Tamarindo Dinner Preparations
Go to the Auto Mercado with Arnie. Buy all of their tilapia as well as many other delicious ingredients.
Return home in a taxi. Turn on Paul Simon's "Graceland." Drink some mango juice.
Chop up a whole load of garlic and ginger. Mix in a bowl with a half a cup or so each of lime juice, soy sauce, and rice wine vinegar. Chop up and add four or five canned chipotle peppers in adobo sauce. Lick delicious looking adobo sauce off finger only to recall that it's super spicy. Drink more mango juice.
Rub marinade, by hand, all over three bigass flank steaks. Wash hands. Cover steaks and refrigerate.
Convince Bailey that he should use the quickly over-ripening banana to make a smoothie. Success!
Chop two pounds of tilapia into bite-sized pieces appropriate for ceviche.
Chop eight cloves of garlic, one half cup of red onion, one cup of seeded tomato, and just a smidgen of super hot serrano pepper. Add all above to the fish along with two teaspoons of salt, a bit over one cup of lime juice and two teaspoons of white vinegar. Mix well. Refrigerate.
Success, again!
This evening, we will be grilling the flank steaks along with a few other tilapia filets. Accompanying steak, tilapia and ceviche will be rice, tortillas, cabbage and cucumber salad and red wine (from South America, claro). If I don't die from being too awesome in the kitchen, I'll report back on all the deliciousness.
From maribeth
Commented January 7th, 2010 6:56 pm
Thanks for the first installment Drew!
I hope over the next 6 months to learn a new way of cooking
I think I will try your flank steak marinade with our yummy venison.
hugs,
mb
ps: do you think I can grow Mango in my backyard??
From drew
Commented January 8th, 2010 8:52 am
Maribeth, I highly recommend letting that marinade do its magic for 18 hours or more. I usually make the marinade and stick the meat in it the night before the day I will cook it. I also turn the meat every six to eight hours and make sure all the surfaces are getting covered. Enjoy!
From Charlie
Commented February 3rd, 2010 11:18 pm
About the ceviche: cilantro?!
From drew
Commented February 4th, 2010 7:15 pm
Oh, regarding cilantro, we added that chopped fresh when we ate the ceviche. I guess it isn't as good if you leave it in the mixture during the process? Not sure.