A popular running gag, or at least a popular subject on Marvel’s television shows is food – something that tickles us here at the Marvel Menu. From donuts on Agent Carter to Hamburgers between Coulson and Rosalind (shed a tear) to the infamous FitzSimmons (Fitz and Simmons?) Sandwich, food brings the Marvel Universe together. Even the bad guys have their own semi-nefarious food of choice -tacos. Tacos have become a running joke amid SHIELD’s “Enemies”, from Talbot mentioning Taco Tuesday at his house, to Garrett’s use of tacos as a manipulation tactic when faced with a young Grant Ward.
For our Agents of SHIELD menu, (returning March 8th at 9/8 central) we figured we’d rightfully bring you the best of both. Since both organizations share so much DNA we’ll start with HYDRA’s tacos and SHIELD’s Hamburgers. We’re also going to try a new feature out here on the Marvel Report. In consideration of those with differing palates, unique tastes, allergies, and dietary requirements for varying reasons we’ll be introducing a vegetarian taco and a kosher burger. Sounds delicious right?
As always we’re super appreciative of any and all feedback and support! Share your menu adventures or offer recipe suggestions at the #MarvelMenu Hashtag. We want to publish your pictures in a future post, run contests, do all kinds of delicious things! Food brings the Universe together after all, and without further ado let’s start off with the very dark side of the Marvel Universe’s force.
Defeat – Er, support HYDRA with fantastic Calamari Tacos! Then taste the pure deliciousness from Betty Crocker and Mountain Mama Cooks as we spotlight Beef and Vegetarian Tacos!
1. Preheat oven to 200°. Cut calamari tubes into 1/2-in. rings; pat calamari mostly dry. Mix flours, cayenne, and salt in a bowl.
2. Heat 1 1/2 in. oil in a 5- to 6-qt. pan over medium-high heat to 380°. Toss one-quarter of calamari at a time in flour to coat, shaking off excess. With a slotted spoon, lower calamari into oil and cook until golden (adjust heat to maintain 380°), 2 to 3 minutes per batch. Transfer to a paper towel-lined baking sheet. Keep warm in oven as you fry remaining calamari.
3. Smear each tortilla with about 1 tbsp. aioli, then fill with calamari and slaw. Add more sauce if you like.
*If tortillas are very thin, buy double the amount and stack 2 per taco.
Note: Nutritional analysis is per taco with 1 tbsp. sauce.
Nothing more deliciously evil then a good beef taco, brought to you from one of the many mistresses of the dark herself, Betty Crocker!
1 pound lean (at least 80%) ground beef.
1 cup old El Paso thick and chunky salsa.
10 old El Paso taco shells
1 medium tomato chopped (3/4 cup)
1 cup shredded cheese (four ounces)
- 1 Cook beef in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain.
- Stir salsa into beef. Heat to boiling, stirring constantly; reduce heat to medium-low. Cook 5 minutes, stirring occasionally. Pour beef mixture into large serving bowl.
- 3 Heat taco shells as directed on package. Serve taco shells with beef mixture, lettuce, tomato and cheese.
SUMMER SQUASH TACOS
- 1 lb summer squash (zucchini and yellow squash mix)
- 2 teaspoons olive oil
- small pinch each of chili powder, cajun seasoning, cayenne, and salt
- 2 avocados
- juice of 1 lime
- 8 corn tortillas
- red onion
- cojita cheese
- Cut the squash in half length wise and then into 1/2-inch thick pieces.
- Toss the squash with olive oil and spices to taste.
- Heat the grill to medium-high and watching carefully, sear squash on all sides just until heated through and crispy on the outside. Remove from grill and place on platter.
- In a small bowl, mash avocados with lime juice and a pinch of salt.
- Optional- but I like to throw the tortillas on the grill for just a minute to heat through!
- To serve tacos, spread some smashed avocado on each tortilla and then top with 3-4 pieces of summer squash.
- Optional: top each taco with crumbled cojita cheese (or feta), fresh cilantro and thinly sliced red onion.
In keeping with that vegetarian/vegan theme, we looked long and hard at different dessert options. Top of the list? Everybody’s favorite evil food. Cookies. Here’s a chewy chocolate vegan cookie and a more traditional (and perhaps more insidious) chocolate chip cookie.
VEGAN CHOCOLATE COOKIE
- 3⁄4cup canola oil
- 2cups sugar
- 2teaspoons vanilla
- 1tablespoon flax seed, plus
- 1teaspoon flax seed
- 1⁄2cup soymilk
- 2cups flour
- 3⁄4cup cocoa powder
- 1teaspoon baking soda
- 1⁄2teaspoon salt
- 1 1⁄2cups semisweet vegan chocolate chips (obviously, vegan chocolate chips if you want these to be vegan)
- Preheat oven to 350°F.
- Grind flax seeds in a blender until they become a fine powder, then add the soy milk and blend for about 30 seconds more and set aside.
- In a large bowl, sift together cocoa, flour, baking soda and salt.
- Cream the sugar and oil in a separate large bowl.
- Add the flax/soy milk mixture and mix well.
- Stir in the vanilla.
- Slowly mix in the dry ingredients (the original recipe does not call for a mixer, but you may want to use yours.).
- Mix in the chocolate chips
- Roll dough into 1″ balls and flatten into disks about 1 1/2″ in diameter.
- Place on an ungreased cookie sheet about 1″ apart and bake for 10 minutes.
- Let rest on the cookie sheet for about 5 minutes, then remove with a spatula to a cooling rack and cool completely.
- **For chocolate chocolate chip cherry cookies, replace 1 teaspoon of the vanilla with almond extract, and use 3/4 cup chocolate chips and 3/4 cup chopped cherries.
- ***For chocolate nut cookies, replace 1 teaspoon of the vanilla with a nut extract (almond, walnut, etc) and replace the chocolate chips with 1 1/2 cups chopped nuts of your choice.
CHOCOLATE CHIP COOKIES
- Eggs Large White
- 3 cups all purpose flour.
Preheat oven to 350 degrees.
Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
Bake for about 10 minutes in the preheated oven, or until edges are nicely browned