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
1 lb. jumbo shrimp
tequila
lime juice
garlic, coarsely chopped
oil, salt and pepper

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
1 lb. bay scallops
1 shallot, coarsely chopped
1 garlic clove, coarsely chopped
oil, salt and pepper

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
1 lb. black beans, dried
1/2 onion, chopped
3 cloves of garlic
1 tbs paprika (to taste)
2 tsp cumin (to taste)
1/2 tbs allspice (to taste)
1 jalepeno pepper, chopped
oil, salt and pepper

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
6 large tomatillos, cleaned, peeled, and quartered
1/2 onion
3 cloves garlic
2 jalepeno peppers, coarsely chopped
large bunch of cilantro, coarsely chopped
1/2 cup lime juice (or to taste)

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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