green shrimp and scallop posole

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

once or, ok, many times.)

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

vision:

perfect mise en place.

i actually clapped with joy

at the sight -

vegetables, chopped

and separated into

ready-to-cook

piles.

i had to take a picture.

then, i did something that

i regret.

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 onions

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.

next time,

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.

give 'em what they want

i love assemble your own dinner,

dinners.

i used to worry that it was rude:

i invite people over and then

make them work if they actually want

to eat. 

but time has given me 

wisdom and now i realize it's one

of the smartest ways to feed a group

(or one other person who just

happens to live with you).

this way, you've supplied options.

it's up to them to decide

if they realize want the olives

on their personal pizza, or if they'd 

prefer ham. it lets them

monitor the spice level, 

stir extra cheese into their chili 

and avoid

the coconut 

they started worrying about

when they heard you were 

serving tropical sundaes for 

dessert.

my mom used to do this all the time:

for a dinner party, she'd make large

batches of multiple kinds of soups,

then keep the pots on the stove 

as guests 

ladled their pick into a bowl

and then

sprinkled on scallions,

shredded cheese,

sour cream 

or 

crunchy croutons.

in the summer, my mom

made quesadillas,

which we would design

ourselves after she

grilled a ton of veggies,

set out bowls of 

feta

and

cheddar cheese,

tomatoes

and more.

once assembled,

she'd add a top tortilla

and bake them 

until golden and crispy.

i love the quesadilla party

so much that i've replicated

it on several occasions.

i've also turned to fish tacos

(and coincidentally, my mom has, too),

in recent years.

i first fell in love with at-home

fish tacos when i was hosting

our (sadly, now defunct) book club

and as the date got closer, the number of

people attending got smaller

and smaller. 

two days before, it was just me,

and two friends: lauren and lauren.

we decided to hold off on the discussion

until the next meeting with everyone and 

instead, just have dinner.

we had grown up together,

gone to camp together and had

somewhat recently reunited.

both of them were married,

i was living with larry and it 

seemed like a great opportunity

to just get together.

between the three of us - 

i don't eat meat, lauren doesn't eat 

cheese, the other lauren, shrimp

or rice - i felt challenged. i also

needed something somewhat stress-free

because they were coming over

after work. 

knowing that we all love

mexican food,

i finally landed on fish tacos and 

an adaptation of this recipe.

the night before, 

i pickled the red onions,

broiled, then blended together the 

tomatillo salsa

and

stirred lime juice into sour cream

for a crema.

when i got home from work 

the next evening,

i pulled everything out of

the fridge,

marinated the cod,

set out chips and 

a white bean dip that i had made

and waited. 

later, while lauren and lauren

sat at our tiny kitchen table

sipping wine,

i heated up tortillas,

mashed together guacamole,

grilled the fish,

and told them that i had decided to 

go to culinary school. 

i was so not stressed, and really,

what's the point of having

people over if you're 

miserable when your guests are

there?

since then, i've made fish tacos

many times, for many reasons,

including just simply wanting

a delicious dinner.

i've changed it up,

sometimes adding a white crumbly

cheese if i have it in the fridge,

using corn or flour tortillas,

playing with spices, 

using a fresh tomato salsa

or, like i did this time,

using shrimp instead of fish.

but the one thing that i never

leave out are the pickled onions.

because we now love them so much,

i'm embarrassed to say that i never

had a pickled slice before the first

fish taco dinner.

they're very fast and completely addicting.

at this point, i've

made them more times than i can count.

i usually set the 

rice wine vingar,

lime juice,

and 

salt to simmer,

before slicing the bulb.

when hot and extra bubbly,

i pour the brine over the onions,

now set in a bowl,

stir a few times and walk away.

while two hours of marinating is

optimal, i've gotten away with

45 minutes. at this point,

the onions still have crunch,

but they've turned from red

to pink

and

the sharp onion flavor

has settled considerably.

i love to make extra to serve

over eggs,

to toss into a salad,

place on sandwich or to

nibble on when there aren't

any pickles in the fridge.

usually, i prepare the onions first,

then slide the bowl

to the back of the counter

and work on everything else.

this time, when i made the shrimp,

i was planning to saute,

but at the last minute,

i placed them into a baking dish

that i had sprinkled with

ancho chili powder,

smoked paprika,

lime juice

and 

kosher salt. 

once the shrimp

were in place, i repeated the

sprinkling, drizzled

in a little oil and

roasted until pink, slightly

smoky and tender,

giving me time to mash

the guacamole.

by the time the shrimp came out

of the oven,

the tortillas were warm

and everything was on the table.

i watched as i started with the tomatillo

salsa, then the shrimp, onions,

guacamole and a drizzle of crema.

larry, chose

first guacamole, 

then onions, shrimp, crema, salsa.

it's up you. that's my favorite part.

either way, you're entertaining a ton

of flavors, textures and hot/cold action.

the shrimp, slightly spicy, tender

and piping hot,

play so well off the cool and tangy red onions.

the guacamole adds creaminess,

the salsa, heat, 

and the crema ties it all

together.

yes, there are a lot of bowls,

but really, that's the most

trouble this meal will

give you.

it's so good

and very fresh

and, a winner for 

most crowds.

and look at it this way:

yes, you have to clean the bowls,

but you're otherwise done:

now it's their turn to work. 

shrimp tacos with pickled red onions

adapted from bon appetit

in the same way that guests can assemble these anyway they want, feel free to use whatever you want inside your tortilla - consider this a guideline (which is why i feel ok about not giving exact measurements, below). you can use your favorite fish and grill or saute it. leave the seasonings off the shrimp and simply saute them. forget the guacamole, use sour cream instead or add thinly sliced chopped red cabbage. and if you're in a hurry, buy the condiments, heat up your protein of choice and eat. just don't leave off the onions (unless you really, really hate onions - but, even then, you might be surprised).

tomatilla salsa blended with a bit of chicken broth or water to thin it out slightly

guacamole

store-bought crema, sour cream or sour cream thinned out with a bit of lime juice

1 bottle (12 ounces) rice wine vinegar

1 large juicy lime, juiced

1 tablespoon kosher salt

1 large red onion, halved and sliced

in small saucepot, bring rice wine vinegar, lime juice and kosher salt to a boil, stirring until the salt dissolves; let boil 1 minute. meanwhile, place onions in a heatproof bowl. pour boiling vinegar mixture over onions and stir a few times until onions just begin to wilt and are mostly submerged. let sit at least 45 minutes (preferably 1-2 hours). can be made up to one week ahead. cover; refrigerate.

1 juicy lime, halved

20 large shrimp, peeled and deveined (i used 21-25 count)

ancho chili powder

smoked paprika

kosher salt

olive oil

heat oven to 400˚f. squeeze the juice from half a lime into the bottom of 8 x 8 baking dish. sprinkle with chili powder, smoked paprika and a little kosher salt. lay the shrimp in the baking dish, separating slightly. squeeze with remaining lime juice and sprinkle again with the chili powder, smoked paprika and kosher salt. drizzle with a little bit of olive oil. bake 10-12 minutes or until pink, opaque and cooked through. 

corn or flour tortillas

to heat tortiallas you have some options. 

for flour tortillas, i'm very content to wet a paper, wring it out, roll a couple tortillas up inside it and then heat for 30 seconds in the microwave. you can also wrap them (flat) in foil and bake in a 350˚f oven 5-10 minutes or until warm and pliable. 

for corn tortillas, you can warm them in the microwave by using two wet paper towels and placing the tortillas in between. you can also heat them the oven or coat a pan with cooking spray and cook about 30 seconds on each side over medium-high heat.

to serve:

place pickled onions, tomatillo salsa, guacamole, crema or sour cream, lime slices and anything else that you're craving in separate small bowls. place hot shrimp and warm tortillas on the table and let everyone make their own.