MexiCali

LIME AND COJITA CORN 

6 ears of corn

6 Tablespoon of olive oil

6 Tablespoon of Mayonnaise

1 teaspoon of cayenne

½ teaspoon of salt

Fresh ground pepper

1 cup Cojita cheese, crumbled

Juice of 2 limes

1 cup cilantro, chopped

Preheat oven at 350 degrees. In a small bowl, mix the oil, mayo, salt, pepper and cayenne together. Peel back the husks of the corn, but keep them on the base. Remove all silks. Brush on the mayonnaise mix to the kernels on the cob. Replace the husks and place on a sheet pan. Roast for 20 to 25 minutes rotating the corn half way thru.

Remove from oven. Cut off husks. Place cobs on a platter. Squeeze lime over cobs. Sprinkle with cojita and cilantro. Serve warm.

SALT CRUSTED WHOLE SNAPPER 

1 two to three pound snapper, scaled and gutted

1 bunch of cilantro, washed and dried

1 lime, sliced in thin rounds

Freshly ground pepper

8 eggs whites

4 cups of coarse salt

Preheat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper. In a large bowl add the egg whites and salt. 

Mix with your hand until it resembles a wet sand mixture. Place about 1 cup of the salt mixture on the bottom of the sheet tray. Lay fish on salt. Fill cavity of fish with cilantro, lime and fresh pepper. Add some pepper to the top of the fish, as well. Mold remaining salt over fish and seal tightly.

Cook until internal temperature reads 125 degrees about 30 to 40 minutes. Remove from the oven. Crack the salt crust off with the back of a knife. Transfer fish to cutting board. Remove any salt from fish. Filet fish and place filets on serving platter. Serve immediately.

SRIRACHA LIME CORN TORITLLA 

Makes 8 tortillas

1 cup of masa

2/3 cup of water

1/8tsp of salt

2 tablespoons of sriracha

2 tablespoon of lime juice

1 tablespoon of vegetable oil

Combine all ingredients in a small bowl. Mix well with a spoon. When dough starts coming together, use your hands to knead dough until fully combine and forms a soft dough. Divide dough into 8 equal balls and cover with a damp cloth to keep moist.

Cut a gallon size resealable plastic bag along both seams. Lay open plastic bag on tortilla press. Place ball of dough in center of press on bag. Press and gently push down, with even pressure. Tortilla should measure 5 inches.

Heat non stick pan on medium high heat. Carefully peel the tortilla off the parchment paper. Cook for 50 seconds on each side and flip. Cover cooked tortilla with a cloth to keep warm. Serve immediately or let cool and store in a sealed plastic bag in the refrigerator for a week. Heat stores tortilla in the microwave.

WATERMELON PINEAPPLE PICO DE GALLO 

2 cups of watermelon, cut in cubes
1 cup of pineapple, cut in cubes
1heirloom tomatoes, chopped

1 jalapeños, seeds removed and chopped
1 cucumber, peeled, seeded and chopped
1/4 cup of pine nuts, roughly chopped
juice of 1 lime

1 cup of cilantro, roughly chopped
1/2 teaspoon of cayenne
1 teaspoon of sea salt
½ teaspoon of black pepper

Place all ingredients, except pine nuts in a food processor. Pulse until desire consistency. Pour watermelon mixture into bowl. Add pine nuts. Mix well. Adjust salt and pepper to taste. Chill for 30 minutes, serve cold. 

CASAMIGOS MARGARITA 

1 1/2 Part Casamigos Blanco Tequila 

3/4 Part Fresh Lime Juice 

1/4 Part Fresh Orange Juice 

1/3 Part Agave Nectar 

1/3 Part Orange Liqueur 

Combine all ingredients to iced mixing glass. Shake vigorously for 10 count. Pour all contents into a rocks glass with or without salted rim. Garnish with a lime. 

CASAMIGOS MARGARITA LIGHT 

1 1/2 Parts Casamigos Blanco Tequila 

3/4 Part Fresh Lime Juice 

1/4 Part Fresh Orange Juice 

1/2 Part Agave Nectar 

Shake ingredients with ice then strain and serve on the rocks. Garnish with an orange wedge.