Blogging about our visits to the Southwest of the United States made me hungry for guacamole and tortilla chips. I reached for the best source of Mexican cuisine I could think of - Pati Jinich, host of Pati's Mexican Table on PBS. OK...I'll admit to having a crush on her too...her zest for life and love of food just sends me. This version has a special twist - roasted veggies to give it a smoky flavor. Pretty much all of the ingredients should have "or more to taste" after them - so I encourage you to experiment with the quantities.
After spending so much time in Spain, we are hooked on "tapas". One of our favorites is "Gambas al Ajillo" (Shrimp with Garlic).
We like this recipe (adapted from the Boston Globe) that serves the shrimp on a bed of wilted spinach. The key to this is to avoid over-cooking: garlic can quickly turn bitter and shrimp can lose their crunch when cooked too much.
When done right the shrimp has just the right texture and garlicky oil is irresistible - so have plenty of crusty bread on hand.
While we were in Spain one of our favorite Tapas was a steaming, salty plate of "Pimientos de Padrón". We would often stop into green grocers and check to see if they had any in stock and made them for ourselves as a quick and easy snack or tasty appetizer.
Like Shishito Peppers - which are a perfect alternative and easier to find in the USA - every now and then you will get a hot one. The waiter at a sidewalk restaurant in Las Palmas de Gran Canaria joked, "If you get a hot one I have to charge you double!"
Recipes from the Road
Click on recipe title or “Read More” to see the full recipe and demo video