Mountain Views News          Saturday, August 18, 2012

GOOD FOOD & DRINK

10

 Mountain Views News Saturday August 18, 2012 


SHARE OUR STRENGTH 
BAKE SALE

Friends, this week I have devoted my article to a very worthwhile event that you my loyal 
readers should be sure to attend. Monique’s Kids 4 Kids along with Premier Designs is 
holding their annual Bake Sale to End Childhood Hunger in Pasadena/South Pasadena Ca. 

Monique’s Kids 4 Kids along with Premier Designs is joining millions of people across 
the country who are making a difference by joining the fight against childhood hunger in 
America. It’s a simple as attending this bake sale. It’s a team comprised of local Pasadena 
children ranging from ages 3-9 along with their families.

What: Monique’s Kids 4 Kids is/are having bake sale, as part of Share Our Strength’s Great 
American Bake Sale, a national campaign that mobilizes Americans to end childhood 
hunger by holding bake sales in their communities. 

There will be baked goods by numerous families in the Pasadena/South Pasadena area and 
donations from local bakeries, Raffle, and Cake Auction.

When: September 1st 2012 9am-1pm

 

Where: 1080 S. Los Robles Ave. Pasadena, CA. 91106

Details: This year, nearly 1 in 5 children across the country struggle with hunger. 
That’s more than 16 million kids. Funds raised through Great American 
Bake Sale will be used to support Share Our Strength’s efforts to end 
childhood hunger in America. Share Our Strength works to surround kids 
facing hunger with nutritious food where they live, learn and play.

About Share Our 
Strength’s Great 
American Bake 
Sale

Share Our 
Strength’s Great 
American 
Bake Sale®, co-
presented by 
Domino® Sugar 
and C&H® Sugar, 
and Duncan 
Hines®, is a 
national effort 
that encourages 
Americans to host 
bake sales in their 
communities to 
support the No 
Kid Hungry® 
Campaign, Share 
Our Strength’s national effort to end childhood hunger in America by 2015. Since 2003, 
more than 1.2 million people have participated in Great American Bake Sale, raising more 
than $8 million to make sure there is no kid hungry in America. Great American Bake Sale 
is supported by official bakeware partner Chicago Metallic, national television partner Food 
Network, national magazine partner Family Circle, and official baking ingredient partner 
Solo. 

Visit GreatAmericanBakeSale.org.

Contact: Contact Monique Lopez (Coordinator)

(626) 437-2830 moniqueskids4kidsbakesale@gmail.com

Listen to Dining with Dills every Saturday Night at 6 PM on KABC Radio 790 AM. 

TABLE FOR TWO by Peter Dills

thechefknows@yahoo.com

FISH TACOS

INGREDIENTS

AVOCADO CREAM: 

2 cups/500ml plain thick yogurt or sour cream 

4 avocados, pitted, peeled and chopped 

1 jalapeno pepper, seeded and chopped 

Zest and juice of 1 lime 

A handful fresh cilantro leaves, chopped 

A few drops green hot sauce, such as Tabasco 

Salt and freshly ground black pepper 

PICO DE GALLO: 

2 tablespoons/30ml olive oil 

2 tomatoes, seeded and chopped 

1 clove garlic, minced 

1 onion, finely chopped 

1 red bell pepper, seeded and chopped 

1 jalapeno pepper, seeded and chopped 

Juice of 1 lime 

A handful fresh cilantro leaves, chopped 

Salt and freshly ground black pepper 

FISH: 

3 cups/750ml all-purpose flour 

1/4 cup/60ml cornstarch 

1 tablespoon/15ml baking powder 

Salt and freshly ground black pepper 

2 1/2 cups/625ml beer (2 bottles) 

2 eggs, beaten 

Canola or peanut oil, for frying 

1 pound haddock fillets, cut into large cubes (450 grams) 

HOMEMADE TORTILLAS: 

2 cups/500ml very fine corn flour (masa harina) 

1 teaspoon/5ml salt 

SPICY GREEN CHILI SAUCE: 

24 hot green chile peppers, such as jalapeno, poblano, hatch or Cubanelle 

1/4 cup/60ml olive oil 

Salt 

1 onion, finely chopped 

2 tablespoons/30ml distilled white vinegar 


DIRECTIONS

For the avocado cream: Puree the yogurt, avocados, jalapeno, lime zest and juice, cilantro and hot 
sauce to taste in a food processor until smooth. Season with salt and pepper. Refrigerate until ready 
to use.

For the pico de gallo: Combine the oil, tomatoes, garlic, onions, bell peppers, jalapeno, lime juice and 
cilantro in a bowl. Season with salt and pepper. Refrigerate until ready to use.

For the fish: Combine 2 cups flour, the cornstarch, baking powder and some salt in a bowl. Quickly 
stir in the beer and eggs (don't worry if there are a few lumps).

Heat the oil in a deep fryer to 350 degrees F (180 degrees C).

Put the remaining 1 cup flour in a shallow dish. Dredge the fish lightly in the flour. Dip the fish in the 
beer batter to coat, and then fry until crisp and golden brown, about 1 1/2 minutes. Drain on paper 
towels and season with salt and pepper.

For serving: 

Spread some avocado cream on a Homemade Tortilla. Top with 3 pieces of fish and some shredded 
lettuce. Finish with pico de gallo and Spicy Green Chili Sauce.

Combine the flour, 1 1/2 cups water and the salt, and then knead to form the dough. Pinch off a golf-
ball-size piece of dough and use your hands to flatten it into a round shape. Set the round on a piece of 
plastic wrap and cover with another piece of plastic. Use the back of a heavy cast-iron skillet to flatten 
the dough. (You can use a tortilla press if you have one.)

Transfer the tortilla to a hot, dry skillet. Cook for about 30 seconds on each side. Remove and keep 
warm. Repeat with the remaining dough.

Preheat the oven to 450 degrees F (225 degrees C).

Put the peppers on a baking sheet. Drizzle with 2 tablespoons oil and season with salt. Roast until the 
skins are charred, about 30 minutes. Transfer the peppers to an airtight container and let cool (this 
will make them easier to peel). Peel off the skins, remove the seeds and cut the peppers into chunks.

Heat the remaining 2 tablespoons oil in a saucepan over medium-high heat. Saute the onions until 
fragrant, about 2 minutes. Add the roasted peppers, vinegar, coriander, garlic and sugar and cook for 
1 minute. Add 2 cups (500 ml) water and lower the heat to medium-low. Cook until almost all the 
liquid has evaporated, about 30 minutes. Stir in the cilantro and season with salt and pepper.


SIERRA MADRE FARMERS MARKET 

 The Farmers Market is open today and every Wednesday from 3:00-8:00 p.m. The location of 
the market is on Hermosa Avenue, south of Sierra Madre Boulevard to Mariposa Avenue, situated 
in the downtown area of Sierra Madre. The market has organic, fresh and locally grown 
produce. The farmers market is a great opportunity to come on down and meet the farmer directly. 
Dry Dock Fish has fresh and delicious wild caught varieties of fish. Rustic Loaf has your 
artisanal breads baked fresh that same day and brought to the market. Cutie Pie that has pies 
made with the fruits of our organic farmers, make sure you pick one or two up for desert. There 
are so many unique and amazing finds at the farmers market. Come on down to the Sierra Madre 
Farmers Market and shake the hand that feed you.

 If you are interested in becoming a vendor at the Farmers Market, please contact Melissa Farwell 
from Raw Inspiration at (818) 591-8161 Ext. 806. Raw Inspiration, Inc., is responsible for 
all management and marketing of the City’s Farmers Market.