So this was a fun holiday weekend. Not only did we have Cinco de Mayo but we also had the Kentucky Derby! (We had drawn Sabercat in a bar pool... he didn't do too well. On a different note, a horse named "I'll Have Another"... priceless.) Regardless, we were excited to break out the tequila and celebrate the classic Mexican holiday!
Cocktail - Margarita
It would have just been wrong to make any other cocktail. However, we did switch up the simple syrup for a few squirts of agave nectar, and it was fabulous. We did the lime/salt/sugar rim - delicious! Don't skip this step. This margarita had the perfect balance of sweet, tart, and tequila. If you're still using the mix in a bottle, time to start using real margarita recipes - you'd be amazed at the different in quality.
Appetizer - Southwest Quesadilla with Cilantro-Lime Sour Cream
So good! We excluded the refried beans (not so tempting sounding) and used leftover white cheddar instead of the pepper jack cheese. These had a good spice kick, were not overpowering, and paired extremely well with the cilantro sour cream. This would also be a perfect way to use up leftover veggies in the future... just throw them all together in an quesadilla!
Entree - Grilled Mahi Mahi Fish Tacos with Red Cabbage Slaw, Tomato and Avocado Salsa, and Pineapple Hot Sauce
Okay, before I dissect, I'd like to point a few things out. First off - if you thought we did a lot of Emeril recipes in the winter, just wait until you see what we do with Bobby Flay during the summer. Secondly - Bobby Flay recipes look very labor intensive. Do not shy away for that reason. We ended up making everything the morning off, and then when it was time to cook, there was no work involved at all. A little kitchen strategy and you'll be fine.
So let's start with the fish. The fish department was out of mahi mahi, so we settled for cod. (You will never see a tilapia recipe on this blog - just personal preference.) And because cod is rather flaky, we sauteed it in the pan instead of frying. Sue us. We put the citrus vinaigrette over the fish as soon as we took it off the stove and let it sit while we finished the meal. That vinaigrette is amazing. (Please note - you do not marinate the fish, you top the cooked fish with the mixture.)
The tomato and avocado salsa was divine. The flavors melded so perfectly together, and it was such a complement to the rest of the factors in the meal. The red cabbage slaw was just as delicious and the sugar and rice wine vinegar really brought it to new levels.
Grilled pineapple hot sauce. You can grill a pineapple! Who knew! And we got so excited watching it grill, because the juices were starting to squeeze out and the backyard was starting to smell tropical... ahhhh. Anyways, so you peel the pineapple, chop it up, and followed the rest of the recipe. Instead of 2 habaneros, we settled for 1 jalapeno. (We're heat wimps.) Everything else was exactly as written. And honestly, we probably could have used a little more heat... maybe 1 habanero next time. And we blended everything together but did not strain as the recipe asks to, because we simply didn't see what it would be necessary. (And the mixture is so thick, I really don't think that would have worked.) This was honestly the best part of the dish. Refreshing, cold, sweet, a little fire - perfection. However, this makes a LOT - so be prepared to freeze leftover sauce.
Overall, a fantastic meal that will become a summer staple. Mid-week meal is going to be using that citrus vinaigrette to marinate some lamb or pork kabobs and then grilling it and topping with the pineapple sauce. (Perhaps wrapping up in a leftover soft taco shell!)
Wine - 2010 Couly-Dutheil Chinon les Chanteaux
Wine Spectator - 90/100
This nicely-bodied white was the perfect accompaniment to the Mexican meal. It had a beautiful pale yellow color with a bouquet of mineral and citrus. It was a dry wine with flavors of apple, grapefruit, and grass with a clean finish. Thanks, Greg!
Dessert - Apple Empanadas
No recipe
We're still a little tired from last week, so we wanted a no-fuss dessert. We used last week's empanada shells, filled them with (gasp) canned spiced apple pie filling, and baked them about 20 minutes or so at 350. Topped with some (store bought) whipped cream and voila! This was a wonderfully tasty dessert, and it was nice to have the crisp of the empanada shell after the softness of the fish taco. Not ashamed to say we cut corners on this one! (We'll go back to something a little more home-made and gourmet next week.)
Aperitif - Patron XO Cafe
Coffee liqueur flavored with tequila? It's actually rather sweet and light... best served neat. (Stick to just 1 or else you'll have trouble the next morning.)
Next Week - Not Sure Yet
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