August 6, 2015

TACO_5To start, a love letter.

Dear Tacos,
We love you. We love you so much. No, wait. We love you more than that. We love you any way that you come. Corn. Flour. With guacamole. Without. We love you. Never change. xoxoxoxo. Will you be ours forever? Choose one: Yes or Yes.

Tacos or not, we just wanted to throw a party. And with utmost inspiration from Martha Stewart. After all, Martha once said, “I adore summer entertaining. For a dinner party at the farm, I might prepare homemade fettuccine with porcini mushrooms, soft-shell crabs, spinach from the garden, and lemon tarts with fraises des bois for dessert,” wherein we read that, and said, well, let’s just do tacos. We can do tacos.

We had some friends over, and prepared everything beforehand, making use of incredibly simple summer recipes we’ve adapted for Esquites, BBQ Salmon and Pineapple Tacos, and guacamole. No frills. Nothing fancy. All served at once, allowing us to be all like, “NOW LET’S PARTY.”

Recipes are below 😉

BBQ Salmon + Pineapple Tacos:
12 ounces center-cut salmon fillet with skin
1 pineapple sliced into thin spears
1 bottle of your favorite BBQ sauce
Corn tortillas
1. Cut salmon fillet into 6 equal-size pieces and coat evenly with BBQ sauce
2. Grill/broil/bake (your choice!) salmon until salmon is opaque, but still pink inside, 8-12 minutes
3. Place 1 piece of salmon and one pineapple spear on each tortilla and pour 1 tablespoon BBQ sauce on each

Esquite (toasted corn salad):
4 ears of corn, husked
3 tablespoons mayonnaise
2 tablespoons fresh lime juice
1/8 teaspoon Paprika
1/2 cup Cotija or Parmesan Cheese, plus more for serving
2 tablespoons chopped cilantro, plus more for serving
Kosher salt + freshly ground pepper to taste
1. Prepare grill for medium heat or preheat oven to 450
2. Grill/roast unhusked corn, turning occasionally, until tender and charred. Let cool slightly and cut kernels from cob and place in bowl
3. Combine mayonnaise, lime juice, paprika, Cotija cheese, and cilantro. Add corn and toss to combine. Top with more cheese and cilantro.

4 avocados
1 Roma tomato, diced
1/2 medium-size white or red onion diced, more to taste
1/2 jalapeno, seeded and diced
Cilantro, chopped, add to taste
Lime juice, add to tasted
1/2-1 teaspoon garlic, minced
Combine all ingredients in medium-size bowl and serve with your favorite tortilla chips 😀



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