Tabby's Sangria

Week 1 of Football Season 2013, I wanted to have something new and creative to drink for game day.  My boyfriend and I had just gone out to a jazz lounge before the game and I had Sangria for the first time.  I knew this had to be my new drink!  It seemed like fun to make and I love sweet red wine...win win, or wine wine...hahaha!  Yes, I am a confirmed dork and I laugh at my own jokes!

Anyway, researched a few recipes, and did what I usually do - take bits and pieces that I like from each one and made my own...and here is Tabby's Sangria!

Ingredients:

1 pkg raspberries
1 pkg blackberries
1/2 lb strawberries - halved
1 apple sliced
1 tangerine sliced
1 lemon sliced
1 lime sliced
2 bottles Sutter Home Sweet Red
1 cup brandy
Sugar, to taste
Wild Vines Strawberry White Zinfandel or Heineken Light

Mix all fruits, sweet red, brandy and sugar. Chill for at least a couple of hours. Pour over ice, filling glass 3/4th...top off with Wild Vines or Heineken Light, stir and enjoy!

Side note:  my original recipe was for the Wild Vines, but my boyfriend and I realized it was waaaaaaaaaaaay better with Heineken Light.  Trust me, I hate beer, refused to drink it for a very long time and I can actually drink it with this or my Raspberry or Strawberry Lemonade recipe.

And here is Thanksgiving 2013 Sangria at my boyfriend's family's house.  Used Sutter Home Red Moscato and Arbor Mist because those were what they had at the store.

Beer Battered Fish Tacos

Beer Battered Fish Tacos 

Crema: 
1/4 cup thinly sliced green onions 
1/4 cup chopped fresh cilantro 
4 tablespoons fat-free mayonnaise 
4 tablespoons reduced-fat sour cream 
1 whole grated lime rind 
1/2 freshly squeezed lime 
1 garlic clove, minced 
Ground Cumin Chili powder, to taste 
Cayenne powder, to taste 
Salt & Pepper Tapatio, to taste 

--Prepare first and put in fridge so it has time to chill and flavors can blend while you cook the fish. 

Beer Batter: 
1/2 Cup Flour 
Chili Powder 
Cayenne Powder 
Salt Black & White Pepper 
Garlic Powder 
Cumin 
Beer 

--As usual...I don't measure, mix as you would like to taste. If you don't like spicy, skip the chili and cayenne. I mix all the dry ingredients with a fork and then slowly add the beer. Add beer & mix...beer & mix...so on. With this much flour, I usually end up using a little more than half a bottle. You want it kinda like pancake batter, or a touch more watery.

Cooking the Fish:

Preheat oil to around 350 degrees.  You do not want your oil too hot or it will burn the batter and the fish will be raw.  I sometimes perfect the temperature with a "practice fish" and eyeball it because I don't always trust the thermometer.

Dip your fish in the batter, coat all sides and drop in the hot oil.  I typically cook around 2 minutes each side, but, again, I eyeball it most of the time.  I'll pay better attention next time and update this recipe.  I pull out with a slotted spoon and set on paper towels on a plate.

Assembly:

Warm up the tortilla (stove top, microwave, however).


Place cabbage, crema, then fish.  I do in this order so the loose and wet ingredients are secured under the fish, making it easier to eat - for me.