For a really special lunch occasion in Colorado, locals head to one of the Broadmoor Hotel restaurants. Not only do we wine and dine, sometimes we even dress up to do it — yes, even in Colorado.Continue reading
Let’s talk carnitas for lunch. Frittatas for brunch. Pork Ragú on Pasta with Parmigiano Reggiano come Friday Date Night. BBQ Sandwiches to kick off Game Day. Pizza. Nachos. Pork Chopped Salad for the Carb-Watchers. Sweet Potatoes topped with Pulled Pork, Smoked Gouda, and Pickled Red Onions solves dinner for everyone. Pork Stew — just because no one makes it enough. Hot Pork Sandwiches (see below) or what about Cubanos? Yep, all that, and even more can be had from one oven-braised pork shoulder that requires little more effort than sniffing happily around the house all day long while it stays all cozy in the oven. I guess I don’t have to but still will say this stuff smells exactly like hog heaven.
And wouldn’t that be nice on Tuesday, November 3, 2020?Continue reading
It’s the time of year when cooking can fall into a somewhat doldrum state. On one hand, we have the best produce of any season…
Did you eat too many chocolate eggs over the weekend? A bit more ham than you planned on? Have a refrigerator full of boiled eggs? (Scroll to bottom for a scrumptious idea on that.)
Quick version of recipe at bottom of post.
I clearly remember the first time I heard someone order fish tacos at a Tex-Mex place called Chevy’s (it may still be around somewhere.) I couldn’t get my mind around it, but the person ordering it, who happened to be my brother-in-law Bill, assured me it was out of the world luscious.
I don’t think so, thought my younger and more naive self twenty years ago. And this despite the fact that I had, indeed, spent four years in San Antonio, where tacos of any sort in the universe reigned supreme. (Had there been fish tacos, though? I didn’t remember them.)
Fast forward a few years and find my sister cooking fish tacos in my kitchen. Addiction. Totally. I hijacked her recipe with a few embellishments. And made it and made it and made it. Dave then began ordering fish tacos from restaurants and I kept thinking…
Why do we shy away from inviting a group-any size, really- of people to eat at our table (or sit on the floor) and warm their hearts with us? What stops us? Larger parties just put people to shaking their heads and sort of pulling their lower lips to one side, gritting teeth, thinking about the need to paint the house, clean the carpet, re-do the bathroom, install new lighting fixtures, buy all new dishes, pots and pans and wine glasses, and, as my husband says, “alphabetize the spices.” In other words, we want to do everything that ever needed to be done (preferably in one week/day? or less) in the last five years. (Above and below photos-favorite family/friends come visit for the chicken salad taco party in honor our our daughter’s college graduation.)
Once, many years ago now, we were having our good friends, Susan and Charles (with kids) over for a Christmas night buffet. Early that afternoon, my lovely guy decided it was time to pull apart the kitchen chairs and re-glue them. Oh, boy. (I did stop him.)
What a fun thing this blog has turned into. My kitchen is full of notes for current and future recipes, as well as ideas from other people for meals they’d like simplified so that they, too, can spend more time at the table together. Looking at life OUT of the fast lane.
I have been a little amazed by how many people have said, “Oh, I bought the stuff to make ________ and I’ll make it this weekend.” This is for a meal that takes 20-30 minutes to fix. It makes me realize that folks who work full-time often don’t cook at all during the week. Maybe sandwiches or leftovers, certainly take-out and I’d guess a couple of restaurant meals. So, try this fish taco meal. My sister Helen made a version of this once while visiting and we’ve been making it ever since. This dish is faster than going and picking something up at the local pizza shop. The fish is done in FIVE MINUTES. You can make other things to go with it and it will take longer, but you can make a fairly balanced meal in nearly the time it takes the fish to cook.
I don’t know about you, but I don’t know anyone who doesn’t like fish tacos. They’re on menus as main courses with beans and rice; they’re also listed as a starter some places. They may come with tartar sauce and lettuce and tomatoes or with coleslaw and jalapenos. However you like them, I am sure you’ll make this super-easy and incredibly fast version one day soon—maybe today. This is one of those meals for which you would want to shop the day you’re cooking or, at very most, the day before.
Could serve with: A can (or homemade) of black or pinto beans mixed with sautéed bits of onion and green or red peppers. A side of Southwestern rice if you’ve got time. Homemade pico de gallo–why not? If you have a Cuisinart, you have pico in 30 seconds. Easiest: some finely shredded lettuce with minced tomatoes on top. Continue reading