Tortilla Lime Crusted Walleye

Tortilla Crusted Walleye

This is the most crispy, flaky, zesty fish we’ve made in a while. Last year we shared this recipe for fresh walleye and northern. And we prepared this flavorful and easy mahi-mahi en papillote earlier this spring. But this recipe is our new summer jam, just in time for the summer solstice.

Tortilla Crusted Walleye

Our fisherman (Dad) caught the big one last weekend. He reeled in two 6 lb. walleyes on Father’s Day and cleaned them into beautiful, meaty fillets, perfect for our summer solstice party yesterday.

Tortilla Crusted Walleye

Our favorite part is how the flaming hot oven makes the crushed tortilla chip coating extra crispy, as if it were deep fried. The lime plays with the smoky heat of the paprika, and the oregano adds a finishing freshness to the fish. This walleye is seriously good eats and a crowd pleaser. It’s also fantastic served with this blackberry gin fizz which we mixed-up last year to toast the summer solstice.

Summer Solstice Sunset

Happy summer solstice! Happy double dipping!

Tortilla Crusted Walleye

Recipe – a Double Dipper Original

Serves 4-6

Ingredients

  • 6-8 fillets fresh walleye (or other white fish such as tilapia or mahi-mahi)
  • ½ crushed corn tortilla chips (we used Cantina chips which are a thicker chip)
  • 1 tsp. paprika
  • ½ tsp. garlic powder
  • ¼ tsp. cumin
  • ¼ tsp. black pepper
  • Juice of 1 lime, plus extra slices for serving
  • 2 Tbsp. fresh, chopped oregano
  • 2 Tbsp. olive oil, plus more for brushing on pan

Method

  1. Pre-heat oven to 500 degrees F.
  2. Rinse fillets with cold water.
  3. Place tortilla chips in zip-lock bag or between two sheets of parchment paper. Crush chips using a rolling pin or glass (hands will work as well).
  4. Combine crushed tortilla chips, paprika, garlic powder, cumin and black pepper in a medium size bowl. In a separate bowl, combine 2 Tbsp. olive oil and lime juice. Dip fillets in lime juice and olive oil mixture. Next, dip fillets in tortilla chip spice mixture, coating both sides.
  5. Lightly brush baking sheet with olive oil and place fillets on baking sheet. Sprinkle fresh chopped oregano on fillets. Bake for 10-12 minutes. Tortilla chips should be crispy and fish should be white and flaky.
  6. Garnish with lemon and lime slices. Serve with fresh salad or other favorite summer side. Enjoy!

Cowboy Caviar

 

Cowboy Caviar

Summer BBQ’ing is finally here with all the good stuff. Friends, beer, lawn games, and juicy, jaw dropping, lip smacking eats. Burgers and brats are classics, but sometimes it’s fun to take BBQs to the extreme…like roasting a whole pig in your backyard.

Pictured below is Wilbur, the 82 pound pig that our friends roasted in their backyard yesterday. Snout, ears, eyes, teeth, tongue, feet, tail…all parts were present.

Double Dippers and Wilbur

Roasting an 82 pound pig requires elaborate planning. Our hosts first had to determine where they could obtain the whole pig. They met a local farmer at the Lyndale Farmers’ Market in Minneapolis who raises pigs and sells them for events like this ($2 per pound. Wilbur was one pricey pig!). Yesterday morning at 5:30am they picked up Wilbur and the grill. By 7am Wilbur was stuffed with an orange garlic marinade and was roasting on the spit, slowly rotating. The sweet, savory smoke tempted us until 5pm when all parts were fully cooked through, juicy and ready to devour. We ate all parts of the pig…the shoulder, bacon (the sides), ribs, loin, and ham (the rump). We left the ears for the neighbor’s dogs to enjoy.

This was the most tender and juicy pork sandwich we’ve ever had. Not to mention it was awesome to know exactly where the pork came from. Can’t get more local than this!

Cowboy Caviar

To share as a side to the pork sandwiches, we brought Cowboy Caviar, a specialty of our friend Rachel (who we are going to visit in Washington state in 4 days! Expect to hear all about our adventures next week). Beans serve as the base and are jazzed up with crunchy peppers, red onion, corn and sweet nectarine. A squeeze of lime and the vinegar dressing give this dish the perfect amount of acidity. We dipped Food Should Taste Good Sweet Potato Chips into the salsa. This was an absolute hit at the party and was almost gone before Wilbur was even ready.

Even if you’re not going to a pig roast, Cowboy Caviar will be a hit at any BBQ or summer gathering.

Happy double dipping!

Cowboy Caviar

Recipe – from Rachel

Ingredients

  • 2 15 oz. cans black beans, rinsed
  • 2 15 oz. cans pinto beans, rinsed
  • 2 15 oz. cans corn (or 1 bag frozen corn)
  • 1 yellow bell pepper
  • 1 red bell pepper
  • 1 green bell pepper
  • 2 nectarines
  • 1/4 cup red onion
  • 1/4 cup cilantro (or parsley)
  • 1 tsp. cumin
  • 1 tsp. garlic powder
  • 2 Tbsp. balsamic vinegar
  • 2 Tbsp. red wine vinegar
  • 2 Tbsp. apple cider vinegar
  • 1/4 tsp. black pepper

Method

1. Combine beans, corn, chopped peppers, nectarine and red onion in large mixing bowl. Stir to combine. Add cilantro, cumin, black pepper, garlic powder, and vinegars. Stir to coat beans, peppers, nectarine and onion.

2. Place in refrigerator and let marinate for 2 hours.

3. Serve with Food Should Taste Good chips or your favorite tortilla chip. Enjoy!

*Salsa can be served at room temperature

Rosemary Honey Mustard Chicken Skewers & a Property Sisters Update

Rosemary Honey Mustard Chicken Skewers

We studied abroad in Costa Rica during our Junior year of college. During our time there we spent three weeks in “El Campo,” rural Costa Rica. E stayed with a family in Grecia, in the mountains of northern Costa Rica where she worked with five women who have their own organic shampoo factory and business. These were not your Aveda salon women with vogue hair styles and trendy clothes. These were working women who wielded machetes. E picked up some skills from them and learned how to use a machete in order to extract the chamomile and aloe vera needed to make the shampoo. Power tools are meant for girls too.

K stayed in central Costa Rica, in Pital, and lived with a woman who owned an organic pineapple farm. Besides enjoying the juiciest, sweetest pineapple every day, she was shown how to harvest the fruit. Like E with the chamomile, she took a machete to the pineapple bush. There is nothing more satisfying than biting into the yellow flesh, and letting the sweet, sticky juice run down your arm after chopping the pineapple with your own might. Girl’s got muscles.

Hostas Before

This weekend the machete skills we picked up in Costa Rica came in handy. See all those hostas and overgrowth in the picture above? That’s what our backyard used to look like. But we ripped those nasty, deep rooted plants out of there! (using a shovel and not a machete of course…)

Here’s what it looks like now. Ready to plant some flowers and vegetables!

Goodbye Hostas!

Not only did we get to use heavy-duty garden tools, we also used this grill master tool. Our new Weber Spirit 310 grill! It is simply amazing. We splurged and got the 3-burned, stainless steel finish, with stainless steel grates. Totally worth the extra spend. Pretty sure Bobby Flay would approve of this grill.

Weber Spirit 310

We grilled these rosemary honey mustard chicken skewers on our Weber. You should too. The rosemary and the whole grain Dijon mustard create an earthy base flavor for the marinade. The white balsamic and the honey are a combination of tart and sweet and know how to play with the base flavors. And a little dash of paprika gives the chicken a smoky-spicy kick. When grilled, the chicken becomes slightly charred on the outside, but the inside remains juicy and perfectly succulent. Served with grilled veggies, this meal is a no fail that everyone should have in their back pocket.

Rosemary Honey Mustard Chicken Skewers

Rosemary Honey Mustard Chicken Skewers

Happy double dipping!

Recipe

Serves 2

Ingredients

  • 2 boneless, skinless chicken breasts
  • 3 Tbsp. white balsamic vinegar
  • 2 Tbsp. Dijon mustard
  • 1 Tbsp. honey
  • 2 garlic cloves
  • 1/2 tsp. paprika
  • 4 rosemary sprigs
  • dash of pepper

Method

1. In a large bowl, combine all ingredients.

2. Slice chicken breasts into 1/2 inch pieces. Add chicken to marinade and let marinate in refrigerator for 2-6 hours.

3. Assemble chicken on skewers. Place on grill over medium heat. Rotate once, after 4 minutes. Grill until cooked through.

4. Serve with grilled asparagus. Enjoy!