Mid-Winter Day's Dream

I’m dying here. Down with boots, scarves, and sweaters! Is it ever going to be daylight anymore? It never is when I get to go outside. Speaking of outside, why does going there have to be such a physically painful experience, what with biting wind and stinging snow and sleet? Sure when the snow fell last week it was gingerbready for all of about ten minutes, until the cars whizzed past and people trudged by in the dirty, fuzzy boots.

Even the food is getting me down –gasp. Sure, brussel sprouts, butternut squash, and braising were exciting in October, November, December, and even a few weeks into January, but enough is enough. I want vegetables that are still warm from the fields when I pick them out of the bin at the farmers’ market. I want the smell of berries to be so overwhelmingly fragrant and sweet you can still smell them on your clothes when you get back home. I want cold, fresh ceviche and hot, sticky bar-b-que. I want pink, crisp rose wine and Mexican beer spiked with lime. . .and I want all of it all outside under the glowing sun! I want it to be summer.

I realize, of course, that I am out of luck here in blustery New York City, at least for two or three more months. What I also know, and believe like a religion, is that food can transport you. Fresh, seasonal ingredients are the first and most important step to making a truly great dish, and I am not proposing that anyone start grilling up corn on the cob and eating tomatoes simply sliced in the middle of January. Ewww. However, there are a few things you can cook up on these endless winter nights, with ingredients that don’t take too much of a winter beating, that can help you ride it out. It won’t be quite the same as slicing a warm tomato just brought in from my dad’s garden to eat with BBQ ribs cooked all day outside on the grill followed by fresh peach crisp, but it might just help you see the light at the end of the snow storm.

Ian’s Frozen Tequila Sunrise

Ian and I constantly have at least five bottles of amazing tequila in our apartment. Now that may sound a little suspicious, but it is because we are fortunate enough to be able to get it from the source. Ian’s mom, a native of Mexico, travels to see her family in Mexico City about once a year, and in her infinite kindness makes sure to bring home to us plenty of liquid souvenirs! While this drink is a simple twist on a classic, that little twist turns an ordinary bar cocktail into a summery treat.

For 1 Drink

1.5 oz Silver (Blanco or Plata) or Reposado Tequila (if it’s not 100% agave it’s not tequila if you ask me)

3 oz Fresh Orange Juice (or as fresh and you can get)

1 oz Grenadine

Lots of Ice

Fill a blender with ice and pour in the tequila and orange juice. Blend until frozen drink consistency and pour into a pint glass (or a hurricane glass if you happen to have them). Float the grenadine on top. To do this, pour the grenadine over the back of a spoon held over the drink. You can also gently push the spoon down the sides of the glass to aid the grenadine in dripping down the edges. Garnish with an orange slice, cherries, an umbrella, etc.

American Tacos

I grew up on my mom’s tasty tacos made ‘70’s ethnic food style with powdered taco meat seasoning, hard fried corn tortilla shells, jarred salsa, sour cream, onions, tomatoes, etc. etc. etc. - lots of toppings. I’ve had real taco stand tacos in Mexico. They are glorious in their absolute simplicity; just two extraordinarily thin, warm soft corn tortillas (like none you’ve ever eaten) with flavorful meat inside (barbaquo, carnitas, chicken). They are adorned simply per your taste with pico de gallo, fresh cilantro, or salsa verde and other salsas depending on the place, sparingly. This version falls somewhere in between and while not as good as those in Mexico, much more tasty and “authentic” feeling than the topping laden monstrosities sold by many “Mexican” restaurants in the States.

1 lb Ground Beef, chicken (diced small), or lean pork (diced small)

3 T Chili powder

2 T Ground cumin

Neutral oil such as Canola, Vegetable, Corn

1/4 c Fresh Cilantro picked from stems but not chopped

4 Scallions (green onions) chopped in ½ inch pieces

2 Limes cut in 6 wedges each

2/3 cup Chopped tomatoes (best you can find), squeeze out most of the liquid as you chop

12 Corn tortillas

Sprinkle the meat with all of the chili powder and cumin and season with salt and a little black pepper. Brown the meat in a neutral oil (canola, corn, vegetable). In a small, dry (no oil) pan on medium heat warm and very slightly brown the tortillas one at a time on both sides (they will stay soft). As each tortilla is done, keep them warm on a warm plate and cover with a clean kitchen towel. After the tortillas are all warmed and slightly brown, pour 1 teaspoon of neutral oil in the pan and turn the heat to high. Quickly sauté the green onions. You are not cooking them all the way through. They should retain their crunch, but get a little caramelization on the outside.

To build the tacos, fill a corn tortilla with 2 T of meat, 1 T tomatoes, a few pieces of onion, and 1 T cilantro. Squeeze one wedge of lime over all the ingredients. These tacos are best if they are not overfilled, so you can taste the corn in the tortilla, not just the fillings.