Gnocchi Round-Up and March Bonus Challenge!

As you can see by the picture, Tyler is very happy that we are cooking up a storm from his recipes. Look, he is even helping with the groceries! Such a nice man.
February's bonus challenge was a little intimidating, even for the gal who chose it! Well, it is a challenge.
We have a small round-up today, plus the announcement of March's bonus challenge. Let's get to it, shall we?



Natalia of Gatti Fili e Farina is, by her Italian nature, no stranger to gnocchi. She was thrilled to discover a novel way of creating this much loved dish and was very happy that her husband also loved it. Her gnocchi are beautifully crafted and Natalia is my new hero.

Kim of Stirring the Pot made the gnocchi recipe to a "T" and loved the balance of textures and flavours. She did find it a little labour intensive, but took only an hour to make it - so definitely had me beat! Once again, Kim was not let down by Tyler.

Deb of Kahakai Kitchen made a half batch with extra peas. and was just about to leave the lemon ricotta out of her gnocchi dinner but was very glad that she left it in. "It made the dish".

I agree, I loved that lemon ricotta. She did find the gnocchi arduous at times but in the end was glad to have done it.. once! As delicious as it turned out, this is one dish she might leave to the professionals.

Over at Living in the Kitchen with Puppies, I used Spanish chorizo and lots of herbs in my gnocchi, but otherwise made it true to the recipe. This is probably my third time attempting gnocchi, and my most successful so far. I agree with Deb though, that lemon ricotta was dynamite! I thought the recipe was definitely a success, and I am happy to have tried it again.

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Now onto..

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March's Bonus Challenge!

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Megan has chosen...

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Tyler's Ultimate Fish Tacos

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Tyler's Ultimate Fish Tacos

Ingredients
2 pounds mahi mahi (skinned, boned and cleaned) cut into 1-ounce strips
2 cups all-purpose flour
3 eggs, lightly beaten
4 tablespoons water
2 cups panko bread crumbs
Kosher salt and freshly ground black pepper
Vegetable oil, for frying
1/2 head savoy cabbage, finely shredded
1 bunch cilantro, leaves picked
1 bunch chives, chopped
3 limes, cut into wedges for garnish

Pink Chile Mayonnaise:
1 cup sour cream
1 cup mayonnaise
3 chipotles in adobo, plus 2 tablespoons of adobo sauce
1/2 lemon, juiced
Kosher salt and freshly ground black pepper

Mango-Radish Salsa:
2 limes
2 mangoes, diced
4 to 5 red radishes, diced
1 red onion, diced
1 tablespoon chili powder
1/2 bunch fresh cilantro, leaves chopped
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

Directions

Prepare the fish. Cut the pieces of fish into 1-ounce strips. Set up a breading station of flour, lightly beaten eggs with water, and seasoned panko bread crumbs. Season all with salt and pepper. Dredge the pieces of fish in flour, egg then bread crumbs. Once all the fish is breaded deep-fry in small batches in (375 degrees F) oil. Drain on paper towels and season with salt. Keep warm until ready to serve.

Prepare the pink chile mayonnaise. Put the chipotles in a blender and puree until smooth. Add the sour cream, mayonnaise, adobo sauce and lemon juice and continue to process until the mixture is consistent and creamy. Season with salt and pepper and refrigerate until ready to use.

Prepare the mango-radish salsa. Remove the peel and pith from the limes and cut between the membranes to remove the segments. Put these "supremes" into a bowl and squeeze over the juice from the membranes. Add the remaining ingredients and mix. Season and refrigerate until ready to use. You can also place all of the ingredients into a food processor and puree for a smoother salsa.

To serve, set up the tacos "family-style". Assemble the fish in a pile on a plate; the pink chile mayonnaise in a bowl; and mango-radish salsa in another. Set a pile of shredded savoy cabbage, cilantro leaves, chopped chives and lime wedges next to the fish. Toast the corn tortillas lightly over an open flame (on your stove top) and serve.

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As with the last challenge, feel free to play with the recipe and have fun with it!
Round-up will be at the beginning of April, post at any time during the month, and submit your Megan's Challenge post to us the same way you submit your weekly TFF posts.

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If I have missed your bonus challenge in this round-up, please email and I will add you in.