Cooking On The Ranch

menu icon
search icon

Crispy Panko Fish Tacos with Hoisin Tarter Sauce

By 34 Comments

Panko fish tacos with hoisin tarter sauce is a unique fish taco treat.  Incredible with flavor, A recipe from Hankook Taqueria in Atlanta.

Panko battered fish tacos with hoisin tarter sauce

Have you ever found yourself preparing dinner and during the process start 2nd guessing your recipe selection skills? “Looked good on paper”, “what was I thinking?” “overpowering odd crazy sauce”, … “I’ve never liked tilapia and still hate it”…

That was me while preparing this recipe last Friday night. As I was stirring up the sauce and after a small taste test I just knew the recipe was a quirky flavored dud. I mean c’mon Hoisin Tarter Sauce? 

After plating and upon first bite, I was stunned, Bob swooned and this panko fish taco recipe in my permanent data base with the comment section reading “kick-ass tacos”.  

When this taco is assembled in its steamy shell, everything comes together and all ingredients are quickly on a first name basis.  And using Hoisin Sauce to make a tarter sauce? Genius.

Tilapia Fried Fish Tacos with Hoisin Tarter Sauce

This Panko Fish Taco recipe is from Food and Wine Magazine.

Recipe for Panko Fish Tacos

Here’s the recipe and as always Food and Wine Magazine comes through with a great recipe.  I’m not a big fan of tilapia, but have made this recipe twice.

Once with tilapia and once with cod. Both times the fish cooked up beautifully in texture, and the panko breading was just right in the crispy crunchy arena. And that unique fish taco sauce, rocks.

More Mexican Seafood Recipes

And don’t miss my category for Mexican Food Recipes, you’ll find lots of great recipes, including the most popular on my site for this old fashioned Taco Salad Made with Catalina Dressing.

 A battered fish tacos recipe from Hankook Taqueria in Atlanta. Enjoy.

Panko battered fish tacos with hoisin tarter sauce
Print Recipe
5 from 1 vote

Crispy Panko Fish Tacos with Hoisin Tarter Sauce

Panko-breaded fried-fish tacos with hoisin tarter sauce make this crispy fish taco recipe a unique treat. Incredible with flavor, A recipe from Hankook Taqueria in Atlanta.
Prep Time30 minutes
Cook Time4 minutes
Total Time34 minutes
Course: Main Course Seafood
Cuisine: American/Asian
Servings: 12
Calories: 753kcal
Author: Lea Ann Brown

Ingredients

  • ½ cup mayonnaise
  • ¼ cup hoisin sauce
  • 2 Tablespoons sweet pickle relish
  • 1 ½ teaspoon fresh lemon juice
  • 1 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 Tablespoon kosher salt
  • 1 teaspoon freshly ground white pepper
  • 1 pound tilapia fillets cut into 4-by-1-inch strips
  • 2 large eggs beaten
  • 3 cups panko bread crumbs
  • 3 cups vegetable oil for frying
  • 12 corn tortillas warmed

Instructions

  • Shredded green cabbage, lettuce leaves, cilantro and sliced scallions, for serving (I added a sliver of avocado and of course some cilantro.)
  • In a bowl, whisk the mayonnaise with the hoisin sauce, pickle relish and lemon juice.
  • In a large resealable plastic bag, combine the flour, garlic powder, onion powder, salt and white pepper. Seal the bag and shake. Add the fish and shake to coat.
  • Put the eggs and panko in separate shallow bowls. Dip the fish in the egg and then in the panko. Transfer the fish to a wax paper-lined platter.
  • In a large, deep skillet, heat the oil to 350°. Add half of the fish and fry over moderate heat, turning once, until golden, about 3 minutes. Drain the fish on a paper towel-lined platter. Repeat with the remaining fish. Serve the fish in the tortillas, passing the hoisin mayonnaise, cabbage, lettuce, cilantro and scallions for serving.

Nutrition

Calories: 753kcal | Carbohydrates: 34g | Protein: 14g | Fat: 65g | Saturated Fat: 46g | Cholesterol: 54mg | Sodium: 907mg | Potassium: 224mg | Fiber: 3g | Sugar: 4g | Vitamin A: 82IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 2mg

Pairing Suggestion: A Margarita made with 100-percent agave tequila: Patrón Silver.

Crispy Panko Fish Tacos with Hoisin Tarter Sauce  …It’s What’s For Dinner.

Toasted Ham and Manchego Sandwich

By 43 Comments

Ham and Manchego Sandwich. A recipe for a quick, flavorful gourmet sandwich that’s built with ham, roasted red pepper and caramelized onion. Topped with Manchego cheese and toasted, you’ve got a unique sandwich full of flavor.

Ham and Manchego cheese sandwich with red bell peppers and caramelized onions

I call it “The Spaniard” even though the only thing Spanish about the final version of this sandwich is the Manchego Cheese. If you’re looking for new ham and cheese sandwich ideas, this is a really flavorful option.

Let’s take a look.

Ham and Manchego cheese sandwich with roasted red bell peppers and caramelized onions

I’ve made this Ham and Manchego sandwich many times. It’s a unique sandwich that I fell in love with at a deli and decided to make it at home soon after. 

I’ve even prepared and toasted this sandwich then hauled it on picnics and bird watching trips – it’s just that adored. Warm or cold, we love this combo.

What is Manchego Cheese?

Manchego cheese is from the La Mancha region of Spain and made from the milk of the Manchega Sheep. It’s a semi-hard cheese recognized by it’s trademark herringbone rind, which is not edible. It has somewhat of a sweet and nutty flavor and its buttery in texture.

It’s a clever cheese to place on an appetizer cheese board when served along side Membrillo.

Membrillo is a popular paste made from quince. It’s sweet, it looks impressive and it’s sweet flavor is a beautiful regional compliment to Manchego Cheese.

How to make this ham and manchego sandwich.

  • 1 pound Black Forest Ham (will make 2 – 3 sandwiches, depending on how high you pile that ham)
  • One medium onion, sliced and caramelized
  • Two roasted red bell peppers
  • 2 thick slices Manchego Cheese

You can also use Jamon Serrano Ham, which is a dry cured Spanish ham

Ham and Manchego cheese sandwich with roasted red bell peppers and caramelized onions on pumpernickel bread
  • Starting with the ham, layer ingredients on one slice of bread that’s been slathered with mayo. 
  • Add roasted red bell pepper and with the Manchego Cheese ending up on top. 
  • Place the two sandwich halves on a baking sheet and broil until cheese is bubbly and just starting to brown. 
  • Remove from oven, top with caramelized onions and remaining slice of bread, press down a bit on the top to press everything together and dig in.

The sandwich filling ingredients will make 2-3 sandwiches, depending on how high you pile things up.

Serve this sandwich with potato chips, potato salad, pasta salad or a tossed salad.

I like to serve a lot of simple garden salads with my meals.  Makes me feel healthy. 

If you’re looking to become a salad expert, you don’t want to miss my post for 9 Secrets To A Remarkable Tossed Salad.  Some good tips from Culinary School in this one.

Recipe for Toasted Ham and Manchego Sandwich

The ingredients and the flavors they create in this sandwich are made for each other. Salty ham, sweet and creamy cheese, smoky roasted bell peppers and savory caramelized onion.

The pumpernickel bread add just enough pizzaz to bring it all together.

I hope you give this Spanish Ham and Manchego Sandwich a try. And if you do, please come back and give the recipe a star rating. And leave a comment about your experience with the sandwich.

And if you have a favorite sandwich recipe using Manchego cheese, let me know, I’d love to give it a try.

Ham and Manchego cheese sandwich with red bell peppers and caramelized onions
Print Recipe
5 from 1 vote

Ham and Manchego Sandwich

The ingredients and the flavors they create in this sandwich are made for each other. Salty ham, sweet and creamy cheese, smoky roasted bell peppers and savory caramelized onion. The pumpernickel bread add just enough pizzaz to bring it all together. 
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Main Course Sandwiches
Cuisine: Spanish
Servings: 2
Calories: 520kcal
Author: Lea Ann Brown

Ingredients

  • 1 onion sliced and caramelized
  • 1 ½ tablespoons olive oil
  • 4 slices Pumpernickel Bread
  • Mayonnaise
  • 2 whole roasted red bell peppers
  • 1 pound ounces sliced ham from deli or left over ham roast. Black Forest Ham works well here.
  • 4 slices Manchego Cheese

Instructions

  • Slice onion. Heat a non-stick fry pan over medium high heat. When pan is hot, add olive oil. When olive oil is shimmering, turn down heat to medium low and add sliced onion.
  • Cook, stirring often for 20 – 30 minutes until onions are nicely browned.
  • To build sandwich. Heat oven on broil setting. On two slices of bread, spread mayo. Place ham, onions, and one red bell pepper per sandwich. Add sliced cheese. Place under broiler for just a few seconds until cheese is melting and just starting to brown. 
  • Place the other two slices of bread on top. Slice in half and serve. 

Notes

You can roast red bell peppers over an open flame of a gas stove. Turning until peppers are charred. Place them under a towel for about 10 minutes and then removed skin.
Easier yet, purchase two roasted red bell peppers from the olive bar at the grocery store, or in jars in the pickle section.

Nutrition

Calories: 520kcal | Carbohydrates: 30g | Protein: 22g | Fat: 35g | Saturated Fat: 17g | Cholesterol: 69mg | Sodium: 834mg | Potassium: 229mg | Fiber: 4g | Sugar: 3g | Vitamin A: 308IU | Vitamin C: 5mg | Calcium: 647mg | Iron: 2mg

Ham and Manchego Sandwich …It’s What’s For Dinner.

Cooking with Lard, Should You?

By 29 Comments

Cooking with lard. It wasn’t butter or canola oil. And definitely not extra virgin olive oil. Lard, (rendered pork fat) was what people used when they needed to make pastry or when dinner needed frying. Curious about cooking with lard, read on.

A box of Morrell packaged lard.

What Is Lard?

Lard is 100% animal fat (pork). It’s a rendered fat from pigs, primarily taken from the fatty parts of the pig, such as the abdomen, butt or shoulder. The meat is cooked slowly until the fat has separated. The fat is then chilled and formed into a block and packaged.

It is used in cooking and baking and known for its rich flavor and smooth texture.

There are a few types:

  • Rendered lard: Cooked and filtered fat, often used for frying or sautéing.
  • Leaf lard: The highest-quality lard, from around the kidneys, prized in baking (like pie crusts) for its mild flavor and flakiness.
  • Processed lard: Often hydrogenated to make it shelf-stable and no-refrigeration needed, it can sometimes contain trans fats, so read the label for this informaiton.

Lard was once very common in kitchens before being replaced by vegetable oils and shortenings, though it has seen a resurgence due to its natural origins and culinary value.

I bought some lard yesterday. Ok, pipe down everyone and don’t have a heart attack (pun intended). It’s not like I”m going to be frying up vats of flour-dredged deep fat fried food everyday, I just happen to like lard for cooking certain things. And you should too.

Here are reasons you should consider cooking with lard:

  • It’s great for cooking at high heat. It doesn’t smoke, and it browns things beautifully
  • I’m not afraid of butter, but Lard has 20% less saturated fat than butter. it's higher in monounsaturated fats which are said to lower LDL cholesterol; and it has none of the trans fat that shortening does.  Chew on that.
  • It doesn’t give food a pork flavor. It’s not bacon, it’s rendered fat. It makes everything crispy without leaving flavor.
  • As much as we all love olive oil roasted veggies, sometimes they can turn out a little soggy. Try using lard next time and tell me what you think.
  • I learned the importance of using every bit of the hog in Culinary School. Lard guarantees that you’ll feel “sustainable”.
  • Biscuits – nuff said.
  • Add a scoop to your dried beans in the crockpot, like I do for my Cowboy Beans. They’ll turn out creamier than ever.

Just look at that fluffy scoop of Morrell Lard. Seems like there should be a little skier swishing down that pristine slope. We see now why Morrell has so suitably named their product Snow Cap.

Why use lard? Lard selection at Lowes

And you bet, there was no shortage of lard at Lowe’s.

Why Cook With Lard? Because it makes everything better.

Zesty Chicken Tostadas with Feta Cheese

By 29 Comments

Shredded Chicken Tostadas with a Greek Twist. Just add Feta Cheese and Olives. So easy, this is a great weeknight quick easy meal.

Zesty Chicken Tostadas with Feta Cheese, olives and tomatoes.

Have you ever escabeche ‘d? I think my biggest takeaway from being a Rick Bayless devotee has been the discovery of dishes that use vinegar.

Use vinegar to either cook in or marinate in. I wouldn’t call it exactly “pickling”, but it sure adds a wonderful zing to your Mexican dish.

The simplest way to enjoy this method is to simply toss lettuce with a little red wine vinegar before sprinkling on your favorite taco recipe. Try it sometime – you’ll be glad you did.

How to make homemade tostada shells

And, would you like an easy method to make your own tostada shells from soft corn or flour tortillas. So easy! And so much better than packaged tostada shells.

Simply preheat your oven to 450 degrees. Grab a sheet pan and place your soft flour or corn tortillas on the pan.  Brush each side with a little olive oil. You can even overlap the tortillas to make a larger batch.

Easy way to make homemade tostada shells for homemade tostadas

Bake them 3 minutes, turn them and bake an additional 3 minutes. Voila – crispy wonderful homemade tostadas shells for any homemade tostada recipe. With that said, let’s take a look at this zesty chicken version.

Tip For Success

  • For extra flavor, sprinkle each side of the corn tortilla lightly with salt and chile or chili powder before cooking. 

With a chicken breast in the freezer, feta cheese that I keep on hand for salads, a tomato that’s been basking in the sunshine on the kitchen counter, black olives from the relish plate from the Super Bowl party and my homemade tostada shells fresh out of the oven, I was able to throw this super easy recipe together for dinner.

Chicken Tostadas with Feta and Olives

Homemade chicken tostada recipe with feta and olives. Easy Mexican Dish for a weeknight meal.

This is a really easy and delicious recipe that will become a staple around our house.  And of course with tostadas, there are so many variations available if you don’t have all the exact items on hand. For instance take a look at this Black Bean Chicken Tostada Recipe … yum and easy. And you won’t want to miss this very special recipe for Adobo Grilled Shrimp Tostadas with Lime Slaw.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Zesty Chicken Tostadas with Feta Cheese, olives and tomatoes.
Print Recipe
5 from 1 vote

Zesty Chicken Tostadas with Feta

A Mexican classic with a Greek twist
Prep Time15 minutes
Cook Time6 minutes
Chicken Cooking Time20 minutes
Course: Main Course Chicken
Cuisine: Mexican Fusion
Servings: 4
Calories: 463kcal
Author: Lea Ann Brown

Ingredients

  • ¾ pound plum tomatoes chopped
  • ½ cup black olives sliced
  • ⅛ cup chopped fresh parsley
  • 1 boneless skinless chicken breast about 1 pound. Cooked and shredded
  • ½ teaspoon salt
  • ½ teaspoon black pepper fresh ground
  • 2 tablespoons red-wine vinegar
  • 3 tablespoons cooking oil plus more for brushing tortillas
  • 8 small flour or corn tortillas
  • ½ pound feta cheese about 2 cups, crumbled

Instructions

  • Heat the oven to 450°. In a large glass or stainless-steel bowl, combine the tomatoes, olives, parsley, chicken, salt, pepper, vinegar, and the 3 tablespoons oil.
  • Brush the tortillas on both sides with oil and then put on baking sheets, overlapping if necessary. Bake the tortillas until starting to brown, 2 to 3 minutes. Turn the tortillas and brown the other side, 2 to 3 minutes longer.
  • Remove the baking sheets from the oven and top each tortilla with an equal amount of the feta cheese. Return the baking sheets to the oven; cook until the cheese is just melting, 1 to 2 minutes longer. Top the tortillas with the chicken mixture.

Nutrition

Serving: 1tostada | Calories: 463kcal | Carbohydrates: 30g | Protein: 24g | Fat: 28g | Saturated Fat: 10g | Cholesterol: 87mg | Sodium: 1281mg | Potassium: 553mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1189IU | Vitamin C: 15mg | Calcium: 344mg | Iron: 2mg

Chicken Tostadas with Feta Cheese…It’s What’s For Dinner

Sticky Lips Chicken

By 30 Comments

Chicken thighs and drumsticks are browned and then braised in Brown Mustard Veal Demi Glace Sauce. The collagen in the veal demi glace coats the chicken with such a thick sticky glaze, hence the title, Sticky Lips Chicken.

Sticky Lips Chicken. Chicken thighs and legs are browned and braised in a rich veal stock and brown mustard sauce.

I’ve been hearing a lot about Marczyk Fine Foods lately, so talked the hubby into leaving our suburban bubble for a Saturday morning field trip  into the city for a visit. The mission?… to make their Sticky Lips Chicken recipe.

Marczyk Fine Foods is at Clarkson and 17th  just east of Downtown Denver.  With easy parking, a fine wine department and the smells of exotic spices and simmering  foods wafting as we went in the front door, I knew I was going to love this place.

A stack of beautiful corn tortillas made just for the store stacked in front of the meat counter. The label indicates these were not made by gringos. I bought some.

We found this small neighborhood market filled with specialty gourmet food items,  fresh seafood, organic produce, gourmet cheeses, exotic stuffed olives, an impressive meat counter that includes Niman Ranch products and a deli area offering house made sandwiches and prepared food items.

Every item in the store is obviously chosen for quality.  If I hadn’t already been on a Sticky Lips Chicken mission,  I would have purchased some delicious looking crab stuffed sole that I watched one of the chefs sprinkling with vibrant red smoked paprika.

I’ve included some affiliate product links for your convenience.

I had seen this recipe for Sticky Lips Chicken in my new Colorado Classique Cookbook.  The recipe called for a slice of frozen veal demi glace which I had never seen anywhere and was available at their market.  With my sack filled with items I have never seen, such as wild boar sausage, New York style split buns, and that frozen veal stock,  we headed back South to prepare that chicken for dinner.

This is simply, and surprisingly delicious and I fully credit the impressive flavors to good quality chicken,

Oregon Pinot Gris, hinting of melon and peach,

and that rich flavored frozen roasted veal stock

So here’s the recipe for Marczyk’s Sticky Lips Chicken

Salt and pepper chicken pieces and brown in a heavy pan in butter.  Remove and set aside.

Sweat 2 sliced shallots in the pan and deglaze the pan with a dry white wine.   Add a dollop of good quality brown mustard and several sprigs of tarragon.

Add chicken back in along with a little more wine, a slice of frozen veal stock and some quality sherry vinegar to make a nice braising liquid for the chicken.

Braised Chicken in Veal Demi Glace and Brown Mustard Sauce. Sticky Lips Chicken is a luxurious chicken dinner.

Bake at 350 degrees for about an hour.  Serve over buttery egg noodles.

Marczyk owner, Pete says this delicious braised chicken gets its name from the veal demi used in the sauce, adding that the collagen makes your lips stick together.

Braised chicken legs and thighs are cooked in a luxurious veal demi-glace brown mustard sauce. Nice and sticky.
Print Recipe
5 from 1 vote

Sticky Lips Chicken

Chicken thighs and legs are browned and then braised in a luxurious veal demi glace, brown mustard sauce. 
Prep Time30 minutes
Cook Time1 hour 40 minutes
Total Time2 hours 10 minutes
Course: Main Course Chicken
Cuisine: American
Servings: 6
Calories: 421kcal
Author: Lea Ann Brown

Ingredients

  • 3 pounds skin-on chicken legs thighs and drumsticks separated
  • ¼ cup canola oil or crisco shortening
  • 3 large shallots peeled and sliced
  • ½ cup brown mustard
  • 1 cup white wine
  • 2 tablespoons sherry vinegar or any other wine-based vinegar
  • ¼ pound veal demi-glace Bonewerks CulinArte is recommended
  • 2 tablespoons fresh tarragon chopped
  • Salt and pepper

Instructions

  • Liberally salt and pepper the chicken. In a large non-stick fry pan brown the chicken in oil over medium heat, about 10 minutes per side. Remove and let drain on paper towels.
  • Drain off all but about 2 tablespoons of fat. Lightly brown the shallots over medium heat. Add the mustard, wine, sherry, veal demi-glace and fresh tarragon leaves, and stir. Add the chicken and the sauce to a Dutch oven. Cover with enough water to bring the liquid about halfway up the sides of the chicken. Stir once, cover and cook in a 350ºF oven for 1 hour until chicken is golden. Serve with mashed potatoes, rice, noodles or polenta.

Nutrition

Calories: 421kcal | Carbohydrates: 5g | Protein: 23g | Fat: 31g | Saturated Fat: 6g | Cholesterol: 120mg | Sodium: 152mg | Potassium: 453mg | Fiber: 1g | Sugar: 2g | Vitamin A: 217IU | Vitamin C: 3mg | Calcium: 52mg | Iron: 2mg
 
 Marczyk Fine Foods Sticky Lips Chicken…It’s What’s For Dinner.