $48
Chardonnay, Landmark "Overlook" SonomaGlass $13
Bottle $50
Chardonnay, Talbott, Santa Lucia HighlandsGlass $16
Bottle $62
Pinot Grigio, Marevento, Delle Venezie, ItalyGlass $10
Bottle $38
Riesling, 50 Degree, Rhiengau, GermanyGlass $12
Bottle $48
Sauvignon Blanc, Silverleaf, Marlborough, New ZealandGlass $13
Bottle $52
Rosé Wine
Grenache / Syrah / Cinsault, Bieler Pere Et Fils, Provence, FranceGlass $10
Bottle $38
Sangiovese/Merlot, CRG 'Revelous', South CoastGlass $11
Bottle $40
Red Wine
Baja Red Blend, Costa Tierra, Baja, MexicoGlass $10
Bottle $38
Cabernet Sauvignon, Justin, Paso RoblesGlass $17
Bottle $66
Cabernet Sauvignon, Simi, SonomaGlass $12
Bottle $48
Malbec, Trapiche Broquel, Mendoza, ArgentinaGlass $12
Bottle $48
Merlot, Rutherford Hill, NapaGlass $16
Bottle $64
Pinot Noir, King Estate "Inscription" Willamette Valley, OregonGlass $15
Bottle $60
Pinot Noir, Gloria Ferrer "Estesian" SonomaGlass $14
Bottle $54
Red Blend, Prisoner Wine "The Prisoner" NapaGlass $28
$112
Tannat, Garzon Reserva, UruguayGlass $11
Bottle $44
Draft Beer
Ballast Point Grapefruit Sculpin, San Diego, 7% $9
Baja Brewing Co "Escorpion Negro" Black Lager Cabo, San Lucas, MX 5.5% $8
Burgeon Beer Co, West Coast Pale Ale, Carlsbad 5.8% $8
Coronado "Orange Ave." Wit, San Diego 5.2% $8
Karl Strauss "Aurora Hoppyalis" San Diego Style IPA, San Diego 7% $8
Mike Hess "Into the Sunset" Blood Orange IPA, San Diego 7.5% $9
Modelo Especial, Mexican Lager, Mx 4.4% $7
New Belgium "Juicy Haze" IPA, Fort Collins, CO 7.5% $8
Second Chance "Mulligan" Amber Ale, San Diego 5.6% $8
Societe Brewing Co. "The Harlot" Belgian Blonde Ale, San Diego 5.6% $8
Stone Brewing "Delicious" Citrus IPA, San Diego 7.7% $9
Beer Bottle / Can
Baja Brewing Co "Cabotella" Blonde Ale, Cabo San Lucas, MX 5.5% $8
Bivouac Blackberry Cider, San Diego 6% $7
Bohemia, Mexican Lager, MX 4.7% $7
Bud Lite, American Lager, St. Louis 4.2% $5
Corona, Mexican Lager, MX 4.6% $7
Pacifico, Mexican Lager, MX 4.5% $7
St. Pauli, Non Alcoholic, Germany $6
Victoria, Mexican Lager, MX 4% $7
Selected Spirits
Blanco Tequila
Arette "Suave" $14
Codigo 1530 "Rosa" (30 Days in French Oak) $16
El Tesoro (Tahona) $15
Fortaleza (Tahona) $11
Fortaleza "46" (Tahona, Still Strength 94 Proof) $17
Fuenteseca Cosecha (3 Years in Stainless) $22
Milagro "Single Barrel" $16
Tapatio $9
Cristilino Tequila
Don Julio "70" $15
Herradura "Ultra" $22
Reposado Tequila
Casa Noble "Coasterra'S Barrel Select" $12
Don Abraham $15
El Tesoro (Tahona) $16
Fortaleza (Tahona) $13
Siete Leguas (Tahona) $12
Añejo Tequila
Artenom Seleccion 1146 $20
Azuñia "Black" 2 Year $20
Don Julio 1942 $32
Patrón "Burdeos" (Final Aging in Bordeaux) $50
Extra Añejo Tequila
123 Tequila "Diablito" (40 Months in American Oak) $35
Tapatio "Excelencia" (Aged in New French Oak) $32
Mezcal
Bozal "Ensamble" (Barril, Espadin, Mexicano) $15
Derrumbes "Zacatecas" (Weber Blue) $11
Fidencio (Espadin, Pechuga, Poultry) $18
Koch (Madrecuishe) $25
Machetazo (Papalote) $13
Mayalan Borrego (Cupreata, Pechuga, Lamb) $16
American Bourbon & Whiskey
Angel's Envy (86 Proof) $14
Blantons (Single Barrel, 93 Proof) $15
Knob Creek (100 Proof) $9
Westland "American Single Malt" (Washington, Pedro Ximénez & Oloroso Sherry Wood Aged) $20
Rye, Scotch & World Whiskey
Angel's Envy (Kentucky, 86.6 Proof) $16
Willett "4 Year" (Kentucky, Small Batch, 110 Proof) $14
Glenlivet "12 Year" (Speyside, Single Malt) $12
Johnnie Walker "Black" (Blended) $12
Oban "14 Year" (Highlands, Single Malt) $14
Sierra Norte "Yellow Corn" (Mexico) $14
Suntory "Toki" (Japan) $15
Rum
Diplomatico "Exclusiva 12 Year" (Venezuela) $14
Foursquare "2004, 11 Year" (Barbados) $22
Havana Club "Anejo Blanco" (Puerto Rico) $9
Zaya "Gran Reserva 12 Year" (Trinidad & Tobago) $10

A 4% surcharge will be added to all Guest checks to help cover increasing costs and in support of the recent increases to minimum wage and benefits for our dedicated Team Members.


Best Fish for Fish Tacos

Cod, tilapia, or halibut are my go-to choices for fish tacos, but you could really use any white fish fillets. It doesn't really matter if the fish is a firm variety or more flakey you break up the cooked fish into the tacos anyway, so perfect presentation isn't really important.

Make your life easier and pick up filets that have already been skinned. If you buy from a fish counter, you can always ask to have the skins removed for you at no extra charge.

If you end up with fillets with the skins still on, it's no problem. Cook them as directed in the recipe skin-side on top first, then flip so they're skin-side down. They may need an extra minute or two to cook through. The fish is done when it flakes easily away from the skin.


Trout with Red Cabbage, Jicama, and Chipotle Slaw - Recipes

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The purpose of the CWS Recipe Box is to promote and support healthy eating. CWS prefers recipes that follow the USDA Dietary Guidelines for Americans. CWS will consider the following when deciding whether to post a recipe:

  • Is the recipe low in saturated and trans fats?
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