I'm just going to be able to post an open thread. You'll have to buy your own beer and burritos, sorry. Finishing up work and off to CA tomorrow a.m.
Have a happy day!!!
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All recipes are from PBS Food. Pictures are yummy.
Grilled Shrimp Tacos with Poblano-Corn Salsa
Add some poblano-corn salsa to this grilled shrimp tacos recipe for a delicious Taco Night dinner. Jenna Weber shares her Cinco de Mayo inspiration in a full post on the Fresh Tastes blog.
Ingredients
Salsa:
1 ear corn, husked
6 scallions, white and light green parts only (about 5 inches)
1 poblano chile
1 cup cherry tomatoes, halved
1 large (or 2 small) haas avocado
1 small bunch cilantro, minced
juice of two small limes
1 clove garlic, minced
1./2 salt
1 T olive oil
Tacos:
1 lb shrimp
1 package corn tortillas
Directions
Heat your grill up to medium high.
Brush corn, green onions and poblano chile with olive oil and place on grill. You want everything to have a nice char to it—to chile should be black and the corn and green onions should be charred. This will take about five minutes, flipping occasionally with tongs.
When done, remove veggies from grill and let cool on a plate. When cool, peel the now black skin off the pepper, remove the seeds and chop into small dice. Run your knife down the corn to remove the kernels from the cob and place into a bowl with the pepper. Chop the charred green onions and add them in with the corn and pepper.
Add chopped avocado, cherry tomatoes and cilantro to the bowl and add lime juice and salt. Season to taste and set aside while you prepare the shrimp.
Wash and devein if necessary then grill only a few minutes until pink. Be careful because shrimp cook extremely quickly! When done, place into tortillas, top with salsa and eat immediately.
Yield: 4 servings
Braised Mushroom Tacos
These braised mushroom tacos are quick and easy. Food blogger Marc Matsumoto explains how to avoid the usual time-consuming aspects of this recipe in a full post on the Fresh Tastes blog.
Ingredients
2 small onions, sliced thin
3 tablespoons olive oil
12 grams (0.4 ounces) dried Guajillo chiles
12 grams (0.4 ounces) dried Ancho chiles
200 grams (7 ounces) canned whole tomatoes
2 tablespoons tahini
1/4 cup water
300 grams (10.5 ounces) Eryngi mushrooms (about 6 large ones)
140 grams (5 ounces) shiitake mushrooms (about 4 extra large ones)
2 large cloves of garlic, minced
2 teaspoons ground cumin
1/4 teaspoon ground cinnamon
1 teaspoon salt
12 corn tortillas
thinly shredded cabbage
cilantro
lime wedges
Directions
Place the onions and 1 tablespoon of olive oil in a sauté pan and fry over medium low heat until caramelized (20-30 minutes). If you have frozen caramelized onions you can skip this step.
Boil a kettle of water.
Use scissors to trim the tops off of the dried chilies then cut them from end to end so you can open them up. Remove all the seeds and membranes inside the chilies. Place the chilies in a bowl and cover with the boiling water. Let them soak for 15 minutes.
While the chilies rehydrate, prepare the Eryngi mushrooms by cutting off the caps and using your fingers to pull apart the stems into thin shreds that look like shredded chicken. Slice up the caps along with the shiitake mushrooms.
Drain the chilies and transfer them to a food processor along with the caramelized onions, tomatoes, tahini, and water.
Add the remaining 2 tablespoons of olive oil to the sauté pan, and put over medium-high heat. Add the garlic, cumin and cinnamon. Fry until fragrant, then add the mushrooms and salt. Sauté until the mushrooms have browned.
Strain the chili mixture through a sieve into the pan and turn the heat down to medium low. Simmer until the sauce is very thick. Adjust salt to taste.
Serve with warm tortillas, shredded cabbage, cilantro and lime wedges.
Yield: 12 small tacos
Strawberry Mango Salsa
Try this sweet and spicy combination with mango and strawberry. Food blogger Jenna Weber shares pairing ideas for this dish in a full post on the Fresh Tastes blog.
Ingredients
1 pint strawberries
1 large mango, preferably manila or champagne
¾ cup chopped fresh cilantro (one small bunch)
¼ red onion, minced
1 whole jalapeno, minced (seeds removed if you prefer less heat)
juice of 2 limes
1 tbsp honey
Directions
Chop up the strawberries and mango into very small bits.
Place in a bowl with the cilantro, minced red onion and minced jalapeno.
Add honey and lime juice and stir well.
Tips/Techniques
This salsa is best eaten the day it is prepared.
Yield: yields about 2 cups
Strawberry Margaritas
Try this strawberry margarita recipe for a colorful drink bursting with strawberry flavor. Food blogger Jenna Weber shares her inspiration for this unique tasting drink in a full post on the Fresh Tastes blog.
Ingredients
2 cups frozen strawberries
1 tbsp sugar
¼ cup water
4 oz tequila
3 oz triple sec
2 limes, juiced
ice
salt
fresh strawberries
Directions
Combine the frozen strawberries, sugar and water in a small pot over low/medium heat. Bring to a simmer and continue to cook on low for about 30 minutes until strawberries have broken down and mixture is thick. Remove from the stove, pour into a Tupperware container or glass jar and refrigerate until chilled.
To make the margaritas, add about a third cup of the strawberry syrup to a cocktail shaker (you be the judge according to how sweet you like your margaritas). Follow with the tequila, triple sec, lime juice and ice.
Shake margaritas well then pour into two glasses, rimmed with salt if you like.
Garnish cocktails with fresh strawberries and serve.
Yield: 2 servings
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