Friday – we made it! Congrats everyone!
Friday’s have really morphed over the years. I remember growing up, Friday was the day that I got to have McDonalds for dinner (Fish and Chips during lent – being the stellar catholic that I am) I’d get my chicken nugget happy meal (and usually a collection of ten of the same toy) but I knew that every Friday, I was gettin’ MacShack, and it helped me get through the tough elementary school week.
In high school, Friday meant a night out at the mall or the movies – getting dropped off and picked up by the parents was a major drag, until finally your first friend got their liscense and we’d jam in the car feeling like rockstars because we could come and go as we wanted, as long as we were home by curfew of course.
In college, Fridays were major – anyone who was anyone was out – and if you weren’t out, you should call the doctor cuz’ something MUST be wrong with you. It was the official start of the weekend, and it usually was a late one, that entailed ordering pizza at 3am (well, that’s what mine were like anyway.)
Annnnd in 2012, Fridays have changed quite a bit – all day at my desk, I think about my sweatpants just sitting at home, waiting to be put on. And the highlight of the night for us is deciding if we’re drinking wine or beer, and if we’re going to stick to the usual pizza-Friday routine, or try something different. And the hottest seat in town is on the couch, and dinner at the coffee table, and if we’re up passed 11pm, there’s probably a full moon.
And this Friday is no different, although instead of pizza, we’re shakin’ it up a bit and making shrimp tacos. We have a recipe that we absolutely love, for Cilantro Lime shrimp tacos, that is TDF. But, tonight we’re trying a new spin and making Shrimp Tacos with Cilantro-Lime Sour Cream from Life’s Ambrosia. And to really spice it up, pairing it with Habanero Salsa. I am starting to aquire a taste for hotness, and if Dave doesn’t have sweat dripping down his forehead, than it’s not ‘really’ hot.
Shrimp Tacos with Cilantro Lime Sour Cream
1 lb or so of shrimp, peeled and deveined
1 clove of garlic, minced
1/2 tsp ground cumin
1/2 tsp chili powder
1/4 tsp kosher salt
1/4 tsp cayenne pepper (optional)
1 tbsp olive oil
Cilantro lime sour cream (recipe underneath)
Habanero Salsa (recipe underneath that recipe)
1) In a bowl, whisk together olive oil, garlic, cumin, salt and cayenne pepper. Add in shrimp and toss to coat completely. Cover and refrigerate for 20 minutes to give the flavors a chance to marry.
2) Cook shrimp in a skillet or grill pan on medium heat until pink and cooked through, about 5 minutes.
3) Heat corn tortillas over direct flame, approximately 30 seconds, until char marks begin to appear.
Cilantro-Lime Sour Cream
1/4 cup sour cream (we used low fat)
2 tbsp chopped fresh cilantro, chopped fine
1/4 tsp cumin
juice and zest from one lime
salt to taste
1) Stir ingredients in a bowl and voila!
2 large or 3 medium tomatoes, cut in quarters
1 medium onion
1 clove of garlic, minced
1 habanero, chopped small (can use half if you don’t want it to be super spicy – the whole adds some extra heat, if you can stand it – also would advise using gloves while cutting)
Juice of 1 lime
1 handful of cliantro, chopped fine
1 tsp chilli powder
1 tsp cumin
Salt and pepper to taste
1) Place tomatoes in food processor; pulse to desired chunkiness and add to large mixing bowl. Do the same with the onion (when making salsa I like to layer each ingredient vs. putting them all in the food processor at once)
2) Add minced garlic, chopped habanero, lime juice, cilantro, chilli powder, cumin and salt and pepper and mix together.
3) Let sit for a while, maybe 1/2 hour or so. I like to let sit at room temperature (cold tomatoes skeeve me out) and the longer it sits, the more the habanero will settle in with the other flavors.
And, when you have all three players ready, layer Cilantro-Lime Sour Cream, Salsa and Shrimp, fold and ENJOY!!!
It’s Thursday – and I LOVE Thursday – it’s like Christmas eve in a way, because the next day is FRIDAY, by far the best day of the week! It’s the only day where you know that the next 2 days are yours free and clear (well hopefully they are anyway).
In college, Thursday was the start of the weekend (well, for some Monday was) but for most, it was a great excuse to head out for a pre-weekend bevvie – or two – or ten. And so now even though I’m years away from college, I still get nostalgic every now and again and think “hey, just because I was in college so long ago that Facebook wasn’t even invented yet, I can still have Thirsty Thursday too!”.
So I know – our first post and I’m flying solo – but Dave has a hockey game tonight at some ungodly hour of the night, and refuses to have a drop of booze before his games, so I am going to take one for the team and tackle this first recipe on my own – I mean it’s tough, but for the love of our new blog 🙂
Anyone from Boston, I’m not sure you know of Orinocco in Brookline – I never considered myself to be much of a Latin food lover, but their dishes are interesting and simple enough that you’re not picking things out of it to make it taste like something you would normally eat. More importantly, their mixed drinks are TDF! (that’s To Die For – will be using often hopefully) I’ve been there twice and the Pineapple Mojito is on another level – so much so that I don’t mind sucking up mint leaves (which I sometimes get icke’d out by with regular mojitos) and pineapples are one of my most favorite fruits – so the marriage of the 2 is just beyond…
So tonight, on Thirsty Thursday, I’m doin’ it – I’m going to try to recreate this amazing drink that I have in my head too many times to be called normal, and while I’m anticipating that it won’t be quite as delish as it is having a handsome Latin bartender make it, I’m hoping maybe it will be a close second.
After doing some research, I’ve modified a recipe that I think will do the trick:
6 or so 1-inch pineapple chunks
(you could use canned – but I’m fresh – so I like things fresh 🙂 also saves a few calories since canned usually has more sugar in it)
6-8 Mint Leaves
(I like to chop mine a bit, so they’re not so leafy)
2 oz Simple Syrup
(to save on calories, I bascially took 1 packet of splenda and dissolved it into 2 tbsp of water -equal parts)
Juice of 1 lime
3 oz. rum (2 shots)
(you could use pineapple flavored rum if you really want to do it up – I used plain though)
Splash of pineapple juice
(I used the Goya brand)
Splash of Polar Diet Orange Dry
(again, trying to save a bit on calories – you could probably use orange juice too!)
1) Muddle together pineapple chunks (which I threw in the food processor to make a little smaller, but it’s not absolutely necessary) and mint leaves.
2) Add simple syrup, lime juice and rum and shake together to mix.
3) Pour mixture over ice in a glass and then top off with a splash of pineapple juice and a splash of Polar Diet Orange dry (again, used to save calories – you could use Fanta orange soda if you want a little ‘fizz’ or just straight up orange juice)
My very own pineapple mojito – maybe not quite the same as Orinocco’s, but mine was still delicious and refreshing and not too too bad for you if you weigh out the ingredients and their nutritional value (really the only source of calories coming from the pineapple juice and the rum).
So cheers to thirsty thursday and even more importantly – to FRIDAY!