Tag Archives: Mexican

What’s for dinner….???

7 Aug

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Veracruz style shrimp over quinoa is/was for dinner! Yum, right?

First things first…what or where is Veracruz? It’s a coastal state in Mexico. Naturally cuisine from coastal areas involve seafood. I used jumbo shrimp. Then add all of those delicious Mexican flavors like dried oregano, cilantro, and jalapeƱos. That’s not all folks! Add some bell pepper, tomatoes, lemon (of course), spicy paprika, salt and pepper and done! It’s a somewhat spicy dish balanced by sweetness from the slowly softened bell pepper and shrimp goodness. Then there’s the tart acid from lemon zest and juice and tomatoes. Drool. Oh yeah, I served it on top of quinoa with a side of crusty wheat French bread. Why quinoa? Well I usually serve it on white rice but quinoa is healthier and more complex. Other options? I thought about cous-cous or brown rice. All worthy options! Drool again.

I know this is lengthy but let me tell you very quickly why I made this. I made this because I’m currently operating on one and a half legs. Figuratively not literally. Aaand, my dear dear Justin has waited on me hand and foot for these past two weeks(again figuratively). I was operating on one leg for awhile so I asked him, “when I can actually move again, what do you want me to cook for you?”
“Veracruz style shrimp!” he responded without hesitation

This was the first meal I ever cooked him about 6 and a half years ago. Ah, memories. Anyway, thank you for everything Justin. I love you more than I love this meal.

Ingredients:
Raw shrimp
No salt added Diced tomatoes
No salt added Tomato sauce
Variety of bell peppers
Garlic
Onion
Cilantro for garnish
Paprika
Dried oregano
Crushed chili
Salt and pepper

Soften bell peppers, onions, garlic and crushes chili. Season with all spices to taste. Add lemon zest, juice, tomato sauce and dices tomatoes. Bring to boil, reduce to simmer. After about 20 minutes nestle in shrimp for about 5-10 minutes with heat on low.

Serve on fluffy quinoa with some cilantro on top, and crusty bread on side!

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Tortillas and Jamaica

23 Jun

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Have you ever eaten a warm tortilla with butter? If not, then you need to get on that. If so, then you and I should get together and talk about how good they are. It is seriously one of the most delicious things ever! But I’m not talking about store bought tortillas. I’m talking about homemade-right-off-the-comal (grill) tortillas. For serious.

So Justin and I made tortillas and Jamaica (huh-my-kuh, the agua fresca not the country). I made the dough, he rolled them. He boiled water, I steeped the hibiscus flowers and stirred. Then, we ate warm tortillas with butter and drank ice cold Jamaica. Movies should definitely be made about moments like this.

Tortillas:
Flour
Salt
Butter
Warm water

Combine flour and salt. Cut in a few tablespoons of cold butter to about 2 cups of flour mix until it resembles cornmeal.
Make a well in flour mix and add 1/4 cup of warm water and work it into the flour mix until it comes together (you may have to keep adding tablespoons of water until you reach correct consistency). It shouldn’t be too sticky or dry.

Let it rest for a few then make equal sized dough balls. Let it rest again. Now roll out the tortillas, cook on a flat grill until done.

I apologize for the crappy instructions. My mom told me to just feel it out so that’s what I’ve done.
For the Jamaica, buy some hibiscus flowers and brew it like you brew other tea. Or just google it.

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