2012 June | Rocky Mountain Woman

Archive for June, 2012

Smoking Hot

Written by Rocky Mountain Woman on June 29, 2012 – 6:05 am -

It’s hot here in Utah, in the triple digits in a lot of places, dry as a bone, lots of wind…

Pretty much the whole state is on fire..

Not here yet though. Those aren’t, however, rain clouds in these shots, it’s smoke. We have had smoke and ash all the way up here from fires burning a long long ways away, that’s how big these fires are. Enough smoke to make my eyes water and my throat sore…

A lot of people both here and in Colorado have already lost their homes, barns, livestock. It’s a bad situation and it’s only June, the real fire problems are usually later in the summer. There isn’t any relief in sight yet, the weather forecast is just more of the same, hot, dry windy. My heart hurts for those poor people who are in the middle of these fires.

I’m going on vacation next week, I hope my house is still here when I get back!

Yikes!!!

xxoo,

RMW

Posted in She Shoots | 5 Comments »

Fish Tacos with all the fixings…

Written by Rocky Mountain Woman on June 27, 2012 – 12:06 pm -

This post is in honor of the letter “F” and part of Jenny Matlock’s Alphabet Thursday. For more fabulous “F” posts, please click here http://jennymatlock.blogspot.com/

Speecy, spicy deliciousness!

Ingredient list:

flour tortillas
1 lb white flaky fish
1/3 cup grapeseed or canola oil
1 smoked jalapeno (or 2 t Ancho chili powder)
1 fresh jalapeno
1/3 cup cilantro
juice of 1 lime
1 cup plain bread crumbs
additional Ancho chili powder to taste

1/2 red onion
few squirts of chipotle Tabasco sauce (to taste)
1/4 cup fresh cilantro
2 t Mexican oregano
3 cloves garlic
4 large ripe tomatoes
1 jalapeno

garnish:

sour cream
red onion
fresh cilantro
white, mild cheese (optional)

Start by mixing together the oil, lime juice, jalapenos, and cilantro

Pour over the fish, making sure it is well mixed and let marinate for 15 or 20 minutes

In the meantime, put the red onion, tabasco sauce, cilantro, oregano, garlic, tomatoes and jalapeno in a blender and blend until smooth

Dredge the fish in the bread crumbs mixed with a little more Ancho Chili Powder and fry in a hot skillet with a little oil until crispy and brown

warm the tortillas and build the taco using the sauce, cabbage, cilantro, onion and fish. Sometimes I add a little fresh Mexican cheese if I have it, or if I get carried away with the chili powder (which usually happens), a little sour cream to offset the heat.

If you want to open a bottle of wine, my choice would be Sauvignon Blanc, but I just had a nice cold beer with a slice of lime with these and it was great!

Happy summer eating….

xxoo,

RMW