I do apologize for not keeping a steady flow of new recipes and ideas coming your way. I do promise to be a little bit better about it.
There are many days that we sit down and enjoy a fantastic meal. Some days it's something new and exciting and some days it's just a repeat of a family favorite. When it's something new and it's really good, someone will say, "why don't you write about that?" The answer is really so very simple. I didn't document a single moment in preparing the meal, nor did I take a picture of anything before the plates were completely swiped clean! So there, you have the reason why I haven't been posting. Like the Rod Stewart song says, "Every picture tells a story don't it"? I may not be able to clearly express myself through my words all the time but if I have a picture....well, sometimes it's all I need!
Tonight was perfect. I found myself alone in the house, getting ready to make dinner for myself. (Yes, I do cook for myself. I enjoy good food. It's more fun to dine with others but hey, if I'm going to eat alone its got to be good!)
I spent a huge amount of time on the computer today researching some places to stay in Cabo and started yearning for those tastes that come from across the border. There was a dish that I shared with my daughter Zoe on a trip a few years back, a delicious seafood soup, and decided to play with those flavors. Lucky for me, I always have an extra bag of shrimp and calamari in the freezer. My camera was ready to go and I was all set up.
I started by chopping an onion, 5 cloves of garlic, and 2 bunches of green onions (we also call them scallions) and on medium heat cooked them until they began to sweat. At this time I added one jalapeño pepper which I had finely diced.
My friend Bobby is so good to me. He sent me this fabulous seasoning from Mexico and I added 2 tablespoons of the seasoning to the garlic and onions and then added just enough tequila to make the mixture move a little.
I let the tequila cook off a little, and if you would like you may also add some wine at this time. Give the wine enough time for the alcohol to burn off before adding the squid or shrimp. I added about 2 pounds of squid, which were cleaned and the tubes were cut into rings. Italian plum tomatoes were then hand crushed, about 2 pounds, and mixed in. Protect yourself! It's a messy job hand squishing tomatoes. Without an apron my shirt gets zapped with tomato juice!
Next add the 2 pounds of shrimp, I like to use the size 12-16 to a pound , they are nice and plump and can be cut into a bite size and still have a clean fresh taste. I clean the shrimp, devein them and remove the tails. They are big enough to cut into 3 pieces each.
Add a handful of fresh chopped cilantro, fresh sage, and season with salt and pepper to taste. and Cook for another 5 minutes - 10 minutes. You do not want to over cook the shrimp or the calamari.
Ladle the soup into a nice big bowl, give it a squeeze of some fresh lime juice, garnish with a few slices of avocado and chopped cilantro, serve with a Tostadas, and enjoy!