SAN FRANCISCO BOUND

GOOD MORNING FOODSIGHT

www.usfoodsight.com

I AM HEADED WEST TO SAN FRANCISCO THIS MORNING SO I FELT IT ONLY FITTING THAT WE INCLUDE A RECIPE FROM CHEF STEVE SALLE OF OUR SAN FRANCISCO DIVISION.

Striped

Pangasius Street

Tacos

Braised Vegetable Habanero Salsa

Ingredients: 4 cup batch- 30 tacos

SALSA

1 cup               Cross Valley Farms Carrots, diced

½ cup Cross Valley Farms Celery, diced

½ cup Roseli Fire Roasted Red Peppers

½ cup Roasted whole green chili

2                      Habanero peppers,  cut with seeds removed

¼ cup Roseli Olive Oil

¼ cup Fresh squeezed lemon juice

1/8 cup           Fresh squeezed lime juice

2 T                   Cross Valley Farms Cilantro, chopped

STRIPED PANGASIUS TACO

4 oz     Harbor Banks Pangasius or catfish fillet

½  T     Monarch Ancho Chili Powder

1 T       Monarch Citrus Grill Seasoning

1 T       Roseli Olive oil

1/8 cup Cross Valley Farms Shredded green cabbage

Mini tortilla 4 each

Method:

SALSA - Heat olive oil and sauté vegetable slowly till golden, add Habanero and cook for 2 minutes.  Blend all vegetables till smooth, add the lemon and lime juice.  Add chopped Cilantro.  Refrigerate overnight

STRIPPED

PANGASIUS STREET

TACO - Prepare the seasoning mixture of citrus grill and Ancho chili powder.  Heat olive oil.  Lightly season pangasius.  Sauté for two minutes per side.

Assembly:

Heat the tortillas on a flat grill, place a small piece of Pangasius in the middle, sprinkle a little cabbage and Habanero salsa over.  Finish with a pinch of fresh cilantro and a squeeze of fresh lime juice