Sunday, July 27, 2014

July 27 – Chop chop


Today was one of those days that sneaks up and surprises you: not with the rain they've been forecasting for days but with an afternoon that's dry and hot, the sort of heat that makes for a punishing walk home. Of course it would have been less onerous if I hadn't been carrying a massive red cabbage in my bag – not to mention the sack of avocados, pair of limes and the various other bits and pieces I needed for dinner. For someone who's only so-so on cilantro I sure buy a lot of it.


There are as many iterations of this dinner as there are shrimp in the sea, and the prep work dirties almost as many bowls. Here's what I did tonight:

Avocado spread: Mash an avocado with the juice of half a lime.
Slaw: Thin a dollop of mayonnaise with lime juice and season with pepper. Add finely cut red cabbage and julienned carrots; mix well.
Fresh salsa: Coarsely chop red pepper, tomato, green onions and a big handful of cilantro; combine. (This would be where you'd add minced garlic or jalapeño pepper if you were in the mood; I wasn't.) Add corn and black beans. Season with salt, pepper and lime juice to taste.
Shrimp: Sauté shrimp until bright pink; finish with pepper and lime juice.

I warmed the tortillas in the skillet – just till golden – and then layered avocado, slaw, salsa and shrimp. It was extremely messy, completely undignified and totally worth it.

For dessert, I made a bastardized version of Eton Mess: poured a bit of whipping cream into a jam jar, added a bit of vanilla sugar, and shook it till thick (whipped cream, the easy way). Then I added a big handful of raspberries and a couple smashed amaretti. Boom.

I ate it right from the jar as ominous grey clouds clotted above and thunder tumbled across the sky. The air was static with potential, and then the rain came. There's just nothing like eating dessert in the near-dark in the middle of a summer thunderstorm.

(Oh! I'm in possession of a handful of beautiful yellow plums. What's the best thing to do with them? Cobbler? Duff? Braise? Grill? Juggle? Ideas most welcome.)

1 comment:

  1. Ohmygosh, I love cilantro! I put way too much in anything remotely Mexican-inspired. As for the plums, I am always a fan of a crisp. But juicy summer plums eaten outside are another way to go.

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