Chad Shaner’s fish tacos were just perfect for last night. I came across this article on restaurant family meals as I rode home to cook dinner for my mother who is visiting for a few days. I served it with a quick stew of black beans and frozen cherry-pineapple bourbonritas (recipe below).
The article noted how Shaner “cooks a forceful kind of American food that borrows its flavors from wherever they are strongest.” I often think about this notion, which takes us a generation beyond “fusion” cuisine. My own food is a little bit Greek, French, Italian, Korean, Mexican, Chinese, Soul Food, and not quite any of those at the same time. If foreign, it’s never too far from home. Sometimes forceful, occasionally subtle, usually colorful, and always fresh.
|First glimpse of my new (and unfinished) kitchen banquette with my mother.|
|The spread. Check out that chipotle sour cream – definitely going to make that again.|
|The cod completely fell apart on the platter – which is perfectly alright for the tacos!|
|Blue corn tortillas – glamour shot.|
|The finished taco. Colorful, fresh, delicious.|
|Frozen Cherry-Pineapple Bourbonritas – a little messy because I couldn’t wait to take a sip!|
Frozen Cherry-Pineapple Bourbonritas
1/2 cup Fresh cherries, pitted
1/2 cup Frozen pineapple
3 oz. Bourbon (I used Jim Beam)
1.5 oz. Triple Sec
1/2 cup Orange juice
1 Tbsp. Lime juice (from 1/2 a lime)
Blend pitted cherries and frozen pineapple until smooth. Stir in bourbon, triple sec, orange juice, and lime juice. Taste and adjust Bourbon : OJ ratio to your liking. Pour in two glasses. Garnish with whole mint leaves.