Cuatro de Mayo

OMG!!! I can't believe that I completely forgot that tomorrow is Cinco de Mayo! This is my holiday! I mean, I've thrown some pretty mean Cinco de Mayo parties in my day, but then I got tired of the prep and clean up. I'm old.


Guacamole


The Wrinkly Slut

I have a really great margarita recipe to share as well, but since I forgot about the holiday, I forgot to make it! Maybe I will remember on diez de Mayo. Don't worry. It will be perfect all summer long! In the meantime, check out these recipes from The New York Times and peruse some of my themed recipes below (and above!). From good old guacamole to my blog originator, The Wrinkly Slut, I have some tasty treats for mañana. Or, if you're planning to go out to sample one of the many margarita options, be sure to stop by the Eater/The Little Owl pop-up taco extravaganza. I need to get myself over there...


Potato, Pepper & Chorizo Empanadas


Black Bean Dip


Shrimp & Jalapeño Quesadillas

Chips, Dips, and Sips

Now that my baking frenzy has died down, I’m back to staring at my cupboards, waiting for something to make itself for my dinner. Aside from popcorn, cereal, and frozen yogurt, another one of my low frills (No frills? Lame?) dinners is quesadillas, which I first mentioned here. Honestly, all I do is shred some cheese, throw it on a tortilla, fold it in half, and "cook." When I'm feeling fancy I might add some salsa (and maybe some guac) on the side and call it a day. But if I happen to have another 5 minutes to spare, I could also make a black bean spread that is a really great addition to all of that cheesy goodness, and is also perfect as a dip for tortilla chips.



Yes, my dip might look purple, but it’s made of black beans, I swear! Must be those organic canned beans that provide that aubergine hue. It’s tasty regardless and is way better than any canned bean dip product you might find in the chip aisle (you know what I’m talking about!). For a more complete meal, add a margarita. Or a Wrinkly Slut.



Black Bean Dip

2 garlic cloves
1 (15-ounce) can of black beans, drained and liquid reserved
2 tablespoons fresh lime juice
1 tablespoon olive oil
3/4 teaspoon ground cumin
1/2 teaspoon ground coriander
1/8 teaspoon cayenne
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh cilantro (optional)

1. Chop the garlic in a food processor. Add the beans, lime juice, oil, cumin, coriander, cayenne, salt, and pepper. Puree until smooth. Add reserved bean liquid as necessary to reach desired consistency. (Alternatively you can mince the garlic and then mash everything with a fork or potato masher.)

2. Transfer the bean dip to a bowl and stir in the cilantro. Serve with tortilla chips. Makes about 2 cups


Black Bean Quesadillas

8 (8-inch) tortillas
2 cups Black Bean Dip
4 ounces Monterey Jack (or cheddar) cheese, shredded (about 1 1/2 cups)
Guacamole
Salsa

1. Heat a large skillet over medium heat. Spread 1/4 cup of the Black Bean Dip on half of each tortilla. Top with the shredded cheese and fold each tortilla over to close. Place the folded tortillas (2 - 3 at a time) in the skillet and cook until the cheese is melted and the tortilla is lightly browned, about 3 minutes per side. Repeat with the remaining tortillas. Serve with guacamole and salsa. Makes 4 servings.

Kay-Sah-Dee-Yah

When I was in 8th grade, I had a friend (who shall remain nameless - you know who you are!) who I would occasionally join for dinner out (along with her mother), and whenever we saw quesadillas on the menu we had to make a big deal about how to pronounce it. "How do you say this word? Kay-sa-dill-ah?" That's junior high school humor for ya. Completely inane. Her mother probably wanted us to sit at another table. But I still remember it and curiously make quesadillas about once a week.

Since I had some leftover shrimp from yesterday's spiedini, I decided to throw them into a quesadilla for dinner. (And I promise that this is the last post on shrimp for a while!) I cut them in half lengthwise so that they would heat quickly, and then added some jalapeños and cheese. Serve a little gauc on the side and you're done!

Shrimp and Jalapeño Quesadillas

2 flour tortillas

1/2 cup shredded monterey jack or cheddar cheese

1 small jalapeño, thinly sliced

8 cooked shrimp, cut in half lengthwise (along the arch)

Guacamole

1. Place the tortillas on a work surface. Sprinkle the cheese over half of each tortilla, followed by the jalapeño and the shrimp. Fold the tortilla in half by folding the empty half over the half with the ingredients.

2. Heat a medium skillet over medium heat. Add the folded tortillas and cook for three minutes. Turn over and cook for two minutes more. Remove the quesadillas to a cutting board and cut into wedges. Serve immediately with guacamole, if desired. Serve one as a main course, or two as an appetizer.