Blackened Tilapia Tacos

"A great way to spice up the traditional mexican dish!"-Stephanie

2 – 2 ½ oz. Tilapia Filets
1 oz. Blackening Spices

· Season tilapia with blackening spices
· Sear in a cast iron skillet 1 ½ minutes on each side

2 – 8” Flour Tortillas
1 oz. Sour Cream
1 oz. Spring Mix
1 oz. Diced Tomato
½ oz. Siracha Sour Cream (see recipe)

· Lay out Tortillas
· Place Spring Mix and tomatoes in the middle of tortillas
· Lay Tilapia on Tomatoes
· Drizzle Siracha Sour Cream on top
· Fold one in half, leave the other open
· Arrange on plate

Siracha Sour Cream
¾ c. Sour Cream
½ c. Siracha
1 tbsp. Milk
¼ tsp. Lime Juice

· In a bowl mix all ingredients and blend well
· Refrigerate until use

Meet Steph and the Chefs

Where: Kitchens On the Square
Barnard Street
Downtown Savannah
When: Friday, August 24th at 10 A.M.

Come check out the behind-the-scenes:

Steph and the Chefs are taping and YOU are invited!

Stephanie Simoni and the chefs from the New South Cafe will be at Kitchens on the Square in downtown Savannah on Friday, August 24th. It is located on Barnard Street and taping begins at 10 a.m.

You can get a taste of what goes on behind the cameras and sample of the New South Cafe's cuisine! Everyone is welcome!

New South Seasonal Salad

-MIXED GREENS W/ CANDIED NUTS, SUNFLOWER SEEDS AND GOAT CHEESE CROSTINI IN A CITRUS VINAIGERETTE-

"The citrus dressing was light and refreshing..definitely a great addition to any summer cookout."-Stephanie



4 oz Mixed greens

Pinch Toasted sunflower seeds

4 ea. Grape tomatoes

1 oz Goat cheese, whipped until smooth and creamy, put in piping bag

This is to be made in two log batches

1 ea. CROSTINI, French bread sliced and left out overnight, next day sautéed in Olive Oil

1 ½ oz Candied nuts

½ oz CRAISINS



FOR THE NUTS


24 oz Nuts, preferably hazelnuts

12 oz Br sugar

To cover Water



PROCEDURE
- Add all ingredients in med. sauce pot, bring to a boil reduce and simmer until caramelized, pour onto a ½ sheet tray with parchment and cool, break apart with a spoon





CITRUS VINAIGERETTE



16 oz Orange Juice

4 oz Lime Juice

4 oz Lemon juice

3 oz Sugar

32 oz Peanut Oil

To taste S & P



PROCEDURE

- In a mixing bowl, add the juices and sugar and whip until sugar is dissolved
- Slowly incorporate the peanut oil, whipping vigorously the entire time
- Season, taste, refrigerate until service