Quick & Easy Snacking – American Idol Top 9

Last week’s American Idol results show delivered one of the most shocking eliminations in Idol history. One of the three remaining females in the competition, and probably one of the most vocally talented contestants was sent packing. Pia Toscano strayed from her usual power-packed ballads for an upbeat classic, “River Deep, Mountain High.” America apparently didn’t like the change up and cut Pia’s Idol run extremely short. With two ladies left in the competition it’s not looking good for a female winner this year.

With a Rock ‘n Roll Hall of Fame theme and tons of talent packed in to Wednesday night’s performance round, I decided to pay homage to two great bands. These recipes are a little more detailed then a quick and easy snack, but are well worth the extra effort.

So for this week’s contribution to Yahoo’s Reality Rocks, by the fabulous Lyndsey Parker, I’ve decided to honor Rock ‘n Roll Hall of Famer’s The Beach Boys and Elvis. I’m serving up two very different, yet delicious dishes.

Give these recipes a shot and let me know what you want to see in next week’s “Movies” themed Idol episodes.

Happy Eating!

Fish Tacos with Mango Slaw & Avocado Cream

Serves 4 (2 tacos a piece)

Mango Slaw

  • 1/2 a head of red cabbage, shredded
  • 1/2 of a small red onion, thinly sliced (half moons)
  • 1/2 red bell pepper, julienned
  • 1/2 green bell pepper, julienned
  • 1/2 jalapeno, diced, seeds removed
  • 1 mango, peeled and julienned
  • 1 tsp kosher salt
  • 1/8 tsp cracked pepper
  • 2 tbsp extra virgin olive oil
  • juice of 1/2 a lime
  • 1/4 cup cilantro, chopped

Cod Fillets

  • 1 tbsp olive oil
  • juice of 1/2 a lime
  • 1/4 tsp kosher salt
  • 1/8 tsp cracked pepper
  • 1/4 tsp chili powder
  • 1/8 tsp cumin
  • 1 pd cod fillets, bones and skin removed
  • 1 tsp olive oil
  • 8 white corn tortillas

Avocado Cream

  • 1 large avocado
  • 1/4 cup light sour cream
  • pinch of kosher salt
  • 1/8 tsp garlic powder

Preheat the oven to 350 degrees

For the slaw, combine all of the ingredients through the lime in a large bowl. Stir until well combined and chill in the refrigerator while you assemble the rest of the ingredients. Stir in the cilantro right before serving.

To marinate the fish combine the olive oil and the next 5 ingredients, through the cumin in a small bowl and whisk until combined. Cut the Cod fillet into two medium size fillets. Place in a medium size container and drizzle the marinade on top of the fish, coating evenly all over. Cover and marinate in the refrigerator for 10-15 minutes. **Don’t let it marinate too long or the acid in the lime will cook the fish.

While the fish is marinating prepare the avocado cream. Combine all of the ingredients together in a food processor and blend until smooth. Set aside.

Heat the remaining teaspoon of oil in a cast iron pan (if necessary) over medium high heat. Add the Cod and cook for 4-5 minutes. Flip and cook until completely cooked through, around 3-4 minutes.

While the fish cooks place the corn tortillas carefully through the grates of the oven (upside down), making the shape of a taco. Bake until crisp, around 3-4 minutes. Remove with tongs and set aside.

Remove the fish from the pan and flake with a fork. Serve the fish in the warm tortillas, topped with the mango slaw and avocado cream.

Banana Fritters with Peanut Butter & Orange Liquor Dipping Sauce

Yields 24 fritters.


  • vegetable oil for frying
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 4 tbsp light brown sugar
  • 1/4 tsp nutmeg
  • 1.5 tsp ground cinnamon
  • 3 eggs
  • 1/2 cup plus 1/8 cup milk
  • 1/4 tsp vanilla extract
  • 6 bananas, quartered lengthwise
  • confectioners sugar (powdered sugar)

Peanut Butter & Orange Liquor Dipping Sauce

  • 2 cups creamy peanut butter
  • 1/2 tsp vanilla extract
  • 2 tsp ground cinnamon
  • 1 tsp orange zest
  • 2 tbsp orange liquor
  • 1/4 cup plus 2 tbsp heavy cream

Preheat oven to 200 degrees.

In a large dutch oven heat around 3-4 inches of vegetable oil to 375 degrees.

Sift the flour, baking powder, and salt into a large mixing bowl. Add the brown sugar, nutmeg, and cinnamon and mix until well combined.

In a small bowl whisk the eggs, then stir in the milk and vanilla extract. Make a well in the middle of the dry ingredients and pour in the egg mixture. Slowly whisk in the dry ingredients into the wet until well combined and smooth. If the batter is too thick, add more milk until you reach the desired consistency.

Using your fingers, dip the bananas into the batter and drop into the hot oil.

Fry until the fritters are a nice, deep golden brown, turning periodically. Place fritters in the oven to keep warm while you make the sauce.

**Always use caution while frying with hot oil. Use tongs or a fine holed spatula (I like to call them sieve spatulas) to dip the battered banana into the oil and to remove them.

In a medium size sauce pan over low heat, mix the peanut butter and the next three ingredients, through the liquor, until smooth and well combined. Starting with a tablespoon at a time add the liquor and whisk until smooth. Turn off the heat and stir in the cream, whisking until smooth.

Remove the fritters from the oven and dust with the powdered sugar. Serve along side the peanut butter dipping sauce.

Denver duo, Gauntlet Hair, delivers some tasty Indie goodness with their single, “I Was Thinking”. Happy listening!

Gauntlet Hair – I Was Thinking

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