Confession: I have been jealous of Alison Rediger's blog. It is filled with the glow of newly wed bliss, seascapes, and sumptuous dinners. Through it, she keeps those who love her from far far away in touch with her life in Pacific Grove, California artfully and charmingly. In short, she's a pill.
So here's my attempt. I made a Mexican feast for my parents and I, evidenced by the photos below.
We had fajitas with avocado, cilantro, green peppers, sweet onions, sour cream, finely shreadded cheddar, and Tapatio hot sauce served on garden veggie tortillas. We had this with fried plantains, and a very special side salad (see recipe below).
Finally, we had pinapple with chili and lime. This is one of my absolute favorite foods; when living in Mexico, I was known to eat it until my tongue bled (you think I'm kidding? ask my then roommate, Jessica Heinemann).
Ingredients
1 cup walnuts
4 cups fresh corn kernels (from 4 ears), raw or cooked
2 jalapenos, seeded and thinly sliced
2 tablespoons fresh lime juice
2 tablespoons extra-virgin olive oil
kosher salt and black pepper
1/2 cup crumbled Feta (2 ounces)
Directions
Heat oven to 400° F. Spread the walnuts on a rimmed baking sheet and toast until fragrant, 6 to 8 minutes. Let cool and roughly chop.
In a large bowl, combine the corn, jalapeños, lime juice, oil, walnuts, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Sprinkle with the Feta before serving. (Note*: do not overdo the feta! You will be tempted to, but don't do it.)
1 comment:
Totally yummy!
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