I am officially obsessed with this Mexico City Shrimp with Chipotle Mojo, a Rick Bayless recipe courtesy of Food & Wine. It's pretty easy and the roasted garlic mojo paired with the subtle kick and heat of chipotle peppers is insane.
Inspired by the recipe, we orchestrated a Mexican feast. Components of our dinner included homemade guacamole mashed in our new mortar and pestle from Smith & Chang, a local Jersey City curiosity shop meets old fashioned general store-inspired boutique. We simmered black beans with sauteed shallots, vegetable stock, cumin, ground coriander, and aleppo pepper, and sauteed onions and peppers with adobe seasoning. With toasted flour shells and assembled heavenly tacos topped with sour cream and freshly squeezed lime juice.
You must try this shrimp recipe. Next time I think I'll serve the crustaceans with a crusty baguette to soak up the garlic mojo goodness. Let me know what you think.
It's that kind of weather that screams comfort dishes like mac and cheese. While clearing out cabinets, I found some boxed "cheese and shells" and had a hankering to doctor it up. Will and I each wanted our own accoutrement, so we created a duo: one high end with truffle oil and the other with Nathan's mini hotdogs (oh yes, we went there). For the mac and cheese base, we added shredded cheddar alongside the powdery stuff, and some whole milk.
For the highbrow version, we added a few drops of white truffle oil, mustard powder, and plenty of black pepper.
For the lowbrow, we added the sautéed hot dogs, Dijon mustard, siracha, dill, and parsley.
Both iterations were tasty. We served the pasta with a side of sautéed collard greens to cut the richness. I have to say, I think top-your-own-mac-and-cheese could be the next best thing.