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Thursday, November 17, 2011

Fish or Shrimp Tacos - (really fast prep - 30 minutes start to table)

1 1/2 pounds shrimp peeled and deveined, or same quantity some firm white fish
2 big cloves garlic
butter - to taste (could replace with olive oil
1/2 cup plain yogurt - (or sour cream if you are feeling decadent)
3 T Mayonaise
1/2 teaspoon cumin -  actually I prefer more, but add to taste
3 Limes quartered
1/2 teaspoon salt (kosher, of course)
8  6-inch soft tortillas - corn or flour, I prefer flour
3 cups shredded green cabbage
1 small jar tomatillo green salsa
hot sauce or pepper flakes to taste - watch out - these creep up on you fast
Tequilla for flavoring if so inclined

Start the margaritas and get ready for a treat

Heat up the serving and dining plates if you live somewhere cold

Clean up the shrimp or seafood and rinse well, pat dry and set aside

In a small bowl, whisk together the yogurt, mayonaise, cumin, salt, and squeeze at least 1/4 of a lime into the mix.  Add a bit of tomotilla sauce, or pepper flakes, or chilli sauce to taste. Mix up and taste. Adjust seasonings.

Warm up a medium skillet, and melt the butter (or olive oil)
Toss in the minced garlic and stir quickly around - don't overcook or burn the garlic - don't let it get all browned. Squeeze in 1/4 of a lime worth of lime juice - more to taste.  You can also add in a Tablespoon of good tequilla if so inclined.

Toss in the seafood and cook , just enough to be done - don't overcook - stirring often.  While cooking seafood, get everyone to sit down at the table.  Refill the margarita glasses.

When you are just a minute short of having the seafood done, put the first servings of tortillas on a single plate covered with a paper towel in the microwave for 30 seconds

When the tortillas and seafood are done, assemble the tortillas as follows and bring to the table:
lay a tortilla out on a warmed dining plate
spoon in 1-2 Tablespoons (or more to taste) of the yogurt mixture and spread around
drop a small handfull of shredded cabbage on top of the yogurt
then gently place a serving of fish on the bed of cabbage.
Squeeze some fresh lime juice on top of fish
Fold tortilla in half , garnish with a lime quarter and deliver steaming to the table
Repeat for each guest

Return to the kitchen and warm up the 2nd batch of tortillas when everyone screams for seconds.

small mixing bowl
microwave proof plate
medium sauce pan
garlic mincer

Makes enough for 4

Tuesday, November 1, 2011

Banana Plum Optional Bread (by Betsy)


2/3 white flour + 2 Tblsp.
2/3 whole wheat flour
1 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp salt
1/2 tsp baking soda
1/4 tsp baking powder

5 Tblsp butter
1/3 cup white sugar, less a bit
1/3 cup brown sugar, not packed

2 eggs, lightly beaten

2 old bananas, mashed
1 plum, cut into tiny pieces
1/2 cups nuts

Combine dry ingredients, whisk and set aside.
Mix butter and sugar until blended nicely.
Stir in dry ingredients without over mixing.
Stir in eggs.
Mix in fruit and nuts.


Combine dry ingredients, whisk and set aside.
Mix butter and sugar until blended nicely.
Stir in dry ingredients without over mixing.
Stir in eggs.
Mix in fruit and nuts.

Pour into oiled or greased bread pan. 
Bake 350 until toothpick comes out clean, about 50 minutes.
Note: If you leave the plum out, the flour can be reduced the 2 Tblsp.
in which case, I prefer 1 cup white and 1/3 cup whole wheat, but that's per tastes. 


PS. I added the plum here because one day, I didn't have enough apples
for my apple crisp, so I added a pear and a plum, and that was fruity delicious,
especially the plum, so now I'm trying plum in everything (and my apple crisp
is forever changed.)

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