Nothing new on the food scene as far as our eating goes, so nothing much to blog about.
We opened the grill and made prosciutto wrapped cod on a plank and a spatch-cocked roaster.
All familiar dinners already on this blog.
I finally had a day to learn how to make corn tortillas from scratch. After making the masa dough, you press golf ball sized balls of dough using a glass Pyrex pie plate or by buying an inexpensive aluminum press. I have also read that a few use a pasta roller.
I wanted small tortillas (around 4") for tacos so I used a medium ice cream scoop. Just make the balls, line them up and with a cut up plastic quart bag, press one, cook in a cast iron skillet, press another and repeat until all the dough is used.
I made 16 tortillas, 7 small and 9 larger (for enchiladas tomorrow).
I do agree with those who make their own. It is worth the time but you can make them ahead and if wrapped well (in serving sizes), they can be frozen for another use. Pressing the tortillas is something a child of 4+up could easily do. Let them help.
My first batch was small, just for a test and while I had concerns about the pliability (they go into a container stiff), I was encouraged the next day when rewarmed in foil, they returned to a form that easily wrapped around a filling without breaking. It also gave me a chance to make adjustments in the seasoning for the next time.
Tonight I made a full batch. I chose to add a tablespoon of vegetable lard (or veggie oil) to the dough along with 2 teaspoons of a premixed Mexican spice blend.
Turns out this dinner also was perfect to complete this month's Recipe Redux challenge.....
Spring Cleaning - Go through your pantry, cupboards, freezer, or fridge; what ‘treasures’ have you found? Pick an ingredient/spice/condiment that’s been hanging out for a while and give it the attention it needs. Share a healthy recipe made using your new-found pantry prize.
I have had this package of D'Artagnan Chorizo in my fridge since Christmas. When I found a recipe for Seafood Chorizo Tacos over at Food & Wine, well, that and the chance to finally make my tortillas was enough to cook something that was not anything I have ever cooked before.
It felt good to get back into the kitchen to create something new and will be the last chance until next month. My attention is needed to find a new home for my aging father so I made the decision to finally move my blog over to Word Press and let the professional deals with all the new Google changes. I see I have found the right time to start this new phase in my life with a whole new look.
Shrimp & Chorizo Tacos
makes 4 servings
* 16 corn tortillas, homemade using this recipe as a starting point or store bought
* 1 pound large shrimp, veined and chopped
* 2 chorizo links, skinned and finely chopped
* 1 small red onion, chopped
* 2 cloves garlic, minced
* Pinch of cumin to taste
* Hot sauce to taste
* Salt & pepper
* 1/4 cup lager beer
* Lime juice
* Agave nectar
Serve with:
pickled onions, avocado, sour cream, pico de gallo, lettuce and lime wedges
1. Season shrimp with salt & pepper. Heat a heavy skillet with vegetable oil and saute the chorizo, onions, garlic, cumin and sriracha until the onions are soft and the chorizo is browned. Add the shrimp and cook until it turns white.
2. Add the 1/4 cup beer, lime juice and agave and boil, stirring constantly until the liquid makes a glaze.
