This was supernice: salpicon de langostino (shrimp in caper and cornichon vinaigrette) from Penelope Casas' Tapas. We, um, had it for breakfast. On bread. We shall have it again.
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Champurrado brownies
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The other day, I saw on a Dallas food forum a request for places that serve
champurrado. This is a Mexican beverage that combines hot Mexican chocolate
wit...
6 hours ago
3 comments:
Hey there, AggieL...
It is thoroughly yummy, and super easy...the only thing about having it for breakfast is that it's supposed to marinate for at least 2 hours. So you have the choice of marinating it overnight (which we did one time) and marinating it for 30 or 40 minutes (which we did the other time). I think I actually preferred the shorter marinade b/c the shrimpiness was still coming through loud and clear.
So try it! And report back....
Damn! Penelope's tapas book keeps staring at me from the bookshelf, and I keep thinking I need to try some of her tapas but never do.
Looks really good. Guess I might have to now. Although I'm pretty sure I couldn't do caper cornichon vinaigrette for breakfast...
It's actually a surprisingly interesting book. My dad got it as a Xmas gift last year and it went into his pile of unused cookbooks, so I kind of, mmm, "borrowed" it, with pretty low expectations. But I've found 10 or so things I can see making sometime soon.
And yeah, shrimp for breakfast...I'm happy to see them any time of day.
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