PTARMIGAN TAQUITOS

"Is this enough ptarmigans for taquitos?"

* 2 lbs ground ptarmigan
* 1 teaspoon Salt
* 2 tablespoons Chili powder
* 2 tablespoons Paprika
* 1 teaspoon Cumin
* 1 teaspoon Garlic powder or 2 cloves
* 1/2 diced Bell pepper
* 1/2 diced medium Onion
* 12 corn tortillas

Instructions:
In 2 quart sauce pan add ground ptarmigan, salt, chili powder, garlic, cumin, paprika. Enough water to cover meat. Bring to a boil. Simmer over medium low heat about an hour.

Then add 1/2 medium chopped onion, 1/2 medium chopped bell pepper continue cooking 20 or 30 more minutes.

For taquitos recipe: Heat oil in skillet. Cook corn tortillas, one at a time, in hot oil until soft, about 5 to 10 seconds; drain.

Strain liquid, then spoon 1 tablespoon of the ptarmigan meat in center of each tortilla roll the tortilla around the ptarmigan filling into flute shape.

Use a toothpick to hold the tortilla in the flute shape. ("flauta" in Spanish)
Fry ptarmigan taquitos approximately 2-3 minutes or until tortilla holds its shape.

Remove the toothpicks and serve 2-3 taquitos on a plate.
Serving Salsa, sour cream and guacamole on the side.

Better ptarmigan taquitos are on the softer side, not crispy. You need turn them only once.

PUFFIN MOLE

Iceland is home to one of the world's largest colonies of puffins which have been a vital source of food through the centuries for Icelanders. This following Puffin Mole recipe is provided by Casa Arnarson Restaurante located on the beautiful Island of Heimaey:

Ingredients

* 2 tablespoons olive oil
* 1 onion, chopped
* 3 cloves garlic, chopped
* 2 tablespoons chili powder
* 1 teaspoon ground cumin
* 1/2 teaspoon ground cinnamon
* 1 can diced tomatoes, drained
* 1 bell pepper, chopped
* 2 chipotle peppers, roughly chopped
* 1 (10-ounce) can chicken broth
* 2 tablespoons peanut butter
* 2 ounces bittersweet chocolate, chopped
* 2 puffin, cut into 8 pieces
* Toasted pepitas (pumpkin seeds), for garnish
* White rice, for serving

Directions

Preheat oven to 350 degrees F.

Heat oil in a saute pan over medium heat. Add onion and saute until translucent. Add garlic and spices and continue to saute to toast and develop flavor. Add diced tomatoes, peppers, chipotles, broth, peanut butter, and chocolate. Simmer for 10 minutes. Strain and puree until smooth.

Sear the puffin in a heavy bottomed hot saute pan over medium-high heat until browned on both sides. Add to casserole dish, cover with sauce and braise the oven for 45 minutes to 1 hour. Garnish with pepitas and serve with white rice.

HÁKARL TACOS WITH AVOCADO, FETA AND CABBAGE

Ingredients

* 12 small flour tortillas
* 2 Hass avocados, cubed
* 1 lime, juiced
* 1 pound hákarl
* 1 teaspoon ground cumin
* 1/2 teaspoon cayenne pepper
* 1 tablespoon olive oil
* 1 head napa cabbage, thinly sliced
* 1 1/2 cups crumbled feta
* 1 cup chopped fresh cilantro
* salt and pepper

Directions

Preheat the oven to 200F. Wrap the tortillas in a damp kitchen towel and put them in the oven to warm. Prep the avocado and toss them with the lime juice in a medium bowl. Season to taste with salt and pepper. Prep the rest of the ingredients and put each one in its own medium bowl.

Season the hákarl on both sides with the cumin, cayenne pepper and a sprinkling of salt and pepper. Heat the oil in a large sauté pan over medium-high heat. When it’s hot and shimmering, add the hákarl. Shake the pan gently, then leave it alone until the hákarl develops a light brown crust, 4-6 minutes. Turn the hákarl with a spatula and do the same on the other side. Remove the hákarl to a plate when it's just barely cooked all the way through. Cut the hákarl into long pieces and arrange them on a plate.

Take the tortillas out of the oven. Set out the bowls of ingredients and let each person make her own tacos.

REINDEER ENCHILADAS

Ingredients

* 3 tablespoons vegetable oil
* 1 1/2 pounds reindeer meat
* Salt and pepper
* 2 teaspoons cumin powder
* 2 teaspoons garlic powder
* 1 teaspoon Mexican Spice Blend
* 1 red onion, chopped
* 2 cloves garlic, minced
* 1 cup frozen corn, thawed
* 5 canned whole green chiles, seeded and coarsely chopped
* 4 canned chipotle chiles, seeded and minced
* 1 (28-ounce) can stewed tomatoes
* 1/2 teaspoon all-purpose flour
* 16 corn tortillas
* 1 1/2 cups enchilada sauce, canned
* 1 cup shredded Cheddar and Jack cheeses
* Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes

Directions

Coat large saute pan with oil. Season reindeer with salt and pepper. Brown reindeer over medium heat. Sprinkle reindeer with cumin, garlic powder and Mexican spices before turning. Remove reindeer to a platter, allow to cool.

Saute onion and garlic in reindeer drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.

Pull reindeer apart by hand into shredded strips. Add shredded reindeer to saute pan, combine with vegetables. Dust the mixture with flour to help set.

Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup reindeer mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.

Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.

ICE-MEX is your guide to one of the hottest culinary trends of 2013: the fusion of traditional Icelandic and Mexican cuisines.