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"Ten Speed Press"
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Recipe: Thai Pickled Cabbage
1. Discard the tough outer leaves of the cabbage. Quarter the cabbage lengthwise and chop into 1-inch pieces. Place in a large colander. Sprinkle the salt over the cabbage; combine thoroughly with your hands. Let it sit in the sink for 20 minutes; stir it once halfway through -- you'll notice that the cabbage has started to wilt and get wet.
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Recipe: Summer Radish Kimchee
Rinse the radishes well under running water. Squeeze, squeeze, squeeze the greens with all your might, getting out all of the moisture possible. Return the radishes to the bowl and, using your hands, massage in the garlic and gochujang evenly. Press down firmly on the radishes to make them compact. Place a layer of plastic wrap directly, but loosely, on top of the pickle, leaving room for air to come in along the sides. Replace the drop lid or plate and weight.
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Recipe: Onion and Cilantro Chutney
3. In a small skillet over medium heat, combine the oil with the cumin; cook, stirring constantly, until mixture turns medium brown and becomes fragrant, about 3 minutes. Let cool slightly, then scrape the oil and cumin into the bowl.
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Recipe: Spring Booty Tacos
3. Heat the oil in a large saute pan over medium-high heat. Add the asparagus, mushrooms and green garlic; cook, stirring occasionally, for about 5 minutes, until the mushrooms and asparagus are tender. 4. Add the potatoes and recado, mix well; cook for 2 to 3 minutes longer to marry the flavors. Season with salt. Serve with tortillas, onion, cilantro, salsa and lime.
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Recipe: Cumin-Lime Crema
In a ceramic or glass bowl, whisk together the yogurt, sour cream, ground cumin and salt. Using a zester, grate the zest of the limes directly into the bowl. Add the lime juice (about 4 teaspoons) until well combined.
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Recipe: Housemade Chorizo and Potato Tacos
1. Place the chipotle chiles, vinegar, garlic, paprika, oregano, coriander and salt in a blender. Puree until you have a smooth paste, scraping down the sides. Transfer the paste to a large bowl along with the pork. Use your hands to blend this chorizo mixture. Set aside.
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Recipe: Baja-Style Fish Tacos
4. To cook the fish, work in batches so as not to crowd. Using tongs, dip each piece of fish in the batter. Let the excess drain off, then carefully submerge the fish in the hot oil. Fry until golden brown and cooked through, 2 to 3 minutes. Transfer to a baking sheet lined with paper towels. -- Courtesy of Sara Deseran,\"Tacolicious\" (Ten Speed Press, $22, 212 pages)
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Recipe: Cal-Mex Corn Salsa with Tomatoes and Basil
Combine all of the ingredients, toss and stir to mix well, and let sit for 15 minutes to marry the flavors. Taste and adjust the seasoning.
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Recipe: El Jefe's Glove-Box Recado
In a food processor, process the garlic, salt, ground oregano and ground chiles until the mix has a fine, grainy, sandy consistency similar to coffee grounds. If the mixture is too wet, turn the oven to the lowest setting, spread the mixture on a baking sheet and place the pan in the oven until the mixture dries out, stirring it every 10 minutes. Alternatively, spread the mixture on the baking sheet and let it sit overnight at room temperature, stirring it a few times.
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