you know those recipes that you
see, pull and stash for months
or even years, waiting for the
right night or occasion?
(we all know i've done that
well, what happens if
before you get around to
making it, someone else unknowingly
makes it for you? and what happens
if that someone happens to be
your husband and it is more
delicious than you had imagined?
well, then you are lucky.
as lucky as i was wednesday night,
when i was asked to pick up
a can of hominy and then was
greeted by this show-stopping
perfect mise en place.
i actually clapped with joy
at the sight -
and separated into
i had to take a picture.
then, i did something that
i left the room.
i had things to do and
clearly, he had everything
under control (see: picture).
i knew he was making a posole,
but that was it, information-wise.
i did not walk back in until
he was ladling the lovely-smelling
soup into bowls and sprinkling
them with freshly chopped cilantro.
i grabbed another picture.
i wish i had stayed in the kitchen
the whole time, taking pictures
and watching the meal
come to life, because
let me tell you:
the end result was unbelievable.
slightly spicy and briny,
thanks to the clam juice
and tomatillo salsa base,
textured with earthy hominy
and brimming with
shrimp and sea scallops.
one bite in, i realized two things:
this was the posole recipe i pulled
from bon appetit years ago and
this is probably my favorite thing
larry has ever made.
he's made good things before.
and great things, too.
but, this? this i would go back
to a restaurant for and order again
on the repeat visit.
i would just
take more pictures.
green shrimp and scallop posole
adapted from bon appetit magazine
larry followed the recipe very closely - he only modified two things. first, he used sun-dried tomatoes that were not packed in oil, they plumped up just the same once heated and simmered. (although, for me, the sun-dried tomatoes at all, are optional.) second, he reduced the scallops - which he cooked perfectly, i will add - to only 1/2 pound without adverse results. i've incorporated his changes, below.
1 tablespoon olive oil
1 cup chopped onion (if i did this, i would probably just use all of a medium-to-large onion)
3 cloves garlic, peeled and chopped
3 cups (or more) bottled clam juice
1 can (15 ounces) white hominy, drained and rinsed
1 cup salsa verde (tomatillo salsa), medium or mild
2 tablespoons finely chopped sun-dried tomatoes
1 tablespoon finely grated lime peel
1 pound uncooked large shrimp (they looked to me 18-22 count), peeled and deveined
1/2 pound large sea scallops, halved horizontally
4 tablespoons chopped cilantro, divided (i think he may have used more)
in large deep skillet over medium-high heat, warm oil. add onion; cook 5 minutes, or until tender, stirring occasionally. add garlic and cook 30 seconds more, stirring constantly. add 3 cups clam juice, hominy, salsa verde, sun-dried tomatoes and lime peel to the skillet. bring to a boil; reduce heat to low and simmer 5 minutes.
add shrimp, scallops and cilantro to the broth, adding more clam juice to thin, if necessary. simmer 3 minutes, or just until seafood is just opaque in the center. season with salt and pepper, if desired. divide amongst bowls; sprinkle with remaining chopped cilantro.