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march 27, 2009 It’s been awhile since we had friends over for dinner. The last Friday in March seemed like the perfect occasion to celebrate with a little Mexican feast. Vi and Annie came over, along with some desserts from Sweet Lady Jane and some beer.
There were a few hiccups along the way (I had to make the rice twice), but in the end, we were left with plenty of delicious food. On the menu was shrimp and scallop tacos — tomato salsa, tomatillo salsa, guacamole, Mexican rice, beans, tequila lime shrimp (yummy!), garlic scallops, corn tortillas, and spicy chocolate ice cream.
Tequila Lime Shrimp Make a mixture out of the tequila, lime juice, and garlic. Pour into a shallow baking dish. Place the shrimp in the mixture, making sure that the shrimp is thoroughly covered in liquid. When ready to serve, skewer the shrimp. Drizzle some oil over the shrimp and lightly season with salt and pepper. Grill over heat (we used a panini grill pan) and serve!
Garlic Scallops Salt and pepper the scallops. Heat a fry pan over high flame. Drizzle some oil in the pan and throw in the garlic and shallots. Stir over high heat for 30 seconds. Then add the scallops and cook until done, about 1 minute.
Black Beans Soak beans overnight. Cook the beans 6 cups of water. Simmer for about 2 hours, or until done. Add spices to the cooked beans. In a separate pan, saute the onions, garlic, and pepper with some oil until onions are soft. Add this mixture to the beans. Salt and pepper to taste. Serve hot!
Lime Tomatillo Salsa Throw all the ingredients into a blender or food processor. Blend until desired consistency is achieved. Thicken by straining excess liquid.
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