Just for the Halibut... It's Fish Taco Time!

Those in the Bishop household – meaning Bryan and yours truly – can't get enough of fish tacos. We're regular patrons at our neighborhood Wahoo's Tacos and have just discovered Sharky's Mexican Woodfire Grill, perhaps more even delicious and nutritious. But our love for fish tacos extends far beyond Los Angeles. Last year on our Maui honeymoon, Bryan and I discovered a fish taco truck on the outskirts of Wailea. We ditched fancy poolside hotel lunches to drive down a dirt road, sit at the truck's dusty picnic table and enjoy freshly-caught Mahi Mahi tucked inside perfectly warm corn tortillas. There was nothing better in the world to us than relaxing in our bathing suits, listening to the crash of the ocean waves while enjoying the taste of warm corn tortillas, flaky white fish, shredded cabbage, diced onion and fresh lime juice. Throw on a splash of spicy salsa and I was in heaven.

Honeymoon lunchtime heaven: Maui's Mahi Mahi fish tacos

Jawz Taco Truck on Maui

While we can't get back to Maui as easily as we can get to Wahoo's, we tried to recreate the fish tacos in our own kitchen. The great news: they're incredibly inexpensive and quick to make. We just marinated the fish filets in some oil, lime juice and salt and pepper, then sprinkled on some chipotle chili pepper and threw them on the grill top. We warmed up the tortillas (wrap them in foil to keep them warm during dinner), bought pre-shredded cabbage, sliced some onion and lime wedges and we had a fantastic dinner! You can do the same! It's great for a small dinner for one, for two or for a group of friends. You can even get fancy and make a taco bar with additional toppings like avocado, pico de gallo, cilantro, etc.

Here's our recreated version of fish tacos

Here's our recipe:

Fish Tacos

• 2 tablespoons olive oil
• 2 tablespoons freshly squeezed lime juice
• 1/4 teaspoon salt
• Freshly ground black pepper
• 1 1/2 teaspoons chipotle chili pepper
• 1 pound white flaky fish fillet, like Mahi Mahi, tilapia, halibut or catfish
• 1 1/2 cups shredded cabbage (we bought a pre-shredded cabbage slaw)
• 1/2 cup diced white onion
• Sliced wedges of lime
• 1 package corn tortillas
• Optional: Sliced avocado, pico de gallo, etc.

In a small bowl, whisk together the oil, lime juice, salt and pepper. Pour over the fish fillets and let marinate for 20 minutes. Remove the fish from the marinade and sprinkle filets lightly with chipotle chili powder. Grill on a preheated grill or nonstick grill pan over a medium-high heat until cooked thorough, about 3 minutes per side. Set the fish aside on a plate for 5 minutes.

Heat the stack of corn tortillas in the microwave for one minute (wrapped in a damp paper towel) or grill individually on a grill pan for 30 seconds on each side. Flake the fish with a fork. Top tortillas with fish, cabbage and onion and serve with lime wedges.

Marinate the fish and grill it for ~3 minutes per side

Cabbage slaw

Lime wedges

Diced white onion

Sliced avocado courtesy of my favorite kitchen gadget: the avocado slicer!

Remove the grilled fish filets and set aside

Keep tortillas warm by wrapping the stack in tin foil

Ta-da! It's taco time!

"Eat My Blog" Charity Bakesale! Saturday, June 19 @ Tender Greens, WeHo

It's time to blow your no-carb diet for a good cause. The Eat My Blog food blogger bake sale is tomorrow – Saturday, June 19 – at Tender Greens in West Hollywood. I spent most of today baking for the event, making coconut cupcakes with cream cheese & coconut icing, vanilla & almond cupcakes, and finally, triple fudge walnut brownies. To say that my house smelled like chocolate and vanilla and coconut heaven is an understatement.

While *I* won't be at the bake sale tomorrow because I'll be celebrating my friend's bridal shower – no worries, I dropped off the goods earlier tonight – my cupcakes and brownies WILL be there. Here's my experience during my own personal Friday bake-off. If you do hit Tender Greens, check out my treats. They're made from scratch and all go to a good cause! Recipes can be found below.

Little Charlie was on cupcake and brownie duty all day :)

My vanilla & almond cupcakes, hot out of the oven.

I piped homemade cream cheese icing in circular patterns. Wanted to keep it simple.

But then I added some edible gold sugar. Bling!

Here are absolutely delicious coconut cupcakes...one of my favorite recipes (see below).

I couldn't resist adding some gold sparkles to the coconut either! What can I say...sparkles make everything better.

I crafted "Pardon My Crumbs" signs

Not to mention display signs for each of my sweet treats...

Here are the cupcakes...all ready to go!

Now for the coconut cupcake recipe (don't forget the brownies; recipe is below). To modify the coconut cupcakes and make them vanilla & almond cupcakes, simply omit the coconut from both the cupcakes and the frosting. Done and done!

Coconut Cupcakes

• 3/4 pound (3 sticks) unsalted butter, room temperature
• 2 cups sugar
• 5 extra-large eggs at room temperature
• 1 1/2 teaspoons pure vanilla extract
• 1 1/2 teaspoons pure almond extract
• 3 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup buttermilk
• 14 ounces sweetened, shredded coconut

For the frosting:

• 1 pound cream cheese at room temperature
• 3/4 pound (3 sticks) unsalted butter, room temperature
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon pure almond extract
• 1 1/2 pounds confectioners' sugar, sifted

Preheat the oven to 325 degrees. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.

Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.

Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth. Frost the cupcakes and sprinkle with the remaining coconut.

Triple Fudge & Walnut Brownies

Now...I simply can't forget the brownies...this is one of THE best brownie recipes ever. Hands down.

Close up of the brownies...

All packed and ready to go!

Here is the brownie recipe. Courtesy of Ina Garten with my own touches added to it. These will knock your friend's and family's socks off.

Ingredients:

• 1 pound unsalted butter
• 1 pound plus 12 ounces semisweet chocolate chipse
• 6 extra-large eggs
• 1/3 cup espresso coffee
• 2 tablespoons pure vanilla extract
• 2 1/4 cups sugar
• 1 1/4 cups all-purpose flour
• 1 tablespoon baking powder
• 1 1/2 teaspoons salt
• 3 cups chopped walnuts

Preheat oven to 350 degrees F. Butter and flour a 12 x 18 x 1-inch baking sheet. Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.

In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the baking sheet.

Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 15 minutes, until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into 20 large squares.

Red O: Rick Bayless Brings Mexican to Melrose

Last weekend I had the absolute pleasure of dining at Rick Bayless' West Hollywood flagship: Red O. It must have been fate as just one week earlier I tried to get reservations for my 31st birthday. The lovely hostess let me down easily, sharing the news that they were fully booked until June 19. I shared my disdain on Twitter, only to be rescued by my friend and fellow food blogger, Mary from Butter + Cream. She had a reservation and another couple had just bowed out, leaving two coveted spots open. Would my husband and I like to go? I could barely type a profound "YES" (and THANK YOU!) fast enough!

Chef Rick Bayless

Before we get to the good stuff – you know, the FOOD – here's a little background. Rick Bayless is a master of regional Mexican cuisine, sharing his passion for traditional South of the border dishes at Chicago's Frontera Grill and Topolobampo. When I lived in Chicago in the early 2000's, Frontera Grill was my casual go-to and Topolobampo was a perfect first-date spot. While my affection for my dates may have not grown, my love and respect for Rick Bayless' mastery of Mexican food certainly did. So when I heard that he was bringing his cuisine to LA, I was beyond thrilled. Not to mention Red O is less than five minutes away from our apartment, so it must be fate.

While Bayless is not overseeing the kitchen on a nightly basis, he acts as Red O’s consulting chef. He designed the Frontera Grill-meets-Topolobampo menu, trained Executive Chef Michael Brown (Patina Group, Wolfgang Puck Catering), Sous Chef Armando Martinez and Pastry Chef Nika Yazdani and worked with Dodd Mitchell Design and G+ Gulla Jonsdottir Design on Red O's breathtaking interior. Since reservations are such a hot ticket, security is taken very seriously. We're talking not one, but two check-in points. Bottom line: you're not getting in unless your name is on that list.

Red O | Restaurant

Mexican Cuisine by Rick Bayless

For anyone who dined at Chocolat – the former occupant of the 8155 Melrose Avenue space – you will simply be amazed at the design transformation. Upon entering, you're immediately dwarfed by 25-foot walls, fireplace and an open-air ceiling, accented by wispy white curtains billowing in the evening's breeze. The main dining room has two 14-foot chandeliers (handmade by Mexican artisans), sofa-style banquettes and a 14-foot communal table made of solid walnut and bronze. The bar area is a showpiece in itself, surrounded by handmade leather swings and tree trunk stools. If you're into high-end tequila, just take a quick walk through the main dining room and into Bayless' glass Tequila Tunnel, which connects the main dining room with Red O's Tequila Lounge. As if the main dining room's bar isn't enough, the Tequila Lounge's bar is made from solid boulders and a palm tree surrounded by a small pool filled with floating candles. It's a simply fabulous mix of modernity, artisanal Mexican artistry and comfort.

Red O's Main Dining Area

Photo Courtesy of NBCChicago.com

Main Bar Area

(Leather swinging chairs are to right of photo)

Photo Courtesy of NBCChicago.com

Tequila Tunnel

Connecting dining room to Tequila Lounge

Photo Courtesy of NBCChicago.com

Tequila Lounge

Bryan and I arrived a bit early, so we were led to the main bar area and perused the cocktail menu. I ordered a Topolo Margarita ($12) and Bryan got a Mojito Mexicano ($12). Both were fantastic.

Cocktail Menu

Topolo Margarita ($12) | Mojito Mexicano ($12)

Once our party arrived we were seated at a large, circular wooden table between the bar and the main dining room. We were in the middle of the action (potentially a negative), but our sofa-style seats, view of the hustle and bustle and wonderfully attentive wait staff put any worry we may have had to rest. We surveyed the menu and were overwhelmed by how delicious Bayless' regional Mexican dishes sounded, so much so that we had to restrain from asking our server to "bring it all!" The menu is broken into Bright Bites (Tostaditas, Ceviche), Savory Snacks (Sopes, Taquitos, Tamales, Queso Fundido), Salads & Soups, Casuelas for Soft Tacos, Enchiladas & Tacos Al Carbon and finally, the "Celebrated Seven," home to Bayless' signature dishes, including his famous mole.

Red O's Dinner Menu

I was nominated Team Captain so after consulting the table, I went for a combo of Bright Bites, Savory Snacks, Casuelas and two of the Celebrated Seven.

Classic Guacamole ($9)

Freshly made, chunky, with warm chips & salsa

Alaskan Halibut Ceviche ($12)

Cilantro-Serrano "Chimichurri," cucumber, avocado & corn chips

Gleason Ranch Pork Belly Sopes ($9/four)

Black beans, salsa negra, sesame

Homemade Chorizo Sausage Queso Fundido ($9)

Roasted Poblano chiles & corn chips

Fresh Corn & Goat Cheese Tamale ($9)

Roasted poblano chiles, corn husks

Sonoma County Lamb in Chile Colorado Casuelas ($14)

Ancho & guajillo chiles, roasted garlic, cumin, black beans & warm corn tortillas

Cochinita Pibil ($29)

Tortilla-fed Gleason Ranch suckling pig, achiote-marinated and slow-cooked in banana leaves, black beans, pickled red onions, roasted jabanero salsa

Pollo en Mole Poblano ($25)

Grilled Mary's young chicken, homemade mole poblano, black beans, watercress salad

For dessert, we ordered Veracruz-Style Buñuelos, essentially flattened churro rounds served with salted caramel ice cream. Amazing, even though I could only manage one bite. We'll just have to order that one again next time.

Dessert Menu

Veracruz-Style Buñuelos ($8)

Salted caramel ice cream, warm Kahlúa chocolate sauce

The verdict? Rick Bayless has yet another major winner on his hands. His praised regional Mexican cuisine has finally made its way to LA and I couldn't be more happy about it. For our group, stand-outs included the pork belly sopes, chorizo queso fundido, both casuela dishes, the mole poblano and the homemade tortillas that accompanied almost every dish. The service was fantastic; our waitress even asked for detailed feedback as Rick Bayless was headed back to town this week to check on the success of the menu. And our sofa-style chairs were incredibly comfortable, even after three hours of eating and chatting. Our table's only complaint? As much as we wanted to, we literally just couldn't stomach any more food. Oh well, just means we have to go back! I'll just have to work on getting another reservation...

Red O

8155 Melrose Ave, Los Angeles, CA 90048

323.655.5009

www.redorestaurant.com

Meet Our Dog: Charlie Bishop! :)

Okay, this is technically not a food post but I couldn't help it. Bryan and I have been talking about getting a dog for a while and finally found the perfect little guy to add to our family: Charlie Bishop.

He's a 1 1/2 year old terrier/chihuahua mix and is just as sweet as can be. We rescued him from Save a Spot rescue organization and we don't know much about his past. But we do know that we love him! Here are some photos of our little guy.

Meet Charlie Bishop! He's our little love...

He's the biggest couch potato you've ever met.

Look at that face!

Charlie looooooves to sleep. And I mean LOVES.

BakeLab Desserts = Sweet Birthday Success

After heading to the National Chocolate Chip Day at Laurel Avenue Bakery (aka Bakelab), I knew right away that I wanted Kristin to make some treats for my 31st birthday BBQ. She was awesome to work and brainstorm with, and we came up with three fantastic custom-meets-retro-meets-delicious dessert options: s'mores cupcakes with devil's food cake, Shark Attack (!) cupcakes with a "stormy" frosting sea, fondant shark fins and red velvet cake, and finally Kristin's custom coconut-covered snowballs with pink frosting and coconut cake filling. The cakes in each dessert were so moist and flavorful, and the frosting was heavenly. Not too sweet, not too shipped, and something I was honestly tempted to eat completely separately from the cake. It's like the cake and frosting are both frontmen competing for attention (in the best possible way)...I didn't know where to go first!

S'MORES CUPCAKES

Devil's food cupcake with torched marshmallow and graham cracker crumb topping.

SHARK ATTACK CUPCAKES

Red velvet (OMG!) cupcakes with stormy "sea" frosting and fondant shark fins. The perfect BBQ dessert!

SNOWBALLS

Cake balls covered with buttercream frosting and coconut. Available in white (filled with coconut cake) or pink (filled with chocolate cake).

After an evening of noshing on appetizers like mini pigs 'n blankets, deviled eggs, pulled pork/cole slaw sliders and main course of burgers, sausages, baked beans and Nate 'n Al's

potato salad, it was time for the sweet stuff. And Oh.My.God. did people go nuts for Kristin's desserts. Granted, one of the things about coming to a party for a food blogger is that you're fed well. Shoot, you're overfed with some great food. There's just no two ways around it. Add to that the fact that Kristin's the cupcakes are BIG and it was beautiful foodie overload. People were gathered around plates with their forks, attacking into the cupcakes like, well, sharks (pun intended). There were requests for "to go" orders, so guests could make sure they got to taste all of the awesome Bakelab creations. Bryan even took the few leftovers to the Adam Carolla podcast the next night, where the two-day-old desserts got rave reviews.

While my cupcake burgers were also a hit, the bottom line is that Kristin/Bakelab is my go-to dessert gal. You should make her yours, too. Just don't be surprised if your guests want dessert first.