california

These slightly sweet rounds are a cross between a cookie and a cracker. Eat them plain or with jam for breakfast, or top them with cheese for a snack.

Scottish Oatcakes

oats

all purpose flour

sugar

baking soda

salt

solid vegetable shortening, cut into pieces

buttermilk

Epicurious

Preheat oven to 350°F. Butter 2 heavy large baking sheets. Place oats in large bowl. Sift flour, sugar, baking soda and salt into same bowl. Using fingertips, rub in shortening until mixture resembles coarse meal. Add buttermilk; stir until dough forms. Transfer dough to floured surface. Roll out dough to 1/4-inch thickness. Using 2 1/2-inch round cookie cutter, cut out rounds. Arrange on prepared sheets, spacing apart. Gather scraps, reroll and cut out additional rounds.

Bake oatcakes until edges are pale golden, about 12 minutes. Transfer baking sheets to racks and cool 5 minutes. Transfer cakes to racks; cool completely. (Can be prepared 3 days ahead. Store in airtight container at room temperature.)

Cali-Baja Fish Tacos recipe from Pati&#x27;s Mexican Table Season 7, Episode 3 &quot;Ensenada&#x27;s Epic Seafood&quot;

Cali-Baja Fish Tacos

all-purpose flour (plus extra flour

kosher salt or sea salt (or to taste, plus more to season the fish)

cumin

Mexican beer (preferably a light beer (but anything short of a very dark bitter beer will work))

Safflower or canola oil

black pepper (to taste)

Flour tortillas

Creamy Green Slaw

Salsa Macha

Pickled Onion

In the bowl of a standing mixer, set with the paddle attachment, beat the egg whites at medium speed until stiff, but not dry, peaks form. Remove the bowl from the mixer.

In another bowl, combine the all-purpose flour with the salt and cumin and whisk in the Mexican beer. In 4 additions, gently fold the flour mixture into the egg whites, taking care not to deflate the egg whites.

Pour the oil into a heavy, wide skillet or casserole to a depth of ¼” and heat over medium heat for at least 5 minutes. Test the heat by dipping a wooden spoon or the tip of a piece of fish into the oil: it should bubble happily around whatever you introduce into it. Set a cooling rack on a baking sheet and cover the rack with paper towels. If you don’t have a cooling rack, just cover the baking sheet with paper towels.

While the oil is heating, you can season and flour the fish strips. Season them lightly with salt and pepper. Place flour on a plate, and gently press each fish strip into the flour, flip over and flour the other side. Tap off excess flour and place on the rack.

When the oil is hot, one by one, dip the floured fish strips into the batter and immediately, but gently, place into the hot oil. Add as many as you can without crowding the pan. Fry until crisp and lightly golden brown, which should take 2 to 3 minutes; then flip and fry on the other side, for another 2 to 3 minutes or until crisp and lightly golden.

Remove with tongs - the type with the heat-proof coating on the ends are best, if you want to avoid tearing the batter - or a slotted spoon and place on the paper towel-covered rack. Cover loosely with foil to keep warm. Serve on a flour tortilla with salsa macha and creamy slaw.  
Optional, pickled red onion and a jalapeño marinated in fresh squeezed lime juice and salt to taste.

A wholesome hippie sandwich inspired by the one at The Trails Cafe in Griffith Park.

The California Veggie Sandwich

whole grain bread

mayonnaise

avocados

lemon juice

salt and black pepper

alfalfa sprouts

red onion

vegetarian bacon bits

Lay out your four pieces of bread. Spread the mayo on two of them.

On the non-mayo pieces, lay in your avocado (you can slice it or mush it, up to you!). Season with lemon juice, salt, and pepper. Then add 1/2 cup sprouts to each sandwich. Season that with lemon, salt, and pepper.

Lay on the red onion and, finally, sprinkle with the Bacon Bits. Close the sandwich and cut in half on the diagonal. Eat right away.

Tacos de pescado Cali-Baja de la Temporada 7 de Pati´s Mexican Table, Episodio 703 &quot;Los deliciosos mariscos de Ensenada&quot;

Tacos de pescado Cali-Baja

claras de huevo

taza de harina (más la necesaria espolvorear el pescado)

cucharadita de sal o al gusto (más la necesaria para sazonar el pescado)

de cucharadita de comino molido

taza de cerveza

Aceite para freír

Pimienta negra recién molida (al gusto)

Tortillas de harina

Ensaladita de col

Cebolla encurtida

En un recipiente, bate las claras con una batidora con aditamento de pala a velocidad media, hasta que se formen ondas firmes, pero no muy duras. Aparta.

En otro recipiente, mezcla la harina con la sal y el comino y agrega la cerveza. En 4 partes, incorpora con cuidado la mezcla de harina a las claras, para que éstas no se desinflen.

Vierte aceite en un sartén grueso y grande hasta tener 1/2 cm de altura y caliéntalo durante al menos 5 minutos a fuego medio. Prueba el aceite con una cuchara de madera o un pedacito de pescado; el aceite debe burbujear alegremente alrededor. Pon servilletas de papel en una rejilla o charola para hornear.

Mientras el aceite se calienta, puedes sazonar y empanizar el pescado. Sazona ligeramente los pedazos de pescado con sal y pimienta. Pon la harina en un plato y pasa el pescado por la harina por ambos lados. Agita un poco para quitar el exceso de harina y ponlos en la rejilla.

Cuando el aceite esté caliente, pon los pedazos de pescado, uno por uno, en la mezcla para empanizar y luego ponlos en el aceite, con cuidado. No encimes los pedazos en el sartén. Fríelos de 2 a 3 minutos, hasta que estén crujientes y dorados, luego voltéalos y dóralos del otro lado de 2 a 3 minutos más.

Saca el pescado del aceite con unas pinzas, de preferencia con las puntas cubiertas de silicón, o con una cuchara con ranuras y ponlos en la rejilla o charola cubierta con servilletas. Tápalos con aluminio para mantenerlos tibios. Sirve con tortillas de harina, salsa macha y ensaladita de col.

Otra opción es servir el pescado con cebolla morada y jalapeño encurtidos en jugo de limón y sal al gusto.

Carne asada burritos with seasoned french fries, guacamole, salsa, jalapeno sour cream and shredded cheese

California Burrito Recipe {with Carne Asada}

jalapenos (fresh, stems off)

yellow onion (medium dice)

olive oil

garlic

lime juice

½ tsp kosher salt

sour cream

tsp kosher salt

tbsp red onion (find dice)

roma tomato (small dice)

garlic (minced)

cilantro (rough chop)

oz french fries

tbsp cotija cheese

tbsp taco seasoning

lbs skirt steak

tbsp chef merito steak & meat seasoning

burrito shells (large - extra large)

pepper jack cheese (shredded)

sharp cheddar (shredded)

salsa (store bought

Preheat the oven to 425°F then line 2 sheet trays with parchment paper

Put the jalapenos and onions on one tray, drizzle with olive oil and add a pinch of salt. Roast them for 20-25 minutes

Remove them from the oven and blend them in the food processor with the garlic, lime juice and salt

Stir that mixture into the sour cream and set aside

Making the Jalapeno Sour Cream

Mash the avocados, lime and salt together in a medium bowl with a fork

Add the red onion, tomato, garlic and cilantro. Mix well and set aside

Making the Guacamole

Add the fries to the other sheet tray and bake according to package instructions

Remove them from the oven then add cotija and taco seasoning

Baking the Fries

Heat a large skillet over medium-high heat. Add a drizzle of olive oil

Season the steak and add it to the pan, leaving it untouched for 2 minutes. Stir and cook steak to desired doneness

Making the Carne Asada

Warm the tortillas in a large skillet over low-medium heat with non-stick cooking spray just until pliable. About 10 seconds

Spread the burrito shells out over a flat surface with room to work

Layer the ingredients in the center of the tortilla starting with the guacamole

Add the sour cream, then cheese then fries

Top the fries with salsa then add the steak

Fold both sides of the tortilla in then start rolling with the side that is closest to you and roll it away from you to form a burrito. Make sure to keep the edges tucked in during rolling so the ingredients don&#39;t fall out

Serve immediately

Building the Burritos

We make these weekly. The kids are as in love with them as we are!

Top 5 california recipes from across the web

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Scottish Oatcakes

Cali-Baja Fish Tacos

The California Veggie Sandwich

Tacos de pescado Cali-Baja

California Burrito Recipe {with Car...

Top 5 california recipes from across the web

The most viewed california recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Scottish Oatcakes

Cali-Baja Fish Tacos

The California Veggie Sandwich

Tacos de pescado Cali-Baja

California Burrito Recipe {with Car...

The most viewed california recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine