Berry Creme Fraiche Napoleons


18 6.5" Par-Baked Tortillas, cut into 2" x 3" rectangles
1/2 cup Natural Cane Sugar (Turbinado, fine grind)
1 Tbsp. Crystallized Ginger , finely minced
4 oz. Unsalted Butter , melted
1 1/2 cups Heavy Whipping Cream
1 1/2 tsp. Vanilla Extract
1 cup Crème Fraîche
3 cups Sliced, Fresh Strawberries
9 oz. Blackberries
Confectioner's Sugar for garnish

Directions
1 Combine sugar and ginger. Brush tortilla pieces with melted butter and lightly dredge in sugar mixture.
2 Bake in an oven at 350º F until just golden, about 10 minutes. Remove and allow to cool.
3 Whip the whipping cream until soft peaks form. Add the vanilla and whip to combine. Fold the crème fraiche into the cream.
4 To assemble, set aside 3 tortillas per napoleon. Spread a layer of cream on each tortilla and top with berries. Stack the 3 pieces. Serve.

Beer Battered Fish and Chip Burrito


1 12" Garlic Herb Wrap
1 Tbsp. Olive Oil
1 tsp. Fresh Dill
1/2 tsp. Fresh Garlic , minced
1/4 tsp. Kosher Salt
1/4 tsp. Black Pepper
5 oz. Haddock Filet
8 slices Half-Baked Potatoes , cut into ¼" rounds
2 tsp. Mayonnaise
16 oz. Beer Batter , prepared
Sea Salt for garnish
2 oz. Malt Vinegar

Directions
1 Whisk olive oil, dill, garlic, salt and pepper in mixing bowl. Reserve 1 teaspoon for fish and set aside.
2 Place baked potato rounds in fryer until lightly golden brown. Remove from fryer and drain.
3 Toss potatoes in remaining dill and garlic oil.
4 While potatoes are frying, season haddock with 1 teaspoon of dill and garlic oil and season to taste with salt and pepper.
5 Pan fry until haddock is cooked and just opaque throughout.
6 Place garlic herb wrap on work surface. Place potato crisps in center of wrap.
7 Top with fish and bring sides of wrap towards center of ingredients and tightly roll to close, brushing end of wrap with mayonnaise to seal.
8 Place prepared beer batter next to fryer and carefully dip fish and chip wrap in beer batter, holding with tongs or hands seam side down.
9 Slowly place fish and chip burrito in fryer on a slight angle, brushing back and forth and submerge.
10 Cook until lightly golden brown, turning once.
11 Remove from fryer and drain.
12 Dust wrap with sea salt and serve with a side of malt vinegar.

Breakfast Nachos

2 oz. (2 cups) Pre-Cut Unfried Chipotle Tortilla Chips, Salt
0.8 oz. (1 Tbsp.) Unsalted Butter
1 oz. (1/3 cup) Sliced White Onion
1 oz. (1/3 cup) Red Bell Peppers
1 oz. (1/3 cup) Green Bell Peppers
4 oz. (3/4 cup) Chopped Hams
1/2 tsp. Pureed Chipotles in Adobo
1 large Egg
3 oz. (1/4 cup) Prepared

Directions
1 Fill fryer basket half full with room temperature unfried chips. Submerge in oil heated to 350-360ºF. With long handled tongs, gently poke at the chips to submerge to ensure even frying. Remove from oil, allow to drain for a few seconds. Transfer to a paper lined surface and season with salt while chips are still hot. Set aside.
2 In a large skillet or flat grill, melt butter. Saute onions and peppers until softened, about 2 minutes. Add ham and season with chipotle, continue cooking until heated throughout. Cook egg sunny side up.
3 Arrange chips on serving platter and top with ham & pepper mixture and egg. Drizzle with Hollandaise sauce, serve immediately.

Tortillas- LOV'EM, mama! Some wonderful and creative recipe ideas- THANKS!

Here's a helpful hint that some may already know about- but I remember when I first heard about this method I was like "WOW- I didn't ever know that!" I learned from years of preparing tacos in hard shells to put on platters, or in hotel pans on steam-tables for self-serv buffet-style meals.... To avoid that mess of a crisp corn hard-shell shattering and falling completely apart in your hands, first dip the empty shell for just half a split second into water. Then proceed to build your taco w/ meat, cheese, lettuce- load it down w/ all t he fixin's. Dipping the shell just briefly into water doesn't make it wet or soggy, per se- just dampens it ever so slightly- just enuf to keep it from being so brittle that it shatters. Works perfectly- like a charm! Try it- you'll see! It's practically like MAGIC!

I've done that as well - and it is so much easier!