Saturday, January 17, 2009

KEEP IT ON THE LOW LOW

So, everyone knows sometimes you gotta take it down a notch, get off the grind, and treat your lady and yourself to a relaxing evening at home. But what the fuck are you supposed to do? Do you really want to sit around watching House and eating canned ravioli? I say fuck no, gotta get on that at-home-dinner-date swag. But how Jim, how do we get on that at-home-dinner-date swag, you ask? Well I can't give it all away, but I can give you a little nudge in the right direction.

The Build Up:

Bonus Points:

Bossa Nova.

Start it off with some Antonio Carlos Jobim or some Astrud Gilberto while you're cooking. This will help to set the sexy, but still real classy mood that you are looking for.

Then, later, when everything is ready to eat, simmer down with this: João Gilberto - Eu Sei Que Vou Te Amar (Ao Vivo).


The rest is up to you.


The Main Course:

Snapper Veracruzana



Ingredients:

1/2 pound onions (2 medium), chopped
1 tablespoon olive oil
2 cloves garlic, minced
1 whole jalapeño or serrano pepper, seeded and minced
1/2 tablespoon chopped fresh oregano or 1 teaspoon dried
4 large Spanish or Italian green olives, pitted and chopped
1/8 teaspoon cinnamon
1 tablespoons capers
1 1/4 cups peeled canned tomatoes
1 bay leaf
3/4 pounds red snapper, sea bass, halibut, or cod
Juice of 1 lime

Preparation:

In a nonstick pan, sauté the onions in hot oil until they begin to soften and color. When they color, add the garlic and jalapeño and cook for 30 seconds.

Add the oregano, olives, cinnamon, and capers to the onion mixture and stir. Squeeze the tomatoes between your fingers and add, with the bay leaf. Simmer for 10 minutes. Refrigerate.

To serve, wash the fish and squeeze the lime juice over it. Refrigerate for no more than 1 hour.


The Side Dish:

Cilantro Rice

Ingredients:

1 c long-grain rice
coarse salt
1/2 c fresh cilantro
2 tbsp fresh lime juice
1 tbsp olive oil
1 garlic clove

Preparation:

In a medium saucepan, bring 1-1/2 c water to boil. Add rice and 1/4 tsp salt; cover, and reduce to a simmer. Cook until water is absorbed and rice is just tender, 16 to 18 minutes.

Meanwhile, in a blender, combine cilantro, lime juice, oil, garlic and 2 tbsp water. Blend until smooth. Stir into cooked rice and fluff with a fork.
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Now I would suggest serving this with a nice lightly sparkling white wine, like a vinho verde or a prosecco. You have the wine glasses right? Goodwill's got that shit cheap if you need to make an emergency run. Get on it, playa.

For dessert you can have whatever, but you know it's always good to keep it light and avoid any itis-related complications. As long as they're in season, all you really need is a mango. Bust out a perfectly ripe delicious mango, and know how to cut it (crucial), and you have all the swag you need. If you can't manage it from here, I can't help you. Stay strapped.

Self-explanatory Tyrese video: Signs of Love Makin

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