A Dinner Worthy of 14 Anniversaries

Call me Ishmael.  Ooops- nevermind.

So- my wonderful, glorious, Adonis-like husband and I celebrated our 14th anniversary yesterday.  Did you hear me?  14 YEARS!  Given the times we live in, I'd say that's something to be mighty proud of!

Unfortunately the business of our every day lives prevents us from having our own private celebration- somewhere quiet, candlelit,and free of children.  Instead we settled for a quiet dinner at home; moderately quiet (meaning we turned the TV volume down), candlelit with an LED centerpiece, and definitely NOT child-free.  We've decided that the result of our Great American Love Story  should be permitted to join us for our celebration dinner, anyway.  More on the Great American Love Story comment in a minute.

Our Anniversary allows me reflect on the years Todd and I have been together and allow myself a moment or so to relive some of the spectacular times we've shared.  I love my husband.  There isn't a shadow of a doubt in my mind that we were destined to marry from the time we both were conceived ourselves.  Almost daily I am amazed by our identical thought process when it comes to anything, really- from business decisions to finances to raising our son and even political perspectives.   It's like we share part of the same brain. 

And there is the opposite side of this brain-sharing thing, too.  Like he fills in the parts of my missing brain with his and vice versa.  Only I think I might have a few more missing parts than he does.

Usually for our anniversary, I write up a top-ten list of certain things, like why I love him and funniest moments in our marriage and so on.  I think I've posted one of them a few years back.  This year I didn't do that (yet).  I blame Moby Dick.

But I did take the time to recreate the first meal I ever made for Todd when we started to date.  Todd has always been a meat and potatoes kind of guy.  I, on the other hand, didn't eat meat when we met, but I did eat fish and chicken occasionally.  I knew two things about what he liked then, back in 1997.  He liked spice, and shrimp.

I personally was going through a weird stage in my life where (prior to meeting Todd) I had myself convinced I was going to move to Brazil and marry Christian Fittipaldi.  I immersed myself in Brazilian culture- studying Portuguese and learning the geography and history of the country.  I had a Brazilian cookbook and a recipe for something called Brazilian Shrimp and Corn Moqueca seemed simple and yummy enough.

So I made it, and Todd seemed to like it a lot.  The only problem was, due to my skill limitations in the kitchen then, any time Todd came over for dinner all I would ever make was this dish because it was the one thing I always got right.  (You should have seen my disastrous attempts at homemade garlic toast or grilled chicken that tasted slightly of lighter fluid.)  Needless to say, he ate this more in the first few months of us dating than any one man should be subjected to.  Finally I learned to cook different things and this recipe was forgotten about in my "Favorite Recipes" collection of my index-card recipe box.

So, in honor of our 14 years of wedded-bliss, last night I came home from work and made some delicious Shrimp and Corn Moqueca, along with some baby DelMonico's and some bacon-ey and cheesy twice-baked potatoes.  (The man needs his meat and potatoes and I respect that.  I need my bacon and cheese and he respects that)

So- In honor of November 13th, which was Friday the 13th in 1997 and the happiest day of my life until our son was born, I share with you my well-guarded secret to a happy marriage:  Brazilian Shrimp and Corn Moqueca!

INGREDIENTS

1 pound medium-sized shrimp, peeled and deveined
2 tablespoons olive oil
3/4 cup chopped onion
1 small jalapeno, chopped and seeded (or 1/2 cup chopped green bell pepper)
1/2 cup tomato sauce
Tabasco sauce, your preference
1/2 cup fresh, chopped parsley
1 tablespoons flour
1 cup of milk, or 1 cup of coconut milk (not sweetened) if you want to be authentic
1 can creamed corn
3/4 to 1 cup grated Parmesan cheese   (Please do not use that nasty stuff in the green can.  Buy yourself a good hunk of Parm and grate it by hand or in the food processor.)

Preheat oven to 350 degrees.

Using a cast iron or oven-proof skillet, soften onion and jalapeno in olive oil for a minute.  Stir in shrimp, tomato sauce, parsley and Tabasco sauce (to taste) .  Allow to simmer for a few minutes until the shrimp is warmed through.  Sprinkle in flour, stir.  Gradually add in milk, bringing to a slow boil until the sauce is thickened.

Remove from heat.  Spread can of creamed corn over shrimp mixture.  Do not stir in!  Spread cheese over the top of skillet.  Place in oven and bake for 30 minutes. 

Allow to cool slightly before scooping into shallow bowls.  You can put a spoonful of cooked rice in the middle of the stew or on the side before serving.

OK.  And to further explain the Great American Love Story reference from above, it was an answer to a question that my son asked recently.  I knew this day would come. 

TJ:  "Mom- you are white and Daddy is black.  But I'm brown." 

ME:  "We are not colors.  You are not defined by the color of your skin.  You are the result of a Great American Love Story." 

The End.

Norm's Shrimp Ceviche

Many years ago I knew a guy named Norm.  Norm was a tall, lanky white man in his mid-50's with bowed legs, silver hair, and a handlebar mustache.  He wore heavy duster coats and cowboy hats all the time, even in Phoenix's 100 degree heat. 

Norm was a boyfriend of a friend of ours.  He was hilarious.  He went to a college bar with us once to hear a death metal band, and was totally moshing on the dance floor in his coat, hat, and silver-tipped boots.  The college kids loved him.

When Norm wasn't moshing or helping his irresponsible daughter move for the 1, 546th time (that's another story for another day) he was making Shrimp Ceviche.  And for that I will always be thankful.

Recently I've been thinking about Norm.  Sometimes you will cross paths with a person, and then you'll never see them or hear from them again.  I wonder what ever happened to good old Norm.  I wonder if he's still living in Phoenix, or if his daughter ever stopped moving around so much.  Maybe he's on Facebook.  I'll never know.  But Norm-  thank you for the good times.  Thank you for loaning me that George Strait CD. (I never did return it.)  And thanks for the Ceviche.

2 lbs. small, cooked shrimp* (tails off)
1 small red onion, diced
1 jalapeno, seeded and finely minced (add more if you like the heat!)
1 English cucumber, peeled and diced
1/3 cup finely chopped fresh cilantro, plus a few sprigs for garnish
2 lemons or limes, juiced
1/2 to 2/3 cup Clamato juice
hot sauce, dash or so
1 ripe avocado, peeled, pitted and cubed
1 to 2 Roma tomatoes, small dice (optional, Norm didn't always add tomatoes)
chopped scallion, for garnish (optional)

*You can use fresh shrimp for this recipe, simply do a quick boil in salted water until the shrimp are white.  You can add a little lemon juice to the water.  Allow shrimp to cool completely before mixing the Ceviche.

In a large mixing bowl, combine shrimp, onion, jalapeno, cucumber, avocado, tomatoes (if using) and cilantro.  Add hot sauce, lemon/lime juice and Clamato juice.  Gently toss to avoid smashing the avocados.  Cover with plastic wrap and allow to chill in the refrigerator 20-30 minutes.  Garnish with cilantro sprigs and scallions.  Serve cold with tortilla chips.  Norm was particularly fond of the Tostitos scoops with this Ceviche.

Recipe of the Week; BAKED TILAPIA

I'll cut right to the chase. I adore Leah Chase. Truly one of America's culinary heroes. An inspiration for many a Creole dinner in my house.

Years ago, I came across a recipe of hers for baked fish. It was actually trout, I believe. Through the many moves and sorting out of old cookbooks and recipe snippets, the recipe has gotten lost. I've searched for it online, and still it eludes my finding. One of these days I'll have to break down and buy her cookbook to reclaim this delicious recipe.

In the meantime, I've somewhat invented my own version, except I use tilapia. I always seem to have it on hand, and it works out OK. It's not nearly as rich and grand as Leah's, but cutting back on the mayonnaise (yes this fish is coated with Mayo!) is necessary for me, primarily because my husband is not so much of a fan of it. I could eat it with a spoon (and do upon occasion). Her recipe also included fresh artichokes. Personally, I think they're a lot of work with little reward, so I just pick up a jar of marinated ones. The marinade adds an extra level of twang as well.

INGREDIENTS

approximately 2 lbs. tilapia fillets, or trout (skin on, if possible)

2 tablespoons fresh lemon juice
1/3 cup grated Parmesan cheese
4 tablespoons softened butter
4 tablespoons mayonnaise
3 tablespoons chopped scallions
1/2 teaspoon Old Bay seasoning (I do NOT encourage substitutes here)
fresh ground black pepper, to taste
dash or so of hot sauce, recommend Louisiana Hot Sauce
1 jar marinated artichokes, drained

Preheat oven to 350 degrees.

In a buttered glass baking dish, lay fish in a single layer. Brush with lemon juice.

In a bowl, combine cheese, butter mayonnaise, onion, and seasonings. Mix well with a fork.

Bake the fish 10 to 20 minutes, or until the fish starts to flake. Remove from oven, spread with cheese mixture. Spread artichokes around the fish. Bake another 5 to 10 minutes or until golden brown.

Delicious when served with dirty rice and fried okra.

Recipe of the Week; CAJUN-STYLE CATFISH

I like to celebrate Fat Tuesday, so I can inevitably wake up the next morning feeling like it's even Fatter Wednesday. Not this year, however, I'm on a lean, low-carb kick. No sugar either, so we'll be without the King Cake or beignets.

From what I understand, catfish is controversial when it comes to dieting (how I hate that word). It's controversial in that it is apparently a fattier fish, but it's still a good source of protein and B12. I was once told that because it's a scavenger-fish (think goat- it eats anything) it can contain excessive toxins. I just hope the fish I'm eating tonight isn't from the BP oil-saturated waters of the Gulf Coast, but chances are it's farm raised. I can do without the petroleum, thank you very much.

At any rate, I'm not frying the fish, so I'm not swaying too far from my weekly regimen. My other choice was some fried catfish muffaletta's, which really looked great but I certainly can do with out the heavy French bread and the fried fish. I am making some red beans and rice to go with the fish, and I promise I'll limit my rice intake and eat lots of beans. So it won't be a Fatter Wednesday for me this year, but a Fartier one instead. I like to toot my own horn. Happy Mardi Gras, ya'll!

INGREDIENTS:
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped bell pepper (any color)
1 large garlic clove, pressed through garlic press
1 tablespoon olive oil
1 (14.5 oz) can diced tomatoes with green chilies, undrained
1/2 cup sliced fresh mushrooms
1 can (2 1/4 oz) sliced ripe olives, drained
1/2 teaspoon creole seasoning
4 catfish fillets (approximately 6 oz each)
1/4 cup grated Parmesan cheese

Preheat oven to 400 degrees.

In skillet, saute onion, celery, pepper, and garlic in olive oil until tender. Add tomatoes, mushrooms, olives, and seasoning. Bring to a boil. Reduce heat; simmer uncovered for 10 minutes or until heated through.

Place the catfish in an 13 x 9 baking dish, sprayed with cooking spray. Top with vegetable mixture; sprinkle with cheese. Bake, uncovered for 15-20 minutes or until the fish flake easily with a fork.