smitten kitchen

Alex and I have kind of a thing for Maine, after going to Portland a few years ago and becoming instantly smitten: the weathered barns, the hand-painted signs, wild blueberries and, well, you know the lobster aplenty.

And so, with our anniversary approaching and the looming deadline of babybabybaby, we decided to head back to Kennebunkport for a long weekend later this month. Except, somewhere along the way I got really, really pregnant (funny how those things happen!), I mean like super-pregs, I mean staggering bursts of productivity (the doorways have been detailed) followed by four-hour recovery periods (this whole upright thing is exhausting) and suddenly the thought of a six-hour drive each way a mere three weeks before a due date I’m not buying seemed… ill-planned. Thus, we’ve decided to postpone our trip until a hopefully less waddlesome time.

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My friend Alexis smartly concluded this weekend that our new goals in life should be to cultivate as many friends as possible with a) vacation homes, b) access to family vacation homes and c) a strong interest in making elaborate home-cooked meals in their free time. And you know, I think she’s onto something. We spent the holiday weekend back in Highlands, North Carolina, guests of my friend Molly’s parents who were themselves out of town, allowing even more of my friends to pile in. (Remember when having parents out of town meant “kegger!”? Ah, you know you’re in your thirties when it means “mocktails” and “let’s make our own remoulade!”.) It was fantastic.

The weather didn’t much cooperate, so we didn’t get any hiking in which was a bummer, as I suspect I’m wearing every one of those meals around my midsection right now, trying to pass it off as “it’s the baby, swear” because, frankly, it’s never too soon to blame it for everything, right? But the ick weather just left us more time in one of those kitchens with more than one counter and enough cabinets that when you can’t find something, it takes a good few minutes to find where it is hiding. I tried not to get used to it.

We cooked up a storm. Ang fried green tomatoes and okra:

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I hate clutter. You might think that this means that I live a Type A sort of white glove test-passing existence, but anyone who knows me can vouch wholeheartedly that I do not. Because I’m lazy. But every so often (er, 28 days or so) I go on a cleaning bender and purge and sweep to my heart’s content. My inboxes get Bit Literate, absurdly insignificant things get vacuumed (dusty ledge around the walls of the apartment, your days are numbered) and things cluttered in this ever-expanding document called “to blog” get purged, well, onto your screens.

I’ve gotten especially behind this month, so I hope you don’t mind that I dump five ideas onto you and then move onto what I really want to talk about, this new awesome thing that rhymes with nacro and nens. Sad but true, this entry is the equivalent of bartering two more bites of broccoli at the dinner table to ensure that you can get a scoop of Breyers Neapolitan for dessert, but like the brown, white and pink-striped stuff always was, I’ll try to make it completely worth it in the end.

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In honor of Debbie & Alex’s trip to Playa del Carmen I cooked Fish Tacos tonight! A receipe I learned from my Mexicans in none other than Playa Del Carmen. My first trip down there was with my BFF Victoria and about 10 guy friends. The boys would scuba dive and spear fish while we sun bathed and then the boys would bring up their catch of the day to the Mexicans at a beach front cabana cook-out place. They would turn the catch of the day into the best fish tacos I had ever had. So I spent the next day having them teach me how. And today foodies, I will give you my secret fish taco receipe, direct from Mexico to you, where ever you may be!

In a large pan or a wok throw together some white fish (I used tilapia), fresh cilantro, a small amount of oil (I use coconut oil), chopped onion and chopped red bell or poblano pepper. Squeeze fresh lime juice all over and simmer for approx 15 minutes. I usually flip the fish often and let it break up into small pieces.

When you are done scoop onto a flour tortilla and add toppings. You can use whatever kind of cheese is your favorite, I use the sharpest chedder I can find, fat-free sour cream, fresh chopped cilantro, Santa Barbara Mango & Peach Salsa and mixed greens. Wrap up and enjoy!

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When Alex woke me up this morning, I was certain, and not for the first time, that he was indeed smoking crack, as it couldn’t have been even 4:30 in the morning, nonetheless 8. Someone really ought to tell him he can go back to bed for a couple hours, I mused to myself, but determining this to be a too-depleting energy expense, I simple rolled over and pretended he wasn’t there. After all, if he simply fails to wake me up this morning – if it is simply not possible – he’ll eventually have to give up and I will be able to sleep uninterrupted, forever. I am nothing if not the height of rationality in the morning.

Anyway, it didn’t work, I am sleepy and now here we are, aren’t we? Let’s step back to a more pleasant time, say, yesterday evening when this fatigue was incurred. It was a good cause, and I have no regrets, most importantly, none of the kitchen bounty variety. All of my obsessive prepping for the dinner for ten eight six, a sly excuse for what was really a chair-warming party, paid off. Even better, I cooked nothing I wouldn’t make again, thus breaking the cardinal party-planning rule of never auditioning new recipes on dinner guests did not bite me in the tush afterall. Having such fine and well-tested resources as Leite’s Culinaria and Cook’s Illustrated, of course, helped too.

Recipe the first was for shrimp cocktail. Seeing as my husband loves cocktail sauce almost as much as he likes pickles – “I would eat anything dipped in it,” he says with not a hint of joking – when I saw that the America’s Test Kitchen Cookbook had a sinfully easy recipe for it, I couldn’t resist. Appetizers should always be as simple as opening a few bottles and mixing with a spoon. As for the accompanying herb-poached shrimp, I can’t say with any certainty that the flavors of the stock get imparted in the shrimp. I’d probably just splash the wine, lemon and maybe a garlic clove in the water next time, saving a step or two. And also? We got such a giggle out of the specification of four peppercorns, and even more out of the scandalous act of tossing in seven, and not five, coriander seeds. We’re all rebel yell, aren’t we?

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