Randy Beckwith here. I’m thankfully retired. But, my career included graphic designer, copy writer and marketing professional. Now I live with my wife in Roanoke, Virginia enjoying time relaxing on our patio that was a necessary addition to our home due to the COVID-19 pandemic. I love to cook fun, simple but tasty food. When enjoying an adult beverage on the patio it’s usually a vodka martini. And I do simple DIY projects to enhance our home and outdoors. We’ve had great fun building an outdoor living space on a “reserved” budget and want to share our experience with anyone who wants the same without breaking the bank. I hope you enjoy reading our blog. And remember, every day is Friday on the patio!
Around the fire pit in winter or kicking back on a summer evening on the patio, a hot toddy is a great drink to enjoy — comforting and satisfying. Here’s a simple recipe to create a tasty hot cocktail.
1 Tbsp Lemon Juice
1 Tbsp Honey
1/4 cup Whiskey or Scotch
3/4 cup Boiling Hot Water
Put the lemon juice in the cup first. Then add the honey and leave the tablespoon in the cup to stir your elixir and allow all of the honey to join your drink. Next, add the Whiskey or Scotch or your choice. Finally, add the boiling water and stir until well mixed.
It’s just that simple!
Be careful of your initial sips as the drink will be quite hot at this point. Taste it to make sure you’re happy with the flavor and then let it rest a minute and cool to your preference.
Note: Your choice of Whiskey or Scotch doesn’t have to be “top shelf” because you’re mixing it with honey and lemon.
Remember, every day is Friday on the patio. Enjoy!
Please Leave a Comment: Julie’s Hot Toddy
Please post a comment below to tell us how this recipe worked for you. Are you a winter, summer, or both hot toddy drinker? If a winter hot toddy drinker did it keep you warm on your seasonally chilly patio? Did you have it around your fire pit? If summertime, did you mix your hot toddy in a insulated travel mug and kick back on your hammock for a relaxing afternoon? Please share comments and a photo.
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OK, who doesn’t like pizza? Wait, don’t answer that if you’re in the “no” category. “No” to pizza is beyond my grasp to understand. For all of you “yes” people, what is the secret to good pizza? One word: Homemade! So much better than store bought!
Homemade Pizza
Homemade pizza is the best pizza because . . .
You get great satisfaction out of making something fabulous with your own hands.
You know the quality of the ingredients.
You have all of the flavors YOU like.
You get to eat it hot out of your own oven.
You didn’t pay some outrageous price.
You’ll probably have a cocktail while you’re making your pizza and a cold beer to wash it down. Oh yeah!
Start With the Dough
Homemade pizza dough is easy to make and tasty to eat. Here are the ingredients:
3 teaspoons dry yeast
1 cup warm water
2 1/2 cups flour
2 tablespoons olive oil
1 teaspoon sugar
1 teaspoon salt (I cook with coarse salt because it has more flavor)
Add any other spices you may want to flavor the crust such as garlic power, crushed rosemary, dried onions, red pepper flakes or other spices to suit your palette. Adding seasonings to your dough will greatly enhance the flavor of your pizza.
Dissolve yeast in warm water in a medium bowl and add the rest of the ingredients. Mix thoroughly and lightly knead to get an even mixture and smooth (not sticky) dough. If you have a food processor it really makes mixing the dough very easy. With the dough in a bowl, cover and let rest 10 minutes.
OK, now you’re at a decision point. This recipe makes enough dough for two medium sized pizzas. So, if you only want one, split the dough ball in two and put one half in a zip lock bag and stick it in the freezer. The next time you’re craving pizza it’ll take about half an hour to thaw out on the kitchen counter.
Roll out your dough with a roller on a lightly floured surface and drop it into a lightly oiled oiled pan or just press the dough onto a greased baking sheet with your hands. Prick the dough with a fork to prevent air bubbles. Bake at 425° for seven minutes to get the crust started and prevent your dough getting soggy from the sauce and toppings.
Wait! What’s the Best Thing to Cook a Pizza on?
Now, this is a huge point of contention among homemade pizza chefs. Many will swear by using a pizza stone. Not me. I swear by cast iron. All of my pans are cast iron. They are like trucks — multi-purpose — they fry, they bake, they broil. They take a beating and always hold up. You’ll get a nice crisp, evenly baked crust on cast iron. Here’s a few options I have in my cupboard.
Cast Iron Pancake Griddle and 10.5″ Cast Iron SkilletSquare Cast Iron Skillet
What Kind of Sauce Goes on Homemade Pizza?
What do you like? We like a mixture of chopped fresh garlic, pesto and olive oil. Traditionally a red sauce is found on pizza. There are many good options of jarred sauce at the grocery store. Here’s a quick homemade pizza sauce recipe:
Combine the tomato sauce and paste in a bowl and mix until smooth — with a whisk if you have one. Add the rest of the ingredients and mix throughly. Adjust flavor as your palette requires adding more seasoning if necessary. Making the sauce a hour or so early will allow the slices to “marry” giving you more flavor.
What Toppings Can Be Put on Homemade Pizza?
Any topping ingredients of your choice:
Tomato slices spun in a salad spinner to release water content
Kalamata olives, sliced and drained well
Chopped salami, ground sausage, pepperoni slices, chopped sautéed chicken, diced ham, sliced shrimp — whatever protein you like
Sliced onion
Pineapple
Fresh basil leaves
Really, whatever you like to taste as long as the flavors go together and you don’t over do it. Two or three toppings is good. Any more than that and you have a smorgasbord on your pizza — not good!
Which Cheese is Used on Homemade Pizza?
Mozzarella is the standard although I have sometimes used Jalapeño Jack. The goal here is to have a creamy cheese that melts well. Use chunk cheese and grate it yourself — it melts better. Pre-grated cheese from the grocery store includes cellulose to prevent caking in the bag. It also impedes the melting. And, who wants to eat cellulose? Not me! Eight to 16 ounces is usually good for one pizza.
And remember . . . the cheese goes on the top. It is the glue that holds your toppings on the pizza.
Build Your Homemade Pizza!
So, by now you’ve made your dough and baked it for the initial seven minutes.
Add your sauce. Go slow. Better to start light and see if your crust is adequately covered than drown the crust in sauce to the point that it will be soggy after the final bake.
Add your toppings. Make sure you’ve drained all toppings so they are as dry as possible. A salad spinner will get rid of extra juice from your pineapple or sliced tomatoes to prevent a soggy finished pizza.
Top your pizza with the grated cheese. Make sure all edges and corners are covered so every square inch will be tasty. As an added flavor, at this point, I sometimes sprinkle just a bit of grated Parmesan if I have some in the fridge for an extra tangy blast to my pizza. And I almost always lightly dust the top of the cheese with a little dried oregano.
Bake Your Homemade Pizza
Your oven should be pre-heated to 425°. Bake for 15 to 20 minutes. I check it at 12 to 15 minutes to see if it needs more time or to spin the the pan in the oven in case one area of the oven is hotter than another area. Look for the crust edge to be golden brown and the cheese to start browning as well.
Shrimp and tomato pizza on a garlic, pesto and olive oil base topped with mozzarella
Eat Your Homemade Pizza
When finished, I slide my pizza onto a baking rack to cool so the crust doesn’t get soggy — maybe for about ten minutes. Then I slide it onto a cutting board.
OK. If you have one of those pizza wheel cutters throw it away! Go to Amazon or a restaurant supply website and buy a pizza knife similar the one pictured here. This is 14 inches but you can get them larger. Your pizza will cut cleanly without ruining the cooling cheese.
Amazing pizza cutter
Now you’re ready to eat some of the best pizza you’ve ever had while living on the patio. And YOU made it! You’ve got cold beer, right?
Please post a comment below to tell us how this recipe worked for you or how you modified the recipe to fit your taste. What toppings did you use? What pan did you bake it on? Attach a photo of your pizza!
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I do the cooking in our household and I really like to cook outside. Nothing like whipping up a tasty meal outside on the patio grilling table while enjoying a chilled cocktail.
Custom Outdoor Kitchens Were Above My Budget
I would have liked a built-in outdoor kitchen on our patio. But since the average cost for a basic kitchen is around $13,000, that was out of my budget range. Nevertheless, I was not daunted by that estimate because I definitely will be cooking outdoors in some way shape or form. So how could I get a grilling space at a reasonable cost?
DIY Seemed the Best Route to Go
I started by looking online at a variety of DIY grilling stations. There are many cool ideas to see. Some offer plans and some are photos of what someone built for their own need. But some ideas require a bit more carpentry skills than I possess. I am a very elementary carpenter (read: hacker — “a person who is inexperienced or unskilled at a particular activity”). I like 2x4s and maybe 2x12s. I like straight cuts and as few cuts as possible. I like screws versus glue because I make mistakes and sometimes I have to take apart what I’m building and reconfigure. All that being said, I do get great satisfaction when I create something functional with my own two hands. And I like saving money!
My DIY Grilling Table Criteria List
I was given a very nice, heavy-duty charcoal grill and I already had a cast iron propane two-burner stove. These were the grilling tools for which I needed to build my grilling table. And here is the criteria I developed that drove my design:
I wanted both the grill and stove on one table top without being crowded.
I wanted a second shelf for supplies such as charcoal, charcoal starting tools, a propane tank for the stove and so forth. All my grilling tools and accessories had to be on this one table.
I wanted a drop down shelf to place my items to be cooked and my cocktail within easy reach while cooking outdoors.
Despite the fact that I intended to coat the top surface with polyurethane sealer, I wanted to shield the top with a poly coated butcher paper to catch the grease and oil spatters when I pan fried burgers, sautéed onions, seared pork chops and so on.
The table needed to be heavy enough to not blow over in a strong wind. And the wood needed to be weather tough — this is an outdoor grilling table!
Here’s How I Built My Grilling Table
I won’t bore you with all of the measurements because my charcoal grill and propane stove were what drove the configuration of my grilling table. Your needs will likely be different and that will change the design. But let me share with you some of the decisions I made and how I brought them to fruition.
Forty eight inches seemed to be a dominant measurement. So I bought eight foot 2x4s and 2x12s and straight-cut them in half. Just my speed!
All of the wood is pressure treated to withstand the elements.
The height of the table is in relation to where the charcoal grill would be at the best height for me to stand and cook, but it is around standard counter-top height.
I used pipe hanging hardware and electrical conduit to build a rack that my roll of 15 inch wide poly coated butcher paper could hang from for easy access before I start cooking. I found the materials at Lowes: Split Ring Hanger, Ceiling Flange, Steel Threaded Rod.
I used clip board clamps from amazon.com installed at both ends of the table and underneath the drop down shelf to clamp the butcher paper securely in place on a windy day.
I coated all of the upper surfaces with polyurethane sealer to get added protection from the weather and for easy clean-up.
I used door hinges to connect the drop down shelf to the table.
I used one-inch and 3/4 inch electrical conduit to devise a sturdy pull out arm on which to hold up the drop down shelf. The one inch conduit was secured to the bottom of the table top and a piece of 3/4 inch conduit the same length fit inside and easily pulls out to support the shelf.
I wanted to get a cover for it but my table was a little bit bigger than a standard gas grill. I only found a size that would fit at National Covers.
Grilling Table with drop down shelf.
Plenty of room for storage.
Here’s a word of caution: I have a regular pedestrian door to walk out of my basement. I built the table to fit the existing grilling tools. And I built the table in my shop in the basement — without measuring the width of the basement door opening. When I was done, I had about half an inch on either side in the door opening when we went to move the table outside. Whew! So bear that in mind if you’re building your table inside your house. Will it fit through the door without you having to take it apart to move it outdoors? Or should you build it in parts and finish the construction outside? Just say’n . . .
Building My Grilling Table Was Easy and Fun
And there it is. It’s neither pretty nor ugly. But it is very functional and meets all of my needs. And it allows me to cook outside next to our patio almost year-round. Finally, it cost less than $200 in materials.
Please Leave a Comment
Let me know what you think in the comments section below. Or tell us about your experience building your own grilling table. Post a photo of your grilling table.
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These sausage wonton cups are easy to make and are very popular with guests and family members. When they entertain and you are invited, they’ll ask you to bring sausage wonton cups. That’s how good they are! And they eat very well on the patio with an accompanying adult beverage.
Sausage Wonton Cups
1 Lb. ground pork sausage
1 medium onion, chopped
2 garlic cloves, pressed
8 oz cream cheese (chunk)
2 – 3 Tbsp jalapeño, chopped
1/4 tsp red pepper flakes
1 Tbsp fennel seed, crushed in motar & pestel
1-2 tsp ground sage
8 oz sharp cheddar
24 wonton wrappers
Olive oil
Do this:
Take wontons out of refrigerator and, in their package, let warm up to room temperature.
Place raw meat in a medium bowl and add red pepper flakes, sage, and fennel seed — mix into the raw meat. In a frying pan add onion, garlic, jalapeño and sauté until soft and translucent. Add seasoned sausage to onion and cook mashing with potato masher to break up meat. Cook until no linger pink.
Remove pan from heat, spread meat to create a clear spot in the center of the pan. Place the chunk of cream cheese (8 oz) in center of pan and cover with hot meat to soften. After a few minutes, use potato masher to thoroughly mix meat and cream cheese together. Set aside.
24 cup Mini Muffin Pan
Using a 24 cup mini muffin pan, lightly oil each cup. Use one “pliable” wanton per cup and press each wonton into each cup without breaking or splitting the wonton so that the wonton is open on the top ready for filling. When all the cups in the mini muffin pan have a wonton pressed into it, bake for 6 minutes at 350 degrees.
Empty Wontons UnbakedEmpty Wontons BakedFilled Wontons UnbakedBaked Wontons Topped With Cheddar Cheese and Ready to Eat!
Now that the wontons are firm and crisp, scoop the sausage mixture into each wanton cup, distributing the mixture so all 24 cups are evenly filled. Top each cup with a pinch of grated sharp cheddar cheese*. Bake another 6 minutes to melt the cheese and finish browning the wontons. Remove from oven and let cool several minutes.
* I prefer to buy cheese in a block and grate it myself because it melts better. Pre-grated cheese is coated with cellulose to prevent the cheese from caking and clumping in the plastic bag in which it is sold. Because of that, it doesn’t melt as easily and nicely, and . . . who wants to eat cellulose!
Here’s an alternative filling for the wontons. Sometimes I split the 24 cup mini muffin pan with 12 sausage and 12 shrimp wonton cups.
After you’ve initially baked the empty wontons, place a pinch of chopped cilantro in the bottom of the wonton. Then, stuff two medium to large, cooked, deveined, shelled shrimp on top of the cilantro into the wonton cup. Top the shrimp with a reasonably sized piece of brie. Bake them same as the sausage cups. You’ll end up with a gooey but delicious wonton cup that’s pretty too!
Please Leave a Comment: Sausage Wonton Cups
Please post a comment below to tell us how this recipe worked for you. Did you modify your wonton cups and, if so, please share. Attach a photo of your baked wonton cups!
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I like a combination of textures in my food. Toast whose crust is crisp and crunchy while the center is soft and chewy (smothered in butter, of course). And that’s why I love Randy’s Eat Shop recipe for Peanut Brittle Crunch Ice Cream. The “ice cream” part is exceptionally smooth and silky. The “peanut brittle”, broken into small pieces, offers a nice crunchy element — peanuts, the brittle, oh my! On top of that, this recipe is just so easy to make. In a half hour you can have it all mixed up and in the freezer firming up for you. Make it in the morning and you’ll have something to be excited about all day. But be forewarned: I take no responsibility if, on arriving home, you sit down with a container of Peanut Brittle Crunch Ice Cream and a spoon and much sooner than you think the container is empty. It’s just that good.
Using a hand mixer or stand mixer fitted with a whisk attachment whip the cold cream on high speed until hard peaks form.
Turn off the machine and pour the condensed milk into the whipped cream.
Turn the speed to high and whisk until the mixture is thick and stiff peaks. Turn off the machine and stir in vanilla extract and the crushed peanut brittle. Mix on high until smooth and thoroughly combined.
Instead of adding crushed peanut brittle, at this point add:
1/2 cup toasted walnut pieces
1 cup fresh cherries, chopped
1 1/2 tsp sugar
Walnuts Break the walnuts into small pieces and toast in a skillet on the stove top. Don’t add any oil to the pan — the walnuts have enough oil in them to do the job. Do keep a keen eye on your toasting walnuts and stir them frequently. Be careful because they can easily burn. When at the point you want (by tasting a piece or two), remove them from the heat and pour them into a bowl to stop the toasting before they burn.
Cherries If at all possible, use fresh cherries. Our friend Maria has a beautiful cherry tree in her back yard and she invites us to pick every year. We don’t have a cherry pitter so we just squeeze the cherries to push the pit out. Then, chop the cherries. Put chopped cherries in a bowl and add 1 1/2 teaspoon sugar and mix with a spoon. To prevent your ice cream from being soggy instead of creamy, put the cherries in a mesh strainer for about 10 to 15 minutes to drain the juice away. Push on your cherry mash with a spoon to help drain away the juice.
So, at the point in the recipe above when you would have added the crushed peanut brittle, instead, add the toasted walnuts and crushed, sweetened cherries. Mix on high until well combined and smooth.
Please Leave a Comment: Peanut Brittle Crunch Ice Cream
Please post a comment below to tell us how the recipe worked for you and if you liked this ice cream. Did you modify the recipe? If so, share. Attach a photo of your version of this ice cream.
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In my humble opinion, the best coffee in the world is cold brew coffee. It has all of the flavor and caffeine of hot brewed coffee but without 67% of the acid. Easy on your stomach!
Here’s some quick and easy steps to get started:
Prep for Cold Brew Coffee
Grind or have your whole beans ground coarse. Use a French Press grind or even a bit more coarse. We grind our own at home with a hand-driven grinder. We bought a Wondermill Junior several years ago and it still works great.
Use a strong coffee, like a French or Italian roast. You can adjust the intensity of the flavor — milder or more robust — when you make your cup of coffee to suit your taste because this recipe brews a coffee concentrate to which you add water for a hot cup of joe.
As we’ve aged, we only drink decaf. I know, I too used to say decaf was for weenies. But we found a French Roast that has great flavor — we can’t tell the difference. Check out San Fransisco Bay Coffee. Yummy stuff!
The ratio for brewing is one to two — for every one cup of ground coffee, add two cups of water. Brew your coffee in a glass or stainless steel container on the countertop for fifteen (15) hours. Filter the coffee concentrate from the grounds. Then, put the grounds in your compost heap or container.
Enjoy a Cup of Cold Brew Coffee
Here are the ratios of concentrate for a hot cup of coffee or an iced coffee:
Hot Coffee One quarter cup (1/4) of concentrate to three quarters cup of boiling hot water. The beauty of cold brew is that you can adjust the mix to suit exactly how you like your coffee. Use less concentrate if this ratio is too strong for you. Use more concentrate if you like your coffee more beefy.
Iced coffee If you’d like to have an iced coffee in the afternoon, use one half (1/2) cup of coffee concentrate and one half (1/2) cup of milk or half-n-half with a touch of some sweetener like stevia. Or cold brew some hazelnut coffee and use it for your iced coffee — you probably won’t need any sweetener.
Important Tips:
After brewing and drinking cold brew coffee for years, here’s what we’ve learned:
You can buy a cold brew system ready to go, but for a fraction of the cost, I initially bought several glass juice containers (two quart) from Walmart and a large plastic funnel — less than $10. Currently I use a large stainless steel stock pot from a beer brewing website and it makes enough cold brew concentrate to last us about four weeks.
I have made up to three gallons of cold brew at one time with no loss of quality, so I can confidently say that the one cup of coffee to two cups of water is a good ratio no matter what volume you brew.
You can use something as simple as paper towel to act as a filter (in your plastic funnel), but I was always worried about the chemicals in the paper towel leaching into my coffee. Currently I use an organic muslin bag and it works great. There are also providers online who sell hemp bags designed for home-making almond milk that would work just as well.
Brew your coffee on the countertop but refrigerate it after brewing. I’ve had coffee in my fridge for up to six weeks with no loss of flavor or quality.
Buy a manual grain mill and grind your coffee by hand to the texture you desire. If the electricity ever quits for an extended time period, you can still brew coffee.
Cold brew takes a little effort but will return much pleasure every time you take that first sip. Enjoy your coffee . . . living on the patio.
Please Leave a Comment: Cold Brew Coffee
Please post a comment below to tell us how this recipe worked for you. What’s your ratio of cold brew concentrate to water? Did you make the iced coffee? Was it good? Please share and post a photo of your brew set-up.
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There’s something about a spoonful of thick, rich, and creamy chocolate ice cream melting in your mouth as you sit in bliss because you just made homemade chocolate ice cream with a hand mixer and it was just stupid easy. And now you have promised yourself you will never buy store-bought ice cream again when you can make homemade chocolate ice cream that’s as good as this. Yup!
Place unsweetened dark cocoa powder in a separate bowl and mix with a small amount of heavy cream to dissolve into a creamy sauce.
Using a hand mixer or stand mixer fitted with a whisk attachment whip the cold cream on high speed until firm peaks form.
Turn off the machine and pour the condensed milk into the whipped cream.
Turn the speed to high and whisk until the mixture is thick and stiff peaks. Turn off the machine and stir in vanilla extract and the cocoa mixture. Mix on high until smooth and thoroughly combined.
Chocolate Ice Cream with Air-tight Sealable Container
Please Leave a Comment: Homemade Chocolate Ice Cream
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What a fun meal to enjoy on the patio — fish tacos. Unless the snow in your locale is blowing sideways, fish tacos are an outdoor “fun food” pretty much year-round.
Let’s Talk Fish
Many people use Cod and I have in the past as well. Sometimes it is hard to find or too expensive depending on the season. Lately, I have been using Tilapia from Sam’s Club — very economical in these times. I slice the fillets into finger size pieces — it works great! But, of course, use whatever fish your appetite demands.
Batter Your Fish
We like our fish for tacos battered and deep fried. Yes, perhaps not too heart-healthy but fish tacos once a month on the patio probably won’t cause too much damage. You’ll find our batter recipe below. It’s basic so if you want to add some garlic powder, onion powder, or any other seasonings that sound tasty to you go right ahead.
Fish Tacos Chipotle Sauce
Having spent almost three decades in Colorado, our palette skews toward the spicy side. The chipotle sauce recipe below is a must for us — fish tacos are just naked without it.
Combine all of the dry ingredients in a medium mixing bowl. Remember to add any additional spices now. Maybe garlic and/or onion powder and some fresh ground pepper, but it’s not necessary.
Now add the beer a bit at a time while you are mixing the batter to get a consistency like a thick pancake batter. Stop when you get the right thickness or add a bit more beer if necessary. Use a hand whisk to get a smoother consistency.
Set aside for now.
Note 1: I am not a “fancy” beer drinker. I like creamy beer, maybe unfiltered wheat beer from a local microbrew. I like beer with a “hint” of sweet. And I like my beer strong. So I normally buy Steel Reserve. It’s creamy, slightly sweet, and 8.1% alcohol per volume. It checks all of my boxes since I drink whatever I don’t need for the batter recipe.
Note 2: If you have a lot of fish or want to make some onion rings to go with your fish tacos double the recipe.
Chipotle Sauce
3/4 cup mayonnaise
2 Tbsp lime juice from bottled juice of from one fresh lime
2-3 canned chipotle chilies in adobo sauce, roughy chopped, plus 1-2 tsp adobo sauce. Use less depending on your interest/tolerance for spicy hot.
1-2 large garlic cloves roughly chopped
Do this:
In a blender, or preferably using an immersion blender, combine all of the ingredients in a bowl and blend until smooth and creamy.
Set aside for now.
Other Ingredients
Get the fish you want — cod, tilapia or other white, firm fillets
2-3 ripe avocados
Corn tortillas — we like the white over the yellow but get what you like.
Vegetable oil such as Canola
Make Your Fish Tacos Happen
Remove your fish from the wrapper or package and blot it dry with paper towels. Then slice your fish into finger sized strips.
Open one or two of the avocados and cut the halves into thick slices.
Frying the Fish
OK, let me say that I only use cast iron pans. That’s all I have. They are like a great pick-up truck that will do anything for you under the most extreme conditions and usually get you out of a hole if you make a mistake.
For frying the fish I use a cast iron dutch oven. It’s deep to protect you from spattering oil and it holds the heat well while frying. Pour about one to two inches of oil into the dutch oven and heat the oil with medium-high heat until the oil shimmers but not smoking. When the oil is ready it’s time to cook the fish.
Using a pair of tongs, grab a piece of fish and dunk it in the batter to completely coat the fish. Set it into the hot oil — no splashing! Generally I can fry three to four pieces of fish at one time. Keep an eye on your fish because it will cook fast and the batter will burn if you’re not careful. When you see the batter on the edge of the fish browning, turn the fish over with the tongs. When the fish is throughly browned and crispy on both sides, remove it from the oil and place it on a cookie sheet or cooling rack with paper towel to soak up any extra oil. You can have your oven on a low temp and keep the cooked fish warm in the oven to prevent it from cooling until you’re ready to build your tacos.
Drink the extra beer not used for the batter while you’re frying the fish.
Heating the Tortillas
I use a Lodge griddle that is designed to fit over two like-sized burners. It works perfect for toasting three corn tortillas at the same time. See what I’m talking about here: Lodge Double Play Reversible Grill / Griddle. But, use whatever pan you have or are accustomed to.
Here’s another handy tool that’s going to make your fish tacos easier to build and look good if you happen to be entertaining. Use it on one side and stuff two tacos. Flip it over if your stuffing three tacos. Check these taco holders out on Amazon.
Stainless steel taco holder
Heat your corn tortillas so they are warm but still pliable. Press them down into your taco holders so you have an equal amount of tortilla on each side.
Let the stuffing begin!
Now, place two or three slices of avocado in the tortilla — press them down if need be. Then, place one or two strips of fried fish on top of the avocado. Finish it off with a generous coating of chipotle sauce. When all of your tacos are stuffed it’s time to eat!
A nice compliment to your tacos is homemade onion rings. Slice a yellow or sweet onion into rigs about 1/4″ thick and separate the rings. Dunk them in the batter and coat just like the fish. Set them in the oil (add more oil if need be and let it come back up to the correct heat). Same as the fish — watch them so they don’t burn. Flip them over and brown the other side. Have another pan or sheet lined with paper towel and place the cooked onion rings there. Lightly salt the rings.
That’s it! Head out to the patio and enjoy your feast. And remember to grab another cold beer on your way out.
Please Leave a Comment: Fish Tacos
Please post a comment below to tell us how this recipe worked for you. What do you stuff your tacos with in addition to the fish? Do you use the taco holders? What topping did you use? Please share a photo of your fish tacos.
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