Is it Tuesday? This Taco is Legit.

Hi.

I'm sick of covid and I"m sick of lock down, but MAN have we been eating well.  

A little late for Cinco de Mayo and taco Tuesday, etc and whatever, but I tell you what these are some raging good shrimp tacos.  Make 'em.  You're welcome.  I didn't have all the ingredients and there was no way I was dashing to the store, but they were still killer. 

Grilled Shrimp Tacos with Avocado Salsa

 Toss 1-1/2 to 2lb of thawed, large, peeled and deveined shrimp with

• 1-1/2 tablespoons olive oil
• 1-1/2 teaspoons chili powder
• 1/2 teaspoon salt
• Scant 1/8 teaspoon cayenne pepper (I dumped more than that for sure)

 Meanwhile, make the salsa: 

 in a small food processor, chop

• 1 small shallot
• 1 jalapeno pepper, quartered and seeded
• 2 garlic cloves, peeled

 Then add

• 1 tomato, seeded and chopped
• 1 avocado, peeled, seeded and cut into chunks
• 3/4 teaspoon salt
• 1 tablespoon fresh lime juice, from half a lime
• 1/4 cup loosely packed fresh cilantro leaves, coarsely chopped

 i did not have cilantro, which was mystifying and tragic, but the salsa was still delish. 

 Then grill the shrimp.  Hot grill, three to four minutes per side, depending on the size of the shrimp.  You can use skewers or we used a broiling pan right on the grill.

 Now if I had had some red cabbage I would have used it, and I do not care for sour cream on my tacos, but I heated up some leftover brown rice and quinoa and mixed it together, and some black beans, and we had ourselves a FEAST.

 

Meanwhile, look who surprised me this weekend? Noah had planned to visit, as he is furloughed, but then texted on friday and said they were getting ready to reopen, so he wouldn't make it. I was so disappointed. That, plus a lousy forecast made me sort of dread mother's day.  And then at about 6 saturday evening, I heard the front door open, peeked my head around the corner and there was NOAH!  Stinker got me, and I'm so happy.  It was a lovely lovely surprise and we zoomed with Corey on Sunday and it was about as good as a Covid mother's day could be.  

Hang in there, y'all.

Grilled Shrimp Tacos with Avocado Salsa

by Jennifer Segal

• For the Salsa

• 1 small shallot
• 1 jalapeno pepper, quartered and seeded
• 2 garlic cloves, peeled
• 1 tomato, seeded and chopped
• 1 avocado, peeled, seeded and cut into chunks
• 3/4 teaspoon salt
• 1 tablespoon fresh lime juice, from half a lime
• 1/4 cup loosely packed fresh cilantro leaves, coarsely chopped

For the Shrimp

• 1-1/2 tablespoons olive oil
• 1-1/2 teaspoons chili powder
• 1/2 teaspoon salt
• Scant 1/8 teaspoon cayenne pepper
• 1-1/2 pounds large or extra large shrimp, peeled and de-veined, thawed if frozen

For Assembling

• 8 - 10 six-inch corn or flour tortillas
• Approximately 2 cups chopped red cabbage, for garnish (I buy it pre-chopped in a bag)
• 2 limes, cut into wedges, for garnish
• Approximately 1 cup sour cream, for garnish

Instructions

1. Make the Salsa: Put the shallot, jalapeno and garlic in the bowl of a food processor and process until finely chopped (a mini food processor is best, but large will work too). Transfer mixture to medium bowl. Add chopped tomatoes, avocado, salt, lime juice and cilantro and stir to combine. Set aside. (If not using right away, place a piece of saran wrap inside the bowl and directly over salsa to prevent discoloration and refrigerate.)
2. Make the Shrimp: Heat grill to medium. Meanwhile, mix the olive oil, chili powder, salt, cayenne pepper and shrimp in a large bowl. Stir until shrimp are evenly coated with seasoning. Grease grill with a wad of paper towels dipped in vegetable oil or non-flammable cooking spray. Place shrimp on grill and cook until just opaque, about 1-1/2 - 2 minutes per side. Cover to keep shrimp warm.
3. Grill the tortillas until warm and slightly charred, about 20 seconds per side. (Alternatively, heat tortillas in microwave according to package instructions.)
4. Spoon avocado salsa generously over warm tortillas, then top with 3 shrimp, red cabbage and dollops of sour cream. Serve tacos with lime wedges on the side.

a small life. with a lot of food and booze.

Here's what I am NOT doing right now:

I am not cleaning out my attic.  

I am not going through my kids' rooms and finally clearing out all the memorabilia choking the shelves.  

I am not gardening: it literally snowed today in Chicago.  

I am not learning a new language or instrument or writing a book, 🖕Gwynneth. 

 I am not reading much:  

I normally read about a book a week and it took me three to finish Circe, which I loved.  

The reality is that Doug, Dylan and I are all working at home and when 5 o'clock rolls around I am just DONE.  

What I am doing is this:  

I am watching a lot of shows with my husband.  

 

How can it be over??

I am drinking a lot. 

I am reconnecting with old friends (everyone is around!  and has time to talk! and craves it!) 

I am exercising a lot (week 7 of IM training, without the swimming, although I can't imagine this thing will be a go in September but who knows.)  

God bless the Peleton

I am zooming with our kids and our families, which is so fun (sorry, no pictures of Holt zoom.)

 I am hanging out with the old and lovable Hubble, who is about to turn 15 and is in a perpetual state of, what the hell happened to my 23-hours-of-napping-a-day-life?
He's at my feet most of my work day and it's so sweet.

I am hanging out with Doug and Dylan.  We have instituted game nights with Dylan, who should be hanging with his buddies at U of I and celebrating the victory of his team in the NCAA tournament(!) and instead is hanging with M&D and being an extremely good sport about it.

And, friends, I am cooking.  A lot!  Nothing too fancy, because I am relying heavily on what's in the pantry and the freezer so I don't have to go to the scary grocery store very often. 

Sooooooooo

I am worried about my pregnant niece and my ER-doctor nephew and my unemployed family members and my mom living alone and my in-laws and the  20 million people out of work and college students who have to live at home and/or who are graduating into this economy.  It's all so fraught and unprecedented and worrisome. But I also have to say, there is a certain grace that has come with living a very small life again.  With spending so little money and driving so little.  With playing games.  With reconnecting with friends here and friends Far away who I haven't been in touch with in years.  I'm grateful that Corey is safe in Korea, that Noah is doing ok in Asheville and that I continue to enjoy the company of these two dudes in my house.  It's nice not to be busy for a change.

I really hope you find one or all of these recipes to be useful, friends. 

And I really that this bullshit ends soon.
Please stay safe.

Linguine with Clam Sauce 

Cook up a lb of linguine and rinse the pasta

Saute a chopped onion and some garlic (1 tsp chopped?) in some olive oil (2 Tbsp?) until onions are translucent.

 Add 2 cans of minced clams with their yummy juices

Add a ton of crushed red pepper if that's your thing.  

Squeeze a fresh lemon in

You can add a little wine wine for an extra boost of flavor. I probably add 1/3 cup

Let the whole situation simmer for ten minutes or so, then add a handful of chopped parsley.  

Add it all together and enjoy.  YUM.

I also roasted some asparagus.  wash, dry and toss with a little olive oil.  spread out on a baking sheet and Cook at 375 for ten minutes or so, shaking it every so often.

This stuff is really yummy to sprinkle on top.  or you can go with lemon zest and black pepper.

Voila

Next:  I literally looked in my pantry and fridget he other night to see what I had on hand.

Kalamata olives

cherry tomatoes

artichoke hearts

So I decided to make a mediterranean pasta situation.

I sauteed some onions, as per, then added half of a large jar of marinated artichoke hearts. 

I added just a little bit of the marinade into the pan and also added some chicken broth (you could use wine if you prefer)

I halved the cherry tomatoes and threw them in with the olives and heated it on high heat, then reduced it to low/simmer and let it go until the tomatoes started to break down.

I had some leftover shrimp that I had roasted on Easter, so I threw them in, natch.

If I had had fresh basil and feta cheese on hand this would have been an A+.  As it was, I used dried basil and salt and pepper and tossed it up with some pasta and it was really stinkin good. Solid A-

Last but not least, I made some tilapia piccata, which is definitely one of our go-tos around here.  I can't get enough of piccata - I always have tilapia in the freezer and always have lemons, parsley and capers on hand.   I didn't take pictures but it's super easy:

Tilapia Piccata

Rinse and dry about 4 tilapia fillets, salt & pepper them then coat them in flour

Heat up 2 Tbsp olive oil in a fry pan, heat to med-high.  Add the fish and cook about 2 minutes each side, until golden brown. Remove and set aside.

If you are a mushroom person, saute them  in the same pan.

Deglaze the pan with about 1/2 cup white wine, whisk for about a minute, add about 1/2 cup fresh squeezed lemon juice and a little broth if you have it.

Add 2Tbsp capers and 2 Tbsp butter, let simmer a couple minutes.

Pour sauce over the fish and add a ton of freshly chopped parsley.

Time warp

I feel like I'm living in a time-warp.  We went from a (very brief) empty nest with minimal food on hand and meals out on the fly to having a couple large men and me in the house all the time, eating three meals and multiple snacks every day. Meal planning is back in my life, and these dudes are SO thankful for the food that's served.

We are - you, me, all of us - adjusting to this bizarre new reality, and I am trying not to let the scary state of the world get too deeply in my head.  And there is something comforting in knowing we are ALL going through this.  I feel so badly that Dylan is begin robbed of his freshman year in college and then I think, every college freshman in America is going through the same thing!  And Noah is temporarily laid off, and I feel so badly, and then I realize, so were 10 million other Americans. I don't know why that's comforting, but it is.  So I try to stay thankful for my work and my house and focus on the next meal and the next cocktail to get me through the day.  That's about all I can muster, honestly;  food and cocktails.  Projects, even books elude me right now, but the cooking and the drinking are in full force around here.

April in Chicago break my heart every single year - it's still bare and cold out there.  I don't know why I ever expect it to be any different.  So you lucky/sane ones might be turning your attention to spring vegetables and the grill but I"m still making straight up hygge food over here.  Like, for example, the noble meatball.

In difficult times, one can always make some meatballs.  You cannot go wrong.   These are my current faves.

Turkey Pesto Meatballs

2 lb ground turkey breast

1-1/2 cups  plain bread crumbs

1/2 cup basil pesto

1/3 cup grated Parmesan cheese

1/2 teaspoon salt

1/4 teaspoon fresh ground black pepper

2 eggs whites

 Mix it alllllll up

Form the meatballs.  It made about 2 dozen meatballs.

Bake them at 375 for about 25 minutes

 I made a quick spaghetti sauce but you could easily buy a jar of sauce.

minced an onion and sauteed it and some garlic

 added about 1tsp oregano and basil

 threw in a large can of whole tomatoes (smoosh them up)

added a 14 ounce can of tomato paste and refilled the can with water

Simmer for a while - at least a half hour but longer is always better with tomato sauce

Dump the meatballs in the sauce

 I like to serve them up on slider buns but you could make grinders, on top of spaghetti, whatevs.

We also roasted up a head of cauliflower - cut into florets, toss with S&P and a couple tablespoons of olive oil.  Roast at 400 for about 20 minutes, tossing every five minutes or so.

Yay!

And because eating out is not allowed these days, which is sad (although we do take-out at least twice a week to support our local restaurants.  Yes, it's all because we're so supportive and not because I don't want to cook more than four times a week.  It's true!), I am obsessed with  my favorite Bluestone salad so attempted to made a Kale Quinoa Salad of my own

Wash and trim some kale.  Fold it along the spine, cut the spine out (sounds so aggressive) then cut the kale crosswise, into strips. I used one large bunch of kale

 cook up a cup of quinoa per instructions

 toast some pecans or almonds or walnuts which you hopefully/jubilantly find in your pantry

toast them a pan for a couple minutes at medium heat -turning often.  DON'T WALK AWAY

grab some craisins

 dice a couple avocados

 grate some parmesan with the adorable but highly impractical cheese grater you have.
or use pre-shredded if you don't want to grate the shit out of your fingers.

 Assemble it all.  Make a lemon vinaigrette.  

1 part fresh lemon juice, 2 parts olive oil, good dash of salt and pepper.

Toss.  Enjoy.  It is sublime.  

Stay safe, y'all.