Recipes from the Kitchen

Swordfish Tacos

Ingredients:

• 8 oz of sword fish, sliced into 3 long pieces
• 1 lime zested and Juice
• 1 tsp of Southwest seasoning
• 1 shallot
• 2 garlic cloves minced
• ½ bunch cilantro minced
• 1 TBS oil
• Kosher salt and freshly ground pepper

Marinade sword fish with the above ingredients for a couple of hours. Grill the sword fish, be careful not to overcook.

• 1 cup of shredded red cabbage
• 1 pinch of cumin
• 1 pinch of coriander
• 2 limes zested and juiced
• Kosher salt and freshly ground pepper
• 1 TBS oil

Combine all the above ingredients and let sit a few hours until cabbage has wilted down some. Pour out excess liquid.

• 1 cup of sour cream
• 1 bunch of minced cilantro (stems included)
• 1 lime zested and juiced
• Kosher salt and freshly ground pepper

Mix the above ingredients to make the cilantro sour cream

To assemble arrange three tortillas on a plate and add the red cabbage, making sure to squeeze any excess liquid from the cabbage. Place cooked fish on top of cabbage and finish with a drizzle of the cilantro lime sour cream. James Landing Grille serves them with Pico de gallo, avocado, and cilantro sprouts.

Tuna Tartare

Ingredients:

Tuna and Avocado Puree

• 3 lbs. sushi grade tuna steaks
• 1 1⁄4 cups olive oil
• 5 limes, zest of, grated
• 1/2 cup freshly squeezed lime juice
• 2 1⁄2 Tbsp soy sauce
• 2 Tbsp hot red pepper sauce
• 2 1⁄2 Tbsp kosher salt
• 1 1⁄2 Tbsp fresh ground black pepper
• 1 1⁄4 cups minced scallions, white and green parts
• 5 Haas Avocados

Siracha Ice Cream

• 1/3 cup siracha (use less if desired)
• 1/2 cup sugar
• 1/2 pint whole milk
• 5 egg yolks
• 1 teaspoon vanilla extract
• 1/2 pint heavy whipping cream

Preparation: 

Tuna

Cut the tuna into 1/4-inch dice and place it in large bowl. In a separate bowl, combine the olive oil, lime zest, lime juice, soy sauce, salt and pepper. Pour over the tuna, add the scallions and mix well. Allow the mixture to sit in the refrigerator for at least 1 hour for the flavors to blend.

Avocado Puree

Cut the avocados in half, remove the seed and peel. Cut the avocados into 1/4-inch dice. Salt and Pepper to taste and 1 tablespoon fresh lime juice. Puree in a food processor until smooth.

Siracha Ice Cream

Slowly heat the first 5 ingredients in a double boiler until they reach custard-like consistency at about 175 degrees F. Remove from heat, whisk in cream and vanilla, and cool completely in the refrigerator. Transfer mixture to the bowl of your ice cream maker and process it until it is about the consistency of soft-serve ice cream. If you like, you can eat it now, or chill it in the freezer for a few more hours to harden.

Peach Margarita

Ingredients:

Cocktail

• 1 ½ ounces Patron
• 3 ounces peach syrup
• ½ ounce lime juice
• ¾ ounce Triple Sec
• Grand Marnier
• 1 cup ice

Salt or Sugar Rim (optional)

• Salt
• Sugar
• Lemon or lime wedge

Salt or Sugar Rim prep:

1. Pour salt or sugar on to small plate.
2. Wet the rim of a cocktail glass with lemon or lime wedge.
3. Dip or roll the rim of your cocktail glass into the salt or sugar. Our bartender does both.
4. Shake off any excess. Allow the rim to dry.

Cocktail prep:

1. Combine Patron, peach syrup, lime juice, Triple Sec and ice in a cocktail shaker.
2. Serve on the rocks in a cocktail glass.
3. Float Grand Marnier on top and garnish with peach slice.

Easily turn this shaken margarita into a frozen margarita with these quick tips from The Spruce Eats.  Skip the cocktail shaker and toss everything into a blender for the perfect frozen drink to sip during hot summer days.