Vegetarian

Cinco de Mayo Menu — Guacamole, Ceviche, and Margaritas

Posted on Updated on


Happy Cinco de Mayo!  You know what that means — time to get your drink on!  But what it really commemorates is the Mexican victory over the French at the Battle of Puebla in 1862 (the Mexican Day of Independence is September 16, 1810).  Napoleon was looking to get some money back that Mexico owed France and this invasion was a way of doing that.  But things on this day didn’t turn out the way he had planned and Mexico defeated the superior (yet uncoordinated) French force.  It’s like the Alamo. . . if Texas had won.

So this isn’t really a menu per se.  More of a collection of recipes that are easy to make and that you can have for your holiday celebration.  So let’s start off with the Guacamole.  It’s simple and easy to make.  Plus it’s easy for you to put your simple twist on it.  Por exemplo, you could keep everything in a rough dice and make an avocado salad, or add some jalapeno or serrano chiles, or add cilantro (yuk — I am one of those folks who cannot stand cilantro).  Here’s what you need:

  • 3 or 4 Hass avocados, about 1 1/2 lbs.
  • 1 clove garlic, minced or chopped
  • 1/2 of a small white onion, diced
  • 1 tomato chopped
  • juice of 1 lime
  • salt and pepper to taste

1.  Prepare the avocados by cutting them in half lengthwise and twisting them to open up the halves.  Remove the seed.  Scoop out the flesh and place in a bowl.  Now mash it with a fork (depending on how chunky you want it).

2.  Add the remaining ingredients and stir.  Serve with some tortilla chips or use as a topping for tacos, burritos, eggs. . .  anything really. . . except like blueberry pie and the ilk.  Press down a cover a plastic wrap onto the surface of the guacamole if you’re not using it immediately.  I have heard that in order to keep this from turning brown, you can place the avocado pit on top of the mixture.  Not sure how or even if this works.  But if it does, in theory, you won’t need to cover this dish and can even cut back on the lime.

Ceviche.  There are all different kinds of ceviche, but they all involve “cooking” or marinating fresh seafood in some citrus juice, usually lime.  “Cooking” doesn’t necessarily happen in this dish, but the citrus does denature the proteins in the seafood, which is what the heat from cooking does.  It probably originated in Peru and made its way up the coastline to Mexico, although some place origins of the dish closer to Central America.  There are some cultures in Asia who may also have a claim on “inventing” the dish (I luv Hawaiian Poke).  Again, a variety of seafoods are used — different fishes, scallops, squid, octopus, crab, I even saw one with smoked fish for those who have concerns about eating raw fish.  Since this is Cinco de Mayo, I will “de-Asian” my recipe to put it closer to the Mexican version (I like to put a little ginger, green onion, and soy sauce in mine).  I will be making some later today.  Here’s what you need:

  • 1 lb. ocean fish like halibut, mackerel, or snapper (go to your fish monger and see what’s fresh and use that.  you could also tell them that you’re planning on making ceviche and ask them for suggestions.  any good fish monger should be able to help you out.  if they can’t offer any good advice buy your fish somewhere else!).
  • 1 medium onion, thinly sliced
  • 2 cloves garlic, minced or chopped
  • 1 c. fresh lime juice
  • 2 Roma tomatoes, diced
  • 1/4 c. chopped cilantro or flat leaf parsley
  • hot chiles, to taste
  • 2 T. olive oil
  • salt and pepper, to taste
  • sugar

1.  Cut the fish into about 1/2 in. cubes.  Place in a non-reactive bowl (like glass or stainless) with the onion, garlic, and lime juice.  The fish should be covered with the lime juice, if not just add some more, or top it off with some water.  Let marinate in the refrigerator for 3-4 hours, to get the fish well done.  If you want it more raw, just marinate it for about an hour or two.

2.  Strain out the lime juice and discard it.  Add your tomatoes, chile, cilantro (or parsley), and olive oil.  Stir to combine.  Season with the salt and pepper.   Balance out the flavors with just a scant amount of sugar, maybe 1/2 teaspoon.

Margaritas.  What would today be without a good margarita?  Origins of this drink are highly debatable, with several stories about where and why this drink was created.  But it is definitely Mexican in origin and can be made in lots of variations, which I’m sure y’all know.  Just go to a local restaurant and see what different kinds they have.  This recipe is simple, requires only three ingredients (not including ice and salt or sugar on the rim of the glass) — Silver Tequila, lime juice, and Cointreau.

1.  Prep the glass by running a lime around the rim and dipping it into a shallow plate of salt or sugar, depending on your taste.

2.  Pour your tequila, lime juice, and Cointreau into a pitcher.  If you use a cup of each, you’d probably get 5 margaritas, depending on how much of a booze hound you are.  Fill a cocktail shaker about half full of ice.  Add enough of your Margarita mixture for a couple of drinks and shake vigorously for about 15-30 seconds to chill and dilute it.  Strain into the prepared glass.

Now these are just a couple of things that you can make today to help celebrate the holiday.  We typically think of this day as an excuse to drink, but take some time to celebrate Mexican culture and heritage.  One e-magazine that can offer some information on a wide variety of topics ranging from culture to cuisine to travel is MexConnect.  On the Culinary side of things, one great resource is Chef Rick Bayless.  He has a series on PBS called Mexico – One Plate at a Time where he explores the culture and food traditions  of Mexico, as well as the variations across the different regions of the country.  He has won various awards including a couple of James Beards.  You can learn about his books, restaurants, products, and his bio at the hyperlink above (I did not know that he did some doctoral work in Anthropological Linguistics at the University of Michigan).

Sorry for the long post, but hope it was helpful.  I’ll try to post some other things throughout the day that are Mexican themed.  Depends on how many margaritas I have 🙂

Fiddleheads

Posted on Updated on


It’s spring and I again have an unbelievable craving for fiddleheads.  I haven’t had any since I lived in Maine which was several years ago.  There they weren’t as “odd” an ingredient cuz I could just drive up to the Hannaford up the road and get them.  It might be a cultural phenomenon, which I think is due to the large French influence in the area (Quebec is just north of Maine), and I have found several rustic French recipes that use them, usually from Northern France.  That region is a lot more similar in climate to Maine and Quebec so that could explain the regional popularity of them; similar climate, similar flora.  It’s that whole work-with-what-the-land-gives-you kind of thing.  I am not a horticultural anthropologist, so who knows if it’s true, but it makes sense to me.

Apparently these all come from the ostrich fern.  For those who don’t know, fiddleheads are the immature shoot from the fern.  Now do not go and just start harvesting some ferns from your backyard.  Some ferns are toxic to eat at any developmental stage and if you don’t know what you are doing you could be making a big mistake.  Which is why I just try to scour the markets for them.  I did find them once at a market in downtown Ann Arbor, but they were not in good condition.  The season for them is very very short keep an eye out for them.  That’s probably why there are a lot of pickling recipes out there.  The University of Maine does have a page of info that you should check out.

It’s hard to describe the taste.  I’d say it’s a cross between asparagus and mushroom.  Not like a button mushroom, but more earthy from like a woodland mushroom or morel.  It’s a very delicate flavor, which could be easily overpowered.  So recipes tend to be fairly simple with few ingredients.

Now to prep them, you have to thoroughly clean them.  Since these are hand harvested, I imagine that there isn’t some gigantic mechanical produce cleaning machine to process them.  You’ll have to bear with me (or is it “bare”?) because it has been some time since I’ve made this.  Here’s what you’ll need:

  • 1 lb. fiddleheads
  • 1 shallot, thinly sliced
  • 1 small clove garlic, minced
  • 2 T. butter
  • 2 T. grapeseed oil (or some other neutral tasting oil)
  • salt and pepper, to taste
  • fresh dill, to taste

1.  Melt the butter in a saute pan with the oil over medium heat.

2.  Add the shallot and cook until tender and opaque, about 2 minutes.  Throw in the garlic and saute until the garlic perfumes the dish, maybe 1 minute.

3.  Add the fiddleheads and cook for about 3-5 minutes.  Add the salt and pepper and toss.  Cook for another 3-5 minutes until tender.

4.  Sprinkle on your fresh dill and serve.

Again, it has been a long time since I made this so the timing might be a little off.  I still am having some difficulty finding some fiddleheads here.  But I am trying to encourage folks to try something that they might not consider.  Expanding your horizons can be delicious!